Jodi Jackson’s Hollywood

Casa of Los Angeles Wine + Art 2021, it is another year of this great event, this year virtual. The place to pick up the food and wine was at the Center for Early Education School in West Hollywood, which is literally around the corner from me, so that was a huge plus. They were so cheerful and organized and made my picking up all my goodies so fun and easy.

Now I am online watching live the show and art auction. Hosted by Ser’ Darius Blain, I plan on bidding on a few things. I just love that I can help a great cause and have something to show for its gorgeous piece of art, so exciting. I did this event live last year, which was at The Beverly Hilton and did my quota for the year as far as donations and silent auction, which were a pleasure and an honor. So, I am all in this year, past years and future years.

You are able to bid on over 170 pieces of artwork from prolific and emerging artists including Ed Ruscha, Shepard Fairey. Robert Kuo, Wrdsmth and many more, the live auction was very entertaining, and some great bargains happened with truly renowned artists.

Here’s what came in my Wine & Food Package:

Wine:

Jed Malbec 2021 Argentina, rich smooth, went so well with the Meatballs.

Pure Paso J. Lohr 2018 Proprietary Red Wine, going to try this one at later, with a nice steak.

Jed 2013 Torrente’s Argentina, this was an added bonus and will try this with a fish dinner.

Food:

I got the Standard Box:

Joy – Seasonal Asian salads, Seaweed salad and Soybeans, both were absolutely delicious, flavorful and healthy, just loved it.

Chef Carmen’s 3C’s – 3 Star 5 Cheese Mac and Cheese, this is by far the best Mac N Cheese ever, just over the top. I was trying to figure out what was added to this rich buttery flavor, just so amazing.
Rice & Beans, this was not listed on the menu, so I am not sure what to call it, but what ever it was delightful
Glaze and Pan Fried Cabbage N Onions, a very nice light vegetable dish, perfect with all of the other menu items.
Honey Cornbread, so good, just the perfect marriage of flavors and went so well with all the other delicacies.
Southern banana Pudding, another off the hook in my book, ate it all, no stopping.

Rao’s – Lovely Penne and Meatball, in their legendary meat sauce. The sauce is truly decadent, and the meatballs just melt in your mouth.

Café 86 – www.cafe.86.com- Ube Monster Truffles Fudgy Ube balls made with coconut cream cheese frosting, dipped in white chocolate and Oreos. Tis desert is just off the charts, what a treat, and yum! Ube Crinkles Soft and chewy ube cookies with crackled powdered sugar on top. Delicious light and fluffy, the flavor is like a sugar a cookie but soft and chewy.

Olipop Prebiotic Soda – looks very inviting will drink another time.

All proceeds benefit CASA of Los Angeles and their advocacy programs for children and youth in LA County’s child welfare system.

I am so blessed, to be able to be part of this event, helping all these kids and be able to write about it. Thank everyone who let me partake and I am just so happy I was able to taste, drink, view and bid, loved all of it. It really did not matter that it was virtual, I have been to their live events every year, but we have all had to pivot, and this event was just wonderful, they did a great job.

www.casala.org
www.casala.org/wineart
#wineand artla
#casaofla

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I had stayed here back in October and manager Tia gave me the same room. The room has a patio that sits close to the pool and is just the best location for me in the hotel. There is a big bathtub that has a nice large outside view, but it is still private. The décor is very beachy, and you are down the street from the beach. This hotel is just a home away from home.

They still have a paired down version of their daily complimentary breakfast, as well as the use of their common area, which has a lit fireplace, and a dining area with a microwave. It has many amazing features, and some super cool interiors, mostly antique fill the common areas. Lots to look at. There are only 18 unique rooms, done in Spanish Colonial style. The amenities include a spa and a swimming pool in their very cozy courtyard.

There were not many people in the hotel, but when you meet someone in their common area their story was always interesting. Many people use this hotel as a transitional stay to move into the area. I have met 2 different customers that were waiting for their permanent residence in Santa Barbara while staying at Villa Rosa Inn.

Villa Rosa Inn
15 Chapala St.
Santa Barbara, CA. 93101
805-966-0851

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Debbie Neer from The Franciscan Inn & Suites suggested I try Chad’s because owner Chad Stevens has a great back-story about this legacy known as Chad’s, On The Beach.

I told my counter server Wyatt Newman that you could not have a better job. He gets to look at the beach while taking and delivering orders at their outside cashier area. The beach is right there, across the street but still right there in plain view. What could be better, their food!! Grub that is straightforward, it’s great American Coffee shop type food that takes me right back to my Childhood. I remember coming here and to a few other locations as a child and always enjoying this hearty food.

