What an experience, more like a review then a Broadway show, but whatever SIX is, it is spectacular! By Toby Marlow and Lucy Moss, with Kenny Wax, Wendy and Andy Barnes, George Stiles, and Kevin McCullom, in association with Chicago Shakespeare Theater, directed By Lucy Moss, and Jamie Armitage. The cast was truly amazing: Khaila Wilcoxon, Storm Lever, Natalie Paris, Olivia Donalson, Courtney Mack, and Gabriela Carrillo. Each cast member brought their amazing talent and individuality to the stage. Every number was distinctive and really showcased all of the different theatrical gifts. There are 9 songs, and each one highlights the story, with incredible dance moves to match.
The set was also unique and wonderful, but no set were changes needed, just lots of different lights to change the mood and highlight the various songs, and dialogue. The show is only 90 minutes and there is no intermission, I would have liked more, but it’s just so action-packed for those 90 minutes that you’re ready to call it a night.
So, the story follows the wives of Henry VII, as they try to compete for the best wife. Catherine of Aragon, Anne Boleyn, Jane Seymour, Anna of Cleves, Katherine Howard, and Catherine Parr. All have a unique modern twist, including lots of sparkles and fun modern type costumes.
The audience members were screaming and clapping for every number, they knew the cast and were rooting for excellence in every performance. It seemed to me like SIX has its own built in fan base, they made the show so much more exciting!
The Hollywood Pantages Theater always gets my vote, for its timeless elegance and gorgeous backdrop for any Broadway show.
Broadway in Hollywood celebrated the L.A. Premiere of the new 20th National Tour of Hairspray – Broadway’s Tony-winning Best Musical! It also just got nominated again for a Tony Award.
This musical will knock your socks off with it’s very fun romp into a time long gone, the 60’s but through this show,it sneaks back into our hearts and mind.
Hairspray is the story of 16-year-old Tracy Turnblad in 1960’s Baltimore. She sets out to dance her way onto TV’s most popular show. Can a girl with big dreams, and even bigger hair, change the world?
Hairspray is based on the New Line Cinema film, written and directed by John Waters, who served as a creative consultant on the musical comedy. It features a book by Mark O’Donnell and Thomas Meehan. Hairspray features an original score by Academy Award-nominated Marc Shaiman and lyrics by Marc Shaiman and Scott Wittman. The tour is produced by Networks Presentation.
Hairspray features some of the beloved scores of hits songs, “Welcome to the 60’s”, “Good Morning Baltimore”, and the toe-tapping, “You Can’t Stop the Beat.” The finale featuring “You Can’t Stop The Beat,” will make you want to get up on your feet and dance!
The sets are remarkable with interesting architecture that adds the colors and designs of the 60’s. Plus, the costumes are all about the groovy colors and prints of that time period. The wigs get bigger, and the hairstyles are mod.It all makes for one fun adventure into a timeless piece of history.
The North American Tour by original director Jack O’Brien, and original choreographer Jerry Mitchell. Hairspray will be at the Dolby Hollywood for fiveweeks. It thenmoves on to the Segerstrom Center for the Arts in Costa Mesa.
There was a pink carpet, 60s-inspired fashion, and celebrities, and fashion from the world of Music, Film, Television, and Social Media – this was one of the brightest, energy-packed openings I have ever seen! The star-studded night was attended by the likes of, Ricki Lake – Original Tracy Turnblad from the 1988 John Waters movie, Lance Bass, Todrick Hall, Ming Na Wen, Frankie Grande, Adam Shankman, Jerry Mitchell (Original Hairspray Choreographer).
With a cast featuring RuPaul Drag Race Icon Andrew Levitt (Aka: Nina West), as Edna Turnblad, Niki Metcalf as Tracy Turnblad, Charlie Bryant III as Seaweed J. Stubbs, Nick Cortazzo as Link Larkin, Ralph Prentice Daniel as Wilbur Turnblad and Billy Dawson as Corney Collins, Ryahn Evers as Amber Von Tussle, Addison Garner as Velma Von Tussle, Emery Henderson as Penny Pingleton, and Joi D. McCoy as Little Inez. I remember the original cast from the movie “Hairspray” from 2007;
Nikki Blonsky, Zac Efron, Amanda Bynes, Elijah Kelley, John Travolta, Queen Latifah. This cast is just as good.
Hairspray runs at The Dolby Theater from May 2 – May 21, 2023.
