Los Angeles February 2015

EAT/DRINKEdition

Chanel WEST COAST

FAIRMONT MIRAMAR HOTEL & BUNGALOWS

ASHLEY HICKSON, COO/CO-FOUNDERBorn and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley joined forces with Erik to create LOCALE Magazine. Known as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine.

REILLY KAVANAUGH, DESIGNERWith a Bachelor’s degree in Graphic Design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs.

MICHELLE SLIEFF, WEB EDITORMichelle is a local of Southern California's coastal cities. She received her BA in Creative Writing from CSULB. She enjoys hiking, poetry, and cured meats, but not necessarily in that order.If she's not at the table next to you in your favorite restaurant, then she's writing content for LOCALE magazine’s website as web editor.

BRIANNA ROMANO, EVENT COORDINATORBrianna is California native with an eclectic taste in fashion, music, and activities. After graduating with a degree in Fashion and Textiles, she became a jack of all trades, juggling multiple jobs from fashion stylist and makeup artist to professional organizer. After interning for LOCALE, she finally decided to plant her feet in a place where she can utilize all her talents. She loves traveling, making dinner for friends, a good beer, and taking Instagram photos of her dog George.

ERIN PRICE, SALES AND MARKETING COORDINATORErin is a California native with a sense of adventure. Raised in Long Beach, she yearns for travel. Her curiosity leads her on adventures and her outgoing personality allows her to make friends easily. Her position at LOCALE Magazine as Sales and Marketing Coordinator is exactly suited to her talents. Her main focus is to make new friends and keep our partners happy.

JASON KOSKY, MARKET MANAGERJason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. Family has always been most important to him, and now, he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”

RICK RAMIREZ, DISTRIBUTIONRick is a California native, and has lived in Orange County all of his life. A lover of nature, Rick is an avid camper, with an extensive knowledge of Southern California's beautiful mountain and forest regions. He further expresses his connection with nature artistically, through his unique watercolor paintings. Among his many other interests are cooking, history and music.

SEAN STANFIELD, INTERACTIVE MANAGERA Northern California native, Sean made SoCal his home for college in San Diego before establishing a successful marketing firm in Pasadena. He eventually returned to NorCal and worked for the country’s largest media groups like CBS, NBC, and Disney. His second tour in SoCal began as Interactive Manager for LOCALE, where he creates hyper-focused digital solutions for our partners.

ALEXA ERICKSON, PRINT EDITORBorn and raised on the coast of Maine, Alexa flew south to sunny Florida to receive her Bachelor’s Degree in Creative Writing and Journalism at the University of Tampa. Upon graduation in 2011, she ventured west to Newport Beach where she now resides. Alexa is thrilled to be a part of LOCALE, as working in editorial has always been her passion.

MIKE TODD SMITH, MARKET MANAGERMike was born in Los Angeles, raised in Laguna Beach and has created a home in San Diego. After graduating from the University of Arizona, Mike helped build ECCO Restaurant and then later a custom golf car company, LUXE. Mike found his true passion within LOCALE and now wakes up inspired everyday.

PUBLISHERERIK HALE

As you might be able to tell from my profile picture—and can confirm on my Instagram feed—I love food. Actually, I should amend that. I love most kinds of food. I once had buffalo tartare with a quail egg on top, and had to hide what I didn't eat in my napkin. (But for the tartare aficionados, we suggest veal filet mignon tartare, which can be found in our all-inclusive food guide on page 29.)

I love any food that is done well, but not "well done." I learned my lesson in Arizona one year when I was served a cowboy boot for ordering my steak that way. I love food that is infused. I like foods infused with garlic and drinks with hot peppers. (How about a donut Bloody Mary? Find one in our Drink Feature on page 61.) Mostly, I love food that is infused with passion.

You can really taste the "love" in my favorite dishes. (Speaking of love, our Meals Deconstructed piece features a restaurant made with brotherly love. Check it out on page 52.) Give me a $6 burrito where the beans have been slow

cooked on a hot plate all day. Give me a simple salad—a truly simple salad—where the ingredients have not been sprayed, altered or modified by some mad veggie scientist. (If you’re looking for a back-to-the-basics approach like me, this issue’s Eat Experts have you covered on page 19.) Give me breakfast covered in maple syrup, lunch piled high with bacon and avocado, and dinner at a fine dining restaurant without a name on the front door. Los Angeles gives my growling (and growing) little tummy everything it could ever ask for.

I hope you enjoy reading our Eat + Drink Edition as much as we had making it, but I doubt you will. You can't eat these pages. I've tried.

ANDRE MATAELE, MARKET MANAGERBorn and raised in Hawaii, Andre has made Southern California his home for the past four years. His position at LOCALE in sales allows him to continue building relationships with people who he values greatly. If he’s not working hard, you can find him laughing with his friends or in the water.

theTEAM

2 | | FEBRUARY 2015

ERICA LEITZ

*FOR FULL INFORMATION ON OUR CONTRIBUTORS GO TO www.localemagazine.com/about

the CONTRIBUTORSFEBRUARY 2015

WRITERS FASHION STYLISTSPHOTOGRAPHERS

BEAUTY STYLISTS

JANEA WILSONwww.lipstickpartymag.comIG @jajajaneaTW @jajajanea

SHANTE SCHWARZ

SHILOH MCKASSONSHILOH STYLE GROUPwww.shilohstyle.comIG @shilohstyle

JEFF FARSAIwww.farsaiphoto.com

JOE CANNONwww.theventurersphotobook.tumblr.com

DEIRDRE MICHALSKIwww.TastesAndTravel.com

KYLE ANDERSON

TC FRANKLINwww.BlueRibbonProductions.com

ANGEL MANUEL www.angelmanuelphotography.com IG @angelmanuelphotoFB /angelmanuelphotographyTW @mrangelmanuel

FRANCISCO, EDDIE & ALEX BARRAGANSTYLE BY F.E.Awww.stylebyfea.com, www.iloveyouwhenidonthateyou.comIG @stylebyfea

JESSIE DAX-SETKUSwww.cargocollective.com/jessiedaxsetkus

JOSIE GONZALESwww.qsphotography.comIG @josgonzalFB /quasistudios

STACY ELLEN www.stacyellen.comIG @stacyellenstylistFB /stacyellenincTW @stacyelleninc

BRIE LEACHFOR MAKE UP FOR EVERwww.briedoesmakeup.comIG @briedoesmakeupFB /briedoesmakeup

NANCY VILLERECRUSH PHOTO STUDIOSwww.crushphotostudios.comIG @crushphotostudiosFB /crushphotostudios

JILLI JOFFE www.justjilli.com IG @imjustjilliFB /jilli.joffeTW @imjustjilli

JAKE PALUMBO

KARL GARRISONwww.karlgarrison.comIG @karlgphotoFB /KarlGPhotoTW @karlgphoto

COREY CRITSERwww.lanewoodstudio.com IG @coreythecritserFB /lanewoodstudio

SHAHNAZ ZARIFwww.stylingbyshahnaz.com IG @shahnaz1013FB /ShahnazZarifTW @shahnazzarif

LINDSAY DELONGwww.iLikeLindsay.com

JORDANA SHEARAwww.jordanasheara.comIG @jordanasheara

CRYSTAL NAY TW @ACrystalWit

AMANDA PROUDFITwww.proudfitphotography.comIG @amandaproudfit

GENESIS GONZALEZwww.genesisgonzalez123.wordpress.com TASO PAPADAKIS

www.tasophoto.com

KAITLYNN CARTERwww.TheWesternWild.comIG @Kaitlynn_CarterTW @KaitlynnCarter

NICOLE FERAIG @San_dee_ayGirl

RJ COLEMANIG @southbayimageFB /southbayimagestudiosTW @southbayimage

JUSTIN HUFT

ALEXANDRA SHUBIN IG @kaleidosoup

ERIC CHARLES www.ericcharles.comIG @ericcharlesphoto, @Eric.charles.photographyFB /ericcharlesphotoTW @ericcharlespix

TARA SIMON www.TaraSimonPhotography.com IG @oodora

JESSICA GOMESwww.thenakedbohemian.comIG @nakedbohemian FB /JessicaLynnGomesTW @nakedbohemianCA

4 | | FEBRUARY 2015

LOCALE MAGAZINE

ContentsFEBRUARY 2015

THIS ISSUE: Eat/Drink

52

29

EAT EXPERT

Turning Over a New LeafRethinking the Way We Think About

Fruits and Vegetables

DRINK EXPERT

Lofty ExpectationsOn Another Level, Paul Ryan Elliott Brings an Award Winning Vodka to

the LA Arts District

DRINK FEATURE

Chug-a-Lug GrubMake it a Meal With These Seven

Sensational Food-Infused Beverages

MEALS DECONSTRUCTED

Here for the HeritageBrotherly Love and Mother’s Recipes Make for American Fare With a Hearty Greek Flair

GUIDE

À LA CarteAll the Pieces That Complete the Los Angeles Food Scene

19

56

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LOCALE MAGAZINE

Contents

HOME

DO

STYLE/BEAUTY

12 NATIVE KNOWLEDGE

Monday Through Sunday, by Locals

70 STYLE EXPERT

Mane ManDominating the Men’s Beauty Biz One Product at a Time

94 COVER GIRL FEATURE

Standing in the SpotlightHungry for Rap Royalty, Chanel West Coast is a Babe on a Breakthrough

144 DO EXPERT

Find Your FormIt’s Time to Hit the Gym With These Four Fitness Fanatics

132 FASHION FEATURE

Create Your Own StoryBreaking Away From Your Everyday Jobs

104 FASHION SPREAD

Whisk Me AwaySipping in Sky High Style

154 FIRST TIMER’S GUIDE

All Tapped OutA First Timer’s Guide to Home Brewing

76 LOCALE LOOKS

Eat Your Heart OutMove Over Cupid, Make LA Your Date This Valentine’s Day

160 HOME EXPERT

Curious for CuriosVintage Enthusiast Chris Geer Brings Together Creative Minds and Thrifty Finds

122 THAT’S WHAT SHE SAID

Wild Wild WestKaitlynn Carter Blogs Her Way Through a Perfect California Day

164 SETTING THE TABLE

Shake Your Tail FeathersA Farmhouse Feel and Fine Dining Fare

FEBRUARY 2015

8 | | FEBRUARY 2015

LOCALE MAGAZINE ph: 949.436.8910 | fax: [email protected]

All rights reserved © 2014, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner.

COVERPhotographed By: Jeff Farsai, www.farsaiphoto.comModel: Chanel West Coast, www.iamchanelwestcoast.comStyled By: Style by F.E.A, www.stylebyfea.comMakeup By: Patrick Ta

Hair By: Lauren Stout

Location: Fairmont Miramar Hotel & Bungalows, www.fairmont.com/santa-monicaApparel Provided By: Emily Daccarett, www.emilydaccarett.comBangles Provided By: Swarovski, www.swarovski.comShoes Provided By: Alexander McQueen, www.alexandermcqueen.com

Making THE ISSUE

Shot at Fairmont Miramar Hotel & Bungalows, we are honored to feature Chanel West Coast on the cover of our Los Angeles February issue. Photographer Jeff Farsai, wardrobe stylists Style by F.E.A, hair stylist Lauren Stout of B2V Salon West Hollywood, makeup artist Patrick Ta and Chanel herself worked together to create this glamorous cover shot.

Photographer Jeff Farsai used a mixture of natural, available and artificial light to accentuate Chanel’s features with the location. Jeff’s most memorable moment was when he backed into an empty topiary base, fell into it, and then onto the floor while shooting with Chanel. They both broke into laughter as Jeff slowly fell to the ground holding his camera like he was saving a drink at a party.

Style by F.E.A fell in love with Emily Daccarett SS15 collection and were fortunate enough to be able to pull it straight off the runway. They wanted this spread to scream SPRING. They loved the 60s vibe from this collection, so naturally Brigitte Bardot became a huge inspiration—Chanel was the perfect person to channel her effortless yet sexy style.

Hair stylist Lauren Stout of B2V Salon West Hollywood sought to keep Chanel’s look classy, also channeling a Brigitte Bardot style. Lauren’s favorite styling products that she used on Chanel’s hair were the Unite 7seconds leave in conditioner & B2V finishing spray for shine and a workable hold.

Flip through the pages of this issue to find an exclusive interview with Chanel West Coast, titled “Standing in the Spotlight,” to learn about her rise to stardom, her favorite fashion brands and what’s next in her budding career.

Native KnowledgeBY LOCALS FOR LOCALS // Where to be Monday - Sunday

MATT DIAMONDOwner, Diamond Lane Entertainment

CHRISTINE BERARDIOwner, Hip’tique

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Start with a morning walk to the farmers market on Main Street for flowers and fresh vegetables, and then a bike ride for some sunshine and exercise before stopping at Venice Ale House for some late afternoon fun.”

Finish off the day with a mountain bike ride in the Malibu Hills, and then head over to Duke’s restaurant for Taco Tuesday with the boys.”

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After a long day at Hip’tique, catching up from the weekend, I usually end up meeting a

close friend at Hama Sushi for happy hour and my favorite soft shell crab tempura roll. www.hamasushi.com

An early morning walk with Dexter, my Mastiff mutt, along the boardwalk with a stop at

Menotti’s for the best cappuccino in town. All before rushing to a meeting to review the marketing plans for the week and anxiously awaiting our lunch break. I am overly obsessed with Holy Guacamole on Main Street. No onions, extra cilantro, please!www.menottis.com | www.holyguacamolemain.com

Start hump day off with a 9am class at YogaHop with Jennifer Moore, followed by a

fresh juice at Main Squeeze, located next door to the boutique. Need to stay healthy for as much of the week as I can. After work is usually a quiet time to get a mani/pedi across the street at my new favorite, Pinkies. www.pinkiesnailandspa.com

www.yogahop.com/sm | www.squeezeonmain.com

Is it the weekend yet? Get the day started by having a session with the best personal

trainer in town, Steven Lake at Gold’s Gym. But can’t be good for too long. After a few meetings on the outside patio at Zinque, it is time for a glass of rosé and Tuna Tartare Ahi Pesto and Salt & Vinegar Chips—genius combination.www.lezinque.com | www.goldsgym.com/veniceca

A great day to be at Hip’tique—so many customers coming in to prep for the weekend.

I love hearing about their plans and helping them find the perfect outfits for whatever they are doing. And because it’s Friday, I usually end the week with friends, enjoying a big red wine at Venice Beach Wines or Cerveteca on Rose Ave. www.venicebeachwines.com

www.cervetecala.com | www.hiptique.com

The weekend is here! No time for sleeping in when the beach is just a block away. Long bike

ride? Paddle tennis on the Venice courts? Or just lie on the beach and stare out at the ocean? Any of the above will work for a perfect Saturday afternoon. www.venicebeach.com/paddle-tennis

Sunday is always a day off for fun! Start with a morning walk to the farmers market on Main

Street, and then a bike ride for some sunshine and exercise before stopping at Venice Ale House for some late afternoon fun. It’s the best place to have an organic meal, great beer selection and always a houseful of local Venice friends. www.venicealehouse.com

Start the day with a fresh cup of coffee from the local market PC Greens, and then quick

surf check for a morning surf or a beach run. Lunch at John’s Garden, then back to work until 6pm for a killer yoga class at Maha Yoga in Brentwood.www.pcgreens.com | www.mahayoga.com

www.johnsgardenmalibu.com

Morning breakfast meetings at Marmalade Cafe. Back to the office then lunch at Malibu

Farm at the end of the Malibu Pier. Finish off the day with a mountain bike ride in the Malibu Hills, and then head over to Duke’s restaurant for Taco Tuesday with the boys. www.marmaladecafe.com

www.malibu-farm.com | www.dukesmalibu.com

Depending on what went on Tuesday night, morning juice from Pressed Juicery and getting

ready for meetings in Venice. Lunch in Marina Del Rey at Killer Shrimp. Quick stop up to Ocean Boulevard to say hi to the boys at ZJ Boarding House and maybe grab a new pair of surf trunks.www.pressedjuicery.com | www.killershrimp.com

www.zjboardinghouse.com

Head up the coast for a surf strike mission to Oxnard and Ventura, which starts to break in

the fall. After, hopefully, a glorious session, I head down the street to El Taco De Mexico. I have been hitting this place up for years. They have the best authentic Mexican food. www.tacodemexicotdm.com

Thank God it’s Friday. From here, it’s either finish off the work week strong with a full day

of work or break out early for a weekend getaway surf trip up north. If I’ve decided to stay local, I might think about hitting a concert at The Forum to see a legendary rock act. www.fabulousforum.com

If I’m up north surfing for the weekend in Jalama, I’ll be relaxing, cooking hot dogs and

burgers, sipping on a Coors Light or possibly a freshly made juice. I’ll round the night off with an evening surf followed by campfire friendly delights under the stars. If staying local, I will most likely go to some of the classic old school Santa Monica bars like Chez Jays. www.chezjays.com

If I’m in Malibu, I might head over to the Malibu Farmers Market for lunch and stock

up on fruits and veggies for the week to come. Late afternoon beach hang on Broad Beach at a friend’s beach house and then rallying the troops to end the week off with an amazing dinner at the legendary Old Place nestled in the town of Cornell.www.oldplacecornell.com

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Native KnowledgeBY LOCALS FOR LOCALS // Where to be Monday - Sunday

TERRY HELLEROwner & Founder, Plan Check Kitchen + Bar

OWEN MCKIBBINFitness training expert, former pro volleyball player/fitness model

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I pass through Brentwood on my way back to SM and stop by Whole Foods or Vicente Foods. I like to cook fresh daily, so shopping is an everyday thing.”

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I go to a very cool diner that has been around for a minute called Swingers to have a turkey burger with mashed potatoes.”

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Off to Equinox at 5:30am to get a workout. Get home, take kids to school, and my commute

begins from Westlake Village into the Westside. Prior to getting to Plan Check’s corporate offices, I stop at my favorite local coffee spot called Coffee Tomo on Sawtelle. www.equinox.com | www.coffeetomo.com

www.plancheck.com

Off to Equinox at 5:30am again. My wife takes the kids to school, and I have a breakfast

meeting at Leo and Lily in Woodland Hills to meet with my business partner Adam to discuss our new venture Draftster. Got to try their Americano Breakfast Sandwich! Finally, get home from a long day at Plan Check’s downtown location and read up on the lifestyle blog Hypebeast on what’s happening.www.leonlily.com | www.draftster.com

www.hypebeast.com

I meet with another partner of mine Adam (yes, another Adam) to discuss our new soda line we

are launching at his offices on La Brea. From there, I go to a very cool diner that has been around for a minute called Swingers to have a turkey burger with mashed potatoes. www.swingersdiner.com

I head out early to Pasadena to meet with my general contractor to do a walk through for the

next Plan Check. We have coffee at Intelligentsia. They are one of the top spots in the coffee game.www.intelligentsiacoffee.com

I’m off to a lunch meeting at Plan Check in downtown with my friend Adam Koral, who

is involved with some very cool bars/restaurants in town. He heard we have a few new items at this location and had to be one of the first to try our newest burger, the K-BBQ. He was not disappointed!www.plancheck.com

I try to take it easy on the weekends and spend time with the family. However, I had to have

an early meeting at the Ace Hotel in Downtown, so I went to Tanner Goods (across the street) and picked up a new leather key chain. Got home fairly early and went for a bike ride with my wife and kids.www.acehotel.com/losangeles | www.tannergoods.com

Went to Malibu early morning to go paddle boarding with my wife. Amazing weather and

day! Had lunch at Tra di Noi and had my usual (gnocchi). Spent the rest of the day with my kids swimming in our pool. www.tradinoimalibu.com

Since Saturday and/or Sunday is a cheat day, Monday means it’s back to the grindstone.

Coffee at Primo Passo on Montana followed by the SM stairs with pull-ups at the bottom and shoulders at the top with my Bowflex SelectTech Dumbbells (4-5 rounds).www.primopassocoffee.com

Training my celeb clients on the Eastside from 6am-10am. I pass through Brentwood on my

way back to SM and stop by Whole Foods or Vicente Foods. I like to cook fresh daily, so shopping is an everyday thing. Back to SM stairs for pull-ups at bottom and The Rack Workout up top.www.wholefoodsmarket.com/stores/brentwood

www.vicentefoods.com | www.therackworkout.com

More celeb clients in the morning, then I’m back to Santa Monica stairs. There’s really no

better workout! TRX pull-ups and shoulders again at the top. I keep all my gear in the back of my Chevy Avalanche. Oh, and of course, Lefty, my loyal companion is always by my side. I carry him down like a baby, and he runs up!www.mckibbinfitness.com

I get all my clients’ workouts done before 3pm so I can pick up my 14-year-old son, Blaze, at

school. I’m a single dad who has raised him solo. He has football practice for the SM Vikings three days a week and games on Saturday.www.smvikings.com

Meeting with the execs at Alignmed today, creators of the world’s first garment created to

improve your posture. I am happy to be their fitness ambassador. Blaze and I usually go out to dinner at Amici Brentwood. Amazing Italian food!! www.amicibrentwood.com | www.alignmed.com

Today is a game day for Blaze. I’ve NEVER missed a game or a practice. We like to stop

at Fosters Freeze after the games. It has become somewhat of a ritual.www.fostersfreeze.com

Blaze and I always try to get out and body surf whenever we can. It’s one of our favorite

activities together, and Santa Monica is one of the best places other than our favorite, Hawaii.www.santamonicapier.org


eat/drink

29GUIDE

À LA Carte

RAY'S AND STARK BAR5905 Wilshire BoulevardLos Angeles, CA 90036323.857.6180www.raysandstarkbar.com

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MonthY E A R

19 EAT EXPERT

These Veggie-Loving Foodies Bring You a Reviving Twist on Healthy Food Fare

29 GUIDE

A Culinary Tour of the Fascinating Food and Drink Fixtures of Los Angeles and Why We Love Them

52 MEALS DECONSTRUCTED

Making the Most of Their Greek Heritage, Brothers Gus and Pete Sverkos Bring Us Kafe Neo, Where American and Greek Converge

56 DRINK EXPERT

Handcrafted Brilliance, Loft & Bear Vodka Makes a Splash in the LA Scene

61 DRINK FEATURE

From Coffee in a Waffle Cone to a Donut Bloody Mary, Find Your New Favorite Spot to Eat Your Drink

February2 0 1 5

FEBRUARY 201517

Just as fashion goes through cycles—the styles of the 90s now wearable again, crop tops and all—so goes it with food. Current culinary trends favor “eating clean,” or at least according to all the hashtags we see on Instagram. But what does eating clean mean? Is it a Paleo diet, where you mimic the diet of our hunter-gatherer ancestors? What about macrobiotic, the yin and yang of balancing grains and produce and meats?

Though there are no hard and fast answers about what specifically defines eating healthy (different bodies have different needs), there are some things that even the most casual health nut can agree on that make your body happy: eating a diet of fresh produce, eating “good” fats, and preparing balanced meals using simple ingredients.

Many restaurants have hopped onto the health nut bandwagon. Some menus highlight “lighter fare” or “healthier choices” with bright green leaf symbols next to designated dishes. Oftentimes, regular entrees can top out at over 2,000 calories! And then there’s the singular focus on

calorie count and fat content, whereas fresh, healthy eating should be more inspiring and thoughtful than that.

That’s where our eat experts come in. If you’re looking for innovative techniques and a twist on contemporary cuisine, don’t miss out on M.A.K.E. in Santa Monica, a “living foods restaurant” by Matthew Kenney. Chef and the Director of Culinary Operations, Scott Winegard, transforms his passion for beautiful, seasonal produce into plated works of art. Then there’s Tess Masters, a.k.a. The Blender Girl. Her health food journey took her from a blog to a cookbook, and she found a bevy of creative ways to implement blending into her daily cooking routine. Chef Drew Adams’ passion for farm to fork cuisine takes form at his Santa Monica eatery Fork in the Road, and finally there is Chef Phillip Frankland Lee of The Gadarene Swine. While Chef Lee is not a vegan or vegetarian, his foray into veg-friendly cuisine will change your perceptions about what it means to dine veg.

WRITTEN BY: JANEA WILSON | PHOTOGRAPHED BY: ANGEL MANUEL

Turning OverRETHINKING THE WAY WE THINK ABOUT FRUITS

AND VEGETABLES

A NEW LEAF

Phillip Frankland Lee, Chef/Owner of The Gadarene Swine �

� Scott Winegard, Chef/Director of Culinary Operations at M.A.K.E.

Tess Masters, The Blender Girl �

Drew Adams, Executive Chef/Director of Operations at Fork in the Road �

�

| FEBRUARY 2015 | 19

On Ventura Boulevard in Studio City is where you’ll find The Gadarene Swine, the newest culinary adventure by Chef Phillip Frankland Lee. You may know Chef Lee from his Beverly Hills restaurant, Scratch|Bar, where the menu ranges from their Pork Belly and Raw Oysters to the Squid in a Box. So it’s a departure for Lee whose new menu is completely meat-free. About the concept for the restaurant, Lee says, “It was meant to be a nutritionally focused, fine dining restaurant that focused strictly on fruits and vegetables.” He says the entire menu is “vegan-friendly” (except for the honey in the olives), but that many of the people who dine at The Gadarene Swine do not abstain from meat at all.

If you’re wondering about the name, it comes from The Gadarene Swine Fallacy, a philosophical theory which brings to light that just because everyone is on the same path, it doesn’t necessarily make it the right one. This seems to be an appropriate metaphor for the concept of a produce-driven restaurant spearheaded by a carnivore chef.

Q: As the head chef, how do you keep your menu fresh? Your plates look lovely, and the designs look well-planned. Do you ever find yourself in food-ruts, and how would you get out of one? Phillip Frankland Lee: I’ve never been one to just grab a pen and paper and write down a menu or design a dish for that matter. Most dishes on the menu are completely spontaneous. People ask me frequently, “How often do you change your menu?” and I always reply the same: whenever I’m inspired and have a new idea. I might not change it for six weeks, but on the flip side, I might add four dishes on any given night.

Q: How did you decide on an omakase-type tasting menu? How does it vary from your a la carte menu? PFL: I hate ordering at restaurants. I hate choosing just one or even two items for dinner. I grew up in The Valley and frequented a lot of sushi bars as a kid, and I loved being able to ask the sushi chef to pick for me. I always thought, “Why are sushi bars the only place where you get this kind of experience?” So we offer a similar omakase-style tasting inside the kitchen at my other restaurant Scratch|Bar as well. It varies from the a la carte menu in the sense that it allows me more freedom to get a little bit weirder with the dishes.

Q: I read in a recent article that you use items on your menu that you can find in your typical neighborhood grocery store. Why do you think it is important to make healthy eating democratic and accessible? PFL: You can pretty much find every ingredient we use at your local grocer, and even further, you can pretty much make every recipe at home, too. We don’t use fancy equipment or anything out of the ordinary that would limit a home cook. My goal was to make fine dining approachable, affordable, nutritious and fun. I didn’t want to open a restaurant with the intention of teaching people about new, obscure ingredients. I more or less wanted to say, “You had a cauliflower before, right? Well, try this!” I also just wanted to show people that they can eat healthy and fancy if

they just look at what they already have from a different angle.

Q: How amazing is it to partner with your wife, who makes the desserts for your restaurant? How does this influence your recipes and menu concepts? PFL: She makes desserts at Scratch|Bar as well. Honestly, it’s great. She has an amazing palate, and since she is not classically trained, everything she produces is not just unorthodox, but somehow familiar as well… I love her desserts!

Q: Is there anything you won’t cook with or eat? PFL: I hate coffee. It’s really the only flavor in the world I have yet to “acquire.” However, I do experiment with ideals of coffee from time to

time. For example, at Scratch|Bar I was cooking coffee 30 degrees below proper extraction temperature for 18 hours in milk, then chilling and mixing with a mint puree before pouring over house-cured gravlax. That was yummy. I guess I don’t think that there is such a thing as bad ingredients, only bad execution. Q: What are some misconceptions you think people have about eating healthy?PFL: My biggest pet peeve is the “gluten-free” fad. Yes, there are people who are allergic to gluten, just as there are people who are allergic to peanuts. But gluten-free has become a “diet.” Gluten doesn’t hurt your body (unless you have celiac disease). The poison that the FDA requires large corporations to put into their breads as “preservatives” is what makes people feel groggy or get headaches. It would be the equivalent to saying that since pesticides are on “non-organic” vegetables, that now you are

“veg-free.” But no, people are now opting to buy organic, right? So why not just seek out artisan product that was made by someone who cared about what they were feeding people? Q: Who are some of your influences right now? Who or what inspires you to keep cooking? PFL: I think my guests at both restaurants and my cooks inspire me the most, oh, and my wife. I take all of their critiques and suggestions very seriously. Also, a lot of the meals my wife and I have at home often make it on to the menu in some form.

Q: How do you keep vegetables and fruit exciting?PFL: I give people ingredients/dishes that they have a preconceived notion about and then I turn the item upside down. Q: Do you have any upcoming projects or releases you want to share or talk about? PFL: I have two more projects in the pipeline. One in ATX, hopefully, seeing the light of day next summer and another here in Los Angeles. But yeah, as of now that’s all I can really say!

Q: What advice or tips do you have for anyone who wants to figure out how to start their own vegan/vegetarian/raw diet?PFL: The biggest misconception about eating “healthy” is that everything will taste like grass. So, just don’t make it taste like grass! See—simple.

PULL UP A STOOL:

Reserve your spot

at The Gadarene

Swine’s eight-seat

marble bar for the

Chef’s Counter

experience, where

guests enjoy the

omakase-style

tasting menu, which

revolves around a

central vegetable

or fruit plated up to

perfection by Chef

himself.

SWINE ETIQUETTE:

Be careful not

to let the word

“vegan” roll off

your tongue as you

enter this animal-

free establishment.

Chef likes to stay

away from labels.

Focus on the fresh

fare and enjoy your

experience sans

judgment.

Viva la Veggie THE EXPERT: Phillip Frankland Lee, Chef/Owner of The Gadarene Swine

“I’ve never been one to just grab a pen and paper and write down a menu

or design a dish for that matter.

Most dishes on the menu

are completely spontaneous. People ask me

frequently, 'How often do you change your menu?' and I

always reply the same: whenever

I’m inspired and have a new

idea.”


THE GADARENE SWINE11266 Ventura Blvd

Studio City, CA 91604818.508.5500

www.thegadareneswine.com

“We don’t use fancy equipment or anything out of the ordinary that would limit a home cook. My goal was to make fine dining approachable, affordable, nutritious and fun. I didn’t want to open a restaurant with the intention of teaching people about new, obscure ingredients.”

—CHEF PHILLIP FRANKLAND LEE


Tucked away in The Market at Santa Monica Place, M.A.K.E. restaurant serves up the coolest in vegan cuisine. Cool as in cold—it’s raw! The dining concept at M.A.K.E. by Matthew Kenney is all about plant-based eating. If that sounds intimidating or too hippie dippie, you shouldn’t let that deter you. Their Director of Culinary Operations, Scott Winegard, brings more to the table than just your standard veggie burger. In fact, nothing at M.A.K.E. is what you would consider standard.

At the restaurant, you’ll find a communal bar where diners can experience a show of the chefs preparing a tasting menu while enjoying a fresh pressed juice or a cocktail. The bright, open dining room is imbued with the warmth of natural wood surfaces juxtaposed with the minimal design to keep the focus all about the food.

Winegard shows his appreciation for the local, seasonal produce he plates up. The carefully crafted dishes are nothing short of beautiful, with the vegetables taking center stage. Driving Winegard’s menu is a blend of the seasoned chef’s personal taste, availability, and a little bit of experimentation.

Q: As the Director of Culinary Operations, how do you keep the menu at M.A.K.E. fresh...no pun intended?Scott Winegard: I work with the chefs closely, and we visit the Santa Monica and other farmers markets every week to see what is coming into season. We speak directly with the farmers and ask what’s coming in next and how long the season for certain vegetables and fruits lasts.

