Well, Friday happened.
Then Saturday happened, too.
Now, you’re thinking it might be best to head underground for a while.
To let your voice be heard...
... singing your blistering version of “Part-Time Lover,” of course.
Off to the Venue with you. It’s a splendid subterranean expanse that’s into dinner, drinking and private karaoke, and it’s opening Thursday in Koreatown. Here’s what you’ll see.
You and your friends can kill an entire night in this winsome concrete cavern dotted with golden eggs, miniature bicycles and comfortable leather glistening one full floor beneath a Wilshire courtyard. You’ll start things off at the bar with some of Devon Espinosa’s Whiskey Houstons (Jameson Caskmates with clover honey, lemon and kumquat) and discuss whether it’s possibly too soon.
If you’re not properly warmed up from those, you’ll proceed to a booth in the big, open dining room. Start sharing Boa vet Kayson Chong’s beef tongue, yellowtail crudo and ribeye. Then, finish doing that.
Because you have some singing to do. And crucial decisions about which of the 13 private party rooms you guys will take over to do it. And whether you’ll need lobster corn dogs or sliders in there.
If it weren’t for you, nothing would ever get done.
Then Saturday happened, too.
Now, you’re thinking it might be best to head underground for a while.
To let your voice be heard...
... singing your blistering version of “Part-Time Lover,” of course.
Off to the Venue with you. It’s a splendid subterranean expanse that’s into dinner, drinking and private karaoke, and it’s opening Thursday in Koreatown. Here’s what you’ll see.
You and your friends can kill an entire night in this winsome concrete cavern dotted with golden eggs, miniature bicycles and comfortable leather glistening one full floor beneath a Wilshire courtyard. You’ll start things off at the bar with some of Devon Espinosa’s Whiskey Houstons (Jameson Caskmates with clover honey, lemon and kumquat) and discuss whether it’s possibly too soon.
If you’re not properly warmed up from those, you’ll proceed to a booth in the big, open dining room. Start sharing Boa vet Kayson Chong’s beef tongue, yellowtail crudo and ribeye. Then, finish doing that.
Because you have some singing to do. And crucial decisions about which of the 13 private party rooms you guys will take over to do it. And whether you’ll need lobster corn dogs or sliders in there.
If it weren’t for you, nothing would ever get done.
