Melisse Ups the Ante with New Cocktails by Steve Livigni and Pablo Moix

Melisse has always been one of the top restaurants in the city, but it lacked a good cocktail program - until now. Chef Josiah Citrin and the team at Melisse recently hired the team behind La Descarga and other great LA bars, Steve Livigni, Pablo Moix, and Lindsay Nader, to come up with a bar program to meet the level of their food.

The result? A fun and sophisticated list of cocktails. There's no physical bar at Melisse, but with a kitchen of this caliber, they can do a lot of fun and ambitious things "table side" that you cannot do at a busy bar, like this deconstructed Zombie.

Watching the setup and action is certainly part of the draw for this drink.

Steve Livigni pouring in frozen nitrogen

The deconstructed zombie consisted of rum jello made with three different rums (Flor de Cana 4 year, Appleton VX, and Smith and Cross Navy Strength), Passion fruit "dippin dots", mint gelee, and passionfruit juice. It's beautiful with the style of a Melisse dessert.

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