Easy Reader Staff

Barfly: wine, menu-less and musical bartenders.

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wineWine Dinner: Tonight, Thursday, June 16 Delzano’s by the Sea, North Harbor Drive, Redondo Beach is hosting a wine dinner featuring the wines of Murphy-Goode and Byron. The four-course menu starts with an Ahi tuna sashimi and shrimp cocktail combo paired with a Murphy-Goode sauv blanc followed by a wedge salad paired with a Byron chardonnay, entrée black angus filet mignon with garlic mashed potatoes and vegetable paired with a Byron pinot noir and ends with dessert of NY cheesecake and a Noval Black port wine all for just $49.95 plus tax and grat – I know! And they are not skimpy with the wine pours either, so get in on this last minute deal by calling 310.374.7525. Check out delzanos.com for more info…

Wine Dinner Deux: Tomorrow, Friday, June 17 the Space Park Enology Club presents a tasting of Santa Ynez Valley Rhone style wines with Tom Stolpman of Stolpman Vineyards and Winery in Santa Barbara County. The tasting, which takes place at the Doubletree Hotel on East Grand Ave, El Segundo, will feature some of the best Grenache, Syrah and blends from one of the best grape-growing regions in the world from a vineyard established in 1992 between Los Olivos and Solvang, (Solvang is one of the cutest and quaintest towns I have seen in my 13 years here in SoCal. It is a small Dutch enclave with windmills and wooden shoes. Worth a road trip if you haven‘t been). $32 for members/$37 for guests. Email maryannwines@yahoo.com or call 310.332.4262 to reserve your spot…

Trust the Chef: Michael Franks and Chef Robert Bell of Chez Melange, South Catalina Ave, RB have started a new food experience for Monday nights, putting away the menus and taking out their imaginations. Similar to what the Japanese call Omakase, the menu, for around $30 per person, (BYOB allowed at no charge), will include multiple courses with no choice and no substitutions, very European and not for those annoying women who like to think that a menu is just a list of “suggestions” she gets to rearrange to suit her picky annoying self. I used to go to an Italian place in New York that didn’t have menus – or servers, or bussers, or bartenders… it was the owner and his wife, with one seating a night in a small resto that they built on the ground floor of their house. The owners would come to the table and sit with you for a cocktail, talk a bit about food prefs and possible allergies and then smack the table with a cheerful, “va bene!” and go off to prepare your meal. It was fantastic every time. Chez Melange’s event, which began at the beginning of this month, sold out the first three weeks and there is already limited space for week four, June 27, so reserve your spot now. Call 310.540.1222 or go to chezmelange.com for more info…

Bartenders on the Move: Career bartender and Boston boy, Terry Mo is “no mo” at Rok Sushi, formerly Club Sushi, corner Pier Ave/Hermosa Ave, HB. After well over a decade of brilliant and sometimes infamous service, Terrance has moved on. Fear not faithful ones, I am happy to announce that he has landed at Charlie’s, PCH, RB. He has joined Scott Perry formerly of Boogaloo. Audie of North End and Jill of Harry O’s among others and the Boston crew, of which I am an honorary member, have followed him there. I enjoyed the past few Bruins games at this new and one of the best sports bars in town, “and we have parking!” says owner Charlie Byrd. Check out charliesitalian.com for more info. Another beloved bartender was alleviated of her responsibilities after ten years – I thought after ten years you got tenure, not the boot – Lisa Jarret, the always smiling, happy-go-lucky local leprechaun of Grunions, Sepulveda, MB, who has made me feel like I won a pot of gold on many occasions, is no longer there. I will let you know where she lands as I know her loyal customers will want to know. Owners/managers feel free to contact me if you need a light to brighten your bar and I will put you in touch with her… for a small fee…

Questions? Comments? Contact DebL at BarflyDebL@aol.com

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