Well, that’s a wrap for the Olympics.
If only there were a new Scandinavian-Turkish watering hole with Spanish wine and California beers to keep the spirit of international unity alive...
Light the fire within at Gravlax, a corner wine-and-beer bar with a higher quota of Scandinavian and Turkish food than, well, every other bar you could name—it’s soft-opening Wednesday in Culver City.
Like a miner’s saloon wearing an ironic animal T-shirt, here it is—a rustic cavern of exposed beams and bricks, wooden barrels, rusty sheet metal and the occasional massive reindeer mural that’ll make for a good conversation starter when you bring a casual date here. As in, “Hey, look, there’s a reindeer mural on the wall.”
Grab two stools at the long, curved bar. Order, oh, let’s say an albariño and an El Segundo pale ale. The menu’s still being developed, but safe to say you will have a short selection of Turkish and Scandinavian bar snacks to choose from—think open-faced sandwiches covered with house-cured salmon and dill, or spicy tabbouleh with goat gouda.
It was that or a bowl of nuts.
If only there were a new Scandinavian-Turkish watering hole with Spanish wine and California beers to keep the spirit of international unity alive...
Light the fire within at Gravlax, a corner wine-and-beer bar with a higher quota of Scandinavian and Turkish food than, well, every other bar you could name—it’s soft-opening Wednesday in Culver City.
Like a miner’s saloon wearing an ironic animal T-shirt, here it is—a rustic cavern of exposed beams and bricks, wooden barrels, rusty sheet metal and the occasional massive reindeer mural that’ll make for a good conversation starter when you bring a casual date here. As in, “Hey, look, there’s a reindeer mural on the wall.”
Grab two stools at the long, curved bar. Order, oh, let’s say an albariño and an El Segundo pale ale. The menu’s still being developed, but safe to say you will have a short selection of Turkish and Scandinavian bar snacks to choose from—think open-faced sandwiches covered with house-cured salmon and dill, or spicy tabbouleh with goat gouda.
It was that or a bowl of nuts.
