Chaya Venice Archives - Local Food Eater

Top Five: 2018 Destination Ethnic Dining Worth the Drive

January 8, 2019 Comments Off

(Gerry Furth-Sides) “what are your favorite dining spots” is the question I’m asked most often. And I love to answer with an ethnic surprise, whether it is a new place or a timeless classic. Answers are based on the overall experience that naturally includes memorable, delicious food; hospitality; ambiance and originality. This year’s “worth the drive” are Whittier Chophouse, Pinot Bistro, Cleo & Mizlala, Preux & Proper and Chaya Venice. Each has the address of a wonderful walking street so there is plenty to see and do to while away the time before and after a meal. Yes, Chaya Venice, which created our favorite meal is gone although M Cafe and Chef Tashibe are still serving similar food.

Whittier Chophouse

the NIXON CHoPS & WHISKEY that adds up to much more than the sum of its many parts

Executive Chef, Mexican-Japanese American Katsuji Tanabe at the NIXON CHOPS & WHISKEY is key in helping Whittier’s Uptown Whittier restaurant District, live up to its new billing as the “new foodie hub of Southern California,” for “I need to go back” service, food and atmosphere. Chef Katsuji Tanabe partnered with Whittier based Inspired Dining Group to create a classic neighborhood steakhouse “with a slight Mexican accent”. The small-squarish restaurant corner dining room has a little bar taking up the back plus two more bar areas open to the street down a back corridor. And it all works, with with the buzz of guests of all ages wafting through the air an hour after it opens for dinner.

The full back bar

The “best” Riazuleńo tobala Mezcal starts the evening at the NIXON CHOPS & WHISKEY

Bartender Greg’s updated lively, original Classic and Modern Classic Cocktails

Egg whites smooth out The Whiskey Sour egg whites and the Last Word at the NIXON CHOPS & WHISKEY

]Ironically, much as Chef Tanabe made his mark with kosher, pork stars here along with beef. A server casually carves an mouth-watering Iberico ham in the middle of the room. Shavings gaily passed along to curious guests proved it as the world’s best.

Lucy brings out the head-turner (no pun intended) Confit Half Pig Head for Two, which arrives intact at the table. The Head is taken back to the kitchen to be shaved up and crisped in the oven.

Lucy proudly brings out the Pork Confit at the NIXON CHOPS & WHISKEY

Tortillas that accompany classic pickled vegetables and Chimichurri accompaniments are crisp, yet buttery as brioche. And they serve as a tasty reminder at home the next day, heated.

Other must-try dishes are the Ponzu Fried Chicken with Serranos, Habaneros, Lime and Cucumber and Mexicanized Broiled Lobster. Next time we’ll make a day of it.

Whittier Chophouse, //(www.Whittierhouse.com)13033 Philadelphia St., Whittier, CA. 90601, Phone: 562-698-3355

Preux & Proper

Gumbo pot cooking at Preux & Proper. Okra gumbo with sticky rice, “tobacco leeks” and crispy onions.www.PreuxandProper.com

Preux & Proper’s is in a sweet two-floor version of the iconic (22 stories) New York flat-iron high-rise built in 1902, where founder-owner Joshua Kopel, partner-Chef Sammy Monsour beautifully realize Kopel’s mission to “bring a little bit of authentic Southern food and hospitality to Southern California.” It is his modest Southern way of saying, “we moved mountains to bring it about.”

Owner-Founder Joshua Koppel with P & P’s private selection of Maker’s Mark Bourbon

The upstairs bar at Preux & Proper with live entertainment on Thursdays at the far end

Dining al fresco at the (tip) end of the flat-iron building of Preux & Proper

Chef Sammy Monsour is a man who traveled down many culinary roads, and he will readily explain how this works. His Lebanese heritage shows up in the middle eastern flavors threading their way through dishes, infusing a sunny, cool Mediterranean light among the more earthy heat of New Orleans ingredients. He fondly recalls his grandmother cooking dinner for the family every night, and we suspect he may be channeling her talents.

Chef Monsour, first of all, cures my heart, here a SMOKED BEEF HEART PASTRAMI TOAST, hummus, lemon, and shaved trinity. A surgeon would be proud of this precisely-sliced heart, evenly laid onto a bread roll spread with hummus and rancho Gordon Domingo Rojo beans. A novel shaved a layer of New Orleans Holy Trinity (onion, garlic and bell peppers) on top transforms it into an instant, natural classic.

