AT LAST! SUZANNE GOIN’S BRUNCH BEGINS AT A.O.C. IN BRENTWOOD
Suzanne and Caroline have announced the launch of weekend brunch at their Brentwood location beginning on Saturday, February 26, 2022. A.O.C. on Third Street has long been a must-go destination for diners since they opened in 2013, and the Brentwood menu features Suzanne Goin’s signature breakfast, lunch, and brunch dishes that have become favorites of Angelenos. In further news, lunch service began on March 2, 2022, serving Wednesdays through Fridays.
Caroline Styne at The Shrine Auditorium on January 24, 2013 in Los Angeles, California. Photo: Los Angeles Magazine
The distinctive A.O.C. style is reflected in the menu, which features Farmer’s Plate with vegetables, muhamarra & chickpea purée, burrata & grilled toast; Moroccan Chopped Chicken Salad with kale, chickpeas, charmoula, golden raisins & almonds; Dungeness Crab Omelette with haricot verts, scallion salsa, burrata & crème fraîche; Wood-Oven Baked Eggs & grilled toast with chickpeas, cavolo nero, feta & aleppo; Suzanne’s Spanish Fried Chicken & Cornmeal Waffle with chile-cumin butter, jamon serrano & maple syrup; Vanilla Bean Brioche French Toast with meyer lemon curd and harry’s berries; the classic A.O.C Brioche With Melted Gruyere, frisée, prosciutto & sunny-side up egg; and more savory dishes to satisfy everyone at the table.
Try the latest market cocktails by Barman Ignacio Murillo – The Kentucky Ruby; Sangre de Toro; and the Ivory Bird.
A.O.C. in Brentwood serves brunch Saturday and Sunday from 10:00 a.m. to 2:30 p.m. Dinner is served Sunday – Thursday from 5:00 p.m. – 10:00 p.m. and until 11:00 p.m. on Fridays and Saturdays. Reservations are recommended.
A.O.C. in Brentwood, 11648 San Vicente Boulevard, Los Angeles, CA 90049
310.806.6464
brunch
farmer’s plate – vegetables, muhamarra & chickpea purée, burrata & grilled toast 18
charcuterie board – pork rillettes, assorted salumi, chorizo & grilled toast 19
bacon-wrapped dates stuffed with parmesan 10
moroccan chopped chicken salad – kale, chickpeas, charmoula, golden raisins & almonds 24
winter chopped salad – citrus, beets, kaboucha squash, freekah & cilantro pistou 21
dungeness crab omelette – haricot verts, scallion salsa, buratta & crème fraîche 24
wood-oven baked eggs & grilled toast – chickpeas, cavolo nero, feta & aleppo 21
spanish fried chicken & cornmeal waffle – chile-cumin butter, jamon serrano & maple syrup 23
vanilla bean brioche french toast with meyer lemon curd and harry’s berries 19
a.o.c brioche – melted gruyere, frisée, prosciutto & sunny-side up egg 18
green chile carnitas hash -sweet potato, avocado, lime crema & poached eggs 25
two eggs any style – bacon, fried potatoes & toast 15
scrambled egg focaccia sandwich – hook’s cheddar, hill’s bacon & chive crème fraîche 17
roast turkey focaccia sandwich – mozzarella, green harissa, avocado & castelvetranos 19
broccoli, bagna cauda & burrata sandwich 17
the a.o.c burger – mahon, romesco aïoli & balsamic onions, served with french fries 20
market fruit 8
hobbs’ smoked bacon 6
fried potatoes 5
french fries 7
sticky buns with munak walnuts 6
grilled larder baking company toast, market jam & butter 4
toasted blueberry bread with lemon butter 5
ABOUT A.O.C.