Here’s what I tried:

Special Breakfast Sandwich, The dancing chicken sausage. A two chicken sausage that is topped with caramelized onions, eggs, and a creamy mustard sauce. This is a very hearty sandwich, with great flavor. It is jammed packed with lots of eggs and 2 chicken sausage patties. It’s a big sandwich; I would split it with a friend, just because it’s way too much of a sandwich for me for breakfast. Or cut it in half and eat it the next day for breakfast. However you eat it you will be very impressed with its size and yumminess.

Entrees:

Eggs Benedict. Poached Eggs, Canadian Bacon, English Muffin, and Hollandaise sauce. Their Hollandaise is just off the charts, smooth creamy, rich, and just delicious. They cook their eggs soft, with the yokes spurting out and the bacon is just perfect.

Breakfast Classics:

Two Eggs, with Bacon, pancakes, home potatoes. I love a classic breakfast and this one did not disappoint, a great way to start the day.

Lunch:

Santa Barbara Burger, with lettuce, tomatoes, pickles, bacon, avocado, and jack cheese, with fries. A huge juicy patty with all the fixings, if you’re craving an amazing burger then this is for you.

Chicken tenders with onion rings. I am an onion rings fanatic, Chad’s does them old school. Big rings chalk full of nice breading, it for sure fills the void. The tenders are equally as good, big large pieces for big appetites.

From Owner Chad Stevens: Chad’s, on the beach, is a Santa Barbara landmark. It is more than just a famous restaurant. Sambo’s is a real piece of Santa Barbara history. Sambo’s, on the beach, is the original and only remaining location of the once great national chain of 1100 restaurants, founded in 1957 by Sam Battistone 
Sr. and F. Newell Bohnett. From its opening day over fifty years ago, locals and tourists from all over the world have enjoyed the experience of quality food, at reasonable prices, in a family friendly atmosphere, with a picturesque view of the Santa Barbara harbor. Sambo’s, on the beach, is the same today, as it was when it opened, thanks to Chad Stevens, the grandson of Sam Sr. who has assumed the responsibility of owning and operating the business as a tribute to the founders. To him, his grandfather was not only an inspiration, but a great entrepreneur with a Horatio Alger success story. Sam Sr. was born in Santo Stefano di Sesano, Italy, a village so small, it is not even listed on most maps. He and his mother were brought to America when he was six years old, after his father had come ahead to find work and opportunities for his family. He found a job in the coal mines of Bentleyville, Pennsylvania, where the family settled into their new life. Sam Sr. tried working in the mines as he grew up. As he watched his father toil in these difficult conditions, he decided there may be a better life in some other occupation. After high school, he and two friends hopped a freight train for California, where they heard there was work available after an earthquake. One friend changed his mind during the trip and headed home. The two remaining, with little money and clothes, kept going. Arriving on the West Coast stone broke. Finding out that the damage they were told about did not exist, Sam Sr. trudged the streets until he found a job as a dishwasher in a Glendale restaurant. The owners offered him a place to stay in their home. It was at this restaurant that he met his future wife, Ione, who had come to Los Angeles with her brother from Irene, South Dakota, and was working as a waitress. They married and had three children, Sam D., Dona and Roger. During WWII, Sam Sr. moved his family to Ventura, where he worked on the base loading ships. After the war, he went back to work in the restaurant business, first in Ventura, and then buying his own place in Santa Barbara. For many years Sam owned and operated a small cafe called Sammy’s Grill in downtown Santa Barbara that was open 24 hours a day. Sam Sr. cooked from 6 am to 6 pm and Ione worked the graveyard shift, coming home to get the children off to school each morning. In the mid fifties, a pancake house opened in Santa Barbara that was very successful. This idea intrigued Sam.The idea of selling breakfast meals all day was exciting. A plan was put in motion to find a location to try this new concept. Using the knowledge he had acquired by working in several different restaurants, and his understanding of what the customers liked, he began to look for a location and develop a menu. He was friends with a talented and innovative restaurant designer and equipment salesman. They began working together on their ideas and developing plans. They found a place that was available on the beach. The location seemed perfect, even though two other food operations had not been successful in the same site. Everything started to come together. They decided that they would combine their names, Sam and Bo, from Bohnett, and name the new restaurant Sambo’s. Since