The Bellwether Serves Up Serious Cocktails, Without the Pretense

Opened just two and a half years ago, The Bellwether has quickly become Studio City’s neighborhood go-to, known for its eclectic menu and signature cocktails. Elevated yet inviting, co-owners Ann-Marie Verdi and Ted Hopson created a restaurant and bar space that welcomes patrons of all places and palettes.

“We are so not pretentious,” says Verdi. “We wanted to build a neighborhood spot where you could bring your kids or your parents, or your date; all those aspects. It ended up exactly how we wanted it.”

Verdi, who also serves as The Bellwether’s beverage director, is the backbone of its strong bar program. A native of Southern California with international hospitality experience, she specializes in ever-changing house infused libations that you can’t find anywhere else.

“When I’m creating a bar program, I like to keep it in line with the chef,” says Verdi. “We change the food menu here seasonally, using a lot of local fresh produce, so we took that same approach. The bar program also changes seasonally and the menu reflects that.”

During the winter months, the Walnut Manhattan, made with Buffalo Trace bourbon, Nux Alpina walnut liqueur, Punt e Mes and bitters is the clear winner on the menu.

“The Walnut Manhattan is a seasonal cocktail that we put on the menu every winter,” says Verdi. “People kept asking when it was coming back.”

A self-described “sucker for a good Manhattan,” Verdi has more than just the Walnut on the menu. The Bellwether Manhattan with Bulleit rye, Carpano Antica and bitters is one of the bar’s staples. She is also currently working on a blood orange Manhattan with Blood Orange Four Roses bourbon, Carpano Antica and blood orange bitters to add to the menu.

Verdi also loves negronis and the Bellwether’s Grapefruit Negroni, made with house Infused grapefruit gin, Campari and Carpano Antica certainly doesn’t disappoint.

“It’s cool being in southern California because we are very lucky to have a wide variety of produce available to us, citrus in particular, “ says Verdi. “I love tying grapefruit into gin. It’s one of my favorite cocktails.”

If Negronis aren’t your style, the Bramble On, made with house-infused blackberry gin, blackberry preserve and lemon, is a perfect cocktail for a gin-rookie. The #5 Cocktail, with house-infused cranberry tequila, Combier, lime, orange juice and house grenadine is also a popular choice.

Other menu standouts include the Almond Sidecar made with house-infused Almond Frapin Cognac, Triple Sec and lemon juice, Coffee In Bed with house-infused coffee vodka, Lazzaroni Amaretto, condensed milk, and Marcona almonds and the uber popular Not Your Mama’s Mule made with house-infused Kaffir Lime and ginger Tito’s vodka, pomegranate juice, lime and ginger beer.

The Bellwether also boasts craft beers on draft, eight wine taps and an additional wine list that spans the globe.

In the kitchen, executive chef Hopson serves up an unexpected New American menu with everything from Patty Melts and French Fries to Vietnamese Braised Pork Short Ribs and Saffron-Mushroom Ragu on it. Standout dishes include the Charred Octopus with tabbouleh, preserved lemon, greek yogurt and green olive, Tempura Cauliflower with Thai chili, Mint, Tthai basil, lime, Nam Pla and Duck Confit with Jackie’s cornbread, honey butter, pear and red frill mustard.

On the weekends, The Bellwether offers brunch with dishes including Eggs “in Purgatory” with baked in spicy tomato sauce, Calabrian chili, ciabatta bread and pecorino and the Nashville Hot Chicken Sando with pimento cheese, green tomato chow chow. Special brunch cocktails such as the Mama Betty’s Bloody Mary with house-infused habanero vodka, house mix, bacon salt and a mini BLT and also the Pimm’s Cup made with Pimm’s #1, seasonal fruit, cucumber, mint and lemonade are also served up.

It was no gamble in regards to the synergy between Verdi and Hopson. The Bellwether co-owners have known each other for years, having worked together previously at Sang Yoon’s famed Father’s Office.

“We have been collaborating for a long time,” says Verdi. “He will come to me and say I have an idea for a dish and I’ll go to him and say I have an idea of a cocktail drink and we work on things together. He’ll taste and I’ll taste and we are open to each other’s feedback.”

So with success of The Bellwether, can we expect another space from the dream team in the future?

“It’s kind of like a drug once you’re in it,” says Verdi. “We’ll see if the right opportunity arrives, we’re always half looking.”