Tavern Red State Burger – Pork, pork, pork, Manchego, Romesco

As November 6th rolls up, we’re reminded, again and again, that the best reason to vote is to realize our civic duty. We, as a society, have been preparing for next Tuesday for a long time (Californians, with all our propositions, you know what I’m talking about). Decisions will be made as a collective whether or not we decide to personally participate, so why not embrace it?

Whether you take-away a savory dinner to enjoy at home or await the returns in camaraderie at one of the viewing parties, your “I Voted” sticker will score some points with your taste buds and your wallet anywhere around town. If you voted absentee, perhaps you’ll want to carry your stub or some other proof with you so you can make your case. Check below for a deal near you:

Tavern (Brentwood) – Election Day

Suzanne Goin & Caroline Styne’s destination restaurant in Brentwood (who have recently made Gavin Mills, formerly of Wood & Vine, Chef de Cuisine) invites you to a night of election return watching on the flat screen TVs in the Blue Room. While the happy hour from 3 – 7 PM stands, all guests wearing an “I Voted” sticker receive Happy Hour pricing from 7 PM to closing at the bar.

• Election Night Cocktail Special: Beer, wine and cocktails priced at $3-8 and selected bar snacks
• Sliders served with herbed French fries ($12):

Blue Slider – Niman Ranch beef with blue cheese and arugula
Red State Slider – Pork, Pork, Pork with Manchego and Romesco

Cafe del Rey(Marina del Rey) – Election Day

The patriotic on the Westside may appreciate that the marina-overlooking eatery will be throwing a happy hour during their election return viewing party from 4 PM to close. Add to that, the fact that blue curacao isn’t relegated to memories of AMFs at Saddle Ranch, anymore (who? me? never!); it’s back in.

• Election-themed cocktails: $6 ea.
• Those with an “I Voted” sticker will even get a libation on the house with purchase of another cocktail.

Barockin’ Bayonet – coconut tequila, blue Curacao, lime
Not-So Radical Romney – bourbon, cranberry, grenadine
270 – Charbay vodka, blue curacao, grenadine, and sprite

WP24 (Downtown LA) – First 10 days of November

• Downtown’s skyscraper-penthouse-Wolfgang Puck flagship will be serving the Rhetoric Remedy (orange vodka, fernet, lemon and champagne float) cocktail from November 1 – 10 for $16. Because the 360-degree view of L.A. is patriotic enough.

Burger Lounge (8 locations including Beverly Hills, West Hollywood) – Election Day

• 

  1/2 and 1/2 at Burger Lounge

  The grass-fed, farmer- and environmentally conscientious burger chain is providing incentive by offering a free “½ and ½” combo to (that is, half onion rings, half French fries) to “I Voted” sticker wearers with purchase of any other menu item. Redeem at any location in L.A. or San Diego, though the closest ones to you are probably in Beverly Hills or West Hollywood. You’ll perhaps want to try this season’s (November – December) special grass-fed Bison burger.

Tortilla Republic(West Hollywood) – Election Day

• Every guest who comes in to Tortilla Republic during Election Day wearing their “I Voted” sticker will receive a complimentary “Viva La Vote” margarita. Viva La Vote is made with Maestro Dobel tequila, house made blueberry syrup, fresh strawberry and raspberry purée, lime sweet, and blue curaçao. The patio at Tortilla Republic is always a joy, too.

Lexington Social House (Hollywood) - Election Week

• Get patriotic by celebrating the “Election with Lexington” via a red, white, and blue “Flag Flight” cocktail special, offered during election week and featuring three cocktail tastings for $18. The cocktails:

The Red - muddled strawberries and basil leaves, simple syrup, vodka, apricot liquor, lemon juice, tiny dash of peach bitters, and a dash of sprite
The White - tanteo chocolate, coffee liqueur, horchata
The Blue - lightly muddled serrano chili and sage leaves, reposado tequila, blue curaçao, fresh lime juice, agave nectar, and fresh pear puree over ice

By the way, those are the colors of our flag. 

Post & Beam (Crenshaw) – Election Day

• Eat your patriotic heart out with comforting fare by Govind Armstrong – a 3-course, $26 prix fixe special that includes:

Start: Late Harvest Corn Griddle Cake with Smoked Salmon and Crème Fraiche
Main: Carved Slow Cooked Brisket with Buttermilk Mashed Potatoes and Greens
Dessert: Peach Cobbler

Post & Beam’s Tuesday night wine special continues on this night with 50% off select bottles of wine, while supplies last.

