Jodi Jackson’s Hollywood

This show will keep you busy, with its toe tapping full blown entertainment it is a must see show that will not disappoint. The characters, the music, the dancing, the acting, all immensely fun and amusing.

Broadway in Hollywood is honored to announce that SUFFS, the acclaimed Tony Award-winning musical about the passionate American women who fought tirelessly for the right to vote will begin performances in Los Angeles at the Hollywood Pantages November 18^th. The three-week L.A. Premiere engagement will run through December 7, 2025. Tickets may be purchased at www.BroadwayInHollywood.com or www.Ticketmaster.com. Groups of 10+ may order at www.BroadwayInHollywood.com/Groups.

Created by Shaina Taub, the first woman to ever independently win Tony Awards for Best Book and Best Score in the same season, this “thrilling, inspiring and dazzlingly entertaining” (Variety) new musical boldly explores the triumphs and failures of a struggle for equality that’s far from over. It’s a given that the women of the suffragist movement—who called themselves “Suffs” for short—were brilliant, but as they fought tirelessly for the right to vote, they were also flawed, stubborn, passionate and funny. SUFFS tells their story: the remarkable friendships, the heartbreak, and how this movement brought them together—or, in some cases, tore them apart.

SUFFS is winner of the Outer Critics’ Circle Award for Best New Musical, two Drama Desk Awards including Best Score, and is “unquestionably the most emotionally stirring musical of the season” (Chicago Tribune). The successful Broadway production played a 10-month run at the Music Box Theatre from April 18, 2024, through January 5, 2025, and the first national tour marches across North America, launching this September in Seattle, WA.

The company of national tour of SUFFS includes (in ABC order) Jenny Ashman, Abigail Aziz, Anna Bakun, Ariana Burks, Tami Dahbura, Danyel Fulton, Annalese Fusaro, Marya Grandy, Marissa Hecker, Kaitlyn Jackson, Trisha Jeffrey, Maya Keleher, Amanda Lopez, Livvy Marcus, Merrill Peiffer, Victoria Pekel, Brandi Porter, Monica Tulia Ramirez, Jenna Lea Rosen, Gretchen Shope, Aquila Sol, Laura Stracko, Gwynne Wood, and Joyce Meimei Zheng.

SUFFS features book, music and lyrics by Tony Award®-winner Shaina Taub, direction by Tony Award-nominee Leigh Silverman (Violet, Yellow Face), choreography by Mayte Natalio (How to Dance in Ohio), music supervision by Andrea Grody, scenic design by Christine Peters, original Broadway scenic design by Tony Award-nominee Riccardo Hernández (Jagged Little Pill), costume design by Oscar and Tony Award-winner Paul Tazewell (Hamilton, Death Becomes Her), lighting design by Tony Award-nominee Lap Chi Chu (Camelot), hair and wig design by award-winning Charles G. Lapointe, makeup design by Joe Dulude II, sound design by Jason Crystal (Sweeney Todd) with associate Sun Hee Kil (Choir Boy), orchestrations by Tony Award-winner Michael Starobin (Next to Normal), vocal arrangements by Shaina Taub and Andrea Grody (The Band’s Visit), incidental music arrangements by Shaina Taub, Andrea Grody, and Michael Starobin, associate direction by Lori Elizabeth Parquet, associate choreography by Hawley Gould, and general management by 101 Productions, Ltd.

Jill Furman and Rachel Sussman serve as lead producers of SUFFS. Co-producers for the North American tour of SUFFS currently include Roy Furman; Cue to Cue Productions; Renee Ring & Paul Zofnass; Walport Productions; Ruth Ann Harnisch; The Broadway Investor’s Club; Erica Lynn Schwartz; Sally Martin; Peter May; David Carroll; Julie E. Cohen; The Garelicks; John Gore Organization; Judith Teal Davis & Joe Carroll; Laura Lonergan; Mayer Productions; MML Productions; Nederlander Presentations; Xan Weiser; Matters of the Art; Morgan Steward; Jennifer Friedland; Jeffrey Shoenberg; Ari Conte; Silly Bears Productions; Brian Spector; Theatre Producers of Color; Level Forward; Alissandra Aronow; Vibecke Dahle Dellapolla; Funroe Productions; Jennifer Kroman; Michelle Noh; Todd B. Rubin; Stanley S. Shuman; Six Point Productions; and The Shubert Organization.

“Thrilling, inspiring, and dazzlingly entertaining.”
– Variety

“SUFFS humanizes, empowers, moves, and entertains.”
– Chicago Tribune

For information about SUFFS visit suffsmusical.com. Follow on Instagram , TikTok, X, YouTube , and Facebook @SUFFSMusical

Hollywood Pantages Theatre
6233 Hollywood Blvd, Los Angeles, CA 90028

Tuesday – Thursday at 7:30pm
Friday at 8pm
Saturday at 2pm & 8pm
Sunday at 1pm & 6:30pm

BroadwayInHollywood.com or Ticketmaster.com
In Person: Hollywood Pantages Box Office
(Visit website for hours)

Note Some Content Was Taken Off of Their Website.

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“A theatrical masterpiece that demands to be seen.”
– Forbes

Truth, Beauty, Freedom, Love

Pop the champagne, Moulin Rouge! The Musical, the winner of 10 Tony Awards®, came back to the Hollywood Pantages Theatre November 4th-16th, 2025!

Enter a world of splendor and romance, of eye-popping excess, of glitz, grandeur, and glory! A world where bohemians and aristocrats rub elbows and revel in electrifying enchantment. Welcome to Moulin Rouge! The Musical! Baz Luhrmann’s revolutionary film comes to life onstage, remixed in a new musical mash-up extravaganza. Directed by Tony Award® winner Alex Timbers, Moulin Rouge! The Musical is a theatrical celebration of Truth, Beauty, Freedom, and — above all — Love. With a book by Tony Award® winner John Logan; music supervision, orchestrations, and arrangements by Tony Award® winner Justin Levine; and choreography by Tony Award® winner Sonya Tayeh, Moulin Rouge! is more than a musical — it is a state of mind.

