I was all set to write on this topic alone until this past month, when we saw the news – true, false and still unresolved – of three local restaurants having some major issues that could prove fatal.
Sisley Italian Kitchen announced that they were closed and then pulled back and said only water damage prevented them from re-opening, all employees at TPC Valencia – including the chefs to the wait staff of the Oaks Grille – were laid off, and finally the owner of Southern Smoke would most likely lose his liquor license and maybe the restaurant too as he was found guilty of criminal charges.
Whoa Nelly. I’m in a bit of a shock. But I’m not here to defend or blame any of these businesses. I’m here to discuss what we should look for as consumers – in a restaurant, bar or winery – that is open and not dealing with crazy external issues.
More and more people are looking for an “experience” and that includes the tasting room as well as the winemaker’s story, the owner’s story, activities/lessons/tours/dinners/events at a winery. What would cost a winery business? For me it would be a less than hospitable person at the tasting room. Be that person that smiles when you answer a phone – a good measure of a person that is trying even when they’re not seen. Don’t be that person that announces the rules before even talking about the wine. Ask where we’re from, who we’ve visited today, what wines we might enjoy and please attempt to make some form of eye contact while doing all that.
Most of my pals have recounted winery experiences that have compelled me to also visit. The quality of the wine itself is first and foremost, but if it’s lost in a dull story or dull visit, then it’s just that: lost. I’ve also, by way of being a wine writer, shared stories that I hope would compel others to seek out a particular winery. Robert Parker giving something a 90+ may mean more to you than my words, but if you’re going to visit the winery you may need a tad more than a score.
For a restaurant to provide a memorable experience that may mean a true uniqueness to the menu, a superstar chef, the décor and I shouldn’t have to say it again: exemplary service. With UberEats and other food delivery services, restaurants have to really step it up to get diners into those seats. If the server asks if I’m having my “usual”, remembers my name, seats me in the section they know I like – then I know that they know that I know that it’s the experience that matters to me. I can forgive a slight error in my order or some other fault if the service stands out.
At a bar both the cocktail menu and the wine menu have to excite the patron and be competitive in pricing. And of course, on top of that, you better be able to deliver that craft cocktail in record time. Make eye contact with me – don’t hold up your index finger at me – if you can’t offer immediate attention. If you don’t have your cocktails batched, then let me know how long it might take you to make it.
The more someone feels they had an experience that meant something to them personally, the more apt they are to buy, enjoy, share with others and – want to work there.
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Director of Nightlife Aidan Demarest, who joined the Sofitel team in August 2019, has curated a limited-edition cocktail collection designed to cure the summer hangovers and embody the health-conscious City of Stars. In a town where there is no shortage of gluten-free, vegan and clean-eating spots, Demarest has introduced his first cocktail menu for the property entitled ‘Indian Summer.’
Comprising seven drinks, the menu offers both alcoholic and non-alcoholic sips perfect for a pre-holiday cleanse or Awards Season preparation. Demarest combines unique flavors with holistic ingredients that aim to wow the taste buds while leaving guests feeling refreshed. With innovative names such as “Tulum Bounceback” and “Yoga Deck,” visitors can work up a sweat on the dance floor and detox at the bar.
“My intention with this new cocktail collection was to pair our mixology experience with our vibrant eclectic world music program while keeping it clean and sexy. Using fall inspired earthly ingredients in light and fresh recipes, I created these cocktails to end the summer season and embrace fall on a health conscious note,” said Demarest.
The cocktail menu is made with fresh juice and his very own simple syrup made in house. ‘The Enlightenment’ ($20) is light and tangy using vodka, pomegranate juice, lemon and elderflower liquor topped with sparkling wine. For kombucha lovers, the menu’s reimagined Paloma ($20) will become their new go-to drink, combining blanco tequila, grapefruit juice, habanero and kombucha. For those looking for an elevated mocktail, the ‘Puff Down’ ($15) intends to detox with key ingredients like turmeric ginger syrup and lemon juice.
The West Hollywood watering hole has become a favorite among locals, visitors and celebrities looking for nonstop entertainment and handcrafted mixology. From the hotspot’s iconic Jazz Eclectic Nights every Monday to energetic Salsa Nights each Wednesday, there is constant fun and play at Riviera 31.
For more information on Riviera 31, visit https://www.esterelrestaurant.com/riviera-31
About Sofitel Los Angeles at Beverly Hills
Sofitel Los Angeles at Beverly Hills is a stunning hotel in LA offering elegant luxury accommodations and dramatic decor with an ambiance that combines see-and-be-seen excitement and the calm of an urban resort. Ideally situated on the corner of La Cienega and Beverly Boulevard, opposite the Beverly Shopping Center, this West Hollywood hotel is conveniently located near Cedar Sinai Medical Center, Rodeo Drive, Melrose Avenue, and Sunset Boulevard. Discover a unique blend of French fashion mixed with Hollywood glamour at this elegant hotel offering 295 rooms on 10 floors including 28 suites all featuring Sofitel’s luxurious feather top and state-of-the-art technology. Make the most of Sofitel Los Angeles’s numerous onsite amenities from the 2,500-square-foot gym SoFIT to the French cosmetology SoSpa and the Celebrity Hair Salon LeSalon. Have breakfast at our farm-to-table breakfast restaurant Esterel, join us for lunch or dinner at Cattle & Claw, our burgers and lobster SoCal Eatery and finish the night at Riviera 31 Lounge Bar for a night of breathtaking live music and unforgettable cocktails.
Santa Barbara, California – Acme Hospitality introduces Pearl Social, an intimate cocktail and music bar opened to the public on November 1, 2019. The bar is located at 131 Anacapa Street in Santa Barbara in Suite B, located between The Lark and Helena Avenue Bakery.
Pearl Social is a nod to the celebrated first lady of Santa Barbara, Pearl Chase, a community 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. Pearl Social is intended to be a place of connection for the community to come together in a social and convivial atmosphere.
