L.A.’s Best “Happy Hours” Guaranteed to Make You Smile As You Sip, Savor & Save This Spring!

April 7, 2018 by evebushman Leave a Comment

Get out of your comfort zone Santa Claritans and check out these great Happy Hours from Beverly Hills to Venice!

Casita Del Campo - Classic Margarita _preview

Casita Del Campo: Casita Del Campo Margarita. Photo Credit: Three-Fold Agency

For over 50 years, Casita Del Campo has been serving up exceptional Mexican cuisine in Silver Lake, in a party atmosphere with two outdoor patios and a beautiful dining room. With a lively nightly Happy Hour, guests may enjoy a wide selection of margaritas including the Casita Classic prepared with tequila, fresh squeezed lime, triple sec, Fruit Margaritas comprised of strawberry, peach, banana, watermelon, mango, ginger, pomegranate, and guava, and a Smoky Margarita made with Cazadores Reposado Tequila, mescal, triple sec, and fresh squeezed lime. Bartenders also serve up Pina Coladas, Tequila Sunrises, Palomas, and Mojitos. Appetizers include Quesadillas Con Rajas two corn tortillas prepared with a combination of cheeses and mild green chile strips, the Casita’s Special includes six crispy mini tortillas topped with chicken, beef, beans, guacamole and sour cream, and the Sweet Corn Tamales which include two delicately sweet tamales filled with raisins and jack cheese. Every day is a fiesta at Casita Del Campo during their nightly Happy Hour!

Casita Del Campo is open for Happy Hour Monday through Sunday from 3:00 pm to 7:00 pm; 1920 Hyperion Avenue, Los Angeles, CA 90027; 323.662.4255; www.CasitaDelCampo.net

CHAYA Downtown:

CHAYA Downtown offers a wide selection of Happy Hour cocktails, wines, beers, and bites that will take the edge off after a long day at the office and satisfy tourists in need of a rest after exploring Downtown Los Angeles. Choose from a selection of specialty cocktails for $8.00 including the Russian Blues, prepared with lemon-infused Crystal Palace vodka, house-made spritzer and fresh blueberries, the Bourbon Mash mixed with Jim Beam bourbon, passionfruit purée, orange juice, and mint, or the Bahama Mama comprised of Cruzan Coconut Rum, pineapple, orange juice, fresh sweet & sour, and garnished with an orange slice. If wine is more to your liking, guests can enjoy a selection of including Castle Rock Sauvignon Blanc, Castle Rock Chardonnay, Mouton Cadet Rosé, and the Castle Rock Pinot Noir. Guests of CHAYA can also opt for a nice cold beer like Sapporo Premium Draft Pale Lager, Kirin Light Pale Lager or the Estrella Damm Euro Pale Lager. Finally, a tasty beverage should not be left without delicious small bites, so guests can enjoy a Spicy Shrimp Crunchy Roll, Crispy Brussels Sprouts with Pomegranate Seeds, Shrimp Hushpuppies with Karachi mustard dip, and Salmon Belly Skewers with yuzu pepper miso as well.

CHAYA Downtown is open for Happy Hour every Monday through Friday 4:00 pm to 10:00 pm; 525 South Flower Street, Los Angeles, CA 90071; 213.236.9577; www.TheChaya.com

CHAYA Venice:

Chaya Venice offers a respite to long days spent plugging away in Silicon Beach, or for a drink and some nosh after a fun day at the beach. Choose from a selection of specialty priced snacks, cocktails, sake, beer, and wine in the CHAYA Venice bar. Enjoy a variety of small plates including a Yuzu Spicy Tuna Roll, the classic California Roll, and Ramen made with creamy chicken, pork belly, and Casamigos Reposado. Choose from a variety of Happy Hour Cocktails that are sure to tantalize the palate including the Pear Pressure mixed with Shochu, pear purée, lemon and ginger, and the Blood Orange Sour prepared with gin, blood orange, and soda. Of course, if cocktails do not strike your fancy, sake flights are always an excellent choice at CHAYA Venice, along with an ice-cold beer or specially selected glass of wine.

Chaya Venice serves Happy Hour every Sunday through Thursday from 5:00 pm to 10:00 pm, and every Friday and Saturday from 5:00 pm to 11:00 pm; 110 Navy Street, Venice, CA 90291; 310.396.1179; www.TheChaya.com

Church & State:

After a long day at the office, or an early evening out with friends, look no further than visiting one of Downtown L.A.’s most beloved restaurants, Church & State, for a Happy Hour filled with small bites and drink specials to liven the evening. Enjoy a daily selection of $1 Oysters paired with lemon and mignonette, along with the Le Cachat, a lavender herbed goat cheese on crostini, the Foie de Volaille(chicken liver mousse on crostini), or the Deviled Eggs with paprika, lardon, and chives. For cocktails, enjoy a crisp Craft Cocktail prepared with gin, lemon, Pimm’s, Aperol, and mint. With all the delectable choices at hand, guests can easily let the hectic day slowly slip away, as they sip their drink of choice.

Church & State is open for Happy Hour every Monday through Friday from 5:30 pm to 7:00 pm; 1850 Industrial Street, Los Angeles, CA 90021; 213.405.1434; www.ChurchandStateBistro.com

Spring:

Come unwind for Happy Hour in the Springside Lounge at Spring in Downtown Los Angeles after a long work day and enjoy specialty libations and appetizers every Tuesday through Friday right at the Springside Bar from 5:00 pm to 7:00 pm. Nibble on an array of snacks such as the Marinated Olives, Herbed Goat Cheese on Crostini, Beef Tartare, and the true pearl of the menu, the $1 Oysters, which are served with fresh lemon and mignonette, all while enjoying a glass of wine or one of Spring’s perfectly balanced cocktails.

Spring serves Happy Hour every Tuesday through Friday from 5:00 pm to 7:00 pm; 257 South Spring Street; Los Angeles, CA, 90012; 213.372.5189; www.SpringLosAngeles.com

The FLATS:

You may not think of going to Beverly Hills for Happy Hour, but with the recent opening of The FLATS restaurant, you now have a spot to go for a refreshing cocktail and tasty bite after a day of shopping or a tough day at the office. Come enjoy featured Happy Hour cocktails created by Head Barman Shaun Summers including the Old-Fashioned prepared with whiskey, aromatic bitters, and Demerara sugars, the Margarita comprised of tequila blanco, house Curacao, and fresh lime juice, the Daiquiri prepared with white rum, sugar, and fresh lime, along with other popular classics that are sure to please the palate. After a long day, pair your drink of choice with delicious Small Platesincluding Fried Olives, Crispy Hen of the Woods Mushrooms with tempura, garlic water and Fresno chili, Fresh Cut Fries with rosemary aioli, or the delicious Brussels Sprouts made with brown butter, pickled dates, and cured egg yolks. And, don’t forget about Executive Chef Paul Shoemaker’s fresh, artisanal Flatbread Artisan Pizzas including the Margarita with organic tomatoes, fresh basil, and creamy mozzarella, and the Pepperoni with organic tomato sauce, mozzarella, and smoked pepperoni. Of course, what would Happy Hour be without sliders? Choose between the Honey Boo Boo Sliders with whipped honey butter, bacon, and gruyere cheese or the Baby Calibamma that is sure to deliver a kick, prepared with Calibamma hot cabbage slaw, red jalapeños and pickles. With food this amazing, the only thing up for debate during Happy Hour at The FLATS is what cocktail to order next?

