BYOB: 7 L.A. Ethnic Restaurants with No Corkage Fee + Beer Pairings from Naked Pint Authors Hallie Beaune and Christina Perozzi

Beer is, perhaps, the most versatile alcohol in the world for food pairing. This was a sentiment expressed in our November interview with Hallie Beaune and Christina Perozzi, authors of last year's eye-opening craft beer guide, The Naked Pint.

To find out exactly how well beer can pair with anything, we sent them a list of 7 very different L.A. restaurants, all with no corkage fees, and asked for their beer pairing recommendations. Here's what they had to say.

A beer at Father's Office in Culver City.
A beer at Father's Office in Culver City.
Flickr user djjewelz

1. Carousel - Lebanese-Armenian

304 North Brand Boulevard, Glendale, (818) 246-7775‎.

Tripel Karmeliet: Brouwerij Bosteels, Belgium. 8% abv. This Beligan Tripel is made with barley, oats and wheat. It's supper effervescent, malty, estery, and citrusy with a grassy, lemony finish. Pair this beer with the Frog Legs Provencial - Frog legs sauteed with garlic, lemon juice and cilantro.

Saison Foret: Brasserie Dupont, Belgium 7.5% abv. - This is a golden unfiltered organic Belgian ale. The complex nose is full of spices and fruit, with notes of coriander, pepper and figs. The end is earthy with a hint of toffee. This beer would go perfectly with the Mousakka - Eggplant baked with onions, tomatoes, chic peas and peppers.

2. Cobras & Matadors - Spanish

7615 Beverly Boulevard, L.A., (323) 932-6178‎.

Trappistes Rochefort 8: Brasserie Rochefort, Belgium. 9.2% abv. - This Belgian beer made by monks has complex notes of dark fruit and spice and will work perfectly with the bacon wrapped dates and cheese plate.

Telegraph White Ale, Telegraph Brewing Co., Santa Barbara, CA. 4.5% abv. - This white ale is brewed with coriander, orange peel, and chamomile flowers, and will bring these elements to C&M's Paella, without getting in the way of the seafood and saffron on your tongue.

3. Colori Kitchen - Italian

429 West 8th Street, Los Angeles, (213) 622-5950.

We love the idea of doing Italian beers with Italian food. Most people don't realize that Italy used to have an amazing brewing tradition. They are having a craft brew revolution right now. Unfortunately many of these new Italian craft beers are hard to get in the US. We like the brewery Baladin which is available in the Los Angeles market.

Baladin Wayan: Birrificio Baladin - Piozzo, Italy. 5.8% abv. This Italian farmhouse Saison is made with wheat, spelt, oats, rye and "undisclosed spices." Citrus, flowery, pepper and petal in the nose, with a nice clean mouthfeel. It pairs perfectly with the Cioppino (Italian Fish Stew.)

Baladin Super: Birrificio Baladin - Piozzo, Italy. 8.0% abv. This interesting beer is an Italian-made Belgian-style Tripel that actually uses an English yeast strain. It's delicious with hints of caramel and toast. Nicely balanced with a rich, creamy body, but with a restrained, effervescent, herbaceous and dry finish. Pairs marvelously with the Tagliatelle Alla Bolognese.

Cioppino from Colori KitchenEXPAND
Cioppino from Colori Kitchen
N. Galuten

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