FOO D I E EDI T I ON
#75 BAKERS GONNA BAKE KIRARI WEST BAKE SHOP IS WHIPPIN’ UP YOUR FAVORITE GLUTEN-FREE GOODIES
40 SHADES OF BEAUTIFUL FENTY BEAUTY BY RIHANNA IS TAKING OVER YOUR MAKEUP DRAWER
IN THE EYES OF THE BEER-HOLDER
18 BREWERIES IN LOS ANGELES THAT YOU MUST TRY
SCROLL. LIKE. EAT. REPEAT. THE MAN BEHIND @FOODWITHMICHEL SHOWS US THE MOST CREATIVE RESTAURANTS IN THE ARTS DISTRICT
MICK FANNING RIDES LIGHTNING
Contributor Call Out PHOTO BY:
COREY WILSON coreywilson.shop @corey_wilson Cover Story - Where There’s a Will, There’s a Wave Byron Bay, Australia
2 LOCALE MAGAZINE
MICK FANNING www.mickfanning.com.au @mfanno
LOCALE MAGAZINE 3
®
THE TEAM ERIK HALE Publisher + Founder erik@localemagazine.com | @local_e ASHLEY SMITH COO + Co-Founder ashley@localemagazine.com | @ashleyelainexo REILLY KAVANAUGH Art Director + Co-Owner reilly@localemagazine.com | @localereilly | @reillyek EDITORIAL JORDAN LIGONS Senior Editor jordan@localemagazine.com | @jordanligons CHELSEA RAINERI Editor chelsea@localemagazine.com | @chelsearaineri CHARLOTTE FARRELL Editor charlotte@localemagazine.com | @charlottefarrell KALYNN NGUYEN Photoshoot Coordinator kalynn@localemagazine.com | @kalynncnguyen SALES & MARKETING MIKE TODD SMITH Vice President of Sales & Marketing mts@localemagazine.com | @miketoddsmith JASON KOSKY Sr. Market Manager jason@localemagazine.com | @locale_jason CHAD LUDWIG Market Manager chad@localemagazine.com | @chad_ludwig BRIANNA ROMANO Partnerships + Marketing Director brianna@localemagazine.com | @briannaontheweekend SARAH KRUFKA Partnerships + Marketing Coordinator sarah@localemagazine.com | @sarahkrufka KALEIGH BORGSCHATZ Event + Social Coordinator kaleigh@localemagazine.com | @kaleighmborg JACKSON HALL Digital Content Specialist jackson@localemagazine.com | @nocturnalcoonz FINANCE VALERIE KERR Accountant accounting@localemagazine.com DISTRIBUTION RICK RAMIREZ & ROBERT JONES
THE CONTRIBUTORS WRITERS ALANA HOSN alanahosn.com | @alanahosn ASHLEE POLAREK inspirationfromexploration.wordpress.com | @thegreatbigwonder AUBREY FREITAS @a_freit | AUTUMN SIMON theindigostop.com | @theindigostop BRIANNA PORTER @thehoneybri | CORI AMENDT GABRIELA MUNGARRO gabrielamungarro.com | @gaby_mungarro JESSICA OURISMAN jessicagourisman.com | @jessicagreyourisman JODY MILLER jodymiller.journoportfolio.com K.W. RICHARDSON facedownphilosophy.com | @fdphilosophy KIERSTEN MORRIS @kiersten_dm | LEAH HOFFHINES @l.a.hoffy LEE TILGHMAN leefromamerica.com | @leefromamerica MORGAN AVERILL GRAY @morganaverill17 RAPHAEL MADRID foodbeast.com/author/raphael-madrid therendernetwork.com/author/rmadrid | @rawrphael TRACI CARTER HOSLEY @tracicarterh | VICTORIA RAMIREZ @victoriaramirez02 PHOTOGRAPHERS ALICIA CHO aliciacho.com | @aliciachofoto ANDREA DOMJAN andreadomjanphotography.com | @andrea_domjan_photography BENJAMIN BENOIT benjaminbenoitphotography.com | @benjamin__paul BRENDA WINBURN brendawinburnphotography.com | @brendamariewinburn COREY WILSON coreywilson.shop | @corey_wilson DANIA GRAIBE daniagraibe.com DOMINICK CHAVEZ dominickchavez.com | @dhminick JOE NARDELLO flickr.com/photos/jnardello | @joenardello KAREN PATTERSON kreatifphotography.com | @kreatifcreations LESLIE GROW lesliegrow.com | @lesliegrow MATTHEW MISISCO mattmisiscostudios.com | @mattmisiscostudios RYAN HENSLEY ryanhensleyphotography.com | @ryan_hensley_photography TRAVIS MCCOY travismccoy.com | @travis_mccoy_photography VICTORIA FILICE victoriafilice.com | @victoriafilice_ FA S H I O N S T Y L I S T S JACLYN KERSHEK jaclynkershek.com | @jacandginger BEAUTY STYLISTS HEATHER BALAAM hbmua.com | @hb.makeupartist *For full information on our team & contributors go to www.localemagazine.com/about
33 Guide
WHAT’S GOOD IN THE ‘HOOD
®
A NOTE FROM OUR
