Issue link: http://digital.copcomm.com/i/164544
Executive Chef Edward Ferraira and Head Mixologist Alex Goode take a back seat while owner/partner John Arakaki, a.k.a. Johnny 99 (left) samples their collaborative pairing at Saint Felix in Hollywood, CA. American Small Plates and Monster Cocktails When entering Saint Felix on Cahuenga Boulevard in Los Angeles, you must first push past the massive, iron-bolted wooden doors. Saint Felix encompasses Hollywood's edginess with a genuine, welcoming environment. In lieu of a hired design firm, the interior comes from the mind of partner John Arakaki, aka Johnny 99, and his team. This first-person approach captivates the Saké cocktail Gojira! pairs clientele without their with the uniquely complex even knowing it. And cuisine at Saint Felix in the philosophy carries Hollywood, CA. through all channels of business at Saint Felix. Head Mixologist Alex Goode says, "I like to get to know the alcohol I'm working with, like this saké," he says referring to Mizubasho Junma Ginjo, a fragrant, medium-dry saké. "It's round, has good texture—not too light or heavy, which makes it versatile to work with. The notes of honey, melon and black peppercorn give it depth also," says Alex. Already in its second year, Saint Felix on Cahuenga is sister to five-year old Saint Felix in West Hollywood, and offers an American, small plate-style menu. Executive Chef Edward Ferraira also picked up on the cantaloupe notes, as well as the golden apple and kiwi-like acidity in Mizubasho Junmai Ginjo—leading to his pairing idea of maple chili-glaze salmon with a mango, avocado and blueberry salsa, served with Beluga lentils, all sautéed in garlic and white wine. Not to be outdone, Goode created the Gojira! Gojira! was the original title of Godzilla, and Goode's cocktail creation is equally earth-shattering. "I use pluots here instead of plums because they stand up to the rhubarb bitters I use, as well as the tangy peach notes which are already in Mizubasho Saké," he explains. But really, who doesn't love fresh ◗ 1.5 oz. Tanqueray Gin pluots anyway? And ◗ 1 oz. Mizubasho Saké it certainly made us ◗ ¾ oz. lemon juice even more intrigued ◗ ¾ oz. simple syrup in this deeply layered ◗ 4 dashes of rhubarb bitters and intricate blend. ◗ One quarter of muddled pluot And although Arakaki ◗ Pinch of lemon salt refrains from publishing the full ingredients ◗ Muddle pluots with bitters in a of Saint Felix's cocktails, THE TASTING PANEL mixing tin. Add the rest of the did get special permisingredients to tin, shake and strain sion on this occasion to over ice into an Old Fashioned share the Gojira! glass. Finish with a pluot fan and a pinch of lemon salt. Gojira! september 2013 / the tasting panel / 139 TP0913_104-156.indd 139 8/22/13 10:32 PM