The FLATS is open for Happy Hour every Monday through Friday from 4:00 pm to 7:00 pm, and Late Night Happy Hour every Monday through Sunday from 11:00 pm to 12:00 Midnight (cocktails only); 8400 Wilshire Blvd., Beverly Hills, CA 90211; 310.909.7549; www.TheFlatsRestaurant.com

The Raymond 1886:

With a Happy Hour this good, The Raymond 1886 is the place to be after a long day at the office or a day out with friends. Guests of The Raymond 1886 can enjoy 50% off Well Drinks and Bar Snacks, 50% off Wines by the Glass, $4 Craft Beers, and $7 Daily Featured Craft Cocktails! Pair the drink of your choice with a variety of tasty bites like the Tater Tots served with The Raymond 1886’s homemade Ketchup, Suckling Pig Tacos Al Pastor with pineapple, avocado, and salsa roja, Mac-n-Cheese baked with Irish cheddar and gruyère, and the Salmon Creek Pork Belly with pickled and roasted Cipollini, fried apple purée, fennel. Sip on a cocktail (or two) and indulge in some of Pasadena’s finest food as you lounge the rest of the day away at The Raymond 1886!

The Raymond 1886 is open for Happy Hour every Tuesday through Friday from 4:00 pm to 7:00 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Twohey’s Tavern:

Pasadena’s newly opened Twohey’s Tavern is the place you want to be when Happy Hour is this good! Wind down with after a long day with delicious small bites created by Executive Chef Travis Limoge that are sure to satisfy your hunger. Start with the Deviled Eggs topped with Ellie Shaft 2yr. blue cheese, Fresno Red Hot, and orange zest, or the Fresno Wings with fresh horseradish, blue cheese dressing, and carrots. Then, there is the Burger & Beer with caramelized onion, blue cheese, bread & butter pickles, and garlic aioli all paired with a beer of your choice for just $15. And of course, don’t forget to pair your favorite bites with any $6 Well Cocktails, rotating $5 Draft Beers, and White andRed Wines by the glass for under $7. Sip and savor the end of the day at one of Pasadena’s finest new dining and drinking destinations – Twohey’s Tavern!

Twohey’s Tavern is open for Happy Hour every Tuesday through Sunday from 3:00 pm to 6:00 pm; 2835 East Foothill Boulevard, Pasadena, CA 91107; 626.449.2337; www.TwoheysTavern.com

Something Wicked Comes This Way: The Raymond 1886 Unveils The Final Solstice Winter Cocktails!

December 9, 2017 by evebushman Leave a Comment

Pasadena, CA: Darkness falls across the land, the midnight hour is close at hand. Situated inside The Raymond 1886, the historic craftsman cottage turned acclaimed restaurant in Pasadena, The Raymond 1886 tempts guests to get in touch with their morbid side and brood over the cold infinite of the universe and our own mortal coil by bringing out the macabre in everyone with their new The Final Solstice Winter Cocktails Menu!

Amaro Rye, Photo Credit: Acuna-Hansen

“This season we decided each cocktail would have a sci-fi, horror, and ominous feeling to the menu,” says Head Barman Peter Lloyd Jones. “This is our first dark and offbeat menu, so it is an edgy departure from our previously lighthearted themes and opens the door for each bartender to really show their own unique creative style.” Known for their highly innovative seasonal cocktail menus, The Raymond 1886 raises the bar once more with The Final Solstice Cocktail Menu, eleven spine-tingling libations, where each bartender offers their own signature take on what the end of the world means to them. However, before anyone pays Charon to ferry them across the River Styx, all potential concoctions go through the signature The Raymond 1886 “5 palate rule” test. “Once a cocktail has a name and a story behind its creation,” explains Jones, “it must be approved by five people that have been through our bar program. Every cocktail ever created and printed on a menu at The Raymond 1886 has passed this rule. We believe the broad palate spectrum helps to make sure the cocktail appeals to a wider audience.”

Welcome to Los Angeles 2019, a tech-noir urban dystopia where the Tyrell Corporation holds the monopoly on bioengineered androids known as a Replicant. This neo-noir infant-style cocktail created by Peter Lloyd Jones is comprised of London Dry Gin, lemon, Orgeat, smoked salt, and a house-made Butterfly Pea Tincture float and will leave you wondering: Do androids dream of electric sheep? Are we living out implanted memories in an environment manufactured by a tyrannical corrupt corporation? Though Roy Batty and his ragtag team of escaped androids may have failed, make no mistake, the Robot Revolution is on its way. There have been many advancements and revolutions for the human race that have had effect on our survival; advancements in all walks of life have helped us succeed, or fail and learn. But what happens when our most prized creation surpasses our intelligence. Will it realize its limitless potential? Will it realize how limited we are as humans and purge for optimal existence? With technology advancing as it has, it is important to keep your loved one’s close, your eyes open, and your brain awake with this cold brew cone from Cameron Masden, featuring deep flavors from Galliano Ristretto espresso liqueur, Amaro Montenegro, Cynar 70, cold brew coffee, mint, and cinnamon. A nice treat for the potentially bittersweet end. Robots. Androids. Humanity is encouraged to reach for the stars – but what happens when the stars reach for humanity? Luis Nava presents The Dreamcatcher, named after the Stephen King novel about four friends dealing with a parasitic alien during their annual camping trip. Comprised of cacao, Averna, house-made Woodford Reserve Bourbon infused graham cracker, cream, chocolate, and a toasted marshmallow; you never know what is lurking when you are enjoying S’mores next to the campfire.

Before locusts and fire, there was blood! Upset with the beer cocktail scene, Jesus Gomez and Adam Vaughn have decided to turn the whole place bloody with Plagues of Egypt. This exquisitely rich, robust and romantic concoction will raise your spirits during the times of damnation, featuring Top Tank 7 Saison, lemon juice, house made hibiscus syrup, Lustau Amontillado Sherry, Camus Cognac, and watch out for the frogs, they’re everywhere! There is no remedy for the 10 plagues, except for this cocktail. When John Milton imagined the Garden of Eden in his seminal poem Paradise Lost, his rich prose evoked images of a utopia not unlike a Caribbean island, with its luscious environment and delectable delicacies. However, paradise is no more in this world of iniquity and indulgence, where guests are invited to fall into temptation with this take on an old-fashioned created by Nathan Baker, featuring Rhum J.M. Gold from the edenesque island of Martinique, Nate’s house-made chai tincture, barrel-aged maple syrup, and lime peel. It takes three components to become the Master of Toddy, but are you cunning enough to wield the power of the Deathly Hallows? This toddy-style cocktail created by Adam Vaughn pays due respect to both the legendary Master of Death and a Hot Buttered Rum, comprised of Wray & Nephew OP, vanilla, and a house-made butterscotch patty. Not for the faint of heart, this cocktail promises to bewitch the mind and ensnare the senses.

