or cocktail aficionados ready to expand their sipping beyond the traditional martini glass, is mixing up unique designer cocktails that leave ordinary craft beverages lost in a cloud of liquid nitrogen smoke. Using molecular mixology tricks learned under José Andrés at The Bazaar in Beverly Hills, Welton Room leaders Chokedee Buabucha and Jorgé Ortega bring science to the shaker, using dry ice, smoking wood chips, whipped foam and even cotton candy to create new flavors, textures and surprising presentations of libations that are as much show as they are drink—and all presented with impeccable, Instagrammable flair. Meanwhile next door, the new serves a menu highlighting hyper-seasonal flavors and techniques.
