Page 1

SBLS March/April 2019

Santa Barbara Life & Style Magazine

NO T A C L O U D IN T H E SK Y


Sally Lapointe Spring/ Summer 2019 Collection

allorabylaura.com

|

1269 Coast Village Rd Montecito CA 93108

|

805.563.2425


IT’S ALL ABOUT THE

RIVIERA NEWLY PRICED AT $3,495,000

LORI CL ARIDGE BOWLES

DANA ZERTUCHE

805.452.3884 · lori @ loribowles.com CalRE#01961570

805.403.5520 · dana@danazertuche.com CalRE#01465425

www.MONTECITO.associates COLDWELL BANKER RESIDENTIAL BROKERAGE The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved.


Close your eyes. What do you see? Floor to ceiling windows with endless vistas... Smooth plaster walls with exposed beams... An open space with warm, cozy woods... Natural stone and reclaimed planks... Modern lines and minimalistic details... A home built with sustainability in mind? We can do that.

BU I LDALLE N .C OM | 805.884.8777 | LICENSE #503300 REMODELS

| CUSTOM HOMES | ESTATES


TIMELESS CLASSICS for THROUGHOUT THE YEAR

An Eclectic Blend of Fashion & Accessories for Women and Children

WE’VE MOVED TO ORCUTT 3388 Orcutt Road • 805.922.9195 Mon-Sat: 10:30am-6pm • Sun: 11am-5pm

LOS OLIVOS 2920 Grand Avenue • 805.697.7377 Mon-Sat: 10:30am-5:30pm • Sun: 11am-5pm

PISMO BEACH 890 Price Street • 805-773-1055 Mon-Sat: 10:30am-5:30pm • Sun: 11am-5pm www.wildflowerwomenboutique.com


THE BAKERY • BETTINA • GEORGE • HUDSON GRACE • JAMES PERSE • KENDALL CONRAD • LITTLE ALEX’S • MALIA MILLS • MATE GALLERY • MERCI TO GO MONTECITO BARBERS • MONTECITO NATURAL FOODS • ONE HOUR MARTINIZING PANINO’S • POPPY STORE • POST OFFICE • PRESSED JUICERY • READ N’ POST • RORI’S ARTISANAL CREAMERY • SPACE N.K. APOTHECARY • TOY CRAZY • UNION BANK • VONS

Coming Soon! Merci & Caffe Luxxe montecitocountrymart.com


Private Events Event spaces & whole patio availble Receptions Rehearsals Bachelorette parties Groom’s cake parties Baby showers High teas Post-wedding brunches Chanpagne & dessert buffets Custom menus Event design & setup Semi-private reservations are also available for under 20 guests Contact Charlotte Events office: 805-770-5284

The Andersen’s Danish Bakery & Restaurant 1106 State Street 805-962-5085 AndersensSantaBarbara.com


LOC

A

L ED OV

L

XURY U L · ·

L P S A N TA BA R BA R A S U M M E R L A N D

The Celebration of the Marriage of

Making Your Events Letter Perfect. to • Custom Design • Fine Art Engraving • Hand Calligraphy

Saturday, June Second, 2018 San Casciano, Italy letterper f e c t sClaudio a n ta Bocca barbara.com Reverend

 C V R /  L A Parents of the Bride Parents of the Groom Seaside Stationers in Santa Barbara and Summerland

Mr. and Mrs. Jeffrey Blair Smith

Grandmother of the Bride Mrs. John Allen Leffler

Mr. and Mrs. Grover Scott Huffman

Est. 1984

Grandparents of the Groom Mrs. Clyde Stanley Huffman


Enjoy

SANTA BARBARA LIFE&STYLE delivered to your mailbox

SBLS Santa Barbara Life & St yle Magazine

MARCH/APRIL 2019 Editor in Chief & Publisher Ottocina Ryan Creative Director Silas Fallstich

c 201 7

S BL S S BL S SBLS Sa nta Ba rba ra Lif e & Sty le Ma ga zin

e

Santa Barbara Life & Style Magazine

November/December 2018

Mar ch/A pril

2018

Nov /De

gaz ine & Sty le Ma bar a Life San ta Bar

Art Director Amanda Sandoval Director of Marketing Johanna Smeds Marketing & Content Coordinator Kennedy Williams Social Media Manager Delaney Willet Executive Assistant Avery Martin Contributing Photographers Chris Delorenzo, Jacqueline Pilar, Hanna Snyder, Kennedy Williams Contributing Writers Kim Hashemi, Olivia Kanes, Meghan Kelly, Dee Dee Serpa-Wickman, Alexandra Sharova, Kara Thompson, Celine Wallace

WE EKE ND

ESS S & WE LLN

M AY YO UR SP IRI TS BE BR I GH T

ON HO LIDAY

Stylists Gladis Barboza, Megan Sprinkles

ON THIS COVER

SUBSCRIBE at sblifeandstyle.com

FOLLOW US on Instagram @sblifeandstyle

Photographer Jacqueline Pilar Model Andrea Bartlow with L.A. Models Hair & Makeup Leah Washuta Stylist Ottocina Ryan Swimsuit Carolina K., Jake & Jones Rings Water Sand Stone, Jake & Jones Bracelet Whiskey & Leather Santa Barbara Life & Style Magazine is published by Santa Barbara Life & Style, Inc. 26 West Mission Street #5, Santa Barbara, CA 93101 For distribution, advertising and other inquiries: info@santabarbaralifeandstyle.com santabarbaralifeandstyle.com


A CREATIVE METAPHOR THAT PROFOUNDLY SHOWS HOW THIS WORLD COULD BE A BETTER PLACE. IT WILL MAKE YOUR HEART SMILE. Available at Amazon or whentherainbowsneezed.com


SB LIFE & STYLE from the editor

Last issue we introduced the idea of forgetting resolutions and instead focusing on kicking off 2019 with fun. This spring we want to carry that idea forward and even expand it. It seems like this year has been full of work and play balance. For me this has equated to trips, most recently to Telluride and Cabo. A balance of cold climates and sun-baked beaches have made me realize that 2019 is quickly becoming about what I can add to my life and experiences, versus a preconceived notion of reducing and taking away. Newness is one of my favorite aspects of any year when we have the opportunity to present something new to our readers I can’t wait to go to press. This issue is filled with just that, most notably Bettina Pizzeria, the new Montecito hotspot that is chic, fresh and delightfully refined. Whether I’m in the mood for a cocktail, need a plethora of pizza, or just want a refreshing reminder of why dining in Santa Barbara is ever improving, I stop by Bettina. Estilo Havana is an amazing segway into a colorful wardrobe palette. With an exotic splash of color and unique patterns and prints, one of which is a graphic floral print that is modern yet speaks volumes to a pattern that never seems to go out of style. This feature also brings attention to an undervalued side of our personal paradise. When it comes to getting out of town, Telluride was a quaint source of beauty, culture, and winter experience all packed into one. A place that encourages you to make more out of every day; from cozy cafes to skiing to apres ski to the blossoming dining and cultural offerings to the bar scene. The trip was a good reminder to add more to my life. I hope this issue will inspire you to embrace adding more to yours. More Italian food, traveling and colorful clothes is a great place to start.

Ottocina Ryan

Editor in Chief Santa Barbara Life & Style Magazine

14 | JANUARY/FEBRUARY 2019


MALIBU

COUNTRY MART OVER 65 UNIQUE BOUTIQUES AND RESTAURANTS IN THE HEART OF MALIBU


dining

fashion

20 | A SPRITZ ON A CL ASSIC

46 | ES TILO HAVANA

From Naples to Montecito, Bettina brings a true taste of Italy.

28 | SIMPLE DINING SERIOUS FL AVOR

A vibrant afternoon in Santa Barbara’s most colorful neighborhood.