You can run, you can hide, but you cannot escape the imminent Zombie Apocalypse! After a long day of fighting off zombies and searching for shelter, re-energize with this tribute to both a Tiki classic and an iconic end-of-the-world-scenario, comprised of Deanston 12 year whisky, Bowmore 15 year whisky, Laphroaig 10 cask, pineapple juice, lime juice, Orgeat, Falernum, house-made lemongrass syrup, mint, and a zombie apocalypse garnish. A multi-layered and exceptionally well-balanced cocktail created by Jesus Gomez and Adam Vaughn, this collaboration demonstrates that two brains are better than one. Perhaps those zombies originated from a horrible, government virus? When the great sickness spread, they said it didn’t exist. Humanity is doomed to toil in the dredge of a sick and dying world. But survivors believed, hoped, worked, and now have it: the medicine that will end the end of days and bring about the rebirth of human civilization. A new dawn begins with The Antidote, created by Casey Levantal, featuring Laphroaig Select, Absinthe St George, Carpano, Campari, flamed absinthe sugar, and lemon peel.

Some catastrophes are not worth more than throwing our hands up in defeatist acceptance. Screw it! The world is over! It came and went and we few left must wallow in whatever remains on this, The Morning After. Mercifully, Ned Kirby has something a little bit stronger than coffee this morning, with El Dorado 12 year, Galliano Ristretto, cacao, coffee, heavy cream, and cinnamon. The biggest mistake humans made was believing they had all the time in the world. They didn’t, we don’t, and Ned Kirby entices guests to take the thyme to enjoy the End Of Thyme. Appreciate its aroma, savor its flavors and revel in its marvelous effects, featuring Amaro Montenegro, Suze bitters, Rittenhouse Rye, Del Maguey Vida, and thyme. One or two more of these and time won’t mean anything at all. Whichever way you look at it, it has begun and it will finish, make no mistake about it, We’re in it. With endless possibilities of “The End,” (pun intended), enjoy every moment, every person, and every delicious libation. With London Dry Gin, house made plum syrup, yellow chartreuse, lemon juice, and lime mint island garnish, this cocktail created by Cameron Masden will leave you knowing exactly just how far in it you are.

It’s the end of the world as we know it, but everything is feeling fine at The Raymond 1886 Happy Hour! From 4:00 pm until 7:00 pm every Tuesday through Friday, guests can partake in $5.00 Wines by the Glass, $4.00 Draft Beer, and Half-Price Well Drinks. Additionally, a daily Specialty Cocktail selected by the bartender will be available for $7.00 each. An extensive Bar Snacks Menu created by Executive Chef Tim Guiltinan is also offered Half-Price during Happy Hour, enticing guests with hearty dishes like Suckling Pig Al Pastor Tacos made with pineapple, avocado, salsa roja, the Greek Style Cauliflower, with half-a-head with whipped feta, or the Jidori Chicken Wings, prepared with caramelized fish sauce, and marinated cucumbers.

Winter is coming and the end is nigh, so take advantage of these dark times with even darker cocktails at The Raymond 1886!

The Raymond 1886 is open for Lunch Tuesday through Friday from 11:30 am to 2:30 pm, for Dinner every Tuesday through Sunday from 5:30 to 10:00 pm, and for Brunch every Saturday and Sunday from 9:00 am to 2:30 pm. 1886 is open every Tuesday through Thursday, and Sunday, from 4:00 pm to 12:00 Midnight, and every Friday and Saturday from 4:00 pm to 2:00 am. 1886 Happy Hour is every Tuesday through Friday from 4:00 pm to 7:00 pm. For more information or reservations, please visit www.theraymond.com or call The Raymond 1886 directly at 626.441.3136.

Social Media: Please follow 1886 on Facebook: Facebook.com/1886BarAtTheRaymond Twitter: @1886Bar Instagram: @TheRaymond1886

The Raymond 1886

1250 South Fair Oaks Avenue

Pasadena, CA 91105

T: 626.441.3136

Sherryfest 2017 Returns to New York This October

October 8, 2017 by evebushman Leave a Comment

New York, New York (PRWEB) – Sherry lovers – mark your calendar. Sherryfest, one of the world’s largest and most prominent sherry events, is returning to New York City this fall for its fifth year running. The 2017 program will take place over the weekend of October 27-29th, broadening its reach to a wider consumer and collector audience in addition to programming for wine professionals. The weekend will be full of fabulous and rare sherry, in-depth seminars, and expertly paired dinners hosted by some of Jerez’s most noteworthy producers.

The 2017 Sherryfest will consist of a full schedule of events including a Grand Tasting, in addition to producer dinners and tasting seminars, with three in-depth themed seminars on Friday and a broader look at the spectrum of sherry on Saturday. The Grand Tasting, with an exclusive early entry for wine professionals and VIP rare tasting, will showcase the diverse styles and producers of sherry. The dinner events – Tradición and Osborne at Toro and Williams & Humbert and González Byass at Rouge Tomate – will highlight rare sherries paired alongside dishes from some of New York’s leading restaurants who have dedicated menus and bar programs to highlight sherry. The events will be punctuated with a Happy Hour with Lustau at Compagnie des Vins Surnaturels on Friday and an after-hours party at Terroir Tribeca on Saturday. The final morning will be Sherryfest’s first-ever Sherry Brunch, hosted by North End Grill. The more casual affair will showcase the versatility of sherry at all meals, and guests will be invited to bring their own bottles of rare sherry to share.

“We are very excited that the 2017 Sherryfest is returning to New York, a city that embraces and highlights sherry regularly,” explains Peter Liem, co-founder of Sherryfest. “This year we will reach a wider audience of consumers and collectors, with tastings, seminars, parties, and producer dinners, showcasing the distinctive characteristics of sherry. We believe this will be our best year yet!”

The bodegas joining the 2017 Sherryfest include Gonzalez Byass, Barbadillo, Bodegas Tradicion, Delgado Zuleta, Bodegas 501, Rodriguez La-Cave, Valdespino, La Guita, Real Tesoro, Williams & Humbert, Hidalgo – La Gitana, Fernando de Castilla, Lustau, Emilio Hidalgo, Gutiérrez Colosía, Osborne, Alexander Jules, Callejuela, and more!

