Jodi Jackson’s Hollywood

I met chef Lowenthal at The Eastside Food Festival and had no idea of what a treat I would be in for when he and his publicist invited me in for a promotion they call Bird and a Bottle. I was told that my writing about my experience was not really necessary, but I opted to write about it anyway. Some thing this good needs to be shared with all of my readers.

This great little gem is right in the heart of Colorado Blvd in Eagle Rock, pretty much the new up and coming foodie capital. Little Beast is something to be cherished and remembered. Housed in a 1911 craftsman bungalow, it is charming, and gives you a lot of bang for your buck.

I sat in one of the patios, under the stars on a nice balmy Los Angeles evening. Chef Lowenthal gave me a few choices of small plates and generously made the Coq Au Vin a whole bird instead of half.

Here’s what I tried:

The wine:

A Full Bottle of Vacqueyras Domaine De LA Verde 2011, so very French and so very perfect with my bird.

The Food:

Roasted Tomato Soup with three-cheese crostini, Parmesan, cheddar, cream cheese, avocado purée. This soup is delicate and delicious; the crostini is just what the doctor ordered.

Burrata & Proscuitto with asparagus, mizuna, shaved crouton, charred shallot sumac vinaigrette. This burrata is very creamy and the pairing of it with the asparagus is new for me. A big dish so be prepared, but very scrumptious all the same.

California Sea Bass Crudo with blood orange, frisée, cucumber, radish, yuzu vinaigrette, crispy wonton. This dish is part Asian and part Latin, the fish is perfectly fresh and the accompaniments are just the right amount of everything.

Coq Au Vin, Red wine braised whole chicken, roasted mushroom, pearl onion, pancetta, baby carrot, mashed potato, jus. Home cooking is what this dish is all about and talk about your comfort food. The chicken skin is crispy, but the inside of the chicken is so tender and flavorful. Just the best version of this dish ever. All I could do was think about my father in every bite, he used to make a mean Coq Au Vin!!

Dessert:

Brioche bread Pudding with crème anglaise, cinnamon caramel, and whipped cream. It tastes like a big vanilla French toast dessert with lots of caramel flavor, a real big hit with me.

Belgian Chocolate Pudding with Chantilly crema, shaved chocolate, maldon sea salt. Everywhere you read about Little Beast they say you must try this dessert, I know why!!

Little Beast Restaurant is the realization of years of culinary training, family dreams and determination by husband and wife team Deborah Schwartz-Lowenthal and Chef Sean Lowenthal. Offering a menu of progressive American comfort food, the menu speaks to the seasons, the availability of pristine, local produce and to the talents of Lowenthal’s team. A culinary graduate of the Art Institute in Colorado, Lowenthal served as the Chef at Greenbriar in Boulder, Colorado before relocating to Los Angeles in 2010 where he then became the sous chef at LA’s iconic Chateau Marmont. Meeting his wife Deborah, at the dog park in 2009 completed his missing pieces to what was already a good life. The name “Little Beast” came from their term of endearment of their son, Miles. Little Beast has been in business for 2 years, they have had much success and well deserved, Little Beast gets my highest accolades, truly delightful food with a great atmosphere!

The staff is just so accommodating, my server Sarah was a wealth of knowledge, she instructed me to try the Vacqueyras Domaine De LA Verde, she said hands down her favorite wine on the list. Sarah was so right; it made all the difference in the world to have someone guide you through this fantastic culinary experience.

Located at the old soul food Larkin’s restaurant, Little Beast offers both indoor and outdoor seating, with its front porch and cozy patio. They also have two wicker baskets filled with ultra-soft blankets for guests to snuggle into if they catch a chill.

On my way out the door I met a couple from Pasadena and this is their go to restaurant for any occasion. They seemed to know the menu pretty well and told me about everything that I should try on my next visit. The gal was just so enthusiastic about the food at Little Beast it made my heart sing. Someone else loved the food and the experience just as much as me. You will see some hipsters dining here and a few parents taking their students studying at the nearby Occidental College out for a great local meal. I don’t live anywhere near Eagle Rook, but I would make a special trip to go and eat at Little Beast again in the future, it’s worth the drive.

Little Beast
1496 Colorado Boulevard
Los Angeles, California 90041
323-341-5899
http://www.littlebeastrestaurant.com

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From all of the reviews that I read on yelp they all say the same thing, don’t let this place fool you, what it lacks in ambiance will fully make up for it in taste. I have to say that some of this is true, but for me I write about the whole experience and when I left I felt very disappointed.

I met Chef Daniel at the Palm Springs Food and Wine event back in April and we talked about my coming in and doing a review, as well as speaking to him a couple of times earlier this past week, so he knew I was coming and what to expect. As part of my tasting I like to try lots of menu items so I can give a full review.

When I arrived, he was nowhere to be found. Instead, his wait staff consisted of only one girl who had to bartend, bus tables and serve all at the same time. There were only a few tables of folks eating at this very small place so in her defense she was really busy because of being short. But she also did some things that were very strange. I usually like to do some wine pairing with my meal so I ordered a few white wines to compliment my 2 appetizers and she gave me very small tastes, in a cordial glass and the other in a sherry glass. I don’t know if you have heard but it is very hard, no make that impossible to aerate wine in small glass with no room to swirl. How do you say odd, very odd.

I chose items off of the menu and told our waitress that they can mix and match any of them as well as making them smaller portions. She said she would speak to Chef Daniel by phone and he would decide what we should taste. She brought out only 4 items total, appetizers and entrees. All of which were truly delicious, but very difficult for me to do a thorough review when I can’t compare tastes with other menu items.

The other weird thing was that every time the waitress came to any table she unfolded a full stand up tray by the table, even to deliver a to go box, which I found very irritating. This kind of fold up tray is used in big banquet halls when you have 5 or more entrees to deliver, and is not put right in front of the dining guest, unless you are making a dish table side. Even then it is always placed away from the guest. She set up this tray to deliver 1 small dessert plate, so distracting.

