Jodi Jackson’s Hollywood

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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A while back I stayed here when it was called The Posh Hotel, back then it needed some help, it was not completed and needed some construction, but it had the best bones. What owner Mathew Westcott has done is taken those bones and transcending them into a charming, fresh new concept that is elegant and welcoming at the same time. But the real beauty here lies in the way both Mathew and his assistant Brian treat you during your stay. They will bend over backward to make everything perfect for you. From the moment you check-in, they offer you a cocktail, seeing all the time that all of your needs are being taken care of. If you want a truly unique experience in Palm Springs that will make you feel like family this classically inspired Art Deco hotel is for you.

Mathew’s Westcott took ownership in the summer of 2017. He also is a neighbor of mine in West Hollywood. He says it had always been a dream of his to own and operate a boutique hotel in America. Raised in the UK, his dream came true. He knew his life plan would happen. Even with Covid he keeps his occupancy up and creates an oasis from the urban hustle and bustle of home.

Mathew’s father was a Hotelier, so the fruit doesn’t fall far from the tress. Both parents supported him and his career dreams. But it took him a while to make all of this a reality. He first moved to New York and was an investment banker on Wall Street. Then he took the plunge and moved to Los Angeles, specifically West Hollywood. From there, the most logical lateral move was to Palm Springs, so when this property opened up he jumped on and knew this would be the best investment ever. It has paid off and with his creative manner and love of people he has turned his Design District boutique hotel into gold. He welcomes all demographics and wants everyone to feel comfortable with all of his hotels abounding luxuries. You feel so pampered and very taken care of.

Mathew’s design concept is just wonderful, most of what you see at The WESTCOTT is Mathew’s fine design style. He shops at all of the local vintage antique stores in the immediate area. I felt like it is something taken out of the pages of Architectural Digest or Interior Design Magazine. Just check out all of the super fun design nuances that The WESCOTT has to offer. From the themed décor in the bedroom to all of the chic tchotchkes in the living room, you will always be seeing more fun stuff throughout your stay. This 1930’s hotel has a lot of architectural history, Mathew says, “I am a caretaker for the building and not a hotel owner”.

They have a big swimming pool as well as a hot tub. At night they play Netflix on the wall next to the hot tub. You can request whatever you would like to watch, that was a super added bonus for me being able to catch up on Season 4 of the Crown. They have a lovely happy hour at 5:30PM and they serve a generous continental style breakfast from 8-10 am. Mathew made delicious cinnamon muffins that blew my hair back.

There is so much more to say, you too will be in the lap of luxury with The WESTCOTT’s super inviting accommodations. They made me feel like royalty and done with the utmost respect and grace, I just loved it! So next time your coming to Palm Springs take the plunge.

The WESTCOTT Boutique Hotel
530 E. Mel Ave.
Palm Springs, CA 92262
760-992-5410
www.thewestcott.com

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Brown’s BBQ and Soul Food Started 10 years ago. The story goes how Charles Brown got his start as a chef, in 7th grade he skipped school, he was fourteen years old. His mom had put food out to cook for dinner. Charles did not want his Mom finding out he skipped school. He says she would have given me a good whooping. So to stop her from being mad at him he figured he would cook the dinner before she got home, all from his photographic memory and watching her cook. Charles cooked greens, chicken, cornbread, and black-eyed peas. To her amazement when she got home dinner was on the table. Everything came out perfect and he got away with it. He has family on both sides that were in the restaurant business in some form or another, so it is in his blood. From cafes to markets he learned at a very young age he learned what the hospitality business was all about. Charles has 4 boys and he is doing the same thing, getting them versed in all facets of the restaurant business. His two sons Brandon and Charles were both cooking in the kitchen while I was there. He says both his aunt who lived in Compton and his mother really inspired his culinary magic. Brown’s BBQ and Soul Food is the only soul food restaurant in Palm Springs. Typical customers are locals, some folks flying into Palm Springs from Los Angeles, San Diego, Arizona, make a pit stop on their way from the airport to pick up their provisions from Brown’s BBQ and Soul food. Well, I am here to say that it is very understandable because the food is just out of this world. He says that his customers love his personality and his killer smile and he loves talking to people. He says before they leave they are laughing.

This is real deal Brown’s BBQ and Soul food at its best. Located in a spot that’s convenient and en route to Palm Springs, to grab your ribs, chicken, and all perfect soul food to take back for your dining pleasure.

Here’s what I had:

Buffalo chicken wings with French fries, the spicy goodness is really a showstopper, just fantastic.

Baby Back Ribs, huge ribs, with tons of meat, and just perfect menu item.

Fried Chicken, this chicken is so tender and moist with the outside super crispy, just amazing, by far the best fried chicken I have ever had.

Mac n Cheese, super rich and creamy, but at the same time, you get all of the cheesy goodness, a must-have.

Black-Eyed peas. This is a Southern staple usually eaten on New Years Eve Day for good luck, but hey we all need good luck all year round, so I would take this menu item for a ride.

Collard Greens, very nutritious and great, made in the traditional way, just spectacular.

Yams, with a touch of cinnamon, but super simple, a real treat.

There is not a lot more I can say; just let your taste buds do the talking! Brown’s BBQ and Soul Food is just the best soul food ever, run don’t walk to this incredible restaurant.

