Bringing Sexy Back: Pour Vous Debuts

Pour Vous is bringing sexy back.  Hollywood has undergone a resurgence but not since the days of Classic Hollywood has there been a venue this sexy in town.  La Descarga has sizzle but Pour Vous has a transporting effect.  Led by Head Bartender Dave Fernie (above), Pour Vous also benefits from a surfeit of talent behind the bar including Lindsay Nader, Adrian Biggs and Devon Espinosa, plus the team of Pablo Moix and Steve Livigni who worked with the Houston brothers to design and open this boîte.

The space was taken down to the studs and then some with a new bar, a new lowered seating area and a dramatic glass domed ceiling all part of the design scheme which evokes a soigné Parisian haunt where you might find Juliette Binoche at the next barstool.  Pour Vous is not only French in name and decor but in its cocktails and spirits selection; it has what may be the largest selection of Cognac and Armagnac in any bar in the United States.

In what has become a signature touch for Houston/Livigni/Moix establishments, there is an indoor/outdoor smoking area, in this case a converted trolley which thankfully isn't hurtling down the 110 Freeway at high speed.  My fellow intrepid enthusiast Caroline on Crack is pictured below on the steps of the soon to be infamous trolley.

One of the most eye catching cocktails at Pour Vous is the Moulin Rouge, below.  A sparkling cocktail made with Grey Goose vodka, aperol, Peychaud's bitters, orgeat, lemon juice, lime juice, fresh strawberry purée and champagne.  Garnished with a strawberry and with champagne bubbles floating up with each sip (no sparkling wine here, this is Pour Vous) the Moulin Rouge was designed for seduction.

In a classical French touch, (though it is not on the menu) a Pousse-café is available to those wanting a layered drink.  The eye catching beverage is rather sweet but is certain to gain the attention of those around you.  The cocktail is made by layering ingredients of different densities from heaviest to lightest in the glass.

The menu of 25 cocktails is just the beginning; Livigni commented that he plans to add several dozen more to the list in the coming months.  This may already be the largest list of craft cocktails in town and it is impressive that they have so many recipes in reserve.  The Samurai, one of my favorites on the list,  is indeed a powerful warrior, ready to attack with drawn sword.  It is quite evident from the first sip that this is a savory wonder as Armagnac, raspberry, rhubarb and umami combine in this cutting stirred cocktail.  This might just be a meal in a glass.

Another highlight is the The Lapin Fou (below), which translates as the Mad Rabbit and is made with Pear Eau de Vie, carrot juice, lemon juice, Velay Jaune, ginger and garnished with a slice of cucumber.  This comes from the "Sante" or healthy section of the menu. The other four categories of cockails are Aperitif, Parfum, Potion, and Par Avion.  Orange juice in a cocktail?  Jamba Juice this was not.  The pear brandy and herbal notes of the Velay Jaune were tempered by the juices.  This was a surprising cocktail that exceeded expectations and one I'd order again.

L'Indochinois has an entirely different style of cucumber garnish as the delicate slice is meant to float like a boat on the sea of Bonal, lime juice and Curacao with Thai Basil as the sail on the voyage.  The cocktail is from the Par Avion category and was one of Espinosa's creations.

L'Indochinois

Pour Vous is a collaborative effort between the six bartenders who each bring their own style to the common goal of quality cocktails with a nod to France and the use of French liqueurs and ingredients whenever possible.  We were fortunate to have Lindsay Nader (below) make some of our cocktails, along with Fernie.  The team is truly a Murderers' Row of talent, with each bartender more accomplished than the next.  You literally can't go wrong with a cocktail from any of them.

There is nothing wrong with a well made Sazerac, but the Sazerac Fix provides a unique take on the classic that may entice more sippers into sampling the original.  Rather than being served in a coupe, it is served in a rocks glass with a piece of "big ice" and lemon juice is added to the rye, bitters, pastis, evaporated cane sugar.

Sazerac Fix

If drinking a Sur La Mer (Beneath the Sea) is a way to stay healthy, then I may trade in my vitamins.  Rum, lime juice, E3 living algae, Fresca, salt and evaporated cane sugar combine to form this healthy daiquiri.  The frothy cocktail has a strong citrus (lime) flavor and is garnished with the twisted peel of a lime.  Very refreshing and has a lot of visual appeal.

Management warned that the door was going to be tough at Pour Vous but they are not attempting to be like certain spots off Hollywood Blvd where you are either on the list or not going to get in; they just want patrons to dress nicely.  When a venue has gone through so much effort to get dolled up, the least you can do is return the favor.  The service is very hospitable, the drinks are delicious and the vibe is wonderful.  à votre santé!

