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.
Virginia Robinson Gardens
1008 Elden Way
Beverly Hills, CA 90210
Friends of Robinson Gardens: (310) 550-2087
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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Hilton Los Angeles/Universal City
555 Universal Hollywood Drive, Universal City, California, 91608-1001
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.”
La Nena
6115 W Sunset Blvd. Suite 100,
Los Angeles, CA 90028
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 restaurant is named after Lulu Peyraud, of Domaine Tempier.
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.
Greensleeves Steakhouse
220 Orange Street
Redlands, CA.
92374
Hours:
Tuesday – Saturday
5:00 PM – 9:00 PM
Sunday
4:00 PM – 8:00 PM
Really a musical about corn, how corny!! But this wonderful, laugh a minute musical is anything but that. Every joke is hilarious. All of the music is heartfelt. The performances were all showstoppers. The talent onstage was otherworldly, just the best show ever!!!
However, hidden within the opening number also lies the subversive nature of the musical itself. This is not just a celebration for all things corn. Rather, it’s a commentary on how small towns in this country suffer from preconceived notions of backwards values, of tradition over innovation, and of hyper-conservative rural voters. The characters conflicts rule the day, and their outcomes are just so sweet.
Shucked features a “superb book” (New York Post) by Tony Award winner Robert Horn, a score filled with “earworm songs” (The Daily Beast) by Grammy Award winners, Tony Award nominees and Nashville music superstars Brandy Clark and Shane McAnally, and direction with “an infectious spirit of glee and warmth” (Variety) by three-time Tony Award winner Jack O’Brien.
The cast includes Miki Abraham (Shucked on Broadway) as Lulu, Tyler Joseph Ellis (“The Sex Lives of College Girls”) as Storyteller 2, Maya Lagerstam (The Gospel According to Heather) as Storyteller 1, Mike Nappi (Darling Grenadine) as Peanut, Jake Odmark (Kinky Boots) as Beau, Quinn VanAntwerp (Shucked on Broadway) as Gordy and Danielle Wade (“Cady” in the Mean Girls National Tour) as Maizy.
The cast also includes Zakiya Baptiste, Mackenzie Bell, Carly Caviglia, Cecily Dionne Davis, Ryan Fitzgerald, Sean Casey Flanagan, Jackson Goad, Erick Pinnick, Nick Raynor, Celeste Rose, Kyle Sherman and Chani Wereley.
What do you get when you pair a semi-neurotic, New York comedy writer with two music superstars from Nashville? A hilarious and audacious farm-to-fable musical about the one thing Americans everywhere can’t get enough of: corn. Shucked is the new musical comedy that proves sometimes tearing down a few walls, rather than growing them, is the only way to preserve our way of life. Shucked is turning musical theater on its ear and is offering a kernel of hope for our divided nation.
With choreography by Sarah O’Gleby, and music supervision, music direction, orchestrations, and arrangements by 2023 Tony Award, Drama Desk, and Outer Critics Circle Award nominee Jason Howland, the design team for Shucked includes 2023 Tony Award nominee and Tony Award winner Scott Pask (scenic design), 2023 Drama Desk Award nominee Tilly Grimes (costume design), Tony Award nominee Japhy Weideman (lighting design), Tony Award winner and 2023 Drama Desk Award nominee John Shivers (sound design), Academy Award® winner and Emmy Award® winner Mia Neal (wig design), Stephen Kopel, C12 Casting (casting director) and Juniper Street Productions (Production Management). RCI Theatricals serves as the general manager. Shucked is produced by Mike Bosner and Jason Owen.
Run – don’t walk to see Shucked!!!
The Grammy Award nominated Shucked – Original Broadway Cast Recording is available on all streaming platforms and CD HERE. The album is produced by Jason Howland, Billy Jay Stein, and the show’s composers Shane McAnally and Brandy Clark.
“More hilarious than any show since the Book of Mormon.”