Preux & Proper’s SMOKED BEEF HEART PASTRAMI TOAST

In the SOUTHERN fried section, SQUASH BLOSSOM CHILE RELLENO arrives as an outrageously colorful blooming Squash Blossom, hides under a crazy quilt of Humboldt fog, midnight bean & corn succotash and epazote, with pumpkin seed mole rivulets to seal in all the flavors.

Preux & Proper’s SQUASH BLOSSOM CHILE RELLENO,

The FRIED WHOLE GAME HEN, one of my top five favorite dishes of 2018, will make you forget about fried chicken forever. The secret is the crunch of crushed pecans and the honeycomb on top. Add it to the buttermilk biscuits with serrano jelly taste for pure decadence.

FRIED WHOLE GAME HEN at Preux & Proper

CHARRED OCTOPUS in the Fresh OFF THE HOOK section refers to the most tender yet firm, scintillating octopus dish ever prepared.

The last bite is, of course, beignets dusted with powdered sugar.

PREUX & PROPER 840 S. Spring St., downtown | (213) 896-0090 | preuxandproper.com

Cleo & Mizlala

Culinary mastermind, Chef Danny Elmaleh, shines with his award-winning sharable middle eastern plates at Cleo on Third Street in Los Angeles, by sbe. Every refined Japanese-Moroccan dish makes a statement, yet feels effortless and satisfying.

(photo courtesy of sbe) Second generation Chef Danny Elmaleh, Moroccan and Japanese.

A cocktail bar anchors the 6,000 sq. foot Cleo (named after the sultry Cleopatra), with posh middle eastern decor, and a vertical, wine list. Patio dining is enclosed.

A cocktail bar anchors the snazzy Cleo space

A long list of stand-alone shareable, and compatible “miza” or small plates ($9-10) Chef Elmalah’s incomprable hummus, feta & Lebanahen, Babaganoush, Greek Salad, Freekeh Salad here. Laffa bread, with its puffed up pita look, (upper right corner) scoops up every bit of the delectable sauces.

Laffa bread, Babaganoush, lavash slabs and tuna tartare, shaved brussels sprouts, grilled octopus).

Textured Babaganoush (smoked eggplant and tahini) with a ribbon of sumac through it.

Surprising fusion of ethereal shaved celery on the Grilled Octopus with smoked paprika, lebaheh, grilled baby potato. ($16)

For chocolate lovers: Flourless dark chocolate lava cake, roasted banana, salted caramel ice cream and petite hazelnut meringue

Moroccan Saffron Grilled Chicken Tagine ($24) is sweeter than its Tunisian counterpart.

(www.sbe.com) Cleo Third Street, 8384 W. 3rd Street, Los Angeles, CA 90048, (323) 579-1600. Cleo, L.A. Live, 800 W. Olympic Blvd., Los Angeles, 424-888-7818.

Pinot Bistro

Café Pinot’s secret garden cleverly tucked into a pocket on the westside of the main Los Angeles Public Library. Executive Chef Phillip Martin’s adds his own carefully Latin touch to classics, reflecting the care craftsmanship that has always gone into this DTLA treasure in the Maguire Gardens, thoughtfully (named after the developer who helped preserve the library after the 1986 fire. The second of Joachim Splichal’s portfolio, it has been my favorite since it opened. Warm wood and earth tones add to the organic, hushed feel of the 1920’s craftsman interior. Glass walls allow the restaurant to fall away into the park itself.

The restaurant seems to fall away into the park by way of floor-to-ceiling glass walls, one open.

The wine list is reasonably priced with many California and French labels. Cocktails hold international lure. The Copper Pot in its Moscow Mule copper mug translates into more of a romance language with a Casa Noble tequila base and , grand mariner, honey, watermelon cubes, fresh lime, basil, and cilantro.