Sherryfest Schedule of Events:

Friday, October 27
11:00 am – 12:15 pm    Single Vineyard Pago Master Class with Valdespino at Craft Private Dining Room ($45)
1:00 pm – 2:15 pm    Vintage Sherries Master Class with Williams & Humbert at Craft Private Dining Room ($45)
3:00 pm – 4:15 pm    Biological Aging Master Class with González Byass at Craft Private Dining Room ($45)
5:00 pm – 7:00 pm    Happy Hour Welcome Party hosted by Lustau at La Compagnie des Vins Surnaturels ($55)
7:30 pm – 10:30 pm    Bodegas Tradición & Osborne Producer Dinner at Toro ($160)

Saturday, October 28
11:00 am – 12:00 pm    ‘The Sherry Spectrum’ Tasting Seminar hosted by the Consejo Regulador de Jerez at Astor Center ($45)
11:00 am – 1:00 pm    Exclusive Wine Trade & Media Grand Tasting at Astor Center
12:00 pm – 1:00 pm    VIP Rare & Vintage Tasting at Astor Center ($50)
1:00 pm – 4:00 pm    Grand Tasting at Astor Center ($30)
7:00 pm – 10:00 pm    Williams & Humbert & González Byass at Rouge Tomate ($160)
10:00 pm – 12:00 am    Saturday Night Sherry Fiesta at Terroir Tribeca ($55)

Sunday, October 29
11:00 am – 1:00 pm Sherry Brunch at North End Grill ($99)

For additional event information, please visit http://www.sherryfest.com, contact info(at)sherryfest(dot)com, or follow @Sherryfest on Twitter, Facebook, and Instagram.

About Sherryfest:
Sherryfest is one of the world’s largest and most prominent sherry events, celebrating all aspects of this magnificent Spanish wine. Created by Peter Liem, author of Sherry, Manzanilla & Montilla and Champagne: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region (in pre-release) and Rosemary S. Gray, Sherryfest was launched in New York City in 2012, and further events have since been held in San Francisco, Toronto, and Portland, Oregon. In 2015, the team expanded to include Siu Ki Wan as director of event production, Sarah Bray as director of marketing and communications, and Caitlin Laman as bodegas liaison.

About Consejo Regulador of the Dominations of Origin “Jerez-Xérès-Sherry” and “Manzanilla”:
The Consejo Regulador of the Dominations of Origin “Jerez-Xérès-Sherry” and “Manzanilla” is the regulatory council for Sherry Wines, the first wine to be protected by a Denomination of Origin in Spain. Established in 1933, the role of the Consejo is to both protect and market the Sherry Wine brand locally and internationally. Exporting to over 50 markets, sherry is one of the most exported wines of Spain. We will keep you up to date on events and news taking place both in Jerez and internationally.

What This Italian Found at the New and Improved Sisley Kitchen

October 6, 2017 by evebushman Leave a Comment

Sisley got such an unbelievable re-boot this year (2017) that it’s now the most incredible bar and dining venue you have ever seen – and probably will ever see – in the Santa Clarita Valley.

My extreme close-up of the Grilled Brussels Sprouts at Sisley Kitchen…I took some leftovers home and tossed on pasta = so good!

(Note: If you came in during the soft opening phase this summer and let the management know that you wanted some of your favorite menu items back and a longer Happy Hour – your voice was heard so keep reading.)

Walking up to Sisley from the parking structure you will now see a new side lounge (aka the West Patio) with trees, sofas and a large screen television. The front outdoor patio is still a great dining choice, capable of serving several large parties. It’s a bit more colorful too, along with a bar that I bet could be easily be filled with cocktail-ers.

Entering through the same doors as before your eyes will gravitate – everywhere! The focal point for me began in the center of the room. An enormous oval-shaped bar replaced the original dining area. Doesn’t stop there. The area is crowned by the most amazing chandelier, equally as expansive as the bar, that lights up not only the bar but the new turquoise bar chairs, booths, and communal table. Definitely a place to be seen – and for selfies.

Then you just gotta look around! Both red, gray and turquoise upholstered tables and booth seating will catch your eye. More chandeliers! Two private dining rooms – one enclosed and the other open. For me, I’m thinking one for meetings and one for partying! Also new is a lovely little dessert and coffee station, very tantalizing!

At Sisley you will find…what real Italians eat. The recipes come from the Alba family: owners Fran and Jamie along with three generations of Albas, as well as recipes culled from multiple visits to Italy’s best restaurants. And this Italian approved of it.

These are some of the appetizer items I sampled that I would suggest you try: Calamari Fritte, Adult Mac N’ Cheese, Spanish Octopus, Italian Quesadilla and the Grilled Brussels Sprouts. The new Bar Bites Menu also has the Italian Quesadilla and Brussels Sprouts but also Ceviche, Bacon Wrapped Dates, Chopped Salad, Bruschetta, Meatball, Mini Pizza, Colorado Lamb Ribs, Carnitas Tacos…and drink specials that included not only domestic beer, well drinks and house wine but also the Daily Bartender’s Specialty, Margarita and select Martinis! The current “Summer Haze Happy Hour” menu is offered to those over 21 in the bar area only, and is nice and long: Monday through Saturday 12-6pm and again from 9pm until closing! Honestly, there is truly something for everyone from weekend brunching to business lunching or just casual fun times over dinner, you will be entertained.

As far as dinner fare I only had room in my tummy for one, after sampling all those apps, so I got my favorite: Fettuccine Carbonara…clearly I have to go back as there are many more items to try including their Sous Vide Filet Mignon, Pork Chop, Cioppino, Chicken Parmesan, Linguini and Clams, Chilean Sea Bass…as well as plenty of pizza and pasta options. A little bird told me to stay tuned come October…new additions are coming to the already new menu!

Sisley Kitchen, 24201 Valencia Blvd, Valencia, CA 91355, (661) 287-4444

www.sisleykitchen.com, Hours 11:30AM – 1:00AM.

Learning at the Western Foodservice and Hospitality Expo 2017, Part One

September 22, 2017 by evebushman Leave a Comment

I think this is the third time I visited the Western Foodservice & Hospitality Expo at the Los Angeles Convention Center and yet I always find several new items to taste, learn and see each time. If you work in the food industry, or own a bar, restaurant, catering business or winery you definitely should attend this multi-day event at least once.

I always take a slew of photos. If you don’t want to read my article take a gander at my slideshow here for the short version.

The favorites for me this year in both food and beverage include:

Kelvin Slush Company for several drinks including the Frose aka Frozen Rose made with wine and vodka, John Daly and Miami Mule; the “Resort Charger” that is a wine cooler/phone charger/beach table in one; St. Petersburg Vodka had a ever-so-slight sweet edge to it and “outscores Ketel One, Stoli, Grey Goose and Belvedere”; the Croqu Monsieur made with Ayoya Flatbread; Ginja 9 Cherry Liqueur can be purchased along with little dark chocolate cups; Lick’d natural ice cream bars; Pops Rumpopa Rum Cream Liqueur Almond flavor was yummy but they also make an original and banana; Torani syrup just came out with a lemonade flavor; Brooklyn Gin in its blue glass bottle was striking, as was its clean botanicals; Point Reyes cheeses; Don Chelada Michelada mix was perfectly spicy enough for a Michelada but would also lend itself well to a Bloody Mary or a spicy shrimp cocktail; Toguchi Japanese Whiskey from peated malt and grain aged in sherry and brandy casks; Kradjian olives and stuffed grape leaves; Breckenridge whisky; never skip watching the Honey Smoked Fish Co. “voted best smoked salmon” at least for the demo show they put on every year; Ohishi Japanese Whisky; Tailormade Foods cookies; Jozen Sake.

