Pairings that make sense on paper aren't always the most successful, as evidenced by the fact that business models rarely include R-bilinear maps that satisfy e(rm, n) = re(m, n). For an illogical pairing that somehow works without mega-math-nerd approval, Chino's.
Slinging a weirdly awesome mix of Taiwanese/Mexican street food, and tiki cocktails its owner came up on in LA, this 53-seat eat/drinkery is mural'd in Chicano-style religious art, and boasts a sweetly haphazard interior with exposed industrial columns/floors, floral-patterned tables, and unfinished-wood features like a bar built on blocks made from cement. Eats range from snacks (boiled spiced peanuts w/ five-spice & chilies, salty sweet furikake kettle corn), to bowls (a braised pork Tinga Poblano w/ chorizo & chipotle), to their signature pork belly Gua Bao in a steamed bun w/ pickled mustard greens, cilantro & crushed peanuts, presumably because they missed out on seeing the Great Pumpkin...again! Liquid offerings mean pseudo-Polynesian 'tails with housemade ingredients like the dark Jamaican rum/light Puerto Rican rum-based Test Pilot; thee kinds of Mai Tais (Don the Beachcomber, the Trader Vic's, etc.); and the Suffering Bastard w/ bourbon, gin, lime, bitters & ginger beer, which, by the way, is a nickname that Killian's still really resents.
Chino's also does classic cocktails (a Rye Old Fashioned, the gin-based Aviation), which they keep cold with ice produced via a Kold-Draft machine that makes extra-pure cubes that take longer to melt thanks to a larger surface area.
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