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.
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!!!
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.
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!!
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.
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. 15th, 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 9th 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.
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!
July 13, 2022, Hollywood, CA. ———-Superstar Set Designer/Art Director, Gabriella Douglas has so many new credits she can’t even keep up. From Star Trek to Mrs. America, she is a highly sought after Set Designer in Canada, Hollywood and beyond. Her talents have led her on a whirlwind journey of everlasting historic accolades and awards.
Gabriella Douglas is highly educated, with a Masters Degree in Architecture from the Azrieli School of Architecture and Urbanism at Carleton University in Ottawa, Canada. During both her Master Degree and her Bachelor of Architectural Studies, she majored in Design. During a semester abroad, Gabriella earned a diploma of Civil Engineering and Architecture from the University of Leeds in England, United Kingdom. Her evolving creativity goes beyond what is asked of her by her colleagues, supervisors, and projects. An overachiever, Gabriella Douglas first job right out of school was a feature film in Montreal called Chaos Walking (Lionsgate), based on the best-selling novel by the same name, directed by Doug Liman and starring Tom Holland, Daisy Ridley, and Mads Mikkelson. Fluently trilingual in English, French and Spanish, Douglas quickly became an asset to the production, and often had to act as translator between other designers and the construction department.
Since entering the film & television industry in 2017 as a designer, Gabriella has had the privilege to work for FX, Disney, Lionsgate, Apple TV+, and others. Gabriella is currently working on Chucky Season 2, set to air fall 2022. Gabriella Douglas film credits include: Chucky Season 2, SEE Season 2, Rock-a-Bye, SEE Season 3, Mrs. America (which was Emmy nominated for Outstanding Limited Series, and Outstanding Directorial Achievement from the Director’s Guild of Canada). Star Trek Discovery Season 2, Chaos Walking, Sweet Smell of Success, Tall Boyz, Star Trek: Short Treks Season 2, The Truth About Unicorns, The Dinner Party, and The Witchfinder.
Gabriella Douglas takes a well thought out concept through to the vision and transports audiences into an authentic entertainment experience. Gabriella believes that a film’s setting not only functions as a backdrop for the film or a container for the action taking place, but it goes further to reflect the themes and mood, style, and emotions of a film, as well as indicating the historical or geographic context of the production. A set properly conceived and executed expresses the core meaning of the production. Douglas says, “A movie is like an iceberg, all the audience sees is what’s above water but three quarters of the iceberg is below water and that’s all the inspiration, preparation, and perspiration that goes into making a film. I get tremendous intrinsic satisfaction in using my creative and architectural skills each day I’m on set”.
Gabriella Douglas passed her membership take home exam, from the existing script, “Sweet Smell of Success” back in November 2021, for the scenic Design Category of United Scenic Artists, Local USA 829, IATSE, and is excited to be a proud member now. She is also a member of the Director’s Guild of Canada (DGC). Gabriella says, “Toronto has been a blessing in disguise for me and my career, I just adore my community of like minded film makers. Toronto offers amazing tax incentives for production companies, I have been honing my craft there, but am super excited about my upcoming projects in New York City, and Hollywood.”
Gabriella Douglas is a rare artist, who really cares about all of those in and around her career. Part of her magic is recreating authentic looking periods in history, and projecting what the future might look like in a post-apocalyptic world. She gives all of her endeavors a highly skilled hand as well as her real life experiences. Gabriella brings her strength, and resources, which will benefit any production, and has proven this time and time again.
Schedule your interview with Gabriella Douglas now!
Gabriella Douglas Q & A
What are your first memories of movies that you loved?
GD: Like many kids born in the early 90s, I was raised on the Disney Black Diamond series (The Lion King, The Little Mermaid, Beauty And The Beast, etc.), but the first movie I remember that truly made me marvel at the power of cinemas was Jurassic Park. No one could convince me that the dinosaurs weren’t real after I saw that movie.
Why did you want to become a set designer?
GD: A few weeks after successfully defending my Master of Architecture thesis, my thesis advisor held one-on-one closing interviews. It was in this interview that I declared that I no longer wanted to practice Architecture at the conventional firms. I had fallen out of love with the industry, but not of design. We talked about lateral moves that I could make that would still require a Master Architect degree and he mentioned Production Design in Film and Television. I had never heard of the career before, and was amazed when it was described to me. I grew up fascinated by film and would seek out all the behind the scenes footage from my favorite movies. My thesis advisor connected me with some alumni who had made the jump to the film industry, and I eventually got hired on my first film in Montreal. Five years later, I’m still grateful for that faithful interview with my thesis advisor.
