I love all things about the Framers Market. I worked there in my early teens. So anytime I get the opportunity to do a tasting at any of their restaurants, I am excited. Owner Vincent Benoliel calls this new incarnation Safta after his beloved grandmother Lisou. There is another location in New York City as well.
Nestled at the corner of 3rd & Fairfax, Savta offers a rustic-chic haven where Californian innovation meets a blend of French and Mediterranean traditions. From fresh, house-made croissants and brunch classics to wood fired pizzas, vegetable-forward dishes, each plate reflects owner Vincent Benoliel’s care and creativity. Guests can escape the hustle and bustle in a space that embraces LA’s casual charm and rich food heritage set to the backdrop of a historic icon. Embracing their success in NYC, the Los Angeles location is SAVTA’s second restaurant. Vincent owns some other very popular restaurants in the market as well, my favorite is Pasta Corner, where they make all of their pasta, fresh and made to order.
Manager Santiago Barejo moved from New York City, where he worked at their Savta location, he told me he goes back and forth from their NYC Village location, he helped open this one a few weeks back. He is very excited to see the success of this location.
Cocktails:
Prosecco, a nice light way to start my delicious experience.
Vodka Martini, traditorio in a proper martini glass. This martini didn’t disappoint, it was just the perfect amount of olive juice and vermouth, with chilled shards of ice in the glass, just the best!
Passion Fruit Margarita, 818 Blanco Tequila, passion fruit puree, triple sec. & tajin. A beautiful, sweet margarita, it goes down very easy!
Starters:
Manila Clams Au Gratin, butter, parsley, olive oil, panko. These are small little clams that are served open face, but the mix and marriage of ingredients are just spectacular.
Vegetables:
Sautéed Corn, feta, yogurt, cilantro, chili flakes, shallots and spring onions. The combination of all of these flavors is so amazing, it’s a bit on the sweet and sour side from the sweet corn and then the feta and yogurt. Whatever the flavor profile is, it is a must try.
Japanese Eggplant with agrodolce, cherry tomato, tahini, sumac, cilantro. The Tahini is very pronounced which is a delicious way to flavor eggplant, another great menu item.
Wood Fired Pizza:
Mushroom, fontina cheese, parmesan, thyme, oregano, truffle tremor. This is a great pizza, the ingredients and the crust, I just loved it. Their pizza oven cooks at 1000 degrees.
New Caledonia Blue Prawns, extra virgin olive oil, shallots, garlic, onions, red pepper and tomatoes. The prawns were super fresh and delicate, with the rich garlic flavor, truly a winner.
Vincent oversaw the design with The Superior Home Remodeling group, he implemented his ideas into the architectural plans, so all of what you see as far as the design’s inception was created by him.
About Savta:
Savta is more than just a restaurant—it’s a heartfelt homage to Vincent’s beloved grandmother, the woman who taught him everything he knows about food and cooking. Naming the restaurant Savta is his way of celebrating her legacy, her wisdom, and the countless hours he spent with her in the kitchen. Every dish they serve is a reflection of her teachings, filled with the love, tradition, and culinary skills she passed down to Vincent. At Savta, they invite you to experience the warmth and flavor that shaped our passion for cooking, and that continues to inspire our menu today. They have live music every Sunday and brunch from 11am-3pm. It’s a lovely
Another glorious day in Hollywood, with Award Season in full bloom. Even though its February it feels like its spring or summer. This year’s Wow Creations Oscar Suite did not disappoint, with all of the bells in whistles, it was super fun, and action packed. Where all of the nominees, and celebrities go to get gifted, and have a bite and a cocktail, it was all there ready to be enjoyed. They had champagne, margaritas, pizza and great Italian focaccia sandwiches, all super yummy and the perfect way to keep up your energy, being happy and satiated.
Here are The Brands Represented:
Art Lewin Bespoke, M Blues Labs, Linen Society, The Healing Trilogy, Holy Caramel, Eat Vesti, Tobin James, Skin Intervention, Celebrity Your Everyday Action, Caribbean Living Magazine, Comfy Dental Studios, Philipe De la Cruz, Katt Works, The Figaro, Edanugo, Flow Tasty Treats, Wine Away, Drink Parch, Manlabs, Galit Ventura Rozen, Sony Apaz, Flows Tasty Treats, Kattworks Kollection, Mike & Niki’s Honey, Artist Miki Goto, Roxanne’s Biscotti, ifs, ands, & butts, L.Misty Art, Chrome Hair Beauty, The Figaro Co, Chroma, Bluelene, Kiyo Wall Art, Saya Works, “Because I Care” – Estate Planning Journal, Attorney, Rena McDonald, Hisayo Jewelry, G.L.A.M., Dr. Zoe Indigo MD Skin Care, “Awaking to the Fifth Dimension” by – Kimberely Meredith. Sonya Paz Artist, Nurikaetai Art, and Jinsui.
Some of the celebrity attendees, Director of Anora, Sean Baker, Yuro Borioz actor from Anora, Janty Yates from Gladiator II, Liz Kearney from Memories of a Snail. Legend Cheech Marin, and Kato Kaelin.