The cocktail program is led by Gavin Koehn, a Santa Barbara local and long-time Acme alumnus. Starting his career in hospitality as a server at The Lark, Gavin quickly established himself as a cocktail prodigy and moved on to lead the beverage program at sister restaurant Loquita. A participating U.S.A. finalist in the Mediterranean Inspirations global cocktail competition held in Ibiza, Spain, Gavin brings his passion for Old World cocktails with modern twists to Pearl Social. The eclectic cocktail menu has five cocktail classics; Not So Classic; Rule Breakers; Are they Martinis; Communal Consumption; and B. Anthony Approved non-alcoholic drinks. Samples include the Dry Appletini with Calvados, Pineau de Charentes, Dry French Vermouth and London Dry Gin; an absinthe-laced twist on the ever-popular espresso martini; The Unheard Melody features Blanche Armagnac, mezcal, blueberry-infused grappa, lemon, pineapple and basil. Communal Consumption selections offer librations served in vintage punchbowls to share, sure to please couples on a night out.
Enter Pearl Social’s intimate space, designed by Doug Washington and Kim Calabrigo of August Studio, located in the heart of Santa Barbara’s popular Funk Zone. Washington is an integral part of the Acme family, responsible for the design of all of its successful concepts. The design of Pearl Social is inspired by the 1930s-1950s transatlantic urban social clubs of the United States and Europe. Influenced by the Mediterranean climate, gorgeous Pacific coastline and lush flora of Santa Barbara, Pearl Social is illuminated by tranquil hues of deep blue, green and soft pink. The custom overhead chandeliers, originally designed by Washington, are reinterpretations of lights that hang in New York City’s Grand Central Station. Deep blue walls encapsulate the space creating a romantic and luxurious vibe. Emerald green tile provides the backdrop for the custom-built back bar built by Alan Lockwood, bordered in front with Calacatta Luccia quartz. Mid-century style leather sofas atop vintage Persian rugs, soft rose-colored velvet chairs and low-slung conversation areas create the perfect opportunity for connection. A nature-inspired mural saturates the space with intense color and energy while the intimate patio provides a cozy place to circle up. Pearl Social is designed for relaxing, settling in and connecting with friends.
Acme Wine Director Hayden Felice is credited for development of the wine program at Pearl Social. By-the-glass wine selections are small but focused, with an emphasis on sustainable farming practices and natural winemaking processes featuring both Old World and local winemakers that produce the finest wine worldwide. Similar to the by-the-glass list, the bottle list selections have substantial breadth. The numerous fans of Pearl Social’s previous incarnation, Les Marchands, can find selections from the extensive wine list from the beloved wine shop on Pearl Social’s list and at The Lark restaurant. All four of the Les Marchands Wine Clubs continue to be offered online.
The service team is led by Kacey House, also General Manager for The Lark, who is committed to delivering the warm and gracious hospitality that all Acme concepts are known for.
Award-winning Chef Jason Paluska from The Lark designed a complementary menu of snacks for Pearl Social. As the original chef for The Lark, Jason has garnered numerous awards and international recognition for his Central Coast inspired, seasonal, locally sourced, and scratch-made menu. His small bites menu at Pearl Social includes a choice of West Coast Oysters with Foraged Pink Peppercorn and Sea Bean Mignonette as well as Malt Vinegar Potato Chips with Smoked Trout Roe Dip. Some larger format dishes include a Golden Beet Tartine with French Butter Pear, Burrata, and Crispy Sage, as well as a Dry-Aged Beef Burger Paired with Green Peppercorn Aioli, Jasper Hill Aged Cheddar and Pickled Red Onion, served on a Helena Avenue Brioche Bun.
Live and recorded music is planned as a regular feature of Pearl Social featuring jazz, blues, folk, rock, acoustic instrumental and vocal performances as well as DJs spinning favorite tunes.
Pearl Social is open nightly from 5:00 p.m. – 11 p.m. Sunday – Thursday and 5:00 p.m. – midnight on Friday and Saturday.
ABOUT ACME HOSPITALITY:
Acme Hospitality owns and operates an innovative collection of boutique food and beverage concepts in the heart of Santa Barbara, California’s Funk Zone. The group has earned numerous awards and accolades for its many concepts. Recognition includes “America’s Top 100 Wine Restaurants” from Wine Enthusiast for both The Lark and Les Marchands; “36 Hours in Santa Barbara” by the New York Times for Loquita; Travel + Leisure; “Top 100 Hot Spot Restaurants in America” by OpenTable for The Lark; “10 Hottest Restaurants in Santa Barbara” by Zagat for Lucky Penny; and “10 Best New Restaurants by U.S.A.Today for Loquita, and Los Angeles magazine; Food & Wine for The Lark, Loquita, Santa Barbara Wine Collective, Tyger Tyger and Monkeyshine. Acme Hospitality is dedicated to delivering outstanding food, wine, cocktails, service and beautiful interiors to the Santa Barbara community and visitors to the American Riviera from around the globe.
131 Anacapa Street, Ste. B, Santa Barbara, California 93101
(between The Lark and Helena Avenue Bakery)
For more information, the public can visit: www.pearlsocialsb.com
Follow PEARL SOCIAL:
Twitter & Instagram: @pearlsocialsb
For information on the ACME HOSPITALITY visit: www.acmehospitality.com
SAN FRANCISCO (PRWEB) – San Francisco has always been a city of firsts so it’s not surprising that the martini was one of its finest inventions. Keep reading for a crash course in martini history and our selections of the bars, restaurants, and hotels where you can find the most inventive and delicious martinis in San Francisco. You can take San Francisco Travel’s guide on the go at http://www.sftravel.com/article/san-franciscos-history-martini-and-where-you-can-drink-them.
The History of the Martini in San Francisco
During the 1880s, the town of Martinez in California was where miners gathered after prospecting in the Sierra Nevadas. A bartender developed a drink for miners to celebrate striking gold. The miners liked it so much that when one of them passed through San Francisco, they asked for a drink just like the one in Martinez. It is believed that a bartender in the Occidental Hotel in San Francisco created the martini by substituting white wine with vermouth—and so the famous drink ended up on the menu.
Even today, the martini continues to be one of the most popular cocktails globally. Where better to taste it than a bar in San Francisco?
What Makes a Perfect Martini?
When the martini was first created, it was a much sweeter drink than it is today. According to the experts, the perfect martini is made with just a few ingredients, but they must be of high quality. One part dry vermouth is combined with four parts gin and mixed together for around 10 seconds. The drink is poured into a chilled glass and served with a twist of lemon or an olive and ice.
Where to Drink the Perfect Martini in San Francisco
There are probably hundreds of bars and hotels where you can enjoy a classic martini in San Francisco. Here are 21 memorable places to begin.
