Los Angeles February 2017

#59

E AT///D R I N K EDI T I ON

K Y LE RICH ARDS &

MAURICIO UM ANSK Y RE AL LOVE

RAW TALENT

ANTHONY BOURDAIN DISCUSSES HIS LATEST SHOW “RAW CRAFT”

WE RUN THE WORLD

FLEX IN THE NEW IVY PARK SPRING LINE

BY BEYONCÉ

FOUNTAIN OF YOUTH

ROSE NADALIEWERZ’S DILIGENCE RESULTS IN ONE OF LA’S TOP MED SPAS

NICE GUYS FINISH FIRST BRIAN TOLL HAS THE RECIPE FOR AN EPIC HOLLYWOOD NIGHT OUT

BEL AIR, LOS ANGELES

HOSTED BY MAURICIO AND KYLE RICHARDS UMANSKY

Real Love.

LOCALE LA FEBRUARY ISSUE RELEASE PARTY

February 24th, 2017 /// Time: 7-9:30pm AT WARREN CHRISTOPHER FLOORING 301 Robertson Blvd, Beverly Hills, CA 90211

TO BENEFIT: Giveback Homes | COST: $50 suggested donation TICKETS: Must buy tickets in advance - www.localereallove.eventbrite.com DETAILS: Drinks, music & appetizers

Photographed By: Sean Drews Styled By: Manuel Parra Styling Assistant: Willa Fleege Hair & Makeup By: Pamella Brogardi WOMEN’S APPAREL PROVIDED BY: Kyle by Alene Too www.kylebyalenetoo.com ALL WATCHES & JEWELRY PROVIDED BY: Morgan’s Jewelers, Torrance www.morgansjewelers.com On Kyle: 40mm Pink Gold Rolex Daytona 18kt Rose Gold Bangle Bracelet With 9.47ctw of Champaign and White Diamonds On Maurico: 42mm 18kt Rose Gold Rolex Skydweller with Rose Roman Dial

6 LOCALE MAGAZINE

Contributor Call Out PHOTO BY:

TRAVIS MCCOY travismccoy.com @travis_mccoy_photography Drink Expert - Clink, Drink and Be Merry The Bungalow Santa Monica 101 Wilshire Blvd, Santa Monica, CA 90401 DATE TAKEN: JANUARY 24, 2017

LOCALE MAGAZINE 7

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THE TEAM ERIK HALE Publisher + Founder erik@localemagazine.com | @local_e ASHLEY SMITH COO/Co-Founder ashley@localemagazine.com | @ashleyelainexo REILLY KAVANAUGH Art Director + Designer reilly@localemagazine.com | @localereilly | @reillyek EDITORIAL ALANA ARONSON Editor alana@localemagazine.com | @alana_aronson TAMARA PHILIPS Editor tamara@localemagazine.com | @candid.california JORDAN LIGONS Editor jordan@localemagazine.com | @justjayyL RANDI SLUSHER Photoshoot Coordinator randi@localemagazine.com | @randi.slusher SALES & MARKETING MIKE TODD SMITH Sr. Market Manager mts@localemagazine.com | @miketoddsmith JASON KOSKY Sr. Market Manager jason@localemagazine.com | @locale_jason BRIANNA ROMANO Partnerships + Marketing Director brianna@localemagazine.com | @briannabanawna BLAINE MULLIGAN Market Manager blaine@localemagazine.com | @localeblainemulligan FINANCE VALERIE KERR Accountant accounting@localemagazine.com DISTRIBUTION RICK RAMIREZ & ROBERT JONES

THE CONTRIBUTORS WRITERS ASHLEE POLAREK inspirationfromexploration.wordpress.com | @thegreatbigwonder BLAKE PINTO blakepinto.com | DAN PEEL clippings.me/danpeel | @dpeels2 EDDIE SANCHEZ OF HUNGRY IN LA imhungryinla.com | @hungryinla ELENA KHURY @khuryskravings | EMILY RAE ROSENSTEIN @emilyraerose JODY MILLER jodymiller.journoportfolio.com KEVIN PERRY @kevinperryrules | LEAH HOFFHINES MEAGHAN LEHRER thegrayareagirls.com | @thegrayareagirl NICOLE HAKIM @nikkicola24 RACHEL VENSAND rachelvensand.carbonmade.com | @rachelvensand REBECCA KLINESMITH rebeccaklinesmithblog.wordpress.com | @rebeccagraz ROBYN WYMAN-DILL rjwdcreative.com | @rjwdcreative SORINA SZAKACS @sorina.szakacs XAN ESTIN seducedbystyle.com | @alexandrastyle | @seducedbystyle PHOTOGRAPHERS AMANDA PROUDFIT proudfitphotography.com | @amandaproudfit BRADLEY BLACKBURN bradleyblackburn.com | @bradleyblackburn_com DIANE LOMBARDI dianelombardi.com | @dianelombardi07 HEATHER YOUNG heather-young.com | @heatheryoungphoto IAN ROBINSON islandfeverphotography.com | @islandfeverphotos JOE NARDELLO flickr.com/photos/jnardello | @joenardello KAREN PATTERSON kreatifphotography.com | @kreatifcreations KATIE TOBIN MAY katietobinmay.com | @kataters KRISTIN ANDERSON kristinandersonphotography.com | @kristinandersonstudios NATASHA LEE bynatasha.net | @talktonatasha NATHAN WHELAN ngwhelanphoto.com | @ngwhelan NICK ISABELLA nickisabella.photography | @nickisabella.photography PATRICK MARTIN patrickmartinphoto.com | @picnpat SEAN DREWS seandrews.com | SHANE LOPES shanelopes.com | @shanelopesphoto STEPHEN PANOSIAN steviepphoto.com | @steviepphoto TRAVIS MCCOY travismccoy.com | @travis_mccoy_photography VERONICA AN veronicaan.com | @veronicaan21 VICTORIA FILICE victoriafilice.com | @victoriafilice_ WIL COHEN wilcohen.com | @wilcohen FA S H I O N S T Y L I S T S MANUEL PARRA manuelparrastyle.com | @MrManuelParra REBECCA ARAOZ tailoredtantrums.com | WILLA FLEEGE BEAUTY STYLISTS BRIAN BOND brianbondmakeup.com | @brianbondmakeup JULIA SAVITSKAYA juliadoeshair.com | @annysty PAMELLA BROGARDI ninaraquel.com/pamella-brogardi | @hairnmakeupbypamellab *For full information on our contributors go to www.localemagazine.com/about LO CAL E MAG AZ INE 2755 Bristol St Ste 295, Costa Mesa, CA 92626 949.436.8910 • www.localemagazine.com @localemagazine • #localemagazine

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All rights reserved © 2017, 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.

LOCALE MAGAZINE

ph: 949.436.8910 | fax: 949.682.4807 info@localemagazine.com Locale Magazine is printed by SOUTHWEST OFFSET PRINTING 13650 Gramercy Pl, Gardena, CA 90249 | 310.323.0112 | www.southwestoffset.com

COVER

Photographed By: Sean Drews, seandrews.com Models: Kyle Richards & Mauricio Umansky, @kylerichards18 | @mumansky18 Location: Bel Air, Los Angeles Styled By: Manuel Parra, manuelparrastyle.com | @MrManuelParra Styling Assistant: Willa Fleege Hair & Makeup By: Pamella Brogardi, ninaraquel.com/pamella-brogardi @hairnmakeupbypamellab Women’s Apparel Provided By: Kyle by Alene Too, www.kylebyalenetoo.com All Watches & Jewelry Provided By: Morgan’s Jewelers, Torrance, 888.981.3537 | 310.375.4471 | www.morgansjewelers.com On Maurico: 46mm 18kt Rose Gold Breitling Navitimer 01 Limited Edition On Kyle: 18kt White Gold Dangle Earrings with 3.00ctw of White Diamonds | Ladies Chopard 18kt Watch With Mother of Pearl Roman Dial and H Case With 2.99ct of White Daimonds

MAKING THE ISSUE It was one of the rainiest days we’ve experienced in LA in a long time when we showed up to Kyle and Mauricio’s place in Bel Air. “After setting up, we found out Mauricio was running behind because he had a flat tire that needed to be patched,” photographer Sean Drews says. “With all of this happening, I figured he would show up in a bad mood, but instead he was positive and lively.” Sean used a Canon and profoto to capture the warm and welcoming energy of Mauricio and Kyle. Stylist Manuel Parra pulled from Kyle’s boutique, Kyle by Alene Too, for all of Kyle’s fun and glamorous looks.

One of the crew members joked we should put on some smooth jams, and Mauricio did not hesitate. He turned on Barry White’s “Can’t get Enough of Your Love, Babe.” With this playing through the surround sound speakers in the home, the couple and the crew loosened up and had some fun with the different looks! “Mauricio and Kyle are such pros and made for a really smooth shoot,” Sean says. “Since we were shooting tethered, they were always interested in seeing the photos after each setup and were really engaged with each scenario. Couldn’t have had a better time shooting the cover for Locale Magazine!”

A NOTE FROM OUR

PUBLISHER JUDGE A BOOK BY ITS COVER "The best thing to hold onto in life is each other." — ­ Audrey Hepburn This is the first issue we have ever released close to Valentine’s Day, so we wanted to do something different; make a change. So our team decided to find a couple to appear on our cover for the first time. I don't think we could have found a cuter couple. Kyle and Mauricio just celebrated their 21st year together, and as easy as they make it look on television, they make it look even easier in person. We hope you enjoy their love story on the pages inside and how they have remained constant for so long.

I do not believe that change is inherently good or evil, but personally, I believe it’s necessary. I seem to prefer change big and all at once. A month after you read this, I will have completed my seventh year at Locale Magazine, the longest tenure of my career. I must live in dog years because seven to me often feels like 50. Seven years ago, the magazine I delivered out of the back of my Jetta was the freshest most artistic magazine Ashley and my minds could imagine. Seventy percent of a decade later, blessed with the artistic stylings of our Art Director, Reilly; talented contributors; and a rarely satiated team of editors, we have created a new version of Locale Magazine for 2017 and we hope it takes you quite a while to get used to.

Look for these New Looks: 1. Larger cleaner logo that takes up the entire width of the magazine.

2. A not-so-subtle change in fonts throughout.

3. The addition of article descriptions on the front cover.

Some things change, yet others remain the same. The parts we kept are those that have always made us stand out, in our opinion: The belief that content is king and our readers should never be able to (or want to) finish an entire issue in one sitting. If the number of stories is any indication, this issue boasts 23, the most amount of content we have ever fit into this many pages.

Our EAT///DRINK issue cover story about Kyle and Mauricio is focused on love, but then again, so is this entire issue. Foods we love (Roasted Scallops from Chianina), places we love (The New Orleans’ French Quarter) and people we love (Breathe Carolina).

Our friends at William Grant & Sons set us up on the dream culinary blind date with Anthony Bourdain to talk about his new show “Raw Craft” (p. 30), we talk “favorite drinks” with several local experts in "Clink, Drink and be Merry" and take the latest and greatest looks from Beyonce’s fitness line Ivy Park for a run in “We Run The World” (p. 88).

Before we are done, we show you everything we love about the burgeoning foodie scene in our oversized guide "What New Years Resolution?", take you inside the minds of nine local culinary leaders in “Chef’s Table” (p. 35) and inside the glass walls of an ocean view stunner that recently hit the market, “Casa Blanca” (p. 128).

I agree with Audrey Hepburn’s quote that started this story and I would like to steal a portion of it in closing.

If you love food, the best thing to hold on to...is this issue.

Wishing you love in 2017.

4. A bigger spotlight on our Native Knowledge local stars.

ERIK HALE PUBLISHER + FOUNDER erik@localemagazine.com | @local_e

LOCALE MAGAZINE

TA BL E CO NTEN T S of

FEBRUARY 2017

THIS ISSUE: EAT/DRINK

52

Drinks on Wheels

35 Eat Experts

CHEF’S TABLE

Meet the Top Nine Local Restaurateurs and Chefs Who Create the Dishes You Love

DRINK CARTS

Be Sure to Catch These Drinks on Wheels

59

Drink Experts

CLINK, DRINK AND BE MERRY

These Experts Raise a Glass to Their Favorite Drinks in LA

55

Meals Deconstructed

DON'T BE SHELLFISH, YOU'LL WANT TO SHARE Chianina Steakhouse’s Roasted Scallop Makes a Comeback From NYE Menu

41

Eat Feature

68

WHAT NEW YEAR’S RESOLUTION?

WHERE TO FEED YOUR FACE IN SANTA MONICA

Foodies Rejoice! We Are Serving Up the Fattiest Diet-Breaking Meals in LA

12 LOCALE MAGAZINE

That's What He Said

Eddie Sanchez of Hungry in LA Dishes on the Great Tastes of Ocean Avenue

66

Beautiful Places to Eat

EAT HERE FOR THE #VIEWS

Some of the Most Beautiful Places to Eat in Southern California

LOCALE MAGAZINE

TA BL E CO NTEN T S of

FEBRUARY 2017

HOME/AWAY

16

LOCALENDAR

20 Los Angeles Events You Will Love

20

NATIVE KNOWLEDGE

Where to be Monday-Sunday

28

INSTA-YUM!

Flavorful Instagrams We Love

STYLE/BEAUTY

88

Fashion Spread

WE RUN THE WORLD

116

30

Setting the Table

Raw Craft

THE COMFORT ZONE

RAW TALENT

M Street Kitchen Sets the Table With a Cozy Brunch Menu

Flex in the New Ivy Park Spring Line

by Beyoncé

Anthony Bourdain Discusses His Latest Show “Raw Craft”

98

Beauty Expert

FOUNTAIN OF YOUTH

Rose Nadalie-Werz’s Diligence Results in One of LA’s Top Med Spas

GO/DO

104 Hollywood A-List

76

123

Cover Story

Escape: New Orleans

REAL LOVE

ALL THAT JAZZ

One of TV’s Hottest Reality Couples Dish on What it Takes to Maintain a Lasting Marriage in Hollywood

Visiting One of America’s Most Musical Cities—New Orleans

NICE GUYS FINISH FIRST

Brian Toll Has the Recipe for an Epic Hollywood Night Out

106

Music Feature

BREATHE IN, SING OUT

Breathe Carolina on Their Fans, Blink-182, and The Ups and Downs of Touring

120 Barbie Beach House

84

110

Humanitarian Profile

Su Casa

CUTTING EDGE

WATER WARRIOR

CASA BLANCA

Style Profile

Glitter Girl Hanna Beth’s Iconic Eclectic and Edgy Style

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James Pribram Saves the Ocean One Beach at a Time

128

Imagine If This Seaside Escape Was Your New Home

IN A BARBIE WORLD

This Santa Monica Barbie-esque Home Isn’t Plastic

LOCALENDAR 20 Los Angeles Events You Will Love WRITTEN BY: RACHEL VENSAND

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¢ Prepare to fall in love with Nat King Cole's melodies all over again this Valentine's Day season via a tribute to the legend from vocalist Denzal Sinclaire and the Long Beach Symphony POPS!. The Nat King Cole songbook opens its doors at 6:30 p.m. at the Long Beach Arena. Having a picnic is encouraged, so grab your favorite bottle of bubbly and a cozy blanket for a perfect moonlit night.

¢ Best known for writing, co-creating, and starring in the hit Comedy Central series “Workaholics,” Adam Devine has used the popular show as a launch pad for his Weird Life comedic tour. Landing in Los Angeles at The Wiltern on March 4 at 8 p.m., the show is sure to bring gut wrenching laughter to the entire crowd.

THE NAT KING COLE SONGBOOK February 18

1

WATCH MARCH MADNESS AT ROCK & BREWS March 14-April 3

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SHOSHANA SINGS AT THE ROCKWELL TABLE & STAGE March 7

¢ Hop over to Rock &

¢ Dubbed “a newfangled

Brews in El Segundo to watch the March Madness college basketball games and taste from a selection of over 40 unique beers. The restaurant chain brings a rock ‘n’ roll attitude to your typical brewery, and with an outdoor garden and indoor seating, there will be room for everyone to cheer on their favorite team.

Janis Joplin” by Andrew Martin of Nitelife Exchange, Shoshana consistently brings down the house with moving blues and jazz.

Accompanied by her pianist Isamu McGregor and their band, Shoshana returns to Rockwell Table & Stage this spring on March 7 at 8 p.m. to reinvent the genre with her own personal flair.

www.rockandbrews.com

www.tickets.rockwell-la.com

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JOHN CLEESE AT THE RICHARD AND KAREN CARPENTER CENTER March 18 ¢ If you’re a Monty Python

fan, this event is for you— world renowned comedian John Cleese will return to the Richard and Karen Carpenter Center with humorous tales of his vibrant life on March 18. Catch his show at either 3 or 8 p.m. to double over with laughter and shed a few happy tears. www.carpenterarts.org 16 LOCALE MAGAZINE

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GAME OF THRONES LIVE CONCERT EXPERIENCE March 23 ¢ Love Game of Thrones?

Get ready for this epic experience at The Forum.

This touring video experience and orchestral arrangement led by the HBO show's composer, Ramin Djawadi, comes to Inglewood March 23. www.gameofthronesconcert.com

WINTER WEEKDAY GETAWAY VIA THE SANTA CATALINA ISLAND COMPANY Anytime ¢ Get away from LA and enjoy outdoor activities like the Zip Line Eco Tour, boating adventures, biofuel Hummer tours and miniature golf, or take a backstage tour of the iconic Catalina Casino Theater, on your winter weekday getaway to Catalina Island. Explore the island’s hiking trails, scenic views and quality restaurants like Avalon Grille—you won’t be disappointed. Rates from $106 per person. www.visitcatalinaisland.com

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PICASSO AND RIVERA AT LACMA Until May 7 ¢ Experience the convergence of two legendary contemporaries, Pablo Picasso and Diego Rivera, at their LACMA showcase Picasso and Rivera: Conversations Across Time from now until May 7.

This once in a lifetime exhibit encourages a conversation between 150 artworks from the two artists, beginning with their similar origins in Cubism spanning to a multitude of different styles through the 1950s. www.lacma.org

www.longbeachsymphony.org

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FINDING NEVERLAND AT THE PANTAGES THEATRE February 21-March 12

wiltern.theatrelosangeles.com

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LOCALE LA FEBRUARY ISSUE RELEASE PARTY February 24

¢ Learn the whimsical story behind one of the world’s most cherished symbols of youth and magic, Peter Pan, by enjoying playwright J.M. Barrie’s eccentric production, Finding Neverland at the Pantages Theatre. With performances of the musical running from February to March, there are plentiful opportunities to bring childhood dreams to life.

Anyone over the age of five is permitted in the theatre to watch the spectacular musical performance.

¢ Witness Real Love at LOCALE’s February Issue Release Party at Warren Christopher Flooring during the month of love. The event will run from 7-9:30 p.m. and the $50 suggested donation will benefit Giveback Homes.

Cover models Mauricio and Kyle Richards Umansky will be hosting the event, where no shortage of drinks, appetizers or music will occur. Meet representatives from The Agency, indulge in libations from Modelo and Hendricks, and snack on SeaLegs treats— all in the gorgeous setting of Warren Christopher’s Beverly Hills location.

www.hollywoodpantages.com

www.wchristopher.com

Photos - Winter Weekday Getaway via the Santa Catalina Island Company: Amanda Proudfit | LOCALE LA February Issue Release Party: Sean Drews

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ADAM DEVINE AT THE WILTERN March 4

LOCALENDAR 20 Los Angeles Events You Will Love WRITTEN BY: RACHEL VENSAND

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LOS ANGELES VAMPIRE BALL AT THE GLOBE THEATRE LA February 19-20 ¢ Felt a bit cynical about

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SEE A MOVIE AT CINÉPOLIS LUXURY CINEMAS WESTLAKE VILLAGE March 17

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PAN-AFRICAN FILM FESTIVAL February 9-20

If you’re looking for a more refined movie experience, treat yourself to the upscale food menu and plush leather seats of Cinépolis USA. With locations throughout Southern California, Cinépolis USA caters to the inner princess in all of us and is the perfect vacation from your typical matinee. Beauty and the Beast is first to see on our list this season!

¢ Celebrate the 25th anniversary of the largest black film festival in the United States, which seeks to destroy negative stereotypes and embrace black culture this Feb. 9-20 in Los Angeles.

People of all races and cultures will join together for the opening night ceremony, countless film screenings, a children’s festival, a financial seminar called “Up Close and Personal,” and numerous other festivities.

www.cinepolisusa.com

www.paff.org

¢ Okay, you’ve earned it.

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WHAT’S GOING ON? THE MARVIN GAYE EXPERIENCE March 25

VILLAGE RUNNER ST. PATRICK’S DAY 5K March 12

¢ With elements of soul

¢ Work off a few lingering holiday pounds this spring by running the Saint Patrick’s Day 5k in Redondo Beach.

The race will have age division awards, cash prizes, medals for kid runners, and you’ll receive a free tee shirt for your participation.

and funk, the Marvin Gaye Experience will share Brian Owen’s animated sound with the James Armstrong Theatre on March 25 for all to enjoy. Owen, who has played at The White House for First Lady Michelle Obama, is sure to impress. www.torrancearts.org 18 LOCALE MAGAZINE

www.villagerunner.com

Valentine’s Day this time around? You’re not alone—The Globe Theatre in Downtown Los Angeles is hosting a vampire themed “AntiValentine’s Day” party on Feb. 19. There will be dancing, DJs, ritual performances, a best dressed contest and many more activities that highlight the supernatural world through romance and mystery. www.globetheatre-la.com

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ONCE ON THIS ISLAND AT THE REDONDO BEACH PERFORMING ARTS CENTER February 10-19 ¢ Catch Once On This Island, the Olivier Award-winning Caribbean adaptation of the popular fable The Little Mermaid, at the Redondo Beach Performing Arts Center from Feb. 10-19. The TonyAward winning songwriters Lynn Ahrens and Stephen Flaherty tell an inspiring tale that accumulated eight Tony nominations for its run on Broadway, and is must-see performance this spring. www.3dtheatricals.org

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YOGANANDA FEST April 29 ¢ Learn “How to Awaken Your True Potential” at the Yogananda Fest 2017.

From 10 a.m. to 9 p.m. gather with the spiritual community for yoga and meditation, vegetarian food, handmade jewelry, and to explore your om. www.torrancearts.org

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SAINT PATRICK’S DAY PARADE IN HERMOSA BEACH March 12

¢ In true Irish fashion, the Saint Patrick’s Day Parade held on the historic Pier Avenue promises authentic bagpipers from the Emerald Society in its 22nd annual celebration. Various floats, horses and dogs from the Irish Setters Club of Southern California will decorate the street amongst some 30,000 spectators on March 12. Don’t forget to wear green! www.hbchamber.net

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LA CLIPPERS VS. ATLANTA HAWKS AT STAPLES CENTER February 15

¢ Grab your favorite jersey and head over to Staples Center on Feb. 15 to watch the Los Angeles Clippers throw down against the Atlanta Hawks. Whether or not you’re a religious basketball fan, the 7:30 p.m. game is sure to be fun for everyone. The Staples Center is located conveniently next to LA Live, a hub of buzzing restaurants and bars to start your night off right. www.nba.com/clippers/schedule

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RACING AT K1 SPEED Anytime

¢ Whether you’re celebrating a birthday, a bachelor party or just looking for some friendly competition, K1 Speed is the perfect go kart racing course to unleash your inner beast.

Open seven days a week, K1 Speed provides year round wheel-to-wheel enthusiasm at its Torrance location. www.k1speed.com

NATIVE KNOWLEDGE

BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY

SOUTH BAE

This Ireland Native Recommends the Best Spots to Grab a Drink in the South Bay

EXPERT: Jane Maher CREDENTIALS: Tullamore DEW Brand Ambassador

MONDAY ¢ Catching up on emails and putting together reports requires lots of coffee. One of my favorite spots is Gum Tree Café in Hermosa—an Aussieinspired café and shop with dreamy, laid-back interior. gumtreela.com TUESDAY ¢ Tuesday I’m thinking about the week ahead and trying to stay healthy, I catch my fruit and veg from the Farmers Market in Manhattan Beach.

