Ventura Blvd August 2017

WHERE WE LIVE

food TH E

OURV E N TU R A B LV D.CO M

ISSUE

SIX DOLLARS

AUGUST 2017

Calabasas | Encino | Sherman Oaks | Studio City | Tarzana | Toluca Lake | Woodland Hills

wholesalers of a-grade teak - reclaimed teak - wicker - concrete - 316 stainless steel - sunbrella - batyline - aluminum

NEW STYLES HAVE ARRIVED Apartmento Aluminum Sectional Sofa, Montgomery C-Table & Mr. White Tables

FOR SUMMER 2017

SunbrellaÂŽ Montgomery Sun Loungers & C-Tables

Danielle Reclaimed Teak Dining Table & Washington Dining Chairs

Umbrellas

Pairings

WHERE WE LIVE

food TH E

ISSUE

ISSUE PRESENTED BY:

Welcome to one of our most anticipated issues of the year: Ventura Blvd’s Summer FOOD issue.

Get ready to salivate as you flip through the pages and get excited to start making reservations at all the terrific Valley eateries you see.

So much has changed since we launched back in 2011. The most notable difference is the explosion of dining establishments throughout the Valley. The Boulevard has become the place to be for awardwinning, high-profile chefs, inventive cooking schools, chic ice cream parlors and unique little “joints” that rival the authenticity of those in any part of LA. It seems—from a culinary standpoint—we have arrived!

Thank you so much to our two issue sponsors.

The first is Scratch Bar Restaurants, helmed by the innovative and ambitious chef and Valley native, Phillip Frankland Lee. He has taken an outdoor strip mall in Encino and turned it into a happening, hip food emporium.

Our other sponsor for this issue is The Agency Real Estate Group. The Agency is a full-service, luxury real estate brokerage and lifestyle company, representing clients world- wide in residential, new development, resort real estate, residential leasing and luxury vacation rentals. They have been with us since day one, and like us, realize the value of community and the importance of being an integral part of it.

I raise a glass to Scratch Bar Restaurants and The Agency—and to all of you for being such devoted readers.

Salute!

Robin Sanders, Publisher

wholesalers of a-grade teak - reclaimed teak - wicker - concrete - 316 stainless steel - sunbrella - batyline - aluminum

NEW STYLES HAVE ARRIVED Apartmento Aluminum Sectional Sofa, Montgomery C-Table & Mr. White Tables

FOR SUMMER 2017

SunbrellaÂŽ Montgomery Sun Loungers & C-Tables

Danielle Reclaimed Teak Dining Table & Washington Dining Chairs

Umbrellas

VISIT US: 2653 Manhattan Beach Blvd., Redondo Beach OPEN DAILY: 10am to 6pm

CALL: 310.536.8325 800.343.7707

SHOP ONLINE: www.teakwarehouse.com

Stunningly curated outdoor furniture from Italy, Belgium, Indonesia, France and the Philippines, available for local and national delivery.

Everything arrives fully assembled and all at wholesale prices. SunbrellaÂŽ cushions are included in our prices for all deep seating as shown.

Brentwood

Cabo A-Grade Teak Left & Right Daybed

Washington Rope Sofa, Club Chair & Luxe Accent Table

Natalie Woven Relaxing Chairs Alex Reclaimed Teak Dining Table For 8

Mykonos Club Chair & Side Table

Paddington Bar Table & Stools

Some things in life just can’t be described. And to truly understand them, you must experience them yourself.

Join us on the beautiful Palos Verdes Peninsula, a hidden gem on the Los Angeles coast.

Create lasting memories with Summer Celebrations and unique seaside experiences.

Words don’t do it justice.

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AUGUST 2017

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GOURMAND’S DELIGHT NoHo’s Epicurus Gourmet

26 CULINARY CABO A Dining Destination 28 MEALS ON WHEELS Tino, the Bike Delivery Guy 48 DATEBOOK Fun Stuff To Do Around Town 60 SEEN Faces Spotted on the Party Circuit

the sauce 32 BY THE GLASS Augustine’s Vintage Pours

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36 A SUSHI SPEAKEASY Sushi|Bar in Encino Opens 38 URBAN EATS Nibbling Through Silver Lake 40 HOLE FOODS Valley’s Best Donut

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features 14 SLICE OF SUCCESS With an honored recipe book in hand, three generations of one family come up with a booming company.

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FIRE & ICE Beat the summer heat with chilly desserts—with a kick.

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and then some...

66 PROFILES Movers & Shakers in the Valley’s Food and Beverage Scene 77 REAL ESTATE Spectacular Local Listings 98 LAST WORD Communing with Alfred

42 MASH-UPS When two things combine to make something really brilliant.

50 BUILT FOR TWO A Sherman Oaks couple transform an empty nest into their dream home.

62 HONG KONG FOODIE Exploring Hong Kong one taste at a time.

COVER Photographed by Shane O’Donnell; styled by Kara Mickelson

Summer is the season when The Front Yard is at its best. Spend an evening under the sycamores while enjoying a unique dining experience featuring local, sustainable ingredients.

BRANDON LOPES

LARRY GREENWOOD

CHEF

(818) 255-7290

EXECUTIVE CHEF

|

THEFRONTYARDLA.COM

4222 vineland avenue, north hollywood, ca 91602

EDITOR-IN-CHIEF

GROUP PUBLISHER

Linda Grasso

Jared Sayers

ART DIRECTOR

PUBLISHER

Michelle Villas

Robin Sanders 818-427-2050 | robin@moontidemedia.com

EDITORIAL Editorial Director | Darren Elms

ADVERTISING Senior Account Executive | Dale Tiffany

Copy Editors | Peggy Jo Abraham,

310-663-4609 | dt@moontidemedia.com

Laura Watts Account Executive | Erika Carrion Graphic Designer | Christine Georgiades

310-897-2424 | erika@moontidemedia.com

VB’s The Sauce eNewsletter Editor

Account Executive | Marcie Gutierrez

Joshua Lurie

424-220-6337 | marcie@moontidemedia.com

CONTRIBUTORS

Account Executive | Amy Tetherow

Michalene Busico, Heather David,

424-220-6338 | amy@moontidemedia.com

David Duran, Jessica Cary, Fiers, Kara Mickelson, Susan Spillman, Karen Young PHOTOGRAPHERS Michael Becker, Chris Bryan, Tameka Jacobs, Jakob Layman, Shane O’Donnell, Monica Orozco

MANAGING PARTNERS Charles C. Koones

Todd Klawin

MARKETING & OPERATIONS Partner/Brand Publisher | Emily Stewart Partner/Managing Director, Media & Analytics | Warren Schaffer Brand Publisher | Hannah Lee Associate Brand Publisher | Cherice Tatum Director of Digital | Charles Simmons Director of Film & Video | Bryce Lowe-White Art Director | Angela Akers Operations Manager | Allison Jeackjuntra Marketing Manager | Rachel Gotko Marketing Manager | Danielle Price Accounting | Janet De La Cruz No part of this periodical may be reproduced in any form or by any means without prior written consent from Moon Tide Media, LLC. Any and all submissions to this or any Moon Tide Media, LLC publication become the property of Moon Tide Media, LLC and may be used in any media. We reserve the right to edit.

TO OUR READERS Ventura Blvd magazine welcomes your feedback.

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goldenstate.is The digital content destination celebrating the very best of California.

@ourgoldenstate

A production of

editor’s letter | LINDA GRASSO

On the Menu First, I’d like to extend a hearty congratulations to Robin Sanders. As our senior sales representative for more than six years, she truly represents her clients. With this issue, Robin takes the helm as Publisher—a well-deserved promotion and a real boon to this magazine.

And now, on to food, the theme for August.

My love affair with food didn’t start until I moved to LA. I grew up with a working mom and three siblings. We lived with my grandmother and although she cooked some nights, most meals were catch-as-catch-can. It was nothing like what we do for our children today—all the expensive, gluten-free, organic items (can’t wait until younger son has to pay for these himself) and nights out at nice restaurants (can’t wait until older son has to pay for these himself).

Through young adulthood, the pleasures of food remained undiscovered. I remember going to a Winn-Dixie when I was an anchor at a Jacksonville TV station (even mediumsize markets didn’t pay much) and thinking: Someday I’m going to stroll the aisles and toss anything that looks even mildly interesting into my cart.

Then I married a man who loves food—and booze. No more salad bar. We lived in NYC and ate out. I discovered homemade pasta and mile-high deli sandwiches.

My repertoire expanded when my husband’s promotion meant a move to LA. I didn’t have much to do in those first few months, so I grabbed some cookbooks and taught myself to cook. Turns out I loved sautéed mushrooms of all kinds, grilled asparagus, gigantic crisp radishes, yellow beets and buttery avocados. Then something happened that would forever change the way we ate: I discovered I was a damn good cook. Who knew?

We eventually made friends and started dining out—mostly on the Westside. It got pretty fancy. My mind was constantly blown by eateries like The Ivy, Angelina Osteria, Campanille and Orso, but I also discovered a love of simple “street” fare like tacos and burgers. So now, with the vibrant Valley dining scene at my fingertips, I’m an unabashed foodie. And because of that, I am delighted to share this gloriously visual issue with you.

Linda Grasso Editor-in-Chief

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august EYE CANDY

A feast for the eyes. A celebration of all things edible. An embrace of culinary adventure.

Welcome to VB’s annual FOOD issue.

PHOTOGRAPH OF CHICKEN LIVER AT ALIMENTO BY DYLAN + JENI

JULY 2017 | VENTURA BLVD

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Slice of Success The Babayans turn their love of Armenian recipes, in their family for generations, into a booming food company.

WRITTEN BY LINDA GRASSO PHOTOGRAPHED BY TAMEKA JACOBS

PHOTOGRAPHED BY MITTONGTARE STUDIO

When Annie Babayan enrolled in Whittier Law School, she fully intended to become an attorney. But life intervened.

Four years ago, while still enrolled in law school, she was hanging out at the family home in Burbank. With Annie’s great-grandmother’s Armenian recipe book out on the counter, she and some family members started experimenting. For Nara, Annie’s mom, the cookbook had been something of her bible.

“My mom’s childhood is full of memories of watching her grandparents cook and create delicacies—from sujuk to homemade liquors to fruit leathers, as well as other traditional dried foods,” shares Annie.

One of the recipes was for the Armenian delicacy “sweet sujuk”—essentially a walnut-grape roll. “Walnuts are threaded on a string and then dipped in grape molasses paste. After a few dips to coat, they hang to sun dry, leaving the walnuts crunchy in the core with the paste covering them in a soft, jelly-like coating,” Annie explains.

The group started thinking about how the drying technique yielded such intense flavors.

“We decided to expedite the drying process and found a dehydrator to do it. We then realized the dehydrator could be used for many different foods— including fruits such as the oranges in the backyard.”

They pulled a few oranges off the tree, and Annie’s sister, Lilit, sliced them super thin. After laying the slices on trays to dry, Annie put them

NEXT GEN Annie learned her love of food, in part, from her grandparents Ofelia and George.

AUGUST 2017 | VENTURA BLVD

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into the dehydrator.

Everyone agreed; the results were nothing short of delectable and unique. The “crisps,” as they called them, were terrific on a cheese and cracker platter. They started selling various kinds of dried fruit—including apples and strawberries—at local farmers markets, under the label Dardimans California Crisps.

“Before we knew it, we were selling out at the markets. And then we started selling to retail outlets—mostly cheese and gourmet stores.”

Soon they leased an 800-square-foot commercial kitchen.

For Annie, in some ways, it was like being back in law school.

“We had many nights of no sleep; it was really lots of hours,” she remembers.

Retail accounts grew and soon companies like Dean & Deluca and Harry & David (both of which do a mean catalog sales business) were buyers.

The number of employees (outside the family) grew to 21, and in 2015 the family brought in a partner, Peter Bagdasarian.

“It is really kind of funny. We met him because he was a great client. He owns a number of medical imaging centers and he’d buy the crisps as professional gifts. And he became a friend,” explains Annie.

With corporate structure now in place, Peter is Dardimans’ CFO, Arthur, Annie’s father, is COO and Annie is CEO. Peter’s two daughters, Rosalin and Eugenia, also work there. Rosalin handles social media and special projects, and Eugenia is Senior Account Manager. “But we all do everything. We are all essentially in sales and production,” says Annie, adding, “We still think of ourselves as a family business.”

Last December, the company broke ground on a 15,000-square-foot space in the Valley; they’re now in the final phase of construction. They’ve also added chocolate and lollipops to the product mix.

As with any company that experiences rapid growth, maintaining quality is a concern. When Annie mentions that Dardimans just started conversations with Bristol Farms and Gelson’s, there’s a bit of reserve in her voice.

With the exception of pineapple, which is bought from Hawaii, all products come directly from California growers—most of them from the San Joaquin Valley. “We source it with our own hands at the orchards and slice it by hand. We even package it by hand. Quality is really important to us.”

She believes if everyone stays on the same page and is committed to communication, preserving and building on what they have is possible. After all, preservation is their business. ■

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ALL IN THE FAMILY Eugenia and Rosalin, the daughters of CFO Peter Bagdasarian, with Annie and her sister, Lilit

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Gourmand’s Delight Gourmet goods like truffle caviar, smoked meats and aged cheeses have foodies trekking to an off-the-beaten-path NoHo corridor and stuffing shopping bags like there’s no tomorrow.

When Epicurus Gourmet opened a year ago in an industrial complex off Sherman Way, the owners felt certain that, despite the location, true foodies would find them.

“It’s like Costco but for people who really appreciate great, imported food. We sell some of the same items as Whole Foods and Dean & Deluca, for example, but at warehouse prices. We’ve had people come all the way from San Diego,” says co-owner Kevin Jones.

Like Costco, the store aims to sell to restaurant owners and professional chefs, as well as customers who are simply after

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bargain goods. There is a rotating stock of between 750 and 1,000 items in-house at any given time. That includes domestic products such as items from Fabrique Delices, a California company that makes charcuterie and meat products like foie gras and smoked duck breast. But many of the products are imported from Europe and so prices tend to fluctuate.

“We typically keep a product list online that customers can consult to see what we are carrying in the store,” explains Kevin.

