Los Feliz is heating up with the opening of welcomes Pinky’s, a new cocktail bar and nightlife destination from the team behind Atrium. The brainchild of veteran Los Angeles restaurateurs/operators, Beau Laughlin and Jay Milliken, Pinkys, offers locals and visitors alike an immersive, social and vibrant experience transporting guests to a lush convivial Miami-esque setting, featuring a tropical-inspired color palette and décor elements developed by Laughlin himself. Located just across the brick-lined corridor connected to sister eatery, Atrium, the 1,000 square-foot cocktail destination, formerly a rehearsal space for The Skylight Theatre, is named in honor of the dancing Floridian flamingo.
Pinky’s embraces guests upon entering through its pastel pink-framed reeded glass door. The space is anchored by a centerpiece bar topped with a round green marbled counter and cladded with geometric terracotta blocks. The backdrop to the bar is an impressive glass block wall inspired by Pierre Chareau’s ‘Maison de Verre.’
As Pinky’s has minimal natural light shining into the space, Laughlin opted to install lighting behind the glass blocks, creating a glowing showpiece. As finishing touches to the luminous bar, the designer chose polished brass shelving and three aqua-plated pendant lights to accentuate the details that mirror the lines of the bar. The 60-capacity seating area is lined with white oak with woven cane paneled walls, ice cream cone-shaped brass and mirrored sconces. Curving around the bar, the matte sea green-tiled banquettes pay tribute to Laughlin’s time as a competitive swimmer.
“Los Feliz is full of artists, fashion designers, and a new set of tastemakers,” says Laughlin. “Since opening Atrium a year ago, our somewhat veiled alleyway has become a new culinary escape and go-to dining destination for neighbors and like-minded creatives. With the opening of Pinky’s, we’re excited to add another dimension to the space with the arrival of Los Feliz’s newest watering hole – what we hope to be an inviting setting with a clever and vibrant cocktail program catering to the East Side community.”
Bath House at Pinky’s
Beverage Director Jordan Young oversees the clever and tongue-in-cheek bar program cocktail program at Pinky’s. When developing the vibrant drinks menu at Pinky’s, 26-year-old Young––who also oversees the bar programs at Atrium, Sawyer, and Kettle Black––spent months working on his most ambitious and eclectic project to date, where he has allowed his imagination to run free. Pinky’s cocktail menu is centered on seasonal-driven ingredients, distinct flavor profiles, refreshing fruit-based cordials, character-rich garnish composition, and the stylish atmosphere in which they’re served.
Each drink is meant to be bright and fun while spurring conversation and evoking a sought-after destination. Served in assorted glassware and topped with everything from smoke-filled bubbles to a kaleidoscope of shattered “glass” made of dehydrated candy – Pinky’s drinks will be as flamboyant as the bar’s namesake.
Pinky’s cocktails include Cold To The Touch with Mulholland Vodka, Lillet Rose, Ume infused Junmai Sake, Grapefruit Cordial and Sparkling Yuzu garnished with candy “glass”; Bath House with Toasted Coconut Tequila, Licor 43, Velvet Falernum and Passionfruit-Tamarindo Cordial served in a Capri Sun-like pouch with “swimming” Swedish Fish; and Drunk Commitments with Sour Cherry Infused Rye, Caymus, Madeira, Giffard Madagascar and Tiki Bitters, topped with a smoked-filled cinnamon bubble. Alongside the eye-catching lineup of libations, Pinky’s serves a selection of mocktails, natural wines. Mexican-style lagers, and boast surprising and delightful bar fixtures including its very own Toki Highball machine and a golden Swan spigot pouring shots of mezcal from its metallic beak and serving as the bar’s mascot.
Pinky’s also offers flavorful munchies by Executive Chef Hunter Pritchett (of Atrium) with street food style tacos, Pork Carnitas made with duroc pork slow-cooked with spices, orange, bay leaf, and coke then topped with pickled red onions and cilantro, Chicken Tinga made with Jidori chicken braised with tomato, chilies and vinegar, garnished with shaved green cabbage and diced onion and Potato & Rajas with sautéed potato and pasilla chile wrapped in a Oaxacan cheese quesadilla, topped with pickled red onion and shaved radish.
Cold to The Touch
Serving as Pinky’s music programmer, Alex Rodriguez––renowned on the music circuit for curating Coachella’s record shop––sets the tone for an evening on the Eastside with his own unique brand of music entertainment ranging from live DJ sets to curated playlists, inspired by the best coastal towns in the world. From well-known stores to obscure stops, Rodriguez is known for his tireless dedication in seeking out hard-to-find records and other vinyl for which he sees potential demand. Whether skewing to the classics or indie deep cuts he discovers by perusing Instagram feeds, Rodriguez’s diverse musical curation complements his audience’s vibe. In addition to programming a wide range of musical genres, Rodriguez will schedule ongoing record releases and listening parties promoting local artists beginning in 2020.
Pinky’s Los Feliz details
1816 1/2 N. Vermont Ave., Los Angeles, pinkyslosfeliz.com, @pinkyslosfeliz
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