At 11 a.m. every Tuesday, it is awash with the finest ingredients. Yum! downtownmanhattanbeach. com/manhattan-beachfarmers-market

hits. Bionic Body has kicked me into action on more than a couple of occasions. It’s an amazing studio and the trainers here are top class! bionicbody.com SATURDAY ¢ My favorite thing to do on Saturday is to head for a run by the beach and follow it with a latte from Two Guns on the pier. The view is spectacular and these guys make a great latte. Again it’s Aussieinspired...I really need to visit Australia! twogunsespresso.com

WEDNESDAY ¢ As a Brand Ambassador for an Irish Whiskey, I spend lots of time exploring bars, the current menu trends or what I like to call “BARchitecture.” Newly renovated Abigaile’s has created a beautiful aesthetic that encapsulates a great modern bar/restaurant. abigailerestaurant.com THURSDAY ¢ Thursday is my day to get creative, with the weekend almost here I’m in a good mood to hit the library and get some quality work done.

The Manhattan Beach library is not to be missed. With minimalist décor and ocean views, it’s the best downtime you’ll get in the South Bay. www.colapublib.org/libs/ manhattan FRIDAY ¢ Fridays are about getting a sweat up before the weekend

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LOCALE MAGAZINE

“As a Brand Ambassador for an Irish Whiskey, I spend lots of time exploring bars, the current menu trends or what I like to call ‘BARchitecture.’”

SUNDAY ¢ Usually this revolves around watching sports and enjoying a DEW & a Brew (Tullamore DEW & a Beer).

Hennessey’s Pub is always one to make me sentimental for home, this Irish pub has everything. In particular, the Manhattan Beach location has been newly renovated, and the atmosphere makes for a perfect Sunday! hennesseystavern.com

Photoshoot Location: ACE HOTEL DOWNTOWN LOS ANGELES 929 S Broadway Los Angeles, CA 90015 213.623.3233 www.acehotel.com/losangeles TULLAMORE DEW www.tullamoredew.com @tullamoredew

Photographed By: Patrick Martin

NATIVE KNOWLEDGE

BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY

SWEET AS

“I ease into my weekend with friends by starting off with an innovative cocktail on the rooftop of E.P. & L.P.”

Acupuncture, Flat White Coffee and Beach Swims Are Some of Sabrina Harper’s Favorite Things

EXPERT: Sabrina Harper CREDENTIALS: General Manager, Bondi Harvest

MONDAY ¢ I jump start my week at Bondi Harvest with my favorite Vittoria Coffee; a flat white (or two), then devour the Rainbow Bowl. bondiharvest.com us.vittoriacoffee.com TUESDAY ¢ You can almost always find me at Yo San University getting an acupuncture treatment. It may only be 50 minutes, but I feel the benefits all week long. yosan.edu WEDNESDAY ¢ My cure for mid-week blues is my long-standing Real Housewives Club. We get together at my house and I usually cook up something fun and seasonal; I love to get inspired by the goodness that I can find at Erewhon Market. We’ll drink some wine and watch our faves Lisa Vanderpump and the Countess Luann do their thing. erewhonmarket.com THURSDAY ¢ In the warmer months you can find my mate and I at Venice Beach for an early morning swim,

BONDI HARVEST 1814 Berkeley St Santa Monica, CA 90404 310.586.7419 www.bondiharvest.com

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LOCALE MAGAZINE

then head to Butcher’s Daughter on Abbot Kinney for a coffee and breakfast. thebutchersdaughter.com FRIDAY

¢ I ease into my weekend

with friends by starting off with an innovative cocktail on the rooftop of E.P. & L.P. and eventually find our way downstairs for a magical South Pacific/Asian fusion meal from the kitchen of Executive Chef Louis Tikaram. eplosangeles.com SATURDAY

¢ We bike along the Playa

del Rey bike path with our furry baby, Isi. We stop for brunch at Playa Provisions where I have often make note to myself that their Coconut Chia Seed Pudding is sublime. They have a very cool culinary general store called Tripli-Kit and an even cooler bar, The Tripel. playaprovisions.com SUNDAY ¢ Get back on the bikes and pedal to the Mar Vista Farmers Market to gather for the week. Having done that, we head to Malibu for a hike and/or to chill at the beach at Point Dume. marvistafarmersmarket.org

Photographed By: Travis McCoy

NATIVE KNOWLEDGE

BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY

KEEPIN’ IT RAW Poke Shop Owner Gives His Best Recommendations on the Mainland

EXPERT: Ari Kahan CREDENTIALS: Owner, Mainland Poke

MONDAY ¢ Meetings at Platform Blue Bottle to start the morning.

Leave myself enough time to pop over to Loqui for tacos before heading to Mainland Poke on 3rd St. Finish the night with my ice hockey team in El Segundo. eatloqui.com TUESDAY ¢ Start my day at the fish market. Tuesdays are a big competitive day at the fish market as a lot of the product comes in through the ports. Always like to end my day with friends at The Nice Guy. theniceguyla.com WEDNESDAY ¢ Spend time with my manager at Mainland Glendale, before heading to the arts district for a late coffee. Stop at Mariscos Jaliscos to grab shrimp tacos before heading back to Larchmont.

del Rey. Follow up with a construction site visit in Santa Monica. mainlandpoke.com FRIDAY ¢ Site visits all day, tour different properties and explore LA. Make sure to grab a slice of Pepperoni Pizza at Dough to tide me before family dinner. Head over to my parents’ house to help cook. choosedough.com SATURDAY ¢ Early boxing with Cesar at Wildcard. Rest before the manager meeting. Head to Malibu with friends. wildcardboxingstore.com SUNDAY ¢ If I haven’t escaped to go skiing, Sundays are for football. Spend the morning in the restaurant while sneaking back and forth into Goal to watch games. goalsportscafe.com

THURSDAY

¢ Early morning lift. Start

Thursday morning cutting fish at Mainland Poke Marina “Always like to end my day with friends at The Nice Guy.”

MAINLAND POKE 252 S. Brand Blvd Ste 6 Glendale, CA 91204 818.291.9350 www.mainlandpoke.com

Photographed By: Shane Lopes

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NATIVE KNOWLEDGE

BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY

ALL ABOUT THE GAINS From Southern to Peruvian, Executive Chef Erwin Tjahyadi Loves It All

EXPERT: Erwin Tjahyadi CREDENTIALS: Executive Chef, Komodo and Bone Kettle

MONDAY ¢ I like to start off my week with a clean meatless meal from Kazunori, most especially after a busy and indulgent weekend of eating and drinking. If I could eat Blue Crab Rolls everyday of the week, I would. kazunorisushi.com TUESDAY ¢ Taco Tuesdays at Ricky's will make anyone a believer.

Freshly fried fish tacos sitting on warm homemade tortillas, slaw and magic sauce— coupled with pickled chili for a bite.

WEDNESDAY ¢ No frills Peruvian Japanese Rotisserie Chicken from Pollo a La Brasa Western, a mom and pop joint, always hits home for me, both in value and quality. This is the epitome of a great LA cuisine.

“If I could eat Blue Crab Rolls everyday of the week, I would.”

THURSDAY ¢ No one does Southern comfort food with this much style and substance like the crew at Preux & Proper. It’s a cozy space to chill at, has an awesome team and solid menu that will leave your taste buds dancing. preuxandproper.com

FRIDAY ¢ My pride and joy spot in Pasadena: Bone Kettle.

Catering to adventurous foodies, brave enough to experience ultra rich bone broth and a lineup of bold Southeast Asian tapas. bonekettle.com SATURDAY ¢ Rolling into my favorite dim sum spot, Elite Restaurant, and feasting after a long session at the gym pretty much encapsulates my Saturday routine. #postworkout SUNDAY ¢ Sundays are for football, beer, friends, and tacos.

Komodo Venice has a great Bottomless Sangria program to pair with killer tacos, nachos and tater tots—a clear winning space for watching football and kicking it with the homies. komodofood.com

KOMODO 235 Main St Venice, CA, 90291 310.255.6742 www.komodofood.com Photoshoot Location: BONE KETTLE 67 North Raymond Ave Pasadena, CA 91103 www.bonekettle.com

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Photographed By: Joe Nardello

I NSTA- Y UM Flavorful Instagrams We

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JOSH SCHERER Culinary Bro-down @culinarybrodown

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THE ATTIC @theatticonbroadway

KEITH GARRETT All Flavor No Grease @allflavornogrease

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EGG SLUT @eggslut

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RED O TASTE OF MEXICO @redorestaurant

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KAFE NEO @Kafeneo

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ROCK & BREWS @rockandbrews

LA FOOD JUNKIE @lafoodjunkie

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MICHAELS ON NAPLES @michaelsonnaples

F O LLO W LO CA LE M AG A Z I N E O N I N STAG R A M @localemagazine • #localemagazine

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From the Pages Of LOCALE ORANGE COUNTY

RAW TALENT

Anthony Bourdain Discusses His Latest Show “Raw Craft” WRITTEN BY: XAN ESTIN At William Grant & Sons’ The Balvenie’s “Raw Craft” series in September, we had the opportunity to interview a culinary creative alongside a brand that fits his own well. The Balvenie comes to be through curated craftsmanship, from a distillery that grows its own barley and utilizes its traditional floor maltings.

Anthony Bourdain is a man who puts in all the work, curates each experience he displays and has created a brand that many know and respect. Anthony Bourdain, chef, author and documentarian, opened up about his personal influences, the lessons he has learned along his journeys, as well as exclusive details of master craftspeople by bringing us The Balvenie’s “Raw Craft.”

Q: You refer to your featured artists as “marinating in training.” How long does it take for them to become masters of their craft?

Anthony Bourdain: Boy, that depends on what they’re doing and I think you’d get wildly divergent answers from the various craftspeople. There’s a Japanese term ‘Shoshin’ which means ‘beginner's mind.’ I know a lot of artists’ do say they have not reached that point and will never tell you they feel they have mastered it. For a lot of people I believe it’s an ongoing process.

In the Japanese way of looking at things you try to show up everyday assuming you know nothing.

Q: According to you, how does one become the master innovator of a craft?

AB: I do Jiu Jitsu, and if you do a thing 10,000 times maybe you’ll get good at it. Repetition, repetition, repetition.

Q: What is the distinction between science and magic of a finely tuned craft?

AB: I will never know the answer to that question, but I don’t know that I want to. The best moments on the show are when you lose sight of that difference. You think, ‘Wow!

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I’m not sure what this is or how it happened.’ There was a moment in the knife making process where you see this wave of heat suddenly work its way through the knife and you think, ‘Whoa! Dude.’ The craftsman is explaining scientifically what’s happening but it doesn’t make any difference. It still looks like magic to me.

Q: You referred to crafts as ‘the gateway to the soul.’

Does that mean you can always recognize a master based on their innovation?

AB: I think so. The best craftspeople always use their personal vision, voice, preferences, and passions.

It is impossible for them to not put that imprint into their product. You see it certainly in Elizabeth Brims’s [blacksmith] work. All of them feel this is the way it should be and there’s a distinctive feature that sets them apart from others who are working in the same area.

Q: All of these valuable tools are exemplary in their innovative area of focus. What is the key to pursuing artistry with such determination?

AB: A little twinge of insanity, perhaps. Don’t discount it.

Whatever it takes. It is an insane urge to write a book.

It's a foolish enterprise. Normal people wouldn’t do such a thing. What would drive you to work a year or years on something that probably will not pay off? Why would you think anyone would be interested in listening to your story? It takes an abnormal personality to persevere up against that kind of logic. I think these are not ordinary people that set themselves apart. A little touch of insanity.

Q: What’s next for “Raw Craft”?

AB: We are looking at a whole new group of craftspeople. All of them are very exciting, and we shall see.

TONY THE TV PERSONALITY You can also catch Anthony Bourdain on shows like “No Reservations” and “Parts Unknown.”

COOK LIKE TONY Bourdain is an author of numerous culinary escapades, but his latest “Appetites: A Cookbook” is his first cookbook in over 10 years.

Flip the pages to discover his finding from traveling (and tasting) the world.

You’ll be sure work up an appetite.

THE BALVENIE SINGLE MALT SCOTCH WHISKY us.thebalvenie.com RAW CRAFT WITH ANTHONY BOURDAIN us.thebalvenie.com/raw-craft ANTHONY BOURDAIN @anthonybourdain www.anthonybourdain.tumblr.com

E AT

///DRINK

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DRINK EXPERT Clink, Drink and Be Merry

These Experts Raise a Glass to Their Favorite Drinks in LA

FEB. 2017

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EAT EXPERT These LA Restaurateurs and Chefs Share What Makes a Kitchen— and a Dish—Great

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EAT FEATURE Prepare for Your Stomachs to Growl After Reading This Ultimate Foodie Guide

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DRINKS ON WHEELS Trucks Serving Tasty Sips

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MEALS DECONSTRUCTED See What Goes Into the Delicious Roasted Scallop Dish

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DRINK EXPERT Sips and Spirits With Some of LA’s Finest

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BEAUTIFUL PLACES TO EAT Make a Reservation at One of These Top SoCal Destinations

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PHOTO BY: Travis McCoy

THAT'S WHAT HE SAID Tasty Bites Off Ocean Avenue

Photoshoot Location: THE BUTCHER’S DAUGHTER 1205 Abbot Kinney Blvd Venice, CA 90291 310.981.3004 www.thebutchersdaughter.com

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E AT E X P E R T

CHEF’S TABLE MEET THE TOP NINE LOCAL RESTAURATEURS AND CHEFS WHO CREATE THE DISHES YOU LOVE

WRITTEN BY: REBECCA KLINESMITH

Photo By: Sean Drews

PHOTOGRAPHED BY: AMANDA PROUDFIT, HEATHER YOUNG, JOE NARDELLO, NATHAN WHELAN, SEAN DREWS & TRAVIS MCCOY

Photoshoot Location: LITTLE SISTER DOWNTOWN 523 W 7th St Los Angeles, CA 90017 213.628.3146 www.littlesisterla.com

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RED O TASTE OF MEXICO 8155 Melrose Ave Los Angeles, CA 90046 323.655.5009 www.redorestaurant.com PHOTOSHOOT LOCATION: 143 Newport Center Dr Newport Beach, CA 92660

Marc Johnson EXECUTIVE CORPORATE CHEF, RED O TASTE OF MEXICO Q: Where do you draw inspiration from? How do you exhibit it at work?

Marc Johnson: I get my inspiration first by what’s in season, then I start matching that ingredient to others that would have a nice relationship with each other. Like apples and cinnamon. From there I start composing the dish in my head, 'Is it salad, an app or entrée, what does it look like?'

What makes it interesting? How can we apply a texture a color, etc, until something special is made? At work I ask my cooks chefs and staff what excites them, their inspiration and excitement help trigger mine!

Q: How do you personally, or your restaurant, stand apart from the rest in such a large industry?

MJ: Food and service. We source out the best ingredients to use and we take huge pride in training are staff effectively so they can deliver the best course of service to our guest.

Q: What does it take to run a kitchen successfully?

MJ: Organization, teamwork, communication and cleanliness.

Q: If you could only use three ingredients for the rest of your life, what would it be?

MJ: Pig, potatoes and eggs.

MJ: The #19 at Langer's 36 LOCALE MAGAZINE

Photos - Red O Taste of Mexico: Heather Young | Blackhouse Hospitality: Sean Drews | Michael’s on Naples: Nathan Whelan | Baran’s 2239: Joe Nardello

The City of Angels is home to some of the most celebrated restaurants on the West Coast. We take you through the South Bay, Santa Monica, Long Beach, and more for a taste of each of the nine restaurateurs featured as our Eat Experts.

From fine dining to burgers to Mexican food—you name it, these chefs are your resident Los Angeles foodie professionals.

We sat down with them to find out their go-to ingredients, favorite dishes of all time, and what it takes to run a successful kitchen.

Q: If you could eat one thing in LA for the rest of your life, what would it be?

Tin Vuong's Photoshoot Location: LITTLE SISTER DOWNTOWN 523 W 7th St, Los Angeles, CA 90017 | 213.628.3146 | www.littlesisterla.com

Tin Vuong CHEF & COO, BLACKHOUSE HOSPITALITY Q: How do you personally, or your restaurant, stand apart from the rest in such a large industry?

Tin Vuong: We’re constantly evolving – no one restaurant is quite like the other (even the two little sister restaurants, Manhattan Beach and Downtown LA, are different.) We really just try and offer delicious food and great service consistently. We aren’t following any trends – we’re just doing what feels right in the most organic sense.

Q: If you could only use three ingredients for the rest of your life, what would they be?

TV: Salt, sugar, and chilies.

TV: Pho from Nem Nuong Khanh Hoa

Eric Samaniego EXECUTIVE CHEF, MICHAEL'S ON NAPLES Q: If you could eat one thing in LA for the rest of your life, what would it be?

Eric Samaniego: The pizza at Sotto, Steve Samson is my Italian uncle.

Q: How do you personally, or your restaurant, stand apart from the rest in such a large industry?

ES: We take a lot of effort to be very Italian, and very traditional.

We try to stick to as traditional and as true to Italian as we can.

Q: If you could only use three ingredients for the rest of your life, what would they be?

ES: I used to work in a French kitchen so my background

is very French. So, I would say butter is the number one ingredient that I must have. I must have really good bread, good olive oil, and tomatoes.

Q: What does it take to run a restaurant successfully?

TV: You must have a thick skin from the inside out, and truly love what you do. Every day someone is judging your food, the experience, the whole package. We try and offer something for everyone across our restaurants (Wildcraft is Italian, Dia de Campo is modern Mexican, etc) and try to be flexible with our customers wants and requests, but people aren’t always going to respond to your restaurant the way you’d like them to.

BLACKHOUSE HOSPITALITY 1301 Manhattan Ave Hermosa Beach, CA 90254 310.798.8227 www.blackhousehm.com

Tyler Gugliotta EXECUTIVE CHEF, BARAN’S 2239 Q: If you could eat one thing for the rest of your life, what would it be?

Tyler Gugliotta: The Godmother sandwich at Bay Cities Deli. It’s a cold-cut sandwich. It’s got bologna, salami, mortadella coppacola, ham, prosciutto, and provolone cheese.

Q: How do you personally, or your restaurant, stand apart from the rest in such a large industry?

TG: We just try to be ourselves.

There’s only so many original things you can do, and it’s not always about reinventing the wheel or about being super original. It’s about doing things as well as you can do them, and that’s just always been our philosophy.

Q: What does it take to run a restaurant successfully?

TG: It takes a lot of hard work, and knowledge. It’s all about being wellinformed, and making good decisions based on good information, and using quality stuff as well.

Q: If you could only use three ingredients for the rest of your life, what would they be?

TG: Cilantro, chilies, and lemon.

Q: What does it take to run a restaurant successfully?

ES: For us, I’m very big on consistency, and trying to provide the same type of experience for guests over and over. It may not always be the same type of food. We change our food often enough that I don’t want to provide the same dish to everyone, but it should be the same experience to every guest that comes in time after time.

MICHAEL’S ON NAPLES 5620 E. 2nd St, Long Beach, CA 90803 562.439.7080 | www.michaelsonnaples.com

BARAN’S 2239 502 Pacific Coast Hwy Hermosa Beach, CA 90254 424.247.8468 www.barans2239.com

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EL CHOLO 1025 Wilshire Blvd Santa Monica, CA 90401 310.899.1106 www.elcholo.com

Brooke Williamson CO-CHEF & CO-OWNER, HUDSON HOUSE Q: If you could eat one thing for the rest of your life what would it be?

Brooke Williamson: That’s a really difficult question because I’m a mood eater, so I eat depending on what I’m in the mood for, and what I’m in the mood for always sounds like something I could eat for the rest of my life. I tend to gravitate towards kind of clean Asian flavors, so I would say that one of the dishes I frequently eat and crave is the Papaya Pok Pok salad from Ayara which is a Thai restaurant in Westchester, and then the squid ink spaghetti with bottarga and sea urchin from Bestia. Those are both pastas that I crave a lot. So, for me it’s either clean Asian flavor or pasta.

Q: What does it take to run a restaurant successfully?

BW: I think keeping in mind that the customer wants to feel appreciated, while at the same time holding up to the integrity and standards that you feel like you need is important. I think it’s a balance. I think it’s a constant struggle of balance, but part of the reason why I’ve done TV is to sort of keep people’s eyes on us, and to remind people that we’re still there.

Mike Mininsky GENERAL MANAGER, EL CHOLO Q: If you could eat one thing in LA for the rest of your life, what would it be?

Mike Mininsky: So much to choose from but I’m going with my gut, literally, Original Tommy’s Double Chili Cheeseburger and Chili Cheese Fries.

Q: How do you personally, or your restaurant, stand apart from the rest in such a large industry?

MM: I take a genuine interest in my guests’ experience. El Cholo staff is here to exceed your expectations. If you leave thinking, “Wow!” then we’ve done our job.

Q: What does it take to run a restaurant successfully?

MM: The focus needs to be on two things: food and service. If you aren’t serving great food to happy guests 38 LOCALE MAGAZINE

then you’re in trouble. I lead by example, making sure that not only are the guests happy, but my staff as well. No one likes a grumpy server.

Q: What is the most popular dish at El Cholo?

MM: Depends on who you ask! Tacos al Carbon was the first thing I ever ate at El Cholo and remains a staple for me.

Although the all-time best seller is our #1 combination.

Q: What are the most popular desserts/drinks?

MM: Our El Cholo Margarita was introduced in 1967 and still holds the top spot for guests, but our version of a skinny margarita, La Flaca, has been extremely popular over the past three years. Personally, the Gran Tradicional has always been my favorite.

Q: What is the most popular dish at your restaurant?

BW: The pretzel burger and the brown sugar pork ribs. They like fall off the bone, but are crispy on the outside, and packed with flavor. I love the brown sugar pork ribs, personally. It’s one dish that my son, Hudson, always wants every time he goes there.

Q: What are your three can’t-livewithout ingredients?

BW: Well, you can’t really make a dish with only three ingredients, but I would say three ingredients that I use a lot that I wouldn’t want to live without when building other dishes are fish sauce, fresh lime, and olive oil.

HUDSON HOUSE 514 N Pacific Coast Hwy Redondo Beach, CA 90277 310.798.9183 | www.hudsonhousebar.com

Photos - El Cholo: Amanda Proudfit | Hudson House, West at Hotel Angeleno & Sea Level at Shade: Joe Nardello| The Wallace: Travis McCoy

Laura Scollan EXECUTIVE CHEF, WEST AT HOTEL ANGELENO Q: If you could eat one thing in LA for the rest of your life, what would it be?

Laura Scollan: I would eat the Godmother sandwich from Bay Cities Deli in Santa Monica. It's a well composed sandwich made on really great bread.

Q: How do you personally, or your restaurant, stand apart from the rest in such a large industry?

LS: We have a kind of unique and whimsical take on the menu, and from me that comes from a life of travel, and love of food and flavors. We pair that with a breathtaking panoramic view of Los Angeles, because we’re 17 floors up, and it is a round hotel. It’s an amazing combination when you can change the menu as often as you want and be as fun as you want with it.

Q: What does it take to run a restaurant successfully?

LS: For me inspiration is important. You must consistently redefine your culinary style, and the desire to inspire those you work with. So, they can reach their potential as line cooks, and teach them to be future chefs. I think resilience too, you must have a great sense of resilience, and a sense of humor in this job because it’s long hours. You can do everything right one minute, and then everything can go sideways in the next minute.

Q: What is the most popular dish at your restaurant?

LS: Currently it’s our Scottish salmon dish. It has Okinawan mashed, crispy capers, mango chutney, sweet potato puree.

It comes with a watercress and tomato salad.

WEST AT HOTEL ANGELENO 170 N Church Ln, Los Angeles, CA 90049, Penthouse Level, 17th floor 310.481.7878 | www.westrestaurantla.com

Q: If you could only use three ingredients for the rest of your life, what would they be?

