SP has a great interview with John Coltharp. He talks about drinking in general as well as the bar at The Parish in particular.
I would say the marrying of a fantastic cocktail program and a great beer program. A lot of other bars in downtown are using large format ice, great base spirits, all fresh juices and house made syrups. There are quite a few bars that have a great selection of drought beer, and we have 21 taps of L.A. regional beers. This is the one place I know of where the utmost attention is spent of both the cocktails and the beer.
[Continue reading at: Société Perrier]