the theme was going to be a pancake house, they built the concept around the famous Helen Bannerman book, Little Black Sambo. The story fit perfectly, with Sambo’s, on the beach, opened on June 17, 1957. The cooks were Sam Sr. and his son Sam D. The main waitress was Ione. The other employees came from Sammy’s Grill. The menu offered six pancakes for 40 cents, served with tiger butter and maple or boysenberry syrup. They introduced the soon to become famous, 10 cent cup of coffee, with unlimited refills. Many other items on the menu helped make Sambo’s the place to go for both locals and tourists. The theme was emphasized. With paintings by artists, depicting the story and adventures of Sambo and his tigers. Beautiful fixtures and an open cooking station provided customers the opportunity to watch the cooks prepare the food, and enjoy the fun atmosphere, that was part of this new concept. Marketing ideas, such as wooden nickels, good for a free cup of coffee, were passed out to bring in new customers. Sambo’s became known as a place that cared about their customers, with quality food at great prices, and excellent service. This theme was to become the format for the chain as it grew across the country. Because of the immediate success, it became evident that another location should be found. In order to build a strong management team, an innovative concept was introduced, which was called “Fraction of the Action”. Within a few months, a manager was brought in to operate the first restaurant. He was offered an opportunity to invest $20,000. and become a 20% partner. A local restaurant owner, who had just sold his business, jumped at the chance to become involved.“Fraction of the Action” became the format that developed a strong management concept for the growth, and has been copied by many others over the years. When the second Sambo’s opened, exactly one year later in West Sacramento, a manager partner was found for that operation. The “Fraction of the Action” concept expanded, by allowing the first manager partner in Santa Barbara, to invest in the second Sambo’s as well. This was the beginning of an important and unique element that was followed with the opening of each new restaurant. Over the next ten years, new units were added. By 1967, there were 59 Sambo’s in six states. At that time, Sam Sr. and Bohnett decided to retire from active management. It seemed only natural that Sam D. take over as president. Even though he was only 27 years old, he had been active in developing the chain by moving to Oregon to open the first Sambo’s out of California, expanding the Northwest, and then moving to Miami, to start the expansion of Florida and the Eastern part of the country. He put together a management team with a more aggressive approach to expansion. In May of 1969, Sambo’s shares were offered to the public. This move encouraged an even more accelerated growth. During the next ten years, over 1000 new Sambo’s were opened, with over 55,000 employees nationwide. In addition, Sambo’s developed a major distribution facility, the most extensive in-house operation in the industry. This division had over 100 large trucks delivering food and paper products to each restaurant across the country every week. This complex, just outside of Santa Barbara, also housed the accounting operations for the chain, and a training center for new managers. Bohnett designed beautiful corporate offices that were located with the flagship restaurant on State Street. In 1979, a major New York hospitality company purchased the Sambo’s chain to combine with other companies they were buying, including Motel 6, which was also founded in Santa Barbara. Over the next several years, they became concerned with Sambo’s name, and started changing all of the restaurants to Seasons. They also placed management in control that was not familiar with the needs for an extensive middle supervision program, used by most major chains. Instead of having district and regional managers over a limited amount of units, they decided to place the responsibility of each 100 restaurants under only one individual. This had a major effect on operations, and within four years, they took the company into bankruptcy. By that time, there was only one Sambo’s left. The original one, on the beach, in Santa Barbara. Since the initial sale, Sam D. had tried to buy this Sambo’s back, to keep it in the family, and operating just like when it had opened in 1957. He had been rejected several times, but continued to pursue the purchase, until they agreed. Today, Sambo’s, on the beach, is operated by Chad and his wife Michelle. Like his grandfather, Chad applies his flare for personal attention and his commitment to quality products and exceptional service to every aspect of Sambo’s and Chad’s experience. Chad and Michelle are proud of this heritage and pleased that Sambo’s has remained a family owned and operated business for over fifty years.