 Pour Vous: 5574 Melrose Avenue, Hollywood | 323.960.0301 | www.pourvousla.com

Matt Biancaniello wins LA's Best Bartender award from Table 20

Matt Biancaniello, head bartender at the Library Bar in the Hollywood Roosevelt Hotel, was announced as the winner last night at a party at Elevate Lounge in downtown LA to celebrate the six finalists in Table 20's LA's Best Bartender competition. The other finalists included Joe Brooke from the Edison, Max Diaz of Cole's Red Car Bar, Devon Espinosa of the Tasting Kitchen, Dee Ann Quinones of Susan Feniger's Street, and Alex Straus of the Hotel Shangri-La in Santa Monica. Each of the finalists created a punch using Don Q rum and poured their hot and cold punches to the celebrants to get the attendees in a festive mood.

Michel Dozois's (above) of Neve Ice greeted guests and provided glasses filled with his ice to attendees as they walked in, so they could sample all six punches on offer. The location at Elevate Lounge / Takami, provided amazing views of downtown as it is on the top floor of a high rise building on the corner of Wilshire and Flower in downtown.

Matt Biancaniello (above) served an Indian inspired punch called Queen of the Night, which included star fruit with husk cherries floating in it, for a dramatic visual effect (below). The punch also includes pomegranate juice, roasted cumin seeds, and Don Q rum (of course).

Joe Brooke (below) arrived late as he, Alex and Matt had all just returned from BAR (Beverage Alcohol Resource), a week long intensive educational program in New York City. He served a "State Fair Punch" whose preparation required the juicing of untold numbers of limes.

Devon Espinosa of the Tasting Kitchen in Venice (below) took a break from pouring punch to strike a pose.  The event was judged by five bloggers: Caroline of Caroline on Crack, Chris Archibald of Liquor.com, Liz Steinhart of FoodSheThought, Kevin Hsu of kevinEats and Victoria of Vixen's L.A. Happy Hours.  Alas Kevin was unable to attend do to a work committment, but the other judges were there in full force to celebrate the finalists and Matt's victory.

Table 20 founder Trevor Smith hosted the event and announced that the contest will happen again next year and that early in 2011, a "Bartender's Ball" will be held. Stay tuned for updates on that as more information becomes available. Table 20 is a new employment site for restaurants and bars, which recently launched in Los Angeles and San Francisco.

Hatchi Mix debuts at Breadbar Century City

On May 6th, the new monthly Hatchi Mix cocktail series debuted at Breadbar Century City. On the first Thursday evening of each month a guest bartender will present eight cocktails at $8 each and there will be food available both from the Breadbar menu and some special dishes. The first Hatchi Mix was hosted by Devon Espinosa (pictured above), from the Tasting Kitchen, who will be curating future editions by finding other leading bartenders to bring their shakers and recipes to Breadbar for a one night stand.

The premier Hatchi Mix, entitled Vive Le Cocktail, featured classic cocktails such as the Manhattan, Sazerac, Last Word, and Hemingway Daiquiri. Chef Nori Sugie created three dishes to be served with the cocktails. (He was not there so others executed his recipes.)


My drinking companion and I tried four of the cocktails. We began with the Hemingway Daiquiri and the Manhattan. The Hemingway was served in a highball glass rather than the traditional coupe. This drink was not my favorite due to the amount of ice in it and the method of serving it as if the theme of the night was traditional classic cocktails it made no sense to serve this in a different way as it didn't add to the drink. However the Manhattan was tasty and a nice beginning to the evening.


We moved onto the Last Word and the Sazerac (pictured above). They were both better than the first batch of two, perhaps because Devon mixed them. The Last Word, a Chartreuse based cocktail, was especially good and nicely balanced.

Devon did a good job of working the room and managing the bar, but I would have preferred it if he had been behind the bar more of the time. When the drink list is composed of classics, part of what is being showcased is the bartender's drink making skills, as opposed to recipes.

The restaurant and bar area were full while we were there, especially the outdoor seating. Hatchi Mix takes reservations, which are recommended as these special events are each for one evening only.


I sampled two of the three food dishes, the bone marrow and the chicken wings. The bone marrow (above) was successful but it would have been helpful if they had the narrow spoons often provided with marrow bones to get at the marrow deep in the bone. The chicken wings (below) were mushy and unappetizing and are not something I would recommend. Soft texture is not an attractive quality for chicken wings.



The next two Hatchi Mix events will feature bartenders Joel Black from Cana Rum Baron June 3rd and Julian Cox from Rivera on July 1st.

For more information on the Hatchi Series, check out the Breadbar website.
Breadbar is located in the Century City Shopping Center, directly beneath the movie theaters. Phone: (310) 277-3770.