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Swill Automatic Wine Bar Set to Open in the Arts District

By Jenni Simcoe
Published: Tuesday, October 12, 2010, at 10:35AM
Swill Automatic Courtesy Swill Automatic

The Arts District has staked its claim to some of the most popular foodie destinations and cafes over the past few years via restaurants like Church and State and Urth Café. The latest, a new wine bar called Swill Automatic, hopes to add a new draw to its location in the Biscuit Company Lofts when it opens on Saturday.

Housed in a restored mill building, the wine bar incorporates a patented automated wine dispensing system from Enomatic to showcase its wines. After loading a wine card with a given amount of value, Swill patrons will be able to sample from a selection of wines with a wide range of varietals and prices.

The bar is the vision of Poppi Monroe and two silent partners who live in the Arts/Industrial district. “We really love this community and felt that there was a space for something like this here,” said Monroe.

The concept came together from travel that the three partners had done. They chose things they liked about different menus and locations and blended them to make one bar that had all of their favorite elements. “It was a way to create a really casual wine experience that kept people up moving and meeting new friends,” Monroe added.

Opening night will focus on biodynamic wines. Two winemakers, Yellow+Blue and Quivera Vineyards and Winery, will be in the house to discuss biodynamic agriculture and how it differs from traditional and organic farming.

After the opening night special event, the first month will feature morning coffee and pastries and appetizers and dinner by night. After a month, the expanded menu will go into effect.

Breakfast offerings will include made to order omelets, eggs Benedict, French Texas toast, pancakes with bacon, huevos rancheros, and a ‘classic 2s’ breakfast with two of each eggs, bacon or sausage and herbed potatoes. Healthy options include a bowl of fruit, homemade granola and cereal.

Appetizers that customers can pair with their favorite wines include garlic jumbo shrimp in lemon aioli, bruschetta pomodoro, seafood crab cakes and old standbys like assorted olives and chips and guacamole.

The menu, featuring locally-sourced ingredients, also features salads, paninis and a full dinner menu with Monroe’s favorites: Dirty mussels steamed in white wine with gorgonzola cheese served with crusty bread, and Kalamata chicken with steamed veggies. There are also vegetarian and vegan options like vegan quinoa risotto or eggplant fajita with grilled onions, red pepper and jack cheese.

Swill Automatic / 1820 Industrial Street / swillautomatic.com

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