The whole experience left me feeling very uncomfortable and unwanted. Oh and did I mention that Chef Daniel did finally show up and said hello to me. He described the ingredients in the seafood dish and then went to drink with his friends at the bar. He never came back to talk to me about the restaurant, recipes, etc. It was like I was invisible.

It wasn’t until I was leaving that he said to me oh your leaving and by that time I was just done. I was extremely frustrated and wanted to get out of there, perhaps the most uncomfortable dining experience I have ever had. Maybe on a busy night it is not bad, but my experience was something out of a David Lynch movie. You would think if you made arrangements to come and do a review that the chef and wait staff would treat you better, but really I just don’t think they really cared. Maybe because either their food reviews are good and or people are not paying attention to the whole dining experience, but I would only go if you want to try the food, the rest of the experience was not good.

The location is very cool, you can watch the planes from Palm Springs airport land, but on the night I was there I really missed that show because it was too windy and cold to be out on their patio which has no heat lamps that I could see.

I can’t understand why I would be asked to do this and then not be able to taste anything other then 4 items from their menu. This frustrates me; I just can’t ever do a restaurant justice by reviewing such a limited selection, but here goes.

Here is what my very limited tasting was:

Cucumbers Salad, with Heirloom cherry tomatoes, romaine, Greek olives, sweet peppers, herbs, feta cheese and mint olive vinaigrette. This is a decent salad, but one that I would not recommend; it is just too basic and typical.

Shrimp Escabeche Sauté with Roasted garlic, shallot, Spanish olives, sherry vinegar and citrus. I loved this dish; it is rich with great exotic flavors and has a nice sweet essence.

‘Zarzuela’, a musical opera of fresh seafood & broth, fish, mussels, lobster claw, white shrimp, Spanish beans, fennel, carrots, tomato, celery, leeks, roasted garlic and herbs. In this dish I especially liked the way the fish was cooked, it almost had a crust and the broth is very flavorful.

Moroccan Chicken ‘Pastilla’, Braised chicken with fresh ginger, saffron, turmeric, cinnamon, yellow onions, sweet peppers, herbs, organic egg, gold raisins and almonds. Baked with phyllo crust. This is a nice rendition of this dish, maybe a bit too sweet, but enjoyable all the same.

Fig Cake, I read that you just have to try this desert. It is like carrot cake, same idea, and good but did not live up to its great acclaim.

I tried some great wines, but some of them were served in weird containers which pretty much did not allow me to really taste them, so I am not going to be able to review them, sorry.

I know that they have won lots of awards this year, and I too would have given them an award if I would have been treated better. They also have had some good reviews and write-ups; obviously those reviewers had a better experience then me. So to sum this review up, I liked the food, but the whole experience made me feel uncomfortable and really wanting to exit the restaurant as soon as possible. Sorry Chef Daniel, you might have wanted to talk more to me about your establishment then to hang out and drink with your other more important guests at the bar.

As a disclaimer I really don’t like to write a negative review, so take what you will away from this, but know that the food is still worth a trip if you ignore the atmosphere, and the oddball service.

Belisage Bistrot
145 N Gene Autry Trail and District Center Dr.
Palm Springs, CA,
92262
http://balisagebistro.com/

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In the Coachella Valley there are many NY style Italian restaurants with a similar style, with an old world mafia vibe. Many of them have their interesting backstories, but none as fun as Johnny Costa’s. When I talked to Vince on the phone I knew I had to try their cuisine as well as make a new friend! Vince Costa has seen it all with his Dad being at the helm of Johnny Costa’s and lots of other notable desert spots. The thing that sets them apart is that Johnny Costa’s has true delicious Italian cuisine, for me it was a meal to remember.

It’s like you stepped out of a Rat Pack Movie, with all of their great stories, told by very funny storyteller Vince Costa. Most of the stories are just too hysterical with his father in the midst of some serious conflicts. His father Johnny is still going strong, but lets Vince do all the heavy lifting and prefers to stay in the confines of his desert home. Most of the recipes though are from him and Vince’s Neapolitan Nonna. With major respect I say thank you to all of their relatives who have provided us with such delectable honest great Italian cuisine. Johnny Costa’s is by far the most authentic Italian restaurant that you can find in the desert of anywhere for that matter.

Here’s what I tried:

Cocktails:

Vodka Martine
Costa-politan
Pear martini
Each martini was fantastic; I loved the pear one the best.

Antipasto for Two, a plate of prosciutto, salami, marinated mushrooms, roasted red peppers, marinated eggplant, Greek Olives, marinated artichoke hearts and fresh provolone cheese. A nice array of cured meats, and cheese, but the best part is the marinated cooked eggplant that comes along side the other ingredients, sweet and savory, just amazing.

Caesar Salad, Johnny’s own original Caesar dressing. From the stories Vince told me Frank Sinatra loved Johnny’s Caesar dressing. It is simple yet perfect, a great rendition of this main stay.

Spaghetti and Meatballs, Spagetti pasta topped with Johnny’s marinara sauce with homemade ground sirloin meatballs. Wow, wow, and wow, a family recipe that I could eat everyday.

Shrimp Newport with large prawns sautéed with garlic in a lemon butter wine sauce. Too bad I only got one, but this dish is a true winner.

Steak Sinatra, well-trimmed New York Strip Steak, pan-seared, sautéed with garlic, mushrooms and bell peppers in a wine sauce. I can totally understand why this dish is so popular, its fantastic.

Veal Saltimbocca Veal Medallions topped with prosciutto and mozzarella, sautéed in butter, shallots, sage and wine sauce. Nice pounded veal and the sauce is to die for.

Ravioli Alfredo, with its plump cheese filling and creamy Alfredo sauce, it will make you come back for more.

The wines I tried:

All of their house wines, Chardonnay, Chianti, Cabernet, Merlot, and Pinot Noir, are perfect for your dining experience, I would come back and just drink those.