Tucked away in a beautiful floral patio in West Hollywood is a delicious escape from all of the madness in Weho. It’s a gorgeous oasis of color and amazing food. You will be very happy to find this hidden gem, Violet Queen Weho.
Here’s what I tried:
Cocktails:
Violet Lemonade; is the perfect drink on a hot day.
Queen Violet Champagne; butterfly pea and lavender syrup. A crazy good cocktail with very unique flavors.
Brunch Menu – Snacks:
Rib Eye Chile Cheese Potatoes; season diced rib eye, medley potatoes, onion, cilantro, Mexican cheese, sour cream, pickles, and jalapenos drizzle,with Siracha mayo. It is a huge portion that has many action-packed nuances. The whole experience is wonderful. I would try this one again.
Love at First Bite:
Cigar Rolls; stuffed with spinach and cream cheese served with spicy creamy lime sauce.
This appetizer is very different from what you would expect. When I’ve had cigar rolls in the past, they had meat in them, but the creamy rich spinach is otherworldly.
Chef Sara’s Selections;
Magic Noodles; glass noodles, shrimp, onion, and cilantro, in a spicy lime dressing. These noodles change their color when you put the dressing on them and they go from green to purple. The flavor of the dressing is fantastic, and all of the ingredients make for one incredible dish.
Rice & Curry:
Hawaiian Fried Rice with shrimp, in yellow curry rice, chicken, egg, pineapple, onion, and cashew nuts. The fresh pineapple bounty is perfect for this succulent rice dish.
Noodles:
Pad Thai, in tamarind authentic sauce served with fresh lime and crushed peanuts, with rice noodles, prawns, eggs, onions, bean sprouts, and firm tofu. Gluten-Free. One of my favorite Thai dishes; I always order this. Queen Violet did this dish justice; it was simply spectacular.
Dessert:
Banana s’mores; with banana, marshmallow, chocolate, and almond, served with ice cream.This dessert is so decadent, it’s a great way to end my astounding meal.
The food and the ambiance are just so special, it’s a great Thai fusion restaurant. I would recommend going as much as possible. It’s very conveniently located to me and is just a peaceful and calming environment that is very conducive to a nice restful meal.
Chef Isaias Peña’s does it again. He is just a culinary genius, creating some of the tastiest cuisine you will ever have the honor of trying. I have been to many of his establishments and am here to say that every experience has been outstanding. Qué Padre is right up there with the others. Most recently their sister restaurant Hank’s nearby was a fantastic tasting culinary adventure. This whole area has taken some very positive leaps to make it one of the most sought-after neighborhoods for dining and retail therapy.
Qué Padre is a modern Mexican restaurant located in Palisades Village, Pacific Palisades, CA. Executive Chef Isaias Peña offers a full modern Mexican menu and signature tacos, while the bar offers an extensive list of tequilas, margaritas, and cocktails. The restaurant is open for lunch, dinner, and weekend breakfast, offering both indoor and outdoor seating.
There were so many highlights of this experience, but when GM Reagan Moore offered up a tequila tasting as part of this culinary journey, I said – Hell Yes! I really got a first-hand knowledge of all their great selections of Tequila’s. The tasting included Blanco, Reposado, and Anejo’s Tequilas. You learn how to tell them apart, what a great education into this magical world of Tequila. Reagan is so knowledgeable, he really knows his Tequila, and is able to tell you about all of them in a very simple way. Thank you Reagan, it was so fun!
Here’s What I Tried:
Appetizers:
Salsa Sampler (V) An array of each of their house-made salsas: Roja, Tomatillo, Cruda, and Habanero. Served with house-made chips, ancho chile dust and lime zest. Each one is completely different, with some really unique flavor profiles.
Guacamole (V) – Fresh, made to order guacamole. Served with house-made chips, ancho chile dust and lime zest. The lime zest is all that, it makes for one unique guacamole.
Chicken Taquitos Salsa roja, crema, queso fresco, salsa verde. I love a good taquito, and these did not disappoint, the crema made this so rich and enjoyable.
Cactus Salad – Cured cactus, jalapeños slaw, red onion, cucumber, tortilla crisps, queso fresco, avocado dressing. I loved this salad, and would order this every time.
Shrimp Ceviche – Gulf Shrimp, serrano citrus, cucumber, avocado, tomatillos, red onion, cilantro, ancho chile dust. Lots of succulent shrimp makes for one great appetizer.
