Eve's Wine 101

Roundup: Your Favorite Cocktail Recipe to Make At Home

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Haven’t done a “round-up” article in a long time. That’s where I ask pals on social media to answer a question for me, and that I’ll be sharing the results in a blog post. I had this idea, about what cocktails we like to make at home,  when my sister-in-law made me one with a lovely rose-shaped ice sphere from Four Roses bourbon. So this is what I got when I asked others:

Janet B, “Ice, vodka, strawberry lemonade crystal light and diet ginger ale. Mimi’s Happy Juice.”

Marla L, “I love special ice and Four Roses is my favorite. And I’m with you – one large cube, one good bourbon and maybe an orange rind. Simple and clean and spirit forward, that’s my go to.”

Laura G, “I call this a Sunflower – recipe is from the bartender from Matteo’s restaurant in the Venetian. Equal parts: 1 ounce each of elderflower liquor – St. Germain, lemon juice, gin, Pierre Ferrand orange Curacao. Rinse the martini or coupe glass in absinthe (this is key). Shake the ingredients above in a cocktail shaker and serve with a lemon twist. It’s phenomenal.”

dtlaweekly, “Shot in a Styrofoam cup.”

Michelle T, “We enjoy a Penicillin, especially in the Spring/Summer months…2 ounces blended Scotch, 3/4 ounce fresh squeezed lemon juice, 3/4 ounce honey-ginger syrup, 1/4 ounce Islay Scotch and a lemon peel for garnish. We are loving our pellet ice maker in certain cocktails.”

Jeannie L, “This week, I’m doing 2 shots of my Bombay gin, about 2 fingers of cranberry juice, 2 fingers of tonic water, and 3 ice cubes. I stir that up and put it in the freezer for a slushy feel to it.”

Donald H, “Headed to Venice this summer so I’ve been on a Aperol Spritz exploration: 3 oz. Aperol, 3 oz. Prosecco, 1 oz. club soda, orange wedge and ice.”

Tony H, “A quarter ounce cognac, ¾ ounce ginger ale, Angostura bitters and ice. Was shown to me by the person at Remy Martin and it’s lovely.”

Richard H, “Bloody Mary: 1½ oz. of Vodka, 4 oz. Tomato juice or V8 juice, 1/2 tsp. of Horseradish, 2 dashes of Worcestershire sauce, 1 dash of hot sauce, black pepper, stick of celery and a lemon wedge.”

Lisa B, “One of my summer favorites is the Siesta Cocktail: 2 oz. silver tequila, 1/2 oz. Campari, 1/2 oz. fresh lime juice, 3/4 oz. fresh grapefruit juice, 1/2 oz. simple syrup. Garnish: slice of grapefruit peel.”

And the cocktail with the most unique ingredient list goes to Derek A, with “This has become the favorite in my home bar it’s very nice! The Obsidian: 1½ oz. Casa Dragones Blanco tequila, ¾ oz. cinnamon bark and star anise syrup, ½ oz. lime juice, a pinch of edible charcoal, Prosecco. Dry shake all ingredients, then shake with ice. Double strain into a rocks glass with one large ice cube. Top with Prosecco… I make my own syrup it’s really easy and it has an amazing flavor. The charcoal is from activated charcoal supplements from Amazon that I just open up and pour in to the mix it’s very easy.”

Mark H, “My dating life in college wouldn’t have been nearly as much fun if it weren’t for my Singapore Sling recipe! I rarely make much other than margaritas or whiskey (bourbon or rye) on the rock(s) at home nowadays. I also made a great Pina Colada but stopped when calories became an issue! Then there was the Mai Tai laundry sink recipe for big college parties. From memory the Singapore Sling: 2 oz. gin, 4 oz. sweet and sour, 4 oz. Club soda, 1/2 shot Grenadine syrup, cherry brandy floater and stir. After two of those, dates found me irresistible! P.S. A bartender at Sebastian’s in San Luis Obispo circa 1975 gave the recipe to me. I’m indebted to him!”

And one more from Mark H, “Another favorite version of ‘Walk The Plank’ is 1 shot each of dark rum, spiced rum, Kahlua and Frangelico. Serve in a 4 oz. plus shot glass.”

Deb N, “Since I am Canadian I will give you a Canadian drink, a Bloody Caesar: vodka, Clamato juice, lime juice, celery salt, Tabasco, Worcestershire, and a green bean for garnish.”

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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Vintage Eve Circa 11/2013: A Tasting of Veneto Wines

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Did you know that wines made in Veneto, Italy, account for 28 percent of Italian wine exports? I didn’t. But heck, I didn’t know that when I ordered local wine while visiting Piazza San Marcos in the late 1980’s that I was drinking Venetian wines.

This is a sampling of what I liked during a recent tasting event of the area:

Veneto, courtesy Italian Wine Central

Veneto, courtesy Italian Wine Central

Prosecco Selezione Raphael DAL BO Organic Extra Dry DOC

11% alcohol

Location of vineyards: Valdobbiadene (Veneto)

www.raphaeldalbo.com

On both the nose and in the mouth I got a delightful mix of apple, lemon and pear, with the addition of jasmine on the nose. This is not something to waste in a glass with orange juice.

Prosecco Spumante Extra-Dry Andrea Biasiotto DOC

11.5% alcohol

Location of vineyards: Prosecco D.O.C. area

www.vinibiasiotto.it

Can you say, “Sour green apple Jolly Rancher candy?” I sure could. Took me awhile to find other notes on the nose, but I finally did get juicy peach and concrete. In the mouth a nice mouth-coating viscosity increased the sweet flavors.   Another wine not to be wasted in a cocktail but drunk on tis own.

Il Cattivo Amarone della Valpolicella DOC 2009

16% alcohol

Location of vineyards: Marano di Valpolicella (Verona)

www.lealbare.it

This one screamed, “Butcher shop!” I got pork, beef, prosciutto…just exactly what you would find in a cold butcher shop. The only other note I detected on the nose was stewed plum. Once tasted I got dark smoky fruit and the whiff of a cigarette.

Amarone della Valpolicella “Carnera” Riserva DOC 2008

16% alcohol

Location of vineyards: Lavagno, D.O.C. area (Verona)

www.cantinaroncolato.com

Okay, one more time, this one yelled, “Sour cherry!” Add to that a little bit of tree bark and that was the nose. Tasting this was very interesting: smooth dark fruit and cigar.

Amarone della Valpolicella DOC 2008

16% alcohol

Location of vineyards: San Pietro di Lavagno (Verona)

www.domenicofraccaroli.com

Okay, I won’t scream but I did feel that the nose of this last Amarone was like a Port wine. On both the nose and in the mouth I got chocolate covered raisins, with pleasant blue and black fruits.

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Note: Our tasting was presented by U.Vi.Ve. (Unione Vini Veneti). 
Speakers included: Arturo Stocchetti, President of Consorzio Unione Vini Veneti DOC; 
Alessandro Torcoli, Publisher of Civiltà del Bere; and
Piero Selvaggio, Owner Valentino Restaurants.

