Now Open: Les Deux Estate

Giovanni Martinez and Joel Black of Les Deux Estate

Last night Les Deux Estate opened in the former club space on Las Palmas. The new incarnation is a gastropub with cocktails from Giovanni Martinez of the Buffalo Club, Joel Black (ex Comme Ca and Cana) and Jason Robey of Bar | Kitchen and occupies the front room facing the street.  "Our focus is on quality food and quality drinks with a modest but good beer selection," Martinez said.

The cocktail list is short, with seven selections, as the bartenders expect to be making a lot of Dealer's Choice in which the customer describes the flavor profile and spirit they are looking for and the bartender "does the rest."  Each of the three bartenders contributed 2-3 drinks to the list; fans of Black will be excited that he brought his signature Smashed Irishman (below) to the program.  The Irishman includes Jameson Irish Whiskey, Lemon, Basil, Red Bell Pepper, Honey and a housemade Guinness Reduction.

The kitchen is helmed by David Schmit, former sous chef at the Buffalo Club in Santa Monica.  The food menu is also short and heavy on classic American bar food, with options such as the Strait Up Burger ($11), Honey Sambal Wings ($10), and the LD Caesar Salad ($9) as well as some more refined options like the Roasted Beet Salad ($11), the 1/2 Jidori Roasted Chicken ($19) or the Pepper Crusted Salmon ($20).  The only dessert is Bourbon Bread Pudding, so Chef Schmit must have confidence that it is a winning dish.

Martinez said that they are hoping to be a neighborhood spot where locals can grab dinner, a snack or a drink from 6 pm - Midnight on Wednesday through Saturday evenings and be a respite from the large clubs nearby.  The cocktail list is seasonal and they most of their herbs on site.  They are currently growing chili peppers, herbs and cucumbers on the roof.  "We'll be doing market driven cocktails with classical execution and classic drinks with a market driven execution.  There are no holds barred as we develop the menu," Martinez enthusiastically commented.  Martinez's Highlander cocktail is below.  It includes Tequila Ocho Blanco, Drambuie, Thyme Infused Agave and Lemon Juice.  It was garnished with a sprig of thyme on top and tasted great; the tequila flavor predominated.

However, one thing to note is that the decor does not jibe with the gastropub concept. Just ignore that and head straight to the bar and get a cocktail. It is refreshing to see a list of drinks that 100% of which were developed by the bartenders making your cocktail in front of you. There was no consultant swooping in from out of town. Giovanni, Joel and Jason are veterans and it shows in their beverages.

It is refreshing to see a velvet rope, DJ/promoter driven place evolve into an establishment that respects quality. So don't expect any clipboard wielding women or burly bouncers blocking your way into Les Deux. The doors are wide open now, so feel free to check it out. Well-made drinks await you.

Les Deux Estate: 1638 N. Las Palmas,  just South of Hollywood Blvd.  Website: www.lesdeux.com

2nd Annual Korean BBQ Cookoff

A parking lot in Koreatown was the scene of the 2nd Annual Korean BBQ Cook-Off on Saturday. Thousands of hungry korean bbq aficionados attended the free event, in which many of the top local korean bbq specialists competed for the title of champion. Park's BBQ was overall winner as the Judge's Selection, selected by a panel that included Chef Ludo Lefebvre of Ludobites, LA Weekly's Pulitzer Prize winning restaurant critic Jonathan Gold, actress Sandra Oh, and diplomat Consul General Jae Soo Kim of Korea.



Some of the longest lines of the day were for Park's BBQ (above) and Kalbi Burger (below). Each dish was priced at one ticket ($5). The Park's line moved excruciatingly slowly in the hot sun. The crowd was patient and good natured while waiting for their bowl of beef. The beef was very good but perhaps not worth waiting 45 minutes in line for. I recommend the restaurant wholeheartedly, where the experience is much more comfortable and delicious, although considerably more expensive than $5.

Kalbi Burger's line was long, but they kept it moving quickly, and folks were served in well under half the time of Park's. The physical Kalbi Burger location opened in mid June at 4001 Wilshire Blvd, at Wilton Place. The burger is a Korean take on the American classic with a kalbi aioli sauce and a Korean vinagrette on the patty made outof ground short ribs and chuck.



Ironically my favorite taste of the day came from Scoops Westside and its owner/operator Matt Kang. (pictured below) In addition to some Korean flavors such as kimchi and red bean, Scoops was serving a roasted corn flavor that was sensational. It should be the signature flavor of Scoops Westside when it opens later this year on Overland.



Other dessert options included the Coolhaus Truck and Sprinkles, which also sent a truck. There was a beer garden, which was tented and proved a popular attraction for beating the heat.



In addition to the Korean BBQ cooking competition and the general food tasting, there was a Soju mix-off cocktail competition. The winning drink, the K-Town Cobbler, was made by Joel Black (pictured above), formerly of Cana Rum Bar.

The recipe for the winning K-Town Cobbler is:

Ingredients:
3 oz jinro soju
1 tbl spoon pear chutny
1/2 oz lemon juice
2 pecans
1 tbl spoon honey
10 drops Ginger juice
1 1/2 oz apple juice

Directions:
Put all ingredients into a mixing can and muddle.
Shake cold and strain into a double old fashioned glass.
Top with crushed ice and a dallop of the pear chutney pecan mash.

Recipe courtesy of Joel Black

Joel Black: Rum Amok Hatchi Mix

On Thursday night, Joel Black of Cana Rum Bar, was the guest bartender at the second Hatchi Mix at the Breadbar in Century City. Hatchi Mix is a monthly guest bartender series curated by Devon Espinosa of Venice's The Tasting Kitchen and Black's evening was titled Rum Amok.

Joel is the GM at Cana Rum Bar was previously the GM of the Doheny (in the same space as Cana) and worked at Comme Ca prior to that. Cana is known for its sipping rums and both classic and original rum cocktails and Black brought that mix with him to Breadbar.

Black (shown above with Cana head bartender John Coltharp and bar-back Derek) brought several members of his Cana team with him, which enabled him to execute the program seamlessly and at a high level. Cana has a deep bench of bartenders, not something most bars are fortunate to have (and fund).

The Blind Lemon Jefferson (above) included: Sazerac 6 Yr, Lemon Wedge, Angostura Bitters, Lemon Juice and Simple Syrup. It was refreshing and while not a rum drink, earned its place on the eight drink Hatchi menu. (The menu included eight drinks for $8 each, as well as four pizzas, each also $8.)

The Blood and White Sand (above) included White Rum, Pineapple, Cherry Heering, Carpano Antica Formula Sweet Vermouth, Bitter Truth Lemon Bitters and is a take on the classic Blood and Sand, replacing Scotch whiskey with white rum (hence the white sand).

One of my favorites of the night was the Ginger Mistress (above) which included White Rum, Apricot Liqueur, Lemon, Honey, Ginger Float of Laphroag Cask Strength. The float really made the drink. It was a rum drink but was not too sweet; it was well balanced but had a kick.

This event went smoothly and it was great to have Joel and his team making the drinks for the customers. When I got there on the later side, the event was winding down and ended by midnight but the team was enthusiastic until the last drink they made (which was for me.)

The next Hatchi Mix will be on Thursday July 2, when Julian Cox of Rivera showcases his tequila and mezcal cocktails.

Breadbar Century City is located in the Century City shopping center and takes reservations at (310) 277-3770. Website at www.breadbar.net