Q: I recognized your name from my emo punk phase, and put it together that you’re a member of Texas is the Reason. How do you think music and culinary arts intersect?SW: I have always spent my time working in restaurants. I was lucky enough to find a restaurant to spend a long time at where I agreed with their philosophy and respected the owner and chefs. It was in the East Village of NYC and at that time, the community was filled with all types of artists and musicians. While we went on tour, it was my job to find us the best vegetarian food to eat. As soon as we met the promoters of our shows, I would ask where the best restaurants to eat vegetarian were. Today we see a lot of musicians acting as foodies. We were searching for this more out of necessity.

Q: How does your musical background influence what you put on your menus and what kind of reaction do you get from your customers?SW: Growing up in the hardcore punk and independent music scene there was a huge focus on responsibility to yourselves and the world around you. The vegetarian movement was strong. DIY ethics still definitely influence every decision I make for our restaurants whether it be where we source our vegetables or the process in our recipes.

Q: Your plating is spectacular. It’s really fine and detailed. What are you thinking about when you’re designing your plates?SW: Thank you! I really don’t think much about the plating until it happens. My main focus is that every item that goes onto the plate is prepared as perfectly as it can to relate to the others that will go on to the plate. I hear that a lot, but believe it or not my main concern is taste. The vegetables are

beautiful on their own, and they deserve the respect and credit.

Q: Do you ever envision the “healthy” lifestyle becoming more affordable/accessible?SW: The more it is made available and kept in the spotlight it will happen. When I was first traveling and touring with bands, you couldn’t even find soy milk unless you went to a small health food store. Now you can get plenty of alternatives to dairy milk in your local grocery store.

Q: Where does your culinary passion, specifically vegetarianism/veganism and raw foods, come from?SW: I had an epiphany on tour with a band while in Europe. I just kept thinking I wanted something else. I turned vegetarian at an early age and worked mostly at a vegan restaurant. I was always interested in food, diet and nutrition. I always surrounded myself with artists of some sort. My friends and I

were (and still are) skateboarders, graffiti writers, photographers, musicians and artists. I think it all came together when I saw that there were chefs doing plates that were more than a meat and two sides. The book “Charlie Trotter’s Vegetables” was a big influence, and when I heard about and tried “raw food” for the first time, it blew my mind. When I saw what Matthew Kenney was starting to do and what Roxanne Klein was doing, I had to be a part of that.

Q: What do you see as the appeal to a raw vegan diet?

SW: I think it generally makes people feel good, and if it’s done right, it lets great organic ingredients speak for themselves.

Q: Who are some of your influences right now? Who or what inspires you to keep cooking?SW: There are so many: the students that come to learn at our academy, the farmers, my friends that are doing different things worldwide and tons of chefs that I work with and worked with or that I follow from afar that care more than just putting food on a plate. My bike ride to Santa Monica from Venice every day. The Pacific Ocean. Fruit trees growing on the streets. I can go on and on.

Q: I would imagine without dairy it can be difficult to come up with many desserts, so that requires a lot of creativity and thinking outside of the cow. What is your favorite course to experiment with? SW: We have lots of luck using nut milks and other sources of plant-based fats. Coconut is an amazing asset we have. Matthew makes a great chocolate pudding using avocado that you would never know it had avocado if you weren’t told and even then you would not know.

Q: Do you have any upcoming projects or releases you want to share or talk about? A follow-up cookbook to “Plant Food”?SW: We have quite a few things happening, A new book is in the talks. A new restaurant in Venice, a restaurant and academy in Miami, a juice bar in Culver City. I may even have a new music group to play with...

Q: What advice or tips do you have for anyone who wants to begin a raw and/or vegan diet?SW: Have fun, go slow and don’t beat yourself up if it gets tough. Come to M.A.K.E. and eat!

The Raw Deal THE EXPERT: Scott Winegard, Chef/Director of Culinary Operations at M.A.K.E.

“DIY ethics still definitely

influence every decision I

make for our restaurants

whether it be where we source our vegetables

or the process in our recipes.”

THE DINING AREA OF

M.A.K.E. HAS THREE MAIN

COMPONENTS: 1. Communal

omakase-style bar

2. An airy dining

room

3. A full-service

outdoor patio

LEARN THE CRAFT:

Head next door to

the restaurant, where

you will find the raw

food culinary school

Matthew Kenney

Culinary, where

students learn the

best techniques and

cooking methods to

prepare raw vegan

foods.

READ ALL ABOUT IT:

"Plant Food": This

raw foods cookbook,

by Matthew Kenney,

Meredith Baird and

Scott Winegard,

helps you learn

innovative ways to

prepare your raw

fare in innovative

ways, using only the

best ingredients.

3


M.A.K.E.395 Santa Monica Place, Ste 333

Santa Monica, CA 90401310.394.7046

www.matthewkenneycuisine.com

“The book 'Charlie Trotter’s Vegetables' was a big influence, and when I heard about and tried 'raw food' for the first time, it blew my mind. When I saw what Matthew Kenney was starting to do and what Roxanne Klein was doing, I had to be a part of that.”

“My main focus is that every item that goes onto the plate is prepared as perfectly as it can to relate to the others that will go on to the plate.”

—CHEF SCOTT WINEGARD


Juicing quickly became one food trend that rose to massive popularity in recent years. And why shouldn’t it? It’s a great way to make sure you eat or drink your recommended daily fruits and veggies. You get a nice jolt of energy, packed with all the vitamins and nutrients your body needs, and it’s great for those who have food allergies. Like food blogger Tess Masters, who, through her own food journey, experimented and tweaked recipes to develop her “perfect blend,” and became the woman now known as The Blender Girl.

Masters whips up her own take on the concepts of juicing and blending to create recipes that are allergy-free and allergy-friendly. They are dairy, egg, nut, soy, and corn free, but definitely do not skimp on flavor. She sees blending as her “guiding metaphor in life,” always expanding her ideas about how to mix together her world experiences to “find a healthy balance for happiness.”

Q: As a food blogger, how do you keep your recipes fresh?Tess Masters: For me, “fresh” is anything I’m excited and passionate about. I don’t always follow food trends. I share easy recipes that I enjoy, and hopefully show people that healthy eating can be easy, delicious and fun. When you’re genuinely excited, it’s easy to get others excited.

Q: I like that you wrote on your website that you follow what you call the “Tess Diet.” You really embody the idea that everyone has individual needs, and that it does take the time and effort to find out what works for their individual bodies...there is no “one size fits all” diet. Is this what you’re thinking, too, when you’re creating recipes to blog?TM: Absolutely. I deliberately create recipes that are extremely flexible and customizable, so each person can make the recipe his/her own and find the perfect blend. I recommend substitutions and many ingredients are optional. A key phrase I use a lot is “tweak to taste.” A great advantage of cooking in and around the blender is that, in sharp contrast to most culinary disciplines, such as baking, there is very rarely a point of no return with my recipes. Blend, taste, tweak. And then blend, taste, tweak again.

Q: Do you ever envision the “healthy” lifestyle becoming more affordable?TM: Yes. More media outlets and blogs are covering healthy living stories, and bloggers are posting tips and recipes. Awareness is growing. As more people embrace fresh foods over processed foods, and choose organic, demand will drive supply and bring prices down. I really love CSA programs, community gardens, online bulk discounts, etc. that all make healthy options more affordable and accessible now. I hope for more change and am proud to be a small part of the movement.

Q: Besides trial and error for putting together the “Tess Diet,” what drives your culinary passion? What made you want to start a blog to begin with?TM: Besides what we think, what we eat is one of the only other things we can control in life. I think eating healthy foods is the greatest act of self-love to ensure you experience optimal health for yourself and your family. I started my blog to share my journey with food and connect with others. Discovering fun, easy ways to incorporate healthy choices excites me. Getting messages from readers about how the food has changed their life is the best part of what I do, and drives me to continue making discoveries and sharing.

Q: How do your Aussie roots connect with your California lifestyle? How does this influence your recipes?TM: Australians are very relaxed and laid-back. I think there is a similar sensibility in Southern California. My cooking style is a no-frills and lots-of-spills approach

where you show up, throw your personality into the mix and see what happens. You can be bold without any fear. After all, we’re going to blend it anyway! If the food happens to look gorgeous, it’s a bonus. But, I’m not actively trying to be, or encouraging any other cooks to be anything other than what they are. Everything is super easy, accessible, and ultimately, should just be relaxed and fun.

Q: Is there anything (besides the foods you can’t eat) you won’t cook with or eat?TM: I don’t like processed junk foods, refined sugar, hydrogenated oils, and I’m not a fan of plastic.

Q: What are some of your favorite healthy foods? How about guilty pleasure foods?TM: I love leafy greens, avocado, lemons, limes, berries, cucumber, fresh herbs, almonds and chia seeds. I love chia puddings and guacamole. For guilty pleasures, I love chocolate, ice cream and creamy mashed potatoes.

Q: How has your acting/presenting/voice-over career fused with your blogging?TM: It’s been wonderful how my two professional worlds and my personal passions have fused

and collided and informed the development of each other. Being an actor and a storyteller has made me a better recipe developer and cookbook writer. Being The Blender Girl has opened up opportunities as a presenter and voice-over artist to voice commercials and host videos as a spokesperson, and enables me to bring a perspective and experience to the role that I wouldn’t have had as a general actor/presenter for hire. I get to work on projects I’m truly passionate about. I also feel like I have more to offer to a project that is food or healthy lifestyle related.

Q: Do you have any upcoming projects or releases you want to share or talk about? TM: I just released The Blender Girl Smoothies app for iPhone and iPad. I love smoothies, and after being overwhelmed with emails of love from people who had made every smoothie in the cookbook, there was clearly a demand for more of these full-flavored dimensional shakes. I want to go on a flavor journey with smoothies like I do with a texture meal. So, I wanted to create an app that not only contained incredible recipes, but was also a comprehensive guide for people to make their own unique blends. There are 100 recipes that contain three optional boosters that work separately and together. So, you can boost with one, two, or all three choices. Blends get more nutritionally dense and/or more flavorful with each addition. The blender tips, smoothie tips and detailed glossary show you how to incorporate leafy greens, herbs, spices, superfoods, etc. and how to pair flavors. I also love the unique story feature that invites you to search by what you feel, need and crave at any particular moment. It’s really fun.

Q: What advice or tips do you have for anyone who wants to figure out their own version of the “Tess Diet”?TM: Be gentle and patient with yourself. Be flexible and open to all possibilities. Keep a food diary to determine which foods affect you in a positive and negative way. A clear pattern develops very quickly. Then, go and have any possible intolerances and allergies confirmed by a healthcare practitioner. Research, read, and then experiment and find what works for you, introducing new concepts and foods one at a time, so you can understand what works and what doesn’t. The one thing that all food philosophies agree on is that water and non-starchy green vegetables are a boon to health. So, use these as your base. And always have fun. Food is one of the greatest pleasures of life. Acting from a place of joy and abundance will keep things joyful.

S’blended Sustenance THE EXPERT: Tess Masters, The Blender Girl

“My cooking style is a no-frills

and lots-of-spills approach where you show up, throw your personality into the mix and see what happens.”

READ ALL ABOUT IT:

“The Blender Girl,” a

cookbook featuring

100 easy-to-make

gluten-free, vegan

recipes

EASY ACCESS:Check out The

Blender Girl

Smoothies app for

iPhone and iPad, an

extensive guide to

smoothie-making.

FAVORITE FOOD

BLOGGERS:1. Sarah Britton

from My New Roots

for her recipes and

photography

2. Gena Hamshaw

from Choosing Raw

for her honest posts

and gentle approach

to healthy living


“I think eating healthy foods is the greatest act of self-love to ensure you experience optimal health for yourself and your family. I started my blog to share my journey with food and connect with others. Discovering fun, easy ways to incorporate healthy choices excites me.”

“A key phrase I use a lot is ‘tweak to taste.’ A great advantage of cooking in and around the blender is that, in sharp contrast to most culinary disciplines, such as baking, there is very rarely a point of no return with my recipes. Blend, taste, tweak.”

—TESS MASTERS

www.tessmasters.com


Choose This PathTHE EXPERT: Drew Adams, Executive Chef/Director of Operations

Drew Adams’ culinary inquisition began at the age of five. Yes, five. At an age when most kids are romping in the mud, playing Cowboys and Indians, oops, excuse me millennials, I meant “Game of Thrones,” Adams was knee deep in his parents’ award winning Michigan restaurant, learning the ins-and-outs of true garden fresh meals. As time drew on, Adams also grasped related essentials including selecting proper cooking pots, pans, knives, spoons and oh yes, forks.

Harbor Springs, Michigan is Adams’ native town, but like most mid-westerners, living a life worth living often means extricating oneself from original territory and venturing far from home in pursuit of dreams.

Now, the business school graduate and culinary wizard is quickly becoming the toast of Santa Monica. Drew Adams is a bona fide executive chef, and he brings his three decades of authentic, garden-fresh-flair and experience to the ever-changing taste buds of Southern Californians.

He has apparently hit a tasty home run with his very own food palace, Fork in the Road. The strategically placed, oversized fork hanging from the building’s exterior is an astounding landmark. The quaint building happens to be nestled a few blocks from the Santa Monica Pier, along vibrant Main Street.

Adams says it’s the coastal region’s accessibility to naturally raw, fresh veggies and herbs which gives his customers unique farm to fork cuisine. Adams handpicks virtually every food item. He and his staff often hit up farmers markets for optimum, local produce. Adams also enjoys weekly trips via his classic Volkswagen van to dutifully pick the best of foraged food. It’s these quick trips up the coast landing him in the earthy green, farm-fresh fields of Ojai to bring nature’s produce home.

During pre-opening hours, Adams passionately hovers over his dimly lit chef’s station, hashing out the evening menu, while his jovial sous-chefs prep food. Adams tends to each and every plate, placing his seal of approval on every item—plates that sizzle with perfect freshness. The unique blend of select spices and seasonings leave mouthwatering memories with each forkful. The menu changes almost daily, and is always fresh.

The restaurant’s namesake hails from a particular fork-in-the-road in Adams’ life. Like choosing to eat healthy food means making a conscious choice, big time career changes are synonymous with tough decision making as well. Adams had the option of staying with what’s familiar, and keep his parents’ restaurant up and running back in Michigan, or, venture out and do his own thing. So, he sold all of his belongings and headed west. For Adams, it was the perfect decision. In a few short years, the ideal location and a building vacancy led way to his first and only restaurant. Upon entering Fork in the Road, you can’t help but notice Adams. His trademark beard hangs down like a neatly wrapped scarf. Dawned in a close-fit fisherman’s cap, Adams appears ready to commandeer any kitchen or ship for that matter. But it’s the handcrafted meals which let you know the chef is in the house. While preparing meals, Adams grooves in rhythm to a variety of classic rock, chill house or new-age music, subtly playing from hidden speakers amongst the rafters of the artfully decorated interior.

I caught up with Chef and we sat and talked about what it takes to be different in the restaurant biz.

Q: What makes Fork in the Road stand out?Drew Adams: I learned from the best. My mom and dad showed me what hard work is about, but doing it with quality. I always wanted to go to work with my dad and learn what went on in the kitchen. I bring the same effort to Fork in the Road. We all smile a lot, I pay my staff a salary, we have fun and we keep it happy.

Q: Do customers get a kick out of your high-octane mood?DA: Yeah, I guess so. It’s how I’ve always been since my birth in 1982. Full of energy, I like to create and keep good karma going.

Q: What would you do if you weren’t a chef?DA: Oh, wow. I mean, man, I can’t imagine. I would probably travel a lot with my dogs Eden and Royce and my girlfriend Katie. I like scenery.

Q: How about opening a second Fork in the Road?DA: It’s enough with one. Doing all I can with this restaurant is plenty. It’s satisfying. I feel good vibes from customers, and I see a lot of faces on a repeat basis, so, it must be working.

Q: You like to dance while cooking. Why?DA: Music moves me. I like groups like Talking Heads, Phish and The Cure. Smooth, instrumental music gets me in a creative mood and I rock out. I’ve always been kind of a hippy—just good tunes, you know?

Q: Do you come up with menu items from food you eat, or do you simply make it and just know it’s going to work?DA: I do both. I like to try different themes with food. It could be a bit spicy, it could be slightly sweet, or stuffed with sauces. But it’s got to be healthy! Farm fresh is the way to cook, period.

Q: Do you have a surprise entrée each night? Perhaps something you make up in a moment’s notice?DA: I like to get creative, sure. It’s passion and know-how, which makes and keeps it interesting. I might even surprise you with a quick fix lunch.

Q: Oh yeah? What?DA: It’s a surprise (laughs).

Q: Use three words to describe Fork in the Road. DA: Fork-n-awesome. Yes, that’s three words.

WRITTEN BY: TC FRANKLIN

DATE NIGHT IDEA:

The quaint building

happens to be

nestled a few

blocks from the

Santa Monica Pier,

along vibrant Main

Street, so have some

delicious food at

Fork in the Road and

finish the night riding

the roller coaster

and playing games

at the pier!

FUN FACT: Synonymous with

tough decision-

making, the

restaurant is named

after not only

his life-changing

decision to open

the venue, but the

conscious decision

clients make to eat

healthily. Adams had

the option of staying

with what’s familiar,

and keep his parents’

restaurant up and

running back in

Michigan, or, venture

out and do his own

thing. So, he sold all

his belongings and

headed west.


FORK IN THE ROAD2424 Main St

Santa Monica, CA 90405310.450.2244

www.forkintheroadsantamonica.com

“I like to try different themes with food. It could be a bit spicy, it could be slightly sweet, or stuffed with sauces. But it’s got to be healthy! Farm fresh is the way to cook, period.”

—CHEF DREW ADAMS

“Full of energy, I like to create and keep good karma going.”


WRITTEN BY: Michelle Slieff, Alexa Erickson, Deirdre Michalski, TC Franklin, Joe Cannon, Jessica Gomes, Erica Leitz & Nicole FeraPHOTOGRAPHED BY: Nancy Villere, Cory Critser, Amanda Proudfit & Josie Gonzales

29

ALL THE PIECES THAT COMPLETE THE FOOD SCENE

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LOS ANGELES

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x It's the most important meal of the day, so don't screw it up! Pick one of these locations and you're off to a good start. Make some room in your

morning routine with the perfect breakfast spot and you'll wake up excited to get out of bed the next morning.

LET'S FACE IT, YOU HAVE TO EAT. x Furthermore, you want each and every taste bud to savor the flavor at each fork full. You live in a community where celebrity chefs are opening restaurants in your backyard. Alleys smell like dim sum and depending on what part of town you live in, your neighborhood smells like freshly baked pizza from the oven that's older than your grandma.

The surge in chef-owned restaurants has added to our dining experiences. There is a focus on the quality of cuisine that has become available to us in recent years. Local businesses, farmers markets and culinary TV shows have made the diner conscious of the choices they now have available. Food trucks turning towards brick and mortar are offering more out-of-the-box options than ever before. People are more aware of the cuisine that is available and the benefits of offering sustainable, fresh ingredients. People are willing to pay a little more for the finer things in life. Not only are we becoming more eco-conscious in our dining, but our palates have developed. We are willing to jump out of the comfort of familiar foods and try new things. Today is the era of poutine, charcuterie and sashimi—all available within a block of each other.

Trust us. We get it; it's hard to wean through the almost incomprehensible amount of restaurants in Los Angeles. Where to dine out is similar to sitting at your favorite coffee house figuring out the most complex crossword puzzle. Don't fret, we've done the work for you. Traversing the Los Angeles basin—from the Santa Monica coast, to the Westside, Mid-Wilshire and the East, we have uncovered the “ultimate” hideaways and foodie finds that you will want to put on your radar.

Already a major player on the world's gastronomic food scene, you don't have to go far to find a place to dine. Like most things, finding a restaurant is easy, but finding a good, even great restaurant is hard, which is why we've stepped in and composed a list of places we've noted as key points in LA's still-growing food arena. From spicy dishes to euphoric sweets, our ultimate food guide has you covered for your next meal.

Our guide will no doubt be on your 'must have' list.

BREAK YOUR FAST YOUR NEXT BEST BREAKFAST AWAITS

EGGSLUT www.eggslut.com Must Have Item: Eggs!Best: Waffles...just kidding. x If you love eggs as much as self-proclaimed “eggslut,”Anthony Bourdain, then this is the place for you. While you still have your dignity, start with the Slut, a coddled egg on top of potato puree, poached in a glass jar and served with a baguette. Don’t bother calling to see what the wait is like, just show up.


THE GRIDDLE CAFEwww.thegriddlecafe.comMust Have Item: French ToastBest: Place to rock your give-up-on-life pantsx Welcome breakfast that is over the top and in your face, but in a good way. French toast served with the best set of marshmallows you’ve ever put in your mouth. Ask for extra powdered sugar, because, why not.

GJELINA www.gjelina.comMust Have Item: Moroccan Baked EggsBest: Place to lose track of timex An uber-popular Abbot Kinney hangout, Gjelina is by far one of the most amazing places in town. Hang out on the patio and count how many celebrities you spot. You’ll enjoy the view, the food and the good friends you came with to the point where you will wonder where the time went. Don’t worry

though, Gjelina can start you off with an A-list breakfast and keep you capitvated until you’re ready for round two. We suggest starting off with some Moroccan Baked Eggs and then easing yourself into one of their homemade pizzas. Make sure to check out the team behind Gjelina’s new venture, Gjusta, a breakfast and lunch spot on Sunset Ave.

KITCHEN24 www.kitchen24.infoMust Have Item: Bottomless Bloody Mary and Mimosa Saturdays Best: People pleasersx Make friends while you're here and get a genuine sense of community when you pay a visit to Kitchen24. With a menu that caters to all walks of life, feel free to bring Granny, your hipster friends, and the kid next door, all on the same visit. After all, this is a neighborhood hangout.

COGNOSCENTIwww.popupcoffee.comMust Have Item: CortadoBest: Morning pit stopx OK, coffee lovers, keep your pajamas on and take the Vespa over to Culver City. It used to be hard to find a cool, quaint java spot that wasn’t filled with millennial computer buffs at every outlet, let alone the chance to sip a decent cup-of-joe that doesn’t taste like burnt charcoal from your uncle’s barbeque pit. Individual cups are either pour over style or a masterfully fresh drip brewed by baristas who put knowledgeable coffee passion into each cup. Jonathan Kayn runs the Culver City shop and enjoys serving the adventurous customer. Several styles of espresso accommodate any palate, but the Cortado is the hands-down winner.

DAILY DOSEwww.dailydosela.comMust Have Item: Buena VistaBest: Place to write your next screenplayx Heal yourself through food rather than trips to the doctor. Enjoy sustainably sourced, organic, high-quality ingredients. With so much attention to quality, be prepared for a leisurely dining experience. Order a Buena Vista to get your coffee fix, bring your laptop and get to work in this unconventional office space.

VITTORIA COFFEEwww.vittoriacoffee.comMust Have Item: Drip Best: Place to have your beans roastedx This coffee shop offers a refined drip experience for the coffee connoisseur. Stop in here to speed up the day and accomplish more than you ever thought possible in one day.

KICKSTART YOUR DAY WITH A

Cup of Joe

BRU HAUS www.bruhauspub.comMust Have Item: Sweet Apple Bacon WaffleBest: Place to make maple syrup your new best friendx You might not think an authentic German sports bar could be known for its food. Bru Haus will change your mind. Executive Chef Jina Lee is churning out one-of-a-kind, mouth-watering, Belgian waffles with kitchen skills as if playing in the Waffle Super Bowl. Catch a game on one of their big screen TVs and enjoy the Sweet Apple Bacon Waffle. It’s made from scratch in a cast-iron waffle maker, and stuffed full with chunks of crisp, savory, country bacon. Joined inside are sweet, cinnamon apples. It’s so delicious, it’ll make your taste buds feel like granny smacked you in the face with her apple pie. Toppings include an additional pile of warm, pan seared, glazed apples. You’ll fall in love with it.

Foie at the Fig� With the new ban lift on foie gras in California, restaurants have wasted no time re-incorporating this delicacy onto their menu. One place that’s doing it a little differently is Fig, located in sunny Santa Monica. They are now offering what they call a Foie Mary, which is a spin on a classic bloody and includes vodka, tomato juice and pureed foie gras. It is adorned with foie gras stuffed olives and sure to cure whatever ails you.

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DOGTOWN COFFEE www.dogtowncoffee.comMust Have Item: Acai Energy BowlBest: Place to FaceTime your friends over WiFi x This surf shop turned coffee spot is still a big hit with the locals. The decor pays homage to what came before it. Grab an acai bowl on your way to hitting the waves or post up and FaceTime your friends over free Wi-Fi.

3 SQUARE CAFE www.rockenwagner.comMust Have Item: Breakfast SamplerBest: Place to cure a hangoverx There is nothing square about this place, with its super trendy breakfast plates it’s like eating art for breakfast. Take a selfie with your biscuit to start your weekend right.

Pet Friendly Delivery

Break Your Fast


SUPERBA SNACK BARwww.superbasnackbar.comMust Have Item: Potato & Rosemary WaffleBest: Place to bring your pooch for brunchx This dog-friendly brunch spot is a must for those who love breakfast. Pair this dish, made of tomato, peppers, a runny egg, Marcona almonds and pain au levain with black coffee for a good way to start the day. Heck, stay for lunch, because the food is just that good. Looking for a Sunday Funday kickstarter? Owner Paul Hibler suggests heading over to Superba Food and Bread for the delicate and flaky Everything Croissant, with poppy seeds, sesame seeds, onion, and garlic, maldon salt and pepper with their super-secret cream cheese filling at the center.


ZAGAT TO GO - A guide to the best restaurants and nightspots world-wide at the tips of your fingers. (free)

URBANSPOON - Read restaurant recommendations and find out what restaurants are nearby. Urbanspoon shows prices and menus. (free)

OPENTABLE - Check out real time table availability before you even get to the restaurant with this app. (free)

FOODSPOTTING - Never ask the question, “What’s good around here?” again with this app. (free)

TIPULATOR - Sometimes math is hard after a couple of glasses with your friends. Download this app and never stiff your server again. They even show you how to split a check. (free)

LOCALEATS - Don’t worry. This app won’t send you over to Cheesecake Factory. Find cool underground eats with this app. ($0.99)

GRUBHUB - Even people who have hangovers need to eat! Get breakfast delivered and don’t worry about finding your sunglasses. (free)

DINING APPS FOR YOUR FOODIE ADVENTURE � You’re on the go and not sure where to wind up for food. Check out any one of these apps for your dining needs. Book a reservation, read reviews, find out how to tip or check out nearby take-out options.

KAFE NEOwww.kafeneolb.com Must Have Item: The Greek Breakfast BurritoBest: Place to enjoy brunch with your dogx This Long Beach hangout isn’t just for dogs, although they do get pretty comfortable here. This cute cafe off of 4th Street combines Greek and American food to provide unique flavors to the area. Order The Greek Breakfast Burrito, featuring eggs, Greek sausage, spinach, neo potatoes and imported feta, to charge you up for a walk to the beach with your dog. Hands-on owners Pete and Gus Sverkos suggest stopping in for the Zeus Fries, a local favorite, topped with a secret spicy sauce and feta cheese.

MIX N MUNCHwww.mixnmunch.comMust Have Item: Mix Your Own Cereal BowlBest: Place to have cookies for breakfastx We’ve all had the idea to start our own cereal bar. Stop in at Mix N Munch, and see your dreams come true. This cereal bar and grilled cheese cafe will curb those hunger pains at first site of this place. Sometimes you need an animal cookie in your cereal to get the day going. Try the breakfast sandwich with gooey cheese on toasted bread, paired with farm fresh eggs and a hashbown patty…it doesn’t get any better than this.

ALFRED COFFEE & KITCHENwww.alfredcoffee.comMust Have Item: Vanilla Almond Milk Latte

Best: Place to get to know your baristax “But first, coffee.” This is Alfred Coffee & Kitchen’s famous motto that hangs on its wall, and drives everything that they do. This eclectic coffee shop is located in the heart of Los Angeles in the middle of any shopper’s dream, Melrose Place. They serve only Stumptown Coffee, something they are extremely proud of, due to its delicious flavors and company values. They also serve a variety of sandwiches, salads and fresh pastries made by Farmshop, and are open seven days a week. That means you can get yourself a freshly cold brewed latte any day of the week that you’d like. They have also expanded to Brentwood and West Hollywood to cater to all LA locals’ caffeine addictions one cup at a time.

UNCLE JOHN’S CAFEwww.ujcafe.comMust Have Item: Chasu & EggsBest: Place to enjoy an authentic Chinese breakfastx If you’re looking for a less

than traditional breakfast, then you should hit up Uncle John’s and experience some of the cultural cuisine that LA has to offer. This restaurant was originally founded in 1975, so needless to say, it has been a long time favorite of the locals.

THE CROOKED DUCKwww.thecrookedduck.comMust Have Item: Biscuits & GravyBest: Place to waddle into on the weekendx Have you heard the legend about the crooked duck? Ask the owner, Joseph Rooney, when you stop in. The Crooked Duck is a local favorite, and they are known for providing some of the best breakfast that Long Beach has to offer. The Huevos Rancheros are unlike anything you’ve seen before, and we are thrilled they are having fun in the kitchen. The biscuits are definitely a must have item. No matter what you decide to order, add a side of biscuits and gravy for the ultimate Crooked Duck breakfast experience.

Toast Points� Fun facts about what you eat in the morning. 1. Twelve million loaves of bread are sold each day, which is equivalent to 43 loaves per person per year. 2. Bacon and eggs have been eaten together since 1560.3. The average American eats more than 160 bowls of cereal each year.4. 31 million Americans skip breakfast.5. The word “breakfast” is actually a contraction of the phrase “breaking our nightly fast,” a reference to the fact that it is the first meal of the day.

THE KETTLEwww.thekettle.netMust Have Item: Pancakes & EggsBest: Place for pillow talkx The Kettle does it right. This spot offers consistency with breakfast dishes. Whether it’s a griddle combo or something a little more savory, they have you covered. The spuds offer that sensational combination of crunch on the outside and paired with a soft buttery inside that is to die for! The pancakes are like pillows, and make it easier to get out of bed. This is how every morning should start off.

THE ORIGINAL PANTRYwww.pantrycafe.comMust Have Item: Ham Steak & EggsBest: Place to bring your trucker friendsx This place keeps it original with the classics. Think buttery pancakes with spuds from the griddle that are seasoned by the years of use of the flat top. Your coffee cup always stays full and the French toast is also a first time must.


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CHOCOCHICKENwww.chocochicken.com Must Have Item: Homemade BBQ SauceBest: Place to get saucy, BBQ stylex The BBQ Chicken Salad made with savory and tender barbecue chicken, jicama, chunks of fresh cucumber, tiny sweet red and orange peppers, black-eyed peas, watercress, romaine lettuce, and finished with an apple cider vinaigrette dressing with a dollop of BBQ sauce mixed into the dressing is the perfect guilt-free BBQ. A great side is the buffalo-style cauliflower that's fried and served with a buttermilk dipping sauce. The fried chicken sandwich is another popular item. The chicken is set in a deliciously soft bun and adorned with coleslaw offering that crispy, cool finish.

MAC-O-LICIOUSwww.macolicious.comMust Have Item: Kelly Chapman’s Original Southern MacBest: Place to gain five poundsx As if Grandma paid a visit to every plate, the grilled chicken and cornbread will make your mouth water with every bite. Make sure to save room for lobster bisque and the Italian butter rum cake. You will be walking out with an extra five pounds in your trunk, but every bite is worth it.

ALIMENTOwww.alimentola.comMust Have Item: GnòcBest: Place to post a food photo on your Instagramx Lick your lips and kiss your fingers because this is what Italian food should taste like. There is something comforting about enjoying dinner at a nice Italian restaurant; it feels like family when you walk through the doors. Typically everything looks so good on the menu that you overorder and then have amazing leftovers to bring home. However, I can’t guarantee the leftover part because you’ll probably want to eat it all.

