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Raise Your Glass as HATCH Yakitori + Bar Introduces Cracking New Cocktail Bar

June 5, 2019 by evebushman

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!

Photo Credit: Jacob Layman

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. 

Please follow HATCH Yakitori + Bar on Facebook @hatchyakitori and Instagram @hatchyakitori

HATCH Yakitori + Bar

700 West 7th Street, suite G600

Los Angeles, CA 90017

T: 213.282.9070

www.HatchYakitori.com

Filed Under: Guests Tagged With: bar, bar menu, bartender, beer, bitters, California, chef, cocktail, cocktail menu, cocktails, craft cocktail, culinary, glasses, Happy Hour, house wine, Japan, los angeles, Oak, rum, sake, single malt, tequila, vodka, whisky

Newhall Refinery Adds New Wine List For the New Year!

January 19, 2018 by evebushman

A New Destination for Wine Lovers in Downtown Newhall Includes Wines by the Bottle, Glass, Chef and Pastry Chef Pairings

Santa Clarita Valley, CA – Throughout 2017 Simon and Shannon Mee, owners of Newhall Refinery and the Egg Plantation, have been gathering feedback on their food, beer, cocktail and wine programs. There was only one area that they thought needed tweaking: creating a Wine List for Newhall Refinery that reflected the quality of what they stand for.

250706_319570718164317_2141844518_nA few months ago, Guy Lelarge, formerly of Valencia Wine Company and with a long tenure as both a wine distributor and buyer, curated a new wine list for Newhall Refinery, replacing nearly every wine and adding a full third more. Wines from the best vineyards from Burgundy to the Rhone Valley in France, and from Sonoma to Napa Valley are standouts on the list, as well as fine representations from Germany, Argentina, Monterey and more.

The staff spent over two months learning about the new wines, the wine list will be in a dedicated folder, house wines will be rotated for a better selection and the dinner and dessert menus all now have suggested wine pairings. These are just some of the mouth-watering temptations now available:

Craft Burger: Havarti, bacon onion jam, arugula, confit garlic aioli, brioche, with fries or salad. Suggested wine pairing: Belleruche 2016–Cotes-Du-Rhone, France

Fish and Chips: beer battered cod, red cabbage slaw, garlic parsley fries, tartar sauce, malt vinegar, lemon. Suggested wine pairing: Vidal Fleury Viognier, France

Diora Pinot and Airline Chicken Newhall RefineryAirline Chicken Breast: Mary’s organic chicken, crispy gratin potatoes, mushrooms, prunes, truffle purée, jus gras. Suggested wine pairing: Diora 2015 Pinot Noir, Monterey, CA

Apple Bourbon Cobbler: Granny Smith, Gala, bourbon raisins, oat crumble, bourbon sauce, brown butter ice cream. Suggested wine pairing: Orogeny Chardonnay, Russian River Valley, Sonoma County.

Blueberry Bread Pudding: sourdough, blueberries, orange zest, Grand Marnier crème anglaise. Suggested wine pairing: Nicolas Feuillatte Brut Reserve, Champagne, France.

Churros & Horchata: cinnamon sugar churros, dulce de leche caramel sauce, Horchata ice cream. Suggested wine pairing: Chateau Grand-Jauga Sauternes, Bordeaux, France.

The restaurant hopes that their loyal customers will seek out these new wines to try, and the servers are happy to share their own favorites for a taste to help! Some of Simon’s picks include 2014 Southing Sea Smoke Pinot Noir, 2015 Ten Sea Smoke Pinot Noir, 2014 Opus One and the 2013 Lewis Reserve Cabernet Sauvignon.

For vinophiles interested in what the wine critic ratings are for some of the new wines: 2014 Redon Chateauneuf du Pape garnered 91pts from Wine Spectator, 2015 DAOU Reserve Cabernet Sauvignon received 91pts from Robert Parker, 2013 Flowers Chardonnay 91pts Wine Enthusiast, Louis Roederer Brut Premium Non Vintage 92pts Wine Spectator, 2014 Stag’s Leap Petite Sirah 91pts Robert Parker, 2016 Matua Sauvignon Blanc 90pts Wine Spectator. (This Sauvignon Blanc is on the Spectator top 100 wines of the year list!)