LS: Butter, goat cheese, and lemon. I kind of incorporate them into every meal I work with in some capacity. They have such amazing flavors, and it can really make a difference to a dish. It helps to make ordinary a little more extraordinary.

Joel Miller EXECUTIVE CHEF, THE WALLACE Q: If you could eat one thing for the rest of your life, what would

it be?

Joel Miller: Pizza.

Q: How do you personally, or your restaurant, stand apart from the rest in such a large industry?

JM: I think our restaurant is able to stand apart just with the frequency of which we change our menu here, whether it’s our lunch or brunch menu, we do a complete overhaul. We do four pastry changes during the year to reflect the seasons, and then for our dinner menu, we’re constantly changing just based on what’s good in the market, or things that we can get locally. It keeps people coming back for more because they’re not getting the same thing over and over again.

Q: What does it take to run a restaurant successfully?

JM: It takes a very firm understanding of numbers. You have to understand that money is essentially the name of the game; you know, how much you make and how much you spend.

Most restaurants don’t make money, they basically even out to stay afloat. You have to have really good product, and you have to have dedicated people, but you also have to have the understanding that you need to be able to manage the day-to-day.

Aaron Robbins EXECUTIVE CHEF, SEA LEVEL AT SHADE Q: If you could eat one thing in LA for the rest of your life, what would it be?

Aaron Robbins: The chicken tandoori at Anarbagh in Encino. It’s one of the best Tandoori chickens I’ve ever had.

Q: How do you personally, or your restaurant, stand apart from the rest in such a large industry?

AR: I think because we do familiar items with a twist. Everything is either cured, or brined, and we take that extra step for flavor to make sure everything has that pop. Everything is made in house from scratch as well, from our dressing to our sauces, our stocks, our pizza dough, and our pastries. Another hotel might be bringing in dressings in a jar, or just mixing things and calling it Aioli.

We go that extra step and use the egg yolks, and the lemon juice. I think going that extra step, and really importing flavor into the dishes is what really sets us apart.

Q: What does it take to run a restaurant successfully?

AR: It takes knowledge of food, and the number one is staff. You need a strong sous chef by your side. You need staff because one chef can’t do it all.

Q: What are the most popular dishes at your restaurant?

AR: The citrus cured hamachi, and the crispy chicken.

Q: What are the most popular dishes at your restaurant?

JM: Our grilled cauliflower steak and our rib ravioli.

Q: What is the most difficult ingredient to work with?

JM: I’d have to say sweet breads because they’re very temperamental and they have to be done perfectly or they can’t be done at all.

THE WALLACE 3833 Main St, Culver City, CA 90232 310.202.6400 | www.thewallacela.com

SEA LEVEL AT SHADE 655 North Harbor Drive Redondo Beach, CA 90277 310.921.8940 | rb.shadehotel.com/dine

LOCALE MAGAZINE 39

Photo By - Karen Patterson

B RO U GHT TO YO U B Y

WHAT NEW YEAR’S RESOLUTION? WRITTEN BY: Jordan Ligons Kevin Perry Leah Hoffhines Ashlee Polarek

Prepare for Your Stomachs to Growl After Reading This Ultimate Foodie Guide

PHOTOGRAPHED BY: Diane Lombardi Karen Patterson Katie Tobin May Kristin Anderson Nathan Whelan Randi Slusher Travis McCoy Veronica An Victoria Filice

OH MY BURGER

Oh My Burger 2142 W El Segundo Blvd, Gardena, CA 90249 | www.ohmyburgerla.com

from Oh My Burger

FOODIES REJOICE! WE ARE SERVING UP THE FATTIEST DIET-BREAKING MEALS IN LA Ring in the New Year with the most delectable, decadent, and diet-breaking dishes Los Angeles has to offer.

We have rounded up fatty breakfasts, stuffed sandwiches, loaded burgers, and crazy sweet desserts that will not only make your mouths water, but will also crush those New Year’s resolutions that you jotted down on Dec. 31. Who are we kidding, we knew those weren’t going to last long anyway! Plus, keep an eye out for money-saving tips. Turn the page and dig in.

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RISE & GRINDS

Hot Off the Griddle

DECADENT DISHES TO GET OUT OF BED FOR

FLAPJACKS AND FRENCH TOAST TO FLIP FOR

WRITTEN BY: KEVIN PERRY

Double Tap

Tip #1 Ò A ton of restaurants offer happy hours where you can get half-priced or discounted drinks and appetizers during certain times. This is also a great way to try out new places.

Reliving Some of the Fattiest Foodie-Gram Moments From @CALIFORNIADREAMEATER

Rori's Artisanal Creamery >

Spot some celebrities while you’re waiting for your double scoop of deliciousness at this Santa Monica ice cream joint.

The Hive Santa Monica >

3 CRULLER DONUT

Comb as you are and #BeeYourself at the hip spot The Hive! This colorful (and flavorful) pitaya bowl is calling your name!

Rosti Tuscan Kitchen >

I think Chase of California Dream Eater (and Spongebob) put it best: Ravioli, ravioli give me the formuoli to this yummy freshly made pasta, please!

42 LOCALE MAGAZINE

INGREDIENTS: Ò Cream Puff Pastry Dough Ò Sliced Fruit Ò Cinnamon Ò Sugar Ò Yumtown

1

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DONUT FRIES

STUFFED FRENCH TOAST OF THE DAY

INGREDIENTS: Ò French-Fry-Shaped Fried Dough Ò Granulated Sugar Ò Cinnamon Ò Nutella Drizzle Ò Decadence

SAMPLE INGREDIENTS: Ò Roasted Peanuts Ò Peanut Butter Ò Honey Bourbon Orange Glaze Ò Fluffy French Toast Ò Menu Items Change Every Weekend Ò Sweet Surprise!

California Donuts 3540 W 3rd Street Los Angeles, CA 90020 213.385.3318 www.cadonuts.com

Public School on Tap #PS213 612 Flower St Los Angeles, CA 90017 213.622.4500 www.psontap.com

Plan Check 1800 Sawtelle Blvd Los Angeles, CA 90025 310.444.1411 www.plancheck.com

RICOTTA PANCAKES Ò “These are definitely NOT gluten free,” assures the head chef of Love & Salt. Good to know! And great to eat, too. These creamy cakes blend buttermilk smoothness with the moist malleability of DeStefano ricotta cheese—and that’s just for starters. Add fresh berries, lemon curd spread, and blueberry compote on top, and you’re in for a tart and tasty treat!

Love & Salt 317 Manhattan Beach Blvd Manhattan Beach, CA 90266 310.545.5252 loveandsaltla.com CARAMEL PECAN PANCAKES Ò We’re nuts for this dish—pun most definitely intended. Choose from a variety of pancake options: buttermilk, multigrain, or chocolate chip (if you REALLY hate your dietician). Then step back for a caramel quake!

Crushed pecans bolster the sinful syrup for a naughty, nutty finish. Yes we pecan!

Four Daughters Kitchen 3505 Highland Ave Manhattan Beach, CA 90266 310.545.2444 fourdaughterskitchen.com FRENCH TOAST BRICKS Ò Bored of your breakfast routine? Throw a brick at it! A French Toast Brick, to be precise. These long, rectangular blocks of croissant pastries are cooked to perfection and hearty enough to support your brunch adventure. The confections are then coated with salted caramel syrup and sprinkled with sliced bananas. How aPEELing!

21 Square Bar + Kitchen Torrance Marriott Redondo Beach 3635 Fashion Way Torrance, CA 90503 310.543.6034 marriott.com

BREAK-FAST & FURIOUS

Q&A WITH EXECUTIVE CHEF RAPHAEL LUNETTA OF VERANDA RESTAURANT AT THE GEORGIAN HOTEL

Photos - Plan Check: Veronica An | The Georgian Hotel: Travis McCoy

Q: What do you love most about breakfast?

Raphael Lunetta: I enjoy starting the day off right. During the week or as a business traveler I love the option to start the day with a quality coffee, healthy options like avocado toast with a soft boiled egg and a simple salsa verde with shaved radish.

An amazing open faced smoked salmon bagel with a thick slice of beefsteak tomato, herbed cream cheese, shaved red onion, marinated cucumber, squeeze of lemon, cracked black pepper. On a lazy day, I love the comfort of a fluffy breakfast; lemon pancakes, poached eggs, hollandaise sauce, warm asparagus, cherry smoked bacon with the service and atmosphere that makes me want to keep coming back. For that, I love the breakfast brunch experience.

Q: How does your French Toast SoufflĂŠ add a new spin to a classic confection?

RL: All the components of a classic French toast, but with a bit more decadence. The French Toast SoufflĂŠ is a delicious breakfast favorite, it kind of reminds me of a subtle bread pudding. A few shaved almonds, a little powder sugar, and fresh fruit; if you wanted to be a bit bad you add a side of smoked bacon, it's pretty awesome.

Q: What sort of dining experience do you provide your patrons? Paint us a picture!

RL: The experience starts with an enthusiastic authentic greeting. The next step is to sip on something nice, whether it be a rich cappuccino, a fresh glass of juice, a thought out glass of wine or a simple crafted cocktail.

A warm atmosphere that lends itself to a unique but approachable experience. Laid back feeling with articulate service, I always want the food to have focus and I always ask that our cooks take the food they prepare seriously; at the same time I want the food to display itself as wholesome, and not over complicated. Incorporating the best seasonal ingredients available and keeping the favorites.

Q: What's next on the horizon for the Veranda? And for you personally as a chef?

RL: The Veranda has incredible opportunity. I would like to see some tasty small plate items, perhaps a variety of alternating carpaccio, from meat, fish and plant-based, a tartar or two, steamed shellfish with a variety of broths, a familiar sandwich made special, and some seasonal local farm fresh salads.

Q: If you could sum up your food philosophy in 40 words or less, what would it be?

RL: Food and hospitality has been my life. It's all about a thoughtful experience, keeping it classic and current. Knowing that you are proud of what you are doing and the ability to inspire the team to share that same vision.

The Georgian Hotel 1415 Ocean Ave Santa Monica, CA 90401 800.538.8147 www.georgianhotel.com LOCALE MAGAZINE 43

STUFFED SANDWICHES ALL OF YOUR CALORIC CRAVINGS IN THE PALM OF YOUR HAND WRITTEN BY: LEAH HOFFHINES

Tip #2 Ò According to the Bureau of Labor Statistic, 5.5 percent of earned income is the average amount people budget for entertainment.

3 SANTA MARIA TRI TIP SANDWICH

1 PASTRAMI SANDWICH Don't forget about the classic pastrami. Head over to Johnnie's Pastrami, and give their specialty sandwich a go!

Hot or cold, you can't go wrong.

INGREDIENTS: Ò Pastrami Ò Yellow Mustard Ò Rye or French roll

We're firing up the grill! It's BBQ season all year round with this Santa Maria Tri Tip sandwich from Rock & Brews tied together with a refreshing pico de gallo.

INGREDIENTS: Ò Pico De Gallo Ò Baby Greens Ò Garlic Aioli Ò BBQ Sauce Ò Artisan Sourdough Roll Ò Succulent BBQ Tri Tip Rock & Brews 143 Main St El Segundo, CA 90245 310.615.9890 www.rockandbrews.com

Johnnie's Pastrami 4017 Sepulveda Blvd Culver City, CA 90232 310.397.6654

2 RAINBOW GRILLED CHEESE We've found what's at the end of the rainbow and it’s this cheesy grilled sandwich at Chomp Eatery. It's no fairy tale, there actually are rainbow colors in your unicorn-inspired grilled cheese.

INGREDIENTS: Ò Sourdough Ò Provolone Ò Parmesan Ò Asiago Ò Fontina Ò Colors of the Rainbow Chomp Eatery & Juice Station 1612 Santa Monica Blvd Santa Monica, CA 90404 424.238.3398 www.chompeatery.com 44 LOCALE MAGAZINE

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ROCK SHRIMP SANDWICH

FAT JOEY

JUMP IN THE FRYER

BISON MEATBALL SANDWICH

Here's the perfect combination of crunch and kick. Spice up your seafood craving with a bite off Poseidon's fork and give this sandwich a try at K Ramen.

Burger. Beer.

I bet your mother doesn’t make sandwiches like these.

Check out the Fat Joey at Fat Sal's, where every sandwich is stuffed to its full capacity.

Don't worry, we'll hand you a napkin.

Breakfast is served, or is it lunch? Dig into the burger that combines all your favorite flavors into one meal.

Comfort food doesn’t get any better than this.

Prepare your taste buds for the delectable meatball sub from Rush Street. Melted cheese and savory sauce over a hearty supply of bison meatballs. Mmmm thank you, Italy.

INGREDIENTS: Ò Shrimp Tempura Ò Spicy Sauce Ò Heirloom Tomato Ò Kimchee Butter Ò Lettuce Ò Portuguese Bun K Ramen. Burger. Beer 702 Americana Way Glendale CA 91210 818.741.2701 www.sbe.com/restaurants/ locations/kramen-glendale

INGREDIENTS: Ò Pastrami Ò Turkey Ò Melted Swiss Ò Cole Slaw Ò Fries Ò Russian Dressing Ò Hero Bread Fat Sal's 1300 N Highland Ave Los Angeles, CA 90028 855.682.4373 www.fatsalsdeli.com

INGREDIENTS: Ò Waffle Buns Ò Cheddar Ò Fried Chicken Ò Bacon Ò Maple Ò Sriracha Grill Em' All 19 E Main St Alhambra, CA 91801 626.284.2874 www.grillemallburgs.com

INGREDIENTS: Ò Smoked Tomato Ragu Ò Mozzarella Ò Shaved Red Onion Ò Herb Aioli Ò Ciabatta Rush Street 9546 Washington Blvd Culver City, CA 90232 310.837.9546 www.rushstreetculvercity.com

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Without garlic, flavors just seem to be flat. Life is better with garlic!

Rise to the Challenge FOOD CHALLENGES TO TEST YOUR GRUB SKILLS

Photos - Johnnie's Pastrami: Katie Tobin May | Chomp Eatery & Juice Station: Veronica An | Rock & Brews: Karen Patterson | K Ramen. Burger. Beer: Randi Slusher | Duke’s Malibu: Diane Lombardi

BIG FAT FATTY

Challenge: A well earned name to a sandwich with cheesesteak, cheeseburgers, pastrami, chicken fingers, crisp bacon, mozzarella sticks, jalapeños, fried eggs, fries, onion rings, chili, marinara, and "fat sauce" on a 27-inch garlic hero.

Prize: Finish in under 40 minutes and your $49.99 sandwich is free.

Winners are also given the opportunity to create and name their own sandwich.

Fat Sal's fatsalsdeli.com

SPECIAL #2

Challenge: Orochon Ramen's spiciest bowl has seven different spice levels.

Prize: Finish the whole bowl in under 30 minutes and gain bragging rights, a place on their wall of fame, and a free t-shirt.

Orochon Ramen

LIKE A BOSS

Q&A WITH EXECUTIVE CHEF ERIC BOSRAU AT DUKE’S MALIBU Q: What is your favorite place to go for a perfect sandwich? What's it like?

Eric BosRau: I’m really a burger guy and there is this little family owned burger place that has been open since 1959 that I love to visit when I’m able to get back to Minnesota where I grew up. Their burger is a take on the traditional American burger and they haven’t changed how it is prepared since 1959. It always brings up fond childhood memories and they truly serve an amazing burger and fries. Think In-N-Out, but better.

Q: Can you describe the flavors behind your unique pulled pork sandwich? What's in it? Why is it so popular?

EB: It’s a mix of Hawaii meets the South, with our 5-spice pork—cooked Imu style, mango bbq sauce, apple cider slaw, pickled Maui onions, locally sourced pan de sal bread and our house made Kennebec chips. It’s super popular, well, because it is pork, and what is not to like about pork? Also because it caters to those guests that are looking for something familiar sounding, but with an interesting and unique twist.

Q: Every chef has a favorite secret ingredient, what’s one you use to really make the flavor pop?

EB: (Laughs) If you asked anyone that knows me, they’d

tell you that my favorite ingredient is garlic. Without garlic, flavors just seem to be flat. Life is better with garlic!

Q: Have/would you take part in any food challenge? Which one?

EB: Sure, I’d take part in a competition. If you don’t try, you can never succeed. But, what competition? Maybe a kind of competition where you need to have a partner. Say, a partner that is a notorious food blogger, but has never really cooked before. Now that would be fun, and a quite a test!

Q What's your ultimate foodie guide tip?

EB: Los Angeles is an epic food destination with so many diverse choices sprawled out over a huge metropolitan area.

It’s daunting to keep up with what’s new here in LA and in the food world in general, so my tip is to find a food writer or blogger that reflects your tastes and values. There is so much information out there today offering opinions about food – but I love to hear and read about what some of my favorite writers are enjoying. Jonathan Gold from the LA Times has an incredible way of articulating his passion and has never led me astray.

54”X54” CHALLENGE

Challenge: You have two hours for your team of eight to finish off this massive pie. Choose your toppings and settle in—it’s going to be a bumpy ride!

Prize: Your $218 pizza is paid for, your team receives $1,000, and your photos will be taken!

Big Mama’s and Papa’s Pizzeria, Eagle Rock bigmamaspizza.com

THE CHALLENGER

Challenge: Sunset Deli offers a beast of a sandwich—3 lbs to be exact—and full of delicious ingredients.

Prize: Finish, and you’ll end up on their Facebook page. Beat the 10-minute record, and your sandwich is free.

Sunset Deli sunsetdelihollywood.com

Duke’s Malibu 21150 Pacific Coast Hwy, Malibu, CA 90265 310.317.0777 | www.dukesmalibu.com LOCALE MAGAZINE 45

PERFECT PATTIES

Loaded Dishes

THESE BURGERS ARE LOADED UP AND READY TO BE SERVED

ON A SCALE OF ONE TO FAT WRITTEN BY: KEVIN PERRY

Tip #3 Ò When budgeting, separate your wants from your needs. Decide how many times a week you should be eating out.

GARLIC FRIES/TOTS COMBO Ò Tots or fries? It’s the eternal Sophie’s Choice for all potato lovers. Luckily, this hotspot harvests a combo of both, infused with savory garlic greatness. Spud serendipity!

Fritzi Dog fritzidog.com

1 OH MY BURGER AWARD: O.M.Beefiest Oh My Burger 2142 W El Segundo Blvd Gardena, CA 90249 www.ohmyburgerla.com

PORK BELLY NACHOS Ò Staying true to its gourmet food truck roots, TLT serves up a heaping helping of flavor; hold the pretension. Braised pork belly cavorts with cheese sauce and refreshing pico de gallo on a bed of homemade chips. Pork belly, meet our bellies.

TLT Food tltfood.com MAINE LOBSTER MAC & CHEESE Ò Send your tastebuds on a tantalizing trip across North America! First stop: succulent New England lobster. Next: three cheeses from the Midwest heartland. Finally: go south of the border with Mexican poblano chiles. All aboard!

Red O Taste of Mexico redorestaurant.com CREATE YOUR OWN PASTA Ò Become the architect of awesomeness! Choose a foundation of pasta and then slather with a sauce selection ranging Chipotle Chili Cream to Gorgonzola Walnut. Cap it off with gourmet add-ins like Sautéed Calamari or Filet Mignon Tips. If you build it, they will yum!

Fritto Misto Italian Café frittomistoitaliancafe.com CARNITAS STREET TACO PLATE Ò The delicious duality of pork is on full display in this caliente concoction.

The tenderness of slowroasted pork is countered by the feisty crunch of chicharrones. That’ll do, pig. That’ll do.

SOL Mexican Cocina solcocina.com

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Tip #4

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Ò Alcohol can add to the dinner bill quite a bit, so consider other options and have a drink at home after the meal.

HAWAIIAN TERIYAKI BURGER

EL DIABLO BURGER

AWARD: The Big Kahuna

AWARD: Naughtiest Hopdoddy Burger Bar 830 S Sepulveda Blvd Ste 116 El Segundo, CA 90245 www.hopdoddy.com

3 WHITE BUFFALO BURGER

Photos - Oh My Burger & Hopdoddy Burger Bar: Karen Patterson | Pono Burger: Veronica An | Sloopy’s: Randi Slusher | GD Bro Burger & Beer Belly: Victoria Filice

AWARD: Most Stuffed River Rock Lounge at the Sportsmen’s Lodge 12825 Ventura Blvd Studio City, CA 91604 www.sportsmenslodge.com/river-rock www.riverrockbarla.com

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Tip #5 Ò Everyone should reevaluate their budget and their budget process from time to time. You are on track if you are paying down your debts, saving some money and still enjoying life.

If not, make some adjustments.

Tip #6

Sloopy’s 3416 Highland Ave Manhattan Beach, CA 90266 www.sloopysbeachcafe.com

6 GENGHIS KHAN BURGER AWARD: Most Eggscellent The Standing Room 144 N Catalina Ave Redondo Beach, CA 90277 www.thestandingroomrestaurant.com

Ò Some people track credit card rewards and redeem them regularly. You may have earned enough rewards to offset a special evening out.

7 4 KUAWA CRUNCH AWARD: Most Bite Pono Burger 829 Broadway Santa Monica, CA 90401 www.ponoburger.com

Tip #7

ITALIAN STALLION

Ò Fill an envelope with cash labeled “eating out” each month so that you don’t accidently go over your budget.

AWARD: Hella Mozzarella GD Bro Burger 1798 E Willow St Signal Hill, CA 90755 www.gdbroburger.com

PUPPY FRIENDLY Enjoy a Burger Alongside Your Best Furry Friend Ò Had a ruff day? Well, kick back with your canine companion at this pooch-friendly pad. Specialties include the Dickens Burger (slathered in root beer BBQ sauce) and the Fire Starter (peppered with fried jalapeño bottle caps). Happy hour sliders are only $5.50 – that’s a doggone great deal! Barking in the rear.

Blue Dog Beer Tavern 4524 Saugus Ave, Sherman Oaks, CA 91403 818.990.2583 | www.bluedogbeertavern.com

MASTER CRAFT Q&A WITH EXECUTIVE CHEF WES LIEBERHER OF BEER BELLY Q: Why do you think we as a society/ nation/species are so in love with burgers?

Wes Lieberher: I always remember as a kid growing up in the ‘80s burgers being that special treat that you got when you were spending quality time with the family. Whether it was going out to eat them or grilling them in the backyard, burgers have always been something people bond over. The endless varieties and the pride people take in cooking the "best burger" is something that will always be a part of our society.

Q: How does your burger selection break from the norm? Tell us about the beefy wonders on your menu.

WL: I always try to stay true to the burger but also add a twist to it. I have a duck cheeseburger in our original location, and down here in Long Beach for my beef burger I wanted to do a play on a bacon cheeseburger, so I came up with the idea of the Blvd Burger that has candiedbacon slaw, sharp cheddar, arugula, and hot smoke mayo.

Q: How does Beer Belly's menu reflect your personal food philosophy?

WL: I always want my

food to be approachable and fun, I want people to come in smile at the idea of eating something different or outrageous. I love the look on people’s faces when they get our quadruple layer grilled cheese with bacon and maple syrup for the first time. I'm not trying to break the mold of the culinary world, I'm just having fun creating and cooking flavorful food for our awesome customers who want to come to enjoy and indulge.

Q: What are your guilty pleasures (dining-wise)?

WL: I'm obsessed with pizza. When I retire I want to go on a pizza tour of the world and write a book about it. Other than pizza, if you cover something in bacon I will most likely inhale it.

Q: What inspired you to create this menu?

WL: I'll forever be inspired by my journey through life, from my hometown of Philly, to my journey to LA, and now I'm being inspired by Long Beach and its surrounding areas.

It's always good to sit back and take in where you are in the moment and add that to your ever growing inspiration for everything you do.

Beer Belly 255 Long Beach Blvd Long Beach, CA 90802 562.436.2337 www.beerbellyla.com LOCALE MAGAZINE 47

ÜBER SWEET DESSERTS NUTELLA STUFFED, MARSHMALLOW TOPPED, OOEY GOOEY GOODNESS WRITTEN BY: ASHLEE POLAREK

4 THE ELVIS FUN FACT: Melt in your mouth peanut butter mousse, rich chocolate pudding, and bacon brittle and make up The Elvis.

