Jodi Jackson’s Hollywood

Now this is so in my wheelhouse. I sent some emails about doing a review in Laguna Beach, and owner Chris Olsen responded saying yes please come and do a tasting.  Good wine and fantastic food, what could be better. Manager Victoria Vaughn helped me along the way, with her no nonsense smarts about all things wine, and giving me some great suggestions. This dinner was an all around treat for me!

About Chris Olsen:

While in college, Wine Gallery Co-Founder Chris Olsen enrolled himself in UC Santa Barbara’s infamous wine tasting class that most students take so they can imbibe while earning course credits. In Chris’ case, this class proved to be much more than a novelty; it unknowingly left an indelible mark on his future career.

Chris began taking frequent trips to the nearby wine region of Santa Ynez Valley and Solvang and before he knew it, he’d fallen hard for the wine culture. After a stint in the mortgage business, Chris decided to follow his heart and open a boutique retail wine store back in the town he grew up in, Corona del Mar with childhood friend, Jeff Schroeder.

In his spare time, Chris enjoys wine making (check out his label, Mile 216), cooking, exploring new restaurants, hanging out with his wife and daughter Tyler and son Tanner, running, and catching the occasional wave

At the helm of this wonderful food experience I Chef Josh Mason. He created so many delectable menu items that it was hard for me to say which one I liked best. Every one of them different, never using similar ingredients in any of the amazing dishes.

About Chef Josh Mason:

Born in Indiana, Josh was raised in Arizona with Central coast family roots. His grandfather owned restaurants in northern Indiana and his earliest memories are in his kitchens. Josh started out catering and working in friends’ restaurants right after high school and throughout college. In 2008 he found himself leaving Phoenix and opening a restaurant in Denver with a close friend.

After some time in Denver the restaurant was sold and in looking for his next project his brother introduced him to Chris Olsen. In February of 2009 Josh flew out to Southern California to cook for the Wine Gallery team and was hired on the spot to open the Corona Del Mar kitchen. In 2012 the Wine Gallery Laguna Beach was opened and we have been going ever since. Although he was gone for a few years to work and travel he has always stayed close to the Wine Gallery family in one form or another.

Cooking is and always will be his passion. Josh cooks the way he would cook for his friends and family, always trying to keep things simple and let the ingredients be the star.

About The Wine Gallery:

The Wine Gallery was originally started in Corona Del Mar (in nearby Newport Beach, CA) by Chris in 1999.  Due to his passion for wine developed in college in Santa Barbara, Chris opened up a small retail wine store with that name.  Over the years, he expanded the operation to do wine tastings, then took on some additional space and added a small kitchen.  It developed a great local following.

His dream was always to open a full-service restaurant in Laguna Beach where Chris lives with his family (around a wine concept), and the Laguna Beach location opened in 2012.   We are proud of the reputation we’ve developed as a destination for locals who want a casual place to enjoy great wine, fantastic food under the leadership of Chef Josh, live music and wonderful conversation. 

Here’s what I tried:

Broccoli Cheddar soup, a very hearty rich soup, perfect for cold fall weather.

Special Green Goddess Salad with shrimp. The dressing on this salad brought me back to my youth, when green goddess was all the rage, I just loved it.

Funghi Pizza with house made mozzarella, Parmesan, provolone, goat cheese, truffle oil, garlic, and shallot. The rich mushroom flavors with the delicate cheese make this pizza my favorite, anything mushroom has my vote.

Calabrese Pizza with organic tomato sauce, house made mozzarella, Parmesan, oregano, and Calabrese salami. My bar neighbor Brian shared his pizza with me so I gave him slices of mine as well. This pizza was extremely good, just what you would want from an Italian pizza.

Special Pizza – Pink Sauce Pancetta, and asparagus. If you crave spicy, then this pizza is the one for you. They have their own pizza oven, that just makes the crust explode in your mouth with goodness.

Home made Pasta Shrimp Scampi. Any pasta homemade for me is a treat, and this did not disappoint.

Iberico Presa, with Pork. This menu item is so great. The Chef describes it as a labor of love. Its the part of the pork that is the muscle in the shoulder, it just so flavorful and tender.  It is really not on the menu, you have to have special pull to get it and I was happy I did. Simply delicious.

Short Rib Tacos with guacamole, pickled red onions, cotija. Slow braised meats and sauces make this a comfort food taco, the meat is fall off the bone tender and the spices are just right.

Chilean Sea Bass, I saved the best for last. It’s a big thick meaty piece of fish, that is so buttery and tasty, you just want to never stop eating this. There are beautiful grilled vegetables that add to everything spectacular about this dish.

Wines & Beer:

Ellies Brown Beer, rich and dark with hints of mineral and tobacco, it is a very great beer.

2019 – Spellbound, California, Chardonnay.

2020 – Raeburn, Russian River, Chardonnay.

2020 – Rombauer, Carneros, Chardonnay.

2020 – Duckhorn, Napa, Chardonnay.

2020 – Chappellet, Mtn. Cuvee, Napa Valley.

2019 – Prisoner Wine Co., Napa, Red Blend. 

2019 – Joseph Wagner ‘Quilt’, Napa, Cabernet.

2020 – Turley, Old Vines Zinfandel, Juvenile.

Every wine was paired correctly with all of the various dishes. My two favorites were the Raeburn Chardonnay, it was buttery, but not overwhelming and paired so good with the Sea bass, and the shrimp dishes.  Prisoner Napa Blend was terrific with the Short Rib Tacos and the Iberico Presa. If there was something I did not understand about the wine and food pairing then Victoria would guide me, but for the most part I picked these wines myself to go with my meal. Their wine list is so huge; there is something for everyone and every pairing. The wines are all around you. You can either ask them for advice or look around to see what others are drinking. It’s just a slice of heaven no matter how you order.