If you were not a set designer what business would you be in?
GD: Definitely still within the field of design, probably furniture design, or graphics.
What is it that you love about your job?
GD: The creative minds that I get to work with. People who don’t work in film have trouble appreciating how many people are involved in every decision on screen. On larger scale productions, there can be literally hundreds of people working on a set from concept design, to architectural drawings, to construction, to scenic, to set decorating, to lighting, to camera, to post and everything in between. It truly takes a team of people working together.
How did your family inspire your career?
GD: My bi-racial parents encouraged my sisters and I to develop interests in different cultures and travel. Through family trips in North and South America, I grew to admire different styles of architecture, foreign cultures and languages.
What is your favorite movie?
GD: Joe Wright’s Pride and Prejudice, Sister Act and Jurassic Park.
Who are your favorite actors?
GD: Robin Williams, Jack Black, and Denzel Washington.
Who are your favorite actresses?
GD: Meryl Streep, Cynthia Erivo, and Cate Blanchett
What is your favorite type of film drama?
GD: Historical Fiction.
What advice would you give someone just starting out in the business?
GD: Never lie about your skill set, it always comes out in the wash.
Who are your favorite directors?
GD: David O’Russell and Emerald Fennell.
Was there something pivotal in your life that changed the trajectory of your career?
GD: After my first film in Montreal, the production designer pulled me aside and asked me if I wanted to stick with this career. I said yes, and he said, “Then you should leave Montreal.” Though I am fluent in French, I am not French and therefore – according to him – would be overlooked for jobs. “If you’re starting your career somewhere, better to do it without any barriers.”
How does Toronto film making differ from anywhere else?
GD: I’ve spent the majority of my career working in Toronto so it’s not too fair to compare it to other cities, but I have found that there is pride in Toronto Film. When one production does well (i.e. The Shape of Water won Best Production Designer at the Academy awards in 2018) it feels like a win for the entire city.
What is a typical working day for you?
GD: We work 12 – hour days in the Art Department: 8am to 8pm. It can be exhausting and stressful, but I wouldn’t want to be doing anything else.
How do you see your career going in the next 5 years?
GD: In five years I hope to be working in New York City, still in the film and television industry, but as an Art Director. I have every intention to climb the ladder and become the Production Designer one day.
What’s the funniest thing that happened to you on set?
GD: When I worked on CBS Star Trek: Discovery, actress Michelle Yeoh stepped on my open toes in 6-inch heels. She immediately apologized and we laughed about it weeks later at the wrap party.
What is the most joyous time you have had on set so far in your career?
GD: Every show I’ve worked on has had its joyous moments, but my two years on Season 2 and Season 3 of Apple TV+ See stands out. It was an exciting creative opportunity to world-build for that show alongside some of the best designers in the entire city. The art department grew to become very close during our time together, and still keep in touch regularly.
How do you see film in the next 5 years?
GD: Through VR glasses.
How does interior design affect filmmaking?
GD: Interior design – or set decorating – brings the human scale to a set. Furniture, artwork and textiles add an additional dimension to a set, offering the audience another lens through which to perceive the production.
What design trends do you see happening in film right now?
GD: In order to present your design work as photo realistically as possible, designers are developing their rendering skills more than ever before. Softwares light TwinMotion and VRay allow designers to render their digital models to incredible likeness.
What’s your favorite color palate?
GD: Films that wowed me with its beautiful color pallet and phenomenal production design were the John Wick films, particularly the 2nd and 3rd films. The world building is exceptional.
How does CGI affect what you do as a set designer?
GD: If a production incorporates a lot of CGI – that means that the initial production design involved a lot of green screen. This can be frustrating for designers as it takes the actual designing away from us and gives it to the post production crew. Productions that I’ve been fortunate enough to work on have preferred to build as realistic as possible.
What types of greens screen films have you been involved with?
GD: My first production, Chaos Walking, was a sci-fi film that incorporated green screen usage on several sets. After Chaos Walking I moved to Toronto where I worked on CBS Star Trek Discovery Season 2. Star Trek is notorious for heavy usage of green screens, and it was there that I grew to appreciate fully realized sets.
Do you like film or limited series or episodic the most?
