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.
This is a state of the art venue, fully equipped with great sound and lighting, and the backdrop is gorgeous mountain views, really the ideal place to see a live concert.
Queen Nation is a fun romp through all of Queens hits, the entire band was truly phenomenal, and the audience ate it up.
Queen Nation, is an amazingly accurate tribute to a throwback 70s-80s Queen concert, The show was formed in 2004 by LA based music agency DMHE. Queen Nation is the West Coast’s longest running most authentic fully costumed re- creation of a Vintage Queen concert. The show consists of four musicians who all sing and perform in character and in period costumes while playing live note-for-note renditions of Classic Queen songs. Featured front man Vocalist Gregory Finsley who is an amazing singer with an uncanny tone that matches the late great Freddie Mercury to a tee. Gregory also is an excellent concert trained pianist which allows him to accurately re- create what Freddie Mercury magically did live on stage in Queen’s original four piece lineup. Queen Nation has been crowned by their loyal legions of fans as “The Peoples Choice Tribute To Queen Champions ” and rightly so because arguably they are one of the hardest working tribute bands in the US . They did 150 shows across the US in 2019 alone. They have also been blessed by being recently inducted into the California Music Hall Of Fames 2020 inaugural class, and voted The Best Live! Band at the 2020 VCMA’s .
Queen Nation consists of: Gregory Finsley on vocals & keyboards as Freddie Mercury, Mike McManus on guitar as Brian May, Pete Burke on drums as Roger Taylor and Parker Combs on bass as John Deacon. The mission of the show is to carry on the musical torch and pay homage to the golden age of vintage Queen concerts.
Queen Nation’s live 90-minute production of Queen’s greatest hits preserves the image, sound, and stage persona of vintage Queen. Audiences are amazed at the accuracy of Queen Nation’s live retrospective journey through such Queen songs as We Will Rock You – Bohemian Rhapsody – We Are The Champions – Crazy Little Thing Called Love – You’re My Best Friend – Another One Bites The Dust – Under Pressure and many more. They have performed in front of thousands of people at casinos, fairs, festivals and private affairs.
The Yucaipa Performing Arts Center (YPAC) opened in spring of 2019 and is a 16,200 sq. ft. facility with a 10,500 sq. ft. multi-purpose theater, which has retractable, seating for up to 291. The versatile space allows for audiences of up to 500 standing as well as configurations for receptions and meetings. In addition, there is an indoor/outdoor stage with an adjoining 14,000 sq. ft. open-air plaza for audiences. The YPAC is intended to provide space for all types of performing arts including concerts, dance, theatre, galas, and major events. Throughout the year the City also hosts a number of festivals, which include live performances, in the Historic Uptown district where YPAC is located.
At the heart of Yucaipa’s past and future is the Historic Uptown District, centered on the intersection of Yucaipa Boulevard and California Street. This district encompasses the site of Yucaipa’s historic downtown, which dates back to the early 1900s. Today, this District is the venue for numerous annual events, including the Yucaipa Music and Arts Festival, Autumnfest, and Winterfest.
Look on their calendar for upcoming events, it is worth a trip to this lovely mountain town to check out what YPAC has to offer.
Redlands is such a great find in the San Bernardino area. It has a small town feel, with a great shopping area, surrounded by the gorgeous mountain landscape, called The Inland Empire. Batter Rebellion has a hipster vibe with a great break on traditional chicken and waffle establishments. Pretty much owner Steven Kramer said that their take is to use popular trending menu items and change their ingredients and presentation to make them edgier.
Steven Kramer saw many of this type of restaurants in Portland Oregon, the chicken and waffles fad has been played out and he wanted to turn it on its head. So he changed the actual recipes to make the whole movement more fun. His fare is not Southern influenced; it is full blown California inventive cuisine.
Here’s What I Tried:
Cocktails:
Forbidden Fruit, Diplomatic Rum, Orange Juice, Pineapple Juice, Lemon Juice, Orgeat, Passion Fruit Liqueur topped with Dark Spiced Rum. Garnished with Umbrella & Pineapple Wedge. So delicious, makes you feel like you’re on a tropical island.
Holywater, with Strawberry Sencha Green Tea Syrup, Honey Syrup, Lemon Juice. Choose your alcohol of choice. This is a tangier drink, so if you like something that is nit sweet then this one is for you!
Starters:
Upstream Poke, Poke Nachos – Ahi Poke, Edamame Puree, Sauteed Edamame, Pico De Gallo, Avocado, House Pickled Jalapeños and Fresnos, Siracha Aioli, Scallions, Sesame Seeds, Soy and Sesame Vinaigrette. Such an inventive take on both poke and nachos, the marriage of both of them makes for very amazing experience.
Obscene Poutine, Canadian Classic Poutine – Braised Beef Short Rib, Fries, Demi Glaze, Fried Cheese Curds, White Cheddar Mornay Sauce, Crispy Shallots, Rebel Sauce, Pickled Jalapeños and Fresnos, Minced Parsley, egg! I have never had poutine like this. Its got so many fantastic ingredients that all work so great together. This is a must try.
