This show will really make you see what a great talent Michael Jackson was and how he changed the shape of music that we listen to now. There are so many artists that have been influenced by him, his voice, his talent, and his amazing movement. There will never be another Michael Jackson.
Actor, Roman Banks, transcends his role, just becoming Michael Jackson. His singing and his dancing are so spot on, you really think he is Michael Jackson. It’s very hard for me to say, but he became better than the man, the legend. The show is so overwhelming, covering Michael Jackson’s abusive father, Joseph and his very loving mother Catherine. There are three MJ’s through the show, all depicting the very different time frame of Michael’s career. First, his young career with his brothers, known as the Jackson Five. Young Michael, played by Josiah Benson, was terrific, his very sweet high ranges knocked it out of the park. Then we get the Michael of Off The Wall MJ, Brandon Lee Harris, who did a stellar job, and then we are off to The Dangerous album and tour. All three Michaels did an amazing job, each one with their own nuances and voices. But the real star of the show was Roman Banks. He portrayed a tortured MJ, and really nailed all of the dance moves, voice and facial expressions. He was simply amazing.
Michael Jackson was one of the greatest entertainers of all time. Now, Michael Jackson’s unique and unparalleled artistry comes to Los Angeles as MJ, the multi–Tony Award®-winning new musical centered around the making of the 1992 Dangerous World Tour, begins a tour of its own. Created by Tony Award®-winning Director/Choreographer Christopher Wheeldon and two-time Pulitzer Prize winner Lynn Nottage, and Music Supervision orchestration and arrangements by David Holcenberg.
MJ goes beyond the singular moves and signature sound of the star, offering a rare look at the creative mind and collaborative spirit that catapulted Michael Jackson into legendary status. MJ is startin’ somethin’ as it is making its California premiere at the Hollywood Pantages Theatre, which is even more reason to run out and buy tickets.
They use amazing technology, with all types of graphics that are related to each era projected on the back wall. The costumes are dead on, relating to every appearance we can remember and what Michael wore that became iconic.
This was one of my all-time favorite musicals, and I have seen so many. The full run is December 20, 2023 – January 28 2024. The Cast Album is available on Sony Music Entertainment, and it is worth the purchase. Run, don’t walk to see this astounding show.
Nestled in a strip mall very close to the freeway is a spot that you would not know about unless you happened on it, or if someone took you there. It’s a must try when you’re in this area or on your way to the desert.
Here’s what I tried:
Appetizers:
Fried Dumpling, 10 pc fried dumpling served with a sweet and sour sauce. The dumplings are cooked to perfection and the stuffing is moist and tender.
Veggie Egg Roll, 4 pc of veggie egg roll served with a sweet and sour sauce. A nice, tasty eggroll jam packed with lots of vegetables.
Vietnamese Noodle Soup-Pho:
Shrimp Noodle Soup, with rice noodle with shrimp in a broth topped with white onion, cilantro, and green onion. Served with a side of bean sprouts, basil, jalapeño, and lime. The flavor of the soup is worth the price of admission, as they say. It’s got a nice exotic herb flavor and the shrimps are big and fresh. A must have menu item.
Rice:
Combination Fried Rice, with beef, chicken, shrimp, cabbage, onions, and carrots. It is a very flavorful rice; they really pile their dishes very high!
Steamed Rice Dishes:
Orange Chicken served with steamed white rice. The chicken is crispy, and the inside is moist and tender. There is a lovely orange sauce that is poured generously over the chicken, another amazing menu item.
Beef Spicy Basil with vegetable and steamed white rice. Their beef is very thinly sliced and is very tender. The sauce and the vegetables make this dish very appealing; I would order this every time.
Coming from Cambodia, the owner is young, and hopes that his remarkable cuisine will become very popular in this area. He has been in business for 1 year and 2 months. He just told me to use the business name, and let the business speak for itself. If the food is any indication, then Sam Hut is all you really need to know. The décor is very simple and clean, here it’s all about the food! And did I mention the prices? They too will knock your socks off. Sam Hut is extremely affordable, and you get a lot of bang for your buck. My advice, get into Sam Hut and taste their wonderful bounty!!
“Eat. Boba. Relax. Treat Yourself.
Sam Hut is the place where great cooking and fantastic vibes meet. Their food is nutritious, delicious, and affordable, and they welcome diners young and old. Try it yourself—stop by today!”
This is such a fun hipster restaurant in the heart of downtown Redlands. It’s off the beaten path on The Orange Alley which is adorned by umbrellas in the sky. It is festive and the best part – the food is just spectacular.
Redlands Oyster Cult opened its door in 2019, to a bustling audience of like-minded young Redlands folks. Owner Emanuel Jacobsen, haling for Turkey, has really created quite the phenomenon. His customers know a good thing when they taste his super fresh seafood dishes. His oysters get flown in every day.
Here’s What I tried:
Cocktails:
Calypso, with tequila, pineapple, orange, and lime. A nice fun cocktail that hit all of the right notes.
Sea Hag with dark rum, cacao, pineapple, orange, and coconut. For the tropical drink lover, that would be me, this one is for you.
Part time love, vodka, Aperaol, elderflower, sparking. A nice effervescent cocktail, with some great rounded out flavors.
Cult Shooter, oyster in a half shell, vodka, and spicytomato with essence of clam. Now this is my kind of shooter, the oyster is so fresh and the small shot is just wonderful.
Oysters on a Half Shell, Aphrodite – broccolini cheese goddess, Blue Pool – lemon burst, and Dunbar – prosciutto mignonette and cocktail sauce. I really have never tasted oysters so fresh and delightful.
Oyster R-O-C, grilled with spinach, shallot, cream, Parmesan Reggiano, panko and Pernod. This is an oysters Rockefeller type baked oyster dish, and it is heavenly.
Oyster Butter Bomb, grilled with miso shallot with seaweed butter atop house bread. They’re really spectacular, the butter coats your palate and the rest is history.
R-O-C Clam Stew with clams, cream broth, potato, celery, onion, parsley, house bread. This is a clam chowder type stew at its best, one of my many favorite menu items.
Aguachile, chilled jumbo scallops, jalapeno,avocado, radish, citrus juice, and herb oil. The scallops are cut super thin and are sweet and tangy, just a terrific combination of flavors.
Shrimp Cocktail, with jumbo wild Mexican shrimp, and house cocktail sauce. These are huge shrimps; the presentation alone is enough to order these little lovelies.
Chipotle Shrimp Linguini withjumbo wild Mexican shrimp, and cherry tomato on linguine with chipotle cream sauce. The tomatoes are the best part, they pop in your mouth with a candy sweetness that you just can’t get enough of.
Hen of the Woods Mushroom with Polenta, Parmesan Reggiano, miso butter, and thyme with parmesan tuile. A nice rich hearty dish that will make you want to come back for more.
Spring Sea Bass, with asparagus, chimichurri, and tomato. This is by far the best Sea bass I have ever tried, it’s flaky and moist, just an amazing rendition of this very popular fish dish.
Steak Frites, 10 oz. New York strip steak, with compound herb butter, and shoestring fries. The steak is medium rare, I didn’t even have to ask, it just came that way, and is super tasty with the perfect grill marks. Their fries are also very delicious.
Dessert:
Pecan Tart with bourbon and honey whipped cream, this dessert is the perfect way to end my extremely wonderful experience.
Wine :
Chardonnay, Deux Roches, Macon Villages, France. This wine went so great with any of the seafood dishes.
