A mural of shadowy black silhouettes covers the wall with just one splash of color: a solitary red man. As the jazz-era-style mural stretches along the length of the restaurant, it follows the red man as he meets a lone red woman, and they end up sharing a table … and a drink. The painted walls illustrate the overall theme of The Rack, an eclectic Woodland Hills eatery designed with the kind of intimate atmosphere that makes it an ideal meeting place.
The Rack opened on Topanga Boulevard in late 2005 as a family-run business. Originally from Ramat Gan, Israel, owner Yossi Kviatkovsky began formulating the idea for a high-end pool hall while making pool tables in Gardena. Admiring the craftsmanship of the hand-made tables, but disliking what he calls the “Sopranos”-type roughness of most pool halls, Kviatkovsky wanted to create a more sophisticated space in which to enjoy the pastime.
“Notice there are no Budweiser signs,” Kviatkovsky said of the low-lit area that houses 14 carved-wood pool tables, which cost $16 per hour to play.
Between the red-felt-topped tables, communal dining table and the bar, guests are given an easy opportunity to meet one another, while the couple on a first date has ample excuses to get close as they assist each other’s game. The Rack’s menu of fun, flavorful cocktails — with sometimes scandalous names (see sidebar) — tasty entrees and satisfying bar snacks also makes it an ideal nightspot for a get-together with friends. And during football season, the place is transformed into a roaring sports bar. Normally hidden from view, 15 projector screens — six of them 112 inches — descend to display the action. The pool tables get covered up and surrounded with chairs as the space’s typically classy atmosphere is put on hold to make room for about 300 cheering fans.
The Chosen Drink
Four bartenders pooled their expertise and their imaginations to create The Rack’s inventive cocktail menu, which features wild drinks such as Sex With an Alligator, The Heretic and Blue Balls. Nick the bartender decided to stray briefly from his go-to recommendation, the Lemon Drop Martini (made from real muddled lemon rather than sweet-and-sour mix), to concoct something special just for TRIBE. Nick adapted a fresh mint — nana in Hebrew — mojito to include a fruit that holds much meaning in Jewish circles, the pomegranate, and a very Tribe-friendly alcohol: vodka.
One warning: Beware how many you knock down — as with all fruity drinks, this one will sneak up on you!
THE TRIBE
2 ounces Mojito Libre mojito mix
1 1/2 ounces pomegranate juice
1 1/4 ounces Grey Goose L’Orange vodka
1/2 ounce Agavero orange liqueur
5 to 6 fresh mint leaves, muddled
1 fresh-squeezed orange wedge
Soda water
Splash of cranberry juice
In a tall glass, combine all ingredients except cranberry juice. Mix well, then add cranberry juice and a few ice cubes.
Order this exclusive drink at The Rack, or make The TRIBE at your next holiday party!
The triple threat of the venue — good entertainment, good drinks and good food — is carried out by the collaboration of CFO Kviatkovsky; his wife, Robin; and sons Rami and Elon, who serve as general manager and executive chef, respectively.
Aside from writing witty drink descriptions for the cocktail menu, Rami, who is in charge of the bar, regularly alternates four craft beers of his choice while maintaining a great selection of 10 more draft beers, including the Sam Adams brew of the season. In addition, there is a full bar stocked with Rami’s own collection of scotches. The wide-ranging drink choices are paired with an extensive menu of freshly prepared items.
“Everything is made in-house,” Kviatkovsky said. “Nothing is canned or bottled,” including salad dressings, pasta sauces and pizza toppings.
Patrons can enjoy all the kitchen has to offer right up until the lounge closes, which is as late as midnight on weekends. The menu features everything from an artful caprese salad to jumbo chicken wings, and it got an extra boost in September — a long list of pizzas was added to the menu when The Rack merged with nearby restaurant/rock museum Rock & Roll Pizza. Now the enclosed front patio houses a treasure trove of rocker memorabilia as well as live shows throughout the week.
In a space plastered with posters of bands like The Beatles and The Clash, accented by electric guitars and lit by snare drums artfully repurposed into lamps, Kviatkovksy works with former Rock & Roll Pizza owner Dave Vieira to create authentic NewYork-style thin-crust pizza. The dough is shipped in twice a week from New York, and the cheese is purchased from Wisconsin.
The Rack expands its repertoire even further during the holidays. Every year, 150 pounds of potatoes are ordered for making in-house latkes from scratch.
“No latke’s good without a couple of knuckles in it,” Yossi joked.
For New Year’s Eve 2012, the stage that is regularly brought out four nights a week will feature live performances from different bands. A dinner special that evening will be followed by a free champagne toast at midnight.
Whether it’s a special event, a special someone or a special love of stripes and solids that brings you out this holiday season in the 818, The Rack is a sure bet to meet those you know, and those you’ll soon get to know.
The Rack, featuring Rock & Roll Pizza, 6100 Topanga Canyon Blvd., No. 215, Woodland Hills (in the Westfield Promenade Mall, next to the AMC movie theaters). (818) 716-0123. therack.us.
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