FAITH & FLOWER www.faithandflowerla.comMust Have Item: Bacon Wrapped Pork TenderloinBest: Glamorous “see and be seen” restaurant x Order the Bacon Wrapped Pork Tenderloin drizzled with a suedoise sauce (apple aioli with onion puree). The tenderloin is finished on the grill, giving the bacon a light, crispy flavor. This is served with sliced seedless grapes and a delicate salsa consisting of roasted pistachios, currants soaked in Champagne, and pickled shallots with a sprinkle of parsley. The Roxie & Cameo Cocktail pays homage to two old downtown theaters built in the 1920s, which are sadly now closed. The beverage is historic on its own, consisting of Zubrowka Bison Grass Vodka, elderflower, Nardini Acqua di Cedro, lemon, egg white, and served on the rocks in a Champagne glass.

x Welcome these new restaurants to the neighborhood by stopping in and saying hi. No need to bring a casserole dish, they provide the food.

NEW KIDS ON THE BLOCKWHERE TO FIND YOUR NEW FAVORITE EATERY

“Inspired by a global influence of flavors and techniques, the menu redefines Californian rustic cuisine. The cocktail program celebrates the drinking culture spanning the Gilded Age and Roaring Twenties in Downtown Los Angeles and features cocktails with long-forgotten ingredients as well as modern signature drinks.”


BO-BEAU KITCHEN + ROOF TAPwww.cohnrestaurants.com/bobeaukitchenrooftap Must Have Item: Beet BurgerBest: Place to have a rooftop partyx Imagine the comforts of dining at home without the mess to clean up afterwards. Throw in a couple waitstaff and a private chef, and it lands you at Bo-Beau Kitchen + Roof Tap. They say the way to a person’s heart is through his or her stomach. Bo-Beau is the new neighborhood hangout, no matter what the occasion. Dine in for a romantic evening on the first floor of this two-story restaurant or get flighty with friends on their second-story, open-air beer garden. This traditional French bistro offers modern twists throughout to keep the concept contemporary. This little gem, located in Downtown Long Beach, is new to the LA scene and is kicking things up with fun menu items like beet burgers.

TERRINEwww.terrinela.comMust Have Item: CharcuterieBest: Place to take the in-lawsx This casual California brasserie provides a comfortable yet sophisticated atmosphere for local Angelenos. The food is elevated but in no way pretentious. I’m a sucker for any restaurant that has charcuterie on the menu, and this presentation is nothing to scoff about. This isn’t your usual board billowing with cheese varieties. Even better, a delicious spread of cured meats, head cheese, tangy mustard and pate. Enjoy a glass of wine while you dine, and if you can’t decide what to order just have Managing Partner/Wine Director François Renaud, select something for you. Co-Owner Stephane Bombet can be found checking on guests in the dining room while his partner Kris Morningstar is busy working away in the kitchen to make sure your meal is unforgettable.

Q: If someone is from out of town, where is the first place you would recommend they get a bite to eat?Bobby Navarro: If you are looking for something classically delicious that makes you feel like you stepped into someone’s secret garden, The Little Door is my recommendation. But for the adventurous eater or food enthusiast, a trip to Ink is in order. The creativity, flavors, colors, and complexities at this spot spread through the cocktail and food menu and are always exciting to me, and especially my friends from out of town.

Q: What’s trending in the food scene for winter?BN: Noodles. Tacos. Tastings. I think ramen and Italian joints have picked up popularity through the end of 2014. Animal brought on their Monday/Tuesday night bar only ramen, and Ramen Week brought a lot of attention to this savory treat. Little Sister opening its second location in DTLA will surely keep the noodle trend alive in early 2015. In the same token, many Italian spots have raised eyebrows in LA in the past few months. The popularity of Love & Salt, Faith & Flower, Alimento, and Pistola are sure to keep the love of pasta alive in 2015.

CREAMISTRYwww.creamistry.comMust Have Item: Seasonal flavorBest: Place to feel like a mad scientistx Create your own ice cream recipe and watch them make it right before your eyes with liquid nitrogen. So cool!

This traditional French bistro offers modern twists throughout to keep the concept contemporary.

COOKIE GOODwww.cookiegood.comMust Have Item: Gluten-Free Peanut Butter-Pretzel BarBest: Place to find theCookie Monsterx Feed your soul with these delectable, delicious treats. They will remind you of all those after school cookies you grew up on.

PISTOLAwww.pistola-la.comMust Have Item: Lobster Al FornoBest: Place to pretend like you are a character from “The Godfather”x Your taste buds will feel like they entered a time machine. The Lobster Al Forno offers flavors and cooking techniques that are representative from the past, present and future.

FREDS AT BARNEY'S NEW YORK IN BEVERLY HILLSwww.barneys.comMust Have Item: Ahi Tuna “Salade Nicoise”Best: Place for a shopping pick-me-upx Shop till you drop. Then unwind over Italian-American fare at this upscale cafe in Barney’s.

HUTCHINSON www.hutchinsonla.comMust Have Item: Green Curry Fried ChickenBest: Place for late night curryx Diners can enjoy Indonesian fare at this fusion steakhouse. Admire the decor with arts & crafts on the walls.

SMOKE. OIL. SALT. www.smokeoilsalt.comMust Have Item: Pa Amb Tomaca Best: Place for paella lovers to indulgex If you’re looking for authentic Spanish cuisine, cease your search. The paella here is top notch, among the vast array of other top contending plates they offer brought to you by the international palate of Executive Chef Perfecto Rocher.

LOBSTA SHACKwww.lobstashack.comMust Have Item: Lobster RollBest: Place to get your lobster fixx This food truck turned brick and mortar delivers quality cuisine. Order the lobster roll for handheld seafood that’s out of this world!

� Skip Yelp and go straight to the experts. Eat Expert Bobby Navarro is a long time food lover, a “fat kid with a dream” as he likes to put it, and never feels challenged by the question, “Where should we go to eat?” When 20-something-year-olds had a dream to run off to Vegas and only remember snippets of the trip to suffice as a job well done, Navarro was checking out restaurants all over the country. His dream was food. Since the inception of his blog 100eats, that dream has become a reality. Find out more about his tips on where to dine, what to order to size up a new place you’re trying out and what’s trending in the food scene for winter.

EAT EXPERT BOBBY NAVARRO

Tells Us What’s Trending for 2015

www.100eats.com

Cont. on pg 37

Waiting…�Keep your eyes out for these restaurants, coming soon!1. RAMEN CHAMP: Eggslut owner Alvin Cailan brings Ramen Champ to Chinatown. 2. BIERBEISL IMBISS: Chef Bernhard Mairinger will feature traditional Austrian fare that he served at the original BierBeisl in Beverly Hills. 3. PLANT FOOD AND WINE: Chefs Mathew Kenney and Scott Winegard from M.A.K.E. are bringing a new vegan restaurant to Abbot Kinney Blvd. 4. SIDECAR DOUGHNUTS: Be on the lookout for Sidecar’s second location that’s set to open sometime in April in Santa Monica. 5. CASSIA: Zoe Nathan and Josh Loeb are developing a Southeast Asian Brasserie that will focus on house-made charcuterie and wood-grilled meats in Santa Monica.

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New Kids on the Block


x Living along the coast has its perks; the beach is at our fingertips, and the weather is amazing. Furthermore, the plethora of fresh seafood fare is unbelievable. We searched the shore for a few

of our favorite seafood spots. Along with the abundant array of seafood, we have fallen in love with our sushi. Our sushi restaurants pair swimmingly with our oceanside view. Whether you love sashimi, specialty sushi rolls or tartare, we have you covered.

SO FRESH AND SO CLEAN WHERE TO FIND YOUR NEXT FRESH-FROM-THE-SEA FAVORITE BITE

DUKE’S MALIBU www.dukesmalibu.comMust Have Item: Roasted Basil & Black Garlic Fish Best: Island vibe x Celebrating the legacy of Duke Paoa Kahanamoku, Duke’s Malibu brings Hawaiian spirit to the California coast and has been a staple of the community for decades. While fresh seafood is their linchpin, their menu is filled with a variety of different grilled cuts, decorating the table with an array of dishes. Their fish selection is seasonal and interprets only the freshest fare. One of the stars of the menu is the Roasted Basil and Black Garlic, made with avocado, grapefruit and greens, ginger vinaigrette, jasmine rice and harissa.


SUGARFISH www.sugarfishsushi.comMust Have Item: Party Trust Me Menu Best: Place to turn 21x Come celebrate your birthday at Sugarfish and order the Party Trust Me Menu. A set menu designed for parties up to 10, you can throw back another sake bomb and not worry about your order.

SEASALT FISH GRILL www.seasaltfishgrill.comMust Have Item: BarramundiBest: Spot for a quickiex This is the place you stop in and grab a bite when you’re looking for something quick, but don’t want to compromise the quality. You could compare the cuisine to the food Grandma would make. It’s not fussy; it’s just plain good.

SUSHI GENwww.sushigen-dtla.comMust Have Item: OmakaseBest: Place to forget why you were on a dietx Scoot up to the long, wooden sushi bar at this 30-plus-year-old Little Tokyo staple and order away. Ask for the chef’s choice and prepare to lose elbow room as the plates pile up.

PROVIDENCEwww.providencela.com Must Have Item: Spiny Lobster RavioliBest: Nationally recognized seafoodx With the cozy and elegant Art-Deco style interior that has been recently given a facelift to stay updated with their seasonal menu, this is a multi-award winning restaurant that boasts serving only sustainable food

from both regional coasts and international waters. Remember, just because it's “sea” food, doesn't mean chew with your mouth open.

SHUNJIwww.shunji-ns.comMust Have Item: Omakase Best: Place to keep you guessingx With a constantly changing menu based on market availability and the personal whim of the chef, the food here can be referred to as undeniably delicious. But because of the chef’s attention to vegetables, one might get through a whole meal without even seeing typical sushi staples. An unexpected rose in its shabby-chic shopping center, don’t judge a book by its cover.

BLUE PLATE TACOwww.blueplatesantamonica.comMust Have Item: Ceviche MixtoBest: Patio dining with a viewx With the sun shining and the smell of the beach within wafting distance, Blue Plate Taco’s patio is the place to be for lunch. The refreshing Ceviche Mixto with lobster, shrimp, calamari, onion and pomegranate seeds are the perfect start to your mid-day dining excursion. Bring your vegetarian friend because you’ll want to try the veggie tacos with roasted corn, chanterelles, leeks, kale, goat cheese and truffle oil. The tacos are so delicious; it’s a good thing they bring out more than one at a time. All you need is a tasty cocktail to wet your whistle and your shades to cap a successful lunch date in Santa Monica.

Food Truck FeverFor a streetside experience, order your fare through the window of these food truck staples in Los Angeles. Follow the trucks on Twitter to find out where to get your next meal!

Louks Greek: @LouksGreekGet your gyro here! A variety of authentic Greek and Mediterranean menu items roll through the streets in this food truck.

Takosher: @takosherTry the brisket or latke tacos—they are amazing! This food truck offers kosher friendly fare for all.

Kogi BBQ: @kogibbqKimchi quesadillas and calamari tacos lay down the foundation for a menu that is already

famous both city and worldwide. Follow their Twitter feed to find out where they'll be at next!

Bollywood Bites: @BOLLYWOOD_BITESThis chef used to be a personal chef for Michael Jackson. Enjoy Indian food that's all fresh and all natural. Try the Chicken Tikka Masala.

Buttermilk: @ButtermilkTruckBreakfast on the go doesn't have to be Micky D's. Raise those standards and enjoy pillowy pancakes to brighten your morning.

For more options on the go, check out www.roaminghunger.com for a live map showing you exactly where your next meal is parked.

RA SUSHIwww.rasushi.comMust Have Item: Mango Martini Best: Happy Hourx The happy hour here gives you something to smile about, besides the sushi. Order the Mango Martini to start your evening off right. Anything with albacore is my favorite. Get to know your chef so you can make special requests for a truly unique experience. Another bonus about this restaurant is the location. Watch the sunset during happy hour, eat as many rolls as you can and then enjoy a night of bar hopping. With locations all over the country, you know they must be doing something right.

Clean Your Plate

� Test your tummy with these gut-busting food

challenges!

Fat Sal’s Deli’s ridiculously stuffed 27-inch sandwich,

THE BIG FAT FATTY.www.fatsalsdeli.com

Orochon Ramen’s spiciest ramen in under 30 minutes,

THE SP2 CHALLENGE.www.orochonusa.com

Hawkins House of Burgers’

quadruple meat burger, THE HAWKINS SPECIAL

BURGER.www.hawkinsburgers.com

Manuel’s Original El

Tepeyac Café’s 5-lb. burrito, MANUEL’S SPECIAL.

www.manuelseltepeyac.com

Sushi Delight’s massive

sushi roll, THE GODZILLA ROLL CHALLENGE.

www.sushi-delight.com

Q: What’s trending in the drinking scene for winter?BN: Un-vintage drink vessels. For a long while, vintage glassware has been part of the iconic presentation of the craft cocktail culture of LA. Now, I think finding unusual vessels for drink presentation will be an upcoming trend for the beginning of 2015 and beyond. Brilliantshine is crushing it with the Red Light Special served in a hollowed out industrial light bulb. Karen Grill is bottling drinks in-house at Sassafras in Hollywood.

Q: Where should people look for information on new restaurants? BN: TheMinty.com is my favorite for discovering what and who is making things happen in the LA cocktail and food scene. She is articulate and hilarious. Even before coming to know her as a friend, I loved her knowledge of the industry.

Eater has been another go-to for a very long time. Even though they poo-pooed my 100eats journey, they are an undeniable force in the food industry, and I love the attention they bring to upcoming people and businesses. Thanks, Eater!

In 2007 Ra Sushi sold its 1,000,000th Viva Las Vegas Roll.

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So Fresh and So Clean


RED O RESTAURANTwww.redorestaurant.comMust Have Item: Spicy MargaritaBest: Place to lock in that relationship for lifex Rick Bayless has brought all of the spices from his PBS show, “Mexico,” to the heart of LA, and lets his culinary creativity shine through with each ceviche he serves. Each dish invokes individuality with its twist on continental classics and served with plantain chips! Life is full of too many choices, so order one of the ceviches for some variety in your life. Each selection brought something new to the table, and whether it was sweet or spicy or in the textures, each one was perfection. Of the ones we tried, my favorite was the Tropical Tuna Ceviche with ahi tuna, papaya, mango, and citrus-avocado tomatillo. Try them all and see which one you like the best. And while you’re at it, you have to try their Spicy Margarita!

Check out these celebrity-owned restaurants.

SEEING STARSWHERE TO GET YOUR CELEBRITY FIX

NATIVE KNOWLEDGE:

Just an inside tip, it’s OK to ask for more plantain chips, and you probably will.

Q: You started with PBS over two decades ago. What do you love about PBS and how have they helped shape your culinary career?Rick Bayless: I like the educational aspect and that I am allowed to travel and not be in a studio. It’s like I am still teaching classes but now it’s on TV.

Q: What inspires you to create new restaurant concepts? RB: I will say again, that the people I get to work with inspire me to want to do other things. Working with Keith at RED O Newport and Efren on Melrose has opened up my world to doing other things.

Q: What was it like to win “Top Chef Masters”? RB: Amazing, exhausting, thrilling. I couldn’t believe it.

Q: If you were to open a non-Mexican cuisine restaurant, which cuisine would you choose?RB: I love Thai cuisine—it has a lot of spices that are fun to work with.

“I will say again, that the people I get to work with inspire me to want to do other things. Working with Keith at RED O Newport and Efren on Melrose has opened up my world to doing other things.”

—RICK BAYLESS

INTERVIEW WITHRick Bayless, Owner, Red O Restaurant

x

INTERVIEWED BY:

CHRISTINE LYNN WILLIAMSON


PUMP RESTAURANT www.pumprestaurant.comMust Have Item: Pump-TiniBest: Place for day drinkingx Pump is the newest restaurant in LA from “The Real Housewives of Beverly Hills,” star Lisa Vanderpump, who also owns Sur and Villa Blanca with her husband, Ken Todd. The space at Pump is enchanting with the sun peeking through the 100-year-old vine trees and a cool breeze there to remind you of how amazing it is to live in California. In the bustling city of LA, it is possible to find time to slow down. It becomes possible at Pump.

AGOwww.agorestaurant.comMust Have Item: Your favorite classic Italian dishBest: Place to eat with celebrities x It seems only fitting that one of the greatest actors of all time, Robert De Niro, would be the man behind of one of the best Italian restaurants in Los Angeles as well. He seems like a guy who knows good Tuscany-style food when he sees it and his restaurant, Ago, proves this to be true. Located on Melrose Avenue in West Hollywood, Ago serves up classic Italian food that is delicious and timeless, just like its owner.

SPAGOwww.wolfgangpuck.comMust Have Item: Marcho Farm's Veal Filet Mignon TartareBest: Place to burn some cashx You work hard for your money, now indulge a little. Taste what Wolfgang has to offer and see where the standards for cuisine are made. With each bite, you can almost hear Wolfgang's accent whispering in your ear. This is truly the art you can eat.

BESOwww.besohollywood.comMust Have Item: Eva’s Avocado GuacamoleBest: Dress to impress dinner datex Beso, which translates to kiss in Spanish, is owned by the beautiful and talented actress, Eva Longoria. It opened its doors on Hollywood Blvd in 2008, and has been serving its amazing Latin, Middle Eastern, and Mediterranean fusion cuisine to the great people of Los Angeles ever since. Celebrity chef, Todd English, and Eva herself have come up with a menu that is based on her love of cooking and family homemade recipes, including her famous guacamole which is a must have!

CHILLED GAZPACHO Serves: 6

PREP TIME: 12 hours and 30 minutes

COOK TIME: 0 minutes

MAKE AHEAD: The soup can be made up to one day ahead, covered and refrigerated.

INGREDIENTS

w 2 pounds ripe tomatoes (about 6; preferably homegrown), roughly chopped

w 1 cup chicken stock w 1 cup reduced-sodium 100%

organic vegetable juice w 1/3 cup red wine vinegar w 1/2 cucumber, peeled,

seeded and coarsely chopped

w 1/2 red bell pepper, seeded and coarsely chopped

w One 5-inch piece French baguette bread, crust removed

w 1 shallot, coarsely chopped w 1 garlic clove, bruisedw 1/2 teaspoon ground

coriander w 1/2 teaspoon ground cumin w Salt and freshly ground

black pepperw 1/2 cup finely diced peeled

seeded cucumberw 1/4 cup finely diced seeded

red bell pepperw 1/4 cup finely diced seeded

yellow bell pepperw 1/4 cup finely diced seeded

tomatow 6 teaspoons extra-virgin

olive oil

METHOD

� In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 12 hours. Transfer the marinaded ingredients to a food processor or blender and blitz until smooth. Refrigerate the soup until it is very cold. Season the soup to taste with salt and pepper.Ladle the chilled soup into chilled bowls and garnish with the finely diced cucumbers, bell peppers and tomatoes. Drizzle with extra-virgin olive oil and serve.

CHEF CURTIS STONE

RECIPE FROM

The Rules Are, There Aint No Rules � This New Year brings new laws for California and the culinary world. A law banning foie gras, which is a dish that is made from fattened duck or goose liver, has been officially lifted after only two and a half years. One of the leaders in this foodie movement is none other than Sean Chaney, owner and chef of Hot’s Kitchen right here in Hermosa Beach. Chaney took a lot of heat from PETA and other animal rights groups for standing up for this dish, but believed that it was important to be able to serve whatever he wanted in his restaurant. For him, this ban being overturned is a huge victory that allows for freedom of choice and now his customers can enjoy the dish anytime they want and taste the passion behind every bite.

MAUDE www.mauderestaurant.comMust Have Item: The food the way it comesBest: Place to highlight one ingredientx Every month the menu changes, featuring a specific ingredient. This highlighted ingredient is elevated in each course, all the way to dessert. This is the place where you book a reservation, prepare to let your taste buds do the talking and let Chef Curtis Stone take good care of you.

“In my restaurant, Maude, we use one ingredient, and we cook it a dozen different ways. There are so many things you can eat using a pea, and there are so many varieties of the vegetable. I love that earthy graininess you get from it.” —CHEF CURTIS STONE

M.A.K.E.www.matthewkenneycuisine.comMust Have Item: Heirloom Tomato Lasagna Best: Vegan raw foodx An organic, living food restaurant, M.A.K.E. features state of the art plant-based cuisine executed by celebrity chef, author and health food enthusiast Matthew Kenney. Stop in for a fresh juice or kombucha along with a hand-crafted plate of delicious, living, raw food. Who doesn’t like to try something different now and then? The menu changes seasonally, so you’ll get to find a new favorite dish a few times a year.

“My main focus is that every item that goes onto the plate is prepared as perfectly as it can to relate to the others that will go on to the plate.”

— CHEF SCOTT WINEGARD, Director of Culinary Operations at M.A.K.E.

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Seeing Stars


INTERVIEW WITHKatsuji Tanabe, Owner/Chef, Mexikosherwww.mexikosher.com

Q: Tell us about your ethnic background being Japanese-Mexican.Katsuji Tanabe: I was born and raised in Mexico City. Growing up, my house was a mix of flavors. My mom wasn’t really a good cook, but we had a maid who was an amazing cook, and my dad, who is Japanese, always liked cooking. My family was full of foodies—even though they were not great cooks. We were always into very exotic and interesting types of food. Q: When you first thought of the idea for Mexikosher, were you nervous that it wouldn’t work out?KT: Before Mexikosher, I ran two kosher restaurants, a fine dining French restaurant and another one that carried fish and dairy. The last two years there, I started testing the (Mexican) recipes at my job. At one point, my boss was like, “Stop with the Mexican food!” but the Mexican items were the best selling items even though it was a French restaurant. So I knew there was a niche for Mexican food that was kosher, and at the time there was no restaurant like that in LA.

All Aboard!� Stop in at Grand Central and try out some of these tasty eateries.

BELCAMPO MEAT COMPANYwww.belcampomeatco.comx “What unites everything we do is our singular commitment to provide you with delicious, organic, and humane meat you can feel good about buying and eating.”

THE OYSTER GOURMETwww.theoystergourmet.comx If you want to have the best oysters in Los Angeles, made by the best in the game, then you need to head down to the Oyster Gourmet. Chef Christophe Happillon is actually a diplomed Master Ecailler, which is a the term for a professional seafood specialist, and we can’t think of a better person to have prepared this delicacy for you.

INTERVIEWED BY: CHRISTINE LYNN WILLIAMSON

“I consider myself a good chef that owns a fast casual place.”

–CHEF KATSUJI TANABE


INTERVIEW WITHBrian Malarkey, Chef/Partner, Herringbone West Hollywoodwww.herringboneeats.com

Q: Describe Herringbone’s style of food. What does the statement “Fish Meats Field” represent?Brian Malarkey: It’s eclectic American. We take a lot of classics and have fun with them, like the shrimp cocktail, and pair with a different kind of cocktail sauce; we serve our ceviche with the head on; we do an oscar and a lobster thermidor. The “Fish Meats Field” is really us having as much fun attempting to do as many surf and turf dishes as we can. Q: What has been your proudest moment as a chef and restaurateur?BM: There have been some huge highlights. We cooked the 2013 James Beard Foundation Book, Broadcast & Journalism Awards at Gotham Hall for 550 of the most influential people in the culinary world—out of the coatroom. That kind of takes every “Top Chef” challenge and makes it tame. We shipped 1,800 pounds of product for the event, and we essentially had to cook in hot boxes. It was operation no chance to succeed. But, one of my proudest moments ever was when my brothers and I recently stayed at the Mondrian. We’d had a lot of cocktails, so we were feeling good. We got back to the room at like 12:30am, and I said, “Oh my God—let’s order room service—it’s my food!” (laughs) And, we ordered the menu! That was a little touch of magic.

HORSE THIEF BBQwww.horsethiefbbq.comx Horse Thief BBQ is a straightforward, meat and potatoes kind of place where everything is made to perfection. Their menu is like taking a trip down south complete with a brisket sandwich plate and a jambalaya with flavors that you can’t find anywhere else in LA.

WEXLER’S DELIwww.wexlersdeli.comx Down at Wexler’s, they believe in tradition, craftsmanship and quality. These three factors go into all the food that they make with love and care at this old school Jewish deli, and you can taste the difference in every bite.

DTLA CHEESEwww.dtlacheese.comx A cheese lover’s heaven awaits right in the Grand Central Market of LA with DTLA’s full-service cheese station. Griddled cheese sandwiches, salads and cheese plates await, and if that wasn’t enough, they also serve craft beers and wine to complete this decadent day out.

Supper Clubs

� We love the underground music

scene, exclusive clubs in Vegas, and what's new. Supper clubs fit

nicely into this category. After you've been to

every restaurant in this foodie guide, it's time to

expand your horizons and check out these

exclusive supper clubs.

WOLVESMOUTH AT THE WOLVESDEN

www.wolvesmouth.com

TRUFFLwww.truffl.com

CHICKS WITH KNIVESwww.chickswithknives.

com

DINNER LABwww.dinnerlab.com

INTERVIEWED BY: KRISTAL DOCTER

“When you do something you love, it’s just fun. I throw a party every night. That’s what I do. I provide people with a place to enjoy, eat, drink and form memories.” –BRIAN MALARKEY

GORDON RAMSAY AT THE LONDON WEST HOLLYWOODwww.thelondonwesthollywood.comMust Have item: Roasted Beef WellingtonBest: Place to splurge on your sweetheartx Gordon Ramsay is probably best known for his temper and tough love on TV’s hit show, “Hell’s Kitchen,” but he’s also the chef and restaurateur of some of the finest restaurants in the world. Los Angeles is lucky enough to have a Gordon Ramsey restaurant right at The London Hotel West Hollywood. This elegant restaurant serves up sophisticated, seasonal fare that complements the elegance of this timeless hotel.

INK. www.mvink.comMust Have Item: Really? Just one?Best: Place to expand your culinary vocabularyx We can all thank celebrity chef Michael Voltaggio for bringing ink. to our culinary playground. The Lollipop Kale with crème fraîche, Pig Ears and Togarashi (comes all together) is a delight for the table. Work your way down the menu and expand your mind like never before.

TAGINEwww.taginebeverlyhills.comMust Have Item: Lamb Honey Sauce Tagine

Best: Place to feel the love in every bitex As if we need any more reasons to love Ryan Gosling, his restaurant, Tagine, is definitely one of them. The restaurant, located in Beverly Hills, serves up classic Moroccan cuisine, which is where its name comes from. Executive Chef Abdessamad Benameur had been hired as a caterer for Gosling, and after licking his plate clean, the two became close friends and decided to embark on this culinary journey together. Their idea was simple: create a place with great, warm and satisfying food in LA—and they’ve done just that and more.

LA MARKETwww.lalive.com/concierge/detail/la-marketMust Have Item: Junk Food PlatterBest: Place to entertain yourself & your taste budsx The LA Market is located on the lobby level of the JW Marriot in the L.A. Live entertainment district. The market is owned by celebrity chef Kerry Simon, who provides fresh, California cuisine using locally sourced ingredients. The restaurant has a large, open kitchen with a lively atmosphere that pairs well with its surroundings. It’s the perfect place to meet up with some friends for a night out with some good food and maybe a concert or rowdy sports event.

HUDSON HOUSEwww.hudsonhousebar.comMust Have Item: Hudson Pretzel BurgerBest: Place to unwind after your 9-5x Hudson House is one of three restaurants owned by Chef Brooke Williamson and her husband, Nick Roberts. Williamson is a celebrity chef who competed and claimed the runner up position on the tough TV competition, “Top Chef.” The show has certainly helped further Williamson’s career and the amazing food and atmosphere at Hudson House is a clear reminder of her amazing talent. Stop by the hot spot in Redondo Beach to enjoy a cold micro-brew, a juicy pretzel burger and some friendly conversation from all the locals.

“I don’t think anybody can really prepare for a show like that. You have no idea what they’re going to throw at you- they surprise you with pretty much anything.”

— CHEF BROOKE WILLIAMSON

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JOAN'S ON THIRDwww.joansonthird.comMust Have Item: Short Rib Sandwich Best: Place to escape the officex Joan's take on a classic short rib sandwich is a symphony of simple, high-quality ingredients done right in a uniform combination of savory beef and sweet onions. Held together by a rich crust of country white bread, the short rib that's sourced from Niman Ranch is tender and delicate, and is topped with a hearty slab of jack-cheddar and a few sprigs of fresh arugula.

Keep it moving! LA is full of busy bodies, and sometimes a handheld meal that’s enjoyed in the

car is the only moment of peace you may have for the day—so make it count. Once you fall in love with these places, you’ll be taking time to enjoy a meal in its rightful place—the relaxing dining spaces that these restaurants have to offer.

HANDHELDSNO UTENSILS REQUIRED

x

THE STRAND HOUSEwww.thestrandhousemb.com Must Have Item: Prime Dry Aged Burger | Best: Place to catch the sunsetx With a breathtaking view of the Pacific Ocean, the location alone will have you hooked. The Strand House features, as they call it, a “Modern Heirloom” cuisine, where they handpick the local and seasonal produce to apply exciting interpretations on their modern cuisine. Chef Neal Fraser enjoys creating complex flavors for every dish, making each bite an unforgettable experience. Complete with Gruyere, tomato, lettuce, house-made pickle aioli and a pretzel roll, the Prime Dry Aged Burger is so good you’ll have trouble freeing your hands between bites. Executive Chef Greg Hozinsky suggests pairing the burger with a glass of King Harbor Saison for a refreshing crispness that highlights the saltiness of the pretzel bun.

PITFIRE PIZZA www.pitfirepizza.comMust Have Item: Bread Sticks (off menu item) Best: Place to turn into a dough boyx Let’s just say this isn’t your average pizza joint. This is the kind of place where you can come in any day of the week with your family and have a casual dining experience, but with elevated food. You order at the counter and then a server brings your food to your table, but the service doesn’t stop there. This style eliminates the typical process of the waiting game when it’s time to go, and you’re ready to pay for your check. Come with a group of friends. This way you can eat till your pants burst off of you. The meatballs are amazing, and I love the Hand Chopped Salad for a midday pick me up—obviously the pizza is also a must. Owner, Paul Hibler, takes pride in serving the community through the dining experiences that he offers, and it shows in the food. Save room for dessert, you’ll thank you me later.

“The thing about Pitfire is it starts with our dough and how we make it. I don’t

know of any other restaurant that is doing it at this level.”

—PAUL HIBLER, Owner of Pitfire Pizza


FRITZI DOGwww.fritzidog.comMust Have Item: Spiced Pork Hot DogBest: Place to get diggityx Pick a dog, choose a bun and add endless toppings. They also have 11 different comfort-style side dishes. One standout is the Brussels Tots. The sprouts are halved, deep fried for a dash of crunchiness, and tossed with spicy gremolata. Gremolata is a traditional Italian condiment, consisting of garlic, lemon, and

parsley, and this one has a little added kick.

PIZZERIA MOZZA www.pizzeriamozza.comMust Have Item: Fried Squash Blossom PizzaBest: Place to impress your datex Make a reservation and impress your date with this impeccable service. The Bone Marrow al Forno will make you think you died and went to heaven. True story. There is some serious creativity going on with the pizzas on the menu,

like the Fried Squash Blossom Pizza with tomato and burrata or the Long Cooked Broccoli, Caciocavallo & Chiles Pizza.

SUPERBA FOOD AND BREAD www.superbafoodandbread.comMust Have Item: Cauliflower Parm SubBest: Place to get your carb fixx Superba Food and Bread is one of the best places to scarf down a sandwich. Everything that they do here is done with creativity and made with love, which you can taste in every bite. They believe “the good things in life ought to be shared, and that great food should be available to all who seek it.” This simple concept has gotten this Venice hot spot a lot of recognition, with locals flocking for their delicious food creations that they can’t wait to share.