Chardonnay, 446, Noble Vines, Monterey,CA., this wine was fantastic with the Caesar Salad.

Pinot Noir, Artesa, Carneros, a nice light fruity wine that went good with the Ravioli Alfredo.

Cabernet Sauvignon, Hess Select, North Coast, got to go with the Steak Sinatra with this big fantastic wine.

Cabernet Sauvignon, Earthquake Lodi CA., I like this wine with the Saltimbocca, it just added a nice earthiness to this dish.

Chianti Classico Querceto, this is one to be had with a well-rounded tomato sauce and of course the meatballs.

Barco Reale di Carmignano Sangiovese-Cabernet Blend, I would try this wine with the Spaghetti and Meatballs as well.

Sasyr Toscana Sangiovese Syrah Blend, this wine was great with the Steak Sinatra.

The family are all employed here, I met most of them, and Vince will tell you about each and every one of them. “Family owned and operated.” There is so much history here: Johnny Costa was born in Naples, Italy. Johnny worked in New York and Las Vegas before moving to California. Johnny arrived in Hollywood in the 60’s when he met Patsy D’Amore, who was the owner of the Villa Capri Restaurant in Hollywood and Tony Riccio was the Maitre’d. Patsy was friends with Frank Sinatra and Villa Capri became a Hollywood celebrity hang out and the place to be in the 60’s.

Johnny Costa was hired as Sous Chef in Hollywood. There he met Frank Sinatra who feel in love with the steak dish that was already named after him, “Steak Sinatra”. The other one of Frank’s favorites was the Linguini with Clams. Frank really took notice of Johnny because he loved the way he cooked. Johnny later followed Tony Riccio to a restaurant he was a partner in called Martony’s in Hollywood. Tony Riccio hired Johnny as his Head Chef and Tony moved the Hollywood celebrity following with Frank in tow to Martony’s. Johnny later moved to the desert in the early 70’s started working again with Tony Riccio, who was the owner and Maitre’d of Club Trinidad in Palm Springs. During that time Steve McQueen, Bob Hope, and the Rat Pack frequented Club Trinidad which became a Palm Springs celebrity hang out. In the mid-70’s Frank hired Johnny to work at his estate with his personal chef. While working for Frank Johnny opened Johnny Costa’s Ristorante in Desert Hot Springs, circa 1976, then moved the restaurant to Cathedral City before moving to their current location in Palm Springs. The legacy continues with Johnny and his family, for the last 40 years he owned restaurants in the Palm Springs area.

What an honor to have been hosted by the best of the best. I tip my hat to you and want to tell my readers go check out this great Italian establishment. Make sure you share some of Johnny’s old war stories with his son Vince, you will go home a happier person having had this fun experience.

Johnny Costa’s
440 S. Palm Canyon Drive
Palm Springs, CA 92262
TEL 760.325.4556
FAX 760.325.4323
http://johnnycostaspalmsprings.com

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Kalura Trattoria – Dinner November 10, 2015

This is one if the most iconic locations in downtown Palm Springs. When I was a kid we would come to Palm Springs a few times a year, and stay for a week or two. Usually our hotel room would have a kitchenette but we would always take one trip to what used to be Louise’s Pantry. A real old-fashioned styled luncheonette; Louise’s Pantry was a fixture in Palm Springs since opening as a drugstore lunch counter in 1946. They eventually moved to La Quinta when rent prices got too expensive. Kalura Trattoria took over the lease in 2001, when The Follies were still in business at the next-door Plaza Theater. I reviewed the Follies a while back, but unfortunately they are long gone. Kalura Trattoria depended on the foot traffic from the comings and goings of the faithful audience. Now Kalura Trattoria has to rely on word of mouth or passer byes on Palm Canyon. The night I went was an off night so there were not that many customers.

Here’s what I tried:

Cocktails:

Cosmopolitan

Pomegranate Martini

Pear Martini

Each martini was delicious, but my favorite was the pear.

Salmon Burrata, stuffed fresh mozzarella pocket with mascarpone cream cheese, mozzarella strings and smoked salmon, drizzled with white truffle oil,and topped with caviar. Wow, what a masterpiece, the cheese just consumes you with its soft melty texture and the caviar on the top really made it very special.

Calamari Fritti, with baby squid lightly floured and golden fried. Nice and light, this would be a great happy hour dish.

Insalata Di Capesante with Baby mixed green, Belgium endive, seared jumbo scallops, oranges and grapefruit in a lemon olive oil dressing. The scallops were the best part, large and moist, very delicious.

Tagliatelle Ai Funghi Misti, Fresh tagliatelle verdi pasta (spinach fettuccini) sauteed with garlic, olive oil mixed with wild mushrooms, finished in a beef stock wine creamy truffle oil reduction sauce. For me the pasta was too al dente and too thick, the sauce was delightful though.

Spaghetti Bolognese, spaghetti sauteed with olive oil, onions, carrots and celery in a Chianti wine tomato meat sauce. Good traditional hearty sauce, nice pasta dish to order.

Cioppino Amalfitano, a traditional Italian seafood stew with calamari, New Zealand mussels, lobster, fresh Atlantic salmon, Mahi Mahi, red snapper, jumbo prawns, sea scallops, and smoked Norwegian salmon in a fantastic marinara base sauce served with Crostini bread. I really liked this dish and the fish was very tasty and fresh.

Spaghetti Ai frutti Di Mare Al Cartoccio, spaghetti sauteed with olive oil, garlic, mixed shell fish, fresh seafood, clams, and black mussels finished in a light spicy tomato sauce combined with pinot grigio then wrapped in parchment paper and baked. Owner Pino made me try this one and I am very glad that he did, my favorite pasta of the night.

Linguine Alle Vongole Veraci, linguine sauteed with olive oil, garlic, manila clams on the shell and baby clams in a white pinot grigio sauce and garnished with Italian parsley. I would opt for the Frutti Di Mare over this dish.