Participating wineries in the day-long event included: Bennati, Biasiotto, Cantina Alice bel Colle, Cantina di Cormons, Cantine Monfort, Cesconi, Domenico Fraccaroli, Le Albare, Orion Wines, Poggio Torselli, Pojer & Sandri, Produttori delle Langhe, Riveri Wine International, Ricci Curbastro and selected wineries from winegrowing associations of the Friuli-Grave, Friuli-Collio, Chamber of Commerce of Udine, U.Vi.Ve – Unione Vini Veneti, Consortium Wines of Romagna and Confcooperative Umbria.

NEW Prosecco Cycling Tour w/ Sommelier

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(Bridgewater, MA) — Tourissimo, a leader in active travel to Italy, is thrilled to announce a NEW 7-day “Grappa and Prosecco” cycling tour of the Conegliano-Valdobbiadene Superiore Prosecco wine making area of Italy. Guests will learn about the ancient origins of wine making and how the reputation and qualities of the wine have evolved throughout the centuries. The cycling is just as varied and dramatic as the Vento region’s history, ranging from a challenging climb up Mount Grappa to the hilly terrain of Prosecco. The tour includes multiple wine tastings, dining at a MICHELIN-starred restaurant, exploring UNESCO World Heritage Sites, overnighting at 4 and 5-star hotels, and cycling one of Italy’s most beautiful regions. Prices start at $4,695 per person double. Venice is only one hour away and makes for a great add-on to the tour. For more information, visit https://www.tourissimo.travel/bike-tour-prosecco.

“For the Prosecco wine lover, this is an absolute dream vacation,” said Tourissimo Co-Founder and Managing Director, Beppe Salerno, who is also a sommelier. “The tour is rich in history, and the scenery is nothing short of spectacular with panoramic vistas and patchwork landscape of steep terraced hills, woodlands, and meadows. The cycling is absolutely amazing, and the food, wine, and accommodations are as good as it gets.”

The Prosecco area is wedged between mountains and the plain before the Adriatic Sea. It is extremely hilly, with grapes growing at 150 to 1,600 ft. above sea level. A route between the towns of Conegliano and Valdobbiadene has been named the Strada del Prosecco (“Prosecco Wine Route”), and it’s the perfect riding playground for wine lovers.

The landscape is characterized by ‘hogback’ hills, ciglioni – small plots of vines on narrow grassy terraces – forests, small villages and farmland. Since the 17th century, the use of ciglioni has created a particular chequerboard landscape consisting of rows of vines parallel and vertical to the slopes.

“One goal with this tour, in addition to cycling some of the most beautiful terrain in Italy, is to educate guests about why a Conegliano Valdobbiadene Prosecco Superiore DOCG is a superior product, why it is worth spending more for a quality sparkling wine,” said Salerno. “Because DOCG producers—with the limited growing area, lower yields and extremely high cost of production—can not compete with DOC on price, more and more of them are seeking to explore the particularities of their diverse growing area and long viticultural tradition, and find new ways of expressing them in their wines.”

Tour Highlights:

  • Walking the walls of medieval Cittadella
  • Exploring the hills of Prosecco, a UNESCO World Heritage Site
  • Having coffee in Piazza degli Scacchi in Marostica
  • Cycling along rolling roads surrounded by vineyards
  • Experiencing a Grappa tasting at a famous grappa produce
  • Soaking up the village of Asolo
  • Enjoying multiple wine tastings at Prosecco Superiore DOCG producers
  • Picnicing at mulino della Croda
  • Learning Monte Grappa WWI history and visiting the memorial-museum

What’s Included:

  • Two professional tour guides throughout the program
  • All accommodations in 4-star hotels (one 5-star)
  • All breakfasts, all lunches, and all dinners
  • Wine and beer with meals, coffee, cappuccino, and gelato stops
  • Two wine tastings
  • Logistical support during the tour and luggage transfer
  • Guided tour of Bassano and grappa tasting
  • Shuttle at the beginning and at the end of the tour
  • Bianchi bike rental
  • GPS navigation and maps

About Tourissimo: We are Italy experts and have several decades of combined experience in all facets of the adventure travel industry.  We came together to combine our strengths and focus on what we do best: create and operate tour programs that showcase the best of Italy. In addition to offering fixed departures in some of Italy’s most enchanting areas, we work with tour operators, travel agents and group leaders to provide high-quality, intelligently designed and exciting custom itineraries all over the country. https://www.tourissimo.travel

DAVE AND PATTI REISS, AND JARED MEISLER, ANNOUNCE GRAND RE-OPENING OF VENICE’S THE BRIG

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VENICE, California – THE BRIG, the iconic Westside watering hole, reopened on Friday, May 28, 2021. Owned and operated since 2000 by the reputable Dave and Patti Reiss (Reiss Co – Nueva, The Alibi Room & Vito’s Pizza), are newly joined by notable Los Angeles restaurateur Jared Meisler (Nueva, Roger Room, The Friend & The Little Friend). Fresh off their recent successful launch of Nueva, the trio has teamed their talents in reintroducing their fans to THE BRIG 3.0. Taking guests back in time to experience what was Babe Brandelli’s original Brig, featuring a late sixties mid-century esthetic of terrazzo floors, wood paneling, light earth-toned walls, smooth sounds of vintage Soul, Rock & Roll, and of course, Babe’s raison d’être – boxing.

Photo credit: Rob Stark Photography.

THE BRIG, located at 1515 Abbot Kinney Boulevard (where it meets Palms Blvd.), with its bohemian charm and charisma reflecting the neighborhood’s diverse spirit, has always been the gateway to Los Angeles’ premier dining and shopping mecca in Venice, California. When travelers first glimpse THE BRIG’s iconic sign above the illustration of renowned Golden Globes boxer and former owner, “Babe” Brandelli, they know they have arrived in the heart of the Abbot Kinney district.

The Babe’s other passion, THE BRIG’s drink menu, has been re-mastered by Meisler and the reputable Raul Yrastorza, who crafted the tequila and Mezcal collections at Nueva, El Carmen and Las Perlas. The bountiful options include playful takes on boxing-centric craft cocktails, a who’s who of local brewers, California winemakers, kombucha and sparkling cider craftsmen, as well as a fresh take on the obligatory spirits menu. And to make a good situation even better, Meisler and the Reiss’s have invited sought-after sandwich aficionado UNCLE PAULIE’S to join the party, setting up shop at the far end of the bar, offering their classic Italian-American sandwiches in-house to match the playful beverage program.

THE BRIG’s storied marquee guides visitors to its entrance. Once through the weathered door, guests are greeted by a newly refreshed mid-century interior, influenced by the popular modern stylings during the early years of “Babe” Brandelli’s Brig. On the left lies a long Brazilian mahogany bar handsomely fitted with nougat leather barstools accentuated by brass fixtures. Behind the bar, patrons can ogle THE BRIG’s broad collection of distinctive spirits showcased below three large rectangular wood-framed mirrors that allow guests to observe the comings and goings around the room. There are three large flat-screen televisions perfect for upcoming spectating events. Complementing the bar are intimate mahogany banquettes covered in camel ultra-suede. Venturing deeper into the hull of THE BRIG, find subtle rise leading to an elevated play area where L-shaped, camel-colored bench seating frames the vintage maroon Valley-Dynamo billiard table. Large globes hang from the ceiling, effusing soft light reflecting off back-painted mirrors, flowing with varying shades of colored glass. The walls are adorned with Ellsworth Kelley-inspired mid-century geometric works of art.