GD: I enjoy working in film and television equally. I’ve treated every production the exact same in my career because they are all different ways of telling a story. I was lucky enough to work on the FX limited series Mrs. America, where the production designer referred to the show as an eight – hour film. Even when I was in Architecture School, we were always taught to design a shed with as much attention to detail and sophistication as you would a skyscraper.
Who have been the best actors to work with?
GD: On Lionsgate’s – Chaos Walking I was able to work with Tom Holland and Daisy Ridley, and both came to the film with enthusiasm and excitement that rubbed off on the whole crew. On Apple TV+ See, Jason Momoa was very involved in the creative process and was always visiting the art department to see the latest set designs.
How do you find your work?
GD: If you’re a member of your local union, then you’ll have access to the union database containing all members’ contact information and availability dates. The “hot list” is a document sent out weekly that informs union members of what productions are looking to hire and who to contact if you’re interested.
That being said, networks in film are built by word of mouth. It’s a small community where some people have worked for decades together, so reputations are crucial for longevity.
Talk about your work ethic.
GD: I grew up playing competitive ice hockey back where I grew up in Ottawa, and at the age of 15 I broke the season scoring record and I was provincially ranked in my age category. I used that competitive edge I developed to get into the best architecture school in the country, Carleton University’s Azrieli School of Architecture and Urbanism. The acceptance rate of the Bachelor of Architectural Studies was less than 5%, and I was one of the fortunate few. Architecture school, both during my Undergrad and my Masters, challenged my classmates and I in every capacity imaginable. Our confidence, mental strength, stamina, time management, communication skills, hand crafting, artistry, ability to withstand criticism and much more was tested in an exceptionally competitive environment. This process has taught me to trust the process, and to welcome failure when trying something for the first time. Every skill I’ve mastered evolved from no experience at all. I advance my arsenal as a designer to stay competitive in the field, both during and between productions by learning new software programs online (i.e VectorWorks, Rhino, TwinMotion, etc.). Keeping that in mind, I make sure to take time off between shows to travel and reconnect with people in my personal life.
How did you get your start?
GD: In order to become a member of the art department in film and television, an application must be submitted to the union (Director’s Guild of Canada), which is only open once a year, and must include a portfolio of the applicant’s work. Interviews are then conducted between the applicant and the board of submissions. Once the student has been accepted, they are enrolled in a 2 – week training program to learn about the fundamentals of the art department. This is called the GAP program. Should they be fortunate to get hired after the training program, they are given the role of Trainee.
I, however, did not go through any of that. Days after defending my thesis (18 to be exact), I reached out to someone in the film industry with interest in eventually working in the field and they offered me a job right away. The industry was so busy at the time that I was expedited past union regulations and never did the training program. I am a full member of the union, but I bypassed the application, interview and training processes.
I don’t believe I would have bypassed the aforementioned process had I not had my Masters in Architecture and Bachelors in Architecture. It is also important to note that individuals coming from the GAP program need to obtain a certain number of days experience on 3 or more shows before getting upgraded to set designer. I was a set designer on my first job in the industry.
I can’t speak for all of the US film cities, but I have done research on New York and I know a large number of people in the industry come from a Theater background. Those with architecture backgrounds tend to be in much higher demand due to their skills in design and practical construction. So yes, people like me are hard to find.
Do you have a mentor in the business?
GD: Many, on Chaos Walking I worked with Caroline De Bellefeuille and learned how to maintain healthy communication between all the disciplines in the film industry. On Star Trek: Discovery, I learned from our Production Designer Tamara Deverell and fellow set designers Emilie Poulin, Tijana Petrovic, and Esther Kao, who taught me how to manage a sustainable balance between personal and professional life. On Mrs. America I learned from our Production Designer Mara LePere-Schloop, how to bring out the best in your art department and to encourage pride in every task you’re handed. On See, I followed the leadership of people like Caroline Hanania, Dean O’Dell, Brent McGillivray and Danielle VanHelden, to realize our ambitious design dreams come to life.
What kind of skill set does it take to be a set designer?
GD: I always tell people trying to get into the industry to prioritize their time studying the fundamentals of design over honing their digital programming skills. Yes, programs should be treated as the vehicles for creativity and architecture, but a thorough knowledge of shape, scale, light, proportion, color, texture, materiality, art history, design history and physics makes the designer.
What influence did your parents have on you?