The Copper Pot Cocktail at Café Pinot

Happily, each engaging dish begins with the same class French technique since Café Pinot opened, graced with evolving inventive touches. The menu includes shareable small and large plates. Crispy Lamb Sweetbreads with cumin Rojo, leeks, cucumber roll-up, yogurt and mint, our favorite bite of the evening, reflects both middle eastern and Latin inspiration. Confident, adventurous Chef Martin’s sweetbread is perfectly smooth, tender and moist with a crispy outside complementing the mild, creamy flavor of the inside with the sweetbreads beautifully interplaying with the rich, more acidic flavors of the spice and yogurt.

Lamb sweetbreads at Café Pinot

All the pasta are made fresh in-house daily using cage-free eggs. Spaghetti Alla chitarra, known as “guitar spaghetti,” gets its name from being pressed into long strands using a stringed chitarra cutter, which seems to make a guitar sound as you mold them.

Cilantro Chittara at Café Pinot

Nothing seems too much to ask for here, and I was brought a little bread basket of “ends” or heels.

Yes, there is old-school bread offered, a meal in itself. George happily brought heels, too

We ate the rest of the heels at Café Pinot toasted

Café Pinot, www.patinagroup.com/cafe-pinot, 700 West 5th Street, Los Angeles, CA 90071, four hour complimentary parking available at the adjacent Library lot, Tel. 213-239-6500

Chaya Venice

My perfect meal of this year or any year. And sadly, in LA, a final note that proves that great food, great history, great service, great concept (Izakaya) and a great location off the beach are not staying power. The inspired brightness, dishes by the evolved menu by chefs under the direction of Executive Chef, Yukon Kajimo. His whole fish becomes the star of the table, served a couple of times a week when extraordinary fish is available. Bream is a stellar example. Unrivaled Mediterranean gilt-head Bream is considered the tastiest. The chefs love to work with this fish for its succulent, white flesh that is ideal for grilling, baking or frying whole.

The whole fish is split horizontally with one half grilled and served with daikon, ponzu and chimichurri sauces to bring out a different element of flavor with each one. Sushi and sashimi are prepared out of the other half.

The new element to the whole fish is its traditional binchotan grilling. White Binchotan Charcoal is a type of Activated Charcoal, nearly 100% carbon so it is smokeless, has been traditionally made for over 300 years by charcoal makers in the Kishu province of Wakayama in Japan.

Please visit www.TheCHAYA.com for other Chaya locations.

The Perfect Meal at New CHAYA Modern Izakaya

October 14, 2018 Comments Off

(Gerry Furth-Sides) When Chaya Venice recently changed its name to New CHAYA Modern Izakaya we knew it meant a small plate bar drinking. So we expected the new Handcrafted Cocktail Program, Wine, Sake, Premium Spirit and Japanese Whisky List in the transition. What surprised us were the inspired brightness, dishes by the evolved menu by chefs under the direction of Executive Chef, Yukon Kajimo.

(Photo courtesy of Acuna-Hansen)

Japanese-import Izakayas became popular in the United States only a few years ago More than that, an “Izakaya” defines a friendly drinking place hangout or lively gastropub for unwinding, relaxing and sharing stories, for serving food and drink makes the owner proud. It is certainly the case here.

Kyle at CHAYA Venice brings out Yamato Junmai sake and the Coconut Grove cocktail

The little-dish and drink duo concept works perfectly for the all-day Happy hour at CHAYA. It also worked to make up our unusual four-course fish and seafood meal. Bravo to Corporate Executive Chef Yukou Kajino and to Chef Kojima’s team: Jon Inoue, Katsuhuki Wako, Antonio Aguilar, and Oscar Cuaya.

Corporate Executive Chef Yukou Kajino

Spicy Grilled Octopus with garlic chili oil, spicy green papaya turns into a circle of clean, bright, fresh flavors and textures. The octopus was the most tender we had ever eaten.

The whole fish becomes the star of the table, served a couple of times a week when extraordinary fish is available. Bream is a stellar example. Unrivaled Mediterranean gilt-head Bream is considered the tastiest. The chefs love to work with this fish for its succulent, white flesh that is ideal for grilling, baking or frying whole.

The new element to the whole fish is its binchotan grilling, according to long-time manager, Joseph. “Binchotan” translates into “mastering the heat,” the small grill lends a char and a taste of fire to the fish without the smoke. White Binchotan Charcoal is a type of Activated Charcoal, nearly 100% carbon so it is smokeless, that has been traditionally made for over 300 years by charcoal makers in the Kishu province of Wakayama in Japan.