Cast:

Arianna Rosario – Arianna Rosario joins the cast after originating the role of “Gloria Falbury” in the musical adaptation of the MGM film Summer Stock. Broadway: Moulin Rouge! The Musical, Cats, On Your Feet!. Other favorites: RENT (Mimi), Evita (Eva), OYF! (Gloria Estefan), ITH! (Carla). Film/TV: WSS (Spielberg), The Waltons (CW), Queen Sugar (OWN).

Satine

John Cardoza – Broadway: The Notebook (originated the role of Younger Noah), Moulin Rouge! The Musical (Christian), Jagged Little Pill. Regional: American Repertory Theater, Chicago Shakespeare Theater, The Old Globe. Education: BFA, Boston Conservatory.

Christian
(Now Thru Nov 23)

Jay Armstrong Johnson

Christian
(Starting Dec 2)

Bobby Daye

Harold Zidler

Jahi Kearse

Toulouse-Lautrec

Andrew Brewer – Broadway: Moulin Rouge! The Musical (Christian standby), Beautiful: The Carole King Makeup Designer

The Duke of Monroth

Danny Burgos

Santiago

Kaitlin Mesh

Nini

Jerica Exum

Satine Alternate

Amara Berhan

Arabia

Rodney Thompson

Baby Doll

Renee Marie Titus

La Chocolat

Jeremy Gaston

Principal Standby

Gabriella Burke

Swing

Runako Campbell

Ensemble

Rhys Carr

Ensemble

Darius Crenshaw

Ensemble

Mateus Barbosa Da Silva

Ensemble

Nicolas de la Vega

Ensemble

Jordan Fife Hunt

Swing

Nathan Fister

Ensemble

Logan Gray Saad

Ensemble

Collin Heyward

Ensemble

Charizma Lawrence

Ensemble

Katie Lombardo

Swing/Dance Captain

Meghan Manning

Ensemble

Amanda Mitchell

Swing

Luke Monday

Ensemble

Kenneth Michael Murray

Dance Captain/Swing

Elyse Niederee

Ensemble

Luke Rands

Ensemble

Maia Schechter

Swing

Adéa Michelle Sessoms

Universal Lady M Cover

Jeff Sullivan

Swing

Carmella Taitt

Ensemble

Jordan Vasquez

Swing

Jerald Vincent

Ensemble

Sarah Cimino

Creative Services

Baz Luhrmann
Catherine Martin

Casting

Jim Carnahan
Stephen Kopel

Music Producer

Matt Stine

Associate Music Supervisor

Ted Arthur

Music Director

Wendy Feaver

Co-orchestrators

Katie Kresek
Charlie Rosen
Matt Stine

Dance Arrangements

Justin Levine
Matt Stine

Production Stage Manager

Paige Grant

Associate Director

Matt DiCarlo

Resident Director

Samantha Saltzman

Associate Choreographer

Camden Gonzales

Producer

Carmen Pavlovic

Producer

Gerry Ryan

Producer

Book

John Logan

Director

Alex Timbers

Choreographer

Sonya Tayeh

Music Supervisor, Orchestrator, Arrangements & Additional Lyrics

Justin Levine

Scenic Designer

Derek McLane

Costume Designer

Catherine Zuber

Lighting Designer

Justin Townsend

Sound Designer

Peter Hylenski

Hair Designer

Hair Designer

David Brian Brown

Makeup Designer

Sarah Cimino

Baz Luhrmann
Catherine Martin

Musical (Swing). First National Tour: Beautiful (Gerry Goffin), Moulin Rouge! The

Musical (Ensemble, u/s Christian & The Duke). Off-Broadway: Nymph Errant, Cougar: The Musical, Sex Tips…Man. Regional: South Pacific (Lt.Cable), Cinderella (Topher), Carrie (Billy). Love to Mom and Dad, Keyonna, and The Mine.

Bobby Daye

Harold Zidler

After many Broadway credits, this year Bobby has partnered with Michael Feinstein to debut in Carnegie Hall, followed by a tour of Broadway’s Best. Their company is currently producing several soundtracks for film and television, while developing two stage musicals.

Baz Luhrman

Few people in the world are instantly recognizable by their first name alone, but Baz Luhrmann is certainly that kind of legend.

In 2001 Baz and his creative (and life) partner, Catherine “CM” Martin, created one of the most revolutionary moments in cinema history — the Australian film Moulin Rouge! In an instant the movie-musical was reborn, as our ears were immersed in a new style of mashing existing songs together to create new gems, whilst our eyes tried to keep up with the now-iconic flicks and zooms of Baz’s mind-blowing direction.

Now, 20 years later, Moulin Rouge! The Musical will come home to play its Australian debut in Melbourne.

A Letter From Baz Luhrmann:

Moulin Rouge! the movie was an attempt to reinvent the movie-musical. It’s not a stretch that my desire to do this germinated in the tiny country town where I grew up. There, we had a gas station, a farm, but we also had a local cinema and a small black-and-white television with only one channel, onto which they dumped old movies and musicals. I grew up on these films, and though many of them are now considered classics, at that time in the 1970s, they were sort of disregarded and disrespected. Later, as I grew up in the theater and in film, I studied realism, Brecht and Artaud; I was a great devotee of Coppola, Scorsese, Fellini, and Bergman; but still I never lost my love for the musical form. What I found so interesting was that each epoch or era had its own musical language.