The owners, who include Eric Gitter and

Hillary Hirsch (who is also the buyer) advise customers not to wait when they see something they like. Items that are popular and hard to find disappear pretty quickly. “We recently got four cases of Vacherin Mont D’or cheese (labeled “Petit-Vaccarinus” in the U.S.). It is a runny, Swiss cheese with a buttery flavor. It sold out immediately.” ■ Epicurus Gourmet 12140 Sherman Way, North Hollywood Open Tuesday through Saturday epicurusgourmet.com

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Editor’s Picks VB Editor, Linda Grasso, strolls the aisles at Epicurus Gourmet, sharing with us what wound up in her basket.

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A L’Olivier Extra Virgin Olive Oil

A green and fruity olive oil in a ceramic container that looks like ones I’ve bought in Provence. I like that Epicurus offers refill tins so you don’t have to throw away the cool bottle. I’ve bought this oil at a couple of places in the Valley (eateries and specialty food stores that sell high-end, gourmet goods) but it costs more than double. $23

milk. During the maturation period, the cheese is covered with a chestnut leaf, which gives it spicy flavors, along with an earthy aroma and a slightly lemony taste. Excellent with champagne or a single-malt whiskey. $10

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Tartuflanghe Perlage Black Truffle Caviar

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Alain Milliat Bergeron Apricot Jam

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Haku Smoked Shoyu

Urbani Tartufi Pasta

This pasta line, from the largest truffle company in the world, tastes like something you’d eat in a five-star Italian restaurant.

The noodles flecked with truffles are delightfully decadent.

I like to keep dishes pretty pure—cooking the pasta al dente with a good olive oil, aged Pecorino and fresh basil. $15

Gusti Three Medal Balsamic Vinegar

A slightly sweet, lovely flavor and fragrance. Ideal for drizzling on a salad, over grilled veggies or ParmigianoReggiano cheese. “I like it on ice cream and on strawberries,” shares Hillary. $21

Monthais sur Feuille Chèvre

Originally from western France, this flavorful, soft, runny cheese has been made for centuries from whole, fresh goat’s

Got a fancy crowd coming over? Wow them with this: tiny black pearls that look like caviar but taste like truffles. Spread it on crostini or serve with cheese or smoked salmon on a cracker. $24

This intensely flavorful jam is one of the most popular items at Epicurus. It makes me want to return to my college carbfilled, toast-eating days. “They pick the fruit when it is the ripest and use more fruit and less sugar,” explains Hillary. $7

This product, imported from Japan, takes soy sauce to a whole new level. Sprinkle it on sautéed or grilled vegetables or stir-fry dishes, and it is a game changer. The flask-shaped bottle has a hip vibe; I like to take this as a hostess gift when the host enjoys cooking. $20

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Fire &Ice So hot, they’re cool. Try your hand at some desserts inspired by summer’s heat, with just the right amount of chill.

WRITTEN, PRODUCED & STYLED BY KARA MICKELSON PHOTOGRAPHED BY SHANE O’DONNELL

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Fiery Dragon Passion Fruit Pops with Ginger & Serrano Chili

Offset the summer heat by adding spicy ginger and chili to fruit pops.

A colorful crowd-pleaser with just a little kick.

Serves 4 to 6 3.5 ounces unsweetened frozen purple pitaya (dragon fruit) puree 3–4 ounces unsweetened frozen passion fruit puree (without seeds) ¾ cup nonfat Greek yogurt Ginger Serrano Syrup (recipe below) Defrost fruit puree and pour into separate containers if making layers or mix for a blended pop. Reserve space to add ginger syrup. Add ¼ cup or more of syrup to each fruit puree. Check desired sweetness and heat; adjust as needed. Add ¼ cup of ginger syrup to ¾ cup of Greek yogurt. Add enough syrup to create a thin, pourable liquid.

GINGER SERRANO SYRUP 1 cup granulated sugar ½-inch piece fresh ginger root, peeled and sliced 1 cup of water 3 small slices from 1 serrano chili pepper Place sugar, ginger and water in a saucepan. Bring to a boil. Simmer until sugar is dissolved. Cover and let steep for 5 minutes off heat. Add a few slices of serrano pepper, using more or less depending on desired level of heat.

Syrup will get spicier as the chili steeps.

Start with 2-3 slices and increase as desired. Reserve and chill. Can be made several days in advance. Fruit will sink to the bottom.

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Boozy, smoky banana, adult-style sundae is better than a hot summer night out!

Serves 4 EQUIPMENT: • smoker (gun or cold box) 1 pint vanilla ice cream smoked ( use technique in jubilee recipe) 4 tablespoons unsalted butter ¼ cup granulated sugar ½ teaspoon ground cinnamon pinch ground nutmeg 1 ripe banana, washed, peeled and halved ½ cup dark rum 2 tablespoons banana or hazelnut flavored liqueur ½ cup coconut palm sugar chocolate toffee, broken into small pieces brûléed bananas (recipe follows) whipped cream

Put 2 scoops of ice cream in each (freezersafe) serving dish and place in freezer.

Melt butter in saucepan over medium heat. Add granulated sugar and spices. Heat until sugar combines with butter. Lower heat as needed as not to burn. Add banana and liquor. Off heat, use a match to flame.

Slowly rotate saucepan until flame dissipates.

Remove banana and discard or break down with a spoon. Add hazelnuts. Reserve sauce off heat.

Remove pre-scooped ice cream from freezer. Drizzle with sauce (warm up if needed), sprinkle with coconut sugar, toffee, brûléed bananas and whipped cream.

BRÛLÉED BANANAS 2 ripe bananas, washed, cut in half and then cut lengthwise into halves (2 per serving) 3 tablespoons granulated sugar Place bananas on a sheet tray and sprinkle with sugar. Torch to caramelize.

Smoky Banana Flambé Sundaes with Hazelnuts, Whipped Cream & Toffee

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Hickory-Smoked Cherry Matcha Jubilee Smoky matcha green tea ice cream and brandysoaked cherries add intriguing depth of flavor and a new twist on a summer dessert favorite.

Serves 4 EQUIPMENT: • smoker (gun or cold box) 1 pound ripe red cherries, washed and pitted 1 pint matcha green tea ice cream 1 tablespoon unsalted butter ½ cup granulated sugar 1 lemon, zest and juice, seeds removed ⅓ cup Kirschwasser (cherry brandy) whipped cream Place cherries in a large freezer bag and seal, leaving a small opening for the nozzle of a smoking gun (filled with hickory chips).

Or place directly in a cold smoking box. Follow manufacturer’s instructions.

Smoke for 5 minutes.

Remove lid from ice cream and place in the freezer bag or box with the cherries. Smoke for another 5 minutes. Can be smoked up to 2 days in advance. Scoop ice cream into freezer-safe dishes and place into freezer until ready to serve.

Melt butter in a medium saucepan with a heatproof handle. Add sugar, lemon juice and zest. Heat over medium heat until sugar melts. Lower heat if needed to prevent sugar from burning. Remove from heat, stir in liquor and light with a long match. Slowly swirl cherries until flame subsides. Let sauce cool until warm but still pourable. Reheat briefly if needed before serving.

Sauce can be made up to 2 days before.

Top smoked matcha with cherries. Drizzle with sauce and add a dollop of whipped cream and cherry on top.

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Every summer cloud should have a rainbow.

Toasted meringue and vibrant sherbert dazzle in this haute cone.

Makes 4 EQUIPMENT: • kitchen torch • piping bag and decorative star tip • large ice cream scoop • holders for cones (tall glasses or vintage milk bottles will work)

Rainbow Cloud Cone

WHAT YOU’LL NEED: • waffle cones • rainbow sherbert or assorted ice cream • crushed cookie crumbs, such as chocolate wafers or butter waffle cookies • meringue (recipe below) Pre-scoop the rainbow sherbert to a size that will fit the top of the cone. Coat bottom and sides with crushed cookie crumbs. Place on a wax paper-lined sheet tray and freeze solid. Place cones in glasses exposing the top of the cone.

Transfer meringue to a piping bag fitted with star tip.

Pipe meringue on inside rim of cones to create a seal for the scoop. Top a single cone with ice cream scoop and pipe meringue in a circular pattern until scoop is completely covered. Cover all ice cream to protect from torching.

Torch meringue and serve immediately, or quickly transfer to the freezer and repeat with the remaining cones. Cones can be decorated 30 minutes to 1 hour in advance.

MERINGUE ¼ cup granulated sugar ¼ cup water 3 egg whites, pasteurized 1 teaspoon cream of tartar flavoring extract or oils: vanilla, marshmallow, etc.

1½ to 2½ cups powdered sugar, as needed Whisk granulated sugar and water in a saucepot and bring to a boil. Remove from heat. Meanwhile, place egg whites in a mixing bowl and whisk until frothy. Add cream of tartar and continue whisking until stiff peaks start to form.

Place sugar and water mixture back on burner and heat to a boil. Continue to cook for 5 minutes. Mix meringue and then carefully pour liquid sugar mixture into meringue (avoid pouring onto whisks) and beat until combined, thick, bright white, smooth and shiny.

Add flavoring.

Slowly add 1/3 of the powdered sugar and continue to whisk. Repeat steps until sugar is mixed in and meringue is thick and firm. Use up to 2½ cups of powdered sugar.

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Culinary Cabo A variety of flavors awaits you at the Resort at Pedregal, a five-star hotel with an emphasis on the epicurean.

WRITTEN BY DARREN ELMS

From arrival, the Resort at Pedregal goes for the dramatic … a chandelier-lit tunnel that makes its way through natural rock on the coast of Cabo. Once the light approaches, so does a hospitable staff ready to welcome you to a unique slice of paradise overlooking the Pacific.

There are many resorts in Cabo with similar appeal: the ocean views, the colorful Baja ambience and thoughtful service. While the Resort at Pedregal succeeds on all those fronts, it’s the addition of a strong culinary scene that makes it a true standout. And it’s not all white tablecloths and perfectly plated dishes. They have that for sure, but there are also plenty of authentic touches for the full edible experience.

Let’s start with my favorite: El Farallon. The ambience alone was enough to sweep me off my huarache loafers. Nestled alongside the rocky hill (same one that required a tunnel to access this prime coastal location), the waves crash just feet below your table—delicately lit by lanterns. Live music wafts in the background as you dine on the fresh catch of the day, proudly displayed on an ice-filled cart and described in detail as you enter the venue.

But before beginning your meal, I suggest stopping at the Champagne Terrace for a tasting with the resort wine director.

Our bubbles were thoughtfully paired with various artisan salts for a totally unique experience. It was nice to enjoy a reprieve from the tequila.

Designed in the style of an authentic Mexican hacienda, Don Manuel´s is the signature restaurant at the Resort at Pedregal.

Executive Chef Gustavo Pinet spearheads the eatery, which serves breakfast and dinner daily based on local, organic products grown specifically for the restaurant and prepared using old-world techniques. Live music serenades diners each evening as well.

Lucky guests who book one of the six itineraries in the Beyond the Beach ~ Baja Luxploration program are in for a treat. After a hearty hike, local legend Doña Luz will demonstrate tortilla-making for endless quesadillas, with Rancho El Refugio ecological reserve as the rustic backdrop.

There are plenty of other bucket list-worthy outings to consider, including sunrise stand-up paddleboarding on the Sea of Cortez, day trips to Santiago and Todos Santos for a famous margarita and a private yacht tour exploring Espiritu Santo Island. But the most memorable one for just about everyone is swimming with whale sharks that slowly meander within the Sea of Cortez part of the year. Unlike many of the sharp-toothed species, whale sharks feed on plankton … so no need to worry that you’ll be the main course. ■

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AUGUST 2017 | VENTURA BLVD

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Meals on Wheels

Tino Vargas, delivering along the bustling Boulevard for more than adecade, has become something of a local icon.

WRITTEN BY SUSAN SPILLMAN PHOTOGRAPHED BY MICHAEL BECKER

You may not know the name Tino Vargas, but if you travel Ventura Boulevard in Encino during the workweek, you’ve probably seen him. Quite frankly, you can’t miss him. First off, he is dressed in rather unusual attire: a snappy black beret, vest and pants, and a bright, royal blue tie. Secondly, he is riding a rather ordinary bike in extraordinary traffic.

And lastly, he doesn’t seem a bit fazed as he calmly makes his daily deliveries, weaving delicately in between cars and pedestrians, for the popular health-conscious Nuts & Berries Cafe, located on the ground floor of a local office building. “I’ve had some close calls,” he chuckles.

For the past 11 years, 53-year-old Tino has peddled the quarter-mile stretch of Ventura, between Hayvenhurst Blvd. and Sepulveda Blvd., delivering organic coffee, egg white omelets, fresh fruit smoothies, and an assortment of homemade soups, wraps and salads to neighborhood office buildings, apartment houses and private homes.

Despite the occasional torrential downpour, triple-digit August temperatures and twice being knocked off his bike by cars, Tino hasn’t missed a single day of work since starting at Nuts & Berries in 2006. He also serves as the café’s inventory manager.

The friendly Tino, who is married with four sons, says, “I like everything about my job.

It’s good exercise, and the people know me.

They drive by ‘beep beep’ and call out ‘Hi Tino. How are you?’”

“He delivers with his heart, he delivers with a smile, and he delivers with his soul,” says café owner and chef Arash Majlessi.

Bike delivery was an original part of the café’s concept, according to Arash. “I wanted to bring coffee and food to the secretaries, lawyers and executives who are stuck behind their desks and are also health conscious,” he explains. “The bike fits us. We’re local and eco-friendly.” ■

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The Best Cosmetic Facial Services in Southern California Dr. Namazie is a board-certified diplomate of the American Board of Otolaryngology and of the American Board of Facial Plastic and Reconstructive Surgery.

Dr. Namazie does extensive facial plastic and reconstructive surgical procedures as well as his otolaryngology specialty, including balloon procedures for sinus obstruction, surgical procedures for sleep apnea, surgery procedures for thyroid disorders, and much more. He is qualified to treat the full range of medical and surgical ailments for all ages of patients with interests in aesthetic surgery, acute sinusitis, chronic sinusitis, cancers of the head and neck, surgery for snoring and sleep apnea and disorders of the voice.

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PRETTY IN PINK

Feel like exploring new territory? Head hungry and thirsty to Silver Lake. This cocktail from Cliff’s Edge is just the beginning—as you’ll see starting on page 38...

