Gary Robins spotted cooking Oktoberfest food at Biergarten; Burgershnitzel! (Available today and next weekend only)

Chef Gary Robins seems to be the Where’s Waldo? of the Los Angeles and New York food worlds, just when you find him and finally taste his thoughtfully tasty food, he disappears. And, just as in Martin Handford’s Waldo series, we never know where the colorful main character will end up next.

Hell, he left Moko just a week after Jonathan Gold and I ( happened to write him up on the same freaking day too, haha) wrote him up. I was first impressed by his pretty bad ass fooding skills when he did his little pop up at Georgio’s Cucina. His food is, well, how shall I say…thoughtfully structured and deftly executed? Which seems to make for food that is foolhardy but yet somehow always spot on. He seems to adapt pretty damn well to whatever cuisine is placed before him. Well, at least the two (polar opposite) ones I have been fortunate to try myself.

This last weekend the unsung hero did a weekend warrior’s rendition of a pop up at Biergarten. And thanks to the burger “connect” homie Eddie Hah, I was informed about this earlier in the week and planned to show up to see what the guy had up his sleeve this time around.

I was rolling deep with the rest of YMFB (Young Money Foodbloggers yo!,) Garrett Snyder of Los Angeles Magazine and Los Angelicious Times foodblog. We showed up at around one in the afternoon to an unfortunately empty dining room.

First things first, we each got a beer. They tapped into a couple of Oktoberfest-style Dunkel German beers and we immediately spotted them on the menu and zeroed in for the thirsty kill. I went for Hacker Pschorr seasonal rendition of the celebratory Marzen, not as heavy as say, an Optimator but still as satisfying in the way only a German beer that is brewed in accordance to Reinheitsgebot, the German Beer Purity Law is, always palatable. As we banged our frosty glasses hard in cheers, Garrett informed me of the German tradition of looking dead straight into the other person’s eyes as you did this or else you would get seven years of bad sex; we basically had a staring competition at this point.

The guy actually remembered me and decided to send out a couple of his tater creations to supplement his “Shnitzel Burger” that Garrett and I decided to try.

Kartoffelpuffer
Kartoffelpuffer: German Potato Pancakes with Williamsbire cured Atlantic Salmon

Truffle Rosti
Truffle Scented Rösti: [Mashed] truffled potato pancake with air dried ham, ginger crisp, mixed chicories

The German potato pancakes got the traditional Robins treatment, keeping true to the essence of the original dish but chef-ing it up just enough to add a delightful twist. The rectangular Kartoffelpuffer looked and crisped up like his Korean Jeon pancakes at Moko. It was a tad saltier than I would had liked but the sashimi-like salmon topping the perfect hash brown pancake made up for it.

The latter pancake was similar but even a little more golden brown and delicious with a creamier center. They reminded me of a fancier truffled version of those hashbrown tater tot things from Burger King…in a good way.

Wurst at Biergarten
Niman Ranch Wursts: Grilled Venison with sour cherries and sage; Weiss wurst with Riesling, Lambic and Green Chilies

Also in traditional Robins style, they made everything from scratch. From their Bavarian pretzels to their hand-straddled custom sausages, just for this dining event. He sent out his two fleshy creations for us to try by themselves but they are traditionally served on a roll for a complete meal. Both were juicy as hell but of course my favorite was the venison one. Leaner and more flavorful like only Bambi meat could be.

Shnitzel Burger
Wiener Burgershnitzel!: Lightly breaded [pan- fried] ground Niman Ranch veal, red onion marmalade, Sarugula and [caper] remoulade on toasted potato buns

Not surprisingly, the burger was the most complex and amazing thing on the menu. After all, esteemed 8 oz. chef, Eddie Hah, is the main cook any other day at Biergarten. The breading was brown, crispy and non-greasy. In fact, the breading was so light, when poked with a fork, the ground veal’s translucent juiciness exuded through the stuff. It was hella delicious with every burger element covered, a rich, full flavored cheese, skillfully cooked meat, a tangy dressing and accoutrement and even some esoteric, peppery greens.