Newhall Refinery will continue their popular bi-monthly Wine Around the World dinners; the next one is French themed and scheduled for March 8.  Also upcoming and always-sold-out is their annual Valentine’s Day Dinner with several options on reservations times.

Newhall Refinery

24258 Main St. Newhall CA 91321

www.newhallrefinery.com

661-388-4477

https://www.facebook.com/newhallrefinery/

https://www.instagram.com/newhallrefinery/

https://twitter.com/NewhallRefinery

Filed Under: Eve Bushman Tagged With: argentina, bar menu, Bordeaux, brut, burgundy, cabernet sauvignon, champagne, Chardonnay, Chateauneuf du Pape, dessert, dinner, France, Germany, house wine, menu, Monterey, Napa Valley, newhall, newhall refinery, Pinot Noir, restaurant, Rhone, robert parker, santa clarita valley, sauterne, Sonoma, vineyard, Viognier, wine education, wine glass, wine list, wine spectator, Wine tasting

Kitchenette, a new Breakfast and Lunch Eatery by the Kobayashi Brothers Opens in Templeton

September 17, 2015 by evebushman

Artisan’s Chris and Mike Kobayashi Launch a Second Venture – A Breakfast and Lunch Eatery on Main Street in the Heart of Templeton

TEMPLETON, California; September 2015 – Chef Chris Kobayashi and his brother/partner Michael Kobayashi have opened their second venture, Kitchenette, on September 1, 2015 at 105 South Main Street in Templeton. Located in the former Roost Café, Kitchenette is a breakfast and lunch eatery serving new American fare created by Chef Chris Kobayashi.  Kitchenette will feature all new items with the exception of a few favorites imported from Artisan, along with locally roasted coffees, house-baked goods, draft wines and beer. As with Artisan, Kitchenette will showcase locally sourced ingredients, with selected organic produce coming directly off their farm (founded in 2011) less than a quarter mile away.

(photo from Facebook)

(photo from Facebook)

“Chris and I have always had an affection for towns with charm and character that appeal to patrons across the board – Templeton exemplifies this,” says Mike Kobayashi. “Chris has always been intrigued by the challenge of a breakfast and lunch restaurant that has the ability to churn out high quality products with warmth and efficiency.  When the space in Templeton became available, Chris knew the 1160 square foot space was ideal for the Kitchenette concept, so here we are.”

Breakfast items include:  Fried Egg B.L.T.A. on Potato Bun with nitrate free bacon, arugula, white cheddar; Brown Rice Hash,  sorrel pesto, Kitchenette hot sauce, feta, radish and fried egg; Beer Braised Corned Beef Hash with Kitchenette hot sauce and fried egg; Yellow Corn Grits with Linguica, braised kale, tomato and soft poached egg; Coconut Pecan Granola, pepitas, chia seed, seasonal fruit, organic milk (or almond milk); Cinnamon Brioche French Toast with crème fraiche, meyer lemon curd and preserves; and Daily Quiche with market salad.

For lunch expect Kobayashi’s favorite Kitchenette Cheeseburger with onions, lettuce, spicy pickles, and special sauce and ordered with a single or double patty. Also a Grilled Cheese Italiano with burrata, mozzarella, tomato and basil pesto; Mushroom and Goat Cheese Tortawith Kitchenette hot sauce, spinach and guacamole; Turkey Bánh Mì with country pâté, pickled carrots, cucumber, herbs and house sriracha mayo; Cr’q Monsieur with prosciutto, gruyere on country bread (or the Madame version with added egg); Grinder Sammy of mortadella, salami, cappicola, pepperoncini, provolone and vinaigrette. Lunch salads include Little Gems with Bacon, tomato, cucumber and soft boiled egg with blue cheese dressing ; Antipasti Chopped of salami, pepperoncini, chick peas, provolone; Spicy Vietnamese with turkey, herbs, peanuts, cucumber, glass noodles and house chili vinaigrette; Quinoa Tostada with black beans, cherry tomato, avocado, cilantro, tomatillo, and feta.

