On top of the 11th floor of The Hoxton Downtown is Inanna Bar, the city\u2019s newest rooftop restaurant and bar offering panoramic views of Broadway and the city skyline. Now open and eager to serve Angelenos, Inanna Bar is set within the grand 1920s Beaux-Arts building, once the headquarters of the Los Angeles Railway and now a hotel, making it a natural hub for long afternoons that linger into night. Just steps from the rooftop pool, Inanna Bar offers a front-row seat to sunshine and the skyline. Menu items include Mediterranean-inspired plates and craft cocktails.<\/p>\n
Where the concept previously in the space was operated by Boka Restaurant Group, the reimagined venue is now managed and operated by Schulte Hospitality\u2019s F&B Group, 34th Floor, and provides a blend of elevated dining, polished service and a vibrant rooftop atmosphere locals and travelers alike.<\/p>\n
Named after the Mesopotamian goddess of love and war, Inanna Bar offers dishes, desserts and drinks that embrace contrast, harmony and \u201ca little drama,\u201d according to a news release, in a stylish setting.<\/p>\n
Hotel guests and visitors lounging poolside can snack on bar bites daily from 3 to 5 p.m. before the restaurant opens for dinner. During the week from 5 to 7 p.m., diners can enjoy half-priced bites and drinks during Sunset Hour.<\/p>\n
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Inanna Bar is open daily for dinner.<\/p>\n
Inanna Bar\/Submitted<\/p>\n
Dinner is from Sunday through Thursday from 5 to 10 p.m., but on Friday and Saturday, the kitchen stays open until 11 p.m. There are a rotating slate of DJs that will play tunes to set the mood.<\/p>\n
Inanna Bar\u2019s food menu brings a modern Mediterranean touch to the community, with a lineup of mezze, flatbreads and grill-fired plates.<\/p>\n
Menu items include:<\/p>\n
\u2022 The Baba Ghanoush, made with smoked olive oil, tahina and mint served alongside warm za\u2019atar pita<\/p>\n
\u2022 The Sumac Buttermilk Fried Wings with a za\u2019atar crust, Aleppo honey, and herbs.<\/p>\n
\u2022 Lamb Kofta with harissa almond, herbed salad and charred lemon<\/p>\n
\u2022 The Chicken Kebab with spiced chicken thighs, garlic yogurt, sumac onions<\/p>\n
\u2022 The Spiced Shrimp Tabbouleh Bowl with bulgur wheat, mint, cucumber, tomato, and lemon<\/p>\n
\u2022 King Fish Crudo accented with preserved lemon, pickles, and spiced vinaigrette<\/p>\n
\u2022 Darra Labneh topped with fire-roasted corn ribs, lime zest, urfa biber, and aresheh.<\/p>\n
Desert offerings include Mediterranean-inspired treats like the Cardamom Basbousa, a semolina cake soaked with lemon syrup and served with a dollop of whipped rose cream, or the Chocolate Pistachio Cheesecake featuring a pistachio crust and kefir cheesecake, topped with chocolate sauce, crushed candied pistachios and toasted katafi.<\/p>\n
Complementing Inanna Bar\u2019s Mediterranean fare is a curated selection of craft cocktails, wines, beers and coffee. The beverage program showcases globally inspired spices, bright citrus, and floral, herbal, and botanical notes, reimagining classics through a Mediterranean lens.<\/p>\n
Drink menu items include:<\/p>\n
\u2022 The Pelopennesian Fashion: a riff on the classic Old Fashioned, made with<\/p>\n
\u2022 Metaxa 5 Star brandy, house-made fig syrup, chocolate bitters, and orange bitters<\/p>\n
\u2022 Fleur de Cactus: made with Grey Goose vodka, aperitivo select, prickly pear-tarragon cordial, fresh lemon juice, and Cantina Globale Prosecco<\/p>\n
\u2022 Oro Andino: made with Peruvian pisco, saffron-infused honey, fresh lemon juice, Angostura bitters, and egg white.<\/p>\n
There are zero-proof options available as well, including the Strawberry Coconut Spritz, made with Lyre\u2019s Italian orange, Red Bull coconut, Fever Tree club soda and fresh strawberries. The bar program features a rotating selection of locally and regionally sourced beer and wines, along with wines from around the globe.<\/p>\n