PLAN CHECK KITCHEN + BARwww.plancheck.comMust Have Item: PCB (Plan Check Burger)Best: Place to eat before picture day without dripping on your outfitx American comfort food is easily found in the multiple locations of Plan Check. Specializing in burgers, and renowned for their “ketchup leather,” which is basically dehydrated ketchup that looks like a Fruit Roll-Up, the former Umami Burger chef, Ernesto Uchimura, made this place a

hit with the drip-less burger topper. If a burger isn’t your groove, try one of their small plates, such as the Stuffed Mushrooms, Sweet Potato Waffle, or just go straight for the alcohol—their menu boasts signature cocktails, as well as an impressive premium whiskey and craft beer selection.

FRESH BROTHERSwww.freshbrothers.comMust Have Item: Da Works PizzaBest: Place to call when you’re throwing a party and need more foodx This pizza is so good it would be a crime not to let everyone enjoy it. That’s why they have a gluten-free menu as well! The large gluten-free menu offers several options to accommodate more than just dietary concerns. My favorite is Da Works that’s piled high with fresh veggies and a medley of delicious meats. They even have gluten-free buffalo wings!

FATHER’S OFFICE www.fathersoffice.comMust Have Item: The Office BurgerBest: Place to hang with popsx You’d think they were showing off, but no. They are just naturally good at what they do. We’re not the only ones who feel this way— Esquire named this piece of meat one of the best burgers in the world. Order a frosty beer with your burger to pair for the perfect father-son afternoon.

LEMONADE www.lemonadela.comMust Have Item: Lemonade, duh!Best: Place to quench your thirstx The Watermelon Rosemary and Cucumber Mint lemonades are just what you need to quench that thirst of yours. These lemonades are perfect drinks to take with you to your next meeting. Lemonade is a fast-casual cafeteria setting for locals and visitors alike. Enjoy grain salads and roasted veggies for lunch. Save room for dessert, because you have to try the tiny Red Velvet Cupcakes or go big and get the giant Oatmeal Raisin cookie.

How to Tip at a Restaurant � As a person who comes from the industry, it is standard to tip 20 percent of the total bill. There are so many hands that go into making the most amazing dining experience for you, and more than just the server receives the tip.

KAZUNORI: THE ORIGINAL HAND ROLL BARwww.kazunorisushi.com Must Have Item: Daily Hand Roll Best: Place to play with your foodx Tom Nozawa is an icon in the LA sushi scene and patriarch to the Sugarfish family with eight restaurants and more to come. The menu is fairly simple, with the freshest of fish, a selection of eight rolls, and two types of sashimi. The ponzu sauce served on the halibut is also made in-house and is a show stopper. The sauce is made with yuzu citrus, bell pepper sauce, soy sauce, lemon juice and rice vinegar. The seaweed is harvested in Japan offering a splendid crunch, which offsets the warm, signature sticky rice and fresh fish inside. The hand rolls offer a playful treat for the mouth. To maintain a balance of texture and taste, the rolls are only served one at a time. It’s an unspoken rule, so do play along.

CARVERY KITCHENwww.carverykitchen.comMust Have Item: Pastrami DipBest: Place to go to impress the office mates on lunch hourx Come here to get your carnivore fix. Enjoy slow roasted meats on toasty, fresh baked bread. The bread is your friend, embrace it. Soak up all those drippings from the flavor packed meats. Take your lunch break early because the pastrami is the hot ticket, and once it runs out for the day, it's out!

� Underberg is a digestif bitter that consists of

aromatic herbs from 43 countries. Don’t ask what’s in it, just drink up and you’ll thank me later. I once went on a burger adventure and consumed over 60 burgers

in two counties. I nearly exploded, but thanks to

Underberg I was able to sleep at night.

How to Cure Food

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Restaurants are taking over the scene of where it’s cool to be seen. Bars and nightclubs don’t always cater to catching up with friends or

making new ones, especially when the volume of the venue is at max. Enjoy good company at one of these more intimate hangouts. Indulge in out of the box food that’s as whimsical as those fairy tales you read as a kid.

FOR THOSE FEELING ADVENTUROUSSTEP OUTSIDE THE BOX AND TRY THESE UNUSUAL DINING OPTIONS

x

BARTON G.www.bartongtherestaurantla.comMust have Item: Lobster Pop-Tarts (served directly out of the toaster atop your table!)Best: Place to amuse all of the five sensesx The infamous, internationally recognized concept designer, restaurateur, and culinary visionary Barton G. Weiss took his playful South Beach restaurant and set up camp here in Santa Monica, with Barton G. The epitome of “fine dining mixed with fun dining,” this place fulfills every sense—from enticing fragrances, extraordinary food, and over the top presentations of all of their items. Whether it’s the New York steak served with a 4-foot fork, or a heap of cotton candy served atop Marie Antoinette’s head, the eyes and stomach won’t be left hungry. Everything is thoughtfully crafted, down to the velvet accents placed beneath tables to make sure even the acoustics within the restaurant are enjoyable.

SUNNIN LEBANESE CAFE www.sunnin.comMust Have Item: Beef Kefta Kebab Best: Place to feel exoticx This restaurant grew out of humble beginnings in a small hole-in-the-wall on Westwood Boulevard. It is now proudly in a 2,500-square foot space serving Lebanese and Mediterranean fare of chicken, lamb and beef that is sensational. Somehow the yogurt salad with fresh yogurt and cucumber slices mixed with garlic and dry mint always calms the spices. Beef Kefta Kebab is finely ground beef with chopped onions and parsley, seasoned with a blend of spices, grilled on a skewer served with hommos, rice, Lebanese salad and pita bread.

“Barton G. LA pushes the boundary of what is possible, bringing unseen artistry to every aspect.”


POTwww.eatatpot.comMust Have Item: Boot Knocker PotBest: Late '80s/early '90s flashbackx Inside the Line Hotel in Koreatown, you don't have to expect only Korean fare. The restaurant boasts a cultural

menu, along with innuendo-laden names, such as Poke Me (yellowfin tuna poke) and Kush Salad. I mean the place is called Pot, what did you expect?

LUCQUESwww.lucques.comMust Have Item: Niman Ranch Hanger Steak with wild mushroom gratin, roasted

shallots and marrow butterBest: Californian cuisinex The classy, ivy-covered, brick-walled space leaves you sighing relief that there are still places for a classy individual to escape to in LA. The fireplace and comfy couches make you feel like you are dining at a friend's, and the menu hits somewhere in between trendy and easy to manage.

CHENGDU TASTE Must Have Item: Toothpick LambBest: Place to kick up the heatx At dinner time, servers carry platters of “Lion Fish” (intricately sliced and deep-fried whole fish). This is an off the menu special for those who are “in the know.” The hot, spicy, deep fried shrimp is served with sizzling rice, sliced green onions and chilies. This Szechuan restaurant is over the top with flavor. The Toothpick Lamb offers an amazing array of spices and is served in a large tray with bite-size pieces of lamb skewered with toothpicks for easy pickings.

TSUJTAwww.tsujita-la.comMust Have Item: TsukemenBest: Place to drink your foodx Tsujita takes Tsukemen to the next level, developing flavors for

a minimum of 60 hours. When the weather begins to chill, this is the perfect place to stop in and warm your bones. ANIMAL www.animalrestaurant.comMust Have Item: Fried Rabbit LegsBest: Place to let the inner beast come outx Owned by celeb chefs Vinny Dotolo and John Shook, this adventurous concept caters to the diehard carnivore. It’s a toss up of which one we like better, the fried rabbit or the pig ear. Get adventurous and order both!

LOCK & KEY www.lockandkey.laMust Have Item: Barrel Aged CocktailBest: Place to take your Tinder datex This hidden speakeasy is the perfect place to enjoy a little mystery. Like, where’s the front door? Impress your date and dress accordingly. CHARO'S PERUVIAN CUISINEwww.charosperucuisine.comMust Have Item: Col SaltadoBest: Cheapest way to get to Perux There is a heavenly green sauce that they have at the table, made with cilantro, celery, and

Take Your Market Shopping OutdoorsOriginal Farmers Market at The Grove, www.farmersmarketla.com� Since 1934, The Original Farmers Market at The Grove in Los Angeles has been a popular destination among locals seeking regional produce and goods. History can be found scattered throughout this 3rd & Fairfax location in the two-wheeled wooden shopping carts, self-serve gas station, and their landmark 1941 clock tower. The majority of the vendors you find are unique to LA, which retains the authentic allure that you are getting one-of-a-kind goodies. With over 70 stalls, including neighborhood favorites of every genre, try Farm Boy Produce for groceries, Deano's Gourmet Pizza for a snack and Magic Nut and Candy Company for a treat.

THE ROOST AT LA FARMwww.theroostatlafarm.comMust Have Item: 7 Course Tasting Menu with Wine PairingBest: Place to impress your date with wine, and act like you picked itx LA Farm, which has always been a hotspot for influential big leagues in every industry, was recently revamped with a new chef and management at the helm. Chef John Keenan of The Roost at LA Farm has an impressive resume, citing residency at places such as Craft and Soho House. This East Coast native brings his take on rustic seasonal American to Santa Monica, with the help of new General Manager Anthony Trincancello. With over 20 years in the serving industry, at places including Cache and The Penthouse at The Huntley Hotel, as well as a Level 3 Sommelier certification under his belt, you can be sure you want this duo to spoil you at their establishment.

Swanky Hangouts

THE NICE GUYwww.theniceguyla.com

MAR'SEL AT TERRANEA RESORT www.terranea.com

THE ROCKEFELLER www.eatrockefeller.com

XEN LOUNGE www.xenlounge.com

COMMISSARY @ THE LINE HOTEL

www.thelinehotel.com

PETTY CASH www.pettycashtaqueria.comMust Have Item: Pig Ear NachosBest: Place to get to know other parts of the animalx It’s not every day you order pig ear nachos with an egg on top, so embrace it in this Tijuana meets East LA in the 1980s design concept—putting diners in the mindset of a classic Mexican taqueria with a modern Los Angeles vibe.

garlic. It can be added to any dish. The Col Saltado includes your choice of chicken or beef, sauteed with a delicious selection of chopped cabbage, tomatoes, onions, and cilantro and served with rice.

WEST RESTAURANT www.westrestaurantla.comMust Have Item: Chef's tasting menu with wine pairingBest: Happy hour with a viewx Sourcing local and seasonal product, the West Restaurant sits above the 17th floor in the Hotel Angeleno, with views of Downtown Los Angeles to the Santa Monica skyline. Stop in for daily happy hour from 4-7pm with exceptional deals on food and drink. If you are looking for a romantic date night with the perfect view of the city lights, try the chef's tasting menu paired with wines, which they acquire from local, boutique wineries.

TARTwww.tartrestaurant.comMust Have Item: Punch BowlBest: Place to jump inx Located in the boutique Farmer’s Daughter Hotel, Tart is conveniently located directly across the street from The Original Farmers Market at The Grove. Homey and kitschy, this country-chic restaurant aims to make you fat, drunk, and happy. Known for the Punch Bowls, which are southern style cocktails served in a giant bowl meant to share, you’ll surely be coming back for brunch every Sunday. Feeling adventuruous? If you jump into the pool at the hotel, you’ll get half-off your meal!

“It feels like a family business. We have all worked together before. I think our personalities find a way of making it into the food and the atmosphere here, and we love our regulars!” —CONTROLLER LAURA ORNELAS

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For Those Feeling Adventurous


Take a tour around the world. One day we want Cuban food and the next it might be Mediterranean or a taste of India. Lucky for us, we have all of these available right here in our backyard.

GET YOUR PASSPORT READY…FOR CUISINE AROUND THE WORLD

NIGHT + MARKET SONG www.nightmarketsong.comMust Have Item: Nam Khao TodBest: Place to sweat it out—so spicy!x After just opening their second location, Night + Market Song keeps a Thai ambiance that is traditional both in the decor as well as the cuisine. Intense flavors have kept the establishment a favorite among people with a deep, innate love for spicy food. The Nam Khao Tod combines crispy rice salad with sour pork, raw ginger, onion, peanuts, cilantro and chile into the local heat fanatic.

x


MACCHERONI REPUBLICMust Have Item: Rigatoni Pom'Amore Best: Hole-in-the-wall Italian joint x The Rigatoni Pom'Amore is amazing. The creaminess of the tomato sauce emerges from the combination of mascarpone and parmesan cheeses. Brilliant! The rustic Italian pasta dishes are all made in-house with organic flour. The sauces are dripping with authenticity and flavor. One of the most popular dishes is the Bianchi and Neri (black and white thin vermicelli pasta, with shrimp, mushroom, and roasted pancetta in a creamy bisque sauce). Oh my!

THE VERANDA RESTAURANTwww.georgianhotel.comMust Have Item: French Toast Souffle Best: Mediterranean fusion tapasx Located on the front veranda of The Georgian Hotel in Santa Monica, The Veranda Restaurant is open for breakfast, lunch, and dinner, featuring a worldly cuisine from coastal Californian to Mediterranean infusion. Try one of their Art Deco martinis while lounging in this beachfront restaurant and select tapas to share with friends.

FIG & OLIVEwww.figandolive.comMust Have Item: Manchego, Fig & Marcona Almond Crostini Best: Place to stay skinny while still indulging x Featuring French Riviera inspired cuisine, you won't feel bad about digging in at Fig & Olive. All dishes are sans butter or cream; the key ingredient is olive oil. Order the Crostini appetizer, mixing and matching from a wide and varied list of gourmet ingredients.

TATSU www.tatsuramen.comMust Have Item: Bold RamenBest: Place to make apasta facex Ramen noodles now have heart. Tatsu is taking their noodles to new heights and new locations, with the company's second storefront, now open in West L.A. The most mouth-watering item? The Bold Ramen. Don't be shy, as this dish spices things up with 11 bold ingredients in just the broth. Green onion, a soft full-size boiled egg, and distinguished spices galore make your chopsticks wrap around perfectly cooked noodles. Special soy sauce is flown in weekly from Japan, adding an extra zing to each customizable dish.

FIND YOUR LOCAL FARMERS

MARKET� Liven up your grocery

shopping and head to a local farmers market

for fresh fare, live music, free samples and plenty of people watching. Try

a different market every day!

SANTA MONICA FARMERS MARKET:

Saturdays, 8:30am to 1pm

AUTRY CERTIFIED FARMERS MARKET: Saturdays, 8am to 1pm

BEVERLY GLEN CENTER FARMERS

MARKET: Saturdays, 8am to 2pm

MARINA PACIFICA FARMERS MARKET: Sundays, 9am to 2pm

SILVER LAKE CERTIFIED FARMERS

MARKET: Saturdays, 8am to 1pm

BEVERLY HILLS CERTIFIED FARMERS

MARKET: Sundays, 9am to 1pm

CULVER CITY FARMERS MARKET:

Tuesdays, 3:00pm to 7:00pm

DAPHNE’S GREEK CAFEwww.daphnesgreekcafe.comMust Have Item: Cali-Greek BowlBest: California Greek fusionx Amazing gyros, falafels, and crispy shrimp! Choose any one of these and put in your Cali-Greek Bowl. Experience a bowl with a unique flavor profile. This is the perfect meal for someone who might not always eat stuffed grape leaves. I love fusion cuisine, and the Cali-Greek Bowl offers just that. The combination of traditional Mediterranean mixed with coastal California inspiration makes this cuisine inviting for anyone. Daphne’s also has a cool radio station app that you can download and listen to as you ride your bike over for a perfectly balanced lunch. For the stuffed grape leaf lover, don’t worry, they have you covered as well.

“Start earning points for the purchases you make at Daphne’s by joining the Pita Points Rewards Club.”

International Markets in Los AngelesGalleria Market | www.galleriamarket.comLocated in Koreatown, come here to fill your Asian cuisine fix. Kimchi me please!

Mario’s Italian Deli & Market | www.mariosglendale.comOlive oils, Italian pastries, cheeses, savory sausages and vino galore! Come to this quaint deli and market in Glendale for your Italian fill.

Farm FreshIn the mood for Indian? Head to Farm Fresh in Artesia for an array of spices, curry pastes and more.

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RAY'S AND STARK BAR www.raysandstarkbar.comMust Have Item: BucatiniBest: Alternative city scenex Take in the view. No, not of the beach or the cityscape, but rather of the sensational architecture of the Resnick Exhibition Pavilion while you dine. It should come as no surprise that LA County Museum of Art's in-house restaurant lends its hand to the food scene with dishes that are beautiful, both sensually and esthetically. Ray's and Stark Bar blends Mediterranean and Mexo-Pacific flavors with its Bucatini: a bed of squid ink pasta, cherry tomatoes, mint, opal basil, Calabrian chili, calamari, colatura, and bottarga. The pasta makes for a luxurious texture and sets the perfect base for the briny component of the dish.

KATANAwww.innovativedining.com/restaurants/katanaMust Have Item: 40 Day Dry Aged New York Steak Best: Place to have an indoor campfirex Ever try robata? Enjoy a traditional style of comfort food featuring cuisine that comes from cooking over an open flame using special Japanese charcoal from the seaside village of Wakayama.

UNIONwww.unionpasadena.comMust Have Item: Squid Ink GarganelliBest: Hidden gemx With many of Chef Bruce Kalman’s dishes served on slabs of wood, it’s impossible not to end up sharing bites among the table. In Old Town Pasadena, you’ll be relieved to find this Italian gastropub among the refurbished old buildings, so much so that you’ll want to stay for the Olive Oil Cake after indulging in the Squid Ink Garganelli.

“LA County Museum of Art’s in-house restaurant, Ray’s and Stark Bar, lends its hand to the food scene with dishes that are beautiful, both sensually and esthetically.”


THE LITTLE DOOR www.thelittledoor.comMust Have Item: Couscous “Royale” Best: Place to get out of the dog housex Need to sweeten up your significant other? This French fare gem is an adorably romantic restaurant. Offering a dimly lit dining area, The Little Door serves exquisitely prepared dishes like the Couscous “Royale,” made with lamb stew, lamb chops, chicken, and merguez sausage.

REPUBLIQUEwww.republiquela.comMust Have Item: Cook’s Ranch Pig’s HeadBest: Place to pretend you’re in Europex With this lively and open atmosphere of the bright, naturally lit European style courtyard dining area, you will quickly be whisked out of LA into a romantic land far, far away. A small-plate joint taken to an entirely new level; Republique is the place to take a date you want to impress.

PETIT TROIS www.petittrois.comMust Have Item: Escargot Best: French comfort foodx What would seem like any typical, typecasted fancy French restaurant is an alternative to your conventional bourgeois, uppity establishment. Petit Trois brings French comfort food to Highland Avenue with a menu that is heartily admired by customers. The Escargot is a favorite among all newcomers, with what can only be described as luxurious.

SCARPETTAwww.montagehotels.com/beverlyhills/diningMust Have Item: Raw YellowtailBest: Rustic Italian menux Nestled inside the aristocratically elegant Montage Hotel in Beverly Hills is Scarpetta. Executive Chef Freddy Vargas has conceptualized a magical tasting Raw Yellowtail dish, which is simply delectable. Your must have item is Chef Freddy's Raw Yellowtail featuring olio di zenzero and pickled red onion. The beautifully decadent dish arrives hand-carved to your table on masterful dishware. This fresh, wild caught tuna is a buttery texture and melts like warm caramel in your mouth.

DOMENICO’S RESTAURANTwww.domenicosrestaurant.comMust Have Item: Domenico’s Special Best: Place to let your family tree come to lifex Having been open since 1954, this staple Italian restaurant takes the title for the oldest restaurant in Long Beach. If you grew up in this neighborhood, then chances are all of your relatives have been here. Your great grandmother most likely met her sweetheart here in high school after a game. The pizza is unique and unlike anything you’ve tried. The pizza is thin crust, the cheese is flipped with the sauce and the toppings are endless. Order the ground pepperoni if you know what’s good for you.

EL CHOLOwww.elcholo.comMust Have Item: Sonora Style EnchiladaBest: Place to learn about LA historyx Each food item marks the year in which it was brought onto the menu. Added in 1923, the Sonora Style Enchilada was the first enchilada ever served. Your mom will love the rich history and the date specific menu might inspire a few stories from her. I can hear her now, “Back in my day...” El Cholo brings a sweet reminder that the tradition is deeply rooted within good food.

THE CHESTNUT CLUB www.thechestnutclubsm.comMust Have Item: El Camino CocktailBest: Place to cure a hangoverx Enjoy classically inspired cocktails and a top notch selection of whiskeys. With over 400 spirits to choose from, you can rest easily into that inviting booth knowing that you are in good hands. The location is easy to spot being located right on the corner, and they have parking!

BUCATOwww.bucato.laMust Have Item: Strascinati (hen ragu, heirloom spinach, pecorino toscano)Best: Place for a pasta purist to get their fix x With a menu that changes daily, you can forget finding your staple spaghetti dish here. Owner and Executive Chef Evan Funke takes Italian cuisine back to the basics at this Culver City eatery, which is currently the only restaurant in Los Angeles to make their pasta 100 percent by hand. Make sure to check out Funke’s fabulous 20-foot butcher knife outline of California while you’re there—the various knives represent the local farmers and growers that provide Bucato with their produce and proteins.

“We wanted to present an eating house, where everything is hand crafted, and everything has a thinking process behind it. Hot steel, wood fire, good cooks, good water, good wine, good ingredients, good soil and that’s it.” —CHEF EVAN FUNKE

Culture Collision� Welcome to the urban melting pot that is Los Angeles. Hosting the highest amount of Mexicans outside of Mexico, Koreans outside of Korea, and Samoans outside of Samoa, the ethnic diversity of this great city offers sensationally unique food options. Please your palate with something new every day of the week and scour the city for a diverse enclave hosting a food you've never tried, or have been craving since your last trip abroad. Try areas like Chinatown, Koreatown and Little Tokyo.

ITALIAN FOOD FUN FACTS:

� National “Eat Italian Food” Day is February

13th

� 51 Pounds: The average person in Italy eats more than this amount of pasta

per year.

� 15-1/2 Pounds: The amount of pasta an

average person in North America eats every year.

� Neapolitan Ice Cream: This term surfaced in the late 19th century in the United States. It refers to the three-layered ice

cream cakes of Tortoni, a Neapolitan.

� 1700s: Not until this time period did

tomato sauce become incorporated with spaghetti in Italian

kitchens.

� There are more than 600 pasta shapes made

worldwide!

� October is National Pasta Month.

� 1848: This is the year the first American pasta factory was opened in Brooklyn, New York.

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x Your sweet tooth is looking for something tasty, and a pack of Rolos won't cut it. Check out one of these sweet spots for the perfect fix.

WHERE TO GET THOSE FINGERS STICKYPRESENTING SWEET TREATS FOR YOUR SWEET TOOTH

FONUTSwww.fonuts.com Must Have Item: Strawberry Buttermilk FonutBest: Place to let gluttony take overx Unlike your typical donut shop, this little corner bakery offers an array of “fonuts” that are steamed or baked, and never fried, making it the perfect shameless pleasure. The highlight of their menu is the Strawberry Buttermilk, made with a light and fluffy dough, fresh strawberries, and topped with a creamy frosting that gently dissolves with every bite, leaving just enough room for one, or two, or three more.


SPRINKLES CUPCAKESwww.sprinkles.com Must Have Item: Maple Bacon CupcakesBest: Place to reward yourself for going to the gym all weekx This was the first cupcake shop in the world! The cupcakes are still just as good as day one. Sprinkles has even managed to one-up themselves by expanding to ice cream. I dare you to put your cupcake in a milk shake. Just say goodbye to that diet while you're ahead.

SALT & STRAW www.saltandstraw.comMust Have Item: Toasted Coconut with Candied Macadamia Nuts Best: Treat for window shoppingx You can tell the creative juices are churning with the different flavors this shop comes up with. If you love frozen desserts as much as we do, be sure to stop in here and taste their crafty collection.

LADY M CAKE BOUTIQUEwww.ladym.com/los-angelesMust Have Item: Green Tea Mille CrepeBest: Gift for your Valentinex There is a line around the block no matter what time of day it is, so bring a sweater to stay warm in line. Once you get your paws on these pastries, you might end up in line again for round two.

SWEET ROSE CREAMERY www.sweetrosecreamery.comMust Have Item: Classic Ice Cream Sandwich Best: Place to get a brain freezex Enjoy small-batch homemade ice cream made by unpretentious foodies. With 12 or more flavors featured daily, it will be hard to choose just one. And let's be real; it doesn't matter what temperature it is outside, it's always a good time for ice cream.

MAGNOLIA BAKERY www.magnoliabakery.comMust Have Item: Their famous Banana Pudding or a Peanut Butter & Jelly CupcakeBest: Place to treat yourselfx This quintessential corner bakery offers a nirvanic banana pudding—an elating combination of vanilla, sweet caramel, and vanilla wafers that soften with the heavy cream. Also try the Peanut Butter & Jelly Cupcake, which features a peanut butter cake with a jelly filling and peanut butter buttercream.

COOL Ice Cream

Facts� It takes 12 lbs. of milk

to make just one gallon of ice cream.

� It takes an average of 50 licks to polish off a single-

scoop ice cream cone.

� The biggest ice cream sundae in history was made in Edmonton,

Alberta, Canada, in 1988, and weighed in at over

24 tons.

� California produces the most ice cream in the U.S.

� Ice cream became available to the general population in France in

1660.

� There is actually an ice cream diet designed for

weight loss.

� Most ice cream companies are family

owned businesses which have operated for more

than 50 years.

� Ice cream was once known as cream ice.

� The ice cream sundae was invented in 1874.

� Americans are the number one consumers

of ice cream in the world, where an average person eats 48 pints of ice cream

a year.

� Ronald Reagan declared July as ‘Ice

Cream Month,’ and the 3rd Sunday of the month

as ‘Ice Cream Day.’

� The major ingredient in an ice cream? Air.

� The most popular flavor is vanilla.

� The most popular ice cream topping is

chocolate syrup.

NICE CREAM www.ilovenicecream.comMust Have Item: Berry Infused Gelato Best: Way to stay skinny while still caving into your sweet toothx Organic gelato made fresh daily with organic ingredients allows that sweet tooth of yours to get its fix while not adding extra LBs to that waistline.

A Gal Who Knows Her Sweets� Sprinkles is owned by pastry chef, Candace Nelson, who not only founded this groundbreaking cupcake empire, but is also now a judge on the Food Network show, “Cupcake Wars.” She uses her expertise and sweet tooth to help choose the best of the best on this competitive, captivating show.

When Christian and Laura moved here, it was to try out the American Dream. They wanted to embrace the new and exciting culture and live in a place that quickly felt like home.

Nice Cream coming soon to Playa Vista!

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MODEL: BLAIR FRILEY

Where to Get Those Fingers Sticky


Meals

MEALS

DECONSTRUCTED

DECONSTRUCTED MealsDECONSTRUCTED

WRITTEN BY: CRYSTAL NAYPHOTOGRAPHED BY: KARL GARRISON

here’s a great Greek gem that sits unassumingly on the corner of 4th Street and Temple Avenue in Long Beach. Built on the site of what was once their

father’s car repair shop, brothers Pete and Gus Sverkos have transformed the site into Kafe Neo—an American kitchen with Greek soul.

The place has a homegrown feel with noticeably hands-on owners, both being in or near the restaurant at all times. The brothers have a style all their own—from their slick hair and stylish plaid, button-down shirts to the way they swiftly move about the kitchen. The restaurant is open and spacious, filled with the echoes of happy banter and dining customers appreciating the dynamic flavors of their dishes. There are plenty of great places to sit with as much covered outdoor seating as indoor. The colorful, high-backed booths upholstered in retro stripes complement the contemporary lines of the dining tables.

When asked what his favorite dishes are, Gus chooses the Crusted Salmon and the Lamb Souvlaki Plate, with the Homemade Falafel Plate being the most favorite vegetarian offering. While he cooks and preps, his greatest responsibility—aside from his co-ownership duties—is interpreting his mother’s recipes. He rattles off the Greek phrase before translating it into English as an eye for salt. “But, really, what does that even mean?” Gus quips.

CORIANDER

GARLIC

MINT

Brotherly Love and Mother’s Recipes Make for American Fare With a Hearty Greek Flair

Here for theHERITAGE

T


KAFE NEO2800 E 4th St

Long Beach, CA 90814562.987.1210

www.kafeneolb.com

GARBANZO BEANS

ONIONS

CAYENNE PEPPER

SEA SALT & BLACK PEPPER

BREAD CRUMBS

PARSLEY


NATIVE KNOWLEDGE: If you’d like to be let in on a little secret, ask the servers for their recommendations, as they are in the know about things that are off-menu. Oftentimes, customers will make suggestions or little changes to their food that grab the Sverkos’ attention “We’ve got to keep up our game,” Gus admits, and wants people to know that he and Pete take note, and will sometimes even offer it…off menu, of course.

It’s his eye for salt—and the trusty tasting spoons—that ensure Kafe Neo is living up to its own highly set standards. Throughout the day, Gus and Pete constantly taste everything cooking in the kitchen. Flavors change throughout the day and the Sverkos brothers make sure their food remains consistent. To stay true to both its Greek and American roots, Kafe Neo’s feta cheese, honey and filo dough are all imported from Greece, but the produce is carefully chosen from right here in California. It’s just another way the Sverkos brothers have chosen to meld another pair of ideas—in this case, authenticity and ingredient sourcing—in order to create a unique and conscious dining experience. “Making things from scratch is a challenge,” says Gus.

Especially so when environmental consciousness is at the top of the agenda. Aside from great food, at the forefront of Kafe Neo is its ecological responsibility. The restaurant is wired with LED lights wherever possible, and because of California’s drought year, water is both served and refilled upon request. They serve coffee and tea that is organic and sustainable, and the restaurant now even offers bike delivery. “We don’t do it to be trendy. It’s just our natural consciousness,” says Gus, whose own childhood consisted of regular recycling and composting. With this in mind, Kafe Neo tries to help push the organic movement. “Produce is not to look at, but something to taste, and every season can yield something different,” says Gus, “which is why we’re always looking for the flavor instead of the aesthetics.” Myers brand beef products are used here specifically for their quality and sustainability, as are the vegetables, which are often selected from farmers markets. “We’re trying to keep a balance by walking on both sides of the road, but while always trying to do more.”

While the restaurant offers fantastic Greek plates adapted from the Sverkos’ family kitchen and American fare with a hearty Greek flair, no Greek restaurant is complete without falafel. Kafe Neo’s deconstructed meal was exactly that—their Homemade Falafel Plate. From these raw ingredients (garbanzo beans, onions, mint, parsley, coriander, cayenne pepper, sea salt, black pepper, garlic and bread crumbs) emerges one of the best falafel plates around. Plated on a couple leaves of romaine lettuce and accompanied by cucumber slices and the house made tzatziki sauce are four hot falafels, fresh from the fryer.

The outer shell is perfectly crunchy and gives way to a softer, equally flavorful inside. The texture of the garbanzo transitions nicely from the crisp outer later to the smoother, heartier, inside textures and is not overly crumbly or dry like most falafel can be. The mint and parsley provide something visually appealing as well as tasteful with their green colors, and in the finish of the flavors is that slight spark of cayenne pepper. It’s not spicy, just a clean cayenne finish that livens up the end of every bite. “It’s all about subtle flavors,” notes Gus.

And subtle flavors don’t only exist in the falafels themselves. The tzatziki sauce is to accent the herbs and spices with a relaxed cooling effect, and, though some people do this, not to drown the food and cover the delicate blend of flavors. The romaine lettuce and cucumbers are not there simply as a garnish. The cucumbers serve as a palate cleanser, so that each bite is as savory as the last, and the romaine leaves form a nice wrap.