The $12 price tag for this monstrously delicious burger is actually a bargain when you take into account that the juicy veal is all from Niman Ranch. It will fill you up good too.

Garrett and I were pretty freaking stuffed and mildly buzzed by the end of the heavy meal. Garrett spent some time studying abroad in Germany and said the food was not too different than the type of stuff you ate over there. As always, I did not feel let down and will be looking forward to whatever cuisine or restaurant he cooks up next. I hope Los Angeles will finally start to realize and appreciate his food before it’s too late and we end up with yet another great chef lost to the East Coast!

Oktoberfest at Biergarten
Happening again on October 1st and 2nd
206 North Western Avenue
Los Angeles, CA 90004
(323) 466-4860
Open for lunch

Pulqueria “Las Duelistas”: Drinking it Old School in Mexico City

As soon as you step foot in any part of Mexico you will quickly realize that Mexicans love beer. A cold, frosty chela will be readily available at an airport sandwich shop before you hop on your flight as well as be given to you free of charge aboard a Mexican airline if you ask nicely enough. Furthermore, what we call a “40” oz, they call a “Caguama” and it actually has 22% (1.2 Liters of beer to be exact) more beer than any 40 oz in the U.S. But before there was beer, their was pulque, the ultra-viscous libation of my pre-hispanic ancestors made from the fermented sap of the Maguey plant (Century Plant).

As a coming-of-aging Mexican-American pocho on the quest to find his opposing dual self-identity, I have sought to imbibe this elusive drink voraciously. Perhaps because it is portrayed as the official drink of thick-moustache’d Mexican revolutionaries, the heroes of the modern day literate chicano. Or maybe because it conforms to my punk-rock way of living… an alternative option that a dedicated few choose to produce and drink? Sounds like the perfect alcohol correquesite for a latino that is into punk-rock to me! Whatever it is, I am fascinated with this drink and I treat it as French Romantics treated absinthe, drinking it for deep self-reflection but ultimately, as an homage to my pre-conquista roots.

Every time I am in the motherland of my parents, I make it a point to hunt and drink pulque at least once during my short visits. Last year, I was lucky enough to actually witness how it is produced while I stayed at my tio Aurelio’s rancho in Nopala, Hidalgo. I think it was a turning point in my adult life.

First, the maguey plants needs to be “castrated” before any pulque can be acquired, that is, the tall tree-like stalk that grows from the middle of the plant is chopped and pulled off. Where the stalk was, there is now the chamber where the illustrious “Aguamiel” sap water collects. According to my uncle’s friend who drinks pulque daily, the plant produces sap three times a day, perfect for the human dietary meal plan of three meals a day. Coincidence? I think not!

Fresh from the plant, the aguamiel it is not yet alcoholic, at this point it is considered medicinal and tastes similar to drinking fresh unsweetened aloe-vera juice. As bacteria are introduced to it, the fermentation begins. After a few hours it is finally pulque. Fresh, raw pulque is like yogurt and has probiotics actually!

The Modern Pulquero
The pulquero tools
La Aguamiel
Aguamiel chamber
La Resadura Del Maguey
Maguey shavings

Anyways, the pulquero uses what I can only explain as a big-ass pipette that he sticks under his armpit to squeeze and suck up the sap and then empty out in an old plastic bottle. The pulquero must be cautious and wear this leather forearm protector, as the maguey surface around the chamber is highly irritant to the skin. Like anything else a man treasures, he must groom and maintain the maguey. In this case, he uses a sharp wedge to shave the dried surface around the spherical sap chamber. But like everything else in this world, the Maguey does not live forever. After the plant is actually old enough to produce pulque (at about 8-9 years of age), the Maguey slowly dies after each offering of its elixir, lasting only about 1-2 years shortly thereafter. It is pretty sad too, the plant slowly droops and weathers, until its completely brown and decomposed.