“Uncle Baz” and CM have been instrumental guides and supporters of the stage adaptation of their work. On the eve of the production’s Broadway debut, Baz penned the letter below for Broadway Direct, as he found himself in the unexpected position of watching his creation come to new life.

Once I started to make movies, I became obsessed with finding a musical language that could work for now. As someone who had loved musicals from childhood, I wanted to see them live again. So, in making Moulin Rouge, I set out with my collaborators to reinvent an old form. What I found was fundamental to all these films is that they aren’t psychological dramas. They’re not trying to hide the plot; it’s obvious. The art form is how you reveal that plot, heightening emotion through visual language devices and, most of all, the music. Once I started to collaborate with Craig Pearce on the story, we took a primary myth, that of Orpheus, which the audience could instinctively recognize, and set this myth in the 1890s Belle Époque, in the Bohemian environment of Montmartre, a period that reflected our own, full of invention, massive change, and on the eve of a whole new epoch. Throughout the journey, there were moments when people in the industry who I genuinely respect truly believed that the musical could never be popular again. Now it’s uplifting that more than 15 years later, the movie-musical is an important part of the cinema-going experience again.
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When it came to bringing Moulin Rouge! the movie to the stage, I knew I wasn’t the right person to reinterpret something I made years ago. Because, in fact, there’s now a whole generation of younger artists who have a purer relationship with the work than I do. I feared I might be inclined to protect every choice that was made in the original work as if it were somehow sacred, but that is the antithesis of art. Any good story needs to be interpreted in different places, in different ways, for different times. Recoded, if you like. So, I made the conscious decision to hand the work over and, instead of being the birther, to become something of an uncle to the project.

I saw a show done by the very talented Alex Timbers, and in it, I saw a little bit of influence in the way I was telling stories on film, both ironic and heartfelt, challenging to the audience in its rhythms, outrageous, and yet at the same time, very respectful of we funny old humans. From the get-go, Alex — along with a team that included book writer John Logan, choreographer Sonya Tayeh, set designer Derek McLane, costume designer Catherine Zuber, and a musical crew headed by Justin Levine — wanted to go way, way out on a limb in terms of the interpretation and started to make choices that some people might guess that I, and some fans of the original, would find sacrilegious, adding new songs alongside many of the original hits from the movie, and rearranging plot. In its original, cinematic form, we had been careful to heighten Moulin Rouge! in its plotting and visual language, to give it a theatricality that could counteract the film medium’s inherent movement toward realism. Whereas in the theater, of course, it’s already theatrical! And so, the choice that Alex, John, and the rest of the team made to ground the story more, to perhaps find more psychological depth, was really kind of daring. It made me think back to when I wanted to take a beloved work, something Shakespearean or a classic opera, and make strong choices with it, only to have people rail against what I was trying to do. So, all I could do is have faith in these gifted creatives.
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It was one of the more thrilling things in my recent experiences to discover that the preposterous conceit of Moulin Rouge! had not only survived but flourished! Once more, a Bohemian poet made his way to the underworld, and when he opened his mouth to convey his genius through poetry, all manner of popular music poured forth in remixes and mash-ups of songs we all know. This new theatrical production absolutely honors the movie but finds a new life that is exciting and vital for this audience in this time. What was so uplifting was that in the end, audiences connected with the show in such an electrifying way. I’d never had that experience before. Something that I’d been intimately involved in creating was now living new and fresh without me at the center of its process. I personally can’t wait for summer to come, so that I can enjoy the show purely as an audience member and take all my friends and family along to the Moulin Rouge!

The Moulin Rouge club you will see in the theater is a work of theatrical imagination in the spirit of the Moulin Rouge of Paris. Here’s a brief history of that iconic venue.

October 6, 1889:

The Moulin Rouge opens at the foot of the Montmartre hill. The aim of its founders, Joseph Oller and Charles Zidler, is to allow the very rich to come and slum it in a fashionable district, where people live differently from other parts of Paris. The place attracts men and women, the middle classes, and rich foreigners passing through Paris, as well as artists and ordinary folk. There was much laughter at the many acts that became famous (Pétomane, the clowns Footit and Chocolat, etc.). The French cancan, a new dance inspired by the quadrille, enchanted the spectators. Nicknamed “The First Palace of Women” by Oller and Zidler, the cabaret quickly becomes a great success.

April 1890:

The first revue, Circassiens et Circassiennes, is launched. Toulouse-Lautrec creates the posters for the Moulin Rouge from 1891, the first being La Goulue.

July 29, 1907:

The first appearance of Mistinguett onstage at the Moulin Rouge in the Revue de la Femme. The following year she has a huge success with Max Dearly in la Valse chaloupée.

Until World War I:

The Moulin Rouge becomes a real temple of operetta. Further successful shows followed: Voluptata, La Feuille de Vigne, le Rêve d’Egypte, etc.

1930’s:

The ballroom is transformed into the most ultra-modern nightclub of the time. The Moulin Rouge welcomes the Cotton Club in 1937.

After the War:

Francis Salabert takes charge of the Moulin Rouge. The venue becomes an iconic music hall and experiences a new popularity thanks to Jacques-Charles and Mistinguett. Their shows that would become mythical: la Revue Mistinguett (1925), Ça c’est Paris (1926), Paris qui tourne (1928). American revues, including the Hoffmann Girls, are put on for the first time in Paris.

June 22, 1951:

Georges France, called Jo France, founder of the Balajo, acquires the Moulin Rouge and starts major renovation work. The evening dances, the acts, and, of course, the famous French cancan are all back at the Moulin Rouge, and numerous famous French and international artists step out into the limelight.

