Tonight at Sadie: Suntory Time!

San Francisco bartender Neyah White, the Suntory whiskey West Coast Brand Ambassador, will be holding court this evening at Sadie, the Hollywood restaurant and hot spot.  He will be guest bartending at Sadie tonight, the first in a planned series of guest bartenders.  Not only will he be making signature cocktails with the Hibiki, Yamazaki and Hakushu whiskeys, but there will be other special elements.

If the Suntory whiskey is not enough of a draw, there will be a Japanese ice carving demonstration in which blocks of ice are carved into perfect spheres.  Sadie beverage director Gio Martinez described the Japanese style of service as "one gesture of appreciation after another.  The act of taking the time to make perfectly shaped ice shows attention to detail and service that is so admirable and cool."

Your chance to experience the Bill Murray of whiskeys is tonight from 7 - 11 pm at Sadie.  I have tried these whiskeys and am a fan; these are truly delicious.  White is very understated and Martinez is the consummate host, so tonight should be a blast.  Kampai!

The Parlor at Sadie: 1638 N. Las Palmas, Hollywood | 323.467.0200 | www.sadiela.com

Amuse Your Tastebuds at Papilles

Papilles, a new French bistro opens tonight in Hollywood.  The restaurant is the newest project from Santos Uy, who owns Mignon in Downtown Los Angeles.  Papilles, the French word for tastebuds, is also the name of a bistro gastronomique in Paris that inspired Uy on an April trip in Paris.  On his trip he visited many of the modern bistros that focus on quality ingredients, well cooked food and a greater emphasis on what is on the plate than on the traditional trappings of fine French food.  Rather than bring back a souvenir, he brought back a restaurant.  Try fitting that into your carry-on luggage.

The concept is a prix fixe menu with two choices of appetizers, two entree options and cheese or dessert all for only $28 ($35 if cheese is added in addition to dessert).

Expect to find dishes such as Tahitian Squash Veloute, tahitian squash foam and pomegranate (above) and Braised Beef Cheeks, jus, creamy polenta, roasted carrots and glazed turnips (below).  The soup was one of the appetizers when I sampled the food at a preview dinner.  The warm soup had the essence of squash, with concentrated flavor to go with the intense orange color.  The chef mentioned that he enjoys using the same ingredient multiple ways in the same dish, hence both the squash veloute and squash foam.

The beef was fork tender and just the thing for a cold winter's evening in Los Angeles.  The polenta was creamy as advertised and the carrots provided a pleasing color contrast to the plate.  The jus from the beef flavored everything and was rich and comforting.

Another dish from the small menu was the Trout with red quinoa and beets.  The green sauce on the plate provided another dose of color, which livened up the dish.  The trout was light and mild.

The cuisine is cooked by Executive Chef Tim Carey, who worked in the kitchen at Patina, Joachim Splichal's flagship restaurant in Walt Disney Concert Hall, before joining Uy to open up Papilles.

To finish the meal, diners can choose between desserts such as poached pear or a plate of cheese, like the Spanish Mahon below, served with sliced pear.  The salty cheese and the sweet fruit were a nice way to end the meal and prepare to step outside into the Los Angeles night.

Note that the bread is served in colanders, a whimsical touch.  The wine program is in development and will focus on French natural and biodynamic wines.

Papilles is located in a strip mall in East Hollywood, on Franklin just East of the 101 freeway in the former Raffalo's Pizza.  It is ambitious and is prix fixe only meaning you can't just pop in for an entree or appetizer.  Fortunately the price point is wallet-friendly and the menu is expected to change weekly.

Papilles: 6221 Franklin Avenue, Hollywood.  Phone: 323.871.2086 | Website: PapillesLA.com

Take a Dip at Ikemen Ramen

Ikemen is "The Dip Ramen".  The new ramen spot recently opened up a stone's throw from the Hollywood Roosevelt Hotel in a minimall at the intersection of La Brea and Hollywood Boulevard.  The specialty of the house is dip ramen, in which the noodles are served alongside, rather than in the ramen soup.