Ok, ok enough with my chicano-pulque 101-Dissertation stuff, back to Los Duelistas!

pulqueria duelistas
Pulqueria Los Duelistas: Signage

So, somewhere along my three-year strong twitter neuroticism, I stumbled into the account for @LaPulqueria “Los Duelistas”. They post their flavors daily, one day it would be “Martes de Maracuya” (Passionfruit Tuesday) another day it would be Jueves de Tuna Roja (Cactus Fruit Thursday) and so on and so on. Day after day, I would be tempted by their pulques, only to realize I was thousands of miles away in LA. Well, not today!

The pulqueria is located just down the street from the “San Juan de Letran” metro stop on the green line. The Aztec-graffiti layered façade shows you the new school qualities of the place, while the Mexican saloon-style swinging doors demonstrate traditional Pulquete architecture.

pulqueria ambiance
Hey! Mexico has hipsters too!

At about five pm, the place was hella-cracking with local Mexican hipsters and rasta (dreadlocks) touting brown bohemians alike. Pulque attracts the roots-revering, conscious youth of Mexico. Nobody in the room was above 30 years old. Well, except for the seasoned old servers who hustled the drinks. But even then, the old man pictured on the facebook page sported his stud belt proudly as he reached over to take peoples orders promptly. Only two flavors (out of five) were left: a fluorescent green apio(celery) and a creamy avena (oatmeal). Late 90’s U.S alternative rock favorites were being bumped loudly. A pitcher of each please!

These flavored pulques are known as “curados” (cured) pulques. And they are made by blending the unsweetened sour-as-hell natural stuff with other pureed flavorings and then letting it rest for a couple of hours for the flavors to marry. The first pitcher to arrive was the avena flavored one. After pouring it out into the plastic cups used to drink it, I now knew why Anthony Bourdain best described it as “Ryan Seacrest’s love juice”.

oatmeal pulque
Cinnamon-sprinkled oat flavored pulque at Las Duelistas
pulque viscosity porn
Pulque viscosity porn

The cloudy liquid was as thick as the sickest loogie you ever coughed up in your life but yet tasted so heavenly. It was sprinkled with cinnamon and tasted like a sweet kefir-kombucha-yogurt-adult milkshake-super-drink hybrid. It is served at room temperature so its flavor and signature viscosity is wholly unabashed and thoroughly enjoyed. The celery cured one was a lot lighter and less sweet, I actually preferred it to the oat version for that reason.

I quickly guzzled mine and ended up drinking my friends leftovers of their’s too. Not to mention still ordered an uncured and unsweetened aka. ultra-sour “blanco” pulque to taste. They wanted to progress to the next bar already and drink beer already but I could care less. I ended up going with them and drinking three “Leon” caguamas through the evening. But even the dark, Mexico-only “Munich” style beer was no match for my pulque-lined stomach anymore…

otro pulkito?

Pulqueria Los Duelistas
Aranda 28, Col
Centro (entre Ayuntamiento y Puente Peredo)
Ciudad de México, Mexico
Tel: 5513940958
Twitter: @LaPulqueria

East L.A Meets Napa This Friday! Carnitas and Cabernet!

Damn, this year went by pretty fast, huh?

Well, its that time of year again for everyone’s favorite food and wine event! The 6th annual East L.A Meets Napa celebration is happening this Friday evening at Union Station! From 6-9 PM, get drunk and full as f*** for a good cause!

its not always 40 oz.
It’s Not Always 40 oz!

And I’m not just using “everyone’s favorite” as a generic term foo. For some reason, everyone–Eastsiders and Westsiders alike–tend to dub this event as their “favorite” every time they they meet me. Compared to the rest of these traditionally stuffy, snobby food and wine events I guess? It must be out latin passion eyy! haha.