Mains:
Blacksheep Burger, Bacon Jam Burger – 6 oz. Angus Beef Patty, Monterey Cheese, Bacon Jam, Rebel Sauce, Homemade Onion Ring, Charcoal Infused Bun, Served with Fries. It’s the sweet sauce that puts this one over the top. I just could not get enough! Steven gets his bread from LA Artisan Bakery in Los Angeles; it really completes this astounding dish.
Fowl Mouth, with Southern Style Chicken & Waffles: Brined and Fried Chicken Thigh, Cheddar Jalapeño Cornbread Waffle, Roasted Corn Aioli, Spicy Maple Bourbon Syrup. I love the idea of mixing cornbread with waffles, and its works so great. My favorite food item here for sure.
Dessert:
Floor is Lava, with Chocolate Molten Lava Cake with a Scoop of Vanilla Ice Cream. If you have room this one it will make you extremely happy that you are alive!!!
Batter Rebellion was so excited to be just awarded best brunch in Redlands in 2022.
Steven’s brother owns Copehouse and The District in Redlands. Him and his brother are very close and used to be business partners; they are 18 months apart in age.
Batter Rebellion has been open for 2 years, during the pandemic they had to shut down twice in 2020. They rented more space, a common entranceway to put tables out there for outside dining during the pandemic. Steven had to cut 70 percent of his staff during these closures. Business is thriving now, due to locals and people that just love their delicious food.
Steven did the great mural on the wall, he is also a graphic designer, and he also has a degree in clinical psychology. His wife and partner – Jennifer was a massage therapist; she is so great with people and was delighted to start her endeavor with her husband.
When they decided to go into business they listened closely to their families advise; “A job that needs to be done, just buckle up and do it, enjoy the ride or bail.” Steven and Jennifer love theirs families strong will and determination, its what gives them their successful outlook.
There are lots of fun events at Batter Rebellion; they have Thursday trivia night and Karaoke on Saturday nights. They play 80’s rebellion type of music. Their customers are young, fun, creative types, as well as locals, people on dates, and families.
My server Marisa Franco, was their second employee, she was there from the start. During the Covid shutdown, she waited for the restaurant to re-open, didn’t take unemployment and was a true faithful employee.
This is a very fun, inventive new kind of dining experience. Their staff is super sweet and attentive, you can tell they all love their jobs. Truly a refection of their owner’s attitude.
Redlands is like downtown Santa Barbara’s State Street, lots of unique store and restaurants. Its just a no brainer when your in the area get down to this part of town, and try Batter Rebellion, you too will be so glad you did!
This show is inventive, fresh and follows the film but with lots more fun and enthusiasm. Based on one of Hollywood’s most beloved romantic stories of all time, is now on tour! Starring Broadway superstar and Tony Award®-nominee Adam Pascal as Edward Lewis and rising star Olivia Valli as the charming and charismatic Vivian Ward. It springs to life with a powerhouse creative team led by two-time Tony Award®-winning director and choreographer Jerry Mitchell (Hairspray, Kinky Boots, Legally Blonde). Brought to the stage by lead producer Paula Wagner. Features an original score by Grammy® winner Bryan Adams and Jim Vallance (“Summer of ’69”, “Heaven”), and a book by the movie’s legendary director Garry Marshall and screenwriter J. F. Lawton.
Featured in the musical is Roy Orbison and Bill Dee’s international smash hit song “Oh, Pretty Woman.” Produced by New Regency Productions, Pretty Woman the film was an international smash hit when it was released in 1990. Now, 30 years later, it delivers on all the iconic moments you remember. Get ready to experience this dazzling theatrical take on a love story for the ages.
The Cast:
Vivian Ward – OLIVIA VALLI , Edward Lewis – ADAM PASCAL, Kit De Luca – JESSICA CROUCH, Happy Man – KYLE TAYLOR PARKER, Philip Stuckey – .MATTHEW STOCKE, Landlord- CHRIS MANUEL, Susan -.CARISSA GAUGHRAN, Rachel – ALEXA XIOUFARIDOU MOSTER, Giulio – TRENT SOYSTER, Hotel Staff – MICHAEL DALKE, CHRISTIAN DOUGLAS, JOSHUA KENNETH ALLEN JOHNSON, BRENT THIESSEN, Amanda – ANJU CLOUD, Erica – CARISSA GAUGHRAN, David Morse – CHRISTIAN BRAILSFORD, Scarlett – ANJU CLOUD, Fred -CHRISTIAN DOUGLAS, Senator Adams – JOSHUA KENNETH ALLEN JOHNSON, Alfredo – CHRISTIAN DOUGLAS, Violetta – AMMA OSEI.
Ensemble – CHRISTIAN BRAILSFORD, ANJU CLOUD, NELLA COLE, MICHAEL DALKE, CHRISTIAN DOUGLAS, CARISSA GAUGHRAN JOSHUA KENNETH ALLEN JOHNSON, CHRIS MANUEL, ALEXA XIOUFARIDOU MOSTER, KAYLEE OLSON, AMMA OSEI, ALICE REYS, JONATHAN RITTER, TRENT SOYSTER, and BRENT THIESSEN.
