Bartender Julian Cox Opens a Minimalist Cocktail Hideout in Hollywood

Legendary Los Angeles barman Julian Cox is readying his next project, a Hollywood Media District hangout called simply the Hideout. The bar and restaurant resides in the same building as the new Tartine there, and is just steps from Sightglass on the corner, splashy French hangout Gigi’s across the street, and a new Mizlala at the other end of the block.

Reps for the Hideout tell Eater that Cox’s new project will mostly focus on a truncated cocktail menu with eight to 10 rotating drinks at any one time, plus wine and beer. There will be food in the form of Spanish-style bar snacks, though this is decidedly a bar first, at least in terms of feel. Cox has partnered with Alex Marchesini, formerly of Portland and the person behind spots like Thelonious Wines and Arden up in PDX — though of late he’s been running the show at Native Wine Company.

“It’ll be minimalistic and clean,” says Cox of his forthcoming menu, “with farmer’s market and highly seasonal ingredients. We’ll also employ various techniques like fermentation, soda making and canning, with slight modernist touches.”

The move to open the Hideout makes all the sense in the world, given Cox’s longtime LA roots (despite moving away a few years back) and his connection to the Tartine world. The space at 911 N. Sycamore Avenue also benefits from a food license, meaning the bar can begin operations immediately for on-site and takeaway consumption, instead of waiting until further pandemic restrictions are lifted. Reps say the plan is to take over the outdoor seating area that Tartine uses during the day, to serve customers cocktails at night. This weekend will be the Hideout’s opening though it’s best to check the bar’s ongoing hours here before visiting.

As a preview of sorts, Cox, Chad Robertson of Tartine, and visiting Argentinian chefs Leo Lanussol and Norberto Piattoni will be serving out of the space this Friday and Saturday night from 5 p.m. to 10 p.m., in anticipation of a broader opening still to come.

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