Tacos:
Fish – Catch of the Day, chipotle-chile de arbol aioli, avocado cream, pickled onion, micro-cilantro garnish, served on flour tortilla. This is my all-time favorite fish taco. It is fresh and not fried which I loved. The aioli is the best part, a fantastic taco.
Mushroom (V) Mushrooms, bell pepper, onion, morita black bean puree, avocado crema, and cilantro, served on handmade corn tortillas. This is a very large taco, and the mushrooms are abundant. It’s a great menu option for a vegan customer!
Shrimp – Garlic chipotle shrimp, morita black bean puree, jalapeno slaw, crema, and queso fresco, served on handmade corn tortillas. These flavors all mixed together and are vibrant and super delicious.Burrito & Bowls:
Burritos and Bowls:
Bowl – Black beans, rice, corn, onions, cilantro and birria. The meat is very tender and all of the fixings that come with it make it a well-rounded meal.
Burrito – Black beans, rice, corn, onions, and cilantro, served with a side of house-made chips, and grilled chicken. This burrito is huge, but you get all the notes in one bite, I would or order this one again for sure.
Quesadilla:
Quesadilla – Chihuahua cheese, queso fresco, onion, and cilantro. These were 2 separate orders one with carne asada and one with carnitas. Both of these quesadillas are rich and filling. The cheese is super melty and the seasonings hit the spot.
Sides:
Esquites – Fire roasted corn, chipotle aioli, toasted child de arbol, lime, and cotija. I just loved this dish: is is comfort food at its best.
Achiote Rice (V) – Peas, carrots, and corn. The added vegetables really make this rice amazing.
Black Beans (V) – Epazote, avocado leaves, Jalapeno’s, onions. A very mellow rendition of this Latin staple.
Plantains- Crema, and toasted walnut. These could be a dessert, but they add a nice sweetness to any of the savory menu items.
(V = Vegan)
Desserts:
Mexican churros served with a tequila-guajillo reduction chocolate and raspberry sauce. These will just melt in your mouth, with the added sauce it’s just all together a very divine experience.
Margaritas:
Que Padre – Hussongs tequila, lime, orange, and agave. This one would be my go-to margarita, it just hits all the right notes.
Mango – Tequila, mango, lemon, lime, orange, and grapefruit soda. A perfect mango margarita, just lovely.
Guava – Tequila, guava, lemon, lime. Orange, lime salt, grapefruit soda. It has an effervescence zest from the grapefruit soda which makes it very different from your average margarita.
Jarritos Soda: Guava and Fruit Punch. Both are extremely refreshing and delightful.
Qué Padre is excited to announce its upcoming Cinco de
Mayo Celebration on Friday, May 5th, 2023. The party will
run from 12:00 noon to 9:00 pm featuring The Smoke Label artisan smoked Blanco and Reposado Tequila Tastings, Coronita Buckets, Cervezas, Qué Padre Cocktails, Signature, Tequila Flights, and Executive Chef Isaias Peña’s full Modern Mexican
Menu and signature dessert!
Qué Padre’s Cinco de Mayo Celebration promises to be an
unforgettable experience for tequila lovers and food
enthusiasts alike. The Smoke Label, a premium tequila
brand, infuses its tequilas with smoke from mesquite wood,
offering a unique and delicious twist on the classic spirit.
Guests can sample The Smoke Label’s smoked Blanco and Reposado Tequilas, which pair
perfectly with the restaurant’s modern Mexican cuisine.
In addition to Tequila Tastings, Qué Padre will also be
serving $20 Coronita Buckets and $5.00 Cervezas, as well
as Qué Padre Cocktails, Signature Margaritas, and Tequila
Flights. Executive Chef Isaias Peña’s full Modern Mexican
Menu and signature Tacos – Carne Asada, Grilled
Chicken, Carnitas, Beef Birria, Mushroom, Shrimp, Fish and Al Pastor – will also be available for guests to enjoy and to finish off the perfect meal. Guests can indulge in Chef Peña’s Mexican Chocolate Churros for dessert!
“Cinco de Mayo is an important day for celebrating Mexican
culture, heritage, and achievements,” says Chef Peña.
Qué Padre will be celebrating Cinco De Mayo on Friday, May
5th, 2023, from 12:00 pm noon to 9:00 pm. For more information
about Qué Padre or to make reservations on Cinco de
With all of Que Padre’s goodness there was no room for dessert but I still had to have a bite. The food and the ambiance are just delightful.
