If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Like a six deuce Impala with an electric engine, the 30+ year-old Santa Monica restaurant Michael's is getting a serious infusion of the hot new thing. This Thursday, January 20th, Michael's will kick off a series of monthly guest bartender events featuring some of L.A.'s most talented drinksmiths. The first to appear at Michael's will be Bar Toscana's William Perbellini and Blake Landis, of the Yard.
The cocktails poured will be created just for the event, all of which feature sponsoring herbal spirit Dimmi Liquore di Milano. These cocktails include L'Arena di Verona, a $12 concoction of Pisco Barsol Primero, Aperol, Dimmi, bell pepper, lemon, lime, and basil, and the Paloma Nueva, a simpler blend of Reposado, Dimmi, grapefruit, and honey.
Michael's itself, of course, will be providing bar bites such as big-eye tuna tartare and slider duos of foie gras and Wagyu beef in its traditional upscale California style. The Santa Monica institution is a classic American restaurant, and was one of the first serious spots to serve California Cuisine and prominently feature market-oriented produce. It has a long history of launching great chefs (Mark Peel, Jonathan Waxman, Nancy Silverton, who started her career behind the register) and is also known for its expansive wine list, beautiful back patio and one of the coolest bathrooms in L.A. Soon, perhaps, it will be known for launching great bartenders as well.