Cabernet Sauvignon, Tyros, Silenus, Napa. You must pair this wine with the steak, it’s a perfect combination.
With Chef Hector Bueno at the helm, everything that came out of the kitchen was delicious. Their oysters are farmed oysters and shipped overnight; their lettuce comes from local farmers as well. My server Jesus was very accommodating. Its focused Turkish flavors at its best.
The design is timeless, its neoclassical style reflects that era. Painted ceiling, a kind of time capsule. The vibe is very cool. The décor gives off a chill study-chique vibe, as if the consumer was in 1920s New England instead of modern-day Southern California, but a fun nightlife spot in Redlands. At approximately 1,000 square feet, there are brick walls, gold light fixtures, marble countertops, and brown leather seats that offer a relaxed yet sophisticated atmosphere. Redlands Oyster Cult’s horseshoe-shaped bar makes for excellent conversation over Jacobson’s inspiring liquor menu, creating a more personal feel than the average head-down, eyes-up, bar. The space used to be a dance studio. There are 36 seats total in the restaurant.
Owner Eman Jacobson is a truth seeker. During COVID he didn’t buy into all of the closures and stayed open, he attracted like-minded people. He calls himself an anarchist meaning, no master’s, no rules – choose right over wrong and only the truth. His philosophy is that his results are tried and true, He comes from t right place. Afraid of nothing, Eman is a truth seeker.
First-time restaurant owner Emanuel Jacobson is bringing fresh seafood from around the world to the Inland Empire’s quaint little town. After working for his family business Ozell Jewelers, also on State Street, Jacobson says he wanted to create a place where he could have unique cocktails paired with stimulating food. “We are trying to capture what the whole world is doing, like a worldwide scene with what is happening with wine.” Jacobson says his menu will not be extensive but will instead be made up of six or so items that may evolve and change as the months go on. A night at the Redlands Oyster Cult is as much about a fulfilling dining experience, as it is with a fulfilling human experience.
Jacobson says he wants his restaurant to compete with the best oyster bars around the world. “If you go to an oyster bar in Japan, I want us to be at that level. If you go to South Africa or New York, I want this to be up there.”
Whatever the occasion, Redlands Oyster Cult provides a totally new take on fresh seafood, dishes that are well thought out and delightful, I highly recommend this fun experience.
I just love the time that I spend in the Inland Empire – IE, so when I met Martha Green in the parking lot of Redlands favorite local market, Albertsons, I was just so happy to find out about her restaurant. She was so sweet, she was taking her groceries to her car, and I noticed how stylish she was, so we struck up a conversation. She told me that she was a chef and had to make a quick market run. She then proceeded to tell me a little bit about her business and invited me and my friend to come in for a tasting. Well, honestly, I had no idea of her well-established celebrity in Redlands. She is known as the Martha Stewart of Redlands. After going to her very popular restaurant, I got it. She has these old school cooking skills and wants everything to be just right. You can feel her goodness in every bite. From all of the wonderful baked goods, down to her spectacular dressings, it’s all in a hard day’s work from Martha Green. But that’s not all, she told me that she would be going on a very large cruise, but her daughter in-law would be taking very good care of me. So, when I called them to let me know when I would be coming in no – nonsense Kayte took it from there. Martha sent me an email saying that I would be treated like royalty in their gracious Southern hospitality style. She did not disappoint, and everything I was interested in on their menu I was able to try.
My big takeaway from this wonderful tasting, is that family is everything, and all of their staff at Martha Green’s The Eating Room are made to feel like family. All of the waitresses have known each other for a while and they’re more like gal pals than co-workers. Kayte was so sweet to me, she tells it like it is, but has a very keen sense of what works, she has been taught by the best. She tells me that when she has the opportunity to work side by side with Martha, Martha will gently tell her the way she wants things done. It obviously has worked because Martha Green has been in business for since 1996 when the bakery opened and then the opened in 2001.
The overall design is rustic, farmhouse style, with a large back room for special events, with a sign saying gathering on the wall. There are high ceilings, an original brick wall, it was a JC Penney warehouse built in the 1900’s.
Here’s What I Tried:
Dough’Lectibles, fresh baked hot out of the oven.
Bear Claw, a really great pastry, with fresh slivered almonds, words cannot describe.
Danish Pastry, blueberry filling, just luscious.
Breakfast:
Eggs Benedict – Make it a Bomb Benedict – fresh spinach and avocado and tomato. Poached Eggs atop Ham and English Muffins with a fine Hollandaise Sauce. This is a great rendition of their most popular men item, just terrific. Butter and syrup, this is a heaven sent, with the sugar and cinnamon combination. It’s a dessert and breakfast item all at the same time.
From The Griddle:
Cinnamon French Toast homemade right from their bakery, French baked toast dipped in an egg batter, served hot with
Homemade Biscuits and gravy. The gravy is country style with little bits if sausage, the most subtle flavor, and of course the biscuits and the gravy are house made.
Appetizers:
Fried Zucchini, the batter on these wonderful sticks is everything, light and flaky, just marvelous.
Soup:
Cup of Soup, and side salad. The soup was cream of broccoli, which had lots of cream and cheese, and the salad was a terrific broccoli salad with bacon, both are very worthy of all the fantastic things this establishment has to offer.
Salads:
Cranberry Mandarin Orange Chicken Salad, with mixed Greens, Candied Pecans, Green Onions, and Celery. One of their most popular salads, and for good reason, it’s the best Chinese style chicken salad that I have had in a long time.
Three Mound Salad Your choice of: Tuna, Chicken, Egg Salad on a Bed of Greens. This is a salad I would always order when I went to a coffee shop or a diner, it’s great protein and will fill you up without all the calories. Dressings: Martha’s Cranberry Vinaigrette, Oriental Vinaigrette, Caesar, Bleu Cheese, Ranch, Thousand Island, Nik’s Special Dressing, and Italian. All their dressings are home made.
Their Famous Sandwiches:
Classic Reuben, Corn Beef, Sauerkraut and Thousand Island Dressing on our own Marbled Rye.
They make their own bread and this one happened to be marble rye, what a wonderful sandwich.
A Few of Their Lunch Favorites:
BBQ Burger, with Fried Onion Rings, Cheddar Cheese, Bacon, and BBQ Sauce. This burger will make you so happy, I would have to order this one every time.
Asian Wrap, with Assorted Greens, Teriyaki Chicken, Curried Cream Cheese, Pineapple, Wontons, and Cashews with Honey Mustard Dressing. It’s the mustard dressing that really makes you want to order this one every time as well.
Their Famous Sides:
Frips, homemade potato chips. Crispy and delicate, just what the doctor ordered.
Onion Rings. Everyone knows my love of onion rings, and these were top notch.
Sweet Potato Waffle Fries. Another heavenly side, it would go with my sandwich, or with their marvelous ranch dressing on its own.
Drinks:
Lavender Mimosa, this drink is so special, it will make you rethink your brunch cocktail choices. I am sure this one is very addicting, but in a good way.
Regular Mimosa, with orange juice, good, but I would go the lavender route from now on.
About Martha Green, the Creator:
Learning to cook at the knees of her mother, Martha Green is often called the Inland Empire’s Martha Stewart.
She is renowned for her muss-free techniques and unique flavor profiles. You won’t catch her recommending spun sugar or 25-step recipes. While she’s not afraid of food, she is an advocate for keeping things simple and letting each ingredient shine. A Southern gal at heart, Martha moved from South Carolina to the
Redlands area in 1970. She has self-published two books, Martha Green’s Cooking Things and Martha Green’s Cooking Things 2. She has served as the food editor for the Redlands Daily Facts. And she owned and operated cooking schools and kitchen stores in Redlands, Las Vegas, and San Bernardino. She’s hosted local food-focused radio shows, regularly cooked for fundraising events, and taught cooking classes.