I am happy to report that there are ample choices for fans of chicken ramen.  For pork-challenged ramen fans, this is an occasion to celebrate.  The Chicken #1 Dip is made with chicken broth, thick chewy noodles and grilled chicken.  I added Onsen Tamago, a hot poached egg, for $1 more.  There are ample noodles provided, so much so that I ended up ordering extra broth to finish them all.  The noodles are significantly chewier than those used in the "Genuine Ramen."  I began by using the broth as a sauce and dipped the noodles and then ate them; then progressed to putting the noodles into the broth and eating it as a soup.

The dip ramen was good but I confess to preferring the Chicken Miso Ramen, among the Genuine Ramens. It was made with chicken broth, green onions, thin noodles and grilled chicken.  The miso broth was intensely flavored and the thinner noodles were less chewy than the dipping version, which I find preferable. 

Dip ramens are $9 and genuine ramens are $8.  All in all I can see the chicken miso ramen joining my regular rotation of casual inexpensive spots.  As a bonus, the restaurant is open very late.  Ikemen is small, fewer than a dozen seats at tables and two counter areas.  No fuss, reasonably priced, delicious and friendly service.

Ikemen: 1655 N. La Brea, Hollywood.  Phone: (323) 800-7669.  Website: http://www.ikemenhollywood.com/

Moustache Madness Tonight at the Spare Room

In honor of Movember (formerly known as November), the Spare Room at the Hollywood Roosevelt Hotel is hosting a benefit tonight.  The Movember movement raises money for prostate cancer research through guys growing mustaches for the month.  For the rest of this month, the Spare Room will be featuring a mo-cocktail with the proceeds going to the Movember Foundation.

The festivities kick off tonight with the benefit event featuring music from Warpaint, Tim Nordwind of OK GO DJing and actress Malin Akerman hosting.  So rock your stache and get to the Spare Room tonight.  Be among the first to try the mo-cocktail.  Channel your inner Tom Selleck; it's for a good cause. 

Below is a great Movember video from Google Chrome

Osaka - Japanese by way of Peru in Hollywood

Peruvian cuisine is the "it girl" of the moment in Los Angeles culinary circles.  The cuisine first gained notice here when Nobu Matsuhisa opened his eponymous restaurant in 1987, bringing Miso Black Cod into the culinary lexicon.  That restaurant showcased Japanese food with Peruvian influences reflecting the years the chef spent living in Peru.  Peruvian food did not have another moment in Los Angeles until Ricardo Zarate opened Mo-Chica in Mercado La Paloma in the Spring of 2009.

2011 has seen the opening of three significant restaurants serving different styles of Peruvian cuisine.  Zarate (now a Food & Wine Magazine Best New Chef) followed up Mo-Chica with Picca, an upscale cantina with gourmet takes on Peruvian food.  This summer Mario Alberto, who had previously worked at Mo-Chica and The Lazy Ox, opened up Chimu, a casual Peruvian spot adjacent to the Grand Central Market.  Now comes Osaka, a Peruvian restaurant with Asian ingredients and techniques, from Adolfo Suaya of Surly Goat and BoHo and his partners from Lima: Diego de la Puente and Diego Herrera.  This is the 5th branch of Osaka, following the original in Lima, and others in Buenos Aires, Santiago (Chile) and Mexico City.

Osaka may follow in the footsteps of the other Peruvian spots that recently opened but it is certainly its own restaurant, blending Peruvian and Japanese as well as the strong influence of its Hollywood location.  The decor is quite dramatic.  Designer Kris Keith of Spacecraft created three rooms: a front bar, an outdoor pisco garden, and the main dining room, centered on a 40 seat ceviche and sushi bar.  There are ropes hanging from the ceiling in the dining room and to enter the restaurant, diners pass by a water feature and pond, which is effective in transporting customers away from the noise of Hollywood Boulevard.

I was recently invited to visit Osaka and try some of the menu.  My visit began with a Pisco Sour made with ORO Acholado Pisco that was a delicious beginning.  The cocktail is only $9, a deal for a delicious cocktail in Hollywood.

I sampled various items including the Tiraditos and Ceviches, which were some of the menu highlights.  The halibut (below left) and the tuna (below right) were nicely seasoned and attractively presented.

