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The Food & Drink Issue N AN CY SILVERTO N H E ADS WEST PLUS TERRO N I, RI CK LOX AN D TH E OTH ER PL AYERS SHAPI NG BRENT WO O D' S CU LIN ARY RISE

O C TO B E R 2 02 6

YOUR NEXT GREAT DISCOVERY AWAITS

Meet the 2026 Rising Stars

ESCAPE IN A MOMENT Deeply rooted in the region’s fresh, flavorful bounty, Ojai Valley Inn’s masterful chefs and seven original dining outlets have earned our beloved resort a stellar reputation for culinary excellence. From signature Italian-California fine dining at Olivella to our one-of-a-kind epicurean experience, The Farmhouse, we invite you to escape in a moment you’ll savor always.

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LIFESTYLE LETTER

A Seat at the Table It is no secret that a new culinary era has arrived in Brentwood. An influx of acclaimed restaurants, exciting new concepts and some of Los Angeles’ most recognizable names is reshaping the local dining landscape, turning a neighborhood long known for its staples into a foodie destination in its own right. I’ve loved watching this evolution unfold—and with so many more openings on the horizon, it feels like we’re only getting started. Perhaps no restaurant better captures that evolution than Terroni. When the Toronto-born Italian favorite announced a few years ago that it was coming to Brentwood Village, the news generated plenty of excitement—and, in many ways, signaled what was ahead. Now, after much anticipation, the doors are finally open. In this issue, we share the story behind the tight-knit founders and the approach to Italian food and hospitality that has kept Terroni thriving all these years. Yet for all the attention Brentwood is receiving, it’s the locals who give its dining scene its character. Adam Alper, best known by his social media moniker, Rick Lox, travels the world in pursuit of memorable meals, but chooses to call Brentwood home. In My Town, the influential food personality shares some of the local spots he and his family return to again and again. We also head to Parakeet Café, where Chef Miguel Arevalo shares the recipe for its healthy and nourishing Power Bowl, and speak with Suzanne Goin about L.A. Loves Alex’s Lemonade, the extraordinary culinary event that has raised more than $12 million to fight childhood cancer. At the heart of the issue is Nancy Silverton, who has helped define Los Angeles dining for more than four decades. From La Brea Bakery and Campanile to Mozza and Chi Spacca, her influence on the way this city eats is difficult to overstate. Now, Silverton brings that culinary legacy to the westside with Spacca Tutto, her new Italian American steakhouse at Palisades Village. It’s an incredible moment not only for westside dining, but for a community rebuilding. In our exclusive interview, Silverton reflects on her remarkable career and why this particular restaurant felt worth saying yes to. October also brings beloved fall traditions, including the pumpkin patches at both the Brentwood Country Mart and Simon Meadow in Pacific Palisades, benefiting the Lowe Family YMCA. And with all this talk of eating—and celebrating—we couldn’t forget another westside cornerstone: wellness. At Redwood Outdoors’ new Montana Avenue showroom, Nordic sauna traditions meet L.A.’s approach to recovery and well-being. After all, it’s all about balance. Enjoy the issue.

A M A N DA E B E R S T E I N , P U B L I S H E R @BRENTWOODCITYLIFESTYLE

October 2026 PUBLISHER

Amanda Eberstein | amanda.eberstein@citylifestyle.com M AN AG I N G E D I TO R

Laura SanchezQuan CONTRIBUTING WRITERS

Carole Dixon, Maile Pingel, Hannah Smith C O N T R I B U T I N G P H OTO G R AP H E R S

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Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Brentwood City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Brentwood area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Brentwood City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

Consultations | New Builds & Remodels | Furnishings

We’re proud to call Brentwood home. We’d love to learn more about yours. zoiebrookdesigns.com (310) 733-7355 hello@zoiebrookdesigns.com

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

36 Featured

26 36

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Moveable Feast

Toronto-born Terroni brings its spirited take on Southern Italian cooking, warm hospitality and family tradition to Brentwood Village.

Nancy Silverton’s Next Course

After four decades shaping Los Angeles dining, the legendary chef starts a meaningful new chapter in Pacific Palisades.

Taking the Plunge

Lifestyle Letter

City Scene

Business Monthly

Our Town LIFE + CULTURE

Now Open FOOD + BEVERAGE

Culinary Creations HEALTH + WELLNESS

Chef ’s Selection LIFE + CULTURE

Must See HEALTH + WELLNESS

Seasonal Setups ENTERTAINMENT

Events

Giving Back EVENT PLANNING + SERVICES

Redwood Outdoors brings Nordic-inspired wellness—and a beautiful new sauna showroom— to Montana Avenue.

On the Cover An exclusive interview with legendary chef Nancy Silverton as she prepares to open her new restaurant, Spacca Tutto, at Palisades Village. Photography: Velocity Black

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EFFORTLESS TRAVEL BEGINS HERE This fall, avoid the headache of airport parking. LAX Valet Service offers premium curbside valet at LAX—ideal for travelers who value time, security and ease. Simply drive up to your terminal, hand off your keys and head straight to check-in. Your car will be safe, secure and ready when you return—freshly detailed, if you choose. SPECIAL OFFER: 10% OFF first service for Brentwood City Lifestyle readers* *Mention “Brentwood10” at booking to redeem.

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

1: Rick Caruso with his daughter, Gigi, and wife, Tina, at the grand reopening of Palisades Village. 2: The eventful day began with a ceremonial ribbon cutting, where Caruso was joined by his company’s CEO, Corinne Verdery, retailer Elyse Walker and other members of the community. 3: Walker—whose reopened flagship boutique now anchors Palisades Village—shared her thoughts about this special day. 4: Palisades residents Genevieve and Julian Bostic, pictured with their children, reflected on their experience during the fires and what the Village’s return meant to their family. 5: Pacific Palisades’ honorary co-mayors Ted McGinley and Gigi Rice. 6: Ludus martial arts studio co-founders James Gavsie, Justin Caruso and Freddy Cerrato join UFC fighter Paulo Costa (second from right). 7: The day was filled with connection and community. Photography by Getty Images and Connie and Stewart (7)

C I T Y SC E N E

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1: That evening, thousands of spectators gathered at Palisades Village for a celebratory concert. 2: At nightfall, Caruso took the stage alongside David Foster, who served as the program’s musical director and emcee. 3: The Hollywood Film Orchestra, under the direction of award-winning composer and conductor William Ross, performed a stirring medley of iconic John Williams scores. 4: Katharine McPhee Foster and Daniel Emmet joined for a beautiful duet of The Prayer. 5: Singer Pia Toscano delivered several incredibly moving performances. 6: Actress and longtime Palisades resident Kate Hudson shared a heartfelt message with the community. 7: The evening concluded with a spectacular drone display. Photography by Getty Images CONTINUED >

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city scene CONTINUED

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1: Jewelry designer Jennifer Meyer (right) with stylist Tara Aquilina and actress Jaime Ray Newman at the launch party for Meyer’s new capsule collection with Citizens of Humanity. 2: The evening took place at RVR in Venice and featured tastes of the restaurant’s delectable cuisine. 3: Citizens of Humanity creative director Marianne Gallagher McDonald. 4: Journalist Kelsey Stewart, fashion influencer Christina Caradona and Delia Carnero, US PR Director of Citizens of Humanity Group. 5: Supportive friends—and fans—Erin Foster and Allison Wise. 6: Actors Eugene Kim and Azita Ghanizada. 7: Grey’s Anatomy star Camilla Luddington.

