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 3rd 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.
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.
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.
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.
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.
The perfect afternoon, coupled with a wonderful movie. The gardens are lush and gorgeous, the whole property was so fitting for a premiere of Downton Abbey. They had lovely British tray passed appetizers and wonderful drinks. Everything was simply elegant, done at the perfect time, leading up to magic hour. By dusk it was time to retreat to the tennis court to watch the newest edition of Downton Abbey: The Grand Finale.
The film was so perfectly executed, with the under toning of the matriarch Maggie Smith being played homage to throughout. All of the characters lead up to a sorrowful goodbye, with the last scene having flashbacks of all who came before. The Q & A had both actors Joanne Froggatt, and Allen Leech, who gave a great perspective on their characters and the making of this finale film.
It was all bittersweet and tied everything into a nice little bow, I just loved the film and this event.
About The Virginia Robinson Gardens:
The Virginia Robinson Gardens is a unique historic estate, a cultural jewel that transports the visitor back to the birthplace of Beverly Hills. Built in 1911, it was once the residence of retail giants Virginia and Harry Robinson of the J.W. Robinson Co. Department Store. It occupies an illustrious place in history as the first luxury estate built in Beverly Hills. Today, it is listed on the National Register of Historic Places and is open to the public by appointment. The beautiful six-acre property is located behind the iconic Beverly Hills Hotel and has a breathtaking display garden, mansion, and pool pavilion. A favorite destination for both local and international visitors, the property attracts a varied audience, from those interested in the history of Los Angeles and Beverly Hills to people who appreciate beautiful gardens and traditional design. In addition, it is a dynamic location for photo shoots with dramatic settings such as the awe-inspiring Australian King Palm Forest, the bucolic Rose Garden, and the tranquil Italian Terrace Garden.
The immediate beauty of the property is just one of the estate’s many fascinating attributes. The Robinson Gardens was once the site of lavish Hollywood parties. Mrs. Robinson was known as the first lady of Beverly Hills, and her triumphs as a hostess are legendary: her diverse guests included royalty such as the Duke and Duchess of Windsor to Hollywood stars like Marlene Dietrich and Fred Astaire; her neighbors were Glenn Ford, Lillian Disney, and Elvis Presley. She sipped champagne cocktails with Sophia Loren and challenged Charlie Chaplin to a spirited game of tennis – all with her signature elegance and class.
She was equally renowned for her philanthropy. The Hollywood Bowl Patronesses Benefit was a favorite among the many benefits she hosted. Each year, after the opening of the Hollywood Bowl season, the orchestra would repeat their performance on the estate’s Great Lawn to the delight of her guests. Shortly before her death in 1977, Mrs. Robinson bequeathed her estate to Los Angeles County. The County and the not-for-profit organization The Friends of Robinson Gardens preserve the estate for future generations to enjoy.
The mission of The Virginia Robinson Gardens is to preserve and interpret the historically significant first estate of Beverly Hills, for the education and enjoyment of current and future generations.
Always the best gift suite in Hollywood. So many dear friends show up and the Harris B Brothers are always there to greet everyone with a big smile. What a glorious way to start my Emmy’s weekend.
Here are the vendors:
www.takakotakako – Japanese Delegation of Artists- Five Brands, www.drinkpathwater.com www.manlabs.com, www.artlewinbespoke.com, www.tobinjames.com, www.faceforwardintl.org – Our charity this year, www.westcoastpretzels.com, www.championebymileva.com, www.thefigaro.co, marcedwardskincare.com, www.scalpsanctuary.com, www.centralcalicaregivers.com, www.ungunninstitute.com, www.helenficalora.com, www.everydaywoman.me, www.itpbeauty.com, www.luxurygala.com, www.drinksurfside.com, www.travelingtarts.com, www.eliotbeauty.com, www.randysdonuts.com, www.drmonicasnaturalbeauty.com, www.chromahairbeauty.com, and Best Version You.
A beautiful event, filled with lots of joy and laughter, once again a great Hollywood touchstone for me!
