At some indeterminate point between your kumquat sidecar and the bacon-truffle mac and cheese, a profound
thought hit you:
You're happy here.
Here being Blacksmiths, an attractive hangout for elevated American food and cocktails of divine provenance, opening Wednesday in Downtown from District Pub's owners.
It's got a sophisticated vibe for a place hanging on the edge of Skid Row's abyss. Mid-century chairs and distressed mirrors. Glass walls of wine and a communal table of enviable marble. Glittering chandeliers and blue banquettes. Stately elements you'll appreciate from outside, sitting beside a date and some amenable plants on the patio.
Okay, sorry, we haven't even given you two something to drink before chewing your ears off. Poof. Now you're having a Speaking in Tongues, a mix of rye and Fernet with lemon and smoked honey generated by Picca/Mo-Chica vet Deysi Alvarez. In time, perhaps you'll forgive us our trespasses.
You're probably here to eat, too. And eat you likely will. On chef Edgar Ramos' bulked-up classics like that bacon-truffle-mac appetizer. And more sizable rosemary-breaded lamb chops or bone marrow with gnocchi and bacon marmalade.
Dessert will follow in the shape of White Russian cocktails or vanilla bean panna cotta with Pop Rocks.
Pop Rocks being at the peak of their season.
You're happy here.
Here being Blacksmiths, an attractive hangout for elevated American food and cocktails of divine provenance, opening Wednesday in Downtown from District Pub's owners.
It's got a sophisticated vibe for a place hanging on the edge of Skid Row's abyss. Mid-century chairs and distressed mirrors. Glass walls of wine and a communal table of enviable marble. Glittering chandeliers and blue banquettes. Stately elements you'll appreciate from outside, sitting beside a date and some amenable plants on the patio.
Okay, sorry, we haven't even given you two something to drink before chewing your ears off. Poof. Now you're having a Speaking in Tongues, a mix of rye and Fernet with lemon and smoked honey generated by Picca/Mo-Chica vet Deysi Alvarez. In time, perhaps you'll forgive us our trespasses.
You're probably here to eat, too. And eat you likely will. On chef Edgar Ramos' bulked-up classics like that bacon-truffle-mac appetizer. And more sizable rosemary-breaded lamb chops or bone marrow with gnocchi and bacon marmalade.
Dessert will follow in the shape of White Russian cocktails or vanilla bean panna cotta with Pop Rocks.
Pop Rocks being at the peak of their season.