Desserts are Kitchenette’s inimitable interpretation of family favorites – Brownie Ice Cream Sundae; Ice Cream Sandwich; Candy Bar Pie; Seasonal Pie and whipped cream and Kobayashi’s signature Churros and Chocolate.

All dishes are marked as vegetarian, vegan or gluten free, making it easy to navigate for special dietary needs.

Designed by Chef Chris Kobayashi and Designer/Photographer Rob Stark, Kitchenette’s color palette uses Windsor blue and brass, lending a modern edge to a subtle farm environment. The furnishings of natural wood chairs, tables and countertops reflect Templeton’s agricultural heritage and Kitchenette’s commitment to locally sourced ingredients. There is a juxtaposition of humble and utilitarian elements – subway tile, concrete floors and chicken wire glass panels – to counterpoint the regal color palate, resulting in an elegant yet comfortable space. Kitchenette’s design process is a continuation of Artisan’s founding philosophy, incorporating custom work by local artists and designers.

Chef Chris and his brother Mike Kobayashi were both inspired as children while working in their parents’ hardware store. They learned to fix things and dreamed of one day opening a restaurant. Chris went to culinary school while Mike worked in the music industry with high profile artists (he currently manages Def Leppard), to hone his business, people and hospitality skills.
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A front and back of house business was born as they joined forces.
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  Together with their families, they have collectively applied this understanding of how things work inside and out to create a unified, second-generation family business based on a strong sense of sharing and giving back to the community.

Chris Kobayashi has received two nominations as a semi-finalist for Best Chef Pacific by the prestigious James Beard Foundation Awards (2009 and 2011) and has been a participating chef for six consecutive years at “Outstanding in the Field,” a nation-wide roaming culinary dinner series that partners diners to the land and the origins of their food. He is also honored to be a member of the widely respected Monterey Bay Aquarium Seafood Watch Blue Ribbon Task Force.  Chef Chris has competed on the reality culinary series Knife Fight in 2013 and Beat Bobby Flay in 2014.

Highly prized in the culinary community nation-wide, the Kobayashi’s flagship restaurant Artisan garnered a stellar review from the Los Angeles Times and has been featured in the New York Times, San Francisco Chronicle, W, Wine Spectator, Chicago Sun-Times, Oakland Tribune, Bon Appetit, Sunset, Los Angeles, Angeleno, San Francisco, Central Coast and National Geographic Traveler magazines.

Kitchenette is open Monday through Friday from 7 a.m. – 12 p.m. for breakfast and from 11 a.m. – 2 p.m. for lunch. Brunch is served on Saturdays and Sundays from 9 a.m. to 2 p.m. Kitchenette does not accept reservations; walk-ins are seated on a first come basis.

Please visit Kitchenette on the Web at www.kitchenettetempleton.com

Kitchenette| 105 S. Main Street, Templeton, California 93465 | Phone 805.400.1006

Become a fan of Kitchenette on Facebook at www.facebook.com /KitchenetteTempleton

Follow Kitchenette on Twitter at @kitchenettetemp and on Instagram at @kitchenettetempleton

Follow Chef Chris Kobayashi at @ChefKoby

Filed Under: Guests Tagged With: beer, California, cheese, chef, coffee, farming, house wine, organic, templeton

Your SCV Happy Hour List

February 21, 2014 by evebushman

A reader has asked us to write up a comprehensive list of SCV Happy Hours.  I had tried to include them in my SCV Wine Calendar at one point, however, it was too large a list and it made the calendar too difficult to read. 