In the summer this place rocks, with its gorgeous patio and location, it’s a people – watching place for sure. Couple that with delicious margaritas and food, and Que Padre is a real winner. Could be a destination for lunch or dinner, going to or back from Southern California’s lovely beaches, or whatever the occasion it’s worth a try.
I have been to this Gala many years in a row, even during the pandemic I attended it virtually. It is one charity that I can honestly align myself to. I just love their silent auction and always bid on various items, and win. This year was no different.
Set at the iconic Beverly Hilton, every detail was done with compassion and amazing grace, just the best event for me in my hometown.
They had a live auction with auctioneer Gabriel Butu with some amazing prizes. They honored Mayor Karen Bass, LA Chargers – Corey and Anna Lindsley, Samuel Herod – CASA/LA Volunteer, and many others. A very special performance by singer Mikol added to the overall wonderful evening, and the Inner-City Youth Orchestra from White Hall Arts Academy, made everyone tap their toes to this lively drum extravaganza.
They had a cocktail hour showcasing the silent auction, complete with tray – passed appetizers that led us into the main ballroom for a glorious dinner and program, such a great evening!
This year’s Masters of Taste – the weather could not have been more perfect, past years it was hot, but this year a nice breeze blew through with temperatures only at 69, just gorgeous, to match with all of this lovely food by various new and proven restaurants. What a glorious day!
Celebrating the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returned and took place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl. 100% of the proceeds directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors.
Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kiini Reed also run an upscale catering company, Root of All Food.
Masters of Taste is benefitting the Union Station Homeless Services’, they get 100 percent of the proceeds, their mission is guided by the belief that everyone deserves a life of dignity and a place to call home. They are celebrating their 50th anniversary. In the last five years Masters of Taste has raised over $2.7 Million in support of Union Station Homeless Services life-saving programs. They recently expanding into El Sereno and Eagle Rock, Union Station Homeless Services.
Some of this year’s Masters of Taste 2023 participating Culinary Masters and Restaurants include:
Poppy + Rose and Poppy & Seed2023 HostsChef Michael Reed & Kwini Reed – Downtown Los Angeles, Anaheim.
There were so many stand-out dishes that it is hard for me to pick any, but here are a few. Celestino did a tri-color risotto, sweet pea, Alfredo, and beet risotto, so delicious, of course one of my favorites. I get why Gus’s fried chicken is so delectable, its super-hot and crispy on the outside with scrumptious tender tasty chicken on the inside. Alexander’s Steakhouse had a super succulent and tender slow cooked short ribs, just amazing. Maple block made their super tempting chicken wings with fries, their presentation is what sets them apart, by cooking massive amount of chicken on a rotisserie-type rack. Really fantastic. Santuari made a creamy ceviche with a fried plantain, it was simple but super fresh. Soulmates had a salmon carpaccio that was fresh and succulent, out of this world. Ayari Thai made a Khao Gee Koi Salmon, that was just a little mound of heaven. Georgia’s shrimp and grits with an adorable tiny cornbread muffin, was just straight to the point delicious. Taishi Hainan made a white rice and chicken with a standout spicy sauce. I Like Pie Bakeshop had an array of mini pies that were so pleasing to the eye. The strawberry chocolate at Mario’s was out of this world. City Club made an outstanding organic display with a poke type tostada, that was so wonderful. Casa Cordoba had a big-huge pot of paella, which was very authentic. The chili dogs at Chili Johns were impressive, dressed with onions and cheese. Hank’s did a delicious burger. The pot stickers at Ramen Tatsunoya were so tasty, another one of my favorites. Champion’s chicken curry was fragrant and delightful. The pink cookies at Butter Cake Shop were very addicting. All of the offerings were unique and different, so much fantastic food and drinks.
This event is so fantastic, a real staple in my culinary world. It has grown, with so many new establishments, no wonder each year gets better. The folks that put this on are wonderful. My contact, Lawrence Moore, is just the best food publicist, she is so sweet and caring, she really makes everyone’s experience worthwhile. All of the attendees were having the best time, no one is misbehaving and it is reflected in their demeanor. The lines get long as the day goes on, but everyone is kind and not upset with their wait. It’s really one of the best food events of the year here in Sunny Los Angeles. Next year run to buy tickets, you will not regret it.
I have been following this amazing spot in Los Angeles for years. This past Mardi Gras I ran into owner Clinton Thompson and asked him if I could come do a tasting and talk about his journey, he was delighted.