The ground-breaking small plates menu that revolutionized dining in Los Angeles opened on Third Street near The Grove in 2002. Moving to a new location in 2013, A.O.C. added a wood-burning oven, a craft cocktail bar and expanded their biodynamic, organic or sustainably-grown collection of wines curated by Caroline Styne. Adding a second location in 2021, A.O.C in Brentwood is redesigned by the acclaimed L.A.-based design firm Nickey Kehoe, known for their well-honed aesthetic—a masterful combination of traditional inspiration alongside contemporary elegance, equilibrium, and enchantment. The decor encompasses three interior dining spaces: the main bar room with cozy velvet booths and banquettes, a long rough-hewn communal table and a spectacular charcoal wood back bar with mirror detail. A second dining room in gorgeous hues of green runs along the Darlington Avenue side of the building. A.O.C. now offers an intimate private dining room perfect for gatherings of up to 40 guests. The rooms are vibrant and cozy with beautifully textured fabrics, lively yet sophisticated wallpapers and charming Nickey-Kehoe-designed lighting. Local darling Fi Campbell Landscapes has created a beautiful new outdoor dining landscape.
ABOUT THE LUCQUES GROUP:
With the opening of Lucques, their flagship restaurant, in 1998, James Beard Foundation award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood. Along with these culinary enterprises, the company also owns the Larder Baking Company and oversees Hollywood Bowl Food + Wine, which curates all the food and beverage outlets at the L.A.’s iconic music venue. The duo also operates two new restaurants – Caldo Verde and Cara Cara – at the Downtown L.A. Proper Hotel. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.
For further information and complete menus for A.O.C. Brentwood,
visit www.aocwinebar.com/brentwood
Please visit Suzanne Goin & Caroline Styne’s restaurants on the Web:
Suzanne Goin and Caroline Styne are Social!
Follow Suzanne on Instagram at @SuzanneGoin
Follow Caroline on Instagram at @carolinestyne
LOS ANGELES STAPLE, S BAR, ARRIVES TO MANDALAY BAY RESORT AND CASINO IN LAS VEGAS
Nightlife Destination to Feature an Elevated Cocktail Program by Renowned Master Bartender Yael Vengroff
Las Vegas, NV (December 20, 2021) – S Bar, a concept by visionary Sam Nazarian and sbe’s elevated dining brand Disruptive Restaurant Group, joins the Las Vegas nightlife scene by bringing a sensual and elegant social space to The Strip. Debuting New Year’s Eve, the venue will deliver a craft cocktail experience and lush lounge ambience along with high-energy entertainment to Mandalay Bay Resort and Casino guests and visitors from around the globe.
Celebrating the culture of mixology, S Bar will feature innovative libations paired with a tempting array of decadent shareable bites by sbe Director of Culinary Thanawat Bates. The concept also will offer an eclectic live entertainment experience by integrating classic instrumental sounds with modern tunes and unexpected DJ sets by west coast resident artists. Lounge enthusiasts will be welcomed by brass tones, luxe drapery, plush seating, and a polished black marble bar adorned by iconic art pieces from one of the world’s most collected photographers, Terry O’Neil.
S Bar’s focus will center around its curated craft cocktail program, designed by award-winning master bartender Yael Vengroff, who also is Head of Bars & Mixology Programming at Katsuya and S Bar. Named “American Bartender of the Year” by the prestigious Tales of the Cocktail Foundation, Vengroff is dedicated to crafting visually stunning cocktails that combine simple spirits with unexpected ingredients such as aloe vera, yuzu tonic and umami bitters. Vengroff’s new S Bar Las Vegas menu cocktails will include:
- Moonage Daydream, Pisco, Salted Honeydew Peanut Cordial, Tarragon, Lime, Egg White
- Umeshu Highball, Ume Whiskey, Amaro Montenegro, Shiso Plum Wine, Bubbles
- Palm Reader, Bourbon, Cacao Rum, Licor de Elote, Palo Santo, Bitters
- Tiger Julis, Mandarin Vodka, Cognac, Campari, Cinnamon, Black Tea, Hazelnut
- Starry Night, Pear Brandy, Lemon, Butterfly Pea Flower, Sparkling Rosé
S Bar has become a key brand within Sam Nazarian’s Disruptive Restaurant Group (DRG), emerging as a Los Angeles mainstay known for sophisticated interiors, impeccable hospitality, and elevated menus. The much-anticipated S Bar Las Vegas debuts its sultry lounge December 31 and will feature a DJ set by emerging Los Angeles native BYNX, who produces melodic House sounds combined with Indie Nu Disco.