Uni Spaghetti is a tangle of crispy, creamy and firm textures and an array of sea and land tastes.

Uni Pasta at CHAYA VENICE

Ginger Mackerel Roll for dessert at CHAYA Venice

Cocktails are contemporary and international. The Coconut Grove below is comprised of Santa Teresa 1796 Rum, Coco Lopez, Cointrau and Lime. Sake comes in a small or large carafe. Even the most modestly priced can be paired well with most dishes.

Our Junmai Sake made by a company founded in 1865 (!) has a clear taste that pairs wonderfully with almost any dish since it is considered a pure grade. It is brewed in traditional Yamahai-jikomi fashion manner using only Miyama Nishiki rice, soft water, yeasts in the Akita Seishu brewery for generations and koji. The ingredients and the inordinately long two-month minimum fermentation period brings out brings out beautiful, earthy notes and a light, smooth, creamy texture to the drink.

A foamy cappuccino as an after-dinner drink at CHAYA VENICE

Just as I was writing that show business people are always so happy because when you meet them they have finished their projects weeks before and chefs who come out of the kitchen are exhausted, the universe disproves me with two-second generation restaurants whose chefs are nothing short of exuberant. And, unlike most restaurants today, when you phone CHAYA VENICE, someone picks up the phone within three rings — a live person who will answer questions or get someone who can do so. Another nod to Chef Kojima’s team: Yukon Kajimo. Jon Inoue, Katsuhuki Wako, Antion Aguilar, and Oscar Cuaya.

The private room at CHAYA VENICE (Photo courtesy of Acuna-Hansen)

CHAYA Modern Izakaya serves Dinner Sunday- Thursday,5:30 pm to 10:00 pm, and Friday- Saturday from 5:30 pm to 11:30 pm. For more information or to make reservations, please visit www.TheCHAYA.com or call CHAYA Modern Izakaya directly at 310.396.1179.

Chef Shigefumi Tachibe Moves to His Personal Japanese Table at Osawa

July 5, 2018 Comments Off

(Gerry Furth-Sides) Executive Chef Shigefumi Tachibe, the mastermind Executive Chef of the CHAYA Restaurant Group, has moved to his own, more personal kitchen, Osawa in Pasadena. It’s as if you found Beatle Ringo Star casually playing in a suburban London corner pub. //localfoodeater.com/new-contemporary-japanese-delicatessen-osawa-opens-pasadena/

Photo Credit: Michael Ryan Photography

At Chaya Brasserie, we went through the extensive menu dish by dish, with every item becoming a favorite due to Chef Tashibe’s imaginative plantings, skills, knowledge of ingredients and sheer love for cooking. His Venison Week at Chaya Venice was a highlight of the culinary year.

Chef Shigefumi is an acknowledged culinary pioneer with the creation of the tuna tartare tower to his credit. So the story goes: one night in 1984, Chaya Brasserie chef Shigefumi Tachibe had a problem: “Five customers came in wanting beef tartare, but one said, ‘I don’t eat beef.’ ” So Tachibe tried tuna. “Tuna is kind of dry, so I added avocado,” he remembers. Tachibe liked the spicier Chaya Venice variation at his Venice restaurant but the versions of other chefs not to much. “You need egg yolk, green peppercorns, capers, tarragon, chives, lemon juice, mustard, olive oil, salt and pepper,” he says. But you have to do it right.

Chef Tashibe’s famous Tuna Tartare tower

His chef knife and chef coat is housed with honor in the National Museum of American History from the Smithsonian Collection. As modest as he is talented, he has been content since August 2015 with working “closer to his new home in Pasadena,” at Osawa.

As Corporate Executive Chef of the CHAYA Restaurant Group for thirty-one years, Chef Tachibe oversaw seven kitchens: the original Chaya Brasserie (Alden Drive, Beverly Hills) which so sadly closed at the end of 2014; Chaya Venice, Chaya Brasserie ( San Francisco) and Chaya DTLA. The chef was also the driving force behind the original M Café de Chaya on Melrose, M Café Beverly Hills and the newest M Café in Brentwood.

