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Cocktails & New Bar Bites At Tanino Ristorante Bar

Tanino Ristorante Bar’s (1043 Westwood Blvd., Los Angeles, CA 90024; 310.208.0444) new cocktail and bar menu balances seasonal herbs and local farmers market fruits with a variety of liquors. The cocktail list was co-created between Prasad and cocktail consultant Matt Martinez.

The new list kicks off with a dark liquor elixir called Godfather, featuring Dewar’s 12 year, with Amaretto Disaronno served over ice. It is then followed by Ward Eight, featuring Templeton Rye with freshly squeezed lemon juice, orange juice and grenadine. Next up is the Black Basil Smash, pairing Mount Gay Black Barrel Rum with honey, fresh strawberries and basil, served on the rocks.

You can also taste Little Italy, that blends Crater Lake Rye with Sweet Vermouth and Batasiolo Barolo Chinato, stirred and served on the rocks. If sweetness is your thing, the Apricocktail, is a pairing of Cariel Vanilla Vodka and apricot puree, fresh thyme and lemon juice and Papa’s Mojito is an updated take on the old classic, with Papa’s Pilar Dark Rum, agave nectar, mint and lime. Rounding things out is a drink that would make Sinatra smile, Ol’ Blue Eyes, with Grey Goose La Poire and lychee puree, served up.

The new Tanino Bar Menu has a selection of six small plates was a collaborative effort between Prasad and Chef Tanino Drago. It serves as homage to Chef Drago’s Italian roots, while welcoming in a twist of the new. First on the list is the Trio of Bruschetta, with tomato, basil, buratta crostini and black olive pesto. Seafood lovers will enjoy the Calamari Fritti with light spicy arrabbiata sauce, while meat lovers will enjoy the Beef Meatballs with marinara sauce and mozzarella. The menu takes an interesting turn with Crispy Riceand Spicy TunaTartar with jalapeno, and the Arancini-Rice Croquet with beef ragu, mozzarella and peas. Lastly, there’s a classic Cold Cuts Plate with prosciutto, spicy salami and Parmesan chunks.

Open Monday-Friday, 11 am-2:30 pm and 5-10 pm; Friday & Saturday, 5-10:30 pm, and on Sunday, 4-9:30 pm.

Photo Credit:  Caroline Scott

 

 

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