Jesse Bluma at Pointe Viven: UMAMIcatessen Back Bar | Manhattan Recipe by Templeton Rye

UMAMIcatessen Back Bar | Manhattan Recipe by Templeton Rye

Update: UMAMIcatessen Back Bar was retooled into Umami Broadway 11/2013.

This bar will enrich your dining experience. Yesterday, I visited the UMAMIcatessen Back Bar in downtown Los Angeles. There to celebrate a friend's birthday dinner. This was a pre-dinner cocktail before having a terrific chef's dinner table meal by my culinary compadre Sharone Hakman. UMAMIcatessen is part of the UMAMI Restaurant Group of Chef Adam Fleischman. "Umami" is a Japanese word for one of the five kinds of taste, translated as "savory".

“The Back Bar will offer a wide selection of high quality wines from around the world at an unbelievable value. A reserve list of wines will change regularly, along with a few options for wines by the glass. Bigg’s cocktail menu for The Back Bar will include a mix of re-interpreted classics and handcrafted cocktails designed to complement the savory UMAMIcatessen menus. The Back Bar will also feature 10 different craft beers on draft and a limited assortment of bottled beer.”

My Recommendation

Order a Manhattan made with Templeton Rye

(*Note: rye is a grain within the same family as barely and wheat and provides a smooth finish to drinks.)

Manhattan Recipe by Templeton Rye Spirits

2 ounces Templeton Rye 

1 ounce Sweet Vermouth 

2 dashes Angostura aromatic bitters

Serve stirred, never shaken. Kiss with cherry.