C I T Y SC E N E

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1: Tyler Vaughn and Jennifer Zodrow at Westside Build’s Summer Soirée, held at one of the firm’s newly completed Brentwood homes. 2: Real estate agent Shirli Depas with Westside Build co-founder Tzvika Diner. 3: Amanda Eberstein of Brentwood City Lifestyle, landscape designer Teryl Ciarlo of Teryl Designs and real estate agent Molly Marie Swing. 4: Roberto Elizalde, Grey Li, Peter Li and Mark Grin of Marram Cabinetry, which recently opened its flagship LA showroom in Pacific Palisades. 5: Musician Rafi B. Levy provided the soundtrack for the evening. 6: Westside Build clients Phillip and Aili Nahas. 7: Claire O’Connor of O’Connor Estates and Cicely Prescod. Photography by Jeremy Ridnor CONTINUED >

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city scene CONTINUED

7 6

1: Annie Caldwell of Annie and The Caldwells performed at the final Skirball Sunset Concert of the season. 2: The popular summertime music series returned for season 29 with a celebration of the United States’ 250th anniversary, honoring the uniquely American musical invention of jazz. 3: Skirball Cultural Center’s President and CEO Jessie Kornberg takes the stage. 4: Guests Andy Friedman, John Scheinfeld, Karen Vock and Michael and Collette Rasmussen. 5: Kemi Osuji with Skirball executive Isabelle Lutterodt. 6: Jan Zimelis, Reisha Forshpan and Linda Weiss. 7: Jo Bernard and Carmen Himes. Photography by Phillip Faraone/Getty Images for Skirball Cultural Center, Los Angeles

C I T Y SC E N E

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1: Sohil Mistry, founder and creative director of Enaura, at a preview of the brand’s Spring/Summer 2027 Collection at NWLA Bridal. 2: Inside the beautiful boutique on Montana Avenue. 3: Enaura co-founder and creative partner Nayha Mistry with NWLA Bridal founder Nadia Williamson and Selena Pizarro, SVP and chief production designer at RPA agency. 4: Ray Chang, Brittney Tokumori and Kim Velasco take in the presentation. 5: Models Rosie Mangiarotti and Chandler Love showcase Enaura’s stunning creations. 6: Future brides gather for a little wedding-day inspiration. 7: Floral designer and creative director Olya Fentsur. Photography by Brian W. Studios CONTINUED >

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city scene CONTINUED

7 6

1: Argentina fans at the COAST Open Streets Festival, which took place in Santa Monica at the culmination of the World Cup. 2: The event transformed more than a mile of the city into a car-free pedestrian zone featuring art installations, cultural programming, live broadcasts of the World Cup final and more. 3: Amie Davies, co-founder of New Agenda—a local executive function coaching service helping children and adults develop practical life tools—was on-site offering information and resources. 4: Dancing in the streets. 5: Susan “Susie” Sarich with a customer at SusieCakes’ 20th anniversary celebration, held at the brand’s original Brentwood location. 6: The all-day neighborhood block party featured a live DJ, festive décor, sweet treats, cupcake giveaways and plenty of birthday cheer. 7: Nina Lyon with Beatrice Hernandez, founder of LA Dog Nannies, at Santa Monica Proper’s annual rooftop summer mixer for top industry professionals.

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C I T Y SC E N E

WALK INTO OCTOBER WITH PERFECT HAIR FOR FALL Enjoy 20% off our Hair Rituel styling services throughout the month of October. Discover Maison Sisley Paris in Brentwood, Los Angeles, where personalized Hair Rituals, blowouts, and styling services are designed to leave your hair looking healthy, radiant, and effortlessly beautiful.

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Marram Cabinetry: A Refined New Destination for Custom Interiors Pacific Palisades has a new destination for exceptional design and craftsmanship. Marram Cabinetry collaborates with builders, architects, interior designers and homeowners on kitchens, baths, wardrobes and whole home projects. Full custom collections showcase premium North American hardwoods, while semi-custom offerings bring super matte and textured wood grain finishes into a refined, modern palette. Visit the new Pacific Palisades showroom to explore displays, materials and possibilities in person with Marram’s expert local design team. 15224 W. Sunset Blvd., Pacific Palisades; 310-310-3584; marramcabinetry.com

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Effortless Escapes with Terry B. Luxury Travel Terry Bahri began her career in Pacific Palisades, and today Terry B. Luxury Travel transforms vacations into highly personalized experiences for individuals and families across the westside—and the world. From luxury hotels and private villas to cruises, yachts, safaris, destination weddings, honeymoons and once-in-a-lifetime adventures, Bahri and her team handle every detail with expert guidance and personalized service. Through an exclusive global network, clients also enjoy VIP amenities, special access and personalized touches that elevate every trip. 310-890-7707; terrybluxurytravel.com

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For The Win Raises the Steaks For The Win is serving up a new reason to stop by its Brentwood outpost. The Los Angeles-born smash burger favorite has introduced its Ribeye Steak & Cheese Sandwich, featuring thin-cut ribeye piled with grilled onions and melted cheese. The indulgent new addition joins the brand’s signature lineup of crispy-edged smash burgers, loaded fries, savory brussels sprouts and handspun milkshakes—and is available in limited quantities, in-store only. 147 S. Barrington Ave.; 213-486-3392; forthewinla.com

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B USIN E SS M ON T H LY

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Yooshi Sushi Rolls Into the Party For your next celebration, Yooshi Sushi brings restaurant-quality sushi straight to the party, with pristine fish, premium ingredients and every bite prepared fresh to order. Its VIP Live Sushi Experience features chefs crafting sushi, crispy rice and more, while the newer roaming hand roll service delivers made-to-order rolls directly to guests as they mingle. From private omakase to weddings and holiday parties, Yooshi turns seriously great sushi into an unforgettable experience. 818-481-1297; yooshisushi.com

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Merit Checks In at The Ritz-Carlton Los Angeles-based beauty brand Merit has launched its first-ever hospitality partnership, teaming up with The Ritz-Carlton to bring its effortless approach to getting ready on the road. At participating properties—including Los Angeles and Bacara in Santa Barbara—guests can enjoy co-branded beauty carts, in-room bundles, personalized consultations and special turndown amenities. The limited-edition Getaway Set pairs Merit favorites with an exclusive travel pouch and keychain, while a room-service Minimalist Martini comes with a sample of the brand’s signature fragrance. meritbeauty.com; ritzcarlton.com

Sézane Finds a Permanent Home in Brentwood Parisian favorite Sézane is putting down roots at Brentwood Country Mart. Following its popular pop-up, the French fashion brand has reopened in a permanent jewel-box space. Glossy bordeaux lacquer, striped upholstery and antique mirrors set the scene for a curated edit of Sézane’s best-selling clothing, accessories and more. The charming new boutique brings the brand’s signature Parisian style to Brentwood—and gives locals another reason to stop by the Mart. 225 26th St. Suite 52B; sezane.com

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The College Admissions Landscape Is Evolving—So Should Your Application Strategy ARTICLE BY HALSTON BROWN There is more information available to the public than ever before about what admissions officers are looking for in their “holistic reviews.” But knowing that NYU is particularly interested in students with global perspectives, or that Harvard ranks applications on a scale from one to six, or that applying early to Tulane can quadruple your admissions odds is not the same as knowing how to translate these insights into a winning application strategy. Seeking to address this gap, Command Education innovated a dual-expertise model of college consulting, pairing comprehensive, one-on-one mentorship from Ivy League graduates with insider expertise from former admissions officers. The result is students equipped with guidance from both sides of the admissions desk. We sat down with Christopher Rim, Founder and CEO of Command Education, to discuss how this model uniquely equips students for today’s competitive admissions landscape. Who are the experts that make up the Command Education team, and how do they support students in building their applications? The student experience is grounded in the one-on-one relationship with their Senior Mentor, an Ivy League graduate who knows firsthand what it takes to build a standout application because they’ve done it themselves. The mentor facilitates weekly meetings, guides students to follow an intentional roadmap throughout their high school journey, and coaches them to adapt as their interests and goals develop. This relationship is reinforced by our Admissions Advisory Board, made up of former admissions officers from the nation’s top universities, who bring insider knowledge of exactly how applications are actually evaluated behind closed doors. These former admissions officers advise on high-level and day-to-day decisions to ensure that every step a student takes contributes to a competitive applicant profile.