Bistecca ai Funghi, grilled 12 oz. rib eye, topped with a mushroom reduction sauce, served with roasted potatoes and sautéed baby spinach. The steak was not the most tender of cuts but the mushroom sauce was delectable.

The Wine I tried:

Domino Chardonnay, CA., went great with the scallop salad and the calamari, as well as the Spaghetti Ai Frutti Di Mare Al Cartoccio.

Maine Street Chardonnay, CA, this wine worked perfectly with the Salmon Burrata, a nice light wine that added some great notes to the Burrata.

Villa Luisa, Super Tuscan, this wine was a great addition to the mushroom sauce in the steak, with its grassy terroir.

Farneses Montepulciano, Abruzzo. This wine was superb with the Spaghetti Bolognese, you have to pair this kind of wine with a hearty tomato sauce.

Masterpiece Cabernet Sauvignon, this is a very big wine with lots of jammy flavors, it went great with the Tagliatelle Ai Funghi Misti.

Wood Work Pinot Noir, I like this wine with the Cioppino Amalfitano, it just added another dimension to the dish.

(I ordered the pizza but never got it, so your own your own with that menu item.)

Owners Ignazio Battaglia, Vincenzo and Pino Amodeo come from Italy with a long experience in Italian cooking. “Kalura means the heat of the desert,” says owner and executive chef Vincenzo Amodeo. “We put a lot of love in whatever we do, and our secret is consistency.” Kalura Trattoria only uses oil from grape seeds that produce no trans-fats, Amodeo says. They offer non-MSG products, preparing only authentic Italian dishes straight from the heart. “We are real Italians,” he says. “We are not second or third generation. We learned how to cook in culinary schools in Italy.” “Quantity, quality and price are my three main goals,” Amodeo says. “I strive to make it so that whoever comes here today or in a week – they’ll find the same dining experience.”

There is a heated lovely al-fresco terrace, which is quite the scene. Diners get to be people watchers from the crowded streets of the nighttime strollers down Palm Canyon. Palm Springs has always been a place for people to window shop in the warm evening. Lots of foot traffic surrounds Kalura Trattoria, so hopefully their business will continue to prosper.

Here the food is good, and the scene is equally amazing!

Kalura Trattoria
124 S Palm Canyon Dr,
Palm Springs, CA 92262

www.kalura-trattoria.com

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From the moment you walk in you feel like the heavens have opened up and you are floating on a sensuous puffy cloud of all things yummy and good! Picture a very serene setting, in glamorous Beverly Hills and of course by a pool.

At the helm of Viviane’s glorious dining experience is Executive Chef Michael Hung. Chef Hung began his culinary career in New York City, dropping out of culinary school to work at two renowned NY restaurants Daniel and Aquavit. Chef Hung moved to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning restaurant Jardinière, and then was appointed as Chef de Cuisine at Roland Passot’s Michelin-starred La Folie. Los Angeles was chose as his next city to conquer, opening Faith & Flower in 2013. Faith & Flower was voted Best New Restaurant by Esquire magazine, Los Angeles Magazine, and Travel + Leisure Magazine. His newest project Viviane’s promises to be even better then other restaurants prior, and will garner him many new dining awards.

Kelly Wearstler is responsible for the design of Viviane’s; the new look and feel of Viviane’s embraces a revival of mid-century California in all its glory. The hand selected vintage furniture is from all over the world, colors reminiscent of past interiors from the 50’s and 60’s. Viviane’s interior is inviting, warm and provides a sexy modern vibe, but steeped in historic brilliance.

Here’s What I Tried:

Cocktails:

Cosmopolitan, with Grey Goose Vodka, Lime Juice, Cranberry Cordial. It was nice and subtle, everything you would expect from this great cocktail.

Pineapple Punch with Hamilton Guyana Rum, Aromatic Bitters, Pineapple, Orgeat. This cocktail makes you feel like you’re on the tropical island under a palm tree. It takes you away from all of stresses of the day.

Wine Tasted:

Chardonnay “Bien Nacido” 2013, Santa Barbara, Ojai Vineyards, this wine was perfect with the Caesar Salad, with its buttery oak finish.

Chardonnay, Bourgogne, 2012, Gilles Besson. Grassy and tart, went well with the dessert cheese plate.

Riesling, Erdener Treppchen Kabinett 2012, Meulenhof. This is not my type of wine but I enjoyed it with the Persimmon Salad.

Gruner Veltliner “Meeresboden” 2014, Santa Barbara, Tatomer. This wine worked very nicely with the Foie Gras.

Cabernet / Merlot / PT Verdot / Malbec, Médoc “Cru Artisan” 2010, La Tessonière. What can I say, a great match with the steak.

Pinot Noir, Santa Barbara county 2013, Tyler. I loved this wine with the ravioli, the mushrooms were the key ingredients for this tasty wine.

The Food I Tried:

Marinated Olives, Spiced Nuts, Pistachios, Almonds and Roasted Garlic. These olives and nuts just melt in your mouth. They are coated in olive oil and have a lovely crunch.

Pastrami-Cured Wild Salmon Tartare, with Ricotta Cheese, Spiced Pickled Squash. What can I say about this, every bite was just a perfect marriage of very high-end ingredients.

Foie Gras au Torchon with Candied Butternut Squash, Cider Gelée, Walnuts. The day that Foie Gras was banned from California was a really bad day for me; thank God it’s back, and back with a vengeance. This dish did not disappoint, the accompaniments are equally delicious as the Foie Gras. What an accomplishment!

Little Gem Lettuces with Spanish Anchovies, Pan-Fried Croutons, Caesar Dressing. As you can see from what’s in this salad it is a rendition of a Caesar salad, but much more fabulous. I truly feel that this salad is leaps and bounds above any other Caesar salad I have ever tasted, a must have for me.