At the rear of the bar is the entrance to the newly added expansive patio, flanked by the famed Art Mortimer mural-with-in-a mural. Guests can lose themselves in this spacious outdoor seating area as they wind through a mix of Ficus trees and colorful picnic-style tables and benches reminiscent of the mysterious corners and out-of-the-way spots found in yesterday’s fern bars. The setting exudes the relaxed southern California style and vibe for which Venice is known. Whether it is a warm summer evening or First Friday, it will be the place to see and be seen.rum

THE BRIG continues with its popular MOJITOS menu, including SPICY with Havana Club Rum, Mint, Lime & Thai Bird Chili; MEZCAL with Mal Bien Mezcal, Mint & Lime; ABSINTHE with Pernod Absinthe, Mint & Lime. HOUSE COCKTAILS include BANTAMWEIGHT with Passion Fruit, Aperol & Prosecco; KNOCK OUT with Vodka, Cucumber, Mint, Ginger & Crushed Ice; D0WN BY LAW with Rye Whisky, Fernet Branca & Angostura Bitters, Stirred and Served Up; SOUTHPAW with Reposado Tequila, Hibiscus, Mandarin, Averna, Served Tall & Over Ice; MAIN EVENT with Blanco Tequila, Ancho Chili, Pineapple, Lime, Served Tall & Over Ice; and SLUGGER with Bourbon, Baronjager Honey Liqueur, Lemon, Habanero Bitters, Stirred & Served on the Rocks. Meisler also adds a SHOT & BEER menu including “BABE” BRANDELLI with Bourbon + Rolling Rock Bottle; JULIO “EL CESAR” CHAVEZ with Tequila + Carta Blanca Bottle; RAY “BOOM BOOM” MANCINI with Ferrari (Half Fernet/Half Campari) + Peroni Bottle; JAMES “LIGHTS OUT” TOMEY with Elijah Craig + IPA Can; and “MARVELOUS” MARVIN HAGLER with Mezcal + Grapefruit Radler Can. (For a complete list, please visit THE BRIG’s online drink and spirits menu)

THE BRIG is open for service Monday – Friday from 4:00 p.m. – 2:00 a.m., and Saturday & Sunday from 12:00 p.m. – 2:00 a.m. For those seeking a refined private experience, THE BRIG offers customized Private Events by appointment.

Beverages will be available for takeout.

ABOUT JARED MEISLER:

Jared Meisler, raised in Los Angeles, discovered his passion for nightlife and bringing people together while playing music in clubs on the Sunset Strip. Meisler began his career promoting shows and parties and booking fellow musicians and DJs in old mansions and warehouses throughout Los Angeles. In 2006, Meisler partnered with restaurateur and hotelier Sean MacPherson. Together they opened Bar Lubitsch, an art deco-styled Vodka bar in West Hollywood, then the instant classic – The Roger Room, followed by The Pikey, a high-end pub on the Sunset Strip. Desiring to expand his network, Meisler partnered with Artist Andre Saraiva to open The Friend, in Silverlake which instantly became a hub for artists, musicians and all creative types. The Friend, known as one of the coolest bars in town, expanded to Venice with The Little Friend. The Little Friend is located just behind the former Sunny Spot in Venice and led to the successful collaboration with Dave & Patti Reiss (Reiss Co) and the transformation of Sunny Spot into Nueva in 2020.

 

ABOUT DAVID & PATTI REISS (REISS CO):

Dave Reiss is an icon of the L.A. scene, responsible for opening Swingers on Beverly, Red, Sugar, The Brig, and half a dozen other properties. Patti met Dave while working in marketing at New Line Cinema, having spanned an extensive career in the entertainment industry from Warner Music Group to BMG. Patti is no stranger to the food world, having founded a family baking company patronized by hotels and gourmet food shops in the Twin Cities. After The Brig, Patti and her husband Dave opened a series of properties under the Reiss Co umbrella, beginning with Beechwood in 2004. Together, the two share an entrepreneurial spirit that has grown over the years into the vibrant Reiss Co portfolio of restaurant and bar concepts providing outstanding food, wine, cocktail, and service in exceptional spaces throughout their Los Angeles community.

 A sign on a pole Description automatically generated with low confidence

THE BRIG

1515 Abbott Kinney Boulevard, Venice, CA 90291

310.399.7537

info@thebrig.com

 

For more information, the public can visit:

www.thebrig.com

 

Follow THE BRIG:

Facebook: @TheBrigVenice

Instagram: @thebrigvenice

Twitter: @thebrigvenice

Mionetto Prosecco for Holiday Gifts? Sure! For Yourself and Everyone Else On our List!

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It’s been quite the year, to say the very least. And having to endure your aunt’s ‘famous fruitcake’ while also having to explain to your distant relatives why you’re still single via Zoom is more than enough to drive anyone up the wall. Luckily Mionetto is here to help with a few refreshing sparkling wines from the Prestige and Luxury collections. From the perfect holiday pairings, luxurious gifts, and stocking stuffers galore, Mionetto has you covered this holiday season – or perhaps just keep the bottle for yourself?

Mionetto Prestige Brut ( 750ml / Mini 187ml) Made from 100% Glera grapes from the province of Treviso, an area renowned for high quality Prosecco, this sparkling wine offers a luminous straw yellow hue and stylish mousse.
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The palate is marked by aromatic notes of honey and white peach. For stocking stuffers, you should start with Mionetto’s signature mini bottles ($4). The classic ribbon beautifully displayed across the bottle means there’s no need to wrap. You can even customize with notecards displayed around the bottle’s neck.

Mionetto Prestige Rosé Extra Dry ($14 750ml / $4 Mini 187ml) This deeply luscious sparkling rosè is the result of soft pressing of red grapes. The wine offers a peach blossom luminosity, accompanied by a fine, lively perlage. This wine is known for its intense fragrances, like holding an edible bouquet of violets, raspberries, strawberries, and wild flowers – a perfect pairing for your holiday table. Serving this cuvée with a grilled turkey breast or fish (or a variety of fish on the Feast of Seven Fishes) is sure to be a recipe for success.

Mionetto Luxury Cartizze DOCG ($40) This elegant Cartizze boasts luminous golden tones and delicate beads of tiny bubbles. A majestic, multi-faceted bouquet releases seductive impressions of apple and pear alongside notes of citrus and glazed almond. On the palate it is crisp, well-balanced, and elegant. The perfect gift for anyone special in your life.

11 Things You Might Not Know About Mionetto:

Mionetto was founded in 1887 by winemaker Francesco Mionetto in Valdobbiadene, the heart of the Prosecco region, just north of Venice.

As one of the areaʼs oldest wine producers, Mionetto has long-standing relationships with vineyard partners, ensuring a consistent supply of quality grapes year after year.