What makes Command Education’s approach distinct from other college consulting firms? Other consultancies that employ experts from one side of the admissions process have significant blind spots. Our model works because we pair strategy with execution. Our insider admissions expertise equips us to craft individually tailored, data-backed roadmaps for students as they build their profiles. But we don’t stop at telling them to run for class president, start a coding club, or launch a community initiative—our mentors walk through every step of the process with students, helping them brainstorm, bring their ideas to life, and think bigger to scale their initiatives. How does Command Education’s unique approach to college consulting equip students to excel in the admissions process? By bringing together Ivy League mentors and our Admissions Advisory Board, Command Education is uniquely equipped with firsthand experience from both ends of the admissions funnel: we know exactly what it takes to craft a winning application and what admissions officers look for as they evaluate them. The result is authentic student narratives and applications that admissions officers can’t ignore.

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ICONIC An award-winning culinary destination on the Pacific, Caruso’s at Rosewood Miramar Beach pairs exceptional coastal cuisine with the effortless glamour of the American Riviera. Honored with both a MICHELIN Star and MICHELIN Green Star, and Wine Spectator’s prestigious Grand Award, Caruso’s invites guests to dine al fresco above the sand with sweeping views of the Pacific as we celebrate the vibrant bounty of the Central Coast. +805 900 9838 rosewoodhotels.com/miramar rosewoodhotels.com

MY TOWN: RICK LOX Photo by Julia Schweiss

“Helmed by award-winning Chef Dave Beran, both Seline and Pasjoli are located on Main Street in Santa Monica. Head to Seline for one of LA’s best fine dining tasting menus and Pasjoli for neighborhood French bistro vibes.”

“I’ve been going to Pizzana‘s original location in Brentwood since the beginning, and they’re still serving some of the best pizza (and more) in the city.”

Seline; 3110 Main St., Suite 132; Santa Monica; 424-744-8811; selinerestaurant.com. Pasjoli; 2732 Main St., Santa Monica; 424-330-0020; pasjoli.com

“Muse is one of LA’s most underrated restaurants. Chef/ owner Fardad Khayami has created one of the best elevated dining experiences in the city– the food, drinks, ambiance and service are all spectacular.” 108 W. Channel Rd., Santa Monica; 424-238-5107; musesantamonica.com

“While Matū Kai is probably best known for its cheesesteak (it’s absolutely delicious), it’s also one of the best modern steakhouses in Los Angeles.” 11777 San Vicente Blvd., Suite 134; 310-810-2501; matusteak.com

11712 San Vicente Blvd., 310-481-7108; pizzana.com

For Adam Alper, every great meal is worth the hunt. Better known to his hundreds of thousands of followers by his social media moniker, Rick Lox, the popular food influencer has built a loyal audience through his honest, no-holds-barred restaurant reviews and relentless pursuit of the perfect “Lox Level, 10/10.” Whether spotlighting iconic institutions or hidden gems, his mission is simple: help people discover restaurants truly worth their time. Although his search regularly takes him across Los Angeles and around the world, it’s Brentwood that he calls home with his wife, Alex Georgy—herself a content creator—and their young son, Ari. A born-and-raised Angeleno, Lox always envisioned putting down roots here. “Brentwood has a unique balance of being peaceful and family-oriented while still feeling connected to everything LA has to offer,” he says. It’s also the perfect home base for one of the city’s emerging culinary voices. “The Brentwood food scene is now one of the most exciting in Los Angeles, with new noteworthy restaurants opening weekly,” Lox says. “It’s become a neighborhood where you really don’t have to leave to have an amazing meal, regardless of what you’re craving.” When he’s not chasing his next review, Lox serves as co-founder and COO of BWB, the experiential and influencer marketing agency he and his wife built together. Here, Lox shares a few of his favorite local spots. @ricklox; bwbagency.com

“PopUp Bagels is one of my favorite bagel destinations in the country and I was super excited when they chose Brentwood as their first location in Los Angeles.” 11710 San Vicente Blvd.; 855-747-6347; popupbagels.com

“Petitgrain Boulangerie is hands down the best bakery in all of Los Angeles. You can’t go wrong with anything here, but my favorite items are the croissants and cinnamon roll.”

“Neighborly has been such a great addition to the Brentwood community—providing a wide variety of cuisines and options all under one roof, with my favorite being Mini Kabob!” 11754 San Vicente Blvd.; 424-289-4124; beneighborly.com

1209 Wilshire Blvd., Santa Monica; 424-229-5155; petitgrainboulangerie.com

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LED BY JOY STEVENS AND DIA PARSONS

An assortment of Terroni’s signature pizzas

ARTICLE BY CAROLE DIXON

Toronto-born Terroni brings its spirited take on Southern Italian cooking, warm hospitality and family tradition to Brentwood Village

Moveable Feast If you notice a long line of cars down Barrington Place in the early evening, there’s a good chance it’s the bustling valet at Brentwood’s latest restaurant arrival: Terroni. For Angelenos, the name is familiar. Terroni has been a Los Angeles institution for nearly 20 years, known for its pitch-perfect pizza, impossibly light and crisp calamari, handmade pastas and a fiercely held commitment to doing things the Italian way. But the story begins more than three decades ago and some 2,500 miles away.

NOW OP E N | FO O D + BEVE RAGE

found the perfect space. “I couldn’t believe it,” he recalls. He flew back to see what would become Terroni’s first U.S. location on Beverly Boulevard. The restaurant took off, eventually leading to a location downtown—which later closed during the pandemic—and one on Larchmont Boulevard. Today, Terroni remains very much a family affair. Arazm oversees the Los Angeles restaurants as co-owner; Mammoliti’s brother, Vince, is a managing partner; and his daughter—and Arazm’s goddaughter—Simona, serves as marketing director and brand ambassador. That history is also captured in La Cucina di Terroni: The Cookbook. Written by Mammoliti with text by food and travel writer Meredith Erickson, it features more than 100 Southern Italian recipes, CONTINUED >

The Brentwood dining room

Terroni was founded in Toronto in 1992 by Cosimo Mammoliti and Paolo Scoppio. Mammoliti, raised in Toronto by parents who immigrated from Calabria, Italy, began working in restaurants as a teenager and developed a deep connection to the food and traditions of his family’s homeland. At 25, he and Scoppio opened the original Terroni on Queen Street West, a humble storefront selling specialty Italian products and made-to-order panini. More than three decades later, that storefront has evolved into Gruppo Terroni, with restaurants, bakeries and other food concepts spanning Toronto and Los Angeles. Yet its philosophy remains consistent: authenticity, tradition and an uncompromising focus on materia prima—the quality of the raw ingredients at the foundation of every dish. That same philosophy now occupies a large corner of Brentwood Village. The new restaurant—the latest of Terroni’s three current Los Angeles locations—was years in the making. Its westward expansion can largely be traced to Shereen Arazm, a longtime hospitality entrepreneur who first worked with Mammoliti in Toronto in the 1990s before eventually making her way to L.A. “My first ever visit, 20 years ago, she said, ‘Hey, why don’t we open a Terroni down here together?’” Mammoliti thought she was joking. After returning to Toronto, he received a call from Arazm saying she had already

Tonnarelli alla Norcina pasta with Italian sausage and black truffle

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B REN T WO O D L A

Cosimo Mammoliti at the original Terroni

including Terroni favorites such as Spaghetti al Limone and panzerotti, alongside pizza dough, sauces, breads and desserts. Part cookbook, part family history, it offers a glimpse into the traditions that have shaped Terroni from the beginning. So why Brentwood—and why now? The neighborhood’s dining scene is booming, with a growing roster of restaurants turning the once sleepy hamlet into a culinary destination. For Arazm, however, the search for a westside location had been going on for years. “I did feel like the area was missing a Terroni and was a bit of a restaurant desert, yet everybody in this neighborhood has such a sophisticated palate,” she says. Arazm considered the former A.O.C. space, but it didn’t feel right. “When you know, you know, “ she recalls of the search. “It’s a lot like finding the perfect wedding dress.” She had spent time in Brentwood Village with friends whose children attended the surrounding schools and noticed the limited lunch options. Originally, she came to look at a much smaller space for a wine and cheese marketplace. That space, across the complex from the restaurant, is becoming

