Not much anyone could say to get you to brave the Valley heat this week.
But next week it’ll be as simple as “Hey, let’s go to Julian Cox’s new bar.”
Don’t fight The Fiscal Agent, a new cocktail lair above Barrel & Ashes brought to you by Julian Cox and a small army of other well-pedigreed individuals, opening Wednesday in Studio City. (You’ll want to see this slideshow.)
Drinks-dates. This’ll be good for those. Pass through the corridor, ascend the stairs and welcome to your dream bar. It looks like the den of some urbane Gramercy Park lothario who’s really into framed coins, vintage crystal and caricatures of old-timey so-and-sos.
The night might start at a table with a gratis glass of champagne. You might get lost in the shadows and reveal your intimate secrets over Peruvian scallops in nuoc cham and steak tartare with hen egg emulsion from a menu devised by three Keller vets. Or maybe you’ll just hang out with friends and drink drinks.
But the bar. That’s where you’ll get personal with Cox and a supergroup of big-deal bartenders. Consider their vermouth julep or savory Silly Rabbit (with carrot, banana, coconut, rum and kaffir lime foam), or another historically inspired recipe they think might be your thing.
Spoiler: it’ll be your thing.
But next week it’ll be as simple as “Hey, let’s go to Julian Cox’s new bar.”
Don’t fight The Fiscal Agent, a new cocktail lair above Barrel & Ashes brought to you by Julian Cox and a small army of other well-pedigreed individuals, opening Wednesday in Studio City. (You’ll want to see this slideshow.)
Drinks-dates. This’ll be good for those. Pass through the corridor, ascend the stairs and welcome to your dream bar. It looks like the den of some urbane Gramercy Park lothario who’s really into framed coins, vintage crystal and caricatures of old-timey so-and-sos.
The night might start at a table with a gratis glass of champagne. You might get lost in the shadows and reveal your intimate secrets over Peruvian scallops in nuoc cham and steak tartare with hen egg emulsion from a menu devised by three Keller vets. Or maybe you’ll just hang out with friends and drink drinks.
But the bar. That’s where you’ll get personal with Cox and a supergroup of big-deal bartenders. Consider their vermouth julep or savory Silly Rabbit (with carrot, banana, coconut, rum and kaffir lime foam), or another historically inspired recipe they think might be your thing.
Spoiler: it’ll be your thing.