PUBLISHER "All of us every single year, we're a different person. I don't think we're the same person all our lives.” —Steven Spielberg As I age, "Happy New Year" (the words we echo each time this year signifying a lingual rebirth) like so many things in my life has taken on a new meaning for me. It seems the only way for me to become clearer and more awake to the impermanence of life and the opportunity it provides is to live longer. You could see this as kind of a cruel joke, a life that only allows us to gain wisdom while losing life's breath. I choose to see it differently. Wisdom presents itself only when you are capable of doing something with it. Happy New Year to me means, "Happy there is more time to create, inspire, shop, travel and eat.” This first issue of 2018 assumes the latter understanding of “Happy New Year.” Our wonderfully creative and fabulous team has resolved to challenge your beliefs of what is available in Los Angeles. To inspire you to eat better, live better and experience new and more things than you did in the past year; to leave your comfort zone.
To align with our goals, we have changed the names of our mini-magazines within our publication to Foodie, Shoppe, Alive and Escape. If you got a new Fitbit this holiday season, please take a second and strap it on because the calorie-burning, drool-inducing pages of our first "Foodie" section are sure to get your heart racing. If our "Foodie" issue is too big to complete in one sitting, may I suggest starting with how a Long Beach restaurant owner is trying to help employ disabled veterans (p. 74), our guide to the burgeoning LA beer scene (p. 66), @foodwithmichel shows us the most creative restaurants in the Arts District (p. 79), our massive "Foodie" guide (p. 33) and take a doggie bag for the rest when you have more time to digest. ....and I mean this. Happy New Year!
ERIK HALE PUBLISHER + FOUNDER erik@localemagazine.com | @local_e
®
MAKING ISSUE the
COVER
Photographed By: Corey Wilson, coreywilson.shop | @corey_wilson Model: Mick Fanning, www.mickfanning.com.au | @mfanno Written By: Ashlee Polarek, inspirationfromexploration.wordpress.com | @thegreatbigwonder
The surfing legend, Mick Fanning, made writing this month’s cover story the equivalent to relaxing on the beach. Not only is Mick an interesting and complex individual, but he is laid back and down to earth. It is easy to feel immediately at ease while getting to know him, as well as the process of writing the piece. Originally, I was very apprehensive to chat with him, assuming that, because he is a well-known and respected professional athlete, the conversation would be short and simple to keep to his schedule. Mick was every bit as friendly and charming as you would think. Interviewing him was like catching up with an old friend. He was in Tahiti for a competition when our interview was scheduled, but his considerate nature allotted plenty of time to answer questions and share about his life in and out of the water.
T
Getting to learn about an accomplished professional surfer who essentially changed the competitive side of surfing was a blast, especially when he was busy and in the middle of a world wide surfing competition. Mick is a man of great focus, but also of positive energy. Researching about his past and the struggles he faced as a surfer and as a person helped shape and bring to life how wonderful he truly is. It was incredibly delightful to get to work with him, and we can’t wait to see what great things are on the horizon for this fish out of water.
All rights reserved © 2018, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner.
THE TEAM
Corey Wilson
6
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LOCAL E M AGAZI NE 949.436.8910 info@localemagazine.com
Ashlee Polarek
Locale Magazine is printed by SOUTHWEST OFFSET PRINTING 13650 Gramercy Pl Gardena, CA 90249 310.323.0112 www.southwestoffset.com
LOCALE MAGAZINE
TA BL E CO NTEN T S of
FEBRUARY 2018
THIS ISSUE: FOODIE MEAT ON OCEAN 1501 Ocean Ave Santa Monica, CA 90401 310.773.3366 www.meatonocean.com
33
56
72
Guide
Deluca Trattoria
Champagne Papi
Get Your Grub On in These Foodie Hubs Around Los Angeles
This Spot in El Segundo is Buonissimo!