No but seriously, this event is pretty fun. It wrangles together most of the cities current top Mexican restaurants and some pretty top-notch latino-owned wineries. Also, its pretty funny to see all the powerful brown politicos dancing salsa and grown up hoochie-mama’s taqueando and getting all barras! Support the cause ese!

un taco de cevichazo y nopalitos
Ceviche and Nopales From Last Years Offerings

cacaos taquiza assortment
A Taquiza Plate from Cacao Mexicatessen (taken last year)

I’ve been covering this pachanga for the past three years and trust me, this shit cracks!
Check out my past coverage.

East L.A Meets Napa (2009)

East L.A Meets Napa (2010)

Here is the info, I know the ticket is a little pricey but its worth it! I promise. C’mon its for a good cause!

(taken from the email they sent to me)


Carnitas and Cabernet Converge as East LA Meets Napa Celebrates

the Cuisine of Michoacán

What: AltaMed’s Sixth Annual East LA Meets Napa celebration returns to Union Station to pay tribute to the regional cuisine of Michoacán – considered by some to be Mexico’s soul food. The event will feature the diversity of Los Angeles’ Latin cuisine and fine wine from Latino-owned or -operated Napa Valley wineries. A total of 60 wine and food pairing stations will feature the best wine and food Southern and Northern California has to offer.

East LA Meets Napa showcases the contributions of Latinos to California’s multi-billion dollar food and wine industry. The event provides culinary enthusiasts with the opportunity to support AltaMed’s mission – increasing access to quality and culturally relevant health and human services to underserved communities in Southern California. AltaMed provides quality care without exception.

When: Friday, July 8, 2011

6:00 – 9:00 p.m.

Where: Union Station

800 N. Alameda St.

Los Angeles, CA 90012

Who: Cástulo De La Rocha, President and CEO of AltaMed

Wine Industry Representatives from Napa Valley and

Latino Winery and Restaurant Owners

Music by Jose Rizo’s Mongorama

Visuals: 1,400 guests enjoying fine wine, fantastic Latin food, and dancing to live music amidst the backdrop of historic Union Station.



BUY YOUR TICKETS HERE

Puro Pinche Private Pacifico Record-Pressing Pari at Capsule Labs: Que Viva Underground Organic Marketing!

A few weeks ago, I was invited to a private Pacifico Party at Capsule Labs, one of the last remaining record studio’s in L.A. Little did they know that Pacifico has become my personal “bud light” of beers. What does that mean? Well, for those of you who don’t have an alcoholic uncle or brother in law, that basically means that its become my “everyday” kind of beer. Why? Because its pretty cheap, easily available and doesn’t fill you up! (so you can drink a shit-ton and feel A-OK!)

pacifico on tap!
Pacifico Fresh Off the Cool Keg Box Thing!

Anyways, I hesitated to attend at first because I had my Chicano Psychology class final that same freaking evening (of course!). But, eventually realized I could use the event as incentive to study my ass off and go reward myself after with the refreshing brew. So after tearing my final exam’s ass a new one, I jumped on the 110 south and meandered my way to the industrial part behind Griffith Park. It was time for Puro Pinche Pacifico Pari!

pacifico pinata
A Pacifico Piñata

I called on the home food writer Garrett Snyder (Los Angelicious Times), a fellow member of #YoungMoneyFoodies to be my wingman for the night so I knew fun times was a’ comin’! It was cool to meet Jason of Beers in Paradise beerblog and run into my old Mexican Food coach Bill Esparza of StreetGourmetLA, it had been a while and we all bonded over beer.

I’ve heard rumors of the legendary taste of this beer off tap but honestly, like Bill said. I actually think I prefer the beer off a frosty freshly-popped bottle. I dunno, maybe the keg was a little too warm but the beer tasted heavier and not as refreshing off tap for some reason, nonetheless I still drank four cups happily!