Brown’s BBQ and Soul Food
410 W San Rafael Dr,
Palm Springs, CA 92262
(760) 832-6985

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I am always amazed and surprised about all of the unique microcosms that Los Angeles and elsewhere, have to offer. Located on Westlake in the City of Westlake, Zin Bistro Americana provides a vacation-like atmosphere for all of the locals who live on the lake and own boats, and beyond. There are over 500 boats that are operating on the lake, some are just for cruising, and some belong to homeowners that have their own slips. But all are recreational and provide a much-needed dose of fun for the folks that live in Westlake. What most of the restaurants have done is to have a their own slips on the lake in the back of their restaurants. You can order drinks and food and park your boat in their slip, while enjoying your evening with Zin Bistro’s great food, on the water. I witnessed firsthand many of these fun activities; everyone is having a blast and super fortunate to have this great restaurant as a local dining option. I would call it Disneyland for adults. But don’t get me wrong there were also plenty of teenagers and kids that were also appreciating their evening on the lake. Once you’re off the boat there is a lovely patio with an outdoor dining area that looks out on the lake and had the great entertainment of the very versatile singer Jeanne Tatum. No matter where you sat you could see and hear her, so the ambiance coupled with the food was so amazing. There are not a lot of places where you can dine on a local lake and be entertained. The night I was there it was just the most perfect weather, but they also have heat lamps, and a fire pit for colder nights. Zin Bistro Americana did not disappoint, my experience was just off the charts.

With all of the restaurant closures due to the pandemic, Zin Bistro Americana reopened their inviting patio back in July, truly invigorating their already faithful clientele. Who doesn’t want to go out, feel safe, be pampered, and listen to live music?

Here’s what I tried:

Cocktails:

Belvedere Martini, served in a proper martini glass, just the way I like it. Cold, refreshing, just the perfect martini.

Pomegranate Martini, this is for the cocktail drinker that wants something fruity but not too sweet, and a drink that will surely quench your palate, just wonderful.

Cucumber Margarita, with Tanteo Tequila, they usually put jalapeno in this drink to add a kick. I preferred it without, it was light with a nice cooling effect from the cucumber, and if you’re a margarita drinker then you must try this one.

Starters:

Oysters on the half shell, these little darlings are plucked straight from the sea, and the sauce complimented the superb freshness.

Ahi Tuna, rice cake, with avocado, spicy mayo, and ell sauce. The presentation is just gorgeous; the combination of the eel sauce, and spicy mayo drizzled across the rice cakes made all the difference in the world. It just adds another element to this fantastical dish.

Lamb Lollipops, with julienne vegetables and mint pesto. This is more of an entrée size dish, so you can order this one for the table, there are 4 nice size lamb chops and the flavor will blow your hair back. It is served on top of some enjoyable julienne vegetables, all with that delightful mint pesto. A must-have!

Seared Scallop Risotto, with lemon risotto and braised asparagus. They give you one large scallop with the most delicate risotto, a dish that you wish would never end, it is just that good.

Soup:

Guinness Onion Soup, served in a gratin, with an oozing cheese topping, you can taste the Guinness in every bite, a true winner.

Lobster Chowder, super creamy, chock-full of lobster pieces, in an impeccable lobster broth.

Mains:

Chilean Sea bass, with bok choy, steamed rice, Provencal. The fish is flaky and moist, the butter adds to the overall lusciousness of this dish, another layer of great flavor. I would order this every time, truly magnificent.

Chicken Fried Lobster, with spinach, mashed potatoes, and thyme beurre blanc, this is one of their favorites among their loyal following. It’s a big serving with delectable mashed potatoes and sautéed garlic spinach. This one for sure is for the lobster lover.

Desserts:

Cheese Cake, light and delicious, a great way to end my fantastic dinner.

Chocolate Cake, served with glorious vanilla ice cream, rich, deep, everything you would want from your chocolate cake dessert.

Wines:

Cakebread, Napa Valley, Chardonnay, a nice crisp Chardonnay, this would pair nicely with the oysters and the lobster bisque.

Ferrari-Carano, Sonoma County, Chardonnay. A buttery, creamy wine, pair this with any of the seafood dishes, as well as the Lobster or Sea Bass.

Owner Rouz Yazdanyar wants everyone who comes to his establishment to be treated like family; he wants every person to be comfortable. There are lots of regulars as well as some celebrities who love coming here and do not want to be recognized. The vibe is very welcoming, a place where everyone knows your name. His Mother, “Majineh”, inspired his hospitality career, always being supportive of her son’s endeavors. He started in 1999, working at the local staple Fin’s Seafood Grill in Westlake. Rouz is a fixture in this area, and he welcomes everyone coming in just like they are his immediate family.

Chefs Phelipe Cruz and Juan Cruz, pride themselves on delivering delicious flavorful foods to all who consume. One of the great things that I noticed is that they don’t over-salt their menu items, you can really taste their fine ingredients and recipes, that did not go unnoticed and I really appreciated that little nuance. Everything I tasted was otherworldly, combining the freshest ingredients with a mélange of gorgeous tastes. Their purveyors deliver only the freshest foods six days a week. They really know how to take wonderful recipes and make them their own at Zin Bistro Americana. You can see that everyone is thoroughly enjoying his or her dining experience. My server Ricki was so accommodating, she was happy, and was always smiling, a real joy.