To make S Bar Las Vegas reservations and for more information, visit https://www.sbe.com/nightlife/s-bar/las-vegas
Hours of Operation:
Sunday/Monday – Closed
Tuesday – Thursday 5pm – 12am
Friday – Saturday 5pm – 2am
The S Bar Story
Each S Bar reflects the character and edginess of each location and the creatives who inhabit them with sophisticated interiors, world-class cocktails, rare spirits, and deliciously elevated bar menu. A Hollywood classic originally conceived by Phillippe Starck, S Bar was imagined as an intimate neighborhood bar, striking the perfect balance between culture and sophistication and raw elegance, evoking the spirit of an artist’ gallery. S Bar embodies casual elegance, sensuality, and a sense of belonging.
To make reservations and for more information on all S Bar locations, visit https://www.sbe.com/nightlife/s-bar.
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About Disruptive Restaurant Group
DRG, Disruptive Restaurant Group, incubates and operates globally renowned culinary brands including
critically-acclaimed restaurants, lounges and nightclubs. By partnering with an impressive roster of internationally renowned culinary talent, DRG concepts are committed to innovation and setting new industry standards. Restaurants within the portfolio include Katsuya by Chef Katsuya Uechi, Sa’Moto by Chef Masaharu Morimoto, Hyde Sunset Kitchen and Cocktails and the much anticipated opening this winter of Casa Dani by Michelin Chef Dani Garcia.
About Mandalay Bay Resort and Casino
Mandalay Bay Resort and Casino is set on 120 lush acres featuring Mandalay Bay Beach, a tropical pool paradise with real sand. The Michelob ULTRA Arena, award-winning restaurants, exhilarating entertainment, unique shopping, Shark Reef Aquarium and the 2-million-square-foot convention center combine to make Mandalay Bay a captivating Las Vegas resort destination. The resort offers three distinct hotel experiences: Mandalay Bay with 3,211 luxurious rooms and suites reflecting a modern tropical ambiance; Four Seasons Hotel, a AAA Five Diamond hotel offering 424 rooms and suites; and the luxury all-suite Delano Las Vegas. Mandalay Bay is operated by MGM Resorts International (NYSE: MGM). For more information and reservations, visit mandalaybay.com, call toll free at (877) 632-7800, or find us on Instagram, Facebook and Twitter.
My “Favorite” Wine and Cocktail
One of the questions I get every year, like clockwork as the saying goes, is “What’s your favorite wine?” And though I’ve definitely been lucky to have been exposed to more wine tastings than the average wine lover, there has never been – or will there ever be – a clear-cut answer to that question. Same thing is true for spirits and cocktails. Let me cite some of the broad reasons as to why no one should have a clear cut answer to that question.
I’ll Have What She’s Having
More common than I like it a person I’m dining with will order whatever I’m ordering, from wine to cocktails. I like that they appreciate my palate and taste, but that in no way transfers to what their palate or taste may like.
Instead it would be a little wiser to ask me why I selected a certain wine or cocktail, what the flavor profile is, and if that still sounds good to you, go for it.
Looking at the Wine or Cocktail List Before Ordering
I always look the wine list or cocktail menu before ordering what I want to drink with dinner. If I find something that sounds really good, then I will look at the dinner menu that should have something meant to pair it with. Then I order. You can certainly do it the other way around but this way I can get my “favorite” drink for that particular time.
Depends On What I’m Eating
Yes, you should be thinking about what you are eating when you select a wine. Your current favorite may be a nice oaky Chardonnay but that isn’t going to break down the fat in a steak like a red wine with lots of tannins. (so if you are going to order the same drink as me, you should be ordering the same food!) Which brings me to:
Think About What Goes Into Your Mouth
A few years back I was teaching a wine lesson to two local television hosts. When one commented that she just wants to drink and not think about it, I admonished her and said something like, “You should really think about what goes in your mouth”, to which she replied by spitting out the wine she had in her mouth as she was laughing so hard. (This was all on camera so it turned out to be a really fun show!) I bet from that moment on she spent a little more time reflecting about what she eats and drinks. I’ve also been quoted to say something like, “Those that spend the time thinking about the aromas and flavors in wine, and the work the winemaker put into it, are also more likely to notice their surroundings in general, and appreciate them as well.”
The Season
Yes, wine and cocktails can be seasonal. Whites and pinks in the hot months and reds in the cold months. I’ve been known to slightly chill light reds in the summer months too. Some people even enjoy clear spirit cocktails in the summer and brown spirit cocktails in the winter, that hasn’t mattered that much to me.