It was all super fun, with lots of things to see and gifts to be given. I always love the energy and seeing all of my Hollywood friends. Thanks again Wow Creations!
Wow Creations
Universal Hilton
Universal City
555 Universal Hollywood Dr, Universal City, CA 91608
I saw that many of my fellow food writers were doing food reviews last year when Selvin’s Restaurant + Lounge first opened. I felt like I missed the boat on those tastings. Then I went to Taste of Conejo with wanting to make inroads with Selvin’s Restaurant + Lounge at that event. Bingo, I did and was so pleased when I reached out to their assistant general manager Giovanni H. – he welcomed me with open arms. But what I didn’t know was how wonderful the rest of the staff at Selvin’s Restaurant + Lounge are and how they made me feel.
My server Rebecca was the icing on the cake, she was smart, quick, fun, and gave me some much great information about all the things that go into the success of this terrific spot Selvin’s Restaurant + Lounge. Every staff member has a great attitude, from busser Guillermo, Sous Chef Jorge Vera, F&B Manager Nicole, Chantal the hostess, to bartender Paul Rodriguez. Each of every one of these great staff made me feel super important and very special. Then the CEO – Steve Ortmann who was so nice, he has been on property since 2012, who came from Las Vegas. He is super young but very ambitious, he said that he wants customers to know that they are all about their hospitality.
Designer’s Sarah Levy and Eddie Bitton did such a great job of creating lovely vignettes throughout the interior and patio areas. There is a flower wall which is so perfect for all of your social media moments. The patio is very inviting, Sunday brunch is just perfect for this space. There is even a Veuve Clicquot room for diners or special events. The dining room has many different areas for romance, business meetings, girls’ night out, it’s all a very elevated, elegant experience.
Here’s What I Tried:
Cocktail:
Traditional Martini, with their house vodka, and the vermouth was gently splashed, the cocktail was fantastic.
To Share:
Cajun Fried Shrimp, lovely large fried shrimp with a nice remoulade and dipping sauce, and lemon. These are fat juicy shrimps that are fried, and the dipping sauce is off the charts.
Raw:
Ahi Tuna Poke, with spicy kimchi mayo, seaweed salad, avocado mousse, Fresno chili, and crispy wontons. The flavor has a lot of Asian influences, but the overall taste for me was Japanese, with a great blend of umami, another great menu item. (Umami is a savory taste that’s one of the five basic tastes, along with sweet, sour, salty, and bitter. It’s a Japanese term that means “savory”.)
Hamachi Crudo, sesame ponzu, daikon radish, micro wasabi, gooseberries, and smoked trout row. The Hamachi is sliced nice and thin, and the smoked trout row made it other worldly.
Salad:
Harvest Salad, with yellow beets, a lovely arugula, candied pecans, maple balsamic vinaigrette and feta cheese. This salad was very fragrant, with the marriage of all these great flavors.
Pizza: Margarita, with marinara sauce, buffalo mozzarella cheese, pepperoni, and basil chiffonade. Selvin’s Restaurant + Lounge get its mother dough from Italy, which is 238 years old, amazing!
Entrees:
Prime Filet, with melted leeks, green beans, duck fat, Yukon potato rosti, and Szechuan jus. The steak was cooked rare and was very tasty, with the super nice, melted leeks. The showstopper was the duck fat Yukon potatoes, the duck fat was very decadent.
Pan Seared Sea Bass, with couscous, seasonal vegetables, fried sun chokes, and citrus mango sauce. The fish is flaky and moist, while the citrus mango sauce adds another layer of goodness, just impeccable.
Smash Burger, double beef patty, bacon, onion jam, smoked cheddar, lettuce, caramelized onions, tomatoes, and a special sauce. All of these extras for this burger, make it truly exceptional.
Butternut Squash Risotto, risotto, mushrooms conserva, parmesan truffle foam, toasted hazelnuts, and fried sage. This was one of my favorite dishes, I would order this every time.
Sides:
Homemade Sourdough Focaccia with whipped seasonal butter. You just have to indulge in their homemade focaccia, it is perfect!
Garlic Mashed Potatoes. These have a nice cheesy crust on top, just a lovely side dish.
Broccolini with lemon and parmesan. You always should add a bit of vegetable to your dining experience, and these are just great.
Dessert:
Carrot Cake, mounds of great icing make for one incredible dessert.
Black Forest Cake, this one will make a chocolate lover come back for more.
Red Velvet Cake with cocoa nibs. Pastry Chef Reice made the most delicious cakes, I am so sure that everything he does is just stellar.
Homemade Vanilla Gelato, this is really Gelato at its best, a must try, so save room.
Wine:
Cabernet Sauvignon – Justin, ’21, Paso Robles. This wine paints a lush, gorgeous fruit forward picture – paired with the steak. All of my senses were heightened from the bold, jammy textures and fragrances. They have a very nice wine list, with so many that you can order by the glass.
