Add onto this giant glass panels that allow patrons the ability to watch the distilling process in action and you have what will arguably be the city’s most unique culinary and drinking experience.
“In terms of the feel behind our cocktails and food, Brenda and I have decided to concentrate on The Roarin’ 20s of American living,” Luis said. “I obviously wasn’t physically there but from what I read, the people seemed to be in pure party mode. It was a badass time of living and while we’re not trying to recreate it directly, we want to touch on it.”
The 1920s was arguably one of America’s most vibrant and, on its flip side, depressing times: Backed by a booming economy and the start of Prohibition in the early start of the decade, the nation’s urban centers—Los Angeles definitively included, with Portuguese Bend in the bay acting as the epicenter of the illegal booze trade in the region—became the epicenter of debauchery and non-stop partying. By the end of the decade, the country would see the worst economic fallout of its history and usher in the Great Depression and, by uplifting the ban on alcohol, also usher in an era of American distilling.
These rich histories will all play part in how Luis, Brenda, and Simon work together to create a cohesive offering of distinctly classic cocktails and grub offerings while also maintaining a feel that is thoroughly and distinctly contemporary—and that includes offerings special memberships that, much like the private parties of the roarin’ times, give folks a sense of exclusivity.