Zin Bistro Americana is where you can enjoy al fresco lakeside patio dining at its finest. The patio seats up to 150 customers, and they have live music every Friday and Saturday nights. The sunset was pink and purple, with lots of local boats drifting by. Romance is clearly in the air, with couples, some slow dancing, and couples out for their weekend date. You can also see larger parties of friends and families, enjoying their delicious food and entertainment, and all taking in their exceptional lake views.

My takeaway is that with everyone so nervous about Covid and the election, racial unrest, etc., it was so nice for me to be able to get out, leave all of this tension behind and truly be in the moment at Zin Bistro Americana. Enjoying everything this great establishment has to offer. They are following all safety and CDC guidelines, everything was very clean and I felt very safe. So to my readers, next time you want a mini-vacation in Los Angeles, try Zin Bistro Americana, you will be so happy you did!

Zin Bistro Americana
32131 Lindero Canyon
Westlake Village, CA.
818-865-0095
Zinwestlake.com

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There is always going to be of my reviews that really stand out, because of the food, the ambiance, but in this case the unabridged charm of owner Renato Moiso. His million-dollar smile will make you feel so comfortable, like you have known him all your life.

Renato also has an import company of all things from Italy, so you know he uses the best Italian ingredients from Italy for a lot of his recipes. The restaurant’s name – Via Maestra 42 is Renato’s hometown address in Piedmont. He speaks about family and recipes, and how important all of that was to him growing up.

Here’s what I tried:

Antipasti E Insalate:

Zuppa del Giorno, Fresh vegetarian stock soup, dairy-free. One soup was a broccoli and the other a garbanzo bean, both with amazing unique flavors. Renato told me both his kids are dairy-free and vegan, so he came up with the perfect recipes for them and of course for all of us to enjoy.

Insalata del Buongustaio, fresh creamy Burrata cheese with local heirloom tomatoes and basil. Served on a bed of baby arugula with lemon Parmigiano dressing. Burrata cheese is the best cheese as far as I am concerned; they did a great job on this salad.

Carpaccio di Bresaola Con Rucola, thinly sliced cured beef Bresaola on a bed of baby arugula tossed with lemon Parmigiano dressing, topped with shaved Grana Padano cheese. This cured meat melts in your mouth, paired so nicely with the arugula.

Insalata Portobello. Organic greens tossed with balsamic dressing, topped with Fontina Val d’Aosta cheese roasted peppers and marinated Portobello mushrooms. The presentation is so glamorous, and the mushroom was so tasty with the wonderful Fontina cheese.

Primi:

Ravioli Zuccotto, Pumpkin and ricotta cheese-filled ravioli in a browned butter and sage sauce. Sage and pumpkin is really a no-brainer in Italian cooking and this one hits the spot. I just loved the freshness of the pasta and the combination of ingredients.

Tagliatelle Alla Bolognese, the pasta is cooked to perfection and the sauce is real comfort food, just wonderful.

Polenta del Montanaro, Classic fresh polenta dish, with sautéed Portobello and porcini mushrooms, a drop of white truffle oil. I could not get enough of this dish, the porcini mushrooms are so fragrant, and the brown sauce is just to die for.

Secondi:

Branzino, with sautéed spinach and cubed potatoes. This is a must-have, so flaky and delicious, simple but elegant.

Costolette d’Agnello Alla Griglia, Grilled Lamb chop marinated in a mint vinaigrette served with Truffle mashed potato and sautéed fresh vegetable. The lamb is super tender, and the potatoes are out of this world.

Dessert:

Panna Cotta all’Amaretto, Traditional cooked cream dessert with amaretto crumbs. Topped with dark chocolate sauce. Light, fruity, for a light dessert this one is perfection.

Gelato, they have an incredible assortment of Gelato, made by the company Bindi from Milan, Italy, but they wholesale in the US.

Nipper’s favorite Tortino di Cioccolato Caldo, Rich chocolate soufflé served warm with vanilla beans gelato and fresh whipped cream. This is so decadent, but just mind-blowing. I wish I had room for more food. Next time I am just going to go in for dessert to try this 7th wonder for the world again.

Wine:

Mionetto, Prosecco, Doc Treviso, very light and refreshing, a perfect way to start my magical experience.

Attems, Pinot Grigio, Friuli Doc, 2018. This is a delightful white wine, very fruit forward and I would pair with any salad, or cheeses.

Roero Arneis, Bruno Giacosa, 2018, this wine paired perfectly with the Branzino, it lent itself to add to the buttery nuances in the fish.

Cantaloro Toscana Biologico, 2016, this wine was amazingly great with the lamb.

Barone Fini, Merlot Trentino, 2016, the perfect wine with the lamb chop. A bit dry but jammy as well. Also with the chocolate soufflé, you can’t miss with that combination. Renato paired all of these glorious wines; he did such an amazing job!

Via Maestra 42 is just the best of the best. It offers sumptuous Italian specialties, with a smart ambiance. I got there a bit on the early side, but by the time I left there was a line outside waiting to get in. Renato told me of how his customers are so loyal, when everything was closed his customers gave him anonymous money to stay afloat. He is truly a fixture in this community and knows everyone. Anyone who walked in he greeted and said how are you, where have you been, just like family. I thought I was special, but the truth is he treats everyone with his charming wonderful attitude. Yes he did treat me like a princess, I will admit. He added so many menu items to my delightful dinner. Dessert just kept on coming with more unique samples. Really what a pleasure to have experienced his wonderful restaurant. No need to fly to Italy, it’s all here in Santa Barbara. Renato even texted me the next day to say how great it was to meet me. Ok, so yes I am gushing, all the more reason to try Via Maestra 42 – When in Rome!!! Or in this case – When in Piedmont!!