Esteemed Owner and founder, Harry Selvin passed away recently but left a remarkable legacy with Selvin’s Restaurant + Lounge, He was a distinguished gentleman of 97 years, whose remarkable journey through the realms of hospitality, music, and entrepreneurship has left an indelible mark in the community. As an entrepreneur with an innate flair for innovation, Mr. Selvin’s embarked on a new culinary adventure with the opening of Selvin’s Restaurant + Lounge. Here, his vision for culinary excellence met his passion for creating spaces where people can come together to savor life’s moments. His love for music intertwines seamlessly with his dedication to the art of hospitality. Having acquired a team with decades of experience in the hospitality industry, Mr. Selvin embraced the opportunity of creating memorable experiences for guests. Each aspect of Selvin’s reflects his unwavering commitment to excellence, from the warm welcome at the door, to the exquisite flavors that dance on your palate.
Every dish tells a tale, and every moment is infused with the timeless charm of hospitality and music. At Selvin’s Restaurant + Lounge they celebrate the passion and legacy of Mr. Selvin and indulge in an experience that transcends the ordinary.
Steven Ortmann took time out of his busy schedule to tell me all about both Selvin’s Restaurant + Lounge and its sister property Palm Garden hotel. Steven wants me to come back and do a stay there as well as another dinner and brunch just to make sure I am really a fan, so I will go along with all of it, stay tuned!!!
About Steven Ortmann – Chief Operating Officer:
Steven’s dedication and passion for service shine through in every aspect of his work. Beginning his illustrious career in the vibrant city of Las Vegas, Nevada, Steven has always been determined to create timeless experiences for his guests. With an unwavering commitment to excellence, he continually seeks to elevate the standards of hospitality to create unforgettable memories.
A true visionary in the hospitality industry, Steven is renowned for his creativity and passion. His innovative approach to guest experiences has earned him multiple awards and accolades throughout his impressive 19-year career.
Notably, he was honored with the Outstanding General Manager of the Year award by the California Hotel & Lodging Association, as well as inclusion in the prestigious 30 Under 30 list for his exceptional leadership at the Palm Garden Hotel. Additionally, Steven’s contributions to the community have been recognized with the Greater Conejo Valley Chamber of Commerce’s 40 Under Forty Award, highlighting his instrumental role as President and Chairman of the Conejo Valley Tourism Improvement District.
Driven by his unwavering dedication to service and a relentless pursuit of excellence, Steven continues to make strides in his career while giving back to the industry and community he cherishes. As a founding board member of the Conejo Valley Tourism Improvement District and a valued member of the Hospitality and Tourism Management Advisory Council for Cal Lutheran University, Steven remains deeply committed to shaping the future of hospitality. With boundless passion and a commitment to exceeding expectations, Steven Ortmann is poised to continue enriching the guest experience and leaving an indelible mark on the hospitality landscape for years to come.
Steven Ortmann wanted my readers to know, that when you come to Selvin’s Restaurant + Lounge you will find it a hospitality focused – curated experience, and its elevated dining will guarantee many lasting memories.
The Gower Gulch is a mini strip mall and has seen its share of many restaurants. All types of food, from all over the world, have had much success in the Gower Gulch. Vala Kitchen is one of these new fabulous restaurants that really is a great addition to Hollywood and the Gower Gulch. The day I went they had many happy customers dining on their very wonderful Persian inspired cuisine. Everybody I spoke with said it was the best Persian food in Los Angeles, better than Persian cuisine in Little Tehran on Westwood Boulevard, which is really amazing. One gal told me she came in from my old childhood neighborhood, Carthay area, she was happy she did. Another adventurous diner came in from the westside and usually frequents places on Westwood Blvd., she loves the food at Vala Kitchen. After trying some menu items, I will agree. Owner’s Sam Mirhadi and Mo Naderi have made sure that their food is the perfect remedy for those that crave their homelands delicious cuisine. Vala Kitchen has caught on amongst the local community as well as the Persian community. I noticed that they’re putting a Grocery Outlet where the drugstore used to be in The Gower Gulch, which is a huge plus for Hollywood as well as for me. The Grocery Outlet happens to be one of my favorite places to shop. The closest one is downtown LA – which means for Vala Kitchen, it will be getting lots of foot traffic. The food is fresh, clean and flavorful, and the service and the staff make you feel like you’re eating in their own kitchen. They do not have a liquor license, but they said they will be getting one very soon. It really did not matter to me because their lemonade was super refreshing.
Here’s what I tried:
Drink:
Lemonade, not too sweet and super thirst quenching.
Pita Bread and Butter, of course you are going to eat this lovely pita bread with their delicious eggplant and hummus.
Soup:
Harmony Soup, lentil soup with onion strings on the top. A very rich hearty soup. The perfect way to start my terrific lunch.
Appetizers:
Persian Eggplant, it is a beautiful presentation, with a drizzle of a yogurt cream sauce. The flavor is so lovely, served with crispy onion strings on top.
Torshi, Vegetable pickles. This is like a Mexican Escabeche or Italian Giardiniera. They are pickled and delicious.
A Mezza platter, with falafel, hummus, tahini, cucumber and tomato salad, and dolma, all super flavorful, with great presentation, I really enjoyed all of it.