INGREDIENTS:

1. Garbanzo beans

2. Onions

3. Mint

4. Parsley

5. Coriander

6. Cayenne pepper

7. Sea salt

8. Black pepper

9. Garlic

10. Bread Crumbs

OTHER MUST-TRY ITEMS:

APPETIZERDolmades:

made fresh in our kitchen, these four grape leaves are stuffed with tasty vegetarian rice

Baked Feta Shrimp: juicy shrimp sautéed in olive oil, lemon juice, and garlic, baked with imported feta

Zeus Fries: locally famous Greek seasoned shoestring fries topped with our secret spicy

sauce and feta

ENTREEPita Pizza with Greek Soul:

loaded with homemade marinara, imported feta, kalamata olives, tomatoes, onions and peperoncini

Roasted Rosemary Chicken: half chicken baked with fresh lemon juice, olive oil, garlic,

oregano and rosemary

Fresh Salmon Salad: our fresh Greek salad topped with a filet of fresh salmon seasoned with extra

virgin olive oil, lemon, oregano, with house dressing

DESSERTBaklava Tower:

homemade baklava, vanilla ice cream, topped with Ghirardelli chocolate

Galatobouriko: our aunt’s famous dessert, Greek custard between filo dough, soooo good

PAIRING

SUGGESTION:

To kick it up a

notch, and really

open your palate,

Gus recommends

pairing the

Homemade Falafel

Plate with a red

wine or their house

Greek wine, which

is characteristically

robust and

extremely

complementary to

the tastes in the

falafel.

u


THE EXPERTPAUL RYAN ELLIOTT

Founder of YSA (Young State America) Distillery

Secret Weapon When Mixing Drinks: Lemon or Lime

WRITTEN BY: JESSIE DAX-SETKUSPHOTOGRAPHED BY: JORDANA SHEARA

ON ANOTHER LEVEL, PAUL RYAN ELLIOTT BRINGS AN AWARD WINNING VODKA TO THE LA ARTS DISTRICT

here are many classic forms of art: paintings, sculptures, musical compositions—they have been and continue to be

highly regarded throughout time. Some pieces have been proudly displayed in museums for all to bask in their beauty, some have been repeatedly performed in concert halls for all to hear, and some have been placed in a tumbler over ice giving a perfect, savory flavor for all taste buds with every sip.

Paul Ryan Elliott is a true artist of his generation right down to his residency in Los Angeles’ Arts District. However, his tools are not the traditional paint brush, pencil, or musical instrument; it is barware, ice, and most importantly his vodka. Loft & Bear Artisanal Vodka is the masterpiece he has created, and he is no exception to the well-known pursuit of perfection artists are known for when striving to express their art. This smooth and creamy vodka is made to be simply enjoyed in a glass over ice to fully experience the pure flavors that have been masterfully crafted. When asked about the simplicity of the bottle’s design, Paul immediately says the product speaks for itself and does not want the label taking the spotlight from the flavors inside. If you want a taste of art at its purest form, come to LA and experience Loft & Bear. You’ll find its taste is nothing short of genius.

LOFTYEXPECTATIONS

T


YSA DISTILLERY1300 Factory Pl

Los Angeles, CA 90013www.loftandbear.com

“I CONSIDER MY CRAFT TO BE AN ALTERNATE TYPE OF ART FORM, SO IT MADE SENSE FOR ME TO WORK ALONGSIDE AND COLLABORATE WITH LIKE-MINDED ARTISTS.”


SHAKE IT UP: Paul Suggests “THE GO FIGURE” FOR YOUR NEXT COCKTAIL ADVENTURE

INGREDIENTS:u 2 oz. Loft & Bear Artisanal Vodka

u 1 1/2 oz. fig puree (recipe below)

u Rosemary sprig

FIG PUREE INGREDIENTS: u 5-6 figs

u 4 oz. coconut water

u 1 1/2 oz. Meyer lemon juice

INSTRUCTIONS: u Add all ingredients to blender

and pulse until thoroughly

combined.

u Shake and strain onto large

ice cube.

u Garnish with rosemary.

Q: You are one of the youngest commercial distillery owners in the country. How did you get your start in this business? Paul Ryan Elliott: My venture started four to five years before the vodka craze. It took that much time to do the research, construct a solid business plan, and find an investor. That doesn’t even take into account the time it took to create the perfect formula. I consulted the advice of passionate home distillers and realized it was something I could do on my own. I learned through online forums and from personal mentors. It took two years to draw up my business plan and find the right investor, but ultimately the wealth of knowledge that I accumulated paved the way for me to find a foothold in the business of distilling.

Q: Where did you get the name Loft & Bear?PRE: Loft & Bear merges two separate ideas. My vodka is distilled in a commercial loft space in the Arts District of Downtown Los Angeles—hence “Loft.” Also, my friends nicknamed me “Bear” since I can fall asleep anywhere—when I do, I look like a sleeping bear.

Q: Why did you choose to set up shop in the LA Arts District?PRE: The Arts District is full of local and independent artists that are carving out their own places in the local scene. I consider my craft to be an alternate type of art form, so it made sense for me to work alongside and collaborate with like-minded artists.

Q: Why was vodka the first spirit you chose to distill? PRE: I chose a spirit that I would be passionate about. I’ve always been a vodka drinker and decided that Loft & Bear would be a great product for my friends and I to consume. Q: The flavor profile for Loft & Bear is pretty unique. How would you describe it? PRE: Loft & Bear has a savory profile, derived from our use of soft winter wheat, which can only be sourced in certain parts of the country like Michigan and Northern California. This particular type of wheat is used in the production of baking flour and is lower in proteins, used as the preferred wheat for cakes, cookies, pastries, pie crusts and more. With hints of full, floral sweet vanilla bean on the nose, Loft & Bear features mild, buttery smooth, understated wheat notes that are soft with a pleasant herbal flavor upon taste, and finishes with an elegant creaminess and whisper of anise.

Q: How do you define artisanal vodka?PRE: Artisanal, for me, is all about the craft and handmade aspect. At maximum output, I can produce 100 cases per month at my current facility. Ultimately, I control every aspect of Loft & Bear’s production with my own two hands. This includes bottling, packaging and signing.

Q: Can you explain why Loft & Bear is designed to be a “whiskey drinker’s vodka”?PRE: Whiskey drinkers tend to consume their products either neat or on the rocks to appreciate the true flavor and the character of whiskey. In many cases, people think that a “good” vodka needs to be flavorless. I created Loft & Bear to be consumed in a similar fashion as a sipping vodka because it retains its flavor and savory profile.

Q: You won a silver medal at the New York International Spirits Competition in New York City—how did it feel for Loft & Bear to win this award?PRE: Right out of the gates in our first year, I felt a degree of validation that I was on the right track and doing something that would set me on the path to achieving my goals.

Q: What are some of your tricks behind the bar? PRE: To be honest, I don’t have any tricks behind the bar. I’m not a big bartender, so ultimately I turn to my mixologist Karl Steuck to do the tricks and let his imagination wander. This is why it’s important that we have a great relationship since we’re always on the same page. Q: What is your secret weapon when mixing drinks?PRE: Lemon or lime. I have a book called “The Flavor Bible,” and it says lemon is one of the most complementary flavors to vodka.

Q: What is the inspiration for the design of the bottle?PRE: I went for simplicity, operating under the guise that less is usually more. I wanted to let the product speak for itself. It has an apothecary feel to it.

Q: What is your favorite drink?PRE: I like my Loft & Bear up, and with a hint of lime. I’m also partial to the Left Coast Greyhound, a cocktail created by my mixologist Karl Steuck, which is made with Loft & Bear, grapefruit juice, sliced jalapeño, mint leaves and agave syrup.

Q: What is the strangest concoction you have made with Loft & Bear? PRE: Karl did a mustard seed-infused cocktail called the Bear’s Knees. It’s a play on a Bee’s Knees, which is traditionally made with gin. The Bear’s Knees calls for 2 oz. mustard seed-infused Loft & Bear, 1/2 oz. of fresh-squeezed lemon juice, and a 1/2 oz. of honey syrup. The ingredients are shaken, then strained into a coupe glass and garnished with an edible flower.

Q: Can you tell me more about the Distill.Drink.Donate. program?PRE: At the core of Loft & Bear’s brand and philosophy is Distill.Drink.Donate., a philanthropic initiative that contributes five percent of the distillery’s annual profits to organizations supporting

distressed families, veterans’ affairs and human services. Loft & Bear is proud to work exclusively with PATH (People Assisting the Homeless), a family of agencies working together to end homelessness for individuals, families, and communities throughout Southern California.

Q: Do you plan to distill any other spirits besides vodka at YSA?PRE: Not immediately, but I do have plans down the line.

Q: What’s the future for Loft & Bear?PRE: We’re looking to expand operations and move to a new facility. It will give us capacity for greater output, a tasting room and more.

Q: What is some advice you can give to a novice in the vodka biz? PRE: Find a mentor and constantly solicit advice as well as constructive criticism, so that you can consistently improve. Also, online forums are great tools for learning.

ACCOLADES: From winning Gold Medal for The

Fifty Best Domestic Vodka Awards

of 2014 and the MicroLiquor Spirit

Awards of 2014 to numerous silver

medals, including the Los Angeles

International Spirits Competition

of 2014, it’s safe to say Loft & Bear

has made quite a splash since

its foundation.

“I WENT FOR SIMPLICIT Y,

OPERATING UNDER THE GUISE THAT LESS IS USUALLY MORE. I

WANTED TO LET THE PRODUCT SPEAK FOR

ITSELF. IT HAS AN APOTHECARY FEEL TO IT.”

—PAUL RYAN ELLIOTT

“Right out of the gates in our first year, I felt a degree of validation that I was on the right track and doing something that would set me on the path to achieving my goals.”


WRITTEN BY: JAKE PALUMBOPHOTOGRAPHED BY: COREY CRITSER

MAKE IT A MEAL WITH THESE SEVEN SENSATIONAL

FOOD-INFUSED BEVERAGES

Chug-a-Lug Grub

CHUG-A-LUG

Grub

SEALEGS WINE BAR21022 Beach Blvd, #105Huntington Beach, CA 92648 (coming soon to LAX Terminal 2)714.536.5700www.sealegswine.com


THE GOLDEN STATE 426 N Fairfax AveLos Angeles, CA 90036323.782.8331

www.thegoldenstatecafe.com

When I spoke to owner and founder of The Golden State, James Starr, who runs the popular West Hollywood burger and fries joint, with buddy and co-founder Jason Bernstein, he told me that the magical idea to toss a hefty scoop of ice cream into his beer mug came to him while he was in college. Unlike many culinary creations inspired by the late night hi-jinks of leisure loving coeds, this “Animal House” concoction was a keeper, and he’s been making them ever since.

The Golden State Beer Float goes like this: First you take a pint of mighty Old Rasputin Russian Imperial Stout poured from their tap of rotating popular craft beers. On its own, the Old Rasputin is a formidably rich and flavorful brew. Dark and malty with resounding tones of chocolate and coffee and a bready sweetness that gives it a satisfyingly filling body, the Old Rasputin is not one to be overpowered by the rich and creamy ice cream. Instead, its bold flavor acts as the perfect complement. Next, you choose

your flavor of smooth gelato, which ice cream aficionados will be happy to learn is provided by Scoops, one of LA’s most beloved creameries and ice cream laboratories. I went with a generous wallop of toffee caramel, which I would highly recommend.

What happened next is something I wish I could do every day for the rest of my life. It was just me, the beer float, and a long silver spoon. Before the ice cream starts to melt, you have two different tastes that gracefully complement each other. You don’t know whether to sip or spoon, so you go back and forth, which is delightful. If you sip, you get the malty beer with a sweet hint of ice cream. If you spoon, you get the ice cream with a veil of Rasputin. However, once the ice cream begins to melt, something wonderful happens. The carbonated bubbles work their way into the melting ice cream, infusing it with additional flavor that creates its own new and unique taste. The dreamy swirl becomes a veritable milkshake hybrid of two of the greatest things on Earth, the result of which is immensely refreshing and delicious. Perfect for the summer beer drinker or anyone with an aching sweet tooth, it’s truly a blessing that The Golden State Beer Float is available every day of the week in this fine city of ours.

The Drink: BEER FLOAT

INGREDIENTS:• 1 scoop gelato• 1 pint Old Rasputin Stout

Dark and malty with resounding tones of chocolate and coffee and a bready sweetness that gives it a satisfyingly filling body, the Old Rasputin is not one to be overpowered by the rich and creamy ice cream. Instead, its bold flavor acts as the perfect complement.

NATIVE KNOWLEDGE:

Owner James Starr came up with the idea for the Beer Float

while he was in college.

HISTORY LESSON:

After gaining widespread popularity as a frat house favorite, this big pint on

campus graduated with Starr and when the time finally came

to open The Golden State’s doors, the Beer Float’s place

on the menu was a no-brainer. Surprisingly, Starr says his

invention flew under the radar for the first couple months until an exposé in LA Weekly blew

the lid off the subject. Since the secret’s been out, they can’t

make the beer floats fast enough.

ne of the particular trends we’ve noticed at

Locale is the emergence of multi-dimensional cocktails that have a little something extra—something dare we say—edible. So for this issue’s drink feature, we scoured LA County from Long Beach to Tinseltown looking for the hottest (and most delicious) “drinks you can eat.” The bartenders at these seven Los Angeles bars and restaurants are pushing the boundaries of their craft, creating dazzling culinary cocktails that blur the line between food and beverage. Whether you’re someone who loves to eat your drink or just a foodie who appreciates a decadent spectacle, these trendsetters are sure to have something for you. t

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RIVERA RESTAURANT 1050 S Flower St, #102 Los Angeles, CA 90015213.749.1460

www.riverarestaurant.com

Get ready kids, because this next one is a rattlesnake. Couched within sight of the Staples Center in Downtown LA, you’ll find the Southwestern/Latin inspired Rivera. The sleek and stylish décor of the spacious dining room justly reflects the contemporary sophistication of the bar’s masterful cocktail menu which was created by renowned LA mix-master Julian Cox.

When I told the bartender I was there to try the Barbacoa, he raised his eyebrows and asked me if I had eaten yet. I told him I hadn’t. “Good,” he said. “You’re not going to need to after this.” He then proceeded to measure, pour and muddle like a mad scientist. First, he tossed in four twinkling slices of fresh lime and russet strips of blushing bell peppers into the metal mixing glass. Then, he poured a diverse cavalry of complexly complementary syrups, viscous agave nectar, aromatic ginger, and an acidic splash of lemon juice, topping that off with a scoop of chipotle puree to add the piquant kick of a bucking Spanish stallion before viciously muddling the whole concoction in the mixing glass, releasing the cannonball fire of flavor. Lastly, two ounces of artisanal Mezcal Vida add a smoky dimension that would knock Butch Cassidy out of his boots. Once it’s shaken and poured into a cocktail glass, the colorful mixture is topped off with a smoked beef jerky garnish for good measure.

The Drink: BARBACOA

INGREDIENTS: • 4 slices of lime• 4 slices of red bell pepper• ¾ oz. agave nectar• ½ oz. ginger• ½ oz. lemon• chipotle puree• 2 oz. Mezcal Vida• beef jerky garnish

THE ATTIC3441 E BroadwayLong Beach, CA 90803562.433.0153

www.theatticonbroadway.com

While the colorfully creative dishes play to The Attic’s lovable appreciation for having fun, their down-home dedication to serving up high quality American southern comfort food with a flair of New Orleans Creole, complete with the trappings of all the warm, cozy feelings associated with it, is dead serious.

Today, however, the stars of the show are not French Creole inspired entrées or a SpongeBob inspired Crabby Patty (that’s on the menu). No, the highlight of this article is a lumbering, awesomely Hulk-like, mutation on the familiar hangover cure and brunch staple, a beverage so massively mountainous, that it blurs the lines between food and beverage. I’m talking of course, about the mighty, the proud, and the arterially intimidating, Meaty Man Bloody Mary.

This circus sideshow freak of weekend beverages is a towering monstrosity featuring bacon-infused vodka, a house mix spiced up with demi-sauce and jalapeno Tabasco, a garnish of fried bacon, speared cornichons and Slim Jim stuffed olives (yes, that is correct), and of course, an entire short rib slider, complete with smoky BBQ sauce and harpooned above the mouth of the glass on a homemade bun. Oh, and don’t forget the celery salt rim. If you don’t have your appetite when you order this formidable cocktail, you’ve got nothing at all. For those with the foresight to arrive with an empty, unburdened stomach, the Meaty Man Bloody Mary is a righteous WWE SmackDown of savory, spicy, meaty and juicy, whose delicious tag team of flavors will leave your hunger down and out for the count.

The Drink: THE MEATY MAN BLOODY MARY

THE INGREDIENTS: • spicy Bloody Mary mix• 2 oz. vodka• jalapeno Tabasco• demi-sauce• celery salt• cornichon• bacon• Slim Jim • stuffed olives• short rib slider garnish

NATIVE KNOWLEDGE:

RIVERA RESTAURANT has a special “Tequila Chair”

for sipping fine tequila. The luxurious oversized chair is

composed of the restaurant’s “R” logo.

The Meaty Man Bloody Mary is just one of five extreme

variations to hit the brunch time menu at THE ATTIC. The BBQ, The Basic, The Veggie

and The Baja all have their own special qualities that will knock your socks off. If one of these

fine specimens fails to rev your engine, The Attic invites you

to take matters into your own hands and customize your own

behemoth bloody.

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BARTON G. 861 N La Cienega BlvdLos Angeles, CA 90069310.388.1888

www.bartongtherestaurantla.com

To call Barton G. an experience is an understatement; much like saying Lady Gaga is a recording artist. It is far more appropriately a sparkling production, an extravagant event, a crystal ball. Fitting right in with the glitz and glamour of Hollywood, this La Cienega hotspot is its own theatrical production that demands the delighted attention of all five senses. The whimsical decoration of the dining room itself, with its golden chandeliers, flush draping curtains, and pink lights, is reminiscent of some fairytale ballroom. The table settings, with each napkin folded into a little chef’s coat, resting upon a shimmering silver platter, are their own alluring works of art.

Much like the restaurant itself, the Diamonds Are Forever is an enthralling performance that aims to dazzle and amaze. The production of this cocktail begins far before anything is shaken or stirred. It starts with the futuristic fabrication of its coup de grâce, the citrus vodka popsicle, which the bartender sets to preparing as naturally as he slices limes. Looking more like a process to be undertaken in an underground scientific laboratory, the vodka is first dumped into a metal cauldron,

which is equipped with a honeycomb of metal test tubes, each with a wooden stick protruding from it. Then, a steaming metal thermos of liquid nitrogen is poured in with a hiss, freezing the vodka upon contact into cylindrical frozen treats. Once those are frozen solid, the bartender begins to prepare the rest of the cocktail by taking fresh basil, Angostura bitters, tart Japanese yuzu, Grey Goose, lemon, and triple sec and dry-shaking them in a mixing glass. “There’s no need for ice when you’re shaking it,” the bartender told me. “The nitrogen will make it cold.” He then proceeded to pour the mixed contents of the shaker into a salt and pepper rimmed martini glass.

Served upon a crystal studded saucer bearing the glamorous likeness of Marilyn Monroe, with popsicle at the ready, the Diamonds Are Forever cocktail is almost ready for its close up. The show is about to begin. The bartender lifts his container of liquid nitrogen above the glass and pours a healthy serving into the emerald concoction. There is a loud splattering hiss and a rattling drum of bubbles bursting like Pop Rocks. Thick plumes of mist rise from the mouth of the glass and descend all around until the drink is completely engulfed in a dense magical fog. As the drink freezes, the clouds of the vapor dissipate and the drink stands upon its plate like a smoking gun looking as magical and enchanting as a sorcerer’s potion.

NATIVE KNOWLEDGE:

The over-the-top presentation of certain dishes includes

extravagant props. The steak comes with a four foot long

fork, the popcorn shrimp comes to the table in an actual popcorn machine, and cotton candy comes as the hair of a statue of Marie Antoinette.

LITTLE KNOWN FACT:

Barton G. is the manifested dream of the world-renowned

events creator and restaurateur Barton G. Weiss, whose flagship

restaurant in Miami recently celebrated its 10th year of success on the fashionably wild South Beach. Weiss

gained international praise and recognition for his intuitive

ability to throw a great party, and after seeing Barton G. in

action, it’s obvious that his talent for entertainment has been fully

employed at his restaurant.

The Drink: DIAMONDS ARE FOREVER

INGREDIENTS: • fresh basil• Angostura bitters• ½ oz. Japanese yuzu• 2 oz. Grey Goose• ½ oz. lemon juice• ½ oz. triple sec• splash of liquid nitrogen

Thick plumes of mist rise from the mouth of the glass and descend all around until the drink is completely engulfed in a dense magical fog. As the drink freezes, the clouds of the vapor dissipate and the drink stands upon its plate like a smoking gun looking as magical and enchanting as a sorcerer’s potion.


THE MUST117 Winston StLos Angeles, CA 90013213.628.2000

www.themust.com

A quick peek at The Must’s menu sums up their refreshing philosophy that is at once both light-hearted and sophisticated, showing that you can take quality seriously without having to take yourself too seriously. Names like “Cholo Fried Rice” and “Yo’ Mama’s Chicken” give a fun-loving flair to the creative complexity behind Executive Chef Drew Coleman’s inventive approach to comfort food.

It was this same jovial spirit that inspired the creation of The Must’s colorful brunch sensation, The Sorbet Sparkler. Tired of serving just another boring mimosa in an expansive cosmopolitan sea of bottomless brunches, Thomas and Den Haan created The Sorbet Sparkler to make a cool splash on their own brunch menu. As most strokes of genius are, the idea behind the Sorbet Sparkler was a simple one: instead of juice, just add a glistening scoop of fresh fruit sorbet to each glass of Champagne. The magically delightful result is a glass that looks like something that might be handed to you at Tinker Bell’s wedding—a bubbling, frothing concoction of pastel sweetness and celebration. The deliciously soft iceberg of sorbet sits like a frozen jewel atop a sparkling golden band of Champagne. It then begins to melt artfully into its tart bubbling seabed, unleashing its refreshing fruity flavor for all weekend brunchers to behold.

The Drink: SORBET SPARKLER

INGREDIENTS: • 1 (bottomless) glass of Whitecliff Champagne• 1 scoop of Fosselman’s sorbet (raspberry, mango, peach, passionfruit)

NATIVE KNOWLEDGE:

For people new to The Must, The Fluffernutter (peanut

butter, marshmallow fluff and bananas on grilled brioche with

dark chocolate ganache) is a local favorite that is a must try.

HISTORY LESSON:

The Must’s fiercely loyal, neighborhood patrons watched

the doors of their favorite downtown hotspot close over a property dispute in 2010, but the disenfranchised regulars could take comfort in the ambitious

promise of proprietors Coly Den Haan and Rachel Thomas, who

vowed that The Must would re-open once again. Their eager customers didn’t have to wait

long. In 2013, The Must reopened its doors at its new Winston Street location and has been

gaining momentum ever since.

The magically delightful result is a glass that looks like something that might be handed to you at Tinker Bell’s wedding—a bubbling, frothing concoction of pastel sweetness and celebration.

SEALEGS WINE BAR21022 Beach Blvd, #105Huntington Beach, CA 92648 (coming soon to LAX Terminal 2)714.536.5700

www.sealegswine.com

“It kind of happened organically,” says amiable SeaLegs Wine Bar VP of Operations Omar Khashen as he spears a maple frosted donut above the wide mouth of a Mason jar. “The crowd is young and a lot of fun. We wanted to make some drinks to complement that energy.” As he finishes explaining the origin of SeaLegs’ wildly attention-grabbing brunch cocktails, he dips a hefty garnish of fried bacon into my Donut Don Bloody Mary and slides it over. Essentially a meal in itself, this pastry laden bloody packs a wallop with four ounces of Svedka dumped into a large Mason jar of spicy mary mix. Thanks to the ingenious suggestion of a friend who runs a local donut shop, the Donut Don Bloody Mary is not complete until it is topped with a full, freshly frosted donut. A tantalizing hybrid of sweet and savory, this donut draped bloody will seduce your taste buds with a full body massage that will certainly alter your idea of what a “well-rounded” breakfast really means. The resounding success of the flagship’s maiden voyage has lead to SeaLegs’ incredibly exciting new expansion to LAX. After a rigorous application process, SeaLegs won out the highly sought after position in Los Angeles International Airport Terminal 2, over more than 600 other applicants. After its debut in the spring of 2015, SeaLegs LAX will be offering the luxurious relief of hand-selected fine wines, craft beers, craft cocktails and a rotating seasonal menu of shared-plates to world-weary international travelers. Designed under the theme “Dripping in Jewels,” the lavishly decorated 1,800 square foot space is set to feature glistening Swarovski crystal light fixtures, and a radiant wine cellar display that is sure to bring some much needed glamour back into air travel. SeaLegs LAX is also set to make history as the first restaurant to offer wine storage lockers at the airport, where passengers on the go will be able to conveniently store their favorite wines.

ALFRED COFFEE & KITCHEN8428 Melrose Pl Los Angeles, CA 90069323.944.0811

www.alfredcoffee.com

Quietly nestled in the shimmering shade of the tree lined alcove of Melrose Place, you’ll find Alfred Coffee & Kitchen. The strikingly beautiful and unequivocally hip clientele speak to the legitimacy of the trendy vibe the shop seeks to facilitate. That isn’t to say its ultra chic attitude is in any way overbearing or obnoxious in the annoying manner that has become associated with many “hip” coffee shops these days. On the contrary, Alfred’s exudes a cool that is tastefully subtle and unpretentious. While it certainly is inviting, I didn’t come to Alfred’s to finish the first act of my screenplay or discuss my ideas for a new tech startup. I came to try Alfred’s off menu sensation, the Alfred Cone. So what do @thefatjewish and the Alfred Cone have in common? The answer is, they both became famous on Instagram. After catching a glimpse of the delightful pick-me-up, it’s easy to understand how it only took a few carefully filtered snapshots to take the Alfred Cone from culinary obscurity to viral Instagram foodnomenon. As my espresso steamed in its chocolaty basin, the shining chocolate rim of the cone began to sparkle deliciously as it melted. The cross-thatched integrity of the cone held true as I licked the melted chocolate from my lips after each sip and when it was all over, the container was mine to devour.

The Drink: ALFRED CONE

INGREDIENTS: • 4 oz. Stumptown espresso or macchiato• 4 oz. chocolate dipped waffle cone cup

NATIVE KNOWLEDGE:

Some like it stylish, and in the case of ALFRED COFFEE &

KITCHEN, this is certainly true. The employees’ uniforms are

from Rag & Bone. Not too shabby.

SEALEGS WINE BAR has served their Bloody Mary

with many different toppings including a deep fried soft shell

crab and, separately, a corn dog made from scratch.

The Drink: DONUT DON BLOODY MARY

INGREDIENTS: • 4 oz. of vodka• scratch made Bloody Mary mix• bacon strips• celery• a donut sourced from a local donut maker/rapper named Tha Donut Don

What better way on Earth is there to use a tiny chocolate dipped waffle cone than for pouring a freshly brewed espresso or macchiato? The answer, by the way, is that there isn’t any.


76LOCALE LOOKS

Eat Your Heart Out

70 STYLE EXPERT

A Passion for Pomade, Johnny B. Hair Care Brings Men Flair for Their Hair

76 LOCALE LOOKS

Ditch Your Date and Collect Your Crew for a Night Out on the Town This Valentine’s Day

94 COVER GIRL FEATURE

West Coast Winning, This Multidimensional Star Gives Us a Look at Her Rise to Stardom in the Entertainment Industry

104 FASHION SPREAD

Step Into the 60s and Raise Your Glass With Glenfiddich Whisky

122 THAT’S WHAT SHE SAID

Kaitlynn Carter Cruises the Streets of LA for a Must-Have “Me Day” Full of Fashion, Pampering and Good Eats

132 FASHION FEATURE

Black and White, Day to Night, These Ladies Traded in Their Day Jobs for High Fashion Fun

February2 0 1 5

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MOONSHADOWS MALIBU20356 Pacific Coast Hwy Malibu, CA 90265310.456.3010www.moonshadowsmalibu.com

FEBRUARY 201569

THE EXPERTALFONSO ANORGA

Founder and President, Johnny B. Hair Care

Most Successful Product: Mode styling gel, named after

Depeche Mode

WRITTEN BY: LINDSAY DELONGPHOTOGRAPHED BY: TASO PAPADAKIS

n the 90s, hair was everything. Eazy-E had a tight Jheri curl, Kurt Cobain’s locks were leading the grunge movement and hadn’t been shampooed in a month, and JTT had this absolutely bomb bowl cut parted right down the middle.

While Billy Ray was doctoring up his achy breaky mullet, a young Alfonso Anorga had just graduated college, had just gotten hitched, and was volunteering his free time coaching basketball at a local high school in LA with quite the mound of hair himself. Practices were going fine, however, his athletes were dribbling into one small problem—as their bodies heated up, their fly early-90s hairstyles were melting down.

Anorga, always the entrepreneur, had grown up in the beauty business, and decided he was going to fix the problem and invent a product that would keep his players’ frosted tips and flat tops lookin’ aiiight. He asked the kids two things: what their favorite fragrance was, and who their preferred basketball team was (The LA Lakers, duh!). And from those two small requirements came a simple, sexy-smelling, Laker-purple pomade. One that would soon change Anorga’s life, and one that yes, could survive a layup.

The Original Pomade was stronger, cleaner, and easier to wash off than his players were used to. And it worked. When the kids’ parents began to approach Anorga after practices requesting more and complaining that father and son had been fighting over the samples he had previously handed out, he knew he had something.

Twenty years later Alfonso Anorga is sitting pretty (very pretty—that hair won’t quit) as founder and president of Johnny B. Hair Care, one of the premier high-quality hair care companies for men. His products are sold in about 25,000 retailers throughout North America, and the brand hosts educational events all over the nation aimed at making the stylists who use Johnny B. products the best in the business.

We sat down with Anorga to discuss his favorite hair trends, how he plans to continue to dominate the men’s beauty biz, and just what popular 80s band influenced the name behind his most successful product.

DOMINATING THE MEN’S BEAUTY BIZ ONE PRODUCT AT A TIME

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JOHNNY B. HAIR CARE6444 Fleet St

Commerce, CA 90040888.828.5278

www.johnnybhaircare.com

“I’VE ALWAYS USED THE SLOGAN ‘AUTHENTIC HAIR.’ THE REASON I SELECTED THAT SLOGAN IS WE ALWAYS TRY TO MAKE THE PRODUCT FOR THE EVERYDAY GUY.”

— ALFONSO ANORGA


Q: How did you come up with the name Johnny B.?Alfonso Anorga: Back then, it was a real 50s kind of time in LA. It’s what was inspiring me…people were smoking cigars, recollecting baseballs from their childhood…so I went off that. The most common name in the 50s was Johnny, so I made the logo and brand with this fictitious character that I named Johnny.

Q: And where did the “B.” come from? AA: Be who you want to be—there are no limitations to what you can accomplish. I was trying to inspire those young men I was coaching at the time. I was born and raised here in Los Angeles, and growing up Hispanic, there were not a lot of positive role models. It’s kind of interesting to me that even when there are positive role models like Oscar De La Hoya, kids are almost taught not to like them. So I wanted to change that and create a character that was well taken care of, that was kind of fit—almost like a metrosexual—that would make it cool to take care of yourself. The way I look at life is if you’re really into taking care of yourself, eating right, thinking clearly, you’re not going to be out doing the wrong things. So that was the whole point and the genesis of the brand.

Q: Did you have any idea that the Original Pomade was going to be the start of something so big?AA: What I share with hairdressers to this day is that my mind was singular in the thought that I just wanted to help and give back to the community. And in return, what I really was getting back from these boys was this multimillion-dollar brand that was really going to change my life. It allowed me to really reach a lot of goals that I had set for myself. But that wasn’t originally my goal; it wasn’t like I sat there and thought I want to own a men’s product line. I was in the beauty business, I had always been in the beauty business, but that wasn’t my goal. I just realized that this was the path that I could take to get to my goal.