Chef Tashibe with a variation of the tuna tartare at Masters of Taste 2016

Tachibe, schooled in formal French technique at the young age of 15, was not only an instrumental player in launching the Japanese-based CHAYA concept in the United States in 1981 but practically introduced macrobiotic cuisine to mainstream California by way of M Café in Los Angeles.

“CHAYA was my family and I am honored to have spent over thirty years with this incredible company,” says Chef Tachibe. “Now that I am switching my focus from a corporate one to Osawa, I will get to spend more time in the kitchen cooking, getting back to the roots of authentic Japanese cuisine.”

Alongside wife Sayuri Tachibe, Chef Tachibe works on creating Seasonal Specials featuring farmers’ market fresh ingredients. For example, in autumn he welcomes onto his menu earthy Matsutake mushrooms, hearty game meats and, of course, a bounty of fresh fall catch, mainly from Japan.

Osawa Lunch and Dinner menus still feature many guest favorites, including Crispy Yuzu Pepper Duck Breast with green onion, eggplant, and sweet miso. Another favorite on offer is Ahi Tuna Tataki with avocado, popped wild rice and sesame ponzu. Shabu offerings include Prime Rib Eye, Rib Eye, Pork Loin and Wagyu Beef from Kyushu, Japan. Baked Soy-Marinated Black Cod and fresh Sushi cuts, rolls and Sashimi are offered as well. There is a hearty Shokado Bento Box, wholesome Udon Bowls of B.B.Q. Eel, Chirashi, and Salmon & Ikura. To complete the meal, Osawa serves a mini pot of Black Sesame Seed Panna Cotta that is the perfect balance of light and sweet.

“We will eventually be opening another Osawa and I will be working on new projects in the greater Los Angeles area. I am excited for this new chapter of growth and I am especially inspired to get back into the kitchen and be more hands-on,” says Chef Tachibe.

Osawa, 77 North Raymond Avenue, Pasadena, CA 91103, (626)683.1150 Hours: Lunch Wednesday – Sunday, 11:30 am to 2:30 pm. Dinner Sunday through Thursday, 5:00 pm to 9:30 pm; Friday and Saturday from 5:00 pm to 10:00 pm. For more information or reservations, please visit www.theosawa.com or call Osawa directly at 626.683.1150.

Top Five Cinco de Mayo (x Two) Cocktails in LA

May 2, 2018 Comments Off

(Gerry Furth-Sides) “Taco ’bout a party!” this Cinco de Mayo. The absolutely stunning waterfront views and super-friendly, professional staff at SALT Restaurant & Bar at the Marina Del Rey Hotel. will make you feel like you are on the Mexican Riviera. SALT’s brand-new cocktails include the new Agua de Vida made with house Herradura Double Barrel Reposado Tequila from Mexico. their classic also remains a favorite, the SALT Margarita.

The new Agua de Vida at SALT (photo courtesy of the restaurant)

Mahi Mahi Fish Tacos with black beans & avocado, carrot and cabbage slaw, pineapple and roasted jalapeño salsa are created especially for Cinco de Mayo at SALT. //localfoodeater.com/turning-summer-salts/

The most lavish Cinco de Mayo celebration (possibly in the world) can be found at Fleming’s Prime Steakhouse & Wine Bar. The upscale steakhouse is partnering with Tequila Herradura, an ultra-premium 100 percent agave tequila, and Baccarat, the world-renowned fine crystal manufacturer and offering a $100 Prime Margarita from May 4-6.

The $100 Margarita at Fleming’s Steakhouse with a Baccarat glass to take home (Photo courtesy of Fleming’s Steakhouse).

The $100 Margarita is handcrafted with ultimate premium liquors, including Tequila Herradura Selección Suprema and Grand Marnier Centenaire. Served in Baccarat’s uniquely designed Diamant Highball, guests will take home the glass in Baccarat’s iconic red box. Enjoyed by royalty since 1764, Baccarat is often called the “Crystal of the Kings.” Crafted in iconic Baccarat style by fFamed craftsman Thomas Bastide, the clear crystal Diamant Highball is accented with silhouettes and pointed diamond cuts.