The Niku Abura nigiri, made with seared beef, was another hit.  It is second from the left in the photo below.  The salmon (left) had a buttery texture, while the beef was warm and had a sweet and savory marinade that made me want second helpings.

The menu is divided into Causitas, made with Peruvian yellow potatoes, Anticuchos (skewers), Tapas, Soups, and Signature Dishes, in addition to items from the Sushi & Ceviche Bar.  Entrees range from $15 - $25 but at Osaka it is best to make your meal of many little dishes, so you can have a variety of tastes and flavors.

If you are inclined to order a Signature Dish or two for your table, the Miso Truffle American Kobe Skirt Steak is a fitting way to settle in to the heartier stage of your meal.  This dish is not shy about announcing its presence on your plate as the miso puree and truffle salt provide an aromatic accompaniment to the tender kobe beef.

It really feels like a night on the town when you step into Osaka, whether for a round of Pisco sours or a full meal of sushi, ceviche, and cooked dishes.  Osaka may be serving the "it" cuisine of the moment, but service is welcoming and there is genuine excitement about the cuisine and dishes that is apparent from the hostess to the waiters and busboys.  So stroll down the Walk of Fame, have a cocktail, munch on ceviche and tirado and enjoy the glamorous room.  It is Hollywood after all.

Osaka: 6327 Hollywood Blvd, Hollywood.  Phone: (323) 785-0360.  Website: http://www.osaka.com.pe/

Tacos at Komida

Komida, the new taqueria from Chef Brock Kleweno opened in the Hollywood & Highland complex in Hollywood earlier this month.  The restaurant, which is a bricks and mortar outpost of his Thursday night taco truck at the Yamashiro Farmer's Market, serves gourmet tacos with an Asian twist.

Unlike many of the Kogi-imitators, the tacos are no simple kalbi in a tortilla but rather are creative Asian fusion with quality ingredients.  I sampled the Black Cod, the Spiced Hoisin Duck Confit and the Soy and Red Wine Braised Short Rib (below).  The Miso Hoisin Black Cod was my favorite taco as the fish had a rich and sweet flavor.  The salsas are also recommended and can be coordinated to which taco you order.  These are no ordinary tacos and they are full of flavor.

The vibe is comfortable and surprisingly casual for the Hollywood & Highland complex.  The Komida space includes an outdoor patio which is where I recommend sitting.  The entrance to the restaurant is decorated with a homemade mural listing out the menu items and the whole environment is playful.

The tacos are expensive compared to taquerias ($4- $6) but Chef Kleweno is using a higher level of product and Komida provides ambiance which most taco trucks and taquerias do not.  Best to think of it as an inexpensive restaurant than joint like Tacos Mexico and you can appreciate what they are doing.

Komida is open Thursday evenings from 5 - 9 pm and Saturday mornings from 10 - 2 pm.  So get some tacos while you shop at the Hollywood Farmers' Market tomorrow morning.

Komida: 1738 N. Orange Drive, Hollywood.  Twitter: @komida_la  Facebook: Komida.LA

Komida, tacos from Yamashiro's Chef Brock, Opens Tonight

If you have been to the weekly Farmers' Market at Yamashiro, then you have likely seen the lines for the creative tacos created and prepared by Yamashiro Executive Chef Brock Kleweno.  Now you no longer have to take the shuttle up to the mountain; the mountain (or at least the tacos) are coming to you.  Beginning tonight, Chef Kleweno's tacos will have a home of their own at Komida, in the Hollywood & Highland complex.

As of now, Komida is only opem Thursday nights (5 pm - 9 pm) and Saturday mornings (10 am - 2 pm) but sources say that days and hours will likely expand next month.  Expect to find tacos with Asian fillings inspired not by the ubiquitous Korean taco joints but by the food at Yamashiro, so Miso Sake Black Cod and Spiced Hoisin Duck Confit are among the delectable choices.  The tacos are $4-6 each and for the first time Kleweno is now offering his salsas for sale, in glass jars.

