{"id":501,"date":"2012-08-31T00:00:00","date_gmt":"2012-08-31T07:00:00","guid":{"rendered":"http:\/\/tmcfinancing.wpengine.com\/las-new-parish-restaurant-in-the-lime-light\/"},"modified":"2021-05-10T20:28:16","modified_gmt":"2021-05-11T03:28:16","slug":"las-new-parish-restaurant-in-the-lime-light","status":"publish","type":"post","link":"https:\/\/www.tmcfinancing.com\/es\/las-new-parish-restaurant-in-the-lime-light\/","title":{"rendered":"El nuevo restaurante parroquial de Los \u00c1ngeles en Lime Light"},"content":{"rendered":"
\n
31 de agosto de 2012<\/div>\n

El nuevo restaurante parroquial de Los \u00c1ngeles en Lime Light<\/h2>\n

El cliente de TMC, Parish Restaurant, ha estado en el centro de atenci\u00f3n desde que abri\u00f3 a fines de este verano en Los \u00c1ngeles.<\/p>\n

Publicado en: Los Angeles Times<\/a><\/p>\n

El nuevo gastropub del chef Casey Lane, Parish, en el centro de Los \u00c1ngeles, pone \u00e9nfasis en los c\u00f3cteles artesanales y la cerveza sin olvidar la buena comida.<\/p>\n

The Parish, el nuevo gastropub del centro del chef Casey Lane, es la casa que construy\u00f3 el alcohol. Aunque Lane es ampliamente admirado como el chef de la reconocida cocina de degustaci\u00f3n de Venecia, ha creado el men\u00fa de su nuevo lugar en homenaje a su bar. Es un movimiento que es a la vez audaz y humilde, y es parte de la prueba creciente de que la pr\u00f3spera escena de los c\u00f3cteles artesanales de la ciudad est\u00e1 cambiando la cara de la cultura de su restaurante.<\/p>\n

\u201cRealmente se trataba de que yo dise\u00f1ara un men\u00fa que pudiera resistir los c\u00f3cteles\u201d, dice Lane, y agrega que el mix\u00f3logo jefe de la parroquia, John Coltharp, es uno de los mejores bartenders que jam\u00e1s haya conocido. "As\u00ed que la comida est\u00e1 llena de sabores realmente grandes".<\/p>\n

Este tipo de enfoque de la comida y la bebida es cada vez m\u00e1s com\u00fan, particularmente en el centro de Los \u00c1ngeles, que se considera el punto cero de la ambiciosa cultura de los c\u00f3cteles de Los \u00c1ngeles. Este a\u00f1o, el nuevo restaurante mexicano de John Sedlar, Rivera, que tiene un men\u00fa de bebidas del coctelero estrella de Los \u00c1ngeles Julian Cox, fue nominado al mejor restaurante bar en la masiva convenci\u00f3n de cocteler\u00eda de Nueva Orleans Tales of the Cocktail. Y hace unas semanas, un elegante restaurante llamado FigOly abri\u00f3 frente a LA Live con un programa de c\u00f3cteles del h\u00e9roe de culto a los c\u00f3cteles artesanales Matthew Biancaniello del Roosevelt's Library Bar.<\/p>\n

La parroquia se distingue en este paisaje cada vez m\u00e1s desordenado a trav\u00e9s de sus humildes excavaciones. Se asienta sobre una delgada cu\u00f1a de bienes ra\u00edces en la punta de la forma de V formada por la convergencia de las calles Spring y Main, en el espacio que sol\u00eda ser Angelique Cafe. Tiene dos niveles, pero ambos son bastante peque\u00f1os. La historia superior est\u00e1 dominada por una barra muy larga donde ser\u00e1 dif\u00edcil encontrar a alguien que no est\u00e9 comiendo y bebiendo.<\/p>\n

\u201cNos encantan los espacios como Bottega Louie\u201d, dice Coltharp, refiri\u00e9ndose al elegante templo italiano del modernismo al final de la calle. "Pero este es uno de los pocos caf\u00e9s pintorescos del centro".<\/p>\n