Tequila Herradura’s Selección Suprema is the world’s first-ever extra-añejo tequila expression. Aged for 49 months, and first introduced by Casa Herradura in 1995, it has garnered international awards for its finelyt cooked agave, highlighted by notes of rich vanilla and dried fruit –ideal for pairing with Fleming’s signature dishes.

Casita Del Campo in Silverlake has no rival when it comes to having the most fun at any time. To make Cinco de Mayo more special, they created a Pomegranate Margarita comprised of tequila, fresh squeezed lime juice, a splash of Triple sec, pomegranate juice, and fresh pomegranate garnish.

Pomegranate Margarita, Margarita selection (Photo Courtesy of Casita Del Campo)

Casita Del Campo will be celebrating Cinco de Mayo on Saturday, May 5^th, 2018 from 11:00 am to 2:00 am; 1920 Hyperion Avenue, Los Angeles, CA 90027; 323.662.4255;www.CasitaDelCampo.net

This Cinco de Mayo, CHAYA Downtown gets the party started a day early this year. On Friday, May 4. Head Barman Marco Currasco has created the TAKA cocktail comprised of Codigo tequila, Yuzu Sake, muddled ruby red grapefruit, lime juice, and grapefruit soda.

TAKA Cocktail (Photo by acuna-hansen)

CHAYA Downtown will be celebrating Cinco de Mayo, Friday, May 4^th, 2018 from 5:30 pm to 10:00 pm, and will be CLOSED Saturday May 5^th, 2018; 525 South Flower Street, CA, 90071; 213.236.9577; www.TheCHAYA.com

At CHAYA Venice this Cinco de Mayo, Feisser Stone has created the Margarita On Main Street, comprised of El Jimador Tequila Blanco, yuzu cucumber juice and agave, garnished with a cucumber flag and tajin salted rim. So, head to CHAYA.

Margarita On Main Street Cocktail (Photo by Feisser Stone)

CHAYA Venice opens for Dinner on Cinco de Mayo, Saturday, May 5^th, 2018 from 5:30 pm to 11:00 pm; 110 Navy Street, Venice, CA, 90291; 310.396.1179;www.TheCHAYA.com

For a Cinco de Mayo feast, Executive Chef Tony Esnault at Church & State has created a magnificent dinner . The special cocktail to go with it is the Sancho Panza created by Yassmin Sarmadi, made with tequila, Ancho Reyes, simple syrup.

Sancho Panza Cocktail (Photography by Emi Rose)

Church & State will be open for Dinner on Cinco de Mayo, Saturday, May 5^th, 2018 from 5:00 pm to 11:00 pm; 1850 Industrial Street, Suite #100, Los Angeles, CA, 90021; 213.405.1434; www.ChurchandStateBistro.com

The gifted and versatile Head Barman Pete Capella at the FLATS.has created a cocktail with a kick to match the Artisanal Flatbread Pizza menu. The Abre Los Ojos matches Silver Tequila, Groundworks Cold Brew coffee, orgeat and orange bitters, all garnished with a few espresso beans.

Abres Los Ojos Cocktail at The Flats (Photo by Pete Capella)

The FLATS Restaurant will be open on Cinco de Mayo, Saturday, May 5^th, 2018 from 5:00 pm to 12:00 Midnight; 8400 Wilshire Boulevard, Beverly Hills, CA, 90211; 310.909.7549; www.TheFLATSRestaurant.com

For a classic, rustic, spiffy Cinco de Mayo, The Raymond 1886. 1886 Barmen Jesus Gomez and Ned Kirby have created the Angel of Oaxaca cocktail with mezcal, sherry, pineapple, agave, and lime.

Cameron Masden’s Angel of Oaxaca, “South of The Wall Cocktail” (Photo by Renny Ramirez)

The Raymond 1886 will also feature the South of The Wall created by Head Barman Cameron Masden, made with tequila, strawberry shrub, curacao, and lime. It was formerly known as South of The Border!

