Harvest Kitchen and Bar
Harvest Kitchen and Bar Serving their guests and community of Westlake Village for breakfast, lunch, and dinner with bar fare menu items built around farm-fresh, seasonal, and locally grown produce, grains, local meat, and dairy products for a farm-fresh dining experience that is good for guests, the community, and the planet.
The Harvest concept of “Farm Fresh to the Table” allows us the opportunity to utilize local vendors while incorporating the freshest ingredients in season, enabling Hyatt Westlake Plaza to bring components of Hyatt’s ‘Food. Thoughtfully Sourced. Carefully Served.’ philosophy from the farm right to your plate. Menus change seasonally. We also offer gluten-free and vegan options.
Dram & Grain, Washington, DC
This speakeasy-style bar has three seatings a night. The cocktail menu rotates quarterly; past offerings have included the Jalisco Manzana, with Don Julio añejo tequila and house-made Braeburn apple soda.
The Wayland, New York City
This popular neighborhood bar in Manhattan’s Alphabet City offers a creative list of seasonal cocktails, live music and rustic bar food served until 4 am. Classic drinks include the popular Garden Variety Margarita with blanco tequila, fresh kale juice, ginger and lime, and the impressive I Hear Banjos–encore!—an apple pie moonshine and rye cocktail with apple-spice bitters, topped with a smoke filled glass globe.
Milk Room, Chicago
This reservations-only “micro bar” seats eight people at a time, ensuring that each guest’s experience is highly personalized. Its focus on rare liquors (past bottles have included a 1958 Campari) means that the menu constantly rotates as bottles run out.
Lolinda, San Francisco
From the team behind Delarosa and Beretta, this Argentine-style steakhouse serves refreshing cocktails like the Liza (blanco tequila, cardamom and dry vermouth) alongside empanadas, ceviches and blood sausage.
Seamstress, New York City
Pamela Wiznitzer showcases her knowledge of classic drinks at this cocktail bar that feels like an elegant (yet unstuffy) hunting lodge. The menu lists 50 classics in addition to house drinks like Mortimer & Mauve (rye and chai vermouth).
The Partisan, Washington, DC
The bar at this meat-centric restaurant features novel cocktails by Jeff Faile. The Fernet Ice Cream Float, a favorite, is made with ginger beer, lime zest, Fernet-Branca ice cream and ginger molasses cookies. There are also 25 wines and four spirits on tap plus funky sour beers to drink with one of the impressive charcuterie plates.
Braise, Milwaukee
With an entire wall made from reclaimed bowling lanes, the cozy interior of Braise echoes the restaurant’s farm-to-table philosophy. The cocktail list is based on seasonal infusions, including a cocoa nib–enhanced vodka.
Raven & Rose, Portland
Inspired by the 1883 building that houses Raven & Rose, bar director Dave Shenaut’s concoctions are complex and Victorian-themed. Rotating $4 to $6 small plates like corned-beef-stuffed Yorkshire puddings are served during their daily happy hour.
Boulevardier, Dallas
Named after the classic bourbon-based cocktail, this French bistro is located in the Bishop Arts District. In addition to classic cocktails, the drinks list includes specialty creations like Smash de la Saison: rye whiskey poured over shaved ice and garnished with fruit and mint.
Sobou, New Orleans
Creole street food is king at this restaurant south of Bourbon Street, where they serve “Two-Bit” 25-cent martinis during lunch.
Rolf & Daughters, Nashville
This restaurant offers a Southern ingredient–driven take on Italian peasant food and drinks.
Clyde Common, Portland
Jeffrey Morgenthaler oversees the rotating cocktail list at this airy “tavern” adjacent to the Ace Hotel. One to try: the Cranky Lass with Scotch, amaro, apple cider, lemon, allspice liqueur.
Jimmy’s, Aspen
Surrounded by the Rocky Mountains, this Aspen institution has more than 120 tequilas and mezcals makes terrific margaritas and hosts legendary Saturday night Latin dance parties.
Mayahuel, New York City
Death & Co. alum Philip Ward opened this East Village Mexican spot in 2009 with food by Luis and Vincent Gonzales, and a cocktail menu dedicated to tequila and mezcal.