Delilah is Bringing the Roaring ‘20s to 2018 With This Cocktail
46
59
74
Profile
Experts
Humanitarian Profile
Meet the Culinary Genius Behind Jimmy’s Famous American Tavern
From Coffee to Kombucha, These Seven Experts Know How to Make the Best Drinks
When It Comes to Obliterating Stigmas, Daniel Tapia is Doing So One Vet at a Time
WHAT’S GOOD IN THE ‘HOOD
THE AMERICAN DREAM
50 Kirari West Bake Shop
BAKERS GONNA BAKE
Kirari West Bake Shop is Whippin’ Up Your Favorite Gluten-Free Goodies
53 Meals Deconstructed
BOWL-D MOVE
This Beautiful Bowl Comes Packed With Some Amazing Goodies
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FROM TUSCANY, WITH LOVE
YOU CAN SIP WITH US
AY, PAPI!
AT YOUR SERVICE
64
79
Instagrammable Cocktails
That's What He Said
Insta-Worthy Cocktails to Make for Your Next Party
The Man Behind @foodwithmichel Shows Us the Most Creative Restaurants in the Arts District
SO GLASSY
66
27 Experts
WE MEAT AGAIN
From Brisket to Burgers, These Carnivore Chefs Cook a Mean Meat
SCROLL. LIKE. EAT. REPEAT.
Feature
IN THE EYES OF THE BEERHOLDER
18 Breweries in Los Angeles That You Must Try
PHOTOGRAPHED BY: JOE NARDELLO
LOCALE MAGAZINE
TA BL E CO NTEN T S of
FEBRUARY 2018
88
117
102 Shoppe
Alive
Escape
86
95
112
Fenty Beauty
First Timer’s Guide
Expert
Fenty Beauty by Rihanna is Taking Over Your Makeup Drawer
We Had Our Writer Try Out Three Very Different Workout Classes in LA
This HGTV Star is All About Something New, Something Old and Something Blue
40 SHADES OF BEAUTIFUL
OH MY QUAD
MIX IT UP
88
102
117
Profile
Cover Story
Room Essentials
Southern California Shoetopia, Blends, Spices up Your Kick Collection
The Pro Surfer Talks His Beginnings, What Lies on the Horizon and Everything in Between
Brady Tolbert’s Luxe Kitchen Balances Metallic Accents With Urban Charm
SOLEMATE
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WHERE THERE’S A WILL, THERE’S A WAVE
A WHOLE LOTTA BRASS
LOCALENDAR 20 LOS ANGELES EVENTS TO ENJOY IN 2018 WRITTEN BY: AUTUMN SIMON
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GET MOVING AT THE LA MARATHON
EXPLORE THE TRAVEL AND ADVENTURE SHOW
March 18
February 24-25
¢ Starting at the Dodger Stadium and ending in Santa Monica, thousands of runners will be participating in the 2018 Skechers Performance Los Angeles Marathon. The annual event will be continuing their “Stadium to Sea” route. Guests can participate in this event as either a racer or as a part of the crowd cheering on the runners.
¢ Interested in traveling
but not sure where to start? The Los Angeles Travel and Adventure Show allows guest to talk with travel experts. At the Los Angeles Convention Center, travel enthusiasts will gather to learn and offer tips from their own experiences on how to have a successful vacation.
www.travelshows.com
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www.lamarathon.com
2
SOAR HIGH AT THE FESTIVAL OF THE KITE
ENJOY GENE KELLY: THE LEGACY
March 11
April 18
¢ Honoring the amazing
actor, choreographer and director Gene Kelly is his wife, Patricia Ward Kelly. Being both his wife and biographer, she presents an intimate portrait of the artist. Explore an up-closeand-personal experience at The Wallis including unseen video clips, unreleased recordings and memorabilia. www.thewallis.org/legacy
3
FILL UP AT FOODIE CON April 7-8
¢ Forget Comic-Con.