Mionettoʼs mantra is absolute freshness. Itʼs the only Prosecco producer to bottle on demand – as soon as an order comes in and not a moment sooner.

Mionetto Prestige Brut is made from 100% Glera grapes. In 2009, the Glera grape was renamed from Prosecco.

Mionetto Organic was the first Prosecco made from organically-grown grapes.

Mionetto Rosé is not a Prosecco yet, but it will be soon!
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The Prosecco Consortium approved the release of Prosecco Rosé and itʼs expected to hit U.S. shelves in January 2021.

There are 49 billion bubbles in one bottle of Mionetto and the cork pops at a speed of 25MPH!

Prosecco has fewer calories than most wine—especially Mionetto since itʼs one of the driest Proseccos—and many believe itʼs actually good for you. In moderation, Prosecco can improve blood vessel function.

Prosecco is not always bubbly. It can be made in sparkling, semi-sparkling, or still, but all Mionetto Proseccos are sparkling or semi-sparkling.

Just like the grade of the wineryʼs rolling hills, the Mionetto label is set at the same 27 degrees to honor its origins and history.

The Mionetto winemaking tradition continues today under winemaker Alessio Del Savio, who studied as Francescoʼs grandson, Sergio Mionettoʼs, protégé for over 15 years.

THE FRIEND announces the grand opening of THE LITTLE FRIEND in Venice

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Venice, California – The creative team behind Silver Lake’s favorite neighborhood cocktail bar, The Friend, announces the opening of The Little Friend in the artistic, hip, urban seaside community of Venice. The Little Friend, with a secret entrance just behind the Sunny Spot on Washington Boulevard, is a playful space with an unexpected retro beach vibe, featuring pink flooring and white walls set in a sleek interior dressed in Saraiva art and sculptures. Guests are served by the talented blue-striped sailor shirt-dressed bartenders who are equally adept at whipping up a craft cocktail or popping open a PBR to the Westside crowd. It is the ideal artist’s hub – small enough to be intimate but big enough to spread out and have fun.

This new late-night bar in Venice is the second collaboration between three longtime friends – famed artist André Saraiva, Maroon 5 Bassist Mickey Madden and bar entrepreneur Jared Meisler (The Friend, The Roger Room and Bar Lubitsch).

Leading The Little Friend’s cocktail program is mastermind and noted Los Angeles bartender William Cutting. Cutting infuses his abundant summer cocktail menu with a variety of local, seasonal produce, herbs and botanicals. Cutting infuses his recipes with exotic ingredients like black tea, ancho verde chili, hibiscus liqueur, tobacco bitters, cherry heering and bitter truth violet, among others to be discovered in his contemporary drinks. Sample cocktails are The Lover; The Vegan; The Contender; The Traveler; The Gossip; The Enforcer; and The Transplant, all sure to become instant hits. Cutting’s cocktails and The Little Friend’s distinctive ambiance present the perfect opportunity to go out, mingle and relax in a stylish Venice setting.

Along with the beverage program, The Little Friend showcases a carefully curated music program designed by the partners. They also offer some bar prime nosh available nightly until 10:00 p.m. The snacks menu offers dishes of Pommes Frites with Habanero Aioli; Chips and Guacamole; Chopped Wedge Salad with Iceberg, Roma Tomato, Crispy Bacon, Blue Cheese, Chives & Blue Cheese Dressing; Kale Salad with Feta, Green Apple, Sliced Almonds, Red Grapes & Red Wine Vinaigrette; Nachos with Black Beans, Pico de Gallo, Fresno and Serrano Chilis & Crema (add Pulled Pork or Chicken for an additional charge); Spaghetti Primavera with Crimini Mushrooms, Broccoli, Purple Cauliflower, Carrot, Snow Pea and Marinara; Tacos – choice of Leningrad Pork, BBQ Short Rib, Chicken Tinga, Potato or Baja Fish; Double Cheese Burger with Fries, Caramelized Onion& Herb Aioli; and a Crispy Chicken Sandwich with Fries, Louisiana Hot Sauce, Herb Aioli & Buttermilk Coleslaw.

The Little Friend is open Monday – Friday from 6:00 p.m. to 2:00 a.m.; Saturday from 4:00 p.m. to 2:00 a.m. and Sunday from 4:00 p.m. to 12:00 a.m. midnight (later on holiday weekends. Cocktail pricing ranges from $12-$13. For reservations and information the public can call 310-747-6969. For Birthdays, Parties and Events email to party@thelittlefriendbar.com.

THE LITTLE FRIEND SUMMER 2019 COCKTAIL MENU

the face
elyx vodka, cucumber, mint, black tea, lime, rocks
$12

the joker
altos blanco tequila, ancho verde chili, lime, agave, grapefruit, rocks
$12

the passion
yola mezcal, house made hibiscus liqueur, passion fruit, lemon, rocks
$13

the dancer
plymouth gin, plymouth sloe berry gin, egg white, blackberry, champagne, up
$12

the hustler
mestizo mezcal, habanero, vanilla, lime, agave, up
$13

the artist
jack daniel’s, cold pressed apple juice, ginger, lemon, cinnamon, honey, rocks
$12

the lover
shot of bourbon + pbr tallboy
$10

the vegan
glenlivet founder reserve, giffard cacao, bailey’s almonde,
tobacco bitters, nutmeg, rocks
$12

the contender
smooth ambler whiskey, cynar, cherry heering, orange bitters, flamed orange, up
$12

the traveler
volcan tequila, st germain elderflower, bitter truth violet, lemon, honey, club soda, rocks
$12

the gossip
bacardi 8-year old rum, giffard peach, lemon, champagne, up
$12

the enforcer
hennessy, lejay cassis, lime, ginger, rocks
$13

the transplant
jameson’s caskmates stout, carpano bianco, liqueur 43,
peychaud’s bitters, lemon, club soda, rocks
$12

The Little Friend is open Monday – Friday from 6:00 p.m. to 2:00 a.m.; Saturday from 4:00 p.m. to 2:00 a.m. and Sunday from 4:00 p.m. to 12:00 a.m. midnight (later on holiday weekends).

THE LITTLE FRIEND HOURS
Monday – Friday: 6:00 p.m. – 2:00 a.m.
Saturday: 4:00 p.m. – 2:00 a.m.
Sunday: 4:00 p.m. – 12:00 a.m. (later on holiday weekends)

THE LITTLE FRIEND
822 Washington Blvd.
Venice, CA 90292

Reservations and Information: 310-747-6969
For Birthdays, Parties and Events email to party@thelittlefriendbar.com

ABOUT THE LITTLE FRIEND
THE LITTLE FRIEND is a collaborative effort by three old buddies – André Saraiva, Jared Meisler and Mickey Madden – who together created a playful space called The Friend in Silver Lake where they could all hang out together with their pals. The combination of the three talents and backgrounds helped form a concept that brings contemporary art, music and state-of-the-art cocktails to the explosive Silver Lake nightlife and will now do the same in Venice. Artist and impresario André Saraiva owns bars, cafés, hotels and nightclubs all over the world, including Hotel Amor, Cafe Henrie, and Le Baron. Jared Meisler is a veteran restaurateur who co-owns Los Angeles classics Bar Lubitsch, The Roger Room and The Pikey. Musician Mickey Madden is a renowned founder and current member of the bands Maroon 5 and Collapsing Scenery. Talented Mixologist William Cutting creates and oversees the original beverage program offering a wide array of top quality liquors and organic, fresh, seasonal herbs and produce. The French-inspired bar on steroids is the ideal combination of CBGB meets French New Wave with killer drinks in Venice. Eater LA calls THE FRIEND “a beacon for artists and misfits across the Eastside and beyond…they have collected a group of talented folks to run the place, including William Cutting on beverage duty.” TimeOut LA states, “You’ll be hard pressed to find a drinking environment like this anywhere else in L.A.”