New York Stage Review
“More laughs than every other Broadway show put together.”
Chicago Tribune
Tickets are now available for purchase in Los Angeles at www.BroadwayInHollywood.com or www.Ticketmaster.com. Tickets may also be purchased in person at the Hollywood Pantages Theatre.
Follow Shucked on Twitter, Instagram, Facebook, and TikTok.
Performance Schedule:
Tuesday – Thursday at 7:30pm
Friday at 8pm
Saturday at 2pm & 8pm
Sunday at 1pm & 6:30pm
Hollywood Pantages Theatre
6233 Hollywood Blvd
Los Angeles, CA 90028
What I really liked about Kitchen 1437 is all the amazing options you have to choose from. That is exactly what Kitchen 1437 owner, Andrea Davis wanted to bring to a new model of culinary excellence. She calls it a virtual food court, 7 restaurants, 1 order, everyone gets what they want! This all was because of happenstance due to the pivots during covid. Andrea was already a successful caterer and was working with some of these brands that she serves up at Kitchen 1437, but when she acquired all 7 brands, she ran with it. During covid you could not go into to brick and mortal restaurants, you could only order for pick-up or delivery. I remember it was such a horrible time, very tough to be able to navigate. I was the point person for all my mom’s food, shopping, errands etc. When we did delivery, it was so comforting to be able to eat our favorite foods from some of our favorite restaurants, It could get costly, so home cooking was paramount, but we needed to be able to indulge in our favorite cuisine just to try to stay sane. These tough times made restaurant owners rethink what they needed to do to stay in business, of course the street patios and food delivery was a fast track to being able to stay open. I think everyone was truly happy that they could still get take home or delivery at their favorite restaurants and the food was just as great and did not suffer from the pandemic.
Andrea says that the menu was developed by the chef, and the concept she developed. By she also says that it is not a chef driven restaurant, but instead a food driven restaurant. As a foodie and writer, I am so happy that this glorious delivery and takeout model has taken hold. But you also can order and then eat on their South Robertson patio and watch all of the action of this fun multifaceted neighborhood. I grew up nearby, but this Pico Robertson has really gotten some very fun food choice and kitchen 1437 has become a major part of this culinary explosion.
The brands that you can chose from are Ani Salt, BBQ Bill, Bella Chow, Green Bee, Bronzed Aussie, Wich Bich, and Cado.
Here’s What I tried:
Drink:
Strawberry Mint Lemonade, organic fresh squeezed lemons and pureed strawberries infused with fresh mint, made with organic pure cane sugar. Made and bottled in house. This lemonade is not too sweet, but very healthy and extremely thirst quenching.
Food:
Wich Bich – Bad-ass, Beautiful – Boutique Sandwiches.
Welcome to Wich Bich, a one-of-a-kind Disco Deli in Los Angeles where creativity meets flavor. Kitchen 1437 is a proud woman-owned business, they are reimagining the sandwich experience with fresh, inspired creations. Each Wich is thoughtfully crafted and named after iconic women in history, celebrating strength, empowerment, and individuality.
Ruby Sandwich, Meet the Ruby, Wich Bich’s take on the classic Rueben. Corned beef, with Swiss cheese, sauerkraut, Russian dressing, all on Larder Baking Co. grilled rye. Comes with fresh made truffle potato chips! What a great take of this wonderful deli staple. The meats are juicy and tender, coupled with the bread and sourcrout, what a winner.
BBQ Bill, is serving up the best BBQ in Los Angeles, with sweet and savory flavors that’ll have you coming back for more. Whether it’s their slow-braised meats, perfectly seasoned dry rubs, or their legendary sides and special cornbread, every bite is a promise of pure comfort and satisfaction.
BBQ Bill – St. Louis Robs, with mac and cheese, corn bread and baked beans. Slow Braised, Dry Rubbed, Finger-Lickin’ Good BBQ. The ribs are fall of of the bone tender, with super great seasoning and BBQ sauce. The sides are also amazing, I would order this every time.