This year I attended two classes and share my notes from each below:

Driving Sales through Grass Roots Marketing, a Productive Team and Smart Operations.

I’ve heard Darren Denington from Service with Style speak before, may have even been the same topic. These are my takeaways this year:

Start with employee morale, if they are unhappy they are looking elsewhere, giving away freebies and talking about you negatively. Owners/Managers: spend time with your team.

Make sure your staff knows what items you make the most money from and push those.

Marketing starts with your guest’s perspective. Secret shoppers are one way to find out. You will need to impress a guest at least three times – by focusing on service. The “how can I help you” type of serve that In-N-Out and Chick-Fil-A are known for.

A whopping 85% of diners do the “one and done” with a restaurant due to staff with an “attitude of indifference.”

Staff need to allow just a 15-second statement to make to a customer that is not about the restaurant. (I highly recommend that you allow the staff to find their own script for that. It will come across more sincere if your cosmetic-loving waitress compliments a diner on her makeup.)

Once employee morale is high, then sell your promotions. Events, Happy Hour, whatever – if they are vested in the restaurants then their sales efforts will be effective and not forced.

Be aware of something the diner liked and offer a deal on a return visit. If the desserts slayed them then offer a free dessert at their next visit, etc. This gives them a reason to come back.

Partner with a non-profit on an event. Tests have shown that sales can go up afterwards.

Design a bulletin board to hold breakable items, add in what the cost is for each so that staff is tangibly aware of how things can add up.

Design different Happy Hours for each day it’s offered: Singles Nights, Legal/Biz Nights where they can invite potential clients.

Meat + 3 sides lunch campaign where less meat is offered than the full entrée, and less expensive sides are pushed.

Build your own marketing committee from your existing staff. This makes them listened to and engaged. Then plan one year in advance for all of the campaigns you want to do.

Lots to digest here so I’ll give you a week off and then you can return to read Part Two – all about what I learned from Bartender of the Year…Bar Rescue’s Rob Floyd.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve Circa 1/14: Larsen’s Steakhouse – Finally!

August 15, 2017 by evebushman Leave a Comment

The owners of Santa Clarita Valley’s latest and most high-end restaurant, Larsen’s Steakhouse, have been diligently waiting for my review. Right. The truth of the matter is I had been to the bar, like most curious folks, for Happy Hour. But I didn’t really dig it.

What’s not to dig? Were the prices fair? Yes. Was the selection wide enough? Yes. Was the Happy Hour menu nice? Yes. Was the service great? NO.

I had ordered a red wine by the glass. I sat still as my server poured from the bottle into my wine glass, watching the sediment slip off the inside of the bottle and…into my glass. I waited a second, and she said nothing, and if you can believe this, she darted off before I could. So I waited for her to return to ask for a fresh pour.

She never did, not until my husband spotted her a good 15 minutes later, and at that point all I wanted was the check. I was left to wonder, for too long, if she knew the wine shouldn’t have been served like that or just didn’t care. Either way, she needed some training in bar service.

I returned again, this time sticking to a can’t-be-botched-unless-the-shaker-was-used-for-a-sweet-drink-and-not-washed-properly-afterwards vodka Martini. I had the Kobe beef sliders as well. Both were fine. The service was nothing to write about, and neither was the experience.

Now, full disclosure: I’m a cheapskate and rarely seek out dining options where I have to order everything separately, like sides. I was raised by a single mom, and have never learned to spend money unless I feel that it is really worth it. So, when I was invited to dine at Larsen’s it gave me an opportunity to try it – and judge its worth again.

Meaning: Would I go back and pay for this? I’m happy to report that the answer was YES! I finally got the service and the food I expected.

Our group of 10 was seated in a semi-private room with maybe two other smaller groups. Somewhat in this order: drink orders were taken, the hefty wine list was promptly handed to our host, and menus were placed in front of us.

Within moments cocktails and wines were served, appetizers were presented, and our dinner order was taken. I’ve got issues with dairy and my waitress was very knowledgeable about what sauce I might like on my steak and which sides I may enjoy.

This time the service reminded me of a grand meal I had with a bunch of Fire Chiefs in New Orleans at Emeril’s, where we each had our own waiter that attended to our needs. We didn’t have that exact personal service at Larsen’s but we did have at least 10 servers when the entrées were served – all at once.

Each of the plates, that could have just held a nice cut of steak, also had a large serving or roasted garlic – which was an extra thrill for me and the garlic-loving woman that sat next to me!

The sides (a large selection was ordered) were all family-sized so next time I could easily have one for my small family of three, if we only wanted one. So the idea of ordering sides separately, at a great cost, was reduced as there was so much. (I even have a couple of containers in my fridge right now as leftover proof!)

Eve Sampled/Ate

Jumbo Gulf Shrimp Wrapped in Bacon

Spinach, Shrimp and Artichoke Dip

Petite Filet Mignon with a Berry and Wine Reduction Sauce

Roasted Garlic

Grilled Asparagus

Creamed Spinach

Creamed Corn

Steak Cut Fries

Key Lime Pie*

New York Cheesecake and Fruit

Apple Cobbler

Chocolate Caramel Turtle Cake

(*I couldn’t find the desserts on any of the online menus, so these are from memory.)

Larsen’s Steakhouse – Valencia, California

Cocktails On The Roof PRE-PARTY Announcement!

July 7, 2017 by evebushman Leave a Comment

The Location of This Year’s #CocktailsOnTheRoof Pre-Party will be at The Oaks Grille Inside TPC Valencia!

SANTA CLARITA VALLEY – On August 17 The Oaks Grille at TPC Valencia is welcoming guests for a mini Cocktails on the Roof Pre Party – with many of the same attractions that will be at the main event on August 25.

From 5pm until 10pm guests can enjoy a no-cover charge event, happy hour prices, bartender lessons, the same “DJ MAV” from the main event, dancing under the stars and the uncontested best view of the Santa Clarita Valley! A percentage of the evening’s sales will be donated to the WiSH Education Foundation, a local non-profit that serves local public education in the Hart School District.

Troy Hooper, General Manager at TPC Valencia; Eve Bushman of Eve’s Wine 101 and Eve Bushman Consulting; Marlee Lauffer, President of Henry Mayo Newhall Hospital Foundation; WiSH Executive Director Amy Daniels as well as the Cocktails on the Roof Committee and the entire Wish Board host the evening. (Look for them enjoying the party but also there to answer questions about the main event – and sell tickets!)

“So thrilled that Troy agreed to hear my lengthy pitch to host our pre-party fundraiser, giving us everything on our ‘WiSH list’” began Eve Bushman “We can’t wait to welcome guests to one of the best restaurants in the Santa Clarita Valley. And of course The Oaks Grille will have a table at our main event, Cocktails on The Roof.”

“TPC Valencia is proud to be a part of such a great event for an important cause like the WiSH Education Foundation. We are excited to invite the community to this Pre Party and hope it creates even more awareness for the cause.” Troy Hooper said. Marlee Lauffer added, “It’s fitting we hold this year’s pre-party at TPC Valencia/Oaks Grille as they have been part of the event’s success from the beginning. COTR is all about showcasing our local businesses, having fun and, most importantly, supporting our schools. We appreciate all of WiSH’s donors and we look forward to promoting ticket sales and awareness at this fun sneak peek event!”