There was a private party that took over ¼ of the room. They were loud, but you could tell that they were enjoying themselves. It seems like the more wine that is drank the louder the patrons get, perfect right!

My review would not be complete without mentioning Rafael Ortiz. He was so nice, and was just so helpful, he is a great staff member. Rafael says he feels more like family at the Wine Gallery, owner Chris makes everyone feel that way. Rafael should be given lots of attention, in the form of tips, if you know what I mean!!!

I adore a good wine bar and Wine Gallery has all of their bases covered. Whether it’s a destination dinner or if your already in Laguna Beach, this is a must stop for anyone that likes good wine and food.

Wine Gallery Laguna Beach

1833 S Coast Hwy #110,

Laguna Beach, CA 92651

949 725 8744

https://winegallerylaguna.com/

*Some Content was taken off of their website.

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I met Phelton Calhoun at the Harris twins, Wow Creations, gift suite a few years ago. Then he invited me in and I was able to go do a review last year. I was in one of the Spanish Room, so he decided that I should come back for another stay to try one of their Surf Rooms, boy was I happy I did. It is so different from the Spanish room and the real beauty of this space is that you get to watch the sunset in the comfort of your own room.

As part of my stay I was given a food credit to enjoy at both of their delicious restaurants, The Rooftop and Comedor, both elegant and fun, with mouth-watering menu items.

Here’s what I tried:

Rooftop:

MojittoCruzan Rum, Cruzan Coconut Rum, Pineapple and Lime Juice, Mint Leaf, Simple Syrup, Sugar Cane Garnish. If you’re in the mood for something sweet and tropical then this would be your go to drink, they told me in is the most popular drink on the menu.

Pomegranate Martini, with Tito’s Vodka, Pama Pomegranate Liqueur, Pineapple, Cranberry Juice, and Sugar Rim. Not too sweet, just right. I loved this cocktail.

Fried Coconut Shrimp, with Chili lime sauce, these little darlings are so addictive, you just want to eat a few plates of these. The sauce adds to the overall tropical taste.

BBQ Chicken Sandwich, on grilled ciabatta bread, with cheese and bacon. This is a new menu item, the chicken is cooked to perfection, the bread is super crunchy and the BBQ sauce hit all of the right notes, I would order this one again.

Here’s what I tried:

Comedor:

Cocktail:

Vodka Gimlet, it is delicious and refreshing, a great cocktail.

Wine:

Daou Cabernet Sauvignon, Paso Robles CA. This wine went perfect with the Bolognese and the steak. It has a clean cheery, mineral flavor and would enhance any meat dish.

Salad:

Wedge Salad, pickled onions, avocado, cherry tomatoes, applewood smoked bacon, and cilantro blue cheese dressing. A great rendition of this ever-popular salad.

Appetizers:

Pachamam Pork Bolognese, with Rigatoni pasta. This dish was absolutely delicious, you can tell that the sauce was slow cooked, and every bite just melted in your mouth.

Spanish Seafood Caldo, with shrimp, mussels, scallops, chorizo, and fregola. The succulent seafood paired with the rich gorgeous broth made for one incredible dish. All of the flavors married so well, it’s a for sure winner.

Entrée:

8 oz. Prime Mishima Wagyu Beef Strip loin, Prime Mishima wagyu strip loin, au gratin potato, green beans and chimichurri. The beef is very tender, coupled with a nice chimcurri sauce, another fantastic menu item.

Chef Glen Tinsley brought me a very special menu item that he said was better then desert, so I gladly imbibed. It truly was out of this world.

Fall Squash Risotto. Roasted futzu squash, idiazabal, and black truffle. The truffles are enough to try this one out, so yummy.

Chef Glen is so humble, he really doesn’t want any accolades, and he is just a worker trying to keep La Casa Del Camino’s loyal followers happy. He loves his days off doing fishing trips with friends, but he really has changed the overall vibes of both restaurants. He is a genius disguised as a chef; his creations are just that good. And when you talk to him, he is a wealth of culinary knowledge, willing to answer any questions with his very unassuming attitude.

Cameron my server and bartender was very efficient and super sweet, he made everything seem so easy. He is a staff member that can wear many hats and always has a good attitude.

I just love everything about this hotel and all that it has to offer, what a treat. Next time your looking for a nice relaxing stay by the beach La Casa Del Camino is the place for you!

La Casa Del Camino

1289 S. Coast Highway

Laguna Beach, CA 92651
949.497.2446

* Note some content was taken off of their website.

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This adaptation is so riveting, how could you go wrong with the incredible Aaron Sorkin turning this part of American theater royalty into the Broadway smash that is has become. Harper Lee’s, To Kill A Mockingbird – A new play by Academy Award^® winner Aaron Sorkin Based on Harper Lee’s classic novel.