The Bar @ The Little Friend

For further information about THE LITTLE FRIEND visit
www.thelittlefriendbar.com
822 Washington Blvd.
Venice, CA 90292
310-747-6969

Follow THE LITTLE FRIEND
on Instagram: @thelittlefriendbar
on Facebook: www.facebook.com/thelittlefriendbar/

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For further information about THE FRIEND in Silver Lake visit
www.thefriendbar.com
2611 Hyperion Avenue, Los Angeles, CA 90027
323-522-6835

Masters of Taste 2019: Mastering it All

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It was a beautiful day – a sold out day – for Masters of Taste 2019. We love the event, as it’s the only one on the field of the Rose Bowl in Pasadena, with fabulous wineries, mixologists, sweet makers and all that FOOD. If that doesn’t tickle your fancy this year we had Chef Michael Hung as the event’s first-time Host Chef. And of course, the money raised goes to charity: Union Station Homeless Services, a 501(c)(3) nonprofit organization.

Entering the field!

Links to all of the participants are below. These are some of my favorites:

Nosotros barrel aged tequila, Dulce Vida grapefruit, lime and pineapple flavors, Pomp and Whimsy Gin Liqueur in its new golden hue, the chefs at Mrs. Fish that used chopsticks to drop samples into the waiting mouths for some of their guests, Celestino pastas, Wild Roots spirits had some fun “northwest fruit infused” vodkas, My/Mo Mochi green tea flavor, the new Hurricane in a convenient box from buzzbox premium cocktails, The Raymond 1886 cocktails made with Woodford Reserve Bourbon, flavorful Mediterranean food from Spire Works, Akagisan sake, pesto pasta from Prince of Venice, cocktails made with Ki No Bi Dry Gin from the Kyoto Distillery, Kass lemon meringue, all of the tonics by East Imperial, ZYR Russian vodka, the Mignon chocolate fountain, Matcha Matcha green tea rice crispy treats, the plain straight bourbon from American Born, Granville mac and cheese, cocktails from Magnolia House, Lark Cake Shop chocolate cake and everything from Ascension Cellars and Golden Star Vineyards. 

Story in photos here.

Masters of Taste 2019 participating Culinary Masters and Restaurants included:

Sweet Masters: A select group of Los Angeles Top Sweet Masters will showcase an assortment of delectable desserts such as the deliciously scrumptious scratch baked custom cakes and cupcakes from Fantasy Frostings, Lark Cake Shop and Lady M., Chocolatier Mignon Chocolate, My/Mo Mochi Ice Cream, Nomad Ice Pops, homemade premium sorbets from Pop’s Artisinal Creamery,  Porto’s Bakery, SuperCool Creamery, THE Bakery Truck and more.

Beverage Masters Included

Brewmasters: Beverage Masters who specialize in barley and hops will be presenting top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites Indie Brewing Company, Iron triangle Brewing, Los Angeles Ale Works, Lincoln Beer Company, MacLeod Ale Brewing Co., Arcadia’s first  Microbrewery Mt. Lowe Brewing Co., San Fernando Brewing Co. and State Brewing Co..

Wineries: A specially curated collection of Wine Masters will be showcasing their finest varietals including premium boutique winery Ascension Cellars, CRŪ Winery, Frisco Cellars, Golden Star Vineyards & Winery, Hitching Post Winery, Kieu Hoang Winery, Anderson Valley’s Navarro Vineyards, San Simeon Wines, Vinemark Cellars, Wrath Wines and more.

Bars and Spirits: Some of L.A.’s top bartenders and cocktail bars will be creating first-rate craft cocktails, including Cameron Masden of The Raymond 1886, Ned Kirby of Magnolia House, and Katie Putterlik of Otoño. Top brands showcasing their finest spirits will also include American Born Moonshine, Buzzbox, Dulce Vida Tequila, KI NO BI Dry Gin, Krafted Spirits, Neustra Soledad Mezcal, Pomp & Whimsy,  SelvaRey Rum, Ventura Spirits, Wild Roots Organic Vodka, Woodford Reserve, ZYR Russian Vodka and many more.

Non-Alcoholic Beverages: A variety of premium non-alcoholic Beverage Masters will also be on hand for those who wish to hydrate, caffeinate or regenerate, such as Boxed Water, Califia Farms Juices and Cold Brew Coffees, Dry Sparkling, East Imperial, Groundwork Coffee, Honeydrop Beverages, Humm Kombucha, Immordl energy elixirs, Matcha Matcha, Zico Coconut Water and more.

Sponsors: Masters of Taste 2019 is made possible through the generous support of our Sponsors, which include HomeStreet Bank, Judith L Chiara Foundation, US Bank, Western Asset Management, Kaiser Permanente, Capitol Group, Citizen’s Business Bank, Chase Bank, Westport Construction, App Dynamics, Pasadena Tournament of Roses, Clear Stream Media Group, Tsutayo Ichioka & Satsuki Nakao Foundation, HKG LLP, Wescom, California Linens and more.

Non Profit

100% of the proceeds from Masters of Taste 2019 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Union Station offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last three years Masters of Taste has raised over $1.5 Million in support of Union Station’s life-saving programs.

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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. 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

Fall In Love With Happy Hour At Eight Happy L.A. Hot Spots!

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Bone Kettle:

Serving original Southeast Asian dishes in the heart of Old Town Pasadena, Bone Kettle, is the perfect place to take your taste buds on a culinary adventure while relaxing on a fall afternoon. Sip your way through the 5 o’clock hour by enjoying Craft Beers on Tap, House Wine, and Hot Sake all for just $7.00 each. Pair your beverage of choice with Executive Chef Erwin Tjahyadi’s mouthwatering Small Plates like the fresh Oysters with a seasonal mignonette and granité, or the Steak Tartare prepared with St. Helen’s Ranch hangar steak, chili vinaigrette, lemongrass and krupuk. For those looking to enjoy more than a snack, there are Chicken Wings made with fried citrus-brined Petaluma free-range chicken wings and charred lime; the Bone Marrow with scallion confit, toasted bread, mizuna, pears and apples, and Bone Kettle’s famous savory Oxtail Dumplings with seasonal mushrooms, leeks and San Bai Su. So, do not just choose one appetizer to enjoy, as Happy Hour at Bone Kettle will leave both your pocket book and your belly full all season long!