You have to experience all the great eats on deck at Foodie Con, taking place at Magic Box at The REEF. In addition to the multiple vendors serving goodies to guests, Sur la Table will be offering hands-on cooking classes.
www.foodiecon.org
GIRLS IN THE GARAGE CAR SHOW
4
GET SWINGIN’ AT CITI TASTE OF TENNIS March 5
¢ Kicking off tennis in Indian Wells, Citi Taste of Tennis brings together the world’s best players as well as culinary masters, for a night of exquisite dishes among the stars. Foodies and tennis lovers will unite at Hyatt Regency Indian Wells Resort and Spa, a recipe for a perfect evening! For more info visit the website or follow #cititasteoftennis. www.cititasteoftennis.com
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LIGHTS, CAMERA, ACTION AT THE CLASSIC FILM FESTIVAL April 26-29
¢ What’s more LA than attending a film event? Taking place in the heart of Hollywood, the TCM Classic Film Festival will give guests the chance to watch their favorite classics on the big screen. Films featured for the festival will include cult classics like To Have and Have Not, Hamlet and many more. www.filmfestival.tcm.com
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HOP ON OVER TO BIG BUNNY'S SPRING FLING
EXPERIENCE GIRLS IN THE GARAGE CAR SHOW
¢ Nothing is more egg-
¢ It's an all ladies car
March 30-April 1
citing than celebrating the Easter holiday with the kids. Visit the Los Angeles Zoo’s Big Bunny’s Spring Fling. Take part in seed planting, face painting and meet a couple of cute bunnies along the way, including the Easter Bunny himself. www.lazoo.org
March 24
show and vintage fashion exchange at the ADM! The museum will partner with the El Camino College and host both car show and vintage fashion exchange strictly for women. Ladies attending the event are encouraged to dress like the year of the car they are showcasing, combining beauty, fashion and cars. From 10 a.m. to 3 p.m., enjoy mimosas while shopping for your next vintage outfit!
automobiledrivingmuseum.org 12 LOCALE MAGAZINE
¢ The 44th Annual Festival of the Kite, presented by the Redondo Pier Association and Sunshine Kite Company, is one of LA’s longest running and most beloved kite festivals in the USA. The event is all ages and free to the public. www.redondopier.com
10
CHEERS AT RHYTHM, WINE AND BREWS March 3
¢ The Empire Polo Club
will put on their 7th Annual Rhythm, Wine and Brews Experience. Guests will be treated to over 100 wineries and brewery options, savory treats and great music including the Stone Temple Pilots, The Psychedelic Furs and more.
www.rwbexp.com
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PLAY AT SPRING FLING AT THE POINT
GET CULTURED AT THE JAPANESE FOOD FESTIVAL
March 24
¢ From 11 a.m. to 3 p.m., The Point and Champ Camp will host a Spring Fling Easter that will have all the Easter festivities covered. Kiddos can take part in an Easter egg hunt, face painting, prizes, arts and crafts and family lawn games. And the best part? The little ones get their picture taken with the Easter Bunny!
March 2-3
¢ After taking a hiatus
in 2017 to expand to a bigger venue, LA’s must-see Japanese food lover’s event is back and bigger than ever at the new InterContinental Hotel in Downtown. The event will feature food and sake samples from over 50 exhibitors including exclusives from Japan. The all-inclusive ticket includes plenty of food, sake, beer and entertainment.
www.thepointsb.com
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WATCH THE SKIES AT THE LA COUNTY AIR SHOW
www.japanfoodculture.org
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March 24-25
SING ALONG TO ALADDIN
¢ Take flight!
Considered one of the nation's premier air shows, performers will present acrobatic stunts along with dare-devilish skydiving. This year’s theme, “First, Fastest and Farthest,” recognizes the development of the aeronautical industry thanks to the Antelope Valley, making this both an exciting and learning experience for the whole family.
www.lacountyairshow.com
13
CHECK OUT THE GRAND PRIX OF LONG BEACH April 13-15
¢ Racers, start your
engines! Race lovers are poised and ready to attend the annual Grand Prix of Long Beach. There are options for all ages including the lifestyle expo for motor fans, a family fun zone and concerts.
www.gplb.com
Until March 31
¢ You know the movie, you know the songs and now you can see the Disney classic like never before. You will laugh, cry and most likely imagine what you would do if you had those three wishes! hollywoodpantages.com
JOHN STANGO SOLO EXHIBITION
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DISCOVER JACKIE UNVEILED February 22-March 11
¢ Recognized for her
strength, beauty and dedication, Jacqueline Kennedy Onassis will forever be an American icon. Although she is one the most photographed women in history, a lot is still unknown about “Jackie O.” The Wallis is hosting a one-woman drama detailing the life of former First Lady. www.thewallis.org/jackie
15
SAVOR THE FLAVOR AT DINE OUT LONG BEACH February 25-March 3
¢ Visit any participating
restaurant in Long Beach and enjoy the prix fixe two-course brunches and lunches and threecourse dinners with prices ranging from $10-$50 per person. Forks at the ready!