Los Angeles premiere of the history-making production of To Kill A Mockingbird. Directed by Tony^® winner Bartlett Sher, is inspired by the timeless novel of the same name by Harper Lee.  www.BroadwayInHollywood.com 

Starring in the critically acclaimed production are Emmy Award^®-winning actor Richard Thomas as Atticus Finch, Melanie Moore as Scout Finch, Jacqueline Williams as Calpurnia, Justin Mark as Jem Finch, Yaegel T. Welch as Tom Robinson, Steven Lee Johnson as Dill Harris and Mary Badham (Oscar^®-nominated for the role of “Scout” in the feature film) as Mrs. Dubose. They are joined by Joey Collins as Bob Ewell, Richard Poe as Judge Taylor, Luke Smith as Horace Gilmer, Arianna Gayle Stucki as Mayella Ewell, David Christopher Wells as Sheriff Heck Tate, Jeff Still as Link Deas, Liv Rooth as Miss Stephanie, Travis Johns as Boo Radley and ensemble members Morgan Bernhard, Denise Cormier, Christopher R Ellis, Stephen Elrod, Glenn Fleary, Maeve Moynihan, Daniel Neale, Dorcas Swami and Greg Wood. Yeager T. Welch, Steven Lee Johnson, Luke Smith, Jeff Still, Live Roth and Glenn Bleary join the tour from the Broadway production. The tour will also play at Segerstrom Center for the Arts in Costa Mesa from December 27, 2022 to January 8, 2023.

ABOUT TO KILL A MOCKINGBIRD

To Kill A Mockingbird holds the record as the highest-grossing American play in Broadway history. It began performances on November 1, 2018, at the Shubert Theatre and played to sold-out houses until the Broadway shutdown in March 2020. On February 26, 2020, To Kill A Mockingbird became the first-ever Broadway play to perform at New York’s Madison Square Garden, in front of approximately 18,000 New York City public school students, also marking the largest attendance at a single performance of a play ever in world theater. The production resumed performances on October 5, 2021 and concluded its run at the Shubert Theatre on January 16, 2022. To Kill A Mockingbird is currently running at the Gielgud Theatre in London’s West End starring Richard Coyle.

Set in Alabama in 1934, Harper Lee’s enduring story of racial injustice and childhood innocence centers on one of the most venerated characters in American literature, small-town lawyer Atticus Finch. The cast of characters includes Atticus’s daughter Scout, her brother Jem, their housekeeper and caretaker, Calpurnia, their visiting friend Dill, and a mysterious neighbor, the reclusive Arthur “Boo” Radley. The other indelible residents of Maycomb, Alabama, are Bob Ewell, Tom Robinson, prosecutor Horace Gilmer, Judge Taylor and Mayella Ewell.

To Kill A Mockingbird is designed by Miriam Buether, with costumes by Ann Roth, lighting by Jennifer Tipton, sound by Scott Lehrer and an original score by Adam Guettel. Musical direction is by Kimberly Grigsby, hair & wig design by Campbell Young Associates, casting by The Telsey Office, and design adaptation and supervision by Edward Pierce. The national tour is produced by Barry Diller.

“A ‘Mockingbird’ for our moment. Beautiful, elegant, satisfying, and even exhilarating. Every ounce of know-how available at the highest echelons of theatre has been applied to ensure its success.”

-NYT Critic’s Pick.

“Majestic and incandescent, ‘To Kill a Mockingbird’ has that intangible but incontrovertible sense of present consciousness that a piece of theater owes to its moment.”

-New York Magazine.

All I know is you too will be pleasantly surprised by this amazing courtroom drama, it hit home for me on so many levels. Its really modern day subject matter, so amazing that it was written so long ago, but still reflects all of our issues now. Run don’t walk to see this masterpiece!

Tour

Instagram: @mockingbirdbway

Facebook: @tokillamockingbirdbway

Twitter: @mockingbirdbway

Running through October 25 – November 27, 2022

Hollywood Pantages Theatre

6233 Hollywood Blvd, Los Angeles, CA 90028

BroadwayInHollywood.com

* Note Some Content was Taken off of their website.

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Georgia’s Restaurant is just so good, its owners Nika-Shoemaker Machado and “Nana” Gretchen Shoemaker’s regard everything they do as being  “Soul-Delicious.”  Nika and her family are from Louisiana, and moved to California in the 70’s, her father handed down their family recipes.  With its Creole inspired menu, you can’t go wrong.

They play soul, Motown music, which adds to the overall atmosphere. There’s a nice outdoor covered patio. Its model is counter ordering with wait staff delivering your meal. My server was Presley, who was named after The King, Elvis. She was very sweet and pleasant. There is definitely a bunch of Southern Charm here, and it reflects in every bite. It’s a very well oiled movement, everyone has their part to make Georgia’s experience run like clockwork, and it is a huge success.

Here’s what I tried:

Drinks:

Non-Alcoholic Lemonade, so delightful, with rich lemon flavors.

Hurricane with Rum, orange, pineapple juices, and grenadine. This cocktail is not too sweet; it hit all of the right notes.

Sangria, with white wine with peach cocktail and ginger. Very fruity with a nice balance of acid, but the best part is it goes down real easy.

Starters:

Corn Muffins with honey butter, just the best muffins and the honey butter – is out of this world!

Cajun Fries, with Cajun seasoning, very delicious.

Onion Rings, I am a connoisseur of onion rings, these were crispy and thick, with great flavor, I would order these every time.

Salad:

Shrimp Salad, with spring mix, roasted corn, red peppers, red onions, tomatoes, and mango sauce. A perfect salad especially with all of the lovely shrimp.

Sandwich:

Shrimp Po’boy on a French roll, with shredded lettuce, tomatoes, dill pickles, garlic mayo, and lemon aioli. A very hearty sandwich, with deep fried shrimp that is succulent and moist, a great dish.

Entrée:

St. Louis BBQ Ribs, a rack of slow roasted pork ribs in signature BBQ sauce. I just can’t say enough about these ribs, they fall off the bone, and the sauce is just remarkable.