Beer, wine and sangria will all be available to wash down a plate full of tacos. This could be the perfect pre-Library Bar stop, for cocktail enthusiasts.  Alas, for now Komida is cash-only, with an on-site ATM.

To celebrate the opening of Komida, all customers who purchase a taco before 8:30 pm tonight will be entered into a drawing for Tacos for a Year.  The lucky winner gets three free tacos each week at Komida for a whole year.  Only one entry per customer and the winner will be announced at 8:45.

Komida: 1738 N. Orange Drive, Hollywood.  Twitter: @komida_la  Facebook: Komida.LA 

Tiki Night at the Spare Room Tonight!

Tiki Night at The Spare Room is tonight!  The bar with a bowling alley atop the Hollywood Roosevelt Hotel is hosting a special island-themed blowout in honor of Aidan Demarest's last night as General Manager.  Guest bartenders Marcos Tello of the Varnish and John Lermayer (The Florida Room) will be concocting tiki drinks featuring Kraken Rum for your sipping pleasure.  If only for tonight, find yourself on a tropical island and relax with a cocktail befitting festivities such as these.  Wear a grass skirt for bonus points.


The fun begins at 10 pm and lasts until close or until Aidan & Marcos fall over.  This is a party not to be missed!


Spare Room: Hollywood Roosevelt Hotel, 7000 Hollywood Blvd. Phone: (323) 769-7296.  Website:  www.spareroomhollywood.com

Twitter:  @SpareRoomHwood
Facebook:  facebook.com/SpareRoomHwood

Joe Brooke's Next Act

For those of you who have been wondering what has become of Joe Brooke, the erstwhile bar manager of the Edison and handsome winner of reality television competition America's Top Bartender, the mystery has been solved. Brooke has packed up his bar spoons and decamped to open and manage Next Door Lounge, a speakeasy lounge on Highland Avenue in Hollywood.

The cocktail list is still in flux and includes both classic and modern cocktails.  On the evening of my visit only three of the seven modern cocktails on the list were Brooke creations.  I sampled the Shimmy, made with Hennessy VS, Sazerac Rye, jasmine liqueur, blood orange liqueur and lemon juice.  This (a Joe Brooke cocktail mixed by the man himself) was a frothy and refreshing cocktail with a strong backbone.

It will be interesting to see how Next Door Lounge evolves.  It is a large space for a speakeasy, although only a fraction of the size of the Edison.  A food menu is available as well for those who like to munch while they sip their bespoke cocktails.  I agree with Daniel of ThirstyinLA who recommended that the owners let Brooke jump into the deep end of the punch bowl.  Why hire one of the best bartenders in town and not let him create the whole drink menu?  Silly and not a good investment.  Hopefully they will come to their senses and give him more free reign.

I have not fully explored the menu and look forward to trying more of the drinks.  You should check it out as well.  Look for the neon key sign outside to signal you in for a cocktail or two.

Next Door Lounge: 1154 N. Highland Avenue, Hollywood.  Phone: (323) 465-5505.  Website: http://www.nextdoorhollywood.com/

The Cape Comes to Hollywood This Summer at the Spare Room

Wednesday nights this summer you don't have to go to Cape Cod to experience some old fashioned New England summer breezes as the Spare Room hosts a Wednesday night Nantucket special.

Nantucket Sound cocktails are only $7, with mini lobster (pronounced lob-stah for you non Yankees) rolls for $5, beer for $3 and best of all half off bowling (a $50 savings).  What is in a Nantucket Sound you ask?  Naomi Schimek's recipe is:

1 1/2 oz. Chamomile and lemon balm infused Plymouth gin
3/4 oz.    Bianco vermouth
2 oz.       Fresh pressed cantaloupe juice
Fresh lemon juice and Peychaud's Bitters to taste

Shake ingredients together with ice and strain over a scoop of spiced ginger sorbet.  Garnish with a candied lemon balm leaf.

Sounds like a perfectly civilized way to while away a Wednesday evening.  The Spare Room becomes your "Cape House" every Wednesday this summer from 6 - 9 pm.

