Shift Drink: Ashley Ragovin of Marvin

How West Hollywood’s most charming sommelier celebrates a successful dinner service
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Welcome to Shift Drink, where we take a peek into the post-shift drinking habits of L.A.’s finest food and drink personalities.

In the past year, Ashley Ragovin has been a sort of roving sommelier/manager as a member of the opening staff of Trois Mec, Superba Food + Bread, and Scopa Italian Roots. Before that, she called Animal and Mozza home. So, it’s obvious Ragovin has good taste in restaurants and certainly knows her way around a great wine list. It comes as no surprise that she is currently hanging her hat at Marvin, Weho’s newest (and best) wine bar and bistro, while she plots and plans a new venture of her very own. With such a busy schedule, read on to find out what sustenance—liquid or otherwise—she chooses at the end of the night to bring her “back to life.”

What’s your shift drink?

AR: “Most people start their evening with bubbles. I like to end mine with them. Whether I am lucky enough to find an open bottle of Pierre Paillard Grand Cru Champs and fill my glass, or I settle for a cold Mexican beer, bubbles bring me back to life. They quench my thirst and celebrate the end of the night with me, my own personal little victory. They also wake up my appetite and pair perfectly with literally anything—my go-to is chips and salsa if I am having a Tecate, and my new favorite late night snack is a hot dog with cream cheese. Seriously, don’t knock it till you try it! Champagne makes everything tastier.”

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