With tears in his eyes Renato shared with me the passing of his beloved mother Carla, this review is dedicated to her, she passed a little more than a month ago, and I could see what a devoted son Renato is. He told me that his mother was the love of his life. So poignant and beautiful, a real gentleman! Carla told him to in regards to food, “You should enjoy a little bit of everything”, meaning moderation is the key.

Via Maestra 42
3343 State Street
Santa Barbara, California 93105
805.569.6522   www.viamaestra42.com
Hours: Monday – Saturday 8:30am – 9:00pm – Sunday 11:00 – 5:00

In their own words: Via Maestra 42 was born on December 8, 2000 as the culmination of a lifetime spent working in the restaurant business in England, Germany and, of course, Italy. From these roots, sprang forth our vision of what an Italian restaurant should be. Via Maestra 42 was created in order to showcase the wonderful Italian products we have been supplying to restaurants in the area as All Italia Imports since 1993. In creating this extension of our family, we aim to provide an unforgettable dining experience, steeped in simplicity and warmth. We pride ourselves on consistency, using only the highest quality ingredients, organic when possible, in preparing our traditional Italian dishes. We highlight seasonal ingredients in creating the flavors Renato grew up enjoying. Via Maestra 42 is open 7 days a week. We serve a wonderful Italian breakfast Monday – Saturday starting at 8:30, with lunch service starting at 11:30 and continuing throughout the day until our dinner service at 5:00, which is served until 9:00. On Sunday we are open 11:00 – 5:00. We strive to create a memorable dining experience, whether in our restaurant or at your home with our custom catering service.
Ci vediamo presto!

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This place is truly innovative and creative. You have to let Chef Robert do what he does best, just deliver his super unique delicious menu items.

The Black Sheep believes that you can play with food, and experiment with it. They like to turn things on their heads, with unexpected elements. They source food from local purveyors. It is part comfort food, part deconstructed, but all of it is delicious.

Menu Gastromique, Chef selected with surprises:

Here is What I tried:

Gazpacho, tangy, flavorful, a great way to clear your palate and get ready for food blast off.

Shishito Peppers, some are hot, some are not, but all were light and delicious.

Green Zebra Tomatoes, with green cherry tomatoes, peaches, minty fine herb dressing, and pickled Fresno chilies. This is a truly gorgeous presentation and very healthy.

Seafood Aquachili with rock cod. Fresno chili and heirloom tomatoes tossed with rock cod, topped with avocado, red onion, micro cilantro and yucca root chips. The little flavor nuances are so amazing, another good menu option.

Mazemen Ramen Noodles with Santa Barbara sea urchin, eggplant tomato sofrito and salmon roe. This is what they are known for, their ramen, and it is a true winner.

Sweetbreads with basil olive oil, purple yam pureed mushrooms and leaks. This dish knocked my socks off. I am not squeamish about sweetbreads, I grew up eating them and love them, this rendition does not disappoint.

Pork Chop, with wild rice, chanterelle mushrooms, and spicy watermelon rind. This dish is for a super hearty appetite, a very large chop with nice wild rice.

Scallops with Gamba Hawaiian prawn, chutney, basil olive oil and micro basil. Another favorite dish of mine, the scallops are cooked to perfection, I would order this one time and time again.

Wines:

Gewürztraminer, Cambria CA, 2019. This is not a wine that you think it would be, but so much better. This wine is just great with any of the seafood dishes.

Pinot Noir, Windrun, Santa Rita Hills, 2017. A nice light Pinot, it was terrific with the pork chop and mushrooms.

Penville Mourvedre Enz Vineyard, 2017, another powerful wine that paired great with any of the meat dishes.

Dessert:

Almond Financier Pastry with salted caramel, just delicious, a great finish to a lovely dinner.

Chocolate Taco corn tortilla, cocoa powder, sugar, caramel, caramelized cocoa nibs, and vegan. So creative, just loved the super chocolate robust flavors in this dessert.

The interiors are whimsical and fun, with a bunch of cool art pieces, and vignettes. During Covid you have to sit outside, but I managed to take a peek at their exciting interior space.

My takeaway from The Black Sheep restaurant is how a family can come together and create a really unique dining experience. You can feel the love of father and son from the moment you walk in the restaurant. The Perez family created The Black Sheep restaurant on the premise of being weird, and being ok with it. Using the freshest of ingredients from the most sustainable sources. Global in scope, The Black Sheep menu features Latin, Asian, and Italian flavors but relies heavily on classic French technique. Chef Robert’s restaurant is one of the only places in town where one can eat sweetbreads, ramen, and Peruvian potato tacos all in one sitting! Robert’s creative, inspired dishes bring people the utmost satisfaction while sometimes leading them ever so slightly outside of their comfort zone. Chef Robert also aspires to do what’s right by sourcing his produce from the farmer’s markets and by being mindful of waste and water use. Ruben Perez is chef Robert’s son and business partner. They have worked hard to cultivate a welcoming environment where guests feel genuinely taken care of and appreciated, and they did a good job. The outdoor seating is very comforting, and where people can be themselves and feel like they are home. Such an amazing family, they hope to create a uniquely unforgettable culinary experience in an unpretentious, fun, casual environment.