The photos on the wall really tell the full story, from Chad’s grandparents serving behind the same counter that is there today, to all of the remarkable maps and photos of the Santa Barbara waterfront, from many years ago until now.

This is coffee shop royalty and I am so happy that Chad has continued on with his great legacy, for his family, for the locals, friends, and tourists, I am hooked!

Chad’s, On The Beach
216 W. Cabrillo Blvd.
Santa Barbara, CA. 93101
(805) 965-3269
chadscafe.com

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

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My friend Julie Star suggested this restaurant, she told me it was one of her favorites and that the Phyllo Wrapped Tiger Prawns are something otherworldly, she was right. I just loved their divine food, owner Richard treated me so good, I have to go back when dine-in continues, to try their food alongside their stunning atmosphere. For now Togo was good enough for me. I am pleased to say that all of my fingers and toes are up, meaning all digits give Opal my approval.

Here’s What I tried:

Salads:

Pesto Sautéed Bay Scallop Salad, with toasted pine nuts and fresh grated Parmigiano Reggiano on baby spinach with roasted garlic dressing. This salad is so unique, you would not think to put cheese on seafood, normally it is a big no no, but on this wonderful menu item it works. The freshness of the spinach and the flavorful scallops are a must have.

Appetizers:

Shredded phyllo wrapped tiger prawns, with a coconut curry dipping sauce, Napa cabbage, mandarins, toasted almonds, julienne vegetables, mango, sesame vinaigrette. This is their signature dish; you will see in their own words the history of this glorious appetizer. From Opal Restaurant: Opal restaurant and bar created its now-signature appetizer for the occasion of Julia Child’s 90th birthday. This event was held on the grounds of the world-renowned Music Academy of the West, in Montecito, California, and was set up festivals-style, with 20 or more of Santa Barbara’s best restaurants in attendance, each with its own booth and special dish created for the occasion.

Our Chef, Felipe Barajas and co-owner Tina Takaya came up with a marvelous dish, our Shredded Phyllo Wrapped Tiger Prawns, Flash-Fried with a Coconut Curry Dipping Sauce. Very well received on the day, in the days following we found ourselves suddenly besieged with requests from our guests who had attended: “Where is that great appetizer you served at the Julia Child’s event?”

We knew we had created a great dish but we didn’t realize how popular it was going to be until we started getting so many requests to have it at the restaurant. . We looked at each other and said; “I guess that dish is going on the menu tomorrow.” Our chef created a wonderful Asian salad to accompany it and voila, we had a new signature appetizer, which, to this day is the most popular appetizer on our menu, and a favorite on all our caterings and banquets.

Pan Seared Fresh Crab Cake on a sesame Beurre Blanc, with tender wild red deep-sea crabmeat cake, a drizzle of Wasabi cream, fresh mango salsa and crispy potato strings. This is a fresh take on this restaurant staple, its small but mighty, a great appetizer.

Pasta:

Seafood Pasta with homemade basil fettuccine with homemade pesto, tomatoes, and fire roasted red pepper and smoked mozzarella cream sauce. Their homemade basil fettuccine was my favorite part of this dish, is just out of this world

Pizzas:

Wild Mushroom Pizza. with pesto, goat cheese, smoked mozzarella, caramelized onions, red tomato. arugula, watercress, truffle sea salt. A very hearty pizza with incredible mushroom flavor, another must have.

Entrees:

Herb Grilled Filet Mignon, 6 oz. – with whipped truffle butter, Yukon potatoes, sautéed broccoli, green beans, a Port Wine-Marsala and wild mushroom cream sauce. The steak was tender and delicious; the cream sauce added another dimension to the overall flavor of this marvelous steak.

Dessert:

Dark Chocolate Pecan Tart, with fresh whipped cream and a vanilla bean crème anglaise. The chocolate explodes in your mouth, what a great way to end my remarkable meal.

My dinner was all Togo, and was staged at The Franciscan Inn & Suites. It is just the most exceptional food I have had in a long while. When you take the trip to Santa Barbara make sure you order dinner from Opal Restaurant and Bar.

Opal Restaurant and Bar
1325 State St.
Santa Barbara, CA 93101
Phone: (805) 966-9676
opalrestaurantandbar.com

* Note some content was taken off of their website.

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When I asked owner Renato to be a part of my Birthday celebration, he gladly said yes. He is such a dear man, generous and talented, his food is always off the charts. Via Maestra uses the finest authentic ingredients. Renato is also an importer of Italian products, All Italia Imports, so you know everything is fresh and done in perfect Italian style. Via Maestra has been opened since 2000, a true Italian staple in Santa Barbara.

I tried to order things that I didn’t try the last time I was there in October.

Here’s What I Tried:

Bruschetta di Pomodoro, with chopped tomatoes, basil, garlic on grilled ciabatta.  There is something about this delicious starter, it’s just the marriage of all of the ingredients and flavors, that really rock my world.

Antipasto Sampler Platter, From their deli case: Butter bean with tuna salad, grilled zucchini, grilled eggplant, mixed olives, farro grain salad, tomato & mozzarella, green beans and sopressata salame. This is a super simple and very tasty way to enjoy a little bit of everything in their deli case. I thoroughly loved this antipasto appetizer.

Linguine con Gamberoni, with tiger shrimp, fresh tomato, saffron and arugula. The shrimps are just perfectly cooked; they pop in your mouth – what a delicious pasta dish.

Angel Hair alla Bolognese, skinny pasta tossed with their homemade slow cooked beef and pork ragu’. Their Bolognese sauce is very authentic, the perfect recipe and so delightful with the angel hair pasta.

Salmone ai Ferri, with grilled fresh wild salmon, finished with tangerine extra virgin Agrumol. The salmon was simple and tasty; the addition of the tangerine and extra virgin olive oil finished it off the right way.

Polenta ai Funghi Porcini, I did try this the last time I was there and just couldn’t get enough, so I had to try this again. The flavors are just wonderful; I will crave this dish forever!