So, Clinton started as a delivery guy 2 days a week in 1994. Owner back then was Charles Meyers. He was very interested in his young employee and asked him what he saw himself doing in the next 5 years. Clinton’s trajectory was quick, he went from delivery person in 1994 to cashier to expediter, then to assistant manager and manager in 1998. Each promotion presented itself in a way that was meant to be, kind of serendipitous. Then the opportunity arose when Charles told him if he was interested, he could buy the business. Clinton took out a second mortgage on his house, and the rest was history, with lots of built in customers he would be feeding in the future. Oh, and did I mention Clinton has had some hungry mouths to feed having 8 children at his young tender age. He purchased the Gumbo Pot on June 1, 2005, and just recently realized how proud he was of being the owner, it’s been a real gold mine. This June it will be 18 years of ownership, and over 29 years of working there, a real success story. He believes that the combination of Louisiana music and food ignites a kind of uplifting spirituality in people. I remember back before he owned it, he was always happy and smiling behind the Gumbo Pots counter. You just love his contagious energy. He says, “I still feel like a worker, I don’t feel like an owner unless I am signing the paychecks.” The Gumbo is a real Farmers Market staple, and Charles Meyers went on to own another restaurant in San Luis Obispo, Big Sky Café, where he also sold that existing establishment to the current manager. It’s a kind of pay-it-forward that Charles does. Clinton is from Belize, having an island background was perfect for him to be the excited owner of a New Orleans style restaurant. He has traveled to New Orleans, on his most recent visit he tried alligator gumbo, and he put together the ingredients in his head to recreate it for the gumbo pot. I tried it, and it was delicious.
During Covid most of the food stalls at the Farmers Market had issues, they could only do delivery. Clinton got some help from the covid loan system and was able to keep his doors open. Now, The Gumbo Pot is thriving and every February, or March their famous Mardi Gras comes to the West patio with live music and dancing. This is a super busy time for Clinton and a chance for him to show his true New Orleans colors. Everyone attending wants to heighten their experience by getting some authentic Louisiana food in their bellies. Clinton just loves the vibe and how much fun everyone is having! He wants every customer to have a great time, and enjoy the live music and authentic New Orleans cuisine. Mardi Gras Mambo goes great with a heaping spoonful of The Gumbo Pots Gumbo. The flavors that dance in your mouth with live music dancing at your feet. Next time you’re at The Farmers Market don’t miss out on some great home cooked Louisiana food!
Here’s What I tried:
Corn Meal Seafood Combo, with shrimp, oysters, and catfish. It’s crispy and fresh, the catfish is out of this world.
Jambalaya, a true New Orleans recipe, and it doesn’t disappoint.
Gator Gumbo, spicy sausage, gator tail, and shrimp. This is more of a smokey gumbo flavor, but still amazing.
Shrimp Etouffee, the very subtle flavors make this so delicious and authentic.
Crab Cake, a nice simple cake that won’t fill you up, so you’re able to try all of their other amazing dishes.
Creole Mustard Potato Salad, nicely portioned with large cubes and the seasoning is just heavenly.
Sweet Potato Salad, you would think that this is carrot salad, it’s their own unique take on a very healthy side dish.
Green Salad, the candied pecans make this a salad that you will finish, it’s just that good.
Corn Bread, I love their corn bread, it done in a muffin style, and it just hits all the right spots.
Collard Greens. These collard greens are cooked to perfection, just what the doctor ordered.
Sweet Potato Pie, a perfect small pie, that is good for two people, and the crust is wonderful.
Strawberry Lemonade. This drink will cool your mouth down and you will need it, the spice in all the dishes just builds up.
Whatever the occasion, The Gumbo Pot promises to be one of the highlights of your culinary journey in Los Angeles and beyond. When you’re there if you see a happy-faced tall man, you know he is overseeing all your delicious Cajun food recipes. Say hi to Clinton Thompson and he will take you on a very fun New Orleans food journey.
The Harris Brothers, aka – Wow Creations – are always happy and upbeat, making their Hollywood Oscar Gift Suite a one-of-a-kind event. There are many other organizers of Hollywood events that are snobby and not user friendly, The Harris Brothers make your experience one that is memorable and is always filled with joy and fun. They are such sweet guys, not your typical Hollywood BS, really!!