It’s sexy, American, Asian Fusion at its finest. In my opinion they have done this and more, this is exactly what Santa Barbara’s exciting culinary scene needed.

The Black Sheep saying, “Come As You Are. Have Good Food.”

The Black Sheep Restaurant
26 East Ortega Street,
Santa Barbara, CA, 93101
(805) 965-1113
blacksheepsb.com

* Note some content was taken off of their website.

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This establishment has been up and running since 1937. Current owners Dave, Kitty, Dede and Jim are keeping everyone safe and offering all of their glorious specialties in their very fun patio, normally a bocce ball court. They had many tournaments back when Covid was not part of our daily lives in 2019. This year the court is being used as their outdoor dining room.

My dear friend Julie Askew, aka Juli Star knows the owner’s daughter Sara Skrinski, so she suggested that I try Arnoldi’s. Julie and Sara are good friends, when I asked Sara and mentioned Julie it was a no-brainer that I come in and do a tasting, was I glad she did!

One of the oldest restaurants in Santa Barbara, Arnoldi’s Cafe was founded by Giuseppe and Ilda Arnold in 1937, at 421 East Cota Street. In 1940, Giuseppe (Joe) quarried local stone and built the present restaurant at 600 Olive Street. Since then, Arnoldi’s, with the bocce ball courts in the garden, has been entertaining Santa Barbarians and visitors from all over the world.

Arnoldi’s has hosted orchestras and dancers since the 1940s’. The mural depicts Logo di Como. Bucky, the Tule Elk, overlooking the bar joined Arnoldi’s following Joe’s 1958 hunting trip to Colorado.

The owners of Arnoldi’s Café, Jim and Dede Nonn, Dave and Kitty Peri, and Carol Smagala, are pleased to preserve the valued traditions of Arnoldi’s. They bought the restaurant having been customers when they found it was closing back in the ’80s.

Here’s What I Tried:

Cocktails:

Vodka Martini, just the perfect way to start my amazing dining experience. Cold, in a proper glass, just the way I like it.

Lemon Drop, refreshing, sweet, just delicious.

Margarita, a good drink option, perfect for this beach town. It hit the spot.

Starters:

Bruschetta Classico, toasted ciabatta bread topped with fresh tomatoes, garlic and basil, drizzled with olive oil, there are lots of cubed tomatoes, and the combination of flavors makes you understand why this appetizer is such an Italian staple.

Calamari Fritti, Fried calamari served with a spicy tomato sauce, light and fluffy, these little darlings are not heavy and will get your appetite going.

Gamberi Della Casa, Sautéed grilled tiger prawns served with a spicy garlic tomato sauce. These are more on the Latin side with its spicy sauce and seasonings, but super delicious nonetheless.

Salad:

Insalata Rucca, Arugula salad, cherry tomatoes and walnuts, drizzled with lemon juice and olive oil. This is a great salad, the bitterness of the arugula, with the sweetness of the walnuts; just explodes in your mouth.

Insalata Cesare, Classic Caesar salad, this salad is crunchy and creamy, a fantastic rendition of one of my favorites.

Primi Piatti:

Spaghetti Al Frutti Di Mare, Spaghetti with fresh assorted seafood in a light spicy tomato sauce. Jam-packed with fresh seafood, this pasta does not disappoint.

Penne Al Salmone, Smoked salmon, peas, and a light tomato cream sauce. The salmon is smoked which adds a whole other layer of goodness, just terrific.

Lasagna Alla Bolognese, Housemade meat lasagna in a pomodoro sauce. If you’re looking for the ultimate comfort food, this is it. All of the ingredients are melted perfectly into one mouthwatering casserole.

Gnocchi Tricolore, Traditional housemade potato dumplings in 3 different sauces: Pomodoro – Fresh tomato sauce, Gorgonzola – A creamy Gorgonzola cheese sauce, Pesto – Traditional Genovese basil and pine nut sauce. This menu item is the star of the show, you get a bit of everything, you need to order this one.

Secondi Piatti:

Scaloppini Al Marsala, Sautéed veal with a Marsala mushroom sauce served with linguine Alfredo. My star waiter; Sean Feldman said I had to try this, he was right. He has been working at Arnoldi’s for nine years, so he knows what to order. The mushrooms will take your breath away, its just astounding.

Desserts:

Tiramisu Al Limone, Mascarpone cream on a sponge base, covered in lemon drenched ladyfingers. This dessert is really decadent, but worth it.

Gelato, A generous serving of vanilla ice cream topped with your choice of chocolate, strawberry or vanilla sauce. Soothing, delicious, a must-try.

Wine:

Sauvignon Blanc, Brander, Santa Barbara 2016, this is the perfect choice for the appetizer shrimp, its adds to the overall creaminess of the wine.

Chardonnay, Gainey, Santa Barbara County 2015. A great wine with the seafood pasta, it lends itself to the lovely seafood flavors.

Red Blend, “The Big Easy”, Fess Parker, Santa Barbara County, 2017. You can try this wine with any of the red sauce pasta dishes.

Rosse D. Montepulciano, Toscana, I loved this wine with the veal, it stands up to the Marsala in the sauce.

Sangiovese Cabernet Sauvignon, Banfi Col de Sasso, either the lasagna or the veal is the right choice for this wine.

