Happy Hour: Grilled chicken wings, anchovies, $7 cocktails at Madera Kitchen

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A plate of anchovies, pine nuts, chiles, pickled Romenesco, mint and grilled bread ($6). (Jenn Harris / Los Angeles Times)

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Salami with pickled vegetables, mustard and grilled bread ($8). (Jenn Harris / Los Angeles Times)

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Grilled chicken wings with roasted lemon, Fresno chile, herb butter and rosemary ($7). (Jenn Harris / Los Angeles Times)

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The Green Dolphin cocktail with Grey Goose, Hendricks, lemon and muddled basil and cucumber ($7). (Jenn Harris / Los Angeles Times)

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Pecorino, smoked almonds, thyme, honey and grilled bread ($6). (Jenn Harris / Los Angeles Times)

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Bacon flatbread with tomato jam, smoked mozzarella and green garlic ($9). (Jenn Harris / Los Angeles Times)

By Jenn Harris

June 12, 2014 12:17 PM PT

Name of restaurant: Madera Kitchen

Happy hour: The restaurant, which opened two months ago near the corner of Cahuenga Boulevard and Franklin Avenue, hosts a happy hour nightly from 5:30 to 8 p.m. Madera Kitchen also just launched a weekend brunch with two-for-one Bloody Marys and $15 bottomless mimosas. During happy hour, all of the restaurant’s signature cocktails, including the Fanciulli, a take on the Manhattan made with Bulleit Bourbon, sweet vermouth and Fernet Branca, are priced at $7. Some of the food offerings include smaller versions of the salami plate ($8) and cheese plate ($6) found on the regular menu, served with grilled bread, honey, smoked almonds and pickles, a bacon flatbread with smoked mozzarella and tomato jam ($9) and crispy potatoes with herbs, Pecornio and black pepper ($5).

Best bang for your buck: Any of the $7 cocktails, which are normally priced at $13. To snack, try the $6 plate of white anchovies or the $7 bowl of grilled chicken wings with roasted lemon, fresno chile, rosemary and herb butter. The flavorful butter and oil mixture that pools at the bottom of the bowl doubles as a bread dip.

What are you drinking: A $5 glass of the house barrel Malbec, the Word Up, made with Don Julio Blanco, lime, jalapeno and green Chartreuse, or the Green Dolphin with Grey Goose, Hendricks, lemon and muddled basil and cucumber.

Who’s at the next table: A lone couple sitting at the bar sipping on martinis. A man with a small child wearing a soccer jersey peeks his head in and takes a look at the menu before promising to come back later. For now, you won’t have a problem nabbing a table. The restaurant has been open only a couple of months, and foot traffic in the area is pretty slow.

Uh-oh: The restaurant has a large patio area with plenty of seating and a fire place, but the happy hour menu is available only inside at the bar or at a small outdoor lounge area adjacent to the bar.

Service: Friendly, eager to give suggestions and willing to check with the kitchen on the name of that cheese on your flatbread.

Info: 1835 N. Cahuenga Blvd., Los Angeles, (213) 261-3687, www.maderakitchen.com/.