www.dineoutlongbeach.com
16
WATCH THE OSCARS March 4
¢ And the Oscar goes
to...well, we’ll find out soon. Tinseltown will shine as the Academy Awards celebrate their 90th ceremony at the Dolby Theatre. Jimmy Kimmel will host the star-studded event as audience members will wait patiently to find out the big winners of the coveted golden statue. www.oscars.org
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BE INSPIRED AT THE JOHN STANGO SOLO EXHIBITION February 24-March 15 ¢ The exhibition,
featuring Christian Moeykeus, will showcase unique, colorful, and edgy pop-art that calls to fans of art legends like Warhol and Lichtenstein. The opening reception will be on Saturday, Feb. 24 from 6-9 p.m., so gather the artlovers in your life for a memorable evening.
www.luriegallery.com
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WEAR GREEN TO THE ST. PATRICK’S DAY PARADE March 17
¢ On Pier Avenue in Hermosa Beach, over 100 local businesses, civil organizations and schools will be apart of the 23rd annual St. Patrick’s Day Parade. Don your green attire and revel in all the fun, including bagpipers from the Emerald Society, floats, horses and fourlegged friends from the Irish Setters Club of Southern California. www.hbchamber.net
LOCALE MAGAZINE 13
NATIVE KNOWLEDGE BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY
Board Meeting From Early Surf Sessions to Sunday Brunch, Alex Faherty Shares His Perfect Week EXPERT: Alex Faherty CREDENTIALS: Founder and CEO, Faherty Brand
MONDAY ¢ I like to start the week off right. My brother Mike and I will hit up Point Dume for an early surf and then grab breakfast at Malibu Farm before getting to work. www.malibu-farm.com
TUESDAY ¢ Usually I'll have a breakfast meeting at SunLife Organics. The Million Dollar Smoothie is my go-to.
www.sunlifeorganics.myshopify.com
WEDNESDAY ¢ Always a good night to meet up with friends at Café Habana. I'm all about the fish tacos and a Casamigos Blanco with a splash of grapefruit and seltzer.
SATURDAY ¢ Kerry and I take our daughter, Ava, to our store in the Malibu Country Mart. We alternate working in the shop and hanging on the playground with her. There's a never ending stream of kids to keep her entertained. www.fahertybrand.com
SUNDAY ¢ Sunday brunch at the Little Beach House. It has great views with an endless amount of food, and we're guaranteed to run into some friends. www.littlebeachhousemalibu.com
www.habana-malibu.com
THURSDAY ¢ Get up early for a run on Zuma Beach. A dry sand run is killer and wipes me out. I'll usually end the workout with a quick dip for a cool off before work. FRIDAY
¢ Drinks and music at Casa
Escobar—I can never eat too much Mexican food. www.casaescobar.com
“Always a good night to meet up with friends at Café Habana.”
FAHERTY 3835 Cross Creek Rd, Ste 5A Malibu, CA 90265 310.317.0103 www.fahertybrand.com
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LOCALE MAGAZINE
Photographed By: Travis McCoy
NATIVE KNOWLEDGE BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY
Work Hard, Play Hard This LA Chef Shares What’s Cookin’ in Her Town
EXPERT: Cindy Rizzoli CREDENTIALS: Executive Chef, R10 Social House
MONDAY ¢ Once in a while if I am able to take this day off from the restaurant, I drive to visit my dad and his wife. One of our favorite spots to go to is called A-Won Japanese Restaurant. TUESDAY ¢ I like to go running in the late mornings from Redondo Beach Pier to "RAT" Beach. As a treat afterwards, I go to one of my favorite spots in Santa Monica called Blue Plate Oysterette. www.blueplateoysterette.com
WEDNESDAY ¢ My Wednesdays are my weekends for sure! It almost feels like a romantic tradition with sun, food, drinks and everything I love all tied up in one day. My most recent Wednesday was all about the new Eataly. www.eataly.com
THURSDAY ¢ Thursday is Taco Thursdays at R10 Social House. Every week we feature a different taco, whether its braised pork in a verde salsa with pickled onions, steak with a diablo mole and
queso fresco, or fish baja style with cabbage and chipotle aioli. www.r10socialhouse.com
FRIDAY ¢ I like to use my free time by exploring different cities, bars or a few of my favorites—like Seven Grand in DTLA or Sushi Enya in Pasadena. www.213hospitality.com/ sevengrandla/ www.sushienya.com
SATURDAY ¢ If I'm not busy preparing everything for brunch, happy hour and dinner service, specials, booked parties and events, having a quick margarita and some tacos at Ortega 120 does wonders. www.ortega120.com
SUNDAY ¢ I use Sunday nights as a time to reflect back on the week, but also to look forward and plan ahead for the week to come. When time allows, one or two old fashioneds at the fire pits at BALEEN Kitchen at the Portofino Hotel hits the spot. www.hotelportofino.com
“Once in a while if I am able to take this day off from the restaurant, I drive to to visit my dad and his wife.”
