Sidebar at the Regent Beverly Wilshire will dash any preconceptions that hotel bars are dark and generic. Adjacent to CUT, Wolfgang Puck’s new steakhouse, Sidebar offers drinks as unconventional as the Richard Meier-designed space, featuring the Sidebar as a modern twist on the Sidecar, with Peruvian grape brandy Barsol Pisco, Cointreau and house-made sour mix ($14). “It’s refreshing and bracing-a great way to start a meal,” says beverage director Dana Farner. Good thing, because the full CUT menu is available at the bar.
This review appears in the print edition of the April 2008 issue. Like what you just read? Subscribe now.
This story appears in the print issue of April 2008.
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