With live jazz and a 1930s ambiance, Bix is a great place to sip a martini in San Francisco and sparked the resurgence of this popular drink in the 1980s. Located just off Jackson Square, a neon sign leads to a room full of mahogany panels, tall columns, and artwork. The restaurant specializes in American French cuisine and the mahogany circular bar is one of the best places in San Francisco to get a cocktail.
In Ancient China, lychees were once said to be symbolic of royalty and love. Harborview Restaurant & Bar has introduced a touch of imperial romance to a classic American cocktail. Pair signature Chinese dishes with their popular Lychee Martini, topped with an orchid flower.
The Vault Martini is already a signature drink in San Francisco’s Financial District. Bar lead Tyler Groom created The Vault Martini, which offers guests a choice of Tito’s Vodka or Ford’s Gin with Dolin Vermouth and, uniquely, house made pickle brine. It’s served up or on the rocks.
While Wayfare Tavern offers a robust cocktail menu, guests are encouraged to customize their martini. Do you prefer a vesper, or do you like it dirty with an olive? Do you prefer dry or heavy? Garnished with a lemon, lime, or orange peel? The bartenders at Wayfare Tavern are there to make your version of a martini.
Chart House offers a cocktail menu that is just as impressive as its sweeping views of the Golden Gate Bridge. Visitors who want a martini packed with a ton of flavor and a nice kick of spice should look no further than the Fiery Cucumber Martini. It contains ingredients that are just as spunky as its name suggests: Prairie Organic Cucumber Vodka, monin cucumber, fresh cucumber, Sea salt, cayenne pepper, and a lime zest rim.
Maybeck’s does a Classic Vesper Martini using St. George Local Gin and Vodka. Straight out of Ian Fleming’s “Casino Royale”, they even add a dash of bitters to make it taste like the original recipe, which uses Kina Lillet.
This tiny bar is a San Francisco legend and was a favorite of Anthony Bourdain. With its round wooden bar and Persian influence Aub Zam Zam is famous for martinis made in the old school way. It feels like stepping into the set of “Casablanca.”
At August (1) Five, the creative approach the team brings to their food also extends to their cocktail program. Their recently revamped cocktail menu includes classic cocktails, bottled cocktails, punchbowls, mocktails, and flights. Their Martini Flight features a sampling of their Summer Negroni, Roasted Onion Gibson, & Truffle Manhattan.
Moroccan preserved lemons are used in several of Noosh’s dishes. Instead of discarding the remaining juices, the bar team began exploring ways to repurpose them in a cocktail. The Moroccan Martini is made with a salty, oily lemon brine combined with two French Vermouths (Dolin Dry and Comoz Blanc), which is finished off with a choice of St. George All-Purpose vodka or Tanqueray No. 10 Gin. The vodka is made with a pear eau-de-vie and the gin features botanicals like grapefruit and chamomile; both spirits have a delicate fruitiness that pairs well with the lemon brine and vermouths.
The Tonga Room and Hurricane Bar is a San Francisco institution. A combination of tropical decor, bands playing live on a lagoon, and the occasional rainstorm make this a bar to remember. As well as the classic martini this bar is famed for its Mai Tai cocktail, made the same way since 1945.
Since 1939, this iconic bar at the top of the Intercontinental Mark Hopkins Hotel has been one of the best places to go for a drink. It has hosted dignitaries, movie stars, and World War II servicemen, all looking for that magnificent view of the San Francisco skyline. Sip your martini while gazing out at the near-360-degree views of the city.
Berber’s Souk du Soliel martini is made with saffron infused gin, orange blossom, honey, and lemon, garnished with three drops of olive oil and a beautiful edible flower. It’s easy to see why it’s their most popular drink.
Where else would you enjoy a Gartini other than The Stinking Rose? This classic martini is garnished with hand-stuffed garlic olives and pickled garlic on the side. The Stinking Rose has become famous for celebrating the culinary euphoria of garlic and serving over 3,000 pounds of the pungent herb each month.
The Presidio Social Club is a good place to stop for a drink or two after walking in the park. Sip a martini while you relax in the grounds. You can also taste barrel aged cocktails here including a Negroni or Gimlet.
Spruce is a high-quality restaurant with more than 2,500 wines and spirits on its menu. You can relax in the bar with a classic martini before enjoying a meal in the award-winning restaurant that specializes in Californian cuisine. Taste a classic martini or choose from the extensive list of New World and European wines. You will also find a good whisky selection.
This historic bar in SoMa dates from 1908 and has been in continuous operation since. It has been restored to its former glory and serves classic drinks in a simple setting with no clocks or TV.
John’s Grill’s classic cuisine, wood-paneled walls and historic photographs reflect a colorful century of San Francisco’s history and its origins with the martini. Hammett’s Classic Martini (Grey Goose Vodka, Dry Vermouth, shaken and served up), is one of John’s Grill’s top specialty cocktails.
One of the last original piano bars in San Francisco, Martuni’s knows how to mix a cocktail or two. This popular bar is one of the best places to get a martini in town. Go for the platinum martini, made from premier brands, or ask for more olives to make it extra dirty. Then again, you could just add a twist of lemon. At Martuni’s, the drinks are known to be strong. Before you know it, you’ll be joining in with singing at the piano.
Paying homage to the martini’s origins at the Occidental Hotel and the “Father of American Mixology”, Jerry Thomas, the “Occidentally Famous” stays true to the original flavors of the Martinez cocktail. This martini is part of MKT’s new “Fog City Tales” cocktail menu, where each cocktail tells the story of a significant person or place in San Francisco’s history. The Occidentally Famous martini blends aquavit, cochhi vermouth, pear eau-de-vie, apricot liqueur, orange & juniper bitters, and sea salt tincture.
Tap415’s delicious martini is crafted with your choice of gin or vodka and finished with a hint of Dolin’s Dry Vermouth de Chambery. This classic style of vermouth adds a light, clean profile to their martinis and has been the benchmark for French Vermouth since 1821. This classic recipe pairs perfectly with iconic views from under the Westfield Dome.
The views from this popular bar in San Francisco are unforgettable. Sip a classic martini and let your eyes follow the San Francisco skyline through the arched windows in the bar. Try a classic martini or try the eggnog martini for a different taste.
The San Francisco Travel Association is the official destination marketing organization for the City and County of San Francisco. For information on reservations, activities and more, visit http://www.sftravel.com or call 415-391-2000.