Bone Kettle offers Happy Hour every Monday through Sunday from 5:00 pm to 6:00 pm; 67 North Raymond Avenue Pasadena, CA 91103; 626.795.5702; www.BoneKettle.com

Casita Del Campo:

For over 50 years, Casita Del Campo has been known as an exceptional Mexican restaurant in Silver Lake that serves up delicious dishes and drinks 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; the Fruit Margaritas with selections such as Strawberry, Peach, Banana, Watermelon, Mango, Ginger, Pomegranate and Guava, as well as a Smoky Margarita made with Cazadores Reposado Tequila, mescal, Triple Sec and fresh squeezed lime. Bartenders also serve house-made Pina Coladas, Tequila Sunrises, Palomas and Mojitos. Appetizers include Quesadillas Con Rajas prepared with two corn tortillas with a combination of cheese and mild green chile strips; Casita’s Special includes six crispy mini tortillas topped with chicken, beef, beans, guacamole and sour cream, and the Sweet Corn Tamales include two delicately sweet tamales filled with raisins and jack cheese. Every day is a Fiesta at Casita Del Campo during Happy Hour!

Casita Del Campo offers Happy Hour every 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 Modern Izakaya:

CHAYA Modern Izakaya offers the perfect respite to long days plugging away in Silicon Beach or just a fun day relaxing on Venice Beach with their great Happy Hour that is available “All Night Long!” You cannot start without a proper Happy Hour Cocktail like the Lychee Martini made with vodka, St. Germaine, lychee purée and lemon; the Last Mule made with bourbon, ginger, cassis and lime, or a Highball prepared with Suntory Toki Whisky and club soda for just $8.00 each. If cocktails are not your style, guests can also enjoy a Sapporo Beer on draft or House Wine for $5.00 each. With a beverage in hand, treat your palate to the Happy Hour Food and Sushi without ever having to worry about breaking the bank. Nigiri and Sashimi lovers can enjoy fresh Tuna, Hamachi, Eel, Salmon and other seafood selections from the Kaisen Bar, along with a daily selection of fresh Oysters. Sushi is also a must at CHAYA Modern Izakaya and guests will not be disappointed with rolls such as the Yuzu Spicy Tuna Roll; the Salmon California Roll with crab, avocado, and cucumber, and the American Wagyu Roll prepared with spicy shrimp, cucumber, and green onions. Guests can also spice up the evening with the Spicy Chicken Wings served with sambal chili; Beef Sliders with white cheddar and spicy aioli, or the Chicken Kara- age prepared with Jidori fried chicken and smoked soy. When Cocktails and Happy Hour Food are this good, every night feels like a Friday at CHAYA Modern Izakaya!

CHAYA Modern Izakaya offers 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:

A long day at the office or an early evening out with friends calls for a fun and festive Happy Hour filled with cocktail specials and delectable dishes which can all found at Church & State in Downtown Los Angeles. Enjoy a daily selection of Executive Chef Tony Esnault’s $1 Oysters paired with lemon and mignonette; the Le Cachat, a lavender herbed goat cheese on crostini; the Foie de Volaille which is a chicken liver mousse on crostini, or the Deviled Eggs with paprika, lardon, and chives. For Cocktails, guests can enjoy the specialty Craft Cocktail prepared with gin, lemon, Pimm’s, Aperol and mint. At Church & State Happy Hour, guests can easily let the hectic day slip away as they sip and savor the DTLA night away!

Church & State offers Happy Hour every Tuesday through Sunday from 5:00 pm to 7:00 pm; 1850 Industrial Street, Los Angeles, CA 90021; 213.405.1434; www.ChurchandStateBirstro.com

Lunetta All Day:

Spend the afternoon and early evening at Lunetta All Day in Santa Monica for a Happy Hour that is sure to end your day the perfect way! Whether with friends or wanting a place to unwind after the long workday, Lunetta All Day is here to greet and treat you with House-Inspired Libations ($8.00), Well Spirits ($7.00), Draft Beer ($6.00), delicious Wine By The Glass ($6.00 – $7.00), and special Bites from Proprietor & Chef Raphael Lunetta and Executive Chef Emilio Cuyuch. Sip a crisp glass of Vinho Verde paired with the Albacore Crudo with mashed avocado and Meyer lemon relish, or enjoy the Rock Shrimp Ceviche with fresh guacamole and house-made lime chips. For Beer enthusiasts, savor a large selection of Draft Beers that taste best when paired with the Chicken Wings with pineapple wing sauce and Cabra Verde, or indulge in the Wood-Fire Octopus Tacos prepared with white beans, fire-roasted peppers and charred tomatillo salsa. Regardless of how the day went, Happy Hour is always happy when lounging at Lunetta All Day!

Lunetta All Day offers Happy Hour every Monday through Friday from 4:00 pm to 6:30 pm; 2420 Pico Boulevard, Santa Monica, CA 90405; 310.581.4201; www.LunettaSM.com

Preux & Proper:

Preux & Proper Photo Credit: Ziv Sade

Happy Hour at Preux & Proper is the perfect place to unwind after a long, laborious day or to gather with friends before heading out to explore a night in DTLA! Grab a seat in the Barroom and start with a classic Beer or House Wine special for $7.00, or branch our get really happy with one of the delicious Frozen Daiquiris or select House Cocktails for just $9.00. Specially priced Barroom Eats are also available for guests to enjoy including items like Executive Chef Sammy Monsour’s Baked Mac & Cheese prepared with orecchiette pasta, scallions, Turbodog ale and Cabot extra sharp cheddar; the Colorado Lamb Ribs made with Jamaican jerk rub, passionfruit-scotch bonnet barbeque and radish pickles, and Lowcountry Mussels served with house-andouille, sweet corn, shallots, butter, scallions, boil spice and crispy fingerling potatoes. On top of daily Happy Hour, guests can also enjoy $1 Oysters every Monday from 4:00 pm to 10:00 pm. Preux & Proper’s tasty drinks, delicious dishes, hearty Happy Hour and genuine Southern Hospitality will quickly have you falling for Fall!

Preux & Proper offers Happy Hour every Monday through Saturday from 4:00 pm to 7:00 pm, and every Sunday from 4:00 pm to 9:00 pm; 840 South Spring Street, Los Angeles, CA 90014; 213.896.0090; www.PreuxandProper.com

South City Fried Chicken:

Sometimes, all you need is a Fried Chicken Sandwich and a sweet treat to help wash away all the work day woes and Happy Hour at South City Fried Chicken offers you just that! After a long day, head to Corporation Food Hall in Downtown, Los Angeles to enjoy Happy Hour at South City Fried Chicken where every city-inspired Fried Chicken Sandwich is just $9.99 from 4:00 pm to 7:00 pm. Try the Greenville prepared with house-smoked chicken bacon, gruyère, Duke’s mayonnaise, shaved gem lettuce, heirloom tomato and bo spice, or the Birmingham made with Tillamook cheddar, Alabama white barbeque sauce, hickory-smoked red onions and chimichurri. For those who enjoy some heat, spice things up with the unique Miami made with jerk spice, lemongrass remoulade, mint, jalapeño, lime, shaved gem lettuce, and heirloom tomato, or enjoy the classic Nashville which is served with house-made Nashville hot sauce, house pickles, cookout slaw, and guests choice of four levels of heat. Pair your favorite Fried Chicken Sandwich with a Fountain Soda and cut all that spice with something sweet by savoring a frosty (and vegan!) Dole Whip for dessert, made exclusively of Dole pineapples and served with shaved coconut, pecans, or Mexican chocolate. Happy Hour at South City Fried Chicken will have you leaving with your belly, and wallet full this Fall!