1955:

Jo France transfers the Moulin Rouge to the brothers Joseph and Louis Clérico, who already own the Lido. The famous French cancan is still performed, soon choreographed by Ruggero Angeletti and danced by the Doriss Girls.

1962:

Jacki Clérico, son of Joseph Clérico, takes charge of the Moulin Rouge. It is the start of a new era: enlargement of the auditorium, installation of a giant aquarium, and the first aquatic ballet. Frou Frou of 1963 and its ensuing success marked the beginning of the series of shows beginning with an “F,” their lucky letter, including 10 shows up to the latest revue.

2019:

Moulin Rouge and its 60 artists celebrate the 20th anniversary of the Féerie revue show: two hours of amazement between cabaret and music-hall styles where dance scenes and surprise acts intersperse — without forgetting the Moulin Rouge’s most emblematic dance, the French cancan!

October 2024:

The Iconic Moulin Rouge, famous around the world, celebrates its 135th anniversary.

What a sexy delicious spectacle, all I can say is wow!!

Hollywood Pantages Theatre

Broadway in Hollywood

6233 Hollywood Blvd

Los Angeles, CA 90028

https://www.broadwayinhollywood.com/

Note Some Content Was Taken Off Of Their Website

 

 

Owner Dean Ditrapani is such a sweetheart, he really sees this as a great opportunity to treat service people and the community, offerings that are affordable and delicious. His Italian roots make for a delicious menu, he started making pizza when he was a young boy at his dads – “Sunny’s” restaurant. Brooks Street Tripana Pizzeria. Dean remembers his uncle’s Christmas cooking, always the seven fishes, which is an Italian tradition. He is a Socal guy through and through and keeps up a text chain with many of the local restaurant owners in Redlands. He has worked at many local eating establishments. His Mom “Koy” is an avid fan of his and The Industry restaurant, she visits once a week as a customer and really enjoys herself. Dean’s girlfriend Erin works down the street at Finney’s, so its really all in the family at The Industry.

There are so many fun things that The Industry has to offer, it is also an official Vikings Football bar. It used to be the bar and restaurant – Kluddes, which was German in its origins and so The Vikings bar came to The Industry by default having been Kluddes prior.

They play great music, some pop, some dance, when I was there, I heard a lot of Justin Bieber and Max. It really makes for a great lively atmosphere. People are really catching on to this great spot. They just had a jam-packed Halloween and World series, business was popping. There are so many fun upcoming events to look out for, Industry Night and Jazz Night.

 

Dean did some changes to the interior when it was Kluddes. There are new furniture improvements, and reupholstery in a nice rust color, that gives the place a certain elegant upgrade.  There is an indoor-outdoor dining experience. Inside seats 40 and outside seats 30, so it has lots of room to do whatever your party wants to do. The ceiling is original which dates to the early 1900’s, called a tin ceiling with a gorgeous old-time pattern. There are 9 big flat screen tv’s for any sporting event, it’s a great place to watch your favorite sports show.

Server and Bartender Joe Marruffo has also worked at many local establishments, he really knows his stuff. Every cocktail that he made for me was just terrific.

They will have a kid’s menu soon, Dean wants people to know that The Industry welcomes everyone, you can get great food at affordable prices, and he wants everyone to feel super welcome. He says that his prices are pretty much half of some of the other fine dining places nearby.

Here’s What I Tried:

Cocktails:

Aguas Frescas, Tequila Blanco, cucumber, watermelon purée, lime juice, habanero syrup, chamoy and tajin rim. It’s got a bit of a kick, but if Tequila is your drink of choice, then this one is for you.

Hibiscus Sun with Outfitters Vodka, hibiscus syrup, pineapple juice, lime juice, and orgeat. I really loved this cocktail, its sweet, but not too sweet, just amazing.

The Movie Star, with Tito’s vodka, strawberry, ginger syrup, lemon, and cherry bitters. This cocktail has a real perfumed nuance, it’s just perfect.

Wines:

J LOHR, Chardonnay, CA. A rich buttery wine, goes great with any of the seafood dishes.

Bonanza, Cabernet, a full-bodied cabernet, I just loved it with the steak.

Here’s What I Tried:

Calamari, fried squid and pepperoncini chili, served with house marinara or cocktail sauce. By far one of the best calamari’s I have had in a long time.

Bordeaux and Bleu Mac, rigatoni pasta in a bleu cheese and Bordeaux cream sauce, topped with fried chicharron. For the mac and cheese lover, this is a must try.

Ahi Nachos, served over fried wontons with sweet soy, mango salsa, avocado, wasabi aioli, with toasted sesame seeds. A fun spin on nachos, I would order this every time.

Cali brussels sprouts, fried Brussels, tossed in balsamic glaze, bleu cheese, and pickled. I have tried many brussels sprouts and these are just wonderful, crispy with the perfect amount of sweetness.

Steak Frites, 8 oz. flat iron steak, topped with fresh chimichurri, served with fries. The fries were crisp and flavorful, and the steak is out of this world, another must have menu item.

Miso Salmon, topped with mango salsa over sticky jasmine rice, with shishito peppers. The fish is super fresh and flavorful, and the sticky rice takes this dish to a whole other level.

Spicy edamame, Sambal sauce, garlic, and soy sauce. A nice spicy edamame, just what the doctor ordered.

Clam chowder, sourdough bowl, house made clam chowder with bacon and potato, served in a toasted sourdough bread bowl. I love this soup, thick, lots of clams, just to die for!

Cookie cookie co. – A la mode, Cookie co. Chocolate chip cookie warmed, vanilla gelato topped with chocolate sauce, Oreo, and house smoked sea salt. This is a local Cookie company, and the cookie is just amazing.