The outdoor patio comes complete with a pizza oven, large and roomy, just the perfect way to dine under the stars.

I love all of the history that Arnoldi’s had to offer. Don’t just go there for a special occasion; it’s a casual everyday type of environment. So just meet your friends and go. You could also make this your Santa Barbara destination hang out; it’s just that good!

Arnoldi’s
600 Olive St,
Santa Barbara, CA 93101
(805) 962-5394
arnoldis.com

* Note some content was taken off of their website.

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Santa Barbara is paradise; no matter how you look at it, it’s the best seaside town that California has to offer. Once your there it is so picturesque and peaceful, just what the doctor ordered. Mix that in with ocean breezes, views, Santa Barbara will make you wish you could wake up there every morning, until that time comes, let The Villa Rosa Inn be your go-to for a lovely stay in Santa Barbara.

Villa Rosa offers a super quick half of a block walk to the beach, one block from Stearn’s Wharf, a nice size pool in a very private walled-in courtyard, and a glorious relaxing hot tub. The rooms are Spanish Colonial style with a beachy contemporary twist. They have 18 different rooms, all very unique and different. My room had a cute patio, super close to the pool, with a very comfortable bed and European linens. They have a conference room for all of ones business needs while at the hotel. The grounds are very sweet, with lots of statues and sitting areas, and a meditation area. During the pandemic, most everyone was wearing masks in the common areas. Everything was super clean and sanitized, you can see their cleaning people were doing double the work, constantly keeping everything sanitized.

They serve a very simple breakfast, with cereal, sweet rolls, yogurt, fruit, coffee and juice. On the weekends they have a waffle machine with all of the fixings, it was amazing!

Villa Rose has some other properties, Ala Mar Motel, which is a minute away from The Villa Rosa Inn, and is across from the beach. But I was so happy with my hotel, maybe I would stay another time at Ala Mar Motel of the Chantico Inn in Ojai, another sister property.

My room itself had a big huge indoor tub, with an outdoor area that is enclosed and super private, it is hard to describe, but let me tell you anyone would feel super pampered in this great room. It has a large flat screen on the wall with all of the channels. The décor is simply with a great tile seascape on the bathroom wall.

There is so much to do nearby, with lots of super delicious dining options within walking distance. Your right at the beach, so you can lounge on the sand or take a harbor tour, go sailing, go wine tasting, and walk along State Street.

I took the train from Union Station in Los Angeles. The Santa Barbara train station is a couple of blocks away. The train is the Surf liner and cruises along the ocean for a portion of the trip. It’s just stress-free, leaving your wheels at home and just enjoying all of the very captivating things that Santa Barbara and beyond has to offer. There are lots of buses, shuttles, trolleys, cabs, Uber and Lyft to get you around.

In this time of uncertainty, get in your car, or hop on the train and get the heck out of dodge. Santa Barbara is a two-hour drive; it’s the best getaway you can do. So leave your stress and troubles behind and high tail it to the Rivera, in California – you will be so happy you did!

Villa Rosa Inn
15 Chapala St.
Santa Barbara, CA. 93101
www.villarosainnsb.com

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With Covid -19 being front and center, Pandemic times have been tough on all restaurateurs. Salito’s Crab House and Prime Rib has figured out how to service their customers in a fun, creative way, with all of their great food and lively atmosphere.

All dining is on their patio, which has an amazing view of the Richardson Bay, perched from the picturesque Sausalito Harbor. There are families, dates, and people enjoying their time away from their sheltering in place. Whatever the reason; I am here to say that their delicious mouthwatering food will make you very happy.

Here’s What I Tried:

Cocktails:
Peach Rose Sangria rose wine, peach and lemons and lime juice. A very refreshing cocktail, just perfect for the mid afternoon lunch.

Pink Lemonade vodka, Lemonade, Pomegranate, a nice delicate light cocktail, with nice citrus nuances.

Watermelon Margarita Tequila, Watermelons, Lime Juice, this cocktail will make you forget all of your troubles, and so easy going down.

Moscow Mule, Stoli Vodka, Squeezed Lime, Ginger Beer. Served in a copper mug, refreshing and delicious as well.

Starters:
House-Made Freshly Baked Crispy Kettle Bread, a gorgeous round loaf that snuggles into an iron kettle, just spectacular.

Calamari Fritti, with onions, and sweet peppers. It is a big serving, with super crisp breading, a great starter.

Crab Chowder, lots of fantastic crab flavors and the creaminess will make you feel like you’re in the dead of winter somewhere on the East Coast.

Yellowtail Carpaccio, with Extra Virgin Olive Oil, and ponzu Sauce. The presentation is everything, the very thinly sliced Yellow Tail is out of this world, with its lovely Asian influences, this is a must have dish.

Romaine Wedge, with Point Reyes blue cheese, and bacon. A very crisp pungent salad, that went great with the prime rib, and the Point Reyes blue cheese is off the charts.

Entrees:
Salito Burger Angus Beef, lettuce, tomato, grilled onions, cheddar cheese, and catsup. The grilled onions are a game changer, just spectacular!

Hot Iron Skillet Roasted Combo, Mussels, Crab and Shrimp, for sure their signature dish, one of the primary reasons to come try their food. Oozing with garlic and herbs, and the seafood is so fresh, just delightful.

Prime Rib, Certified Angus Beef, Large Cut, it’s like butter, you don’t need a knife, a delicious robust menu item, that I would have to order every time I came here.

