Dreamed up by the masterminds of Vintage Bar Group, The Well pours gourmet cocktails alongside refined pub morsels in a sultry lounge atmosphere. Behind a center island bar that swirls around an aquarium of tumbling martini glasses, barkeepers shake signature cocktails—such as the Hot & Dirty martini with olive juice and hot sauce and the Rumba Punch—and pour beer and wine such as Delirium Tremens and Buena Vista pinot noir. A vast menu of appetizers and small plates elevate simple bar dishes of onion rings, taquitos, and flatbreads with gourmet additions such as sweet-corn batter, fire-roasted salsas, and goat cheese. Co-designed by premier bar stylist Fred Sutherland, the white maple and mahogany-flanked hideaway leads to a majestic keyhole-shaped doorway, revealing a semiprivate lounge perfectly suited for special events or visits from Lewis Carroll. Whether seated on the lounge's overstuffed ottomans or perched on a leather banquette on the main floor, guests can sing along with tunes on the house jukebox, which was lauded as one of the best in Los Angeles by CBS Los Angeles.
On Halloween 1940, hundreds of couples clad in suits and cocktail gowns flooded into a brand-new concert hall. Bas-relief pillars and crushed-velvet curtains flanked a bandstand that today would seem comically small, its curves echoed in a series of sweeping, backlit circles rippling across the ceiling and ending in a wrap-around balcony where guests could look down on the sea of elegantly coiffed heads. But most importantly, there was lots and lots of room to dance.
That’s remained true in the many decades since the Hollywood Palladium’s grand opening. Over the years, the venue has hosted everyone from Black Flag and The Ramones to The Offspring and Jay-Z, and though a flashy modern light and video system now fills the stage, it still looks out on a massive dance floor lit by anachronistic chandeliers. Of course, guests might well guess at this blend of modern spectacle and old-school panache just from the venue’s façade, whose enormous neon letters, powered by the motor of a 1955 Cadillac, tower above the marquee’s list of the big names on deck that week.
The poultry patrons at Big Wangs give smashmouth sports fans their fill of multiple HD screens, affordable drinks, and gigantic, tasty wings at a lively East Coast–style bar atmosphere. Browse the menu to find an array of tangy sauces, from garlic buffalo to chipotle barbecue, to deck out the plump drumettes ($6.49–$18.75). Pair a frothy 34-ounce brew, such as Sierra Nevada ($9.50), with the tasty tater tots ($3.50) to lovingly douse the championship coach within your stomach. Diners can also dig their digits into savory handhelds such as the blackened ahi sandwich ($12.49) or Big Wangs burger ($9.99).
Selections from the traditional Tao Yang charcoal grill will tickle any tongue like a mouthful of bouncing gummy bears. Feast upon skewers of tender filet mignon ($5.75), meatballs with tendon ($3.75), or pork loin ($3.75) dipped into a sauce of sweet tamarind or spicy chili lime. Or enjoy a skewed meal vegged out with garden-inspired asparagus and shiitake ($4.50), eggplant ($3.50), or zucchini ($3.50). For stick-less satiations, the restaurant offers small plates such as grilled calamari ($8), fish cakes ($6.50), and deep-fried, marinated baby-back ribs ($6.75). Salads and soups are available to appease demure diners.