There were many great vendors, offering a whole variety of products: Path Water, Dulce Vida Tequila, Amber Bush Canyon Vodka, Shady Mile Kentucky Straight Bourbon Whiskey, Potency No. 710, Hope 9:29, Cho Wines, Spa-Strong, Berlabella Jewelry, Kimberly Meredith Spiritual Healer, Pooch Le Luxe, La Casa Del Camino, Absinthia, Pillar of Love, Pacific Coast, Healing Trilogy, Bea Natural, Happy Grub, The Uncle Selwyn Project, Capaquarius Media, PeachxPearl, Color Street, The Buddhist Ceo, What Does This Company Do?, X Next Level Global Solutions, Wood, Legal Group LLP, Just Food For Dogs, Skin Sutra, Wrapped, Color Street, Dr. Monkey’s Caramels, AJT Luxury Cigars, Skimmet, Pure Strips, Teucher, blueline, Mineral Fusion. All the vendors were equally friendly and wanting to show you the best experience.
It’s always so much fun for me, like old home week, my Los Angeles touchstone. I get to see all of my favorite Hollywood celebrities, old and new friends and imbibe on lovely cocktails and look at new and innovative products. They also had a great violin player ,Ben, with soothing lovely music. I look forward every awards season to get my VIP invite. Thanks Mark and Matt!!!
What I really love about Celestino Ristorante & Bar is that you always know you will have an amazing dining experience. Owner Calogero Drago and The Drago brothers have everything covered, high quality, delicious Italian recipes, always memorable menu items. It is always is a party in my mouth when I go to any of the Drago establishments, and Celestine Ristorante & Bar is simply the best!!
Here’s What I tried:
Cocktails:
Vodka Martini, traditional martini with two olives, a great way to start my very decadent food excursion.
Cosmopolitan, vodka and cranberry in a traditional martini glass, just exquisite.
Salads and Appetizers:
Special Sauteed Calamari with garlic and fresh greens, they slice up the calamari, and it’s so tender, a lovely dish.
Artichoke and Arugula Salad with Cheese, a very delicate flavor with lemon juice, and their own olive oil, just perfect.
Timballo Di Funghi Con Fonduta E Tartufo Nero, Mushroom Soufflé with Fontina Cheese Sauce and Black Truffles. This dish will blow your hair back, it’s full of mushroom flavor and the cheese sauce is the highlight.
Zupetta Di Cozze E Vongole, Steamed Mussels and Clams, in a light spicy tomato broth. The clams and mussels are very fresh, and the subtle tomato broth brings it all together.
Pasta:
Gnocchi Della Casa Con Fonduta Al Tartufo, potato dumplings, stuffed with mushrooms, in a truffle cheese fondue. The beauty of these Gnocchi’s is the mushroom center, who does that? Celestino takes every extra step to make your dining experience one of a kind.
Squid Ink Pasta with Shrimp, of course this is handmade pasta, gorgeous and delicious.
Ravioli Di Spinaci E Ricotta Al Pomodoro E Basilico, home-made ravioli stuffed with spinach and ricotta with tomato basil sauce. Another wonderful dish, with the freshly made ravioli.
Pappadelle Pasta with Pheasant. This dish is so colorful, they put cut-up flowers as a garnish, and the home-made pappardelle is just out of this world.
Mezzelune D’ Anatra Con Salsa Di Funghi E Mirtilli, Ravioli Filled with Duck, Mushrooms, And Porcini Blueberry Sauce. One of my favorite dishes of the night, wow!
Meat and Seafood:
Filet of Sole, lightly sauteed with garlic butter, potatoes, zucchini, and carrot. The fish is super fresh, and the simplicity makes this one a must-have.
Costolette D’ Agnello, Grilled New Zealand Lamb Chops, served with grilled vegetables and balsamic mint sauce. These chops are tender and succulent, just amazing.
Dessert:
La Bamba Ice cream with frozen drizzled chocolate served with strawberries. The presentation alone will make you want more, and then there is the chocolate drizzled on top, so good.
Panna Cotta with Fresh Strawberries, a nice refreshing dessert, the fresh strawberries complete this dish.
Wines:
Diora La Splendeur Du Soleil, Chardonnay, Monterey 2021, this is the wine to drink with any of the fish dishes, it’s buttery, creamy, a fantastic combo.
La Fusina, L’Alteno, this wine was so delectable with the lamb, just the perfect pairing.