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When I went to their grand opening I met owner Vicente Del Rio, and he was so warm and welcoming. He told me to come back to do a real tasting. Vicente is also the original founder of all the Cantina Frida restaurants around Southern California, which was a tasting in Beverly Hills I did back in July. Once again, he welcomed me at my tasting, he is just sweet, generous and kind, such a gentle man. He turned me over to general manager Adelmo Rivas, who also made me feel right at home. I marked the menu off of what I was interested in trying and he made my culinary experience just simply delightful. My server Natalie Conejo was the perfect addition as well, always making sure I had exactly what I needed to make my tasting a success.
The interior is very elegant and inviting. With its gorgeous monochromatic colors and beautiful art piece, it will make any diner feel comfortable. They have a nice well-rounded play list of organic music. The bar area is also super lively and can be a great spot to meet for happy hour with friends.
Here’s What I Tried:
Entradas:
Guacamole, with avocado, onion, tomato, jalapeño, cilantro, lime, prepared tableside. This guacamole is just perfection, I opted not to put in the jalapenos, so it was very mellow and smooth.
Elotes / esquites, with Mexican street corn, mayo, cotija, chili powder, and fresh lime. I love the way they do their corn; it is tangy, smoky, just delicious.
Quesadilla, with shrimp, very straight forward, a real crowd pleaser.
Sopas and Ensaladas:
Pozole, soup with hominy, shredded chicken, corn tostada, radishes, cabbage, onion, oregano, and crushed chile de arbol. Ok this soup is just the bomb, it’s a version of Jewish penicillin but Mexican, I would order this every time.
Tostada Salad, with spring mix, tomato, queso fresco, sour cream, avocado, white rice, black beans, and orange dressing. This would be my go-to salad. It has got everything you would want in this type of salad, and its huge, enough for 2-3 people. The dressing is wonderful, with the rice and beans its very filling.
Ceviches:
Ceviche tasting, three of their signature ceviches: pescado, camaron, Acapulco, and aguachile. Each one is unique and super fresh, a great start to my meal.
Los Tacos – Handmade corn tortilla, flour tortilla:
Pollo mole, Chicken simmered in a chili-chocolate sauce. This one is by far my favorite, I just loved all the chocolate smoky goodness in the mole sauce.
Chile relleno, battered Santa Fe pepper, layer of melted cheese, morita sauce. This is a very unique taco, it’s a chili relleno wrapped with a tortilla, and super yummy.
Quesabirria, marinated shredded beef, layer of cheese. This is a crispy taco, which I just love, such rich crunchy goodness.
Baja, battered fish, cabbage, chipotle-mayo, pico de gallo. The fish is fresh and moist, another delectable menu item.
Sautéed shrimp, with Pico de Gallo, guacamole, chipotle-mayo. I am a shrimp lover, so this taco is in my culinary wheelhouse.
Zarandeado, grilled white fish, guajillo adobo, avocado, crispy onion, and chipotle-mayo. Another fantastic choice for an amazing taco.
Fajitas:
Fajitas Mixtas, with two of the following: beef tenderloin or grilled chicken, bell pepper, onion, tomato, Spanish rice, and pinto beans. This is a hot sizzling iron platter, and the meats are succulent and flavorful.
Mariscos:
Shrimp, Al mojo de ajo: butter-garlic sauce. They give you 4 plump large shrimp, with the garlic better, a true winner.
Enchiladas:
Three enchiladas, chicken or cheese. Rice and beans. trio: suiza, tapatia, mole. If you are an enchiladas lover, then this is your dish. The variety is astounding, each one has a completely different flavor profile.
Acompañamientos:
Grilled vegetables, carrots and zucchini, grilled to perfection.
Grilled asparagus, nice large asparagus strips, very tasty.
Pico de Gallo, one of my favorite salsa type side dishes.
Specialty Cocktails:
Cadillac margarita, Tequila, orange juice reduction, lime juice, and grand marnier. This is just the best margarita, it has no acidity so it goes down very smoothly.
Adelita, 1800 tequila, pineapple, cucumber, and fresh lime. You can really taste the cucumber, its is very soothing.
El Sol Margarita, Don Ramon Punta Diamante tequila, oj reduction, and lime juice. Another great cocktail.
House Wines:
Chardonnay, Cabernet Sauvignon, and Pinot Grigio
Each one of their house wines has great body and prefect characteristics. A good way to enjoy wine at affordable prices.