Martha spent time studying food in China and attended culinary schools in both Virginia and New York. Graduating from Le Cordon Bleu, she gained an appreciation for how the minor details make a big impact. Combining her French techniques with her Southern roots, Martha’s been known to infuse cooked cabbage with cream and potatoes with scallions and plain yogurt.
Instilling her son JR with a similar love for cooking and food, they joined forces in 1996. Opening Dough’Lectibles, Redland’s first scratch bakery, the mother-son pair made French delectables a favorite for many residents. Since the bakery took off, they’ve expanded their offerings with the addition of The Eating Room and Martha Green’s Rustic Tea. She’s also a longtime real estate agent, but it’s her status as a local celebrity chef that has earned her many accolades, including being named the Redlands Woman of the Year in 2005. Over the years, she has hosted dozens of fundraising events, some for the Y’s annual home tour. She grew up in Greenville, S.C. In 1974 she began teaching microwave cooking classes in the back of her husband’s mattress store in San Bernardino. In 1978 she opened a cooking equipment store in Redlands and expanded her classes to include all forms of food preparation. At the same time, she opened “UNDERPINNINGS LINGERIE SHOP.” And, because that wasn’t enough to keep her busy Martha became a Realtor in 1986. It was at that time she closed all her businesses and jumped in with all fours into real estate.
Martha opened Dough’Lectibles Bakery in 1996 and then The Eating Room in 2001– both in Downtown Redlands. In 2008 she expanded the bakery to include the cake department. “I was insane at the time I decided to open a business…..period!!!!” Martha laughs, “Don’t get me wrong, it has its wonderful sides, but boy is its hard work. It makes me very happy to feed people and see them enjoy the restaurant and bakery. Guess it’s my southern roots coming out in me.”
Acclaimed for her wit and cooking wizardry, Martha now simmers and stews before audiences at an estimated 30 fundraising cooking classes annually. For the past 27 years, she has hosted the annual Bonnes Meres auction benefiting the Children’s Fund. Martha has helped raise over 2 million dollars for local charities.
She is the author of two cookbooks Martha Green’s Cooking Things I and II. When she’s not writing or cooking Martha loves cycling and has been doing it for 6 years. She also loves to travel and adores entertaining guests.
Martha’s place for everyone to try if you are a local then you know it well. There are many that do a pitstop on their way to the desert, because they know how good it is!! And the bakery will truly blow your hair back. Their cakes are so wonderful, I was able to try some sample slices. The chocolate cake was so rich and creamy, and the orange cake was like diving into a big puffy cloud, oh my! So good! The display case of the bakery makes you want to just eat those luscious treats 24/7, but I too have to watch it now and then. The chocolate cake I froze, so now I can imbibe at a later date.
Kayte tells me that during all the shutdowns during covid they turned their restaurant into a grocery store and did many deliveries to local people. She tells me that they have so much passion for customers and treat them like family. Typical lunch they serve 300-500 meals, and most popular time is weekend breakfasts. Kayle had a real deep-seated love for Martha and considers Martha her mom.
My wonderful server Chelsa Johnson is a San Bernardino native; she is part of this gal pal employee club here that is just so fun. You can feel how close all the staff is. Customers adore them as well, they give them presents, once a necklace and earrings, and another they got very large tips from Trible locals to the tune of $2,000.
I just had to meet Mr. Morris; you can tell he just holds this place down. Mr. Morris has been in Redlands for 22 years, working at San Manuel Casino, now Yamava. He prides himself on doing a good job and takes care of his beloved wife. He is a great addition to the staff.
Whatever your pleasure is Martha Green The Eating Room is where you can find delicious fare and genuine hearts to go with it. It’s truly a feast for your eyes and your soul.
This is the most elegant dining you will find in Hollywood. It’s located right across the street from The Hollywood Pantages Theater, so it’s just the perfect place for a before or after show meal. You can also make it your destination spot for glamorous reinvented Hollywood. The food will make you realize that delicious, well thought out food is still out there. It’s a must try for Angelino’s and anyone in Southern California, it is just that good!
What was previously Wood and Vine, got completely revamped and is such a delightful experience. Wally Moran was the manager at Wood and Vine, and lucky us, he has now resumed his post at RDEN. He always makes me feel so at home. I did many reviews of Wood and Vine, and Wally would host me for reviews near my mom’s Birthday, so we always made it a celebration of her and delicious food. There is so much history here for me, having also worked at the Taft Building off and on for 12 years in music publicity for The Courtney Barnes Group. I certainly have had a colorful life, but so many things lead me back to this very historic building. I came to their grand opening and was so happy to see Wally back in action. Wally at the helm really makes for a glorious experience.
Here’s What I Tried: Specialty Cocktails:
Beautiful GaRDEN with vodka, peach, apricot, sugar, and lime. Just a delightful drink with lots of sweet flavors, it went down super easy.
Florecita, with tequila, watermelon, and habanero, agave and lime. For the tequila lover, it is bold and bright, just the perfect drink.
Soup:
Mushroom Miso Soup, traditional mushroom miso soup with tofu, green onion, and seaweed. A new take on the Japanese staple. It just has a bold richer flavor.
Salad:
Caesar Salad, with [GF Avail] Romaine, croutons, parmesan, pepitas, jalapeno, and Caesar dressing. The pepitas add so much, and the dressing is amazing.
Entrees:
Seafood Pasta, with linguini, shrimp, mussels, baby scallops, calamari, Fresno chili, Thai basil, lemongrass, butter, and a white wine sauce. This is a super creamy pasta, with all of the bells and whistles that you would want from a very delicious seafood pasta.
Short Rib, with mashed potatoes, broccolini, and bordelaise sauce. The bordelaise sauce for me was the star of this show, however, it doesn’t hurt that the meat is super tender, a true winner.
Surf & Turf Filet Mignon and Lobster Tail, with mashed potatoes, and brussels sprouts. The filet is off the charts tender, and the lobster tail was super fresh and yummy. The brussels were sweet and caramelized, a really delicious way to prepare brussels sprouts. A true go-to for me.
Sushi & Sashimi:
Sashimi Platter, such lovely fresh fish, you just can’t go wrong with any of the sushi and sashimi.
Baked Scallop, with snow crab and avocado topped with baked Hokkaido scallop, scallions, sesame seed, and eel sauce. I would have to order this roll every time. It’s totally something I truly adore.
Dessert:
Fruit Panna Cotta, a nice light refreshing way to end my incredible meal.
Wine:
Chalk Hill, Chardonnay, 2021 Sonoma, CA. This very creamy, buttery wine went so well with the lobster tail.
Justin, Cabernet Sauvignon, 2020, Paso Robles. Of course, pair this with the short rib and the filet mignon, it is otherworldly.
Hands down, everything was great. Each dish had its own flavors and did not overlap onto each other. This is great cuisine, at its best! I am just so impressed with all the attention to detail, and the amazing menu items, just terrific.
About RDEN:
Built in 1923, the Taft Building stands as a historic monument in Hollywood, located adjacent to the world-renowned Pantages Theater and the iconic Hollywood Walk of Fame. RDEN now occupies this historic space, breathing new life into its storied walls under the visionary leadership of Owner & CEO Gaspar Petrosyan and his dynamic team at Public Square LA Hospitality including top talent Director of Operations Wally Moran, Chef de Cuisine Noe Olivera, Executive Sushi & Omakase Chef Tommy Ko, and Bar Manager Carlos Giron.