This year marks the third year of the Cocktails on the Roof event, and the fourth year of fundraising collaborations between Eve Bushman, Marlee Lauffer and the Wish Education Foundation – representing thousands of dollars raised for our local student programs.

To learn more about the WiSh Education Foundation: www.WiSHscv.org

To see what’s “happening on the roof” and purchase tickets check out: www.cocktailsontheroofscv.org

Favorite Dishes From Favorite Restaurants

June 30, 2017 by evebushman 2 Comments

Being honest, I saw this as query on Facebook about favorite dishes at favorite restaurants. It had dozens of answers that I didn’t read. Why? Because I was already thinking of my own answers, and how soon I could get these faves – that I share with you now – in my mouth!

Le Chene Filet Mignon Roquefort

Presented alphabetically as I have no single favorite, limited to restaurants in the Santa Clarita Valley and those (at press time participating in Cocktails on the Roof 2017 are noted:

Backwoods Inn – Garlic Bread, New England Clam Chowder, Pork Chops, Bacon Wrapped Filet Mignon, Ribs, Prime Rib, Twice Baked Potato, a single malt from the bar or a bottle of wine from home as the corkage is low.

Bricks on Lyons – The Cobb Salad (that has enough protein and veggies that you don’t miss the usual cheese ingredient), Salmon BLT, Ahi Tuna Burger and Tater Tots. Plenty of wine and beer on the menu but we usually eat there for lunch and skip the booze.

Burrito Factory – Mexican Pizza (Nachos) with whatever meat I want it topped with – usually go for Chile Colorado, the #8 Burrito (Beans, Cheese, Lettuce and Guac) and, when I’m feeling the need for a guilty pleasure nothing beats the Chile Relleno and Beans Burrito.

Dario’s Newhall or Canyon Country – Standard fare like Fajitas, Nachos, Chile Colorado or Chile Verde, Grande Tostadas, “Dario’s Chicken” with either a Cadillac, Cucumber or Coconut Margarita.

Egg Plantation – The Classic Eggs Benedict, their version of Chilaquiles with lots of avocado, tomato, sour cream – on the side – of eggs scrambled with tortilla strips, a number of deli sandwiches or maybe just one of the 101 + build your own omelets! All with a Bloody Mary piled high with enough veggies to be a meal of itself…or an Espresso drink if I’m being good.

Jimmy Deans – Junior Breakfast Burrito, Patty Melt, Tuna Melt, Tuna Salad Sandwich, Grilled Cheese and Chili Cheese Fries.

Karma – Samosas, Coconut Curry Chicken, Tandoori Chicken, Saffron Rice and Aloo Paratha. If the full bar is back I usually would get the Vesper Martini.

Kinza Sushi and Asian Izakaya – With a rotating menu of special rolls and fresh fish this one is harder to pin down a favorite. We usually start with any type of belly, yellowtail tuna or plain tuna, and always end with Oyster Shooters (no booze). For our booze we only do cold sake now that we have developed a taste for it and order the Kikusui Junmai Ginjo.

Le Chene – For decades we have made the well-worth-it drive for Happy Hour, brunch, special events and important dinners. My favorites include Escargot, Soup of the Day (after tasting a decadent “Cream of Lettuce” we always order the house made soups), Filet Mignon Au Poivre, Filet Mignon Au Roquefort, New York Steak Bordelaise Butter, Seafood Pasta, Shrimp Escoffier, Tenderloin Tip Béarnaise, Veal Forestiere, Chocolate Soufflé (order this dessert when you order dinner as it takes some time) and whatever strikes our palate’s fancy from the wine list. (Note: The Bar Menu has many of the items from the big main menu, but for a little less, and 4:30 – 7pm Sunday through Friday those prices are discounted 25%! You can dine in the bar or outside on that killer patio for the Happy Hour pricing.)

Maria’s Italian Deli – I sometimes just grab the frozen homemade ravioli, both cheese and meat, to take home and whip up with sauce. But if I want to meet a pal for lunch I get a Genoa salami and Provolone cheese sandwich and to-go for my family it’s always the Chicken Parmesan, Chicken Alfredo and a simple pasta with marinara sauce. (With sides of garlic bread and green salads too!) I also order their deli trays for parties, always a winner.

Newhall Refinery – With a seasonal menu that never fails to impress, different fare offered at lunch and dinner, my favorites from both include the Refiner Fries, Oysters, any Flatbread they dream up, the “Boole” Dog, Grilled Cheese, Ruben, the Cheese or Charcuterie Board, Handmade Pretzels, Hummus, Drunk Mac, Hanger Steak and Fish and Chips. The cocktails that incorporate far-from-ordinary ingredients I’ve ordered are the Bourbon Bramble (winner of the best cocktail at Cocktails on the Roof 2016), Moscow Mule, Old Fashioned and Rye Manhattan. Participating in Cocktails on the Roof 2017.

The Oaks Grille (in the Tournament Players Club (TPC) Clubhouse) – Seasonal menus, killer wine and growing cocktail list, the last time we went we loved the Ahi Tuna Crudo, Prosciutto Pizzetta, Kobe Beef Sliders, Spicy Duck Meatballs, Braised Short Rib and Tortellini, Sea Bass…and a Napa Valley red blend from Falcor, Perrier-Jouet Grand Brut Champagne and Napa Valley Girard Cabernet Sauvignon. Participating in Cocktails on the Roof 2017.

The Olive Terrace Bar and Grill – So much to try here, and I’ve liked them all: Ahi Runa Poke, The Bistro Chopped, Filet Mignon, Braised Eggplant Beef Stew “Gheimeh”…and kill me but I can’t remember which pasta! Also the bartender/manager Jonathan Cross makes a mean Negroni, Old Fashioned and Manhattan (the last was also a Cocktails on the Roof 2016 winner). Participating in Cocktails on the Roof 2017.

Persia Lounge – The lunch buffet and dinners with fresh house made Hummus, Falafel, Shirazi Salad, Taboule and Shish Kabob. Participating in Cocktails on the Roof 2017.

Piccola Trattoria – Prosciutto di Parma e Pecorino, Insalata di Spinaci, Dolcelatte all Caprese, Risotto ai Funghi, Carpaccio di Bue and the Pumpkin Tortellini, Tortellini di Zucca, just like they make in Italy, Ossobuco, Scaloppine di Vitello Marsala and whatever wines they suggest for the pairings.

Rose and Crown – Bangers and Mash, Chicken Tenders, Fish and Chips, Shepherd’s Pie – all with whatever sounds good on tap for hubbie and Hard Pear or Apple Cider for me. The family that runs the place knows what they are doing.

Route 66 Classic Grill – When we want to avoid a crowd at the movie theater at the mall we head to Canyon Country and always hit Route 66 before or after the film. (They have a special ticket price for the movies when you dine there too.) Veggie Sandwich, Club Sandwich, BLT, All American Dip, Bacon Burger, Chinese Chicken Salad and a vodka Martini if during the evening, iced tea during daylight.