GD: My parents have been my biggest influence, but my mother’s personal journey has become stuff of heroes. With my two sisters under the age of two, my mother immigrated from Venezuela to Canada in 1987, without any knowledge of English or Canadian culture. Through hard times and many personal struggles, my mother graduated with her Master in Education from The University of Ottawa summa cum laude, raised three children and has since evolved into the most sought after Learning Specialist for students with permanent learning disabilities in the province. My mother is responsible for my personal drive and ambition.
What influence did your siblings have on you?
GD: Being the youngest of three, I have benefited from learning from my older sisters. Growing up, they protected me and encouraged me in all of my endeavors. We’re all much older now, but I still feel the support and faith my sisters have in me.
What types of schooling did you complete?
GD: In 2017 I earned her Master of Architecture (M.Arch) degree from the renowned Azrieli School of Architecture and Urbanism at Carleton University in Ottawa, Canada. During both my Master and my Bachelor of Architectural Studies (B.AS), I majored in Design. During a semester abroad, I also earned a diploma of Civil Engineering and Architecture from the University of Leeds in England, United Kingdom.
Why did you want to move to the US?
GD: Ever since my first visit to NYC I knew that I could see myself living in this city. I love the energy, the eclectic cultures, the food, the arts, the pop-ups and so much more. It helps to know that there are many film productions that want to hire me.
What cities have you traveled to?
GD: My parents packed my sisters and I in a van one summer and drove from our house in Ottawa to Vancouver, and then next summer we drove from Ottawa to New Brunswick, so I’ve literally been coast to coast in Canada.
As for the US cities I’ve been to: Chicago, NY, Boston, Miami, Orlando, Syracuse, Portland.
And the countries I’ve visited on my travels are: The Bahamas, Cuba, Curacao, Venezuela, Trinidad and Tobago, Ireland, England, Scotland, NRI, Wales, The Netherlands, Germany, France, Belgium, Spain, Italy, The Vatican, Greece, Austria, Hungary, Czechia, Poland, Australia, New Zealand and Figi. My travel photos can be seen on my website here:
How do you see your career changing in the next 5 years?
GD: I see my role expanding to Art Director with the promise of moving to Production Designer.
Define your style?
GD: It’s hard to have a style when you’re a designer working for a Production designer, because you’re the vessel for the Production Designer’s vision. That being said, I have enjoyed working with John Dondertman on NBC’s Chucky Season 2 and learning his creative process and realizing his vision.
Who would you say influenced you the most in your career trajectory?
GD: There is a community of women in the Toronto set designers scene that have formed a transparent, safe and supportive environment. I have half a dozen friends in the industry who offer wonderful guidance. We are proud to champion one another.
Do you have any tricks of the trade?
GD: Don’t be late, always have a good attitude, know your job description and never lie.
What are your assets?
GD: My leadership, critical thinking, design intuition, interpersonal skills, competitive nature, communication skills and my drive.
How do you find your stamina?
GD: I don’t drink caffeine so sleep is vital. I practice yoga every morning and do something cardio related in the evening when I return from work. My building has a great pool, cardio and weight room that I frequent. Sitting all day is awful for your body so I use a standing desk for about half of my day.
What are your health regimes?
GD: When I’m working on a production, I opt out of the catering and bring my own meals. I’m not a diet person, but I subscribe to the Keto lifestyle that excludes the consumption of sugar and carbs. That being said, popcorn and hot chocolate are the vices that I succumb to regularly. But I make all my meals on Sunday with healthy ingredients and suitable portion sizes.
What are your favorite scenes from a movie?
GD: I love rallying speeches. Remember The Titans, The Lord of The RingsTrilogy, and The Count of Monte Cristo.
How do you do your research?
GD: I keep an extensive library in my apartment of art history textbooks, design anthologies and publications relating to the film and television industry. But like all millenials, the internet is my best friend.
How are the unions in your business?
GD: I am both a member of the Director’s Guild of Canada (DGC) here in Toronto and IATSE 829 in New York City. I bypassed the required trainee experience while in the DGC because of my architectural background, but applying to IATSE 829 demanded interviews, massive portfolios and take-home exams that rivaled the application process to the M.Arch program. I was accepted into 829 at the first wave and was later told in the zoom interview that my application was the strongest they’d seen in years.
How do you prep for a shoot?
GD: I am hired by either the Production designer or the Art Director as many weeks before we hit camera and they can spare. No matter if it’s 8 weeks or 2, there is always stress and pressure at the beginning of the show to develop and produce amort sets (sets that will be static in the studio and reoccur during the course of the season). There is usually a day before your official start date where you can read the scripts and acclimate yourself to the vibe of the show. Like most industries, it takes time to develop relationships and constructive communication between members of the art department.