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Greatness by the Glass It is not what is on the menu at Augustine, but what’s on the chalkboard, as the Sherman Oaks wine bar becomes the most exciting place to drink vintage wine in LA. WRITTEN BY MICHALENE BUSICO PHOTOGRAPHED BY CHRIS BRYAN

“Do you want to taste something I think is fantastic?”

When Dave Gibbs, the proprietor of Augustine in Studio City, is asking, there is only one possible answer.

And so he begins to gently ease the cork from a bottle of 1968 Napa Valley Cabernet Sauvignon. It is the Beaulieu Vineyard Georges de Latour Private Reserve—an extraordinary glass in any wine bar, but as Dave explains, this particular bottle is also from his personal collection. In fact, it is one of the first bottles he encountered as an 18-year-old in upstate New York, when he was just getting into wine. “Then, wine was a completely mysterious, weird thing,” he recalls. “I didn’t know what I was tasting but I loved it.”

If it’s rare to find a wine bar pouring treasures like this by the glass, it’s unheard of to find one owned by a lifelong collector, offering the gems of his own collection.

But Dave seems to be on a mission to provide that kind of enological enlightenment to every wine drinker in the city. His snug little bar—in a Ventura Boulevard space built in 1941 as a radio store—is decorated with vintage radios, old family photos, and other artifacts, like typewriters.

And when he opened two years ago, in partnership with his friends Matthew Kaner and Dustin Lancaster of Bar Covell in Silver Lake, his idea was to bring the relaxed but serious approach of Bar Covell to the Valley. “I thought there should be a place with no TV and no loud music, where you can have a conversation,” says Dave, who also lives in Studio City. “When I saw this spot, I got a great feeling. So I built it out, always with the intention of having the old vintages. That would be the novelty.”

Augustine’s printed wine list alone is exciting, with dozens of hard-to-find selections from around the world, such as a Domaine Weinbach Sylvaner from Alsace and Ouled Thaleb’s Moroccan red blend. But the real draw is the “Rare and Vintage” list on a chalkboard hanging near the bar. Each night, Dave pours about eight different vintage wines by the glass, including legends such as a 1966 Domaine Marey-Monge Romanée St.-Vivant for $60 (a bottle retails for about $2,000—and can sell for three times that at a restaurant). He varies the chalkboard wines by decade, with some going back as far as the 1860s and aims to keep it all affordable. On a recent night, prices ranged from $18 to $45 for a six-ounce pour.

Dave, who is also a musician and songwriter, was for a time lead guitarist for the ’90s power-pop band the Gigolo Aunts. He built a fair bit of his collection while touring with them and started Augustine with a personal cellar of about 4,000 bottles, heavily French and Californian. He expected it to last the life of the bar. But after quickly selling about 1,000 of those bottles, he began to source wines from other collectors as well.

Early praise for Augustine centered on the wine, with food recommendations running toward cheese and charcuterie. But a few months ago, Dave hired a chef with some serious chops. Simon Tan, whose resume includes Gramercy Tavern in New York City and State Bird Provisions in San Francisco, changes the menu weekly with subtle, seasonal dishes such as an earthy farro risotto with peas and asparagus, and a light crab and avocado salad with chilled cucumber soup. Fortunately, two standout dishes are always in place: a 28-day dryaged strip steak from Flannery Beef, perfectly seared and served with crisp, smashed fingerling potatoes and pickled cipollini onions, and a cool, creamy disk of foie gras complemented by warm triangles of buttered challah toast and Simon’s nuanced black currant jam.

It goes without saying that Dave is ready with surprising pairings for all of it.

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Drinking with Dave Beautifully aged trophy wines, wines made from grapes you’ve never heard of, brilliant bottles from off-vintage years. Here is a taste of what Dave Gibbs selected on a recent summer evening.

BEAULIEU VINEYARD 1968 GEORGES DE LATOUR PRIVATE RESERVE CABERNET SAUVIGNON A landmark California wine, but a less-thanperfect bottle upon opening, and Dave declines to serve it. “The ghost of a trace of a pale imitation of what that wine used to be,” he says. “When you pour people old wine, you want to wow them.”

CAVES SAO JOAO 1995 POCO DO LOBO ARINTO A skin-fermented unicorn wine from a vineyard just east of the Atlantic Ocean in Baraida, Portugal. Subtly aromatic with pears and truffles, this 22-year-old wine (the current release!) is savory with delicate acidity.

GUTZLER 2015 BLANC DE NOIR An unusual white wine made in Germany’s Rheinhessen using the red Pinot Noir grape, it offers rich flavor and texture, and a soft finish. A streak of acidity runs through it, supporting hints of oranges and ginger.

CHÂTEAU CLIMENS 1975 BARSAC SAUTERNES From one of the top 10 Sauternes vintages of the last century, it is a vibrant deep gold and luscious with flavors of orange peel, baked apple and almonds. “The most clichéd pairing in the world,” Dave says, serving it with foie gras, “but sometimes it works.”

MICHELE CHIARLO 1992 BAROLO This vintage in Piedmont was universally deemed awful, yet this wine is singing with all of the traditional Barolo characteristics: tar, roses and hints of dusty cherries, wrapped up in a seductive, sensual finish.

CHÂTEAU CANON 1982 ST.-EMILION BORDEAUX Poured from a magnum, this Grand Cru red is full-bodied and fresh, with sensations of tea, exotic spices, smoke and dark red fruit dusted with cocoa powder. Large-format bottles age more slowly, and this is deliciously at its peak.

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“BIG PARTY IN A LITTLE HOUSE”

NOW POURING ON 12 TAPS 12 X THE FUN! “BEST HAPPY HOUR IN THE VALLEY” M-F from 3PM - 6PM 4524 Saugus Avenue, Sherman Oaks, CA 91403 | 818-990-2583 | BlueDogBeerTavern.com

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A Speakeasy for Sushi

Phillip Frankland Lee has turned the old formula inside out, hiding an inventive sushi counter behind a secret door in his Encino bar, Woodley Proper.

WRITTEN BY MICHALENE BUSICO | PHOTOGRAPHED BY JAKOB LAYMAN

Sushi is what I grew up on, eating three meals a week if not more, my entire life,” he says. “My first job in a restaurant was in a sushi bar. Here, I want to take something I love and bring a little of my heritage to it.”

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You can’t make a reservation at Phillip Frankland Lee’s new restaurant. You won’t find it by looking for a sign. And, even though it’s there, you won’t see it when you enter his Encino bar, Woodley Proper. To reserve a seat, you’ll need to write your name on a wooden plank hanging in a small hallway and make a $50 deposit, which will be applied toward your dinner. When it’s time to dine—there are three seatings a night at precisely 5, 7 and 9 p.m.—be ready to roll. If you’re five minutes late, you won’t be allowed in. Survive that gauntlet, and you’ll be escorted through a bright dishwashing room and into a small candlelit space, filled with 1930s Japanese jazz and an eight-seat sushi counter.

“Now, hopefully, you’re open to what I’m about to give you,” Phillip says of the disorienting introduction to his restaurant, which is simply named Sushi|Bar. “If you just walked in right off Ventura Boulevard, you would be like, ‘Where’s my California roll?’”

There is nothing so familiar in Phillip’s 16-course, $110 omakase menu. The meal opens with a raw oyster embellished with caviar and sake foam and progresses through a series of mostly one-bite courses that, for an additional $55, are paired with sake, craft cocktails and beer. The bearded 30-year-old chef calls Sushi|Bar his passion project, the restaurant he dreamed of opening since he was a kid in the Valley. “Sushi is what I grew up on, eating three meals a week if not more, my entire life,” he says. “My

first job in a restaurant was in a sushi bar. Here, I want to take something I love and bring a little of my heritage to it.”

Each dish is fully composed; no soy sauce or wasabi is offered. Hamachi is brushed with a puree of sweet corn pudding and sprinkled with sourdough breadcrumbs and fresh wasabi. Albacore, too, avoids the usual preparation. “We’ve all had it a million times, seared with ponzu and crispy onions,” Phillip says. Instead he rubs the raw loin with garlic puree and tightly wraps it in sheets of nori

that have been soaked in sake. After a quick toasting over hot coals, it is sliced and served with house-made ponzu, crisped onions and sliced scallions. The meal ends with two beef courses, including sushi made with warm roasted marrow. “It’s just rice, soy sauce and wasabi, the way you’d normally have sushi right here on the corner,” Phillip says. But replacing the seafood with marrow is a delicious surprise, putting the buttery marrow in high contrast with each grain of lightly vinegared rice.

All night, the eight diners are served

by three chefs and a dedicated mixologist, Benjamin Schrader, behind the counter. Their work is supplemented by pastry chef Margarita Kallas-Lee, who creates desserts such as a charcoal mochi filled with toasted-rice ice cream. Phillip, whose career was kickstarted after a season as a contestant on Top Chef, has clearly devoted enormous resources and energy to this tiny, ambitious and not-a-little perplexing project. When you’re reinventing sushi amid the sushi legends of the San Fernando Valley, there may be no other way. ■

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Urban Eats

Silver Lake has long been known for its hip reputation, but now the urban nexus is at the forefront of a growth surge in trendy, food-forward eateries. Here is a starter kit to kick off a culinary expedition by day or night.

WRITTEN BY KAREN YOUNG

the sauce ALIMENTO Italian cuisine takes on a twist at this pint-sized, modern, dinner-only eatery. One example: handmade tortellini in brodo, “al contrario” with soupfilled tortellini surrounded by a creamy sauce— the reverse of how is it is traditionally prepared.

Dishes reveal a rich earthiness that pairs perfectly with a very fine natural wine list. Must Eats: radiatori with braised pork, chicken liver crostone, chicken Milanese sandwich.

1710 Silver Lake Blvd.

BOTANICA RESTAURANT A peaceful vibe flows through this sleek, Instagram-worthy, indoor/outdoor restaurant and marketplace that features biodynamic wines. Menu offers globally inspired dishes of vegetables, fruits and grains with select fish and meat options. Craft cocktails are herb-centric; the list of wine, bubbly, tea and coffee selections is impressive. Must Eats: Turkish eggs, cassoulet vert, lamb chops.

1620 Silver Lake Blvd.

PHOTO CREDITS: ALIMENTO - DYLAN + JENI; WOLFDOWN- JOANNE KIM; CLIFF’S EDGE - CLIFF’S EDGE; MIXED CO. - MIXED CO.

WOLFDOWN Dining here is like being on top of a tree house or in a really cool mountain cabin, whether eating on the rustic, plant-lined patio or in the bi-level dining room, which features an open kitchen and communal bar. The Asian-influenced menu is filled with an eclectic selection of shareable plates and a fine list of wine, sake and beer. Must Eats: Korean fried chicken, coconut black rice, patatas bravas.

2764 Rowena Ave. MH ZH The name of this cafe is pronounced “mah zay,” meaning “what’s this” in Hebrew—and that’s what comes to mind upon seeing this miniscule brick corner structure with a chef’s counter and sidewalk seating. Menus are handwritten on paper bags. It’s Tel Aviv meets LA hipster. The result is inventive dishes at a reasonable price. Arrive by 5 p.m. or expect to wait. Must Eats: grilled beets & labneh and lamb “ragoooo.”

3536 W. Sunset Blvd.

MILLIE’S This landmark eschews bells and whistles with predominately sidewalk seating. The focus is to feed the hungry masses with overflowing plates of food made from scratch—including the best biscuits and jam in town. Must Eats: messes and scrambles, egg benedicts.

3524 W. Sunset Blvd.

CLIFF’S EDGE The plain exterior and tiny sign belie the interior of a magical, tiered patio covered by the branches of an enormous tree. Serving dinner and weekend brunch, it’s a destination for seasonal Mediterranean cuisine, wine and creative craft cocktails. Must Eats: Brussels sprouts, crispy octopus, branzino, fried chicken.

3626 W. Sunset Blvd.

SAWYER Take one step into this hotspot and feel the buzz. The bright, airy interior of this seafoodinspired restaurant and bar gives way to a verdant patio anchored by a sleek fireplace, bougainvillea and birch trees. Must Eats: crab mac n’ cheese, Maine lobster roll, shrimp +grits.

3709 W. Sunset Blvd.

KETTLE BLACK This chef-driven, Italian, dinner-only restaurant/ bar is a stunner with a chef’s counter offering a front row view of pizza in the wood burning oven, golden shelves of liquor and wine on a mirrored wall behind the bar, and potted succulents decorating the walls. Must Eats: Cacio e Pepe, octopus, eggplant.

3705 W. Sunset Blvd.

MIXED CO. Pastries at this colorful, casual, indoor/outdoor, all-day neighborhood eatery are made in-house; pizza is fresh from a woodfired oven; plus gourmet tea, specialty coffee, wine bar and beer.

No tipping allowed—it’s built into the price.

Must Eats: pizza, everyday brunch, shaved black kale salad.

3903 W. Sunset Blvd.

BOWERY BUNGALOW “Farm to table” meets the Mideast via North Africa at this charming, yellow cottage that features a bar, banquettes and a private garden patio. Enjoy shared plates, wine, sangria and craft beer, plus a soundtrack that will tempt you to sing along. Must Eats: fattoush salad, Moroccan couscous, baby back ribs.

4156 Santa Monica Blvd.

KISMET Sleek, blonde wood design suits the beautifully plated, reimagined, Mideast sharing menu with a California twist. A fine drinks list, daytime pastries and snack time bites add to the allure. Must Eats: shakshuka, jeweled crispy rice, lamb belly.

4648 Hollywood Blvd.

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the sauce BLINKIE’S DONUT EMPORIUM 4884 Topanga Canyon Boulevard, Woodland Hills

winner!

This mom-and-pop establishment has been serving up classic old-fashioned donuts since the 1960s. They close everyday at noon when their display cases are completely empty. According to our rather articulate panel, their glazed donut hole is bite-sized perfection.

O: I’m only allowed donuts on rare occasions, like when my grammy and papa visit. This one is very sticky, fluffy and tasty. I could eat two.

J: Love it. I only like plain donuts so this is perfect for me—my favorite breakfast ever.

M: Delicious … so sugary and light. I can definitely eat five of them right now.

N: Awesome. I like a donut hole best because the whole bite is covered in sugar. I think I can eat about 10.