56 | PAC KING LIGHT

Montecito Inn delivers bold new flavors with Scratch Restaurants’ latest concept.

wellness 34 | THE PURSUIT OF HAPPINESS Good vibes only on this journey to a happier you!

Shed those winter layers for resort-worthy whites.

travel 68 | C HAMPAGNE DREAMING Drinking up sunshine and bubbly in the desert.

72 | SANTE! Trading margaritas for mindfulness on this Cabo wellness getaway.

36 | MODEL BEHAVIOR These models are breaking the stereotypes and changing lives, one health tip at a time.

40 | INDULGE & HEAL Checking out of the ever yday hustle and in with yourself at Spa Majorelle.

74 | ON MOUNTAIN TIME

We came for the snow but wanted to stay for the small-town charm and world-class experiences.

78 | THE BIG EASY The flavors are big and enjoying yourself is easy in New Orleans.

beauty

44 | LIP SERVICE

82 | 48 HOURS

All the tips for giving your lips a little TLC.

Photo by Kennedy Williams 16 | JANUARY/FEBRUARY 2019

Spring into action with a curated weekend to-d0 list.


COVET

Staff Picks for

L*Space by Cocobelle Sandals lspace.com

&

CRAVE

March/April

Dream Catcher Yoga Mat sugarmat.com

APL Sneakers in Rose Gold atheleticpropulsionlabs.com

Szent Water drinkszent.com

Sun & Swell Lemon Coconut Fruit & Nut Bites sunandswellfoods.com

La Mer The Serum Essence cremedelamer.com

Vital Proteins Collagen Peptides vitalproteins.com

When The Rainbow Sneezed Book whentherainbowsneezed.com

Sun Potion Pearl Powder sunpotion.com @ S B L I F E A N D S T Y L E | 19


SB LIFE & STYLE dining

aspritz on a classic Photographed & Written by Silas Fallstich

I’m on a cleanse. For no apparent reason I’ve been cleansing my refrigerator on the daily. I’ve been hungr y in 2019, and not wake up and eat a lot hungr y, but really hungr y, like eat all day and go to bed thinking about food. When I walk in the doors of recently opened Bettina Pizzeria the first thing I see is the wood fire pizza oven and my appetite is stimulated even more. I take a seat at the bar and order a spritz. It’s the end of a long rainy week, there are spotted clouds in the sky and a sunset is guaranteed. Instead of heading for the beach or another horizon vista, I order a Negroni and introduce myself to the art of double fisting. Something echoing a shadow of what Ernest Hemingway would do if offered the choice of sunset or bar bender, realistically he’d probably find a way to indulge in both.

20 | JANUARY/FEBRUARY 2019


Pe pp

er on ip

izz a

@ S B L I F E A N D S T Y L E | 21


Fin ge

rlin

gp ota

to p izza

The bar staff is outgoing and friendly, lingering often with regular customers while still taking their time treating everyone with equal attention and care. The white marble bar top is a piece of artwork, highlighted by chic light fixtures, open space, whitewashed walls, and green hues; the bright atmosphere is modern and inviting. Yet there’s a homely feeling, a comfortable, welcoming sense that permeates the restaurant, there is not a fireplace but the space offers that same cozy vibe. The first of several dishes that I try is the pepperoni pizza. Pepperoni is not my normal go-to pizza choice, but after seeing one delivered to another customer I couldn’t resist. The server that delivers it to my bar seat offers a smile. I ask him what he thinks.

22 | JANUARY/FEBRUARY 2019

“So many pepperonis, that’s what I love about it.” His candid and straightforward response is incredibly precise. Somebody call the pepperoni police, this isn’t a pepperoni pizza this is an ode to pepperoni stacked on top of a pepperoni pizza. This is enough pepperoni for a small country. The pizza itself is cooked to wood-fired perfection. The Neapolitan rustic artisan crust is finished with a crisp, yet offers a delightful balance of tender, enjoyable dough. With this pizza and these drinks I come to the quick conclusion that no racing is allowed at Bettina, slow down not only your dining but your overall experience. I could eat this pizza in two bites, I could


Ne

gro

ni

@ S B L I F E A N D S T Y L E | 23


W oo d

ed -fir

d ea br

24 | JANUARY/FEBRUARY 2019


r alab it h C w i n i c Winter squash aran

ian

le chi

Bu rra

w ta

is sw ith

d har sc & ha

e s to zelnut p @ S B L I F E A N D S T Y L E | 25


[ “So many pepperonis, that’s what I love about it.” ] consume it in a wink, but instead I pick individual pepperonis off and make each slice an experience.

lively. I’m drawn to the plethora of books littered around the space and return to the bar with two picture cookbooks.

Take in the decor, find something unique about the space. Indulge in not one but two delectable cocktails before ordering dinner. After noticing the porthole to the kitchen, loaves of daily leavened bread, and the green-hued wallpaper, I begin to take in the other explicitly valuable nuances of the pizzeria. The music is modern, hip and upbeat, yet doesn’t overwhelm the space, it’s a mood setter and today the mood is

As I settle into my third cocktail and second slice of pizza I realize that the space has quickly become full of sociable customers. Families of four eating pizza after pizza. First date couples lingering close to one another over glasses of wine. Bar top buddies offering each other tastes of calamari, arancini, and burrata. There is an essence of community here, a feeling that few newly opened restaurants achieve. The bartender stops by and asks if I have everything I need, I raise my glass and smile, not wanting words to give away my fading sobriety. When I slow down and reflect on my experience at Bettina I quite quickly realize that their generosity with pepperoni is a metaphor for their business. I enjoyed every individual slice of pepperoni on my pizza, it could very easily be the best pepperoni I’ve ever tasted, and while I don’t know where it was sourced from or why it’s so generously dished out, I do greatly appreciate the simple, consumable nature of the artisan crafted pie. There is an honesty to the food and dining experience at this shop, an approachable menu with quality ingredients all pulled together with a homely sense of community. A lot of businesses, restaurants, one-offs talk about community. Bettina Pizzeria is not in the business of talking about community, they’re active participants in not only our town but stimulating and generating their own community of diners, pizza aficionados, and bar top regulars. Their commitment to locally sourced ingredients, diligent staff, and the instantly recognizable attentiveness they give to each of their guests is a delightful addition to the Santa Barbara food scene.

Venetian Spritz

26 | JANUARY/FEBRUARY 2019

*

Bettina Montecito Country Mart 1014 Coast Village Road Montecito bettinapizzeria.com 805-770-2383


Pep

pe ro ni pi

a zz

@ S B L I F E A N D S T Y L E | 27


Half-roasted chicken

28 | JANUARY/FEBRUARY 2019


Simple Dining Serious Flavor

Photographed by Silas Fallstitch Written by Kim Hashemi I admire my surroundings, which encompass both elegant and rustic décor. Natural wood tables, tufted brown leather couches, a dark oak bar, arched windows, faux fur pillows, and custom clay plates created by local artisans, create a comfortable space where my taste buds are about to be taken on a journey experiencing Santa Barbara’s freshest ingredients with exceptionally noteworthy culinary flare. Late last year, chef-owners Phillip Frankland Lee and Margarita Kallas-Lee opened The Monarch, their second of four concepts at the Montecito Inn, which draws inspiration from European countryside restaurants, while celebrating flavors of the Central Coast. My friend and I approach the maître d’ whose warm welcome sets the tone for the level of service we enjoy for the duration of our dining experience. After greeting us she presents us with two glasses of mead from local cider and mead maker Apiary; our night is already off to new taste adventures before we have been seated. The maître d’ escorts us to our table, explaining that meals are served family style, with all dishes curated from locally sourced ingredients from Flora Vista Farms in Santa Barbara County. From leather menus we decide to start with two glasses of 2016 Star Lane Cabernet Sauvignon, which offers supple flavors of blackcurrant and cocoa, alongside a basket of warm homemade sourdough bread and house churned butter to snack on. As we sip our wine, we are presented with our first appetizer, red snapper crudo. The mildly sweet and fresh snapper is garnished with papaya confit, passion fruit vinaigrette, finger lime, fried capers, and rounded out with fresh herbs including mint, cilantro and basil. My taste buds are enlightened and my expectations for the rest of the meal are set high. Our gracious host returns with the next appetizer: the most exquisite take on tuna tartare I have encountered. Prepared in combination with mustard, shallots, capers, chives, tart cornichons, and topped @ S B L I F E A N D S T Y L E | 29


