The Dish: The Thirsty Crow slated to open in Silver Lake this month

The 1933 Group, the mastermind behind Bigfoot Lodge, Little Cave and Saints and Sinners, is revamping the old Stinkers spot in Silver Lake, turning it into a bourbon bar called the Thirsty Crow. The bar, slated to open this month, will focus on small-batch bourbons, including Pappy Van Winkle 20-year, 23-year and Special Reserve, Hudson Baby Bourbon, Eagle Rare and Elijah Craig.

Bar manager Cooper Gillespe, who also worked at Saints and Sinners and Stinkers Truck Stop, is in charge of the cocktail menu, which includes classic mint juleps, the old fashioned and their signature Thirsty Crow (citrus, Sazerac rye, bitters and ginger beer). Thirsty Crow will also offer a few other whiskeys and serve iterations of Manhattans and whiskey sours.

They’ll have Allagash White, Anderson Valley Oatmeal Stout, Napa Smith Pilsner and IPA on draft and a few organic wines for those who wish to steer clear of spirits.

2939 W. Sunset Blvd., Los Angeles.


The week in restaurant openings

District, the latest restaurant from George Abou-Daoud (Bowery, Delancey, Mission Cantina), has opened next door to the Mercantile on Sunset Boulevard in Hollywood. District and the Mercantile are both helmed by chef Kris Morningstar. On District’s menu: duck fat Yorkshire pudding; smoked beef deckle with cucumbers and Cumberland sauce; agnolotti filled with “cheesy rice” and topped with porcini sauce and fried arugula; seared foie gras with polenta and roasted cipollini onions; pork meatballs with clams and curry broth; pork belly with green farro, green garlic and house-made apricot mostarda. Plus, there are cocktails.

6600 Sunset Blvd., Hollywood, (323) 962-8200.

Despite a burglary the night before opening (in which thieves absconded with $400 and a bag of potatoes), father-son team Alan and Daniel Saffron have debuted Burger Kitchen. There are 22 burgers on the menu, including the signature Burger Delicious with roasted tomatoes, caramelized onions, pickles and chipotle ketchup, $9 (pictured above). On Monday nights, “the secret steak chef of L.A.” offers a 14-ounce New York steak with a glass of wine for $65. A selection of beers includes Affligem Blonde and Mission Hefeweizen on tap and Unibroue’s La Fin du Monde in the bottle.


8048 W. 3rd St., Los Angeles, (323) 944-0503.

Chego (Kogi BBQ in a strip mall) officially opened on Wednesday. Korean-fried meatballs with shaved green onions, sesame and polenta; hot buttered kimchi with fried egg, gaenip (perilla), red tofu and chicharrones; and “one chubby pork belly bowl, kochujang-lacquered and lovingly glazed over 12 times, with fried egg and water spinach.” Prices are $4 to $8. For dessert, “it’s been a rocky road”: chocolate ice cream, smoked almonds, caramel, brownies and melting marshmallow fluff.

3300 Overland Ave., Los Angeles, (310) 287-0337,

Tar Pit switches up for spring


The Tar Pit has named David Kupchinsky as bar manager and launched its new spring cocktail menu, now a “homage to the classics infused with Mark Peel’s signature farmer’s market twist.”

Chef-owner Peel announced in February that New York bartender Audrey Saunders would no longer be affiliated with the Tar Pit. Saunders, along with consultants Chad Solomon and Christie Pope, had instituted the bar’s initial cocktail program. Kupchinsky, part of the Tar Pit’s opening team, has worked with bartender Julian Cox while at Melrose Avenue brasserie Comme Ça. (Cox is now at downtown Latin restaurant Rivera.) Peel’s putting his mark on the cocktails by collaborating with Kupchinsky on syrups and infusions.

New to the menu are cocktails such as the Prude’s Demise with Jamaican over-proof rum, kumquats, kaffir lime and pepper syrup, Velvet Falernum, lime juice and soda. Others include the Fashionista, a spin on a gin old fashioned, spiced with coriander, juniper berry syrup, tarragon and Marasca cherries.

609 N. La Brea, Hollywood, (323) 965-1300,


Food & Wine announces ‘best new chefs’

L.A.'s Roy Choi, the chef of Kogi BBQ truck fame (who also has opened Chego; see above), has been named one of Food & Wine magazine’s “best new chefs” this year.

“He wants to bring great food to the street, not just to Twittering foodies,” editor in chief Dana Cowin says. “His food is delicious [and] original…. This is the first time truck food has been nominated for this award, and it represents a change in the way food is delivered and consumed around America today.”

See Daily Dish for the full “best new chefs” list at latimesblogs.latimes/dailydish.


Betty Hallock and Krista Simmons