Black Market Liquor Bar

top of page

- antipasti -

Hummus with Ciabatta (16oz) - $14

chickpeas, tahini, lemon juice, olive oil, salt, caponata (japanese eggplant, celery, onion, sherry vinegar, peanut oil, capers, parsley)

Smoked Trout with Ciabatta (16oz) - $18

ocean trout (smoked on maplewood chips), chives, olive oil, salt, pickled shallots, vegetables. Aioli: dill, shallot, mayonnaise

Crispy Spring Rolls (4pcs) - $16

shiitake mushrooms, carrots, onion, cabbage, thai basil, cilantro, mint, salt. Fish sauce (fish sauce, rice vinegar, serrano chili, sugar, chili flake) Garnish: red leaf lettuce, lime, bean sprouts, cilantro

Spicy Korean Chicken Wings (12pcs) - $14

kimchi (persian cucumbers, korean chili powder, toasted sesame seed, premium natural korean salt, rice wine vinegar, anchovy sauce), micro cilantro, thai basil

Our Story

Every dish at Black Market Liquor Bar is a glimpse into the heart of American eclectic cuisine, skillfully navigated by Executive Chef Antonia Lofaso.

Underneath the canopy of brick, a dining room lined with leather booths and candle-lit tables illuminate the highest standards of casual dining in Los Angeles. Black Market’s superior collection of sophisticated classic cocktails is complimented by an extensive wine and beer selection and reflects the artistry of expert barmen and consultant, Pablo Moix. With its boundless menu and weekly drink specials, Black Market continues to revitalize the community by providing Studio City a un-paralleled dining experience.