 

So, I asked around, surfed the Internet and found quite a few for our compilation.  Some of our hyperlinks go straight to the Happy Hour menus!  (We have not visited all of these, so this is not a list of Eve Wine 101 recommended Happy Hours, it’s just a list of all the ones you can check out in Santa Clarita that we now know about!)  If you know of any others please email them to me:

 

Kabuki happy hour, photo courtesy SAmmie Donorvich

Kabuki happy hour, photo courtesy Sammie Donorovich

Azul Tequila: Monday through Friday 3pm until 7pm, $3.75 House Margaritas, $3.50 wine by the glass, $3.50 well drinks, $.99 Coors light draft, (All other draft beers $3.50) and $5 appetizers.

 

Bier Academy, Beer Bar and Grill: From 3 p.m. to 6 p.m. $1 off pints and appetizers. Pints can range from $3.50 to $7 depending on the type of beer. Always have $2 Rolling Rocks or PBR.

 

BJ’s Brewhouse: Monday through Friday 3-7pm, Sunday through Thursday 10pm until closing and all day Tuesday is half off wines by the glass or bottle.  $4 craft beers and call drinks, $5 Mojitos and Martinis, $6 select wines by the glass, Happy Hour food menu.

 

Black Angus Steakhouse: Monday through Friday from 4pm until 7pm in the bar, $3.50 well drinks, $4.50 16 ounce bottled and draft beers, $5.50 select wines by the glass and reduced prices on full sized appetizers.

 

Chop House: 4pm until 6:30pm in bar and oyster bar only, tap beers $1.00 off, wines by the glass are $2 off, signature cocktails $3 off, happy hour menu of select food items and oyster bar.

 

Claim Jumper Valencia: Monday through Friday from 3pm until 6:30pm, Saturday 11am until 3pm, in the saloon only.  Select menu of items priced between $2 and $8,  $4 pints of draft beer, $5 to $8 select cocktails and $5 select wines by the glass.

 

Don Cuco Newhall: Daily from 4pm until 7pm, select beers between $4.50 and $5, $5.95 Margaritas and $5.25 well drinks, half rice on all appetizers, in the bar only.

 

Gyi-Kaku Sushi Bar: About two dozen happy hour food specials as well as Saketini and Soju cocktails for $4.00, house sake hot/cold $5, Gyu-Kaku Nigori Sake for $7 and Sapporo draft for $1.95 a glass and $7.50 a pitcher.

 

Islands: Monday through Friday from 4pm until 7pm, select appetizers and drinks under $5.

 

Kabuki: Monday through Friday 3pm until 6pm, select cocktails $4.95 to $6.25, lowered prices on select hot and cold Sakes, select wines are $3.50 a glass and lowered prices on select beers.

 

Lazy Dog: Monday through Friday 3pm until 6pm, Sunday through Thursday 9pm until closing in the bar and patio only, drinks priced fro $3 to $6 and Happy Hour portioned appetizers between $3 and $6.

 

Le Chene: 4:30pm until 7pm every day except Saturday.  No specifics on website.

 

Lucille’s Smokehouse Bar-B-Que: In the bar only from 3 until 7 pm Monday through Friday and 9pm until closing every day.  Happy Hour menu, select 22 ounce draft beers between $3.75 and $4.75 (other 22 ounce draft beers are all $1 off), $4.75 select wines by the glass, $3.50 well drinks, $6.00 Skyy Martinis, featured cocktails between $4 and $6.50 (other cocktails are all $1 off.)

Margaritas Mexican Grill: Margarita Monday all day happy hour, open to close, bar and dining room, free bean dip after 4pm, happy hour bar appetizers under $8, weekly happy hour is Tuesday through Friday from 3pm-7pm. 

Marston’s Valencia: Tuesday through Sunday 3pm to 7pm.  $1 off specialty drinks and Martinis, $5 well drinks, $3.25 bottled bear, $4 draft beer, $4 wine by the glass, $6 well Martinis, $8 Specialty Martinis and Specialty Drinks.  Happy Hour Appetizer menu.

Mulligans: Daily 5pm to 8 pm, pub food, buckets of domestic beer $15, buckets of imported beer $18, shock top draft $4, well drinks $3.75, house wine $4.25.