Front Yard Harvest

30 | JANUARY/FEBRUARY 2019


Short rib @ S B L I F E A N D S T Y L E | 31


Pappardelle 32 | JANUARY/FEBRUARY 2019


Campfire sundae

with quail egg, each bite encompasses new and interesting flavors. Once our plate is clean, our wine glasses are topped off and we are presented with a salad of Salanova lettuce—a simple dish with serious flavor. The inventive salad is composed of red butter Salanova lettuce, a homemade green goddess dressing, citrus and topped with a kumquat seed granola to add texture and a pleasant tartness to the dish. Thanks to the comfortably elegant ambiance, inventive appetizers and a perfect wine to complement, our anticipation for the main course begins to settle in.

to local flavors of the central coast and the idea of living off the land—and encourages us to indulge in a sweet treat from the dessert menu, which his wife Margarita created.

With ideal timing, our main is brought out—a poached and buttery white sea bass, seared and wrapped in kombu, served alongside a bounty of locally sourced vegetables including sugar roasted carrots, charred broccolini, and horseradish au gratin potatoes. Enchanted by the white sea bass and kombu presentation, I dig into the fish, which was cooked beneath coals to steam with tomato and lemon. The fish delightfully encompasses all of the flavors it was prepared with. The sugar roasted carrots seem to melt in my mouth and the broccolini perfectly complements the rest of the dish.

With an inventive yet unforced menu composed of locally sourced ingredients curated into flavor-forward dishes, gracious and attentive service, and an extensive wine and cocktail list, The Monarch provided us with an exquisite dining experience—transporting us back to our grandmother’s kitchen with the comforts of a contemporary restaurant.

Before we know it, two freshly fried brioche lavender donuts are set on the table alongside a strawberry mouse crème fraiche and lemon verbena. I scoop a spoonful of the strawberry crème fraiche atop the brioche donut and take a bite. Flavors of lavender, strawberry, and lemon immediately entrance my taste buds.

* themonarchmontecito.com

Chef Phillip Frankland Lee makes a visit to our table, where he shares his inspiration behind the creation of the restaurant—to pay tribute @ S B L I F E A N D S T Y L E | 33


SB LIFE & STYLE wellness

hT e Pursuit of

HAPP

Photographed by Jacqueline Pilar Styled by Gladis Barboza Model Paige Mariah with L.A. Models Hair & Makeup by Heather Roach

34 | JANUARY/FEBRUARY 2019


INESS Written by Celine Wallace

Do we wake up happy or is happiness something we have to cultivate? Many people believe that you’re either born happy or you’re not. I believe happiness is a choice and that you have the ability to create real and lasting happiness for yourself.

At one of my recent women’s wellness events I did an experiment, which I encourage you to try. Start by walking around, avoiding people’s eye contact, imagining everyone is in your way and everything is an obstacle. Walk around with this mentality for a couple of minutes and start to notice the subtle shift in your energy. Do you feel heavier or lighter? Are you happier or has this made you aggravated? Now, reset and walk around slowly, aiming to be more present. Smile and observe things around you with the knowledge that all of these things you may never see again since everything is temporary. Sit with this feeling of gratitude for the present moment and then observe how you feel. Do you feel uplifted or angry? I bet you feel lighter, more relaxed, and maybe even happier. In both of these situations you have cultivated your mood and therefore, the experience you’re having. They say the experiencer is the experience. Why? Because two people can be in the same place, same circumstances, same time, but as above, the experiencer has decided on the experience they want to have. In life you will do this either consciously or subconsciously, but the more you are aware of your patterns and behavior, the more you can work to change them and live intentionally. It’s the same when you wake up in the morning, what’s the first thing you do after you open your eyes? Is it rolling over to check your phone and moaning about all the emails you have to send, or do you pause and smile and acknowledge a new 24 hours of opportunities? They say if you have food in your fridge, clothes on your back, a roof over your head, and a place to sleep, then you are already richer than

75% of the world, but often we get so busy with the daily stresses of life we forget the big picture. Your personal happiness has everything to do with the conscious choices you make and the sincere amount of work you put into living a good life—choosing to flourish, thrive and be cheerful even while you may be living in painful or seemingly hopeless circumstances. Don’t get me wrong; I’m not saying joyfulness is something that can be obtained every minute and that you will never experience sadness. Life is naturally a course of highs and lows, but we can continually choose to work towards positivity in the midst of difficult times. In fact, countless studies over the years have proved adversity can be good for us if we use it as a catalyst for change, and that tolerating distress can make us resilient and lead us to take action in our lives, such as changing jobs or overcoming hardship. In studies of people with trauma, many describe their experience as a pivotal point for profound change and transformation, leading to “post-traumatic growth.” Have you experienced that? When something happens in your life and you think it’s the end of the world, but you pick yourself up, dust yourself off, and look back a year later and can’t believe how that experience propelled you to make a change to where you are now? So, can you choose happiness? Yes! Does happiness take work? Yes! It takes steady practice and it’s not easy, but you can achieve it. I’m not saying ignore the issues we face, but, think about what works well for you in life, know what satisfies you and what gives you ultimate pleasure and practice it. We all want to be happy, so choose happiness! * Celine Wallace is a New Zealand born Yogi, Lululemon ambassador, wellness expert and writer, and Founder of Sattva Soul transformational women’s events and retreats.

@ S B L I F E A N D S T Y L E | 35


Model Written by Kara Thompson

1. START WITH WATER The first step you can take on your journey to a healthier lifestyle is likely one that you’ve heard before, but Courtney James, a model and health coach from Los Angeles, can’t stress enough how important it is to drink a lot of water. She suggests that you start your morning off with a warm glass of water and a squeeze of lemon. “It’s one of the most simple things to implement into your life and it can really do a lot to improve your overall health.”

Healthy habits you can start today from co-authors of MODELS DO EAT

By drinking water right when you wake up, not only do you replenish your body from the hydration it needs after you sleep, but you create a mindset that it’s an important habit that should be practiced throughout the day. It can be challenging to start making changes, but try to keep a reusable water bottle with you to encourage yourself. If you’re leaving the room, bring it along with you. If you’re running errands, toss it in your tote. As long as it’s always near you, you’re on the right track. 2. EAT MINDFULLY When it comes to food it’s important to ask yourself what your body needs, and a great way to practice this is by eating mindfully. Jill de Jong, a personal trainer, health coach, and author of Models Do Eat, recommends that you pay attention to the food you put into your body every single day. Think about how a meal made you feel when it was complete. Did it give you energy or make you tired? Did you feel satisfied or bloated? Are you happy about what you ate or do you feel guilty? When you take a step back and focus on the way food makes you feel, it becomes easier to make healthier choices the next time around. Fresh vegetables are much more likely to make you feel better than a bag of chips and a hearty bowl of quinoa and chicken will keep your energy level higher than fast food will. To start making healthier choices, try cooking at home or meal prepping for the week ahead so that you can see first-hand what ingredients are going into your meals. “Working with food, like washing fruit and chopping veggies, makes me appreciate what I put into my mouth so much more. I’ll eat better quality food that’s organic and non-GMO because I source it myself,” says Jill.