The Raymond 1886’s “South of the Wall” ,formerly “South of the Border!(photo courtesy of The Raymond 1886)

The Raymond 1886 is open for Brunch on Cinco de Mayo, Saturday May 5^th, 2018 from 9:00 am to 2:30 pm, and for Dinner from 5:30 pm to 10:00 pm. 1886 will be open from 4:00 pm to 2:00 am; 1250 South Fair Oaks Avenue, Pasadena, CA, 91105; 626.441.3136;www.TheRaymond.com

Best Historic: The Raymond Restaurant and 1886 Bar in Pasadena

New East-West Inspired Valentine Day Cocktails

February 5, 2018 Comments Off

Valentine’s Day inspiration for new cocktails goes international this year. The Raymond 1886, lives up to the famous bar’s reputation for drinks so good you almost forget to eat. Peter Lloyd Jones’ features hibiscus, cava, and lemon in his red Cupid’s Arrow.

The Cupid’s Arrow Cocktail at The Raymond 1886 (photo courtesy Jerica Coert)

The Sazarac Lover cocktail, also at the Raymond 1886 and created by Peter Lloyd Jones, is sophisticated and subtle. It features Ritten House Rye, Peychaud Bitters, Absinthe Rise, sugar cube, and a lemon peel canopy.

The Sazarac cocktail at the Raymond 1886 (photo courtesy Jerica Coert)

The Raymond 1886 will be open for Valentine’s Day for Dinner, Wednesday, February 14^th, 2018, from 5:30 pm to 10:00 pm, with 1886 open until 12:00 Midnight 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Read about our experiences at the historic gem of a landmark restaurant, The Raymond 1886 at //localfoodeater.com/pasadena-raymond-makes-american-regional-history/

For other cocktails you might love as we did at The Raymond 1886, please see,

The Raymond 1886’s New Cocktail Menu Honors International Inventors, Innovators

To get an idea of the restaurant’s “family” staff, read the “Cinderella Story” Bartender at the Raymond 1886 by Jose Martinez at //localfoodeater.com/cinderella-story-bartender-at-raymond-1886-bar/

Red as the classic color of the day highlights the Angel Face Cocktail created by Shaun Summers at The FLATS. The Angel Face cocktail shows off a cranberry- infused apple brandy and gin blend, apricot liquor and finally, Nocino, the drink garnished with a housemade fruit roll-up. Nocino is a sweet Italian-style spirit infused with green walnuts and spices, is traditionally sipped as a digestif on its own after a meal. With the current rise in popularity of Italian liqueurs, more bartenders are mixing it into modern concoctions

The Angel Face cocktail at The Flats ( Photo courtesy of Acuna-Hansen)

The FLATS will be open for Valentine’s Day, Wednesday, February 14^th, 2018 from 11:00 am to 12:00 Midnight; Happy Hour is from 4:00 pm to 7:00 pm and Late Night Happy Hour is 11:00 pm to 12:00 Midnight; 8400 Wilshire Boulevard, Beverly Hills, CA 90211; 310.909.7549; www.TheFLATSRestaurant.com

Created by Marco Carrasco, the Shot At Love at CHAYA Downtown has a far-eastern flair by using yuzu, a Japanese fruit. The contents include Deep Eddy Vodka, Yuzu Sake, muddled strawberries, lemon juice, simple syrup and egg white, garnished with a Campari heart and lime twist.

“Shot At Love” Cocktail at Chaya Downtown Restaurant ( Photo courtesy of Jerica Coert)

CHAYA Downtown will be open for Valentine’s Day for Dinner and includes a special $65 prix fixe menu, from 5:00 pm to 10:00 pm; 525 South Flower Street, Los Angeles, CA 90071; 213.236.9577; www.TheChaya.com

Erica Venning created Love Potion at CHAYA Venice. The Love Potion cocktail is a sophisticated, clear version of a classic comprised of vodka, lemon, simple syrup, egg white, and pomegranate elixir.

The “Love Potion” cocktail at Chaya Venice (Photo courtesy of Moretti Photo)

CHAYA Venice will be open for Valentine’s Day for Dinner from 5:30 pm to 10:00 pm; 110 Navy Street, Venice, CA 90291; 310.396.1179;www.TheChaya.com

Chaya Venice

Top Five: 2018 Destination Ethnic Dining Worth the Drive

The Perfect Meal at New CHAYA Modern Izakaya

Chef Shigefumi Tachibe Moves to His Personal Japanese Table at Osawa

Top Five Cinco de Mayo (x Two) Cocktails in LA

New East-West Inspired Valentine Day Cocktails

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