 

Newhall Refinery: Tuesday – Friday 2:30pm-5:30pm, House Wine – Cabernet or Chardonnay $3, Specialty Flight – Bartender’s Choice (3) 4oz. Draught $4; Custom Beer Flight – any choice of (3) 4oz. Draught $6; Brown Bag Special – 12oz. Bottle, Bartender’s Choice$4; Guess brown bag style beer for additional comp; complimentary popcorn with bacon fat and Parmesan. Any for $5 – Fish and Chips, Little Gem Salad, Refiner’s Fries, Bacon Sprouts, Hummus with Pita, Blue Balls.

 

Persia Restaurant and Persia Lounge: Monday to Thursday 3pm to 7pm house wine $3.50 Domestic Beer $3, and Reverse Happy Hours every night from 8pm until closing for the same prices.

 

Presidente Santa Clarita: Daily from 2:30pm until 6pm, Happy Hour appetizer menu, all draft beer $2.75 for 14 ounce and $4.75 for 22 ounce, $3.75 plain and $4.00 flavored16 ounce house Margaritas, $4.50 to $6.75 for 16 ounce premium Margaritas, $3.50 to $4.25 tequilas, $3 well drinks, $4 house wine by the glass.

 

Rattler’s Bar B Que: Monday to Friday 3-7 p.m., bar only, food priced between $1.50 and $5.00, 16 oz. draft beer $3.99, 20 oz. draft beer $4.99, house wine $4.99 a glass, well drinks $4.99, Margarita $5.29 and Stoli Vodka with one of their signature lemonades $5.99.

 

Route 66 Classic Grill: Happy Hour in the bar and patio only and not during special events, Monday through Friday 3pm until 6pm and again from 9pm until closing, Saturday 9pm until closing and Sunday 7pm until closing. $1 off draft beer, $1 off well drinks and 50% off all appetizers except sampler platter.

 

SCG HAPPY HOUR 10.13

Salt Creek Grille Valencia Happy Hour Menu

Sabor Cocina Mexicana: Monday to Friday 2pm until 6pm $6 margaritas, $4 beer, $4 well drinks and $6 appetizers.

 

Salt Creek Grille Valencia: See photo.

 

Vines (in the Hyatt on Town Center Drive): Lounge and patio from 4pm until 7pm daily, $5 bites, $5 bartender specials as well as select wines, draft or bottled beer and “upgraded” well cocktails.

 

The Vu: Has a happy hour everyday starting at 12 when they open and it’s 20 oz. schooners of beer domestic $3, import $4.50.

 

Wokcano Valencia: Monday 3pm until 2am, Tuesday – Thursday 3pm to 7pm and 9pm to 2am, Friday 3pm until 7pm, Saturday 11am to 5pm, Sunday 11am to 5pm and 9pm to 2am.  Happy Hour food menu, $4 draft beer $4, $4 Sangria, $4 well drinks, $4 house wine, $5 Sake Bomb. 

 

Wolf Creek Restaurant: Monday 4pm until closing, Tuesday through Friday 4pm until 6pm, Saturday 8pm until closing.  Happy Hour food menu, 25% off other appetizers, $1.50 off all pints and wine by the glass.

 

Wood Ranch BBQ & Grill: Happy Hour 3pm until 6pm in the bar, all wines half price on Tuesdays.

 

And there are four here and below: http://thehappyhourfinder.com/us_ca/santa-clarita/#.UuKo9_bTlkc 

TGI Fridays: 3:00pm – 7:00pm – half off appetizers, $5.00 long island tea, $4.00 wines, $3.00 bottle beers.
Elephant Bar Restaurant: 3:00pm – 7:00pm – Select. Appetizers starting at only $3 and select Cocktails and Draft Beer starting at only $2.  9pm – Closing Select Appetizers starting at only $3 and select Cocktails and Draft Beer starting at only $2.
La Cocina Bar & Grill: 3:00pm – 7:00pm, 3$.50 margarita, $3.50 house wine, $3.60 domestics.

Filed Under: Eve Bushman Tagged With: beer, cocktail, food pairing, Happy Hour, house wine, margarita, Martini, menu, mojito, restaurant, sake, sangria, Santa Clarita, valencia

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