Micheladas — the savory, often spicy beer cocktails that originated in Mexico — have become increasingly over-the-top in L.A., where you now can find them garnished with shellfish or sticks of candy. Yet given 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. The 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, the beer 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, which 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.
Credit: Anne Fishbein