The 10 Best Craft Beer Micheladas in Los Angeles
Micheladas — the savory, often spicy beer cocktails that originated in Mexico — have become increasingly popular and over-the-top in L.A., where you can now find them garnished with shellfish or with sticks of candy. Considering that craft beer is booming in L.A., it's surprising that so few places actually use craft beer in their micheladas — most versions dress fancy but still rely on bland, mass-market Mexican lagers.
Time to seek 10 of L.A.’s best craft beer micheladas, listed here alphabetically.
Angel City Brewery
This revamped Arts District brewery, now run by Alan Newman and parent company Alchemy & Science, houses a sprawling taproom with art deco flourishes and plenty of murals. Most of its beers riff on established styles, but Srirachelada goes further. It amounts to a bottled (or kegged) beer cocktail and includes Sriracha, Clamato, lime juice, pickled banana pepper juice, Worcestershire sauce and agave syrup. Srirachelada delivers a slow burn, served over ice with a chili salt rim. Srirachelada is also available in a limited number of 22-ounce bombers on bottle shop shelves around the city. 216 S. Alameda St., downtown; (213) 622-1261, angelcitybrewery.com.
Bellwether chef Ted Hopson and his partner/beverage director Ann-Marie Verdi both worked at Father’s Office, so they clearly know their way around craft beer. At their seasonal restaurant in Studio City, offerings are a bit more freewheeling. For instance, Verdi’s Easy Like Sunday Michelada ($10) combines tomato juice, A1 Steak Sauce, lime juice, Ballast Point Longfin Lager and house carrot-habanero hot sauce that leaves a lingering spice on the tongue. Each pint comes with a salted rim and lime wedge garnish. Add a float of house-infused habanero vodka for $5 to really bring the heat. 13251 Ventura Blvd., Studio City; (818) 285-8184, thebellwetherla.com.
"I always feel like, somebody’s watching me." The Michael Jackson chorus in Rockwell’s 1984 hit would apply at chef Ricardo Diaz’s sprawling Uptown Whittier restaurant, where massive faces drawn on mottled walls look down at diners. Colonia Publica's micheladas are available in nine varieties. Play it safe with a basic Chelada ($7) with beer, lime and salt, or upgrade to the IPAlada ($9), a tangy michelada with IPA, grapefruit, lime, bitters and salt. 6717 Greenleaf Ave., Whittier; (562) 693-2621, coloniagroupinc.com.
Connie & Ted’s
This contemporary, New England–style seafood palace from chef Michael Cimarusti and business partner Donato Poto also has a compelling bar program. Beverage director Hoang Nguyen created a michelada ($9) for brunch that is available daily, if you ask. The base is Almanac Beer Co.’s Golden Gate Gose, a Leipzig-style Gose beer from San Francisco brewed with sea salt, lemon verbena and coriander. The michelada mix gets its spice from tabasco, which hits the back of your throat and stings your lips. Each stein comes with a salted rim and lime garnish. 8171 Santa Monica Blvd., West Hollywood; (323) 848-2722, connieandteds.com.
Silver Lake’s “urban taco fabricators” pride themselves on tacos and micheladas in a two-room space with plenty of brick, wood and communal seating. Owner Summer Stearns came up with the concept for Diablo’s michelada, which lets you mix and match DiabloPops with either draft or bottled beer. Just add $3 to the beer’s cost. For instance, a spicy passionfruit-cayenne popsicle works well with Black Market Hefeweizen. Other DiabloPops include tangy yuzu-jalapeño and tomato-lime (spiced with tabasco). The rim of your mug is available lined with gray salt and chile de arbol. Be patient, since it takes a melted popsicle to get full integration. As manager Danielle Press says, “It’s an acceptable way to play with food as an adult.” 3129 Sunset Blvd., Silver Lake; (323) 666-4666, diablotaco.com.Next Page
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