On Tuesdays, executive chef Albert Aviles has transformed Corkbar into a test kitchen, and all you have to do to taste his “experiments” is walk through the downtown wine bar’s front door. The idea is to test-drive market-driven dishes that are normally unavailable on the menu. The cost: $2 per plate.

Possible dishes include stuffed skate wing with summer squash and tarragon-lemon butter or garlic-braised clams with cherry tomatoes and lemon crème fraiche. Tuesday’s offering is listed on the chalkboard above the bar with suggested wine pairing. If diners provide positive feedback, there’s a chance that the market-driven dish will make it into Corkbar’s regular rotation.

On June 23, Corkbar expanded the concept by offering 3 Test Kitchen Tuesday dishes with 3 wine pairings for $15. Anybody who wants to partake in the 3×3 should RSVP. The $2 offer still stands, no reservation necessary. Due to an overwhelming response on June 16, the dishes and wines remain secret until you arrive at Corkbar.

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5. Q&A with bartender-mixologist Brian Summers (Test Kitchen)

This entry is filed under LA Culinary Compass.