Beachwood BBQ, Long Beach

You may be familiar with the Dionicess series by now, or perhaps not.

Whatever the case, it’s time to get (re-)acquainted for the tenth installment of pairing sessions, because the boys are about to bring you an extravaganza of aged beers and foods for your enjoyment.

Dionicess X Crew: Gev Kazanchyan, Dave Watrous, Randy Clemens, Julian Shrago & Gabe Gordon

Yes, you’ll have to venture to Long Beach for this special event, but let’s be honest: There’s really no better reason to do so than Beachwood BBQ. At an all-inclusive $80 with 5 pairings and the proceeds going to Real Medicine Foundation, you know this particular summer Sunday will be more than worth it.

Some intel to get you excited:

The base beer by Julian of Beachwood BBQ is high-gravity and contains Green Cardamom and was fermented with a bunch of Blackstrap Molasses. Jeff Duggan of Portola Coffee Lab was given a sample of this base beer in order to craft a coffee that would lend the beer an “Armenian coffee” note. These beans were then placed in the beer a few days ago. Soon, oak chips that have been soaked in 25-year-old Armenia Cognac will be used to age the beer in time for the event. And the resulting product, dubbed “System of a Stout,” will be an exclusive to Dionicess X for the series’ tenth anniversary and for your tasting pleasure.

You’ll have Gev Kazanchyan, a public health professor; Randy Clemens of Sriracha Cookbook fame; Dave Watrous, “The Guezehound” of Beachwood BBQ; Gabe Gordon, Executive Chef of Beachwood and Julian Shrago, Brewmaster of Beachwood to guide the way. Because you’d expect nothing short of the experts to impart knowledge and tastes to your palate, now wouldn’t you?

Basically, everything you’ll be enjoying on this evening will have undergone an aging process of some sort – whether beer or food. And there will be a couple goodies to take home with you, such as a specially-bottled, limited edition Bourbon Barrel Aged Chile Sauce. Talk about swag.

Tickets are almost sold out, so it’d be a good idea not to sleep on this one and reserve your seats now… I’ll see you there.

ISB: International Stussy Burger

Since I’m a Hollywood resident, I admit I’ve been sorely behind on the West LA food scene – and Plan Check has been one of the casualties. Recently, I had a good reason to venture west of the 405 and really see what the fuss about the burgers were about.

World Fries

Stüssy, the former surf-centric brand that you can now find as a Target clothing staple, has events to promote its brand – though shall we say they read more like pretty rad one-off parties held at varying venues. Plan Check was the site of one such event a couple weeks ago, whereby I tried “The ISB.” Made with Akaushi beef, jalapeno escabeche, cheese, smokey bacon, battered onion straws, “knowledge” sauce & crunch bun. I know bacon is a shoe-in ingredient, but this was one of the best bacon burgers I’ve tried in recent memory. The lush bun was of no detail!

It was a delicious burger reminiscent of Umami thanks to the fried onion, and ultimately alumni chef Ernesto Uchimura, but I could tell at Plan Check that their burger product is that much more reliable – barring a guerilla expansion plan to flood Los Angeles, that is.

Stoopid Fresh Donuts

Another other must-try limited edition item is the World Fries, which comes topped with chorizo gravy, fried egg and roasted pasila chile. These were done way before the burgers came – because if you love eggs, chorizo and chiles, there’s just no saying “no” to these fries.

Ever had cereal milk soft serve at Momofuku? The Stoopid Fresh Donuts are the real-life incarnation of the mere flavor, made with cooked cruller, raisin frosting, cereal milk ice cream and carmelized cornflakes. The cornflakes were a nice touch to the dessert thanks to the sweet crunchiness. So don’t forget your Stüssy-fied dessert.

With these limited edition items pretty much hitting it out of the park, I can’t wait to try Plan Check’s regular menu – complete with cocktails by Steve Livigni and Pablo Moix.

West LA, I’ll see you soon again.

Check below for that special menu, available now:

The Stussy Menu

All food and drink were hosted.