I had two of my gal pals with me to celebrate and we ate in the Breakfast room at The Franciscan Inn & Suites, which was the perfect place to enjoy this very classy dinner. It was a super elegant Birthday celebration with all of the bells and whistles.

Via Maestra 42
3343 State Street
Santa Barbara, California 93105
805.569.6522
Monday – Saturday – 8:30am – 8:00pm
Sunday – 1:00 – 5:00
https://viamaestra42.com

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When my contact over at The Franciscan Inn & Suites gave me the info on her gorgeous Santa Barbara property it was in 2020, and they were doing some renovations. When I figured out what to do on my Birthday – January 10, 2021, I thought I should contact Debbie Neer and see if I could do a stay at The Franciscan Inn & Suites. She said yes right away, so I was so extremely happy. Debbie told me that it would not be the most perfect stay because of all of the Covid restrictions, but I opted to go anyway. Their daily breakfast and happy hour had stopped, and the pool was open but not their Jacuzzi. Debbie said that once I check in their staff would not clean my room or come anywhere near my room for the duration of my stay. All of this was just fine with me. I really wanted to celebrate my Birthday regardless of Covid and how high all of the case numbers were in Los Angeles, and Ventura County. I figured I could be just as safe in Santa Barbara as I would be at home, I was right. This hotel is right down the street from The West Beach in Santa Barbara, and what better way to be safe during a pandemic, go to the beach and naturally social distance. The scenic views are astounding; so was taking in all of the fresh ocean air. My stay, given all of the restrictions was truly wonderful, just the perfect Birthday getaway. Debbie said that when things get better she would have me back for the full experience.

My room was large, and sublimely elegant, well appointed with a huge bathroom. This is Debbie’s favorite room. Super easy access seeing that it is on the first floor and on the street, super close to their parking lot. The king bed was super comfortable; the large flat screen TV was the best just what the doctor ordered.

I did some Togo orders from some great local restaurants. The staging was done in the lobby where they usually have their daily complimentary breakfasts. It has a comfortable interior, with big oversized chairs, and a nice fireplace to set the mood. Their staff was very safe, friendly and accommodating.

The Franciscan Inn & Suites has a lovely pool, set at 82 degrees. The weather was just perfect; I luxuriated in the sun, and got some exercise swimming.

All and all this was a great Birthday treat for me and very much appreciated. A nice small country style Inn – 1 block away from the beach in the most beautiful part of California, what more could you ask for?

The Franciscan Inn & Suites
109 Bath St,
Santa Barbara, CA 93101
(805) 963-8845
franciscaninn.com

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January, 6 2020 – Hollywood, CA. ———–The 63rd Grammy Nominations were announced on November 24, 2020. The astonishing surprise was the Nomination of Cuban born José Alberto “El Ruiseñor”, Nominated for Best Tropical Latin Al-bum “Mi Tumbao”. The excitement is building and it could not have happened to a better man.

The original Grammy date of January 31, 2021 has been moved to March 14, 2021, for health and safety reasons due to the COVID-19 pandemic crisis in Los Angeles.

José Alberto Tamayo Diaz, aka The Nightingale. Born into a musical family, Jo-sé’s parents played a key role in his musical journey; his father was a tres player and his mother was a singer. At fourteen years young José flourished as the leader of the Cuban based band, Grupo Rock Lasser; his charisma and populari-ty spurred his passion, and the rest is history. José Alberto has dedicated his love of Cuba through his music. A win for José Alberto in March would make him the first solo Cuban male vocalist to win a Grammy in 21 years, since Chucho Valdez in 1999. El Ruiseñor confesses, “The Grammy Awards are way up there, it is the Oscars for music, winning a Grammy award would mean a lot to my country.”

Hailing from Bayamo, the capital city of the Granma Province of Eastern Cuba, “Bayamo is my life”, Alberto admits proudly in reflection of his group BNM, Ba-yamo National Movement. For over 30 years, Jose has thrived as a prominent citizen of Cuba, and has constantly worked hard for his city, his music and his valuable culture. As the most internationally awarded solo artist of Granma, José Alberto El Ruiseñor has dedicated many songs to his fellow countrymen. With the pandemic numbers growing, he curated an online philanthropic concert, to recognize the efforts of doctors and nurses titled, “Cuba Saves”, broadcasted from his own backyard. Before the pandemic he was keeping up with his hometown roots by performing every Saturday in the main street of Bayamo.