Bronzed Aussie – Meat Pie Authentic Australian Pies, Rolls, and Desserts.
At Bronzed, they are proud to bring a slice of Australia to the States. Founded by Sydney native Samantha Bryan, their mission has always been to provide authentic Aussie flavors that remind you of home. Now under the care of Kitchen 1437 and owner/operator Andrea Davis, they continue to keep the legend alive as a virtual brand. From classic Aussie dishes to creative twists, they are here to deliver a taste of home, one meal at a time.
Ground Beef Pie, the original’ meat pie – lean slow braised ground beef in a delicious flaky puff pastry. The flavor of the meat filling is astounding, little nuances of tender beef with flavor, that is out of this world.
Green Bee Fresh, Flavorful, Salads, and Smoothie Bowls.
At Green Bee, they believe you can eat healthy and enjoy every bite. Their menu is packed with hearty salads, loaded with fresh veggies, proteins, and house made dressings, plus organic smoothie bowls made with superfoods like açaí, pitaya, and blue spirulina, topped with fresh fruits and granola.
Chinese chicken salad, with Napa and red cabbage, hand pulled chicken, breast, mild jalapeno, ginger, daikon, matchstick carrots, red bell pepper, mandarin oranges, cilantro, and scallions, topped with crispy won-ton noodles. House made orange sesame dressing on the side. This by far is the best Chinese Chicken Salad ever, it’s just that good.
Dessert:
Lamington, white sponge cake dipped in dark chocolate and rolled in coconut flakes. What a marvelous way to end my glorious lunch.
They are not your average dining experience, a virtual food hall designed to bring you the best of multiple cuisines, all in one order. Their mission is simple: to make dining easy and enjoyable for everyone. With their innovative platform, you can mix and match dishes from different restaurants in a single order, so no one has to compromise. From hearty meals to healthy options, every dish is crafted with fresh, quality ingredients to deliver the ultimate dining experience straight to your door. Whether you’re feeding a family with different tastes or hosting a party, Kitchen 1437, makes mealtime stress-free and satisfying.
Everything I tasted was individually marvelous. They do great graphics on all their menu items. They leave no guessing up to their customers, everything is very well marked, so you know exactly what you are getting.
At Kitchen 1437 its really all about their delicious food and fantastic variety. Kitchen 1437, where variety meets convenience! I would tell my readers all you have to do is go try it, that is really all you need to know!
Kitchen 1437
1437 S. Robertson Blvd.
Los Angeles, CA 90035
424-279-9345
www.kitchen1437.com
*Note Some Content Was Taken Off Of Their Website.
The most special, amazingly decorated find in all of Yucaipa. If you’re hankering for old world diner type food, Granlund’s Restaurant takes you back to a time when you might have had a high tea or delicious lunch with the grand dames in your family, like an auntie, a mom, or a grandmother. It really brought me back to the restaurant around the corner from where I grew up in Los Angeles, called Ships. It’s got all of those heart string type of menu items that totally take you right back to a time that is gone but never forgotten.
Owner Maria Valencia Souto worked at this establishment for 25 years, when the old owner Scott Burkle decided to be retired Maria jumped at the opportunity to take it over. She has been the owner now for 6 years. She had to cut back a lot during covid and said it was super leans times. She said it was a rocky ride, but now they are making a comeback, and have happy regular customers, as well as tourists, as a destination type spot. When she took it over, she made a some changed with the décor, she said that when Scott owned it was a lot more cluttered. The décor now is fun and kitschy, something to behold. Maria does all of her social media posts, Tik Tok, Insta Gram Facebook. She feels it’s really important to keep up on all of that. Granlund’s need to be put on the map, it’s fun, memorable, and delicious.