36 | JANUARY/FEBRUARY 2019


Behavior

Photo by Tal Abudi Model Courtney James

@ S B L I F E A N D S T Y L E | 37


Photo by Chris Baldwin Model Jill de Jong

Aside from inspiring you to reach for healthier ingredients, cooking serves as a great outlet for stress after a long day. You’ll find it satisfying to put wholesome food on the table for yourself and your loved ones. 3. GET YOUR BODY MOVING We’re certainly living in a face-paced world, so it’s understandable why some people say that they don’t have enough time to exercise, but we’d really like to file that thought away. No matter how busy your schedule is, you must focus on creating the time you want for yourself. “If you’re looking to improve your health, you have to prioritize yourself over anything else,” says Nikki Sharp, a model and wellness expert.

38 | JANUARY/FEBRUARY 2019

Making time to exercise is essential to your overall well-being, but it shouldn’t be something that you dread. “Think about what makes you happy. If you enjoyed tennis in the past, start there, or if you know you like spinning, sign up for a group class.” If you’re trying to start an exercise routine, take things slow and participate in activities that bring you joy so it doesn't ever feel like a punishment. If you can’t squeeze in a good chunk of time each day, start by making small changes like taking a walk on your lunch break or waking up ten minutes earlier to stretch. Any way that you move your body counts—all that’s important is that you start to put yourself first.


4. MAKE TIME FOR SELF-CARE Many of us are guilty of going throughout our day thinking about what’s next on our to-do list, only putting so much focus on the current task. We get so wrapped up in our responsibilities that we often forget how important it is to take time to do the things that we love. Try to dedicate at least an hour to yourself every day and you’ll find that you feel more balanced, inspired, and overall happier. Take time to finally read that book that’s been sitting on your desk, learn how to make a new recipe, or simply watch a movie with a friend. As important as it is to eat well and exercise, it’s also vital that you make time to relax and reflect on a regular basis. As a result, you’ll

go back to your routine feeling refreshed and ready to take on whatever comes next. 5. DON’T BE TOO HARD ON YOURSELF Making changes can be difficult, so if you set these goals and find that you can’t reach them right away, don’t get discouraged! As long as you’re thinking about what your body needs and are actively taking the steps to improve things, you’re off to an amazing start. Focus your energy on finding out which foods, workouts, and hobbies make you feel good and you’ll be sure to find your happiest self along the way. *

Photo by Maggie Zulovic Model Nikki Sharp

@ S B L I F E A N D S T Y L E | 39


I

NDULGE

& HEAL A n i n tuitive en ergy t r eatment at Spa Majo rel l e

Written by Meghan Kelly Photographed by Silas Fallstich

40 | JANUARY/FEBRUARY 2019


@ S B L I F E A N D S T Y L E | 41


S

ometimes life is more intelligent than we are, Meghan,” says Isabel, my very German, very qualified massage therapist. I lay my head back onto the warm massage bed and take a sigh of relief. “Often we want to control aspects of our life, but Miss Meghan, if you let go of control there is a river of opportunity waiting for you in places you aren’t even considering,” Isabel continues. I am in a trance of tranquility as I delve into my Intuitive Reading treatment at Spa Majorelle.

birth date and year, an app generates the essential oil cocktail that is personalized to benefit my needs the most. How appropriate as I am here on my birthday! The aroma design bar hosts some of the purest essential oils in the world in addition to gemstones charged with positive energetic benefits.

The spa—a haven of blue mosaics and aromatherapy—sits inside Hotel Californian, a Moroccan and Spanish style hotel located along Santa Barbara’s waterfront. When I first walk through the spa’s front doors I am enveloped in a sweet relaxing environment, and greeted by the spa’s incredibly professional and kind staff.

extracted from the hillsides of France,” she says. The notes in my custom blend encourage healing, abundance and intelligent action. Bring on the new me!

After changing into the quintessential spa robe and slippers, I head to the palace-like relaxation area where I join robed women sitting and sipping assortments of herbal teas. Isabel, the therapist who will be taking care of me today, comes to collect me. She greets me warmly and I know right off the bat that I am in good hands. The spa boasts a team of highly qualified Spa Experts, and these ladies are no-joke. After a brief consultation, Isabel walks me over to the spa’s aroma design bar, the best smelling bar I’ve ever been to. Based on my 42 | JANUARY/FEBRUARY 2019

My mixture, “Birth Year 6,” consists of rose, lavender, orange, and geranium oils. Isabel prepares the blend in front of me, allowing me to get a whiff of each oil on its own. “They are the highest quality,

After my custom aromatherapy blend is complete, Isabel escorts me to the treatment room. We spend the next 10 minutes seated, face to face, eyes closed. “What is one word you’d like to focus on in your time here today?” she asks. “Balance,” I admit. She leaves the room and I position myself on the heated massage bed. In an instant, the metamorphosis begins. Through a combination of sensory aromas and healing energy work, like moments of meditation and guided energy discussion, the treatment takes its course.


“I feel creative energy coming from you; I feel and see you dancing,” says Isabel as she places her hands over my belly. “Do you like to dance?” she asks. “I love to dance, I danced as a child and I’ve been wanting to bring it back into my life,” I respond excitedly. I’m starting to think Isabel is some sort of psychic… She continues to guide me through my different chakras, massaging me and cleansing me both mentally and physically of stress and negativity. After what feels like a purifying therapy session, the treatment ends. “How do you feel?” Isabel asks. “Calm,” I say. My treatment concludes with a cup of tea, one of the best I’ve ever had (and having spent a summer in China, I take my tea very seriously). It is a chamomile stress tea complemented by wildflower “stress resistance fortified” honey. It’s the perfect conclusion to this (dare I say) life-changing treatment. I ask Isabel for a hug and thank her for her incredible service, then head back to the women’s locker room for a steam session. When it’s time to go, I’m conveniently fresh as a daisy and ready for the remainder of my birthday festivities. I leave Spa Majorelle feeling incredibly at peace, balanced and content. In a way, I feel like a brand new woman—clear-headed, enlightened, and truly calm.

*

Spa Majorelle Hotel Californian 36 State Street, Santa Barbara thehotelcalifornian.com 805-882-0103

@ S B L I F E A N D S T Y L E | 43


SB LIFE & STYLE beauty

44 | JANUARY/FEBRUARY 2019


LIP SERVICE

Written by Dee Dee Serpa-Wickman L E and Meghan Kelly

F

rom ancient Egyptian lip pigments to Kylie Jenner lip kits, lips have long been a focal point of female beauty trends. It’s no surprise though, our lips are a central defining feature of the face. However, the aging process has a significant effect on the lips—overtime lips become thin, flat and lose their soft appearance and pink hue.

Photographed by Chris Delorenzo | Model Nikki Sharp | Makeup by Rose Serrano

The challenge with our lips is that they have a very thin layer of the stratum corneum—the outermost layer of the skin. This stratum corneum can have a very low moisture level, as it primarily acts as a barrier between the other layers of skin and the outside world.

As a result, the lips can become very dry, chapped and dull from environmental factors like wind, sun, smoking, and certain medications. In addition, the increased use of heaters and fireplaces in the winter months can be damaging to the skin in general, and even more so to the lips. The combination of these agents speeds up the lips’ aging process, resulting in a dramatic reduction of collagen and elastin in the lips. Yet we’re in luck because there are lip products that treat these issues. But do you have the right one for your needs?