How many people are on your team?
GD: Presently I am working under John Dondertman and Danny Haeberlin on Chucky Season 2, and I’m one of two senior set designers on the show. We have 4 juniors below us, two graphic designers and one trainee, making up a small art department. This opportunity has given me full reins on more than 70% of the sets that have been designed on the show.
Are you a good role model to others on your team?
GD: I was the assistant captain and eventual captain of my U-18 girls team for the final 3 years of my ice hockey career. Even at such a young age, I knew that the attention had the momentum to turn into an ego, so I focused my young development on my ability to listen and respond as a good teammate. In those final years of my playing career in Canada, our team won 2 provincial championships and 3 scoring titles.
That leadership has stayed with me through my film and television career in that I study the work of people more talented than myself and constantly try to evolve my listening skills. I regularly receive calls from hiring art directors asking to give recommendations for junior designers who have worked under me.
My goal is to not only be the most capable production designer in New York and or Hollywood, but to be the most sought after employer to work under. Even at crunch time, I always give instructions calmly and concisely to my coworkers because I believe leaders don’t project their stress onto their teammates. I have an open door policy and I’m not afraid to stand up for myself or admit when I’ve done wrong. Every position in our industry is a learning position, so professional evolution is never ending.
Are you a good boss?
GD: I believe I am a good boss. I have a strong reputation in the industry here in Toronto and have been offered repeat work by multiple production designers and art directors I’ve had the privilege of working with years prior. Case and point, I’ve worked with 2020 Academy Award Nominated Production Designer Tamara Deverell twice so far in my career.
What types of meetings do you take with production before you start a project?
GD: As a set designer, there aren’t many meetings that take place before I start officially working on a show. If I haven’t worked with the Production Designer or Art Director before, there would be an interview of some sorts over the phone. But as I’ve mentioned before, the industry is reputation based and word of mouth, so people are already pretty familiar with your work before you start.
Are you very hands on?
GD: I try not to interfere with the process between the production designer and other set designers. Should a junior designer need guidance, however, I am always available for constructive criticism and encouragement.
Are you involved with a project from the very start?
GD: The art director or production designer will try to involve me as soon as they get their staffing budget. Being a senior set designer means I develop and create all the construction drawings for the sets on the production, so the sooner I’m hired, the better for everyone involved in the building, scenic application and set decorating process.
Are you able to give your opinion to the director at the start of a project?
GD: It depends on the relationship with the director. Some are collaborative and some prefer everyone to stick to their specialty.
How are your scenic designers?
GD: The scenic teams in Toronto are first class. Construction builds our designs in the physical world, but the scenic team breathes life into the finishes of a space. Making foam look like stone, aging, quality of finish, color balance and accents pieces are some of the few ways that the scenic teams bring depth to a set.
How are your carpenters?
GD: I feel the same way about our scenic teams as I do our carpenters in Toronto and the GTA (Greater Toronto Area). Through their massive teams of skilled laborers, they achieve ridiculous deadlines in record times. Their ability to interpret our designs and bring them to the real world is a phenomenal and extremely valuable skill.
How is the prop house that you deal with?
GD: When working on Star Trek DiscoveryI collaborated with the props department on things like phasers and communication devices. Boasting of some of the most iconic props in the film and television industry, I found the props team to take founded pride in their designs.
How are the rental houses that you deal with?
GD: I have had the pleasure to work in both Cinespace Studios and Pinewood Studios here in Toronto. Both are first class studios with ample space and responsive maintenance teams.
What has been your favorite project that you have worked on?
GD: I have loved each production in my resume for different reasons. Chaos Walking was my first production and I learned so much about film having graduated on M.Arch a week before starting. Star Trek Discovery was an iconic production that pushed the boundaries of sci-fi and design. Mrs. America was the strongest written limited series I’ve ever seen, and I was proud to be a part of such a fantastic ensemble. See was a total joy to work on because of the crew and the ambitious designs that we were able to execute. TallBoyz was a labor of love for all things Canadian, and as a proud Canadian it was an honor to contribute to the show. And lastly, Chucky has been iconic in pop culture and a benchmark production for me professionally.
Are you proud of your work?
GD: I am very proud of my work. I love what I do and I am lucky that it loves me back. I take pride in how much I’ve grown as a designer and leader from my first days on Chaos Walking, and I’m so excited for my journey ahead.