Maria is super excited that Yucaipa has become an allocated wine region, she applied for her wine and beer license and said she will do some wines of her own that represent Granlund’s authentic fun atmosphere. Maria is very busy she lives close by and has a family, one of her sons Julian is a server at Granlund’s, and she loves having him close by.Their specialty is high tea where she does an array of finger sandwiches. They also do catering and have done many beautiful weddings on site. It’s really a one-of-a-kind facility.
All of the China cabinets have vintage tea sets, and there are many. The colors are mostly pink and fuchsia, which is very feminine. The are lots of hearts and flowers, but the main theme is Victorian, with lots of nooks and crannies to view. One thing here is visually you could never get bored. Music adds to the overall ambience, its old time instrumental, that stuff that your Grandparents used to listen to.
Here’s What I Tried:
Drinks:
Regular Hot Cocoa, a truly amazing hot cocoa.
Mexican Spiced Hot Cocoa, this one is even better, it has wonderful depth with the spice blend.
Breakfast:
Eggs Benedict with Bacon, this would be my go-to menu item, its oozes with tons of Hollandaise sauce and the bacon rounds out the flavors, just terrific.
Lunch:
Potato Salad, very soothing, almost like mashed potatoes but chilled with mayonnaise, it’s really good.
Chicken Chili, they put strips of chicken in this, if you’re a chili aficionado then this one is for you.
Vegetable Soup, packed with chunky fresh vegetable, just what the doctor ordered.
Spinach Salad, it is very unique with strawberries and bananas, and I loved the honey mustard dressing.
Chef Salad, a nice way to start my lunch.
Chile Relleno, served in a large casserole dish, it comes piping hot, a nice Latin lunch item.
Tuna Melt, with mounds of warm tuna with cheese on top, reminded me of something my grandmother would make for me for lunch.
Southwest Burger Melts, crispy toasted bread with a savory burger, hits the spot.
BLT on a Croissant, I love the croissant part of this staple sandwich item.
Dessert:
Carrot Cake, this cake is not too sweet, but the icing is fabulous.
Lemon Cake, I love anything lemon, this dessert is really delicious.
Whether you are coming here for the over-the-top atmosphere or to just check out Uptown Yucaipa, it is worth a road trip. You too will be treated like you are family, in this little gem of a restaurant.
Granlund’s
12194 California St.
Yucaipa, CA 92399
(909) 790-6266
The fun tap dancing musical numbers with the art deco sets and fixtures will really make you think you’ve stepped back in time. It is jam packed with funny bits, great costumes, and wonderful music, a real winner.
A boisterous good time from start to finish” entertainment weekly “a super-sized, all-out song-and-dance spectacular!” The New York times
The night I was there, these celebrities walked the red carpet, Ariana Madix, Drew Seely, Adam Shankman, Daniel Franzese, and Julia Lester & Landen Starkman.
Winner of 4 Tony Awards®, including best choreography and best costumes, and the grammy award® for best musical theater album announces full cast for north American tour Los Angeles premiere engagement ∙ 3 weeks only Hollywood Pantages theatre July 29 – Aug. 17, 2025.
Broadway in Hollywood is thrilled to announce that the Tony-Award winning SOME LIKE IT HOT will make its Los Angeles premiere at the Hollywood Pantages Theatre for a limited three-week engagement, form July 29 – August 17, 2025. Tickets are now available for purchase in Los Angeles at www.BroadwayInHollywood.com or www.Ticketmaster.com. Tickets may also be purchased in person at the Hollywood Pantages Theatre.
Leading the tour are Matt Loehr as Joe/Josephine, Tavis Kordell as Jerry/Daphne, Leandra Ellis-Gaston as Sugar, Edward Juvier as Osgood, Tarra Conner Jones as Sweet Sue, Jamie LaVerdiere as Mulligan, Devon Goffman as Spats, and Devon Hadsell, who was a member of the original Broadway company, as Minnie. Rounding out the company in alphabetical order are Ayla Allen, Ashley Marie Arnold, Kelly Berman, Ian Campayno, Darien Crago, Austin Dunn, Adena Ershow, Drew Franklin, Tim Fuchs, Rachael Britton Hart, Devin Holloway, Bryan Thomas Hunt, Emily Kelly, Brianna Kim, Stephen Michael Langton, Jay Owens, Ranease Ryann, Nissi Shalome, Michael Skrzek, and Tommy Sutter.