Sides:
Steamed Mixed Vegetables, basic and healthy. A nice break for your palate.

Brussels Sprout Chips, with Lemon oil and Maldon sea salt. One of the seven wonders of the world, crispy, flavorful, if you’re not a lover of Brussels Sprouts you will be after tasting these little darlings.

Sweets:
Limoncello Cake, light as air with nice lemon nuances, make sure you have room for this lovely desert.

Salted Caramel Vanilla Crunch Cake, oh my goodness, I am a fan. Just loved the salted caramel aspect of this amazing cake, yum!

Wines:
Chardonnay – Rombauer, Carneros, a rich smooth creamy Chardonnay, that pairs great with the crab.

Chardonnay – Patz & Hall, Sonoma Coast, more of a buttery Chardonnay, that is very drinkable and goes great with the Yellowtail Carpaccio.

Zinfandel – Coppola Director’s Cut Dry Creek, this is a no brainer with The Prime Rib, hits all the right notes.

Cabernet Sauvignon – Hess Select, North Coast, more of a spicy wine that also paired so great with The Prime Rib.

Jasmin Foster is the General Manager and she really made my experience fantastic. She just has a way of welcoming you and making you feel at home. Jasmine pulled out a bag of good tricks for me to enjoy. I was so happy with her engaging personality and truly remarkable kindness, she is just that way. As authentic as it gets, so make sure you find her when you’re there, she will brighten up your whole experience. After all she got her hospitality chops working at a few 4 star restaurants in Chicago. My server Roberto was terrific, he has been with this restaurant group for 9 years and acts as a supervisor, his service was so on point.

Solito’s is one of 8 restaurants owned by The Stinking Rose Restaurant Group, owned by Jerry and Dante Serifini. Restaurants include: Calzone’s in San Francisco, The Caprice in Tiburon, Crab House at Pier 39, The Dead Fish in Crockett, Franciscan Crab House in San Francisco, The Old Clam House in San Francisco, Osso Steakhouse in San Francisco, The Stinking Rose in both San Francisco and Beverly Hills. All of which are truly unique.

This building used to house Zack’s nightclub back in the 80’s so I am very familiar with this space, it also was Margaretville and Paradise Bay. Solito’s added a much-needed upgrade. The interiors are very nautical with the Bay being the focal point. There are 2 raised patios with an L shaped bar for imbibing. Everyone was doing social distancing and wearing masks. The floors are black and white checkered and there are super cool hanging Edison LED type lights, which add a modern feel to the patio. The real beauty here is that they don’t have a time limit on customer seating, you could stay all day if you wanted, and that’s a pleasure.

The food, the environment, the service, all makes for one very memorable experience. Go for the ambiance and enjoy their super delicious food, you will be so happy you did!

Salito’s Crab House and Prime Rib
1200 Bridgeway
Sausilito, CA. 94965
415-331-3226
salitoscrabhouse.com

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Hollywood, CA. ——————– Kazan opened its doors to amazing success in late 2019, largely due to its Chef and owner Ryu Isobe, the brainchild of Tatsu Ramen restaurant on Melrose Avenue and Sawtelle Blvd, who moved on from Tatsu, is now doing his own signature style. The focus is on homemade Japanese style Soba Noodles. At Kazan, everything is homemade fresh daily. Touted as serving the best Soba Noodles in Los Angeles, one try, and you too will know why.

Soba noodle has a history of around 1,300 years in Japan, while Ramen only has 90 years. The current trend in Japan is different types of high-end handmade Soba noodles. The first noodle restaurant in the world that received a Michelin star was also a Soba restaurant. There are many excellent ramen spots in West Hollywood and Beverly Hills, good soba, is far tougher to come across – and that’s exactly why Los Angeles is so excited about Kazan.

About Ryu Isobe:

Gifted Chef and Entrepreneur, Ryu Isobe, can taste his food in his imagination before it even touches the boiling pot.

As a self-taught Chef, Ryu has spent more than half of his life in the US, so he understands both Japanese and American culture. He came to The United States when he was 14 with dreams of one day starting his own restaurant. Ryu did a lot of research before even getting close to fulfilling his dream. Graduating from the University of Southern California, USC, with a major in Business Entrepreneurship, Ryu has always had a passion for the Japanese food culture, especially for noodles. He started Tatsu Ramen as his first venture to great success.

Ryu has a photographic memory for creating his incredible dishes. He is one step ahead of the game, after opening up the premier ramen noodle restaurant Tatsu Ramen, he saw a trend of Ramen being over populated and wanted to introduce Los Angeles to the traditional Soba Noodle phenomenon. However, Soba isn’t just a simple dipping noodle. Soba has many different styles. The imagination is the main ingredient of the Soba. “I have no boundaries as a chef”, Ryu explains, “I didn’t get any training from actual chefs, I just get the ingredients, taste it and imagination is the biggest ingredient of my food”. He purchased a state of the art noodle machine; he explored all kinds of flours, different ratios of the water and salt, and a variety of other ingredients. “That’s how I came up with my noodles, also I really wanted to make this kind of mixed noodle, which no one is doing”. Ryu makes 3 types of noodles: the first one is very thin, the second one is a mixed medium size, and the third one is a very thick Soba noodle. Ryu uses a customized blade to create the different thickness of his delectable noodles.