Hole Foods

The origins of the donut may be widely disputed, but one thing’s for sure—they’ve been loved for generations. Here we poll four, sugar-lovin’ first graders to choose the Valley’s most decadent, delightful donut.

WRITTEN BY HEATHER DAVID PHOTOGRAPHED BY BRAD BARUH

SCORE: 9.5

VOODOO DOUGHNUT 100 Universal City Plaza, Universal CityWalk The new Voodoo at Universal CityWalk is bright pink, bold and loud, which perfectly sums up its outrageously fun take on donuts. Our panel selected their signature treat— the Bacon Maple Bar. O: Looks worse than it tastes. All of the brown on top is amazing and sticky. I really like it when I eat all of the layers at the same time.

J: I’m not a huge fan of the cake part—I just don’t care for the flavor. I take the bacon off and eat it on its own.

M: Sweet and flaky. Very delicious; the cake is very light.

N: The best part: the soft, glazed cake part and the crunch and saltiness of the bacon.

SCORE: 8.5

RING BAKED TOFU DONUTS 6800 Owensmouth Avenue, Woodland Hills Rather than the traditional method of deep frying, Ring’s Japanese-style donuts are baked. They are also organic, gluten-free and made from tofu. Amidst varieties like matcha green tea and lavender, we opted for the Double Chocolate.

O: I need to take small bites of this one. Very dry but I still love the flavor.

J: It has a nutty taste. I don’t think I would want to eat this again.

M: A real rich chocolate taste. I really like it. I need a glass of milk.

N: It’s more of a chocolate brownie. Not my favorite. I think it’s more for an adult.

JUDGES: NOLAN, 6; OLIVIA, 6; MARLOWE, 6; JORDAN, 7

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SCORE: 8

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T H E D E S T I N AT I O N F O R VA L L E Y F O O D I E S

S I G N U P & E AT W E L L O U RV E N T U R A B LV D.C O M

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When unlikely combinations create culinary adventure WRITTEN BY JOSHUA LURIE PHOTOGRAPHED BY SHANE O’DONNELL STYLED BY KARA MICKELSON ILLUSTRATED BY CHRISTINE GEORGIADES

THE SPAGHETTI & MEATBALLWICH

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We live in an Instagram age where diners are driven by foods that are flashy and new. In an area like the Valley, which has been flooded with new eateries, it’s become tougher to attract and retain clientele by simply serving straightforward dishes. Now dishes like the California roll and spaghetti & meatballs have become building blocks. Chefs are going out on limbs—creating culinary mash-ups that (sometimes) capture the best of two distinctly different dishes.

Discover five “Franken-foods” along the Boulevard that are fully fused and uniquely flavorful.

THE ULTIMATE CUPCAKE Big Sugar Bakeshop in Studio City offers several mash-ups, but Boston cream pie cupcake is their standout item. Co-owner Mary Odson took trips to New England’s unofficial capital. Repeated tastes of Boston’s classic dessert inspired a supple, vanilla cake topped with rich chocolate ganache and filled with a silky surprise: vanilla pastry cream.

Big Sugar was also an early adopter of the donut muffin, which several bakeries now offer. This buttermilk muffin comes coated with cinnamon sugar—available with or without chocolate chips.

HOLY COW Imagine an oozing chili cheeseburger, but instead of a bun, picture a golden donut. Boneyard Bistro chef-owner Aaron Robins had that tantalizing vision in 2009. The resulting Kobe Beef Chile Cheese Donut served at his Sherman Oaks eatery is a no fuss flavor bomb with ground Kobe-style beef, spicy roux and mustard. On top of three sliced, judiciously sweet donut holes, Aaron adds classic chili burger accouterments: yellow cheddar, tangy pickles, and crunchy red onions. These savory delights make a great beerfriendly starter or bar bite.

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THE SUSHI BURRITO

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MAMMA MIA! The Carving Board in Tarzana features plenty of thoroughly satisfying sandwiches, none more creative than the spaghetti & meatballwich. Juicy beef meatballs are sliced and sandwiched between griddled Parmesan spaghetti patties with zesty house-made marinara sauce and melted mozzarella.

Eat with your hands or use a fork and knife, depending on how messy you want to get. Dip in a marinara sidecar.

This is still a classic pairing, just in a new form, unlike the unholy, utterly trendy ramen burger.

THE BOSTON CREAM PIE CUPCAKE

NEXT LEVEL HAND ROLLS Sidle up to Crave Sushi’s counter in Sherman Oaks and you won’t find a menu limited to standard Japanese items. The restaurant sells nine different “Crave burritos,” essentially sushi-grade seafood and rice wrapped in either nori or soy paper wrappers. Versions riff on dragon rolls and California rolls, but the one dubbed “Baby Lobster” is the main draw. The lobster is actually a blend of sweet crawfish and lobster tail.

The delectable mix joins creamy faux crab, crunchy gobo, avocado, julienne cucumber, shredded lettuce, eel sauce, and white mayo in a savory nori wrapper that still feels exciting by the time you reach the last bite.

INDO-THAI STARTER Chef Peter Chantarasereekul, who hails from Bangkok, takes great pride in creating curries. At Spice Season, his family’s modern bastion for “Asian fusion cuisine” in Studio City, they’re willing to stray from tradition with dishes like a satay quesadilla. A toasted flour tortilla cradles melted mozzarella cheese, chicken breast marinated in satay-style turmeric sauce, peas, carrots and corn, and comes with peanut dipping sauce.

His wife Sunita, who works alongside him, says, “This [dish] is Thai and fusion. We don’t want it to be exactly Thai, so we mix everything,” ■

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datebook

Make a Splash July 27 John Waite: 40th Anniversary Tour

The bassist and vocalist (“Everytime I Think of You” and “Missing You”) hits the Canyon Club. canyonclub.net

29 Dennis Jones Band

Hear Jones’ unique, contemporary style of American rock and blues at a free, outdoor concert at the NoHo Recreation Center. valleycultural.org

30 Queen Nation

Bring a picnic to Warner Center for this free concert—a tribute to the music of the legendary British band. valleycultural.org

August 5 Cybill Shepherd

Who knew she could sing, too? Actress Cybill Shepherd performs at Vitello’s in Studio City. vitellosrestaurant.com

Succulent Class

Kendrick Lamar

Staples Center

Ibibio Sound Machine

Skirball Cultural Center

Koji Class Institute of Domestic Technology

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The seven-time Grammy winning hip-hop artist performs for three nights in his hometown of LA, as part of the “The DAMN. Tour.” Concerts also feature Travis Scott and D.R.A.M. August 6, 8 and 9. staplescenter.com

You buy the materials at this nursery and they’ll teach you how to make a stunning potted ensemble. Free class runs the first Saturday of every month. pottedstore.com

10 The Steve Miller Band with Peter Frampton Missing ‘80s music? Take a step back in time with two still-goin’-strong musicians. nederlanderconcerts.com

Fronted by Nigerian singer Eno Williams, the band effortlessly mixes African and electronic elements inspired by West African funk, disco and modern post-punk. The performance is part of the Skirball’s summer Sunset Concerts series; August 3. skirball.org

Learn to make two types of Japanese Koji that are great used as marinades on vegetables, meats and seafood. Students will also create Amazaké, a nonalcoholic sweet sake drink and a Koji pickle. $95; August 13. instituteofdomestictechnology.com

VENTURA BLVD | AUGUST 2017

Street Foods of India

In this hands-on class, students will learn about Indian food and how to make flatbreads, samosas and snack fritters. $85; theblvdkitchen.com

17 - 20 MagicMania

An immersive festival featuring a rotating roster of over 25 world-class, master magicians and variety acts. magicmaniala.com

20 LA Redux: Linocuts by Dave Lefner

A presentation of the icons of America’s Golden Age, via the relatively lost art of reduction linocuts, by Lefner.

Through January 7. pmcaonline.org

Let us bring the wine experience to your home.

Focusing on small production wines made from sustainable and organic farming. studiodisole@gmail.com

Paris Natural Wine Pop Up Italy Native Grapes Luxury Custom Option

studiodisole

studiodisole 310-709-9836

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Designed for

Two

An empty nest gets transformed into a sophisticated space for an adventure-loving Sherman Oaks couple.

WRITTEN BY SUSAN SPILLMAN PHOTOGRAPHED BY SHANE O’DONNELL

F

or years Eileen and Bob Stringer talked about selling their nearly 4,000-square-foot home in Sherman Oaks. They envisioned moving to the beach once their youngest son went off to college.

So last fall, with Dylan, 24, already graduated and pursuing a career as a screenwriter and Nicky, 21, off at Tulane University, the couple started house hunting in Manhattan Beach.

It didn’t take long though for Bob, a financial advisor, and Eileen, a talent manager, to do an about face. They realized that relocating would come at a steep price. The biggest negatives were the loss of privacy afforded by their current half-acre lot and proximity to urban neighborhoods. “Bob and I love to explore the diverse culinary landscape that is LA and we are a 15 to 20 minute drive from just about anywhere we’d like to go. Whether it’s brunch downtown, our favorite butcher in Los Feliz or over the canyon to West Hollywood or Brentwood, we feel like we live in the best possible place for our lifestyle,” Eileen shares.

So the Stringers opted to stay—with a caveat. “We decided to make this house a place we’d want to live for the next 25 years,” explains Bob. Built in 1939 and luxuriously set back on a flat lot with stately, mature, multi-trunk trees, the two-story English traditional had plenty of room and lots of authentic character. One of the home’s previous owners (possibly the original owner) was a movie studio executive with Universal. When Bob and Eileen bought the house, like the family they bought it from, they opted to keep the mirror the film executive hung over the bar, with signatures from movie stars, including actress Deanna Durbin.

However the magnificent entry hall ceiling molding, step-down living room and beautiful half-circle, wood-paneled bar were overshadowed by a hodgepodge of textures and a drab, outdated color palate.

“The challenge was to keep the original elements that make the home beautiful but get rid of those that just looked old,” explains designer Patti Mazzarini of Pique Design.

The kitchen and upstairs had already undergone facelifts, but the

SERENE SPACES The Stringer’s younger son, Nicky, home from Tulane University, relaxes in “the conversation pit.” A painting

by Lee Mullican, one of two the couple own, provides a striking backdrop.

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remainder of the downstairs was in need of an extensive floor-toceiling makeover.

“The Stringers are well traveled and have a sophisticated sensibility of design,” explains Patti. “I wanted the house to reflect both of their styles and tastes.”

In only four months, the downstairs was transformed into a harmonious and stunningly modern, elevated casual living space, rivaling any remodel unveiled on HGTV’s Love it or List It. Patti started literally from the ground up. The flooring was a mishmash of knotty gold pine, with slats that ran horizontally and vertically in adjoining rooms, while terracotta tile covered the floor in another. Heavy-hued needlepoint, floral area rugs in the living and dining rooms and a burgundy print runner paving the central staircase contributed to the chaos.

The first unifying step was installing a rich, walnut wood floor throughout. The next selection was a grey and off-white contemporary, soft, geometric print area rug for the living room. It was a unanimous choice that inspired the entire new color scheme, which includes pops of teal, taupe and dark chocolate.

The original heavy, brown wood doors that connected the entry hall to the living and dining rooms were removed. The entryway ceiling molding, four built-in dining room corner cabinets and original trim were all brightened with a shade of chalky, off-white Farrow & Ball paint. But the living room beadboard and red brick that encased

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the room’s fireplace didn’t make the cut. The brick was replaced with black slate. Built-in cabinetry was also added around the fireplace, so perfectly executed it looks original to the house. All cabinet and doors were outfitted with new, matte black hardware. Another seemingly small change that had a big impact was adding recessed lighting to the living room.

The second major design challenge was figuring out what to do with the “terracotta room,” nicknamed by the Stringers for its incongruous flooring. For a decade, the space, which is off the living room and faces the verdant backyard, was used simply as a spot for the boys’ baby grand piano.

Patti turned it into a “conversation room” with a low round table, four comfy, custom-made upholstered chairs and a textured, natural tone area rug. A painting by abstract artist Lee Mullican, who also has works on display at MOMA and the Met, provides a focal point.

The Mullican piece was one of several paintings Bob and Eileen added to their eclectic, distinguished art collection. Other noteworthy purchases are in the living room: a Seiko Tachibana abstract that hangs over the fireplace and an acrylic on canvas by Margaret Lazzari, with hints of teal and chocolate, that looks like it was commissioned for the home.

“We love that all the qualities that first attracted us to the home are still here, reimagined and refined,” says Eileen, adding, “We’ve never given the beach a second thought.” ■

“We love that all the qualities that first attracted us to the home are still here, reimagined and refined.�

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SPECIAL ADVERTISING SECTION

ENCINO ELEGANCE A Colonial-style estate in the heart of Encino combines the beauty of the past with the convenience of the future.

WRITTEN BY PEGGY JO ABRAHAM

W

hen you think of California architecture, influences like Spanish missions or Mid-Century modern may come to mind—but few would conjure up a stately Colonial mansion that could be straight out of Gone With the Wind. Yet there is such a hidden treasure—an authentic reminder of the old South—right in the heart of Encino and it’s open now and on the market.

This amazing wooden colonial dates back to the 1880’s—and that’s just the beginning of its unique story. Historical records show the original structure was built in downtown LA. Some 40 years later, it was literally moved to the Valley by cutting the house into three sections and rolling it to its final destination.

Over the decades, the home, located in Rancho Estates, has gone through several renovations and owners. At one time, it even belonged to music royalty, singer Smokey Robinson.

The south-of-the-Boulevard neighborhood has always been a favorite of celebrities. Former residents include John Wayne, Aretha Franklin, Tom Petty, and currently, Grammy-winner Dave Grohl (“Foo Fighters”).

Following a dramatic remodel by HEH, the original 6,500-squarefoot house is now more than 2,000 square feet larger and the property includes a guest house and swimming pool that was painstakingly moved from one end of the large lot to the middle, to better enjoy sunlight and sight lines. This HEH project was led by owners and developers Gidi Cohen, founder and CEO of CGI, and Tomer Levi.

The spectacular 1.5-acre lot has been luxuriously landscaped to match the elegance of the home. Noted Landscaper Tomer Levi, an HEH partner says, “We wanted to keep the grounds as authentic as possible to complement the grandeur of the estate.” Framed by towering, historic oak trees and flowering gardens, the sprawling yard is an extension of the house’s hospitality, providing distinct areas to relax, entertain and exercise. “These trees alone add tremendous value, as they combat the Valley heat and lend incredible texture and character,” adds Levi.