Gavin Kalin Productions, deRoy Kierstead, John Gore Organization. EXECUTIVE PRODUCERS – Wendy Orshan AND Jeffrey M. Wilson, ASSOCIATE DIRECTOR – DB Bonds, TECHNICAL SUPERVISOR – Full Stage Productions, PRODUCTION SUPERVISOR – Thomas Recktenwald, PRODUCTION STAGE MANAGER – RL Campbell, COMPANY MANAGER – Michael Anthony Gremo, MUSIC SUPERVISION, ARRANGEMENTS AND ORCHESTRATIONS BY Will Van Dyke. DIRECTED AND CHOREOGRAPHED BY Jerry Mitchell. Original cast recording available on Atlantic Records. BOOK BY Garry Marshall & J. F. Lawton MUSIC AND LYRICS BY Bryan Adams & Ji
About the The Dolby Theater:
One of the world’s premier entertainment venues, Dolby Theatre is home to Hollywood’s biggest night, the Oscars® and has hosted a myriad of prestigious artists, concerts and events including AFI Tributes to George Clooney, Meryl Streep, and Tom Hanks, Tyler Perry theatrical plays, Los Angeles Ballet, Celine Dion, Prince, CNN Heroes, Cirque du Soleil IRIS, Andrea Bocelli, America’s Got Talent, American Idol, PaleyFest Television Festival, and World Premieres for Black Panther, Mary Poppins Returns, and Star Wars–The Force Awakens.
The Dolby Theatre experience begins on Hollywood Boulevard’s Walk of Fame and leads to Awards Walk which features Best Picture Oscar® plaques for every film to win the honor. The Theatre was designed by the legendary David Rockwell and the lobbies feature sweeping stairways, cherrywood balustrades, and are crowned with a beautifully lit silver dome. These well-appointed lobbies also feature one-of-a-kind photography from the golden age of Hollywood to today’s iconic stars, all mounted on classic silver screens. Onsite food and beverage are provided by the renowned Wolfgang Puck Catering and Events.
Dolby Theatre is located within Hollywood & Highland, and features unique dining and shopping, nightclubs, a six-screen cinema-plex, and convenient parking with 3,000 spaces. Located adjacent to the world-famous TCL Chinese Theatre and Loews Hollywood Hotel, the Theatre is in the heart of Hollywood.
PRETTY WOMAN: THE MUSICAL – “If you love the movie, you’ll love the musical!” – BuzzFeed News.
PRETTY WOMAN: THE MUSICAL – Is “Big romance and big fun!” -Broadway.com.
PRETTY WOMAN: THE MUSICAL – “Irresistible! A romantic fantasy. A contemporary fairy tale,” – The Hollywood Reporter.
This is Broadway at its finest; it delivers on all fronts. With it’s great story, great cast, and wonderful music, just the real deal. It runs from June 15 to July 3, 2022, get your tickets now, you don’t want to miss out!!
The Dolby Theater
6801 Hollywood Blvd.
Hollywood, CA 90028
* Note Some Content Was Taken Off Of Their Website.
Whether it’s named after Ziggy Marley or Ziggy Stardust, Hotel Ziggy will take you back to your Rock and Roll roots. It is a fun lively new experience on the world famous Sunset Strip.
Hotel Ziggy is crusading to keep the spirit of the Sunset Strip, an epicenter of music culture, alive and rooted in counterculture and originality. It really checked all of my staycation boxes. Hotel Ziggy is a gathering place for the creative types of LA, as well as a home base for visitors who want to be immersed in the Strip’s rebellious roots, while having a little too much fun at their relaxing, alluring saltwater pool. It’s both a boutique hotel and a neighborhood hangout for locals. The pool offers live DJ sets, lounge chairs, bar service, and swim up guest rooms that serve as your private poolside cabana.
Backbeat is their own live music venue in the lobby. There’s a revolution going down at Hotel Ziggy, hipsters, musicians alike are all flocking to their Sunday night jam. A weekly lineup of local bands, DJs, and events adds to this festive new spot in West Hollywood.
B-Side Restaurant – Here’s What I Tried:
American Breakfast, with 2 eggs, hash browns, chicken apple sausage, house made biscuit. Their house made biscuit will knock your socks off, a truly memorable breakfast.
Egg Sandwich, toasted English muffin, fried egg, American cheese, sausage patty. It is a bit spicy, but a very meaty hearty sandwich. This breakfast is a great way to start your day off.
Thai style Ribs. This was my favorite dish at the Ziggy Hotel, tender, flavorful, perfection.
Truffle Fries, wow, wow, wow, is all I can say.
Caesar Salad with Chicken, the greens are perfect and the chicken breast adds the just the right amount of protein.
Smash Burger with house ground prime chuck, fiscalini farm house cheddar, pan-roasted onions, lacto-fermented dill pickles, Calabria Chile aioli, and arugula. This burger is out of this world, made very simply but hit all of the right notes.
Arugula Salad, with Parmesan reggiano, toasted pine nuts, shaved fennel, and lemon anchovy vinaigrette. A version of this salad came with my Egg Sandwich and was very delicious.
Meat Balls, you get 3 huge meatballs; bathed in a lovely marinara sauce, just what the doctor ordered.
Free Bird Cocktail, with Vodka, ginger simple syrup, lemon, raspberries, and honey. This cocktail is fun and fresh, it will go down super easy.