Price
I’ve learned that while bottles of wine can be triple the cost in a restaurant, and totally respect mark-up, I may lean toward a cocktail for a better price. I also think twice about spending hundreds of dollars on wine that is meant to age for a while.
At my age I don’t want to plan on waiting 10 or 20 years to enjoy a bottle of wine.
Following a Winemaker
Two winemakers come to mind when I mention this, but they shall remain nameless to protect the winery they have left behind. I’ve followed them both to their new wineries as their work is impeccable, no matter where it takes them. They are always favorites of mine. I hope that in your wine journey you find a few winemakers to follow too.
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
Acme Hospitality Restaurants In Santa Barbara Introduce New Cocktails for Fall and Winter Season
Seasonal Santa Barbara County-Inspired Cocktails are Created By The Lark,
Pearl Social, Loquita and La Paloma Café’s Talented Bar Team
Acme Hospitality’s bar team, led by Alberto Castillo (The Lark and Pearl Social), Michael Bowlds (Loquita) and Sam Hamlin (La Paloma Café), has designed a new menu of hand-crafted cocktails, reflecting the change of season in Santa Barbara County.
Nine fresh cocktails include Flora Rosa and Saguaro (The Lark); Accident in Paradise and Bird is the Word (Pearl Social); Del Maguey Mezcal Flight and Verde Eastside (La Paloma Café); and Las Fallas; Siderias and El Caqui de España (Loquita).
All fall drinks are priced from $12-14; $30 for the Mezcal Flight and are now available through December. High resolution photos available.
Loquita, photo credit Kate Winter.
ACME HOSPITALITY’S SEASONAL COCKTAILS 2021 available now through fall and winter season
The Lark
Flora Rosa
jalapeno-infused reposado tequila, guava, lime, ginger cordial, rosemary $14
flora rosa highlights the beautiful romance that tequila has with spice
the jalapeno infusion provides the right blend of spice and bite that is brought
together and brightened by notes of ginger…
tropical hints of guava as a finish gives this cocktail the perfect amount of complexity
Saguaro
vida mezcal, ancho reyes chile liqueur, lime, mint, basil, grapefruit peel $14
vegetal/herbaceous brightness and hints of spice complement the mezcal, blending fresh crisp flavors of cucumber mint and lime with the natural smokiness of the spirit and stimulate the palate before dinner
Pearl Social
Accident in Paradise
tequila, pineapple, cilantro-mint-cucumber, lime, firewater $12
pineapple and cilantro go perfectly together;
blending with firewater brings out all the flavors in this most refreshing of cocktails
Bird is the Word
mezcal, pineapple, campari, lime, salt $13
perfect balance between smokiness, bitterness, and sweetness
a pinch of salt so when shaken perfectly complements the agave
La Paloma
Del Maguey Mezcal Flight
a rotating selection of single village© mezals $30
warm the palate with aromas, flavors and rich textures
each taste takes you on an adventure…remember… sip it, don’t shoot it
Verde Eastside
mezcal, cucumber, agave, lime $15
a take on the classic eastside with mezcal instead of gin and
cucumber puree replaces muddled cucumber
the smokiness of the mezcal pairs beautifully with the subtle sweetness of the cucumber; the puree adds brilliant color and texture
Loquita
Las Fallas
rye, rum, carpano, vermut $14
inspired by the popular festival holidays in valencia that occurs from september 1-5
it is marked by flower offerings, fireworks and substantial communal bonfires
Siderias (de Pasado Verano)
gin, lime, passionfruit, manzanilla sherry $14
in spain, parties and festivities that honor tradition are referred to as “siderias”
this drink highlights the first tasting of spanish ciders when they are ready
El Caqui de España
mezcal, lime, persimmon, sherry $14
caqui is spanish for persimmon, featured in this cocktail
spain is the largest producer in the world of this autumn fruit
All seasonal cocktails are priced from $12-$14; $30 for Mezcal Flight
The Lark
131 Anacapa Street
Santa Barbara, CA 93101
805.284.0370
Pearl Social
131 Anacapa Street, Ste B, Santa Barbara, CA 93101
805.284.0380
Loquita
202 State Street
Santa Barbara, CA 93101
805.880.3380
La Paloma Café
702 Anacapa St
Santa Barbara, CA 93101
805.966.7029
The mission of Acme Hospitality is to bring together the community to experience warm hospitality and the highest quality food, beverages and ambiance while venerating the diversity of Santa Barbara and the Central Coast.