Fuyu Persimmon and Pomegranate Salad with Wild Arugula, Honey-Thyme Vinaigrette, Sunflower Seeds. There is something about this salad that bridges the gap between savory and sweet. When the persimmons hits your palate it is sweet, but then you get a taste of the dressing and everything becomes savory. Either way you are spellbound in the goodness of the blend of both.

Ricotta Ravioli with Chanterelle Mushrooms, Roasted Corn, Brown Butter. This pasta is rich with mushroom flavors and the brown butter adds a smokey effect. It is fantastic ravioli, one that you must try.

Handmade Linguine with Geoduck and Manila Clams, Chardonnay, and Pan-Fried Breadcrumbs. The Geoduck is the part of this dish that I love, it is sweet but has a great clam flavor, and the linguine is just off the hook.

Shellfish Boudin Blanc with Maine Lobster, Scallops, Gulf Shrimp, Sauce Américaine. So delicate with the lovely Sauce Americaine and the seafood just melts in your mouth.

Grilled 12oz. Piedmontese Ribeye Steak with Bone Marrow Gremolata, Creamy Potato Purée. OK hands down the best steak ever, I can’t even describe it, just get yourself in here and order it.

Sautéed Broccolini Rapini, Garlic & Extra Virgin Olive Oil. This is a nice side dish, you have to be prepared though is it unusually bitter, but I adore rapini just the same.

Creamed Spinach, Pan-Fried Croutons, a better version of this dish because the spinach is not pureed it is left in large pieces, which just makes this dish more wholesome.

Dessert:

Milk Chocolate Crémeux with Bitter Orange, Basil Meringue, Pine Nut Crumble. Kind of like a mousse but with the basil meringue it really changed the whole mousse game.

Chef’s Selection of Five Cheese with Seasonal Mustard Fruits, Honey, Grilled Ciabatta. The five cheeses were all different and they were great choices, each with its own characteristics and a great way to end my glorious dinner.

Growing up in Los Angeles I have seen many places go through changes and Avalon hotel would be one of them. My grandparents lived right down the street to this iconic hotel. But even with many renovations they have always managed to keep its original essence the same. It was designed in 1948 by graphic designer Alvin Lustig, who famously created The Lustig Chair for Paramount Furniture. The hotel used to be called The Beverly Carlton prior to renaming it The Avalon. Back then there were some very notable hotel guests: Marilyn Monroe, Mae West, Lucille Ball and Desi Arnaz all frequented when they were in town. In 1999 Kelly Wearstler and her team were given the opportunity to bring the building into the new millennium, with lots of research they remodeled the space, deftly blending its old Hollywood roots with a distinct 1950s vibe. When you visit The Avalon and Viviane’s you know exactly what I mean.

I just can’t say enough about my experience; it is one that I will not forget anytime soon. Adding to the retro vibe is some eclectic music that you never heard before, and would want to know more about. My server Conor became my new BFF, he was very knowledgeable and made my experience super fun.

I would try to eat their ASAP, when the word gets out reservations will be hard to come by. It is a great place if your on a date or a causal dinner with your best gals pals, whom ever you decide to go with Viviane’s is a must in today’s Los Angeles culinary scene.

Avalon Hotel
Viviane’s
9400 W Olympic Blvd
Beverly Hills, CA 90212
Tel: (310) 407-7791
http://vivianerestaurant.com/

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The event was at the Sofitel Hotel in one of their very glamorous ballrooms, clad with gorgeous pink rose centerpieces. This was one very special affair. It is not commonplace for a designer to provide a 4-course dinner, champagne and wine for their guests. A nice cheese and prosciutto square was our appetizer, and then came the quinoa salad, and the amazing chicken with a squash puree rounded out the 4-course dinner, and lets not forget desert, which was equally scrumptious. The fashion show was by far on of the best as well, so for me this was a great, exciting evening!

Fashion designer Pia Gladys Perey unveiled her 2016 Spring/Summer line for the invite-only gala. Guests included celebrities, top stylists, fashion bloggers, and an array of tastemakers. The Montmartre Fashion Group, Style Bee, The Luxe Resort, Diama Sparkle, Loris Flowers, and WJG Asia sponsored the event. Perey’s inspiration for the 2016 Spring/Summer line came from concept of “defying gravity,” with a spectacular display of ethereal gowns in stunning white, glittery gold and softly lite pink.

Some of the attendees were: Fely Irvine (The Voice, Australia), Lindsay McCormick (Sports Broadcaster), Erin Coscarelli (NFL HQ), Mabelynn Capeluj (Miss California USA 2013), Daphne Wayans (Hollywood Exes), Porscha Coleman (The Parkers), Christina Cha (Survivor), Daniel Nguyen (The Millers), Jackie Moore (Atlantic Rim), Niki Koss (Scouts Guide to the Zombie Apocalypse), Mark & Matt Harris (Storage Wars), Yenitza Munoz (The Neighbors), Kristine Elezaj (Recording Artist), Marisa Lauren (Superhero Movie), Vinicius Machado (True Detective) and Nikki Martin (“Food Network Star”).

Pia Gladys Perey is a fashion designer whose dresses have been worn by such style icons as Kim Kardashian, Angelina Jolie, Demi Lavoto, and Gabrielle Union. Her work has been featured in such industry outlets as Harpers Bazaar, Cosmopolitan, and Elle, and worn on red carpets at the Golden Globes, Emmys, and the American Music Awards. She was just featured in Vogue UK as one of the up-and-coming brands to watch out for. Pia is a Philippine native where her brand started, and has now expanded to multi-label stores and specialty boutiques in Australia, Singapore, the United Arab Emirates, and the United States.

Every attendee was made to feel very special, and I am sure the consensus in the room was how great this event was. Not a bad way to spend a Friday night in Los Angeles!

www.piagladysperey.com
(http://gtty.im/1kFpf9B).