The SOME LIKE IT HOT North American tour opened on September 20 at Proctors in Schenectady, NY and is currently playing 30+ cities including Chicago, San Diego, and Los Angeles. Full list of cities can be found at https://somelikeithotmusical.com/tickets
Set in Chicago when Prohibition has everyone thirsty for a little excitement, SOME LIKE IT HOT is the “glorious, big, high kicking” (Associated Press) story of two musicians forced to flee the Windy City after witnessing a mob hit. With gangsters hot on their heels, they catch a cross-country train for the life-chasing, life-changing trip of a lifetime. And what a trip it is! With its irresistible combination of heart and laughs, song and dance, SOME LIKE IT HOT won more theater awards than any show in its season, and was named Best Musical by the Drama Desk, The Drama League, and the Outer Critics Circle. No wonder Deadline calls it “a tap-dancing, razzle-dazzling embrace of everything you love about musical theater.” SOME LIKE IT HOT features a book by Matthew López (The Inheritance) & Amber Ruffin (“The Amber Ruffin Show”), music by Marc Shaiman, lyrics by Scott Wittman and Marc Shaiman (Hairspray) and direction and choreography by Casey Nicholaw (The Book of Mormon). Composer, Bryan Carter – Orchestrator, and Joe Farrell –Writer Additional Material.
The musical is based on the classic MGM film Some Like It Hot, which has been named the “Funniest American Movie of All Time” by the American Film Institute. The creative team also includes Scott Pask (Sets), Gregg Barnes (Costumes), Natasha Katz (Lights), Brian Ronan (Sound), Josh Marquette (Hair), Milagros Medina-Cerdeira (Makeup), Christian Borle & Joe Farrell (Additional Material), Mary-Mitchell Campbell and Darryl Archibald (Music Supervision), Kristy Norter (Music Coordinator), Charlie Rosen and Bryan Carter (Orchestrations), Marc Shaiman (Vocal Arrangements), and Glen Kelly (Dance and Incidental Music Arrangements). The production team also includes Steve Bebout (Associate Director), John MacInnis (Associate Choreographer) and Juniper Street Productions (Production Management). 101 Productions, Ltd. serves as the general manager. The SOME LIKE IT HOT tour stage management team is led by production stage manager Donavan Dolan. The company management team will be led by company manager DeAnn L. Boise. The orchestra is led by music director Mark Binns. Page 3 of 4 SOME LIKE IT HOT is produced on tour by The Shubert Organization and Neil Meron, and coproduced by Hunter Arnold, Roy Furman, John Gore Organization, James L. Nederlander, The Dalgleish Library Company Group, Cue to Cue Productions, Robert Greenblatt, Sheboygan Conservatory Partners, ATG Productions, Bob Boyett, Janet and Marvin Rosen, The Araca Group, Concord Theatricals and Independent Presenters Network; Jennifer Costello is Executive Producer.
The North American tour is booked by The Booking Group (www.thebookinggroup.com) with casting by The Telsey Office. Concord Theatricals Recordings released the Grammy Award-winning SOME LIKE IT HOT (Original Broadway Cast Recording) on streaming and digital platforms worldwide in March 2023 with CD and vinyl now available.
Hollywood Pantages Theatre
6233 Hollywood Blvd.
Los Angeles, CA 90028
Performance Schedule: Tuesday – Thursday at 7:30pm Friday at 8pm Saturday at 2pm & 8pm Sunday at 1pm & 6:30pm Tickets: Online: BroadwayInHollywood.com or Ticketmaster.com In Person: Hollywood Pantages Box Office
