It’s a familiar bar sound—the quick whoosh of carbonation as a bartender opens a beer bottle, then the tinkling of the metal cap as she tosses it into a trash bin.
It’s a sound you’ll never hear at Mohawk Bend.
Upon walking into the craft-beer haven, patrons find 72 taps lined up behind the bar and nary a bottle in sight. The selection, which could change any minute, is thoughtfully curated in part by co-owner Tony Yanow, whom GQ called one of L.A.’s prominent beer gurus. The beers are almost strictly Californian in origin, not surprising given that Tony is a co-founder of Golden Road Brewing, one of the very few breweries located within city limits.
Instead of supplementing these drafts with coolers of eccentrically labeled bottled brews, Tony chose to fill out his bar with six taps of wine and about 50 artisanal spirits—all Californian, of course. Like a Dionysian’s IV, the wine is drawn directly from vintners’ tanks. Bottles are once again lacking in accordance with the bar’s philosophy, which shoots for a Lilliputian carbon footprint.
Mirroring the bar is an open kitchen, where chefs pull from a spread of farmer’s market ingredients while preparing meals in one of the designated vegan or nonvegan workstations. A custom-built oven cooks up pizzas such as a Salad Daze topped with avocado, lemon-dressed lettuces, zucchini, and caramelized onions. Crispy pancetta bulks up a Mohawk burger with pickled chilies, arugula, and red onions.
Guests can take their plates and pints in one of four distinct dining spaces, rooms that design group Spacecraft dramatically yet respectfully converted from a former incarnation as a vaudeville theater. The 100-year-old building’s original brick walls set the scene in the Ramona Room, where a large skylight pours sun onto greenery and retro orange chairs. Out front, a marquee entices patrons with jocular messages such as “Have no fear, beer is here.”