Jar (Hancock Park) – Order by Sunday, 11/4; pick up on Election Day (3-7 PM)

• Take-away a Suzanne Tracht-cheffed meal to enjoy in the comfort and privacy of your own home while you watch the returns, you surly introverts. For $63, you’ll serve up 2 complete dinners, including 2 sides. This excludes tax & gratuity, and yes, the “no substitutions” phenomenon has now reached your living/dining room.

First (select one)
Little Gem Caesar, Buttered Croutons
Iceberg Wedge, Blue Cheese Dressing
Butter Lettuce Salad, Breakfast Radishes, Parmesan, Lemon Garlic Vinaigrette

Main (select one)
Jar Signature Pot Roast, Carrots, Caramelized Onions
Coq au Vin, Red wine, Applewood Smoked Bacon, Pearl Onions, Crimini
Cedar Smoked Salmon, Caper Berry Relish

Sides (select two)
Creamed Spinach
Creamed Corn
Pea Tendrils
Mashed Potatoes
Macaroni and Cheese

Dessert (select one)
Butterscotch Pudding, Salted Caramel
Chocolate Pudding, Crème Fraiche
Banana Cream Pie, Caramel Sauce

Orders must be placed at Jar by credit card no later than 5 PM on Sunday, November 4, 2012. Pick-up may be scheduled for Tuesday, November 6, 3-7 PM.

So if you haven’t voted early, be sure to visit the polls next Tuesday. Your constituents in life will thank you. Now you’ll have reasons other than pride to wear your “I Voted” sticker.

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!

LA Loves Alex

There were a lot of events going on over the weekend, but the inaugural LA Loves Alex’s Lemonade at Culver Studios was a culinary extravaganza to hit it out of the park. The backdrop? The famous Gone With the Wind mansion on a beautiful autumn day. Our hosts were Chefs Suzanne Goin and Caroline Styne (Lucques, AOC, Tavern) along with Chef David Lentz (Hungry Cat) – and there was a solid showing of chefs from across the country who all offered their live talents to an event whose goal was to fight childhood cancer.

Seasonal Antipasto | Chris Bianco

The standouts? Chris Bianco’s Antipasto dish, featuring beautifully seasoned fall vegetables and almost making us forget that it was his pizza we were looking forward to. Celebrity chef Giada of The Food Network was personally on-hand to serve up her Pasta Ponza, topped with a fried prosciutto. Paul Kahan, of The Publican in Chicago, brought forth a delicious house-made chorizo coupled with cured ham and dressed with arugula and apples. Hailing from New Orleans was a dish from Susan Spicer’s Bayona – a delicious grilled rosemary shrimp with artichoke bread pudding. Local Neal Fraser (Grace) had pig on the brain, or “Pig in a Box,” as he called it. We caught him reloading charcoal into his smoking apparatus and appreciated the pork he prepared, dressed with a side of mustard potatoes and brussel sprouts.

Caramel Chocolate Macarons | Tavern

With all the dishes at the event making it ever apparent that it was autumn in Los Angeles, the cocktails and beer did not pale in comparison. VIP had access to Craftsman Beer, offering up their Triple Sage, Lavender Sour, Poppy Fields and Firestone brews. Hungry Cat cocktails were also in VIP and out in the common area and were delicious as ever. Of course, we can’t forget the epic dessert table from Tavern and Lucques. S’mores, caramel chocolate macarons, carrot cake – I didn’t even have room for a bite of everything on the table, though I wanted to. Fortunately, I was able to stuff in almost a half-scoop of Mozza’s Meyer Lemon Gelato. Its lemon zest packed punch in the midst of a goat cheese-like flavor and consistency.

If Caroline on Crack, Lindsay of LAist and I didn’t have somewhere else to be later that day, we would have surely enjoyed basking in the Culver City sun with our perfect cocktails, food, beer and desserts the rest of the afternoon. Overall, it was such a stand-out showing that I do hope the event moves from inaugural to annual.

