The Bottle Room has a number of flatbread type pizzas on the menu, and we opted for the most meat centric version, ostensibly named after our 37th President. The Nixon | Italian Sausage Meat Sauce, Bacon, Chorizo and Pepperoni It's basically a saison with the addition of grape must (including some infected by botrytis), and as a result, was very wine-y, with juicy grape notes to go along with the yeasty, spicy, somewhat acidic character of the brew. In addition to getting a couple samplers of the stuff on tap, we went with a few bottles as well, the first of which was the Dogfish Head Noble Rot, a beer that I'd been curious about for years. ![]() There's also a small list of wines too, if you must. More interesting is the Bottle Room's beer selection, with two dozen varieties on draft and a nice array of bottles as well. The menu is pretty much par for the course, featuring the expected bar type fare. In the kitchen, meanwhile, is Tony Alcazar, a CSCA-Le Cordon Bleu graduate who previously worked at the defunct Mako in Beverly Hills, PRG's Nick & Stef's in Downtown, as well as The Dining Room at The Ritz-Carlton in Pasadena (now The Royce), where he cooked for six years under Craig Strong. The restaurant is owned by Los Angeles firemen Patrick Best and Brandon Ibrahim, who opened the place in 2009. After considering some of the options in the area, we settled upon this place, located in the historic heart of the City, not far from Bizarra Capital. With him driving from Covina, me from near LAX, and another friend from Yorba Linda, Whittier seemed like a reasonable, central point to meet. ![]() What brought me here was an old MBA classmate of mine from Thailand who just happened to be in town for a few days. I'd heard about The Bottle Room here and there, but it's one of those places that never really was on my radar.
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