Sides:

Mac & Cheese

Corn on the Cobb

Collard Greens

Gumbo

Every side dish was amazing, with completely different flavor profiles. The Mac & Cheese, and the Gumbo were my two favorites.

It is so worth a trip to either Long Beach or Anaheim to try this truly unique Southern Cuisine. There will be some other locations coming in the near future.

Their General Manager Joshua Gonzales was very accommodating. He says, “Georgia’s is good fast casual dining”. Their most popular dishes are Fried Chicken and Fried Catfish. They were featured on KTLA, The Food Network, and Travel Host Magazine.

Georgia’s Restaurant is at the Long Beach Exchange, which in itself is worth the trip, with lots of fun shopping and restaurants. The day I was there they had a small women’s only vendors flee market, which was really wonderful.  

Georgia’s is open every Monday through Friday from 11:00 am to 9:00 pm, and every Saturday and Sunday from 9:00 am to 9:00 pm.  There are 2 locations, Long Beach and Anaheim – 440 S. Anaheim Blvd #209A, Anaheim, CA 92805, (714) 906-1900.

Facebook @georgiassoul and Instagram @georgiassoul.

Georgia’s

4104 McGowen Street, Suite 155

Long Beach, CA 92630

562.420.5637

www.Georgias-Restaurant.com

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Vegan dining is all the rage and there are plenty of reasons to enjoy plant-based food. Smash Me Burger will satisfy every fast food burger craving and then some. They make their own soy based vegan plant patty’s, as well as vegan chicken. If you were blindfolded and did not know it was vegan food you would be very surprised. It is just simply delicious healthy food. You don’t feel sickly full when you are done. You feel rather nourishes and vivacious, with a new outlook on why we are still eating animals. I really try to eat vegan when I am on my own or feeling like I need a break from any unhealthy animal products.

All of their vegan burgers and sandwiches are plant-based. Plant-based street food sensation turned fast casual hit, Smash Me Baby brings the heat. Specializing in vegan hamburgers, and serving plant-based nuggets and sides. The best vegan fast food in Las Vegas, and Los Angeles. You won’t believe that their burgers have no meat and are nut free.

Here’s What I Tried:

Patty Melt, with grilled onions, seasoned plant-based patty, smoked house vegan Swiss cheese, vegan American cheddar cheese, all between two slices of toasted vegan sourdough bread. The crispy bread and the melty vegan cheese makes this a must have menu item.

Double Classic, with two seasoned house plant-based patties, two slices of vegan American cheese, diced raw onions, crispy pickles, and secret sauce, on a soft and airy vegan bun. Just what a burger should taste like, but there are no dead cows here!

Smashed Truffle Burger, with shaved winter truffles, grilled onions, grilled mushrooms, two seasoned plant-based patties, two slices of smoked vegan cheese, and truffle aioli on an airy vegan bun. This was my favorite burger; you just taste the lovely truffles in every bite.

3 Street Tacos, with house marinated plant-based meat, pickled onions, house vegan mozzarella, secret sauce, sliced Jalapeno pepper, cilantro, and lime, in a soft flour tortilla. The pickled onions make these tacos out of this world, another great menu item.

Crispy Chips, these are not store bought, these are fresh, golden and delicious.

Fries, with two amazing sauces, it’s a real winner.

6 Chik’n Nuggets, I just loved these, they really taste like chicken but are better. All Deep-fried in the highest quality canola oil!

Smash Me Baby is a great alternative to fast food burgers; it is super tasty, with all of the bells and whistles, except for the meat. They started their brand in Las Vegas.  This place is going to be so popular; really I would try it fast while you’re still able to get in the door – without a line. Before you know it Smash Me Baby will become the new go to Vegan spot in Hollywood. I am already hooked!!!

Smash Me Baby

Gower Gulch Plaza

6110 Sunset Blvd, Los Angeles, CA 90028

(323) 645-7308

smashmebaby.com

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Tucked away in a mini mall in San Gabriel is a wonderful new Vietnamese spot that will fulfill all of your taste cravings. Every dish is individually done and has such wonderful flavor profiles. The place is a Togo spot, there are so many Asian inspired restaurants near by, but Tay Ho packs a really great enjoyable punch, fresh, delicious, additive food at great prices.

Here’s What I Tried:

Appetizers:

Spring Roll Shrimp – Shrimp with vermicelli and fresh herbs wrapped in rice paper with dipping sauce. Fresh, simple and wonderful, a must have appetizer.

Crispy Egg Rolls, pork and shrimp rolls with sauce. I wrap these little darlings with the lettuce that they provide; it’s a crunchy roll with incredibly great flavors.

Entrees:

Tay Ho Bahn Cuon Set – Classic rice crepes, pork and mushroom rolls, with ground shrimp rolls, Vietnamese ham, shrimp, and sweet potato shrimp fritter. The crepe is a wet rice crepe; all orders include a side of fresh vegetables – bean sprouts, cucumber, cilantro, fried onions— and a made-in-house sauce that is bursting with flavor.

Com Plate Rice With Steak, the steak is very tender and the onions are caramelized and fantastic, a truly great menu item.

Shrimp Garlic Noodles – Stir-fried noodles with garlic shrimp. The flavors are so amazing but very subtle and the shrimp is cooked to perfection, by far my favorite dish.

Beverages:

Thai Tea – Sweetened Ceylon tea with half and half. This tea is always my go to tea, its very rich and refreshing.

Strawberry Peach Black Tea – Strawberry and peach infused black tea. This tea is sweet but with nice fruit flavors, I just loved it.

