Poppy + Rose to Begin Serving Beer and Wine
NEW BRUNCH COCKTAILS INCLUDE BLOODY MARY TOPPED WITH FRIED CHICKEN
LOS ANGELES, October 9, 2017 (Newswire.com) - Popular downtown brunch spot, Poppy + Rose, will officially begin serving beer and wine starting Oct. 23rd. The classic American eatery known for its Southern-inspired menu is best known for its fried chicken and waffles, pulled pork hash, and fluffy buttermilk pancakes. The new brunch cocktail program, featuring signature cocktails like The Flora Fresca (house agua fresca mixed with agave wine and topped with edible flowers) and The Biscuit and Jam (a soju cocktail made with homemade jam and garnished with a freshly baked mini biscuit sandwich), are expected to make a splash.
“The drink we really love right now is The Fried Chicken Mary,” says chef and co-owner Michael Reed. “The bloody mary mix is made from scratch with our house chili vinegar and a dash of pickle juice from our house-cured pickles. The spicy tomato notes from the cocktail pair perfectly with the fried chicken wing we serve it with.”
Brunch is about to get pretty fun around here.
Diana Yin, Co-Owner, Poppy + Rose
When the restaurant first began its application process last year, their petition to get a beer and wine license garnered more than 2,000 signatures in the first month.
“Our customers have been asking for beer and wine since we opened in 2014, so we are really excited,” says co-owner Diana Yin. “Dining at Poppy + Rose has always been a lovely experience, but now imagine your juicy burger with an ice cold beer and you’re surrounded by fresh flowers. And with mimosas and mojitos? Brunch is about to get pretty fun around here.”
Poppy + Rose is currently open from 6 a.m.-3 p.m. Mondays through Saturdays and 8 a.m.-3 p.m. on Sundays, but the restaurant will likely be opening for happy hour beginning in 2018.
ABOUT POPPY + ROSE
Poppy + Rose is a country kitchen-inspired eatery serving classic American comfort fare made with fresh, seasonal ingredients. The restaurant, which opened in July 2014, is located in the downtown Los Angeles flower district and is owned by Diana Yin and Chef Michael Reed. For more information, please visit www.poppyandrosela.com or check out their Facebook, Twitter and Instagram.
ABOUT CHEF MICHAEL REED
Michael was raised in a farm community in Ventura County where he developed a profound respect for organic produce and sustainable farming methods. While attending the Culinary Institute of America in Hyde Park, New York, Michael worked at The Modern in New York City and upon graduation, accepted a position at Michelin-rated Sona in Los Angeles where he honed his French technique. Michael then transitioned to Osteria Mozza working under Nancy Silverton at which time he simultaneously founded his own upscale catering company, Root of All Food, which continues to operate successfully today. Michael serves as the executive chef/co-owner of Poppy + Rose.
ABOUT DIANA YIN
Diana was born in Taipei, Taiwan but grew up in the San Francisco Bay Area in a food-centric family. After earning her bachelors degree from Scripps College and masters degree from Boston University, Diana moved onto a career in food and restaurant PR where she represented national food brands and award-winning chefs. Diana is also a published food writer/photographer and passionate home cook. She is the owner of Peaches Smokehouse & Southern Kitchen (a popular food truck with a brick-and-mortar location in Hollywood) and co-owner of Poppy + Rose, overseeing all FOH and administrative operations, including marketing, sales, accounting, and HR, for both concepts.
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Source: Poppy + Rose
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