Here are a few tips to keep in mind when making your next lip-care purchase: Exfoliate — To buff dead skin away in order to make texture smoother, use an exfoliating sugar scrub. Hydrate — To repair lips and aid in hydration, try a lip mask. Improve texture and condition — To improve the appearance and feel of lips, look for products with hyaluronic acid, epidermal growth factor, emollients, and tripeptides. Increase fullness and volume — For fuller lips, look for products containing hyaluronic acid, niacin, emollients, and fatty acids. Plump — To achieve plumper lips you want to stimulate blood flow. Look for products with cinnamon, peppermint, caffeine, and folic acid. For cracked lips — Soothing lip balm with menthol or camphor For chapped lips — Healing lip ointment or lip salve with Vitamin E Lipstick — For lipsticks, ideally you should use a product with a Vitamin E base. This is best for hydration. Stay away from long-lasting lipsticks as these use alcohol which is extremely drying to the lips. Matte lipsticks do not add hydration, but instead seem to shrink the appearance of the lips due to the lack of light reflection. Your most youthful appearance will be with moist and creamy lip glosses. When searching for a lipstick you want one with SPF. Key things to keep in mind: during the day time the focus on sun protection of your lips, during the night time focus on hydration and reparation of the lips. Mwah! * Skin Prophecy Clinic 1230 Coast Village Circle, Suite B Montecito skinprophecy.com 805-969-6454 @ S B L I F E A N D S T Y L E | 45


SB LIFE & STYLE fashion

ESTILO ESTILO ESTILO Photographed by Jacqueline Pilar Creative Direction, Hair & Makeup by Leah Washuta Styled by Ottocina Ryan Model Andrea Bartlow with L.A. Models

46 | JANUARY/FEBRUARY 2019


havana havana

Carolina K swimsuit, Jake & Jones bracelet, Whiskey & Leather

@ S B L I F E A N D S T Y L E | 47


48 | JANUARY/FEBRUARY 2019


Mara Hoffman bikini top, Jake & Jones Laveer pants, Coco Cabana Converse shoes Water Sand Stone bracelet & rings, Jake & Jones Eloi scarf, Jake & Jones

@ S B L I F E A N D S T Y L E | 49


Marysia Swimsuit, Coco Cabana Luvaj earrings, Jake & Jones The General Collective necklace, Sirena

50 | JANUARY/FEBRUARY 2019


For Love & Lemons dress, Whiskey & Leather Water Sand Stone bracelet & rings, Jake & Jones

@ S B L I F E A N D S T Y L E | 51


March 11 wrap dress, Coco Cabana Monrow yellow dress, Whiskey & Leather Water Sand Stone bracelet & rings, Jake & Jones Casa Clara earrings, Coco Cabana

52 | JANUARY/FEBRUARY 2019


Mara Hoffman dress, Jake & Jones cage purse, Sirena The General Collective necklaces, Sirena Luvaj rings & earrings, Jake & Jones bracelet, Whiskey & Leather

@ S B L I F E A N D S T Y L E | 53


54 | JANUARY/FEBRUARY 2019


Carolina K dress, Jake & Jones The General Collective necklace & earrings, Sirena Luvaj rings, Jake & Jones bracelet, Whiskey & Leather Location Haley Hotel

@ S B L I F E A N D S T Y L E | 55


Bonnie Strauss top, Juniper Stone Fox Swim bikini top, Coco Cabana Niki Lotan jeans, Allora by Laura Lack of Color hat, Sirena

P acking light

Photographed by Hanna Snyder of Miramar Photo Styled by Ottocina Ryan Model Vika Zuban with L.A. Models Hair by Colleen Konowitz Makeup by Heather Roach Location Four Seasons Resort the Biltmore Santa Barbara

56 | JANUARY/FEBRUARY 2019


@ S B L I F E A N D S T Y L E | 57


So De Mel dress & bikini Ipanema sandals Kai Linz bracelet, Allora by Laura The General Collective rings, Sirena

58 | JANUARY/FEBRUARY 2019


Bonnie Strauss top, Juniper Lack of Color hat, Sirena The General Collective necklace, Sirena

@ S B L I F E A N D S T Y L E | 59


Odd People Dress, odd-people.com Kai Linz necklace, Allora by Laura The General Collective earrings, Sirena

60 | JANUARY/FEBRUARY 2019


Odd People Dress, odd-people.com Filu Hats hat, Allora by Laura

@ S B L I F E A N D S T Y L E | 61


Nili Lotan dress, Allora by Laura Kai Linz earrings, bracelet & hand chain, Allora by Laura The General Collective choker & rings, Sirena

62 | JANUARY/FEBRUARY 2019


Marysia bikini top, Coco Cabana Suboo pants, Coco Cabana necklaces, Sirena Artesano hat, Coco Cabana @ S B L I F E A N D S T Y L E | 63


Odd People Dress, odd-people.com Filu Hats hat, Allora by Laura The General Collective necklace, Sirena

64 | JANUARY/FEBRUARY 2019


Marlowe top & pants, Sirena Kai Linz bracelet, Allora by Laura The General Collective earrings & rings, Sirena pearl necklace, Juniper

@ S B L I F E A N D S T Y L E | 65


Aila Blue bikini, Coco Cabana necklaces, Sirena 66 | JANUARY/FEBRUARY 2019


Odd People Dress, odd-people.com The General Collective earrings, Sirena @ S B L I F E A N D S T Y L E | 67


b d

k t

x

a m p t

s 68 | JANUARY/FEBRUARY 2019

z

l q

DREAMING

Imagine you’re half submerged in a sparkling blue plunge pool with views of sky-scraping palm trees and the rocky Santa Rosa Mountains. The pop of a Champagne bottle opening behind you chimes in with the remixes of 90s hits infiltrating the atmosphere of the Veuve Clicquot plunge pool area at La Quinta Resort & Club in Palm Springs. Your friends are lounging on piles of pink and orange pillows in the Veuve themed cabanas lining one side of the adults-only pool. Flanking the bar area, fellow guests are playing branded lawn games like giant Jenga and croquet, après-swim cocktails in hand. The vibe is sophisticated yet fun and the rosé is never-ending. My kind of start to the weekend. The only thing getting me to leave this poolside paradise? The setting sun queuing me to head to my room and change into something more suitable for tonight’s Veuve Clicquot dinner. The pathway back to my room is lined with citrus trees, Spanish style architecture and more pools. With 41 pools and sprawling lawns, the resort is a remarkably prodigal use of land, but that’s part of what makes it special. It is spread out yet feels intimate all at once. Most guest rooms are grouped around the pools, creating a boutique hotel feel and allowing you to have the jacuzzi to yourself. (And if a pool scene is your thing, there’s always Coachella.) All this charm while still featuring the amenities of a Waldorf Astoria Resort, like 21 tennis courts, boutiques, bike rentals, a spa, and several on-property restaurants. Rooms are spacious, modern, and comfortable with impeccable tiled bathrooms. Cactus flower paintings adorning the walls are the only thing reminding us we’re in the desert, not Santa Barbara. Arriving at the Santa Rosa Room just off the lobby,

CHAMPAGNE

SB LIFE & STYLE travel

Written by Ottocina Ryan


@ S B L I F E A N D S T Y L E | 69


a long table covered in Champagne flutes is set for a 5-course dinner prepared by Chef Andrew Cooper from Morgan’s (the resort’s fine dining restaurant) and accompanied by Veuve pairings. La Quinta offers Veuve dinners every few months, yet tonight’s meal is special, in celebration of Madame Clicquot’s 241st birthday. The first course is my Champagne wishes and caviar dreams come true; Oscietra Caviar topped Mission Oysters and Veuve Yellow Label. Each of the following courses, from the Herb-Roasted Veal Tenderloin to the Chocolate Bombe, is delicious and perfectly complemented by the Champagne pairing. The Dover Sole garnished with a heavy shaving of truffles and accompanied by Veuve Clicquot La Grande Dame 2006, with the tiniest delicate bubbles, is my favorite. Between courses, a Veuve representative educates us on the Champagnes, the history of the iconic Champagne house and Madame Clicquot, who was an innovator and way ahead of her time. She was the first to create rosé Champagne— today’s hottest summer drink—200 years ago. I pick up conversation with the couple sitting across from me, who have been coming to La Quinta Resort for decades and consider it their home away from home. They excitedly note that it’s been renovated to stay updated yet kept its tranquillity

70 | JANUARY/FEBRUARY 2019

and quaintness, adding that their children love it just as much as they do. Throughout the weekend I notice that, perfectly aligning with Veuve, La Quinta stays true to its historical roots while keeping current. The commitment is apparent throughout the resort, from the black and white images of the original buildings showcased on restaurant walls, to Greta Garbo’s preserved on-property home. The next morning, my friends and I continue our relaxation at the tranquil Spa La Quinta, soaking in the jacuzzi under a canopy of grapefruit trees before indulging in vanilla and amber “sun” oil infused signature massages. Fully relaxed, we head to a much-needed Sunday brunch on the lawn. Setting the scene, a bright pink and yellow balloon installation adorns the hedge, and antique bird cages containing Veuve bottles hang amongst oranges in the trees. The tables are set with exquisite floral centerpieces composed of tropical flowers and gold painted leaves. The dishes, crafted by Adobe Grill’s chef, range from fluffy ricotta lemon pancakes to chilaquiles to a whimsically plated frozen yoghurt strawberry napoleon. Of course accompanied by Champagne so good it merits a 241st birthday celebration for its creator. * laquintaresort.com


@ S B L I F E A N D S T Y L E | 71


! D U L SA

Written by Ottocina Ryan Photographed by Kennedy Williams Model Nikki Sharp

!

