12/23/2023 0 Comments Edwin storeI know they’re gonna give me an honest answer, instead of just like, “Oh yeah it’s good,”, then turn around and spit it out. They have the same high standards for the cocktail creation process. I have a handful of people, I respect their palates. ” And then I tried it with one different ingredient, tweaked the specs one week later and was like, “ Oh, this is so much better. Initially it took one try and I was like, “ Oh yeah, this is great. In contrast, the second mezcal cocktail is Spa Water. And even after that month, I had to change it to make it easy to execute at Gold Line. The first cocktail – it’s called Orbit – that one took about a month for me to really nail it. That’s one aspect of my cocktail creation process that I’m not completely in line with. That’s one of those things that never really clicked for me, like, “Oh, this would be super cool and cute,” or whatever. Personally, I don’t hate garnishes but I hate coming up with them. Even with garnishes, something as simple as that. There’s some stuff out there that people are doing that are really creative and really different. But every once in a while, I’ll try something new just to see what people are doing. Pretty easy right now, I’ll just sip on a glass of wine and call it a day. I spend enough time making cocktails that I don’t really drink them too much. ” People aren’t necessarily gung-ho about Scotch, right? Mezcal has finally become approachable, where in previous times, you’d be like, Even at Gold Line, the number one selling cocktail is a mezcal-based cocktail. ”Įspecially here in Southern California, you see everybody going for a mezcal or a tequila cocktail. The main thing was that it found a way to incorporate yuzu and snap pea… That was the one where I was like, “ Oh shit, that was well done, chef. It was refreshing, it was light, very well balanced. The presentation was great, it had this really nice green hue to it. I went to Cafe Birdie the other day, it’s on the same block as Gold Line. It’s really impressive to see that execution. You’d think it’s just gonna be a bunch of kids – and to a certain extent, yeah – but they’re still doing quality, high-volume stuff. A couple of the hotels, off of Hudson where No Vacancy is. You think of Hollywood as a tourist trap, but there’s some really cool stuff out there. There’s cool stuff all over the place, even in Hollywood. Or if it’s a new menu or a new bar program, give it a shot. If I’m going to a place for the first time ever, I’ll always try different cocktails to see what they’re doing. And also just reading beforehand, if enough people say that it’s a good cocktail program, then maybe give it a chance. I know how to tell if I want to get a cocktail there or not… As simple as looking at the back bar and seeing what’s back there. I’d be like, “ Oh! This is a bartender." That’s always fun, to go over there and hang with those guys. He was able to do a bunch of things all at once. I would go there after work and just hang out and pick his brain. Jon Navasartian over there has been a big influence to me personally. Sonny’s is a hidden gem that is waiting to be put on the scene. And their cocktail program is really on point. Hippo’s got some great food, they’ve never disappointed. they had a dish like that… it was like, " This is what these are supposed to taste like." My mom wasn't known for her cooking. One that stood out because we would eat it when we were growing up – I didn’t even know it was called this – gizzards? Have you ever had gizzards before? My mom just used to boil them and then we’d eat them with salt and lemon. I just recently went to Bestia for the first time and that was insane. I’ve started to branch out and go more into downtown and the west side. I live and work in Highland Park so I sometimes stay in that little bubble.
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