In the wake (cross fingers) of the mixology craze people are starting to realize that cocktails aren’t the only booze based beverages worthy of appreciating. In fact, despite what you may think, the craft beer trend has been growing right along with mixture of fine spirits, elderflower liqueurs, and cutesy cocktail names. After a sit-down with Ryan Sweeney –of Verdugo Bar and now The Surly Goat –I began to get the picture.
In craft beer, black vest donned bartenders and their engorged egos are replaced by a brotherhood of slightly sloppy dudes moseying around a neighborhood pub in their favorite brewery’s T-shirt. There’s no hopping from bar-to-bar, “consulting” cocktail lists in search for the next highest bidder whose willing to pay you that much more for your name. There are no gimmicks or tricks, long lines or pretentious attitudes. These are just regular guys who appreciate the flavor of hops and a full, froppy head crowning their mug.
[read on for Top 5 Summer Beers] Continue reading →
The cubes at Neve Ice –a boutique ice outfitter inspired by glacier compressed snow–began circulation in ‘08 when mixologist Michel Dozois (formerly of 7 Grand) started slinging shaved edged cubes –to minimize the amount of broken ice during a shake –and bouldered slabs intended to decrease the surface area and the rate of dilution, to local bars Comme Ca and Bottega Louie. Now, selling at local retailers like Silverlake’s Bar Keeper, Dozois is only promoting the inevitability of cocktail evolution, “Not only are people realizing that they have to stop using expired Puckers mix and plastic containers of vodka, but they understand that the taste increases with the quality of every component in the cocktail, including the ice.” This month’s Nights With Neve –a 4 month old, mobile monthly showcase followed by an intimate group of LA mixologists and DIY cocktail connoisseurs– was held at Osteria La Buca with special guest Steve Lavigni from La Descarga. 323.343.1507 or neveice.com
Per Angeleno Mag
How to make yourself cooler at cocktail parties? Continue reading →
I wrote this bit back when it was first announced that Zander was opening up The Hemingway. Looking back, I realize that I was being a bit cynical, but hey, he’s my favorite author. Anyhow, amidst my ranting I think I did a decent job of predicting what this place would be like…though I do think they were much more innovative and sincere than I initially imagined.
Johnny Zander –just another one of those late-night lounge launching lothario’s –better tread very lightly on his latest project. Considering his past nightlife endeavors like the excessively emerald ridden Green Door or the Art Deco flavor of Teddy’s, it’s not hard to imagine what he has planned for his latest bar…[pause for cringe]… The Hemingway.
Let me hazard a guess…
The Interior will be a certain industrial post-modern meets rustic wildlife chic. Sporting a hand carved black walnut bar, the forest green walls will be hung with hunting trophies cleverly emblazoned with famous quotes, taxidermied Jackalopes and high-designed gun racks holding vintage riffles.
The Bar Though he did enjoy the occasional Havana inspired Mojito or a drop of Absinthe, Hemingway was a whisky man. Despite the fact that when not drinking directly from the bottle, he would have his whisky neat or on the rocks, they’ll surely have a grand selection of mixed whisky drinks on the cocktail menu, which will unfortunately be just for aesthetic as people will quickly realize that whisky doesn’t go well with Red Bull. They’ll want to line the bar with vintage bottles until they realize that the place already bears a striking resemblance to 7 Grand. Instead they’ll get really clever and set up a few bookshelves (Library Bar) behind the bar where they will intersperse their “rare” selection of scotch with a sparse dose of his dazzling literature.
Dress Code Lets be honest. You’ll not find a single person (man or women) without some form of plaid and/or desert boot (designer, of course).
The Conversation will be buzzing with talk of The Old Man and the Sea and The Sun Also Rises (the only two works anybody was ever forced to read). Dude will be getting intellectual with some babe, telling her how much he really feels connected to…to… to that main character in The Sun Also Rises. Little does Dude know that Jake is actually impotent, a sub-text in the story that really isn’t so sub, and will inadvertently come off as gay.
Sorry Dude.