Santa Anita Racetrack has so much history; it is a glamorous place in itself. To add brunch to the racetrack is a novel idea, but one that should never be missed. Almost like going to the Kentucky Derby, but Southern California style. Ladies bringing their finery out of their closets and the array of colorful hats was astounding. Then leave it to the gents to add their wonderful special Angeleno style; with their pastel linen suits and festive bow ties. The fashion was all the rage as well as the food. Did I say food, some of the most luxurious brunch items were for the taking, as well as nice brunch type libations. All in all a lovely day at the races, where losing or winning money is all in a day’s work!

They chose the middle grass area to have the event, you had to get there by walking through a very long tunnel, but the location made you feel like you were behind the scenes. Growing up with my Grandfather in Santa Anita and Hollywood Park, I have many fond memories of both racetracks always in a special box in the turf club, never in the middle grassy area. I always wondered what was out there in that land of mystery, the middle ground beyond where the ponies run their race, now I know. There are places to bet, grand stands, and food booths that are all part of the racetrack. Our section was past all of that, but very nice none the less. They set up the tents around the perimeter and believe me you got your exercise. They did not have many covered areas and it was hot and humid, so maybe next year they can work on that. There was a lovely array of breakfast items with unique ways to blend breakfast and lunch.

Here are the restaurants that were there:

10e Restaurant, Abigaile Restaurant, Auntie Em’s Kitchen, Beachwood Café, BierBeisl Imbiss, The Blue Owl Santa Barbara, Cassell’s Hamburgers, Chago Ahogadas, Gohan by Johnny Lee, Cindy’s Eagle Rock Restaurant, Du-par’s, Flores + Sons, Fred 62, Go Get Em Tiger, Goldie’s, Jones Coffee Roasters, Little Doms, McConnell’s Fine Ice Creams, Myke’s Café, Nickel Diner, Olive & Thyme, Poppy + Rose, Poppy Cake Baking Co., Semi Sweet Bakery, Sonny’s Hideaway, Status Kuo, Sticky Rice, Superba Food + Bread, Sweet Butter Kitchen.

Sponsors:

Stella Artois, Beam Suntory, Dark Horse Wines, Deep Eddy Vodka, Diabolo, Dry Sparking, First Air Shot Therapy, 20 Geffen Playhouse, Hard Frescos, Hornitos, Hustler Hollywood, Infuse Vodka, Jenis Ice Creams, Keurig. Knob Creek, Socal Etsy Guild, Tarte Yogurt, Magbooth, Middlebar, Los Angeles Bicycle Attorney.

I have to say that my favorite, very creative food item was from a place in Santa Barbara, called The Blue Owl. They took a biscuit with eggs and floated it in their very own wonderful clam chowder. When you first got to the event they gave you a mug to take home with their logo on it, so of course I asked for more chowder in my mug, it was that good! Gohan by Johnny Lee made a great chicken and rice ensemble that rocked my taste buds. Fred 62 did a very yummy slider type sandwich with sausage and egg that was just out of this world, Cassell’s did a remarkable hash browns that had a great sauce on top, and Myke’s Cafe did their very famous Red Velvet pancaked with their cream cheese frosting. There were other fantastic brunch items, just too many to write about. This was a great concept and it was also very well executed.

There was also some nice brunch beverages, of course the Bloody Mary is always going to be my go to drink at Sunday Brunch. I really enjoyed the day and was very appreciative of my job and how I am able to experience such glorious food events in lovely Socal!!!

LA Weekly’s
Brunch at the Races
Sunday, October 18, 2015
11 a.m. – 2 p.m.
Santa Anita Park
285 W Huntington Dr.
Arcadia, CA 91007

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What more could you ask for? A perfect Southern California Day in Beverly Hills on top of a boutique hotel and being treated to loads of gifts for The 2015 Emmy Awards. DPA gift suite did not disappoint, with all it’s elegance and glamour there were lots of unusual gifts to be had.

They have it so organized, upon entrance you are put into a small holding area until your guide is ready to take you through, every perfect detail is covered. As you wind your way around the rooftop many fantastic people and products greet you. Thank God for air conditioning; it was another one of our hot September days in Los Angeles but the inside offered a nice cool reprieve as well as beautiful panoramic views from the rooftop which added to the overall ambiance.

Here are all of the vendors represented:

Gavee Gold, 24 K purified liquid Gold skincare (https://gaveegold.com/), Cinq Etoiles a new collection by NY Arido jewelry, (http://www.aridojewelry.com/), M. Andrews Sartorial luxury collection and its custom made leather shoes (http://sartorialluxury.com/), Bow and Arrow 78, tee shirts with images of Bruce Lee, R System, Zimbabwe’s menswear Line Xipixi, India’s couture gown designer Sai Suman, Petsmood, a new line of accessories and furniture for animals, Judy B Swim, Barebumz bikinis, Underground Culture, NDS LA and celebrity hairstylist Shann Christen and his BioMethod line, Milena’s Boutique, SquareHue, Truly Yours Parfums, Lyft, Pacific Beach peanut butter, Faucet Face, Victory Career College, Truth in hand, and Marchon eyewear. Also Luxe Hotel Rodeo Drive, High Brew Coffee, The Berry Company, Icebox water, Kneady bakery, Cake Eater bakery, and Amara Coffee. There were also two great charitable organizations: Lupus LA and the Wolf connection, where howling was abundant amongst the celebrities that were doing interviews for them.

I also must mention this great new deli Carvery Kitchen, “The Art of Deli.” carverykitchen.com. They provided some delectable salads and lovely hand carved sandwiches, I need to go to their Santa Monica location and do an official tasting cause the food was so good.

I was gifted a lot of hair products from R System and Shann Christen, which are always welcomed because of my very large mane. I was also gifted a bigger booty bikini bathing suit from Barebumz Bikini’s that I love! I tried the line of skin products from Gavee Gold and was very impressed. The owner’s story alone of surviving Stage IV Non-Hodgkin’s Lymphoma was just the most heart warming, uplifting, heroic story. Tiffany Andersen is a force of nature, and her creating Gavee Gold for the heath conscious was in itself an amazing feat. Her undying dedication to never give up when faced with the most severe adversities, and her energy was so contagious; I get teared up just thinking about Tiffany.