This place is so elevated, it is charming and hits all of the right notes. They have another location in Malibu. But next time you’re in Hollywood La Nena is a must try!
“Located in the heart of Hollywood, Columbia Square is a historic and vibrant area, home to creative businesses, cutting-edge media companies, and entertainment hubs. Their upscale Mexican restaurant in Columbia Square offers a sophisticated dining experience, blending modern Mexican cuisine with the glamour and energy of Hollywood. Guests can enjoy a refined atmosphere with a menu that celebrates bold flavors and fresh ingredients, perfect for both casual dining and special occasions.”
You are truly in for one amazing culinary ride at LULU’s restaurant. This is because everything Alice Waters touches is pure genius. I have been a long – standing customer and fan of hers since I lived in Berkeley in the late 70’s early 80’s. My dear father, Philip Jackson taught me about gastronomic cuisine. Back then it was super hard to get a table at Berkeley’s Chez Panisse, but my dad was a regular. Lucky me, I lived down the street and my dad was in Berkeley as well. We would meet up at Chez Panisse a few times a month, sometimes a few times a week. He knew everyone, and Alice treated him like a family member. I had no idea that these dinners would turn into culinary history. At that time Allice was not super famous but was just getting known. It did not matter to me, what I knew was how delicious it all was. She is the creator of farm to table. Farm to table started in 1971 – Alice took this movement by storm. They way she was sourcing her food back then was remarkable. Her food purveyors were mostly local Bay area farmers and such, she nurtured these vendors and now the rest is history.
Farm to Table History:
Post-World War I:
This early form of the concept gained traction as a way to get farm-fresh goods to urban consumers.
The Modern Movement (1970s)
1971:
Chef Alice Waters opened Chez Panisse, a restaurant that would become a pioneering institution of the farm-to-table movement.
Motivations:
Waters was inspired by the sustainable food communities she encountered in France and aimed to shift away from the processed food culture prevalent in the U.S.
Focus on Local & Sustainable:
Chez Panisse emphasized fresh, locally grown, and seasonal ingredients, connecting diners directly to their food’s origins.
Growth and Evolution (Late 20th Century to Present)
Organic & Slow Food Movements:
The farm-to-table concept was closely tied to the hippie-led organic food movement in the U.S. and later inspired the Slow Food Organization, founded in Italy in 1986.
21st Century Expansion:
The farm-to-table concept has continued to grow, with more restaurants adopting the model and a focus on sustainability, community, and food security.
Alice Waters is considered the chef who pioneered the farm-to-table movement, advocating for a food system that connects consumers with locally grown, seasonal, and organic ingredients while also supporting the farmers who produce them. Her philosophy emphasizes eating food in season, with an awareness of its source, to create a more sustainable, healthy, and delicious way of eating that benefits people and the planet.
I did a tasting before it became LULU’s, and when I came here for a For Your Consideration event for Television Academy members, they showed off their party food because of the show Legends Chefs Table being nominated for 3 Emmy’s. I am a Television Academy Member so being able to get re introduced through this event was pure magic. I met the creator David Gelb and was able to speak with Alice. Restaurant upper management – Nathan Ray and Jesse Mc Bride, both showed me so much kindness and I was invited back in to do this current review.
LULU’s restaurant is named after a wise Provencal cook, Lulu Peyraud, whose cooking and hospitality at Domaine Tempier in Bandol, France has always inspired David and Alice. Conceived with legendary chef and food activist Alice Waters and led by acclaimed chef, writer, and cookbook author David Tanis, LULU is a shared celebration of good food that is good for the planet. LULU is a restaurant committed to prioritizing sustainability through local, regenerative food and design. Their mission focuses on procuring food directly from small, nearby farms practicing regenerative organic agriculture, which results in wholesome, delicious food grown using methods that combat the climate crisis.
At lunch, LULU offers a daily changing three-course market menu as well as an à la carte selection of salads, soups, sandwiches, light lunch fare, coffee, tea, and desserts. Lunch is served Tuesday through Sunday. A bar menu is available throughout the day. For supper, in addition to the three-course market menu, there is small à la carte menu, with salads, first courses, fish, sustainable meat, and vegetarian main courses. Supper is served Tuesday through Saturday. A light bar menu is available as well. Seasonal local produce anchors our cooking; the market dictates our menu. You’ll find Tanis and other LULU chefs at the farmers’ markets most mornings.