Q: Describe how the brand grew from a small company to where it is now.AA: I’ve been in the beauty business since I was 12 and I’m an old guy now at 47, so I’ve only done this. I didn’t realize it when I first started, but I’ve had a keen ability to identify what products people are looking for. When I originally launched this pomade, what I found was that the barbers and hairdressers really liked it. Once you like something, all of a sudden

people start asking, “Where’s the gel? Where’s the extra-hold version of this?” so naturally, out of finding that there were those needs in the marketplace, I started creating more and more products. It was a product that became a brand throughout a journey. The journey is the big part of the story.

Q: The Original Pomade was your first product. Would you say that has also been your most successful?AA: No, our most successful product is a styling gel called Mode. I named it after my favorite rock band in the 80s, Depeche Mode. It kind of rode the wave of spiking as the world’s most popular hair style came out in the late 90s and even progressed to the 2000s with Jersey Shore. It counts for a good 40 percent of our business.

Q: You have a couple other fun names, like Dope, Smash, Fuddy…etc. What inspired those names?AA: Kids are always saying, “That’s dope!” We steer clear of the drug connotation of the word and make sure people know that we’re not trying to use that. If you hashtag the word dope, it’s all positive, not negative. Fuddy, growing up, my mama (who brought me into the beauty business) would always call me

“WE HAVE MORE STYLING PRODUCTS AND TOOLS THAN ANY OTHER BRAND. WE HAVE A FULL RANGE OF CUTTING TOOLS, CAPES, COMBS, BRUSHES, RAZORS…IT CAN GO ON AND ON. BECAUSE WE WANT THE VERY BEST BARBERS USING OUR PRODUCTS, WE FEEL LIKE IT’S A BRAND EXTENSION FOR US TO PROVIDE TOOLS FOR THEM TO WORK WITH, SO WE CREATE ALMOST A PROFESSIONAL LIFESTYLE FOR THEM.”

— ALFONSO ANORGA, Founder and President, Johnny B. Hair Care

JOHNNY B. HAIR CARE

AFTER SHAVE SPRAY

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“Fuddy Duddy,” so I stole the word from her. Smash spray came from me always getting hairspray on my arms…I always felt it on my forearms, and always thought “Ahh, it smashes the hair on my arms,” so it was just natural to name it that. A lot of these names are all part of my world, my inspiration, just a part of me.

Q: How would you describe the Johnny B. guy?AA: This is a big thing for me. I’ve always used the slogan “Authentic Hair.” The reason I selected that slogan is we always try to make the product for the everyday guy. We’ve seen marketing for other brands where they’ll get a guy who’s 6’4’’, has six-pack abs, green eyes…etc. You walk down the street in any city in the United States and you’re not going to run into that guy, but you will see the guy who is the barista at the coffee house or the guy that changes your oil or the guy sitting next to you on the plane, and those are the everyday guys. Those guys like to look good as well. So for us, we always try to use that slogan “Authentic Hair” in everything that we do because we try to market it, not for someone who is a model, but for the everyday guy.

Q: You guys target the barbershop crowd. Do you have plans to expand in any other direction or genre?AA: Our marketing for Johnny B. is to go in the professional beauty world. We try to stay only where the product is being used by professionals. We say if they’re doing haircuts it’s a retailer for us. In terms of Johnny B. and where we want to take the line and where we want to see it grow, we feel like there’s so much more room for us in a growth standpoint. The reason I say that is because in salons and even in barbershops, there’s not a lot of retailing done—the reason being is that sometimes the price points are off. Our product fits the price point of every place that a guy gets a haircut. What I mean by that is if a product is more expensive than a haircut, it tends not to sell that well. Our price points are all around $15 retail, and most guys’ haircuts are around $25, so we have that affordability factor with our brand and we find that as long as we’re in the right price point, we will always be successful.

Q: What would you say the main difference between buying Johnny B. products and buying a more mainstream product, say at the grocery store, is?AA: That’s the $64,000 question that has been asked since I was a little boy. We make the products with barbers’ high expectations in mind. When you work doing hair for a living, you expect product to rinse off easily, to perform and hold all day long, and most importantly, you want materials and ingredients that are good for the hair. So, we’ve tried to make the product unique and to live up to these barbers’ standards. When we make products, we always feel our standards are so much higher than what a drugstore is selling. It’s what the professionals use.

Q: Are your products tested on animals?AA: Never, and that is something that is important to us. Obviously we don’t find the redeeming value of putting pomade on a cat so we will never do something like that.

Q: In the years you’ve been in business, have you seen a growth in men wanting a more high quality hair product?AA: Since hair is the signature for our outlook and it’s how people perceive us, I’ve noticed guys being more inclined to do more with their hair than before. Being in the beauty business for a long time, it used to be when you tell a guy to blow-dry his hair first then put a styling product on, he would shudder at the idea. Now you tell a guy the importance of blow-drying is scalp stimulation and that it will create more growth for his hair, and he’s willing to do it. They’re willing to do the blow-drying, they’re willing to use more than one styling product. It’s very typical now for most guys to use two or three products. And that’s where we’ve seen the growth. Before, most guys were just going to use minimal product, but now guys are using gel wet, pomade dry, and a finishing spray to finish the look. So yes, we are seeing a big growth in how guys perceive their look.

Q: What hair trends are you noticing now? And what is influencing them?AA: Right now, and for the past couple years, it has been the

comb over. The comb over has been very, very popular. It’s a blend between the “Mad Men” television show and the “Sons of Anarchy” look where it’s a rocker and a very slick look. Also, we’re still seeing a lot of the high fade, the high shine—a very groomed finished look. In regards to what we see moving forward…we’re seeing in Europe, in particular Ireland, this new kind of haircut coming out, where it’s a long, disconnected length on top and very short and high up on the sides, not a faux hawk but more of a European kind of pompadour.

Q: Mustaches and beards are very fashionable right now. How do you feel about that trend?AA: They are very popular and it’s interesting because it’s kind of like an ungroomed/groomed look. If you notice, the beard gives off the ungroomed look, but the hairstyle is very groomed. There’s kind of a dichotomy going on.

Q: You guys host education events all over for stylists who use your products. Tell me about those.AA: We’re big on education. Education has been a huge growth for us and we’ve always maintained our roots as educators. We have 12 educators and 17 ambassadors. On any given Monday, Tuesday, or weekend, we have pretty much everybody working, either through hair shows, classes, or in-store presentations. We’ve chosen to have our products sold through barbershops and salons as opposed to a drug store, so we feel like we always want to make sure the guy is getting the right product for their hair.

Q: Are there other companies that are doing this with their brands, making it more educational and hosting these events?AA: It has been popular with women’s lines. Bumble and Bumble, Paul Mitchell, and Aveda have been three really good examples of what you see on the women’s side, but not enough of it has been done on the men’s side. Things have changed though—before you would give a guy a bottle of gel and send him on his way, but as you’ve seen hair styles develop, you’ve seen the popularity of barbers really taking off. So as you see those two things coming along, education for men’s styling has really grown in the last five years, day and night.

Q: Do you think you’ve had something to do with that?AA: A big impact. The reason I say that is, as a brand, we not only put out hair products, but we put out tools for the barbers that we work with. We are on both sides of the chair. We are on the front side with the client, but we are just as committed to the barber who is working with our products. No brand in the world can say that. We have more styling products and tools than any other brand. We have a full range of cutting

tools, capes, combs, brushes, razors…it can go on and on. We have a full range of tools for the professional to use our product. Because we want the very best barbers using our products, we feel like it’s a brand extension for us to provide tools for them to work with, so we create almost a professional lifestyle for them.

Q: Can you ever see yourself opening a Johnny B. store?AA: I see us opening a Johnny B. school and barbershops. We’ve explored it and I’ve been approached to possibly franchise the name, but even though we’re 20 years in, there’s so much more that we’re accomplishing, so I don’t have that in the very near forefront, but I see us doing that eventually. We have a weeklong

seminar called the Barber Academy that we hold twice a year here in LA. We bring in barbers from all over the world. That’s how they become ambassadors.

Q: What advice do you have for young entrepreneurs?AA: One of my favorite sayings is, “Water finds its own level.” When you find what you love to do, you have to pursue it all the way. As long as you’re pursuing what you believe in and what you feel will be success for you, nothing should stop you. And that’s what I’ve done. For me, I love Mondays as much as I love Fridays because when you love what you’re doing, you’re just ready to jump right back into it. I love what I do and I can’t see myself stopping.

TRY JOHNNY B.’S READY-TO-GO KITS:The Essentials Box idea was inspired by a to-go Chinese food box. Johnny B. custom-made it so it would fit all the products, the towel and the sprays. Grooming Packs are also good for people who don’t want to just try one product, but three products. They’re also good holiday gifts.

ALFONSO’S CAN’T-LEAVE-HOME-WITHOUT-IT PRODUCT: The Johnny B. Street Cream. It’s a fibrous cream, pomade, water-based, and it gives the appearance of more hair than one has.

ALFONSO’S CURRENT CELEBRITY HAIR IDOLS:Dylan McDermott from “The Practice” for his great hair and David Beckham, because he sets trends with his styles. He’s somebody that can change his haircut and create demand for it in salons and barbershops.

“The way I look at life is if you’re really into

taking care of yourself, eating right, thinking

clearly, you’re not going to be out doing the wrong things. So that was the whole

point and the genesis of the brand.”


WRITTEN BY: GENESIS GONZALEZ

PHOTOGRAPHED BY: TASO PAPADAKIS

STYLED BY: STACY ELLEN

MODELS: Keenan Allen, Daniel Schuler, Evan Warner, Hannah Kirkelie, Amanda

Li-Paige & Brittany Nichole of Wilhelmina Models, www.wilhelmina.com

Move Over Cupid, Make LA Your Date This Valentine’s Day

eartHEAT YOUR

O U T


Don’t have a date this Valentine’s Day? No worries. Los Angeles will be your date for the night, providing endless fun, fine food and indulgent drinks. Both of the following venues cater to the needs of their guests from succulent oysters on the deck to a boho-inspired mezze bar. Get intimate with a Cleo Kiss or Clementina—delicious and one of a kind cocktails that will have you ready for more. Or, indulge in the classics with Champagne and sweet and delicate chocolate soufflé.

MOONSHADOWS MALIBU20356 Pacific Coast Hwy

Malibu, CA 90265310.456.3010

www.moonshadowsmalibu.com

ALL WATCHES PROVIDED BY:Westime Sunset

310.289.0808

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If red is your color of choice, go for it—it is Valentine’s Day after all!

MOONSHADOWS MALIBU20356 Pacific Coast Hwy

Malibu, CA 90265310.456.3010

www.moonshadowsmalibu.com




Whether the fun begins day or night, Moonshadows has simply all the things we desire.

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Hey ladies! Are you ready to get the party on with all the right style? This day is not about dressing to impress for all those silly boys, but to rock confidence, class and all things with sass. Whether the fun begins day or night, Moonshadows has simply all the things we desire. Spoil yourselves with a midday brunch, listening to the soothing sounds of the ocean waves, or stay for the sensational sunset. But wait, what to wear from day to night?

Make a statement with fun, bold patterns and playful stripes. Add height and sophistication with a classic pointed heel. Nothing says confidence like the right pair of heels! For the evening, dress up in short, long, ruffled, or beaded. Express yourself with a fine cocktail dress that will have everyone staring. Accessorize with jewels both on the wrist and on the head! And if red is your color of choice, go for it—it is Valentine’s Day after all! Are you feeling a little more casual? Put aside the dress and rock the boyfriend jeans, bomber jacket and one fierce hat. Let’s not forget the handy clutch and saddle bag. In the end, love what you wear day or night!


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Who says girls have to have all the fun? It’s time for the gentlemen to take the spotlight. Look no further than Cleo at The Redbury Hotel in the heart of Hollywood, where you will enjoy shareable Mediterranean dishes, be welcomed with Hollywood charm and maybe sit at Cleopatra’s Table Under The Stairs.

Going out and dressing up doesn’t have to be a chore, especially for the gentlemen! It’s all about feeling comfortable and exuding style and confidence. Keep the t-shirt and jeans in the closet and stand out with a solid, dark colored pantsuit for a classic look. But to turn things up, brighten the outfit with a red handkerchief and why not, a brimmed hat! And for the daring one, replace the suit altogether with a puffer vest and fun accessories like a bandana.

CLEO AT THE REDBURY HOTEL1717 Vine StLos Angeles, CA 90028323.962.1711www.sbe.com/restaurants/brands/cleo

FROM LEFT TO RIGHTEvan Warner

Blazer, Shirt and Jeans Provided By: Jacob Davis, www.jacobdavisusa.comBackpack Provided By: Band of Players, www.bandofplayers.com

Necklace Provided By: Surrender Jewelry, www.shopsurrender.com

Keenan AllenVest Provided By: www.moneyclothing.com

Shirt Provided By: Anthony Franco, www.anthonyfrancodesigns.usJeans Provided By: Kill City, www.killcity.net

Hat Provided By: Gladys Tamez, www.gladystamez.comBandana Provided By: Wayward, www.waywardco.com

Belt Provided By: Gucci, www.gucci.com

Daniel SchulerShirt Provided By: Jacob Holston, www.jacobholston.com

Hoodie and Jeans Provided By: Jacob Davis, www.jacobdavisusa.comRing Provided By: Surrender Jewelry, www.shopsurrender.com

All Watches Provided By: Westime, www.westime.com

Richard Mille RM 011 Felipe MassaWESTIME SUNSET$160,000


Hublot Classic Fusion Chronograph Tour Auto

WESTIME SUNSET$13,700

Richard Mille RM 011 Lotus F1 Team-Romain GrosjeanWESTIME SUNSET$160,000

ALL WATCHES PROVIDED BY:Westime Sunset

310.289.0808


Hublot Classic Fusion Night OutWESTIME SUNSET$21,700

Hublot Big Bang Unico TitaniumWESTIME SUNSET$27,500

Hublot Classic Fusion Classico Ultra-Thin Skeleton King GoldWESTIME SUNSET$33,700


Keep the t-shirt and jeans in the closet and stand out with a solid, dark colored pantsuit for a classic look.

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CLEO AT THE REDBURY HOTEL1717 Vine St

Los Angeles, CA 90028323.962.1711

www.sbe.com/restaurants/brands/cleo


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Hublot Classic Fusion Night OutWESTIME SUNSET

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CLEO AT THE REDBURY HOTEL1717 Vine St

Los Angeles, CA 90028323.962.1711

www.sbe.com/restaurants/brands/cleo


Look no further than Cleo at The Redbury Hotel, where you will enjoy shareable Mediterranean dishes and maybe sit in Cleopatra’s Table Under The Stairs.

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CLEO AT THE REDBURY HOTEL1717 Vine StLos Angeles, CA 90028323.962.1711www.sbe.com/restaurants/brands/cleo





#WestCoastWednesday: Head over to www.iamchanelwestcoast.com every Wednesday, where Chanel keeps her fans up-to-date on all things Chanel West Coast with updates on tour dates, deals and contests, episode recaps, music video releases and more.

APPAREL PROVIDED BY: Emily Daccarettwww.emilydaccarett.com

FAIRMONT MIRAMAR HOTEL & BUNGALOWS101 Wilshire BlvdSanta Monica, CA 90401310.576.7777www.fairmont.com/santa-monica


WRITTEN BY: ALEXA ERICKSONPHOTOGRAPHED BY: JEFF FARSAI

STYLED BY: STYLE BY F.E.AMAKEUP BY: PATRICK TA | HAIR BY: LAUREN STOUT

Hungry for Rap Royalty, CHANEL WEST COAST is a Babe on a Breakthrough

S DT IA NN GIN THE SPOTLIGHT


utting out free music on Myspace as a teen and searching Craigslist for “pay to play” opportunities, Chanel’s aspirations for a voice

in the hip hop community came true when Lil Wayne caught on and signed Chanel to his record label Young Money Entertainment in 2012. A fusion of rap and singing and a blend of beauty and boldness have made this babe a sought-after commodity in the industry, but, Chanel admits she is nowhere near where she hopes to be. A perfectionist with goals set sky-high, she knows someday soon you’ll see her in the spotlight like never before.

With flashy style and a smile from ear-to-ear, she’s not easy to miss. Whether laid back in a hoodie and sneakers or glammed up in sky-high Christian Louboutins, Chanel West Coast likes to keep it fun. But don’t mistake her for some Barbie bubble gum goddess. She waves off anyone who tells her that she’s the next princess of pop. She knows the hip hop world is the path for her and encourages anyone trying to make it in the industry to keep their head held high and follow their own dreams, not someone else’s. Q: Before we discuss the glitz, the glam and the perpetual success that is Chanel West Coast, can you tell us about where you are from? Did you always know you wanted a life in the spotlight?Chanel West Coast: I grew up in North Hollywood. I actually moved quite a bit growing up, but I basically always stayed in The Valley, so I grew up here in Southern California. And yes, I did always know I wanted to be in the spotlight. At a very young age, I was involved in performing arts. Since I was little I wanted to perform and be in front of people. That’s what I like doing most.

Q: You got your start in the industry as a receptionist to Rob Dyrdek on his MTV series “Fantasy Factory.” How were you introduced to him?CWC: I basically met him through my Myspace music page. I started pursuing music when I was 17 years old, and I met him through that and mutual friends. Basically, he saw me hustling and doing my music thing and thought I was funny. He originally asked me to do

one episode of “Fantasy Factory,” but after I had done that one show, they liked me and asked me to be a permanent cast member.

Q: What was it like being on the show? I remember watching it and always loving your laugh and how you seemed to go with the flow despite all the craziness. Tell me about some of the craziest things you witnessed/took part in.CWC: Oh man, there are so many things, it’s almost hard just to mention one. But one of the craziest things we just did recently for this upcoming season. It was above and beyond. I don’t want to spoil it though! I guess you’ll have to stay tuned to find out what happens. But let’s just say that after filming that episode…I was a little disgusted.

Q: During your time on the show, you also made your acting debut on the MTV series “The Hard Times of RJ Berger.” Is acting something you will continue to do? CWC: Yeah, I definitely want to get into more acting, but I want to do that after my music career really takes off because music is my passion first and foremost. Once that happens, I want to get into doing more film and TV. I started doing acting stuff when I was really little. My mom wanted to get me into it, so she took me to a bunch of auditions and I got a couple little gigs here and there as a kid. I was in a music video and took on a couple commercials and right before I was on “Fantasy Factory” I started doing a lot of extra work—anything I could do to get my foot in the door. Getting that role on “RJ Berger” made me want to do more, but it’s been really crazy trying to do “Fantasy Factory,” “Ridiculousness” and work on my music career. When I feel I have more time, I definitely want to do more acting because I love it.

Q: What do you have more fun filming, “Ridiculousness” or “Fantasy Factory”?CWC: Filming “Ridiculousness” is a very fast paced show. We film two episodes in a day, so the whole season only takes about 10 days. Whereas for “Fantasy Factory,” a season takes months to film. On “Ridiculousness,” we are watching the crazy videos and on “Fantasy Factory” we’re doing the crazy stuff ourselves. I’d have to say

If her infectious laugh hasn’t captured you yet, then you probably haven’t seen the wildly popular MTV shows “Ridiculousness” and

“Fantasy Factory,” that rose itsy bitsy blonde bombshell CHELSEA DUDLEY to fame

with her fun loving vibes and laid back attitude. A Los Angeles native, her stage name,

Chanel West Coast, is an appropriate ode to her love for the City of Angels. But being

a TV personality isn’t the only thing that represents this young star’s career. In fact,

she hopes people will stop referring to her as a cast member on an MTV show and

recognize her as a talented musician.

P


APPAREL PROVIDED BY: Emily Daccarett

www.emilydaccarett.com



“I’m a very diverse person. I like all different types of music and fashion, and I hang out with all different types of people. I’m just the kind of person

who gets along with everybody. I’m very open minded.”



NECKLACE PROVIDED BY: Princess P. Jewelry

www.princesspjewelry.com


that “Fantasy Factory” is a little bit more fun for me to film because I feel like we are involved in making the funny stuff.

Q: Let’s discuss your budding music career. When did you get your start in this industry? Was this always something you knew you wanted to do?CWC: As far back as I can remember, I was into music. At a very young age, I started taking an interest in it. My mom noticed and helped me to get involved with the choir as well as singing and dancing lessons. Anything as far as performing arts stuff that she could get me involved in she did because she could tell I wanted to do something with it. And it’s funny because my mom always tells people she knew I was going to be into music because when I was about three years old, I came out into the living room with my little keyboard and I yelled “Mom, mom! You’re never going to

believe this! ‘Twinkle, Twinkle Little Star’ and ‘ABCDEFG’ are the same song!” And they are the same melody. I noticed that as a little kid. And it made my mother really want to look into supporting me in that musical direction. Also, my dad was a DJ for like 30 years in New York so that definitely inspired me as well.

Q: Describe your first experience playing live. Where was it and how long ago?CWC: Well, I’ve been performing my whole life in things like talent shows and dance competitions, but my first live show as an artist was at about 19 years old. It was a show I found on Craigslist. I had gone on the website searching for ways to perform. I was determined to perform in front of people and get my music out there. I had to hustle. Basically, it was one of those “pay to play” shows where if you don’t sell the amount of tickets they give you then you can’t perform. I sold enough tickets and was able to perform. Rob hooked me up with some free clothing for me and my dancers, because I was flat broke, and couldn’t afford anything!

Q: You’ve definitely come a long way since then. You were signed by Lil Wayne’s record label Young Money Entertainment in 2012 and by 2013 you had come out with your mixtape “Now You Know” featuring artists like Evan Ross, Snoop Dogg and Robin Thicke. What was it like working with such accomplished people in the industry? CWC: I put my heart and soul into that mixtape. It was like an album pretty much that I put out for free, but so many of my fans kept asking me to put it out on iTunes, so I did and that’s when it became real. I’d say that was definitely a milestone in my life. And also, having been able to work with some of my idols…Snoop is one of my idols…being able to say I worked with him was pretty crazy.

Q: You have a debut album scheduled for release in early 2015, and the latest track is titled “Miles and Miles.” Can you tell us about the creative inspiration that went into this album? Do you feel it is different than anything you’ve done thus far? CWC: There’s definitely going to be a lot more singing on this album than there was on my mixtape, and I think you’ll hear newer, fresher sounds.

Q: Describe your sound in three words as a music artist. CWC: There’s just one word: Fresh.

Q: Who are your musical inspirations? CWC: My biggest inspiration as a rapper would be Tupac. He’s definitely the artist that made me want to start rapping. As far as a female artist that I really look up to, I’d have to say Gwen Stefani. I’ve loved her since No Doubt. It was the first CD I bought as a little girl. Also, her style is amazing.

Q: What accomplishments have you made in the industry that you are proudest of?CWC: I’m definitely proud of being known as a musician, because, for a long time, people didn’t even know me as a musician, they only knew me for my roles on TV. It’s cool to now be known as an artist. I get really excited when people come up to me now and instead of being like “Yo! I love

your laugh!” they’re like “Yo! I love your new song you just dropped!” To know people are recognizing me for my music is a pretty dope feeling.

Q: Let’s talk fashion. How would you describe your style? CWC: I think I’d have to say diverse. I mean, sometimes I want to dress more laid back and be chill and wear hoodies and sneakers and other days I want to get dolled up and wear Louboutins and feel more glamorous.

Q: Do you have any clothing designers or eras of style that inspire you? CWC: Definitely Chanel. I think Chanel is an amazing brand and not just because I have the same name. It’s timeless. You can look at something from Chanel from the 40s and something from the brand today, and you can tell that it’s Chanel. As far as shoes go, I love Jimmy Choo. I have absolutely tiny feet, and they always have my size, which is hard to find. I love Giuseppe as well. They have beautiful styles and a lot of bright colors, and I’m really into that. I also really like a lot of streetwear brands like Volcom and Vans.

Q: I’m sure there have been some highs and lows along the way in your career. Are you where you want to be? Where do you see yourself in five years? CWC: No. I am not where I want to be by any means. I am a perfectionist. I have OCD. I am a Virgo just like Beyonce. One day I want to be a superstar, and I want to win awards and I want to perform on shows like the VMAs and the Grammys. I’ve been performing my whole life, so it’s something that I really want to do—perform in front of all those people and let them see that I have more talent than just laughing on a couch.

Q: What advice can you give to other artists in this highly competitive field who are just starting out and trying to get their name out there? CWC: Never give up! Don’t let anybody tell you what to do and don’t let anybody tell you who you are. I have had so many people try to tell me that I shouldn’t rap and that I should do pop music. But I know what I love and I’m not going to let anybody stop me. So, I’d say to anybody trying to pursue music to have confidence in what you want to do.

“ONE DAY I WANT TO BE A SUPERSTAR, and I want to win awards and I want to perform on shows like the VMAs and

the Grammys. I’ve been performing my whole life, so it’s something that I really want to do—perform in front of all those people and let them see that I have

more talent than just laughing on a couch.”

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APPAREL PROVIDED BY: Emily Daccarettwww.emilydaccarett.com

SHOES PROVIDED BY: Alexander McQueenwww.alexandermcqueen.com

BANGLES PROVIDED BY: Swarovskiwww.swarovski.com

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“I get really excited when people come up to me now and instead of being like ‘Yo! I love your laugh!’ they’re like ‘Yo! I love your new song you

just dropped!’ To know people are recognizing me for my music is a pretty dope feeling.”



SHOES PROVIDED BY: Giuseppe Zanotti Design

www.giuseppezanottidesign.com

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RING PROVIDED BY: IMK Collectivewww.imkcollective.com

ALL CLOTHING PROVIDED BY: Butch Wax Vintage

www.butchwaxvintage.com

ALL SHOES & ACCESSORIES PROVIDED BY: Buffalo Exchange

www.buffaloexchange.com

PHOTOGRAPHED BY: TASO PAPADAKIS

STYLED BY: SHAHNAZ ZARIF

HAIR & MAKEUP BY: BRIE LEACH FOR MAKE UP FOR EVER

MODELS: SCARLETT BENCHLEY, TAMMY SOGLANICH & KENDALL

RAIN OF WILHELMINA MODELS, www.wilhelmina.com

LOCATION: SHEATS GOLDSTEIN RESIDENCE

Sipping in Sky High Style

PRESENTED BY

WhiskMeAway

Glenfiddich "The Original" is a recreation of the straight malt we introduced in 1963, effectively starting the entire single malt category.

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EARRINGS PROVIDED BY: IMK Collectivewww.imkcollective.com

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PURPLE RING & EARRINGS PROVIDED BY: IMK Collectivewww.imkcollective.com

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RINGS PROVIDED BY: IMK Collectivewww.imkcollective.com

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RINGS PROVIDED BY: IMK Collectivewww.imkcollective.com

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EARRINGS PROVIDED BY: IMK Collectivewww.imkcollective.com

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WANT MORE FROM KAITLYNN CARTER?Check out her life and style blog, The Western Wild at: www.thewesternwild.com

Sahara Loop StrapSAN LORENZO$120

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THAT’S WHATSHE SAID

An IrreverentRetail Column

WRITTEN BY: KAITLYNN CARTERPHOTOGRAPHED BY: ERIC CHARLES

STYLED BY: JILLI JOFFE

KAITLYNN CARTER

Blogs Her Way Through a Perfect

California Day

WILDWILD

WEST

ALL CLOTHING PROVIDED BY: Paul & Joe, www.paulandjoe.com

ALL SWIMWEAR PROVIDED BY: San Lorenzo, www.sanlorenzobikinis.com

ALL JEWELRY PROVIDED BY: Vanessa Lianne, www.vanessalianne.com

| FEBRUARY 2015 | 123

“The drive along the PCH into town never gets old. I hear the faint rhythm of Blondie’s ‘Heart of Glass’ playing over my speakers, so I crank the radio and sing along.”

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"

It’s 7 amas I open my...

eyes to the dim light of winter in Malibu. At the base of the canyon in which I live, direct sunlight doesn’t reach the

house until around midday, so it’s with a gentle touch

that each new morning wakes me. At this time of year, as the warm Santa Ana winds

whip through the trees, down into the backyard and finally out to the ocean just beyond

our home, there is truly nothing like it anywhere else

in the world.

The shower is running in the bathroom, and my boyfriend darts across the room with a towel wrapped around his waist, clicking on “Good Day LA” as he

passes by the television in front of our bed. He’s got a day of meetings and filming

in town, and I’ve just finished a big collaboration for my blog Western Wild so after he leaves, I’ve got the

day to myself.

I’ll skip a shower for now. A girlfriend is taking me out at Latigo Beach for a surf

lesson in 20 minutes. I’m up. I saunter to the bathroom, brush my teeth and wipe

away some leftover mascara that’s created dark circles

beneath my eyes. I make my way into the closet across

the hall. Every bikini I have is geared a bit more towards

minimal tan lines than activity in the water, so I just throw on the first one I find. I pull

my wetsuit off its hanger and walk out to the kitchen where I see my boyfriend has beaten

me to letting the dogs out, and drops of water from their

bowls litter the wood floor.

One of my favorite winter drinks is lemon tea, so this morning, as I dodge puddles

across the kitchen, I fill my teapot with water, turn the stove up, squeeze half a lemon into a giant “Wake the F*ck Up” mug (which was one of my boyfriend’s

contributions when we moved in together), mix in a

teaspoon of Vermont maple syrup and, once the pot is

whistling, truly start my day.

A few sips and a quick kiss goodbye later, I am speed walking to my Jeep. I’ve

already got a surfboard in the back. The beach is just up the road, so it’s a quick drive, and I’m pulling up along the PCH shoulder to park, cars whizzing by on one side, calm water,

glittering with sunrise, on the other. While I only get

out in the water occasionally, it’s such a peaceful, calming

place to be.

An hour later and my friend has to get to her job in Santa

Monica. I am headed into town in a bit for my self-

proclaimed “Me Day,” but first a stop at my favorite

smoothie bar:

THE VITAMIN BARN23823 Malibu Rd, Ste 600

Malibu, CA 90265310.317.4833

I visit the Vitamin Barn in Malibu practically every

day. Chalk full of nutritional supplements and superfoods,

when I’m not at Vitamin Barn for a nutrient-packed shake or ginger shot, I’m

shopping there for healthy recipe additions.

THE SHAKE: My shake of choice is called The Pamela, and yes,

it was named after Pamela Anderson who used to order it

regularly.

THE INGREDIENTS: The smoothie consists of

strawberries, coconut nectar, ginger, Choline Cocktail (for

cognitive clarity and energy), glutamine, flaxseed oil and

acidophilus (a probiotic). It’s also delicious and will serve as my

breakfast for today.

It is a sun-filled morning in Malibu, and as I make

my way into town, the light pouring through my windows keeps the car perfectly warm.

I have just arrived at my favorite, and, let’s be honest, just about the only truly chic nail salon in Beverly Hills.

Midnight Braided Hipster Strap SAN LORENZO$140

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PAUL & JOE138 S Robertson BlvdLos Angeles, CA 90048310.270.4620www.paulandjoe.com

“I find a pair of patchwork, high-waisted denim that I fear I cannot survive without, as well as a luxurious coral sweater.”

“The salon itself is very simply decorated with reclined bamboo chairs to lounge in.”

OLIVE & JUNE430 North Canon Dr

Beverly Hills, CA 90210310.247.0500

www.olivejune.com

I still find it bizarre that no one but Olive & June has capitalized on the fashion

forward, uber-trendy, mani/pedi-obsessed market that

is Los Angeles. I looked high and low when I moved to the city, not because I’m a nail

salon snob or aficionado, but because each place I tried

was either a dive or a snooty day spa and I just wanted a cute salon where I could

actually enjoy spending an hour of my day and not worry about developing a cuticle infection after the

fact. Olive & June was the answer to my prayers. It’s so

darn adorable.

TRY THIS: Select The June off their menu of services and you’ve got yourself an express mani/pedi for $48,

or luxuriate with the all-organic beauty products and

extended massage of The Margot.

With my nails in ship shape, I head to lunch at A.O.C. in

West Hollywood.