Although live music was touted on the invitation and there was equipment set up on the stage, I didn’t really see any band play. But then again, I left at around 11 pm because I got the beer munchiezzzz. But I did get to see some records being pressed right in front of my eyes!

vinyl pressing live!
Vinyl Pressing Lie: Woooooooooow

I collect international punk-rock vinyl myself thank to my older bro’s six milk-crates of the stuff left behind at our house, so, I was pretty starstruck. I didn’t inquire which band or artist exactly was being pressed but I didn’t really care, seeing a record be made was like seeing magic performed in front of my very eyes.

As I scampered off back home, I felt good knowing that Pacifico took a less mainstream response to Victoria’s million dollar advertising onslaught they took on upon deciding it to finally import it to the states. Who would of thought? My favorite everyday beer is punk-rock too!

Russian River Brewery Co. (Santa Rosa, CA): My Shitfaced Dreams Come True

It was the last day of the tour…the last town left to hit was Santa Rosa and the only thing on my mind? Russian River Brewery! I first learned of this exclusive brewery through the homie Chuy Tovar and his craft beer way of life. I immediately became a fellow fan after tasting Pliny the Younger for the first time a few months ago when they had 13 of their kegs on tap at The Surly Goat bar.

The Delirians invade Dolores Park
ginger-orange coconut special truffle zest
Dolores Park Rules

I had hyped up the band about Russian River and we all agreed to roll in to Santa Rosa a little bit earlier to hit up the celebrated Russian River pub. But those plans didn’t stand a chance when pinned up against going to San Francisco for a picnic lunch. So, we ended up doing that instead. For dessert, we had some tasty homemade coconut, ginger, orange zest truly special truffle sold by a roaming vendor. I forgot how much I loved San Francisco.

We arrived to the venue with just half an hour to spare before they played their set. “You have arrived at your destination on the right” said my ghetto PCS Blackberriy’s GPS system. Trip out! The venue was just a block away from the brewery!!!!!!!!!!! It was shitfaced destiny.

russian river front
There It Is

The bar was cracking for a Sunday night. It had the feel of a saloon or something, with wooden framed signs all around the place and a classic rock band playing inside. I don’t know if it was chocolate kicking in or the three beers I had earlier but I swear everyone can could tell that my friend Carlos and I were not locals. We were probably the youngest guy’s there, not to mention the only latino’s too. But it didn’t matter, I was there for the beer and was not going to let any paranoia kill it!

inside russian river
Russian River Brewery beres
Behold:Russian River Pub

Sooner than I knew it, I ordered some Consecration, their sour brown ale aged in Pinot Noir barrels that goes for $15.99 a bottle at our dear Ramirez Liquor in Boyle Height’s. Here, a chilled tumbler filled with sour stuff went for $7.

The first glass of the hefty 10.00 ABV brew went down my throat too easily, but what can I say, I was a giddy fan girl for it and was looking forward to it since Friday morning. We went out into the patio to sip our second glass while enjoying the cool Santa Rosa dusk.

consecrations at dusk

Shortly after downing my second glass, I was made aware of the pub’s sampler set for $12. DUH! Oh well, never too late for a sampler right?

Russian River sampler
Two Drinks in and Then a Sampler

Now the problem with blogging about beer, I have no recollection of it! haha. Well, aside from the tasty Sanctification, the pub’s sour ale brewed with 100% wild Brettanomyces yeast! And the Redemption ale, only because Carlos called it a “blondie”.

empty sampler
two growlers to go at Russian River

My open-minded friend Carlos really liked the beer, enough so that he bought two growlers full of ’em to take back home. Now, I don’t really remember much after that last flight of beer. But I must of had a good time as I somehow magically woke up back in my own bed by 9 AM the next morning?

drunk photographer shot
Drunken Photographer Shot of The Delirians

echoes of kingston tour last shot
Echoes of Kingston Tour: Goodbye Shot

mission complete
Mission Complete: Partying, The Delirians Style!

