Luke Reyes and Beau du Bois, the chef and bartender, respectively, at Culver City’s new The Corner Door, are taking the night off to serve Hollywood at Harvard & Stone tonight. Reyes, a veteran of Tasting Kitchen, will prepare a menu of three snacks all priced at just five-dollars, including a mussel and chickpea stew made with Rioja wine. Meanwhile, du Bois is making a completely new roster of four drinks from scratch in the bar’s innovative backroom R&D; Bar, debuting one called “Kinda Bougie” with rye, among the selection. Catch the Corner Door crew at 5221 Hollywood Blvd. tonight from 7:00 P.M. to closing. See Reyes and du Bois’ full planned menu below.
MENU
Cocktails
Kinda Bougie
Bulleit Rye, Byrrh, Pineau des Charentes, Apricot Brandy
King’s Assassin
Citadelle Gin, Saler’s Gentiane, Cocchi Americano, Dolin Blanc(sweet), Cointreau
Old Havana Mistress
Matusalem XO, Dolin Dry, Ferrand Dry Curacao, Osbourne PX sherry
That Girl is Dangerous
Corralejo Repo, Campari, Vanilla infused Orgeat, Lemon Juice
Food by Luke Reyes
BRUSSELS SPROUTS $5
roasted and fried, feta
MARINATED SQUID SPIEDINI $5
chermoula, blue lake beans, almond
MUSSEL & CHICKPEA STEW $5
tomato, cinnamon, rioja