For over 20 years, Celestino has delighted the palates of Pasadena locals and travelers from all over the world, treating them to a taste of authentic Italian cuisine. Owner Calogero Drago infuses Celestino with all the hallmarks of a famed Drago Brother’s restaurant — seasonal cuisine made with the finest, freshest ingredients, commingled with an elegantly casual environment where every customer is made to feel like family. Calogero mixes and mingles with his customers, going from table to table trying to make sure everyone is happy. He treats everyone as family, with an animated story to tell, a kiss on the cheek or a “Ciao Bella.” Calogero believes that an emphasis on customer service and building connections with diners is the key. Calogero’s other focus is creating authentic Italian food, coming from a farm, the Drago Brothers acquired a taste for fresh and organic ingredients, only the best will do. They don’t believe in cutting costs by compromising the quality of the food to turn a profit. The Drago Brothers set out to show Los Angeles what true Italian and Sicilian cuisine consists of. Calogero has a very strong Sicilian influence in his dishes, exceeding expectations by providing the freshest seafood, house-made pastas, and organic meats. House-made pastas are a good enough reason to try their unbelievable food. He takes a hands-on approach when training his kitchen staff, and most evenings you will find him cooking up a storm and hustling out of the kitchen to personally hand your dish to you! Celestino Ristorante makes you feel like you are in Southern Italy! Celestinois a proper restaurant with white tablecloths, drinkable wine, and golden light that makes everybody look radiant, but is also casual at the same time. Plus, both my wonderful server Antonio Benetti, and long time manager Mario Tello helped me with my marvelous culinary journey.
Celestino Ristorante has made many Pasadena Best Of lists, in addition to being lauded by Zagat, Food & Wine, and many others.
I went to their grand opening party and knew I had to ask for a proper tasting. Well, I’m here to say that I was not disappointed and the next time you’re craving authentic BBQ, Smoke City Char Bar is your new destination BBQ restaurant.
The project is the work of group Cathedral Hill Associates, who operate restaurants in the greater Seattle area, up in Mill Valley, and Bay Area-based owner Ki Yong Choi. Smoke City Char Bar will have its 1-year anniversary at the end of March.
Their staff is very seasoned, you’ve got Steve Grunkemeyer, their general manager, Brandt – their head server, and the Ray Liotta look-alike server, Barry. Chef George Huynh, who worked for the An family, known for Crustacean in Beverly Hills, and many other restaurants, and for Michael Reed, as well as Poppy and Seed. You will be in good hands when you dine at this very fun establishment.
Here’s What I tried:
Handcrafted Cocktails:
Traditional Grey Goose Martini served cold in an artisan martini glass, just perfect.
Salvador’s Sangria, with their house red or white mixed with fresh berries and smoked watermelon. The smoked watermelon is what makes this cocktail so remarkable.
The Mamba, with Woodinville Rye, Mint, Blackberries, and Lime. For the Rye drinker this is the one for you! Oh, and did I mention that this cocktail is an homage to Kobe Bryant, well the name says it all.
The Brona Lisa, Selva Ray Chocolate Run, Rumchata, Korbel Brandy and Cool Whip. Its kind of like a bumped-up coffee martini, just a bit stronger.
Valid, Frida, Tito’s Vodka, Peach Puree, Lemon, Agave, and Mint Soda. I loved this drink, totally in my wheelhouse.
Hush, Francis, Their Feisty Mule with Xicaru Mexcal, Lime, Pina, and House made Ginger Beer. This cocktail is another one that was very delightful for my tastebuds.
Appetizers:
Hickory Smoked Watermelon, with diced Bermuda Onion, arugula, fresh mint leaves, crispy ginger, feta cheese, and Balsamic gastrique. This appetizer is a complete palate cleanser, it is very invigorating.
Char Bar Smokehouse nachos with, smokehouse chili, cheddar, and jack cheese, scallion, and avocado crema. This really is a fiesta in your mouth, its spicy and creamy, with lovely corn, and tortilla bites, a wonderful appetizer!
Burnt End Mac & Cheese Bites, with crisp fried jalapeno dip. The presentation of this dish is so refreshing, it really makes you want to dive in.
Smoked Meats:
Baby Back Ribs, hands down my favorite, smoked for 10 hours total, it is just the best.
Bone-In Half Chicken, with its crispy skin, and delicious flavor profile, a great chicken dish.
Brisket, this is cooked for 16-18 hours, and it is so tender and moist, wow.
Salmon, great seasonings and flavor, for the fish lover you’ve got to try this.