W

hen I got on the plane to Cabo last week I didn’t know what cauliflower rice was and considered meditation intimidating. After a week at Grand Velas Los Cabos’ Wellnessing Getaway I learned how simple yet life-changing seemingly elusive healthy additions can be. Of course with a few margaritas and beach yoga classes along the way. With glasses of Veuve in the contemporary art-filled open-air lobby, followed by a shoulder massage (why doesn’t every hotel do this?), my friend Kennedy and I are switched from customs line mode to relax and renew mode in no time. After soaking in the view we check in to our twostory, almost 1,900 square foot wellness suite. When there’s an exercise bike and massage table in the room, you know the hotel means wellness. The duplex has endless amenities encouraging us to jump-start integrating healthy habits into our lifestyles. From a NutriBullet, to trail mix fixings, to kombucha, our suite is stocked. A fridge full of five different brands of water sure makes you think twice about reaching for the mezcal. Grand Velas’ year-round health focus is heightened during the Wellnessing Getaway, where they offer rituals, classes and workshops lead by wellness experts. We spend the next four days alternating between sunbathing poolside (with a view of a pod of whales spouting just offshore), hydrotherapy and agave aftersun treatments at the state of the art Se Spa, hands-on classes, and energy cleansing ceremonies. The week’s lineup includes yoga and cooking classes taught by wellness speaker and author Nikki Sharp, a superfood workshop and a beach workout courtesy of health coach Karla Tafra, and meditation techniques imparted by meditation guru Ben Decker. After a week

72 | JANUARY/FEBRUARY 2019

of workouts on the beach (lead with a sense of humor and killer playlists) and Nikki teaching us how easy and fun it is to make veggie sushi and bliss balls, I’m excited to implement new habits into my lifestyle. To balance out the ultra-healthy days, our nights end with indulgent meals in Grand Velas’ design-forward restaurants. The dining experience here is beyond anything I ever expected from an all-inclusive. Five fine dining restaurants featuring different cuisines ensure we don’t run out of options, and exquisite tasting menus are the norm. Plus the restaurants themselves are incredible—apparently the hotel’s owner gave the designers carte blanche which resulted in dramatic, modern, immaculate interiors. Our final dinner of the trip is at Piaf, the property’s French restaurant. Our four courses are inspired by earth, air, water, and fire. Before each course is served (to every guest in unison no less), a centerpiece symbolizing the courses’ element is placed on the table. First, there’s a glass dome containing swirling smoky air, followed by hearts of palm ceviche topped with airy sea salt and passionfruit foams. Then, a bowl with a beta fish queues the arrival of parchmentwrapped totoba fish with grilled vegetables. I know you wouldn’t usually go to Cabo to learn about your body’s microbiome, workout at 8 a.m., and eat cauliflower rice, but now I wouldn’t have it any other way. I leave with not just a tan, but newfound knowledge about what my body needs and the tools to keep my health and wellbeing top-notch, even without a juice fridge in my room. * loscabos.grandvelas.com


A w eek o f w elln ess at G ra n d Velas Los Ca b os

@ S B L I F E A N D S T Y L E | 73


On

M ou n t a i n Ti me Wr itten by Otto cina Ryan

74 | JANUARY/FEBRUARY 2019


People say it’s hard to get to Telluride. But I can assure you it’s not, it’s hard to leave. The scenic hour and a half drive from Montrose Airport (which has direct flights from LAX) is enjoyable and passes through snow-blanketed mountain towns and remote ranches (including Ralph Lauren’s). What proved difficult was parting with a town of exceptionally friendly people, intriguing history, and breathtaking vistas. My first impression of Telluride is that it looks out of a storybook. It’s in a box canyon surrounded by picturesque mountains and the main street is lined with colorful Victorian houses. Even in February the town is lit up with Christmas lights. Upon arrival, my friends and I check into Hotel

@ S B L I F E A N D S T Y L E | 75


Telluride. The location is walking distance to bars, restaurants, and the gondola. It’s cozy and quaint. Personally, my favorite thing about the hotel is the ever-present tea and coffee bar in the lobby. However, the lobby’s lodge-like feel, with a fireplace, chandeliers made of antlers, freshly baked cookies, and friendly staff, are wonderful as well. A couple days later when I forgot my key in my room, I went to the front desk and upon sheepishly explaining, and saying I had my ID if necessary, she just smiled and said “I remember you, Ottocina” and coded me a new key. To get to know the lay of the land, and the former mining town’s history, we take a tour from a guy in a cowboy hat named Ashley. If that he greets almost everyone we pass by name isn’t a giveaway of how small the town is, Ashley jokes that he got called for jury duty and although he knew the judge, arresting officer, and defense attorney, he was still placed on the jury. What Telluride lacks in stoplights (the closest is a two and a half hour drive away) and population (around 2,500) they make up for in friendliness and culture. The residents are intelligent, kind and cheerful. The atmosphere and beauty of the town attract celebrities and beneficiaries of the arts that allow children and adults alike to experience festivals (most notably the film festival), speakers, cuisine, musicians, etc. at a level you would expect to only find in a major city. 76 | JANUARY/FEBRUARY 2019

Post tour, we head to dinner at The Tunnel, a speakeasy restaurant. I find the password to enter in a classifieds ad in a newspaper lying on the bench across the way. Upon stating “Mangiamo” the chef ’s wife swings open the door and greets us excitedly. We enter through the kitchen which leads to a hidden dining room with a table set for twelve. For this month’s 6-course menu, Chef Mark Krasic chose a Northern Italy theme. Wine pairings are on point and each course is beautifully plated and delicious. It’s comfort food, but not heavy. I sit next to a couple from Texas who have been coming to Telluride for the past 22 years. I come to realize that their story is the norm. The next morning, having never skied before, I sign up for a lesson. A quick fitting at Telluride Sports and I’m on the gondola (which runs 6 a.m.-midnight and 2 a.m. on weekends, and is the only free transportation of its kind in North America) up and over the mountain to Mountain Village. The ski instructors are the most patient people I’ve ever encountered. When I fell, my instructor even sat down next to me to show me how to get up. We break for lunch at the mountain top Allred’s Restaurant. At 10,545 feet it offers the most breathtaking view of the surrounding San Juan Mountains and Mountain Village. The second best part? They have slippers for guests to wear. I was almost ready to take off my ski boots and walk around in socks before I realized that, yes, of course they’d thought of that.


freely until it’s time to head back. Exhausted, we ride the gondola to Mountain Village in peaceful silence, everyone mesmerized by the sparkling snow. Tipped off by our ski instructor that Telluride Distilling’s new tasting room has free popcorn, we beeline there after snowmobiling. We scoop bowls of popcorn before even sitting down. Priorities, you know. We pair our crunchy snack with tasting flights of vodka, peppermint schnapps, and whiskey and are immediately partial to their peppermint schnapps. It’s barely sweet, with the minimum amount of sugar to qualify it as a schnapps, and won the gold medal at the San Francisco World Spirits Competition, the only schnapps to ever receive this honor. Also deserving of an award are the Telluride Mules; I can taste the freshly peeled ginger in the homemade ginger beer.