Mammoliti and Shereen Arazm outside the Brentwood location

Pastas being prepared in the open kitchen

“WE SELL A LOT OF PROTEINS, PASTA AND HOUSE-MADE GELATO. EVERYTHING IS MADE FRESH EVERY SINGLE DAY, WITH FLOUR THAT WE IMPORT FROM ITALY. AND WE ALWAYS HAVE AN ITALIAN IN THE KITCHEN.” Terroni Forno, a bakery inspired by the company’s Sud Forno concept in Toronto. “We have a master baker from Puglia,” says Arazm. “We moved him here. We’ll be doing bread, Italian desserts, pastry and gelato and Roman-style square pizza by the slice.” While scouting the future bakery during COVID, Arazm noticed several neighboring storefronts—including a former shoe store and hair salon—were also vacant. “I just thought, if I’m coming here to do this small space, why wouldn’t we have all of this space?” she recalls. “I walked through the hall and felt like it was a fit. This is it.” Three-and-a-half years later, Terroni Brentwood is finally open.

NOW OP E N | FO O D + BEVE RAGE

The restaurant transitions easily from day to night—a leisurely lunch or afternoon Aperol spritz gives way to a packed dining room after dark. A patio will offer another place to settle in for a meal or perhaps a limoncello from one of the organic producers Terroni works with in Italy. “We try to be as authentic as possible,” says beverage director David Alfano, who has been with the company for 15 years. “Only the good stuff.” That philosophy extends to an award-winning, approachable wine list spanning the Italian boot from Piedmont to Sicily. Terroni sends its sommeliers to Italy every year, investing in both its team and relationships with producers. Of course, the food remains the main attraction. Bestsellers include Spaghetti al Limone, Bolognese and branzino prepared by Executive Chef Federico Mainardi from Bologna and the chef de cuisine, who also hails from Italy. “We sell a lot of proteins, pasta and house-made gelato,” says Arazm. “Everything is made fresh every single day, with flour that we import from Italy. And we always have an Italian in the kitchen.” The space reflects the same mix of polish and warmth. An open kitchen puts the action on display, while a central marble bar lined with olive-green seating divides the dining room. Banquettes and booths sit beneath chandeliers, and a hallway collage of family photographs reinforces how personal the business remains. That family sensibility feels particularly suited to Brentwood Village, surrounded by schools, homes and a community where restaurants become part of the rhythm of daily life. “The people here have been amazing and so appreciative, and understanding of why we do what we do,” says Arazm. And Terroni does have rules: no cheese on fish, guests cut their own pizza, calamari does not come with red sauce and substitutions are discouraged. “It’s more of traditions that we follow that maybe some people don’t understand,” she says. Arazm, who spent four years as a judge on Top Chef Canada, believes food television has helped diners understand the reasoning behind them. “We’re not just trying to be jerks by not letting you have substitutions— there’s some reason behind it. And in Brentwood, people have been fantastic and excited to have us here.”

A Brentwood booth

“Different parts of town have different demographics,” says Vince. “Even though the food is the same, and our culture is the same, the people that come here just kind of work off each other.” In Brentwood, that means families with children, date nights, solo diners and business meetings sharing the same room. “We want to feed everybody, and we want to feed you two to three times a week,” adds Arazm. That accessibility is part of the Terroni equation. Despite the imported ingredients, handmade food and carefully sourced wine, the menu remains well-priced and designed to encourage regulars rather than special-occasion-only diners. Perhaps that is why a restaurant born in Toronto more than three decades ago already feels so at home. “They get us here in Brentwood,” says Arazm. “People are so happy that we’re here, and that makes us feel amazing. It’s like that in Canada, too. It feels like a warm hug.” Terroni Brentwood 155 S. Barrington Pl. 424-208-3254 terroni.com

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Parakeet Café’s Power Bowl

Naturally DELICIOUS ARTICLE BY HANNAH SMITH

• ½ cup Spicy Labneh (recipe follows) • 1 teaspoon finely chopped chives • A few petite basil leaves, for garnish • ½ cup arugula • 1 teaspoon fresh lemon juice • Extra-virgin olive oil, as needed • Kosher salt and freshly ground black pepper, to taste

At Parakeet Café, wholesome food is anything but ordinary. Since opening its first spot in La Jolla in 2017, the Southern California favorite has expanded throughout the region, bringing its vibrant, ingredients-driven menu to Brentwood Town Center on San Vicente Boulevard. The beloved café takes a thoughtful approach to healthful eating, starting with carefully sourced ingredients and building layers of flavor through fresh herbs, spices and smart cooking techniques. “I think what makes Parakeet special is the intention behind everything we put on the plate,” says co-owner Carol Roizen. “It starts with the ingredients we source—from organic, pasture-raised eggs to organic produce—but it goes far beyond that.” Rather than relying on seed oils, artificial additives or unnecessary ingredients, the Parakeet team, led in the kitchen by Chef Miguel Arevalo, uses spices, herbs and thoughtful preparation to allow each ingredient to shine. “For us, food should be beautiful and delicious, but it should also nourish you,” she says. “Every ingredient should earn its place on the plate.” That philosophy comes together beautifully in the café’s Power Bowl. Inspired by Middle Eastern flavors, the hearty dish layers roasted vegetables with spicy labneh, sunny-side-up eggs, peppery arugula and za’atar oyster mushrooms. While it’s hard to beat enjoying the dish at the café, Arevalo shares the recipe for recreating this Parakeet favorite at home.

1. Warm the vegetables. Heat a large skillet over medium-high heat with a small drizzle of olive oil. Add the roasted cauliflower, Za’atar Oyster Mushrooms, potatoes, collard greens and roasted tomatoes. Cook until everything is warmed through and the greens are tender. 2. Cook the eggs. Heat a nonstick skillet over medium heat with a little olive oil. Crack in the eggs and cook sunny-side-up until the whites are set but the yolks remain soft and runny. Season lightly with salt and black pepper.

3. Build the bowl. Spread the Spicy Labneh across the bottom of a shallow serving bowl. Arrange the warm vegetables over the labneh and place the sunny-side-up eggs on top. 4. Add the herbs. Sprinkle the eggs with chopped chives and scatter the petite basil leaves around the vegetables. 5. Dress the greens. Lightly toss the arugula with lemon juice, a drizzle of extra-virgin olive oil, salt and black pepper. 6. Finish. Top the bowl with the dressed arugula and serve immediately.

INGREDIENTS:

Yield: 1 serving

POW ER BOW L

• ½ cup roasted cauliflower, roasted with olive oil and salt • ½ cup Za’atar Oyster Mushrooms (recipe follows) • ½ cup roasted potatoes, cut into bite-size pieces • 1 cup collard greens, roughly chopped • 2 tablespoons roasted tomatoes • 2 large eggs

DIRECTIONS:

C ULIN A RY C R E AT ION S | H E ALT H + WE LLN E SS

Z A’ATA R OYSTER MUSHROOMS Yield: Approximately 4 cups

SPICY L A BNEH Yield: Approximately 2 cups

The creamy, tangy base of the Power Bowl gets a subtle kick from chili powder and a hit of brightness from fresh lemon juice.

2 cups labneh 2 tablespoons chili powder 1 tablespoon fresh lemon juice ¾ teaspoon kosher salt, or to taste

14 ounces oyster mushrooms 3 tablespoons extra-virgin olive oil 2 tablespoons za’atar 1 teaspoon kosher salt, or to taste ¼ teaspoon freshly ground black pepper Pinch of red pepper flakes

DIRECTIONS:

DIRECTIONS: 1. Place the labneh in a medium mixing bowl. 2. Add the chili powder, lemon juice and salt. 3. Stir until completely combined and the labneh has an even color and smooth consistency. 4. Taste and adjust the salt or lemon juice as desired. Keep refrigerated until ready to serve.

