The Little Fatso, made with rye whiskey, dry vermouth, Campari and pamplemousse. (Jenn Harris / Los Angeles Times)
The Colt Neck Cobbler, made with Laird’s apple brandy, sloe gin, lemon juice and blackberries. (Jenn Harris / Los Angeles Times)
Fresh oysters. (Jenn Harris / Los Angeles Times)
The queso with blue cheese, white cheddar and pepperjack. (Jenn Harris / Los Angeles Times)
The fried chicken sliders. (Jenn Harris / Los Angeles Times)
Swordfish tacos. (Jenn Harris / Los Angeles Times)
Roasted figs with goat cheese. (Jenn Harris / Los Angeles Times)