La habitaci\u00f3n puede ser pintoresca, pero es pintoresca de lujo, con muchos acentos de madera oscura, sillas lujosas, mesas elevadas y ladrillos a la vista. La comida, sin embargo, es un asunto completamente diferente. Despu\u00e9s de todo, solo los sabores grandes, atrevidos y brillantes, como los que se encuentran en la poutine de ostras, pueden resistir con bebidas complejas, incluida la Black Bee, hecha con bourbon, jugo de lim\u00f3n, dos tipos de miel y tragos de cerveza negra y porter. cerveza.<\/p>\n

Dicho esto, Lane y Coltharp no est\u00e1n en el in\u00fatil negocio de combinar c\u00f3cteles con comida. Para eso est\u00e1 la lista de la parroquia de 21 grifos de cerveza artesanal local. La cerveza es mucho m\u00e1s delicada que los c\u00f3cteles, dice Coltharp, quien recomendar\u00eda a un cliente beber una cerveza \u00e1mbar de Strand Beach House con pescado y papas fritas de Lane, que est\u00e1n envueltos en una masa crujiente con infusi\u00f3n de cerveza.<\/p>\n

Tener programas igualmente buenos de cerveza y c\u00f3cteles bajo un mismo techo es un logro poco com\u00fan y uno que Lane y Coltharp dicen que fue esencial para su visi\u00f3n de la Parroquia como un gastropub hecho a medida para el angelino moderno.<\/p>\n

\u201cVeo el gastropub como un concepto, un lugar y una emoci\u00f3n\u201d, dice Lane. "No cocino para Londres, cocino para los angelinos y quer\u00eda darles una mezcla ecl\u00e9ctica de su comida para beber".<\/p>\n

Lane eligi\u00f3 a Coltharp para este proyecto debido a la habilidad del camarero para hacer brillar los licores b\u00e1sicos, lo que est\u00e1 en consonancia con el enfoque directo de Lane para cocinar en la parroquia. El vodka, la ginebra, el bourbon o el ron se convierten en el centro de atenci\u00f3n del men\u00fa de Coltharp.<\/p>\n

Coltharp fue entrenado por el bartender de Milk & Honey, Sam Ross, en el Sona del chef David Myers, y se educ\u00f3 en el Seven Grand de Cedd Moses y en la Copa d'Oro de Vincenzo Marianella antes de aterrizar en Tasting Kitchen, hogar del mejor ganador de la competencia de bartender de Table 20 en Los \u00c1ngeles. Justin Pike. Coltharp est\u00e1 m\u00e1s que listo para ejecutar su propio programa.<\/p>\n

El personal de su bar, que incluye a la estrella emergente Brian Summers (Harvard & Stone), es tan meticuloso como el m\u00e9todo de agitaci\u00f3n de Coltharp.<\/p>\n

"Sacudimos con un solo cubo grande", dice Coltharp, que empu\u00f1a un agitador como si estuviera moviendo una maraca a un ritmo de tambor relajado de 75 tiempos por minuto. "La idea es redondear el hielo, no romperlo, por lo que crea millones de burbujas realmente peque\u00f1as".<\/p>\n

Son estas burbujas las que llevan a casa lo delicioso de las bebidas de Coltharp, haci\u00e9ndolas ligeras y aireadas y dando a los sabores espacio para respirar. La t\u00e9cnica hace cantar incluso al gin gimlet m\u00e1s simple.<\/p>\n

Es posible que desee probar un plato de ma\u00edz fresco a la parrilla de verano con mantequilla de panal con ese gimlet, o tal vez una hamburguesa con queso rico y maduro y zanahorias en escabeche.<\/p>\n

"Es un men\u00fa de bar realmente bueno", dice Lane. "Y fue muy divertido de hacer".<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

August 31st, 2012 LA’s New Parish Restaurant in the Lime Light TMC Client, Parish Restaurant, has been in the spot light since opening late this summer in Los Angeles. 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