Good Food
The Happy Hour Show
We sip local savory cocktails with Matt Biancaniello and discuss the return of rosé with Lou Amdur. Talia Baiocchi, Leslie Pariseau, Sarah Clarke and Mark Bitterman school us on spritz, amari and bitters. To soak up the booze, Jonathan Gold takes us to Chungsil Hongsil in Koreatown for dumplings and noodles, and Nick Ervan and Romeo Coleman share thoughts on treviso, a white-veined magenta radicchio at the market now.
By Evan Kleiman • • 58m ListenPhoto courtesy of Mozza
In this episode
7 storiesEat your drink
Live leeches, cow brains and dried manure. Matthew Biancaniello ate them all before finding his way to LA's craft cocktail movement. Now he forages and scours farmers markets to source 15-ingredient Bloody Marys and concoctions that feature uni and emu eggs. Biancaniello's favorite recipes are compiled in the new book, Eat Your Drink .
Read the story8 minWarm treviso salad, cotija cheese and peppadew peppers
While we're on the subject of local food, let's spend a moment on treviso. The white-veined magenta radicchio is in the chicory family and can be found at the Santa Monica Farmers' Market now. Romeo Coleman grows it year-round at Coleman Family Farms in Carpinteria.
Read the story6 minThe return of rosé
Rosé has a star-studded following that includes Brangelina and Josh Ostrovsky (aka The Fat Jewish on Instagram). As we usher in another season of this crisp pink wine, we ask Lou Amdur of Lou Wine Shop and Tastings in Los Feliz if rosé lives up to all the hype. Music: "Time of the Season" by The Zombies
Read the story7 minTouring the spritz trail
If you've never had one, a spritz is a refreshing cocktail of prosecco, bitter liqueur and soda often taken before a meal in Italy. Behind the wheel of a Fiat, writers Talia Baiocchi and Leslie Pariseau toured the spritz trail in Northern Italy to learn how this classic cocktail was born and how it came to symbolize la dolce vita in Italy.
Read the story12 minFan of the bittersweet? Order an amaro
In many parts of Italy, a traditional meal is not complete without an amaro. The bittersweet smoky after-dinner digestivo is made from herbs, roots, flowers, fruit and alcohol. Fifty amari stock the bar at Mozza . Beverage director Sarah Clarke walks us through her favorites. Music: "Funky Nassau (Part II)" by The Beginning of the End
Read the story7 minSalt that cocktail with a dash of bitters
Like amari, bitters can be sipped neat or on the rocks. The digestif contains some combination of herbs, bark, roots, fruit, water and alcohol and is a key ingredient in countless cocktails we love, from the Manhattan to the Negroni. We learn from Mark Bitterman that there's no shortage of bitters on the market.
Read the story11 minA new noodle and dumpling house in Koreatown
What happy hour would be complete without noodles and dumplings to soak up the booze? Enter Chungsil Hongsil, a new restaurant in Koreatown. Chungsil Hongsil is the Los Angeles branch of a chain of noodle and dumpling shops that first opened its doors in South Korea in the 1960's.
Read the story4 min