I am one lucky lady, because of my website I get invited to so many wonderful events, some more memorable then others, But Moulin Rouge The Musical was by far the most entertaining show I have ever seen, and that is a really big deal. It just has so many fantastical nuances, from the dancing, to the updated popular songs, to the actors; everything about Moulin Rouge is a feast for your eyes and ears, and everything in between. Part of the Broadway in Hollywood season, Moulin Rouge, delivers and delights. The audience’s reaction was something to behold.
Pop the champagne, MOULIN ROUGE! THE MUSICAL is the winner of 10 Tony Awards® — including Best Musical!! Enter a world of splendor and romance, of eye-popping excess, of glitz, grandeur, and glory! A world where Bohemians and aristocrats rub elbows and revel in electrifying enchantment. Welcome to MOULIN ROUGE! THE MUSICAL! Baz Luhrmann’s revolutionary film comes to life onstage, remixed in a new musical mash-up extravaganza. Directed by Tony Award® winner Alex Timbers, MOULIN ROUGE! THE MUSICAL is a theatrical celebration of Truth, Beauty, Freedom, and — above all — Love. With a book by Tony Award® winner John Logan; music supervision, orchestrations, and arrangements by Tony Award® winner Justin Levine; and choreography by Tony Award® winner Sonya Tayeh, Moulin Rouge! is more than a musical — it is a state of mind.
JOHN LOGAN Book by Present CARMEN PAVLOVIC, GERRY RYAN, BILL DAMASCHKE, AARON LUSTBADER, HUNTER ARNOLD, DARREN BAGERT, ERICA LYNN SCHWARTZ/MATT PICHENY/STEPHANIE ROSENBERG, ADAM BLANSHAY PRODUCTIONS/NICOLAS & CHARLES TALAR, IRIS SMITH ALERI ENTERTAINMENT, SOPHIE QI/HARMONIA HOLDINGS, CJ ENM LEN BLAVATNIK, AMBASSADOR THEATRE GROUP, ENDEAVOR CONTENT, JOHN GORE ORGANIZATION, SPENCER ROSS GILAD-ROGOWSKY/INSTONE PRODUCTIONS AF CREATIVE MEDIA/INTERNATIONAL THEATRE FUND, NEDERLANDER PRESENTATIONS/IPN CODY RENARD, RICHARD JUJAMCYN THEATERS, ERIC FALKENSTEIN/SUZANNE GRANT PETER MAY/SANDY ROBERTSON, TOM AND PAM FALUDY, TRIPTYK STUDIOS, CARL DAIKELER/SANDI MORAN DESANTIS-BAUGH PRODUCTIONS, RED MOUNTAIN THEATRE COMPANY/42ND.CLUB CANDY SPELLING/TULCHIN BARTNER, ROY FURMAN ANDREW & RUBY RYAN BRENT & SARAH DEBOER, and MICHAEL RYAN.
Based on the 2001 Twentieth Century Studios motion picture written by Baz Luhrmann and Craig Pearce, directed by Baz Luhrmann, COURTNEY REED, CONOR RYAN. Starring DEREK McLANE Scenic Design, CATHERINE ZUBER Costume Design, JUSTIN TOWNSEND Lighting Design, PETER HYLENSKI Sound Design, DAVID BRIAN BROWN Hair Design, SARAH CIMINO Makeup Design. BAZ LUHRMANN, CATHERINE MARTIN Creative Services, JIM CARNAHAN, STEPHEN KOPEL. Casting JUNIPER STREET PRODUCTIONS, Technical Supervision MATT DICARLO, Associate Director CAMDEN GONZALES, Associate Choreographer TED ARTHUR, Associate Music Supervisor BOND THEATRICAL, Tour Marketing and Press RPM, Advertising WILLIAM MORRIS ENDEAVOR & THE ROAD, Exclusive Tour Direction FORESIGHT THEATRICAL, AARON LUSTBADER, General Management MATT STINE, Music Producer ANDREW GRAHAM, Music Director KATIE KRESEK, CHARLIE ROSEN, MATT STINE, Co-Orchestrators JUSTIN LEVINE, MATT STINE, Dance Arrangements MICHAEL AARONS, Music Coordinator JUSTIN LEVINE, Music Supervisor, Co-Orchestrator, Arrangements and Additional Lyrics by SONYA TAYEH, Choreographed by ALEX TIMBERS, Directed by AUSTIN DURANT, ANDRÉ WARD, DAVID HARRIS, LIBBY LLOYD, GABE MARTÍNEZ, NICCI CLASPELL, HARPER MILES, ANDRÉS QUINTERO, ADRIENNE BALDUCCI, ANDREW BREWER, JACK CAHILL-LEMME, SAM J. CAHN, DARIUS CRENSHAW, ALEXANDER GIL CRUZ, ALEXA DE BARR, TAMRIN GOLDBERG, ALEXIS HASBROUCK, JORDAN FIFE HUNT, JUSTIN KEATS, TYLER JOHN LOGAN, TANISHA MOORE, BRAYDEN NEWBY, KENT OVERSHOWN, AYDEN PRATT, AMY QUANBECK, ADÉA MICHELLE SESSOMS, JENN STAFFORD, DENZEL TSOPNANG, and TRAVIS WARD-OSBO.
