Black Market Liquor Bar, under the watchful eye of executive chef Antonia Lofaso (you might remember her from two Top Chef seasons). It's just down Ventura Boulevard from Barrel & Ashes (which somehow I have never written about, sorry), which makes this an enviable neighborhood for eats.
Those are some of the better spring rolls I've ever had, so it was no surprise to see servers bringing them out to pretty much every table in the wonderful room with a brick-barreled ceiling and fans run by old-school pulleys. Cool in so many ways. As for the spring rolls, they were crispy indeed, without any oily ooze, and stuffed with flavor, shiitake as umami stars. Your server suggests you wrap the roll in lettuce and add Thai basil, mint, and cilantro, so you get all that fresh herb kick (should be even more of those, actually, and fewer of the bean sprouts, but that might just be my particular palate talking). Here's hoping you're with a loved one sharing these, as that meager spoon isn't going to do; you're going to want to dip, and sloppy seconds and more, your roll in the yummy nuoc mam sauce, ripe with fish sauce and vinegar and lime.
And I didn't even mention the pleasing cocktails. We would go back, but while it's closer than Ireland, it's still a bit of a drive.