Signature creations include the Razz-Mez-Tazz made of mezcal, mango, spicy bitter, agave and Tajin, Purple Rain comprised of gin, blueberry purée, lemon, and butterfly pea flower, Geisha’s Kiss with Masumi sparkling sake, elderflower liqueur, and lychee purée, and Black Gold prepared with Neft vodka, simply syrup, cucumbers, and activated charcoal, with even more to try
Published | Jan 1 2121
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Opening at the end of 2017, it was immediately apparent that True Laurel was special. Esquire magazine dubbed it one of the best new bars in the country for 2018, but I’d already called it in January at Time Out, knowing in a city of a few hundred bars that surpass the best in many a global city, this was destination-worthy.
Why? Well, when you start with a superb two-Michelin-starred restaurant Lazy Bear, and have its gifted chef, David Barzelay, and bar director, Nicolas Torres, behind the food and cocktails, it already has running start. Then enter uber-talented chef de cuisine Geoff Davis to take the menu on to ultimate bar food.
Why? Well, when you start with a superb two-Michelin-starred restaurant Lazy Bear, and have its gifted chef, David Barzelay, and bar director, Nicolas Torres, behind the food and cocktails, it already has running start. Then enter uber-talented chef de cuisine Geoff Davis to take the menu on to ultimate bar food.