San Francisco Travel’s main Visitor Information Center is now located at 749 Howard St., adjacent to the Moscone Convention Center. San Francisco Travel also operates Visitor Information Centers at Macy’s Union Square and in Chinatown at 625 Kearny St. San Francisco Travel is also a partner at the California Welcome Center at PIER 39.
San Francisco International Airport (SFO) offers non-stop flights to more than 50 international cities on 44 international carriers. The Bay Area’s largest airport connects non-stop with 85 cities in the U.S. on 12 domestic airlines. SFO offers upgraded free Wi-Fi with no advertising. For up-to-the-minute departure and arrival information, airport maps and details on shopping, dining, cultural exhibitions, ground transportation and more, visit http://www.flysfo.com. Follow SFO on http://www.twitter.com/flysfo andhttp://www.facebook.com/flysfo.
Los Angeles, CA – With their first anniversary just around the corner, DTLA’s HATCH Yakitori + Bar raises their glass and kicks-off the celebration by introducing a cracking new Cocktail Bar!
Centrally located in DTLA’s The Bloc, a vibrant, open-air metropolitan center with its own access to the 7th Street Metro Station, HATCH Yakitori + Bar is the vision of Owner-Partners Akarad “AK” Tachavatcharapa, Nara Latip, and Executive Chef Daniel Shemtob. These hip-hop jammin’, globe-trottin’, food and drink lovin’ “Yakitori Boyz” created an urban nest for the burgeoning DTLA community and commuter’s alike; an oasis to congregate, rejuvenate, and celebrate with progressive Japanese cuisine and unrivaled new Bar Program that includes handcrafted Cocktails, meticulously curated Sake List, select premium Japanese Whisky, and eclectic Japanese Beer Menu, poising HATCH Yakitori + Bar as a not-to-be-missed drinking destination among the ever-evolving landscape of Downtown Los Angeles. The new Cocktail Bar features seating for lucky guests to get a premium view of the bartenders working on their craft, while the standing side bar welcomes guests looking to stretch their legs after a long day sitting in the office. The man behind the bar, Bar Director James Fastiggi set off to shake and stir things up as he first embarked on a culinary journey to better understand Partner and Executive Chef Daniel Shemtob’s menu. “I learned everything about the food before I even thought about the cocktails,” says Fastiggi. “Comprehending the menu was key to developing the cocktail menu.” With this epicurean education as his foundation, Fastiggi confidently moved forward to expand his knowledge on Japanese spirits, building the menu outward from his tutelage. “There is a Japanese twist to each of these cocktails, all of which beautifully compliment the overall Hatch Yakitori and Bar Menu.”
Paired with food or enjoyed on their own, eight thirst-quenching bangin’ Cocktails are ready to drop, like the Matcha Highball made with Iwai Whisky, coconut lemongrass nigori, lemon juice, house-made honey syrup and matcha powder, or the Yuzu Sour offering guests a refreshing twist on a reliable standby, prepared with Iwai Whisky, yuzu liqueur, lemon juice, simple syrup and a fresh creamy egg white. The shocking pink For Goodness “Sake” receives its vivacious color from the splash of prickly pear juice, also featuring dry sake, Tito’s vodka, lychee juice and pear syrup, while the sweet and spicy Mangorita is comprised of Lunazul Tequila, house-made mango syrup, agave nectar, lime juice, orange bitters, and serrano pepper. Guests will be too furious if they are too fast when drinking the Tokyo Drift driven by Kaiyo Whisky, Angostura & orange bitters, and magic sauce (a citrus laden elixir) developed by Fastiggi which was based on a savory sauce originally created by Chef de Cuisine Erick Cielo. The Rum Tum Tum begins with house-made tepache, a beverage of Mexican origins in which pineapples are fermented for seven days before spices are added, and then joined by Greenbar Spiced Rum, lemon juice, Demerara syrup and Angostura bitters. Intriguing as it is innovative, the Wassup Bae is made with Roku Gin, wasabi, cucumber, lemon juice, lemongrass syrup and charcoal salt rim. Says Fastiggi, “When a guest requests a drink outside of the box, the Wassup Bae is where I will direct them.” Finally, for those feeling adventurous or indecisive there is the Bartender’s Choice, a special weekly cocktail crafted by Fastiggi to keep his creativity sharp and offer regulars something new.
HATCH Yakitori + Bar exclusively sources a myriad of Sake equally approachable for the sake novice and enticing for the sake connoisseur. Available on draft or carafe is the Bushido: Way of the Warrior, paying homage to the code of honor and morals developed by the Japanese samurai that stresses loyalty, self-discipline, and bravery. By bottle or carafe, the Junmai Sake selections are ready for guests to imbibe including the aromatic and ultra-dry Itami Onigoroshi: Demon Slayer, the light and mild Shintaro: Imperial Loyalist, the clean and crisp Joto Nigori, or the Hatch Organic brewed right here in California. The Ginjo style sake selection includes the delicately complex Gokujo: The Excellence, while AK is personally excited to introduce guests to the almighty Ryujin: Dragon God, noted for its vibrance and full-bodied flavor. Finally, Junmai Daiginjo, the highest caliber of sake categories begins with the award-winning Soto: The Outside, or the highly sought after Kitaya Kanasansui: Cold Mountain Water. Finally, for true aficionados, HATCH Yakitori + Bar offers guests a miracle with the Kimurashiki Kiseki: Miracle Sake, certified organic and produced under the supervision of Akimori Kimura, the pioneer of modern organic farming methods in Japan.