While much of the home is considered “new” construction, including a brand new modern kitchen, realtor Billy Rose, founder of The Agency, says the charm and character of the original has been retained. “The architectural beauty blends modern conveniences with an old-world esthetic once you step inside the front door. A large hallway and magnificent spiral staircase welcome you to another world.”

The immaculate preservation of the incredible construction details and hand-crafted touches sets the grand rooms apart from so many of the houses that are being built today. As Rose remarks, “They don’t build

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ON THE ON TH MA RKETE MA RKET

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them like this anymore.” From the intricate moldings to the handsome wainscoting to custom windows, one is reminded of the historical significance of this graceful manor. Flanking the hall are a formal living room and a more relaxed den or library—offering the perfect space and flow to entertain friends and family. Floor-to-ceiling French doors in the den lead to a charming, expansive terrace. The original, ornate fireplace in a nearby power room hints at the home’s storied and dignified past.

A large, modern kitchen with an open floor plan includes a family room, following the tradition of a Great Room concept. The back wrap-around porch mimics the plantation look of the front porch and the rear entrance has a practical mud room where one can park outside gear. With a wall of paned French doors, residents and guests can enjoy a spectacular view of the pool and the 1,625-square-foot, one bedroom guest house, which also includes an office/screening room, fireplace, wet bars and open, covered eating area.

Andrea Korchek, realtor and Encino native, was astonished by the transformation. “Once a treasure to drive past with puzzling interiors lurking behind the door, this focused and inspired revival has enhanced and preserved a rich and deserving estate.”

The house also has a cozy screening room and wine cellar in the 300-squarefoot basement— indulgent features one rarely finds in Southern California.

HEH Project Manager Matt Hodeaux comments, “My partners and I loved the high ceilings and epic proportions of the original public rooms but needed to address the upstairs floor plan that didn’t work for modern family living.”

Second floor visitors now encounter one of the home’s crown jewels—a sweeping master suite that is as impressive as you’ll ever find. Huge walk-in closets, with all the modern “bells and whistles,” house his and her wardrobes—with room to spare. And for total indulgence and a perfect way to leave the stresses of life behind—there’s a grand master bath complete with cast iron tub and amenities one finds at a five-star resort. The master bedroom has a fireplace and 40-foot-long deck overlooking the backyard and verdant grounds. Fellow realtor Craig Knizek says, “This is literally my favorite room in the house—being outside the master, overlooking the majestic grounds amidst all this beauty— truly makes one feel like Master of their Domain.”

This floor also features three additional en suite bedrooms, two with fireplaces—the envy of any millennial. Take a few steps up to the third floor and one discovers a quaint dormer area with three rooms and two bathrooms that are ideal for a teenager suite, guest accommodations or live-in maid’s room.

“No expense has been spared in bringing this classic, historical residence into the 21st century,” says Knizek. As you might have guessed, the property is completely sustainable as a “smart house.” A wall-mounted iPad and handheld remotes are used to control the lighting, audio and HVAC systems. This one-ofa-kind property, a rare combination of a traditional home on a spacious, flat lot and with all the modern conveniences, is on the market now.

House: 9,000 square feet Deck and patio: 1,600 square feet Guest house: 1,700 square feet 4-car garage Price Upon Request The Agency Craig Knizek 818-618-1006 Andrea Korchek 818-371-0933 Billy Rose 424-230-3702 58

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ON THE MARKET

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Closet full of emotional baggage?

By clinging to items that are no longer useful you are subconsciously holding yourself in the past.

The Great Outdoors

Golden California poppies and over 3,000 native trees and plants greeted guests and officials at the Grand Opening of the Zev Yaroslavsky LA River Greenway Trail. The half-mile, unpaved walking trail features restored native habitat between Whitsett and Coldwater Canyon Avenues.

Learn creative ways to honor your past and preserve memories while letting go of clutter.

Closet Therapy

Contact Kristin today to book your closet therapy session.

424.302.7972

www.closettherapynow.com 60

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LA County Supervisor Sheila Kuehl

PHOTOGRAPHS BY RICHARD HARTOG

As a gift to you, hangers included free with your first closet therapy session.

Stepping Out

A website launch party for P. Charlotte Lindsay (pcharlottelindsay.com), the go-to expert for midlife, online dating and romance, was held at the Kimora Lee Simmons store in Beverly Hills. Kathleen Laccinole (who also pens articles for VB) writes under the pseudonym P. Charlotte Lindsay—and the soiree was packed with her Valley gal pals.

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Kathleen Laccinole

Jennifer Evans Gardner, Kathleen Laccinole, Mary Jo Eustace, Teresa McMenamin

Julie Diamond, Linda Grasso, Allison Knizek

Trunk Show Susan and Howard Drake hosted TreePeople’s “Sustainability in Architecture & Landscape Design Friendraiser” at their Sherman Oaks home. Speakers included architect Michael Zakian and TreePeople founder Andy Lipkis.

Terri Apple, E.G. Daily, Jessica Sacks Davimos

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AUGUST 2017 | VENTURA BLVD

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Tosca at The Ritz-Carlton

Prepare for eclectic and extravagant eating in one of Asia’s most diverse destinations.

WRITTEN BY DAVID DURAN

High ceilings, majestic chandeliers and stately fountains dominate this stylish dining room. Tosca’s innovative Italian menu features thrilling interpretations of the region’s notable cuisine as well as improved favorites.

This is one of the many options inside the Ritz-Carlton, all of which rival one another.

For after-dinner drinks, head upstairs (via elevator) to the world’s highest bar—way up in the clouds—for a spectacular view of the city (clouds permitting) as well as an ambience that’s incomparable. OZONE is the most celebrated rooftop sky bar in Hong Kong.

International Commerce Ctr., 1 Austin Road West, Kowloon

Lung King Heen at Four Seasons

Hong Kong is a city full of indulgences, as evident by its impressive skyline—architects keep going higher and higher, creating over-the-top steel masterpieces. In this massive metropolis that makes New York City look small in comparison, visitors are being spoiled with world-class, high-end shopping literally on every corner, inside every mall and within most five-star hotels.

It’s easy to get turned around in the city if you are using designer name storefronts as a reference. It’s also an entertaining game to try to count how many Louis Vuitton stores you can see in one day of walking around the city center.

But beyond the shopping, Hong Kong is an epicenter for food … and the number of Michelin Star restaurants in one concentrated area is proof of that. With such high standards all around, chefs are stepping up their game and presenting menus that could be hung on a gallery wall—pure extravagance and beauty. Even the neighborhood restaurants—including the ones that have been there for generations, frequented by locals— are worth your time and dollars.

Hong Kong isn’t just a stopover city on your way through Asia. It’s a destination of its own. Come prepared—and hungry.

STAY. EAT. REPEAT. Many of Hong Kong’s best restaurants can be found in the city’s high-end hotels … five-star service with five-star dining, and in some cases Michelin stars too.

The world’s first Chinese restaurant to be awarded the coveted Michelin three-star rating is located in one of Hong Kong’s most popular hotels (which also has one of the most amazing rooftop pools, with views of Victoria Harbour). Executive chef Chan Yan Tak leads the operation, including a team of regionally renowned chefs. Using the freshest local ingredients, Chef Chan expertly combines textures and flavors with his creative presentations that will satisfy even the most sophisticated taste buds.

8 Finance Street, Central

Felix at The Peninsula Hotel Located within one of Hong Kong’s most prominent locations—inside the city’s oldest and most glamorous hotel—Felix offers spectacular views of Victoria Harbour, Hong Kong Island and Kowloon. Renowned avant garde designer Philippe Starck is the mastermind behind this gem, inside The Peninsula tower on the 28th floor. Chef Yoshiharu Kaji pushes boundaries and shocks both the taste and visual senses with his creations.

Salisbury Road, Kowloon

KITCHEN at the W Hotel This stylish and welcoming bistro was inspired by the world of Alice in Wonderland, and it truly is magical.

Expertly led by culinary director Alain Allaire, this spot is best known for its buffets: breakfast, lunch and dinner (there is an à la carte menu as well). “Bubbly Sunday Brunch” is among the most popular of the buffets. The seafood selection is drool-worthy; Veuve Clicquot Yellow Label Champagne is free-flowing.

1 Austin Road West, Kowloon Station, Kowloon

Amber at The Landmark Mandarin Oriental One of the most visually impressive dining rooms in the city, the contemporary interpretation of French cuisine led by culinary director Richard Ekkebus has earned various awards—including two Michelin stars and the designation of being #20 on The World’s 50 Best Restaurants List 2016. Chef Ekkebus uses his classical training and creativity to invent dishes to please even the fussiest of jaded palates. The combination of the restaurant’s cutting-edge style with inventive lighting provides a memorable setting for Amber’s coveted cuisine.

The Landmark, 15 Queen’s Road, Central

Captain’s Bar at the Mandarin Oriental Hong Kong’s favorite watering hole for decades—50 years, to be exact—is almost as famous as the hotel itself. The cozy and classic bar rewards regulars with engraved silver tankards used to drink Captain’s Bar Beer by Young Master. But while sipping on this epic local craft beer, enjoy the lamb samosa and chicken tikka makhani—two staples of the bar which pair perfectly with the beer.

5 Connaught Road, Central

T’ang Court at The Langham Only four Cantonese restaurants in the world are recipients of the Michelin three-star rating, and T’ang Court is one of them. Reflecting the timelessness of China’s golden age, the restaurant’s décor is represented by lavish furnishings amidst authentic Cantonese culinary masterpieces.

This legendary Cantonese restaurant will satisfy every craving while creating new food taste desires.

8 Peking Road, Tsim Sha Tsui, Kowloon

CAN’T-MISS LEGACY OPTIONS Sometimes going old school can be beneficial, especially when it comes to these three coveted spots.

Kung Lee Sixty years later, and three generations deep, this unsuspecting corner store has been quenching the thirst of locals and don’t expect it to ever change. Hand-making sugarcane juice each day, Kung Lee also tempts their loyal customers with gelatin-like squares of the juice—so popular now that Uber Eats stops by multiple times per day to deliver the

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squares around town.

60 Hollywood Road, Central

Tai Cheong Bakery Established in 1954 and now a popular chain, when it comes to desserts this brand is a Hong Kong staple. The traditional bakery is best known for its egg tarts—arguably produces the best tarts in the city. Egg tarts, by the way, are among the top five most popular snacks in Hong Kong, so earning the reputation of having the best isn’t something they take lightly.

35 Lyndhurst Terrace, Central

Lan Fong Yuen Founded in 1952, this is one of Hong Kong’s most historic cha chaan tengs (tea restaurants). It started out in the style of a dai pai dong—an open-air food stall, which is increasingly rare now in the city. The main operation is inside a building, but its classic green stall is still visited by crowds of loyalists

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and spectators each day. Lan Fong Yuen is said to be the origin of classic local beverages yuan yang and stocking milk tea.

2 Gage St, Central

using premium sea salt. The ham shop is a fun place to experience some of the options.

Shop C, G/F, 15 Upper Station Street, Sheung Wan

HIP HANGOUTS IN OLD TOWN CENTRAL

Craftissimo

Old Town Central, which really isn’t a district but more of an area with imaginary borders, lies in the heart of central Hong Kong. A mixture of old and new is carefully scattered throughout Old Town.

Reserva Ibérica Because who doesn’t love perfectly cured ham? The founder, Manuel Lopez, grew up in a family that lived and breathed ham— as in they had a retail shop. He’s taken all that soaked-up information and brought it to Hong Kong. An expert in the selection process, he only picks the most premium quality meat and oversees the curing process

It was only about five years ago that finding a decent beer in Hong Kong was something of a challenge, aside from the few bars that sold Belgian Brews. The passion and desire to change all of that is evident in Hong Kong’s first beer shop. Rated “top destination for craft beer in Hong Kong” for three years in a row, Craftissimo and its 280+ types of beers from the best breweries in the world—including new, local ones—may not serve food, but it does provide some really great outdoor seating where one can thoroughly enjoy a tall cold one.

Shop D, G/F, 22-24 Tai Ping Shan Street, Sheung Wan ■

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ituated on a spectacularly peaceful beach, Playa Grande is a beautiful condominium complex featuring gorgeous pools, full service amenities and unforgettable sunsets. One of only 6 condos that directly front the ocean, this 3 bedroom, 2 bath unit is nicely appointed with dark woods, Mexican tiles and arched ceilings.

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Disappearing glass doors open to wrap-around decks that ensure no sunset or breaching whale is missed. The charming towns of Barra de Navidad and Colima are a fun water taxi away and the Grand Isla Navidad resort and golf club are a short drive. A direct 2.5 hour flight from LAX leads to an incredible tropical paradise.

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PRO FILES

taste of the valley WRITTEN BY LAURA WATTS PHOTOGRAPHED BY TAMEKA JACOBS & MONICA OROZCO

Whether you are a pub crawler or a French food fanatic, there has never been a better time to be a foodie for us Valley dwellers. Now there are so many choices along the Boulevard—talented, big-name chefs, inventive bartenders and numerous chic, open-air eateries— adding adventure and flavor to our dining experiences. On the following pages, meet some of the people who have dramatically changed the culinary landscape here and are making the Valley a destination for all of LA. We thank you, and cheers!

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VITELLO’S RESTAURANT

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HYPERION PUBLIC–STUDIO CITY

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THE SHERMAN

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BONEYARD BISTRO

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CLAUDINE KITCHEN & BAKESHOP

71 SOCA 72

LE SANGLIER FRENCH RESTAURANT

taste of the valley

“Te’kila Sherman Oaks is the more ‘grown-up’ version of the original Hollywood location.”

Te’kila Sherman Oaks

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e’kila is an upscale-casual Mexican eatery that boasts more than 300 varietals of tequila and mescal and a daily happy hour featuring madeto-order margaritas. Designed by Kris Keith of Spacecraft, the space immerses guests in an authentic Mexican cantina fitted with antique fixtures, handmade furniture and art pieces from local and Mexico-based artists.