The album title, “Mi Tumbao” translated to “swag” or “grace to move,” transcends the listener into the origins of Cuban music, and the raw roots of his Cuban na-tion. The album breathes three decades of artistic life, composed of Guaracha, Son, Salsa, Cumbia, and Merengue. Homage is vibrantly paid to his influencers and godfathers of Cuban music; Sindo Garay, Ñico Saquito and Miguel Matamo-ros, all who were introduced to him by his father. The album has 10 illuminating, action packed tracks, some unpublished and others adaptations of known Cuban classics. In the feature track “Emigrante” (Immigrant), José narrates the over-looked struggles of migrant life with pure vulnerability, through lyrics such as “This has to change, down ambitions, there is only one heaven in this world, why so many divisions.” A timely song meant for acknowledging all the current prob-lems brought on by controversial governments. In contrast, José transforms the internationally known anthem, “Lagrimas Negras” (Black Tears), to more of an inspired traditional salsa.

The project is backed by English label Tumi Music. With legendary A&R director Mo Fini at the helm, the UK based label specializes in authentic and original mu-sic from all corners of Latin America.

José Alberto’s innate vocal techniques, and the ability to relate to the common man through his music, will captivate and inspire any and all of its listeners.. Miracles do hap-pen and this time it’s all rolled up in a profoundly talented troubadour, José Alberto; he is a force to be reckoned with. If you’ve never heard his music before, now is the time to listen; make yourself a cubano and a cafecito, take the old Victrola for a spin, your feet will do all the work. José Alberto’s contagious rhythmic vocals are going to get you!

José Alberto:
facebook.com/josealberto.tamayodiaz
https://www.youtube.com/watch?v=S4QtJHV589M
https://www.youtube.com/watch?v=6QqQbjv4t_w
Tumi Records:
www.tumimusic.com
Media Inquiries:
Jodi Jackson
JJ Entertainment
323-356-0797
[email protected]

Tucked away in a mini-mall in Cathedral City is a new Southern type-eating establishment. I very briefly talked to one of the owners. He and his partner Dr. William Schneid have been together for 48 years, both with individual careers, Dr. Schneid was a private investigator and his partner was an undertaker. There was a Southern restaurant before so the area is used to this kind of food at this location, but from what I gather those owners were not being good to their staff or their customers and had to close shop. I could tell there is a lot of repeat business; I spoke with a few customers all enjoying their Southern fare. They are doing the county program Great Plates Delivered Program. The program is designed to support adults 65 and older and adults 60-64 who are at high-risk from COVID-19, in staying home and staying healthy by delivering three nutritious meals a day, and provide essential economic stimulus to local businesses and workers struggling to stay afloat during the Covid crisis. Also, they are fully operational in the tent outside in the parking lot, and were very Covid safe.

Here’s what I tried.

Spicy Shrimp Po’ Boy Classic Southern po’ boy with fried shrimp, shredded lettuce, tomatoes, pickles, and handmade remoulade sauce. This was a big hit for me; love a good authentic po’ boy.

Cheesy Grits N’ Shrimp, Cheesy grits with Cajun seasoned shrimp, and crumbled bacon. Lots of cheese and the shrimp seemed very fresh, another great menu item.

Fried Okra, a nice starter to any meal.

Egg and Sausage Benedict, 2 poached eggs and homemade breakfast sausage on an English muffin topped with Hollandaise sauce served with fruit. This is a nice filling breakfast, with all of the bells and whistles.

Hickory Smoked Pork Ribs, ribs smoked with homemade BBQ sauce. Fall off the bone ribs, with a great sauce.

Dessert:

Cheesecake, this was delicious, and hit the spot.

Also, you have to try their sweet tea with your meal, it is a Southern Staple.

If you’re in the mood for authentic Southern cooking in the desert then this is your go-to place.

The Southern Belle Café
35400 Date Palm Dr.
Cathedral City, CA. 92234

(Sidebar – It is always in the best interest of the restaurant to let me taste many food items. I always bring one or two guests who nibble on what I order; because there is no way that I can eat all of the food tasted. But for my readers to see what all I suggest is really key, unfortunately this restaurant did not let me try many items, so I will do an honest review of the 5 items that I tried, and that is why this is such a small review. After reading the menu I also notices that they didn’t bring me some of the sides that went with it, another mistake on their part because I can’t totally review what the menu items were that were served with the missing sides. Also telling me they were bringing me a certain number that they decided on and then cutting two of those menu items off. I am never fully able to review a restaurant given that I have such a limited trial. As well as not wanting to waste my time if the restaurant doesn’t want to fully satisfy my request and needs for my writing. The review prior to this one let me try everything I asked for and did it graciously with the utmost respect to what I do as a writer. I have been doing my website since 2011, with over 600 reviews, so I know what works, every now and then you get a cog in the wheel. If your planning on going there to eat, give yourself ample time, the service was super slow, it took almost a half – hour to get a cup of coffee. My lunch took an hour and a half, could have been because I was doing a review so maybe I was not a top priority, however customers seemed to be getting their food a lot faster. I am not taking away from the star of this show, their food, which is delicious, just wish the whole experience had been better and stress-free!!!)