There are wonderful elements of the 60’s and 70’s everywhere. The pool boasts a large mural looking very much like Peter Max did it himself. When you first walk in, the chandeliers are all vintage insides of speakers. The photos and art work all over shows that this epic period resonates on. Having been a teenager during this period I can remember lots of the great recording artists and the impression they made on me. All and all it’s a fine trip down memory lane that brings you back like it was yesterday.
My room was just the best. It had just been remodeled and reopened. I was told that I had the premiere room in the hotel. It is a suite with lots of great extras. Headphone to record podcasts, a turntable, and large bed, with a view of The Strip. The staff treated me like a queen, with all of the accoutrements. It was my home away from home for my 2 nights. It is so centrally located, you really can do and see so much while enjoying this reinvented hotel.
This show is a real spectacle, but in the most simplistic way. You too will be clapping, tapping and snapping your finger to this percussion filled night of excellence. Matchboxes, brooms, garbage cans, Zippo lighters and more fill the stage with energizing beats at STOMP, the inventive and invigorating stage show that’s dance music and theatrical performance, blended together in one electrifying rhythm.
Info About Stomp:
‘One of the most successful off-Broadway productions, Stomp is an energetic mélange of acrobatic body movements, pantomime and rhythms created from everyday objects. A Drama Desk Award winner, Stomp has enthralled critics as well as fans in the U.S., ever since it debuted at Orpheum Theater in 1994. The eclectic theatrical show has embarked on several successful tours since, including a full-fledged tour of North America.’
‘Stomp Los Angeles History’
‘Percussionist Luke Cresswell and director Steve McNicholas created Stomp in 1991. The show had eight performers, which included acrobats, mime artists and percussionists who used everyday objects, such as dustbins, brooms and buckets to create rhythms. The show debuted at Bloomsbury Theatre in London and got rave reviews. It wasn’t until 1994 that the original cast and crew of Stomp made their way to the U.S., performing in New York City. Eventually, an American cast was finalized for the show the same year.’
‘Stomp Los Angeles Milestones’
‘Since making its U.S. debut at the Orpheum Theater in 1994, Stomp has delivered more than 5,000 sold-out performances in New York alone. The creators of the show have been roped in for several TV, film and theater projects, such as Pandemonium: The Lost and Found Orchestra. The show was an orchestral version of the concept behind Stomp and was showcased at Sydney Opera House in 2007.
An extended cast of Stomp was put together in 2007 for Stomp Out Loud, which was showcased in Las Vegas at a brand new theater, specially constructed for the show.
A short documentary, entitled Pulse: A Stomp Odyssey, was released in 2002, which got favorable reviews from critics and fans, alike.’
‘Stomp Los Angeles Cast’
‘Stomp’s Los Angeles production has an eclectic range of performers, including award-winning tap dancer Simeon Weedall, So You Think You Can Dance star Alexis Juliano and composer Marivaldo Santos, who has worked with such artists as Sting and Wyclef Jean.’
‘Stomp Los Angeles Live Experience’
‘Despite being around for more than two decades, Stomp continues to fill theaters at big as well as small venues. Stomp Los Angeles tickets are usually sold out really fast, which is why fans should grab them as soon as possible. It is a 90-minute, wordless show, which relies on percussive and acrobatic skills of performers to keep things interesting. Unlike almost all other theatrical shows, Stomp does not rely on narrative. Instead, it relies on novelty, whose highlight is the unassuming objects that are used to create sound textures and rhythms, alive. For instance, fans can expect to see something as unexpected as Zippo lighters and matchboxes as part of the live percussion ensemble.’
Current Los Angeles Cast:
Jordan Brooks, Joshua Cruz, Declan Hayden, Madeline Jafari, Zahna Johnson, Jasmine Joyner, Riley Korrell, Cary Lamb Jr., Max Meyer, Artis Olds, Sean Perham, and Cade Slattery.
What more is there to say, a real phenomenon, go see it!
Pantages Theater 6233 Hollywood Blvd, Los Angeles, CA 90028
There is so much about this performance that you have to imagine. The story and the text is all there, but this special rendition of King Lear brings 2022 technology into Shakespeare space. Who knew that you could do selfies and videos taken off of cell phones as part of this very inventive production. Then there is the acting, really master class for acting students and anyone interested in the thespian universe. What more is there to say, just go and see it you too will be just amazed at how far these wonderful inventive producers and directors can take this normally depressing story.
And did I mention the acting, especially Joe Morton, wow – the second act he blows the roof off of the joint, he is just that great. Joe does a great job as bringing his comic spryness, playing him not as a doddering old man but as a vivacious, engaging jokester who expects to be treated as the life of the party. He is a force to be reckoned with, he just finished his award-winning, sold-out performance as Dick Gregory in Turn Me Loose, and Joe Morton (ABC’s “Scandal,” the legendary Brother from Another Planet, Netflix’s “The Politician”).
This radical reinvention of Shakespeare’s greatest play explores questions of truth, love and power, and offers a glimpse of redemption. A typical story in our modern day and age, his cruel daughters turn on him after obtaining their inheritance, he becomes vindictive, then turns into a spiteful entitled abstinent shadow of a man. But he was so convincing for me, I just relished in every movement, every word, especially when he engaged with the audience, what a performance. I also really loved River Gallo’s performance, a nonbinary actor who uses the pronouns they/them, plays both Cordelia and the Fool.