Eager For The Younger: Russian River Night At The Surly Goat Bar


eager for the younger
Behold: The Power Of Craft Beer

Last night, the line to get into The Surly Goat Bar in West Hollywood stretched nearly to Fairfax Ave. The doors opened at 6 PM, they were hosting 13 exclusive beers from the highly coveted Russian River Brewery in Santa Rosa. 13 beers that had never, ever been on tap in L.A before.

Eager masses of beerheads far and wide united outside and “started showing up since 3:30 [PM]!” said bar owner Ryan Sweeney in a frenzied rush as he expedited orders. Everyone was hoping to get just a small 4 oz. taste (max available per person) of River’s highest prized brew, the Triple IPA–cult favorite–know as Pliny The Younger.

    Russian Rivers On Tap

Pliny The Elder
Pliny The Younger
Blind Pig IPA
Russian River IPA
Damnation
Redemption
Rejection
Mortification
Perdition
Consecration
Temptation
Supplication
Sanctification

“I am leaving at 5 PM, whether you are here or not” says an eager as hell Chuy Tovar as I agreed to meet at his loft. “How the hell did they get 13 kegs?!?” said a flustered Neil Kwon, fellow beer enthusiast and owner of Biergarten
in Koreatown. Well, according to Chuy, they actually went up to Nor-Cal and brought all the barrels themselves!

Why was everyone so freaking eager for this beer? Well, I thought I wasn’t going to find out anytime soon. Not even half hour after opening, the doorman decreed the inevitable “We are out of the Younger!” Sweeney had only procured a 5 gallon keg of the stuff, apparently there is something that sells faster than hotcakes.

It didn’t matter. I also heard rumors that they were also bringing their elusive sour beers, which was good enough for me to wait 2 + hours like everyone else was doing. At just past 8:00 PM, we were finally inside.


Get Your Beer Here!
Get Your Beer Here!: Eager Patrons Were Trying Hard To Get Bartenders Attention

When you come to a tasting of this caliber with a dedicated beer connoisseur who’s real job is selling Tequila and an owner of a German-Korean Beer Bar, you bet your ass we were going to do the rounds.


russian river trio
Tasted 12 out of 13 Beers

Favorites included the fruity, full-flavored Temptation, a wild ale brewed in Chardonay barrels. Yes, it actually tasted like a Chardonay, light honeydew notes and all that stuff. Supplication, a wild ale that is brewed in Pinot Noir Barrels. Yes, that one also tasted lightly like a Pinot Noir. Consecration, another wild ale even a little more sour than the rest. And lastly, a crispy and caramel-yMortification, Russian River’s stab at a Belgium Quadrupel.

About 7 beers in…it happened. Owner Ryan Sweeney passed by and poured the homie Chuy a small tasting glass full of some mysterious golden brew from his personal growler. Could it be? YES…it was!


pliny the younger (fucked up contrast but oh well!)
Pliny The Younger: Triple Hopped = Triple Pleasure

The nose on it was simply peerless. Faintly herby, vegetal…damn right hoppy. And within those two meager sips I took, I understood just why people formed. The mouth feel was thick and buttery. It was the smoothest IPA I have ever tasted without being flat. And its taste? Well, I simply don’t know how else to put it other than…KUSH BUTTER! Not hash butter or canna-butter made with only the ends of cheaper quality stress. I’m taking the 5th here but it literally tasted like the many edibles I have had the pleasure of tasting in my younger days.

Shortly after sipping this, the bar play list started bumping The Buzzcocks – “Ever Fallen In Love (With Some You Shouldn’t)”.

…It was one one of the happiest moments in my life I have experienced thus far.


the surly fucken goat
The Surly Goat: Indeed

Check out Russian River Brewery Website:

http://www.russianriverbrewing.com

The Surly Goat
7929 Santa Monica
West Hollywood
CA 90046

323.650.GOAT

The Radio Room at The Edison: Puro Pinche Pari No Mas!

puro pinche pari at radio room
Puro Pinche Pari No Mas Hombre: The Radio Room

I’m pretty sure you guys have noticed that I have been straight out lagging it with the blog lately, ok, to the max. Well, The Adverts (late British 77 Punk band) said it best…NO TIME TO BE 21!.