ABOUT THE LARK:
The Lark’s menus are locally sourced and responsibly grown, using the highest quality seasonal ingredients based on the abundant bounty of the Central Coast. Drawing inspiration from the coastal regions of the Mediterranean Sea, The Lark’s food is beautifully plated, featuring bold flavors designed to delight the senses while staying rooted in the climate, geography and inspiration of Santa Barbara, the American Riviera.
ABOUT PEARL SOCIAL:
Pearl Social is a romantic, intimate cocktail bar, social destination and live music venue where people come to celebrate life while enjoying the music and ambiance of this dynamic new space. Pearl Social is the ideal place to grab a hand-crafted artisanal cocktail before or after dinner at one of the Funk Zone’s most popular restaurants – The Lark or Loquita. Pearl Social’s name gives a nod to the celebrated first lady of Santa Barbara, Pearl Chase, a local activist who worked tirelessly on the historic preservation and beautification of the popular coastal city. Pearl Chase was an intelligent and courageous woman who deeply loved her adopted hometown of Santa Barbara and spent her life committed to bettering it.
ABOUT LOQUITA:
Loquita, an endearing Spanish colloquial term for a wild and fun-loving young girl, is a love letter to the Spanish origins and history of Santa Barbara. The menu presents a variety of authentic Spanish pintxos, tapas, paella, charcuterie and cheeses; seafood and meat dishes sourced from Santa Barbara’s ranchers, farmers, and fishers.
ABOUT LA PALOMA CAFÉ:
La Paloma is an approachable neighborhood restaurant, patio and watering hole, picking up just where it left off. La Paloma Cafe is a thoughtfully crafted California barbecue restaurant where flavors reflect the past and present of our local community. Paying tribute to the age of the vaquero, La Paloma uses indigenous ingredients prepared with Mexican and Spanish influences and cooked over California live oak.
For further information on Acme Hospitality, visit
Follow on Instagram
@thelarksb
Espanita Artisanal Tequila wins prestigious “Tequila of the Year” Award
NEW YORK (PRWEB) – Espanita Tequila Company is pleased to announce that Espanita® Añejo Artisanal Tequila has won a prestigious “Tequila of the Year” award and received a Gold Medal from the 2021 Bartender Spirits Awards, which took place in San Francisco this May and saw more than 850 submissions from 45 countries. Espanita’s Gold Medal is the ultimate seal of approval in the global spirits on-premise industry, with a panel of judges comprised of high-profile directors and beverage directors.
Bartender Spirits Awards is a leading industry competition that recognizes that bartenders are the true influencers – their passions and tastes provide direction for the consumer, especially via their guidance with wine, beer, or spirit recommendations. “We really wanted a way to recognize those spirits that would be a great addition to any bar and that are completely on-trend in terms of packaging and price,” said Sid Patel, Founder, and CEO of Beverage Trade Network. “Whether bartenders are looking to plug a very specific gap in their existing spirits inventory, or construct an entirely new cocktail menu from scratch, what better advice could they get than from fellow bartenders?”
Medals were awarded to those spirits that met very specific judging criteria, with a goal of identifying spirits that should become additions to bar inventories. Each brand of distilled spirits was evaluated on Mixability, Balance and Versatility, Taste, Mouthfeel and Finish, Package and Price.
“We are very proud and happy for Espanita Tequila Anejo to be recognized as Tequila of the Year; this is a true testament to the skills and passion of Mexican artisans committed to handcrafting Espanita to the highest standards of quality. Espanita Tequila has been designed by keeping the needs of hospitality community in mind, starting from its complex, agave-forward taste that results in a truly versatile spirit that enhances and elevates any tequila-based cocktail, and to its luxury packaging optimized to perform well in a high-paced on-premise environment,” says Marina Wilson, president and founder of Espanita Tequila Company. “Gold Medal from the Bartender Spirits Awards and Tequila of the Year award validate our efforts to date and provide us with inspiration to continue our work of innovating the brand and experimenting with non-traditional maturation approaches to provide hospitality professionals with truly unique, outstanding spirit,” adds Wilson.