Kentucky Derby at the LAAC - Photo credit: Anne Hathaway

Ack! I’ve been having server issues. So apologies for the lack of updating, but I’m migrating to Dreamhost, so hopefully that’ll be the end of that. And…we take off…

Cinco de Mayo parties are pretty much a dime a dozen, but this year I’m taking the 5th to the Los Angeles Athletic Club. Which means that I’m actually volunteering to dress up! And putting on a big hat!

I love tequila, but with Marcos Tello at the Hold Your Horses viewing party held on the swanky, newly remodeled 3rd floor of the Los Angeles Athletic Club, the Kentucky Derby is the way to go. For $30, you’ll get entry to the party, a Mint Julep, buffet, games and live entertainment. Of course, we can’t forget the “Great 2 Seconds in Sports” on multiple screens. Marcos will also be serving whiskey flights, Bourbon cocktails and others. Pretty much a win-win.

Not only that, but you can continue the Derby shenanigans by using your entry ticket to head on over to 7 Grand for another complimentary cocktail for their Bulleit Kentucky Derby party
. (Just remember that there’s a $20 donation at the door to support women bartenders affected by breast cancer – a great cause!)

See you tomorrow!!

Veal Schnitzel, Lingonberry & Mustard

BierBeisl, a charming little outpost in Beverly Hills serving Austrian food with Austrian, German and Czech draft beers on tap, is founded and helmed by former Patina Chef de Cuisine Bernhard Mairinger. An honoree on Zagat’s recent 30 Under 30 Los Angeles list, Chef Mairinger looks to be realizing his dream of both creating and curating an Austrian restaurant he can call all his own.

Käsekrainer

With his formal culinary training beginning at four-star Austrian Classic Hotel Aichinger at the age of 15, his work took him through hotels in Switzerland and London, then Da Gianni in Germany before landing in Los Angeles at Nick & Stef’s and Patina.

But at BierBeisl, with its modest yet adequate furnishings and finish, it’s clear that 6’7″ Chef Mairinger is happiest in probably the smallest kitchen he’s ever worked in. He brings a refinement to each of his dishes that will debunk the “rich and heavy” stigma people often attach to Austrian food.

The Käsekrainer comes luciously infused with swiss and laid atop tarragon mustard. A fresh grating of horseradish is just the kick needed for this punchy bite. The Veal Schnitzel, fried in clarified butter, was also perfectly breaded and seasoned.

Kaiserschmarrn

And don’t forget the dessert. The Apfelstrudel is so delicate that it could only have been handcut – and made - with enormous care. And if you’ve never had Kaiserschmarrn, BierBiesl would be the place to conduct your initiation. German for “emperor nonsense,” this strictly Austrian treat has such fun texture and flavor (think wet-dry pancake fluff – but better) with which to dip in a delicious plum compot.

BierBeisl also features a schnapps bar – the first that I’ve noticed in L.A. Made from the fermentation of pure fruits at carefully controlled temperatures with no added sugar or fragrances, schnapps is something that Bierbeisl hopes to share with Angelenos through tastings and pairings.

There are a lot of other things I’ve yet to try – including pairings – at BierBeisl. Beer and sausage tastings are available: 3 course + 3 beers for $32 or 5 course + 5 beers for $42. Bratwurst, Weisswurst, Polish, Wiener, Bier Cabanossi are the classic sausage offerings on the menu, whereas Stiegl is the Austrian beer on tap currently.

Also, with late closing times – especially in comparison with its upscale retail environment – BierBeisl looks to be a destination for late night chef grub and post-Troubadour concert fare. It’s a welcome upstart to a neighborhood that can benefit from a varied, younger energy – unrelated to a certain cupcake ATM, that is.

All food and drink were hosted.

Barrel Roll

It’s rare when I get a full picture of an entire cocktail menu, but it’s even rarer when I’m afforded the opportunity to do so and end up consistently impressed with cocktail after cocktail. The bar at 1886′s recent Spring menu makes it the destination in not only Pasadena drinking, but a go-to for some of the best cocktails in all of LA.

Pork Belly, Bourbon Aged Maple, Apple, Celery & Chili

Sure, it flies under the radar because of its location, but 1886 has also benefited as a result. Free of the obligation of appealing to overflow traffic, 1886 has the freedom to focus on seriously fun cocktails, akin to the audience the bar has cultivated since its opening in late-2010.

