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Barrel Down is located at 525 West 7th Street in L.A.

Ask the fellas behind Barrel Down what makes for a great bar, and they’ll tell you: “The best place to drink is in good company.”

Located on downtown Los Angeles’ historic 7th Street corridor, the communal watering hole brings new light and focus to the ever-burgeoning Los Angeles craft beer and bar scene, boasting 40 taps (including 6 nitro taps) of only American craft varieties, thoughtful cocktail and wine selections, and inspired, chef-centric cuisine. Together, these elements form a concept that’s exceptional in its simplicity: a place where Angelenos can come together to drink and eat well in a beautifully appointed environment.

“Like the growth of Downtown itself, the growth of L.A.’s craft beer scene is undeniable,” says Mike Winn, President of MBBC, Inc., the group of entrepreneur-investors at the helm of the project. “We’re excited to have created a place that not only reflects our passion for great beer and food, but also captures the dynamic spirit and creativity of the Downtown L.A. community.”

Winn and his team – which also includes Jordan Chiu, a Bay Area-bred restaurateur and winemaker who’s consulted for the Hillstone Restaurant and Soho House Groups – enlisted Beertender LA (Bar Ama, The Varnish, and ACME Group) to design the beer program, which aims high with more than a little street cred. (Suds enthusiasts, rejoice: Beertender’s Dylan Snyder and Steven Zakarian’s DTLA home brewing club will now be headquartered at Barrel Down.) Also on board is Executive Chef Derrick de Jesus (formerly of Allumette, Alma, Goldie’s and, most recently, Union), who will helm the kitchen. Add General Manager Andrea Comegys, formerly of Public School, to the mix, and you’ve got the perfect storm.

Enter the bar, scan the extensive beer selection, place your order, grab a number and find a seat amongst the communal tables, private Pullman booths and intimate cocktail seating. Can’t decide? Don’t worry! Experienced bartenders – all of whom will be Cicerone.org-certified Beer Servers – will guide you through the vast selection of draft and bottled beers, cocktails, and wines until you find just the right choice. Highlights include options from locally-based Three Weavers Brewing (Inglewood, CA), Bell’s Brewery (Kalamazoo, MI), and Ninkasi Brewing (Eugene, OR), as well as rotating, seasonally available, and special release items. All draft beers are served in full or half pints from what Barrel Down promises to be some of the cleanest – if not the cleanest – lines in town. Beer not your thing? Try the signature barrel aged Old Fashioned on draft or a glass of wine from one of the featured organic and sustainable vintners, such as Donkey & Goat and The Scholium Project.

Now, for the food. Whether a sandwich, salad, shared plates for the table or a substantial large plate all your own, Chef de Jesus’ deceptively simple menu offers perfectly balanced, locally sourced, scratch kitchen fare that quells all cravings. The culinary veteran brings an artist’s hand to decidedly un-fussy food, riffing off the many classic beer/food pairings on a diverse menu that’s anything but pub grub. A housemade Three Hole Soft Pretzel is the ideal complement to any beer. The Spicy Fried Jidori Chicken Sandwich or Grilled Ham & Cheese On Texas Toast might be your thing, or try the Grains & Greens or Not Quite Nicoise salads. Six-Chili Wings, DIY Tacos, and Cauliflower Popcorn sound just about right to get the evening started. Follow with Meat & Potatoes (grass-fed Colorado beef with Kennebec fries and house-made steak sauce) or Hope Ranch Mussels (sweet potato, coconut, French curry and sour ale) and you’ve got yourself quite a meal! Whatever your predilection, Barrel Down offers as much or as little as you’d like to go with what’s in your glass.

“For me, the cooking is about redefining expectations of what to expect in a neighborhood restaurant,” said de Jesus. “I’ll be using a modern approach to Americana food without losing its heart and soul.”

Designed by renowned downtown L.A.-based designer Ricki Kline, Barrel Down is an inviting high-ceilinged expanse of light, wood and concrete with different seating opportunities for different moods. A private loft upstairs is accessed only with e-ticket tokens. Downstairs, one of the longest bars in DTLA features a slate bar top and crown molding, and all of the walls are made from light, rough-hewn wood. Accordion doors open to an urban patio on 7th Street, bringing the DTLA experience to Barrel Down’s guests.

“Barrel Down will cater to adventurous downtown dwellers, savvy young imbibers, and the growing legions of craft beer converts who are drawn to the vibrancy of downtown L.A.,” states Winn, who is also partner in Casey’s Irish Pub and Seven Grand Whiskey Bar. “We are so thrilled to become a part of the community.”

Barrel Down is located at 525 West 7th Street, Los Angeles, CA 90014-2501 and will be open for lunch, dinner, and late night. Hours of operation are Monday – Sunday from 11 a.m. – 2 a.m. Food is served from 11 a.m. – 10 p.m., and Happy Hour is Monday – Friday from 4–7 p.m.

For more information, visit www.BarrelDownDTLA.com.

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