A trio of openings reaches beyond the cheese plate with epicurean delights worthy of a pint.
LOS ANGELES: Mohawk Bend
The second venture from owner Tony Yanow and manager Paige Reilly of Tony’s Darts Away fame, Mohawk Bend debuts in April in newly hipsterized Echo Park. The 10,000-square-foot facility is an ode to beer and farm-fresh California cuisine, with half of the menu (and the kitchen) dedicated to vegan fare. (But don’t expect a pushy, green-fiend staff; “We like to open the vegan door but not push anyone through it,” says Yanow.) For herbivores, there’s mochi-crust pizza; meat-lovers will relish the duck-pork Dork Burger. Every palate will savor the whopping 72 taps—including five nitro faucets and two hand pumps—pouring strictly Cali brews, like house favorites Hangar 24 Orange Wheat. 2141 Sunset Blvd.
NEW YORK: The Chocolate Library
Though it eschews books in favor of candy, The Chocolate Library in Manhattan’s East Village still has some intellectual merit, as nearly 100 brands from 10 countries provide some sweet lessons in global confections. Walls of white cubes stack hard-to-find cocoa creations from Luxembourg’s Genaveh, France’s Guy Roux and Tuscany’s Slitti, plus bites from Big Apple chocolatiers like Gnosis and Xocolatti. Coming soon: a touch-screen educational kiosk, a mix-and-match table for bespoke chocolate boxes and wine events—though we think Vosges bacon-chocolate treats and Pacari lemongrass bars make for excellent experiments in beer pairing. 111 St. Mark’s Pl.
SEATTLE: 5 Corner Market Bar & Kitchen
Native Chicagoan Sam Crannell moved to Seattle to be closer to family, and opened this Ballard-area gastropub in December to see what happens when you pair beer and whiskey with a Spanish-style Josper charcoal oven. The beer, a smart selection of bottles and about a dozen taps pouring the likes of Palm Steenbrugge Tripel and Southern Tier Jahva Imperial Coffee Stout, complements fresh but unfussy new-American small plates (pictured); think beef fat chips, potato-leek soup and lemon pound cake with pistachios and cardamom cream. The high-heat oven does its best work on the garlic-roasted chicken with vanilla bean jus, though the seasonal menu means every dish has a limited run. 2200 N.W. Market St.