No excuses!

…Yes, Yes, I know but between school, revamping my site, that internship at NPR West (Word Commentaries, Youth Radio, Huffington Post Duties), and my Hopeless Romantic PURO PINCHE PARI ways–time has become of the valuable essence lately.

I post more regularly on NPR blog now (for you die hard Glutster heads out there…)

edison angel shot
The Speak Easy Feel of The Edison: Angel Shot

Amidst all this senseless partying, a couple of new drinking experiences have bubbled up. Like that of The Radio Room at The Edison in Downtown. Never in my days of drinking 40 oz. Cobras on buses with the homiez would I have expected to be sipping on Fresh Nutmeg laced Infante’s Tequila mixed drinks…

josephs marguerita
Giuseppe Gonzales’s Infante: Tequila, Lime, Orgeat, Fresh Nutmeg

I still have a lot to learn as I showed up to the first one in my Chuck Taylor’s but Oh! How I live for the bouncer confrontations at food or wine events. I love seeing their face as they realize that this tall, lanky long haired Latino guy ACTUALLY IS on the list and YES, I AM TEENAGE EFFIN GLUTSTER.

In a nutshell, The Radio Room gathers four bartenders from around the U.S at a time and has them all behind a bar, rhythmically shaking and showing off as they pour two custom drinks that they create just for the event. It happens just above the month count and it is awesome.

edison guy on stilts
A Guy On Stilts: I’m Telling You, This Shizz Always Cracks

Ok, it gets uncomfortably packed during peak hours, with waits up to half an hour for a drink sometime. But, the 1920’s prohibtion ambiance all but makes up for it. It used to be a steam room I hear, and they project your early film history essentials on almost every wall. And they always have a bad ass live band.

the edison ambiance
Ambiance: The 20’s Were The Days

How freaking flattered I was to find out that Joseph Brooke, the Director of Spirits at The Edison, is apparently a HUGE fan of my blog!

Joseph Brooke
Joseph Brooke: Getting Crazy!

And he took care of me and my guest rather finely, introducing me to my first S.F standard, Tommy’s Marguerita, an Agave-sweetened Marguerita. And sharing some of his favorite Mexican spirits with me.

Sombra De Oaxaca
Sombra: Smoky, Caramel Notes w/ an Elegant Burn

Tequila Ocho
Ocho Tequila: A Shot Here, A Shot There

Several drinks later, he absolutely swooped me off my feet with impromptu drink he ingeniously named the “Oaxaca Wacka-Wacka”, a mixed drink of Mezcal, Hibiscus Liquor and other things lost in those brain cells I killed that night…

In my buzzed munchy induced flurry, I got a chance to talk Oysters with Christophe Happillon, went on for almost an hour actually. Talking about how different plankton affect the taste of each and he has a secure, sustainable and tasty source from this guy in Carlsbad. He shucks regularly at Joes in Venice every Friday night.

Christophe Happillon happy shot
Christophe Hapillon: In My Point Of View That Time Of Night

By the end of the night, I was feeling pretty damn good and satiated for the night, but as I was leaving I smelled my Lavender and I saw fire; two of my favorite things in life.

Zane Harris (Seattle) Flambe!
Zane Harris Of Seattle: Pyro Mixologist

Ok, one more drink to cap the night off I guess! Like a whiff of the first Lavender buds in season but…boozier!

I’m looking forward to coming here next time.

Ok…I’ll put on some stupid dress shoes.

I hear they are opening up one in New York for all you East Coasters.

The Edison
108 W 2nd St
Los Angeles, CA 90012
(213) 613-0000
www.edisondowntown.com