The Spare Room at the Hollywood Roosevelt: 7000 Hollywood Blvd, Hollywood. Phone: (323) 769-7296. Website: http://www.spareroomhollywood.com/

Punch Party at the Spare Room

The Spare Room has become one of the premier cocktail spots in Los Angeles for punch bowls due to the diligent and creative efforts of General Manager Aidan Demarest and Head Bartender Naomi Schimeck.  Last month the lounge was the scene of a fundraiser for Share Our Strength and Schimeck and team created several punches for the occasion, two of which are featured below.

Talbert's Tub 

Talbert's Tub is named for the tub in Talbert's Barbershop on the lower level of the hotel, in which Errol Flynn used to mix up large quantities of gin during Prohibition.  The Genever-based punch was refreshing and the citrus rinds added to the festivity of the bowl.  This punch goes down easy, so beware.

Talbert's Tub Recipe (by Naomi Schimeck):
2 pineapple rings
3 whole lemon rinds
3 T demerara sugar
4 oz housemade raspberry syrup
6 oz lemon juice
2 oz orange juice
2 oz maraschino liqueur
.5 oz Regans Orange Bitters
16 oz Bols Genever

Muddle lemon rinds and pineapple into sugar until it has completely dissolved
Add the rest of ingredients - stir well
Ice down and add 12 oz club soda

Tobacco Road

The Tobacco Road is a rye based punch with a large dose of tea and grated nutmeg at the end to garnish.  The nutmeg adds a scent to the flavor of the punch as well as a zesty visual touch.

Tobacco Road Punch Recipe (by Naomi Schimeck):
3 oz lemon juice
5 oz demerara syrup 1:1
30 oz chilled lapsang souchong tea
20 oz rye

Dry shake lemon juice and demerara syrup to emulsify
Pour into punch bowl and add tea and rye
Ice down and serve with a touch of grated nutmeg

If you haven't made your way up to the second floor of the Hollywood Roosevelt Hotel, these punches are the excuse you have been waiting for to visit the Spare Room.  The space is elegant and is old school without feeling forced.  There is a two lane bowling alley straight out of There Will be Blood and a lounge area where you can play Connect Four and Jenga with custom sets.  The shoes for the bowling alley are more comfortable than any street shoes you probably own.  So grab five friends and order a punch bowl and reserve a lane of bowling.

The Spare Room: The Mezzanine at the Hollywood Roosevelt Hotel - 7000 Hollywood Blvd, Hollywood.  Phone: (323) 769-7296.  Website: http://www.spareroomhollywood.com/

ColLAboration Comes to Hollywood

ColLAboration, the mobile craft beer garden from the folks behind Tony’s Darts Away, Verdugo Bar/Surly Goat, Blue Palms and 38 Degree Ale House, that I enjoyed so much last month in Burbank is coming back. This time the frothy and hoppy party is popping-up in Hollywood on Saturday, June 4th at the corner of Gower and Hollywood, from noon til 7 p.m.

Just like before you can purchase a glass, which is your admission ticket, for $10 online. If you attended the first event I hope you kept your glass, as it will get you in to the next one as well. The Hollywood ColLAboration beer garden will feature dozens of craft beers, including favorites from breweries such as Russian River, Craftsman, Green Flash, Moylan’s, Avery, Alesmith, New Belgium, Dogfish Head, Port/Los Abbey, Eagle Rock, Sierra Nevada, and more legit joints than I can fit in this blogpost. Each beer will be priced at $5-6 per glassful.

As if the June 4th event is not enough to quench your thirst for craft beer, for the entire month of July, COLLAB will be held every Friday (4 p.m. to 9 p.m) and Saturday (noon to 9 p.m.) on the Sunset Strip right across from the Roxy Theater. Just like the Hollywood edition, these Sunset Strip COLLABs will venture beyond California to include great craft brews from a broader area. Sometimes you just gotta cross state lines.

ColLAboration: 6124 Hollywood Blvd. at the corner of Gower and Hollywood. Saturday June 4th from 12 Noon – 7 pm. More information and glasses for purchase can be found at http://www.collaboration.la/

Coverage of the first ColLAboration here.

Note: Edited to reflect that beers are from California + other states at the Hollywood edition.