RDEN offers an exquisite dining experience across its multiple spaces, including a glamorous upstairs dining room with panoramic views of Hollywood Blvd., a sleek omakase bar, and a stunning patio for alfresco dining under the stars. Whether for drinks with friends, pre-theatre dining, intimate gatherings, or special events, RDEN promises an exceptional experience for all who walk through its doors.
RDEN’sculinary journey is expertly guided by Chef de Cuisine Noe Olivera, a master of his craft. Olivera’s menu pays homage to classic steakhouse fare while infusing it with modern global twists. Appetizers like Spicy Hummus and Lavash Chips, Peruvian Ceviche, Mussels, and lush Charcuterie set the stage for a gastronomic adventure. But it’s Olivera’s Entrées that truly steal the spotlight, with Hollywood classics reimagined with a modern flair. Dishes such as Uni Pasta, Surf & Turf, and the 32 oz Wagyu Tomahawk tantalize taste buds and showcase Chef Noe’s culinary prowess. Sides like Lobster Tail with Butter, Mac & Cheese, and signature Brussels Sprouts complete the unforgettable dining experience.
To make RDEN even more exceptional, Executive Sushi & Omakase Chef Tommy Ko has brought his 23 years of sushi experience to the table. At the intimate six-seat Omakase Bar, Chef Tommy crafts unique, chef’s choice Omakase menus for adventurous guests. A full Sushi menu also delights patrons with traditional Rolls, Sashimi & Carpaccio, and Nigiri Sushi & Sashimi, ensuring there’s something for every sushi lover.
The interior is so elegant, with smooth jazz piped in for the backdrop, gorgeous crystal chandeliers and marble floor adorn the interiors. It is sleek but warm at the same time. You can tell that a lot of time, money and effort went into the remodeling, it all comes together and works.
RDEN is named after a street in Glendale, where owner Gaspar, and his son in-law live.
There is a huge buzz now about RDEN, the night I was there every table was taken. People are finding out about it from word of mouth. The beauty of this great establishment is that it is really old school. I really loved my server Alby Delgado, he made sure everything was just perfect. And owner Gaspar walks around and talks to every customer, like what restaurant owners used to do back in the 70’s. I remember going to a local Italian restaurant with my family and the owner would wear a sports jacket and come talk to every table, I just love that. I recommend you go on a night when there is not a show at The Hollywood Pantages Theater, so you can get the feel, taste their amazing food, and not be bothered by their very large turnout on show nights.
Kitchen Hours: Sunday – Thursday: 5pm – 11pm Friday & Saturday: 5pm – Midnight – Bar is open.
RDEN
6280 Hollywood Blvd.
Los Angeles, CA 90028
323-977-1680
Note: Some content was taken off of their website.
It is just so delightful going and seeing live theater, and this play, is one of my favorites. The direction by Michael Arabian, who happens to be a friend of mine for many years, he did a stellar job!! I was so happy when he invited me to see his latest production.
The original film was released on March 6, 1975 in the US, directed by George Cukor, and written by James Costigan. The film was about an aging actress and socialite, Jessica Medlicott (Katharine Hepburn) who ended her engagement with a younger man and is now being sued by her former fiancé. Esteemed barrister Sir Arthur Glanville-Jones (Laurence Olivier) is assigned to represent Jessica in the lawsuit. The play follows this story pretty much the same. The hilarious romantic courtroom classic in this newly reinvented version, Jessica Medlicott (JoBeth Williams), once a great actress, is now a beautiful and wealthy widow. She is accused of “breach of promise” by a handsome young Naval officer who claims she promised to marry him.
Due to the Great Depression of 1929, Jessica’s late husband left her, like so many others, on the edge of financial ruin. She cannot afford to lose this case. Her only hope may be the greatest barrister in all of London, Sir Arthur Granville Jones (Peter Strauss). Jessica Medlicott is no ordinary client and the sparks that fly as she drives Sir Arthur to distraction, he keeps the audience guessing, laughing and crying until the very end. Is she guilty of “breach of promise?” Only the great Sir Arthur can get to the truth.
Jessica Medlicott – played by JoBeth Williams has starred in the films Poltergeist, The Big Chill, Blake Edwards’ Switch, Fever Pitch, The Big Year opposite Steve Martin, Kramer vs Kramer and over thirty others. She began her career in the theater at Trinity Repertory Theater before moving to New York, where she starred in Annie Baker’s Body Awareness, and Last Dance
Sir Arthur Granville Jones – played by Emmy Award winner Peter Strauss is best known for his role as Rudy, the titular rich man in the hit ABC award-winning TV miniseries “Rich Man, Poor Man.” Strauss recently appeared in Operation Finale with Ben Kingsley and Oscar Isaac. He recently directed and appeared with Marsha Mason and Jean Smart in two staged reading productions of Bruce Graham’s play The Outgoing Tide. Born in New York City, he attended The Hackley School in Tarrytown, NY and graduated from Northwestern University. He starred on Broadway in Einstein and the Polar Bear. Off-Broadway he was seen as Ben Bradley in Top Secret: The Battle for the Pentagon Papers at New York Theater Workshop, Sabina at Primary Stages, Chinese Friends at Playwrights Horizons and The Outgoing Tide at Primary Stages.by Marsha Norman at Manhattan Theater Club and John Guare’s Gardenia. Also in New York, JoBeth starred in Moonchildren, Ladyhouse Blues, The Vagina Monologues, and A Couple of White Chicks. She starred opposite Stacy Keach in Idiot’s Delight at The Kennedy Center, Antony and Cleopatra at The Old Globe, Cat on a Hot Tin Roof at The McCarter, Threepenny Opera and Grand Horizons at Williamstown.
The other great cast included: Martin Kildare
as Sir George Druise, Amir Talai as Sir John Francis Divine, CJ Eldred as Alfred Pratt, Gigi Bermingham as Hermoine Davis, Wendy Worthington as Fanny Pratt, Tony Abatemarco
as Judge Phillip Tandy, and Nima Dabestani as Herbert / Bailiff.
James G. Hirsch and Robert A. Papazian , Playwright and producer, have been recognized as two of the entertainment industry’s most successful and creative producers, writers, executives, and studio operators. Papazian received an Emmy for his critically acclaimed production of NBC’s “Inherit the Wind” as well as Hirsch’s WGA nominated script, “The Rape of Richard Beck,” which garnered Richard Crenna an Emmy for best actor. Their prodigious body of producing work includes more than 60 television movies, miniseries and series. Bob and Jim developed, and produced HBO’s critically acclaimed smash success, “Rome.” Other television laurels include the all-time top-rated multi-Emmy nominated television movie, “The Day After” (ABC), “Crazy From the Heart” (TNT), for which Christine Lahti won the coveted ACE Award, and the highly acclaimed ABC Theater presentation, “The Boys,” starring John Lithgow and James Woods. While still active as writer/producers, in 1997 Papazian and Hirsch co-founded RAY-ART Studios, the first full-service, state-of-the-art production facility which housed many of Hollywood’s leading independent producers, studios and networks.