R10 SOCIAL HOUSE 179 N Harbor Dr Redondo Beach, CA 90277 310.798.2500 www.r10socialhouse.com
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LOCALE MAGAZINE
Photographed By: Ryan Hensley
NATIVE KNOWLEDGE BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY
Downtown Dweller This LA Local Loves to Experience All That DTLA Has to Offer
EXPERT: Tal Ronnen CREDENTIALS: Founder and Chef, Crossroads Kitchen
MONDAY ¢ Before heading into Crossroads, I stop by Juice Crafters and pick up an acai bowl, pretty much religiously. They use fresh ingredients, fruits and toppings that are perfect to start my day. It gives me the energy I need to get through a long work day and night at the restaurant. www.juicecrafters.com
TUESDAY ¢ I come from a family who has worked in the art business as art dealers, including my mother and grandmother who worked for years in New York where I was raised. I enjoy going to local art galleries and shows in Downtown LA where I live if I can find the time. The Broad has an incredible collection and inspiring exhibits. www.thebroad.org
WEDNESDAY ¢ I enjoy exploring my neighborhood and recently stopped by the new Freehand Hotel which has a fun rooftop bar, Broken Shaker. The restaurant feels inviting and the hotel is a great spot to see the interesting mix of people which DTLA attracts. www.freehandhotels.com
like to grab a drink at Jones in Hollywood. It’s an institution in LA and has a lot of great history.
www.joneshollywood.com
FRIDAY ¢ I have lived in DTLA for more than eight years and there is always something new to discover. However, one of my favorite places to stop in is Grand Central Market which perfectly blends the new and the old. I will order a bowl of vegan ramen at Ramen Hood. www.grandcentralmarket.com
SATURDAY ¢ When I want to catch a game I stop into Mohawk Bend in Echo Park. They have a good selection of craft beers and I like their menu and vegan options. It feels like a real neighborhood spot. www.mohawk.la
SUNDAY ¢ On the rare occasion I am not at Crossroads and I find myself looking for a dinner spot, I enjoy ink.well. This is Michael Voltaggio’s new spot. We have been longtime friends since the days he had Ink on Melrose and I am always inspired by his cooking. www.mvink.com
THURSDAY ¢ After service at Crossroads, I
“I have lived in DTLA for more than eight years and there is always something new to discover.” CROSSROADS KITCHEN 8284 Melrose Ave Los Angeles, CA 90046 323.782.9245 www.crossroadskitchen.com
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LOCALE MAGAZINE
Photographed By: Dania Graibe
NATIVE KNOWLEDGE BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY
Man About Town Tosh Berman Talks Taco Tuesday and SoulCycle
EXPERT: Tosh Berman CREDENTIALS: CEO and Co-Founder, The Madera Group
MONDAY ¢ I start with an early morning workout at Equinox for high-intensity training before work at The Madera Group headquarters in Sunset Plaza. In the evening, I head in for Tapas & Beats night at Toca Madera in West Hollywood. www.tocamadera.com
TUESDAY ¢ Taco Tuesdays for the taco deal at the Tocaya Organica in Venice after hitting the skate park along the boardwalk. www.tocayaorganica.com
WEDNESDAY ¢ I head to SoulCycle in Beverly Hills then go to Soho House for dinner and drinks. www.soul-cycle.com www.sohohousewh.com
THURSDAY ¢ Breakfast at The Butcher, The Baker & The Cappuccino Maker followed by an afternoon run at Runyon
Canyon and then dinner at Madeo for a cheat meal.