The first Te’kila location opened in the heart of Hollywood—right on the worldfamous Walk of Fame—in 2010 and quickly garnered a lot of attention from tourists, visitors and locals. Te’kila Sherman Oaks opened in 2016 in the former Stanley’s space in Sherman Oaks.

out to craft a menu and experience that is tailor-made for the neighborhood.

With themed daily specials ranging from Margarita Mondays to Fajita Thursdays, there is something for everyone.

With more focus on the cuisine and cocktail program, Te’kila offers inventive and authentic Mexican food with a cocktail program focused on our namesake, tequila. Guests can also find a hidden gem right inside: Bar Tribute— a cocktail bar and lounge focusing on expertly prepared classic cocktails in a casual, ‘neighborhood bar’ environment.

Follow us on Twitter @OnlyAtTekila or Instagram @tekilarestaurants.”

What would you like customers to know about your restaurant?

“Te’kila Sherman Oaks is the more ‘grown-up’ version of the original Hollywood location.

We knew this location would be a little different than its crazier sibling, and we set

Describe what is unique about Te’kila.

“Definitely our collection of tequilas and mezcals—in addition to the unique list of margaritas and cocktails that we make with them. Our food is also very unique, including authentic Mexican dishes alongside street

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Kevin Zadoyan & Chris Muradyan Owners 13817 Ventura Blvd.

Sherman Oaks 818-986-4623 tekilashermanoaks.com food-inspired favorites and newer offerings like our Tequila Lime Wings and Lamb Barbacoa Tacos.”

What do patrons love about your restaurant?

“Our happy hour and Taco Tuesdays have become a big hit with guests since opening.”

How would you describe your dining style?

“The dining style is casual, laid-back and family-friendly with a focus on great food, drinks and company. Besides the bar and dining room, there is an outdoor patio and a sidewalk patio that |overlooks Ventura Boulevard.”

How does your business give back to the community?

“We regularly work with local community organizations and schools to provide fundraising opportunities. In addition, we host events to raise money for local and national charities.”

SPECIAL ADVERTISING SECTION

taste of the valley

“We want our guests to leave their worries at the door and come enjoy themselves.”

(L to R): CCO John Speaks, Executive Chef Paddy Aubrey, CEO Akida Mashaka

Hyperion Public –Studio City

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eaturing fresh seasonal American food and drinks, Hyperion Public is two spaces in one: a comfortable dining room and a separate lounge and bar with TV screens including an additional “party pit” for special events.

Co-founders Akida Mashaka, Paddy Aubrey and John Speaks met at their kids’ preschool and launched Hyperion Public in Silver Lake in 2012 and Studio City in 2016.

How does your new Studio City location differ from your original Silver Lake location?

“Because the Valley is a much broader demographic than hipster-centric Silver Lake, our Studio City location offers more entrées— including prime steaks, pastas, flatbreads and vegetarian options—not available in Silver Lake. There is also a lot more room as we can accommodate parties of 150 in our separate

SPECIAL ADVERTISING SECTION

lounge side, while still running dinner service in our dining room and outdoor patio.”

Describe the ambience.

“Hyperion Public is a place to come and be you. Some guests come for a family or quiet dinner in our dining room, while others come to eat and drink the night away on the lounge side. The music and energy is always upbeat with a stress-free air. We want our guests to leave their worries at the door and come enjoy themselves.”

How do the seasons influence your menu?

“At the beginning of every season we have a field trip with our cooks to the most bountiful place in all of Southern California: the Santa Monica Farmers Market. We walk the stalls and streets, and we take notes and buy samples and come up with ideas for that season.”

12969 Ventura Blvd.

Studio City 818-464-3750 HyperionPublic.com What is amazing about the food you serve?

“Our cooks take so much pride in making our food from scratch—like our roast chicken and chicken fries made from Mary’s organic chicken to our ranch dressing that we make from fresh herbs with real buttermilk. The food costs a little bit more, but it shows in the quality and taste of the finished product.

People feel better after they eat fresh food made from scratch.”

How do you give back to the community?

“We participate in local events and support local organizations including the Studio City Winter Family Festival, Alex’s Lemonade Stand Foundation, The Pablove Foundation, Union Station Homeless Services, LA Family Housing and others. We also host chef pop-ups to support local chefs and donate a portion of the earnings to local charities. We host local school donation nights as well.”

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taste of the valley

“My lifelong dedication to BBQ guides Boneyard Bistro’s menu.”

Aaron Robins Executive Chef/Owner

Boneyard Bistro

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13539 Ventura Blvd.

Sherman Oaks 818-906-7427 boneyardbistro.com

veteran of the Valley’s culinary scene and a native of Encino, chef/owner Aaron Robins has been cooking professionally for more than 20 years. He attended San Diego State University and earned his culinary arts degree from California Culinary Academy. In 2005 he launched Boneyard Bistro, known for its classic BBQ fare and modern twists on classic global cuisines. Executive Chef Erica Abell manages the kitchen and its live red oak grill and J&R barbecue pit.

And your drinks?

“Boneyard Bistro’s seasonal, house and classic cocktails showcase a preference for BBQ-friendly whiskey, and its playfullynamed drink list also invites guests to experience liquors sourced from around the world. The bar’s 42 taps feature beers from craft breweries, and a reserve bottle program offers more than 150 bottles and kegs aging in its cellar. Wines feature BBQcomplementary varietals including more than 70 zinfandels.”

wooden ceiling beams, exposed brick walls and the soft glow of exposed lightbulbs complete the moody yet playful aesthetic.”

Describe your food.

“My lifelong dedication to BBQ guides Boneyard Bistro’s menu. BBQ dinners range in meat from beef, chicken, brisket and pulled pork to more adventurous cuts such as venison and whole pig roasts alongside classic southern sides. The bistro side of the menu puts forth eclectic appetizers, salads and entrées, as well as decadent cakes, cobblers and pies for dessert.”

What is unique about the ambience at your restaurant?

“Imprints of bones are embedded in the concrete of Boneyard Bistro’s threshold, and a namesake skull-and-bones theme permeates the entire restaurant. Lighthearted décor—such as the 15-foot long painting featuring a skeleton in heels and pearls—spins the macabre into an approachable, engaging aesthetic. Dark

We hear you have great fried chicken!

“For more than a decade, Boneyard Bistro has been serving the Valley’s most authentic Southern-style fried chicken exclusively on Monday nights. Available by the half- or full-pound, Boneyard serves two variations of fried chicken: traditional crunchy Double Dipped served with spicy honey glaze, as well as Nashville hot chicken served on two slices of bread and topped with a pickle.”

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What is the World BBQ Tour?

“I offer a World BBQ Tour four times a year at Boneyard Bistro, where we shine a spotlight on adventurous cuts of meat—including alligator, venison and whole pigs—amplified by exotic BBQ flavors and preparations inspired by Morocco, Korea, South Africa, Argentina, the Caribbean and more.”

SPECIAL ADVERTISING SECTION

taste of the valley

“SOCA boasts a relaxing, coastal sensibility, emulating a sunny day along the Mediterranean.”

Aaron Robins Executive Chef/Owner 14015 Ventura Blvd.

Sherman Oaks 818-301-4300 soca-la.com

SOCA

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eteran L.A. restaurateur and executive chef/owner Aaron Robins, alongside general manager/partner Rory Snipes, recently opened SOCA—a globally-inspired steak and seafood restaurant. Chef Aaron, who also owns Boneyard Bistro, runs the kitchen at SOCA (short for “Sherman Oaks, CA”), showcasing numerous cuisines and styles amidst a relaxing, coastal ambience.

Aaron was inspired as a child by his grandmother’s old-school style of Jewish cooking, his father’s barbecue skills and his mother’s experience with upscale European cooking.

He worked in various restaurants alongside legendary chefs before opening his own dining establishments.

When he’s not working, the chef enjoys entertaining in his home, playing golf and spending time with his wife, Suzanne, their young sons and three dogs.

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Describe the décor at SOCA. “Throughout our expansive, 70-seat dining room and illuminated alfresco patio that seats 28, SOCA boasts a relaxing, coastal sensibility, emulating a sunny day along the Mediterranean. Custom 20-foot Chesterfield couches extend the length of the dining room, and spacious banquettes skirt the walls to evoke a stylish aesthetic enlivened by shore-inspired décor, including a 10-foot driftwood sculpture. Ceiling beams and other woodwork of rich walnut add a layer of time-honored Californian architecture, while a glass-front façade opening to Ventura Boulevard further highlights the restaurant’s coastal sensibilities.”

What can bar guests expect?

“Our unparalleled cocktail menu offers 10 signature Spanish gin and tonics brightened by fresh aromatics, including kumquats, lemongrass, grapefruit and thyme. Our bar

offers an exclusive selection of globallyinspired small bites, such as Korean crab dumplings, chicken shawarma sliders and blistered shishito peppers seasoned with sweet soy, to recall the flavors of Asia and the southeastern Mediterranean coast.

Complementing the herbaceous notes and global influences of our food, the cocktails also foster the coastal tranquility of the SOCA experience—which is unlike any other restaurant in The Valley.”

Tell us about your popular menu items.

“While dining at SOCA for dinner, our seafood towers are a great way to start the evening. The crispy whole Thai pink snapper for two has become a must. For those looking to indulge, the 30-day dry aged prime Tomahawk ribeye steaks grilled over live oak with red wine bone marrow butter and jus de boeuf is truly an experience worth having.”

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taste of the valley

“I want to ensure that each guest has a memorable dining experience and leaves with a smile on their face.”

Le Sanglier French Restaurant

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Valley culinary institution for more than 47 years, Le Sanglier offers classic French cuisine as well as vegetarian and healthconscious choices. The restaurant features an elegant atmosphere and a knowledgeable and attentive staff managed by new owner Michael Khalatian—a third-generation restaurateur.

What can guests expect when they visit Le Sanglier?

“An elegant dining experience defined by exceptional cuisine. We strive to ensure our guests feel welcome and are not intimidated by something they may not have seen on many menus. I personally love to chat with my guests and offer suggestions and wine pairings if requested. I want to ensure that each guest has a memorable

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dining experience and leaves with a smile on their face.”

What are your favorite menu items?

“Our French onion soup cannot be beat.

Our chocolate soufflé at the end of a meal is perfect for sharing. Duck à l’orange and Dover sole are musts. Our braised short ribs virtually melt in your mouth. Our signature dish is our wild boar chops. By the way, ‘le sanglier’ is French for ‘the wild boar.’”

What do loyal patrons like most about your restaurant?

“Consistently being able to sit down to a gourmet French meal in a quiet and intimate setting. When I acquired Le Sanglier in 2016, our client base wanted us to maintain our classic French dishes. We knew that continuity was very important

Michael Khalatian Owner/Manager 5522 Crebs Avenue Tarzana 818-345-0470 lesanglier1.com to maintain, and we fortunate enough to retain the same talented chef and head maître d’. I am pleased to say that our loyal customers keep coming back. To stay up with trends toward health-conscious cuisine, we have added a number of dishes such as baked wild salmon with cherries and walnuts.”

Describe Le Sanglier’s dining style.

“This is Southern California, so although we have no formal dress code, the dining style is casual-elegance. The tenor of Le Sanglier and the wait staff is semi-formal, intimate, yet very friendly—the perfect destination for a romantic evening of epicurean delights or a quiet dinner shared with close friends or family. Fantastic food and wonderful wine set within an atmosphere free of stress make my job very easy.”

SPECIAL ADVERTISING SECTION

taste of the valley

“Our bar scene is always classy.”

Brad Roen Managing Partner

Vitello’s Restaurant

S

ince 1964 Vitello’s Restaurant has been a fixture in Studio City’s Tujunga Village. Local Realtor Matt Epstein bought the eatery to preserve its history and classic brick building, which underwent a major remodel six years ago. Co-owner Brad Roen joined the team in 2010, bringing three decades of experience working in the Valley’s restaurant and wine industry.

Vitello’s boasts a business-casual atmosphere where families as well as local business professionals enjoy Californiainspired, contemporary Italian cuisine. Its chef-driven kitchen produces Italian classics like piccatas, marsalas and Parmigianas as well as a variety of modern-day favorites, healthy options and vegetarian fare.

SPECIAL ADVERTISING SECTION

4349 Tujunga Ave. Studio City 818-769-0905 vitellosrestaurant.com What would you like potential clients to know about your restaurant?

“It is very unique restaurant because we have three entirely different venues under one roof: an Italian restaurant, a live music supper club and a private, members-only speakeasy.”

Describe the vibe at Vitello’s.

“The ambience at Vitello’s is very interesting, as it changes from day to night as well as from room to room. For example, our open alfresco dining at lunch is busy with neighbors and business people looking for a quick, home-cooked meal. In the evening, our two other venues come alive. Upstairs at Vitello’s Supper Club is our 100+-seat club located just above the restaurant. We feature live entertainment nightly—from jazz and R&B to comedy and cabaret. The Rendition Room is our private, membersonly, post-Prohibition speakeasy. This is

a very special place not seen by many, as membership is required. We have been known to allow a few people to ‘sneak in’ with a smile and a wink. Try it and see what happens…”

What is the crowd like at your restaurant on a typical weekend night?

“The energy is high. The people are excited, and the crowds come early and stay late.

Our bar scene is always classy.”

How does your business give back to your community?

“Local schools have always had a soft spot in our charity decisions. We recently had a sold-out event entitled It’s Just Wine where we raised more than $8,000 for North Hollywood L.A.P.D.’s PAL’s program. We were pretty excited to present that check (as were they to receive it)!”

AUGUST 2017 | VENTURA BLVD

73

taste of the valley

“We recently started serving Sunday brunch ... with happy hour drinks all day.”

The Sherman

A

staple of the thriving Ventura Boulevard foodie scene, the Sherman offers fresh American cuisine with a focus on creative and flavor-forward dishes. The restaurant, owned by Valley locals Theo Mavro and Phil Felton, boasts top-notch service, a warm and welcoming atmosphere, and an eclectic menu. Upstairs from the Sherman is the Attic, an intimate bar serving craft cocktails, whiskey and beer Wednesday through Saturday and offering live music, tastings, film screenings and private parties with a catering menu available. Victoria ‘’Ninja’’ Ortiz heads up the Attic’s cocktail program with a focus on creating custom cocktails made to customers’ liking.

Tell us about the Sherman.