Salt Creek Grille Valencia – I’m here monthly for staff meetings so I do get a good chance to try lots of items. The classic Goat Cheese Marinara is always a winner, as well as the Artichoke, Parmesan and Spinach Dip, Creek Sliders, Coconut Shrimp, Ahi Tuna Stack, Caesar over Mesquite, Seared Ahi Salad, The Grille Chop, Porterhouse Stroganoff, Filet Mignon with Garlic Mashed Potatoes with any cocktail made with Nolet’s Gin, the special cocktail that day or a bottle of wine from the Wine List or Greg’s Wine List. Participating in Cocktails on the Roof 2017.

The Social – Starting with the warm bread and tapenade, we love the Grilled Artichoke, Bacon Wrapped Scallops, Calamari, Crab Cakes, Caribbean Chicken Satay Brochettes, Filet Mignon Satay, Crostini with Brochette, French Onion Soup, (Buffalo) Mozzarella and Tomato Salad, The Social Salad, Baked Penne, (some of these items are smaller portions in the Happy Hour menu) Jambalaya, Cuban Style Skirt Steak, Filet Mignon Béarnaise and Osso Buco. And though they have a 100 martinis to chose from I always go with a Perfect Rob Roy.

solita Tacos and Margaritas – Queso al Forno, Grilled Corn Elote cut and served at the table, the huge Ceviche Tropicale, Coconut Calamari Strips with Dos Salsas, Watermelon Copa, Guacamole Solita, any of the new supertacos or a taco plate. For drinks I like the Horchata Cocktail or a Margarita with a fresh fruit puree of whatever sounds good in the moment like Watermelon or Kiwi. Participating in Cocktails on the Roof 2017.

Southern Smoke BBQ and Brewhouse – Fried Pickles, Hoe Cake, BBQ Tri Tip Salad, Combo Sliders and the Two (or Three) Meat Combination Plate where I can choose from Tri Tip, Brisket, Spare Ribs, Pulled Pork, Pulled Chicken, Half Chicken or Hot Links.

BACK BAR USA Announces Gala for Fourth Annual ‘For The Love Of Cocktails’

May 1, 2017 by evebushman Leave a Comment

LAS VEGAS – Celebrating its fourth year on the Las Vegas Strip, the “For The Love Of Cocktails” Grand Gala will bring together the nation’s leaders in spirits, mixology and cocktails on Friday, May 19 at Delano Las Vegas.

For the Love of Cocktails 2016

The Grand Gala will kick off with a happy hour reception at 5 p.m. at Franklin where guests can mix and mingle before the main event. VIP ticketholders will have access to the gala at Skyfall Lounge at 6 p.m. followed by general admission entry at 7 p.m. The exquisite event will offer a variety of craft cocktails along with gourmet appetizers and entrées from Alain Ducasse’s Rivea and access to meet world-renowned mixologists and chefs. Top-tier entertainment and additional surprises throughout the evening also will be included. Tickets start at $99 plus tax and are available for purchase on the For Love of Cocktails website.

“Mixology has found its niche in Las Vegas,” said BACK BAR USA Founder and CEO Tim Haughinberry. “We developed ‘For The Love Of Cocktails’ to bring together some of the most passionate cocktail enthusiasts from across the country and we feel the event has done an excellent job in highlighting and supporting talented mixologists.”

Presented by top spirits consulting, marketing and design firm, BACK BAR USA, “For The Love Of Cocktails” spans the Las Vegas Strip in partnership with MGM Resorts International. The United States Bartenders’ Guild (USBG) will once again play a prominent role in the event through bringing in top mixologists and bartenders from across the nation. The event would not be complete without world-renowned mixologist and author Tony Abou-Ganim, whose non-profit, the Helen David Relief Fund for Bartenders Affected by Breast Cancer, receives proceeds directly from ticket sales.

About BACK BAR USA

Back Bar USA is a full-service marketing, consulting and design firm with more than 25 years of experience in the beer, wine and spirits industries. Specializing in corporate and national account beverage programs with an emphasis on gaming, resorts, nightlife and fine dining, the company provides services ranging from menu development to ground-up venue concept, design and execution. Back Bar maintains an impressive portfolio of clients and brands. For more information, visit www.BackBarUSA.com.

About For The Love Of Cocktails

For The Love Of Cocktails is a three-day event celebrating the art of mixology, hosted by BACK BAR USA in partnership with world-renowned mixologist and author Tony Abou-Ganim and the United States Bartenders’ Guild (USBG). Through a series of events held in Las Vegas, attendees will come together to experience great cocktails, celebrate mixology as a craft and support an incredible charitable foundation, The Helen David Relief Fund for Bartenders Affected by Breast Cancer. Tickets will grant guests access to specialty cocktails, hand crafted by Las Vegas’ top USBG bartenders, and may be purchased at http://www.fortheloveofcocktails.com.

About The Helen David Relief Fund for Bartenders Affected by Breast Cancer

The Helen David Relief Fund, a 501(c)(3) nonprofit organization, is a program of the USBG National Charity Foundation which honors the memory of Helen David, master mixologist Tony Abou-Ganim’s aunt, beloved bar owner and community leader who lost her battle with breast cancer. In her honor, the Helen David Relief Fund assists women in the bar industry nationwide by providing pre-screening services for breast cancer.

About The United States Bartenders’ Guild

The United States Bartenders’ Guild is an association comprised of the most skilled, knowledgeable, and professional bartenders in the industry and is dedicated to uniting professionals in service to the traditions of the bar and hospitality trade. After putting down California roots in 1948, the USBG incorporated as a nonprofit (50 years strong!) and are now active in 45 markets nationwide with another dozen in the process of forming. For more information or to become a member, visit http://www.usbg.org.

About Tony Abou-Ganim

Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world. He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010), which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. This entertaining and informative journey will take readers from the early stages of the cocktail to what Abou-Ganim has come to deem “Modern Mixology.” Abou-Ganim also has a DVD to his credit, Modern Mixology: Making Great Cocktails at Home, and hosted the Fine Living program Raising the Bar: America’s Best Bar Chefs. Abou-Ganim has also won two Iron Chef America competitions; his first pairing cocktails with Iron Chef Mario Batali in “Battle Mango,” and most recently pairing cocktails in “Battle Tequila and Tortillas” with Iron Chef Jose Garces. His signature branded line of Modern Mixologist bar tools was released in early 2013, along with his second book, Vodka Distilled (Agate, 2013). Abou-Gamin is also a partner at Inoteca Liquori in New York City. www.themodernmixologist.com.