Director, Michael Arabian has directed numerous west coast and world premieres in New York and Los Angeles winning over 50 awards. Over the years in Los Angeles people still talk about Michael’s production of WAITING FOR GODOT from 2012 at the Mark Taper Forum. It was honored with five Los Angeles Drama Critics Circle Awards including outstanding production and direction, and was nominated for 10 Ovation Awards (winning five), including best production. It was cited as one of the ten most memorable productions of 2012 seen in either New York or LA by Los Angeles Times critic Charles McNulty, who called it a “luminous revival.” Other productions at the Mark Taper – Music Center include Samuel Beckett’s KRAPPS LAST TAPE, Edward Albee’s THE SANDBOX, Harold Pinter’s A SLIGHT ACHE, and workshops of new works at Taper Two. At the Kirk Douglas Theatre, STAGING THE UNSTAGEABLE (centennial of the Armenian Genocide). His site-specific company, Theatre InSite, formed a partnership with CBS (Radford) Studios (a first for L.A. theater), to produce live TV pilots (THIRD ROCK FROM THE SUN picked up), and inventive large-scale productions… an updated ROMEO AND JULIET (which Baz Luhrmann used for his film version) where audiences followed scenes and car chases through the backlot’s suburban streets, and THE TROJAN WOMEN, starring Mariette Hartley and an amphibious Humvee from the Marine Corp, set during the Gulf War and staged in 400,000 gallons of water at the old Gilligan’s Island Lagoon site. Also, a musical about menopause IS IT JUST ME OR IS IT HOT IN HERE which MENOPAUSE THE MUSICAL was taken from.
Michael trained at The Academy Of Dramatic Art at Oakland University in Michigan and in London at the Webber-Douglas Academy Of Dramatic Arts (Central School of Speech and Drama) under a scholarship from the Gulbenkian Foundation.
The Producers of Love Among The Ruins Support The Non-Profit Charity RECOVERY GOLF, Healing through golf.
It’s too late to see this show, but maybe it will come around again. “Love Among the Ruins” had a very successful 5 week run. I just loved this production, the acting, the story, and everything it took to make this show really fantastic.
Wolfsglen is Westwood’s historic village – hottest new cocktail, and dining destination!! I say it’s about time. When I was a teenager, my friends and I would go to Westwood on the weekends and walk around, meet like-minded teenagers, and just always use Westwood as a destination hangout. There were some crime ridden events that happened a while back that turned the tides, but with Wolfsglen coming in, things have gotten so much better. Now is the time to go and see what Westwood all is about, especially with Wolfsglen’s amazing fun atmosphere, and wonderful food!
The space was a few different popular restaurants prior, but what sets Wolfsgen apart from others in the area, is their unique take on very mindful food. Nestled in a historic two-story building developed in the 1930s, Wolfsglen showcases beautiful high ceilings, modern design, a lush patio for al fresco dining, and private event spaces. They have a revolving digital art exhibit, with great lovely art. Their tables are fun and funky with non-matching chairs, but somehow it all works.
Wolfglen’s Chef Fidel Guzman brings together familiar flavors from some favorite cultures and cuisines in Los Angeles. He loves the freedom that this position offers him. He was the Sous Chef at SBE, and more recently the Pastry Chef at Cleo Restaurant, and he studied at Le Cordon Bleu college of culinary arts in Pasadena. Chef Fidel Guzman creates such a different spin on many classics, but everything barrows a piece of many types of cuisines. Chef Guzman’s new American seasonal menu embraces global Angeleno flavors, showcasing the finest seasonal and fresh ingredients. From Latin, to Middle Eastern and in between, he has everything covered. Speaking with him was very eye opening. All of his recipes are extremely unique, with a lot of attention to detail. He wants my readers to know that his cuisine represents a melting pot of all of Los Angeles. You can feel his talent in every bite.
About Wolfsglen:
Wolfsglen is Westwood’s premier cocktail and dining destination featuring New American cuisine with a global Angeleno influence complemented by an array of expertly crafted cocktails.
Inspired by the legacy of John Wolfskill, a former state senator and pioneer rancher who played a pivotal role in the development of the land where Westwood Village now stands, Wolfsglen blends history, culture, and cuisine into a one-of-a-kind dining experience. Quietly opening its doors in November 2022, Wolfsglen is the brainchild of new hospitality team CFO Mark Garcia, Director of Operations Fernanda Hay, General Manager Sammy Espinoza, Chef Fidel Guzman, Sous Chef & Pastry Chef Moriah Castañeda, and Bar Manager Edward Ruiz. Handmade Pastas take center stage with Chef Fidel’s Rigatoni Diavola, Cacio e Pepe, and Bolognese, each prepared to perfection. The entrées boast mouthwatering selections such as Pan Roasted Pork Chop with a togarashi-whiskey glaze, Steak Frites, Wolfsglen Burger with candied bacon, spicy aioli, and arugula, Beyond Burger, Roast Chicken with aji verde and pea tendrils, Seared Salmon served with a pineapple ginger glaze and miso potato purée, Seared Striped Bass, and Cauliflower Steak with curry and raisin chutney. Chef Fidel Guzman and Sous Chef & Pastry Chef Moriah Castañeda present an array of tantalizing options for dessert, including Homemade Peach Pie, Mango Sweet Rice, Deconstructed Strawberry Cheesecake, and Ricotta Donuts with blueberry compote and lemon curd.
Wolfsglen’s bar program, originally created by Fernanda Hay, now under the expert guidance of Bar Manager Edward Ruiz, offers a diverse range of perfectly balanced and playful cocktails. Signature creations include the Razz-Mez-Tazz made of mezcal, mango, spicy bitter, agave and Tajin, Purple Rain comprised of gin, blueberry purée, lemon, and butterfly pea flower, Geisha’s Kiss with Masumi sparkling sake, elderflower liqueur, and lychee purée, and Black Gold prepared with Neft vodka, simply syrup, cucumbers, and activated charcoal, with even more to try. In addition, Wolfsglen also offers specially selected White Wine, Red Wine, Rosé, Sparking, and Beer and Cider.
Here’s What I Tried:
House Cocktails:
Martini, traditional martini with 3 olives. My go-to drink for most of my upscale tastings, this one was astounding.
Born a Star Martini, with vodka, passion, Mamey bubbles, vanilla, and sherry mist. This cocktail has lots of effervescence, and nice, sweet nuances.
Starters:
Caesar Salad, with buttermilk miso dressing, little gem lettuce, and parmesan crisps. They substituted my fries from my Steak Frites for a side Caesar salad. It was very good, with lots of Caesar dressing.
Brown Butter Labneh, with Zataar, feta cheese, and warm pita (or GF crudités). I was a skeptic, but after one bite I realized what all the fuss was about. This is one of their most popular menu items, and I understand. It’s so special and delicious. Just try it.
Mushroom Arancini, with arborio rice, and truffle oil. A delicious rendition of this Italian staple. The truffle oil really makes for one succulent appetizer.
Baja Seabass Ceviche, with passion fruit and aji Amarillo sauce, pickled cherries, tomatoes, and micro cilantro. A bit tangy and spicy, but the fish is very delectable.
Shrimp Toast, with homemade focaccia, arugula, spicy garlic crisps. These were so amazing, especially with the homemade focaccia, another delightful menu item. It takes Chef Fidel two days to make this super yummy focaccia.
Brussel Sprouts, with balsamic and bacon. Cooked crispy, this will be a nice vegetable addition to your meal.
Handmade Pasta:
Bolognese, with Mafaldine, and 7-hour braised meat sauce. The handmade pasta makes all the difference in the world. If any dish offers homemade pasta, it will be the winner every time. Pasta maker Jose comes in early mornings to make their lovely handmade pastas.