Public: Opening up the Roosevelt Lobby

Public Kitchen & Bar Dining Room

The main lobby in the Hollywood Roosevelt hotel is one of the more dramatic spaces in town, yet for years it has been neglected and sat largely empty as there was nothing to drive energy to it.  Library Bar is small and off to the side and entrance to Teddy's is nothing but discreet.  Now the newly launched Public Kitchen & Bar has opened up the space both literally and figuratively to provide a needed focal point and locus of energy.  The restaurant, from Chef Tim Goodell, is in the former Dakota location, although this restaurant suits the location and the times much more than the steakhouse ever did.

Pineapple Express

The bar faces both the lobby and the restaurant and offers a dozen classic and classically inspired cocktails for $9, a bargain in this setting and neighborhood.  On a recent visit I enjoyed the Spiced Cucumber Collins with Hendrick's Gin, lime juice, shishito pepper, cucumber and mint.  The gin was the forward flavor element in the cocktail and the Hendrick's paired well with cucumber.

You cannot go to Public without ordering a round of the Parker House Rolls ($5), which come in a set of six and arrive with Vermont Creamery butter.  They are Chef Goodell's grandmother's recipe and are wonderfully fluffy and light.  These set the tone for the restaurant: well executed, delicious, American and unpretentious.

Burrata with bagnet vert and cherry tomatoes is marvelously creamy.  My tablemates and I did not let even a spoonful go to waste.  The kitchen appears to love mason jars with hinged lids as the burrata, the pickles and the chicken liver terrine all came in them.  I found them to be a fun playful touch that speak to the use of the chef's grandma's recipes and traditions.

Pickles

The House Pickled Seasonal Vegetables ($6) are crunchy and vinegary and go beyond the standard pickled cucumbers.  The Chicken Liver Terrine ($14) is served with a kumquat marmalade and grilled rustic bread.  This dish defines decadent.  The layer of red wine gelee on top of the chicken liver only enhances the richness of the dish, which I was not shy about eating.  The marmalade is served in a white oval dish that when filled resembles an egg with the yolk in the middle.

The Cured and Smoked Salmon ($10) is a light appetizer that is served with a fingerling potato salad and finished with yuzu juice.  The fish is silky in texture and not too smoky; an appetizer that lives up to the promise of whetting your appetite.

Another popular appetizer at my table (yes, we were very hungry) was the Potato and Three Cheese Fritters with basil aioli.  The fritters are miraculously crisp on the exterior and melty on the interior.  Even if you are tempted to order them just to have an excuse to say the word "fritter" do so.  These little guys are best eaten warm; not that you'd let them get cold.

The Crispy Oxtail Gallette ($9) with a poached farm egg and frisee is like shredded short ribs with a beautifully run egg on top.  This dish (unpictured) hits two of my sweet spots in one: secondary meats and runny eggs.  The galette is not for the faint of heart but it stops short of being too much.  Don't be afraid and go for it.  I bet you'll be eating it with as much gusto as I did.

A special of a Foie Gras and Duck Sausage was ravenously set upon by our table as if we had not eaten any of the previous dishes.  I can't divulge too much about this dish, except that it didn't last long.

Now when it comes to dessert, it better be worth it.  The duo of Chocolate and Butterscotch Puddings ($8) delivered.  The butterscotch wasn't afraid of venturing over to the savory side with a healthy dose of salt and the vanilla bean cream was a luxurious touch on top of each.

The Valhrona Chocolate Souffle ($8) is a way to end your meal in style.  Nothing quite says celebration like a souffle (and some bubbly), so get both and toast to your good fortune.

Souffle

Public is a fun restaurant that makes tasty food in a beautiful environment in a cool hotel for way less money than you would expect.  Cocktails are only $9, appetizers are $6 - $13 and mains are $14 - $26 (except the steak category which are $34 - $75 for the cote d boeuf for two).  The room is great, the food delicious, the service professional and as a bonus when you are done with dinner you can get a cocktail at the Library Bar or at the new Spare Room upstairs.

