If you're looking to geek out on cocktail curiosities, however, fear not: Though the "City Fizz" (gin, absinthe, lime, cucumber, mint, egg white) and "Vodka Buck" (vodka, house-made ginger syrup, lime, angostura) will call to and calm a less adventurous drinker, the "Amber and Embers" (laphroig scotch, clement cane syrup, angostura, orange bitters) will spice things up with its smoky depth and nod to the traditional Old Fashioned. The heat of summer can be quickly cooled with a few sips of their "Red Hot and Bothered" (Jalapeño-infused vodka, strawberry, blood orange, agave, ginger beer), while the traditional Pisco Sour is tackled with a punch in the "Punch for One" (Pisco, pineapple, agave, angostura, lime). In his role as not just the "bar guy," but rather a savvy host, Moix can offer up a delicious and satisfying alternative to appease a drinker who is loyal to a booze brand, but not necessarily a spirit.īartender Mia Sarazen agrees, and went over the current cocktail menu with us to explain the "keep it simple".and delicious philosophy of Black Market's drink program. Moix says this "really rounded" drink list can please the novice drinker to the cocktail geek. A thoughtful beer list, as well as an exciting wine list (put together by Sommelier Sally Kim) back up the cocktails, which do steal the show not just inside the restaurant, but in an overall local geography laden with Rum-and-Cokes. (You're not dreaming: You actually heard us cheer here.)įor libations, there is indeed something for everyone at Black Market. With an approachable but creative cocktail menu curated by noted craft cocktail mixmaster Pablo Moix (La Descarga, Harvard & Stone) and an eclectic and dynamic bar bites menu created and executed by Top Chef All-Star Antonia Lofaso, Black Market is a true beacon of light in the SE Valley. Luckily for those of us who have dwelled too long in the aforementioned predicament, the Black Market Liquor Bar has opened up in Studio City.
If you live or dine in the San Fernando Valley, you may have spent some time bemoaning the lack of a really great contemporary cocktail bar and a fresh, innovative chef-driven restaurant.
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