They offer indoor and outdoor seating all four seasons, with their covered dining room and heated outdoor courtyard. Their restaurant is surrounded by art and nature, offering a beautiful landscape and backdrop for an intimate meal and remarkable dining experience.
Here’s What I Tried:
À La Carte:
Tuna Carpaccio with arugula, truffles, potato chips, and aioli. This fish is so fresh and delicious, with the chips, arugula and aioli, they are all hidden under neath the tuna, it’s just so perfect!
Santa Barbara Rock Fish with saffron vinaigrette, blistered cherry tomatoes, and Romano beans. An amazing fish, with its super yummy crust, the whole dish is a real winner.
Stemple Creek Ranch ribeye, with eggplant, shishito peppers, romesco and torpedo onions. The steak is just so flavorful and tender, all I can say is – wow.
Scallops with polenta, brown butter and parsley. The polenta is sweet and creamy, the scallops just pop in your mouth, pure joy.
Baked Sonoma goat cheese with mixed lettuces. This is a staple at Chez Panisse, and once you wrap your taste buds around it you will know why. A must have menu item.
Small Bites:
Spanish tortilla with smoked trout roe. I loved this dish, the roe just creates a whole other texture, and the tortilla bursting with rich flavor.
Desserts:
Chocolate Pavé with crème Chantilly. Short of like a brownie but so much more layers, amazing.
Plum Frangipani Tart, with almond, custard, plums, and Chantilly crème. This would be my dessert, its not too sweet, but has that almond marzipan type texture, I just could not get enough.
Profiterole Rolls, or cream puff, with lemon curd and raspberry. Super delicate, light and fluffy, if you never have had one of these now is the time to try it.
Wines:
My wines were for the most part chosen by my lovely server Sarah as well as the general manager Jesse. So, I went along with their suggestions, and they hit the right notes with all my delicious dishes.
Vouvray, Blanc de Chenin, Brut, this is a sparkling wine, went great with my tuna carpaccio. It is refreshing, with nice bubbles, and added another element to my delicious tuna starter.
Sylvaner Vielles, Vignes, 2023, Domaine Ostertag, I really loved this wine with the trout roe and the tortilla, it’s got just enough creamy flavors to enhance that dish.
No Love Lost Wine Co., Chardonnay, 2023, Home Ranch, CA. Of course this is the wine to drink with the scallops, no questions asked.
Pinzutu, Vin Optimiste, 2023, this is a very bold Pinot Noir, heavy rich nuances, so it paired perfectly with the steak, as well as the chocolate pave.
The story of Lulu Peyraud – LULU’s Namesake – Interview with
Alice Water:
How did you meet Lulu Peyraud?
I met Lulu through a mutual friend way back in the mid 70s. All a sudden I was invited to Domaine Tempier and we just immediately fell in love. I guess part of it was the beauty of the estate, my love of the wines they were making, and when I saw her kitchen! But it was way more than that – her hospitality. There was a fireplace, and she would bring in the wood and make a fire in the morning first thing. And we would tag team by the fire. She would make a lunch table to have her big meal of the day, and if somebody just walked in that she didn’t expect she’d invite them to the table and put down another place setting. And it was that way, right to the end of her life.
She had this sense of hospitality, that really made me think about everything differently. I think she thought of me as one of her daughters and I loved that, that sense of family. And I’ve always tried to have that be a part of Chez Panisse and of course here at LULU. She swam in the Mediterranean every morning, which is too cold for me, and she had two swings in the yard. When I went to see her, just about a year before she died, we went swinging together. She could do that; we had something that was physical that she felt empowered by, it was her exercise for the day, which I loved. She kept up her practice of bringing in the wood in the morning, she didn’t ask anyone else to do that. And so, I think about that as I get older, that I want to be doing meaningful work. And I talk about that always.
Why did you want to open Lulu?
