About this Business
From Our Editors
As the owner of seven bars in California, Craig Trager has worked with his share of bartenders, but he evaluates them all based on one simple criterion. "If you're not learning the regulars' names, you're out," he told the Los Angeles Times. It's this devotion to easy conversation—inspired by Cheers and similar settings—that make Trager's venues at once welcoming and luxurious. The Parlour Room of Hollywood is no exception. Its antique chandeliers illuminate a lounge covered in emerald and gold wallpaper, whose baroque patterns match the green couches and ottomans below. A wide mirror hangs in a florid golden frame across from the bar, reflecting the complex machinations that take place behind the counter.
There, the Parlour Room's mixologists illustrate their expertise in multitasking. They chat with patrons as they muddle maple juleps, which are made from a signature blend of whiskey, mint leaves, and maple syrup. Fruits star in multiple drinks, from the raspberries in the sugar cube-sweetened Metropolitan to the black cherry flavors in the menu's modified Manhattan. Those in search of more savory sips order the Parlour Martini, which always sells for $5, even if you find a pearl inside your olive.