“For us, food should be beautiful and delicious, but it should also nourish you. Every ingredient should earn its place on the plate.”

INGREDIENTS: • • • • • •

INGREDIENTS: • • • •

“Oyster mushrooms have a naturally meaty texture that becomes tender inside and lightly crisp around the edges when roasted,” says Arevalo. “Za’atar, olive oil and chili flakes give them an herbaceous, earthy flavor with a subtle smoky heat.”

1. Preheat the oven. Heat oven to 425°F and line a large sheet pan with parchment paper. 2. Prepare the mushrooms. Gently tear the oyster mushrooms into large, bite-size pieces. Keeping some larger pieces gives them a meatier texture after roasting. 3. Season. Place the mushrooms in a large bowl and add the olive oil, za’atar, salt, black pepper and red pepper flakes. Toss gently until evenly coated. 4. Roast. Spread the mushrooms in a single layer on the prepared sheet pan, leaving a little space between them. Roast for 15 to 20 minutes, turning once halfway through, until tender and golden brown with lightly crisp edges. 5. Remove from the oven and serve warm or allow to cool before storing.

CHEF’S TIP “Avoid overcrowding the sheet pan,” says Arevalo. “Giving the mushrooms some space allows their moisture to evaporate as they roast, helping develop deeper flavor and those slightly crisp, caramelized edges.” Parakeet Café 13050 San Vicente Blvd. 310-746-5828 parakeetcafe.com The vibrant interior of the Brentwood location

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MORE THAN FOUR DECADES INTO A CAREER THAT HELPED DEFINE LOS ANGELES DINING, THE LEGENDARY CHEF IS STILL MOVING FORWARD—THIS TIME WITH A DEEPLY MEANINGFUL NEW RESTAURANT IN PACIFIC PALISADES

ARTICLE BY AMANDA EBERSTEIN

NANCY SILV ERTON’S

Nancy Silverton Photo by Velocity Black

NEXT COURSE

When Nancy Silverton hops on a Zoom for this interview, she is exactly where one might hope to find one of America’s most influential chefs: in the dining room at Chi Spacca, her intimate, meat-centric restaurant at Melrose and Highland, surrounded by plates of food. But today, Silverton isn’t simply overseeing the eatery that has become one of the most distinctive in her collection at Mozza Restaurant Group. She and her team are testing dishes for what comes next: Spacca Tutto, the highly anticipated Italian American steakhouse she is preparing to open at Palisades Village this

C HE F ’S SE LE CT ION | L I F E + CU LT U RE

month. Throughout the conversation, Silverton periodically breaks away as new dishes arrive at the table. “I like the spice,” she tells her team while considering one plate, but wonders whether the vinaigrette underneath should be thicker. Homemade Ritz-style crackers are being tested to accompany a spinach-artichoke dip. “I love that. I think we should also do potato chips there,” she says, already thinking about another possibility: “with onion dip. As a bar snack?” Later, a plate of mushrooms catches her attention. “Wow, that looks great,” she says. “That mushroom really looks great.” She tastes, studies and adjusts, debating salt, texture, portion size and presentation before seamlessly returning to a conversation spanning more than four decades of her career. “Oh, yes, absolutely,” she says when asked if she is still always this involved in the process. “And I will be.” It is an illuminating glimpse of Silverton at 72. And somehow, at a point when another chef might be contemplating slowing down, Silverton is experiencing another remarkable period of expansion and recognition. This year, she received the James Beard Foundation’s Lifetime Achievement Award—another extraordinary distinction in a career already filled with them—and was named to the prestigious CONTINUED >

The Napoletana Pizza from Pizzeria Mozza. Photo by Anne Fishbein

“WE WERE ALL FIGURING IT OUT A S W E W E N T, A N D I L O V E D I T,” SILVERTON S AYS OF HER E A R LY DAY S.

Silverton at La Brea Bakery in 1989. Photo by Anne Fishbein

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Time100 list of the most influential people around the world. Meanwhile Max & Helen’s, the nostalgic Larchmont diner she developed with Somebody Feed Phil creator Phil Rosenthal, has become one of the city’s most talked-about dining destinations. Her restaurant empire now stretches around the globe, from Singapore to Lanai, Hawaii, with an upcoming project in Bozeman, Montana. Yet perhaps her most meaningful new opening is much closer to home. After decades with much of her restaurant world centered around Melrose and Hollywood, Silverton is coming to Pacific Palisades for the first time. Silverton’s story doesn’t begin with a child dreaming of becoming a chef. Born and raised in Los Angeles, her strongest early memories of food have little to do with any particular dish. “My memory is about sitting at the table with my family,” she says, recalling how her mother, a television writer, prepared dinner every night. “And that was much more important than the food.” Cooking arrived almost accidentally: in college, she began working in the dormitory kitchen, initially as a way of meeting a boy, and discovered instead how much she loved feeding people and working with her hands. She left college during her senior year for Le Cordon Bleu in London, then landed at Michael’s in Santa Monica—one of the restaurants at the forefront of the emerging California cuisine movement—where pastry happened to be the only opening in the kitchen. “Pastry was definitely the part of the kitchen that I didn’t want to be in,” she says. She took the position assuming she would eventually move to the savory side. Instead, pastry became her path. Working at Michael’s during chef Jonathan Waxman’s tenure, Silverton found herself among a generation of young cooks helping define a new style of American dining. “We were all figuring it out as we went, and I loved it,” she says. From there, she followed chef Mark Peel, her future husband, to a new restaurant on the Sunset Strip being opened by Wolfgang Puck. That restaurant was Spago and the year was 1982. Puck was not yet the international celebrity he would become, and Silverton had no idea what the restaurant would

C HE F ’S SE LE CT ION | L I F E + CU LT U RE

The Mozzarella bar at Osteria Mozza LA

A rendering of Spacca Tutto at Palisades Village, designed by AvroKO

become either. But as Spago’s pastry chef, she emerged as a culinary talent in her own right, working in an environment she remembers as inclusive, collaborative and remarkably free. Her years at Michael’s and Spago, she says, were a “wonderful, wonderful experience” that she wouldn’t trade for anything. Following a brief move to New York, Silverton and Peel returned to Los Angeles to create something of their own, opening La Brea Bakery in January 1989, followed by Campanile that June. The bakery’s hearth-baked artisan loaves became a phenomenon, helping popularize a style of bread now ubiquitous across the city. “I don’t want to say that I invented that bread because I certainly did not,” she says, “but I did help promote it and help make it popular and certainly helped bring it to Los Angeles.” Campanile, meanwhile, became one of the defining restaurants of its era. After she and Peel’s paths diverged, Silverton embarked on her next chapter, opening Pizzeria Mozza in 2007 with its celebrated wood-fired pizzas, followed later that year by Osteria Mozza, a more refined Italian restaurant anchored by Silverton’s signature mozzarella bar. Osteria Mozza earned a Michelin star, and the Mozza

Chi Spacca’s Bistecca Fiorentina

name grew into an international collection of restaurants. In February 2013, Silverton opened Chi Spacca next door—an intimate Italian steakhouse centered on meat, fire and exceptional ingredients, and the direct precursor to what’s coming to Palisades Village. Along the way, Silverton’s influence has extended well beyond her restaurant kitchens. She has authored 11 cookbooks spanning nearly four decades, from Desserts and Breads from the La Brea Bakery to The Mozza Cookbook, Chi Spacca and The Cookie That Changed My Life, and CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B REN T WO O D L A