About Delano Las Vegas

Delano Las Vegas offers a new all-suite, smoke-free luxury hotel experience located steps away from Mandalay Bay. Featuring a unique sand-meets-water design, Delano blends signature elements of Delano South Beach with the distinct energy only found on the Las Vegas Strip. The hotel offers dynamic social spaces such as Franklin, an eclectic lounge; 3940 Coffee + Tea; and Della’s Kitchen, where “historic farmhouse meets urban kitchen.” BATHHOUSE Spa infuses the soothing elements of locally sourced ingredients, drawing inspiration from Morgans Hotel Group’s collection of hotels around the world as well as Delano Las Vegas’ desert locale. Delano Las Vegas is a wholly owned subsidiary of MGM Resorts International (NYSE: MGM). For more information and reservations, visit delanolasvegas.com or call toll free at (877) 632-5400 or find us on Facebook and Twitter.

SECRET HIDEAWAY REVEALED AS D’VINE LOUNGE BAR ATTRACTS WINE LOVERS TO DOWNTOWN LA

November 21, 2016 by evebushman Leave a Comment

New Owner, Gerald Ferrante, Crafts a Cosmopolitan Renovation with Updated Wine and Food Offerings and Live Music

LOS ANGELES — Down a flight of stairs off Flower Street in DTLA, wine lovers push back a heavy rustic door under a muted sign and discover a hidden gem in D’Vine Lounge Bar. Previously known as D’Vine Wine Cellar, new owner Gerald Ferrante renovated the existing space to have an old-world charm with new wines where time is measured by the glass. The below-ground location is key to storing wine properly in a cool, controlled-climate, and creates the ideal setting for pouring, swirling, and toasting. Served by the glass or bottle, whites, reds, rosés, champagnes, sparkling wines, and on-tap labels, from 10 different countries with over 50 varietals, satisfy all varieties of aficionado. D’Vine Lounge Bar, located at 821 South Flower Street in Los Angeles (below O Hotel and Spa), opens at 4:30 p.m. on weekdays, and at 5 p.m. on weekends. Reservations are available at OpenTable.com or by calling (213) 262-8517. D’Vine’s ambience and atmosphere serves as a perfect rental venue for private parties (Holiday Season) and special celebrations (Bachelorette) before and during regular hours.

Under the cover of soft lighting and rustic wooden elements, guests are invited to linger at the long bar, converse at communal tables, or sit comfortably in furnished nooks and private corners while discovering new wines or enjoying old favorites.

“As a Frenchman and Angeleno, wine is always a pleasure,” says Ferrante. “The space has good vibrations and we wanted our guests to feel cozy and comfortable, and to feel as if they were at home. Except here, they have many more choices of wine than they would have at home with experts to help them choose.”

Ferrante adds, “People are curious about wines. Our expert stewards specialize in wine, not just pouring. They have a great deal of wine knowledge to advise our guests on new wines and tastes, how wine feels when tasting and drinking so they enjoy what they drink.”

Wine Offerings:

The wine selection at D’Vine features high-quality, dynamic wines ranging from affordable to expensive ($10-$18 per glass; $36 to $118 per bottle) from known labels to small wineries. Ferrante and his team choose wines to meet every palette and taste from fruity to earthly, from dry to oak with body that is light, medium or full. Each month, D’Vine introduces new wines to their collection so guests can try and discover something they have never had before.

With the new renovation, Ferrante also installed special equipment that enables guests to enjoy even the most expensive wines by the glass. High-end wines are usually sold by the bottle as they spoil with oxidation more easily, and therefore guests could not sample these specialties by the glass. However, with this new tool, D’Vine can indulge guests with a wider selection of wine offerings. D’Vine staff sommeliers can help guests choose their wines based on what they have liked and would like according to their preferences. D’Vine guests can purchase by the glass, by the bottle and by “wine flights” – a three-wine sample customized per guest’s request or with consultative help by D’Vine’s expert wine stewards.

Food Offerings and Cocktails:

D’Vine offers small plates designed to complement wine including rillettes, tartines, charcuterie (cold cuts), assorted cheeses, vegetables (pickled or marinated), house-made pates, and desserts. All food is prepared “made-to-order” from fresh and local sources. The food menu features staple items with new and seasonal options provided every few months so patrons can try something new with wine. Ranging from Zatar marinated Greek Olives ($4) to Tuna Crudo ($12), Avocado and Tomato Tartine ($8) to Kale Caesar Salad ($10), and selections from Charcuterie and Artisanal Cheeses (3 for $14 or 5 for $20), guests can also pair their wine with homemade chocolate truffles and daily sweet creations. Happy Hour offers food and drink specials including $6 wine and $5 beer, plus $6 Tartines.

Wine and cocktails have similar characteristics that please the taste palate: acidity, sweetness and of course, body. In addition to quality wines, D’Vine serves guests with classic cocktails and specialties including Mojito, Manhattan, Cosmopolitan, Old Fashioned, Dry Martini, and Bloody Mary.

Weekly Specials:

Monday: 50% any bottle of wine + Happy Hour from 4:30 to 7 p.m.

Tuesday: Wine Flight + Happy Hour from 4:30 to 7 p.m.

Wednesday: Happy Hour all night

Thursday: Live Music + Ladies’ Night + Happy Hour from 4:30 to 7 p.m.

Friday: Live Music + Happy Hour from 4:30 to 7 p.m.

Saturday: Live Music + Happy Hour from 5 to 7 p.m.

Sunday: Happy Hour from 5 to 7 p.m.

Upcoming Live Music:

Sat., November 26th: Flavia Bullet, saxophonist, and Adam Hansbrough, guitar

Thurs., December 1st: Julia Kantor, vocalist

Friday, December 9th: Flavia Bullet, saxophonist, and Adam Hansbrough, guitar

About D’Vine Lounge Bar

Previously known at D’Vine Wine Cellar, new owner Gerald Ferrante renovated the existing space and updated the wine offerings to a global selection from 10 countries pleasing to the wine novice and the sophisticated palette. D’Vine Lounge Bar, a hidden gem located below O Hotel’s Bar + Kitchen restaurant off of Flower Street, tempers the underground desires of Downtown LA’s wine society where time is measured by the glass. Under cover of soft lighting and rustic wooden elements sit communal tables and comfortably furnished nooks, a long bar, and a wine list with over 50 varietals for all varieties of aficionado. D’Vine also offers the perfect wine complement in shared plate offerings of rillettes, tartines, charcuterie, assorted cheeses, vegetables (pickled or marinated), house-made pates, and desserts. D’Vine is the wine-lover’s destination, playable on first dates, long days, and social gatherings, and is available for private events. D’Vine Lounge Bar is located at 821 South Flower Street, Los Angeles, CA, 90017. Hours are 4:30 p.m. to 11 p.m. on Monday through Thursday, from 4:30 p.m. to Midnight on Friday, from 5 p.m. to Midnight on Saturday, and from 5 p.m. to 11 p.m. on Sunday. Reservations are available at OpenTable.com or by calling (213) 262-8517. D’Vine’s ambience and atmosphere serves as the perfect rental location for private parties and special celebrations prior to and during regular hours of operation. View menus and gallery at www.dvinela.com and like us on Facebook (@dvineloungebar), Twitter (@dvinedtla) and Instagram (@dvinedtla).

and like us on Facebook (@dvineloungebar), Twitter (@dvinedtla) and Instagram (@dvinedtla).