Tay Ho was established in 1986 by a family passionate for authenticity and efficiency, named after the Tay Ho District located in Vietnam’s capital Hanoi, their restaurants honor the tradition of authentic and delicious Vietnamese street food. The focus is on the preparation: handcrafted elements, carefully prepared batters, and fresh steamed vegetables. Made from select locally sourced fresh herbs and ingredients, they also feature expertly made in-house items such as their rice crepe sheets and traditional dipping sauce.

Tay Ho represents family. The owner grew up watching her parents work hard to make the best bánh cuốn possible. She sat in restaurants doing homework while her Mom helped customers, watched her grandmother bring all of their family together for dinner every night. Being able to create something people love and share it with everyone is their goal as Tay Ho continues to grow. Vietnamese cuisine tells a story, and there’s a lot of love and work that goes into it. Even now, their priority is to bring customers delicious and handmade food just like they had with their family. Their recipes —the same ones passed down across generations— and get an honest taste of Vietnam! From Owner Vivian Yenson

From Tay Ho:

This is what we believe in. We are committed to our values:

CONSISTENCY: Maintaining standards of service and quality – moment to moment, day to day, and year after year.

INNOVATION: Always striving to find a better, more efficient way to do things. Our team strives towards innovation to make Vietnamese food accessible for everyone in our community and beyond.

SERVICE: Creating memorable experiences for guests and the Tay Ho team. We hold our connections with our customers near to us and let it motivate us to provide a positive experience with every visit.

COLLABORATION: Working together to achieve results that are greater than those we can achieve alone. To us, our success is a team effort.

INTEGRITY: Doing things the right way, not the easy way. Everything we do at Tay Ho is done with respect and hard work.

RESPONSIBILITY: Recognizing the responsibility to peers, customers, and the local neighborhood. 

CURIOSITY: Exploring new ideas beyond a job’s responsibilities and contributing in other ways. 

PHILANTHROPY: Giving back to the generations before us and following us. We believe in the power of community.

Tay Ho is a unique take on Vietnamese food. There marketing is very fun, all of their packages are very inventive and their graphics are super hip and ingenious.

I would make this a destination to go spot whenever I am craving non-nonsense Vietnamese cuisine. I am giving this new spectacular spot two big thumbs up.

Tay Ho

529 E Valley Blvd Ste. 118B

San Gabriel, CA 91776

(626) 269-6171

Home

Hours

Mon 10-6

Tues 10-6

Weds Closed

Thurs 10-6

Fri 10-6

Sat 10-6

Sun. 10-6

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The Harris brothers always know how to do a nice suite, they are fun finders and fun creators. They have the best Gift Suites, for Oscars and Emmy’s, and sometimes Grammy’s. It is always very lively, with great celebrities and even better gifts. This year was especially great, seeing that Mr. C’s has a wonderful view at the top penthouse event space. I saw many friends and everyone was just so enjoying themselves. Wow Creations partnered with
Mr C Hotels to host their event.  www.mrchotels.com What a great salute to the Emmy’s!

Vendors: Steeped Coffee, Just Ask Miss Pat, Carakit, Micheal Sullberg, Karun, Celebrity Hair, Peace of Mind, Hales Parker, Bluelene, Victor Wear, Ysulin, Sknvue, Skin Sutra, Rachel Fiori, Glamore, Heather Marianna, Grande Maison, Camino, The Beverly High Rye, Geronimos, Dr. Burd’s, Amour Cache, Aztec Secret, Archery Jewelry, Malibu, Beauty Kitchen, Latchkey Kid, CapAquariusMedia, Nicole Oliver, The Journeymen Collective, Sabre, and Gelato Angels.

I had the best time, and can’t wait for the Grammy’s Suite and The Oscar’s Suite. Thanks Mark and Matt!!

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Daniel Dover has established a career built on ingenuity, versatility, and his relentless attitude, which always kept him at the vanguard of his numerous mediums of choice. Whether it’s his wit and humor, technical prowess, or anything in between, Dover has plenty of rabbits in his hat to make his artistic undertakings successful. Dover has been compared to many famous street and visual artists; Banksy, Ron English, Tristan Eaton, and Basquiat, just to name a few. His eclectic styles say a lot about his creative journey, from exhibiting in his hometown of Tel Aviv, across Europe, and all the way to his current home in New York City, which he adores for all that it has to offer. Needless to say, he knows what it takes to make it in America.

When asked where he gets his inspiration from, Dover says, “It usually comes from weird interactions I see around me – the more awkward, the better. I try not to take myself too seriously, so I let my humor lead the way”. Daniel Dover’s sense of humor, much like his personality, is very sincere, direct, and self-aware, all qualities that can be seen throughout his long list of projects. He doesn’t want the accolades that come with being famous, to him it’s all about the work.

Part conceptual, part theory, Daniel Dover’s art comes from deep within his psyche. His most recent labor of love is his animated show, ‘Bernard & Ralph – and The Beach-House Gang’, which he created, produced, and published under the pen name ‘Ginz-Burg’. The show follows a group of dysfunctional animals, each representing various mental and social disorders, as they attempt to get their lives back on track while living together in a communal halfway house.

Although the show deals with rather sensitive topics, such as depression, social isolation, and other mental issues, its humorous tone and quirky characters make these themes approachable for the viewer. This setting also provides a positive environment in which to engage with these subjects and examine them in a different light, ultimately offering an opportunity for catharsis.

