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The Victorian in Santa Monica

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By Michael Hepworth

If you thought that the speakeasy was dead, then think again. It is alive and well one night a week in Santa Monica . The Vic catering company turns into a New York style jazz club every Thursday night. Some pretty hip names in the world of jazz show up on a regular basis to savor the music and enjoy the food and drinks, and the cool thing is, you have to know the password in order to get in. This is a pretty hip place to impress out of town guests, kind of like a private club that is open to the public. 

There are two shows nightly at 8:00 PM and 10:00 PM with a $20 cover and a two drink minimum. There is also a late midnight show for the younger crowd, but if you arrive for the early show and want to stick around for the second set, no one is going to kick you out. The food is pretty good too, judging by the tiny Southern Crab Cakes with a spicy remoulade sauce priced at a generous $9. Other appetizers on the short but very appealing menu, include the never out of style Classic Shrimp Cocktail ($9.75) and more homage to the all conquering Asian fusion cuisine with a Thai Chicken Satay ($8) with peanut dipping sauce. 

Main courses include steaks, chicken, salmon, ravioli, chili and a vegetarian dish, and if you are still hungry then the desserts are great, especially the Chocolate Raspberry Cake with vanilla mousse and raspberry coulis. We would be remiss to not mention the range of Martini's that the club is proud of, all priced around $10 and with such exotic names as the Ella Fitzgerald, Blue Monk, Fancy Nancy and Gin Dizzy. 

The night I went along after hearing about the club from a regular, an Italian jazz singer from New York called Roberta Gambarini was the featured artist. She attracted an insider crowd that had obviously seen her perform in New York or heard about her, and she truly delivered the goods. Accompanied by a stellar trio, she cruised through standards and a few originals in a room that was acoustically perfect for the music. Blood Sweat and Tears drummer Bobby Colombi and long time Los Angeles Times Jazz Critic Don Heckman were just a couple of the regulars I bumped into after the show.

2640 Main Street., Santa Monica , CA  90405
888-FOR-JAZZ 
www.thevicforjazz.com
By Michael Hepworth

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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.



www.grandbrulot.com
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