About the Food at Kazan: Typical Ramen style is called Tonkotsu Ramen. It has a cloudy rich pork broth made of pork bones. Kazan on the other hand serves the clear chicken broth, which is cooked for seven hours and vegan broth, which takes 24 hours to make. At Kazan, Chef Ryu utilizes traditional Japanese and French techniques to make his own perfect clear broth.

For starters, you have a nice selection of menu items at Kazan; Lotus Root Chips and Edamame, which goes great with beer; Teriyaki Chicken Leg, served with mixed greens; Shishito Peppers, which are fried and drizzled in a sweet miso dressing; Organic Salad, served with spring mix, cherry tomatoes, bell peppers and tossed in a homemade sesame dressing; Crispy Won tons, stuffed with shrimp and pork; and finally delicious Shrimp Tempura served with a spicy mayo sauce.

Kazan’s specials include; Lamb Chops, with freshly sourced from New Zealand, and grilled in a spicy Japanese sauce. A-5 Wagyu Rib Eye, an imported Japanese Wagyu Beef Carpaccio topped with chives, fresh ginger, and homemade citrusy yuzu-soy sauce. It is prepared by cooking at a very high heat then adding in the combination of multiple oils.

Soba:
#1 – Kazan’s original Shina Soba thin noodle in a clear, yet rich, soy based broth with truffle seasoning. Served with Chashu Pork, white scallion, green onions and our homemade won tons. Kazan makes their won tons every day, they grind the pork by themselves, they chop up the shrimp, and herbs to make a very fancy won ton.
#2 – Kazan’s original Shina Soba thin noodle in a salt based, light broth with truffle seasoning. Served with Chashu Pork, white scallion, green onion, yuzu and our homemade won tons.
#3 – Kazan’s original Hirauchi Soba thick noodle in a creamy and rich broth with truffle seasoning. Served with Chashu pork, white onions and their homemade won tons. This Soba is like a fettuccine Alfredo, but Asian style.
#4 – Kazan’s original Shina Soba thin noodle in a clear yet rich, soy-based broth with truffle seasoning, served with a whole teriyaki chicken leg, green onions, and leafy greens.
#5 – Kazan’s original Shina Soba thin noodle in a salt based, light broth with truffle seasoning. Served with a whole teriyaki chicken leg, leafy greens, green onions and yuzu.
#6 – Kazan’s original Hirauchi Soba thick noodle, made using a customized noodle cutter, in a creamy and rich broth with truffle seasoning. Served with a whole chicken leg, leafy greens, white onions and Parmesan cheese.
#7 – Kazan’s A.k.a “lamb in lava”, this signature dish uses a variety of Kazan’s original noodles, from thin to thick, and is served with lamb chops, cilantro, and a lot of Japanese spices. Coming to the table in a hot pot or clay pot, it is served boiling. The Japanese spices with Miso paste used in this dish are shipped directly from Japan, it’s super spicy and the presentation is exciting to the customers. It takes 15 minutes to prepare…but worth the wait!
#8 – Kazan’s Vegan, “purely vegan, old school”, option has all-of-the flavor with none of the meat. This dish uses a kelp and mushroom stock with hints of ginger, and is served with tofu, white onions and leafy greens, to create an umami flavor.

Beverages include an exclusive private selection of Chardonnays and Cabernets from Kazan’s neighbor, the famous sushi restaurant Matsuhisa. These wines are from Sonoma County, and Kazan is the only restaurant that carries Chef Nobu Matsuhisa’s wine outside of Nobu restaurants. Matsuhisa’s royalty is part of the Kazan brand, due to Junko Matsuhisa being Ryu’s silent partner, daughter of Nobu Matsuhisa, and the general manager at Nobu Tokyo. You can enjoy Kazan’s spicy food with a Sapporo Draft, Asahi Draft, Coedo Craft Pilsner and Hefeweizen beer. A nice array of Sake: Winter Warrior, and Junmai Ginjo Premium also is a great pairing with Kazan’s superb food. There is also a variety of soft drinks and a volcanic bottled water.

Thinking of innovative interior designs with his friend, Ryu came up with the idea of using a design called “Dazzle”. This term originally comes from a style of camouflage frequently used on Naval ships during WWI. It consisted of a series of complex patterns and shapes in an array of contrasting colors, making it difficult for the enemy to estimate the ship’s exact position and direction. Ryu chose to design his restaurant in this way because he wanted to have this feeling of Dazzle, that Kazan restaurant is unpredictable. “Maybe we serve noodle, or Wagyu right now, but I’m a free style chef, so I’m going to introduce maybe tacos or something in near future”. Ryu says.

The word “Kazan” means volcanic in Japanese. Ryu says, “I named this restaurant Kazan because there are many Ramen restaurants in LA, and once a volcano erupts it destroys everything around it and creates new nature, creating a new wave of Japanese food”. Kazan’s many signature spicy dishes, and magic ingredients, will make mini explosions in your mouth. The flavors truly ignite your taste buds, as a symphony of notes you never could imagine tasting. Kazan is one of the Seven Wonders in the culinary world, you got to come in and try all of this glorious goodness – from the new kid on the block.

Hours:
Lunch – 11:30 AM – 3:00 PM
Dinner – 6:00 PM – 11:00 PM

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Kazan
111 N La Cienega Blvd
Beverly Hills, CA 90211
(424) 512-9101
@kazanbeverlyhills

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