Its presentation is certainly a delight-the dollop of cheese is served beneath a mound of grilled peaches and porchetta and accompanied by thinly sliced, grilled bread-but the burrata is too firm when it should be airy and light. While offerings of burrata are now de rigeur on most menus, Black Market’s version was unfortunately less than memorable. We haven’t fallen completely in love, though. “I could eat these every day for the rest of my life,” says my friend, so naturally, we order another plate-they’re just that good. Deep-battered cauliflower renders a flavor-challenged vegetable into something far more lucrative and, when dipped into the accompanying ramekin of tangy lemon aioli, nothing short of addictive. True to its name, Black Market has a stellar, ever-changing cocktail list, and our waiter was quick to offer his suggestions, from a Fade to Black bourbon beverage to the aforementioned deep-fried Fluffernutter sandwich.įried, in fact, seems to be where Black Market finds its credibility, which is not a bad thing ( Top Chef alum Antonia Lofaso runs the kitchen here). For those who prefer to sit face-to-face, there are granite-top tables lined down the middle, and the bar provides ample seating when a mere getting-to-know-you drink is in order. It is, first and foremost, a date-night spot: gradually dimming lights and a low brick ceiling convey the utmost intimacy, as do the black leather booths that hug the far-right wall. Of course, our experience thus far at Black Market Liquor Bar, a gastropub on Ventura Boulevard in Studio City, has been one of pure seduction. Is there a sexier phrase in the English language? “We’re bringing you the fried Fluffernutter on the house,” says our waiter.
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