A.O.C. WINE BAR8700 West 3rd St

Los Angeles, CA 90048310.859.9859

www.aocwinebar.com

The cozy brick courtyard out back, with its trickling

water fountain, reminds me of a New York City bistro.

I’ve chosen bacon-wrapped dates, Dijon chicken salad, and brioche with prosciutto and melted Gruyère from renowned chef Suzanne Goin’s selection of small plates. They are nothing short of spectacular – the quality that I have come

to expect at A.O.C. I stand up, gather my purse from

the seat beside me, and take one last bite of that

savory, cheesy crostini before making my way back across the courtyard, through the rustic indoor dining room and out to Third Street.

One of my favorite clothing boutiques is just two blocks

from here on Robertson. I’ll walk. The Santa Ana

winds don’t seem to draw much warmth to this side of the city. The cooler air is refreshing though, and

I take my time to stroll the length of Third. In a matter

of minutes I’ve made my way through the door of Paul & Joe, a Parisian clothing brand with only

one U.S. boutique location.

PAUL & JOE138 S Robertson Blvd

Los Angeles, CA 90048310.270.4620

www.paulandjoe.com

Per usual, their current product selection is ultra

feminine and ultra French. I fall in love. Again. I find a pair of patchwork, high-waisted denim that I fear I cannot survive without, as well as a luxurious coral

sweater. The saleswoman, whose sister-in-law is the

founder and designer of the brand, shows me a beautiful dress made from a print of small Beagles (yes, the dog breed) that cinches at the back. It feels a bit much to be head-to-toe in dogs, so I

pull on an oversized sweater. The dress becomes a skirt,

and I think we’ve got another hit outfit on our hands!

Is it really 2:30pm? I’ve just remembered that I need

an outfit for a party I have coming up, but Paul & Joe won’t really be edgy enough

in this case. I’ll have to make another stop before going home, and I better

hurry because I don’t want to hit traffic heading home to the beach! As I squeeze

out the front door of Paul & Joe, hands now fully-loaded with shopping bag handles, I see it, and I can’t resist it.

Georgetown Cupcake.

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PAUL & JOE138 S Robertson BlvdLos Angeles, CA 90048310.270.4620www.paulandjoe.com

128 | | FEBRUARY 2015

MALIBU ROADHOUSE26025 Pacific Coast HwyMalibu, CA 90265310.456.8900www.theranchatsolsticecanyon.com

130 | | FEBRUARY 2015

What a perfect day.

GEORGETOWN CUPCAKE143 S Robertson Blvd

Los Angeles, CA 90048310.271.2171

www.georgetowncupcake.com

When I lived in Boston, I use to go every Sunday to Georgetown

because that was the day they baked my favorite flavor:

Chocolate Coconut. It has been months since I’ve indulged –

therefore, I am overdue. I struggle a bit with the door to Georgetown as my bags, now twisted around my wrist, are nearly too wide to

fit between the open door and the railing out front. A man at the

entrance awkwardly pretends to try to hold the door for me, and I thank him for his faux effort,

assuring him “I’ve got it.”

One Red Velvet cupcake later, I am dashing back up Third to pick

up my car from valet. My next stop is a boutique I often rely on for their matching skirt and top sets as well as their long, flowing dresses. In fact, I’ve just recalled

that the most recent dress I bought from their online store

was described as, “something to float around in.” Love that.

REFORMATION8253 Melrose Ave

Los Angeles, CA 90048323.852.0005

www.thereformation.com

This boutique, Reformation, opened in 2009 and consists of a line of vintage clothing scraps

that designer Yael Aflalo reinvents with a modern twist, rather

than let them go to waste. It is sustainable clothing – plus, it’s beautiful. I find a long sleeve, black velvet dress that will do

perfectly, and they’ve got it in my size. Perfect. I have 20 minutes to get from West Hollywood to Santa

Monica!

I make it to Blowouts by Benefit on Montana Avenue in time for my appointment – the traffic gods must

be on my side today.

BLOWOUTS BY BENEFIT1210 Montana Ave

Santa Monica, CA 90403310.458.6800

www.benefitcosmetics.com

This place is all the beautiful ambiance of a Benefit cosmetics

store, but even cuter – come to think of it, I really need this

wallpaper in my office at home! My stylist greets me and walks me back to the sinks where I’ll have my hair washed. There is just about nothing

better than a head massage at a salon, and this one is no exception.

By the time I am walking out of Blowouts, my bob is full of volume and loose beach waves – just the right vibe for dinner this evening.

I make my way down the California incline and back onto the PCH. The sun sits low in the sky already, but I hope to watch

the sunset from dinner. I am meeting a girlfriend at Malibu

Roadhouse.

MALIBU ROADHOUSE26025 Pacific Coast Hwy

Malibu, CA 90265310.456.8900

www.theranchatsolsticecanyon.com

It only opened a few months back, but it has quickly become a favorite of mine. I arrive at the restaurant ahead of schedule, and while I wait for my friend, I think I’ll catch up on some emails. An entire day away

from work will have left me with quite a bit to catch up on. The waiter brings an espresso to

keep me company while I work. After what I’m convinced is the best bruschetta in California (and possibly beyond), and an exceptional sunset over Latigo

Beach, I make the trek back up the hill to home. Pulling into the driveway, I see my boyfriend has also just made it back. He waves from the garage as he positions

his motorcycle in its spot. I park, and he meets me, throwing his

arm around me for the walk back into our house. The dogs’ collars

jingle through the window as they wake from napping to greet us.“I find a long sleeve, black

velvet dress that will do perfectly, and they’ve got it in my size. Perfect. I have 20 minutes to get from West Hollywood

to Santa Monica!”

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Apparel Provided By: St. John, www.discoverstjohn.com

HOTEL NORMANDIE LOS ANGELES605 S Normandie AveLos Angeles, CA 90005213.388.8138www.hotelnormandiela.com

WHAT MAKES A MODEL? Beauty is subjective. The spectrum on which

it rides is wide and varied. What we often envision in our society as the definition of

beauty is seen through a small scope of perfection often unattainable.

132 | | FEBRUARY 2015

WRITTEN BY: ALEXA ERICKSON PHOTOGRAPHED BY: RJ COLEMAN

STYLED BY: SHILOH MCKASSON HAIR BY: CRYSTAL RIVERA & SUE CANTIERI

MAKEUP BY: LANA KRIZKI, PARIS MANTZ & RJ COLEMAN

Breaking Away From Your Everyday Jobs

Create Your Own Story

| FEBRUARY 2015 | 133

DAISY ESTRADA SPANELLIS

“I am the founder/owner of Ixchel Massage, a holistic women’s day spa, and a full-time mom to my two-year-old son, Oliver. As for my day as a ‘model,’ it was very challenging since I can be a bit shy and am used to being on the other side of the camera. However, it was great to experience this perspective and I will never look at a magazine spread the same.”


134 | | FEBRUARY 2015

HOTEL NORMANDIE LOS ANGELES605 S Normandie Ave

Los Angeles, CA 90005213.388.8138

www.hotelnormandiela.com

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Apparel Provided By: American Apparel, www.americanapparel.net

136 | | FEBRUARY 2015

ALFONSINA ALVAREZ

“Back home in Puerto Rico, I used to be the buyer and merchandiser for the juniors’ department at one of the biggest local chain stores on the island. My love for fashion and music drove me to Los Angeles a few months ago and I’m enjoying every minute of it. Right now I’m a freelance stylist and production assistant. I’ve always loved photography, so having my picture taken for a photo shoot is the coolest thing for me.”

Apparel Provided By: Zara, www.zara.com

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HOTEL NORMANDIE LOS ANGELES605 S Normandie AveLos Angeles, CA 90005213.388.8138www.hotelnormandiela.com

138 | | FEBRUARY 2015

CHRISTIE CARSNER

“Before I had our son Max who just turned two, I was a mortgage banker. My ‘day job’ most recently is a stay at home mom, so you can imagine how much I enjoyed the shoot! Being made over so glamorously sure beats chasing a cranky toddler!”

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“Life is a moving, breathing thing. We have to be willing to constantly evolve. Perfection is constant transformation.”

—NIA PEEPLES

e found three fabulous women whose day jobs do not stem from standing in front of a

camera and who took on the challenge of putting themselves out there for the world to see. From a full-time mom, one working mom and one office employee came a stunning series of portraits.

Accessories Provided By: Nasty Gal, www.nastygal.com

SOUTHBAY IMAGE is a boutique fashion/glamour studio located in Redondo Beach, CA. We specialize in creating unique and engaging fashion portraits for clientele of all ages including hair, makeup and wardrobe consultation.

Southbay Image is owned and operated by RJ Coleman, a CPP photographer and certified makeup artist, and accompanied by a talented staff of hair, makeup and retouching professionals.

W

140 | | FEBRUARY 2015

144 DO EXPERT

Find Your Form With These Four Fitness Innovators

154 FIRST TIMER’S GUIDE

On a Mission for Home Brew Perfection, Our Beer Loving Writer Seeks Education From Ballast Point’s Home Brew Mart and Puts Her Newfound Knowledge to the Test in Her San Diego Home

144DO EXPERT

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GROUNDWORK FITNESS333 Pine AveLong Beach, CA 90802562.624.0900www.groundworkfitness.com

FEBRUARY 2015143

We’ve had the month of January to settle into the New Year. And with the month of February, we begin to reflect on our New Year’s resolutions. This year was going to be different. Your resolution to hit the gym with a devout sense of purpose and dedication was set in stone.

Ok, so maybe you didn’t quite hit the ground running. But that’s no reason to beat yourself up. You’re only human and it’s never too late to get started. Lucky for you, you live in Los Angeles, the pioneering, trend-setting pulse of the health and fitness world. For better or worse, that fashion-forward Hollywood desire for a Baywatch booty makes LA home to some of the most outstanding and innovative gyms in the country. In this month’s Do Expert article, we’ve highlighted four exceptional owners and trainers whose revolutionary gyms are making waves in the Los Angeles fitness community. Although all four experts have proven to be distinctly innovative and unique in their own right, they all share the same burning passion for bringing out the best in their clients. Whether your goal is to shed those lingering holiday pounds or simply to find a challenging new way to stay fit, each one of these experts has something for you behind their doors.

NOW TOSS THAT HOT POCKET IN THE GARBAGE AND RIP THE TAGS OFF THAT CUTE LITTLE YOGA OUTFIT AUNT SALLY GOT YOU FOR CHRISTMAS. IT’S TIME TO HIT THE GYM!

WRITTEN BY: JAKE PALUMBO | PHOTOGRAPHED BY: TASO PAPADAKIS

FORMFINDyouryour

IT’S TIME TO HIT THE GYM WITH THESE FOUR FITNESS FANATICS

144 | | FEBRUARY 2015

PREVAIL LOS ANGELES 5957 W 3rd St

Los Angeles, CA 90036323.452.0101

www.prevaillosangeles.com

| FEBRUARY 2015 | 145

PREVAIL LOS ANGELES 5957 W 3rd StLos Angeles, CA 90036323.452.0101www.prevaillosangeles.com

THE EXPERTMILAN COSTICH, Owner and President of Prevail Los Angeles

CLASS LEVEL DESCRIPTIONS:

1. BEGINNER: Introduces

fundamental exercises and boxing

techniques. The focus of this class is to develop a solid foundation for the Prevail workouts.

2. INTERMEDIATE: Introduces new

exercises to further develop conditioning,

core strength, explosiveness and boxing technique. Participants will

expand on a thorough knowledge of boxing

technique and exercises.

3. ADVANCED: Boxing drills that

expand past technique and focus on strategy as well as strenuous conditioning. This

class is designed for students who have

been training with us consistently for 6+

months and is perfect for those interested in being more physically

and mentally challenged.

146 | | FEBRUARY 2015

I walked right past Prevail the first time I went looking for it. I ended up dumbly standing on the corner of West 3rd Street in front of a Coffee Bean. The afternoon screenwriter crowd eyeballed me over their chai lattes through the window, probably wondering how a dumb tourist got so lost on the way to The Grove. I doubled back carefully, checking the numbers until I made sure I was at 5957 West 3rd. As I stood in front of the unmarked, whitewashed single story building, I remember thinking, this is totally what a boxing gym should look like. Inside, I found Milan Costich sitting on a white leather couch in the gym’s lobby, which looked more like the lobby of a chic hair salon than a gym. The polished hardwood floors gave way to whitewashed walls that looked as if a street artist with a penchant for symmetry and minimalism had doodled upon them in sharpie.

In Prevail’s back room, a punching bag lined, industrial open space with rubberized floors and exposed brick, classes of 16 or less take place across three levels of difficulty: beginner, intermediate and advanced. In a single, rigorous 45-minute class, members are challenged with a combination of mobility, conditioning and boxing exercises that promise to burn nearly 750 calories per session. Milan is careful to create a supportive, inclusive environment for anyone who participates. It doesn’t matter if you’ve come to be introduced to the sport of boxing or are just looking for a fun and challenging new way to get in shape. Milan opened Prevail as an extension of his favorite form of self-expression and as a means to share that passion with as many people as possible. For anyone wondering if they have the eye of the tiger in them, Prevail might be the perfect place to find out. Q: So how did you get started down this road?Milan Costich: I started martial arts when I was four. My dad was a boxer, so as soon as I expressed any interest in combat sports, my dad was all for it. I set my life path when I was four. I did Karate and Tae Kwon Do. I competed in the Junior Olympics. Around 17, I went through a bad injury where I couldn’t kick anymore. I decided to try boxing. When I was 18, I started boxing. Boxing helped my martial arts so much that I continued to do both. I’ve been doing it for so long that it just became a part of me. I’m 34 now, so I’ve been doing combat sports for 30 years, which is a long time to be doing one thing.

Q: Did your martial arts training help you in boxing?MC: Absolutely. In Olympic-style Tae Kwon Doe, the competitions are based on a point system, which is more like who can score the first point— like tag. It wasn’t necessarily the tougher fighter that won like in boxing or kickboxing, but it was the one with the fastest reflexes. It’s a speed game. And it was very advantageous coming from that into a full contact sport. In a full contact sport, people are so consumed with power and hitting you hard that they give off these huge telegraphs. In Karate, I was trained to look for those telegraphs because you only have a split second to react or explore it.

Q: Did you compete in boxing?MC: I actually didn’t compete in boxing. I competed in kickboxing. It was more in my comfort zone because I already had so much experience in kicking sports. I originally competed in Tae Kwan Doe, which is 80 percent kicking.

Q: Did you always know you wanted to pursue a career in martial arts or boxing?MC: Not really. I was a media production major in college. I trained at a competitive gym with a lot of competitive guys. I saw some of the older guys who were at the end of it, around 40, slurring their words and not doing any profession that I was aspiring for. Also around that time, I was coming to the realization that I loved film and story telling and that I loved combat sports because it was my way of expressing myself authentically. I always kept it up, but I started to focus more on film, which is what brought me out to LA. I worked at a talent agency and a couple production companies. After a couple years, I was still training martial arts. Of working in production, I realized that the way the industry operates was so far removed from the artistic expression I was initially coming out for. And I was looking at the people who had the jobs that I was working towards and didn’t see the fulfillment or the happiness I wanted for my life. I didn’t see the autonomy I wanted for my life. So I quit. I had no job to go to.

Q: So what did you do?MC: All I knew was that I wanted to do something that I was passionate

about. Something that would impact people in a positive manner and that I could have a significant impact on, so I started just doing anything that I thought would interest me.

Q: How did that lead back to boxing? MC: One day I ran into a former coworker randomly at a birthday party, and he said to me, “You know I’ve always wanted to box. Would you consider training me?” He was the one who gave me my first job, so I thought since he gave me a shot, maybe I should return the favor. Begrudgingly, we started training together. And that was just one of the seven things I was doing at the time. I didn’t have any expectations. The guy I was training lost around 30 pounds, and he was feeling really good. It was a rewarding experience. Eventually, he said he wanted to train for a fight, so we did a three-month training camp. He went, and he fought and he won. After that, a lot of people started asking me to train them.

Q: Is that when you started training full time?MC: This was a time in my life when I was trying to figure out what to do with my life. When it came to the training, I was enjoying the fact that I was making a direct impact on people but I wasn’t enjoying that I was providing a service. If I didn’t show up or if I wasn’t available, I

couldn’t do anything for them. I started to shift my focus to thinking about how I could make this impact on as many people as possible. I realized that I had to create a product somehow. That product is the program I created that Prevail is. I took a small group of six people, and they were my guinea pigs for the next year and a half. I used them to develop my curriculum, and it’s a ten-week curriculum that I keep tweaking and refining each time I go through it.

Q: Do you lead any of the classes?MC: Sometimes, but I wanted to shift away from the service to a product when things started to get moving with this. And we still service people here, but I’m creating a product. The program is the product and Prevail is the brand. What I focus on is improving the curriculum. We’re constantly improving it. Now we’re in a place where I know it’s really good, but it’s not done yet. The secret sauce is not done yet. But what I do now is better than any other boxing program for fitness that I’ve come across.

Q: So can you talk about that program a little bit? MC: Originally, I wanted to mimic a boxing match, but what I came to realize is that most people have too short of an attention span for that. People want instant gratification and doing three minutes of one thing was losing people’s attention. I wasn’t training people to become elite fighters.

LA already has gyms that are famous for that. I wanted to create a program that teaches boxing fundamentals, but package it in a way that’s fast paced; that’s focused on fun and overall fitness. As time went on, I changed the program from three-minute rounds with one-minute breaks to a 45-minute class. You’ll burn anywhere from 500-750 calories, and it’ll go by in the blink of an eye. The most common thing I hear after people’s first class is if it’s over. It’s nonstop. You go from one thing to the next.

Q: I guess I was kind of expecting to see a ring in here?MC: We want to make this place inviting. That’s why I don’t have a boxing ring. The ring intimidates a lot of people, and when they come in, they think it’s not for them. Also, I can say of the people who say they want to start to box and train to get into the ring for the first time, about ten percent box twice. Most people box once and take that first punch to the face and decide it’s not for them. So from a business standpoint, and also from the standpoint of wanting to enrich people’s lives and wanting to do it on a big scale, the fighting element doesn’t really fit. I don’t want people to have to worry about whether or not they’re sparring or willing to fight.

Q: Now that it’s your job to motivate others, how do you keep yourself motivated? MC: I think it’s a combination of having a lot of love for the people that train here and wanting to be a good example for them. Naturally, I am always looking at myself to see how I can improve. I think I’m just wired that way. I’m constantly trying to surround myself with people that inspire me. Outside of here, I have about four or five people who are mentors who inspire me, and they’re either excellent in business or excellent in their sport.

BELL RINGER

“The program is the product

and Prevail is the brand. What I focus

on is improving the curriculum.

We’re constantly improving it. The secret sauce is

not done yet. But what I do now is better than any

other boxing program for

fitness that I’ve come across.”

—Milan Costich

| FEBRUARY 2015 | 147

At Groundwork Fitness, fitness starts from the ground up, literally. Many of the exercises owner and trainer Giovanna Ferraro incorporates into the programs she designs for her clients and group classes require little else besides the ground beneath your feet. As we sit down together, Giovanna explains that her preference for equipment-free exercises in her workout routines was inspired by her training as a firefighter where she had to bulk up quickly to carry all that heavy equipment. What makes Groundwork Fitness so unique and special comes from Giovanna’s inspiring determination to make sure her business is fully immersed within the community. Not only as an entity that participates in the community, but as one that gives back and creates a positive impact. One of the ways she does this is through her partnership with the non-profit Century Villages at Cabrillo. Groundwork Fitness helps tackle the issue of homelessness in Long Beach by hosting fundraisers and providing fitness classes and health and wellness workshops for the homeless population at the Villages who are in desperate need of a helping hand.

Q: How did you get your start? Giovanna Ferraro: I grew up playing sports. Soccer was my thing. As time went on, I had to decide what to do in terms of a career and whatever I did was something along the lines of fitness or in a health or medical field. I’ve been a massage therapist, a firefighter, an EMT and an ER technician. I went back to school at Cal State Long Beach, which brought me here, and became a health teacher. I taught ninth grade in South LA, so all of this keeps me in this field of wellness, health and fitness.

Q: What made you decide to open a gym?GF: When they did budget cuts in the school district and a bunch of teachers lost their jobs, I was one of them and after that, I decided I wanted to do something on my own. I wanted to be my own boss and open my own gym. I had been a personal trainer on the side. It had always been a side gig, so I just made it my full-time gig.

Q: How long ago was that?GF: Literally 10 months ago. So I’m a baby in terms of owning a business.

Q: How’s it been?GF: It’s been nonstop. Everything they say about being a new business owner is true.

Q: It’s a lot to be the trainer and the business owner. GF: Juggling it all is definitely part of figuring it all out. One thing I figured out early, thank God, is the networking that’s going to help your branding, where people understand who you are, why you’re here and what you’re about. That has helped me a lot. Last Wednesday I found out I’m going to be accepting an Excellence in Business award. Having that pat on the back has made all the hours of work worth it.

Q: That’s quite an achievement.GF: Well, I genuinely think my effort to be a part of the community is what brought me some of this positive attention. This gym stands out because we are diving into our community. And not just in the traditional health and fitness aspect of keeping people healthy, but giving back.

Q: Can you talk more about that?GF: So when I started this, I told myself I wasn’t going to start a business that didn’t do something to give back to the community. I feel that, unfortunately, there’s a lot of businesses that just look at profit, and that’s it. I wanted to make sure that I was aware of that. Something that I hold really dear to my heart is the issue of homelessness. My father died a homeless man and so with that, it’s always been important for me to give back. I’ve collaborated with a ton of different people.

Here in Long Beach we have a pretty significant homeless population, especially downtown. There’s a non-profit called the Century Villages at Cabrillo. The Villages used to be operated by the Navy, but they had been vacant for a while so this non-profit took over, and they currently house around 1,100 homeless people. I made it a point to collaborate with them. We’ve been nonstop.

Q: I think that’s really great. What do you do with them? GF: We’ve done fundraising; we had a fitness fashion show here in the gym. We have an upstairs that we’re doing construction on, and when that opens up they will be having free classes for their community. This way we can bring them outside the Villages and make them feel like they’re part of this community. It’s going to have group fitness classes, health and wellness workshops and more. Fitness isn’t just for people who can afford a gym membership. Everyone needs it. Yes, that’s part of how I’m going to survive, but I want to do my part to make an impact.

Q: I can see you’re not a fan of machines.GF: That’s right. You’ll notice there’s not one machine in here, and that’s my intention. I don’t want a machine. We are human beings with long limbs, and there are crazy movements that we can do on our own. Every joint has a purpose, and we don’t use them nearly enough as we’re supposed to. What we do here is all movement based using multidimensional movements and ranges of motion. Then obviously we incorporate some weight resistance and cardio as well.

Q: How do you motivate someone who is coming in for the first time and starting from the ground up? GF: The one thing I like to let people know is that a gym environment can be intimidating, so our first class is always free, so you have

nothing to lose by trying it. I remind them that this is an all levels gym. We have people who have never set foot in a gym before joining this one, and we have gym rats who have been in the gym for years working side by side. There’s no separating these people. We all work out together; we’re a community, and we’re a team. I also go over the ground rules that are on my wall. Most people read that and walk away and say they want to try a class here. It’s a lot about community and working together. Everyone here is very encouraging. We don’t welcome machismo or an “I’m better than you” attitude.

Q: What do you think are some of the biggest misconceptions people have when they come in here for the first time?GF: Because I have a lot of open space and monkey bars, people assume I’m a CrossFit gym. The unfortunate thing about people making that assumption is that there is a very specific picture that comes to mind when people say that word. It’s quite the opposite of what we are. What we are is a community gym. If you look at the demo of this city, and you look into one of our classes, that’s what you see.

Q: Is there any person or anything that inspires you?GF: I have a good handful of mentors for sure. I take my personal mentors more seriously versus a famous fitness person or something like that. I feel like I’d be leaving people out if I mentioned them, but there are people who allowed me to go into their gyms and see how they run things. They showed me what their successes were and what their challenges were. They were even nice enough to open up their books to me and helped me get prepared when I was making my business plan. It’s been a very humbling experience to meet people like that who are willing to open their personal stuff to you to help you follow your dream.

GROUNDBREAKER

“Fitness isn’t just for people who

can afford a gym membership.

Everyone needs it. Yes, that’s part of how I’m going to

survive, but I want to do my part to make an impact.”

—Giovanna Ferraro

148 | | FEBRUARY 2015

GROUNDWORK FITNESS333 Pine Ave

Long Beach, CA 90802562.624.0900

www.groundworkfitness.com

SPECIALITY CLASSES:

MOMMY & ME CLASS: Every Tuesday at 9am

BREAKDANCING CLASS:

Every 1st and 3rd Wednesday of the

month at 7pm

WALKING CLUB: Every Monday and

Wednesday at 11:30am or 12:00pm

YOGA & CHAIR MASSAGE CLASS: Varies each month (e-mail Gio at gio@groundworkfitness.

com for more details)

THE EXPERTGIOVANNA FERRARO,

Owner and Trainer of Groundwork Fitness

| FEBRUARY 2015 | 149

I walked into House of Fitness during the quiet afternoon lull, and there was a prevailing calm over the room. Punching bags hung silently from their chains. The gunmetal exercise racks were overhung with various ropes and bands like idle ships yet to set sail, and the gentle hum of the industrial fans provided a persistent baseline under the reticent music. “Any gym’s primary hours of operation are going to be in the early morning and evening,” Thomas Plejer tells me matter-of-factly from behind the polished wooden desk of his office. He speaks with a calm, calculated confidence of a businessman who has certainly done his homework. And you can be sure he has. A career entrepreneur since starting his first successful business in high school, Tom understands the importance of strategic preparation more than most.

Everything in the immaculate facility has the polished sheen of being fresh from the package. The sparkling state-of-the-art equipment seems to glow with the allure of a brand new toy. The three story high ceilings, inviting lighting and modern décor create a contemporary upscale atmosphere that seems luxurious without being pretentious. The gym is complete with a fleet of a dozen bikes for cycling classes, a vitamin bar, and a shop that sells everything from fitness apparel to bath and body products. House of Fitness is fully equipped to be your one stop shop for physical fitness. With a risk-free 30-day trial, you’ve got nothing to lose by checking it out. Well, maybe just some fat.

Q: So how did you end up in the fitness business?Thomas Plejer: When I had my licensing and product development company, I was working a lot, and I was finding that it was difficult for me to get back into the gym. The more research I was doing to find a place that appealed to me, the more I discovered a gap in the industry.

Q: What was the gap?TP: I felt that there were lots of small clubs and lots of big clubs, but it was hard to find something in the middle. If you went to a small club, you missed out on what the big club had to offer. If you went to a big club, you missed out on some of that personal attention you get at a small club. There was a gap in between. Before I started the project here, I wanted to put the best team together possible to take this as a project. Our mission was pretty simple: to create something innovative, convenient, affordable and a non-intimidating, fresh atmosphere with the best training programs.

Q: How did you find your team?TP: Well, I took the time. Most people who want to start a company jump right into it. I didn’t come from the fitness industry, so I put myself out there trying to meet the right individuals. I went to seminars across the country establishing relationships with certain people and learning about shifts and innovations in the industry. It took a long time to put my team together.

Q: How does your gym address the gaps you found in the industry? TP: I take an easier approach towards it all. Everyone knows fitness is great for you, but not everyone wants to do it. We wanted to develop a place that wasn’t intimidating to walk into and create an atmosphere that you enjoy coming to and to have customer service that’s very pleasing. We developed a team of people to ensure client success as opposed to letting the client feel like they’re alone.

Q: How do you deal with someone who is coming in for the first time? TP: We offer a 30-day trial so people can try us out before making any commitment. Every client starts

off with a comprehensive evaluation with our program director. The program director is the highest qualified trainer we have who designs all of the programs for our members. They meet with him and have an hour appointment to discuss their background, diet and fitness goals. After the evaluation, the program director will put together the best program possible to help them reach their goals.

Q: So you guys help members with their diets as well?TP: Absolutely. It’s a full-service package.

Q: Do you stick to a specific diet? TP: No I keep it simple. I don’t over-complicate it, and I don’t believe in diets. I look at food as fuel for the body, so I just keep it clean, balanced and hydrated.

Q: How would you sum up your fitness philosophy? TP: Humans need to move. It’s pretty easy, really. It’s just so important to stay active, and it all starts there. We show people how to move in the right way. We show people how to prevent injuries by teaching the correct form.

Q: Once you get someone into a good routine, what are the challenges of getting a person to stick to their program?TP: The entire team works on that after they meet with the program director. Holding a client accountable takes a lot of work from the entire team. Our clients understand very early on that we hold them accountable. Without their accountability, the magic isn’t going to happen, so we have to get them in here. There are a lot of mental blocks people have. We do our best to educate and motivate them from a coaching level.

Q: What are some of the challenges that are different about running this business versus the businesses you’ve run in the past? TP: Sticking to your core values and your mission is the most important thing. Putting the right team together having not come from a fitness background was a challenge. And I think that any customer service business is challenging. It’s an ongoing progress. It’s about getting better every week. It takes a lot of work to

keep the entire team on the same page. We have to make sure we’re consistent with everything that we do here and spending a lot of time on the operation side of the business. A lot of great personal training centers face the drawback of the personal trainer being the owner. Having a great training program is just 20 percent of the equation.

Q: With all the competition out there, what distinguishes House of Fitness from other gyms? TP: It all starts with creating a fresh atmosphere from the minute you walk into the club. Everyone is treated as an individual here. We cap the amount of members that we take, so the limited capacity lets us give our clients the attention they need and ensures quality over quantity.

Q: How do you keep yourself motivated when it’s your job to motivate others?TP: I set up challenges and goals for myself in my personal and business life. I enjoy the challenge of putting together the best team possible to execute the project or objective that we have. Our team wakes up at 4am simply because they are truly passionate about helping people stay fit and feel good. I like challenging the team to be the best they can be and the team motivates me when they succeed. That’s where my motivation comes.

SHAPE SHIFTER NUTRITION PROGRAM:

1.12 personal weekly

meetings with one of our nutrition coaches

2.Coaching on how to

make small behavioral changes that will make a massive

difference in your long-term results

3.A weekly weigh-in to

keep you on track

4.Very simple eye-

opening homework each week. Don’t

worry – it’s not too much!

“Everyone knows fitness is great for you, but not

everyone wants to do it. We wanted

to develop a place that wasn’t

intimidating to walk into

and create an atmosphere that

you enjoy coming to.”

—Thomas Plejer

150 | | FEBRUARY 2015

HOUSE OF FITNESS 4130 Sepulveda BlvdCulver City, CA 90230310.773.9484www.houseoffitnessla.com

THE EXPERTTHOMAS PLEJER,Owner of House of Fitness

I suddenly found myself in the back corner of Brik Fitness, standing with both shoeless and sockless feet placed upon the cold metal platform of a machine that was steadily pumping an electric current through my body. In each hand, I gripped the machine’s outreaching mantis-like electrode arms, completing the circuit. Behind the screen in front of me, a computer busily calculated the frequency with which the current passed through the cells in my body. After a couple nerve-racking minutes, the machine, which looked like some NASA scale from 2050, spit out a complete analysis of my body composition with an indifferent beep. Does anybody reference “The Jetsons” anymore? A great billowing sigh of relief escaped from behind my chest when Brik Fitness owner and fitness coach Brian Nguyen assured me my readout was a perfectly healthy one. Unfortunately, he said, that’s not always the case with people who come into his gym for the first time. Their introduction to the InBody machine can sometimes be a nasty one. Lucky for them, they’ve come to the right place.