HATCH Yakitori + Bar also offers a new highly curated selection of premium Japanese Whisky, such as the Mars Iwai, with tasting notes of pear, quince, red fruits and vanilla. Matured in the finest Japanese handmade mizunara oak casks, Kaiyo Mizunara Oak spends the last leg of their maturation at sea, the salt air and ebb and flow of the tides enriching the whisky. Named by Forbes as one of the “10 Japanese Whiskies To Try Now,” the Akashi White Oak hails from Japan’s smallest whisky distillery, where only two months out of the year are dedicated to whisky production. Blended from whiskies matured in oak for 10 years, Yame Eight Goddesses 10 Yr is inspired by the mythical Yametsu Hime protector of the mountainous beauty of the Yame Region, home of the famed Kitaya Distillery. Dubbed a ‘worldwide blended whisky’, Ichiro’s Malt & Grain is comprised of whiskies from distilleries in Scotland, Canada, U.S.A., England, and Ireland, as well as young malt and grain whisky stock from the legendary king of Japanese distilling, Ichiro Akuto. HATCH prides themselves on being able to offer rare, high-end whisky, such as Ichiro’s Malt Chichibu “The US Edition”, a highly-limited single malt release made specifically for the US market from the extremely sought-after Ichiro Akuto Chichibu Distillery. Dry and honeyed with gentle oak spice and Tahitian vanilla, Mars Lucky Cat “Mint” Whisky is limited to less than 4,000 bottles, while the Mars Komagatake Limited Edition 2018 is aged entirely in Shinshu, the highest elevation of any distillery in Japan, creating a noticeable influence on this unique whisky’s taste.
If Beer is more your brew, HATCH Yakitori + Bar has an array of beers on Draft: Asahi, Sapporo, Orion, and Kirin, as well as select offerings that may inspire guests to expand their tastes including Coedo Shiro Hefeweizen Wheat Beer, Samurai Blonde Ale, Delicious IPA, and the Cali Creamin’ Vanilla Cream Ale. Two varieties from the Kyoto Brewing Company kick off the Bottle selections beginning with the Kyoto Matcha IPA, followed by the Kyoto Kuromame Black Soybean Ale. At 8% alcohol content the Hitachino Ginger Brew is not your Mama’s ginger ale, although let us not forget its slightly herbaceous sibling, the Hitachino White Ale. Brewed from kintoki sweet potatoes, the award-winning Coedo Beniaka Sweet Potato Ale is earthy and rich, while the equally acclaimed Coedo Shikkoku Black Lager boasts an enchantingly smooth elegance. It’s in the Can with the Yona Yona: Every Night Pale Ale, made with premium Cascade hops, and the Suiyoubi No Neko: Wednesday Cat White Ale is smooth enough to get guests through every day of the week. If Wine is the only way to wind down, there is selection of California Wines and one deliciously unorthodox Chinese wine. Adventurous minds are encouraged to inquire within.
There is no better companion to a cool libation than Happy Hour and Partner and Executive Chef Daniel Shemtob has pulled out all of the stops to deliver guests one solid hour of discounted gluttonous glory. Guests can enjoy Oysters, Chilled, Grilled, or Fried accompanied by ume mignoette, Sticks like Breast and Plum, Thigh & Miso, and Mushroom Party, or the Plates with selections such as the Black Karaage, with two day brined chicken thighs, squid ink, house pickles, grilled lime, and black ranch dip, or Miso Pork Spare Ribs, featuring slow cooked pork ribs, miso caramel, spice blend, and green onions. During this happiest hour, a selection of Drinks including Draft and House Sake, Wine by the Glass and Beer by the Glass will also be available at special prices.
Whether your glass holds the liquid amber of Japanese Whisky, the aqueous ambrosia of a perfectly chilled Sake, or a meticulously crafted Cocktail, raise it high and give a mighty, “Kanpai!” to the bangin’ New Cocktail Bar at HATCH Yakitori + Bar!
HATCH Yakitori + Bar is open for Lunch every Tuesday through Friday from 11:30 am to 2:30 pm, and for Dinner every Monday through Thursday from 5:00 to 10:00 pm, every Friday from 5:00 pm to 11:00 pm, every Saturday from 6:00 pm to 11:00 pm, and every Sunday from 6:00 pm to 10:00 pm. Happy Hour is every Monday through Friday from 5:00 pm to 6:00 pm. For more information or reservations, please visit www.HatchYakitori.com or call HATCH Yakitori + Bar directly at 213.282.9070.
HATCH Yakitori + Bar
700 West 7th Street, suite G600
Los Angeles, CA 90017
SAN FRANCISCO (PRWEB) – San Francisco is the birthplace of tiki culture, and it is home to some of the oldest tiki establishments in the country. Themes range from traditional Polynesian kitsch to tiki mythology’s dark side, but one thing is guaranteed: you can get a great mai tai at any of these Bay Area bars.
Trader Vic’s (9 Anchor Dr., Emeryville)
Life in the 1930s was hard. Americans were struggling through the Great Depression, and they needed a little escape from the pressure. California’s proximity to the South Pacific meant more people coming and going from the tropics. They brought stories of warm beaches, soft breezes, and a soothing, relaxed atmosphere where worries simply evaporated. Entrepreneurs attempted to duplicate the setting, and tiki culture was born. Victor Bergeron opened his Oakland tiki bar, Hinky Dinks, in 1934. He changed the name to Trader Vic’s in 1937.
Bergeron is often credited for the invention of the quintessential tiki cocktail, the mai tai, which makes this bar a can’t miss on your tiki tour. He also started the trend of tiny drink umbrellas! Trader Vic’s may have moved to Emeryville, but the atmosphere and cocktails are still the same.
Pagan Idol (375 Bush St.)
The creative minds behind Pagan Idol wanted to create the full tropical-island-at-twilight experience. From the moment you step through the doors and into the belly of an old wooden ship, you are transported to another place and time. There is often live music, and there is always a robust selection of rum-based drinks that come complete with a little umbrella.
Only the bravest patrons dare to visit the bar’s back room, where you exit the safety of the “ship” and make your way onto a deserted island. The stars are out, but it isn’t entirely peaceful. You will sit among large tiki statues and an erupting volcano. Fun fact: Pagan Idol is located in the historical building that once housed a staple of tiki culture, Tiki Bob’s Mainland Rendezvous.
Zombie Village (441 Jones St.)
Zombie Village, designed by the same Future Bars team behind Pagan Idol, is a fresh take on the traditional tiki theme. The two-level bar brings you into a tiki village, complete with thatched-roof huts and a starry night sky above. In the back of the room, you can slip into a cozy cave that is perfect for intimate conversations. The stone walls and campfire lighting give you a sense of being in the wilderness.
The second level is where the magic happens. You’ll sip tropical drinks in the comfort of Doc’s VooDoo lounge, which features jars upon jars of terrifying “ingredients.” You won’t be frightened long, thanks to the extensive cocktail menu that includes fresh takes on old tropical favorites.
Trad’r Sam (6150 Geary Blvd.)