Artisan Salads:
California Cobb with baby kale, chopped butter lettuce, heirloom tomatoes, Gorgonzola, hard boiled egg, cucumber, avocado, and breakfast radish. The smoked big pieces of turkey is what makes this salad so amazing.
Classic Caesar Salad with, baby romaine, baby kale, brioche crouton, shaved Parmigiano Reggiano. They added a piece of salmon to this salad which made it really a complete meal.
The Sauces:
Harissa Molasses, Their Signature Sauce, Soy Ginger, Cayenne Honey, and Mustard Seed-Apple Cider. Every sauce is made from scratch and each one has very distinct flavor profiles that are unique and delicious.
Shareable Sides:
Napa Cabbage Slaw, Truffle French Fries, Cast Iron Skillet Cornbread, Smoke City Baked Beans, Charred Brussel Sprouts, Yukon Gold Mashed Potatoes, Elote Street Corn, Smoke House Chili, and Southern Style Collard Greens. Every side dish is great, my favorites were the Smoke City Baked Beans, the Yukon Mashed Potatoes, and Elote Street Corn. They are very filling, and for vegans many of them are the perfect dishes for restricted diets.
Desserts:
Classic Italian Tiramisu, brandy-soaked lady fingers, coffee liqueur mousse, and cocoa powder. This is just wonderful, for your tiramisu lovers it’s a must have.
Smores, what a wonderful idea, served with graham crackers, the burnt top is just the best.
Strawberry Shortcake, my favorite dessert, served with vanilla ice cream. I can’t even describe it, but you just must try it.
Wines:
Complicated Chardonnay – Monterey, this wine is so perfect with the salmon, and the salads. It’s got enough minerals and citrus to be a nice addition to these dishes.
L’ Age D’ – Chardonnay – Russian River. This was the better of the two Chardonnays for me, I just loved it with any of the light BBQ dishes.
Seaglass – Pinot Noir – Santa Barbara. A perfect wine, that paired nicely with the Mac & Cheese, chicken, or the ribs.
Septima – Malbec – Argentina, this wine needs to be sipped with the brisket, hands down a great pairing.
Smoke City Char Bar is at the back of the Aliso development in the Arts District, with plenty of patio seating, you just know in the summer this patio will be rocking.
Smoke City Char Bar’s, Southern style with L.A. aesthetics is certified by the restaurant’s design concept by Mary Dalinger. The interior designer looked to the Arts District in creating the space, which is brought to life by custom ribbon lighting made from recycled resin, and a locally-made sculpture that hangs over the dining room, its design is defined by steel and cement. The marble tables and gray chairs and banquets add a nice warmth to the overall interior. Tall roll-up windows are very industrial, and with the 4 flat screen TVs you can watch any game from any vantage point. The old road signs add to its rustic charm. Pendant lights and a touch of drought-tolerant landscaping finish off the look. It is truly a masterpiece in design, and the music they play is pretty much ambient which melts into the overall cool vibe.
Smoke City’s menu options boost the Chef’s favorite dishes as a kid; sweet “elote” inspired corn and family gatherings every weekend loaded with hearty plates of St. Louis style BBQ made heavier with grandma’s cornbread. Chef Williams can be found slow cooking up to 500 lbs of craft-smoked meats over a 12-16 hour period at the base of the Aliso apartments. He pulls his recipes from Texas, California, and is super creative in every aspect of his delicious fare, there are even vegan and vegetarian options available. Smoke City Char Bar’s savory delicacies are all locally sourced, most of their produce is from Nature’s produce and local farmers. A native Angeleno, seasoned traveler, and Howard University mathematician. Chef Omari has been on The Food Network’s, “Cut Throat Kitchen” and later, “Chopped” about eight years ago. Back then, Sous Chef Williams worked with Executive Chef Michael Reed (currently of Poppy & Rose) at Wolfgang Puck and later at the Standard Hotel in West Hollywood. Williams credits Reed as a master of all trades, he first showed him the ways of a fine-dining kitchen. The two became best friends and continued to work side by side for over a decade. In the years that followed, Chef Williams had become his own boss, catering healthy meals for private clientele while spending weekends donating his time and talents to feed the unhoused. Then came Smoke City Char Bar, which is an opportunity of a lifetime – to man his own kitchen in the Arts District of Downtown LA.
So, whatever the occasion, Smoke City Char Bar is innovative and will make anyone want to rethink how great BBQ is!!
*Parking is free for two hours from the adjacent Aliso Garage with validation.