The Pimm’s #5 Cup (after previous other Pimm’s versions with other spirits) is a perfect cocktail to head off the menu for Spring. The rye, Bitter Lemon Fever Tree Tonic and housemade Pimms made for a perfect balance, rendering a super-refreshing cocktail just as a Pimm’s Cup should be.

The Cinnablossom

If you’re in the mood for their other rye cocktail, go for the 20,000 Leagues – a kind of swizzle made with peach-infused rye, mint, and housemade yellow chartreuse candy (the garnish was especially tasty!). Imagined by Pete Lloyd Jones, this delicious cocktail was the result of a request by the Pasadena Historical Society to honor residents who were aboard the Titanic. The ingredients were inspired by the Titanic’s own dessert menu.

The Water of Life, made by Garrett McKechnie with the Norwegian spirit, Aquavit, homemade Chamomile-Syrup and Nolet’s Gin, is the floral tea-influenced cocktail of the season. It’s also a light yet herbal treat and finished off with a sprig or two of Chamomile.

Bittersweet Farewell

The Cinnablossom by Lacey Murillo comes with a cinnamon garnish that is toasted – or flamed – tableside. Gin, lemon juice and homemade cinnamon bark syrup make for delicious gin-citrus cocktail with a subtle touch of spice.

One of the best beer cocktails I’ve had in awhile also happened to be the prettiest, which is quite lovely since it’s a testament to how far they’ve evolved. The Wild Orchid is a shaken cocktail made with Torontel Pisco, Vergano Bianco Vermouth, Grand Marnier and Hefeweissen with the orchid garnish. The effervescence of the beer worked well with the depth of the Pisco, vermouth and Grand Marnier for a really wonderful combination of flavors and textures.

The other flaming cocktail on the menu is the Bittersweet Farewell in honor of former 1886 barman, Danny Cymbal’s. A flaming lemon peel floats as an oasis in a shaken concoction of London Dry Gin, homemade Passion Fruit Syrup, lemon juice and Campari. It’s a beautiful gin drink with just the right amount of tart.

Rum Whistle

The all-out favorite of the night had to be the Rum Whistle, which is basically 1886′s new bottled special and bottled each and every night for a fixed amount to be sold at the bar the next day. It’s not only bottled, but it also has the widest range of appeal; boozers and non-boozers alike will love it. The green apple-celery soda base is spiked with aged white rum and finished off with fresh lime juice before being carbonated and bottled and the results are simply tasty. You may order more than one – not only because you can but also because you love it.

The Vintage Caprice Flight features three vintages of classic Beefeater Gin Barrel-Aged Caprice – made with Beefeater Gin, dry vermouth, Benedictine and orange bitters and then aged at 4-months, 8-months and 12-months. I was surprised to find that I actually favored the 8 month vintage over the 12. Older isn’t necessarily better and sometimes, your gin is just done aging.

Vintage Caprice Flight

The Barrel Roll (title picture) doesn’t just fall under the years-long trend of barrel aged cocktails, it’s also a super tasty rendition of aged Bols Genever, Carpano Antica, Green Chartreuse and a Campari chip by pastry chef Jeff Haines (who also did the Yellow Chartreuse candy). It just so happened to be one of my favorites. The chip was the slight sweet touch to the Bols cocktail and made for a strong yet nuanced cocktail.

Of course, you’ll need a few bar bites to line your stomach – but the selection at 1886 does more than that. They are daring yet successfully delicious plates, indeed. The musts: Shrimp toast and Lamb necks.

So get on over to 1886 right away and drink up. You’ll learn why it’s one of the best kept secrets in Pasadena.

All food and cocktails were hosted. Special thanks to Brady Weise.

R Bar - Photographed by: Alen Lin (www.alenlin.com)

We all love Los Angeles for the diversity it affords in all cross-sections of life. (Or, at least I hope you do.) But let’s be honest. When it comes to food, fashion and yes, even drinking, sometimes we’ve come to expect a certain type of scene based upon the neighborhood that we’re in.

