Cocktails are king at chef Casey Lane's new downtown gastropub, the Parish. Located in the cozy former Angelique Cafe space where Main and Spring streets form a wedge-shaped block, the Parish specializes in small plates of Angeleno-centric food meant to accompany the strong bar program by mixologist John Coltharp.
Coltharp has trained with some of the country's top talents, including Milk & Honey's Sam Ross. He worked for years at Cedd Moses' Seven Grand and was also instrumental in helping Moses transform the Doheny into Caña Rum Bar.
Currently there are 10 offerings on the drink list, including a very genteel afternoon offering called Disco Nap that's made with grappa, Aperol, muddled lemon and mint; a delicious pre-dinner drink called the Historic Core Cocktail made with rye, applejack, sweet vermouth, green chartreuse and bitters; and an absolutely decadent number called the Nightshift, which features a dizzying mix of bourbon, Czech Fernet, espresso, Pu-erh tea, chocolate syrup and milk (whew!).
Try any one of these little wonders with poutine of crispy pork shoulder or a solidarity sausage with parsnip puree and pickled cherries -- the food won't wither under the boozy pressure.