Daniel Dover is continuing to produce ‘Bernard & Ralph – and The Beach-House Gang’ as a series of cartoon shorts, as well as actively working towards opportunities to turn it into a longer-form show. Dover is also developing several other cartoon show concepts, while also continuing to communicate with studios, as he’s always itching to bring his innovative arsenal of characters to life on a variety of platforms.

Daniel Dover’s current work in animation is a direct extension of the attitudes he embodied when he started his artistic career. In 2007, his street art series of gas-masked characters began to surface around Tel Aviv. Within the next two years, he became identified with a wide range of urban interventions,and his street art images grew increasingly diverse. One such artistic undertaking was his conception and painting of the animated escalators inside the entrance of Tel Aviv’s City Hall. Dover’s playful piece hit the internet and immediately went viral, and has also remained in commission to this day.

After moving to New York, Dover shifted his focus to animation projects, while still exhibiting his artwork in many various forms, with shows in Tel-Aviv, around Europe, and New York City. No matter the place, format, or subject, everything adds up to one prolific artist, willing to go the distance and do what it takes to bring his artwork to the forefront of his field. Whether it’s using spray paint, ink, ready-made sculpture or other media, Daniel Dover is a master of creating a visually sharp statement that projects a fragile truth about complex human and social systems. His work has been reviewed in many prestigious publications; Huffington Post, The LA Times, European Pressphoto Agency, The Guardian, and many more.

With such a wide range of exciting projects, it’s hard to know when and where Daniel Dover’s art will turn up next. This self-proclaimed workaholic has reinvented himself time and time again, and plans on providing his followers with many more surprises in the near future. His star sparkles proudly, and those in the know are collecting. Whether he’s painting art on the escalators at City Hall, curating a plastic zoo, or animating lovable eccentric characters, Daniel Dover’s art has no limits.

Daniel Dover:

www.doverd.com

DoverD – by Kutiman

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I met Tommy Salvatore at the Beverly Hills Chamber Appreciation event at the Beverly Canon Gardens, but I was also a long-time customer at Craig’s. I asked him about his restaurant and he said for me to come in and give it a try. What he didn’t tell me was how elegant and delicious his food is. Perhaps the best tasting I have had in a very long time!

Tommy’s Beverly Hills opened on Feb. 15^th, 2022. Tommy Salvatore was formerly the manager at Hollywood hot spot Craig’s in West Hollywood.  Executive Chef Vartan Abgaryan oversees the kitchen. Tommy’s occupies the old two-story Bouchon space at Beverly Canon Gardens, which closed in 2017. On the ground floor, the Café at Tommy’s Beverly Hills offers a casual al fresco daytime dining experience, with tables throughout the portico. The upstairs includes a small lounge and a formal dining room with high ceilings, low lighting, and a semi-circular dark green bar. The California-inspired Italian-influenced menu is available in the evening. Tommy Salvadore has had a foothold in the Los Angeles restaurant scene for the last 13 years. Hailing from New York’s – Greenwich Village and the great Italian food that is in New York. He loves his Italian roots, and his immediate family is from Italy. He really captures the heart of Italian food but with a real gastronomic twist.

Opposite The Maybourne Beverly Hills, Tommy’s occupies a space owned by the City of Beverly Hills. While the Café at Tommy’s opened officially on Jan. 31, the formal dining room upstairs opened in Mid February. Tommy’s vision encompasses many crucial Beverly Hills time periods; you can feel the 50’s revival as well as a truly modern touch. The interiors are lush and vibrant, with a huge dining room, there is plenty of room for any special occasion.  The night I was there they had a fabulous jazz singer – Lia Booth, and her band. She’s got a very Tierney Sutton type of vibe, who happened to be my client for her 9^th Grammy Nomination. I really enjoyed the mood of the music, and it enhanced my meal.

Here’s What I tried:

Cocktail:

Traditional Vodka Martini, just a lovely cocktail.

Upper East side, with Stoli Elit, cucumber, mint, lime. A very light cocktail with lots of fruit forward flavors.

Margarita Cazadores, agave, and lime.  This margarita is just what the doctor ordered, strong yet very drinkable.

Each and every wine had its moments with the appropriate menu items; the one that really stood out was the Duckhorn Merlot with the rib eye, really a no-brainer. The caramelized onions and the rich steak nuances lend it so perfectly with the subtle berry type flavors. Tommy’s wine list is outstanding, coming from many countries; they really have all of their bases covered.

Starters:

Squash Blossoms house made ricotta, yuzu kosho bagna cauda, lime, and parmesean. They are fried up with a very pungent dipping sauce, but these are very hearty blossoms.

Crudo, with Hamachi, passion fruit, jalapeno, radish, basil, and lime.  The fish is so fresh and the accompaniments are truly perfect.

Poached Oysters, with champagne, béarnaise, uni, and caviar. I could eat these all night, you must try this.

Salad:

Heirloom Tomato, with plum, creamy feta, pickled onions, plum gastrique, and mint. This is all about the ripeness and purity of these outstanding tomatoes.

Castelfranco, with Ceasar dressing, pomegranate, Lemmon pepper bread crumbs, and parmesan. I just loved this salad, it is simple and the presentation is so elegant.

Pasta:

Pappardelle, with summer squash, poblano, coconut, cilantro, and lime. The pasta is large and scrumptious and the sauce is so different and special, the coconut really takes it over the top.

Agnolotti, with corn, black truffle, pecorino, and lime. My favorite of the night, it is so delicate, and the corn just makes this dish fantastic.

Tagliatelle, with morel mushrooms, parmesan cheese, garlic, and shallots.  This pasta has a clear pop of garlic in every bite and the morels are smoky and delightful.