Born from the passion and experience of local restaurant workers, the industry is a place where hospitality, flavor, and fun come together. A bistro-style restaurant and full bar offering everything from sandwiches and tacos to seared ahi, steak, shrimp, oysters, pasta, and pizzas. Enjoy rotating beers on tap, craft cocktails, and a welcoming atmosphere for friends and families alike. At the industry, they don’t just serve food—we live it.

• Note Some Content Was Taken Off Of Their Website.

Mondays 9pm-close, all kinds of drinks specials, and discounted muchies. Plus, free juke box plays, have to ask your server for a free play card.

Hours of operation:

​Monday | 4pm-12am

Tuesday | closed

Wed – Thursday | 4pm – 12am

Friday | 4pm – 1am

Saturday | 11am – 1am

Sunday | 11am – 12am

(Football season – open at 9 am.)

The Industry

110 Orange Street Redlands, CA. 92373

@theindustryofredlands

This new restaurant has a brilliant new concept, making Mexican food, fresh, delicious, and friendly. Its namesake “Dos Amantes” is a Spanish phrase that translates to “two lovers”. And if you are a lover of Latin inspired cuisine then you will love this high-end establishment. It is stark and elegant, with mostly white interiors. In the very popular 3^rd Street district with many amazing restaurants. Dos Amantes fits right in, it is a great seafood and Latin inspired cuisine – at its best.

Here’s What I tried:

Drinks:

They are all nonalcoholic – with very creative flavors and juices.

I tried 3 different ones, each had its own characteristics, with some terrific lively nuances. Raspberry, Mango, and Watermelon.

Appetizers:

Guacamole and Chips, the chips are super light with the very fresh guacamole, it’s a marriage of flavors – made in heaven.

Tacos:

Rib Eye Taco, grilled rib-eye taco served with guacamole, Pico de Gallo and pickled red onion. The rib-eye is so tender its truly the best thing about this taco.

Baja Fish Taco, served with Morita chili sauce, cabbage and Pico de Gallo. It’s a very simple breaded fish but the Morita chili sauce puts it above all other fish tacos I have tried.

Tostada:

Shrimp Tostada, with tomato, red onion, cilantro marinated with lemon juice topped with avocado. There are lots of huge pieces of shrimp, coupled with the fixings, it is a great tostada.

Oysters:

Oysters, they are small and delicate with a lovely citrus sauce, so perfect.

Ceviche:

Yellowtail Ceviche, with fresh tomato, red onions, cilantro marinated with lemon juice, topped with avocado. They give you lots of yellowtail and the fish is fresh caught, it’s a healthy way to start your meal.

Entrees:
Pescado A La Leña, grilled branzino served with a side of rice, beans, Pico de Gallo, pickled red onions, avocado and tortillas. This is a fresh fish, with a very simple lovely fresh cut tomato sauce.

Camarones Al Mojo De Ajo, grilled shrimp served with a side of rice, beans and 2 sides of garlic bread. This is almost Italian, or French, with the garlic bread as a dipper to this perfect garlic infused sauce.

Quesadilla:

Chicken Quesadilla, with sour cream and guacamole, lots of chicken pieces and the chicken is grilled, so you can really taste the grilled charcoal flavor.

Sides:

Rice, I love their rice, it has some nice vegetables with a unique Mexican flavors, a real winner.

Black beans, truly a family recipe, so fantastic.

Dessert:

Tres Leche Cake, the creamiest combination of ingredients, just spectacular.

Manager Alex Rodriguez guided me through me culinary journey, he prepared some great menu items, with the help of chef Angel Farfan. Alex is from Oaxaca and Chef Angel is from the Yucatan. Chef Angel says his many recipes started with his beloved family. It’s really a family affair, owner Evelyn is married to one of Alex’s buddies, so working for them was a no brainer. Alex did 8 years prior at the recently closed home away from home restaurant in the Fairfax district, Maggiano’s. Evelyn also has another restaurant in West Hollywood, Red Fish, as well as a catering company Red Fish in the Pico Robertson area, which specializes in Kosher cuisine. There lots of expertise here, because every staff member at Dos Amantes is no stranger to the hospitality business in the greater Los Angeles area.

Next time you’re looking for super fresh Mexican inspired seafood look no further, Dos Amantes promises to become a neighborhood staple.

Open Daily from 11:00 am – 9:00pm.

Dos Amantes

8412 W. 3rd St.

Los Angeles, CA 90048

 

I love good sushi and great Japanese food, Shin – Sushi & Ramen always delivers. It is fresh ingredients and fantastic presentation that makes Shin – Sushi & Ramen one of my perfect dining options in Hollywood.

Shin was originally called Ikemen Ramen and in 2013 and 2014 was featured in the Shin Yokohama Ramen Museum, as testament of the quality and authenticity of their food. It is the only restaurant in the US to ever be featured in the Shin Yokohama Ramen Museum and they are proud to continue the tradition of serving authentic Ramen to their guests. Again, in May of 2023 Shin was featured at the prestigious Yokohama Ramen Museum, cementing Shin’s status as a top ramen restaurant in Los Angeles.

My server Ena Kinjou, was just delightful, bringing her knowledge of Japanese culture and food, and she was very personable. The restaurant has a fun welcoming atmosphere, with a nice outdoor area and easy parking.

The restaurant also has a cube at every table that you can tap for service or the check, which adds to the unique dining experience. Shin is a local gem that should not be missed if you’re a fan of Japanese food.

Here’s What I Tried:

House Hot Sake, this comes in a very elegant ceramic type of tea pot, but instead of tea there is a cylinder type vessel that holds the sake inside of a warming ceramic tea pot, it is very unique.

Cucumber Salad, Persian cucumber, drizzled with rice vinegar. This salad is super refreshing, with each thinly sliced cucumber, a perfect way to start my meal.