King Lear
By William Shakespeare
Starring Joe Morton
Directed by John Gould Rubin
Cast Featuring:
Joe Morton as King Lear Brie Eley as Regan River Gallo as Cordelia / Fool Mark Harelik as Gloucester Rafael Jordan as Edmund Zachary Solomon as Edgar / France Emily Swallow as Goneril Stanley Andrew Jackson III – understudy for Edgar/France and Edmund Miguel Perez – understudy for Lear & Gloucester Danielle Thorpe – understudy for Goneril, Regan & Cordelia/Fool
Composition/Sound Design by Danny Erdberg and Ursala Kwong-Brown reinforce and masterfully transition the emotional impact of the scenes. The contemporary costume design by Deborah Hartwell reminds us of where and when we are, and the video projection by Keith Skretch makes this a unique and compelling production to experience. There are scenes of devastating floods and fires flash onto two rectangular video panels that face each other from opposite sides of the stage. The production transports us to a modern age in which texting and video calling are standard forms of communication, but there’s something superficial in the appeal to relevance.
The story line shows the violent power struggles within a dysfunctional extended family. Lear demands the love of his three daughters as he decides how to divide his kingdom amongst them and Lear’s loyal courtier Gloucester grapples with his two feuding sons. Rafael Jordan as the scheming Edmund, commands the stage offering powerful soliloquies and Zachary Solomon as Edgar. Brie Eley is flirtatious yet ruthless as the jealous Regan and Emily Swallow portrays an aggressive and treacherous Goneril as she takes on Lear’s emotional and physical abuse. Mark Harelik rounds out the cast as the embodiment of the white-bearded loving, superstitious and clueless, Glouester.
There are also bleachers constructed towards the back of the stage, where audience members can choose to sit, and the stage is set with banquet tables. Christopher Barreca’s scenic design, sharpened into focus by Stephen Strawbridge’s lighting, is organized around a set of banquet tables that, by the end, are flipped over, with their contents strewn across the floor. The whole production is very simple, but in the best way. By the final act, Keith Skretch’s projections are flashing imagery directly onto the audience, a section of which is seated behind the set. Pillars of video screens on either side of the stage project images of storms, forest fires, tidal ways, and desolate landscapes. One of the standout feature’s is the productions innovative use of cell phones to capture live video close-ups of each other as well as to project revealing text messages between characters.
About The Wallis:
The Wallis Annenberg Center for the Performing Arts is a dynamic cultural hub and community resource where local, national and international artists share their artistry with ever-expanding audiences. The campus, located in the heart of Beverly Hills, CA, is committed to robust and distinctive presentations and education programs curated with both creativity and social impact in mind.
Distinguished by its eclectic programming that mirrors the diverse landscape of Los Angeles and its location in the entertainment capital of the world, The Wallis has produced and presented more than 275 dance, theater, opera, classical music, cinema and family programs since its doors opened in October 2013. Hailed as “au courant” (LaLa Magazine), The Wallis was lauded by Culture Vulture, which proclaims, “If you love expecting the unexpected in the performing arts, you have to love The Wallis.” Its programming has been nominated for 48 Ovation Awards and seven L.A. Drama Critic’s Circle Awards. The campus itself, a breathtaking 70,000-square-foot facility, celebrating the classic and the modern, has garnered six architectural awards.
Designed by acclaimed architect Zoltan E. Pali, the restored building features the original 1933 Beverly Hills Post Office (on the National Register of Historic Places), which serves as the theater’s dramatic yet welcoming lobby, and includes the contemporary 500-seat, state-of-the-art Bram Goldsmith Theater; the 150-seat Lovelace Studio Theater; an inviting open-air plaza for family, community and other performances; and GRoW @ The Wallis: A Space for Arts Education, where learning opportunities for all ages and backgrounds abound. Together, these elements embrace the city’s history and its future, creating a performing arts destination for L.A.- area visitors and residents alike.
I know some of the reviews have not been too noteworthy, but my own experience was that this is a production not to be missed. It is just so creative and fresh that anyone would say, you really need to witness this new production of King Lear!!!
King Lear’s running time is 3 hours including a 15-minute intermission. King Lear runs through June 5 at The Wallis in Beverly Hills.
The Wallis
9390 N. Santa Monica Blvd. Beverly Hills, CA 90210 310.746.4000
https://www.thewallis.org/
* Note some content was taken off of their website.
Last time I was here was April 27, 2019, I was on my way to do a big trip to Mendocino, but Betty Lou’s was calling my name, so I had to try it. There is a sister restaurant called Sotto Mare Oysteria and Seafood that I have done reviews two consecutive Christmas’s. When my friend who lives in San Francisco told me that there is a spin off type place, I jumped at the opportunity to come taste the bounty. And what great bounty it was, all politics aside the food here is as good as Sotto Mare. Betty Lou’s Seafood & Grill opened at the highly desirable intersection of Columbus and Grant Avenues in a prime space formerly occupied by Viva Pizza. Sisters Betty and Louise are third-generation Portuguese from Hawaii, and Hector is from Temascalcingo, Mexico. Hector was executive chef at Sotto Mare since it was opened in 2007 by master restaurateur Gigi Fiorucci and became an instant classic. Betty was the longtime principal server there, and Louise was the manager. Gigi Fiorucci is their brother-in-law. It’s bringing some much-needed revitalization and excitement to Broadway — that southern boundary of North Beach, now known more for its nightlife than for its fine dining.