With a menu that changes seasonally and on the chef’s whim, MB Post is the perfect place to try fresh, new and exciting dishes.

MB Post 1142 Manhattan Ave Manhattan Beach, CA 90266 310.545.5405 www.eatmbpost.com Sweet Rose Creamery, Santa Monica

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CHOCOLATE-DIPPED WAFFLE CONE SANDWICH

DARK BELGIUM CHOCOLATE MOUSSE

LIQUOR INFUSED CAKES

FUN FACT: Picture, blissful fresh mint with chocolate chip ice cream, sandwiched between two homemade waffle-cone ‘buns’ dipped in hardening chocolate and you have yourself a waffle cone sandwich. Sweet Rose Creamery hand-makes all of their ice cream with organic and locally sourced ingredients.

FUN FACT: To make the Dark Belgium Chocolate Mousse, Chef Dominique Theval pipes silky smooth chocolate mousse into a dessert glass, and finishes it off with a refreshing mint sprig and a chocolate piece, a delicious way to end the day.

Sweet Rose Creamery, Santa Monica 826 Pico Boulevard Santa Monica, CA 90405 310.260.2663 www.sweetrosecreamery.com

Dominique’s Kitchen 522 S Pacific Coast Hwy Redondo Beach, CA 90277 424.247.9054 www.dominiqueskitchen.com

FUN FACT:Cake Buzz’s liquor-infused cakes have been featured on Food Network, ABC 7 and "The Real". Each of the boozy cakes are made with a collection of liquor like the Butter Pecan cake; made with Butterscotch Schnapps, Pecan Pie Vodka, Pecan Pie Liqueur, and Pecan Praline Liqueur.

Cake Buzz 2701 Artesia Blvd Redondo Beach, CA 90278 310.793.2899 www.cakebuzzla.com

Icy Rush Co. Makes Super Cool Treats

Ò The unique and delicious flavors at Icy Rush Co. are a must-have even in the middle of winter. Icy Rush Co. offers homemade flavors you can’t get anywhere else such as; Cajeta (a caramel flavor), Orange Chipotle, Sweet and Spicy Jamaica, White Wine Raspberry, and Horchata. Pretty to look at and a party for your taste buds.

Icy Rush Co., www.icyrushco.com 48 LOCALE MAGAZINE

5 BOMBOLINI FUN FACT: These vanilla angles donuts are mini— meaning you can eat more, since they’re fewer calories..right?

Basement Tavern 2640 Main St Santa Monica, CA 90405 310.396.2469 www.basementtavern.com

6 BREAD PUDDING FUN FACT: Chez Melange uses locally sourced and seasonal ingredients in their dishes, including produce from the Seed to Garden program at Palos Verdes High School, which benefits students with special needs.

Chez Melange 1611 S Catalina Ave Redondo Beach, CA 90277 310.540.1222 www.chezmelange.com

Custom Made Crepe Fresh, made-to-order, perfectly portable crepes are the specialty at Cre8 Crepes in Hollywood.

Here you can devise your own crepe masterpiece, or try one of the tempting signature crepes creations.

Fill yours with an array of fresh fruits, yummy spreads, toppings such as sprinkles, marshmallows and more, then finish it off with a drizzle of sauce and a scoop of ice cream.

The batter is different than a traditional French batter and is unique to Cre8 Crepes. According to owner Connie Lam, “You won’t find the same taste anywhere else in the world.” They also created a crepe batter that caters to vegan and gluten free eaters.

Around the holidays Cre8 Crepes offers towering, unique and tasty crepes, or you can try their creation, the Brownie Banana Split. Ask for a decadent crepe, add fresh bananas and strawberries, chocolate chips, whipped cream, rainbow sprinkles, chocolate and strawberry sauce, a scoop of vanilla ice cream, a brownie and a flaming marshmallow if you're feeling extra adventurous. The best part is you can eat it as you walk around Hollywood Boulevard. If a holiday crepe is not available, we advise opting for creating your own crepe!

The topping possibilities are endless—from fruit to nutella to cheesecake and flaming marshmallows!

Cre8 Crepes 6654 Hollywood Blvd Hollywood, CA 90028 323.468.3647 www.cre8crepes.com

7 ELVIS IN A JAR FUN FACT: Slow roasted, down home delicious BBQ can only be completed with Elvis in a Jar. Picture ripe bananas, peanut butter chunk and chocolate fudge in vanilla ice cream, topped with perfectly candied bacon pieces. In true southern fashion, it’s all homemade daily.

Holy Cow BBQ 264 26th St Santa Monica, CA 90402 310.883.6269 www.holycowbbq.com

8 PARADISE DELIGHT CAKE FUN FACT: King’s Hawaiian made its way to the mainland in 1977, and in 1988 the Bakery & Restaurant opened up in Torrance. The Paradise Delight Cake offers a myriad of fruit between layers of pastel rainbow chiffon cake, topped with more delicious fruit.

King’s Hawaiian Bakery & Restaurant 2808 W Sepulveda Blvd Torrance, CA 90505 310.530.0050 www.khbakery.com

Photos - Manhattan Beach Creamery: Karen Patterson

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We fell in love with the reaction you get when you sell ice cream; it changes people's days.

Top Food Apps 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 takeout options.

KITCHEN STORIES Must Make: Steamed Pork Buns OPENTABLE Must Make Reservation: Cassia POSTMATES Must Order: Flower Child

A MANHATTAN BEACH DREAMERY

Q&A WITH ZAC ROTHMAN, OWNER OF MANHATTAN BEACH CREAMERY Q: What is your personal go-to ice cream treat on a sunny Southern California day?

Zac Rothman: The original Cream’wich, no doubt about it. One of the reasons it was created was for the love of ice cream sandwiches that I formed while going to UCLA. Q: What goes into the ever beautiful Circus Cookies Milkshake?

ZR: It’s made with a cotton candy background flavor, it's everything you would get at a carnival; pink ice cream, with cookie crunch.

Q: What makes your ice cream so shop unique?

ZR: Our store is really unique because we make everything here from scratch, everything is homemade. It's a family run store and you can really taste that in all of our products.

Being next to the beach adds to the experience. It’s hard to be upset at something when you are staring at paradise.

Manhattan Beach Creamery 1120 Manhattan Ave Manhattan Beach, CA 90266 310.372.1155 www.mbcreamery.com

Q: How did you come up with the idea of the Cream’wich?

ZR: This is my grandmother's cookie recipe. The Cream’wich was a great way to marry our ice cream store, which had a line out the door, and the bakery, which also had a line out the door, it was a tremendous opportunity. It was a no brainer, why don't we marry our two awesome products.

Q: Why open an ice cream shop?

ZR: It was an iconic location and we had a vision if we could bring homemade scratch products it would be a success.

We fell in love with the reaction you get when you sell ice cream; it changes people's days. To get that reaction, it was contagious. The decor would also double as a sales opportunity—it was a vision of a Candyland, a nostalgic ice cream store with a candy twist.

GRUBHUB Must Order: The Boat Sushi & Thai DOOR DASH Must Order: True Foods Kitchen TENDER Must Swipe Right: Tiramisu UBEREATS Must Order: Ocho

YELP EAT24 Must Order: Fresh Brothers

ZAGAT Must Order: The Depot

LOCALE MAGAZINE 49

...IN CASE YOU’RE STICKING WITH YOUR RESOLUTIONS

3 COCONUT ACAI BOWL

HOLLA FOR YALLA!

WRITTEN BY: LEAH HOFFHINES

Ò Boost your immunity with "The bowl that started it all" from Amazebowls.

Decadent flavors of acai, blueberries, pineapple, banana, agave, and hemp milk make this a super food-meal. The coconut will give you clean energy while the acai helps with overall mental function keeping you focused and alert throughout the day.

Q&A WITH RICHARD WOLD, DIRECTOR OF OPERATIONS FOR YALLA MEDITERRANEAN, LLC Q: Tell me about your Power Green Salad.

Richard Walt: Our customers are given the option to build their meal as a wrap, salad, or plate. Our Power Green Salad is a healthy and original alternative to traditional quick service offerings. It truly is a super food rich entrée. We use kale, balsamic apricots, toasted almonds, feta cheese, and a vegan Lemon Vinaigrette. You can also add a protein and a side as well if you choose. This salad is all inclusive full of antioxidants from the kale and healthy fats from the almonds, it's a great combination of flavors-not to mention well balanced.

Amazebowls www.amazebowls.com

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Q: What makes Mediterranean food unique from others?

RW: Mediterranean food along with the Mediterranean diet is rich in essential oils. It consists of higher amounts of vegetables and contains less of the proteins that aren't as good for you like red meat. People that are eating this way are living longer, healthier lives and lowering their risk of disease. Ultimately, Mediterranean food has a higher nutritional value than most other food options. It's great for those that are trying to stick to a whole food diet and shy away from processed foods.

SHREDDED CABBAGE PANCAKE Ò This delectable dish is packed with veggies that do a body good.

The Shredded Cabbage Pancake comes served with braised eggplant and chili hoisin, adding a little kick to your healthy palate. An excellent source of fiber and vitamin C, the cabbage in this dish is the perfect complement to the richly colored eggplant atop it.

Q: What is your favorite menu item?

RW: Oh, I'd say the flavorful Chicken Shawarma. Our shawarma is slow roasted with Lebanese spices, then grilled again. It's a savory, low calorie dish. Definitely our most popular on the menu, and it goes great with any of our local brews or wines.

Erven Restaurant www.ervenrestaurant.com

Tip #8

Yalla Mediterranean, LLC 12420 Seal Beach Blvd Seal Beach, CA 90740 562.596.4801 www.yallamedi.com 50 LOCALE MAGAZINE

Ò If you love dinners out but are having a hard time affording them, try taking your lunch to work and making your own coffee in the morning and using those savings to fund your evening entertainment.

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VEGGIE HUMMUS PITA

FRESH VEGGIE SKEWERS

AHI TUNA BURRITO

Ò Stay feeling fresh and light with this tasty pita containing spinach, tomato, cucumber, mushrooms, hummus, and a splash of vinaigrette all on whole wheat pita bread. Get a large range of vitamins such as vitamins K and A from the spinach and enjoy it while you do!

Ò Looking for vital nutrients that taste good as well? Look no further!

Try this vegetarian option available at Kafe Neo. These Veggie Skewers are assorted with the freshest vegetables grilled to perfection. Now that’s a scrumptious way to get your daily dose.

Old Venice Greek & Italian Cuisine www.oldveniceonline.com

Kafe Neo www.kafeneolb.com

Ò If you're craving sushi but want to avoid all the empty carbs of white rice, give this Ahi Tuna Burrito a try at Tacos Tu Madre. This burrito is packed with Ahi, spicy citrus yuzu ponzu sauce, chives sesame seeds and seaweed flakes.

Get your fix of omega3s from the ahi and stay satisfied all day!

Tacos Tu Madre www.tacostumadre.com

Photos - Yalla Mediterranean, LLC: Kristin Anderson | Old Venice Greek & Italian Cuisine: Karen Patterson | Kafe Neo: Victoria Filice | Erven Restaurant: Katie Tobin May

HEALTHY FATS

MONKEY BUSINESS WILLIAM GRANT & SONS’ MONKEY SHOULDER MAKES AN IMPRESSION WRITTEN BY: JORDAN LIGONS PHOTOGRAPHED BY: NATHAN WHELAN

William Grant & Sons’ Monkey Shoulder is a blended malt Scotch whisky that mixes well with almost everything. A Monkey Mojito, Old Fashioned, Monkey Coke—pick your poison. Legendary Malt Master David Stewart decided one day to make history by creating the world’s first triple malt, a combo of Speyside’s Glenfiddich, Balvenie and Kininvie single malts. Thus Monkey Shoulder was born—the smooth operator we know and love. You don’t have to be an expert mix master to concoct one of these monkeys up, this bottle’s versatility is at your fingertips. Cheers!

TRIBUTE TO MALTMEN • The name “monkey shoulder” roots from a condition that old school maltmen picked up from working long shifts of manual labor.

Their arms would hang down a bit like a monkey’s, hence the term.

William Grant & Sons www.williamgrant.com @monkeyshoulder3 LOCALE MAGAZINE 51

EAT/DRINK

DRINK CARTS Be Sure to Catch These Drinks on Wheels WRITTEN BY: MEAGHAN LEHRER & NICOLE HAKIM PHOTOGRAPHED BY: IAN ROBINSON

Food trucks have taken the food industry by storm in recent years. When it comes to discovering some of the best grub in Los Angeles, a food truck is your best bet these days.

They can be found every event, outdoor movie theatre pop-up, and even at some very trendy weddings. But recently, a new fad has taken LA by storm: The Drink Truck. Whether you’re craving a delicious cold-pressed juice for a boost of vitamins or you’re in need of a tasty caffeine-packed cold brew coffee to get you through your day, these drink trucks have your back.

ROAD SODA Sip This: Lavender Paloma Ò Road Soda takes the idea of an elegant and sophisticated speakeasy with an outdoor feel and provides a number of different drinks, but specializes in craft cocktails, which are made with organic fruits, ingredients and 100 percent freshly squeezed juices. One of the more popular drinks is the Lavender Paloma made with fresh lime juice, grapefruit, lavender and sparkling water. roadsoda.bar

ZUGO LIQUITARIAN Sip This: The Blind Date Ò Zugo Liquitarian is a hot spot for organic custom juices and smoothies, of which The Blind Date smoothie has become the most requested.

The company’s unique name is a combination of two words: Zumo, which means cultivated store-bought bottled juice, and Jugo, which is nectar straight from the fruit or veggie. Voila! Best of both worlds.

NATURE’S BREW COFFEE COACH Sip This: Green Goddess Ò Nature’s Brew Coffee Coach serves up some of the best cold brew in town, and their smoothies will give you a boost of life. The Green Goddess, which is made of kale, pineapple, mango, apple juice, and other delicious ingredients, is by far, the most popular smoothie they serve. naturesbrewcoffeecoach.com

MAMBO JUICE TRUCK Sip This: Mambo No. 5 Ò Trying Mambo Juice Truck’s “Mambo No. 5” smoothie will be enough to win you over. This mobile juice caravan also offers a variety of lemonades and desserts, as well as food depending on the event! mambojuicetruck. com

ELABREW COFFEE TRUCK Sip This: Mocha Latte Ò Elabrew Coffee’s main goal is to satisfy

Road Soda

PHOTOSHOOT LOCATION: Huntington Beach 52 LOCALE MAGAZINE

their customers while elevating their coffee experience—hence, the appropriate name! This company has truly stepped outside the box with their brews, and if you see them around town, be sure to try their Mocha Latte! elabrewcoffee.com

WARBLER COFFEE ROASTING Sip This: Nitro Coffee Ò The Warbler Nitro Coffee Trike is one of the first of its kind in Los Angeles, and instead of using a truck, the company serves SoCal via “trike.” If you see this mobile caffeine machine rolling around town, be sure to check out their Nitro Coffee, the most popular drink they serve. warblercoffeeroasting.com

URBAN ESPRESSO Sip This: Nutella Latte Ò Urban Espresso combines fresh, local, and delicious food with an incredible espresso bar that makes any wedding, event, or private party truly pop. If you see

this trendy little bar pop up within reach, be sure to try their Nutella latte—it’s a serious crowd favorite for obvious reasons. urbanespresso. coffee

THE BOBA TRUCK Sip This: Taro Milk Tea Ò The Boba Truck has taken Boba tea to all new levels by taking a customized gourmet tea and boba bar and making it mobile and easily accessible.

Their variety can’t be beat, but if you’re stumped by all of the choices, try their Taro milk tea. thebobatruck.com

AHIMSA CARAVAN CAFE Sip This: Flat White Ò Ahimsa Caravan Cafe is a vintage whimsical caravan cafe, most known for it's authentic Flat White. The company is committed to environmentalism and uses all organic, locally roasted, fair trade coffee. Ahimsa also serves wine, beer, champagne, and cocktails! ahimsacaravancafe. com

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CHIANINA STEAKHOUSE 5716 E 2nd St Long Beach, CA 90803 562.434.2333 www.chianina.com

Don't be SHELLFISH, You'll Want to Share CHIANINA STEAKHOUSE’S ROASTED SCALLOP MAKES A COMEBACK FROM NYE MENU

ROASTED SCALLOP

MEA L S DECONSTRUCTED

WRITTEN BY: REBECCA KLINESMITH

PHOTOGRAPHED BY: NATHAN WHELAN

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Don’t Forget Dessert!

Chianina offers delectable dessert options like the chocolate parfait, toffee cake, banana pudding, vanilla panna cotta, and the artisan California cheese platter.

Wine About It With smallbatch, boutique wines from around the world, you’re sure to find a wine that complements any of your dishes from scallops to steak.

S

ince its opening three years ago, the culinary team at Chianina Steakhouse, located on Naples Island in Long Beach, has proven that this is not your father’s steakhouse. It is the only restaurant in the entire United States to breed, raise, and serve Chianina beef – an Italian breed of cattle known for their enormous size and lean beef.

ROASTED SCALLOP Ingredients: 1. Scallops 2. Blood Orange 3. Sunchokes 4. Nasturtium

Once the animal arrives to its Long Beach commissary, Working Class Kitchen, the Italian steakhouse uses a nose-to-tail approach making use of every part of the animal. This fresh approach spills into its side dishes as well as it relies on local farms, such as Farm Lot 59, to procure the freshest ingredients. The result is a carefully crafted menu with seasonal offerings.

Chianina blends traditional with contemporary preparing its Chianina beef as they do in Italy – over an open flame, served very rare, and finished with olive oil. Chef Bryant Taylor collaborates with his team to ensure each meal is memorable for his guests.

The 22-seat bar, which offers happy hour from 5-7pm Tuesday through Sunday with select nights repeating the ritual from 9pm until closing, takes the same approach. The menu of handcrafted cocktails embraces each season with sprigs of lavender or cucumber disks adding flavor, texture and colorful garnishes. Sommelier and Managing Partner Massimo Aronne has created a curated wine list of mostly Italian vintages with a mix of California wines.

Behind the doors of this landmark restaurant is an intimate and inviting ambiance with a subtle mix of swank. The open and airy space features roomy banquets coupled with dark woods and ambient lighting punctuated with soothing earth tones. The 22-seat bar runs the entire length of the building and is often buzzing with the sound of corks being popped and chatty conversation. The restaurant is perfectly situated for an Italian steakhouse with picturesque canals and Venetian gondolas ferrying passengers just steps away.

Chef Bryant Taylor, a graduate of Cordon Bleu in Pasadena, has been behind the kitchen door of restaurants since he was a high school student. He originally collaborated at Michael’s on Naples, Chianina’s sister restaurant, before moving a few doors down to Chianina.

We got the chance to sit down with him and discuss how he creates his tasty Roasted Scallop dish, which was added to the prixe-fixe dinner menu on New Year’s Eve. From four simple ingredients—scallops, blood orange, sunchokes and nasturtium—we learned comes a delicious and unique dish. The sunchokes taste mildly sweet and provide a nice texture—it goes together effortlessly with the scallops which were seared to perfection—they were soft and chewy, and tasted incredibly fresh. The blood orange was quite delicious and surprisingly tastes much like a regular orange, and added a refreshing twist to the dish. The nasturtium flower delivers a peppery taste, and adds a unique look to the dish—it is grinded in a blender and sprinkled on top as a garnish.

With Chianina Steakhouse, it’s about tradition and good food.

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“I love the flavor combination of nasturtium, the sunchoke, and the blood orange. Knowing those work well together and then presenting them in a couple of different ways makes it a little more interesting.”

—Chef Bryant Taylor

Q&A WITH EXECUTIVE CHEF BRYANT TAYLOR OF CHIANINA STEAKHOUSE Q: Can you give us the process of creating this dish from scratch?

Bryant Taylor: At the base is the sunchoke puree.

We just thinly slice those, and we cook it down to where it’s very soft and then puree and then strain it. Then we have blood orange gel, that’s just blood orange juice that we gel using a little bit of agar. Sunchokes are then grated and fried, and then the nasturtium, which we use the fresh leaves as a garnish. We then dehydrate them in a hydrator and blend them in a spice grinder for the powder.

Q: How do you make it work with the flavors?

BT: Just knowing the sunchoke and blood orange work well together.

It’s also something that we’re getting in right now coming into season. I love the flavor combination of nasturtium, the sunchoke, and the blood orange.

Knowing those work well together and then presenting them in a couple of different ways makes it a little more interesting.

Q: How is the dish doing with customers thus far?

BT: It’s actually new to the menu, but we’ve had good feedback so far on it. It was something we played with on New Year’s Eve on our prixe-fixe menu.

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DRINK EXPERT

CLINK, DRINK & BE MERRY THESE EXPERTS RAISE A GLASS TO THEIR FAVORITE DRINKS IN LA

WRITTEN BY: ALANA ARONSON

Photo By: Travis McCoy

PHOTOGRAPHED BY: TRAVIS MCCOY

Photoshoot Location: THE CHURCH KEY 8730 Sunset Blvd Hollywood, CA 90069 424.249.3700 www.thechurchkeyla.com

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La La Land is best known for its glamour, beaches, celebrities and a fabulous food industry.

Where else can you find beach house-inspired waterfront lounges, historic speakeasies, innovative mixologists and locales with highly curated experiences? We have gathered up nine of the most passionate, creative and talented owners, bartenders, managers and mixologists that Los Angeles has to offer. The beverages, encounters and spirits they create lift our own. Here are your LA Drink Experts.

Dave Harper JOINT HEAD USA, VITTORIA COFFEE Q: If you could drink one thing in Los Angeles for the rest of your life (not from your establishment) what would it be?

Dave Harper: An On the Green Smoothie at Bondi Harvest. It’s so healthy and so tasty, you could live off it. Or of course a Vittoria Coffee almond milk Piccolo.

Q: What are your three can’t-livewithout roasts?

DH: Vittoria Organic, it’s smooth, tasty and exceptionally balanced. Vittoria also did a Single Origin from Alajuela in Costa Rica this year. It was so sweet but still finished with a rich chocolate taste. Any roast that isn’t too bright or floral really.

Q: What is your take on Nitrobrews?

DH: I love Nitro, the way the flavors and nitrogen emulsify to provide a dairy taste and mouthfeel, without dairy is amazing.

It’s tastes “velvety” and “buttery” but I only drink it when it’s exceptionally cold.

Temperature is key to the taste of Nitro.

VITTORIA COFFEE 1515 Park Row Venice, CA 90291 213.226.6912 www.vittoriacoffee.com Photoshoot Location: THE BUTCHER’S DAUGHTER 1205 Abbot Kinney Blvd Venice, CA 90291 310.981.3004 www.thebutchersdaughter.com

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Q: What is your favorite drink made at your establishment?

DH: My favorite drink is an almond milk piccolo latte and I have to say that Butcher’s Daughter Abbot Kinney is my favorite place to get it. They have a beautiful 30-foot espresso bar, such an inviting, relaxed environment and all the baristas are exceptional. Vanessa at Bondi Harvest is my favorite barista in the world though. When it comes to cocktails, there’s one at EP.LP in West

Hollywood called a Tiki-Tini. It’s an amazing mix of juices, aromatics and espresso, I still don’t know how it tastes good but it’s incredible.

Q: What makes you, or your establishment stand apart from the rest?

DH: I’m lucky enough to work for an amazing coffee roaster in Vittoria, they have such amazing experience and capabilities, developed over three generations and we work with the highest caliber of accounts. The establishments we work with set themselves apart by focusing on good old hospitality and attention on the customer. Places like Deus Ex Machina, Butcher’s Daughter, Playa Provisions, EP.LP, Bondi Harvest etc are all awesome because not only is the coffee great but so is the food, service, environment and vibe. If you don’t have all those things I don’t think it’s a full spectrum approach.

Q: Where do you draw inspiration from? How do you exhibit it at work?