Bolognese, with cavatelli, pork, veal, egg yolk, and parmesan. The egg yolk on top just trickles all over this glorious dish, really a winner.

Mains:

Ribeye, 20 oz. Bone in, Dry aged, caramelized onion jus. This is the best of the best; the steak was cooked a little bit above rare, with the meat just melting in your mouth. The caramelized onions are otherworldly, just incredible.

Branzino with preserved lemon, dill, sweet garlic, and olive oil. The fish is so flavorful and fresh, a really amazing Italian staple.

Sides:

Charred Green Beans, with preserved lemon, almonds, Calabrian honey, and chives. The lemon and honey really add so much depth to this great side dish.

French Fries, house cut, with chipotle aioli. You just have to try these, they are that good.

Corn Risotto, with mascarpone, and parmesan. I loved this side dish, so sweet and luscious.

Desserts:

Soft Serve Cart, with caramel, cherry’s, pistachios, and whipped cream. They pull up a cart with many toppings, but this is what I choose.

Chocolate Budino, a nice pudding-type consistency with coconut on top.

Burnt Basque Cheesecake, the burnt flavor was just off the charts.

Wines:

Aquilini, Sauvignon Blanc, Red Mountain, Washington State, 2020

Joseph Faiveley, Bourgogne Blanc, Burgundy, France, 2020

Byron, Chardonnay, “Nelson Vineyard”, Santa Maria, CA. 2015

Chateau Climens, Barsac, Sauternes, 1 ER Cru, 2010

Siduri, Pinot Noir, Monterey, CA. 2018

Duckhorn, Merlot, Napa Valley, CA. 2019

Finca Mendel, Malbec, Mendoza, Argentina, 2019

Heritage, Cabernet Sauvignon, Colombia Valley, CA. 2020

My server, Winter Andrews, is from Tucson, Arizona, but was born in Hawaii. He was so accommodating, with his great demeanor and pleasant attitude, just the perfect server.

Chef Vartan knows his way around a kitchen, and this new restaurant endeavor is really as good as it gets. Tommy’s Beverly Hills is located in the heart of Beverly Hills, on Canon Drive.  Chef Vartan Abgaryan curates a California-inspired menu with contemporary Italian influences.

About Chef Abgaryan:

Chef Abgaryan recognizes that food portrays emotion. When he starts to cook he leaves anything that is bothering him at the door. He believes that his food will suffer if his head and heart are burdened. For Chef Abgaryan, cooking came out of nowhere.  He enrolled in culinary school Le Cordon Bleu in Las Vegas for two years. He decided to go to school there instead of in Los Angeles, because he felt Las Vegas would be the quickest route for him to acquire the skills necessary for success, due to the much larger restaurant industry. Chef Abgaryan worked for two restaurants in Las Vegas under the tutelage of a French chef before moving back to California: Andre’s Restaurant at the Monte Carlo and Lutece Restaurant inside the Venetian Hotel and Casino. Lutece Restaurant was his first opportunity to work as a Sous Chef. The experience he gained at these two restaurants allowed Chef Vartan to earn a Sous Chef position at the Red Pearl Kitchen in Los Angeles so he could move back to California to be closer to his ailing mother. After only two short months at the Red Pearl Kitchen, he was asked to take over the Executive Chef position. Vartan’s big opportunity came when the owners of the Red Pearl Kitchen approached him with the prospect of taking the lead in the refurbishment of another restaurant. Three months before another restaurant was to open, Chef Vartan agreed to take on the position of Executive Chef and the task of building a restaurant kitchen nearly from scratch. The restaurant had nothing in it when Vartan first stepped inside, although construction was well on its way. At that point, Chef admits he questioned his decision to take the position but after talking with Shelley Register, who ran a market next door, he picked up on her contagious enthusiasm and realized the direction the restaurant should take. Given permission to work things out on his own, Chef Vartan strove to help the restaurant improve upon itself and not to abandon the crux of what a restaurant should be; an American Bistro which takes classic dishes and creates them using modern standards with the freshest ingredients. He and a fellow chef competed on Iron Chef America against famed chef, Morimoto, in a curry battle. Unfortunately, he and his team did not win; he was disappointed but quickly moved on. His mom used to make a soup, which he said tasted different every time she would make it. The flavor of the soup, according to Chef Abgaryan, changed depending on her mood. It is his passion for inspiring emotion through food, leaving lasting memories. He loves being a chef and feels that it is something to be cherished. His food is simple, fresh, and flavorful. Being an overachiever, his average hours a week in the kitchen are 60. His first cooking memory is as a child watching his mom bake when he was 6 or 7, maybe younger. She loved to bake and it was always an event.

If you’re wanting a night out to have a culinary experience that will permeate your brain and taste buds, try Tommy’s, it’s a hidden secret in a very popular city that needs to be enjoyed time and time again.

Tommy’s

235 N. Canon Drive

Beverly Hills, CA.

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https://www.tommysbeverlyhills.com/

* Note – Some Content was taken off of their website.

This is by far the best Dim Sum I have ever had. Everything is made-to-order, so all of the ingredients are super fresh. Each menu item is different and a work of art.  This is Dim Sum at it’s best.

My server Zoey was just the perfect addition to my glorious lunch. She guided me along the way and brought me some surprises, that I did not order, but loved just the same. Whatever you try here, you too will be greatly astonished.

