WSLA: Holcomb - Wine & Spirits Magazine

Restaurant Review

WSLA: Holcomb

by Patrick J. Comiskey • April 20, 2023

This homey wine bar is dominated by a long bar lined with cozy booths. (Photo courtesy of the restaurant)

Holcomb is named for a mountain valley in the Angeles National Forest near Big Bear, a pristine place which proprietor Michael Blackman wanted to keep top of mind for the vibe of his wine bar on York Boulevard in Highland Park. An alumnus of Bar Covell, Blackman partnered with CalArts friend Dustin Lancaster (Bar Covell, L&O Oyster Bar, Augustine) and Ross Stephenson to open this homey place dominated by a long bar and lined with cozy teal booths, a back patio if you’ve brought your pup, and—in a first (I think) for LA wine bars—a free “take-a-book-leave-a-book” library.

The menu is modest and filling, cheese and charcuterie plates and its signature Highland Park Pulled Pork sandwich with tomatillos and pickled white onion. Blackman’s wine selection is small, focused, and natty-inclined: He’s got Folk Machine and Workbook wines on tap, and blends for the curious, like Vins aux Liens’s Alsatian pétillant Wait Wait Wait, or Monte Rio’s coferment of sauvignon blanc and petit verdot.

Holcomb is part of our Top 30 LA List of 2023. Read the whole story here.

5535 York Boulevard, Los Angeles, CA 90042

(323)739-0072

Wine Bar

holcombtradingpost.com

@holcombhighlandpark

Patrick J. Comiskey

Patrick J. Comiskey covers US wines for Wine & Spirits magazine, focusing on the Pacific Northwest, California’s Central Coast and New York’s Finger Lakes.

This story appears in the print issue of Spring 2023.
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TAGS Holcomb Los Angeles Restaurant Review Wine Bar

David Paradela
Associate Editor

David joined Wine & Spirits in 2021 after immersing himself in the world of wine at the start of the COVID-19 pandemic. Originally from Boston, he graduated from Boston University with a degree in English and completed a master’s degree in Publishing and Writing from Emerson College in 2021. Prior to working at the magazine, he served as an editor and staff writer for the music blog Sound of Boston and worked in scientific publishing. Aside from wine, he loves basketball, arguing about Taylor Swift’s best album, and everything Greta Gerwig touches.

Corey Warren
Tastings Editor

Corey Warren moved to New York in 2015—fifteen years too late to join The Strokes—after earning a degree at Cornell in Comparative Literature. He started polishing glasses at Betony and threw himself into the restaurant world. Later, while a captain at Aquavit, he began working part time in the Wine & Spirits tasting department. Now, in addition to running tastings, he serves as critic for the wines of the Loire, Southern France, Argentina and South Africa. Corey likes almost anything bubbly, from Miller High Life, the Champagne of beers, to Champagne, the Champagne of Champagne, but he’ll drink anything once, and loves finding unique wines.

Tara Q. Thomas
Editor at Large

Since Tara Q. Thomas joined Wine & Spirits in 1997, she’s traveled the wine world from Argentina to Australia. A graduate of the Culinary Institute of America in Hyde Park, New York, with more than 20 years of experience in the food and wine world, Tara puts her culinary knowledge to use as W&S’s resident food critic, and is the critic for the wines of Austria, Germany, Eastern Europe, Argentina, and the Mediterranean. She’s particularly enthusiastic about the wines of Greece, where she once lived and cooked. Outside of W&S, Tara has authored two books, The Complete Idiot’s Guide to Wine Basics and The Pocket Idiot’s Guide to Wine; contributed to the Oxford Companion to Cheese as well as Oxford’s forthcoming volume on spirits; and writes a wine column for Culture: The Word on Cheese.

Patrick J. Comiskey
Senior Correspondent

A former sommelier, Patrick J. Comiskey serves as the W&S critic for all domestic wines outside of California—including New York, Oregon and Washington—and contributes articles on the wines and viticulture of these areas. His wine travels include regular visits to US wine regions, as well as trips to France, Italy, Germany and Australia. Comiskey’s writing credentials include contributions to the San Francisco Chronicle’s wine section, the Los Angeles Times, Bon Appétit and the Robb Report, and also teaches classes and moderates panels on viticulture, wine tasting and various wine regions. His recent book, American Rhône: How Maverick Winemakers Changed the Way Americans Drink (UC Press 2017), was shortlisted for the 2016 André Simon Food & Drink Book Award and 2017 Louis Roederer Domaine Faiveley Wine Book of the Year.

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Editor and Publisher of Wine & Spirits since 1986, Joshua Greene began drinking wine with meals during a summer in Galicia, Spain, at the age of 13. In later years, he worked in wine shops in western Massachusetts and served as wine captain at Wheatleigh, a small inn in Lenox. After graduating from Princeton University in 1981, Greene pursued a career in magazines, focusing on the management of special-interest publications. His work with Wine & Spirits began on a consulting basis, eventually leading to his purchase of the magazine in 1989.

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Patricio Tapia
Senior Correspondent

After graduating with a degree in journalism from the Universidad de Chile in Santiago, Patricio Tapia attended Bordeaux University in France, where he studied for a diploma in wine tasting and winemaking. Since then, he has visited wine regions around the world and authored several books, including his annual Descorchados, a Chilean wine guide; The Wines of Colchagua Valley; TodoVino and Wines for Great Occasions. Tapia is also the South American correspondent for The Oxford Companion to Wine, The World Atlas of Wine and Oz Clarke’s Pocket Wine Book. For the past three years, he’s been a host on the El Gourmet channel in South America. At Wine & Spirits, Tapia is the critic for the wines of Argentina, Chile and Spain, and regularly contributes articles on these regions.