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Two Familiar Names Plan on Dominating Chinatown’s Bar Scene Soon

The Eastside Establishment team is going all in

Augustine Wine Bar, Sherman Oaks
Wonho Frank Lee
Farley Elliott is the Senior Editor at Eater LA and the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. He covers restaurants in every form, from breaking news to the culture, people, and history that surrounds LA's dining landscape.

Chinatown’s drinking scene is set for a serious boost thanks to the Eastside Establishment team. They’re the folks behind every operation from Covell to L&E Oyster Bar to Augustine Wine Bar in the Valley, and this time around they’re doling out dual concepts not far from one another.

The first will be an unnamed new wine bar project from Dustin Lancaster and team, hitting at 1137 Alameda Street sometime down the line. The LA Times managed to grab Lancaster’s ear on the project, and while he wouldn’t say what exactly the plan was for the space, it definitely won’t be another outlet of Covell, the team’s popular Los Feliz wine bar. The space will, however, offer room for several dozen drinkers at a time, spread across some indoor and outdoor space.

The second outlet is going to be a standalone Highland Park Brewery, slated to land in an industrial stretch at 1120 N. Spring Street that’s almost all the way over the river in to Lincoln Heights. Word from the Times is that lead brewer Bob Kunz wants to have the place operational by spring of next year, ideally. The large space will not only include a brew system for all that awesome craft beer, but also a tasting room and space for food. Apparently, fermented foods and charcuterie are the order of the day.

Both concepts are still in the early stages, which means things won’t start to come to life for several months at the earliest. Still, both spots should help to further activate Chinatown as a great incubator for new, strong concepts that are capable of drawing crowds. It’s been a long-standing dream of many in the area to create such a cultural and culinary hub, and now it’s really starting to come to life.