The only weak point I found was that the cocktails often read better on paper than they tasted in my glass.  If Goodell and company raise the caliber of the cocktails to that of the food and the room then they can't go wrong.  As it is, I feel confident recommending Public.  The Hollywood Roosevelt finally has a restaurant worthy of the public spaces of the hotel.  If you go, please report back.

All food and beverage on my visit were hosted.

Public Kitchen & Bar: 7000 Hollywood Blvd (in the Hollywood Roosevelt Hotel).  Phone: (323) 466-7000.  Website: http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/eat/public-kitchen-and-bar

Hemingway's Lounge: Havana Cool in Hollywood

Hemingway's Lounge opened up a month ago in Hollywood in half of the former Ivar space, right on Hollywood Blvd. It is decorated as a homage to its namesake, Ernest Hemingway, and has one of the top bartenders in Los Angeles, Alex Straus, behind the bar in addition to having him create the cocktail program.

The lounge has extremely high ceilings which make the room feel even larger.  The walls, including above the bar and on the columns, are covered in books; over 10,000 in all.  One wall is also covered in dozens of typewriters.  Unlike La Descarga, which is styled after Havana during the Hemingway era, Hemingway's is all comfortable writers study, less weathered cantina, although like Descarga, Hemingway's takes reservations.

Straus is currently serving his signature winter cocktails including what has been reported to be a killer eggnog, known as Hemingway's Nog.  While you sip the hot cocktails to warm you up on these unseasonably cold fall nights, there is a DJ spinning to get your juices flowing.  The cocktail menu includes several named after Ernest's literary classics, such as The Sun Also Rises, For Whom the Bell Tolls and The Old Man and the Sea.

Befitting its Hollywood location, Hemingway's comes complete with bouncer and velvet rope, but if you remember to call ahead and make a reservation, you can sail past the guardians with ease and prepare to enjoy your Hemingway daiquiri in this luxe environment.  And if you have too many libations, don't try and run off with one of the books; they are glued into the bookshelves.

Some nights are busier than others and Saturday when the bar is only open from 10 pm - 2 am, Hemingway's attracts the nightclub crowd who may be more interested in a vodka cranberry than a well crafted Manhattan, so plan accordingly.

Hemingways Lounge: 6356 Hollywood Blvd @ Ivar.  Hollywood.  Phone: (323) 469-0040.  Website: www.hemingwayslounge.com 

Spicy BBQ: Khao Soi is just the beginning

The path to Spicy BBQ in Hollywood is well trodden.  Midtown Lunch, Food GPS and Jonathan Gold have left markers pointing the way to this tiny outpost in a strip mall on Santa Monica Blvd & Normandie.  There are seats for roughly 20 people inside and with reasonable prices and excellent food, there can be a wait to be seated.

Based on prior intel, my compatriot and I ordered from the Northern Thai section of the menu and were particularly exited to try the elusive khao soi (below), described on the menu as Northern Thai Egg Noodles.  The key ingredient was the egg noodles which were soft and just a little sweet.  The dish also included chicken, cilantro, coconut milk.  Pickles and a lime wedge were served alongside it and the waitress (owner?) insisted that we stir them in.  There were allegedly crispy noodles on top but either they got soggy before we got to them or they were never there.  In any case, this is a dish worth returning for.

We also tried the namesake dish of the restaurant, Spicy BBQ, which is beef barbequed and served off of the bone with a spicy Thai dipping sauce.  (There is a choice between beef & pork for this dish).  We ordered sticky rice to accompany this and the following dish.  The sauce on the beef had some heat but was manageable.  The beef had been marinated and had a good flavor.

The waitress also suggested that we order Nam Prik Noom, a spicy Northern Thai relish made from roasted green chili.  It was served with green onion and cilantro on top and lettuce and cucumber on the side to dip into it.  The sticky rice was also suggested as a dipping vehicle.  This dish was seriously spicy and the two of us only barely scratched the surface, even after we had eaten all of the dipping veggies.  A Thai friend later commented to me that she sometimes uses roasted eggplant in this dish to lessen the heat.  I enjoyed it, but a little goes a long way.