You’ll find flip-flops accepted and even expected near the beach while they’ll likely be shunned as you head eastbound. Moustaches and more indie music? East. Button-downs over straight-cut slacks? West. Dress code? All over (unfortunately).

But recently I found myself in a few bars where the interior and auras had me confused – as if I really were in a different neighborhood. Here’s the rundown on my impressions – along with my favorite cocktail at each bar:

Del Monte Speakeasy: Located in Venice, but feels like you’re in Silver Lake

The PSA

Recently outfitted with Brandon Ristaino’s elaborate cocktail menu, Del Monte has upped their game with some pretty fancy – and complicated – recipes. With a new focus on housemade ingredients, the speakeasy menu has some wacky combinations in their drinks. It’s brave and takes risks, which I admire, but unfortunately I didn’t like the majority of the cocktails. While reading the ingredients of a drink off the menu would usually provide enlightenment in my enjoyment of the cocktail, the explanation of each drink was simply confusing as many of the components seemed to clash.

The speakeasy area downstairs, however, has a ton of charm – and has only very recently legally reopened. There’s a filled-in tunnel from the Prohibition days in their stock room and the stairs are so old that you best be looking down as you descend – lest you trip down the rabbit hole into this bar that doubles as a music venue! Recommended cocktail: The PSA, made with Pisco, Aperol, citrus, house prepared demerara syrup, egg white & Peruvian bitters (Caroline on Crack explains why).

Naya Sunset: Located in Silver Lake, but feels like you’re in Hollywood

Naya Sunset Interior

Granted, I was at the media opening, but I’m thinking from the dim lighting, loungey seating and 4-on-the-floor house music, Naya Sunset’s intent was to bring the club to Sunset Junction. With a side of Indian food and a little Southeast Asian flavor mixed in, that is. Thing is, Joel Black’s cocktails are better than most others’ available in the vicinity, so if you’re craving one of the aforementioned – or both – it’d be a mistake to pass Naya up should you happen to be in the neighborhood.

My favorite cocktail: The Rocky Patel is a down-and-dirty mix of Chivas 12 Year blended Scotch whisky, Laphroaig 10 Year Islay Scotch whisky and espresso bean infused Zaya 12 Year old rum with espresso bean garnish. The smokey flavor of the Laphroaig blended beautifully with the subtle coffee flavors of the rum. Delicious. Also don’t forget to try the others on for size, such as the Spa in Goa – a refreshing cocktail utilizing Aviation Gin, fresh lime juice, Persian cucumbers, fresh thyme and agave nectar. It tastes just like it sounds, except even better (gin always has a benefit over vodka, no?).

R Bar: Located in Koreatown, but feels like you’re in Eagle Rock

Don’t look for signage, because it doesn’t exist. And…you need a password to get through the door. Yes, it initially feels a little off-putting, like a douchey dance club, but the password can be found out either on their Facebook or Twitter. And once you’re in, you’re pretty much in dive bar paradise. Heavy-hitting jukebox, check. Stiff pours, check. Old, wooden booths and furnishings with sweet nothings and loud somethings etched into said wood, check. Other than the name, it’s not a pirate bar by the strictest standards, but sometimes I just want a no-nonsense bar with a campy, divey feel.

Play Action Trivia on Tuesdays, or if you really were jonesin’ for that part of K-town, you can also karaoke on Mondays (albeit on-stage, rowdy style and without the private rooms). As far as drinks, stick to the 1:2 pours or just go with whiskey neat. I’d be wrong to recommend it, but they do offer a “mystery shot” to bravely hapless drinkers.

***

I love unpredictibility. And I’ve always had a soft spot for outcasts. These little gems spread across the city offer scenes that are totally unexpected given the neighborhoods they occupy. Stop by one and prepare to be at least a little bit surprised.

Nick torching a cocktail

I could spend a whole week in New York and not get to all the restaurants and cocktail bars on my shortlist. But Booker and Dax was one of those do-or-die bars and well, I’m just glad that I made it back to the East Village on my last night on the island.

Lady of the Night (Reposado tequila, tomato water, horseradish, sriracha, worcestershire)

They’re flashy cocktails, but not purely for showman’s sake. (And what a show they put on.) These cocktails are, most importantly, delicious – and thought-provokingly so.