Entrees:
For the main course, they made me a mixed grill of chicken koobideh, lamb chops and beef koobideh with white rice, mixed in with saffron rice. I never went into the kitchen, so I really do not know the cooking method, but it says on their menu grilled, the flavor was one of a marinade and grilled. Whatever the process is – it is super scrumptious. Alongside came grilled onions, tomatoes, and spicy green peppers. The rice is the perfect accompaniment, each grain was separated and cooked to perfection.
Dessert:
Traditional Baklava with a honey sauce. This is a great ending to a perfect meal. It is not too sweet, with a great cinnamon sugar flavor, and the honey sauce is simple, elegant and delicious.
My favorite dishes were the eggplant and the lamb chops, I would order these every time. The falafel had great flavor as well and was fried to perfection. I marked down my interest on the menu, and what you see here is what they served me. They have some amazing other Persian dishes that I will have to go in and try another time. This is Mediterranean food at its best, which is a really healthy diet.
The interior is very much a surprise, you cannot tell from the outside that it is designed very simple but sleek, with nice olive-green seat cushions and a monochromatic color theme. It is a calm and soothing environment, adding to the great overall experience.
So, when you’re in the mood to try some great heart healthy Mediterranean cuisine – come to Hollywood and try Vala Kitchen, truly a hidden gem in the heart of Hollywood.
IT’S TIME TO BELIEVE IN MAGIC – HARRY POTTER AND THE CURSED CHILD is now on tour across North America, boldly restaged as one magical show. Hold onto the edge of your seat as this spellbinding spectacular will whisk you back to Hogwarts and beyond your imagination for a one-of-a-kind journey that’s everything you hoped for—and more. With just one ticket in hand, you’ll enjoy the continuation of Harry’s story in one magical afternoon or evening. Join the next adventure and experience the wizarding world like never before at this record-breaking hit and winner of six Tony Awards including Best Play. “It’s one of the most defining pop culture events of the decade” (Forbes).
When Harry Potter’s head-strong son Albus befriends the son of his fiercest rival, Draco Malfoy, it sparks an unbelievable new journey for them all—with the power to change the past and future forever. Prepare for a mind-blowing race through time, spectacular spells, and an epic battle, all brought to life with the most astonishing theatrical magic ever seen on stage. It’s a “marvel of imagination” (The New York Times) that will “leave you wondering ‘how’d they do that?’ for days to come” (People Magazine)
Just the best special effects ever, with lots of trap doors, pyrotechnics, flying cast members, ghosts, it really packs a punch. With all of this new technology in ways that you could only dream about. My favorite thing was the set; with its gorgeous movable arches and columns, so ingenious. Truly the first thing I saw was the gorgeous architectural design and the way that it moved and changed throughout the show.
The other thing that I found to be very interesting is that there are no real songs in the show, movement and dance is there but no singing. So, if that is what you are expecting, know that you will not walk away with any catchy show tunes. But what Harry Potter and The Cursed Child lacks in musical singing numbers it makes up for it in over the top special effects and pyrotechnics. There is lots of magic and wizardry in this excellently staged show.
I have seen many musicals at The Hollywood Pantages as part of Broadway in Hollywood, but this show had gravity defying effects, stunning time travel that you say “how did they do that”? Tech wizardry, floating people, floating chairs, performers changing form before your eyes. Lots of magic spells come to life. I have never been the biggest Harry Potter aficionado, but it really does not matter, outsiders like me will still enjoy the magic.
The cast is beyond talented: Standout performances, Aidan Close as Scorpius Malloy, Ebony Blake as Hermione Granger, Nathan Hosner as Voldemort, John Skelley as Harry Potter, Emmet Smith as Albus Potter, and so many more outstanding performances.
Based on an original story by J.K. Rowling, Jack Thorne, and John Tiffany. A New Play by Jack Thorne. Directed by John Tiffany.
The Red Carpet was truly magical, Celebrity Attendees: Skylar Astin, Loni Love, Derek & Hayley Hough, Ariana Madix, Xolo Mariduena, Show Producers: Sonia Friedman, Sir Colin Callender, Featured Actors from the show: John Skelley – Harry Potter, Aidan Close – Scorpius Malfoy, Julia Nightingale – Delphi Diggory, Emmet Smith – Albus Potter, Ebony Blake – Hermione Granger, Trish Lindstorm – Ginny Weasley.
It truly is a must see, run don’t walk to this magical excursion. I am sure tickets will be hard to get after audiences realize just how incredible this show is!