Shrimp and Mixed Veggie Tempura, with tempura sauce. This is a large portion, each vegetable individually layered with lovely, breaded coating, just to die for,

Baked Scallop Roll, California Roll with imitation crab, cucumber and avocado inside, with scallops and dynamite sauce outside. I love scallops and this roll was very decadent.

Eel Roll, with eel and cucumber, it’s all about the eel sauce, and the tender eel, inside of this roll, is a real winner.

Shrimp Tempura Roll, with shrimp tempura, avocado, and cucumber topped with eel sauce, masago – roe. I loved the roe on top, it was so scrumptious.

Salmon Skin hand roll, Salmon skin, cucumber, yamagobo and radish sprouts, if you’re a fan of this type of sushi then this one is for you.

Bluefin Tuna Nigiri, the freshest fish, so simple and delicious.

Hamachi Nigri, this is yellowtail at its finest.

Eel Nigiri, I can’t get enough of this eel sauce.

Shin Ramen, their ramen namesake! 55% pork broth, 45% chicken broth, flavored with their house made sweet sauce, sea salt and just a touch of bonito flakes. I had the chicken, and they also give two topping, mushroom and corn, and green onion garnish, with thin noodles. I could eat this every night, it’s just that fantastic.

This is a great place to enjoy before a concert in Hollywood at The Hollywood Bowl, or any other venues. Whether you’re looking for a pre-show dining choice for groups of friends and family or a romantic dinner for two, Shin is the perfect spot. It is fast and efficient dining. They have these adorable robot servers that bring your food with a video screen and music, it is so amazing. If you’re in the area, be sure to check out this special restaurant and indulge in its delicious Japanese cuisine.

Their menu has so many options, from traditional Japanese Foods to sushi and in between. Whatever you desire you can get in at Shin Shin – Sushi & Ramen, and it is really delicious!

Shin – Sushi & Ramen Hollywood, CA 1655 N La Brea Ave, Los Angeles, CA 90028 (323) 815-7446 www.HollywoodShin.com Follow us on Instagram & Facebook: @ShinHollywood

This is the best kept secret in the Fairfax, West Hollywood area in Los Angeles. Amazing homemade pasta and a great array of sauces that you can actually afford, who knew. I don’t usually talk about price, but restaurant prices have gone up sky high, so it is still very refreshing that you can get supper authentic Italian food for a song in this very high-priced area.

Sometimes I do my laundry at this laundry mat that is on Sweetzer and 3rd Street. On this fine day I started talking to a charming gentleman named Franklin, after a few words he proceeded to tell me that he was taking a break at this new local restaurant to do some laundry. I told him that I do restaurant reviews, and the rest is history.

Carasau Pasta Bar has so much to offer, a beautiful atmosphere with very friendly staff and authentic Italian cuisine that is out of this world. They do not take short cuts; everything is made fresh by its chef and owner Michael Belberio’s family recipes. Michael comes from a long line of restaurateurs that hale from Florence Italy. His recipes are the real deal. Where in Los Angeles can you order pasta dishes that are made from scratch. It is just astounding to me. Carasau Pasta Bar will catch on very soon, and when it does there will be lines around the corner. There are so many Italian restaurants now that charge pretty much double of what Carasau Pasta Bar does for a simple plate of pasta, and most of them they are serving dried store-bought pastas. Not to throw any of them under the bus, but really if given the opportunity to spend half on homemade pasta – why would you choose anything else.

Here’s What I Tried:

Cauliflower Soup, creamy vegan soup. This is a very simple soup with great cauliflower flavor.

Focaccia Basket, served warm with olive oil and balsamic vinegar. All I can say is wow, this is a very authentic focaccia.

Gamberi Fritti, with shrimp and zucchini served with fresh lemon and marinara sauce. The shrimp is crispy and tender, with great flavor.

Fettuccine – Allo Scoglio, white cheese sauce with black truffles. This dish is so decadent, it just really will make you want to bathe in it. It is luxurious and delicious, a must try.

Eggplant Parmigiana, eggplant topped with marinara sauce, mozzarella, and parmesan cheese. This is a delicious dish; the sauce is pungent and inviting.

Malloredus Pasta – vegan with Bolognese sauce. Their Bolognese sauce is what you would get in Italy, with delicious, sweet tomatoes and carrot flavor.

Ravioli, spinach and ricotta with mushroom cream sauce. One of my favorites, the sauce is heavenly, and the mushrooms seal the deal, just delicious.

Culurgiones Alla Sarda – Potato Ravioli with Pomodoro sauce. These are very plump raviolis with great flavor, another delectable menu item.

Dessert:

Panna Cotta, sweet and silky, a great desert!

Wines:

I had a few nice wines to pair all Italian, ask Michael what to pair, he will get you to the right place. My favorites were, Vermentino Di Sardegna, and Montepulciano d’ Abruzzo, red. Each lending itself to pairing greatly with all of the food, the white wine with the cream dishes and the red wine with the red sauce dishes. Even the wine prices are way below what other restaurants charge per glass.

Vermentino Di Sardegna, white, Pinot Grigio Delle Venezie, white, Canonau di Sardegna, red, Montepulciano d’ Abruzzo, red

They play pop star Italian music, Pino D’ Angio Questo e un motore, great voice, very well known in Italy, and other notable Italian recording artists.

About Carasau Pasta Bar:

A Taste of Italy In The Heart of LA, Carasau Pasta Bar started with one goal—bring real Italian pasta to the heart of Los Angeles. Inspired by old family recipes and the tradition of handmade pasta, this spot was built to serve food that’s honest and simple. Located at 8312 W 3rd St, it was created for people who enjoy quality meals without the fuss of fine dining.

