Bow & Truss: Making NoHo (And Sherry) Hip
"The soul of Bow & Truss is Spanish. So why not have every cocktail be influenced by Spain by using only one specific ingredient? And that ingredient was sherry."
It’s a pretty tall order making North Hollywood (NoHo) hip, but trying to make Noho and sherry hip? Forget about it. Bow & Truss is up to the task.
“A cocktail program that doesn’t take risks is doing a disservice,” says Marcos Tello from Liquid Assets, the company that designed the drink menu for Bow & Truss. And risk is an understatement here. What once was an auto garage has been converted into a Spanish influenced tapas bar with sherry at its centerpiece. Every drink on the cocktail menu has the fortified wine in it, whether it is the base or just the accent (though they will happily make your favorite classic cocktail if sherry isn’t your bag).
“Specialize in something," says Tello. "That’s where the creativity comes from.”
Bow & Truss (named after its stunning, arched, beam ceilings) with its open kitchen, square bar and great glass door that lifts up to bring the inside and outside together, is very air and comfortable. The standout of the place is the amazing 2,000 square foot patio that looks and feels like a luxurious Spanish courtyard. This is one patio where you aren’t actually looking out on to a major urban street, a rarity in L.A.
As for the decision to go with sherry? Says Tello: “The soul of Bow & Truss is Spanish. So why not have every cocktail be influenced by Spain by using only one specific ingredient? And that ingredient was sherry.”
Their most popular drink, the Sherry Cobbler (sherry, curacao, mint, berries), is the quintessential sherry cocktails, dating back to the 1880’s when it was considered the “it” drink. The Pio Pica Crusta Cocktail is sherry with cucumber and lemon. The Fogcutter, made famous by Trader Vic’s is tequila, sherry, ginger and lime. The Horse Thief Old Fashioned is their take on the classic — Scotch, absinthe and of course, sherry. They even make a Mai Tai with, you guessed it, sherry.
“It’s a pretty diverse liquor,” says Tello. “You can even pair it with cheese.”
Tello admits that it wasn’t easy leading customers into the land of sherry. “People assume, "‘Oh, sherry is what you cook with,’ or, ‘sherry is what my grandma drinks,’” says Tello. “And that was a challenge. We had to do our homework.”
Even more of a challenge was getting people to come to NoHo to even try his beloved sherry. But for Tello, he sees this once hip-impaired city as the hot-new. “Noho is like what downtown (L.A.) was ten years ago. It’s ready to pop and you can’t just put corporate places in here.”
Bow & Truss, 11122 Magnolia Blvd., North Hollywood, CA
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