Pitbull and Espanita Tequila. Photo: Forbes.com
Espanita Tequila’s Global Brand Ambassador and creative advisor to the Company, Armando Christian Perez, widely known to his fans as Pitbull, has been very excited to learn about new award. “It’s great to see that Espanita Tequila has performed so well at Bartender Spirits Awards.
This is another Gold Medal in our growing achievements as a brand,” says the global superstar, whose impressive career in music history includes countless awards, dozens of international number ones, hundreds of gold and platinum certifications, single sales of over 80 million, and cumulative views in excess of 15 billion. “Goes to show hard work pays off. I am looking forward to our continuous work together in making Espanita Tequila a household name,” added Mr. Perez.
About Espanita® Tequila
Espanita Tequila is recognized as one of the most remarkable handcrafted tequilas on the market today, with numerous medals and distinctions awarded for its uncompromised quality, creativity of packaging and exceptional value. Espanita is created by using traditional production methods developed in Mexico over hundreds of years from 100% Agave, grown at high elevations of Jalisco’s Highlands. The brand’s commitment to heritage, authenticity, and quality results in a sophisticated and velvety smooth spirit, which accentuates characteristics that are exclusive to tequila alone: the distinctive aromas and delectable flavors of traditionally slow-cooked Blue Agave.
To learn more about Espanita tequila, or for more information, visit http://www.espanita-tequila.com and the brand’s social channels: Instagram (https://www.instagram.com/espanita_tequila/) and Facebook (http://www.facebook.com/EspanitaTequila).
About the Bartender Spirits Awards
The Bartender Spirits Awards looks to identify spirits that should become additions to bar inventories. The aim of the spirits competition is to provide independent and honest reviews for brands looking to enter the U.S. on-premise industry. The organizers of the event are Beverage Trade Network, a leading online platform dedicated to connecting the global beverage industry.
The New York World Wine and Spirits Competition is celebrating its 10th anniversary!
Entrants can submit their products online or download entry materials from the Competition’s website at www.nywscomp.com. The deadline to submit is Friday, August 6th, 2021. (The deadline to contact their import partner, Park Street Imports for help with importing products into the United States has passed.)
This year’s new trade, marketing and writing awards celebrate the talented trade people whose efforts have influenced growth and trends in the wine and spirits industry — especially small and mid-sized producers. Winners will be announced throughout the year.
“After a year where the people of the beverage community were so dramatically affected, we wanted to take time to recognize, honor and highlight the people that dedicate their lives to and make up this amazing industry,” said Amanda Blue, COO of The Tasting Alliance.
Below are the new awards.
- Best Mixologist
- Best Sommelier
- Best Wine List
- Best Wine Retailer
- Best Spirits Retailer
- Best Online Wine Retailer
- Best Online Spirits Retailer
- Best Brand Ambassador
- Best Wine Writing
- Best Spirits Writing
- Best Social Media Account
- Best Marketing and Advertising
- Best Craft Distiller
- Most Creative POS Display
- Best Cocktail Menu (US/International)
- Best Independent Food and Beverage Director
- Best Corporate Food and Beverage Director
And more, for a full list of awards please visit the NYWSC website: www.nywscomp.com
About the New York World Wine & Spirits Competition:
- The NYWSC is a member of The Tasting Alliance, parent company of the SFWSC, SFIWC, and SWSC.
- Products are evaluated in a blind, consensual procedure ensuring the NYWSC maintains the highest level of impartiality.
- The 2021 Competition takes place over five days, August 30th through September 3rd.
- Deadline for entries will be Friday, August 6th, 2021
- The Tasting Alliance sponsors tasting events throughout the year where trade professionals and consumers can sample the Competition’s top winners.