Rooted In Italian Heritage, every dish reflects the flavors of Italy, especially from Sardinia, where Carasau bread comes from. Our pasta is made fresh each day by hand, just like it’s done back home. The cooking follows tradition, using just a few good ingredients. It’s all about staying true to the way Italian meals have always been prepared—slow, careful, and full of heart.

What Makes Us Different, Carasau Pasta Bar is casual, but serious about good food. There’s no rush, no shortcuts. Guests can sit indoors or enjoy the fresh air outside. Dogs are welcome on the patio, and food lovers can dine in, take out, or order delivery. With our quick service and a welcoming team, every visit promises comfort, flavor, and a memorable experience.

My server Jessica Bohannon was very sweet and does a no-nonsense job. You can tell that she really loves her job. Franklin also was so charming, coming out to check up on my experience a few times during my meal.

“Carasau” is a Sardinian word meaning “toasted”, deriving from the verb carasare and referring to the final toasting stage of pane carasau. Pane carasau is an ancient, thin, and crispy Sardinian flatbread, also known as “carta da musica” or “sheet music bread,” due to its texture and the crackling sound it makes when broken.

It is a very happening part of 3^rd Street, near the Farmers Market. There are some other great eating spots down the street, but Carasau Pasta bar really is the best food for incredible low prices.

The interior boasts white ceiling fans with green ivy, for sure an indoor-outdoor feel, patio separation with tile and couches. There is a Rolling garage door the main way to get in and out of the restaurant. I just loved every aspect of this very special establishment, make it a destination experience. Go now because in a very short time there will be lines and very difficult to get reservations.

“Fun food, because life is supposed to be fun.”

 

Carasau Pasta Bar

8312 West 3rd St.

Los Angeles, CA. 90048

(323) 433-4150

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https://carasaupastabar.com

Located near the Mission District in a quaint neighborhood, it’s just the perfect corner spot to get all of your super delicious Mediterranean foods. Mezza and Moore is charming, but with just the right amount of elegance, it is beautiful eye candy. The restaurant sits on the corner, with large open windows, you can feel the outside inside. It seems like it is a great local neighborhood spot, when I was there, people were having casual lunch meetings, as well as nice lunch dates. There are handmade adornments on the walls, and the serving trays, platters, plates are just chic and stylish. Even the place mats were lovely. A real way to brighten up your day.

Here’s What I Tried:

Mezze Platter:

Tabouli, with nutritious bulgur wheat, mint, parsley, tomatoes, green onions, lemon juice, and olive oil. This is super healthy with just the right amount of tang, a nice way to start my extraordinary lunch.

Warak Enab Dolma, grape leaves stuffed with rice, cooked with olive oil and lemon juice. They roll their own grape leaves, and it is really an enjoyable dish.

Baba Ganoush, roasted eggplants mixed with tahini, garlic, lemon juice, parsley, and olive oil. This is one of those dips that I just love, is it subtle, but flavorful.

Hummus, with chickpeas mixed with garlic, lemon juice, and tahini. This hummus is mellow and inviting, with a small amount of garlic, made it very user friendly.

Falafel, deep-fried chickpeas served with tahini sauce. Another great menu item.

Arnabeet, fried cauliflower topped with garlic-lemon juice. This cauliflower is really impressive, you can eat lots of this dish and know that you are getting great fiber and its low in calories.

Halloumi Cheese, with Lebanese grilled sheep white cheese. This is a great appetizer for the cheese lover.

Batata Harra, with fried potatoes mixed with chili peppers, cilantro, garlic, and lemon juice. Great flavored potatoes, it is also very filling.

Moussaka, with eggplant topped with homemade garlic-tomato sauce. My favorite part of the platter, it is sweet with a nice garlic intensity.

Wraps:

Lamb and Beef Shawarma, with thin-sliced lamb and beef cooked well with roasted tomatoes, onions, and tahini sauce. This is a huge wrap, you could share it with 3 people, a real crowd pleaser.

Entrees:

Chicken Kabab, chicken skewers served with rice and salad and grilled onions and tomato. I just tried the skewer, and it was very tender and flavorful.

Lamb Kabab, lamb skewers served with rice and salad and grilled onions and tomato, same here, just the skewer, which was really good.

Beverages:

Tea Service, they do a lovely job, with a gorgeous presentation, a real winner. Nabil Fathalli told me all about the gorgeous tea pot and trays and made sure my culinary journey was just perfect. He described all of my menu items recipes and little nuances. I learned a lot about Lebanese and Tunisian culture and traditions from him, he is more of a historian then server here.

Coffee Service, this too is served on a silver tray, and the coffee is strong and rich.

Fresh Lemonade with mint. This is the beverage you would want to order, its sweet with nice, chopped mint, it will cool you down.

There are two locations, and plans for a third, it promises to be a restaurant that will stand the test of time in beautiful San Francisco. Everyone loves fresh healthy Mediterranean cuisine and Mezze and Moore provides that as well as a gentle kind atmosphere and wait staff that will make you feel special and at home. Once you try their amazing, delicious food you too will be a fan and want to spread the word.

Mezze and Moore

198 Guerrero St.

San Francisco, CA 94103

(415) 654-5089

https://www.mezzeandmooore.com/

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I met Catherine An when I was doing publicity for Blue Birdy on Sunset, she and Susan Hirasuna came in for a tasting. Catherine told me when I go to San Francisco talk to her about doing a tasting at Crustacean in the Bay Area. Her sister Monque greeted me and made me feel right at home! What I didn’t know was how lovely the interior design was, just simple and elegant. My whole experience was fantastic from start to finish.

Here’s What I Tried:

Vodka Martini, the perfect amount of everything, a great cocktail.

Garlic Noodles An’s famous garlic noodles, roasted garlic, and An’s secret sauce. Just the best noodles ever, you will love them.