Silverton in the Spacca Tutto space. Photo by Laura Grier

ventured into products with Nancy’s Fancy, her line of gelato and sorbetto. She also serves as Culinary Ambassador for The Farmhouse at Ojai Valley Inn, helping shape its culinary programming and bringing together acclaimed chefs for intimate dinners, demonstrations and special events. In 2017, her profile grew even further when she became the subject of an episode of Netflix’s acclaimed documentary series Chef’s Table, introducing a much wider audience not only to her food, but to the obsessive attention to detail that has defined her career. For all Silverton has done in Los Angeles, the westside has remained conspicuously absent from the restaurant empire she built after her formative years at Michael’s. She’s lived in Hancock Park since the early 1990s, and her professional life has stayed centered there, in Larchmont, Melrose and Highland. Rick Caruso had for years approached her about a concept at The Grove. “It was just very challenging because it was too close to what I had here,” she says. Pacific Palisades was geographically different— but after the January 2025 fire, the opportunity became about much more than expanding her restaurant footprint. The devastation extended far beyond the loss of homes and businesses, taking with it many of the familiar places and gathering spots that help make a neighborhood feel like home. The idea that a restaurant could play even a small role in bringing some of that life back resonated with Silverton. “It was such a wonderful way to contribute to the rebirth of that neighborhood that drew me in to having a restaurant there,” Silverton says. When Caruso approached her about joining the reopening of Palisades Village, little pitch was needed. “That’s all he really had to say,” she recalls. “It wasn’t

C HE F ’S SE LE CT ION | L I F E + CU LT U RE

like you had to explain to me the devastation.” In fact, Silverton is candid that without the fire, she probably wouldn’t be opening a restaurant in Pacific Palisades at all. “I don’t think I would have done it,” she says of an ordinary-circumstances pitch. “But in this case, I said, yes, I would love to hear more.” The resulting Spacca Tutto—a partnership between Silverton’s Mozza Restaurant Group and New School Hospitality Group— occupies the former Draycott space, reimagined by AvroKO. The restaurant takes the DNA of Chi Spacca and translates it for a different place, scale and purpose. “I didn’t want to call it Chi Spacca because I felt there would be too much comparison,” she says. “But we still wanted ‘Spacca’ in the name.” Spacca Tutto evokes the feeling of “let’s go” or “come on,” and gave her team “the opportunity to bring some of the classics of Spacca but make it much more,” she says. Where Chi Spacca is intimate and highly specific, Spacca Tutto will be a broad, generous Italian American steakhouse built to function as a true neighborhood restaurant. Silverton says Caruso was intent on bringing an unmistakably local culinary voice into the Village. “I think he wanted a Nancy Silverton restaurant,” she says. “He wanted a brand that people recognized as being part of Los Angeles.” Silverton uses the word “steakhouse” to describe it, although her definition is revealing. “To me a steakhouse is not just where I’m going for steak,” she says. “It’s where I’m going for large choices, and a big menu.” There will certainly be plenty of steak—the team is working through eight to 10 different cuts, sources, sauces and butters—but the larger idea is comforting abundance. “It’s familiar,” she says. “Everything will be familiar.” However, that certainly doesn’t mean ordinary: classic steakhouse

sides like creamed spinach, potatoes and a wedge salad are being reconsidered through her lens, with the same rigorous sourcing found throughout her restaurants. “There’s no magic and no secrets,” she says. “It’s just well sourcing, well-chosen and well cooked.” That same instinct for familiarity drives Max & Helen’s. “It’s food that people want to eat,” she says. “It’s that familiar component that people love.” After decades at the forefront of American food culture, she isn’t interested in novelty simply for the sake of novelty. Instead, she has repeatedly taken foods people think they already understand—bread, pizza, mozzarella, salumi, steak—and demonstrated just how memorable they can become when ingredients and execution are taken seriously. That approach has made her one of the defining figures in Los Angeles dining, a city she believes draws chefs from around the world not only to eat but “to be inspired by our community.” Yet she still speaks about her own accolades with a certain disbelief. “All I wanted to be was a cook,” she says of her early ambitions. “I didn’t even think about the idea of ever owning a restaurant. Everything else has been one unexpected achievement.” Perhaps that is what makes Spacca Tutto such a fitting next chapter in Nancy Silverton’s career. More than 40

Pollo Diavolo from Chi Spacca

Osteria Mozza’s Ricotta & Artichoke

Chi Spacca’s branzino

“A RES TAUR ANT IS NOT JUST A PLACE TO FEED PEOPLE. IT’S A PLACE FOR MEMORIES AND FOR P E O P L E T O C E L E B R AT E .” years ago, she discovered almost accidentally that feeding people gave her satisfaction. Since then, she has helped change the way Los Angeles eats while creating restaurants that have become part of the fabric of the city itself. Now, she is opening another spot not because she necessarily needed or even planned to open one, but because this particular restaurant, in this particular community, felt worth saying yes to. “A restaurant is just not a place to feed people,” Silverton says. “It’s a place for people’s memories and a place for people to celebrate.” In a community rebuilding both its homes and its gathering places, it’s hard to imagine a more fitting place—or moment—for her to create another one. Spacca Tutto 15255 Palisades Village Ln., Pacific Palisades 310-459-3210 spaccatutto.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B REN T WO O D L A

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Taking the Plunge Co-founder Killian Lannen with a Redwood Outdoors sauna and cold plunge

As Los Angeles embraces a new era of at-home wellness, Redwood Outdoors brings the Nordic sauna tradition—and a beautiful new showroom—to Montana Avenue

ARTICLE BY MAILE PINGEL

M UST SE E | HEALTH + W ELLN E SS

Inside Redwood Outdoors’ new Santa Monica showroom

A ladle pours water over hot stones

On the westside of Los Angeles, wellness has long been more than a trend—it’s a way of life. Cold plunges have joined Pilates and green juice in the daily vernacular, recovery has become as important as the workout itself and increasingly, rituals once reserved for spas and wellness retreats are making their way into the home. So when Seattle-based Redwood Outdoors went looking for a Southern California home for its collection of beautifully designed indoor and outdoor saunas and cold plunges, Montana Avenue felt like a natural fit. “We opened our first showroom in Seattle last year and it’s been a big success, but it’s really important that our locations have the right feeling—and Montana just felt special,” says co-founder Killian Lannen. “We wanted to be in the Brentwood and Santa Monica area because this is our number one delivery region, and when I saw the space, I knew it was right because we would be with like-minded brands and people.” Designed by Santa Monica’s David Van Arsdell Architects and built by Palisades-based contractor O’Malley Builds, the striking 2,250-square-foot cedar-lined showroom is intended to be as experiential as it is retail: Visitors can step inside the saunas, feel and smell the wood, compare barrel CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B REN T WO O D L A

The showroom’s warm, cedar-lined entryway

and cabin configurations, explore cold plunges and accessories and receive one-on-one guidance about everything from measurements and foundations to electrical requirements and installation. Redwood Outdoors is also using the expansive space to host wellness seminars, yoga classes, local brand collaborations and community events, turning the showroom into a neighborhood destination centered around what the company calls the “sauna lifestyle.” For Lannen, the path to that lifestyle was an unexpected one. He and co-founder Nicholas Jensen met in Dublin, Ireland, while working for Google a decade ago, and their experience around venture-backed companies gave them insight into which businesses were succeeding—and where opportunities remained. The pair eventually left Google and started a successful online flower service, which they sold in 2021, but the idea that would become Redwood Outdoors had already surfaced two years earlier. On a freezing January day in Ireland in 2019, Lannen and his wife came across a small business offering 20-minute sessions in a barrel sauna near the Atlantic. They heated up, plunged into the icy ocean and then did it all over again. “It was amazing, like the endorphins after a workout,” he recalls. Lannen had already incorporated sauna into his regular gym routine, but the experience got him thinking about how wellness rituals could become part of everyday life at home. “We realized there needed to be better sauna products on the market, and at the same time, sauna benefits were becoming more well

M UST SE E | HEALTH + W ELLN E SS

The Redwood Outdoors team celebrates the official Santa Monica ribbon cutting

“We live in a world of heightened anxiety and having a sauna at home is the opportunity to disconnect and create real wellness.”