South City Fried Chicken offers Happy Hour every Monday through Sunday from 4:00 pm to 7:00 pm; 724 South Spring Street, Los Angeles, CA 90014; 213.278.0008; www.SouthCityFriedChicken.com

The Raymond 1886:

There is nothing like a good Happy Hour to help liven up a long workday or start a fun night with friends and Pasadena’s The Raymond 1886 has exactly what you need. Guests of The Raymond 1886 can enjoy 50% off Well Drinks and Bar Bites, $5.00 Select Wines, $4.00 Craft Beers, and $7.00 Daily Craft Cocktails. Pair the drink of your choice with a variety of tasty Bar Bites like the Hand Cut Onion Rings served with The Raymond 1886’s aged Worcestershire; the Suckling Pig Carnitas Tacos with white onions and salsa verde; Mac-n-Cheese baked with Irish cheddar and gruyère, or the Steamed Mussels served with Angry Lady sauce and Chinese sausage. Sip a cocktail (or two) and enjoy Pasadena’s finest as you lounge the rest of the day away without breaking the bank at Happy Hour at The Raymond 1886!

The Raymond 1886 offers 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

Prosecco D.O.C.G. Announces Essay and Instagram Contests

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SAN FRANCISCO – Charles Communications Associates announces on behalf of its client, The Consorzio of Conegliano Valdobbiadene Prosecco Superiore D.O.C.G., the launch of two national contests for active U.S. sommeliers, wine buyers or beverage directors – offering winners the opportunity to win a trip to Conegliano Valdobbiadene, the historic heart and pinnacle of Italy’s Prosecco region, located 45 minutes west of Venice in the foothills of the Italian Alps. 2019 marks the 50th anniversary of the region’s D.O.C.G. appellation designation.
19264612_1702219793414091_7286596141664356710_oThe two contests: an essay and Instagram competition, respectively, are a key part of the region’s trade-focused campaign designed to educate and inform beverage professionals about the legacy of leadership, tradition and dedication to quality of the Prosecco Superiore region.
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CONTEST DETAILS:

Instagram Contest:  Active sommeliers, wine buyers or directors in the U.S can enter the competition by posting a photo of Prosecco Superiore alone or with a dish including a pairing note or caption, tagging @proseccocv and including #proseccosuperiore #proseccosuperioredocg #proseccoelevated #Somminstapic and that person will be entered to win an all-expenses paid, three-day trip to Conegliano Valdobbiadene in 2019, including airfare, accommodation and producer visits as a guest of the Consorzio. Candidates need to be working actively in their place of business as an employee or consultant.

Sommelier Essay Contest:

The Consorzio is also pleased to offer an opportunity to submit an essay of 1000 words on the subject of how Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. can be better integrated into beverage programs, wine lists and fine retail stores. The essay would be targeted to the buying audience, in essence, a business to business story. The winning essay writer will receive a 3-day trip to the region in 2019 including airfare, accommodation and producer visits as a guest of the Consorzio.  In addition, the winning essay will be published in the February/March 2019 issue of the Sommelier Journal.  As with the Instagram contest, candidates need to be working actively in their place of business as an employee or consultant.

Timing for Winner Selection: The contests will run from August 1, through November 30, 2018. The winner(s) will be selected and contacted by January 15, 2019.

Connect with the Consorzio on Facebook, Twitter and Instagram, or visit prosecco.it to learn more about the region and its sparkling wines.

About the Consorzio of Conegliano Valdobbiadene Prosecco Superiore D.O.C.G.

The Consorzio is a private body created to represent vine-growers, winemaking companies and bottlers from Conegliano Valdobbiadene and to safeguard the standards of the D.O.C.G. criteria in crafting wines of the highest quality and distinct provenance. Their work is focused on three major areas: protection, promotion and sustainability. They improve sparkling production methods, provide assistance and training and supervise all stages of winemaking to guarantee the quality of this outstanding, Italian viticultural region. Prosecco Superiore exports to over 130 countries of which the United States ranks 5th with over 2.76 million bottles (out of a total 35.8 million bottles) with a value of $17.12 million.

Created in 1969, Conegliano Valdobbiadene Prosecco Superiore was one of the first Italian appellations, obtaining the D.
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O.C.G. status in 2009. These sparkling wines come from the historic area of Prosecco production, a unique, hillside terroir that is now a strong candidate to be recognized as a UNESCO World Heritage Site. Conegliano Valdobbiadene is situated in the northeast of Italy, between Venice and the Dolomites (at the foothills of the Alps), offering a mild, temperate climate ideal for grape growing, producing serious food wines with pairing versatility, showcasing a range of different styles, aromas and flavor characteristics.

The CHAYA Restaurant Group Officially Transitions Chaya Venice Into CHAYA Modern Izakaya!

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Venice, CA – After four centuries in Japan and almost four decades in the United States, CHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya on Wednesday, May 23rd, 2018!

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Food & Cocktail Photo Credit: acuna-hansen

Comparable to the Western gastropub, a Japanese izakaya is traditionally a drinking establishment which serves small tapas-style plates intended to be shared amongst friends. CHAYA Modern Izakaya elevates the izakaya experience by introducing a present-day dining and drinking destination that invites guests to come discover a new Japanese-Californian cuisine with a modern izakaya approach, including handcrafted cocktails, premium spirits, Japanese Whisky selection, eclectic sake and wine collection, Japanese and local craft beers.

With roots deeply planted in over 400 years of Japanese history, CHAYA originally evolved from a beloved teahouse in Japan in the 17th century, then to an imperial summer villa in Japan in the 19th century. In the early 20th century CHAYA Japan became a landmark dining destination known for providing exquisite service and catering to the royal court and Japanese government officials, to then landing in Los Angeles in the 1980s, ultimately becoming a pioneer of fusion cuisine by introducing the revolutionary combination of French and Japanese ingredients and culinary techniques, while catering to many loyal guests for almost 40 years, including artists, actors, titans of industry, and foodists alike. “CHAYA has existed in some incarnation or another for the last four-hundred plus years, as long as the earliest izakaya. Part of the essential CHAYA DNA is adaptability and fusion, and CHAYA Modern Izakaya bridges the past with the present, while allowing CHAYA to move forward into the future pioneering a marriage between Japanese and Western traditions, fresh ingredients, and contemporary culinary techniques,” says Owner and President Yuta Tsunoda.