DH: I have been a surfer since I was five years old, so I always draw creativity from that. I also find solace in the chaos of food and beverage venues. I love the fact that no matter how busy or hectic things get, I know what it will take to put a smile on my customer’s faces and it’s an amazing coffee, served with a smile. So I’d say surfing is my source and serving is my outlet… with a smile.

Seth Benhaim CEO, INFUSE SPIRITS Q: If you could drink one thing in Orange County for the rest of your life (not utilizing Infuse) what would it be?

Seth Benhaim: If it's not Infuse Spirits, it’s most likely bourbon. ​I enjoy the Mason's Manhattan at H.H. Cottons in San Clemente. I have ​a love for bourbon cocktails, and the Mason's Manhattan at H.H. Cottons takes the cake—even though I'm an old-fashioned drinker.

THE LINCOLN 2536 Lincoln Blvd Venice, CA 90291 310.822.1715 www.thelincolnvenice.com

Alexandra Costa HEAD BARTENDER/AGM, THE LINCOLN

Photos - Infuse Spirits: Natasha Lee

Q: If you could drink one thing in Los Angeles for the rest of your life (not from your bar) what would it be?

Alexandra Costa: Does bourbon count? I'm actually not kidding. My drink of choice is a great Kentucky Bourbon on a rock with a lemon twist. However, if I had to choose a cocktail it would be a Rye Manhattan up. It was my grandmother's favorite drink and holds a very special place in my heart.

Q: What are your three can’t-live-without spirits to mix with?

AC: Bourbon, tequila and gin. Bourbon and tequila are my favorite spirits to drink, and therefore consistently inspire me. Although vastly different in flavor, when used in the right combination with other spirits or ingredients you can create a boldness that would make anyone want to fist pump. Gin has my utmost respect. It is such a gentle spirit, yet has such an identity. What's fun with gin is finding the exact right balance between respecting the spirit, but also creating something new and different.

Q: What is your favorite drink made at your establishment?

AC: To sit and sip, I would say either the Boulevardier or the Mid-Autumn at 2:27 in Upstate New York.

However, the drink I am most proud of is the Under My Plum. Vodka doesn't typically excite me as a spirit so it's a little harder to get inspired and really think

outside the box. By infusing the vodka with dried plums, I was able to make it my own and create a tart, yet spicy fall cocktail that really hits the spot.

Q: What makes you, or your establishment stand apart from the rest?

AC: I think we both stand out for the same reason. As a former athlete and now aspiring actress I have always strived for greatness and never accepted failure. When Cameron Dodge White approached me to join him in opening The Lincoln, I knew it would be a challenge but one that I accepted fully and put my heart and soul into.

We stand apart from other venues because we aren't trying to be something we're not. We make great drinks, play rock n' roll, and have an incredible team. That, and a touch of Venice magic, is what makes people want to come hang out with us!

Q: Where do you draw inspiration from? How do you exhibit it at work?

AC: I have been told my entire life to take in my surroundings and think about how they make me feel. In my opinion, feeling is inspiration. When I am creating new drinks I take into account the time of year, the community that surrounds me and how I want people to feel while drinking my drink. I would hope that those things, combined with a beautiful and welcoming ambience, is what makes The Lincoln something special.

Q: What are your three can’t-live-without spirits to mix with?

SB: Vodka is the spirit of all spirits—it is a blank canvas on which a great bartender can paint their masterpiece. For now, vodka is my canvas of choice when creating new infusions. I'm a huge fan of everything coffee, since coffee infusions tend to bitter if you don't pull the beans after a few days.

It's old school, but I still love Kahlua. ​I've seen The Big Lebowski one too many times. I have ​also ​been using a lot of Mezcal in place of tequila lately.

Q: What is your favorite drink to make at home?

SB: I make a mean Bloody Mary—but I don't drink them! For myself, I drink most spirits straight or stick with the classics like an old fashioned or margarita, usually with an Infuse kick for fun.

PHOTOSHOOT LOCATION: 1317 5th St Santa Monica, CA 90401 www.infusespirits.com

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Brent Bolthouse CEO, THE BUNGALOW Q: If you could drink one thing in Los Angeles for the rest of your life (not from your establishment) what would it be?

Brent Bolthouse: Obviously water is so boring, but I really love almond milk chai lattes from Starbucks.

Q: What was your inspiration behind The Bungalow?

BB: The inspiration was always to create, you know, a very residential concept. When we got to Santa Monica, it was really like the building dictated what we could do there and it was so perfect because it was a bungalow built in there in the ‘40s, so it was a perfect bungalow that was off the pool, because it was where the driveway is now, that used to be the swimming pool. So it lent itself—it had a fireplace and had multiple rooms. I was looking for a great space for years, and so the inspiration was supposed to be (Santa Monica) inspired by the baja-ness of California. The beautiful textiles, that we live in the baja peninsula, and we thought of this great woman who maybe lived all over the world but retired in Santa Monica [so] she built this beautiful house where she brought in treasures from all over her life journey and put them into this great house where she lived.

Q: What are some of your guests’ favorite drinks at The Bungalow?

BB: People really seem to love our Sangria, and we do a great Margarita, a Bitchin’ Margarita we call it, and we do it with Casamigos. So, those are our highest selling drinks and I think people love those.

Q: What makes you, or your establishment stand apart from the rest?

BB: Obviously, we take a lot of pride in the aesthetic and design of what we do there. The best thing that we 62 LOCALE MAGAZINE

can hear when people come in is ‘Wow it feels like a house party’ and I hear that more than people saying, ‘Wow this is a great bar’, so to me that is the biggest compliment we can get. I think that’s what sets us apart. I’ve obviously spent 30 years in the hospitality business, and so I think at this stage in my life I kind of know what people like, I hope, and we try and give them something that they like. I have this philosophy that something great is great on Monday and it’s great on Saturday.

So if you want to listen to ˮThe White Albumˮ by The Beatles on Monday, it’s great. If you want to listen to it on Saturday night, it’s still great. So we take that same philosophy with The Bungalow, it has to be great if there are five people in there or 500 people in there.

Q: Where do you draw inspiration from? How do you exhibit it at work?

BB: I look around the world and I’m always inspired by people, I’m inspired by spiritual things, I’m inspired by the universe, there are so many things that inspire me. Music is really inspiring to me. I think it’s such a powerful medium that we spend a tremendous amount of time on... there are probably 200 speakers in each Bungalow. We put a lot of speakers so wherever you go, you hear music and you hear it well.

To me, music is such a powerful medium, that it can be a memory that takes you to the happiest day of your life, you know what I mean? It could be a sad memory, too, but we try to pick songs that are uplifting, where people say ‘Oh, I love that song! Remember when we were at that party and we danced until the sun rose? That was the song that was playing!’ So that takes people and transforms them into that space where I can’t go, but music can, so I get inspiration from music all the time.

THE BUNGALOW SANTA MONICA 101 Wilshire Blvd Santa Monica, CA 90401 310.899.8530 www.thebungalow.com

QUALITY SEAFOOD INC. 130 International Boardwalk Redondo Beach, CA 90277 310.374.2382 www.qualityseafood.net

Jeff Jones GENERAL MANAGER, QUALITY SEAFOOD Q: If you could drink one thing in Los Angeles for the rest of your life (not from your establishment) what would it be?

Jeff Jones: ‘Sorry Not Sorry’ from Hey 19 Public House in Torrance.

Q: What are your three can’t-live-without spirits to mix with?

JJ: St. George Vodka, Hendricks Gin and Don Julio Tequila. I love them for their clean flavor, consistency, and high quality.

Q: What is your favorite drink made at your establishment?

JJ: The Modelo Michelada.

Q: What makes you, or your establishment stand apart from the rest?

JJ: We use housemade and scratch-made mix—most places use what they buy from a distributor that are pre-mixed. We take pride in making our mix in-house.

Q: Where do you draw inspiration from?

How do you exhibit it at work?

JJ: Inspiration comes from favorite restaurant bars from cities I lived in.

Black’s Bar & Kitchen in Bethesda, MD; 15 Romolo in San Francisco, CA; and Frontera Grill in Chicago, IL. [For example,] my go-to cocktail at home is from Rick Bayless’s restaurant called the, Champagne Margarita. It’s a staple for large family gathering. My family would call me out of the blue for the recipe.

George Czarnecki BARTENDER, TOWNHOUSE VENICE Q: If you could drink one thing in Los Angeles for the rest of your life (not from your establishment) what would it be?

George Czarnecki: The Beefeater Martini at Musso and Frank.

Q: What are your three can’t-live-without spirits to mix with?

GC: Tito's Vodka: a good vodka that mixes with everything, which is essentially, the major need for this spirit. Bacardi Gold or Flor de Cana 4 year Rum: a light, gold rum that forms the base for many fruit/tiki drinks, yet complex enough to stand on its own over the rocks. Old Overholt Rye Whiskey: blends easily in all the old, American classic cocktails, and on its own is a smooth, lightly flavored but undeniable American rye whiskey.

Q: What is your favorite drink made at your establishment?

GC: The Old Fashioned using equal parts Buffalo Trace bourbon and Knob Creek Rye.

Q: What makes you, or your establishment stand apart from the rest?

GC: The Age of the Townhouse (we just celebrated our 101 year anniversary in December) immediately sets it apart from any other bar in LA. It features a real speakeasy—not recently added faux room. The Townhouse is among the last of the original real Los Angeles saloons. There is no substitute for authenticity.

Q: Where do you draw inspiration from? How do you exhibit it at work?

GC: Barry Smith, an old Honolulu bartender once said to me, "Kid, anybody can be a bartender. But if you're going to be a good bartender, you have to know when someone needs a pat on the back, and when they need a slap upside the head. And sometimes it's all in the same motion." I serve my clients with that in mind every time I step behind the stick.

TOWNHOUSE VENICE 52 Windward Ave Venice, CA 90291 310.392.4040 www.townhousevenice.com LOCALE MAGAZINE 63

Robert Floyd PRESIDENT, RX LIQUID CHEF Q: If you could drink one thing in Los Angeles for the rest of your life (not from your establishment) what would it be?

Robert Floyd: One of my favorite cocktails is done by Michael Resendez at The Bazaar at the SLS hotel called Cold Snap. It's a rum sour with as Aztec bitters on top and it is fantastic!

Q: What are your three can’t-livewithout spirits to mix with?

RF: My three can't live without spirits right now are mezcal, rye and Japanese whiskey. The mezcal is so creative and fun to work with adding depth to any cocktail. Rye give such a wonderful old world approach to any classic drink.

And the sexiness and smoothness of the Japanese whiskeys I love playing with those.

Q: What is your favorite drink made at your establishment?

RF: My favorite drink made at The Church Key is the liquid nitrogen otter pops. Think of the great flavor being a kid again but this time it's made with liquid nitrogen and the otter pops contain frozen alcohol.

This creates a fun drink and brings back great memories of being a kid again.

Q: What makes you, or your establishment stand apart from the rest?

RF: For me I star on two TV shows, “BarRescue” and “Back to the Bar.” I also created a live cocktail show called Cocktail Theatre which has 64 LOCALE MAGAZINE

been sold out for over three years all around the world. Think history channel meets Rocky Horror Picture Show. We just had a great season at Caesars Palace in Las Vegas. I'm the president of my company Rx Liquid Chef. Church Key is the ultimate neighborhood place with amazing cocktails and food right on Sunset Boulevard. Great service and a great value as well. You really can't go wrong here. The chef is really incredible it's very easy to become a regular here.

Q: Where do you draw inspiration from? How do you exhibit it at work?

RF: I draw my inspiration from my beautiful wife, Megan and our kids, Joe, Robby, Ella and Indigo.

My wife is a brilliant writer and it's always fun to collaborate with her on themed cocktails, articles, scripts. My kids always make me smile and grateful. They teach me to always look at things differently— to think outside the box and enjoy life's every moment. I feel like I always approach work like a kid. I’m very passionate about making people happy and creating unforgettable experiences. I think I love to make people happy more than anything. I also like to push the envelope and use wild things from liquid nitrogen to fire, to constantly changing and evolving cocktails. In my live show I always start with saying "tonight we're going to create an experience, an adventure in a glass. To test the limits and taste the impossible.”

Photoshoot Location: THE CHURCH KEY 8730 Sunset Blvd Hollywood, CA 90069 424.249.3700 www.thechurchkeyla.com

Kenny Perez GENERAL MANAGER, ABIGAILE AND THE BREWERY AT ABIGAILE Q: If you could drink one thing in Los Angeles for the rest of your life (not from your establishment) what would it be?

Kenny Perez: Old Fashioned.

Easy to make, easy to sip.

Q: What are your three can’tlive-without spirits to mix with?

KP: Bourbon, rum and pisco.

The tones and complexities range to fit almost any flavor profile you try to achieve, and of course, I enjoy them as well.

Q: What is your favorite drink made at your establishment?

KP: 1301. Boozy and aromatic and the way the flavors work together to make a very tasty tipple.

Q: What makes you, or your establishment stand apart from the rest?

KP: We have a brewery behind our bar! The only brewery in Hermosa Beach. Needless to say we brew our own beer.

We have so many moving pieces here, we serve dinner, we have three floors, we turn

ABIGAILE 1301 Manhattan Ave Hermosa Beach, CA 90254 310.798.8227 www.abigailerestaurant.com

into a nightclub Friday and Saturday nights, we throw private events, big social events. Keeps everyday exciting. We have some really talented chefs who put up some great dishes, which is always fun. The approach to our cocktails is simple—put together ingredients that play well together. We don't need to add a dozen layers to a drink to make it taste good or complex.

The hard part has been done, the spirit has been distilled, now find what complements it.

Q: Where do you draw inspiration from? How do you exhibit it at work?

KP: Anywhere and everywhere.

Having conversations with good company can strike up an idea. There's no inspiration better than going out and drinking, dining or socializing at different venues all over the cities, states, world. I find something that I gravitate towards and think to myself, 'How can I make this mine?'

Matthew Bone BAR DIRECTOR, OLD MAN BAR Q: If you could drink one thing in Los Angeles for the rest of your life (not from your bar) what would it be?

Matthew Bone: I think my answer has to be coffee, and the coffee I drink almost everyday is the 7-11 house blend.

Q: What are your three can’t-live-without spirits to mix with?

MB: Rye, because it's like bourbon's big brother, and where the traditionally lower proof, and corn sweetness from bourbon, can sort of nestle into a cocktail and make it hard to pick out, rye spice makes itself abundantly clear right out of the gate.

Jamaican rum, I'm not sure we've ever done a cocktail list in Old Man Bar or Hatchet Hall that hasn't had some iteration of Jamaican rum in it.

The almost indescribable funk, and banana notes that show up in Jamaican rums are as unique as the island. We're definitely an American restaurant, and in all honesty, there's nothing more American than drinking rum. Oloroso sherry. We tend to use a lot of Oloroso for a variety of reasons. First, it's a more approachable sherry because our palettes have been accustomed to the flavor profile thanks to all of the Oloroso Cask finished scotches. Second, it's hard to find the rich nuttiness, that Oloroso can impart on a cocktail in any other ingredient, it's unique, it's delicious, and it goes so damn well with food. As a bonus since it is an already oxidized wine it has a longer shelf life than other sherries.

Therefore, if we're pouring a quarter ounce at a time in a cocktail the bottle can still hold up a week.

Q: What is your favorite drink made at your bar?

MB: That's a tough question, and I don't know if I can answer it, other than saying, I think we do a really good job with stirred rye cocktails.

Our menu changes quite frequently, and I am continually drawn to our rye-based stirred drinks.

Q: What makes you, or your establishment stand apart from the rest?

MB: I think we all, from Brian Dunsmoor the Chef, to his partner Jonathan Strader the General Manager, just really love what we do, and we love spending time with each other. I think work becomes a hell of a lot easier when it never feels like work.

Q: Where do you draw inspiration from? How do you exhibit it at work?

MB: I draw a lot of inspiration from the people that make the spirits. I try my hardest to meet as many people whose products we pour as I can, because you start to realize that what you're turning into a cocktail is someone's life work, and you want to treat it with the same respect as they would. We don't ever infuse, or alter spirits, we merely want to highlight the things that made us fall in love with the spirit in the first place.

OLD MAN BAR 12517 W Washington Blvd Los Angeles, CA 90066 310.391.4222

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EAT/DRINK

EAT HERE FOR TH E # VI EWS Some of the Most Beautiful Places to Eat in Southern California

WRITTEN BY: JORDAN LIGONS Pull out your iPhones and be prepared to Instagram, Snapchat, Tweet and Facebook away to rub into your followers’ faces that they aren’t where you are. These nine places in Southern California are photo-worthy, without a doubt, but once you bite into their entreés or taste one of their signature cocktails, you’ll have even more reasons to brag. Located in pristine California locations, these spots are top-notch places to dine, so add them to your foodie must-visit bucket list and get ready to add some #Views to your feed.

Los Angeles

Los Angeles

WEST RESTAURANT & LOUNGE HOTEL ANGELENO

MICHAEL'S ON NAPLES RISTORANTE 5620 E 2nd St, Long Beach, CA 90803 562.439.7080 | www.michaelsonnaples.com

1541 Ocean Ave, Ste 120, Santa Monica, CA 90401 310.458.1600 | www.redorestaurant.com

Orange County

Orange County

San Diego

A&O KITCHEN+BAR BALBOA BAY RESORT

SPLASHES RESTAURANT SURF & SAND RESORT

DECOY DOCKSIDE LAKEHOUSE HOTEL & RESORT

170 N Church Ln, Los Angeles, CA 90049 310.481.7878 | www.westrestaurantla.com

Santa Monica RED O TASTE OF MEXICO

1555 South Coast Hwy, Laguna Beach, CA 92651 888.281.3502 | www.surfandsandresort.com/splashes

1035 La Bonita Dr, San Marcos, CA 92078 760.744.0120 | www.lakehousehotelandresort.com

San Diego

Greater Palm Springs

Greater Palm Springs

OCEANA COASTAL KITCHEN CATAMARAN RESORT HOTEL AND SPA

EIGHT4NINE RESTAURANT & LOUNGE

THE VENUE SUSHI BAR & SAKE LOUNGE

3999 Mission Blvd, San Diego, CA 92109 858.539.8635 | www.catamaranresort.com

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849 N Palm Canyon Dr, Palm Springs, CA 92262 760.325.8490 | www.eight4nine.com

73111 El Paseo Ste 103, Palm Desert, CA 92260 760.346.1500 | www.thevenuepalmdesert.com

Photos - Red O Taste of Mexico: Joe Greto | The Venue Sushi Bar & Sake Lounge: Joe Nardello

1221 West Coast Hwy, Newport Beach, CA 92663 949.630.4285 | www.meritagecollection.com/balboabayresort

EDDIE SANCHEZ HUNGRY IN LA @hungryinla www.imhungryinla.com RED O TASTE OF MEXICO 1541 Ocean Ave Ste 120 Santa Monica, CA 90401 310.458.1600 www.redorestaurant.com

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T H AT ' S W H AT H E S A I D

WRITTEN BY: EDDIE SANCHEZ OF HUNGRY IN LA PHOTOGRAPHED BY: TRAVIS MCCOY

WHERE TO IN SANTA MONICA E D D I E S A N C H E Z O F H U N G RY I N L A D I S H E S O N T H E G R E AT TA ST E S O F O C E A N AV E N U E

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THIRSTY FOR MORE

EDDIE’S FAVORITE PLACES IN SANTA MONICA FOR: Juice - The Hive: A cool local spot for organic juices, kombucha tea and honey shots along with killer acai bowls.

If you want to experience a day of the best things Los Angeles has to offer, like ocean views,

Coffee - Dogtown Coffee: The Lords of coffee, this unassuming little surfer/skater coffee shop will meet all your caffeine needs.

On a sunny day, order the Sea Salted Caramel Iced Coffee.

shopping, and of course, really

good food, then I would say let's go to SANTA MONICA! Yes,

I know you have your doubts

about what some label a “tourist town,” but as a native, born and

raised in LA, that’s not the Santa Monica I know.

Growing up just a few minutes away from the crashing waves of the world famous Santa

Monica Pier, I’ve spent my entire life living and working here on the Westside. As a local food

writer, who truly loves food, I’m always looking to find great

places to eat. It’s my passion

for this city and its diverse food

scene that inspired me to create HUNGRY IN LA, a blog and

Instagram account that connects people to the best food and drink in Southern California.

With so many great finds in this

vibrant beach community, Santa

Monica is the ideal setting for an amazing food adventure.

You’re still not so sure? Trust

this local to take you to the best restaurants in LA and consider me as your guide to the best

food in Santa Monica. I hope you brought your appetite!

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SIDECAR DOUGHNUTS 631 Wilshire Blvd Santa Monica, CA 90401 310.587.0022 www.sidecardoughnuts.com

Ú You like coffee? You like doughnuts? Of course you do, they’re a match made in heaven!

And the best place for doughnuts (in my humble opinion) is Sidecar Doughnuts, just a few blocks away from the beach. The original outpost in Orange County was so popular that we drove an hour and a half in LA traffic until they finally opened a location here about a year ago. So what makes it so good? To start, they use only the finest ingredients possible and make everything in-house from scratch. All doughnuts are handcrafted in small batches throughout the day, so you’re guaranteed a fresh, melt-in-your-mouth doughnut that will make you and carbs, best friends. While the main attraction here is the creative monthly flavors like Lemon & Thyme or Bourbon Pecan Pie, be sure to order the Huckleberry doughnut—it’s what they’re known for. Oh, and as for the coffee? They serve their own special blend in collaboration with Stumptown Roasters. It’s a smooth cup of Joe.

Wine - Esters Wine Shop & Bar: Floorto-ceiling walls lined with bottles of wine, this art-deco style bar offers plenty of options for vino. Pro tip: Dive in deeper by attending their Sunday wine tastings and learn more about your favorite varietals.

Craft Beer - Library Ale House: Librarythemed bar on the charming stretch of Main Street with over 30 craft beers.

Cocktails - Copa d’Oro: Home to barman Vincenzo Marianella, “The Godfather of Cocktails,” this place offers some of the best crafted cocktails around.

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Yes, I know you have your doubts about what some label a “TOURIST TOWN,” but as a native, born and raised in LA, that’s not the Santa Monica I know.”

BLUE PLATE TACO 1515 Ocean Ave Santa Monica, CA 90401 310.458.2985 www.blueplatetaco.com

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Wood-fired, perfectly charred and chewy crust is what you get at this WESTSIDE STAPLE.

Ú I’m just going to say it, Southern California has the best tacos and in Santa Monica, the taco game is strong at Blue Plate Taco. This cool and modern take on a taco shop is a great place to hang out with friends.

Grab a drink and stay awhile, they even have Mexican serape blankets at the tables in case those ocean breezes get too chilly. As for the food, it’s a toss up between Pork Belly Tacos with onions, cilantro and agave crema or Shrimp Tacos with pumpkin seed pesto, jicama and cilantro crema. Why not do both? Just be forewarned that it’s three tacos to an order with rice and beans, so it’s a lot of food. If you’re working on that beach bod, then you may want to make your order a “Flaco Taco,” lettuce cups in place of tortillas. Also, don’t forget to grab some chiclets chewing gum from the giant jar on the way out.

HERRINGBONE

1755 Ocean Ave Santa Monica, CA 90401 310.971.4460 www.herringboneeats.com

Ú The seafood driven restaurant by “Top Chef” contestant, Brian Malarkey, is one of the most impressive spaces along Ocean Avenue. It’s spacious and bright, with high ceilings, rustic reclaimed wooden tables with aqua colored metal chairs. Large wooden planters hang in the patio with lots of greenery all around. It looks like my wife’s Pinterest board, but with really amazing food. We’re here for the legendary lobster roll so get ready for generous amounts of lobster meat prepared with lemonmayo, tomato and pickles on a house-made roll.

TREATS

1700 Ocean Park Blvd Santa Monica, CA 90405 310.310.3328 www.treatsfrozenyogurt.com

MILO & OLIVE

2723 Wilshire Blvd, Santa Monica, CA 90403 310.453.6776 | www.miloandolive.com

Ú Who says the West Coast doesn’t have great pizza? In Santa Monica, one of the best pizzas, if not the best, is at Milo & Olive. Wood-fired, perfectly charred and chewy crust is what you get at this Westside staple. Your go-to pie will be the Pork Belly Sausage and Kale that’s so delicious you won’t want to share a slice. With tons of braised garlic and creamed tomato sauce, you probably won’t be sharing a kiss with anyone either.

