Mikkeller DTLA opened its first Los Angeles location, from founder Mikkel Borg Bjergsø and bar owner Chuck Stilphen (Mikkeller San Francisco, The Trappist), building on the global brand’s success in cities like Copenhagen, San Francisco, and San Diego.
The sprawling 7,600-square-foot space replaces a century-old auto repair shop a coffee bar called Kaffebaren and a modern with peaked wood roof, cartoon people drinking beer, and huge bar with over 60 taps. Just like in San Francisco, Mikkeller DTLA features an ambitious food menu. Executive chef Enrique Cuevas previously worked at Spring in L.A., Alinea in Chicago and Picholine in New York. Chef Andrew Horza from Warpigs Brewpub in Copenhagen consulted on smoked meats, which are buffeted in-house with white oak.
House-smoked sausages ($12-13) typically come on a bun with complementary accompaniments, though I ordered a platter to experience the full encased meat spectrum. Knockwurst, a veal & pork link, accompanied purple cabbage and diced apple. Venison joined currant jelly. Both were smoky and satisfying, but for Vitamin P’s sake, I recommend Thuringer, rosy pork sausage supercharged with peppercorns and served with spicy mustard.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.