The weather has finally turned (well, as much as we can expect it to in Los Angeles), and cocktail menus around town have turned, too. Bartenders are in winter mode, which means more brown liquor, more spicy ingredients, a lot of citrus and apple, and a profusion of egg foams. Take a look at these cocktails and plan your next peacoat-clad barhop.
If you’re looking for a power lunch on the Embarcadero hit up Chaya Brasserie. Not only do they have a great scene the food is yummy. I enjoyed a special lunch Box and it was the perfect size for a quick lunch. I also liked the vibe with a lot of other business men and women meeting and having a lovely lunch.
After 26 Years, the Main Street Restaurant is getting a fresh new look (and Menu). The updated design and decor reflects the history of the family-owned business but with an added contemporary California feel.
Tako tacos at Chaya Brasserie. We just can’t get enough of the genius word play in the name or of the actual octopus dish itself at the always lovely Embarcadero Cali-Asian restaurant with a stellar Bay view.
Again, this one is on the border-line of Santa Monica and Venice but the exciting new revamp and menu changes after 26 years, should keep this Main Street original bar and restaurant on top of mind for locals and travelers to the area. Executive chef Yuichi Natori remains at the helm, with over 25 years at the Chaya Restaurant Group.
After 26 years, the team behind Chaya in Venice have decided to overhaul the place to fit with a more modern aesthetic. Along the way they may have created the Westside's most impressive new dining room for upscale casual Japanese fare, without even really trying.
At CHAYA Downtown, Chef Joji Inoue has put an uni ice cream sandwich on the menu, riffing on the traditional Japanese dessert Monaka, which is made with crisp mochi wafers sandwiching some sort of filling.
At CHAYA, in downtown Los Angeles, freakish-looking outliers from Japan like beltfish and red cornet are served to your table in a medley of ways, from sashimi to tempura.
This fruity slushie is made with fresh mango purée and Kirin Ichiban and topped with frozen beer. The Euro-Asian influences are evident in all things Chaya, and this location, with an outdoor beer garden, focuses on Japanese beer, whisky and shochu cocktails.
For a different take on fresh seafood, Chaya Brasserie combines Japanese and French techniques. On the menu you'll find sushi rolls at home with soy-glazed black cod and king salmon made with goat cheese and pine nuts. The dining room itself is refined, but unstuffy, with white tablecloths and warm Japanese-inspired wood panels.