The GOOD Anthem; Parents rocked me to sleep to The Doors and Hendrix; this stuff is indeed “The fire in the blood.”
We love you, SKRILLEX!!
Growing up, Louis Anderman was the cool kid next door. Today he’s the mix master upgrading cocktails with his line of bitters — hand crafted, beautifully and deeply fragrant, refined potions that wake up your drink and your palate.
And you want this man to be supplying the bar that makes your drink. His collection is an offering of flavor highlights and balances born of solid food knowledge. To state that “he cooks” is a ridiculous understatement; he’s encyclopedically educated and extensively experienced in almost everything in the culinary realm. From him you could get (and should take) solid advice on any aspect of food culture. The work of Michael Pollan, definition of the term “umami,” the first taste of yuzu citrus, the best recommendations on culinary tools, visits to virtually hidden and rare sources of spices, and a superb dinner of boned chicken — crackling crisp and stuffed with sticky rice and sausage– are just a few of the experiences had under his aegis.
Never miss a chance to have a drink with Louis- razor-bright humor that invariably makes you both howl with laughter and unable to remain embarrassed that he absolutely kicked your ass in yoga earlier that day. But if you can’t get a seat next to him at dinner, make sure his touch is in the drink you lift to toast.
He’s making Los Angeles (hometown 90036, particularly) proud, and mixologists (the world over) very happy.
We throw down
The Forsytes have their saddle of mutton. Our Standard is the standing Rib Roast. Bless those butchers at Huntington Meats.
Nothing less will serve as my preferred equivalent to a birthday cake. It’s become the tradition for celebrations and family gatherings. Aside from which, it makes wicked French Dip sandwich leftovers, and the lure of it cold and rare from the icebox late at night is like a siren to a sailor.
Other favorite items from Huntington: