Just some feedback from some LA Foodies who attended "WineBar @ CoffeeBar" on 2/15 with me.
- Yoko "Awesome food!"
- Maya "Very nice event, I enjoyed it"
- Todd T. "The Food and wines were great. This is a true find."
- Cindy Alt "Felt like I was dining at "Top Chef". Go before the word gets out..."
Okay this past week we had a great group and turn out of 13 out of 13 people. Since every one seemed to really enjoy themselves and a number of people who planned to attend couldn't, I decided to schedule an encore performance of this event for both people who want to return, and others who want to try WineBar @ CoffeeBar for the first time.
Plus here's what we learned, plates are best shared family style among 4 people, so lets break down into sub groups of four. We had pretty much the entire menu (2 orders of somethings) including both desserts and check average per person was around $40 including tax and tip excluding drinks..
Artist at work, Chef Sergio Perera
Chefs Greg Bernhardt & Sergio Perera recently started service of WineBar @ CoffeeBar in downtown Los Angeles. A wine/beer menu and food menu are available (see below). The wine menu has all wines available by the glass or bottle. Food is incredibly well sourced premium products including meats sourced through Premiere Meats at unbelievably accessible price points (nothing more than twelve dollars).
Both chefs’ resumes are very impressive working in key leadership roles for both local and world renowned chefs like Neal Fraser, Ludo and Juan Mari Arzak.
Greg just turned down the opportunity to be Vinny/Jon/Ludo's chef de cuisine at their new place that's opening soon. Greg was Ludo's 2nd in command for Ludobites 7.0 to the end
Chef Sergio Perera
The CoffeeBar, despite its liquor license (which extends to include this location’s front patio) closed at 5 PM. Greg got the owners to extend operations after 6 PM. Greg brought in his friend Sergio. Both came up with 12 plate ideas then narrowed that number down to twelve total further refining these plates to reflect both Greg’s French technique, and Sergio’s Barcelona inspired modern take on tapas
CURED SNAPPER $12
- sansho pepper, herbs, pickled turnip
PORK CHEEK $10
shelling beans, sherry, marjoram
-this is from Heritage pigs, and enough for 3 to 4 people to share for TEN BUCKS!
BABY VEGETABLES $12
- chermoula, wood sorrel, cilantro
fyi - this is a large plate - hard to tell the scale from the photo..all the plates I had weren't small with plenty to share
BOURBON APPLE BRULEE $8
- creme fraiche, almond financier
Chef Sergio Perera on left
Chef Greg Bernhardt on right
This is an open event, so no attendance limits, no deposit, plus no worries if you can't make it. And if you don't show up...you won't be shipped to Siberia ;-)
Here's a little more about Sergio- courtesy of "KevinEats.com"
"...Sergio Lujan Perera hails from Zaragoza, a major city in the Aragon region of Spain. He grew up surrounded by a family that loved cooking, with his grandfather serving as his key inspiration in the kitchen. He began really learning the art of classic Spanish cookery when he was 12 years old, and by age 17, was already making his way around some of the most popular places in Saragossa. From there, Perera moved to Barcelona, but grew a bit restless cooking the same traditional dishes over and over again. As such, he relocated to San Sebastián and secured a stage at the legendary Arzak, Juan Mari Arzak's vaunted temple of New Basque Cuisine. It was here where he experienced his turning point, completely reevaluating and reinvigorating his culinary aesthetic. He stayed at Arzak for three years, then moved to Japan with a friend he'd met there. In Kyoto, he worked at the friend's family's Minokichi Takesigero, a longstanding kaiseki restaurant, and also cooked at the famous Kitcho.
After two years in Japan, Perera returned to San Sebastián with an enlightened point of view, and secured employment at Andoni Aduriz's well-regarded Mugaritz. He would work there for three years before moving to the United States, first landing in New York. There, Perera spent two years at Jean Georges, and also cooked at wd~50 and Momofuku. The Chef then relocated to Los Angeles, working alongside Greg Bernhardt (opening chef of Church & State and former Grace CdC) and the inimitable Ludovic Lefebvre. During this period, he also collaborated with the Adrià brothers at El Bulli, Tickets, as well as 41 Degrees. Currently, Perera is private cheffing and planning the opening of his first solo project. ..."
All photography courtesy of SHGfoto