“We just celebrated our one-year anniversary in March, and we’re excited to continue to grow the Sherman family in our second

74

VENTURA BLVD | AUGUST 2017

14633 Ventura Blvd.

Sherman Oaks 818-485-2200 theShermanLA.com AtticattheSherman.com year. We continue to build a solid and loyal patron base with an increasing number of repeat customers. To kick off our second year in Sherman Oaks, we recently started serving Sunday brunch with the doors opening at 11 a.m. and happy hour drinks all day. Featuring creative takes on brunch favorites and some of the top Sherman staples, our Sunday brunch has something for everyone. Don’t forget the kids! The playground menu is available all day.”

What are some of your most popular dishes?

“The Sherman burger is our top seller, with loyal regulars coming back week after week to indulge. Served with a freshly ground patty made of three types of beef on a King’s Hawaiian bun, our burger is a standout on its own or with our freshly made gremolata fries. A few other favorites include the lobster ceviche, kitchen sink salad, periperi chicken and glazed wild salmon.”

What else will customers experience?

“The Sherman features a full-service bar, a newly expanded wine collection and an extensive list of specialty cocktails. Our handcrafted cocktails include twists on time-honored classics while offering Sherman originals created to partner with our diverse specialty dishes. We also offer a wide variety of premium craft beers with a spotlight on the top local brewers.”

What do loyal patrons like most about the Sherman?

“Our customers love the variety of the drinks and dishes served, including weekly food and cocktail specials. We also feature happy hour Monday through Friday from 4 to 7 p.m. and all day Sunday. If you can’t make it in, we also partner with UberEATS, Amazon Prime Delivery and Yelp Eat24 to get the top Sherman specialties to your door.”

SPECIAL ADVERTISING SECTION

taste of the valley

“Our food is sourced nearby, and our ingredients have a story.”

Claudine Kitchen & Bakeshop

C

laudine Kitchen & Bakeshop is a modern California café serving a menu representing the food that the owners grew up eating in Los Angeles. Claudine caters to the local breakfast, lunch and dinner crowds and serves a weekend brunch menu that has become popular in the Valley. Chefs and partners Anthony Jacquet and Lea Newton both worked in esteemed kitchens in the food and beverage industry before starting Claudine Kitchen & Bakeshop— named for Anthony’s late sister who inspired him to become a chef.

Describe what is offered at Claudine Kitchen & Bakeshop.

“You will find popular dishes on our menu, but they all come with a unique twist, an authentic sauce or spice and high-level execution. Our food is sourced nearby, and our ingredients have a story. We know where

SPECIAL ADVERTISING SECTION

our products come from and how they are raised. And we don’t only do brunch and lunch well; we have great beers and wine on tap and make awesome wine cocktails too!”

Describe the ambience or vibe at your eatery.

“Very casual, high-energy, quick-pace, family-friendly lunch crowd.”

Tell us why you chose to go into the food industry.

Anthony: “I am lucky to have found the food industry. I really didn’t have a direction in college and began cooking at home for friends. I became very interested and ended up working in kitchens throughout college. I have a love for food, cooking and the camaraderie that exists in the kitchen. Lea changed careers to pursue her passion for baking and dessert-making. She finds great joy in making people happy. She was destined for hospi-

Anthony Jacquet & Lea Newton 16350 Ventura Blvd., Unit F Encino 818-616-3838 claudinela.com tality because she makes everyone feel so good about themselves and follows up with wonderful treats to make their bellies happy too. I identified this and roped her in to the restaurant!”

What do loyal patrons like most about your restaurant?

“The feel-good vibe, seeing the owners every day, the consistency of the food and the quality of food in the casual environment.”

How do the seasons influence your menu?

“We follow the seasons closely, running specials on a weekly basis and changing our base food and beverage menu quarterly.”

How does your business give back to your community?

“We donate our time and gift cards to local schools and churches, and we sponsor local children’s softball and baseball teams.”

AUGUST 2017 | VENTURA BLVD

75

57425 PALMA SECO CIRCLE | PALM DESERT

$7,000,000 COUNTRY RIDGE LOT 9 | CALABASAS

1 0 B E D S | 1 1 B AT H S | 1 0 , 8 8 5 S Q . F T. | 1 7 3 , 3 6 9 S Q . F T. LOT

13010 GREENLEAF STREET | STUDIO CITY

$2,795,000 980 TACHEVAH DRIVE | PALM SPRINGS

5 B E D S | 5 B AT H S | 3 , 6 52 S Q . F T. | 8 , 0 3 9 S Q . F T. LOT

1262 BARRINGTON AVE #308S | LOS ANGELES

JUST SOLD

$650,000 5155 VALJEAN AVE | ENCINO 5 B E D S | 5 B AT H S | 6 , 0 0 0 S Q . F T. | 1 0 , 2 3 8 S Q . F T. LOT

MICHELLE SCHWARTZ M S C H WA RT Z@T H E AG EN C Y R E .CO M | 424 . 23 0. 37 1 6 An international associate of Savills

$999,000

5 B E D S | 4 B AT H S | 2 , 9 3 9 S Q . F T. | 1 3 , 5 0 4 S Q . F T. LOT

IN ESCROW

2 B E D S | 2 B AT H S | 1 , 0 6 2 S Q . F T.

$3,750,000

4 0 AC R E LOT

THEAGENCYRE.COM

$2,840,000

real estate

MAKING HISTORY ONCE MORE...

17085 Rancho Street, Encino www.RanchoEstate.com Represented by: The Agency Craig Knizek 818-618-1006 Andrea Korchek 818-371-0933 Billy Rose 424-230-3702 Price Available Upon Request For more information see pages 56-58.

AUGUST 2017 | VENTURA BLVD

77

T he ag en cy We l c o me s Andrea Korchek

Ranking among the top 1% of agents in the country, Andrea brings a winning combination of intelligence, empathy, creativity, and dedication to The Agency. Driven by a pure passion for people, business, and real estate—and backed by 17 years of industry experience— Andrea has built a reputation on generating consistently stellar results with concierge-caliber customer service. Optimistic and persistent by nature, she is committed to getting top-dollar for all of her listings and finding the best value for her buyers.

As a former attorney specializing in business litigation, Andrea’s natural inclination toward “thinking like a lawyer” gives her an invaluable advantage in real estate. Understanding the gravity and seriousness of the fiduciary duty an agent owes her clients, she is committed to surpassing expectations on every front. Her vast experience in business, real estate, and life makes her an exemplary negotiator and advocate with a track record for bringing even the most complex transactions to a smooth and timely close.

Specializing in Encino, Sherman Oaks, Studio City, Toluca Lake, and the greater Los Angeles area, Andrea is proud to count numerous CEOs and CFOs of publicly traded companies, entertainment executives, and other prominent business figures amongst her loyal clientele. For Andrea, each transaction presents a unique challenge and opportunity to deliver her clients the best service and results, ultimately contributing to their happiness.

“I have always been a strong believer in marketing my listings to Westside buyers and agents. Joining this progressive, collaborative, and impressive group of top-producing agents will allow me to better serve my clients as I network with our local offices in Beverly Hills, Brentwood, Pacific Palisades, Calabasas, and Malibu. I am so excited to be a part of The Agency and share the insight, power, and force of the firm as it continues to be a leader in the industry and positively impact our real estate community.”

-Andrea Korchek

“Andrea is a seasoned veteran whom we’ve all admired and done deals with.

We couldn’t be more delighted to have her as a partner.”

-craig knizek

H EL L O sher m a n oa ks The Agency is proud to announce the opening of our newest office in Sherman Oaks.

With locations from Los Angeles to Mexico, The Agency will continue to spread our message of collaboration, innovation, and unbridled passion for real estate and the areas we serve.

LUX URY REAL ESTATE at theagencyre.com

17085 RANCHO S TR E E T | E N C I N O

6 BEDS | 8 BAT HS | 9,000 S F | 67,058 SF LOT Plus two bedroom, one bath, 1,700 SF guest house

CRAIG KNIZE K

A N D R E A KOR C H E K

BIL LY R OSE

CKnizek@TheAgencyRE.com 424.230.3718 CalBRE #01377932

Andrea.Korchek@TheAgencyRE.com 818.371.0933 CalBRE #01311917

BRose@TheAgencyRE.com 424.230.3702

An international associate of Savills

T HE AGEN CY R E .C O M

Gem of Sherman Oaks...Spectacular, Sweeping Corner Colonial! $6,000,000

4107 Ventura Canyon. Over 7000 total sq. ft with Main House, Guest/Studio & Basement. 5 Bedrooms, 6 baths. Resort Pool, Spa, Entertainers grounds with fantastic BBQ and outdoor covered dining area. Stately manicured soft and hard scape - Resort Feel in the heart of the Valley. True Luxury - Newer Construction - Mega Upgrades. Shows stunning!! www.4107VenturaCanyon.com

Fantastic Cul-de-Sac Home, set at end of street, single level, Beautiful Encino Woods! $1,299,000 4961 Edgerton Avenue. 11,500 ft. flat lot, near 2500 sq.ft.with 5 Beds/3 Baths. Walking distance to shopping, temples, park and Encino Little League. www.4961Edgerton.com

Woodland Hills Cul-De-Sac, quiet flat street, South of the Boulevard! $799,000

22845 Epsilon Street. 3 sprawling bedrooms, 2 gorgeous designer baths. 1 level contemporary ranch. 1,700 SqFt of designer charm, 9,000 SqFt lot with sparkling gated pool! www.22845Epsilon.com

BILLY WYNN

818-261-3400 text/cell billywynn@pacbell.net | www.billywynn.net

“No agent has more transactions in Royal Woods of Sherman Oaks than Billy�

ACTIVE LISTINGS

4117 ENCINO AVENUE | ENCINO

$4,495,000

6 B E D S | 7. 5 B AT H S | 6 , 7 1 8 S Q . F T. LOT | 1 7, 6 3 7 S Q . F T. LOT

5356 ENCINO AVENUE | ENCINO

$4,400,000

5 B E D S | 6 . 5 B AT H S | 6 , 26 0 S Q . F T. | 2 1 , 20 8 S Q . F T. LOT

3646 POTOSI AVENUE | STUDIO CITY

$1,399,000

4 B E D S | 4 B AT H S | 4 , 7 8 4 S Q . F T. | 6 , 2 3 6 S Q . F T. LOT

SOLD LISTINGS 5252 AMESTOY AVENUE | ENCINO

4145 ENCINO AVENUE | ENCINO

3742 STONE CANYON AVENUE | SHERMAN OAKS

7 B E D S | 8 B AT H S | 9 , 8 4 8 S Q . F T. 26 , 92 9 S Q . F T. LOT | $ 4 , 7 7 5 , 0 0 0

4 B E D S | 5 B AT H S | 4 , 7 8 5 S Q . F T. 3 8 , 70 8 S Q . F T. LOT | $ 3 , 2 20 , 0 0 0

4 B E D S | 4 B AT H S | 2 , 4 0 0 S Q . F T. 1 0 , 0 42 S Q . F T. LOT | $ 1 , 6 70 , 0 0 0

OFF-MARKET

JIMMY A. HIRSCH J H I R S C H @T H E AG E N C Y R E .C O M 424 . 3 2 1 . 4 9 4 5

An international associate of Savills

THEAGENCYRE.COM

STUDIO CITY

11550 Dilling Street $5,199,000

find open houses now

Colfax Meadows Cape Cod Crestron Smart Home with media room, pool, spa, built-in bbq and pool house.

aaroe.com

11550dilling.com Craig Strong 310.439.3225

ENCINO TOLUCA LAKE

SHERMAN OAKS

10125 Valley Spring Ln Craig Strong

$4,299,000 310.439.3225

SHERMAN OAKS

3532 Woodcliff Rd Tracey Raphael

$2,099,000 818.744.6655

VALLEY VILLAGE

4517 Firmament Avenue $4,399,000 Newly constructed 6bd, 7ba Modern Farmhouse is sited on a beautiful tree-lined street in the prestigious Encino enclave.

4517firmament.aaroe.site 4935 Varna Ave Gloria Carmona

$1,649,000 323.350.8686

SHERMAN OAKS

4643 Atoll Ave Eric Lieberman & Nancy Gerber

SHERMAN OAKS

STUDIO CITY

11819 Kling St Patty Ray

$1,499,000 818.406.1853

SHERMAN OAKS

$1,499,000 818.535.8755

TOLUCA LAKE

13454 Valleyheart Dr Joan Duffy

BEVERLY HILLS

BRENTWOOD

Kevin Driscoll 818.398.0797

STUDIO CITY

$1,449,000 310.995.0900

SUNSET STRIP

4518 Wortser Ave Alan Taylor

BALDWIN HILLS/VIEW PARK

$1,149,000 818.650.1603

PASADENA

DOWNTOWN LA

John Aaroe Group does not guarantee the accuracy of sq. footage, lot size, or other info concerning the condition or features of the property provided by the seller or obtained from public records and other sources and the buyer is advised to independently verify the accuracy.

STRONG REALTOR TOP 1% NATIONWIDE 2016

10125 VALLEY SPRING LANE, TOLUCA LAKE AVAILABLE | OFFERED AT $4,299,000

SOLD OVER $100 MILLION IN 2016

6Bd | 5Ba | 5,135± sf | 14,252± sf lot AVAILABLE | BURBANK

AVAILABLE | TOLUCA LAKE

Bob & Dolores Hope Estate

$22,000,000

AVAILABLE | BEVERLY HILLS

3027 Franklin Canyon Dr

820 Grinnell Dr

$4,700,000

AVAILABLE | TOLUCA LAKE

$1,895,000

AVAILABLE | STUDIO CITY

4247 McFarlane Ave

$1,649,000

AVAILABLE | STUDIO CITY

CRAIG STRONG Executive Director, Aaroe Estates 310.439.3225 CalBRE 01450987 11550 Dilling St.

$5,199,000

4245 Vanetta Drive

$2,195,000

STRONGREALTOR.COM #1 AGENT SAN FERNANDO VALLEY

John Aaroe Group does not guarantee the accuracy of square footage, lot size, or other information concerning the condition or features of the property provided by the seller or obtained from public records and other sources and the buyer is advised to independently verify the accuracy of that information. CalBRE 01450987

DIRECTOR, AAROE ESTATES STUDIO CITY 4518 Wortser Avenue Updated 3 bedroom traditional with detached guest suite/office in trendy M Street neighborhood.

