In this loungy tavern, Timothy Hollingsworth—along with executive chef Bryon Freeze—channels the culinary melting pot of L.A. Note: If it sounds weird, it probably is. Stay on the straight and narrow and you'll discover gems such as skewered prawns with Tunisian chili sauce or the expertly seared duck breast with grits. Elsewhere things fail to mesh. Steamed dumplings leave China for Provence with an overwhelming lamb filling. Asian-style fried chicken lacks the heat its name implies. The first-rate bar is its own draw.
Best Cocktails on Tap, August 2013
Draft cocktails—premade concoctions poured like beer from a tap—get that aperitif in your hand faster than you can say Moscow Mule. And with a number of reputable L.A. watering holes adopting the trend, you won't be compromising quality for speed. Barman Julian Cox's cocktail program at Circa in Manhattan Beach boasts four dedicated spouts, which gush forth such rotating libations as this spring's spot-on mai tai. The most popular spigot is the one dispensing the Phil Collins, a refreshing drink made with vodka or gin and grapefruit, lemon, and seltzer.