Honeycut, a New Cocktail Bar and Disco (Yes, Disco) in DTLA
Joey MaloneyThe bar at Honeycut
Who: Honeycut, a collaboration between Cedd Moses and Eric Needleman of 213 Ventures (who own The Varnish and Seven Grand) and Alex Day and David Kaplan of Proprietors LLC, who own New York City's Death & Co.
What: Honeycut is a cocktail bar and disco -- no, really. One room is set up with large comfy circular booths, a bar that takes up the back of the room, and a pool table in the center, while another is outfitted with a light-up dance floor (an analogue LAD dance floor to be exact), a huge selection of (mainly very sweet) cocktails on draft, and live music. It's not a huge operation -- 3000 square feet in all. Live bands, DJs and solo artists will perform in the disco, starting at 10 p.m. each night.
When: Honeycut opened for friends and family a couple of weeks ago, but its official opening to the public was October 15. The cocktail bar is open nightly from 6 p.m.-2 a.m., and the disco from 9 p.m.-2 a.m.
Where: The bar's official address is 819 S. Flower St., but you actually enter through the back alley between Flower and Figueroa, accessible from 8th or 9th street. From there, you descend into the subterranean hallway that points you to either "cocktails" or "disco."
Why: Remember those clubs you used to go to as a teenager, where people would do floppy zombie-ish dances to The Cure? At least on its opening night, Honeycut had shades of that scene, albeit with cocktails on tap and a dance floor that lights up -- from the inside! You could go for the dancing, or for the extensive cocktail list in the other room (over 50 drinks) that is arranged, in a somewhat baffling manner, with categories like "No Regrets," "Classy as Fuck," and "Left of Center." There's no lack of creativity on this list, though getting one of them on opening night often took a lot of patience (hell, closing our tab took 30 minutes of trying). On the "Classy as Fuck" list, try a Chatham Cocktail, a mix of Cocchi Americano, sherry, orange Curaçao, lemon juice and sparkling wine.
Get the Squid Ink'd Newsletter
Sign up for our weekly food newsletter, which features top local food news and events, plus interviews with chefs and restaurant owners, dining tips and a link to our print review.