Pierre …………………………………………………………………………………………………SHARROD WILLIAMS Ensemble……………………………..ADRIENNE BALDUCCI, ANDREW BREWER, NICCI CLASPELL, SAM J. CAHN, DARIUS CRENSHAW, ALEXANDER GIL CRUZ, ALEXIS HASBROUCK, TYLER JOHN LOGAN, HARPER MILES, TANISHA MOORE, BRAYDEN NEWBY, KENT OVERSHOWN, ANDRÉS QUINTERO, ADÉA MICHELLE SESSOMS, JENN STAFFORD, SHARROD WILLIAMS, JENNIFER WOLFE, RICARDO A. ZAYAS.
Moulin Rouge – A Brief History:
The Moulin Rouge club you will see in the theatre tonight is a work of theatrical imagination in the spirit of the Moulin Rouge of Paris. Here’s a brief history of that emblematic venue. ▪ October 6, 1889: The Moulin Rouge opens at the foot of the Montmartre hill. The aim of its founders, Joseph Oller and Charles Zidler, is to allow the very rich to come and slum it in a fashionable district, where people live differently from other parts of Paris. The place attracts men and women, the middle classes and rich foreigners passing through Paris, as well as artists and ordinary folk. The French cancan, a new dance inspired by the quadrille, enchanted the spectators. Nicknamed “The First Palace of Women” by Oller and Zidler, the cabaret quickly becomes a great success. ▪ The first revue, Circassiens et Circassiennes, is launched in April 1890. ToulouseLautrec creates the posters for the Moulin Rouge from 1891, the first being La Goulue. ▪ July 29, 1907: First appearance of Mistinguett at the Moulin Rouge in the Revue de la Femme. ▪ After the First World War, Francis Salabert takes charge of the Moulin Rouge. ▪ July 29, 1907: First appearance of Mistinguett at the Moulin Rouge in the Revue de la Femme. ▪ After the First World War, Francis Salabert takes charge of the Moulin Rouge. The venue experiences a new popularity thanks to Jacques-Charles and Mistinguett. As the artistic director of the Moulin Rouge, Mistinguett sets a new standard for spectacular revue shows that will inspire Las Vegas venues for nearly a century. American revues, including the Hoffmann Girls, are put on for the first time in Paris. ▪ In the 1930s, the ballroom is transformed into the most ultra-modern nightclub of the time. The Moulin Rouge welcomes the Cotton Club in 1937. ▪ June 22, 1951: Georges France, called Jo France, acquires the Moulin Rouge and starts major renovation work. The birthplace of the French cancan now hosts major international artists. ▪ 1955: Jo France transfers the Moulin Rouge to the brothers Joseph and Louis Clérico. The famous French cancan is still performed, soon choreographed by Ruggero Angeletti and danced by the Doriss Girls. ▪ 1962: Jacki Clérico, son of Joseph Clérico, takes charge of the Moulin Rouge. It is the start of a new era: enlargement of the auditorium, installation of a giant aquarium and the first aquatic ballet. Frou Frou of 1963 and its ensuing success marked the beginning of the series of shows beginning with an “F,” their lucky letter, including ten shows up to the latest revue. ▪ In 2019, the Moulin Rouge and its 60 artists celebrate the 20th anniversary of the Féerie revue show: two hours of amazement featuring cabaret and music hall styles, dance scenes and surprise acts, without forgetting the Moulin Rouge’s most emblematic dance, the French cancan. ▪ October 2019: The Moulin Rouge, famous around the world, celebrates its 130th anniversary. The authentic Moulin Rouge of Paris invites you to enter its dazzling and spectacular world. Visit us at the home and birthplace of the Parisian way of celebrating since 1889! www.MoulinRouge.fr
This show is not just a musical; it truly is a spectacle in the best way. For anyone that loves live theater, Broadway in Hollywood, Moulin Rouge is a must.