Sauna accessories on display

known around the world.” Lannen and Jensen saw an opportunity to build a stand-alone brand around an ancient practice that was finding an entirely new audience. Launching Redwood Outdoors also allowed Lannen and his American wife to settle in the Pacific Northwest, while Jensen returned to his homeland of Canada, where the company responsibly sources much of its wood. Customer feedback helped shape the early products, and today the company offers more than a dozen sauna designs, ranging from traditional outdoor barrels to sleek cabins and indoor models. More recently, Redwood Outdoors expanded into cold plunges, tapping into the growing interest in pairing heat and cold as part of a broader recovery ritual. “Cold plunges can be a stand-alone experience, but when they’re used with a sauna, it’s just an incredible feeling,” says Lannen, noting that the brand’s clientele includes actors and professional athletes, including Dodgers players Kiké Hernández and Alex Vesia. Yet for all of the current enthusiasm surrounding cold therapy and at-home recovery, the founders have been careful to ground Redwood Outdoors in the traditions that inspired it. That education has taken them repeatedly to Finland, the spiritual home of sauna culture, where approximately 5.6 million residents share an estimated 3 million saunas. “It’s the home of saunas—all types of saunas,” says Lannen. The team has also attended Finland’s World Sauna Forum, billed as “the most relaxing business event in the world,” where meetings sometimes take place inside the saunas themselves. “When you’re away from technology, it sparks conversation!” says Lannen. The company also collaborates with a Finnish sauna designer, bringing that expertise to the performance and design of each product and ensuring it reflects authentic Nordic aesthetics and craftsmanship. It is that combination of centuries-old tradition and modern innovation that Lannen hopes comes across at the Montana Avenue showroom, particularly for customers who may be intrigued by the idea of a home sauna but don’t know where to begin. Buying one online can be relatively straightforward—prices generally range from about $6,000 to $20,000—but seeing one in person “lets people see and feel the quality,” he says. Customers can compare sizes, sit on different bench configurations and discuss practical considerations for their own spaces. “It’s a matter of style—would they like a barrel or cabin shape? And how do they like to sauna: Do they need a single, low bench or two benches? Do they prefer dry heat or steam heat? We educate customers on finding the perfect sauna for them,” he says. Once the sauna itself is chosen, there is an entire world of ritual to explore, from thermometers, stones, outdoor showers, buckets and ladles to backrests, aromatherapy oils and even hydrating serums. Lannen’s favorite is Hehku Honey Sauna Essence in Tar, made by a family-run producer in Nilsiä, Finland, which blends pure honey sweetness with smoky notes. A traditional saunahattu, or sauna hat, is another favorite. “It’s a felted-wool cap that insulates your head and helps keep you from getting too hot,” he explains. But for Lannen, the most meaningful part of the sauna lifestyle has little to do with accessories—or even with the current wellness zeitgeist. “We live in a world of heightened anxiety and having a sauna at home is the opportunity to disconnect and

create real wellness,” he says. “Sauna on your own for quiet and reflection, or with friends and family. I like to sauna with my wife— with no phones, there’s good conversation and connection, plus the health benefits.” In a city constantly searching for the next frontier in wellness, there is something compelling about a ritual that asks people to do almost nothing at all: close the door, put down the phone and spend 15 or 30 minutes simply being present. That may be why this centuries-old Nordic tradition feels so at home in LA right now. As wellness moves beyond workouts and spa appointments and increasingly influences how Angelenos design and live in their homes, a sauna or cold plunge can become less an amenity than a daily place to recover and reconnect. With its new Montana Avenue showroom, Redwood Outdoors is giving westside residents a local place to discover what that might look like for themselves, while creating a space for the larger wellness community to gather along the way. “It’s amazing where this category has gone, globally,” says Lannen. “We’re not just opening a door. We want to have a real local impact.” Redwood Outdoors 1030 Montana Ave., Unit F, Santa Monica 800-567-8036 redwoodoutdoors.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/B REN T WO O D L A

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Halloween Happenings Three beloved westside traditions bring pumpkin patches, trick-or-treating and plenty of spooky fun to the neighborhood Halloween is a little sweeter when it comes with traditions the whole neighborhood looks forward to. This October, three longtime local favorites are back, from picking out pumpkins on the honor system at Brentwood Country Mart to gathering amid the natural beauty of Simon Meadow and braving the annual Haunted House at Brentwood Science Magnet. Here’s where to celebrate the season close to home.

Country Mart. Throughout October, the beloved tradition fills the Mart with pumpkins in various sizes—simply choose your favorite and drop the corresponding payment into the box! The month culminates with the annual Halloween Spectacular on October 31, when costumed kids and their families descend on the Mart for an afternoon of spirited fun. From little ghosts and goblins to superheroes, princesses and more, trick-or-treaters can make their way through the shops collecting treats before showing off their most creative looks in the festive costume contest.

PICK A PUMPKIN AT THE MART

Honor Pumpkin Patch: Throughout October | Halloween Spectacular: October 31; Brentwood Country Mart, 225 26th St.; 310-458-6682; brentwoodcountrymart.com

Few sights signal fall in Brentwood quite like the pumpkin patch at Brentwood

The Lowe Family YMCA’s Pumpkin Patch at Simon Meadow

ARTICLE BY HANNAH SMITH

S EASON A L SE T U P S | ENT E RTAIN ME N T

Halloween at Brentwood Country Mart

BRAVE THE BRENTWOOD HAUNTED HOUSE

For two nights only, Brentwood Science Magnet gets a spooky transformation as its annual Haunted House returns October 16 and 17. Presented in collaboration with Coach Steve of Coast Sports, the school fundraiser has become a favorite local Halloween tradition, inviting families to brave a frightfilled journey packed with thrills, chills and plenty of surprises along the way. The excitement continues beyond the scares, bringing neighbors together for a night of Halloween fun while supporting the school community. Proceeds benefit programs at Brentwood Science Magnet, making this Halloween tradition a frightfully fun way to give back to a local school. The Haunted House at Brentwood Science Magnet; October 16th & 17th; Friday, 6-8 PM; Saturday, 1-3 PM and 5-7 PM; Brentwood Science Magnet, 740 S. Gretna Green Way; 310-913-3224; coastsports.com

FALL FUN AT SIMON MEADOW

The Lowe Family YMCA’s beloved Pumpkin Patch returns to Simon Meadow October 1 through 31, bringing pumpkins, a hay maze, seasonal photo opportunities and an upcycled art installation to the heart of Pacific Palisades. The natural setting offers families a chance to gather outdoors and reconnect as a community, with proceeds supporting the Palisades YMCA as it continues operating as a “YMCA without walls.” Two special

events add to the festivities: On October 10th, the YMCA partners with Santa Monica College for a Blown Glass Sale, featuring handcrafted glass pumpkins, dishes, jewelry and other seasonal pieces by local artists. Then, on October 17th, spread out a blanket and stay awhile at the Community Picnic, a family gathering featuring food, performances, games, sports and more, all designed to bring neighbors together for a fun-filled afternoon. Pumpkin Patch: October 1st–31st; Monday–Friday, 3–6 PM, Saturday & Sunday, 10 AM–6 PM | Blown Glass Sale: October 10th; 10 AM–3 PM | Community Picnic: October 17th; 12 PM–3 PM | Simon Meadow, 15551 W. Sunset Blvd., Pacific Palisades; 310-454-5591; ymcala.org

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TRAIN. LIVE WELL. JIU-JITSU IN THE HEART OF BRENTWOOD. Autore Jiu-Jitsu offers Adult and Youth Programs for all experience levels, from first-time beginners to experienced practitioners. Located in the heart of Brentwood, our academy provides professional instruction, a clean modern facility, and a welcoming training environment for the Brentwood community. autorebjj.com | +1 (310) 418-1117 11943 Montana Ave, Suite 200, Brentwood, Los Angeles, 90049

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A SPOOKTACULAR SPREAD Founded by Brentwood local Emily Rosen, The Social Graze LA creates elevated, artfully curated grazing tables and boards designed to bring people together. This Halloween, celebrate with a spooktacular spread featuring premium cheeses, charcuterie, seasonal bites and playful details that are almost too good to eat. Turn every event into a memorable experience—perfect for Halloween parties, fall gatherings and festive celebrations of any size.