This time around the food was just as remarkable as in 2019, its just really great ingredients and fantastic food.
Here’s What I Tried:
East Coast Oysters Fanny Bay, just the right amount of these little beauty’s, super fresh and succulent, yum.
Boston Clam Chowder, creamy with lots of clams, everything you would want in a clam chowder.
Combination Crab and Shrimp Louie Salad. I really crave a good Louie salad, especially the dressing. They did it justice, just one of my favorites.
Mikes Wok Crab, with whole crab, scallions, cilantro, garlic, ginger and soy sauce. This delicious dish is a creation of Betty’s husband, Mike – a concoction of Dungeness crab, ginger, scallions, red peppers and soy sauce; wok tossed with lots of love. This dish has become a huge favorite!
I always want crab when I am in my fair city, this crab was a bit of an adventure, with lots of terrific flavor. But however you order crab here, just make sure you order it, always the best crab you will ever have.
Seafood Pasta Fettuccine with tomato cream sauce. clams, mussels, prawns, sea scallops, bay shrimp, calamari. This dish won best noodle in the Noodle festival. The Noodle Festival returned after a 10-year hiatus, pitting Chinatown against North Beach in a culinary battle royale. I can totally understand why, it was just amazing and I substituted the linguine for the fettuccine.
Scallop and Prawn Combo Sauté, served with tender carrots and asparagus, and scalloped potatoes. The scallop is very large and meaty and so is the delicious prawn, a true winner.
Wine:
Chardonnay, Ferrari-Carano, Healdsburg, of course this wine paired with all of the fish dishes, just the perfect amount of depth in the wine to add to this scrumptious dish.
Cabernet Sauvignon, Prisoner, Oakville, this wine would do great with a steak, but it was a real winner with the soy notes in the Mike’s Wok Crab.
Betty Lou’s Seafood & Grill team takes great pride in being a warm, friendly San Francisco eatery with a top-notch seafood and Italian flair! I just adored Rosalyn Columbo, she’s been at Betty Lou’s since the beginning, she makes you feel like you are in her own dining room at home. In November Betty Lou’s Seafood & Grill will be celebrating their seven-year anniversary.
During the Pandemic they were open from 4-8pm daily, and San Francisco had a curfew at 10 pm. I asked Betty what she wants my readers to know about Betty Lou’s Seafood & Grill and she said, “The food is really really good”.
The one take away that you get is, eating at Betty Lou’s Seafood & Grill, you feel like you’re in your own Mothers home. They just make you feel so welcome, and deliver unique incredible food, that’s it in a nutshell.
May 13, 2022 – Hollywood, CA. ———-Talented young tastemaker superstar; YonatanChaitchik has embarked on a new culinary model in the foodie mecca of New York City.
Monday NYC is a pop-up event. Yonatan is changing what a day off looks like. He selects groups of chefs, sommeliers, and hospitality professionals, hosting delicious food opportunities, with a different mindset and style. Chaitchik says, “We serve on our days off what we would like to eat and drink in a more casual setting, but simplicity is the key. A great simple dish with the best ingredients, paired with an excellent glass of wine, it’s very relaxing for these industry professionals to kick back and enjoy.” The name comes from the day hospitality workers have off; so they all get to recharge their engines, usually on a Monday. It’s a novel concept, created by Yonatan that has blown up in the last few months in Manhattan and beyond.
Born in Israel, Yonatan Chaitchik honed in on his craft in some of the top restaurants in Tel Aviv, starting for Chef Eyal Shani. Then following his instincts he moved to the East Coast three years ago. Studying at The Culinary institute of America, then staging at Carbone. Yonatan Chaitchik is currently part of the opening team at Saga in New York’s upscale financial district, working with Chef James Kent and Restaurateur Jeff Katz. Saga is known for its diverse cuisine, using primary European techniques, which has aided in Yonatan’s overall gastronomic knowledge.
Monday NYC’s menu is inspired by both techniques of the masters, and Mediterranean based cuisine. The food options change often, based on the resident chefs vision and the season, the style of food is really dynamic. Yonatan also brings in a new sommelier and or mixologist each time, giving them the artistic freedom to stage and execute their personal ideas. Yonatan plans to do more pop ups in NYC and other US cities every week.
With so many new unique epicurean ideas, innovator YonatanChaitchik promises to be the hot new next wave in gastronomic culture. Twenty-six years young he has his whole life of ahead of him, always inspired and continuing to look for original ways of presenting fun cuisine. His creative juices are overflowing, ideas that only come around once in a lifetime, but this self – proclaimed events and food guru is here to stay.
What were your earliest childhood memories regarding food?
YC: Running into my great-grandmother’s house and looking for white chocolate in the kitchen. She was a brilliant cook, and so is my grandmother, I learned everything from her.
What did your family cook?
YC: My father is a very talented cook. He makes a lot of Italian food and Jewish food. My mom is obsessed with nutrition and health, so we always had amazing organic produce in the house.
What is your favorite food smells?