Valentine’s Day Pasta Tour – 4 Cities, Endless Love! What a fun, novel way to spend Valentine’s Day. I took one of my besties, he loved the idea and has been in the restaurant business in the past – so we both were very excited.They had some nice prosecco to start and cheese, cured meats, crostini, and grapes, while we were getting acquainted. Most of the event goers were couples, so that part was so nice. To see romance in the room with a special twist, learning how to make pasta, specifically Tortellini. This is a complicated pasta to make, but Chef Francesco made it so simple, guiding us through every step! We first had to blend the flour and the egg into a firm ball. Usually, you would get the dough to rest, but once we had ours kneaded, he gave us some other premade dough that was ready to go. Each table had a self-cranking pasta maker. You had to use some muscle to get the dough through this machine. You started on one numbered notch and by the time you were done with your pasta you went through 7 notches. You pretty much have to see your fingers through the dough once it is stretched out and has gone through the pasta making machine. There also are electric pasta making machines, but we did not have that luxury. Once the pasta was ready to go, we cut it down the middle long ways and then made small squares. The filling was kind of a secret, but I figured it was parsley, ricotta cheese, nutmeg, and salt and pepper. So, you fill your squares then fold them into partial triangles then fold them into tortellini. It was super fun and a great learning experience. The Chef then took all of our made tortellini’s to the kitchen, cooked them, and we sat down to a communal table. We first were served 4 tortellini’s with a very simple butter and sage sauce. There was also a nice green salad, filled with lots of exotic greens, and sweet tomatoes. We were allowed to go back to the table for seconds on the pasta, but when I turned back around to view the table the pasta was gone. I did feel very satisfied with the dinner, the only thing I can say that would have been a bonus since it was Valentine’s Day – would have been to had a heart shaped chocolate as a sweet treat at the end. I met some great people, everyone having their own stories of romance.
I loved the hands-on care from Chef Francesco Allegro, he came to every table and made sure that you had his technique of stuffing the pasta. He was very sweet and made everyone comfortable.
Next time you want to cook Italian creations check out Impastiamo Cooking Classes, you too will be so glad you did!
There other V-Day events were:
Tagliolini in New York City with chef Paolo F.
Cavatelli in San Diego with chef Gian Paolo Croce.
Pappardelle in San Francisco with chef Maria Luisa Manca.
I am so hooked, got to find my next class!
https://www.impastiamoclasses.com/
Hudson Studios – Hollywood, 1106 N Hudson Ave, Los Angeles, CA 90038, USA
About The Chef:
Hailing from Canosa di Puglia, Italy, Chef Francesco Allegro learned pasta-making from his grandfather, shaping toasted wheat troccoli by hand. Francesco’s culinary journey took him across Italy’s top kitchens, where he mastered the art of pasta before moving to Los Angeles. Now, as head sfoglino at Rossoblu, he brings authentic Italian pasta to life. Through his company, Truffle Dealers, Francesco shares his love for truffle-packed sauces with the L.A. community, blending his Italian roots with a modern flair.
ABOUT IMPASTIAMO
IMPASTIAMO classes make cooking fun, easy and enjoyable–no matter your skill level.
Whether it’s an online or in-person cooking event, our chefs from around the world will WOW you with tips, tricks and techniques so you can share in their culture and enjoy a mouthwatering dish that you made with your own hands.
Founded in the spring of 2020 by Silvia Carluccio, formerly at Live Nation Entertainment, we set out to pair our love of food with our love of music–a consistent theme in all of our cooking class experiences.
Since then, we’ve hosted over 350 cooking classes. We’ve proudly supported over thirty small businesses including restaurants, private chefs and nonprofits in this time, and that number continues to grow.
OUR MISSION
Our love affair with food drives us to promote sustainability, diversity and culture in our communities–starting in the kitchen. Our goal is to share our passion for cooking with you and to inspire our community to combat food waste. Together, we can make a difference.
Team Building & Private Classes
Private cooking classes and corporate team building experiences are fully customizable.
Ingredients kits available upon request.
Whether it’s a birthday celebration, a couple dinner, Father’s Day, or simply miss your friends, let us set up a private cooking class with you with any chef around the world.
What a great new spot in West Hollywood. It’s in a popular area, a well-known shopping area, West Hollywood Gateway. There are lots of retail stores as well as eateries, but this newcomer is stealing the show. Owner Robby Lee Christie has really struck gold here in West Hollywood. He’s new to the area, having had the very popular establishment Rob’s Place in Murphys California, with his partner Gabriel. He was there for 10 years. Wanting to bring his culinary excellence to a larger audience, he opted for a bigger city. The food served at Robby’s West Hollywood is quite the surprise. It’s got a little bit of Northern California charm with a fun Los Angeles take on rich culinary excellence. Robby’s covers all bases, with lots of fusion influences, but really American modern cuisine at its best. And he puts his wonderful signature Rob’s Love seasoning on many dishes! Rob takes the ordinary to extraordinary! There are so many options here to try – you too are going to love it.
The ambience Is super classy. You feel like you could be in New York City. The oval shaped main dining room has very high ceilings. Robby changed everything up from the previous owner, which was called Hot and Juicy Crawfish. That concept is gone now, instead Robby’s now has elegant colors of rust, green, white and black, which presents a very earthy interior. Robby is very creative. He figured out ways to highlight the beams and the very high ceilings. The industrial vents in the ceilings are all painted black. There are windows that surround the restaurant so during the day, the natural light is astounding. At night it’s a sensual vibe with beautiful subtle lighting, as well as lighting that highlights the cool industrial interior.
Robby’s in West Hollywood has an underlying sexy feel. This is because Robby and Gabriel are madly in love. They both are the heart and soul of Robby’s West Hollywood. Gabrielle is Latin, and he greets you at the door and makes you feel so at home. He is charming and movie star handsome, then Robby brings on his unique culinary talent that will make your taste buds dance – it’s really a win-win partnership.