I wanted to open Lulu because I am hoping that the University of California will really change its procurement to regenerative, organic food. I know the power of procurement, but I think it’s important to engage people in that conversation while they’re eating the food that is regenerative and organic. When Ann Philbin asked me if I wanted to open a restaurant here, I thought how wonderful to be outside in a garden center; but I also thought, because it’s part of the University of California, that I can invite people here to talk about those ideas that address climate, and of course, health.
What do you hope people feel when they walk into the restaurant?
When people come into LULU, I want them to feel like in a way they are a part of the restaurant. They’re our guests, yes, but I want them to have a greater sense of belonging. I want them to feel comfortable about asking questions about the food, ‘Where did this come from? Will I like this? Do you have anything else?’ And if need be, the chef can come out into the dining room, or they can go into the kitchen.
Farm Partners: LULU sources their ingredients from farms committed to sustainable, organic, regenerative agriculture. These methods ameliorate the land for future use and help sink carbon. They are proud to support local farmers.
2 Peas in a Pod – San Luis Obispo, CA.
Andante Dairy – Petaluma, CA.
Burkhart Farms – Firebaugh, CA.
Coleman Family Farms – Carpinteria, CA.
Finley Farms – Santa Ynez, CA.
The Garden Of… – Santa Ynez, CA.
JJ’s Lone Daughter Ranch – Redlands, CA.
John Givens Farms – Goleta, CA.
Laubacher Farm – Oxnard, CA.
Murrary Family Farms – Bakersfield, CA.
Olson Family Farms – Kingsburg, CA.
Schaner Family Farms – Valley Center, CA.
Smith Farms – Irvine, CA.
Stemple Creek Ranch – Tomales, CA.
Tehachapi Grain Project – Tehachapi, CA.
Tutti Frutti Farms – Lompoc, CA.
Weiser Family Farms – Tehachapi, CA.
Windrose Farm – Paso Robles, CA.
The matriarch of California cuisine, Alice Waters, has finally touched down in Los Angeles, exactly 50 years after she opened Berkeley’s wildly influential Chez Panisse. With former Chez Panisse chef David Tanis in charge of the kitchen, Waters has partnered with Hammer Museum director Ann Philbin to launch LULU.
The interior and exteriors are as unique as their food. They have Chinese Elm trees with lanterns commissioned by artist Jorge Pando, you can own one for s pretty penny. They recently found out that artic sparrows have inhabited their outdoor patio. The whole patio is so beautiful. Their plates and teeny tiny salt and pepper receptacles were created by Shoshi Watanabe.
I was just so taken by everything that LULU has to offer, it is my serious recommendation for outstanding cuisine, with an amazing history. It’s really a gift to Los Angeles, that needs to be cherished and enjoyed often!
Hours:
Lunch: Last seating is at 2 pm.
Mid-day service (walk-ins only): An aperitif menu with light bites and specialty beverages is served from 2 pm – 5 pm Tuesday – Saturday, and 2pm – 6pm on Sundays.
Supper: First seating begins at 5 pm. Last seating at 8:30 pm.
Bar seating is open during operating hours for walk-ins, which is available on a first come basis. Closed Mondays. Enjoy live jazz on Tuesdays from 6-9pm.
LULU – Hammer Museum 10899 Wilshire Boulevard Los Angeles, CA. 90024 www.lulurestaurant.com
Greensleeves Steakhouse is really a hidden gem amongst all the other restaurants in downtown Redlands. Its impeccable food and charming ambiance will make you come back for more.
Greensleeves has spacious rooms to host most any type of event. From wedding rehearsals, birthday parties to business meetings, and presentation dinners. Owners Ronnie and Lorinda Mendoza take pride in every part of this establishment. The day-to-day operation is executed by General Manager Carlos Mendoza and Chef Adrian Ulloa. Chef Adrian has been at Greensleeves Steakhouse since its opening 10 or so years ago. He also worked at another Inland Empire staple, Oak Glen Steakhouse, hopefully I can do a tasting there in the near future. He say’s, “Everything at Greensleeves Steakhouse is made in house. People need to try this delectable food because of the quality, the great service and accountability of their staff, and that it is always delicious, and consistent. I have been trying to get a tasting for review done here for a very long time. When general manager Carlos Mendoza said yes to me, I was over the moon. Then Chef Adrian came out to talk to me about the menu and his career path, all very enlightening and educational.