Zander, please… do not screw this up.
Hero. Supper Hero. Vigilante. Villain. Nemesis. Arch Nemesis. Supper Villain.
Ryan Sweeney—of the backyard beer brigade at Verdugo Bar in Glassell Park—ventured west to partner up with Adolfo Suaya (Boho) for their less-than-a-month old, neighborhood inspired, craft beer boîte, The Surly Goat. After curating the new bar’s 27 draft program as one of L.A.’s first Ciceron (a sommelier of beer), Ryan takes a minute to share his personal take on the city’s best BBQ, bars and post-pubescent boozery.
Continue reading →
Brownie Bites and Kasteel 10 Year Dark Ale
Just when you were about to embark on a raucous rampage, egging food trucks around the city for taking all the good parking spots, the treacly talented Miss Molly of The Sweets Truck -an amalgamation of some of LA’s most delectable spots including Auntie Em’s, BabyCakesNYC and Cookie Casa -redeems her race of road rolling misfits with an innovative envisioning of the foodtruck’s future. Continue reading →
Man Salon, Guy Spa, Pal Parlor whatever you want to call it, man-scaping is back and it comes with shuffle board. Grab a shine, sheer or a shave at Bolt Barbers, off of Spring and 4th. It’s a good ol’fashioned place to talk sports, sip on a cappuccino, trade stock information and just do some general “paling around.” Open until 11:30 pm (thur-sat), this trendy new barbershop offers a wide range of cuts. Everything from a taper or a pomp to a Mohawk or biz-man trim, these parlor professionals have got the sheers to shape it. Or, maybe you don’t need a cut at the moment but you’ve got one of those frail fingered wives who doesn’t understand the foundation of a good massage, stop by for a rub down before you head home from work. Gentlemen, it’s time we embrace this life long retro-fitted man tradition. 460 Spring St. D.Town. 310.594.3150 Boltbarbers.com
Supper Ranking:
Hero. Supper Hero. Vigilante. Villain. Nemesis. Arch Nemesis. Supper Villain.
Charcuterie- The art of preparing various meats, in particular pork, in order to present them in the most diverse ways.
Despite the fact that the name makes it sound like something you might accidentally finger next to a plate of crumpets at your next tea party, nothing can possibly be more masculine than a plate full of dry cured meats. Think of it like that black plastic platter of assorted hams and bologna’s from the refrigerated section of Ralph’s, but in a more organic form. You’ll see this on the menu at places like Bouchon Bistro, Bastide or any delicatessen like the Mercantile or Langers. Smoked salami, pork belly and Jamon Serrano, God yes. But please, learn from my mistake, these plates are usually meant to be shared as an appetizer; so save yourself the heartache, because when this comes to the table your not going to be the only one interested.
This week’s bandwagon is the once great, but now infamously refurbished burger bar.
Let us count it out, shall we?
Continue reading →
Nancy Silverton, revered chef and co-owner of Pizzeria Mozza, has finally realized the profit potential of her fluffy doughed pies, and god damn it she’s going to exploit them. Pizzeria Mozza has announced Scuola Di Pizza, that’s right, Pizza Sculpting in Italian(?), and it’s exactly what it sounds like.
“So it’s a whole class dedicated to teach you how to make a pizza,” you ask yourself?
No, no, no… well, ya.
The price? A mere fee of 150 dollars and several hours locked in a hot kitchen after which you’ll most likely be left with a lackluster pizza and a recipe that you’ll only be able to use if you happen to live in a castle with a built-in wood fire brick oven.
But don’t worry, I’m just being cynical, the experience of being an apprentice to one of the finest chefs in L.A. is certainly worth the heavy price… hopefully you happen to show up to one of the few classes she will actually be hosting. In the meantime I’ll stick to that 3 hour wait for Mozza’s bar, and if not that, make your own Mozza pie… I hear TJ’s has a neat little do-it-yourself “Pizza Package,” fancy schmancy toppings not included.
mozza2go.com. 323 297 1130.
http://twitter.com/LAsupperhero
