Liquid dinner at Ray's and Stark Bar.
Michel Dozois of Neve Ice, who used to work behind the stick at Comme Ca and Church & State, had previously said that he wasn’t about stepping on another mixologist’s toes when visiting L.A. bars to try and sell his gourmet ice. He didn’t want to make cocktails but rather, he wanted to focus on just his ice. However, when executive chef Kris Morningstar and GM Ron Carey made him an offer, which was to put together the bar program at Ray’s and Stark Bar located in the LACMA courtyard steps away from the luminescent Urban Light installation, Michel couldn’t refuse. “This is an amazing project and has been fun…you want to work with this crew,” he said.
Originally Michel was charged with creating a 100-cocktail menu for the barestaurant but fortunately convinced the powers-that-be to narrow it down to 25 — five in each category of Champagne, Stirred Up, Shaken Up, Collins and On the Rocks — so that patrons wouldn’t get overwhelmed but there would still be something for everyone. His menu of drinks which range in price from $10-$14 is a compilation of classics, favorites he did for past venues he’s worked and those inspired by the new bar.
He said he’s basically staying on in a consultant basis “for a little while,” saying, “It’s a lot of fun. I mean, we’re at a museum, I can do whatever I want.” A contradiction for sure considering you’re usually not allowed to do anything in museums (“No photography” and “Don’t Touch This”) but Michel said he loves the team at Ray’s and Stark Bar — which includes bartender Cherish Mumm (Sona), sommelier Paul Sanguinetti (Fraiche) and pastry chef Josh Graves (Mercantile) who makes the syrups for the cocktails — plus they have a garden in the back for pulling fresh ingredients.
In any case, my drinking buddy John Colletti (Social Domain) and I were eager to check out some of Michel’s cocktails.* We aimed for trying one from each category…and then some for good measure. Our tasting notes after the jump:
