Chef Frank Anderson | a cozy boat

Since April is the beginning of Spring, Dan chose cocktails that highlighted floral and fresh notes for The Whaling Club this month. The Croquet Cup was the perfect easy drinking cocktail to start the night with mint, cucumber, and Pimm’s No. 1. Plus, it’s gorgeous to look at. The Royal Daiquiri featured creme de violette, which is floral in taste and color. And the grapefruit and Peychaud’s bitters in an otherwise classic gin rickey added just the right about of bitterness and rounded out the drink. It was my favorite blush color and looked beautiful over Dan’s hand cut ice spears.Chef Frank Anderson killed it again by shucking oysters, and brought it to the next level with chilled mussels, aioli, and breadcrumbs. Addictive! I love how Frank prepped three mussels (and oysters) for us to cheers to before everyone arrived (he also saved me a few oysters for the end–what a guy). Such a fun a night! We loved having a bunch of new guests, and celebrating the simple but perfect things we love about The Whaling Club. How awesome is that whale? We found it at New Stone Age and knew we had it to have it for the bar! It lives on our mantel in between. And did you catch us on Eater LA? So cool! Special thanks to Kat Odell for that! To join our mailing list and receive invites for future events, email reservations@thewhalingclub.com.