Illustration by John Burgoyne
[dashes for modern mixology]
Saddle up to the (free!) bitters bar at Silver Lake’s Bar Keeper, where you can taste homegrown examples of the cocktail fillip. You’ll find citrusy yuzu and toasted pecan tinctures from Miracle Mile Bitters Co. and spicy blood orange-ginger and strawberry-chile flavors from Highland Park’s Bitter Tears. Downtown’s GreenBar Collective invites mixologists to submit their formulas, and the winners are bottled under the Bar Keep label. We’ll drink to that.
[L.A.’s king of smoked fish]
While at L’Ermitage—once L.A.’s premier salute to French fine dining—Blanchet personally cured the salmon for every amuse-bouche. The restaurant closed in 1991, but the chef hasn’t given up his love for smoking seafood. At Michel Cordon Bleu, his Leimert Park factory, he sprinkles Idaho trout with fresh dill and slices Canadian salmon paper-thin before sliding it into his hickory wood smoker. The ethereal results, available at Wally’s Wine in Westwood, end up in the hands of chefs like Josiah Citrin and Joël Robuchon. They’re mighty fine on a bagel, too.