About Chef Tony:

Chef Tony began his cooking career at age 15, apprenticing with some of the greatest chefs in Guangdong Province, China (formerly Canton Province). He later moved to Hong Kong where he further developed his culinary techniques, including training under “Abalone King,” Yeung Koon-yat. In 1992, Tony opened his first concept in Zhongshan City, part of southern China, called Sea Harbour Seafood Restaurant. Then in 1996, he immigrated to Canada to open Sea Harbour Seafood Restaurant in Richmond, BC. In 1998, his traditional Dim Sum and artistic Cantonese cuisine were raved by immigrants and locals alike. It was such a huge success that he expanded his business southward, opening Sea Harbour Seafood Restaurant in the Los Angeles area (Rosemead). He was an apprentice to Yeung Koon-Yat, a culinary master in Hong Kong who had served world leaders including Deng Xiaoping and Jacques Chirac. It ranked #1 in the Top Ten Best Chinese Restaurant in Los Angeles in 2011 and 2012 (Los Angeles Magazine). His Rosemead-based Sea Harbour Seafood Restaurant had even drawn accolades from the famed Los Angeles Times late, great food critic Jonathan Gold. In 2013, Chef Tony established Yi Dong Seafood Restaurant, also known as Chef Tony Seafood Restaurant in Richmond, British Columbia. It has an area of 6,700 square feet, delivering a high-end Chinese fusion dining experience to a diverse clientele. The Restaurant won many awards over its three years of operation, including Gold Award for Best Dim Sum 2015 and Silver Award for Best Chinese Upscale 2015 by Vancouver Magazine (26th Annual Restaurant Awards). The Restaurant has also won Critics’ Choice of Chinese Restaurant Awards for three consecutive years (2014-2016) and Top 10 new Vancouver restaurants of 2014 by the Globe and Mail.

Tony had also launched his ever-popular Chef Tony Dim Sum Restaurant in the busy Metrotown Mall in Burnaby.  In 2021, another Chef Tony Dim Sum Restaurant had its grand opening on Baldwin Avenue, in the upscale community of Arcadia. Chef Tony Dim Sum Pasadena is Tony’s new venture in Southern California. It is situated at the corner of Colorado and Fair Oaks in Historic Old Pasadena, originally built in 1929, featuring lavish art deco style.

The term “Dim Sum” literally means “touch your heart” in Chinese.

Tony says, “I wish to bring to America the art of making and savoring Chinese food.”

Here’s What I Tried:

Cocktails:

Plantation Breeze with Plantation Rum, fresh pineapple juice, topped with cranberry juice. A nice tropical drink with lovely color, this will blow your hair back.

Blue Goose, Blue Curacao, pineapple juice, lime, and Grey Goose Vodka. Fragrant fruit flavors drive this special cocktail all the way to my taste buds and inner senses. It’s a winner.

Starters:

HOUSE SPECIAL LOBSTER SALAD, what a beautiful presentation.  There is lobster art on the side of the plate made out of hoisin sauce. This salad is otherworldly.

DEEP FRIED CRISPY KING PRAWN, beautiful huge prawns, just a perfect starter.

DEEP FRIED JAPANESE OCTOPUS, tender and crisp, another lovely starter.

CUCUMBER SALAD WITH GARLIC AND VINEGAR, this is a palate cleanser and gets you ready for the amazing Dim Sum.

Dim Sum Steamed:

SQUID INK SHRIMP DUMPLING WITH GOLD LEAF, so beautiful to look at and is just filled with luscious flavors.

SHRIMP AND PORK DUMPLING WITH BLACK TRUFFLE, I just loved the combination of pork and shrimp in this great dim sum.

SCALLOP AND SHRIMP DUMPLING WITH FISH ROE, I always love scallops any way I can get them. This is another beautifully presented dish.

Dim Sum  – Baked and Fried:

DEEP FRIED TOFU WITH THAI SAUCE, this is very fluffy tofu dim sum and the sauce is just amazing.

DEEP FRIED SHRIMP SPRING ROLL, a very simple dish, hit the spot.

Meats:

ROAST DUCK AND MINCED DUCK LETTUCE WRAP (PREPARED TWO WAYS.) What a marvelous dish, so fragrant and fantastic. The sliced pieces are served on top of a great Chinese bun, like a pancake, and the chopped-up with dark meat is served with lettuce leaves, but with much more flavor to make a very fun wrap.

Noodles:

FRIED CRISPY NOODLE WITH ASSORTED SEAFOOD, with fish, scallops and shrimp. The noodles are crisp and there is a bit of light sauce, this is a dish I will crave.

Rice:

SOUPY RICE WITH SEAFOOD, it’s part soup, part rice, but very yummy.

Vegetable:

SAUTEED STRING BEAN WITH MINCED PORK, this is a very flavorful vegetable, I loved it.

Dessert:

Coconut Pudding, they are shaped like bunnies, and is so pleasing to the eye.

Steamed Sponge Cake, this is served in a Dim Sum steamer and it has great consistence, it dances all the way to the table.

The interior is very Art Deco, with a colored ceiling, and carved wood birds. You know it is upscale with the crisp, beautiful white tablecloths. The floors are black and white tile, with long wood banquets along one wall. They have lots of fresh orchids, but the focal point is their gorgeous large crystal chandeliers.

This is my new go to Dim Sum restaurant. They pay so much attention to detail, and it really is remarkable. Make Chef Tony’s Dim Sum your Sunday brunch destination location, it’s just that good!

Chef Tony Dim Sum

Hours Monday – Sunday: 11:00 am – 10:00 pm

2 E. Colorado Blvd.

Pasadena, CA. 91105

626-803-0028

• Note some content was taken off of their website.

https://www.cheftonypasadena.com/

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