Plat du Jour: Thursday May 3, 2012: The Cocktail Movement of L.A.

Tomorrow we’ll cover the weekend’s main events: Kentucky Derby and Cinco de Mayo.

Today, check out this week’s cocktail: negronis on tap and this week’s restaurant review of Bottega in Yountville, CA.

We’re always on the lookout for not well known, unique types of wines. How about the reds from the Valpolicella region of Italy? The amaro sounds fascinating.

The LA Weekly has a new drinks columnist, in addition to a new restaurant critic. In his debut article, Patrick Comiskey writes about it really is a cocktail movement in L.A. now, no longer a moment. I couldn’t agree more.


Tomorrow I’ll start a new column “tourist in their own city,” where our writers will visit the places that they’ve actually never been to in their home cities, but Frommers and Fodors would insist every tourist must visit. We’ll start with the Buena Vista Cafe in San Francisco…this past week was my first visit there ever…unless you count the outpost in San Francisco’s airport. Speaking of San Francisco and tourist spots, there is no more striking view from a restaurant in the Bay Area than the oceanside Sutro’s at the Cliffhouse. According to Michael Bauer of The San Francisco Chronicle, Sutro’s is getting respectable now. It might not be Ray’s Boathouse, which we discussed in this past Tuesday’s Project, but it’s good to see Sutro’s make strides.

Finally for this Thursday, when Ruth Reichl writes, the world listens. Recently the former Gourmet editor and New York Times restaurant critic visited London and Paris, two of the world’s culinary capitals. For the most part, she loved it all. With stops at the likes of L’Arpège, Spring, Le Comptoir, and Frenchie in Paris, and Dinner by Heston Blumenthal in London, she certainly did her research and hit the hot spots.

Bon appétit!

Published by trevsbistro

Exploring the globe in search of what gastronomy means in the homes, restaurants, wineries, breweries, and distilleries that help make each day a little brighter and delicious for us. What makes a certain dish or certain cafe particularly successful? What makes poutine an iconic dish of Québec and cioppino the same for San Francisco? À la santé! Let's learn, discover, and of course, enjoy some wonderful meals together!

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