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.
THE BRIG
1515 Abbott Kinney Boulevard, Venice, CA 90291
310.399.7537
For more information, the public can visit:
Follow THE BRIG:
Facebook: @TheBrigVenice
Instagram: @thebrigvenice
Twitter: @thebrigvenice
Count me in! The last time I covered an event at the Fairmont Miramar – on Wilshire Blvd. just a block from the beach – was a Union des Grands Crus (UGC) Bordeaux Tasting in one of the large convention rooms. This time, as promised, we were outdoors under their enormous fig tree. Being outdoors was fine with me, as long as it was away from the street that, if you’ve been reading the news, is littered with abandoned electric scooters, the latest “craze” that may be dismantled by the time this article runs.
Dallas, Texas —James Tidwell MS, owner and producer of TEXSOM International Wine Awards, announces entries are open for judging and awards consideration for the 2021 competition to be held April 25-27, 2021 at the Four Seasons Resort and Club Dallas at Las Colinas. A new addition to this year’s judging is the inclusion of spirits (whiskey, gin, vodka, etc.), pre-mixed cocktails, cocktail components, and bitters. The competition has an improved, more tailored entry experience for sake, cider, and mead producers, all beverages judged in previous years, allowing for greater differentiation.
So then this happened: Zack said, “Eve, have you ever had a Gin Manhattan? It’s <insert the topical adjective young adults – I refuse to use the word millennial – use>. They made me one at the bar, you have to get it next time.” To which I most likely answered, “What? How can you make a Manhattan with anything but a brown spirit? I’ve had versions with both rye and bourbon, but never gin.” To which he texted the recipe to me later as: Gin. Bitters. Simple. Stir. That just seemed too easy; what was the catch, would it be as good as Zack promised and could I really make it?
Country Smooth Whiskey was introduced to our Zoom group by founder Lori Carcich, who was also “supported by her awesome crew” Kyle Cammon and Scott Touchton.