I left Spicy BBQ thinking, why didn't I come here before?  It is a great value, the service is efficient and most importantly the food is seriously good and as a bonus they aren't afraid to serve spicy food and didn't seem to tone it down for Westerners.

Please not that Spicy BBQ is Cash Only.  Also the bathroom is upstairs in the minimall; you obtain a key from the waitress.  Ample parking in the minimall parking lot.

Spicy BBQ: 5101 Santa Monica Blvd @ Normandie, Hollywood.  Phone: (323) 663-4211.

Halloween @ Le Des Deux: Night of Rising Spirits

The mind of Aidan Demarest of Tello/Demarest Liquid Assets is devilish indeed.  The former GM of Seven Grand and the Edison will be hosting the Night of Rising Spirits on the evening of Saturday October 30th at the new Les Deux to celebrate All Hallows Eve and the relaunch of Les Deux with an all star lineup of bartenders from across the country.

Not only will advertised bartenders Simon Ford from London, Erick Castro from San Francisco (ex Rickhouse), Jennifer Contraveos of Chicago and LA's very own Naomi Schimek (First & Hope) be on hand but they will be joined by local hotshots Damian Windsor of the Roger Room and Grady Purtle of Palihouse. Note that Ford and Castro are part of the Pernod Ricard mafia.

Admission to the event is only $10 and requires an RSVP on the website and a costume. No costume, no admission, no exceptions. The party begins at 8 pm and goes til closing. Note that there will be a cash bar for beverages and part of the proceeds go to the charity the International Rescue Committee.  Demarest described the festivity as a tasty treat he was serving up, so don't miss out as this is a one night one time only offer.  Sometime it pays to make a deal with the devil when the terms are this good...

Les Deux: 1638 N. Las Palmas in Hollywood.

.

Heaven Hill Dinner tonight at The Den of Hollywood

Tonight Heaven Hill Distilleries, the producer of Evan Williams and Elijah Craig bourbons, will be hosting a dinner at The Den of Hollywood. The five course dinner will feature each course paired with signature cocktails featuring spirits from the Heaven Hill portfolio.

You can RSVP for the event by calling (323) 656-0336. There will be multiple seatings beginning at 6:30 pm. Additional information is here.

Five O Four: NOLA comes to Hollywood

Five0Four, a new bar and restaurant which brings the cuisine, cocktails and festive vibe of New Orleans to Hollywood is now open on Hollywood Blvd, across the courtyard from the recently opened Te'Kila. Both restaurants were designed by Kris Keith of Spacecraft. All of the seating at Five0Four is on an outdoor patio, with the exception of one large round table in its own nook facing Hollywood Boulevard.



Five0Four is the brainchild of Joshua Kopel (above) and his partners. Kopel is a New Orleans native and he said he had to get the food right as his mom would be visiting soon to check out the restaurant and would not be shy about letting him know about anything that isn't authentic. The menu includes classic new orleans and cajun dishes such as Po' Boy Sliders, Chicken & Sausage Gumbo and Jambalaya, all priced attractively. The entrees top out at $15, with most at $12 or less.



When it comes to beverages, in addition to New Orleans favorites such as the Hurricane and the Sazerac, Five0Four has five frozen daiquiri machines, with flavors such as Pina Colada, Drunken Watermelon and Blue Citrus, for cool drinks on warm nights. Several different Abita beers (from Louisiana) are on tap, including their Turbo Dog, and Abita root beer is available by the bottle as well. At the opening party, Jack Sparrow (pictured above), joined Charlie Chaplin, Superman and the Incredible Hulk in enjoying the bounty of Five0Four's NOLA flavor.



The one table inside is a booth for up to a dozen diners in the turreted room pictured above. Five0Four is unpretentious and is geared to providing their customers with a good time. The kitchen is open late (4 am on weekends), although note that some of the New Orleans specialty entrees are only available until 10 pm. Thankfully Po' Boy sandwiches are available until closing. Beignets from the recipe of Cafe du Monde are available, for a classic and powered sugar mess of a way to end your visit.

Five0Four: 6541 Hollywood Blvd, Hollywood. Phone: (323) 960-0224. Website: http://five0four.com/