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Photo courtesy of Viviane

When I first heard that a new restaurant was taking over Oliverio at the Avalon Hotel in Beverly Hills, I was kind of bummed. I could always find a solid meal there in a sleek setting without having to endure a “scene.”

So when I heard that local French restauranteurs Stephane Bombet and Francois Renaud were taking over the space to open Viviane, I was both excited and sad. On the one hand, Bombet and Renaud have a good track record with Terrine, and Bombet and Chef Michael Hung found success together at Faith & Flower. On the other hand, I have great memories from Oliverio, including having my bridal brunch there.

After having dinner at Viviane soon after its official opening, I’m intrigued enough to want to return. The menu focuses on contemporary takes on the classics in both food and drink. Chef Michael Hung offers seasonal, elevated versions of well-known dishes such as linguine and clams, steak tartare, and chicken and dumplings. And barman Ryan Wainwright, he of The Tasting Kitchen and Terrine fame who designed Viviane’s cocktail menu, has variations on the Manhattan, Cosmopolitan and even Long Island Iced Tea.

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Terrine Barman Ryan Wainwright

While foodies have been fawning over Terrine restaurant‘s Chef Kris Morningstar’s dining menu of French-meets-California cuisine (and with good reason), the Terrine cocktail menu is not to be overlooked.

Barman Ryan Wainwright, formerly of Tasting Kitchen, has an extraordinary talent for finding balance in his drinks, making each one on his menu dangerously easy to imbibe. The Terrine cocktail menu is divided into categories based on taste. Here are my picks in each group:

Bubbly & Refreshing

Prairie Fire Punch with Buffalo Trace bourbon, lemon, pomegranate, Calisaya herbal liqueur and soda.

Prairie Fire Punch

It’s no secret that bourbon is my favorite spirit, so of course I’m going to recommend this one. While there isn’t any actual fire in the Prairie Fire Punch, the Calisaya lends an interesting note while the soda makes it fun.

Crisp & Clean

Beverly Fix with El Silencio mezcal, lime, pineapple, housemade orgeat and serrano tincture.

Beverly Fix

This one is everything you could ask for in a flavor-forward drink: it’s a little smoky, a little spicy and a little sweet. If you like bold, this is your cocktail.

Smooth & Elegant

Counter Point Sling with Plymouth gin, Punt e Mes vermouth and Vergano Biano vermouth.

Counter Point Sling

This is my favorite drink from this menu, and the fact that I like it so much surprised me because gin isn’t my favorite spirit. But Wainwright created a cocktail that definitely lives up to its “smooth and elegant” categorization. There’s body, but it’s not oppressive. The Counter Point Sling is just a classy drink.

Dark & Bitter

Pimm’s Pong with Pimm’s, Contratto Bianco vermouth, Ramazzotti Amaro and chocolate bitters.

Pimm’s Pong

Usually Pimm’s drinks are clear or light in color, but this one is dark. It’s an interesting take, with the Amaro and bitters adding dimension.

Sweet & Velvety

Strawberry Puff with Hayman’s Old Tom gin, strawberry, lemon and cream.

Strawberry Puff

Drinking this drink is as close to having a milkshake without actually having ice cream in it. It’s rich and frothy, and will satisfy any sweet tooth without being cloying.

And the food? The entire regular menu is available at the bar, so you definitely don’t lose out by sitting here. My recommendation would be to order a charcuterie plate (three words: chicken liver mousse) and enjoy a drink or two from the Terrine cocktail menu. Go ahead, indulge.

Charcuterie

Note: This tasting was hosted.

Further reading:

Dine on California Comfort Fare at Terrine by Where L.A.

What to Drink at Terrine, Opening Soon by Los Angeles magazine

Terrine California Gold Cocktail (Drink of the Week) by Food GPS