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OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S O C TOBE R 3 RD

Burger She Wrote Grand Opening Party 11686 San Vicente Blvd. | 2:30 PM - 11:00 PM Celebrate the arrival of cult-favorite Burger She Wrote as the popular smashburger spot opens its third and largest location in the heart of Brentwood. Stop by for its signature Oklahoma burgers made with Snake River Farms American Wagyu, fries and more, with DJs spinning throughout the day and evening to keep the party going until close. burgershewrote.com O C TOBE R 1 0 T H

Make-A-Wish Greater Los Angeles Wish Gala Fairmont Century Plaza, 2025 Avenue of the Stars, Century City | 6:00 PM Step into an enchanted forest for Make-A-Wish Greater Los Angeles’ annual Wish Gala, an inspiring evening celebrating the transformative impact of the organization’s work. Guests will enjoy moving stories, world-class entertainment and a live auction while raising vital funds to help grant life-changing wishes for local children facing critical illnesses. wish.org O C TOBE R 1 0 T H

Hammer Museum’s Fall Exhibitions Celebration Hammer Museum, 10899 Wilshire Blvd. | 8:00 PM - 10:30 PM Celebrate the Hammer Museum’s new fall season of exhibitions, including Huguette Caland: A Life in a Few Lines, Mavis Pusey: Mobile Images and new Hammer Projects from artists Vibeke Mascini and Gê Viana. Explore the galleries after hours and enjoy DJs spinning music in the museum’s courtyard. The event is free and open to the public, with Hammer members receiving priority entry beginning at 7 PM. hammer.ucla.edu O C TOBE R 1 1 T H

Palibu Chamber Recovery Expo La Cruz Drive and 800 Block of Alma Real Drive, Pacific Palisades | 11:00 AM - 3:00 PM Connect with trusted rebuilding professionals, local businesses, nonprofits and recovery resources at the Palibu Chamber of Commerce’s final Recovery Expo of 2026. Designed to help residents navigate every stage of the rebuilding process, the event brings together experts offering guidance, products and services, with Brentwood City Lifestyle partners Westside Build and Ember Pro among the participating vendors. palibu.org O C TOBE R 1 3T H

KnowTheGlow x Jenni Kayne Fundraiser Jenni Kayne at Brentwood Country Mart, 225 26th St., Suite 30B | 6:00 PM - 8:00 PM Spend the evening with Jenni Kayne and KnowTheGlow for a special celebration of style, community and giving back at Brentwood Country Mart. The annual fundraiser supports KnowTheGlow’s mission to end preventable childhood blindness. Last year’s event, featuring a raffle, silent auction and a portion of sales donated to the organization, raised more than $55,000 for this important cause. jennikayne.com; knowtheglow.org O C TOBE R 1 6T H

Phase One Foundation Annual Gala Sony Pictures Studios, 10371 Culver Blvd., Culver City | 6:00 PM Join Phase One Foundation—founded by Brentwood’s Alberto and Stacy Valner—for an inspiring evening celebrating groundbreaking progress in cancer research. The annual gala brings together some of Los Angeles’ top chefs and restaurants for an exclusive culinary showcase, followed by a program, dinner and dancing, all benefiting promising early-phase clinical trials. phaseonefoundation.org

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Kilte Holiday Shopping Event 1306 Montana Ave., Santa Monica | 2:00 PM - 5:00 PM Celebrate the season with beloved local knitwear brand Kilte as shoppers get early access to its new holiday capsule collection a day before the official launch. Stop by the Montana Avenue boutique for bubbles, bites and treats while discovering the latest cozy-chic styles, plus enjoy 15% off all sets exclusively during the event. kiltecollection.com OC TOBE R 2 2 N D - 24TH

Scott Silven: Wonders BroadStage, 1310 11th St., Santa Monica | 7:30 PM Prepare to question what’s real as world-renowned illusionist Scott Silven brings his acclaimed show Wonders to the BroadStage for three special nights. Part memoir and part mind-bending journey, the intimate performance blends magic, mentalism, hypnosis and illusion for an immersive experience that has captivated audiences from the Sydney Opera House to Broadway. broadstage.org OC TOBE R 2 4 T H

Yee Haw Day 2026 Brentwood Science Magnet, 740 Gretna Green Way | 12:00 PM - 6:00 PM Saddle up for Yee Haw Day, Palisades Charter Elementary’s beloved annual community carnival. After losing its campus in the Palisades Fire, the school continues the tradition at its temporary Brentwood home, bringing together students, families and neighbors for an afternoon of games, prizes, food, music and community fun—all while supporting essential school programs and the rebuild. yeehawpali.com

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Labor of Love

Suzanne Goin

L . A . LOVES ALEX’S LEMONADE SATURDAY, OCTOBER 17, 2026 | 12–4 PM UCLA CAMPUS, ROYCE QUAD ALEXSLEMONADE.ORG

What began with an emotional encounter nearly two decades ago has grown into one of Los Angeles’ most beloved culinary events. On October 17, chef Suzanne Goin, restaurateur Caroline Styne and chef David Lentz will once again bring together an extraordinary roster of chefs, vintners and mixologists for L.A. Loves Alex’s Lemonade, benefiting Alex’s Lemonade Stand Foundation and its mission to fight childhood cancer. Since its inception in 2010, the event has raised more than $12 million, including more than $1.3 million in 2025 alone. This year’s gathering at UCLA’s Royce Quad will feature longtime supporters including Nancy Silverton, Michael Cimarusti, Chris Bianco and Marc Vetri alongside newcomers such as Wylie Dufresne from Stretch Pizza in NYC and Nok Suntaranon of Kalaya in Philadelphia. For Goin, however, the heart of the event has always gone far beyond the food.

HOW DID L.A. LOVES ALEX’S LEMONADE BEGIN?

In 2009, my husband, David Lentz, and I flew to Philadelphia to participate in our friend Marc Vetri’s Great Chefs Event. We were at our station making ceviche when Liz Scott, Alex’s mom, told the story of this incredible little girl who had raised $1 million before she passed away from cancer at age eight. We had one-year-old twins at home, and we both completely broke down. On the plane home, we vowed to bring Alex’s Lemonade to Los Angeles with an event of our own.

WHY DO YOU THINK THE EVENT HAS RESONATED SO DEEPLY WITH THE CULINARY COMMUNITY?

There are so many worthy charities and great food events, but I think L.A. Loves Alex’s Lemonade has somehow cracked the code of being fun, exhilarating and delicious while also being incredibly emotional and moving. We have a rule that we invite great chefs who also happen to be great people. Everyone is there for the right reasons, and that camaraderie is really what makes it so special.

IS THERE A MOMENT OVER THE YEARS THAT PARTICULARLY STAYS WITH YOU?

One of the most powerful involved our dear friends Kris and Sarah Yenbamroong of Night + Market, who had supported the event for years before their son Mark was diagnosed with cancer. After Mark passed away in 2024 at just two and a half years old, they stood before our community and shared his story. It brought the mission into the sharpest possible focus. Childhood cancer is brutally real, and their courage and continued commitment to helping other children have stayed with me.

TELL US ABOUT THE KIDS’ CAMPAIGN AND HOW YOUR OWN CHILDREN BECAME INVOLVED.

A group of participating chefs from 2025

G IV IN G BAC K | EVENT P LAN N IN G + SE RVICE S

My kids grew up with L.A. Loves Alex’s Lemonade, and as they got older, they wanted to be more involved. We started the Kids’ Campaign with lemonade stands at our house, soccer games and parks. Other kids sold art, bracelets and even Pokémon cards. It has now raised nearly $550,000. My son Charles started holding lemonade stands when he was 10, and now, at 17, he chairs the campaign. Watching him help younger kids understand that they can create change has been incredibly moving.

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