Brian Nguyen has had the career most personal trainers could only dream. After getting his start with UCLA Sports Medicine, working with the football and baseball teams, Brian landed a job with the Jacksonville Jaguars. From there, he made the jump to Hollywood as Mark Wahlberg’s personal trainer during the filming of the 2006 football film “Invincible.” Ever since, he has worked closely with Wahlberg as his trusted personal trainer. Although he boasted an impressive roster of celebrity clientele and an action-packed Hollywood schedule, Brian eventually decided to take his star-studded, studio-endorsed recipe for success off the road and into his own gym. Q: With such a successful Hollywood career, what made you want to open your own gym?Brian Nguyen: I was doing a lot of traveling, mostly with Mark Wahlberg. I came here for the movie “The Avengers” and I remember having a conversation with someone who asked me if I ran my own business. At the time I thought, yes. But then he asked me if I made money when I wasn’t working. And then the answer was no. And I think that’s what put the idea in my head. Ever since then, the dream grew and grew until I became determined to make it a reality. I started this out of my garage working with neighbors, then moved on to working with people in the park, and it grew from there.

Q: What kind of gym did you set out to create? BN: I said if I’m going to design a gym, it’s going to be the anti-gym. Like “Cheers,” I want it to be a place where everybody knows your name. The niche behind our gym is all fat loss and corrective exercise. I do tailor to more of a female population. We pride ourselves on saying we’re the best part of our clients’ days.

Q: Do you customize the workouts for each client?BN: Everybody in our gym has an individualized program. I’m the program designer. When people come in, I give them an assessment based on seven tests, basically all the movements of a human. I sit down with a client when they first come in and ask them what they’re looking for, what their personal fitness goals are. Once I know all of that, I can draw them a map. Everybody has their program. I’m the main chief, and I have eight coaches who help me out. We have over 430 members now.

Q: So how did the Hollywood stuff start? BN: When I started working with Mark Wahlberg on the movie “Invincible.” Since then, I’ve done a lot of work on sports movies. I worked with Adam Sandler on “The Longest Yard,” I worked with Will Ferrell on “Semi-Pro.” I still work with Mark. A lot of other referrals have come through my work with him.

Q: Do you have a specific diet that you stick to or that you encourage? BN: We just encourage a clean diet. When people start here, we give them a food journal, and I have them keep track of what they are eating. If a client does have a weight loss goal, then we help coach them through the process of healthy and moderate eating habits.

Q: What’s your advice for someone who is just getting started? BN: For the first month, the only thing I want people to do is learn to enjoy it and have fun. We just want to get you into the habit of coming into the gym at least twice a week. I want people to get to know the coaches and make friends with the other members and start to feel at home here.

Q: What’s the difference between working with professional athletes and movie stars versus ordinary people? BN: Mindset. It really is. After working with so many professional athletes, and working with successful movie stars, you have a lot of the willpower built in. It’s the mindset that got them that far in the first place.

Q: What would you say the style is of the workouts that take place here?BN: It’s ultimately old-fashioned strength training. It’s all really functional training. We have group classes that focus on metabolic training and high-intensity training as well. We have heart rate monitor classes where everyone in the class wears a heart monitor, and it shows up on the screen during the class. It helps individualize group classes because one person’s perception of effort is different than someone else’s.

Q: So what’s next for you?BN: I think the biggest thing is working on getting the next gym open. I’m going to give it another year and get our systems in place. I want to get a little bit more staff, but we have a great energy going here, and I think it’s just

natural that it should expand. So I have to work on bringing in staff and educating coaches that are capable of doing that.

Q: What is the biggest misconception people have about working out?BN: A lot of women are afraid that if they lift weights they’ll get bulky instead of lean. That’s a myth, and it’s been important for me to make sure I communicate that properly when my clients are starting out. Also, when you strength train, you’re building muscle and burning fat. Since muscle weighs more than fat, you can’t just look at a scale to measure results. I ask my clients if they would be pissed off if they only lost three to five pounds, but fit into their jeans. And the answer is always no. Because that’s what happens when you strength train. Your muscle goes up, and your fat goes down and that’s where the scale can be hugely misleading. That’s why one of the first things I tell members to do when they get here is to throw away their scale.

STAR STUDDED

“After working with so many professional athletes, and working with

really successful movie stars, you have a lot of the

willpower built in. It’s the mindset that got them

that far in the first place.”

—Brian Nguyen

BRIK FITNESS129 Palos Verdes Blvd, #106Redondo Beach, CA 90277

310.373.2745www.brikfitness.com

THE EXPERTBRIAN NGUYEN, Owner and Fitness Coach of Brik Fitness

MAKE YOUR MOVE WITH THESE

THREE CLASSES:1. BURN BABY BURN:

BURN THAT FAT AWAY!

This circuit-style workout uses work-to-rest ratio to blast

fat and improve endurance. Our high-energy class will have you burning fat up to 72 hours after you’re

done training.

2. TOTAL BODY: Look like a lean, mean,

total body machine! This workout helps build strength and increase lean mass, which helps lower

body fat and sculpt problem areas. It is

designed to help you perform whether

you’re an athlete of life or sport.

3. CORE CONDITIONING:

It’s time to wake up that core! This format

combines the best elements of fat loss

programming: mobility, core strength and

stability, energy system training, and soft tissue work. This class allows you extra time to build a strong foundation in

your core.

| FEBRUARY 2015 | 153

TIMER’SGUIDE

WRITTEN BY: KYLE ANDERSON

AllTapped

OutA FIRST TIMER’S GUIDE TO HOME BREWING

PHOTOS BY: SIERRA PRESCOTT, JUSTIN HUFT & JOSIE GONZALES

154 | | FEBRUARY 2015

PHOTO BY: SIERRA PRESCOTT

| FEBRUARY 2015 | 155

bottles of beer on the wall, 99 bottles of beer….this familiar tune from my childhood creeps into my head as I am filling up empty bottles I have “collected” (I really mean drank) with my very first brewed batch of beer that I have yet to name because I am just praying that it comes out drinkable.

I’m feeling pretty good with this tune in my head. I’ve got the spout flowing into the bottle, passing it to my boyfriend, he’s capping the bottles and it seems as though we have a solid assembly line going. At the bottom of the tube that’s inserted into my empty bottle is a button that once you press into the bottom of the bottle releases the beer and thus fills the bottle up. That little piece, whatever it’s called, comes off, and suddenly beer is pouring out of the tube all over my kitchen floor. In a panic, I cannot seem to figure out what to do to make it stop! After 10 seconds or so, realizing the answer was turning off the spigot on the bottling bucket, I’ve definitely lost a significant amount of beer that is now covering my kitchen floor. Later, I will get a tip from someone who’s brewed beer before that it’s probably better to do this process outside. This is probably the biggest blunder that occurred among a few tiny other ones, but all in all, brewing beer for my first time was a fun, fantastic and eventful process and I cannot wait to try it again.

Beer Kit #1:� Includes everything you need except bottles and brewing pot.• 6 gallon plastic fermentor• Gasketed lid for fermentor• 6 gallon bottling bucket with spigot• Hydrometer• Airlock and stopper• Bottle filler• Racking cane• 6 feet 3/8” tubing• Bottle brush• One gross bottle caps• Bottle capper (Italian wing lever)• Your choice of ingredients for 5 gal

Beer Kit #2:� Includes a glass carboy fermenter that is easy to clean.• 6 gallon glass fermentor• 6 gallon bottling bucket with spigot• Hydrometer• Airlock and stopper• Bottle filler• Racking cane• 6 feet 3/8” tubing• Bottle brush• One gross bottle caps• Bottle capper• Funnel• Carboy brush• Fermometer adhesive thermometer• Lodophor sanitizer• Floating thermometer• Your choice of ingredients for 5 gal

Beer Kit #3:� The only thing you need to supply is the water.• 6 gallon glass fermentor• 6 gallon bottling bucket with spigot• Hydrometer• Airlock and stopper• Bottle filler• Racking cane• 6 feet 3/8” tubing• Bottle brush• One gross bottle caps• Funnel• Carboy brush• Bench lever bottle capper• Thermometer• Fermometer adhesive thermometer• Lodophor sanitizer• 3 cases new 22 ounce beer bottles• Grain steeping bag• 19 quart ceramic kettle• Your choice of ingredients for 5 gal

Beer Kit #4:� Everything is included to brew five gallons of beer and serve it up via your own draft system.• 6 gallon glass fermentor• Hydrometer• Airlock and stopper• Racking cane• 6 feet 3/8” tubing• Funnel• Carboy brush• Fermometer adhesive thermometer• Iodophor sanitizer• Complete Keg Kit: new 5 gal keg, ball lock

disconnects, picnic faucet including lines, single gauge regulator, new 5 lb aluminum CO2 tank, 4 stainless hose clamps, air lines

• Your choice of ingredients for 5 gal

1.2. 3.Home brewing dates back to 7,000

years ago starting in Egypt, China, and Mesopotamia (ancient Iraq).

During the Industrial Revolution in the 1800s, mass production became prominent with the invention of thermometers and hydrometers for efficiency.

Also during that time, 1857 to be exact, microbiologist Louis Pasteur explained the role of yeast in beer fermentation allowing brewers to develop different strains.

A History of Home Brewing

99

WHAT’S IN A BALLAST POINT BEER MAKING STARTER KIT?

THERE ARE 4 TO CHOOSE FROM!

GETTING CAUGHT UP IN THE MARVEL OF THIS BREWING COMPANY, I REALIZED I HAD AN IMPORTANT FIRST-TIME BREW EXPERIENCE OF MY OWN TO TAKE ADVANTAGE OF, AND RUSHED HOME WITH MY SHINY NEW BREW KIT.”

“I concluded to brew a Bavarian Hefeweizen. Ryan, being the knowledgeable Home Brew Mart manager he is, explained that this would be good for a first-time beer because the temperature can vary a bit more without screwing up the final product.”

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Always use fresh ingredients.

Chill the wort as quickly as possible.

Sanitize EVERYTHING.

Make sure you stir your beer in the bottling bucket every six beers you fill or so to make sure the sugar gets distributed evenly for the best possible carbonation in each bottle.

Try and use dark bottles and store in a dark place to prevent light from getting in and “skunking” your beer.

Make sure you store it at room temperature between 65-70 degrees (a feat that was hard for me because of our heat wave).

Have fun!! Experiment using fruits or herbs with your beer.

4. 5. 6. 7. 8. 9.

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In 1920, Prohibition made it illegal to buy, make, sell, or drink alcoholic beverages.

While wine making was treated more leniently through the years, brewing beer with an alcohol level greater than 0.5 percent remained illegal until 1978.

In 1978 Congress passed a law repealing the ban against home brewing small amounts of beer, although it was left up to each state to regulate.

In the 1980s home brewing became widely popular and microbreweries started to appear across the U.S.

Mississippi and Alabama were the last two states to legalize home brewing in 2013.

Today there are over 3,000 breweries in the U.S. and about 1.2 million home brewers.

Tips for Home Brewing:

BALLAST POINT BREWERY5401 Linda Vista Rd, Ste 406

San Diego, CA 92110 619.295.2337

www.ballastpoint.com

VISITING THE HOME BREW MART: Rewind to three weeks ago and I am pulling up to the Home Brew Mart run by the Ballast Point Brewery, and wondering how I never knew it was there. A guy named Ryan was there to greet me and show me what the heck I would be doing, because up until that point, I was certain that I was going to be attending a class where we were all brewing beer together, and they would be showing me the process step-by-step. He brought me over to their fascinating recipe book with different genres of beer, and we chatted a bit in which I concluded to brew a Bavarian Hefeweizen. Ryan, being the knowledgeable Home Brew Mart manager he is, explained that this would be good for a first-time beer because the temperature can vary a bit more without screwing up the final product. He threw me two bags of malt, a bag of hops and yeast that came from White Labs, a place right in San Diego that can provide all you craft beer brewers with the freshest yeast. And what do you know? The owner of White Labs came from Ballast Point.

We continued to indulge in more “education,” where I got to try some of their delicious beer on tap, including Sea Monster (an imperial stout and my favorite Ballast Point beer) on cask with caramel and sea salt. With heaven in my mouth, I kept myself from blurting, “Do you have any job openings?” because working here just seemed like it would be the coolest. While enjoying my tasty beverage, they told me how they run brewing classes where you can come in and watch them brew. They’ll show you step-by-step, and then you can come back and try it when it’s done brewing. Another neat thing they cued me in on is the Homework Series, where they brew a batch of beer and attach the recipe to the bottle so people can replicate it at home. Getting caught up in the marvel of this brewing company, I realized I had an important first-time brew experience of my own to take advantage of, and rushed home with my shiny new brew kit.

PUTTING MY BREW KNOWLEDGE TO THE TEST:With the kit came directions that seemed like a foreign language to me. I could hear Ryan’s voice in my head telling me about horror stories of people forgetting their malt or their yeast, because with beer brewing comes beer drinking, and I refused to be added to that list. I felt that the first step was to read this packet over and over until it started to make sense, so let’s say by the fifth time I felt as though I had a pretty good handle on what to do. I started to boil the water where I would be putting in the malt, which at this point in the process is called wort. It boils for 60 minutes, and then you run cool water around the pot with the LID ON, making sure no water gets in.

If there is anything I want you all to take from this, it’s that SANITATION is the most important part of brewing. They give you a bottle of sanitation, and I sanitized the bejesus out of everything, including my fermentor, bottle caps, bottling bucket, the bottles, my cat (just kidding) and my hands. The fermentor I used is glass, but you could also use a plastic one, which may be easier because a six gallon glass fermentor is a wee heavy, especially with a ton of beer in it. And if you’re 5’3’’ like I am, it’s a little tricky, although the glass one looks so fancy. You pour two gallons of water into the fermentor and then follow by funneling in the wort. After letting the wort in the fermentor cool to between 85 and 70 degrees, you add the yeast. Then let the beer ferment for two weeks.

Make sure you see the beer bubbling in your cool glass fermentor, because that lets you know you did it right. It is at this point you can start to siphon your beer from the fermentor into the bottling bucket and start to bottle your beer! Make sure to boil a pint of water in a saucepan and add a cup of corn sugar into the bottom of the bottling bucket, because this is what gives your bottles the carbonation. The siphon step was the trickiest part for me and led to my bottling disaster, but besides that I gave myself a huge pat on the back for a job well done. Let your capped bottles sit at room temp for 10 days, then refrigerate, and you got some tasty beer (we hope)!

The only frustrating thing for me was that I wanted it to be all done in one day! Waiting three weeks to drink my beer was torture, but it was worth the wait. The beer was light on the palate and it tasted sweet with notes of clove and banana. I named my beer “Housewife Hef,” not that I consider myself one, but proud to be a woman who successfully brewed her first beer!

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160HOME EXPERT

Curious for Curios

160 HOME EXPERT

For the Love of Vintage, Chris Geer Brings Community and Curators to Urban Americana

164 SETTING THE TABLE

Find Yourself at a New Kind of Farmhouse at The Roost at LA Farm

February2 0 1 5

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URBAN AMERICANA1345 Coronado AveLong Beach, CA 90804562.494.7300 www.urbanamericana.com

FEBRUARY 2015159

URBAN AMERICANA1345 Coronado AveLong Beach, CA 90804562.494.7300 www.urbanamericana.com

“When I designed this space, I wanted to use as much natural light as possible, therefore, I’d say about 90 percent of the time we really aren’t using electricity beyond the bare minimum.”

160 | | FEBRUARY 2015

THE EXPERTCHRIS GEER

Owner of Urban Americana

Favorite Design & Era: Early California, 1920-1930

WRITTEN BY: SHANTE SCHWARZPHOTOGRAPHED BY: TARA SIMON

Vintage Enthusiast Chris Geer Brings Together Creative Minds and Thrifty Finds

rban Americana prides itself on being a unique home furnishing store. It is nestled in the heart of the Zaferia Design District in Long

Beach. The 16,000 square foot midcentury warehouse is filled with an abundance of past loved treasures; a collection of items hand-selected by antique dealers and artisans and goods inspired by a vintage aesthetic. All items are juxtaposed with a showroom presentation; you are sure to find something in this trove to bestow with a new home. Conceptually, the owner, Chris Geer, wanted to meld ideas of like-minded small business owners who had the same passion and creativity parallel, while remaining true to their own and individually specializing in all different eras.

Along with an outstanding collection of vintage items, Urban Americana brings to you a nursery with a wide selection of drought tolerant plants available for purchase along with many additional design services available at your disposal and events happening regularly. This isn’t just a place to stop by. This gem holds a permanent spot on the map not only for shopping, but supreme creative inspiration.

C u r i o u sFOR CURIOS

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“CURRENTLY, WE HAVE QUITE A FEW

TRUNK SHOWS AND POP-

UP EVENTS HAPPENING ALL

THE TIME. WE WOULD LOVE

FOR IT TO MORPH FULLY

INTO DESIGN SHOWS AND

GALA EVENTS, WITH THE

POSSIBILITY OF RENTING OUT

SPACE FOR LARGE PARTIES

TOO. THE POSSIBILITIES ARE

ENDLESS.”

NATIVE KNOWLEDGE: The wood wall that is surrounding the nursery, running along the perimeter of the property, is reclaimed wood from a barn in Nebraska. One of Chris’ dealers located the structure, it was then torn down, relocated and salvaged/repurposed.

162 | | FEBRUARY 2015

Q: Tell me a little about yourself.Chris Geer: I went to school at USC and graduated class of ’93. I’m happily married with two children—a boy and a girl, eight and ten years old. I coach my kid’s baseball team and try to never miss a game. We take pride in being a part of the community. I like to stay active and am an avid open water swimmer.

Q: I can tell that community is important to you. How does Urban Americana contribute to the community?CG: We have involvement with all different Long Beach farmers markets in rotation for succulents, sponsorships with the local schools, along with the occasional set up at the Long Beach Antique Market. On the more glamorous end of things, we’ve done quite a few photo shoots in our space as well as renting out items for set design, most recently with Fox Studios.

Q: It seems that this place has a lot to offer beyond just what can be seen upon walking inside. What’s happening behind-the-scenes?CG: Along with the nursery that has a variety of 150 different plants available for purchase, we have an in-house landscape architect, Michael McIver, who is available for those interested. We offer a few different services available at our design bar, and we are possibly offering at-home space styling or plant seminars in the future. Currently, we have quite a few trunk shows and pop-up events happening all the time. We would love for it to morph fully into design shows and gala events, with the possibility of renting out space for large parties too, but that is much further down the road. The possibilities are endless.

Q: It is apparent with the ideals behind the reclaimed and repurposing that you are pretty “green,” or better put, conscious of our environment. Would you say that is true or is it just the look of those items you like?CG: I feel I can speak for everyone here on this, being that we all agree on the subject. We are very conscious of the environment and therefore almost everything we sell at Urban Americana is being reused as these are mostly vintage and antique items. When I designed this space, I wanted to use as much natural light as possible, therefore, I’d say about 90 percent of the time we really aren’t using electricity beyond the bare minimum.

Q: Let’s rewind a little bit, before you were living the American dream with the wife, the kids...the owning your own successful business. Tell me about the path that brought you to this after college—the buildup to where you are now.CG: After graduation, I decided I wanted to travel a little bit, so I moved to South America for six months. I wanted to study Spanish. I ended up working as a teacher, teaching English. After moving back, I went to work for my father’s printing company in 1996. He started very small in 1970 and eventually grew the company to 80 employees. I was there until it was sold in 2011. During that entire time, and before that, I collected vintage. Actually, for as long as I can remember, I either loved it or owned it.

Q: How was it that you knew you wanted to turn your passion into an everyday reality—a living and breathing, thriving business?CG: Honestly, It probably started with my father. He was an entrepreneur that started from nothing. I really admired that. So I guess you could say I always wanted to own my own business and knew from a young age. I looked up to my dad and really wanted to follow in his footsteps.

Q: Beyond Urban Americana being a really cool place aesthetically, tell me a little bit about the concept behind it all.CG: The concept isn’t technically a concept at all, it’s just what I believe. I love the idea of reclaimed and repurposed items. I don’t want people to think of this place as a stuffy, overpriced antique store. It’s not at all. It has something for everyone, from the average person looking for a single piece for their home to the high-end designer doing an entire home.

Q: What are the differences between antiques and vintage in your opinion?CG: I feel antiques and vintage are two very different things and I’m happy to deal in both. Some younger people don’t understand the word “antique” and it scares them away from antique stores, which I’m trying to change with the way we have laid out Urban Americana. This is a spot I want on the map as a place to go when people are out running errands; somewhere to stop in and see all of the great new stuff we’ve gotten in since their last visit and a place for young couples just starting out, and older couples who’ve been together forever, looking for a new piece to add to their collection. I want it to be an enjoyable experience.

Q: So Chris, beyond the exquisite passions I can tell from the things you love, tell me a little about the way you got here… physically. The Urban Americana I am sitting in right now.CG: Being that this was always the end plan, owning my own business, I decided to jump in with two feet. I had a plan though. I started searching for a building and hopefully timed the purchase with the “end” of the recession. This building was originally a sign company and looked nothing like this. I closed my retirement account, put it all into the business, and turned off the electricity and just demoed. It was about five months of demo and reconstruction before we were anywhere close to how it looks now.

Q: Given that you have things from basically every era, I can imagine it’s actually pretty difficult to put your finger on a specific era that would be considered a favorite. Is that true?CG: Nope, not true at all. My absolute favorite is Early California, 1920-1930. It’s really rare and not easy to find. That is probably why I like it so much, beyond the element of design I find really appealing. The thrill of finding it is also very rewarding as well. I also have always loved Folk Art.

Q: Do you find that the average customer also has the same taste as you? The same favorite pieces? Favorite era? Favorite designs?CG: Although I love all eras for different reasons (otherwise I wouldn’t be in this business), I find that 1950-1960 is typically an all-around crowd pleaser. Midcentury furniture is defiantly a best seller—Danish modern wood pieces, industrial furnishings, old factory stools and tables. Things from factories that would have gotten scrapped before, people are buying like crazy, either “as is” or refurbishing them in some way or another.

Q: What is your favorite part about being here, besides getting to do something every day that you love?CG: I love the sale—somebody discovering something they really love and being able to take it home. Whether it’s a big piece of furniture, a lamp or a single record. No matter the size, it’s a find! It’s something that you can’t find 10 replicas of sitting on a rack right next to it; something to really get excited about. That’s what I love—seeing somebody with passion for a new treasure.

“I love the idea of reclaimed and repurposed items. I don’t want people to think of this place as a stuffy, overpriced antique store. It’s not at all. It has something for everyone, from the average person looking for a single piece for their home to the high-end designer doing an entire home.”

| FEBRUARY 2015 | 163

WRITTEN BY: ALEXANDRA SHUBINPHOTOGRAPHED BY: TARA SIMON

ocated in Santa Monica, The Roost is a classy yet modern restaurant with a farm-to-table vibe. Upon first walking in, my senses were romantically overwhelmed. Visually, there is a blend of elements working to create a very clean but swanky

atmosphere. The open foyer is decked out in rich, organic elements such as dark stained wood and hanging plants. Those elements are then coupled with metal accents creating an amative contrast. There are several sections within the restaurant each creating a different mood, but all have a common underlying amorous appeal. The table setting featured is in an open and very high ceiling room, which is both elegant and surrounded by natural elements. There is also another indoor dining area, an indoor bar (with six beers on tap and an array of wines and spirits), and an outside lounge with couches and fire pits. Some dining areas are set on dark wood tables while others have grey-blue linen, which stylishly breaks the mundane.

The table itself was large enough to comfortably seat a small party. The white plates and gold-ware easily communicated elegance, romance and a celebration of modern and classic style. Although the table was long, it was centered with a simple white table runner which provided a rustic element. The table was adorned with tapered candles in gold holders, which varied in height. Contrasting with the white and gold setting, the centerpiece was an intricate and natural scion with berries. Each setting had both a white wine glass and a water glass. “This table was set up for one of our dinner party events. Our event decorator can help make our guest events as formal or as casual as they like,” Laura explained.

Soulful blues music played while I interviewed the three owners of The Roost at LA Farm. Laura Ornelas, as described by her co-workers as the overall “den mother” handles the finance and operations. During much of the interview, she was walking around checking on the staff and ironing out the details that make The Roost. Anthony Trincanello is the general manager and level three sommelier, and John Keenan is the executive chef. The three have a playfully sassy rapport with one another which comes from not only seven years of doing business together but seven years of friendship. The bond between them is obvious and charming. Speaking with them was less of an interview and more of a conversation in which they would laugh and thoughtfully interact.

The quality of The Roost is not only in the ambiance, wine list, menu, or music, but it’s additionally within the three owners. The way they laugh, work, and communicate to one another is obviously the reason that The Roost will be a success. Like them, the restaurant is top notch but unassuming. This is the type of place you want to go for an upscale night out where you can also still be completely yourself.

A FARMHOUSE FEEL AND FINE DINING FARE

“Aside from our dinners, events are another big element of what we do here. We have four spaces total, so we can host a variety of events depending on what the customer desires.”

— LAURA ORNELAS

SHAKE YOUR

Tail Feathers

L

164 | | FEBRUARY 2015

THE ROOST AT LA FARM3000 W Olympic Blvd

Santa Monica, CA 90404310.449.4000

www.theroostatlafarm.com

“The things on this table are honestly what I enjoy. Everything is cooked

simply, and it’s all ingredient-driven.”

— JOHN KEENAN

| FEBRUARY 2015 | 165

Q: Tell me about why you picked these dishes as the featured items?John Keenan: I wanted to create a course that offers something for everyone. The things on this table are honestly what I enjoy. Everything is cooked simply, and it’s all ingredient-driven.

Q: What role do you feel color plays in the presentations of the meal?JK: Well...that’s actually really funny because I am color blind. It’s less about adding color to make the food look good and more about using quality ingredients in the food. With that, color will come naturally. Anthony Trincanello: Yeah, for example, it seems that the color comes from food with flavor. It’s accidental almost. He will make a delicious eggplant entrée, but it’s an ingredient-driven dish that happens to look colorful.

Q: What is your end goal for a table presentation?JK: I’m not a huge presentation guy. Less ambiance is more.Laura Ornelas: I want to create a space that’s simple yet elegant.

Q: As far as the restaurant goes, what is the mood you are trying to achieve?LO: The evening is definitely romantic. We view The Roost as a little hideaway.

Q: How are you doing that specifically?LO: The lighting in the evening is noticeably wonderful in my opinion.AT: It’s the candles. It’s the flowers. It’s everything you are surrounded by that comes together.

Q: What do you feel keeps people coming back to The Roost?LO: It feels like a family business. We have all worked together before. I think our personalities find a way of making it into the food and the atmosphere here, and we love our regulars!AT: It’s a warm and comfortable space that has great food. It’s transformative too; It can be a black tie night or a casual night.

Q: Tell me about the different spaces you have.LO: Aside from our dinners, events are another big element of what we do here. We have four spaces total, so we can host a variety of events depending on what the customer desires. We can do everything from corporate parties to wedding rehearsal dinners to baby showers.

Q: Tell me about your lounge area. How big of a role does it play in contributing to your vibe? AT: The vibe is a fun happy hour. We get a great crowd in both the bar and patio. The cocktails range from a creative twist to all the classics. We try to keep our drinks fruit friendly with no refined sugar.

Q: That sounds delicious! What about the wines?AT: Well, I handpick our wines from family owned wineries. Quality wine is important to us here, so I work hard to bring in the best.

Q: How do you feel being located in LA affects The Roost?JK: I believe that you can stick The Roost in more places, and it would work.

AT: I agree. The approachable aspect of the way we do everything here—from the food to the wine and to the ambiance—makes it so we can fit in any metropolitan area or country.

Q: What three words would you use to describe The Roost?JK: Warm. Rustic. Elegant.

Q: Did you have an ‘ah-ha’ moment with cooking? JK: I don’t think there was really an ‘ah-ha’ moment for me. I have always loved food, but who doesn’t? I’ve worked in delis, and I do love making sandwiches, but my first cooking job...I was terrible. I got my butt kicked. What I can say is that I grew up in Jersey, and my grandfather had a garden where we could pick our food. That doesn’t mean I knew then that I was going to be a chef, but that’s one of my oldest and fondest memories.

Q: And how do you blend that tradition with the new?AT: We try to keep our Jersey roots as much as possible. We have a lot of East Coast swagger.LO: I’m from Texas, so I try to balance their so-called swagger with a little old fashioned southern hospitality.

Q: What are you currently inspired by?JK: Right now I am incredibly inspired by my guys in the kitchen. I’ve worked in a lot of situations where the kitchen is either big/small/over-funded/under-funded, but here, my staff is into the food. They work hard, and that’s inspiring.

Q: What about other types of cuisines? How do they influence The Roost’s menu?JK: Most of my roots are French and Italian, but I would say more so, our menu is inspired by the seasons. When the seasons change, so does produce, and in effect our menu has to.

Q: What would your last meal be?JK: It depends. We will see when that day comes. It’s all about how you’re feeling.

Q: Do you have a comfort food?JK: Down home BBQ or pizza and beer. AT: A cold cut Jersey sandwich.

Q: What’s one thing that you’ve seen other restaurants do that you vow you will never do at The Roost?AT: In a nutshell, inattention and carelessness to detail. It’s all the little things that make a place perfect.

Q: What is the biggest challenge in this industry?AT: It’s as simple as pleasing everyone. We try to do our best, but sometimes you just can’t.

Q: This place definitely has a ‘farm-to-table’ vibe. Can you tell me about how you choose your ingredients and sellers? AT: We are very selective about the food we buy. We want to support small family-owned and self-sustainable businesses.

MENUFEATURED LUNCH MENU

APPETIZERDeviled Eggs:

with crispy pork belly

Hamachi Crudo: charred tomatillo, jicama, coriander, chile de

arbol, breadcrumbs

Mushroom Ragout: gruyere, parmesan, thyme, crostini

MAIN DISHES Lobster Spaghetti:

broccolini, celery, creme fraiche

Diver Sea Scallops: heirloom beans, avocado, champagne vinaigrette

Sirloin: wild mushrooms, pearl onions, shallots

“I HANDPICK OUR WINES FROM FAMILY OWNED WINERIES. QUALITY WINE IS IMPORTANT TO US HERE, SO I WORK HARD TO BRING IN THE BEST.”

— Anthony Trincanello

INTERVIEW WITH Executive Chef John Keenan, General Manager Anthony Trincanello and

Controller Laura Ornelas

166 | | FEBRUARY 2015

1. Private Dining Room, Seated Capacity: 16Elegant to say the least, this is our Sommelier’s favorite room in the house. Featuring wine and cork lined walls, and a massive wooden farm table to seat 16. A rustic chandelier helps fill the room with a warm glow.

2. Atrium Dining Room, Seated Capacity: 70, Standing Capacity: 150This gorgeous space has ivy lined brick walls, open air with draped ceiling panels, and a true rustic farmhouse feel. With the ability to be completely closed off from the restaurant, this space is perfect for private parties, dinners, and live music.

3. Main Dining Room, Seated Capacity: 80, Standing Capacity: 130The more formal of two dining rooms. With access to the bar and patio. We can seat up to 80 for a sit down dinner or up to 150 for reception style. This elegant dining room features a long farm table in the center, and brown leather banquette benches.

4. Roost Bar Patio, Capacity Varies Upon SetupCozy up by the fire pit on our bar patio and enjoy the fresh air of Santa Monica. Gorgeous at night, and perfect for baby or bridal showers on Saturday mornings!

DARE DINE:2

| FEBRUARY 2015 | 167

T O O U R P A R T N E R Sthank YOU

Audi Beverly Hills

Bronzed Bunny

Broughton Hotels

Johnny B. Hair Care

Duke’s Malibu

Centre Salon

Cinepolis Luxury Cinemas

Dr. Gary Motykie

El Cholo

Hip'tique

Hyatt Regency

K1 Speed Racing

Kafe Neo

Long Beach Towne Center

Lyon Communities

Made in Earth

Mere

MillerCoors

Red O Restaurant

San Lorenzo Bikinis

Santa Monica Seafood

Southbay Image

Superba

TechSpace

The Roost at LA Farm

True Food Kitchen

Urban Americana

William Grant & Sons

Zislis Group

168 | | FEBRUARY 2015

Documents

Los Angeles February 2015