As the years have led to urban expansion, only one Los Angeles winery has stood the test of time. The San Antonio Winery and Restaurant in Lincoln Heights is so beloved as a local drinking institution, it was given cultural monument status in 1966. Since then, the hidden-away winery, down a few side streets in an industrial part of the downtown area, has been quietly serving up glasses of fine wine from their Italian-style villa. Terracotta roofs and tall greenery line the exterior of this operational winery, which has been bottling since 1917. Free wine tastings and tours are available daily, and the attached Maddalena restaurant serves homey Italian food.
Named after its spot in the shadow of the Santa Anita Racetrack, One Hundred to One evens the odds with a no-frills selection of beers and spirits. Float toward camaraderie-laden coves borne on the sudsy currents of Budweiser, Amber Bock, or Shock Top draught pitchers (starting at $7.50). Or listen for the sound of ocean waves and subliminal messages from Sting by putting your mouth and ear to international bottles ($4.25), including Stella Artois, Hoegaarden, and Dos Equis. Parched partiers can also place their fermented fate in the hands of one of One Hundred to One's merrymaking mixologists, sating thirsts with cocktails constructed of blithe spirits including Belvedere ($6.75), Crown Royal ($5.75), and Bombay Sapphire ($5.75).
Using only fat-free vegetable oil, seasonal vegetables, and fresh meats, the chefs of Nirvana Indian Cuisine whip up authentic Indian dishes in their sunny, open space. White table clothes set the stage for heaping plates of curries and naan, and lunchtime diners can sample bites of everything during the lunch buffet.
Though freedom to choose your own pairings is good for believers in true love and eclectic décor, professionally paired flavor combos showcase the best qualities of each ingredient. A retail shop outfitted with a handsome tasting bar, California Wine and Cheese stocks wines produced exclusively in California, regularly consisting of over 200 selections. Wine flights consist of four to five samplings and change every Friday, giving customers a chance to gain a broad appreciation for all kinds of wine. If you've already sampled one or more wines from the flight, just wait a week and new choices of red or white wine will magically appear. To complement the characteristics of each wine, a sampling of imported and domestic cheeses accompanies each flight. Because California Wine and Cheese sells the goods to take home, you can purchase the wines and cheeses you like best to re-create the pairings at home for dinner guests and culinarily curious cats.
redwhite+bluezz, a nightly confluence of wine, contemporary American cuisine, and live jazz music, won the Best Live Music Club and Best Wine Selection awards from Pasadena Weekly in 2011. Divided into The Grill and The Vintage Room, the decorated eatery fuels feasts with a menu of grilled beef, seafood, and chicken dishes alongside platters of artisan cow, sheep, and goat cheeses and trays covered in charcuterie, some cured in-house. Seasoned sommelier Russ Meek complements the eats by crafting his signature flight menus, which offer pairing suggestions from the expansive wine list, 40 of which are available by the glass. Sounds of humming horns, rattling drums, and strumming guitars reverberate in the jazz club, where heralded local musicians perform every night and during Sunday brunch. Dedicated to enriching entertainment, redwhite+bluezz hosts a slew of monthly events, including 90-minute flight school sessions that document the history, background, and embarrassing middle school stories of local wines.
Like the woman from whom it takes its name, Roxolana Restaurant captures the imagination. An Ottoman empress in the 16th century, the Ukrainian-born Roxolana earned fame and adoration by rising from slave to sultan's wife, then to puddle of borscht. Her namesake restaurant evokes the olden days with a décor of traditional Ukrainian folk art such as rushnyk, or hand-embroidered towels, and oberig, or decorative wreaths.
Roxolana Restaurant's father-son team of Ukrainian chefs grill succulent meats, lace dishes with housemade spicy cayenne-tomato sauce, and whip up desserts such as red-wine mousse. They match their traditional dishes with barbecue ribs and light lunch fare. A generous selection of wines and beers refreshes throats parched from struggling to pronounce entree selections.