Ú Forget the chain shops. For the best fro-yo in Santa Monica, Treats is your place. The family-owned shop makes handcrafted treats with imaginative flavors, like frozen yogurt pumpkin pies. The real hero of course, is the frozen yogurt.

Cone or cup? How about a waffle ice cream sandwich. It’s always fun to experiment with the endless options for toppings at this new and noteworthy spot.

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SWEETFIN POKE 829 Broadway Santa Monica, CA 90401 310.395.1097 www.sweetfinpoke.com

Ú Poke is still one of the hottest food trends right now and with so many new spots opening up, my favorite place to get my fix is Sweetfin Poke. One of the first of its kind to open, Sweetfin continues to dish out this city’s best poke bowls.

Fresh and sustainable fish with high quality ingredients, shines through in each made-to-order bowl they serve. While their signature bowls are great, I always go with building my own with fresh salmon, crispy onions, edamame, carrots, cucumbers, avocado, seaweed salad and yuzu kosho—a spicy citrus sauce. I have to admit, I probably have this once a week. Pro tip: avoid the long lunch lines and order ahead through their website, then go to the beach and enjoy your bowl while watching the waves.

O+O SICILIAN KITCHEN & BAR 1705 Ocean Ave Santa Monica, CA 90401 424.272.8700 www.oosantamonica.com

Ú With inspiration from the travels of Chef and Owner, Georgi Yaneff, O+O Sicilian Kitchen & Bar combines Italian authenticity with a Californian influence on their innovative menu. The dark wood decor and twinkling patio lights create a great vibe for casual lunch with friends or date night dinner.

The food is equally impressive, especially the Pistachio Pizza, with pistachio cream, mozzarella, shaved parmesan and mortadella. Delicious as it is unique, it's no wonder why this is becoming one of the most Instagrammed dishes in Santa Monica! Add this to their selection of fine wines, beers or creative cocktails, and this will become one of your new favorite places!

EL CHOLO

1025 Wilshire Blvd Santa Monica, CA 90401 310.899.1106 www.elcholo.com

Ú One of the oldest restaurants in Los Angeles, established in 1923, El Cholo has serious roots here.

The Santa Monica outpost is just like the mid-city original, serving comfort Mexican dishes with strong margaritas to wash it all down. It’s a fun and casual place to relax and unwind with friends. Evidently, they're known for inventing the nachos in 1959, but it’s the Cochinita Pibil that you’ll want to make sure you order. The dish is made up of tender pork, slowly roasted under banana leaves with orange and achiote spices. Comfort food at its best.

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WATER GRILL

1401 Ocean Ave, Santa Monica, CA 90401 310.394.5669 | www.watergrill.com

Ú There’s just something about being by the ocean that makes you crave seafood, and Water Grill is the perfect cure. This restaurant is one of my favorite spaces in Santa Monica with giant windows opening towards Ocean Avenue revealing glimpses of the Pacific. The vintage, turn-of-the-century nautical design with dark wood and tufted leather booths, looks like a place Ernest Hemingway would have enjoyed eating a meal. While the live lobster tank calls for an order of surf and turf, the musthave dish here is the Wild Eastern Scallops. This satisfying dish consists of perfectly seared scallops over seasonal vegetables and a flavorful and rich onion based sauce.

BLUE PLATE OYSTERETTE

1355 Ocean Ave Santa Monica, CA 90401 310.576.3474 www.blueplateoysterette.com

Ú A raw bar with views of the water—sold!

About a half-dozen different oysters are chalked up on a board at this quaint yet lively spot across the street from the ocean. By the name, you guessed right, it’s oysters on the half that we’re ordering.

Pair it with the housemade cocktail sauce and a crisp drink, and you’re all set.

LEAVE YOUR CAR AT HOME: If you’re commuting from the Eastside, leave your car at home and step on the newly opened Expo Line Light Rail. It takes you between Downtown LA and Santa Monica in less than 50 minutes.

And once you arrive to Santa Monica you can get around on one of the bikes from the city’s bike share program.

FARM FRESH WEDNESDAY: Make the most your trip and choose to visit on a Wednesday when over 75 vendors come out to the famous Santa Monica Farmers Market. Locals, visitors, and the best chefs in town, all come out to shop some of the finest from California farmers.

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THE HEAT OF THE SALSA, plus the sweetness of the corn masa and the distinct sharpness of the goat cheese all blend together for a perfect bite.”

RED O TASTE OF MEXICO

1541 Ocean Ave Ste 120, Santa Monica, CA 90401 310.458.1600 | www.redorestaurant.com

Ú Picture the best of authentic Mexican cuisine accented with nuances of light California style in a modern yet approachable setting: that’s Red O Taste of Mexico on Ocean Avenue. The James Beard award-winning chef, Rick Bayless, has created something special here. Visitors and locals alike flood to the lively bar for one of the best happy hours in Santa Monica.

To eat, we’re ordering the Corn and Goat Cheese Tamales served with a tomatillo salsa. The heat of the salsa, plus the sweetness of the corn masa and the distinct sharpness of the goat cheese all blend together for a perfect bite.

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PHOTO BY: Wil Cohen

STYLE

///BEAUTY FEB. 2017

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COVER STORY Kyle and Mauricio, Our Fave Celebrity Couple

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STYLE PROFILE Hanna Beth is the Edgiest LA Barbie You’ll Meet

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FASHION SPREAD Break a Flawless Sweat in Ivy Park’s New Spring Line

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STYLE PROFILE Cutting Edge

Glitter Girl Hanna Beth’s Iconic Eclectic and Edgy Style

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BEAUTY EXPERT Rose Nadalie-Werz is Cienega Med Spa’s Leader at the Helm

Photoshoot Location: HERRINGBONE SANTA MONICA 1755 Ocean Ave Santa Monica, CA 90401 310.971.4460 www.herringboneeats.com HANNA BETH MERJOS Twitter: @TheHannaBeth Instagram: @BarbieBeth www.barbiebeth.com

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Real

LOVE

One of TV’s Hottest Reality Couples Dish on What it Takes to Maintain a Lasting Marriage in Hollywood

BY: TEN LIPS T I I WR PH A AR M A T

ED B STYL

Y: MAN

U E L PA R RA

STYL

HAIR & MAKEUP BY: PAME LLA BR OGA RDI

ING ASSISTANT: WILLA

PHO TO SEA GRAP N D HED RE BY: WS

FLE

EGE

WOMEN’S APPAREL PROVIDED BY: Kyle by Alene Too www.kylebyalenetoo.com ALL WATCHES & JEWELRY PROVIDED BY: Morgan’s Jewelers, Torrance 888.981.3537 | 310.375.4471 www.morgansjewelers.com On Maurico: 46mm 18kt Rose Gold Breitling Navitimer 01 Limited Edition On Kyle: 18kt White Gold Dangle Earrings with 3.00ctw of White Diamonds Ladies Chopard 18kt Watch With Mother of Pearl Roman Dial and H Case With 2.99ct of White Daimonds

THE AGENCY 331 Foothill Rd Ste 100 Beverly Hills, CA 90210 424.230.3700 www.theagencyre.com KYLE BY ALENE TOO 9647 Brighton Way Beverly Hills, CA 90210 310.278.6200 www.kylebyalenetoo.com PHOTOSHOOT LOCATION: Bel Air, Los Angeles KYLE RICHARDS @kylerichards18 MAURICIO UMANSKY @mumansky18 LOCALE MAGAZINE 77

WOMEN’S APPAREL PROVIDED BY: Kyle by Alene Too www.kylebyalenetoo.com ALL WATCHES & JEWELRY PROVIDED BY: Morgan’s Jewelers, Torrance www.morgansjewelers.com On Maurico: 46mm 18kt Rose Gold Breitling Navitimer 01 Limited Edition On Kyle: 18kt White Gold Dangle Earrings with 3.00ctw of White Diamonds Ladies Chopard 18kt Watch With Mother of Pearl Roman Dial and H Case With 2.99ct of White Daimonds

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Kyle Richards and Mauricio Umansky celebrated 21 years of marriage in January. With their multiple reality TV commitments, booming businesses, supporting each other’s endeavors, four children, and five dogs, you wonder how the two find time for themselves, much less one another. However, if you witness them together you’ll quickly learn they are best friends and that making time for each other may not be one of their easiest jobs, but it’s a job they are happy to do.

Their leisure of choice? Chill time on the sofa together. The after hours of the lives of the rich and famous are more mellow than you may have thought.

It was a rainy day in Los Angeles when I was greeted by one of Kyle’s dogs, Romeo, at the front door when I arrived. Their house has a homey yet lavish vibe, each room incredibly unique, and family photos are spread throughout. A fireplace was lit in at least three of the rooms downstairs accompanying woodsy scented candles. Portia, their youngest daughter, was still in school, only the sound of “Access Hollywood” on the TV in the background was to be heard. With such a peaceful setting inside this home in the hills, it’s hard to imagine just how packed Kyle and Mauricio’s lives are outside of this haven.

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Take Kyle, for instance. Before the crew even got to her home for this photo shoot, she had to get her youngest daughter off to school and clean off four muddy dogs who had a blast digging for a gopher in the rainy yard. By the time she came downstairs, all glammed up, you’d have no idea what her morning entailed. She was relaxed, smiling, and ready to play dress-up for the camera.

Though she isn’t camera shy, considering she began her career as a child actor and has been on seven seasons of “Real Housewives of Beverly Hills” (RHOBH), and most recently, “The New Celebrity Apprentice.”

“When [RHOBH] initially approached me, I didn’t know what to expect,” Kyle says. “But I just thought of it as sort of an adventure because I didn’t have a plan for it.” Though her family has been through a lot the last seven years, and it’s been documented for the world to see, she still manages to have a good time. When asked if the show feels like work or fun, she answers, “Both. But I still have fun filming though, or I could never keep doing this. When we travel on the girls’ trips it’s crazy and chaos. But you don’t always see that it’s also so fun because we’re

laughing and staying up all night talking. And I love it because I didn’t have that since I got married and had a baby so young.”

The show has opened up numerous business ventures for her, like her book, “Life Is Not a Reality Show.” And this led her to meet her current business partner for her boutique, Kyle by Alene Too, who she met at one of her book signings. She has opened six stores in Los Angeles, Florida, and New York since.

While she would get creative when going through her sisters’ closets to create cool looks as a kid, she wouldn’t consider herself a lifelong fashionista. It wasn’t until her four daughters that fashion became a large influence for her. “My girls love that I have the store—forget anything else I’ve ever done,” she jokes. “They’re like, ‘Mom, you have to always keep the store!’” Her girls are very fashion-forward. For instance, when Portia came home from school during the photo shoot, she caught Kyle touching up her makeup in between looks and asked, “Mom are you contouring? You’re using the wrong brush!” Even the eight-year-old keeps Kyle in check! Nowadays, Kyle has taken out an entire bedroom and turned it into a closet for her beloved handbags and shoes. I’d say this tree-climbing tomboy has come a long way! #ClosetGoals, am I right?

One of her newest ventures hits closest to her heart. “The greatest thing that has come out of the housewives is the scripted show I’m producing now,” she says. “It allows me to do something completely different, but in a field that I know so well and allows me to be creative and come up with ideas.” “American Woman,” is a dramedy that will premiere on TV Land that is inspired by her life as a child in the ‘70s. “I’m really excited about producing. I’m involved in every aspect of the show. It’s so fun, and I’m learning from the best of the best with John Wells Productions. I could not have better mentors,” she says.

“I have so many obligations that when I don’t have one, I just want to be at home hanging out by the fireplace with my husband.”

—Kyle Richards

WOMEN’S APPAREL PROVIDED BY: Kyle by Alene Too www.kylebyalenetoo.com ALL WATCHES & JEWELRY PROVIDED BY: Morgan’s Jewelers, Torrance www.morgansjewelers.com On Kyle: 40mm Pink Gold Rolex Daytona 18kt Rose Gold Bangle Bracelet With 9.47ctw of Champaign and White Diamonds On Maurico: 42mm 18kt Rose Gold Rolex Skydweller with Rose Roman Dial

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Lucky 18 • “It’s our lucky number!” Kyle says, “It’s in all of our kids’ birthdays.” The number is also in both Kyle and Mauricio’s social media usernames.

Kyle’s LA Favorites • La Scala Beverly Hills • Comoncy Cafe • Go Greek Yogurt Mauricio’s LA Favorites • Hanging out in Beverly Hills • Exploring Malibu Better Together • When Kyle and Mauricio get the chance to go out together they like to hit up these LA hot-spots: • Il Pastaio • SHU Sushi

“I don’t really care about being alone. My time is limited, so the time that doesn’t really exist anymore is the alone time, and that’s just not important time to me. I just want to be home with my family.”

—Mauricio Umansky

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Continuing with the TV hustle, Kyle recently took on NBC’s “The New Celebrity Apprentice.” However, this opportunity took her some time to warm up to. She called some of her friends who had done the show previously to feel it out. While she eventually agreed to do the show, she only signed the contract the night before! “I was terrified,” she says.

“But I told them I’ll only do it if I can sleep at home with my husband and kids.” The team acquiesced, and before she knew it, she was sitting alongside the likes of Boy George and Laila Ali in the boardroom with Arnold Schwarzenegger. “I was waking up at like 4 a.m. to do the show. The main thing [my friends] were saying is you don’t eat, you don’t sleep. I realized the reason you don’t eat is because the camera is on you every single second, more so than the ‘Housewives.’ And if you’re being filmed taking a break to eat, they’ll use it against you in the boardroom.”

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There is no sleeping in for either Kyle or Mauricio, but when they’re both home, they’re able to see each other briefly in the mornings before the day gets going. And if free time graces them, the two are most happy hanging out at home. “The truth is our lives have gotten so crazy, I don’t even like to go out anymore,” Kyle says. “I have so many obligations that when I don’t have one, I just want to be at home hanging out by the fireplace with my husband. When alone time does happen, I just look at [Mauricio] and I’m like, ‘Can you believe how weird this is?’” she laughs. They enjoy the simple things together like watching a movie or having dinner.

Mauricio’s agenda is just as packed as Kyle’s. When we wrapped up the shoot around 6 p.m., he had to leave to go show a home. He has been involved in real estate for the last 20 years and founded his own business, The Agency, in 2011. Though his days are long, oftentimes coming home for dinner around 9 p.m., he is incredibly passionate about what he does. “I can’t tell you how much fun I have at the office,” Mauricio says. “Kyle jokes about it all the time. She says, ‘Honey, how was work?’ And I always go, ‘It was amazing!’” To maintain this positive work environment he has two rules for the team at The Agency: 1—No Assholes, and 2—Have Fun! “What sets us apart from everyone else is that everyone who works at The Agency has a really high ‘give a shit’ factor and everybody is great at what they do.”

With this love for what he does, Mauricio has experienced incredible success and The Agency is continuously growing. He has had some of Hollywood’s hottest listings since The Agency’s inception like Walt Disney’s Carolwood estate, William Randolph Hearst’s compound, Elvis’ former estate, and The Playboy Mansion, which sold for a record-breaking nine-figure price last summer. With these and other stellar listings, Mauricio was ranked number five in Wall Street Journal’s Top 1,000 Real Estate Professionals in the country in 2016.

When I begin to ask him, “When you’re done with the day, how do you wind down?” he laughs and says, “I’m never done with the day.” But on the rare occasion he is able to find some downtime, he enjoys being with the kids and Kyle. “I don’t really care about being alone,” he says. “My time is limited, so the time that doesn’t really exist anymore is the alone time, and that’s just not important time to me. I just want to be home with my family.”

When possible, the two try to arrange their business trips together. Since The Agency has offices all over the world, they’re able to get away to cool places like Palm Springs and Punta de Mita, Mexico. The key to a happy family and a happy marriage for Kyle and Mauricio?

“We have fun and laugh together. She’s my best friend,” Mauricio says. And Kyle adds, “We communicate, that’s super important. And we enjoy being together.”

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WOMEN’S APPAREL PROVIDED BY: Kyle by Alene Too www.kylebyalenetoo.com ALL WATCHES & JEWELRY PROVIDED BY: Morgan’s Jewelers, Torrance www.morgansjewelers.com On Maurico: 46mm 18kt Rose Gold Breitling Navitimer 01 Limited Edition

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STYLE PROFILE

CUTTING EDGE G L I T T E R G I R L H A N N A B E T H ’ S I C O N I C E C L E C T I C A N D E D GY ST Y L E

WRITTEN BY: EMILY RAE ROSENSTEIN PHOTOGRAPHED BY: WIL COHEN

It was a somewhat gloomy morning when I met Hanna Beth Merjos at Herringbone, the posh beachside restaurant in Santa Monica. She sauntered into the front dining area, turning the heads of the restaurant workers. She has a magical quality to her appearance: beautiful, petite, with large brown eyes— she looked like a young woman from a Margaret Keane painting.

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“MY STYLE CHANGES WITH MY M O O D, I F I L I K E S O M E T H I N G , I ’ L L W E A R I T. I D O N ’ T L I K E T O FOLLOW ANY GUIDELINES OR S P E C I F I C T R E N D S .”

—HANNA BETH

Photoshoot Location: HERRINGBONE SANTA MONICA 1755 Ocean Ave Santa Monica, CA 90401 310.971.4460 www.herringboneeats.com HANNA BETH MERJOS Twitter: @TheHannaBeth Instagram: @BarbieBeth www.barbiebeth.com LOCALE MAGAZINE 85

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Before there were self-made Instagram celebrities, there were creative individuals who used Myspace and websites like LiveJournal to blog about their lives and share candid photos. Hanna Beth was one of the first, self-made creatives who created a following for herself through her writing and personal style. “It all began when I was in high school. I was a teenage girl going through teen angst, and I used to express myself through my Myspace.

I would blog about school, and post pictures of myself in these crazy outfits, and I began building a following,” she says.

If anyone followed Hanna Beth in the early and mid 2000s, she was known for her funky, “scene” rocker-chic style. Short choppy hair (with occasionally colored extensions) wild eye makeup, oversized sunglasses, hoodies, and layered jewelry were some of her style staples at the time.

As her following grew, she would reach out to photographers around Los Angeles and style her own photoshoots. When she was 18 years old, BuzzMedia took a liking to her style and her online presence, and invited her to blog for their website. Her collaboration with them opened many doors for her career as both a model and blogger. One of the first big campaigns she got through BuzzMedia was Beats by Dre. “Things really took off for me from there,” she says.

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Today, Hanna has over 284,000 followers on Instagram, and thousands of subscribers to her YouTube Channel. Hanna being one of the first pioneers of young female influencers on social media, discussed some of the differences of social media back then in comparison to today. “Back then, I would post whatever I wanted and didn’t put too much thought into it. It was more authentic,” she explains. “Today, you really have to think about what you post. Especially if I’m working with a brand, I have to consider if what I post is something the brand will like, all while staying true to my own brand. There’s a lot more thought required.” Hanna also explained she used to blog more towards the beginning of her career, but today her posts are more image focused. “With Instagram and Snapchat, people want to see everything fast and easily,” she says. “I don’t spend too much time writing anymore. Now, it’s all about the image.”

Hanna Beth has certainly evolved with the changing tide of social media. Where she might have had more opportunities to express herself through her writing, today she is current and continues to keep progressing her brand. “Instagram has become one of my biggest platforms, I’ve been able to book so many jobs through it. A lot of my work comes to me through social media.”

One of the most recent highlights of her career was her role on the reality TV show, E!’s “House of DVF.” When the show approached Hanna Beth, she was apprehensive about being involved in a reality television show. However, she knew it would be a positive move for her career because of the fashion-based premise.

“When I did my interview, I was very honest,” she says.

“I explained how I would be good for the brand. I was surprised when they picked me as a contestant.” In the show, esteemed women in the fashion industry competed for the title of brand ambassador for Diane Von Furstenberg. “On the first day of shooting, I knew I was different from the other girls they chose, and it would either be good for me or work against me. I didn’t think I would make it that far.” The whole process of the show came with personal challenges for her as well.

“The most difficult part for me was coming out of my shell, I’m naturally shy. I also was going through some

personal things. In the end, I learned how to get out of my comfort zone, and be more outgoing.” By the end of the competition, Diane picked Hanna Beth to be her brand ambassador. For those who followed her journey on the show, this win seemed unexpected because her style was far more edgier than the conservative DVF brand itself. However, Hanna Beth was the fresh, creative force the brand needed. As brand ambassador, Hanna styled numerous campaigns for the line and provided creative direction during photoshoots.

Hanna Beth has always remained true to herself when it comes to her personal style. She is eclectic, edgy, and glamorous in the way she dresses. When I met with her, she wore distressed jeans, with Moschino briefs peeking out from her waistband, and a cashmere cropped hoodie. Her shoes were a sight for a fashionista’s sore eyes: black platform booties with glitter detailing—by Marc Jacobs, of course.

“I’ve always been inspired by late ‘70s punk and the Andy Warhol Factory generation,” she explains. “I love how it’s effortlessly crazy and edgy.” Hanna doesn’t play by the rules when it comes to style. So many young women follow trends blindly, and they all look the same. She sets herself apart from those girls, by marching to the funky beat of her own drum. “My style changes with my mood, if I like something, I’ll wear it.

I don’t like to follow any guidelines or specific trends.

If I do like a specific trend, I make sure to interpret it in my own way,” she tells me. “I love incorporating anything with glitter into my wardrobe.”

Currently, Hanna Beth has been working with both fashion and makeup brands on various collaborations and sponsorships. She also continues to blog on her personal website, www.barbiebeth.com. She just released a cashmere sweater collection exclusively with Revolve Clothing. A more recent endeavor she has been pursuing are makeup tutorials and tips on her YouTube channel. On her channel she tries out various beauty products, gives her viewers tips on applying makeup, and shares her favorite products, as well.

Hanna is a constantly evolving style icon with much to offer to the beauty and fashion world.

“ O N T H E F I R ST DAY O F S H O OT I N G , I K N E W I W A S DIFFERENT FROM THE OTHER GIRLS THEY CHOSE, AND IT WOULD EITHER BE GOOD FOR ME OR WORK AGAINST M E . I D I D N ’ T T H I N K I W O U L D M A K E I T T H AT FA R .”

—HANNA BETH

CURRENT GO-TO Hannah Beth’s current style-staple? Comfort.

“Currently, I’m into anything that’s comfy— especially onesies, matching top and skirt sets, cashmere sweaters—things that are minimal...with a little edge,” she says.

CLOSET ESSENTIALS “Shoes, especially heels and sunglasses, are essential to my wardrobe,” Hannah Beth says.

BRAND LOYALTY “My favorite brand right now is Gucci.

Everything is so crazy and amazing.

I’ve been loving everything they’re putting out—it’s fun and different. I also love Marc Jacobs and how everything is Rock and Roll inspired.”

VINYL GIRL Hanna Beth has been collecting records since she was 15 years old. “I love how music sounds on vinyl,” she says.