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I just had a feeling about this restaurant, like I was being summoned by the pasta and pizza Gods to give it a whirl. I didn’t give up on my intuitive prowess, I called a few times and sent emails, but when I finally got one of the owners Ira on the phone, it was love at first sight. We just clicked and he gave me a much-welcomed phone conversation, so I knew what a great experience this would be from my phone call. Go Figure!

There is always one of my tastings that stand out for many reasons, this one is it!!

Ira Mosley and his partner Papa Dan, in crime, business and everything else that life has to offer is truly an amazing story in itself. Both Dan and Ira deal with the daily operations. They own a few other businesses nearby, beauty salon and beauty supplies. Even though Dan takes care of their salon and beauty supply, he is at the restaurant literally daily doing most of the back office things, like bills and payroll etc. Papa Dan’s Pizza & Pasta has been thriving since 1984. Ira hails from the Bronx, where he talked to me about his Jewish upbringing and some of his grandmother “Lena’s” recipes. She was an excellent baker and would make flanken, kugel, babka bread, as part of their daily diet, she also spoke fluent Russian. He loved her food and used that inspiration for many of Papa Dan’s recipes. Everyone knows that Jewish and Italian food and people are pretty similar.

They have been together for 38 years and they both came from different lives but managed to merge their lives and create many successful businesses here in Palm Desert. When Ira met Dan, he already had 3 children and began tallying up the grandchildren and then the great-grand children, so Ira gave Dan the privilege of being a stepfather and a step-grandfather, and even step-great-grandfather from his already existing family. But their family does not stop there. Their staff is family to them as well as anyone that walks into Papa Dan’s Pizza and Pasta. And really from the moment you walk in you feel like family, it’s just that kind of vibe. Fabian my server had been working at Papa Dan’s for the last 20 years, as well as the other server Giovanni had been there for the last 7 years. Ira told me that there are many regulars; I met one who was dining across from me when I was there, this gentleman comes in 4 times a week. Plus it is super cool to dine there on your own; they really pull out all of the stops to make any size party feel super comfortable.

Ira doesn’t ever want to change a good thing; he has been getting the same, cheeses, pasta, tomatoes, and other things from the same purveyors since they opened. But they do change the menu twice a year and add on seasonal items as well.

Here’s What I Tried:

Appetizers:

Papa Dan’s Sampler – A wonderful combination of Calamari, Fried Shrimp, Mozzarella Sticks and Fried Ravioli, with a side of cocktail sauce and tomato sauce. Everything on this sampler is delicious, but I especially enjoyed the fried ravioli, crispy stuffed with oozing cheese.

Salads:

Papa Dan’s Chopped with mixed greens, Salami, pepperoni, diced tomatoes, mozzarella cheese, scallions, Parmesan cheese, tossed in their own house-made Italian vinaigrette dressing. A lovely rendition of this Italian staple, and the presentation is gorgeous as well.

Caesar Salad, with Fresh Romaine, Fresh Parmesan Cheese, Pepper, Croutons and Caesar Dressing. This salad is super fresh and crisp and the pepper croutons are like nothing else I have ever tried, just that good.

Pasta and Specialties:

Italian Pot Roast, a generous portion of Pot Roast, seasoned with Italian Spices and Marinara Sauce, topped with Mozzarella Cheese then baked. The roast melts in your mouth, this is what you would want to make every inch of you feel comforted.

Eggplant Parmigiani, layered with Tomato Sauce and Cheese, served with a side of Pasta. The eggplant is cut lengthwise which makes them meatier, and they are sliced super thin. I adore a good parmesan and this one did not disappoint.

Veal Marsala, with sautéed in Garlic, Mushrooms and Marsala Wine Sauce. This dish for me is all about the marriage of the Marsala wine sauce and the mushrooms, just got to have it.

Pizza:

Papa Dan’s, Pepperoni, Sausage, Mushrooms, Onions, Olives, Green Peppers and Extra Cheese.

BBQ Chicken Pizza, with Bullseye BBQ Sauce, Chicken, Cilantro, Mozzarella Cheese, & Crispy Fried Onions (New York Thin Crust).

They did their large pizza for me, half and half. The crust itself is worth a trip here, perhaps a destination dinner. Coming from anywhere it would be totally worth it!

Pasta Bowls:

Pesto Sauce, with Fresh Basil blended with Olive Oil, Cream, Garlic, and Pine Nuts & Parmesan Cheese. The cream adds such a delicious rich nuance, truly wonderful.

Alfredo Sauce Traditional, with Light Creamy Sauce with special blends of Parmesan and Romano Cheeses. I just love a good Alfredo, and this one is just fantastic, with these lovely fettuccine noodles it is soothing and comfort food at its best.