There were some celebrities when I was there, but most showed up earlier hours. I saw Kevin Sorbo who brought his adorable daughter, Octavia, as well as Dalton Gray of American Horror Stories. You can check out DPA Facebook page to see who all attended, they get all of the A-listers!

I love the camaraderie with the vendors, the celebrities and the media. We all have just one thing in mind, to enjoy the day! DPA makes sure that our time at their suite is very memorable, and truly makes me know how fortunate I am to be in this glorious business!!

I am always very pleased to be invited to Natalie’s wonderful gift suite, and find that every time I attend it enriches my life in ways I did not know were even possible, thanks Natalie!

DPA
https://www.facebook.com/DPAGROUP
Luxe Hotel
Luxe Rodeo Drive Hotel. 360 North Rodeo Drive. Beverly Hills.

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Owner Rafael Andrade set his sites really high and took a calculated risk when he opened Myke’s Café, in an area that was once blighted. But it paid off big time and now people are flocking from all over Los Angeles to taste all of the goodness that Myke’s Café has to offer.

Pacoima is not what you would call Restaurant Row, and the existing eateries are just neighborhood spots that cater to a predominately Latin crowd. Myke’s café has really put Pacoima on the map. Why, because the food is just plain great! Owner Rafael Andrade has so many interesting takes on things, and would never settle on mediocrity. He takes an everyday pancake recipe and makes it something to write home about, or in this case, write to everyone about! Rafael’s passion for all food is such that he try’s new little tuck away restaurants all over Los Angeles at least 3 times a week. When I asked him if he does this as inspiration for Mykes’ Café he says, “maybe I just find something new for a sauce, but that’s about it.”

Myke’s Cafe is going on 3 years now and has been featured on many major Los Angeles TV shows, like Good Day LA, and KTLA 5’s Burrow’s Bites where Chris Burrow’s has become a huge fan and has done quite a few telecasts for his segment. The Huffington Post Online has done a feature and of course now, the crowning jewel, Jodi Jackson’s Hollywood!

The day I was there all kinds of people from different walks of life were enjoying their meal. There are locals as well as people who travel quite a distance to get their very favorite breakfast.

My server Araceli Nieves is from the neighboring city of San Fernando, but visits Pacoima regularly due to her who Grandma living close by. She claims that the crime rate has decreased in the past few years and the once notorious projects across they way are now a safe family living facility. Also, the city is in the midst’s of a beautification project.

Anyway, back to the food and here’s What I tried:

Pancakes:

Berrylemonicious – Raspberries in buttermilk pancakes topped with lemon curd. Wow, I am hooked; the raspberries pop in your mouth coupled with the lemon curd on top makes for many delicious bites. All pancakes are made fresh and dusted with powdered sugar.

Notre Dame Killer-Southern red velvet pancakes made with cinnamon, topped with cocoa powder and cream cheese frosting. This is such an ingenious concept, really. It just lingers in your palate and lets you know that few pancakes are in this class.

French Toast:

Cinnamon with cream cheese topping. I can only describe this as a cinnamon sticky bun with icing on the top, it just taste the same, and is spectacular.

Omelets:

Feta, bacon, tomatoes and chipotle mayo. You could never imagine all of these ingredients in one omelet; especially the chipotle mayonnaise drizzled on the top. One of my all time favorite omelets ever.

Mexican Food:

Huaraches – Handmade oval tortilla with beans, tomatoes, sour cream, onion, lettuce, cheese, grilled chicken. The tortilla is thick and the grilled chicken is tender and flavorful, a true winner.

Tacos – Handmade tortillas with cilantro, onions Asada. This is a soft shell taco, but they do it such justice, it is perfectly seasoned.

Hamburgers:

No Joke – Hamburger patty, pastrami, egg, Swiss cheese, mustard, mayo, lettuce, pickle “Big Brother Fire Dept. Style” with Thousand Island dressing and hash browns. This is so much more then a burger, it has many elements that you would never put together in-between a bun, but it really works.

Mole Burger with Mole, mayo, lettuce, crispy Monterey and cheddar cheese, pico de gallo, and avocado. The Mole sauce oozes out of the bun onto your lap or hopefully napkin. The combination of all of the toppings is really delightful.

Beverages:

Aguas Frescas – Horchata, pineapple and fruita, this is a very sweet drink, but has just the right amount of fruit as well, on a hot day this drink will give you lots of joyous refreshment.

Coffee Bar:

Hot Mexican Coffee, with cinnamon. It has such a nicely rounded consistency adds with the cinnamon and it will blow your hair back. By the way, they only use Intelligentsia Coffee.

Flavored Iced Vanilla Latte, nice refreshing creamy flavors, guaranteed to make you happy.

Upon entering, the interior surfaces feature lots of local artists and as you move further in, there is a lovely dining area with pink walls and pink banquets. The other side of the restaurant is painted olive green with nice little arches. Also, there is a coffee bar and a big flat screen TV featuring sports. Don’t forget to check out the unbelievable graffiti art on the outside walls, also created by local artists.

I think the secret to this place is in the back story. Rafael’s parents were in the food business for 40 years so it was pretty much in his blood. At 18 he started to bake, and cook, and enjoyed making his own concoctions. He says he took a chance on the area after people told him it was bad, so in other words…someone told him he couldn’t!

Rafael would like to open up another place soon. His food is unique and different and no one else is doing his ingenious snicker burger. I met Rafael at The LA Weekly Burgers and Beer event, and he was serving his very famous Snicker Burger. He has told me that when he saw people trying the snicker burger they would immediately text their friends to come by and try it. Literally he melts a mini snicker bar on a hamburger with some other amazing ingredients, and that’s his masterpiece.