With Momofuku Milk Bar shuffled across the street for this few months-old cocktail bar, a torch, centrifuge and carbonating-shaker-contraptions (as they are scientifically called) are found on the same counters once occupied by crack pie and cereal milk soft serve machines. Booker and Dax is a collaborative effort by David Chang and Dave Arnold with the latter bringing his brand new methods to the table.

Liquid nitrogen application

The resulting cocktail menu is one that can be divided into fifths. That is: Bubbles, stirred, shaken, on the rock and Red Hot Poker. And if you’re interested in what you’re drinking in the least, you best be sitting at the bar if only to witness the wizardry of the process. For instance, if you ever thought water and ice was enough to chill your glass whilst the bartender makes your cocktail, think again, because only liquid nitrogen does the trick at Booker and Dax.

The Lady of the Night was effectively a liquid Bloody Mary – one to be enjoyed all times of the day. Horseradish tincture is in the cocktail, which was created by first muddling fresh horseradish with vodka and then re-distilling it. Sriracha essence? Basically the liquid resulting from centrifigual force enacted upon the infamous rooster sauce. The result was a Bloody Mary full of clarity. No pulp to be found – just all-out flavor.

Bangkok Daiquiri

Of course, I had to see the Red Hot Poker in action, so I ordered a Friend of the Devil, or what I’d call a ”Torched Boulevardier,” made with rye, campari, sweet vermouth and pernod bitters. As I was curious if the alcohol might be burnt off as a result of the torching action, Sother Teague reassured me that each cocktail is indeed made with more spirits to compensate. Served in a ceramic cup, the resulting cocktail was warm and comforting with a touch of carmelization to taste. And it was strong.

A super simple but delicious cocktail my friend Greg ordered was the Bangkok Daiquiri, made with white rum, lime and Thai basil. Unfortunately, I didn’t get to try any of the cocktails made with carbonation but was lucky to witness a fellow guest’s cocktail get shaken. She assured me that it was carbonated and delicious.

Next time, New York. Next time.

Ver la luz del dia

Tonight, Drago Centro will unveil their Spring cocktail menu and it’s a pretty exciting one to boot. Ten new signature drinks by Jaymee Mandeville and Jen Len are available tonight for $8 each. There were 3 in particular that I fell in love with, which I feel compelled to share here.

Nebbia Rossa

Since I’m partial to Negronis, the Nebbia Rossa (that is, red hog in Italian) is a nice spin on one with a smoky kick. This cocktail has Del Maguey Vida Mezcal to thank for its slight peaty notes, but the drink is also so well balanced that it’s not the first thing you will notice. The drink also has Campari, Bittermens Citron Sauvage and Dolin Blanc and to be honest – this is probably the drink of which I would have ordered another, if only I didn’t have all the others to try… If you can’t decide between an aperitif and digestif, you won’t ever have to make up your mind with the Nebbia Rossa.

Night and the City

Another favorite of mine was the Ver La Luz Del Dia, made with Kappa Pisco, Lillet Blanc, Hangar vodka, Bombay Sapphier and basil. It’s a completely aromatic drink and, contrary to its appearance, not to be passed off as a light drink. It’s beautifully strong in girth yet nuanced in flavor. A really sophisticated drink for those who love their spirits.

The Night and the City is a kind of avant garde Bloody Mary – both in color, presentation and taste. Made with Hayman’s Old Tom Gin (I’ve always loved gin instead of vodka in my Bloody Marys, anyway), Bittermens Hellfire, Miracle Mile Candy Cap Mushroom Bitters, Heirloom Tomato Shrub, black pepper and squid ink syrup & freshly grated horseradish, the Night and the City gives off this savoryness that duels perfectly with its pickled radish garnish. The candy cap mushroom bitters were absolutely delicious. While some may shy away from the color of the liquids, the taste of the cocktail itself was enough to make me turn those sips over in my mouth until none was left. Prepare to reconsider the standard Bloody Mary like you never have, before.

So head to downtown LA tonight to try a few of these favorites off the new Spring cocktail menu. Order some pork cracklins, flatbreads and/or oysters while you’re at it – the bar bites at Drago are legit.