One of the many things that’s special about Telluride is there are beginner and intermediate runs at the top of the mountain, so less advanced skiers can have the same experience (and views) as those who would opt for a double black diamond. After a day of lessons, I finally graduate from the learning area and move onto a green run. Next visit I’ll be ready for heli-skiing. As the sun dips behind the mountain we head to The New Sheridan Hotel’s historic bar for après ski Flatliner Martinis. The combination of Vodka, Baileys and espresso, while nestled into vintage green velvet couches, hits the spot after a day in the snow. When our glasses are empty we head to dinner at The National. Its modern decor with walls covered with wine bottles sets the scene for a meal of approachable yet innovative flavor combinations. Before we know it our table is spread with tempura rock shrimp, duck liver mousse, and truffle-miso aioli topped beef carpaccio, followed by seared scallops atop lentils and compressed fennel, bathed in grapefruit beurre blanc. We clean the plates almost as quickly as they appeared, and end the night on a sweet note with baked Alaska with bourbon and chartreuse ice creams and olive oil chiffon cake, and a hazelnut nougat glacé with rye whiskey caramel. The next day, post skiing and lunch at Taco Del Gnar (went for the name, stayed for the ahi tacos) we get ready for snowmobiling with Telluride Outfitters. Once on our vehicles near Alta Lakes, the instructor gives us the safety rundown, “Stay single file because there are a lot of people in the forest today. And by a lot I mean 18 people.” Excited for the scenery and adrenaline rush to come, we rev our engines and are off. After three minutes our guide stops us at the “Oprah turnaround.” Here he gives anyone who’s scared the opportunity to turn around and go back to their hotel room to watch Oprah. Luckily no one takes him up on it and we continue zooming through the snowy forest. We pass a ghost town and the telephone pole where Telluride was the first place to have electricity. Ever in the world. Our destination is a snowy meadow where we get to drive

On my last morning I wake up to snowflakes dusting the town and birds chirping from snow-covered branches outside my window. The mountains overpower the view from my balcony. I watch the snow from bed before heading out to get tea at The Butcher & The Baker down the street. It’s a cozy place with large windows and a case full of irresistible pastries and cakes. The sort of cafe you would be excited to go to every morning. A place to look forward to returning to on my next visit. And the next.

*

visittelluride.com

@ S B L I F E A N D S T Y L E | 77


The Big Easy Written by Alexandra Sharova

78 | JANUARY/FEBRUARY 2019

Commander’s Palace Restaurant


Carousel Bar & Lounge

If you’ve ever been to New Orleans, you know there’s nothing quite like it. There’s a certain energy buzzing through the busy streets; it could be the vibrations of jazz bands echoing against metallic beads that decorate cast-iron balconies like Christmas ornaments, or the liveliness of the people, taking life as it comes, embracing the good with the bad. Whatever it is, I find it irresistible, and so with my best friend in tow we headed down South to take in all the iconic city has to offer (SoulCreole fusion cuisine included). After a rather rough flight, during which no amount of complimentary juice could compensate for the non-existent legroom and two-hour delay, myself and my girlfriend arrived at the Cambria Hotel New Orleans Downtown Warehouse District. Though it’s just over a year old, the relatively new-build seamlessly fits into its industrial surroundings. Nestled between art galleries and the grand Mississippi River, it captures the vibrancy of the city, without subjecting guests to the undeniably loud bustle that rings through the main squares and barlined streets. It provides guests with the ideal balance for recharging from late NOLA nights. We walk into the open lobby that doubles as the bar/restaurant and “living room,” as the hotel calls it, meant to be an inviting space that encourages mingling during the daily happy hour. Crimson wires hang in freeform from a concrete ceiling, with light bulbs dangling like sprinkled fruit in a metal-pipe grid. The centerpiece of the space is a sculpture, a modern tribute to the jazz roots that run deep in the city, created by a local artist. A few exposed brick walls and accent chairs with pops of metallic gold further contribute to the cool @ S B L I F E A N D S T Y L E | 79


Cambria Hotel

loft-like vibe of the hotel. It all comes together in a sort of organizedchaos way, due to the large-scale space. In a serious rush, we left our bags with the friendly front desk attendant and Ubered over to dinner at GW Fins.

Carousel Bar & Lounge

80 | JANUARY/FEBRUARY 2019

Having spent the majority of our day in transit, a fast-food dash or a chip binge of Louisiana Zapp’s flavors (trust, these chips are a must-try) would have more than sufficed, but instead we were about to experience the kind of meal whose memory triggers an embarrassing level of salivation. Yup, that good. Located in the French Quarter the upscale seafood restaurant prides itself in having the freshest fish, as well as the most variety, with 15 to 20 types arriving from the docks each day. Our booth is roomy, comfy and 100% better than the plane...After a lemon drop martini order we let Chef Michael Nelson take the lead and provide us with his top choices from the day’s menu (note: the menu changes daily based on what produce and seafood is brought to GW Fins, with tweaks happening up until 30 minutes before opening). To start off we are presented with the Crispy Pork Belly accompanied by a compressed pineapple square in a caramelized fish sauce: the lightly crunchy exterior is met with a velvet-smooth interior that’s surprisingly delicate for the trendy dish. It definitely ranks top-three in my pork belly experiences. Now for the house special app that can always be found on the ever-evolving menu due to its popularity: the Fin Wings. Placed atop a bed of bun (crispy rice noodles) lay golden tempura-ed fish fins shining in a Korean glaze. In an effort to utilize every part of fish, Chef Nelson created the ultimate crowdpleasing snack modeled after everyone’s favorite bar snack, chicken wings. To our shock, the wings are rich with a thick yet buttery texture reminiscent of, well...chicken. According to Nelson “the flavor is in the


[ “That’s the beauty of this city, you never know where the night will take you.” ] nooks and crannies of a fish,” and I believe him, because we could easily eat ten more servings and leave happy. To cleanse our palates we crunch on a refreshing Apple & Endive Salad before diving into the Scalibut, another original dish that’s permanently on the menu. It’s just as you would imagine, lightly crisped scallop slices baked over a piece of delectable halibut. A true example of how GW Fins puts an innovative spin on traditional seafood, the dish was created to retain the flavor of scallops, while camouflaging the texture (that many find less than appealing) through harmony with a silky slice of halibut; symbiosis at its finest. Our final treat is a real exclusive number, that those “in the know” call ahead for: Barbecued Swordfish. The entrée, served with juicy Southern collard greens, is meant to mimic barbecued pork. Although I do not partake in smoked-anything, my friend stepped in as the guinea pig, exclaiming how the spiced fish tricks and excites the taste buds all at once. As our food coma sets in (and I repurpose my chain belt into a statement necklace) our smiling waiter sets down a dessert. So as to not be wasteful we devour a Salty Malty Ice Cream Cake before it melts… Happy and exhausted we make our way back to the Cambria Hotel New Orleans Downtown Warehouse District where industrial glamour reigns supreme. Our minimalist room is set in shades of grey, yet the devil is in the details—or in the case of the décor, in the skulls, which strategically blend into a black and white wallpaper design, paying homage to the voodoo culture of the past. Antiqueinspired bedside lamps hang on either side of two plush beds, while a mirrored armoire replaces a standard closet in an effort to accurately reflect New Orleans’ history (fun fact: closets used to count as a room, increasing the rent of a property, so wardrobes were used in most homes instead). After a nightcap of complimentary Cabernet left for us by the hotel, we drift off to sleep. On our agenda for the day is a walking tour of the city, led by us...As all NOLA days should start, ours begins with coffee and beignets at the famed Café du Monde. The pastry is warm and comforting, the overload of powdered sugar is not–I recommend embracing the mess (but make sure to bring hand wipes). Jacked up on caffeine, sugar, and gluten, we’re off exploring. From the historic Jackson Square to the estates of the Garden District, the architecture with its pastels and color-pops, and wrought-iron filigree on sweeping galleries is transformative, to another time. We make our way through streets lined in moss-drenched oaks en route to see a psychic at the Earth Odyssey. When in Rome, right? After an enlightening tarot and aura reading with Michelle, it’s time for dinner at one of the city’s treasures, The Commander’s Palace. With over 125 years of experience and countless awards, including seven from the James Beard Foundation and a notable induction

