Mend a Broken Heart at This Anti-Valentine’s Day Pop-Up Bar on Melrose

Cocktails from left to right: Cold Day in Hell, She Blinded Me With Science, Punch For Two For One, Ghosted, I Dealt With Your Parents For Years

The Breakup Bar pop-up runs for two weeks directly next door to Severance Wine Bar

There’s never been a more beloved and hated holiday than Valentine’s Day. As couples rush book special reservations on one of the biggest dining nights of the year, singles might deal with February 14 by binge-watching Netflix or sipping a breakup cocktail. Right in Los Angeles, the Breakup Bar pop-up bar wants to assist with the latter from February 1 through 14 in Hollywood.

That’s a two week run of anti-Valentine’s Day activity at the Breakup Bar, which is right next door to Severance Wine Bar on Melrose. For $20 per person, a complimentary cocktail or sparkling wine flight is included, but there are additional drinks designed to amuse.

A Cold Day in Hell includes two types of sherry, rooibos, chamomile tea, lemon, and ginger. Ghosted contains milk stout, sherry, bitters, and lavender foam. There’s also the slightly bitter, I Dealt With Your Parents For Years, a champagne bar with a selection of cocktails and punches. Plus any bottle of champagne can be sabered on the spot.

While classic movies project on a 10-foot projection screen, drinkers can visit the Wall of Broken Relationships where the pop-up encourages folks to write notes. Food is available from the adjacent Severance, plus the organizers will have plenty of sugar on-hand with a sugar cookie tower, baked Alaska, chocolate fondue, macarons, chocolate fountain that serves 12 people, along with cookies and cakes.

The Break Up pop-up runs Tuesday through Thursday from 7 p.m. to 11 p.m., and Friday and Saturday from 7 p.m. to midnight from February 1 to 14. Reservations are highly recommended on the Breakup Bar site.

Breakup Bar pop-up. 7276 Melrose Ave, Los Angeles, CA

Breakup Bar pop-up
Stan Lee, Fried Chicken Sandwich Studios
Serious Baggage cocktail

Source: LA Eater