“ I ’ V E A LW AY S B E E N I N S P I R E D B Y L AT E � 7 0 S PUNK AND THE ANDY WA R H O L FAC TO R Y G E N E R AT I O N . I LO V E H O W I T ’ S E F F O R T L E S S LY C R A Z Y A N D E D GY.” —HANNA BETH

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ALL APPAREL PROVIDED BY: Ivy Park www.ivypark.com (Left) SHOES PROVIDED BY: Vans www.vans.com (Right) SHOES PROVIDED BY: Nike www.nike.com

IVY PARK @weareivypark

Photoshoot Location: TOPANGA FIRE LOOKOUT 23300 Saddle Peak Rd Calabasas, CA 91302 88 LOCALE MAGAZINE

WE RUN THE WORLD F L E X I N T H E N E W I V Y PA R K S P R I N G L I N E B Y B E YO N C É

PHOTOGRAPHED BY: BRADLEY BLACKBURN | STYLED BY: REBECCA ARAOZ MAKEUP BY: BRIAN BOND | HAIR BY: JULIA SAVITSKAYA MODELS: SUSY DIAB AND BROOKE GRANT OF BRAND MODEL & TALENT AGENCY, www.brandtalent.net

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JERSEY PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Vans www.vans.com

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HOODIE AND SWEATPANTS PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Nike www.nike.com

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(left) HOODIE AND SWEATPANTS PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Nike www.nike.com (right) JERSEY PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Vans www.vans.com

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JERSEY PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Vans www.vans.com

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SHORTS PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Nike www.nike.com

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APPAREL PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: L.A.M.B. by Gwen Stefani www.gwenstefani.com

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BEAUTY EXPERT

FOUNTAIN of YOUTH ROSE NADALIE-WERZ’S DILIGENCE RESULTS IN ONE OF LA’S TOP MED SPAS

WRITTEN BY: SORINA SZAKACS PHOTOGRAPHED BY: BRADLEY BLACKBURN

Expert: Rose Nadalie-Werz Credentials: CEO of Cienega Med Spa Eye for Design: Rose designed all of the rooms at Cienega Med Spa

Cienega Med Spa CEO Rose Nadalie-Werz tells LOCALE the story behind one of the top medical spas in Los Angeles and the secret of building a successful business from the ground up. It’s her passion and dedication that makes clients in Los Angeles feel happier and look better. From impeccable care, to great services and affection for all her employees, to designing her spas and choosing the best technology, Rose pays tremendous attention to details and believes that perseverance, honesty, and hard work are some of the pillars of success.

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CIENEGA MED SPA 902 Broadway Santa Monica, CA 90401 310.896.4476 www.cienegaspa.com Photoshoot Location: 375 N La Cienega Blvd West Hollywood, CA 90048 323.647.2522 www.cienegaspa.com

“THAT’S THE POWER WE GIVE OUR CUSTOMERS—THE POWER TO SEIZE YOUR LIFE, LOOKING AND FEELING 100 PERCENT.” —R O S E N A DA LI E-W ER Z

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Wine and Dine Customers are treated to cushy beds, giant screen TVs, new movies, wine, and chocolates when visiting Cienega Med Spa. Rose’s Philosophy “How you do anything is how you do everything.”

She pays close attention to her beloved staff, and makes sure that they have the support they need to perform with confidence.

Q: What is the story behind the Cienega Med Spa? How did the idea come to life and what is its philosophy that has made it a top-rated medical spa in Los Angeles?

Rose Nadalie-Werz: The idea for Cienega Med Spa actually began almost a decade ago. It all started with painless laser hair removal and grew from there to include a whole portfolio of aesthetic and wellness treatments like CoolSculpting, Vitamin Drips, a whole range of skin treatments, and even acupuncture. I knew that there were so many people in Los Angeles (like myself) who need ‘a life hack,’ meaning you’re healthy, you’re working out and yet you still need a little extra help when you’re feeling sick, or blah, or need a boost to finally see the results you are killing yourself in the gym for. That’s the power we give our customers—the power to seize your life, looking and feeling 100 percent.

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Q: The Spa offers a wide range of services, but what is your signature one?

RNW: Our most popular treatment is CoolSculpting, where you can freeze your stubborn fat off for good. We are the pioneers of something called QuadSculpting, where we use up to four machines at once. People get such a kick out of it, taking photos, sharing photos, it’s like man-meets-machine, and it’s the very best that science has to offer us right now. QuadSculpting is highly technical and quite challenging to orchestrate, but when done right, it’s quite an art. This particular treatment is something that I am really proud of. It is just incredible to see how much our clients love the idea of this type of ‘cold chamber.’ It really saves our clients so much time.

Q: What is different at Cienega Med Spa from other spas that offer similar services?

RNW: If it is not apparent when you look at our locations, it is when you feel our experience. Our staff is of the utmost professional, honest and caring. We are not desperate for a sale, nor do we enforce sales quotas—so we simply tell you what is and is not going to work for you, you’re then free to choose what works for you and your budget. We hate the idea of pressuring clients into buying something they are not ready for.

We have put everything we have into making our locations the most gorgeous and interesting spaces around. From the cushy beds to the giant screen TVs, new movies, wine, chocolates.

We insist that our clients deserve and get only the best; we really want to wine and dine you essentially. It is our seductive way of getting you to come back, refer friends and try every amazing treatment we think will make your life better. While you pay extra for a nicer hotel, with us you don’t pay extra for the extras—we have

the best pricing (all published for you to see; no wheeling and dealing in a consult) and the absolute best value.

Q: How would you describe the atmosphere at the Cienega Med Spa? RNW: Glamorous and fun! Each of our locations are unique unto themselves, but the common thread they share is luxurious attention to detail. I like to say our Santa Monica location is where you can wear your sandals and the West Hollywood location is where you can see a celebrity.

Q: How does the company make use of technology to better its services when it comes to CoolSculpting and laser hair removal?

RNW: We believe we are a technology company, not a ‘local med spa.’ In this day and age, we want the very best that science has to offer and will accept nothing less. We don’t want our clients paying for something that will not truly work! In addition, we believe in constantly updating our technology, which is why we always have the newest applicators for CoolSculpting for example, before any other provider, or the painless, safefor-all-skin-colors laser hair removal that no one else seems to have.

Q: Tell us more about the acupuncture service.

RNW: Our acupuncturist, Dr. Gorman is just fantastic. She has over 20 years of experience and is truly a miracle worker. She can treat acne, give face-lifting treatments, help injuries and balance the hormones. She provides real results with absolutely no downtime or negative side effects. She has personally treated me through my 100 marathons I ran over 10 years of my life. I never once sustained a long-term injury—I really believe it was from her sports therapy for me.

Q: Are the vitamin IV treatments popular? Who are the ones opting for it?

RNW: The vitamins IVs have been unbelievably popular. It appeals to every demographic, but I would say that those who work a lot or travel a lot and need a pick-me-up are among the largest group. Anyone who feels a cold coming on, or is somewhat hungover, find that these IVs are a life changer. They really make a difference, and that is the key to the success we have had. Plus, have you seen our IV rooms? They are gorgeous. I built and styled them myself to ensure no one else had a better, prettier or more luxurious setting.

“MORE PEOPLE THAN YOU REALIZE ARE GETTING AESTHETIC ENHANCEMENTS OF SOME KIND.” —ROSE NADALIE-WERZ

Q: Why should people who have never used any of the services Cienega Med Spa provides reconsider their decision?

RNW: I think that many people simply aren’t aware of the difference that some of these treatments can make. Technology has come a long way. What we do is results-driven and really can be life changing. We are very lucky to live in a world where so much has advanced and we are able to control how we look and feel our best for years beyond what was ever possible.

I think it’s worth giving it a try, even if it’s as simple as a facial or vitamin injection. When I was in my 20s I swore I would never get Botox.

But you know what, you get older you realize you really need a little help to not look like your aging parents, and getting a bit of Botox is really not a big deal. Most people don't know that when an aesthetic treatment is done right, it looks completely natural. Plus more people than you realize are getting aesthetic enhancements of some kind.

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PHOTO BY: Stephen Panosian

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FEB. 2017

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HOLLYWOOD A-LIST Brian Toll Talks Some of LA’s Hottest Nightlife Spots

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MUSIC FEATURE Breathe Carolina Talks Tours, Cats and Blink-182

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HUMANITARIAN PROFILE ECO-Warrior Foundation Founder James Pribram Battles to End Environmental Waste

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MUSIC FEATURE Breathe In, Sing Out

Breathe Carolina on Their Fans, Blink-182, and The Ups and Downs of Touring

BREATHE CAROLINA @breathecarolina www.breathecarolina.net Photoshoot Location: TIME NIGHTCLUB 1875 Newport Blvd Costa Mesa, CA 92627 949.722.7103 www.timenightclub.com

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GO/DO

For Brian Toll, parties aren’t necessarily all fun and games. The cofounder of the h.wood entertainment group is busy seven days a week— networking, connecting and organizing some of the biggest events at the hottest venues in Hollywood and around the globe.

cash. “It just built some speed from there, and I sort of got lucky that the kids I grew up with went into all the right industries so I was just building a really good network, and it sort of became a job.”

“I never even saw it as a job or as a career,” Toll says, recalling his days at USC when he would show up to clubs around Los Angeles bringing 1520 guests.

“I couldn’t find anything else I wanted to do,” Toll says.

Before long, club promoters would throw him a little cash here and there and Toll would make sure to bring in the club-crowd. “As I got older they would be like here’s a hundred bucks,” Toll recalled. He started doing one night a week just to make some extra

Soon enough he was working multiple nights a week and making some good money too.

Now, Toll owns many nightclubs in Los Angeles and elsewhere, including The Nice Guy and Bootsy Bellows—the ‘60s inspired joint with live music acts.

He never meant to go down this path, but he’s been perfectly suited for it—you could say he didn’t choose the party life, but that the party life chose him.

NICE GUYS FINISH

FIRST Brian Toll Has the Recipe for an Epic Hollywood Night Out WRITTEN BY: BLAKE PINTO PHOTOGRAPHED BY: TRAVIS MCCOY

THE H.WOOD GROUP PORTFOLIO Blind Dragon

Bootsy Bellows Delilah

The Nice Guy

The Peppermint Club Shore Bar

DID YOU KNOW?

THE H.WOOD GROUP 9229 Sunset Blvd, Ste 305, West Hollywood, CA 90069 310.859.1011 | www.hwoodgroup.com Photoshoot Location: THE PEPPERMINT CLUB 8713 Beverly Blvd, West Hollywood, CA 90048 www.hwoodgroup.com/the-peppermint-club BRIAN TOLL @briantoll

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Actor David Arquette is one of the masterminds behind the concept of Bootsy Bellows.

DAVID SCH M ITT

ERIC ARMEN TA

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BREATHE IN, SING O U T BREATHE CAROLINA ON THEIR FANS, BLINK-182, AND THE UPS AND DOWNS OF TOURING WRITTEN BY: NICOLE HAKIM PHOTOGRAPHED BY: STEPHEN PANOSIAN

TO M M Y CO O P E R MA N

BREATHE CAROLINA @breathecarolina www.breathecarolina.net Photoshoot Location: TIME NIGHTCLUB 1875 Newport Blvd Costa Mesa, CA 92627 949.722.7103 www.timenightclub.com

“YEAH. I WAS BORN TO FIGHT FIRES, BUT I’M AFRAID OF THEM, SO HERE I AM.”—TOMMY COOP E RMAN

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IN 2007 IN DENVER COLORADO, BREATHE CAROLINA—CURRENTLY CONSISTING OF DAVID SCHMITT, ERIC ARMENTA AND TOMMY COOPERMAN, WAS FORMED. AFTER CREATING AN ALBUM USING THE PROGRAM, GARAGEBAND, THE BAND SIGNED WITH RISE RECORDS IN 2008. SINCE THEN, THE BAND HAS RELEASED A NUMBER OF SINGLES, TWO EPS, AND FOUR STUDIO ALBUMS INCLUDING “IT’S CLASSY, NOT CLASSIC,” “HELLO FASCINATION,” “HELL IS WHAT YOU MAKE IT” AND “SAVAGES” UNDER A NUMBER OF LABELS. IN ITS NINE YEARS, BREATHE CAROLINA HAS SEEN MEMBERS COME AND GO AND HAS GAINED A LARGE FAN BASE WITH ITS MUSIC VIDEOS GARNERING AS MUCH AS 13 MILLION VIEWS ON YOUTUBE. 108 LOCALE MAGAZINE

How did you guys get started in music? Is it something you’ve always wanted to do?

David Schmitt: Yeah. I think we all just grew up with music and love music, and it was just what the life path led us down. So, yeah, I think we were born to make music.

Tommy Cooperman: Yeah. I was born to fight fires, but I’m afraid of them, so here I am.

Eric Armenta: Dave and I grew up making music together. When we were in high school, we were in local bands together. It was a natural progression of life.

Q: How did you meet and become involved with the band?

DS: Eric and I started with another guy a long time ago, and we toured around together. Before the other guy left, we met Tommy through other bands in LA that we had known, and we clicked on a good level, and we just started writing together, and that clicked as well.

EA: Yeah, we met Tommy through touring with other bands, and he naturally just joined us.

Q: How would you guys describe your style of music?

TC: Energetic, emotional, dance music.

DS: I feel we don’t go into songs with a vibe; it always comes out. It’s very emotional. Dancey.

TC: Everything we do has a dark, ominous feel as well.

EA: I guess that’s where our inspiration comes from: the darkness.

Q: So, what’s it like to go on tour?

EA: It’s the best thing ever. I mean, it’s not for everybody, but when we get to do it, you get with your best friends, hit the road, play shows, do what you love every day.

DS: It kind of relates back to your first question. You’re kind of born to tour. You either do it or you don’t.

There’s not really an in between.

People can handle it, or they can’t handle it.

TC: It’s super hard to do, too. It’s really stressful. You’re always tired, and we never get to see anybody, and something is going wrong 24 hours a day. But, the good parts are so good they make the bad parts kind of worth it.

EA: Yeah, once you get home from everything, you’re just like, ‘Alright that was totally worth the sacrifices we had to make.’

Q: Do you guys have any musical inspirations?

DS: I feel like, personally, I always go through a couple of weeks and phases. Like, right now, GTA is my musical inspiration. The new Zeds Dead album is so good, I’m inspired by that.

EA: Yeah, we listen to eclectic genres of music, so I think we just kind of draw a little bit of inspiration from everything we listen to.

TC: We all grew up on Blink-182.

So, that’s probably where our music started.

Q: Do you have any singers or bands you’d love to perform with?

TC: They got to play with Blink-182; I wasn’t in the group yet.

DS: We did two shows in Vegas, like back to back, with Blink-182, so that was cool because that’s how I got into music; pretty much everyone got into the band because of Blink-182.

EA: There are a lot of bands we’d love to play shows with because they’re our best friends, and we’ve done a lot of stuff together, but most of them aren’t bands anymore.

Q: If you could perform anywhere in the world, where would it be?

DS: Everywhere’s different and special. I think Tokyo, as a city, would be a really cool place.

TC: We haven’t been to South America, and our biggest Spotify numbers and Facebook fans are in

South America. We’d really like to perform there.

EA: If I could go anywhere in the world, I’d go out of this world. Play a show on the moon!

Q: What is the creative process like while creating a song? What sort of struggles do you come up against?

TC: Honestly, it depends. We write separately and finish together. One of us will send the original idea to another, and the other person will elaborate on that. Our creative process is to email each other, get it to a place and meet up to finish.

DS: I think a big struggle is that now that we’re doing dance music, we work with other singers and DJs. Getting everyone’s team on the same page is a humongous struggle.

TC: Our next single was 265 emails in nine months of going back and forth to get it where it is.

Q: Do you have a song that is more significant to you than others? If so, why?

EA: I’m not going into too much detail, but there’re a few songs where the content and the emotion that inspired it is on a very personal level.

So, when I listen to those songs, it makes me emotional because the place where it came from is always in my head every time I hear it.

TC: We also have milestone songs.

They have a song before I joined that sold two million copies. There was the song that first made the Beatport top 10. Those songs hold special places because they’re milestones for us.

Q: Do you have any plans for the future you can talk about?

TC: Yeah! We’re going to tour overseas next year, like Asia, Europe—a world tour. We’re also going to work trying to do more music like the EP we did, which is like more put together stuff.

Q: What do you guys like to do when you’re not rehearsing or playing a show?

DS: When we’re not touring or writing or working, it’s letting your brain decompress. There’s so much that goes on that if we don’t have to do anything for a couple of hours, I’m going to chill.

TC: You don’t clock out of this job.

You have to find time to go to a movie.

EA: When we have downtime, I honestly love to be domestic. I love to clean and do laundry and cook dinner. Just relax with my cats.

Q: Have you had any crazy fan experiences?

DS: It’s always crazy. There’s a line in your head that never gets crossed because this person really likes what we do, so it doesn’t seem that crazy to us. Even if it’s someone running and tackling us, that would be wild, but at the same time, it would be cool, so it makes that person not crazy...There’s

“I GUESS THAT’S WHERE OUR INSPIRATION COMES FROM: THE DARKNESS.” — ER IC ARM EN TA

no line that they can cross, but don’t take that as a challenge.

EA: If someone had such an emotional reaction from seeing you they attacked you with no regard for anything, it’s crazy at the time, but it’s pretty cool too.

TC: Most of our fans are really respectable and really cool, and we’ll hang out with them at any time. Our fans are awesome.

IN THE BLINK OF AN EYE Though Breathe Carolina takes inspiration from many musical sources, the members credit Blink-182 as their starting point.

REST AND RELAXATION When they’re not working, Eric, David, and Tommy like to take the time to wind down.

“YOU’RE KIND OF BORN TO TOUR. YOU EITHER DO IT OR YOU DON’T. THERE’S NOT REALLY AN IN BETWEEN. PEOPLE CAN HANDLE IT, OR THEY CAN’T HANDLE IT.”—DAVID SCH MITT

Q: If you weren’t doing music, is there any other profession you’d consider?

DS: If it had nothing to do with music, I’d cook. That’s my second thing I really love to do.

EA: I’d probably do something with my hands, like woodworking or building furniture. I love to create whether it’s music or something physical.

TC: I’d do business. I’d be a sports agent or something. I talk too much, so I need to be 100 miles an hour at all times.

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ECO-WARRIOR FOUNDATION www.eco-warrior.org @ecowarriorfoundation PHOTOSHOOT LOCATION: PEARL STREET BEACH Pearl St Laguna Beach, CA 92651

James Pribram Founder of the ECO-Warrior Foundation

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H UM A NITA RI A N P RO FIL E

WATER WARRIOR JAMES PRIBRAM S AVE S TH E OCE AN ON E B E ACH AT A TIME

WRITTEN BY: ROBYN WYMAN-DILL PHOTOGRAPHED BY: NICK ISABELLA

Growing up in the 70’s, ECO-Warrior Founder James Pribram knew Laguna Beach to be “just a down to earth, blue collar town.” The vast expanse of the Pacific was just outside Pribram’s window and it beckoned every part of his soul to love the sea unconditionally. The smitten Pribram, in turn, took to aquatic activities quite naturally, developing some powerful chops in the sea—like fish to water.

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“I remember being mesmerized by the ocean as a boy. It’s always spoke to me in different ways.

To this day, I can sit there and stare at it for hours.

The ocean runs in my veins.”

The ocean’s majestic beauty and vibrant shades of blue never got old for Pribram. His surfing skills rapidly advanced him to pro-surfer status with companies like Billabong and O’Neill as major sponsors.

O

n the pro-surfing circuit, Pribram traveled around the world to compete over two decades, developing an even greater understanding of waves, tides, safety and surfing etiquette. Everywhere he went on his surfing circuit, he brought that cultivated environmental awareness.

“I grew up in a collective community and we were taught at a very early age to give back,” he says. “And because Laguna had a lot of well-known activists like James Dilley and the march for the Laguna Canyon road, there were a lot of unique people here so it was just part of our culture to pick up a piece of trash if you saw it on the sand.”

In all his travels and noble gestures, nothing had prepared Pribram for the life changer he experienced in 1993, however, when he encountered a pileup of trash debris on the side of Tahiti while filming a part of the “Hot Summer Nights” series for ESPN. “I couldn’t believe the collection of trash in what I had believed were the world’s most pristine waters. It had collected because of the wind and surf coming together there and this is actually what creates gyres around the world. There are five massive gyres building now because of the currents and winds in those areas.”

Ocean trash is indeed a modern-day sea monster. Disposable plastics— packaging, cosmetics, drinking straws, cigarette butts, and fishing nets—many designed to be used only once—are discarded as litter, filtering into streams and gullies that feed into our oceans, rivers and lakes, where it destroys aquatic habitats.

When Pribram shifted gears, dipping into the waters of ocean preservation, he did it with conviction. And, as an environmental ambassador in troubled water spots around the world, he was not afraid to look danger in the eye.

As part of a research team, he set sail on a perilous journey through treacherous

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waters from Brazil to Cape Town to study the South Atlantic Gyre, or waste stream. He endured a 5-day, roughly 110-nautical mile stand up paddle board trek from Pearl Street in Laguna Beach to Mission Beach in San Diego.

He has served on Laguna Beach’s Water Quality and Environmental Committees.

Pribram also co-founded an organization called They Will Surf Again, which raised money to help those who have suffered ocean-related spinal injuries. He won the John Kelly Environmental Award and received the 2011 Laguna Beach Patriots Day Athlete of the Year Award.

That same year, he was hailed a hero for rescuing a woman from drowning.

The extent of plastic’s impact is enormous. Today, plastics are found in every ocean and waterway on the planet. Particle plastics are consumed by fish, turtles and even whales and are responsible for killing more than 100,000 marine animals a year from ingestion and entanglement.

Pribram decided to take ownership of this plastic-wrap mess after a surfing sponsor, Ocean Pacific, sparked the idea for the ECO-Warrior Foundation, which Pribram initiated in 2006. The ECOWarrior Foundation’s goal is to help people work together to protect and preserve our oceans and beaches. Under the ECO-Warrior banner, Pribram organized beach cleanups and helped to increase awareness, conducting educational programs to curb plastics from entering into our streams or expanding our ocean debris locally. He also established the Aloha School of Surfing to concentrate his efforts on educating the next generations to be more ecologically involved.

Despite these and loads of other accolades, the journey of Pribram’s devotion to the ocean would also be tested many times.

“I’ve had a series of setbacks starting at the age of three. My health-related

—James Pribram, Founder of the ECO-Warrior Foundation

James Pribram’s Tips for Preventing Environmental Waste: Not using straws, using a water filter instead of buying bottled water and stop using single use plastics like plastic bags and recycle.

Trash Trouble

Pribram hosted a trash pickup at Doheny State Beach and within two hours his team had already

picked up 641 pounds of trash.

“That’s how much trouble our local environment is in,” says Pribram.

Rough Patch

The Great Pacific Garbage Patch, also known as the Pacific Trash Vortex or gyre, is located in the central North Pacific Ocean.

It is the closest garbage gyre to California and is larger than the state of Texas.

issues would include having two procedures for skin cancer (but still considered pre), surfing injuries that tore the muscles in my knee and a staph infection in 1997. I remember vividly the doctor telling me that had I not come in I could have died.” Pribram shares.

“That was a second awakening for me.

But, I’ve always been a fighter despite all the challenges and personal tragedies.

It’s about never giving up.”

Last year, his foundation hosted beach cleanups and Adopt-A-Beach programs in partnership with the California Coastal Commission’s California Coastal Cleanup Day. They finished out the year on a winning streak, with the first Upstream Cleanup Initiative—before the first rain fell on several different waterways in Laguna Niguel, picking up 551 pounds of trash. Working with a team of volunteers, the foundation removed approximately 3,000 pounds of debris headed for the ocean in 2015.

“Since I started this journey, our foundation has prevented debris from contaminating our oceans and streams and we intend to keep that momentum going,” he says. “We need more corporate sponsors to help us succeed in the battle to protect and preserve our most valued asset for generations to come.”

There is no time like the present to tackle the toxic waste flow. Water is one of the two essentials all life depends upon. Without it, we are doomed to exist. But, to put it in a more positive perspective, an entire ocean is affected by just one pebble so even one person making the smallest difference to reduce litter is a catalyst towards a major positive change. No experience necessary. Only action is required.

Pribram’s work never stops: “You have to create opportunities for people to participate because it’s empowering when we all work together, and I think by doing so we can create a better world for everyone,” he says. “It’s simple. We’re not saving lives here. Anyone can pick up trash. Just walk down the beach.”

