Vandell

This park.la concept on Hillhurst Avenue names its cocktails after produce: a smoked tomato drink mixes mezcal with basil, ginger, chili, and citrus, while a banana one folds bourbon into Oloroso sherry, white miso, and chai. The kitchen keeps a short menu, hamachi crudo under leche de tigre, a Caesar sharpened with yuzu. The front bar gets loud and crowded; a room in back has two-tops for a quieter table, and the spirits list holds vintage bottles like 1980s Gordon's gin.