If you love a good dive bar and you are craving a tropical cocktail, Trad’r Sam’s is the clear choice. Founded by Sam Baylon in 1937, it is one of the oldest tiki bars in the country.
The beauty of Trad’r Sam’s is its subtlety. Unlike more recent additions to the tiki scene, Trad’r Sam’s has nothing to prove. Trad’r Sam’s embraces its place in tiki culture with a few reminders of the old days, like rattan furniture and bamboo décor, but locals treat this spot like any other watering hole.
Tonga Room & Hurricane Bar (The Fairmont, 950 Mason St.)
Tonga Room has been drawing big crowds since the doors opened in 1945. That year, the end of World War II brought soldiers home from the South Pacific, and with them came stories of tropical paradise. Hollywood boosted the mythology of island living with films like Elvis’s “Blue Hawaii” and “Gidget Goes Hawaiian”, and soon everyone wanted to experience it. Tonga Room embraced the theme, taking tiki to the next level.
In addition to traditional tiki décor, Tonga Room features a lagoon. The Island Groove Band performs from a thatch-covered barge that floats in the lagoon, while patrons enjoy their rum-based beverages. Periodic tropical “rainstorms” complete with “thunder” and “lightning” make the illusion of island escape complete. There is a full menu of Polynesian-fusion dishes and afterward you can dance the night away.
Smuggler’s Cove (650 Gough St.)
Established in 2009, Smuggler’s Cove is a relatively new addition to the tiki scene. However, connoisseurs can find plenty of history in this three-level shrine to tiki culture. Owners Martin and Rebecca Cate know everything there is to know about operating an authentic tiki bar, and the décor accurately reflects tiki heyday, right down to artifacts from some of the earliest icons of tiki culture that have long since closed their doors.
Last Rites (718 14th St.)
Shipwrecks and crash landings on deserted tropical islands have always captured the imagination. Last Rites lets you step into that world, with décor designed from actual airplane parts. It’s easy to immerse yourself in your castaway fantasy, thanks to dim lighting, dense foliage, and “trees” separating booths.
Instead of the traditional tiki masks you see at most bars, you may find yourself sitting next to a massive stone skull. Based on the bar’s name and this bit of design, it appears that owners of the Last Rites aren’t expecting you to survive your South Pacific adventure. Don’t worry, though. The impressive list of exotic drinks will soothe your nerves no matter what the ending of your story turns out to be.
Forbidden Island (1304 Lincoln Ave., Alameda)
For all-out kitsch, Forbidden Island is one of the best. A variety of bands, DJs, and unique entertainers make it easy to pass hours sipping traditional exotic cocktails or the bar’s new takes on old flavor combinations. Forbidden Island hosts luaus or movie nights to make the escape from reality complete.
You can expect plenty of Hawaiian-print shirts, and your drinks come in tiki-themed mugs. For a small extra charge, you can take one (or more) home for hosting your own tiki-themed events. Keep an eye on the skull rating for each drink you order; it’s related to the amount of alcohol. As you can imagine, five-skull drinks pack quite a wallop.
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San Francisco International Airport (SFO) offers non-stop flights to more than 46 international cities on 39 international carriers. The Bay Area’s largest airport connects non-stop with 79 cities in the U.S. on 13 domestic airlines. SFO is proud to offer upgraded free Wi-Fi with no advertising. For up-to-the-minute departure and arrival information, airport maps and details on shopping, dining, cultural exhibitions, ground transportation and more, visit http://www.flysfo.com. Follow SFO on http://www.twitter.com/flysfo and http://www.facebook.com/flysfo.
CHICAGO (PRWEB) – The results are in and Javier Ortega Diaz from Libertine Social in Las Vegas, NV is heading to Jerez, Spain to compete on behalf of the U.
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S. in the Tío Pepe Challenge International Final. This is the second time that the Tío Pepe Challenge took place in the U.S.
The Tío Pepe Challenge was created by leading Sherry producer, González Byass, to inspire mixologists from around the world to create original, great tasting cocktails using Sherry as their principle ingredient. Javier competed against five other bartenders from around the U.S. on Tuesday, April 9 at Osamil Upstairs in New York City. The six competitors had to test their knowledge of Sherry through a blind tasting, showcase their use of a venencia (the tool traditionally used to extract Sherry from the barrel), and finally, to create a cocktail mixed with a González Byass Sherry.
The judges, which included González Byass Master Blender Antonio Flores, Tasting Panel writer Courtney Schiessel and González Byass Brand Ambassador Alvaro Plata, judged on all three aspects and selected Javier based on the creativity of using Tío Pepe in his cocktail and the knowledge and skill displayed.
Javier will go on to compete at the International Final, which will be held on May 15, 2019 during the world-famous Feria de Jerez. The top 15 bartenders from around the world, who have created the best Sherry cocktail recipes, will compete and battle it out live in front of a panel of renowned, international experts.
Due to the increased popularity behind the Sherry Revolution, pioneered by González Byass, one of the world’s leading Sherry producers, the Tío Pepe Challenge allows aspiring Sherry experts to test their knowledge about this wonderful fortified wine. The Challenge is designed to inform, educate and instruct on crucial aspects of Sherry.
In addition to Javier, the other five competitors in the 2019 U.S. Tío Pepe Challenge were: Tiana Dillard from Ford Fry Restaurants in Atlanta; Joshua Fossitt from Hospitality 201 in Chicago; Alexander Lazzari from Biltong Bar in Atlanta; Patrick McDonald from Chaval in Portland, ME; and Carlie Steiner from Himitsu in Washington, DC.
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For more information about the competitions, please visit: http://www.tastingpanelmag.com/thetiopepechallenge.
@tiopepewine @gonzalezbyassusa #tiopepechallenge #tiopepechallengeUSA
Sophia by Javier Ortega Diaz from Libertine Social in Las Vegas, NV
2 oz. Tio Pepe Fino Sherry
¾ oz. Solerno Blood Orange Liqueur
½ oz. Freshly squeezed lime juice
½ oz. Homemade kumquat, rosemary and thyme syrup
1 oz. Homemade sparkling hibiscus water
Add all the ingredients together except the hibiscus water. Shake and double strain in to a wine glass fill with ice. Top with hibiscus sparkling water. Garnish with sliced kumquats, rosemary, thyme and edible flowers.
About González Byass USA
González Byass USA is a Chicago based importer for a strategically selected portfolio of fine wine and spirit brands from around the world including Spain, Chile, Italy, Austria and the US.