Rafael like’s to be active in local events not only to get the brand out there but because at heart he’s a community guy through and through. They participate in; Made in America, 626 Night Market just to name a few. One of his charitable offerings is if your in the local high or elementary school and you have perfect attendance you can come to Myke’s Café and get a free order of pancakes. Also he’s involved in lots of charities with the local Fire & Police Dept. In fact, there is a mural at the LAPD Foothill Division and Rafael’s face is on the inside door. He says some of those past inmates have frequented his restaurant and recognize him from that mural.

On the weekends Myke’s Café has up to an hour wait, so come early, but only until 3pm everyday, which is when they close and enjoy all of the bounty that is Myke’s Café.

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Myke’s Cafe
13171 Van Nuys Blvd
Los Angeles, CA 91331
(818) 890-4815
http://mykescafe.com/

There are so many up and coming burger joints that it is hard to figure out who has the best burgers. I have to be honest, Hache LA beats every one and for very little money. Okay, here’s the deal, most of these upstarts’ burger type restaurants are expensive, Hache LA will give you a very fresh, mouth watering burger at a great price, which puts them way ahead of all the competition.

They are really keeping it simple which means; no distractions no ridiculous toppings and no trendy gimmicks, just really high quality burgers at affordable prices…straight forward enough for you? Oh, and all this with great service built in!

When I say these delicious burgers are inexpensive all you have to do is look around. With this new burger boom, other establishments are selling hamburgers for $12.00 and up. Hache is only around $5.95. Also, you can get a package deal of lemonade fries and a burger for only $9.70! (Wow, I actually had to go back and check the menu to see if these prices were right:-) You get a lot of bang for your buck here. Their motto is; for everyone to enjoy themselves, and the experience, at what the owners call their “New Age” Burger stand.

How did this all start for me? Well, I met Jimmy Su at the LA Weekly Burgers and Beer event at the L.A. Coliseum. One bite and I was hooked! So I asked Jimmy if I could come in and do a proper tasting. To my delight he said yes and during my meal came more good news. They are planning on opening 6 more places!

Hache is located in a fun Silver Lake neighborhood, which provides lots of foot traffic from, artist types, entertainment folks and Dodger fans. They are also branching out and have recently done chamber mixers as well as providing the food for Rooftop Film Club in Hollywood.

The day after my tasting I went to a grand opening party for the Rooftop Film Club and was able to do a mini interview with Mick. He is a very personable guy, and you can tell that he just oozes passion for this very creative burger brand.

The place has a very rustic vibe, complete with lots of exposed wood; there are 60 seats, all situated in an out door patio with plenty of shade which makes for a very comfortable, casual dining experience.

Here’s what I tried:

Triple Cooked fries with russet potatoes, and garlic mayonnaise. The potatoes are cooked 3 different times in a fryer, and the garlic mayo is exactly how it sounds. The outside is crispy and firm, but moist and delicate on the inside, wow!

Burgers:

The Karma Burger: with karma sauce, American cheese, and an egg on top. The sauce looks like thousand island but is not sweet, and the egg on top is luscious gold.

The Habanero: with 4 chiles, queso fresco, garlic mayo. This burger is spicy but the combination of flavors will leave you with a craving long after you eat it. And I know, Habanero is usually killer hot but this is totally palatable; it’s subtle without loosing any of its bite. For all of my spicy food fans, this burger is a must!

The Swiss Onion: with Gruyere cheese, cooked onion, mayo and mustard. I love any kind of melted cheese sandwich and this one hits the spot.

The Mediterranean: with homemade veggie patty, feta cheese, spicy hummus and roasted peppers. For the vegetarian this is a great option.

The Roaring Forties: with blue cheese, portobello mushroom, horseradish and caramelized onions. I have to say this burger was my favorite; I just loved the way the mushroom infused its earthy flavors into this creation.

They use quality Angus sirloin beef and is hand ground on site. One thing you immediately notice is the lack of the typical burger smell like you’re used to. Instead, good Angus beef being cooked has an aroma that makes your mouth water. In addition, they make their own honey mustard and garlic mayo, which are both equally fantastic.

Dessert:

Custard:

Banana Fosters

Cookie Butter

Both of these were delicious, just save room, it’s totally worth it!

Drinks:

Purple Palmer, with hibiscus, cranberry and lime. This was my favorite, really nice tangy goodness.

Mojito Ice Tea, with lime, mint, green tea, and sugar. A great drink for anyone who likes ice tea.

The Famous, with strawberry ice tea. This is a very good choice for a hot day.

Beers and Wine:

Allagash White, this one was my favorite, nice and light and goes down perfect with the burger.

Boont AmberAle, honey tones, but for me too dark.

Downtown Brown, this beer is good for someone who likes really rich smooth dark beer.

Pinot Noir, this wine is a great accompaniment to the meaty goodness, and mushroom flavors in the Roaring 40’s burger.

Sangria, I liked this with the Swiss onion burger, it adds all of the right notes.

Champagne, loved it with the custard desserts.

At Hache LA they use sustainable metal trays and all of their paper products are compostable. Their burger accompaniments are always done with the freshest produce, and they also have a gluten free option.

Being active members of the community, charity is something they participate in having done an event for the Hollywood Sunset Free Clinic for Diabetes. Also, their patio is available for private events and is perfect for any occasion; most recently they had a baby shower take place there. Their future plans include adding a roof to the back area so they’re able to continue serving during LA’s non-existent rainy season.

Hache means to mince, and they have a meat grinder right there in plain sight as a testament to how fresh their burgers are. Noticeably absent on the premises are a Microwave and freezer as there is no saving or heating, everything is made fresh to order. They are set up for Pick up, but not delivery yet. As of this writing, they have had 17,000 views on Yelp, so people are getting the message about how good their burgers are…so get down there as soon as possible!!!

Hache LA
3319 W. Sunset Blvd
Los Angeles, CA
(323) 928-2963

http://hachela.com/