YC: I’m absolutely in love with the smell of fresh bread out of the oven. I grew up next to a bakery, and this smell is everything to me.
Who are your favorite local chefs?
YC: Ignacio Mattos from Estela, and James Kent from Radicle Hospitality. I admire clean and minimalistic food that bursts with flavor.
Who are your favorite celebrity chefs?
YC: Anthony Bourdain.
What does Monday NYC mean to you personally?
YC: Monday NYC for me is an outlet for young restaurant professionals to express their creativity and share it. Usually it takes years of work until you get that chance in a restaurant. Here we all get to do it on our own terms.
Do your friends and colleagues enjoy Monday NYC?
YC: Luckily my friends are huge supporters and come often to eat with us.
How do you find your chefs for Monday NYC?
YC: At the time it’s been always friends of mine from the industry. I’ve been fortunate to work around amazing young chefs.
How do you find your sommeliers and mixologist for Monday NYC?
YC: When I go eat and drink at restaurants I hunt for people who interest me and connect with them, first, we become friends, then we can work together.
How did you start getting into event planning?
YC: Somehow at every restaurant I worked in, I found myself most attracted to the events. The spirit of this one time project made it exciting for me. When the pandemic closed the world, I was lucky enough to go back to Israel and hone my event skills with the famous Israeli event planner Dzima. He taught me so much and I’m forever grateful.
Did you have a mentor in event planning?
YC: Dzima was my first mentor, and these days I would say my Manager at Saga, Gracie Estacio is my biggest mentor. She’s a true inspiration to me, and has a rare skill set that makes her an amazing mentor and friend.
Was there a memorable recipe your mother made?
YC: My mother makes a whole-wheat cake with apples and nuts, healthy and delicious.
What was daily life like back in Israel as a child?
YC: I was a very active kid after school; I was active in scouts, judo, and windsurfing.
Did your parents influence your culinary dreams?
YC: My Parents supported me endlessly through my journey. We all love food, so they were always behind me in all my culinary aspirations.
Do your siblings cook?
YC: I have one sister and she is 16, she’s more on the consumer side at the moment.
What was daily life like back in Israel as a child?
YC: I was a very active kid after school. I was active in scouts, judo, and windsurfing.
What kind of ingredients did your family use for your meals?
YC: Olive oil, tomatoes, amazing bread, and tahini.
How was food sourced?
YC: My mother would spend a lot of time finding organic produce she liked, and my father would go to the market in Tel Aviv twice a week to buy meat and other stuff.
How are the grocery stores in Israel?
YC: The quality of products is quite high. We used to buy most of our stuff in the markets, and specialty stores.
Where do you grocery shop now in New York?
YC: I do almost all of my shopping in Essex Market. I live nearby, and I have great relationships with many vendors there.
How did you get your start in the culinary world?
YC: My first job came as a surprise. When I graduated from high school I went to eat at my favorite restaurant that opened a spot near my house, they said they are looking for a worker, so I randomly applied. I never thought of working in a restaurant, but after having a good conversation with the chef I decided to give it a try. After my first day at work I came back home and told my parents I found my destiny in life, I was in love.
What types of schools did you complete?
YC: I went to AOS in culinary arts from the Culinary Institute of America.
Why did you want to move to the US?
YC: New York City in the top of the world culinary wise, and I always wanted to work here for the greatest people.
Do you have a family?
YC: I have one sister and two parents, they live in Israel but we are still very close.
How does your family influence your style of cooking now?
YC: They inspire me to cook healthier.
What do you see as the new trend in food?
YC: People are steering away from international luxury towards local and fresh.
What is your favorite food?
YC: I love pasta – in any shape or form, also tomatoes and any fruit.
What is favorite region for cooking?
YC: Italian Cuisine really is a big part of who I am.
What is your favorite region for food?
YC: Right now I’m most fascinated with Turkey. I went to Istanbul before the pandemic and my mind was blown away.
What would you say is your own cooking style?
YC: Super simple, I use very few components, trying to highlight their beauty.
What is your favorite restaurant?
YC: North Abraxas in Tel Aviv. It’s part of the group where I first worked in Israel, for chef Eyal Shani.
What cities have you traveled to?
YC: I’ve traveled all over the world for food – top destinations for me are: Bangkok, Istanbul, Hong Kong, Paris, Barcelona, Tel Aviv, and New Orleans.
What other restaurants do you enjoy outside of New York City?
YC: I had a life-changing meal at Blue Hill at Stone Barns.
What was the best culinary city you have ever been to?
YC: Istanbul, no doubt.
How do you see the food scene changing in New York in the next five years?
YC: Old School fine dining is dying away. People are looking for a more nonchalant dining experience.
How do you see your career changing in the next 5 years?
YC: I hope to open my own restaurant and event space in the next five years. Until then I want to keep working with as many people I can at SAGA, and Monday NYC.
What advice can you give a new chef starting out?
YC: Hard work is the only way to get started. The more you give at work, the more you will get back in life-long lessons.
Who would you say influenced you the most in your career trajectory?
YC: The amazing mentors I worked for, people who motivated me to be my best self.
What types of wines do you enjoy drinking?
YC: Personally, I find Burgundy the very best. I also drink a lot of German Riesling and Muscadet from the Loire Valley.
Have you done any education on wine and the wine business?
