Every bit as seasonal as the menu in the dining room or the farmers market around the corner, our cocktails will make the best of what California farmers have to offer.
With a nod to the past and our restaurant’s historic roots but with an eye to the future, our cocktails integrate traditional technique with new and innovative flavors. Seasonality in food is not a new concept but achieving the same level of seasonality in cocktails isn’t often sought, never the less achieved. Our cocktail program strictly adheres to the seasons. Making greatest use of ingredients at their peak and painstakingly preserving them for use throughout the year. Applying the same “whole animal” philosophy to the drinks, no part of the fruit or vegetable will go unutilized.
Dine at the Bar
Our á la carte menu offers as little or as much as your eyes desire!
Our á la carte menu is available at the bar as well as on the patio. The menu offers as little or much as your eyes desire. If you feel like really indulging we recommend our selection of steaks – wagyu, dry aged all in house (best steaks in LA).
We take seasonality and nose to tail utilization to a place never seen before
At the bar we take seasonality and nose to tail utilization to a place never before seen with cocktails. We will make the best use of the ingredients available to us. Strictly adhering to the seasons citrus will be eschewed much of the year. Acidity will be found in other acidic fruits, vinegars, and tinctures prepared by our team. Nothing will go to waste. We will pickle, preserve and use every bit of the fruit we can.