This establishment used to be called Joe’s Greensleeves since 1982, but it closed in September 2016, to be reopened as Greensleeves’s Steakhouse in June of 2017. (Joe Greensleeves was Redlands’ oldest fine-dining restaurant, originally opening its doors in 1982. The restaurant suffered an electrical fire in April of 2016 that prompted a closure that was supposed to be temporary. The restaurant purchased in 2011 by BJB Restaurant Inc.) Greensleeves Steakhouse aims to honor Redland’s rich history and tight-knit community by employing some of Redlands most talented and passionate service professionals.
The interior is very elegant, with black and white photos of the Redland’s historic buildings. White table clothes with gorgeous large mirrors, it’s all just very welcoming and charming.
There is a deep culture that attracts people to this city and a heartfelt loyalty to this community of thriving local businesses. It is the people that make this town, and we are honored to be part of it. The Greensleeves Steakhouse space has been completely renovated and redesigned while maintaining its character-from a posh bar/lounge and party room to an outdoor patio. The design cultivates a nostalgic “modern vintage” feel and fosters the renowned Redland’s sense of community.
Greensleeves Steakhouse offers twist on the traditional steakhouse menu. Thoughtfully crafted dishes, modern interpretations of traditional appetizers, soups, salads, seafood, meats and even vegetarian dishes separate Greensleeves’ menu from other downtown Redlands fine dining institutions.
Here’s What I Tried:
Drinks:
Violet Femme, Tito’s Vodka, lavender syrup, Crème de Violette, lemon juice. It’s not too sweet and is super unique, It was a great starting cocktail. Josh Hampton is their mixologist, and his cocktails did not disappoint.
Traditional Vodka Martini with Blue Cheese Olives. I know Chef Adrian said he was going to use a top shelf vodka, I have no idea what he went with, but what I can tell you is that it had the perfect amount of vermouth and olive juice and was very smooth.
Appetizers:
Calamari, served fried with cocktail sauce and lemon. It is presented in a large white platter, a very large portion, a nice size appetizer for 4 people. It is lightly fried with a nice cocktail sauce.
Oysters Rockefeller, 6 baked with basil pesto butter and toasted panko. These little darlings are so special. They are not your typical oysters Rockefeller. In this rendition there is no spinach. It is light and juicy with the most unique flavor, for sure a delicious way to start my meal.
Soup and Salads:
Lobster Bisque, this soup is so creamy and rich, with large pieces of lobster. It is a weekly soup special. I would have to have this soup every time I come to Greensleeves Steakhouse, it is amazing.
Wedge, with iceberg, bacon, pickled shallot, heirloom tomato, gorgonzola crumbles, with ranch and balsamic reduction. A delicious salad, it’s got amazing flavor and everything you would want in a wedge salad.
Classic Caesar, with Romaine, parmesan, toasted panko, parmesan crisps, with shrimp, and Caesar dressing. This salad originated in Tijuana, it has so many fans and so many establishments that serve it. Greensleeves does a nice light execution of this steakhouse staple.
They also gave me a little bit of greens called Bull’s Blood, which is just delicious and super healthy.
Pasta:
Red Pepper Alfredo, with a creamy red pepper sauce, blistered cherry tomato, parmesan, with shrimp. Its creamy, spicy, and the shrimp is equally delicious and super fresh. A superb pasta dish.
Steaks:
20 oz. Ribeye, the steak was cooked rare plus, which I really like because it’s not blue and it’s not over cooked. It has terrific flavor and can be shared for 2 to 3 people. This would be my go-to steak here.
Seafood:
4 Sea Scallops, a nice spicy sauce in the center, these are very high-quality scallops, and I just loved them.
12 oz. Twin Lobster Tails, what more could you ask for, my surf and turf will be a very wonderful memory.
(Greensleeves food suppliers; Ingardia Brothers Produce Inc., and Rocker Brothers Meats, to name a few.)
Sides:
Asparagus, super plump asparagus with nice light butter, a must have.
Mashed Potatoes. They give you a huge bowl and it is delicate and perfect.