Here’s what I tried:
Starters:
Tempura, avocado batter, dipped avocado, served with basil, horseradish, aioli, and chipotle ranch. This is such a unique concept; the avocado is still fresh and moist, and the crispy crust texture makes for one amazing appetizer.
Rob’s Flatbread:
Curry, tofu, miso, garbanzo paste, caramelized onions, and sun-dried tomato, with capers and crispy fried onion. When it is delivered to your table the fragrance from the curry makes your taste buds soar, you just can’t wait to get it in your mouth.
Salads:
Caesar, Romaine hearts with house made, Caesar dressing, Parmesan cheese, and fresh croutons. For me this salad is all about their home-made croutons, wow, is all I can say.
Burgers and Sandwiches:
The Perfect Tuna, grilled Aji tuna with wasabi basil, aioli, capers, pickle, ginger, pickled onion, and provolone cheese, on a ciabatta roll. The tuna is just cooked to perfection and the wasabi basil aioli adds such a nice flavor to the overall sandwich. The tuna is so fresh, you can taste the sea with every bite. It is really a delicious experience.
The Main Affair:
Grilled Ribeye 16 Ounce, with robust III IPA, Porter, rosemary, chocolate sauce, and French fries. Well, the chocolate sauce is so subtle but what a great idea. I paired this with the Barbera, and I was just in heaven. A gorgeous, beautiful perfectly cooked ribeye with chocolate sauce and an amazing Barbera – what more could you ask for?
Rob’s Baby Back Ribs, a secret recipe, braised pork ribs with whiskey barbecue sauce. The cut of these ribs is remarkable. There is so much meat on top of the bone. They are not your typical baby back ribs that you would order at a restaurant. Robby told me that the preparation is the day before but the secret to this dish is how much meat you get. It’s a lot of bang for your buck.
Rob’s Carbonara, with linguine, sautéed ground beef, chorizo, bacon, onion, garlic, glazed with wine, linguine, egg, red pepper, flake Parmesan cheese and cheese, with garlic bread. This is a very rich pasta with lots of meat, with the combination of the chorizo, the bacon and the ground beef. It’s got a little bit of a kick to it from the red pepper flakes, but all in all it’s an amazing pasta and very filling. You could share this with four people and be perfectly content.
Dessert:
Aged White Cheddar Fritter with Rob’s Ganache, deep-fried fritter dough with cheddar chunks, and nutmeg. Another super creative idea from Robby. Imagine cheddar cheese deep fried, you would never think of that as a dessert, and then it sits on top of a beautiful Ganache. It’s just the perfect way to end my amazing dinner.
Rob’s Ice Cream, with candied, bacon, pistachio chili paste, and balsamic reduction, with vanilla bean ice cream. Robbie would not let me go until I tried this dessert. So, what you’ve got here is a spicy, savory, soothing creamy, and sweet-and-sour. All of which combine beautifully in your pallet and make you want to keep eating until you scrape the bottom of the bowl. it’s just that good.
Wine:
Reserve Barbera – Villa Vallecito Vineyards – 2018 – Estate Grown – Sierra Foothills. Gabriel calls this wine God. This wine is so smooth, it is very drinkable. There’s no acidity in this wine. Of course, it paired perfectly with the steak and the ribs. It’s just an outstanding wine.
Pinot Grigio – La Folia – Sierra Foothills – 2022 – Estate Grown. Gabriel calls this wine Jesus. This wine is rich with a fruity texture and did not disappoint. Both wines are from the Sierra Foothills near where they used to live. If you’ve been to God’s paradise in the Sierra Foothills whether it’s Murphy’s, California, or Sonora or Groveland, you know what I’m talking about. It’s all very close to Yosemite, and it’s just the most beautiful scenery that you’ve ever seen in your whole life.
Robby believes that each dish needs to hit all four flavors which include sweet, sour, savory, and bitter. The one thing that I love about Robby’s West Hollywood is every dish is unique, and they don’t repeat ingredients from dish to dish. It’s all very special.
My charming server Rocio, who is from Mexico, has been with them since they opened, which was one week before Thanksgiving last year. Her children are upcoming music phenoms. She is most proud of them, and she loves her job. I could see anybody loving to work here because it is fun, and both Robby and Gabriel are exceptional human beings. Really, it just seems like the atmosphere is filled with love and laughter.
Robby had been looking for a spot in West Hollywood for a little while. There was another space in the shopping complex that became available, but he was not won over by it. He saw this space and he really liked it, but there were tenants inhabiting it already. Then, he got an offer, and he told the leasing agent that he wanted a 200,000-tenant improvement allowance and then he got approved. He was a bit gun shy at the time, but he knew with hard work and his pure imagination, he could make this business a huge success. They are well on their way.
Robby’s West Hollywood is a hidden gem amongst a Metropolis. It’s got old world charm and a little bit of country but it’s right there smack dab in the middle of West Hollywood, AKA “Boys Town”. Next time you’re looking for something new, exciting, and incredibly delicious, try Robby’s West Hollywood – like me you will be very glad you did.
