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La Bodeguita de Pico (CLOSED)
By Albert Hayashi

The cultural diversity and richness found in Los Angeles has resulted in the growth of hundreds of new ethnic restaurants and eating establishments. The cornucopia of great new diners and restaurants has to include the latest Cuban restaurant to open, La Bodeguita de Pico.  The restaurant located on Pico Blvd between La Brea and Fairfax has its historical roots in the famous La Bodeguita Del Medio in Old Havana, Cuba.  Situated in the middle of the block away from the busy corner intersections, in 1942 Angel Martinez-Borroto opened a little bodega restaurant in his home where he opened his arms to the most famous Cuban Artists of the time and the world’s jet set.  

Danay, a Cuban American Actress and wife of owner Blair Yuen grew up in and around this famous Havana restaurant where her uncle and other relatives worked for many years.  After their arrival to Los Angeles , Danay and Blair searched all over Los Angeles hoping to find food which reflected what really was being prepared in Cuban kitchens.  Unable to find any real authentic local Cuban food, the idea for La Bodeguita De Pico began. 

Upon entering the restaurant, I was seated at the front where I immediately felt the energy of the restaurant.  The remodeled multi-level restaurant slowly opens up in a clockwise direction as guests move through the building.  The main dining area of La Bodeguita (literally translated “little warehouse) transitions to an elevated bar and private dining rooms as you move toward the back of the establishment.  The bodeguita continues to expand upward where the owner plans to offer a cigar lounge early next year. 

Drawing on its humble Havana beginnings, La Bodeguita De Pico serves authentic Arroz Blanco, Manitas de Puerco Pritas, Moros and Cristanos. The tostones rellenos with plantano verde and camarones empanadas appetizers are exceptionally good and complement the rest of the entrees.   Entrees are moderately priced from $8-$15 and dinner for two with one glass of wine will run about $50.00.  There is a children’s menu where all entrees are priced at $6.00.  


5047 West Pico Blvd.  Los Angeles, California, 90019            
               Phone: 1-323-937-CUBA 

By Michael Hepworth

​
What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



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