I’ll be the first to admit I’m not exactly a Westside girl (I blame overload of undergraduate memories in Westwood) but if it’s a sure thing, it’s well worth it for me to make the drive in that direction. You can call it a sure thing because while not new, Tavern is Suzanne Goin and Caroline Styne’s (Lucques, AOC) latest venture and I just had to see for myself. Well – in the company of some other foodie bloggers, that is, including Caroline on Crack, Diana Takes a Bite, Maya of ShopEatSleep, Lindsay and Sam of LAist. Brunch is that evasive meal on the weekend, always at the mercy of our discipline or irresponsibility the night before. We managed a no-earlier-than-noon reservation. Brunch, lunch … who are we to say what we can eat, when? Options are good – at least, this option proved a better alternative to Hamburger Hamlet, who had occupied the San Vicente space before.

Of course, we started with cocktails. Caroline and Lindsay ordered the Ginger Rogers – made with Plymouth gin, mint, ginger syrup and soda. It was such a refreshing drink (sharing is caring) – and not too sweet. I hoped mine was just as good.

My wish came true. Since I’ve been on a Bloody Mary kick, I ordered the closest thing; Tavern’s version was royalty, called the Queen Mary. Tavern’s twist on it was Beefeater gin (instead of vodka), cucumber & tomato juice. I was very conflicted because up until then, by far the best Bloody Mary I’ve had was made by Matt Biancaniello over at Library Bar inside the Roosevelt. But the gin pleasantly surprised me, and I think the fresh cucumber and fresh tomato juice played no small part. Since the juices were fresh and no mixes were used, they mixed well with the botanicals in Beefeater gin.

On to the food! Sam took initiative and ordered a 3-pastry basket for us to share including monkey bread and a cornmeal scone. The cherry preserves inside the scone were absolutely fresh. But my favorite was definitely the monkey bread, which broke apart so easily and was of a soft, buttery texture with a touch of cinnamon.

My favorite plate at the table was ordered by Caroline (above) – a Wild mushroom egg frittata with cheddar. It was such a savory dish and the mushrooms tasted extra fresh and even a little sweet.

As of late, I’ve been on the quest for a satisfactory Eggs Benedict on the west coast – admittedly by virtue of hollandaise sauce, the cause of many a dissatisfactory Benedict in my recent experience. And so I gave Tavern’s a try. This is what they came up with:

Atop a sweet, soft toast was a frisée salad, prosciutto and poached eggs perfect for the running once I put my fork through it. The hollandaise sauce in question actually shifted my perspective, a little. There was a surprising amount left in lemon reduction, making the dish a California hit. Gone were my expectations of a buttery, heavy hollandaise because this Benedict was actually delightful. The frisée complimented the prosciutto and sauce well. Perhaps it could have actually used more sauce. Perhaps I am just greedy.

Of course, the point of having a just-big-enough-yet-not-too-big sized group reservation is so we can try what everyone else ordered – that is, lest anyone dare duplicate anyone else at the table! But from the little bites I had, I could not tell a particularly weak dish from the bunch. The Brisket hash with fried eggs and horseradish cream had good texture, with the herbed hash complimented well by the subtle horseradish in a fluffy cream.

The lemon-ricotta pancakes were topped with huckleberries. While such a common breakfast/brunch dish all over town, I’m convinced I’d not tasted as much lemon infused into flapjacks as these. They were so good!

Diana ordered a chopped salad including chopped chicken bacon, romaine, apple and Point Reyes blue. Though I thought chicken bacon was at least something to try, unfortunately Diana didn’t think the salad was particularly remarkable. I made a mental note to go for the heartier dishes and perhaps not the salads.

Sam went for the Pilgrim sandwich – with roasted turkey, cranberry and stuffing and a side of housemade chips that were perfectly, freshly fried and crisp to a subtly barbecue taste. The turkey was fresh as was the cranberry – just a really solid lunch sandwich.

It was great company and great brunch. The dining room is actually really charming with natural light and soft, green and neutral hues – save for a tree in the middle of an aisle that seems to put a kink in server traffic. I can see how it can easily be transformed into a romantic, understated dining haven during their dinner menu. Perhaps I’ll have to test both out in the near future, just to see…

More pictures: Tavern Brunch Set – e*starLA Flickr

Further Reading: Location, Location, Location – Brunch at Tavern on LAist.com

First Impressions of Tavern – ShopEatSleep.com

Tavern
11648 San Vicente Blvd.
Los Angeles, CA 90049
310.806.6464