YC: Not yet, I plan to start my education through the court of Master Sommeliers.
How has the Vegan industry affected your business?
YC: The demand is higher, which forces everyone to be more creative about it.
Do you have some great Vegan recipes?
YC: My mom is vegan, so I often have to adapt my food for her.
Do you have any plans of opening a restaurant in the future?
YC: Absolutely, it’s my lifelong dream, which I hope to achieve in the next few years.
What is a meal that reminds you of your childhood?
YC: Rice with meatballs, my grandmother is super talented cook and she always makes that for me.
Do you enjoy Jewish recipes?
YC: I love Jewish food, especially chicken soup!
What’s your best memory of your family sitting around the table at a Jewish holiday?
YC: Once we spent Passover in the desert with family and friends. No reception or distractions, just us and the stars. It was so quiet and happy without anything but us.
Will you pass along your family recipes to your children?
YC: For sure, my father’s tomato sauce and grandmother’s meatballs will always be with me.
Owner Sam Moeini is so nice, and did I say movie star handsome. He was so generous with me, giving me loads of products to stage at my friends home. I really enjoyed our conversations and all he had to tell me about his life, passions and business. He is a super intelligent, interesting man!
Here’s what I tried and was given:
Fresh Sandwich:
Black Forest Ham Sandwich, super fresh bread and just the right amount of meat. This is a really great choice for lunch.
Pastas:
Roasted Butternut Squash Ravioli.
Heart Shaped Truffle Mushroom Ravioli.
Lobster Ravioli.
Sauces:
Beef Ragu Alla Bolognese.
Alfredo White Pepper and Nutmeg.
Pesto Nut Free IL Pastaio.
Ready Made Products:
Impossible Beef Lasagna Bolognese.
Beef Lasagna Bolognese.
Polenta with Roasted Peppers and Fresh Spinach.
Eggplant Parmigiana.
Other Products:
Egg Pappardelle With Hemp Seeds.
Pappardelle All’Uovo.
EVOO Ritrovo Oil.
I basically mixed and matched quite a few different products:
Egg Pappardelle, I made a combo of the Alfredo White Pepper and Nutmeg Sauce and The Beef Bolognese with The Egg Pappardelle, it was so delicious. The very flavorful sauces combined were the perfect way to enjoy this very fresh pasta.
Lobster Ravioli, I made my own sauce with cream, butter, garlic, shrimp, shiitake mushrooms, corn, zucchini, and peas. It was very delicate and amazing.
The Roasted Butternut Squash, I made a very simple sage and butter sauce; this is one of my favorite dishes at some selected Italian Restaurants. The sage and the butternut squash is very succulent, the best marriage of all ingredients.
Heart Shaped Truffle Mushroom Ravioli, I used the Alfredo sauce on this pasta, it was the perfect combination. If you plan on making a romantic dinner this is the pasta to use, it’s heart shaped.
Eggplant Parmesan, the perfect amount of sauce, with the very tender eggplant, just the best.
Polenta with Roasted Peppers and Fresh Spinach. I put some of the Beef Bolognese Sauce on the top with some fresh parsley, really that is all you need. It is a simply wonderful dish. Everything is flash frozen, because they do not use any preservatives.
Sam Moeini and his brother Siam, who are identical twins, came from Iran after the revolution and escaped through the mountains, down to the border of Iran and Turkey. It took them three days to cross the mountains, at 30 below, they both lost 45 pounds. They made it to Turkey after 10 days, and then they eventually got to Rome, Italy, and lived there for 4 years. That is where they got their knowledge about pasta and Italian food in general. He describes their harrowing escape being as dangerous as it gets. The brothers could have been shot at anytime and at one point were chased by wild dogs and wolves. This is the kind of stuff that screenplays are made from. Their chaperons carried raw meat to fend off the wild dogs and the wolves. Luckily they made it and are here to talk about all of their scary adventures, all of this at the young tender age of 17. They then came to America in 1985, with no money. Sam worked at a gas station for $2.25 an hour, as well as going to Contra Costa County College. Sam wanted to be a brain surgeon or a cardiologist. He says, “Even surgeons need to eat.” He loves the artistic side of the food industry, coming from a family of poets and painters.
Sam and his brother are very close and they also have a real estate company together. In 2015 they purchased a food-manufacturing company in San Jose, IL Pastaio Foods, which has been in existence since 1989. Brother Siam has tripled the business since they purchased it. They do manufacturing of up to 40 thousand pounds of pasta a month, selling their products to food purveyors, and restaurants. They decided to have a retail branch to promote products in San Francisco. Sam designed the whole store, which is clean and elegant. He created the logo for his Pasta Brothers for their flag colors. Pasta Brothers opened last September in 2021. Siam runs the San Jose operation and Sam takes care of the local San Francisco retail store. Sam also does all of the administration, licensing, compliances and financing.
Local neighborhood customers are loving their food. It took one and half years to get permits, during Covid. The space was a State Farm office before, many improvement drawings and permits were needed to open. The City was very happy to have them and they got approved.
Pasta Brothers is such a great addition to Divisadero St., from what I made and tasted their pasta is so incredible, just a super great find. The prices were extremely affordable as well. You can take any of their pastas home and treat your friends and family, they will be so happy.