Grilled Lemon and Garlic Broccolini, if you’re a fan of broccoli or broccolini then this side dish will enhance your wonderful meal.
Dessert:
Chocolate Cake Á La Mode, the presentation is just gorgeous, and the ice cream was other worldly, just spectacular.
Creme Brulee, delicate but would satisfy any craving, another perfect dessert.
Wine:
Chardonnay, Juggernaut, 2021, Sonoma Coast, CA. This Chardonnay is the perfect pairing with the soup and all of the seafood dishes, it had a great creamy consistency and set the stage for these wonderful menu items.
Daou, Pessimist, Red Blend, 2021, Paso Robles, CA. The backdrop to this red blend is very fruit forward, it matched all of the meaty goodness in the steak as well as the chocolate cake, what a pairing!
One of my servers Summer Cuzick, a longtime San Bernardino resident, was super charming and guided me through my wonderful experience.
About The Building:
Phinney Block – Built in 1892 – This two-story building, built with brick from local yards, was constructed in 1892 by M. M. Phinney, a citrus grower and civic worker. It has a flat, non-visible tar paper roof. The windows are double hung, surrounded by brick patterns of flat and radiating brick. The top front of the building has a pediment, triangular. The missing “9” in the date on the structure disappeared shortly after its construction.
The original use of the building was to house the Board of Trade. From 1892 to 1908 it was the home of the Redlands Chamber of Commerce. The welcoming festivities for President McKinley in 1901 and for President Theodore Roosevelt in 1903 were planned here. In 1907 the University of Redlands had its headquarters in this building.
Mr. Phinney was born in Maine in 1849 and for many years was a dry goods merchant in the East. He came to Red1ands on a pleasure trip and in 1890 moved here. He bought a ten-acre orange ranch where he lived with his wife and four children.
As time went on the building fell into a decline and into disrepair, used only sporadically for various enterprises. Then, in 1982, Mr. Johnny Moore, Mr. Bill Hardy Jr., and Mr. Henry Van Mouwerik, forming a limited partnership, called the Board of Trade, bought the deserted, decaying structure and have proceeded to restore it to its original prestige. Mr. Moore is quoted as saying there were “many headaches”, in large part related to bringing the building up to today’s seismic requirements. 25 to 30% of the work done was to meet these codes. Thick steel girders were wrapped around underside and inside walls and ceilings, in three places. Secondary walls were bolted to the inside of existing brick walls. The famous parapet was bolted and strapped to the main structure.
Still visible, though, are many of the details of brick work and the design of the original building. The structure now houses a fine restaurant. The old railroad tracks on the north side have been removed and will provide parking areas. Truly this building represents a modern adaptation of a treasure.
The Redlands Area Historical society is proud to honor this unique example of Redlands’ heritage and to commend the stewardship of its present owners.
I was seated in a banquet in the middle of the dining room. When I first sat down, I said hello to my fellow diners; Ed and Mandy Garrett. Turns out that Ed is Martha Greens’ stepson, he gave me a quickie history lesson all about Redlands! I did a review of her great establishment a few years back. Then my next dining neighbors were a lovely mother daughter duo, when I started talking to them, we talked about high school and the daughter, Damita Adams went to my high school. She and her mom Evelyn were so wonderful, Evelyn 97 years young. Damita spends quality dinner time with her daughter, going to nice restaurants all through the Inland Empire. I always am sensitive to mother daughter duos because of my losing my lovely mom, Lois in 2021. I always tell the daughter how lucky she is to still have her partner in crime, her mom, with her! We had so much fun and she shared my chocolate cake dessert. I just loved both of them. So, for me, making new friends along the way and tasting delectable food, is such a blessing!
Greensleeves Steakhouse Weekly Specials:
Wine Wednesday • 1/2 Price wines by the bottle up to $200.00 and 30% off wines over. Wine selections change seasonally, 05:00 PM – 09:00 PM.
Thursday. Date Night Thursday • $99.00 Dinner for two • One Appetizer | Two Entrées | Two Sides | One Dessert | Some Seasonal options available, 05:00 PM – 09:00 PM.
Tuesday, Tomahawk Tuesday • 1/2 Price Tomahawk steaks and deals on seasonal meats, 05:00 PM – 09:00 PM.