One of the things I love about my website is being asked to come to wonderful events and do coverage, it’s really a pleasure and an honor. It also just really makes me happy to be part of this wonderful entertainment community. I am always so grateful for these opportunities. Wow Creations Gift Suites provides a safe space for all of our fellow entertainment professionals to come and mingle and see what their new projects are. Not to mention all of the wonderful gifts that are bestowed on us. There were some great vendors giving out the most perfect gifts.
Vendors who were there gifting: Sweet Cali Body, Manlabs, Healthy Paws Herbal Labs, Haymad and Co. – Be Kind Clothes, La Casa Camino Hotel, Katt Works, Harp By Karina, G.L.A.M. – Body Scrubs, Ed Edanugo, Practicality Skincare, Getcrewd – Party Card Game, Wellness Concierge, Tobin James Cellars, Ultimate Cellars, Nicole Oliver Celebrity Hair For Less, Life Wave, Extreme Promotions, Flow Tasty Treats, Art Lewin – Bespoke, Ellovi, Randy’s Donuts, Drink Path Water, Linen Society, BT Coin Base, Uba Tuba Aacai, Luxury Gala, Edan Ugo, Wellness Concierge, Comfy Dental Studios, ML Advanced, and Manlabs.
Getting ready for awards season takes some planning, and all of the upcoming awards have their various events and parties. You also see some legendary talent as part of these galas. I was so fortunate to meet the fabulous ageless Charo, who was full of personality and so friendly. Then of course Erik Estrada was welcoming and taking photos with everyone. You really get a snapshot into these icons’ lives. It is so fun!
The Harris Brothers always provide a lovely experience, full of friends, celebrities, journalists, and fantastic vendors. I really look forward to all their amazing events. Ok – what’s next?
This is a brand-new hot spot in Yucaipa, CA. It’s in one of my favorite shopping centers, which also has a Von’s and a Ross. So if you’re a big fan of a great Banh Mi sandwich, then you have come to the right place. But what makes it so amazing and special is that they bake their own bread daily.
It was Christmas time when I went, so a full Christmas Tree was right in the main dining area. And the windows have nice hand painted Christmas ornamentation. It is clean and fresh with lots of woodsy décor that makes you feel like you could be anywhere in the world. Playing on their large screen TV are food segments as well as Disneyland tourist segments.
Here’s What I Tried:
Drinks:
Vietnamese Ice Coffee, this coffee is rich and creamy, just the best combination.
Fresh Lemonade Soda, a real treat as well, with its not too sweet and fizzy lemonade marriage, it really hits the spot.
Appetizer:
Spring Roll, with Shrimp, the dipping sauce for me really makes this one great, as well as all of the healthy ingredients.
Spring Roll, with BBQ Beef, the flavor of the beef is really something, it’s got a nice sweet taste and the vegetables make for one terrific spring roll.
Vietnamese Sandwich – Banh Mi:
Grilled Pork, with carrot pickles, cilantro, jalapeno, and cucumber. The pork is sweet, and the bread is perfect, a great Banh Mi sandwich.
Lemongrass Beef, with carrot pickles, cilantro, jalapeno, and cucumber, BBQ Sauce, lemongrass, white onion, and USDA Prime Beef. This was my favorite sandwich. The bread is crunchy but soft and the fixings really add to the overall flavor, a true winner.
Pho, served with green onions, white onions, and cilantro, basil, beansprout, and jalapeno, lime.
Shrimp Pho with beef broth, and beef filet. You get the filet raw, and you drop it in the soup, the soup is hot, so it immediately cooks. The beef broth is very subtle but lovely. I just adored this soup.
Vermicelli BBQ Pork and Egg Roll, with rice noodles, lettuce, cucumber, pickle carrot, mint leaves, onions, peanuts, onion chips, and fish sauce. This has everything you would want in a bowl, and is extremely tasty. A must have for me for sure. Their egg rolls are just heavenly. If you just order the egg rolls, they serve it with pickled carrots and lettuce so you can wrap the lettuce around it. I really like to eat my egg roll this way.
Shrimp Rice plate, with peppers, broccoli, onions and a brown sauce. This was so delicate, but remarkable, I would order this every time.
Others:
Curry Chicken with bread. This is a very mild subtle curry, almost like chicken soup with a dash of exotic flavor. But I could see eating this soup when you’re feeling depleted, it would be just what the doctor ordered.
Minh Nhat does have local competition, with one of them being across the street. But what nobody else has a is freshly cooked bread every day. I have to tell you it really does make a huge difference.
Owner Mimi prides herself on serving the highest quality Vietnamese food in the area. They opened in June to a substantial crowd of local people, who know a good Bahn Mi sandwich. Each time I have come here it has been super crowded. And I might add that their prices are so affordable. Many restaurants are having to jack up their prices due to higher food costs and wages for their workers, but at Minh Nhat their prices are less than what other places are charging,
Mimi has her mom and dad cooking as well as her husband Harvey Leung, handling a lot of the day-to day business and kitchen prep. Her dad gets in the kitchen at 7:00 am to start proofing the bread and then cooks it at 10:00 am in time for their first Banh Mi customers. Mimi moved from Alhambra to Rancho Cucamonga recently to launch this restaurant. She is thinking about opening some other ones locally down the line.
