"With no context, it looks like the "Market Fresh" menu refers to food: drinks have been named after a primary fruit or vegetable ingredient. The smoked tomato cocktail is the winner with mezcal, basil, ginger, chili, and citrus - the combined effect both crisp and savory, like a michelada with Hattori Hanzō sharpness. The banana cocktail feels like the smoked tomato's inverse, a luxurious combination of bourbon, Oloroso, white miso, and chai."
"At the bar, so you can chat with your bartender about the obscurities going on back there (carbonators, ice shaping, rare spirits). But there are also three separate areas in the tiny spot: The bar bustles, the front room is fit for groups, and the back feels darker and more intimate with two-tops - ideal for date night. Check out the spirits list for cool vintage selections, like Gordon's gin from the 1980s, IW Harper bourbon from the 1970s, or Braulio from the 1960s."
Los Angeles feels beleaguered, yet Vandell in Los Feliz is perpetually packed with well-heeled millennials and occasional zoomers. The drink menu is organized around primary fruits or vegetables and features produce-focused cocktails. The smoked tomato cocktail combines mezcal, basil, ginger, chili, and citrus for a crisp, savory result; the banana cocktail layers bourbon, Oloroso, white miso, and chai for a viscous, caramel-leaning profile tempered by miso and spice. The concise food menu includes hamachi crudo with leche de tigre and a Caesar dressed with yuzu. The tiny space offers a bustling bar, a group-friendly front room, and a darker, intimate back for dates. A spirits list highlights vintage bottles; guests are encouraged to ask about shelved rarities.
Read at Eater LA
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