SOURCE The Tasting Alliance
DAVE AND PATTI REISS, AND JARED MEISLER, ANNOUNCE GRAND RE-OPENING OF VENICE’S THE BRIG
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
Auberge du Soleil Announces The Reopening Of Its Iconic Michelin Star Restaurant And The Return Of Fine Dining On The Terrace
RUTHERFORD, CALIF. (PRWEB) – Auberge du Soleil, Napa Valley’s quintessential adult getaway, has announced the reopening of The Restaurant, the property’s culinary landmark, featuring a new two- or three-course prix fixe lunch menu ; a three- or four-course prix fixe or six-course tasting menu for dinner service; and a three-course brunch menu available on Saturdays and Sundays. The Restaurant, one of Napa Valley’s first fine dining establishments and recipient of 13 consecutive Michelin Stars, is synonymous with Wine Country cuisine and widely considered a “must experience” culinary destination among discerning travelers and locals alike.
Photo: @verticalluxurytravel
Simultaneously, the hotel’s Bistro and Bar will welcome guests with its original menu concept featuring a range of casual dishes meant to be enjoyed with refreshing cocktails, craft brews and a vast selection of more than 40 wines by the glass that offer a balanced selection of California and French/Old World wines.
Enhancements to the hotel’s beverage program include a range of palate pleasing Aperitifs, French-Inspired Cocktails, and elevated “Classics” featuring the most indulgent versions of time-honored standards such as the Martini, Manhattan, Old Fashioned and Negroni, along with an array of Speciality Cocktails and a new selection of Digestifs.
“Reopening The Restaurant is something we’ve all been looking forward to these many months as it’s the cornerstone for the full sensory experience of the property. Dining on the Terrace can transport you to the south of France while seated in the heart of Napa Valley,” said Bradley Reynolds, Managing Director of Auberge du Soleil. “We’ve missed the special birthdays, anniversaries and celebrations that our guests share with us and we can’t wait to begin creating life-long memories together once again.”
Auberge du Soleil offers spectacular panoramic views of vineyards and mountain vistas from the expansive outdoor terrace, where guests may sip, savor and linger over the dining experience of their choice: The Restaurant, with an elevated fine-dining approach that showcases seasonal, locally-grown ingredients prepared with French techniques; or the Bistro and Bar, which provides the ideal mid-valley respite for an informal lunch between wine tastings or a casual dinner to relax over at the end of the day.
Robert Curry has served as Executive Chef at Auberge du Soleil since 2005, overseeing the culinary program at The Restaurant, Bistro and Bar and hotel’s Private Dining exclusively for Weddings and Events. Curry began his culinary career in his native Los Angeles and received his degree from the Culinary Institute of America, Hyde Park. After graduation, he was recruited by Michael Richard and Alain Giraud for Citrus Restaurant in New York. In the late ‘90’s he travelled to France working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris, Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, and in Paris at the two-star Michel Rostang. He later served as Executive Chef at the Wine Spectator Greystone Restaurant at the CIA in St Helena, California, eight years at Domaine Chandon in Yountville, as Executive Sous Chef under Philippe Jeanty and ultimately succeeding him as Executive Chef.
Reservations are now being accepted for The Restaurant by contacting Auberge du Soleil at 707.967.1211 or online via OpenTable. The Restaurant will be open for Lunch, Wednesday-Friday from 11:30 AM – 2:30 PM, followed by Dinner service from 5:30 PM – 10:00 PM. Brunch will be offered on Saturdays and Sundays from 11:30 AM – 2:30 PM. The Restaurant will open seven days a week starting May 1.
The Lunch menu will offer a two course prix fixe for $60 and three-courses for $75. Dinner service will feature three courses for $135, four courses for $155 or a six-course tasting menu for $185. All menus include vegetarian selections available with each course.
The Bistro and Bar offers continuous service seven days a week from 11:30 AM to 11:00 PM. Reservations are suggested via 707.967.1211 or online at OpenTable.
Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a 13-time Michelin Star award-winning Restaurant, and exclusive Auberge du Soleil Spa. Known for passionate, intuitive service that sets the standard for gracious hospitality, the property is a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts.
Auberge du Soleil consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the best and most romantic hotels in the world by influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil. For reservations and availability contact the hotel directly at 800.348.5406 or email ads.reservations@aubergeresorts.com.
About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014. For more information please visit http://www.relaischateaux.com.
About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With 19 hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information about Auberge Resorts Collection, please visit aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts and #AlwaysAuberge.
Cheers to a collection of new cocktails at CASBAR Lounge at SAHARA Las Vegas
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