The sets, the costumes, the music, it is all so exciting and will keep you very entertained, a show like this should not be written about, just experienced live and in full glorious color!!
Runtime: 2 hours and 45 minutes including intermission
Tickets:BroadwayInHollywood.com or Ticketmaster.com
When I ate at their sister restaurant, Puglia in Lake Arrowhead I was very impressed and loved their menu, hospitality and everything that they stood for. At their new incarnation I felt even more joyous and happy, pretty much a real party in your mouth from start to finish.
Owners Chef Antonello Zito. And Patrick Abbate knew what their mission was very early on. When they met they decided right then that they had to form a partnership on a new restaurant endeavor, the rest is history, and both establishments have gone on to be very successful.
Co – Owner Patrick Abbate says – “It’s a dream that has been cooking for years, for a very long time, my staff and I have been working day and night to bring traditional Italian food. Our first location is in Lake Arrowhead CA., we have been through many challenges and we persevere. We are now ready for our second location Palm Spring and we are here to stay. Pasta runs in our family, and Al dente makes you smile,” Patrick Abbate has many talents, he is also a very prolific musician, his guitar riffs have become very famous, having been a member of the 1970’s rock band – Black Sheep. He even has a guitar brand where the guitars are made in Modena Italy. He started playing guitar when he was 11. Became a professional player early in his teenage years studying Classic, Electric and Acoustic guitar. He plays pretty much every style. Patrick studied experimental composition at the Conservatory of Cagliari and he played with several bands throughout the years. Often known for his shredding ability, he considers himself more than just a guitar virtuoso. Patrick is a very busy guy; his wife and kids are back in Italy so he travels every 18 days to see them. When I met him he had just gotten off the plane the day before. https://www.patrickabbate.com/
Here’s What I tried:
Antipasti:
Spring plate, with artichokes, sun dried tomatoes, grilled eggplant and bell peppers with potatoes, onion, tomatoes and carrots, red peppers, green beans marinated in herbs oil and white vinegar. What a nice fresh way to start my dining experience. It is large so share with your dining companions.
Pasta:
Spaghetti Bolognese, their homemade Bolognese sauce with grass-fed ground beef and ground pork in tomato sauce with Italian herbs and spices, onion carrots, and celery over rigatoni pasta. I asked for whatever their homemade pasta was and they gave me this, it was so wonderful
Lobster Ravioli, very large, very tasty ravioli, with the perfect sauce and wonderful lobster filling.
Gnocchi pesto with Black Truffle Gnocchi, Fresh Potatoes Gnocchi infused with black truffle, tossed in extra virgin olive oil with roasted garlic Italian parsley and chili flakes. There is lots of fresh garlic in the sauce that coupled with the black truffle makes for one very elegant dish. Make sure you give your date a taste so you can both enjoy the lingering garlic aromas.
Mains:
Branzino (sea bass), Delicate spigola frozen on the boat, stuffed with olives, lemons and tomatoes, baked in white wine and extra virgin olive oil. Served full and fillet on the table! The tableside show is quite fun, deboning the fish and then pouring their lovely sauce on top of it, so delicious.
Pizza:
Palmina Pizza with Pesto base, mozzarella cheese, bresaola, cherry tomatoes, and creamy burrata cheese. This pizza is as beautiful as it is tasty, what an amazing pizza. They have a pizza oven from Italy that produces some delicious super authentic pizza.
Dessert:
Tiramisu, they do a flambé tableside for a real show, so much fun.
Panecotta, creamy rich, just the best way to end my amazing dinner.
Wines I Tried:
Ele Primotivo Puglia, Primotivo Polvanera, Nero di Troia, Aldegheri Le Pietre Santambrogio – Each wine was individual as it gets, but all were just perfect with this glorious food.
Many customers at their Lake Arrowhead location were from the Palm Springs area, so it made sense to open up a restaurant in Palm Springs. The mural on the wall at the restaurant is a work in progress, but it depicts the unique architecture that Puglia has to offer.
I just love the hometown atmosphere of this remarkable restaurant, really when you’re here you are family.