into the Culinary Institute of America’s Hall of Fame, we are beyond excited to try the refined-Creole restaurant. In keeping with tradition, we are greeted at the front door of the vibrant turquoise building by our hostess who proceeds to weave us through a crowded dining hall, up a staircase, and through three more halls. This place is huge, and every room has a different yet sophisticated feel. From a coveted window table we begin to survey the menu, and the gorgeous garden view. In an effort to sample the best offerings we opt for Chef Tory’s Playground Tasting Menu, a six-course delight. Our attentive waiters– we had perhaps four throughout the evening–helped choose a fine Bourgogne Pinot Noir from Burgundy, brought us black napkins to accommodate our attire, and served our dishes simultaneously. This is definitely five-star service. After the fanciest potato appetizer I’ve ever had (redfish mousse topped with caviar), comes out the Housemade Pappardelle with Duck Confit. Forget mac and cheese, this is the new comfort food. Flakey duck intermingles with a robust sauce, warming the soul better than a hug. A palate cleansing shot of Chai Crusta, a spiced bourbon and bitters concoction, breaks up the courses. Oh New Orleans, you really are something special. One Molasses Glazed Texas Quail and Grilled Tournedo of Black Angus Beef entrée later we’re in awe of the cloud-like steak and golden crisped dish. Topping off our gluttonous affair is the Café Au Lait “Dome,” with its hefty bourbon meringue crown. You’d think we would be satiated and ready to retire to the comfort of our room, but no, nightlife called. In our case though, it marched, in parade form with a jazzy saxophone, beads-galore and all. That’s the beauty of this city, you never know where the night will take you. Having overheard, in the mint-colored restroom of The Commander’s Palace, of a neighboring absinthe bar we go for it. So as to not give too much away, it has absinthe cocktails, a green fairy burlesque dancer, and the rest, you’ll have to find out for yourself. It’s 100% worth a visit. To complete the evening we stop in for a cocktail at an obligatory tourist attraction, the Carousel Bar in the Hotel Monteleone. The bar does in fact spin with dazzling nostalgia, but snagging a chair at the 65-year old spot is no easy feat. Nonetheless, it’s unique enough to warrant a pit stop, even if only for a photo. I however squeezed through for a French 007! As I make my way through the hotel in a mild daze, induced by sugary cocktails and an impromptu stop at a dueling piano bar, I pause at the “gallery.” It’s a long hallway lined with paintings by a local artist connecting the Cambria to its community. Showcasing the eerie swamps and the lively city, the pieces capture the essence of the Big Easy. I’m sure that during my next trip I’ll get to see a new perspective from the gallery’s featured artist of the month, and that New Orleans, will continue to captivate me with unparalleled zest.

*

@ S B L I F E A N D S T Y L E | 81


pend s o t how in s r u o ra a b 48 h r a anta B S Day 1 BREAKFAST

Start your morning savoring an iced matcha latte and blueberry lemon scone at Helena Avenue Bakery while observing chefs hand-shape baguettes and pastries through the kitchen’s glass walls.

SHOP

OUR TIPS AND TRICKS TO A GREAT WEEKEND IN SANTA BARBARA

Day 2 COFFEE

Fuel up for the day with a dirty chai and avocado toast from Lighthouse Coffee on the Mesa. The natural and bright interiors decorated with wood accents create an inviting and inspiring place to start the day.

HORSEBACK RIDE

Stock up on spring staples at Sirena. With fresh clothing and accessories in every week, the Funk Zone boutique reflects the Santa Barbara laid-back lifestyle, then adds a touch of glam. Sirena offers an array of effortlessly chic styles at realistic price points.

LUNCH

Discover Summerland on horseback with Summerland Beach Rides. Let the sun warm your skin and the breeze blow through your hair as you admire coastal views and a landscape of sandstone bluffs.

SHOP

Experience classic comfort Thai dishes at Khao Kaeng—a new addition to Montecito from the owner of Empty Bowl. With a wine cellar of over 300 wines, and a menu incorporating organic farmer’s market produce, it’s just as good as its Public Market counterpart. The Poh Pia Tod (fried Thai spring rolls) and green curry are must-orders.

ORCHIDS Celebrate the renewal of spring at the 74th annual Santa Barbara International Orchid show located at Earl Warren Showgrounds March 15-17. Featuring horticultural innovations of over 50 vendors around the world including Taiwan and Brazil, the celebration of orchids showcases exhibits and floral arrangements along with cultural demonstrations that model proper care for exotic flowering plants.

DINNER Dine oceanfront across from Butterfly Beach at Bella Vista at Four Seasons Resort The Biltmore, known for its contemporary Italian menu showcasing fresh California ingredients. Sit on the patio and start with a charcuterie plate featuring meats cured in-house alongside a Jalapeno Blossom cocktail while listening to the waves crash.

STAY Settle into an urban oasis in the heart of downtown Santa Barbara at Haley Hotel. Continue the night with good conversation surrounding the outdoor firepit or sink into a king size bed in your contemporary guest room stylishly decorated by local artisans’ goods. Be sure to visit Buddy, the hotel’s longhaired bunny. Written by Kim Hashemi

82 | JANUARY/FEBRUARY 2019

Familiarize yourself with some of Santa Barbara’s best artwork at Letter Perfect’s flagship gallery in Summerland, which houses exhibits benefiting charities including the American Heart Association and sex trafficked minors in Santa Barbara. Upstairs, browse the contemporary beach focused gallery and downstairs shop Letter Perfect’s retail space which offers personalized stationery, gifts, and decor.

BRUNCH Featuring rustic cuisine with ingredients sourced from the central coast, Smithy Kitchen + Bar offers a family style casual dining experience. Sip mimosas and indulge in a fig and burrata salad on the olive tree garden patio.

WINE TASTING Get a taste of Santa Barbara’s premium wines in an intimate setting at Jamie Slone Wines. If you’re a chocolate lover, opt for the chocolate and wine pairing.

DINNER Enlighten your taste buds with flavors of the Middle East at Mezza Thyme. Experience unique dishes with a Levantine twist created with seasonal farmers market ingredients alongside handcrafted cocktails made with fresh herbs and citrus.

DESSERT Opt for soft-serve ice cream flavored with Asian spices and toppings including candied ginger and salted rice crackers at Monkeyshine. Indulge in a swirl of black sesame ice cream atop a Taiyaki fish cone while people watching in a wonderland decorated with rows of bubblegum pink paper lanterns.


TRANQUILITY BY THE SEA Located in the popular West Beach neighborhood of Santa Barbara, The Eagle Inn is a comfortable boutique bed and breakfast by the water.

2 3 2 N AT O M A AV E , S A N TA B A R B A R A , C A 9 3 1 0 1 RE S E R VAT I O N S : 8 0 5 -9 6 5 - 3 5 8 6 O R T H E E A G L E I N N . C O M


OUTLIER MEET INSIDER.

thehotelcalifornian.com

WELCOM E TO TH E C A L I FORNI A N

Profile for Santa Babara Life & Style Magazine

Santa Barbara Life & Style | March/April 2019  

New
Advertisement
Advertisement