Bar Benjamin opens in Hollywood
Partners Ben Shenassafar, Jared Meisler and Kate Burr have launched Bar Benjamin, a ‘intimate modern-day’ cocktail bar above The Benjamin Hollywood restaurant in Los Angeles.
Meisler is behind Hollywood venues including The Roger Room and Bar Lubitsch, as well as the Gin Rummy bar in Venice.
Shenassafar is the co-founder of streetwear brand The Hundreds, while Burr founded a culinary consulting agency called A La Mode.
The trio opened The Benjamin Hollywood in June 2024.
Jason Lee of N/soto and Baroo and Chad Austin of The Mulholland created the cocktail menu for Bar Benjamin. The drinks programme features classic cocktails and ‘original creations that pull inspiration from the team’s favourite foods and flavours in playful ways’.
The team has stocked the back bar with rare spirits. These include Edenico, a Oaxacan mango eau-de-vie; Kleiner Feigling, a German fig liqueur; and Massenez Liqueur de Roquefort.
All guests receive a complimentary Bad Bunny on arrival – a Milk Punch that blends fermented carrot, hazelnut, and aquavit.
This could be followed by the Mala Margarita, a riff on a Spicy Margarita made with red chilli and Szechuan peppercorn mezcal, Suze, Kümmel and lime.
Dead Heat features horseradish-infused, coconut fat-washed vodka, green apple, dill, clarified lime, celery root, and aloe. Ceremony is made with gin, Rocky’s matcha, strawberry, red bean, acid-adjusted coconut water and egg white.
Meanwhile, Campfire is a ‘S’mores-flavoured’ riff on an Old Fashioned, made with graham cracker-infused Bourbon, Avua Amburana, toasted marshmallow root and cocoa bitters.
Two Martinis from the Benjamin restaurant menu have migrated upstairs. The Dirtier Martini is made with Tito’s and a house Dirty mix, served with olives and capers; while the Ben’s Martini features Monkey 47 Gin, Noilly Prat dry vermouth and lemon oil, served with chips.
Non-alcoholic options include the Tepache Bird, which is a blend of Aplós Ease non-alcoholic ‘spirit’, Wilderton Red Bitter, tepache and lime. Meanwhile, the Taro Milk Punch is made with hemp spirit, taro, genmaicha, lemongrass, cinnamon and clarified milk.
Bar bites include flavoured almonds, meat and cheese plates, and chips with caviar.
Meisler designed the space, which features art deco ‘charm’ and low ceilings with intricate wood panelling. Decor includes photography by Bobby Hundreds, co-founder of The Hundreds, with Dolce & Gabbana zebra print wallpaper in the bathrooms.
For more bar openings, check out our roundup of the best from winter.
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