At CHAYA Modern Izakaya, an innovative team of chefs have come together for the first time to combine their skills and showcase their expertise, utilizing local seasonal ingredients, the highest-quality seafood, poultry and meats. Corporate Executive Chef Yukou Kajino delivers not only a deft hand to creating inspired cuisine, but also an intimate knowledge of the kitchen, the dining room and its guests, overseeing all aspects of menu development. Driven by the notion that cooking has no boundaries, Executive Chef Joji Inoue exemplifies a “Seafood Samurai,” showcasing his transcendental views through a respected culinary expertise. From introducing special omakase experiences at the Kaiseki Chef Counter, to pushing the boundaries on what one is capable of producing, Chef Joji elevates CHAYA Modern Izakaya’s commitment to innovation. Kaiseki Chef Katsuyuki Wako, whose tutelage and resume speak of his extensive Japanese education and extraordinary skill in the authentic culinary art of Kaiseki, brings balance and harmony to this powerful team with his meticulously prepared and exquisitely served multicourse meals that are as visually appealing as they are flavorful. With a perfectionist eye and Kaiseki palate, Chef Wako brings his seasonal and spontaneous mindset to Chef Joji’s European training, thus continuing the CHAYA cycle of bridging eastern philosophy with Western techniques.

Together, this indelible team introduces a new Modern Izakaya Dining Menu while also featuring daily special Omakase Menus, showcasing a sampling of each Chef’s passion and ingenuity as they present the best bites and specials of the day, allowing guests to enjoy individual culinary adventures by way of technique, presentation and flavor. Guests who opt to enjoy the new CHAYA Modern Izakaya Dining Menu can begin their meal with the Raw section, starting with the Seared Albacore “Aburi” with ponzu, serrano chili, and garlic chips. For an array of Salads & Vegetables guests can enjoy delicate delights like the Chrysanthemum Salad prepared with Enoki mushrooms and bacon vinaigrette, or the Crispy Sunchoke featuring tomatillo miso, crème fraiche and ikura. From the ocean comes an assortment of Seafood with special selections such as the flavorful Grilled Octopus accompanied by papaya and yuzu tamari. If Meat and Poultry is what you crave, the Chefs have you covered with specialties such as the Grilled Jidori Chicken dressed with lemon kosho. The Rice, Noodles, Soup section of the menu offers comfort food at its most opulent with selections such as the Wagyu Chazuke comprised of rice, dashi tea and shiitake. Completing this diverse and multicultural menu are the Rolls, Hand Rolls section with delectable offerings unique to CHAYA Modern Izakaya such as the Celery Root Remoulade & Spicy Pollock Roe Hand Roll and the Spicy Scallop Lettuce Hand Roll. Just as each dish is carefully created to ensure all ingredients unify, so goes the harmony between food and service. At CHAYA Modern Izakaya, guests will experience the philosophical art of omotenashi, an unparalleled level of hospitality emanating from the very heart of Japanese culture. Executing the best of service, CHAYA Modern Izakaya excels and aspires to anticipate the needs of each and every guest.

Completely reintroducing and redefining a new cocktail program, CHAYA Modern Izakaya introduces the bar industry’s best kept secret, Cocktail Consultant Feisser Stone. With a reputation for crafting unique handcrafted cocktails, Stone is no stranger to iconic L.A. concepts having worked behind the stick at top L.A. restaurants such as Hinoki and the Bird, Scopa Italian Roots and Felix Trattoria. Now, the head of his own consulting company, Barlingual, Stone describes his approach to the CHAYA Modern Izakaya cocktail menu as “Hyper-focused on introducing familiar concepts with an innovative twist.” Part of Stone’s twists include playful spins on Specialty Cocktails like the Highball Cocktail, comprised of Suntory Whisky Toki and club soda, or the Son of a Beesting featuring gin, ginger, honey, lemon, and lavender bitters. Then take a journey to the Far East Side prepared with tequila, sake, cucumber, lime, and shiso, or enjoy the Golden Shrine made with Toki Whisky, Bénédictine, and bitters.

Additionally, CHAYA Modern Izakaya offers a highly curated selection of spirits and Japanese Whisky, the latter of which is offered in 1 oz. tasting pours, as a way to introduce these tantalizing and oftentimes rare whiskies to new guests. Named by Forbes as one of the “10 Japanese Whiskies To Try Now,” Akashi White Oak, hails from Japan’s smallest whisky distillery, where only two months out of the year are dedicated to whisky production. The recently discontinued Hibiki 17 Yr and its award-winning sibling Hibiki 21 Yr are two of the most sought-after whiskies on the planet, utilizing a mix of American, European, and Japanese wood, these whiskies are then barrel-aged and bottled at 86 proof. Alternatively, CHAYA Modern Izakaya offers Sake By the Glass options, such as the Miyasaka Yawaraka Junmai, described by General Manager Joe Ando as having “Notes of caramel and a hell of a lot of charm.” Pairing particularly well with Chef Joji’s Izakaya fare is the full-bodied Yamato Junmai, clean in flavor, with a smooth texture and some funk that old school sake drinkers crave. Sake By the Bottle offerings include Masumi Arabashiri, a very unique unpasteurized first-run sake, with a vibrant, floral flavor as fresh as if you were tasting it directly at the brewery, and Tamagawa “Kinsho”, a double-gold winning Daiginjo sake brewed by Japan’s first ever non-Japanese Brewmaster, Philip Harper.

To complete the transformation from Chaya Venice to CHAYA Modern Izakaya, implementing key design elements was imperative. Phase one of this metamorphosis began eighteen months ago when Designer C.S. Valentin of Bogus Studio brought the focus back to CHAYA’s Japanese roots, creating the eye-catching hinoki, the cedarwood plank façade along the exterior, finalizing the effect with a noren, traditional fabric dividers used to separate two spaces and protect the interior from the elements. Enforcing versatility with an overreaching common language in Japanese mid-century motifs, Valentin fully actualized the Dining Room with black powder coated metal, walnut, brass, and leather, reinforcing a Japanese identity with a modern California feel. Phase two of the CHAYA Modern Izakaya transformation was finalized over the last five months starting with the reimagining of the former Kaisen raw bar to the new Kaiseki Chef Counter, where guests can now enjoy an up close and personal experience, marveling at the skills and talents of their Chef while enjoying a specially curated Omakase meal. CHAYA Modern Izakaya also unveils a stunning new Cocktail Bar, where custom backlit shelving now fully displays the premium spirits and eclectic sake collection served at CHAYA Modern Izakaya. The sweeping bar counter also offers prime seating for guests to observe the craftsmanship of the bartenders executing each libation with the utmost integrity.

Whether it is cocktails after work in the lively bar and lounge, sampling an array of dishes on the new modern Izakaya menu amongst friends in the dining room, or enjoying the ever engaging Omakase Menu at the Kaiseki Chef Counter, CHAYA Modern Izakaya is a vibrant experience in a spirited atmosphere offering individual culinary adventures by way of service, technique, presentation and flavor!

CHAYA Modern Izakaya serves Dinner every Sunday through Thursday from 5:30 pm to 10:00 pm, and every Friday and Saturday from 5:30 pm to 11:30 pm. Happy Hour is served at the CHAYA Modern Izakaya Cocktail Bar from 5:00 pm to close. For more information or to make reservations, please visit www.TheCHAYA.com or call CHAYA Modern Izakaya directly at 310.396.1179.