Entrée:
Seared Striped Bass, with spicy coconut broth, and herb salad. It is a nice large piece of fish, but the showstopper is the beautiful fragrant spicy coconut broth. Wow!
Steak Frites with 8 oz. hanger steak, beef jús, herb seasoned French fries. I substituted the fries for a Caesar salad. The steak is so tender with great seasonings. The sauce is also an incredible addition to this wonderful dish.
Desserts
Chocolate Bomb, with chocolate cinnamon mousse, arroz con leche filling, chocolate sable, cayenne, white chocolate glaze, and churro katari. This is a very complex luscious dessert. The cinnamon note is my favorite part. The presentation is everything!
Homemade Baklava, with mixed nuts, caramel, and homemade pear sorbet. It is rich, with lovely caramelization, not your typical Baklava, but far more flavorful.
Wines:
Rombauer, Carneros, Chardonnay, CA 2020, buttery, creamy, it was so delicious with the striped seabass and the shrimp toast, adding just the right amount of acid and cream to both dishes.
Eco Terreno, Cabernet Sauvignon, CA 2017. Of course, this wine pairs so fantastically with the steak.
The staff at Wolfsglen are all hand-picked by 27-year industry veteran – General Manager Sammy Espinoza. The very elegant hostess Paris Elyte will guide you to your seat but will bestow her shining personality along the way. She was a highlight for me, she just makes everyone feel at home at Wolfsglen. Manager Sammy Espinoza also makes you feel very welcome, he just has a way with people. He talks about hiring his staff and how important it is to the overall vibe of Wolfsglen. “I can teach them the job, but I can’t teach them the personality”. The feedback he gets from his customers are them saying that his staff is always so nice. My server Brian Birdwell was also so engaging. He was able to give me lots of interesting facts, I loved his demeanor.
Wolfsglen is open every Sunday and Monday from 5:00 pm to 10:00 pm, every Tuesday, Wednesday, and Thursday from 11:30 am to 12:30 am, every Friday from 11:30 am to 1:00 am, and every Saturday from 5:00 pm to 1:00 am. Wolfsglen offers Howlin Hour every Tuesday through Friday from 2:00 pm to 6:00 pm and Late-Night Howlin Hour every Friday and Saturday from 11:00 pm to 12:30 am. For more information about Wolfsglen or to make reservations, please call 310.208.1071 directly or visit www.Wolfsglen.com.
When I asked anyone in Yucaipa what was their favorite Italian restaurants in town was, everyone said you should try Italia Bella. I called and spoke with owner Mina Botro and he gladly wanted me to try his wonderful cuisine. I totally knew what I was getting myself into, from all of the folks telling me how good it was, and I was on board.
The interior is small and simple, but don’t let that sway your decision to try Italia Bella. Here, it’s all about the food. Located in a strip mall on the main drag in Yucaipa, its very easy to find, and so worth the trip!
During my gastronomic experience, the three ladies that sat across from me all ordered entrees with Pomodoro sauce. I was amazed at how committed they were to only be eating their pastas with this sauce. But after I tried it, I totally understood why. It’s just that good. I told Mina that he has to bottle this very addicting sauce.
Here’s What I tried:
Soup:
Cream of Broccoli, it has garlic, cream and butter, maybe some other ingredients, but that is what I could taste, and believe me – it’s all you need. This soup is something I would order every time, it is so delicious.
Sides:
Meatballs w/ marinara sauce and parmesan (2 pcs per order). Their meatballs are fantastic. They have great texture and lovely meaty flavors, and just what your Nonna would make.
Cheesy Garlic Knots, homemade garlic knots, with melted mozzarella cheese, and a side of marinara. If you’re a lover of cheese knots, then these are for you.
Italian Pasta Salad, with some nice vegetables, a good dish to go with a sandwich.
Antipasto:
Salami, prosciutto, capicola, fresh mozzarella, carrots, cucumbers, onions, olives, pepperoncini, and tomatoes over a bed of spring mix. This salad covers all your bases, it has a little bit of everything. Their portions are very large, so you may want to share this one as a starter.
Salads:
Caesar Salad, Romaine lettuce, croutons, Caesar dressing w/ Pecorino Romano cheese. This salad too can be shared and would be good for a starter.
Sandwiches:
Italian Sub, with Salami, prosciutto, capicola, fresh mozzarella w/ lettuce, tomato, onions, mayo, oil and vinegar, and orégano. It is served on a ciabatta bread, and cut into two triangles. They pile on all of the goodies, a great lunch item.
Pasta:
Fettuccine Alfredo with mushrooms, shrimp, and garlic. By far my favorite dish of the night, with super fresh shrimp, and the mushrooms, add just the right texture. With their pasta dishes you can choose your type of pasta, type of sauce, and all of the things you want to go into the sauce.
Angel Hair with vodka sauce, sausage artichoke and spinach. I just loved the sausage in this pasta, it added a whole other dimension.
Specialties:
Baked Meat Lasagna, layered pasta stuffed ground beef and Italian cheeses w/ homemade marinara sauce, and melted mozzarella cheese. A very rich lasagna, with oozing cheese. It will satisfy your lasagna craving.
Jumbo Ravioli Florentine Pesto, Filled w/ blend of spinach, ricotta, Parmesan and mozzarella cheese, with pesto sauce. Another favorite menu item. The raviolis are huge, and the pesto sauce was delicate, but with great zesty taste.
Stuffed Eggplant Arrabiata, with roasted eggplant stuffed with Italian cheese and baked on top of your choice of pasta w/ melted mozzarella cheese. I just loved this menu item as well. It’s a great alternative to eggplant parmigiana.
Entrees:
Shrimp Scampi, with sauteed jumbo shrimp in garlic white wine lemon sauce. Their shrimps are fresh and succulent, so you really can’t go wrong with any shrimp dishes here.
Chicken Marsala, with chicken breast sauteed with shallots, mushrooms in marsala wine brown sauce. For me the sauce was the takeaway from this chicken dish.
Chicken Piccata, with Chicken breast sauteed with fresh garlic, capers in white wine lemon sauce. This dish has a very fragrant lemon sauce, and the capers add a pop in your mouth, with zest that you just can’t describe.
For local perfect Italian food, this is the place to go. When I was there, they also had lots of Togo orders, you can tell that the food would be the same and just as good eating it at home with your family.
Mina is so lucky to have his sweet son Peter helping him every step of the way. They live in Palm Desert, and commute to work fifty minutes each way. But Mina really loves what he does. You can tell when you talk to him about his restaurant and how he is filling a much-needed space for good Italian food in this growing community.
You can make Italia Bella a destination spot when you’re enroute to the dessert, of if you’re local, then here’s your opportunity for delicious authentic Italian food nearby. Whatever your culinary pleasure is, Italia Bella will surely satisfy your needs, and appetite!!
“Everything we cook is homemade and is made with love!’
I first met the marketing team at the Miramar Hotel for a great event in Santa Monica. Then, Catee Bartell said they would be having their grand opening soon. At that time, I was also putting together a grand review of all 27 food hall places are at their next-door neighbor Topanga Social. I have been to both Topanga Social, and Pinstripes, a total of 4 times, so I feel knowledgeable about the whole new businesses and development at Topanga Westfield Mall. But the sheer magnitude of Pinstripes in square footage is astounding, as well as a major commitment to their brand. They take up 28 thousand square feet in this new space. It is very impressive indeed. The interior design is very fresh and upscale, with many areas to enjoy a lively lunch or dinner. Their lower-level dining room is huge, and then you go upstairs to another bar, lounges, and a full bowling alley. Whether you want to come and dine or bowl, or do both at the same time, you too will be so excited about all the glorious possibilities there are at Pinstripes. They have 14 locations across the US, and 5 more on the way. Their grand opening was epic, with 3000 customers in attendance, it was one of the best restaurant openings I have been to in a long time.