All cocktails were hosted.

Selection of Pastries

If you are ever reminiscent of France and in the mood for a beautifully buttery croissant, you need not travel any further than West Hollywood.

But not just anywhere in WeHo. Forget the scene and oversized, mediocre plates at The Griddle and walk two blocks toward Luca. At the cross-streets of Laurel and Sunset Boulevard lies the eatery that prepares some of the best pastries in the LA area. Only organic ingredients are used in all of their recipes, including organic flour in the construction of these beautifully baked goods – so you know that you’re only getting wholesome goodness.

The croissant is probably the best I’ve ever had. It comes out warm and embodies the perfect balance of flakiness, butteryness and finally, that pull-apart lusciousness in the center. The apple tart? To die for. The currant scone? A beautifully moist texture (despite the scone not having butter in its recipe). The blueberry muffin was super fresh. Clearly, no corners are cut at Luca – and this, I can tell from just the pastries.

And all this, without even having had a meal there, yet. I wonder what else is in store… (And I’ll have plenty of time to figure that out, since there’s free in-house WiFi.)

All pastries were hosted.

Golden Road Brew Pub Interior

This few months-old gem in Atwater Village not only signifies the continued evolution and uprising of the Los Angeles brewing scene, it’s a move towards the eco-friendly, gentrification of the beer can. Costing less energy and space than glass bottles in production and recycling as well as affording more protection from the elements for its beers, cans aren’t just used for casing PBR, anymore. Golden Road is out to educate LA beer geeks and dabblers, alike.

Twice-baked Potato at Golden Road Pub

The age of Golden Road Brewery also re-introduces sessionable beers to a scene that may have been bent on, or even obsessed with, high ABV beers just a few years back. They are also taking on IPAs by making them a custom by incorporating seasonal ingredients and making each brew truly local. Two go-to’s on those fronts: Their Golden Road Hefeweizen and Point The Way IPA.

Luckily, it’s not just a lone brewery Golden Road, helmed by Tony Yanow and Meg Gill, has up in Atwater Village, but a very cool pub offering each of their beers, 15 guest taps and a very chill, neighborhoody scene where, if you visited often enough, people will know your name. The food menu also has plenty of options for omnivores and vegans alike, so there’s something for everyone in your party.

By the taps...

And what better way to introduce your taste buds to Golden Road by dropping in on their collaborative Hangar 24 dinner? Their good friends from Redlands brought in 70 pounds of blood oranges from Hangar 24′s neighboring orchards thanks to their brewer Kevin Wright. Golden Road’s brewmaster, Jon Carpenter, spent the previous weeks developing a custom yeast for this very special brew, to create the end result: Valentin, a 6.5% ABV French Saison.

This one-of-a-kind beer dinner features dishes created by Golden Road’s Chef Adam Levoe, who worked closely with Jon and Kevin to craft each pairing. The five-course dinner will feature two beers from Hangar 24, two beers from Golden Road Brewing and our collaboration beer, Valentin.

Jonesin’ to see the whole menu? Look no further:

• First course, paired with Valentin

Local Halibut or vegan hearts of palm ceviche with ruby red grapefruit, blood oranges and avocado salad

• Second course, paired with Hangar 24′s Vinaceous

“Sushi” — Pan seared duck breast atop sweet potato hash browns with cherry reduction or vegan marinated portobello mushrooms atop crispy wild mushroom risotto with sweet soy reduction

• Third course, paired with GRB El Hefe Añejo

Pork shoulder braised in GRB Hefeweizen and fresh chilis or vegan pinenut “carnitas” shredded napa cabbage, pico de gallo and spicy “crème fraiche”

• Fourth course, paired with Hangar 24′s Alt-bier

Pan seared bistro steak with roasted sunchokes, caramelized onions, fried leeks and red wine reduction or vegan roasted brussel sprouts with roasted sunchokes, caramelized onions, fried leeks and red wine reduction

• Fifth course, paired with GRB Schwartz Stout

House made truffles and berries

This is one beer dinner not to miss out on! Viva Los Angeles beer!