The Draycott co-owners, Marissa and Matt Hermer, have embraced the new dining regulations with expanded outdoor seating.
Chef Michael Fiorelli (Olivetta and Love & Salt) is the new culinary director and has created an array of new dishes to join the ever popular standards, such as the English Pea Dip ($15) and the Draycott Chop ($17).
Try the seared diver scallops served with creamless creamed corn, crispy fingerlings and pea leaves ($34) or the Mediterranean Branzino with green herb and lemon conserva ($30) or the roasted organic half chicken with wilted greens, torn croutons and natural jus ($32).
Under The Draycott’s beverage director Melina Meza, who has been recognized by Tales of the Cocktail Spirited Awards for her work at acclaimed establishments across the country, there is an inspired menu of summertime cocktails.
The “Village Vogue” is created with Casa Mexico tequila, lavender wildflower honey, violette and lemon or try “Good Vibes” with Atrium gin, hibiscus infused Amaro Angeleno, prickly pear and lime.
Arrive between 3 and 5 p.m. on Saturday and Sunday and try the weekend Lawn Libations stand. Served in made-to-order Mason jars ($35) that serves three, there’s a choice of The Draycott Bloody Mary (Tito’s house Bloody Mary mix, fresh lime); a margarita (Casamigos Blanco, agave, fresh lime) or the Aperol spritz (Aperol, club soda, prosecco).
The lovely brunch mimosa kit serves 4-6 and includes a bottle of Cordan-Remy champagne and 10 ounces of orange juice ($80).
There will also be wines at the Lawn Libation stand that include: Honig, Sauvignon Blanc, Napa Valley, California, 2018, ($40); Love by Leoube Rose, Côtes de Provence, France, 2018, ($38); Margerum M5, Rhone Blend, Santa Barbara, CA 2017, ($50); or Champagne Codan-Remy, Cuvée Prestige, Champagne, France, NV, ($75).
Call (310) 573-8938 or visit: thedraycott.com.
Co-owner of The Draycott, Marissa Hermer with her daughter at the restaurant, which offers to-go items. There are new items on the menu and on the weekend there will be a lawn libations stand.