Manager Daniel Sayer took me through my culinary journey. He was informative, with a no-nonsense pleasant attitude and he got the job done. The other manager Taylor Archibald added some fun, and made sure that everything got delivered in a timely fashion. Mr. personality server – Jason Ingram – came to check up on me as well, he added a bit of levity to this very large tasting.
About Pinstripes:
The Best Bowling Alley in Topanga. Pinstripes is the ultimate destination for bowling enthusiasts in Topanga. With their stylish decor and state-of-the-art lanes, they offer the perfect combination of fun and sophistication. Whether you’re a seasoned pro or a beginner, their bowling alleys provide a comfortable and enjoyable atmosphere for all skill levels. Plus, with an extensive food and beverage menu, you can indulge in delicious Italian/American cuisine and signature cocktails while you play.
Pinstripes is the perfect spot for a night out with friends, a family gathering, or a corporate event. Book your lane today and get ready for a memorable bowling experience that you won’t forget!
The Best Bocce Ball Court in Topanga. Looking for the perfect spot to enjoy a game of bocce in Topanga? Pinstripes is your playground, and it is the perfect location for a fun-filled game of bocce, offering luxurious, meticulously maintained bocce courts that are sure to make your experience unforgettable. Whether you’re a seasoned bocce player or a beginner looking to try your hand at this classic Italian game, Pinstripes has everything you need to have a great time. From their expertly maintained bocce ball courts to their delicious food and drink menu, Pinstripes is the best place to play bocce in Topanga. So, grab some friends, head over to Pinstripes, and get ready for an exciting day of bocce!
Pinstripes prides themselves on setting the highest culinary standards possible; they start from scratch. From wood-fired pizzas to seasonal gelato, each and every Italian-American dish is made in-house. They are committed to serving quality, locally sourced ingredients in every dish. They take pride in their thoughtfully selected wine list, rotating craft beers celebrating local breweries, and an attractive variety of handcrafted cocktails.
Here’s What I Tried:
Proper Martini, in a proper Martini glass. I coveted this cocktail, it had just the right amount of Vermouth, and just the right amount of olive juice, it was truly a great Martini.
The Mule, with Tito’s vodka, fever tree ginger beer, fresh mint, and lime, served in a signature copper mug. A very good mule, with all its sparkling glory.
Blueberry Mash, with Stoli Blueberi, St. Germain liqueur, blueberries, fresh mint, fresh limes, and splash of soda. I just loved the cool refreshment this cocktail provided, one of my favorites.
Paloma, with Casamigos Blanco tequila, fresh lime juice, fever tree sparkling pink grapefruit, and sugar rim. A delightful drink, with the perfect balance.
Limoncello Martini, with Meletti Limoncello, Grand Marnier, fresh lemon, citrus sour mix, and lemon twist. This cocktail is sweet, but is also a great combination of flavors.
Fabian Garcia was my bartender at the time of my tasting, and he pulled out all of the stops. Each cocktail was unique and blended with a lot of attention to detail. I have had some cocktails at my various tastings where the drinks were too sweet, too spicy, too bitter, too acidic, these were exactly the opposite. All the drinks that I tasted were the best balance possible. Even though I don’t drink all of them, I tasted all of them, and they all had my seal of big-time approval.
Starters:
Crispy Calamari, wild caught, and house made marinara. The calamari are super fresh and taste like the sea, I just couldn’t get enough.
Buffalo Cauliflower, with buttermilk blue cheese dressing, celery, and scallions. So, if you’re a vegetarian and love chicken wings, then this is the appetizer for you.
Tenderloin Sliders with truffle potato strings, shallot mayo, and a bordelaise sauce. The meat is like butter, truly a one-of-a-kind experience.
Meatballs and Polenta, with hand-rolled beef meatballs, roasted corn, and three-cheese polenta. The creamy cheese polenta is the main reason to try these little darlins.
World’s Most Delectable Chicken Wings with, balsamic BBQ, sweet chili glaze, or spicy calabrese. I had mine with the sweet chili glaze. They were amazingly crunchy on the outside and super tender meat on the inside, with the sweet chili glaze, it’s a winner.
Wood Fired Pizzas and Flatbreads:
All selections crafted on their hand-stretched dough, made with imported Italian ingredients.
Barbeque Chicken, with balsamic BBQ sauce, roasted onions, mozzarella, corn, and calabrese. I loved this pizza, it’s a real pizza, not oval but round and nicely put together. The presentation is so lovely and colorful.
Ahi Tuna, with #1 grade tuna marinated ceviche- style, avocado, balsamic shallots, grape tomato, and arugula. I know I said the same thing, Ahi tuna on a pizza, but the tuna gets partially cooked from the heat of the pizza, it’s not cooked all the way through, but it’s really worth trying.
Sandwiches:
Cowboy Burger, served with parmesan fries, with applewood smoked bacon, onion rings, calabrese sauce, balsamic BBQ, jalapeno, house made pickles, and sharp cheddar. I just can’t say enough about this super complex burger. If you like great burgers and bacon, then this one is for you.
Salads:
Signature Chop, with grape tomato, roasted corn, kalamata olives, gorgonzola, burrata, cannellini beans, crispy noodles, with shrimp. Adding the shrimp made all the difference in the world. Their shrimps are plump and fresh grilled, it just added a whole other dimension to this already perfect salad combination.
Super salad, with nine superfoods: kale, spinach, pecans, figs, veggie chips, avocado, grains, raspberries, Humboldt fog goat cheese, honey red wine vinaigrette. The Humboldt Fog cheese is the best part of this salad, it is a fresh, wonderful salad.
Soups:
Chicken Italian Dumpling, filled with vegetable and a wonderful flavor, just what the doctor ordered.
Lobster Bisque, I love a good Lobster Bisque and they do a great job. The smooth cream, and touch of sherry, alongside big chunks of lobster is a must have menu item.
Pasta:
Lobster Mac & Cheese, with Maine lobster, shrimp, applewood smoked bacon, sharp cheddar, truffle, scallions, and crostini. It is full of large pieces of lobster and shrimp and is very delicate. Who doesn’t love lobster.
Chef’s Entrée’s:
Chicago – Style Baby Back Ribs, fall off the bone, balsamic. barbeque sauce, parmesan fries, and house made pickle. I asked for more BBQ sauce, which came warm in temperature. What made this dish stand out for me are those divine homemade bread and butter sweet pickles, yum!
Char-Grilled Ribeye, with hand-cut certified angus beef, three cheese polenta, grilled asparagus, roasted shallot, and bordelaise sauce. The bordelaise sauce with every bite of meat will blow your hair back. The meat was very succulent and tender, really cooked to perfection. Wow what a steak.
Maple Glazed Salmon, with Mediterranean grains, cucumber, grape tomato,
pesto, and calabrese. The salmon was moist and tender, and the accompaniments were super delicate and healthy. A great menu choice.
Sides:
Brussels Sprouts, delicious, cooked with some nice seasonings.
Grilled Asparagus, super thin with a nice buttery flavor.
Desserts:
Peanut Butter and Jelly Delight with peanut butter gelato, concord grape sorbet, peanut brittle, fresh grapes, and whipped cream. If you are a gelato lover, then this dessert is for you.
