Tricia Alley, head bartender at the Studio City restaurant Black Market Liquor Bar, works on making a Thyme Fix, with Angostura bitters, lemon marmalade, thyme and Fighting Cock bourbon. (Jay L. Clendenin / Los Angeles Times)
Alley puts the finishing touches on a Thyme Fix. (Jay L. Clendenin / Los Angeles Times)
The soft shell crab po’ boy, with Sriracha, chinese cabbage and shiso ($14). The chef is “Top Chef” alum Antonia Lofaso. (Jay L. Clendenin / Los Angeles Times)
A look inside. (Jay L. Clendenin / Los Angeles Times)
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Hostess Kate Supplee delivers mussels with fennel, chili and garlic baguette ($14). (Jay L. Clendenin / Los Angeles Times)
A dinner crowd sits in one of the restaurant’s black booths by a decorative glass window. (Jay L. Clendenin / Los Angeles Times)
The Boulevard Sour includes rye whiskey, cynar, lemon and egg white. (Jay L. Clendenin / Los Angeles Times)
The alligator sausage and peppers, with mustard, bread and butter pickles ($12). (Jay L. Clendenin / Los Angeles Times)
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Lamb meatballs, with corn, feta, rosemary, cucumber and pine nuts ($8). (Jay L. Clendenin / Los Angeles Times)
A bowl of shaved fennel, watermelon, goat milk feta, watermelon radish and tarragon ($9). (Jay L. Clendenin / Los Angeles Times)