Seafood:

Seafood Scampi, with Orange Roughy, Calamari Steak, Scallops & Jumbo Prawns, sliced & sautéed in Garlic Butter, with fettuccini noodles. If you’re a seafood lover like I am then this dish is for you.

Orange Roughy, a Tender fillet, pan-seared until light and flaky, topped with Picatta, and Garlic Butter. The fish is super moist and flaky and the sauce was just simple and did not take away from the freshness of the fish.

Daily Specials – Wednesday – All enhanced by their specialty sauces. Chicken Picatta – sautéed in a Garlic, White Wine and Butter Sauce, topped with Capers. Served with Linguine. The combination of the egg breading, the butter and the garlic is just off the charts for me, I would order this every time.

Deserts:

Hombre Cake, I never tasted anything like this, a layer cake with each layer having different berry flavors, wow, amazing.

Lemoncello, with Lemon Infused Sponge Cake topped with Imported Mascarpone and White Chocolate Shavings. If you love anything sweet with lemons then this is the desert for you, personally my favorites sweets are with lemon, so I just loved this cake.

Wines:

Chardonnay, Black Ridge, for sure pair this wine with the fried shrimps, and the salads.

Chardonnay Chateau Souverain, CA. A buttery, creamy Chardonnay, I loved this wine with The Seafood Scampi.

Cabernet Sauvignon, Canyon Road, this wine was bold and paired great with the Veal Marsala.

Cabernet Sauvignon, Black Ridge, a bit peppery, nice pairing with either pizza.

When you are consistently voted “Best Pizza in the Valley” that’s really saying something! When you walk through the door and catch the aroma of their simmering pasta sauce and mouth-watering pizza baking in the oven, you’ll understand why we are truly the best. Papa Dan’s sauces and pizza dough are made fresh daily so everything you order is a delicious masterpiece. You’ll feel relaxed and cozy within the old world, New York-style atmosphere, or outside on the misted patio that makes dining a pleasure even on the hottest days.

Ira sat down with me and my party to tell us about all of the dishes and had many super fun stories about his past and his life, he has had many personal obstacles but managed to be a huge optimist and create a mini-empire for him and Dan in Palm Desert. Ira knows most folks by name and he talks to all of his customers, he really wants people to feel comfortable. He also wants people to know that Papa Dan’s has a lot more to offer besides pizza. Ira says, “ Its is an all encompassing restaurant, we are sticking to all of the Covid guidelines to cleanliness and sanitizing.”

They have an outdoor patio with heat lamps that are partially covered, in the summer misters keep you cool, and is pet friendly, but is also just part of this wonderful experience, being outside under the stars, with gorgeous fall weather, just a perfect night.

There have been many celebrity sittings, Jerry Vale, Matt LeBlanc, ZZ Top, Phil Mickelson and a slew of others, but they are not bothered and left to enjoy their delicious meals.

From now on you will find me here when I am in town, it for sure will become my go-to restaurant in the desert.

Papa Dan’s Pizza and Pasta
73131 Country Club Dr.
Palm Desert, CA. 92260
760-568-3267
www.papadanspalmdesert.com

Open 7 Days a week from 10am to 9pm. Lunch specials are available from 10 to 3pm daily. They deliver daily until closing.

* Note some content was taken off of their website.

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From what I had heard this restaurant is super popular when I went to pick up my order there were many people were waiting to get their food to take home. They only do delivery and take out, so I was super happy to take my order back to my hotel and indulge in some of the best Sushi that Palm Springs has to offer.

Here’s What I Tried:

Edamame, always one of my favorite ways to start a sushi dinner, these soybeans were fresh and tasty.

Seaweed salad, always a nice addition to any sushi meal, this one did not disappoint.

Yellowtail Carpaccio, this melted in your mouth, super fresh fish with a nice sauce, just perfect.

Shrimp Tempura Roll, a nice large roll, simple and direct, but was just what the doctor ordered.

Sushi Combo, its is the perfect marriage of the freshest seafood, with a California roll, just amazing.

Lobster Popcorn, this was by far my favorite dish, crisp breaded lobster with panko, and then underneath was a perfect lobster roll. My go-to for sure at Oishi Sushi.

I never really got to talk to Burt who arranged my tasting for me. He was way too busy the night I picked-up my food, but that was good for him. My experience with pick up was no mess no fuss, just easy and simple. It’s a very clean, modern restaurant, and their to-go is a well-oiled machine, no real wait time and all of the food was just perfect. Everything that I tasted was fresh and wonderful; this is the place to order sushi in Palm Springs for sure.

Oishi Sushi
392 N. Palm Canyon Dr.
Palm Canyon, CA 92262
760-322-1253
www.oishisushitogo.com

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