Mimi wants my readers to know that if you’ve never tried Vietnamese food here is your opportunity. She wants to introduce her culture to her customers. She says that you can’t find her quality of food in the Inland Empire, the closest place is Orange County. So, she feels she has a foot hold on this area now, and adds that if you’re Vietnamese and miss your hometown cooking that’s an even better reason to come in and try Minh Nhat’s food.
I have eaten at many Pho restaurants in and around California, but Minh Nhat has a really fresh take on this Vietnamese staple. It is fresh, healthy, and delicious food at its best. You can make it a destination stop or if you are a local then this could be your secret spot. But I am hooked and want to come back once a week to indulge in one of my guilty pleasures, it’s just that good.
I met one of their corporate managers, Hector at Taste of Conejo and he said for me to come in. When I tasted the food at Taste of Conejo I was really surprised. The fish I had was amazing, but being able to try the almost whole menu was completely astounding. Located in a mall-type setting, you might not be sure about trying this great restaurant; it looks like a chain, and it is, but the best quality fish I have had in a very long time.
Starters:
New England Clam Chowder, their version of an east coast tradition, is a creamy, rich chowder with tender clams and hearty potatoes, served with oyster crackers. It is rich and creamy and just spectacular.
Breaded Calamari, lovely little strips, cooked to perfection.
Coconut Shrimp, not your basic calamari. These are thick strips, lightly breaded, and flash fried. Pair with tangy cocktail sauce from their fresh flavor bar, a very yummy menu item.
Pole and line caught sashimi-grade ahi, tossed in their spicy poke dressing and avocado, topped with a cilantro cream drizzle, and served with house-made tortilla chips. Nice size cubes with amazing flavor, a true winner.
Grilled Specialties:
Swai (White fish), This farm-raised white fish has moderately firm flakes with pink tones and has a mild, clean flavor. It’s no surprise customers love it. The fish is tender and luscious, and like no other fish you have ever tasted, it’s just that good.
Grilled Wild Alaskan Sockeye Salmon, served skin-on, grilled to perfection by their fish specialist. If you’re a salmon lover like I am then this is the dish for you.
Sea Bass Branzino, with a mild flavor, and delicate white-flake texture; their farm-raised Mediterranean Branzino is grilled, with great firm sea bass, like you would get at your favorite Italian restaurant, but not as pricey.
Sandwich:
Crispy Fish Sandwich, with grilled brioche bun, mixed greens, tartar sauce and spicy dynamite sauce, tomatoes, and pickled onions. A hearty sandwich with great fish flavor.
Classics:
2 Pieces Battered Fish and Chips, their fan favorite Battered Fish and Chips in a petite portion! Served with kale slaw and French fries. Being half British, I just had to order this, and it did not disappoint.
Tacos:
Breaded Shrimp Taco with spicy roasted corn and spicy dynamite sauce. I really love the dynamite sauce; it sends it over the top.
Battered Fish Taco with battered fish, and cream sauce. The fish is crisp and super tender, another great menu item.
Sides:
Fire Roasted Street Corn, delicious charred sweet corn with chili flakes, parmesan cheese, and cilantro. One of my favorite sides, I love corn.
Cauliflower rice with garlic seasoning, fresh parsley, cilantro, and green onions. This rice is so wonderful-no carbs and truly healthy.
French Fries, fish’s longtime partner, chips, with russet potatoes, fried, served crispy and hot. I loved these fries.
Brown Rice, Nutty flavor seasoned with pan-roasted onion. Yes, this is a healthy side dish with lots of flavor.
Diced zucchini and rosemary, with the perfect hint of rosemary, is a great healthy dish. They have a great array of sauces; I did not put any sauce on any of my fish; I opted to use it as needed when my order came to me.
Drinks:
Sea Salt Mango Juice is a super smooth and very drinkable juice drink.
Strawberry Mint Juice, I just loved the mint and the strawberry combination.
Wine:
Split Kendall Jackson Chardonnay, of course this wine goes with all of these great grilled fish dishes.
The interiors are fresh and clean, with a small patio. The customers range from families, dates, singles, friends, and everything in between.
California Seafood Grill only serves seafood that is rated Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch® program or Eco-Certified by a third party. Their seafood has a story to tell. Monterey Bay Aquarium, Official Partner Seafood Watch, responsible sourcing. For 20 years, Monterey Bay Aquarium Seafood Watch® has been a leader in global marine conservation, educating producers on sustainable harvesting practices, and monitoring the fishing industry’s impact on the environment. Their wild-caught fish are harvested through the least invasive means possible to ensure the ecosystem is preserved and to avoid catching unwanted species. They insist on methods that limit untargeted catch. With their wide range of farm-raised seafood, we commit to working with certified-sustainable fisheries as possible and with those who share their dedication to responsibly sourced seafood.
What I can say about the food here at California Fish Grill is that everything that I tasted was fresh and delicious. It was a great way to eat nice grilled fish for a small amount of money. When you’re in the area or making it a destination meal, try California Fish Grill; like me, you will be happy you did.