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PHOTO BY: Joe Nardello

HOME

///AWAY FEB. 2017

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BARBIE BEACH HOUSE In a Barbie World

This Santa Monica Barbie-esque Home Isn’t Plastic

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SETTING THE TABLE M Street Kitchen’s Chef Jeff Mahin Whips Up Brunch

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BARBIE BEACH HOUSE Hear the Story Behind This ShowStopping Santa Monica Home

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ESCAPE Go Beyond the French Quarter

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SU CASA Peek Into a Laguna Beach Modern Mansion

1341 Palisades Beach Rd Santa Monica, CA 90401

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S E T T I N G the TA B L E

THE COMFORT

ZONE M S T R E E T K I T C H E N S E T S T H E TA B L E W I T H A COZY BRUNCH MENU

WRITTEN BY: JODY MILLER PHOTOGRAPHED BY: JOE NARDELLO

Comfort Food. These words alone summon sensations of everything we love about food. To some, it invokes warm recollections of family gathered in the kitchen preparing a holiday feast. To others, it’s a rich and creamy pastry relished in solitude. They are foods that transcend fads and the passing of time, even as we become more adventurous culinary connoisseurs. But as a city obsessed with staying fit, healthy and avoiding gluten like public enemy number one, comforting classics have been replaced by vegan, gluten-free, sugar-free, and sometimes even taste free. Not so at M Street Kitchen in Santa Monica, where bold flavors and uncompromising freshness harmoniously co-exist in a space that seamlessly blends coastal casual and urban chic.

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M STREET KITCHEN 2000 Main St Santa Monica, CA 90405 310.396.9145 www.mstreetkitchen.com

The Happiest Hour Yes, M Street’s breakfast is a must, but you also must come back for their daily happy hours 4:30 to 6:30 p.m., which feature $2 tacos and $3 beers!

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“I love the process of creating.

Thinking about a dish, going over it in my head, moving parts and flavors around and envisioning each step of the process.”

—JEFF MAHIN

The table setting reflects M Street’s

core philosophy of refined simplicity, the bountiful portions of organically sourced food is the centerpiece.

Accented by rustic burlap napkin

holders and sprigs of tiny flowers, the brunch table was filled with M

Street customer favorites: housemade cinnamon and almond granola, Huevos Rancheros topped with

charred salsa mix and cumin rice,

and classic eggs Benedict with their

renowned homemade English muffin.

Nothing says comfort like hash

browns, so it comes as no surprise

that their Hash Brown Eggs Benedict (poached egg sandwiched between two hash brown slices) is a long-

standing favorite. Wash it all down with a sparkling Mimosa, Bellini or spicy Mezcal Mary.

Under the direction of Chef and

Partner Jeff Mahin, M Street Kitchen has not only redefined the concept

of comfort fare, he has helped create

one of Santa Monica’s most enduringly popular dining destinations.

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Interview With Chef and Partner Jeff Mahin

Q: How has your science education influenced your culinary style and skill?

Jeff Mahin: I attribute a lot of my inquisitive nature to my upbringing. I grew up trying to understand how things worked, and more importantly, why they didn’t work. I love the process of creating. Thinking about a dish, going over it in my head, moving parts and flavors around and envisioning each step of the process.

Q: You've accomplished so much at a relatively young age, what motivated you to become such an entrepreneurial chef?

JM: Well, I got a bit of a head start. I started working in restaurants when I was 15 years old and have never really left. I became addicted to restaurants and to cooking. Every day was different and filled with chaos and creativity. I am truly proud of what we do, the food we serve and how we work as a team.

Q: Why has there been such a surge in the demand and popularity of "comfort food?”

JM: I think there has been a tilt shift in talent across America. When I grew up in the industry, my main focus was fine dining. Though, as I started to learn more and mature, I realized that it wasn’t the fancy styling of a dish or the price tag of a meal that made it amazing. It was the care you put into a dish that made it special.

I think a lot of very talented chefs have left fine dining and started to use their talents on “comfort foods.” They have elevated the casual food world and guests have grown with them.

Q: Which foods give you comfort?

JM: My comfort food is hot and sour soup. When I was sick, my dad typically turned to phoning in a takeout order, which always included this

amazing hot and sour soup. Ice cream comes in a close second.

Q: You have been involved with many types of projects, from donuts to haute cuisine, where does M Street Kitchen fit in?

JM: M Street Kitchen is a very special place for many reasons, but I think one that always stands out is the guest. I am still amazed how many regulars we have every day. I love being part of a community and really love Santa Monica. As for the food, I like that there is an option for everyone and that it is nice enough to bring a first date and casual enough to spend an afternoon eating and drinking with friends and family.

Q: You seem to love Santa Monica, any chance of additional locations or new ventures in other California cities?

JM: Santa Monica is very much my home, I can’t imagine living anywhere else. With that said, I have restaurants all over the country, so opening a new restaurant in California is very likely to happen.

Q: You are involved with some wonderful charity work. How is Chefs Cycle combating hunger in America?

JM: I am truly lucky to be in a place in my life where I can give back. This cause is very important to me. Chefs Cycle is a subsection of NKH and involves chefs from across the country riding 300 [miles] to raise money and awareness to help end childhood hunger.

Q: Will we be seeing more of you on Food Network or any other network?

JM: I really enjoy working with the Food Network. We are talking about a few new ideas, though nothing is set in stone. As for other networks, I always have a few irons in the fire.

MENU

Homemade Goodness M Street’s sourdough English muffins are made inhouse in small batches so they are incredibly fresh upon hitting your plate.

The Original Egg Sandwich Bacon, Tomato, Mayo on Homemade English Muffins

Hash Brown Eggs Benedict Poached Eggs, Ham, Hollandaise Sauce

Huevos Rancheros Sunny Side up Eggs, Oaxaca Cheese Mix, Charred Tomato Salsa, Cumin Rice, Bean, Corn Tortillas

Bloody Mary Mimosa Specialty Coffees

“M Street Kitchen is a very special place for many reasons, but I think one that always stands out is the guest. I am still amazed how many regulars we have every day.”

—JEFF MAHIN

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HOME/AWAY

In a Barbie World This Santa Monica Barbie-esque Home Isn’t Plastic WRITTEN BY: JORDAN LIGONS PHOTOGRAPHED BY: JOE NARDELLO

s you’re beach cruising in Santa Monica and you see this vibrant, mesmerizing home, it will make you stop mid pedal.

The striking color combinations matched with the sandy beach that is only steps away looks like it came straight off the set of Aqua’s 1997 hit “Barbie Girl” that we all know the lyrics to.

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Many have had the same thoughts. Internet rumors have flung around that this threestory townhome was the home of Barbie Creator and Co-Founder of Mattel, Ruth Handler, until her death in 2002. It is said that she created her life-size Barbie Dream House to imitate the lifestyle of the dolls that she invented. Unfortunately, it seems that those on the Internet took the lyrics “Imagination, life is your creation,” a little too literally.

three separate owners of the neighboring houses all decided to paint their homes bright, pastel colors. “They were called the Sherbet Homes,” said Risko, who sold two out of three of them in 2006.

Neighbors 1343 and 1347 Palisades Beach Road once donned soft yellow, mint green, and powder blue paint.

Now, only one remains. The bubble gum pink and purple Barbie-esque beach abode stands out in Santa Monica like a (pretty) sore thumb. Its three decks, all connected by a neon green spiral staircase, overlook the Pacific Ocean. With three bedrooms and three bathrooms, it’s spacious enough to house all the accessories of Barbie’s over 150 careers. Regardless of the home’s dis-affiliation with Mattel and Barbie, it is still a beaut, a real sight for sore eyes.

According to real estate agent Victoria Risko of Sotheby’s International Realty, the

SWEET SHERBET HOUSES

BARBIE GIRL IN A BARBIE WORLD

• This home was originally a trio of brightly colored houses. Houses located at 1343 and 1347 Palisades Beach Road were formally painted mint green, yellow, and pastel blue to accompany the bright pink and purple color scheme of this home.

Visit these locations for actual Barbieinspired decor • Hot Pink Suite at Palms Casino Resort in Las Vegas • Barbie-themed room at the Hilton Buenos Aires • The Barbie Room at the Hilton Panama

Photoshoot Location: 1341 Palisades Beach Rd Santa Monica, CA 90401

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AD

ESCAPE: NEW ORLEANS

VISITING ONE OF AMERICA’S MOST MUSICAL CITIES—NEW ORLEANS WRITTEN BY: DAN PEEL

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Lodging Located in Downtown New Orleans at 1250 Poydras Street, the Hyatt House opened as a 7-floor 194-room addition to the Hyatt Regency as a result of widespread research in the hospitality industry. The Hyatt House combines a hotel’s upscale atmosphere and services with casual living conditions and amenities to create a place to stay that feels like home.

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The most common room, the studio king, is equipped with a kitchenette, microwave and mini fridge, as well as a full splay of pots, pans, dishes, cooking utensils and cutlery in case you want to pick up some fresh seafood at the French Market off North Peters Street and try your hand at making gumbo or crawdad jambalaya.

For guests who lack the aspiration or time to cook for themselves, Hyatt House provides a complimentary build-your-own-omelet bar and hot breakfast spread that includes vegetarian and gluten-free options.

And if you’d like to have a drink with a view while preparing to go out to Frenchmen Street or Bourbon Street, visit the H Bar on the 11th floor

When combined with the Hyatt Regency, the floor space of the hotel surpasses two million square feet. This spacious interior allows for a 24/7 Guest Market stocked with everything from fresh salads to local beer, a Starbucks and the gift shop, Lagniappe Exchange, to serve the needs of guests and residents. Complimentary grocery shopping and laundry services are available for guests who stay longer than a month. Event halls, meeting spaces, ballrooms and several awardwinning bars and restaurants also operate in full swing here, including 8 Block Kitchen & Bar, Q Smokery & Cafe, Vitascope Hall, Borgne and Pizza Consegna, which delivers to the Hyatt House guestrooms.

Executive Chef Eric Damidot has added creative specialty items to the hotels’ restaurants including Vitascope Hall’s crawfish, smoked pork and alligator pigs in' a blanket and its award-winning sushi rolls, which are arranged with exciting options like lemon fish and char broiled eel as well as wasabi-infused smelt roe.

An array of activities exists beyond the Hyatt’s grand lobby, which is permeated with a patented scent the magnolia, Louisiana's state flower.

The Loyola streetcar line can take you into the French Quarter in under 10 minutes. Traveling sports fans are well served with the hotel’s location—the Ernest N. Morial Convention Center and the Mercedes-Benz Superdome are within walking distance of the hotel. Also within reach? The stunning Mississippi Riverfront, which lies within a mile of the hotel.

HYATT HOUSE NEW ORLEANS 1250 Poydras St, New Orleans, LA 70113 504.648.3118 | www.neworleansdowntown.house.hyatt.com

Photos - Hyatt House New Orleans: Images Courtesy of Hyatt House New Orleans/Downtown

any impressions strike the New Orleans traveler upon arrival: jazz sounds booming from the bells of tubas and trombones, the wet smell of magnolias blown across the Mississippi, laughter and the smell of broiling seafood. If you stick around long enough to involve your sense of taste, you will be hooked. Crawfish, po’ boys, fresh French bread, beignets and mountains of shellfish cooked in the Creole tradition provide the culinary backdrop to the city. New Orleans has character, which can be located at the intersection of its rich cultural history and the living charm of its locals.

Since the Biodistrict, New Orleans opened in 2013 as one of the medical industry’s largest developments of hospitals and medical schools, an increasing number of doctors, patients and their family members have demanded longer hotel stays.

This growth, as well as the expanding developments at the surrounding Business, Arts and Sports & Entertainment Districts, provided Waypoint NOLA, LLC owner and developer Chris Robertson with a reason to transform a 24-story office building into an attractive abode that connects to the Hyatt Regency by means of a second-floor skybridge.

for some locally inspired cocktails, premium beers and wines, and a spread of sandwiches, snacks and other dishes.

HOTEL MONTELEONE www.hotelmonteleone.com | PRESERVATION HALL www.preservationhall.com | WILLA JEAN www.willajean.com | THE NATIONAL WORLD WAR II MUSEUM www.nationalww2museum.org | D.B.A www.dbaneworleans.com | BLUE NILE www.bluenilelive.com | CAFÉ NEGRIL www.cafenegrilonfrenchmen.com

NATIVE KNOWLEDGE: Executive Chef Eric Damidot of Hyatt House, won the Hyatt Corporation’s 2014 Culinary Leadership Award and is a supporter of the farm-to-table culinary philosophy. At 8 Block, this freshness is reflected with St. James Cheeses from eight blocks away on Magazine Street.

They also serve duck, pork, beef and lamb from the local Two Run Farm as well as local fruit from farmers as close as three blocks from the hotel. 8 Block’s grits, a Southern specialty and staple, are made from the nearby Papa Tom’s farms, while their bread is made even closer to home, at the Hyatt’s Pain Frais in-house bakery.

SWIM FAN: For the fitnessminded guest, the Hyatt House has access to one of the largest pools in New Orleans and offers 24hour workout rooms to swim and run off any beignet-inspired weight gains.

HOUSE WITH A VIEW: The Hyatt House starts on the 11th floor, which means every room comes with a substantial view of one of the four cardinal directions of the Big Easy: upriver, uptown, downriver and downtown.

The Tour I began my tour of New Orleans in the French Quarter at Hotel Monteleone, starting point for July’s Tales of the Cocktail festival, and then continued to the Mississippi riverfront and the iconic St. Louis Cathedral at Jackson Square. Though the street performers of Jackson Square livened up my walk with their electric violins, bongos and assorted brass and woodwind instruments, my personal musical highlight occurred at Preservation Hall that evening. I was packed into a dingy, poorly lit room with old cushions on the floor and a few wooden benches. When the Preservation Hall Jazz Band came out on stage, they looked almost as worn as the room. But appearances deceive, as this band delivered the most soulful and intimate jazz show I could have hoped for. They played a Louis Armstrong cover as well as several original pieces that featured extended solos on the trumpet, trombone and tenor saxophone.

The following morning I ate breakfast at Willa Jean, a contemporary retro eatery located on O’Keefe Avenue.

I soon discovered that while their brunch specials taste delicious,

Willa Jean’s foray is baked goods— enormous cinnamon rolls, muffins as tall as water glasses and their build-a-biscuit option made for one gargantuan meal. Afterwards, I headed down to the New Orleans Garden District, named after the abundance of Southern live oaks and red-flowered crepe myrtles that occupy the yards of the shotgun houses. Though many people come to visit the Greek revival style homes owned or formerly occupied by celebrities such as NFL stars Eli and Peyton Manning, Anne Rice, Nicholas Cage, Jefferson Davis and William Falkner, many people don’t realize that some of the most fragrant trees on the planet were imported here to provide the entire 250-acre district a pleasant aroma throughout spring.

That afternoon I visited The National World War II Museum. The museum has undergone continual expansion since opening in 2000 as the D-Day museum, and is composed of five pavilions on a six-acre campus.

Hangar-sized exhibits house a fleet of war machines, including a Douglas C-34 and a Higgins Boat— famous for enabling the Allied attack on Normandy, France. The museum’s film experience Beyond all Boundaries incorporated animatronic planes and guard towers, used multiple screens and combined historical footage with digital animation to present the viewer with the most effective and entertaining 50-minute history lesson imaginable.

That night I discovered Frenchmen Street’s d.b.a, Blue Nile and Café Negril, bars with live performances by jazz, reggae, rock and soul groups.

The Frenchmen Art Market—just a walk across the street from these bars—showcased handmade work from local artists. Some memorable pieces included guitar slides made from spoons—perfect for the blues— as well as bright and imaginative paintings and photographs of The Big Easy, a city that in itself functions an artistic expression.

Stroll Through the French Quarter: Though you can make the milelong drive in half the time, the 25-minute walk to the attractions at the French Quarter and the Mississippi Riverfront is well worth it.

Not only will you be able to see more of the city that SmartAsset.com voted one of the top places for outdoor enthusiasts and burn off the excess crawfish calories you’ve been accumulating, but you will be able to take a “to go” Lazy Magnolia Southern Pecan Beer or a Hurricane with you, as New Orleans embraces open alcoholic containers.

Regardless of how you arrive, the French Quarter holds many cultural delights: the carousel bar at Hotel Monteloeone, the Bevolo Gas and Electric Light shop and the Voodoo museum are some standout stops that will give you something to talk about with friends back home.

VOODOO MUSEUM 724 Dumaine St New Orleans, LA 70116 504.680.0128 www.voodoomuseum.com BEVOLO 521 Conti Street New Orleans, LA 70130 504.522.9485 www.bevolo.com

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WHAT’S IN A NAME? According to one tour guide, New Orleans is known as “The Big Easy” because the cobblestone streets were built on soft earth that bulges and dips. Like the buckled and bent streets, the New Orleans traveler can get the most out of the city by going with the flow.

Best Dinner: Oysters at Borgne Borgne, a specialty seafood establishment by James Beard Awardwinning chef John Besh and chef Brian Landry, can be found on the ground floor of the Hyatt Regency, just a skybridge walk from the Hyatt House. It may seem odd to claim that when put to the pallet, Borgne’s oysters outperform those of Vitascope Hall or Peche—after all, they are locally sourced from the same ocean a few miles away, right? True, but the Oysters at Borgne are grown on raised platforms, which gives them cleaner, BORGNE 601 Loyola Ave New Orleans, LA 70113 504.613.3860 www.borgnerestaurant.com 126 LOCALE MAGAZINE

higher-quality meat than oysters harvested from the sea floor. These “upper class” oysters are prepared in at least eight different styles at Borgne, including broiled with spicy garlic butter, in a vermouth cream stew, fried in bacon marmalade and of course, raw. And even if you stray from the oyster options and try the turkey necks with pepper jelly, black drum or stuffed flounder you can’t go wrong—or forget about the oysters, as the support beams inside Borgne are encased with oyster shells from ceiling to floor.

HONORABLE MENTIONS: 1. Cauliflower Soup With roasted garlic and manchego, the Cauliflower Soup will give you all of the warm feels.

2. Hanger Steak This juicy steak is served with croquetas, mushrooms, and glazed green beans to create a delectable dish.

3. Duck Poppers Give your mouth a pop of excitement with the Duck Poppers— stuffed with jalapeño and wrapped in bacon. ¡Ay Chihuahua!

EYE ON THE BALL: The Mercedes-Benz Superdome, home of the NFL Saints, and the Smoothie King Center, which has hosted the New Orleans VooDoo and the NBA Hornets in the past and has been the home court of the NBA Pelicans since 2002, is a quarter-mile beeline from the Hyatt House.

MERCEDES-BENZ SUPERDOME 1500 Sugar Bowl Dr New Orleans, LA 70112 504.587.3663 mbsuperdome.com

SU CASA

Casa Blanca IMAGINE IF THIS SEASIDE ESCAPE WAS YOUR NEW HOME

WRITTEN BY: ELENA KHURY PHOTOGRAPHY PROVIDED BY: HÔM SOTHEBY’S INTERNATIONAL REALTY

Imagine yourself waking up to the sound of waves crashing the shore, the feeling of the cool ocean breeze across your face, and the view of the Laguna Beach coastline from your bedroom balcony. That is the experience you get at Casablanca Laguna Beach. With a long-awaited seven years in the making, Casablanca was designed to contemporary perfection by architect Stephen Kanner. This exclusive oceanfront home is located at 24 Lagunita Drive and could be yours.

HÔM SOTHEBY’S INTERNATIONAL REALTY 32356 South Coast Hwy, Laguna Beach, CA 92651 949.494.3600 | www.homgroup.com LISTING AGENT: John Stanaland BRE# 01223768 | 949.689.9047 www.johnstanaland.com

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24 Lagunita Dr Laguna Beach, CA 92651

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Set on a spectacular sand-front location, every element of this minimalistic 5,500 square foot three-story home is infused with the finest materials.

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As you walk through the front door, you are welcomed by the stunning ocean views facing you and the sun shining through the glass windows in the mezzanine.

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COASTAL LIVING Bedrooms: 4 Bathrooms: 7 Year Built: 2016 Square Footage: 5,500

ARTSY ARCHITECT This Laguna Beach home, which took seven years to create, was one of the last creations by the late Los Angeles-based architect Stephen Kanner. The awardwinning modern architect co-founded the A+D Museum in Los Angeles in 2000.

riving down Pacific Coast Highway in Laguna Beach, the most luxurious treasures are found. From high-end cars, to stunning homes, and sandy beaches, Lagunita is the neighborhood to be in. This contemporary home was originally built in the 1970s by a well-known Orange County builder for his own family.

Set on a spectacular sand-front location, every element of this minimalistic 5,500 square foot three-story home is infused with the finest materials. Polished largeformat terrazzo runs from the secured street entry to the sand. The home comes equipped with Boffi Italian cabinetry throughout, stainless steel countertops, floating glass and terrazzo staircases, stainless steel baseboards and accents, Swiss engineered Vitrocsa Invisible Wall system, Savant smart technology, an elevator, Rhine Zinc roof and steel infrastructure. The home also comes installed with heated flooring, outdoor balcony ceiling heat lamps, mini iPads throughout control all systems in the house, security, lighting, HVAC, fireplaces, shades, etc., advanced wall controls for drop down blackout shades and controlling the glass windows, and much more.

The entry level includes an expansive courtyard in polished terrazzo with stainless steel detailing and a sculptural water feature. As you walk through the front

door, you are welcomed by the stunning ocean views facing you and the sun shining through the glass windows in the mezzanine. This floor comes with two en suite bedrooms with ocean view balconies, luxury baths and steam showers, as well as a powder room complimented with custom cabinetry and Italian tile.

As you walk down the open staircase to the lower level, you enter an open concept design with expansive oceanfront terrace, a mosaic infinity pool, and interior courtyard. As you continue outside to the lower terrace, there is a sizable lawn with Trex deck and secured access to the Lagunita beach. You can enjoy the interior courtyard with the terrazzo fire pit and built-in seating with custom cushions and a retractable ceiling. There is also an outdoor bathroom, outdoor kitchen with a sink, and all Lynx outdoor appliances—a state-of-the-art grill, dual burners, an ice maker, and refrigerator. As you head back inside the lower level, you enter the living room which includes a fireplace, and a contemporary mobile-inspired chandelier.

Central to this level is the spacious formal dining area which is perfect for hosting dinners and entertaining. Deeper into the lower level is the kitchen and butler’s pantry. The kitchen comes with top of line appliances including two SubZero refrigerators plus a wine refrigerator, two Gaggenau ovens, microwave, warming

drawer and cooktop, and two Miele dishwashers. Needless to say, no expense was kept from making this kitchen perfect for everyone’s needs. The kitchen also includes a large island, stainless steel countertops, and Dornbracht fixtures. Also found on the lower level is a powder room that has mesmerizing Italian tile walls, Boffi cabinetry and beveled countertop.

The upper level is where the master suite is kept with unsurpassed coastline views, ocean front balcony with heaters, a walk-in closet, a second laundry room, a built-in safe, and a desk/vanity area. The master bathroom includes Boffi Italian cabinetry and a freestanding bathtub also made by Boffi. You can enjoy a relaxing aromatherapy steam shower with a rain showerhead. The upper level also comes with an optional office or fourth bedroom that includes a private bath, oceanfront balcony, skylights, and custom cabinetry and shelving. Outside of the secured master bedroom is a glass bridge that takes you to the two car garage.

This home is Stephen Kanner’s last piece and only piece in Orange County as he passed unexpectedly in 2010. Yet his masterpieces still live on. This home is a rare contemporary masterpiece that makes you never want to leave, with its panoramic ocean views, prime sand front location, and timeless architectural design, who would want to?

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T H A N K YO U TO OUR PARTNERS BCBG Max Azria Group Bronzed Bunny Carefree Boat Club Los Angeles Cenci Ventures | Duke’s Malibu Cienega Med Spa Cinépolis Constellation Brands City of Indian Wells Classic Club Dr. Sanjay Grover El Cholo Empire Music Ventures | RWBE Hotel Angeleno Hyatt Indian Wells Kafe Neo LMC M Street Kitchen O+O Sicilian Kitchen & Bar Old Venice Greek & Italian Cuisine Omni Rancho Las Palmas Pandora | Craig Shelly Pendry San Diego Red O Taste of Mexico Rock & Brews Santa Catalina Island | Catalina Express Sheraton Los Cabos The Studio O Two Bunch Palms Resort & Spa Warren Christopher William Grant & Sons

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