Pot Lobby Bar, located inside the Line Hotel, opened up in early February and is a collaboration between (Kogi Truck) famed chef, Roy Choi and LA’s favorite farmer’s market foraging cocktail chef, Matthew Biancaniello. The drinks are indeed a walk on the wild side (as you might imagine from “Matty B”). In short, they are incredibly adventurous and interesting pairings — Think: Soju cocktails infused with fermented tofu, uni, kimchi or curry. The curry one is sassy – quite fantastic, slightly spiced almost savory.
The white russian is also really fresh and silky on the tongue as you might imagine a white russian to be. This one, however is jazzed up with candy-cap-mushroom-infused vodka, Kahlua, cream, Kahlua foam and grated espresso beans. As a fan of white russians, I can honesty say it’s one of the best I’ve had. Chocolate milk for grown-ups.
Remember how much fun it is to drink a Long Island Iced Tea? Now, imagine drinking it with boba… It’s almost scandalous. Like getting to have your cake and eat it too. VERY refreshing and intoxicatingly fun to drink.
Grab a seat at the bar or in the lobby lounge…
Designing the Korean-inspired cocktail menu was a challenge for Biancaniello, but that’s just how he likes it. He’s on point when it comes to bizarre flavor mash-ups. Previously pairing ice creams and booze at Ramekin and then again with oysters with Jason Park at Maru. The cocktails here are quite unlike anything you’ve had before, and are the perfect BFF for the bold, rich flavors coming out of Choi’s connected restaurant, Pot, located right behind the bar.
Oh, and don’t worry if you get too drunk. Just get a room at the hotel and pass out. Go on, I wont tell.