The brisket at Charcoal, the new barbecue joint in Silver Lake, is hardly the only thing on the menu that’s a purposefully slow and precise process.
The restaurant also wants to be considered a serious whiskey bar—something like the Eastside answer to Grain at Playa Provisions—so it’s put together more than 80 selections including small-batch bourbon, rye, and scotch. And if you’re impressed by brisket that takes more than 12 hours to prepare, you might have an appreciation for the barrel-aged Manhattan. The cocktail, which is aged in an oak cask for five months, includes Templeton Rye, Carpano Antica, and a mixture of Angostura bitters and Regan’s Orange bitters.
For those looking for something fresh and fruity instead, executive barman Matthew Cavanaugh also has bourbon cocktails like The PD with a lemon wedge, simple syrup, raspberries, mint leaves, and a mint-sprig garnish.
Whatever you drink from the cocktail menu or pick from a selection of whiskeys that spans 13 states—maybe some hop-flavored Charbay R5 whiskey distilled from Bear Republic Racer 5 IPA is also in order—this is a place where the point seems to be taking your time.
Charcoal, 2611 N. Hyperion Ave., Silver Lake, 323-300-5500