Caramelized Cheesecake with graham cracker crust, berry sauce, and a caramelized top. This was my favorite dessert, with its hard caramelized top, it’s just delightful.
Warm Brownie and Vanilla Gelato, with triple chocolate brownie, house made vanilla gelato, whipped cream. A beautiful, very chocolatey brownie, with great vanilla gelato.
Wines:
Cline Cellars Zinfandel, Lodi. The best choice for the steak menu item, it opened up all of the rich nuances that went with the bordelaise sauce.
Honig, Sauvignon Blanc, Napa Valley. A wine that was paired best with the salmon entrée and the lobster macaroni and cheese dish.
Hess Collection Chardonnay, Napa Valley. A rich buttery wine that enhanced all my fish dishes, as well as the ahi tuna pizza.
Born in the Midwest, Pinstripes is a collection of venues that has rapidly grown across the United States through a combination of made-from-scratch dining, face-to-face gaming, and signature service that makes their guests feel like family. For over a decade, they have stayed true to their humble roots by always providing an extraordinary, magical experience — from the first strike to the first bite, to the first laugh—that brings out the best in everyone. At Pinstripes, they provide a home away from home where people feel like they are celebrating life while eating the best food, playing the best games, and doing it all with the best people. It’s joyous and instantly memorable.
What can I say, it is a super fun experience, combining fun family entertainment with great food. Everything under one very large roof. The staff is very accommodating, pretty much whatever you need to make for an enjoyable happening. Take a date, go with friends or family, but really it’s worth getting out and spending a fun-filled day or night at Pinstripes!
When Bryan Bruce told me he has another restaurant across the street from The Overland, I jumped at the opportunity to try it. I reviewed The Overland on September 10, 2023. What Bryan did not tell me is how unique and different his Thai restaurant is, all in a very good way!
This place is perhaps the best of the best. Everything I tasted was so special, like nothing I have ever tasted before. It’s billed as Thai street food, having never been to Thailand, I really would not know about authentic street food. I would venture to say that this is the real deal, so if you don’t want to spend the airfare going to Thailand then get in your car and drive here, or take the local Arrow train – like I do, it will be so worth it.
Aroi Mak Mak is focused on showcasing the authenticity, purity and beauty of the culture and people of Thailand with an emphasis on Thai Street food. There is beauty and honesty when exploring their street food scene; ingredients are local to the area and prepared with the heart and soul of the people. Farm to table is a term that in Thailand is an everyday way of life. That essence is inspired in each dish and cocktail that is carefully constructed at Aroi Mak Mak.
Here’s What I Tried:
Drinks:
Shots:
My Other Chinese Cousin, with Baijiu, Vodka, Peach, Blue Curacao, and Pineapple Syrup. This goes down very easily, it is sweet and smooth.
Ting Tong, with Citrus Vodka, Chinola, Italicus, Pineapple, and Celery Bitters. Another great shot, its flavors are tropical, enjoy it with a friend.
Cocktails:
Phuket Sunset (Slushy), with Vodka, Campari, Orange, Lychee, Pineapple, and Coconut Water. I just loved this cocktail, I could drink many, but you have to be careful of brain freeze.
Tom Kha Tonic, with Gin, Vodka, Coconut Oil, Kaffir Lime Leaf, Lemongrass, Yuzu, and Tonic Water. If you’re a gin and tonic type of drinker, then this cocktail is for you. The Thai ingredients make for one very unique cocktail.
Bing Bao Juice, with Vodka, Bittermelon, Pineapple, Cucumber, Lime, and Seltzer. A refreshing cocktail that will quench all of your senses.
Silk Saan, with Serrano and Cucumber Infused Tequila, Mezcal, Ancho Verde, Pineapple, Matcha, Lime, and Cilantro Garnish. If you like spice and tequila, then this cocktail is for you.
Salads & Appetizers:
Som Tum (Papaya Salad) (GF), with Green Papaya, Cucumber, Cilantro, Chili, Tomato, Shallot, Scallions, with Sticky Rice. This is a different version that I am used to, but it is delicious. The papaya is shredded super thin, the flavor is nice and tangy. A perfect starter.
Po Pia Gai (Deep Fried Egg Rolls), with Coconut Milk Marinated Ground Chicken, Vermicelli Noodles, Bean Sprouts, Red Cabbage, Thai Basil, and Mint. These eggrolls have loads of vermicelli noodles, and the dipping sauce is enough reason to order this dish.
Noodles:
Khao Soi (Curry Noodles) (V), with Curry, Egg Noodles, Cilantro, Pickled Mustard Greens, Fried Garlic, and Crispy Egg Noodles. The flavor of the sauce is so luscious and comforting. This would be one of my go-to’s next time.
Pad Thai (GF), with Rice Noodles Tossed in Tamarind Sauce w/ Bean Sprouts, Egg, Green Onions, With Shrimp. The noodles they serve are flat thick noodles, that are medium size, but truly incredible.
Main Dishes:
Moo Yang (Grilled Pork), with marinated grilled pork w/ Pickled Daikon, Spicy Fermented Papaya Sauce, and Sticky Rice. The pork is very flavorful, a lot of marinade with the nice warm grill nuance adds a whole other dimension. It is super tender and has the most amazing overall flavors.
Kao Pad Poou (Crab Fried Rice), with wok prepared Lump Crab Fried Rice, with Spicy Garlic Sauce on side. They put nice large pieces of fresh white crab meat, and the portion size is huge, you can share it with your guests. it’s just the best thing on their menu!
Pad King (Ginger Stir Fry), with Ginger, Shallots, Garlic, Scallions, Bean Sprouts, Seasonal Mushrooms, Steamed Rice, with chicken. The mushrooms are the star of this very enjoyable menu item.
Dessert:
Coconut Pandan Custard (V|VG), 2 per Serving. This dessert is very rich even though it is vegan, the perfect way to end my wonderful dinner.
The décor is so much fun, it makes you feel like you are on the street in Thailand. It’s an older storefront, with brick walls. They have a revolving art show that changes periodically. There are symbolic roosters everywhere.
(Google says – Man praying to the sculpture of rooster, a traditional symbol of wealth and prosperity in Thailand.) There are a few rooms, and the middle room has a tuk tuk bus, part motorcycle, part taxi, that is cut out to make room for the diners, so you’re basically eating inside an original Thai bus.
Bryan Bruce’s partner Kop Tepa is from a long line of local Thai restaurants. He wants his customers to know that everything that comes out of Aroi Mak Mak’s kitchen is fresh, and comes from his traditional family’s recipes. He tells me about his mom and dad cooking when he was young and how he is emulating their style of cooking in his restaurants. It’s Thai style street food made daily with flavorful, fresh ingredients. Kop is so happy to be one of Redlands great restaurants, with all of the expansions coming in the downtown area from The Arrow train. He has a great location, right across the street from the train, and is watching all the improvements in the immediate area. His feathers are not ruffled by the changes coming to the area and the competition, He welcomes all of it and knows that ultimately it will help his restaurant become more popular. Aroi Mak Mak has been in business for the last five years, and when I was there every table was full of people waiting for seats. My server Ciara was a ray of sunshine, a local gal full of personality, she added so much to my dining experience.
I have reviewed and tried plenty of Thai cuisine, but Aroi Mak Mak is very special. Every dish will spark your taste buds. Every menu item is so unique and creative, with flavors that are out of this world. Their recipes are authentic and as good as it gets. Truly a restaurant you will want to frequent as often as possible. So, get ready for a memorable culinary ride, that is in a class of its own.