JUST LISTED

www.4518WortserAve.aaroe.site

STUDIO CITY 12621 Milbank Street Adorable Mid-Century Ranch with a modern feel in desirable Beeman Park!

3bd + den, 3ba, and sparkling pool. www.12621Milbank.aaroe.site

JUST LISTED STUDIO CITY 4439 Ethel Avenue Gorgeous 3bd, 3ba Traditional featuring 2,108± square feet of remodeled living space on 8,100± sq ft lot.

JUST SOLD OFF MARKET

www.4518WortserAve.aaroe.site

ALAN TAYLOR 818.650.1603 Alan@AlanTaylorRealEstate.com AlanTaylorRealEstate.com John Aaroe Group does not guarantee the accuracy of square footage, lot size, or other information concerning the condition or features of the property provided by the seller or obtained from public records and other sources and the buyer is advised to independently verify the accuracy of that information. CalBRE 01369255

MICHAEL BERGIN |

LUXURY ESTATES DIRECTOR

AVAILABLE

AVAILABLE

6014 Greenbush Avenue, Valley Glen

746 N. Mansfield Avenue, Los Angeles Offered at $1,490,000

Offered for Sale at $1,399,000 or for Lease at $6,500 per Month

COMING SOON

COMING SOON

Offered at $1,599,000

Offered at $1,299,000

4133 Kraft Avenue, Studio City

STUDIO CITY

SOLD 4130 Beck Ave

Offered at $2,599,000

4557 Cartwright Avenue, Toluca Lake

STUDIO CITY

STUDIO CITY

STUDIO CITY

STUDIO CITY

SOLD

PENDING 4172 Beck Ave

PENDING 4548 Van Noord Ave

SOLD 4385 Farmdale

11411 Decente Ct Offered at $1,699,000

Offered at $1,799,000

Offered at $2,599,000

Represented Buyer

“ YO U R # 1 N E I G H B O R H O O D E X P E RT ” MICHAEL BERGIN REAL ESTATE

MICHAEL BERGIN | 310.600.0715 | BerginHomes@gmail.com | CalBRE 01845572 FRIEND

FAMILY

NEIGHBOR

REALTOR©

John Aaroe Group does not guarantee the accuracy of square footage, lot size, or other information concerning the condition or features of the property provided by the seller or obtained from public records and other sources and the buyer is advised to independently verify the accuracy of that information. CalBRE 01845572

4030 Riverton Ave, Studio City, 91604 -- $1,495,000

Gated mini-estate just 4 blocks to Universal Studios & City Walk's restaurants & amusements. This home dwells on appx. 1/4 acre with an inviting wooden deck, swimming pool, spa & covered patio. You’ve just found your dream home: 3 bedrooms, 3 baths + an independent bonus home office / Guest house. A large living room has hardwood floors & fireplace, adjacent is the formal dining room – both with views of the park. Family room has built-in library, fireplace & wooden beam ceiling – an old world ambiance! The bathrooms are beautifully remodeled with a stroke of modern sophistication! Unparalleled location: not only across from a huge park and just 4 blocks to Universal Studios, but minutes to all other major studios: Disney, Warner Brothers, Sony -- and to Hollywood! fr

A hidden treasure! An emotional, one level traditional home with flair of a nostalgic era. In proximity to Studio City’s Library, the Golf Course and popular Beeman Park & Recreation Center makes this a rare find. Main house boasts 3 bedrooms, 2 baths, den / study with beam ceiling and built in library - warm European ambiance. French doors that lead to a shaded deck surrounded by mature trees, grassy back yard and an adorable bonus Guest House fully equipped. This independent bonus Guest House would be perfect for a home office or nanny.

Nobody does it better...

sold

4121 Longridge Ave., Sherman Oaks $7,350,000 www.NewLongridgeEstate.com

sold

3833 Hayvenhurst Dr., Encino $3,799,000 www.RoyalOaksColony.com

sold

16672 Ashley Oaks, Encino $2,199,000 www.EstateOnAshleyOaks.com

#1 Agent

Rodeo Realty San Fernando Valley 2017 YTD

sold

3925 Archdale Rd., Encino $5,499,000 www.ArchdaleEstate.com

active

19100 Sprague St., Tarzana $3,499,000 www.NewTarzanaEstate.com

sold

16214 Morrison St., Encino $1,539,660 www.HomeOnMorrison.com

coming soon 17437 Palora St., Encino $4,500,000 New Construction

new listing

5421 Amestoy Ave., Encino $2,499,000 www.AmestoyAvenueEstate.com

sold

16716 Alginet Pl., Encino $1,532,500 Encino Hills

sold

16167 Royal Oak Rd., Encino $4,449,000 Royal Oaks

sold

4811 Encino Ter., Encino $2,199,000 www.EncinoTerraceEstate.com

sold

14839 Round Valley Dr., Sherman Oaks $1,520,000 www.RoundValleyDrive.com

818.285.3688

www.CarolWolfe.com

CalBRE #00477745

$4,495,000 | 17201 McCormick St, Encino | 5BD/6BA Dianne Merryl | 818.613.4655

$3,400,000 | 2990 Reef St, Ventura | 3BD/2½BA Ellyn Dembowski | 805.320.1206

$2,799,000 | 5431 Newcastle Ln, Calabasas | 6BD/7BA Mary Fealkoff | 310.488.6502

$2,695,000 | 23938 Aspen Wy, Calabasas | 8BD/6BA Jayme Colon | 818.554.1986

$1,650,000 | 6045 Bridgeview Dr, Ventura | 4BD/3½BA Mark Ouchi | 805.256.0933

$1,169,000 | 12664 Sarah St, Studio City | 4BD/3BA Jamie Pearson | 818.601.2260

$929,000 | 12015 Hartsook St, Valley Village | 3BD/2BA Jamie Pearson | 818.601.2260

$899,000 | 115 San Miguel Dr, Camarillo | 4BD/3½BA Domonique Rodriguez | 805.479.2772

$785,000 | 5955 Vanalden Ave, Tarzana | 3BD/3BA Stephanie Payab | 818.269.2796 Let us help you

bhhscalifornia.com

FIND YOUR PERFECT

©2017 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. CalBRE 01317331

ng Co

ratulations

MATTEPSTEIN.COM SOMATT@AOL.COM 818-789-7408

to

Matt Epstein #1 #2 #5

Agent San Fernando Valley Agent Los Angeles Agent Nationwide for

Berkshire Hathaway HomeServices

Follow me on Facebook: MattEpsteinRealty Top one-half of 1 percent of more than 1,250,000 REALTORSÂŽ nationwide

Follow me on Twitter: @SoMattEpstein CalBRE# 01121162

With proven results from the market leader, why call anybody else?

11540 Canton Drive - SC - $3,499,000 - 5Br+6Ba+Guesthouse in 5,945 SqFt on 12,872 Lot. Built in 2012, this gorgeous Spanish style home is located in a quiet neighborhood in the hills off Laurel Canyon. Hardwood flooring, exposed beam ceilings and wrought iron fixtures feature throughout.

#KeepingItRealEstate

POCKET LISTING - ENC $17,500,000 - 8Br+14Ba in 15,000 SqFt on a 63,641 SqFt Lot - Built in 2007 is this magnificent gated estate in 15,000 square feet of interior living space situated on a 1.5 acre all flat lot. Located on this quiet tree lined street in this sought after south of the boulevard Royal Oaks neighborhood.

14437 Greenleaf St. - SO $2,750,000 - 4Br+4.5Ba in 4,320 SqFt on a 6,807 Lot - South of the boulevard new construction. Modern/ contemporary with a great use of wood and stone surfaces that bring warmth and depth to the interior and exterior.

3727 Meadville Dr. - SO $2,875,000 - 4Br+3.5Ba in 4,877 SqFt on a 11,300 lot - Located on a semi-private driveway, this quiet South of the boulevard contemporary offers unobstructed Valley and mountain views, high ceilings and polished cement flooring.

4104 Goodland Ave - SC - $1,499,000 - 5Br+3Ba in 2,661 SqFt on a 6,470 SqFt Lot - Nicely updated South of the Blvd Cape Cod with easy access to all Studio City has to offer. Recently updated and upgraded inside and out.

Easy West Side and Valley Access.

Call for your FREE market analysis! Š2016 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Properties may or may not be listed by the office/agent presenting this information. Based on information obtained from the MLS as of (11/1/2016). Display of MLS data is deemed reliable but is not guaranteed accurate by the MLS. CalBRE 1317331

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Beverly Hills

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tlane@mortgcap.com

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mortgagecapitalpartners.com

12400 Wilshire Blvd, Suite 900 Los Angeles, CA 90025

23564 Calabasas Road, Suite 204W Calabasas, CA 91302

9595 Wilshire Blvd, Suite 205 Beverly Hills, CA 90212 5701 Lindero Canyon Road, Ste 203 Westlake, CA 91362

1200 Newport Center Dr. Suite #185 Newport Beach, CA 92660 1842 Washington Way Venice, CA 90291

This is not an offer for extension of credit or a commitment to lend. Minimum FICO, reserve, and other requirements apply. Programs are subject to change at any time until locked in. LTVs are based on appraised value. Not all applicants will qualify. Mortgage Capital Partners, Inc. is a lender under California Real Estate License #01858965.

NMLS #239902. © 2017 Mortgage Capital Partners, Inc.

Oren David Mordkowitz ESTATES DIRECTOR | REALTOR ÂŽ CalBRE License #01246402 818-933-5866 oren@orenestates.com

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For me it is about the quality, not the number of transactions I can close, or the price point of a deal. My clients have come to trust that when I make a commitment to them, I am present to handle any and all issues. From premarketing preparations, providing exceptional negotiating skills, expert support, combined with a first-class global marketing plan. I am entrusted to oversee what can be one's biggest asset, it is a task I personally ensure is handled professionally, with great care, and with the utmost integrity!"

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16701 Bajio Court $5,279,000

Saturday

Open House

Haleakala Luxury Apartments 14227 Magnolia Blvd.

Sherman Oaks, CA 91423

11:00 - 4:00 PM

2011-2016

last word

Communing with Alfred Why one neighborhood coffee shop is about so much more than a cuppa’ joe.

WRITTEN BY JESSICA CARY FIERS | ILLUSTRATED BY CHRISTINE GEORGIADES

As I relax in a quiet corner of the coffee shop, with a paper cup housing a velvety hazelnut latte, three young girls snag the table next to me. Holding bunches of vibrant Gerbera daisies, they begin taking photographs of each other against a monochromatic wall. The girls chatter about hashtags and postings on Snapchat and Instagram, attempting to find the perfect phrase to accompany a seemingly ordinary photograph of a girl sitting with a handful of flowers. However this coffee shop—Alfred—is anything but ordinary.

Sure, there is great coffee—and I mean great—but there’s something else that is key in explaining the shop’s appeal and it has nothing to do with food or drink.

I recently moved here from Maryland and it has been quite an experience. Although LA has over 12 million residents, the city can feel strangely isolating. There are hundreds of neighborhoods with incredible distances between them; the name “LA” seems to be the only collective tie. For me, Alfred acts as a tether that connects the communities.

Opened in 2013 by Joshua Zad, the first Alfred Coffee & Kitchen sits along the tree-lined, serene street Melrose Place, just off La Cienega Blvd. Zad opened the shop after noticing that his neighborhood needed a watering hole. The spot was an instant hit, giving way to shops in Brentwood and then Silver Lake. A smaller outpost opened on Melrose Avenue and then finally, it was our turn. In the fall of 2016, Alfred Coffee Studio City opened.

Zad gave the Alfred Coffee Studio City a decidedly Valley vibe—an earthy, rustic decor with few modern touches. On

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VENTURA BLVD | AUGUST 2017

Sundays, when there’s a weekly farmers market, customers commune on the inviting outdoor patio, chatting and watching all the shoppers fill bags with colorful produce.

Dark wood, forest green tiles and teal fixtures decorate the interior. Needlework and pastoral paintings hang from the walls. It is tiny, but homey—the absolute definition of the now ubiquitous Danish term hygge, meaning warmth and coziness.

The menu, written in white on deep green tiles, offers myriad items: fresh-baked goods like strawberry croissants and gluten-free muffins, chia and yogurt, or kombucha on tap.

Each time I enter my neighborhood Alfred, it’s not long before I begin impromptu conversations. There’s the gentleman in the corner who intently reads The New York Times every morning; the grandmother pushing the double stroller, arms full of marmalade and jams from the farmers market; the writer on his MacBook Pro who can never remember the Wi-Fi password.

Although I know none of their names, I see them each and every weekend, and they always speak. For a city like LA, where oftentimes people don’t even acknowledge one another’s presence, this form of constant communal interaction over a frothy cappuccino is a pleasant and welcome surprise.

So the next time you’re enjoying your Alfred Cone or Matcha Latte here in the Valley, sip slowly. Take a moment to absorb the atmosphere. This is your “hood.” Look around at others; engage in your surroundings; sit at the communal table and talk to the person sitting next to you. Who knows?

They might just be your neighbor. ■

Andrew & Harriet Results That Will Move You! A V A

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17110 McCormick Street, Encino $3,995,000

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4441 Densmore Avenue, Encino $2,295,000

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19864 Barberry Lane,Tarzana $1,499,000

16634 Oak View Drive, Encino $2,295,000

Andrew & Harriet Did It Again!

Ranked In The Top 1,000 (#90) Out of 1.25 Million Realtors /Teams Nationwide!

Andrew Spitz & Harriet Cameron of the Berkshire Hathaway Homeservices California Properties named one of America’s Top 1,000 real estate professional as advertised in The Wall Street Journal

teams by

Nearly $100,000,000 Millon Dollars In Closed Transactions in 2016 AndrewSpitz.com 818-817-4284 BRE#924610 Realtor®

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2017 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property.

Information is obtained from various sources and will not be vafified by broker or MLS. CalBRE 01317331

HARRY POTTER characters, names and related indicia are © & ™ Warner Bros. Entertainment Inc. Harry Potter Publishing Rights © JKR. (s17) The Walking Dead © 2017 AMC Film Holdings LLC. All Rights Reserved. ©2017 Universal Studios. All Rights Reserved. 17-ADV-22169