Una Cigars, with instant smoke, feuille de brick, avocado silk, Vidalia onion, and tobiko caviar. The presentation alone will get you super excited, the server brought out av real cigar box and when he opens the box it is smoking, what’s inside though will really make your taste buds smile, you just have to try them and see for yourself.

Caviar and Crispy Langoustine Roll, with,1/3 oz. Royal Kaluga Caviar, and winter citrus sweet chili. What can I say, its really lovely, especially the caviar.

Steamed Shrimp, and Lobster Dumplings, with spicy tamarind ginger emulsion. Another super delicious menu item, just wonderful.

The story of An:

Diana An purchased a 24-seat Italian deli in San Francisco in 1971 on a whim. Little did she know that deli would be the foundation of her family’s livelihood and legacy for four generations.

Back in Vietnam:

When Saigon fell in 1975, the An family fled with nothing but the clothes on their backs and a few cherished recipes.

Helene, born and raised in Saigon, was just 31 when she escaped with her three young daughters as the Communist regime took power. Though her family descended from Mandarin aristocracy, overnight she became a refugee.

Separated from her husband, Danny, amid the chaos, Helene boarded a C-41 cargo plane to Clark Air Base in Manila, then to Guam, before arriving at Camp Pendleton in San Diego. After weeks in transition, they finally reached San Francisco—where Helene was reunited with Danny and her mother-in-law, Diana An.

It was a new world, uncertain and unfamiliar. But what began in those early days would grow into a culinary dynasty.

An American dream:

Years earlier, during a visit to San Francisco, matriarch Diana An had purchased a small Italian deli in the Sunset District. That 24-seat neighborhood shop—later renamed Thanh Long—would become both the family’s livelihood and their safe haven after the war.

Helene found herself starting over in a one-bedroom apartment with her husband, three children, and in-laws. She worked as an accountant by day and in the restaurant by night—doing whatever was needed to survive.

But Helene carried with her something extraordinary. She had grown up in a household with three private chefs—French, Chinese, and Vietnamese—absorbing their mastery from a young age. Long before “fusion cuisine” was a concept, Helene was already blending flavors across cultures.

At first, critics didn’t know what to make of it. One review dismissed her food as “not Vietnamese.” And it wasn’t. It was something new. Helene realized the American palate wasn’t ready for the bold intensity of traditional Vietnamese cuisine, so she created her own style—a bridge between Asia and the West.

She noticed how much Americans loved pasta, so she reimagined chow mein noodles with garlic, butter, and herbs. That dish—now world-famous as AN’s Famous Garlic Noodles®—became the family’s signature. Soon, guests were lining up outside Thanh Long. The 24 seats grew to 40, then 80, and eventually 240.

By 1991, the family opened Crustacean San Francisco in the prestigious Nob Hill district. Four years later, in 1995, they expanded to Crustacean Beverly Hills, cementing what is now known as the House of AN.

History of Helene:

Master Chef Helene An is celebrated as the Mother of Fusion Cuisine. She was honored by the Smithsonian Institution with a Pioneer Award in Culinary Arts for introducing Vietnamese flavors to the American mainstream, and she was inducted into the California Hall of Fame for her influence on food and culture.

But Helene’s impact is greater than awards. She sparked a culinary movement that forever changed the way America dines.

An it goes:

The legacy continues with Helene’s five daughters:

Elizabeth at the helm as CEO; Catherine, founder of Tiato Santa Monica and An Catering; Monique spearheading our San Francisco and Northern California locations with husband, Ken Lew; Hannah overseeing events; and Jacqueline who co-wrote An: To Eat, Chef Helene’s first cookbook.

It’s a family affair.

Crustacean

195 Pine St.

San Francisco, CA. 94111

• Note Some Content Was Taken Off Of Their Website.

https://www.crustaceansfpine.com/

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The last time I did a review was in May of 2022. Then the food was better then great, well I have to say it is still one of the top restaurants on my list when visiting San Francisco.

Here’s What I Tried:

Oysters on the Half Shell, West Coast Oysters – East Coast Oysters. Both were succulent and amazing, I highly recommend doing this as a starter. 

Boston Clam Chowder, delicate, with the just the right amount of goodness, a real winner.

Fettuccine Alfredo, rich with the perfect cream sauce, always one of my favorite pasta’s.

Mike’s Wok Crab, whole cracked crab with scallions, ginger, soy, and crushed red chiles. This is a wonderful way to enjoy Dungeness crab, one of San Francisco’s specialities, I just loved it.

Seafood Pasta Linguine with seafood, clams, mussels, prawns, sea scallops, bay shrimp, calamari. with tomato cream sauce. This is just the best pasta, all of the seafood pops in your mouth, fresh and savory.

San Dabs, done the old fashion way, with an egg batter and lots of butter. Served with carrots, broccolini, and potato casserole. The fish is moist and perfect, this is a special, so call ahead to see if they have it on the menu, but it is so worth the trip.

Wine:

Chardonnay, Ferrari-Carano, Healdsburg, CA. Of course this wine paired great with all of the fish dishes. 

Every time I come here; I am overjoyed with deliciously prepared seafood. The cuisine is always inspired and fresh. It hits all the right notes, and gets me super excited to see what I can try next time.

Betty Lou’s Seafood and Grill

318 Columbus Ave.

San Francisco, CA. 

bettylousf.com

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What a glorious Sunday, Emmy Sunday! Full of gorgeous dresses, and very handsome tuxedos. My first Emmy’s, I became a Television Academy member this past July and was offered tickets, so I jumped at the opportunity. You can watch the whole show on any YouTube portal, or any CBS portal.  I am just going to say that I will be going every year and share some of my wonderful Emmy moments from my iPhone 16 photos.

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