González Byass USA is the US subsidiary of González Byass headquartered in Jerez de la Frontera, Spain. González Byass is a family-owned, collection of wineries founded in 1835 which spans across Spain’s most important wine producing regions. From its foundation, the González family have been dedicated to making fine Sherries and brandies in Jerez, Spain, creating such well-known brands as Tío Pepe Fino Sherry and Lepanto Brandy de Jerez.
Today the fifth generation of the family are the custodians of these exceptional brands having built the company into a family of wineries which produces wine in some of Spain’s most famous regions; Bodegas Beronia (Rioja and Rueda), Cavas Vilarnau (Barcelona), Finca Constancia (Vino de la Tierra de Castilla), Finca Moncloa (Vino de la Tierra de Cádiz), Viñas del Vero (Somontano) and Pazo de Lusco (Rías Baixas). In each of these regions the family strives to make the best possible quality wines respecting the local terroir and the environment. At the same time the company has also expanded its interests further in the premium spirits business and has created pioneering brands such as The London No.1 and Nomad Outland Whisky to compliment the Spanish brandies in the portfolio Soberano and Lepanto, as well as their Mexican brandies from Pedro Domecq: Presidente and Don Pedro.
González Byass USA also represents a number of international wineries in the US market including from Austria Domäne Wachau, from Italy Caldora, Cantine Cellaro, Vesevo, Vigneti Del Salento and Tenute Rossetti, and from the US Row Eleven. In addition, Harveys Bristol Cream and Fundador Brandy de Jerez were recently added to the portfolio.
Learn more at http://www.gonzalezbyassusa.com.
Santa Monica, CA – After a fun day of surf and sun, when the tide begins to rise and the moon makes its nightly arch, The Moon Bar at Lunetta opens its doors and welcomes guests to partake in an evening of progressive, chef-driven elevated New Californian Cuisine and masterfully Handcrafted Cocktails. Presented by Chef Raphael Lunetta and the Lunetta Team, The Moon Bar is coquettishly tucked inside Lunetta Dining, capturing the atmospheric California coast quiescence with the approachability of an evening neighborhood cocktail bar that welcomes guests from all over Greater Los Angeles!
Helming The Moon Bar beverage program is Beverage Director & Sommelier Kristine Bocchino, who contributes her expertise in food and wine to quarterly publication EdibleLA, Westlake Magazine, and has most recently served as a judge in Italy for the Cocktail & Bartending Competition at the Florence Cocktail Week 2018. Describing her approach to the House Libations, Bocchino says, “The cocktails are heavily influenced by Chef Raphael Lunetta’s menu, particularly his incorporation of produce from the Farmers Market.” Fortuitously, there is no need to vacate the alluring ambience of The Moon Bar once guests begin feeling peckish as the full menu from Lunetta Dining is always available.
Vodka + Gin employs the use of clear spirits to bring guests three light and revivifying cocktails beginning with the cheekily named Spicy Like a Sleepover, undoubtedly the star cocktail of the menu, and prepared with St. George Green Chili vodka, Becherovka, coconut cream, lemongrass, ginger, and lime; the East Side to the West Side featuring Fords Gin, cucumber, mint, lime, orgeat, and Angostura Bitters, and the Honey Ryder made with London Dry Gin, pamplemousse, lemon and bubbles. Creamy with a hint of spice, the Spirits from South of the Border sizzle things up with Tequila + Mezcal based cocktails such as the Mariposa Calor comprised of Espadin mezcal, Amaro Nonino Aperol, lime, Firewater bitters, or get a little pep in your step with the Tired but Wired featuring blanco tequila, Rhum Agricole, housemade chamomile-turmeric syrup, coconut cream, Blackstrap Bitters, and lime. What restaurant by the beach would be complete without a couple of Rum libations, starting with a creative twist on a beachy classic, the Oaxacan Mai Tai, comprised Plantation Pineapple Rum, mezcal, lime, Dry Curacao, orgeat, and Angostura bitters. Hang ten and bottoms up to the Gnarly Surfer, a mixture of Rhum Agricole, pineapple gomme, lime, Blackstrap Bitters, and vegan egg white. Three liquid amber cocktails await Whiskey enthusiasts, starting with the Salted Butter, featuring Japanese whisky, Cocchi di Torino, Suze, Italicus, and grapefruit bitters, while Bocchino breathes new life into two quintessential mixed drinks, first with the Pimms Cup 2420, with Buffalo Trace, lemon, honey peach bitters, and Pimms, and lastly, make no mistake this is Not Your Nonna’s Negroni, comprised of rye, Mr. Black Cold Brew, Cappelletti, and Cocchi di Torino.
If Wine is your pleasure, there is no better place to enhance your meal than The Moon Bar with eclectic varietals offered by the glass and by the bottle. Offering a tickle of Sparkling effervescence is the French Aubry Brut Rosé, and Hébrart Brut Cuvee de Reserve, or the Italian Ferrari Brut Sparkling. Pert and pink, Rosé includes the 2017 Liquid Farm “Vogelzang” Happy Canyon from Santa Barbara, as well as a Grenache based Rosé straight from the Sierra Foothills of California: the 2017 The Wither’s El Dorado. Essential for California coastal living, the White varietals start with a wine that Bocchino boasts is, “ideally paired with shellfish as it provides superb acid,” the 2015 Picpoul Forlorn Hope Rorock Vineyard, from Calaveras County, followed by a 2015 Viognier Yves Cuilleron from Condrieu, France, and all of the way from Kamptal, Austria the 2016 Gruner Veltliner Weinschlossl. Bold and sumptuous, a Red is sure to compliment the meal, such as the Spanish 2015 Grenache Palacios, Les Terrasses, or a bold and refreshing blend of Cabernet Sauvignon, Merlot, Petit Verdot, and Malbec, uniting to create the 2015 Alpha Omega II Rutherford from Napa Valley. With the final Cabernet Sauvignon-Merlot blend, the 2010 Phélan Ségur Saint Estephe is sure to please every Bordeaux lover. For the true connoisseur, the Cellar Selections provide unique vintages such as the Bordeaux-Style blend from Napa Valley, the 2001 Joseph Phelps Insignia, or a wine born from the Nebbiolo grape in the mountains of the famous Piemonte region of Italy, the 1998 Gaja Costa Russi, also offered from Champagne, France is the 1997 Salon Les Mesnil Blanc de Blancs.
