To Drink and Dine in L.A.

    The City of Angels has been undergoing a culinary renaissance, with more and more restaurants cropping up showcasing daring new bar chefs. Among the inventive new establishments is Restaurant Kumo, a Japanese eatery opened last year by entertainment mogul Michael Ovitz. Kumo’s bar chef, James Bobby, stirs up an inventive selection of cocktails, including a “black margarita” made with Patrón tequila, Citrónge, homemade sour, shaken with Japanese black vinegar and served with lavender sea salt. Though it may sound odd, the concoction is one of Bobby’s most requested and is a refreshing complement to Chef Haya Saito’s equally inventive sushi and seasonal Japanese fare. (323.651.5866, www.kumo-la.com)

    ?Jessica Taylor

    Photo by Daniel Krieger for the New York Times
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