Creating The Moon Bar look and feel of comfortable but lush beach city cocktail bar is De JONG & Co. For the interior, De JONG & Co. employed contrast and drama as the timeless navy blue of the exterior is carried through The Moon Bar. Cached in the richness of the elements, walnut, soapstone and satin brass accents lend a density to the environment that is at the same time sophisticated and cozy, with custom plush green velvet furniture in a sea of green and teal encaustic tile, and custom designed shelving to showcase all that The Moon Bar has to offer. The details on its casework draw the eye up to a wall-to-wall ceiling treatment of ornate foliage, as though the ocean of the walls rise up to the forested sea floor. A skylight centers the room, with a single exposed beam cutting through like a ship’s mast, and tasteful brass lighting serve as portholes in this stately ship’s cabin. Funneling into the adjacent Lunetta Dining, the night sky is revealed in the constellation-inspired tiling laid out by the firm’s principal designer Ruth De Jong. Look closely and you can spy the Big Dipper.
Warm in attitude while relaxing in composition, The Moon Bar at Lunetta is a new sultry getaway in Santa Monica where you can sip a handcrafted cocktail by a fireplace, meet up with friends, or unwind with your own thoughts at the bar!
The Moon Bar at Lunetta is open every Tuesday through Friday from 6:30 pm to 11:00 pm, and every Saturday from 5:00 pm to 11:00 pm. For more information or to make reservations, please visit www.LunettaSM.com please call The Moon Bar at Lunetta directly at 310.581.9888.
LAS VEGAS (PRWEB) – The Mob Museum, The National Museum of Organized Crime and Law Enforcement, today announces the opening of The Underground, its new Prohibition history exhibition featuring a working distillery and speakeasy. Zappos.com serves as The Underground’s signature sponsor.
Entirely re-envisioning the typical museum exhibition experience, The Underground takes visitors on an uncommonly vivid journey back in time: Situated discreetly in the basement of the Museum, The Underground encompasses 2,814 square feet appointed with luxurious, Art Deco design motifs. Guests of The Underground are encouraged to ponder the time when consuming alcohol was not only a criminal act, but also bred secret watering holes–some of which became the most glamorous places to be.
“We are extremely proud of this addition to the Museum, which was developed to tell the story of this pivotal period of American history in the most dynamic way possible,” said Jonathan Ullman, president and chief executive officer, The Mob Museum. “To our many supporters whose contributions made The Underground possible, we extend enormous gratitude.”
The Museum’s project team for The Underground included LG Architects, design firm Gallagher and Associates, historic consultant Robert Chattel of Chattel, Inc., custom fabricator CREO Industrial Arts, the City of Las Vegas and Core Construction.
Numerous exhibits and artifacts found in the distillery and speakeasy add depth and context to the experience. Exhibits and artifacts on display bring to life the essence of a time that saw organized crime syndicates grow richer and more powerful than ever before, while giving rise to great cultural and societal change.
Artifacts on display include:
A unique aquarium exhibit, produced in conjunction with The Animal Planet series “Tanked,” tells the story of the 1922 sinking of the Lizzie D, a tug boat believed to have moonlighted as a rum runner, off the coast of Fire Island, New York. The 440-gallon tank memorializes the discovery of the sunken vessel in 1977, which was indeed found to be carrying crates containing hundreds of bottles of Kentucky bourbon, Scotch whisky and Canadian rye whisky.
Master Distiller in Residence George Racz, oversees the initial production of corn-mash moonshine in The Underground’s 60-gallon, custom-made copper-pot still. Capable of producing 250 750 ml jars of moonshine per week, the gleaming still forms the focal point of the distillery.
In the speakeasy, The Underground’s moonshine provides the centerpiece of the cocktail collection, while a full bar is also available. The speakeasy cocktail menu includes typical Prohibition cocktails such as Bee’s Knees, Underground Old Fashioned, Ginger Jake and Giggle Water. A variety of coffee cocktails, draft beer, bottled beer, wines by the glass and non-alcoholic cocktails are also available.
Finally, for private groups and intimate events, a VIP hideaway called “The Fitting Room,” concealed by a secret entrance off the speakeasy, can accommodate up to 12 guests.
Entrance to The Underground at The Mob Museum is free with general Museum admission until 5 p.m.; guests who wish to visit just The Underground after 5 p.m. may enter via its exterior side entrance free of charge until closing. The new hours of the Museum, including The Underground, are 9 a.m. to 10 p.m., Sunday through Wednesday, and 9 a.m. until midnight, Thursday through Saturday.
ABOUT THE MOB MUSEUM
The Mob Museum, the National Museum of Organized Crime and Law Enforcement, a 501(c)(3) non-profit organization, provides a world-class, interactive journey through true stories—from the birth of the Mob to today’s headlines. The Mob Museum offers a provocative, contemporary look at these topics through hundreds of artifacts and immersive storylines. Whether you like it or not, this is American history. It debuted a major renovation in 2018, including a Crime Lab, Use of Force Training Experience, and Organized Crime Today exhibit as well as The Underground, a basement-level Prohibition history exhibition featuring a working speakeasy and distillery and sponsored by Zappos. Since opening in 2012, The Mob Museum has accumulated numerous accolades, including being named one of TripAdvisor’s “Top 25 U.S. Museums,” one of Las Vegas Weekly’s “Twenty Greatest Attractions in Las Vegas History,” one of Hotel.com’s Top 7 “Travel Brag Landmarks,” one of USA Today’s “12 Can’t Miss U.S. Museum Exhibits,” “A Must for Travelers” by The New York Times, one of “20 Places Every American Should See” by Fox News and Budget Travel magazine, “Best Museum” by Nevada Magazine and is a multi-year winner of the Las Vegas Review-Journal’s “Best of Las Vegas” rankings. The Mob Museum has been awarded accreditation by the American Alliance of Museums, the highest national recognition afforded U.S. museums. General admission is $26.95 for adults ages 18 and over with special pricing for online purchase, children, seniors, military, law enforcement, Nevada residents, and teachers. The Museum is open daily; visit the website for up-to-date operating hours. For more information, call (702) 229-2734 or visit https://themobmuseum.org. Connect on Facebook at facebook.com/themobmuseum or Twitter @themobmuseum.