www.bbcmcafe.com
FRIDAY ¢ Run the track stadium stairs at UCLA, then enjoy a relaxing afternoon lunch at the Sunset Marquis Hotel. www.sunsetmarquis.com
SATURDAY ¢ Out to Malibu early for a surf, late lunch and a cocktail at Nobu Malibu for sunset, then home to order delivery from Modern Organic Mexican. www.noburestaurants.com www.modernorganicmexican.com
“In the evening, I head in for Tapas & Beats night at Toca Madera in West Hollywood.”
SUNDAY ¢ The Ivy for breakfast, then grab a cabana for lunch at the Beverly Hills Hotel to spend the afternoon lounging at the pool. Head to iPic in Westwood for a movie in the leather reclining seats. www.theivyrestaurants.com www.ipicentertainment.com
THE MADERA GROUP 8720 Sunset Blvd West Hollywood, CA 90069 323.645.7800 www.themaderagroup.com Photoshoot Location: TOCAYA ORGANICA 8720 Sunset Blvd West Hollywood, CA 90069 424.288.4871 www.tocayaorganica.com
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Photographed By: Dania Graibe
I
I N S TA G R A M
STATS:
2,770 posts
261k followers
275 following
5
WE
“I love sharing food with the world because it's a way of communicating and bonding with thousands of people.” —LEE TILGHMAN
Lee's Gram
THE LA FOODIE BLOGGER SHARES TIPS, STATS AND WHO TO FOLLOW
TIPS FOR GETTING THE BEST FOOD SHOTS 1.
Use natural light.
2.
Experiment in different rooms with different angles.
3.
Take an action shot.
4.
Don’t just post what everyone else is posting— be unique!
5.
Garnishes are everything. They bring things down to earth. 16. 8K L I KES
15.3K L IKES
3 OF LEE’S FAVORITE INSTAGRAM ACCOUNTS
“I started sharing food in 2008 on the internet because I was healing from an eating disorder and found the blog world to be extremely comforting and supportive.”
JUST KEEP GROWING
150k
—LEE TILGHMAN
June 2017
“These accounts balance the art of making food that looks beautiful and tastes even better.” @clemfoodie @alison__wu @healthyish
22 LOCALE MAGAZINE
200k 11.8K L IK E S
Follow Lee Tilghman @leefromamerica
August 2017
250k January 2018
FOODIE CO CKTA IL S / / / B R E W E R I E S / / / B I TE S
FEB 2018
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EXPERTS It’s Time to Meat LA’s Top Carnivore Chefs
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GUIDE 60 Restaurants to Try ASAP
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PROFILE Add This Foodie Spot to Your List
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KIRARI WEST BAKE SHOP Get Your GlutenFree Pastry Fix
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MEALS DECONSTRUCTED Grab an Acai Bowl From Amazebowls
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DELUCA TRATTORIA A Taste of Italy in El Segundo
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EXPERTS Grab a Drink from These Seven Experts
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INSTAGRAMMABLE COCKTAILS These Drinks Are Ready for Their Closeup
66
FEATURE Try These LA Breweries
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CHAMPAGNE PAPI This Cocktail is Drake’s #Aesthetics
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Photoshoot Location: AMAZEBOWLS 300 S Santa Fe Ave, Ste P Los Angeles, CA 90013 323.610.2099 1425 Ocean Front Walk Los Angeles, CA 90291 www.amazebowls.com PHOTO BY: Leslie Grow
HUMANITARIAN PROFILE This Restaurant is Helping Disabled Veterans
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MEALS DECONSTRUCTED Bowl-d Move
This Beautiful Bowl Comes Packed With Some Amazing Goodies
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THAT'S WHAT HE SAID 8 Foodie Hot-Spots in the Arts District
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FOODIE /// EXPERTS
“I like to keep it simple with ingredients using only salt and pepper to let the meat speak for itself.”
“I love to cook with mesquite wood. The meat gets a unique flavor with it.”
—MEG AN LO GA N
— CAR LO S HE RN AN DEZ
“All the hard work put in really drives you to make sure things are the best they can be as well as holding others to the same standards that have been set.” — MIC HAE L TEICH
“At the end of the day, it is extremely rewarding to see people appreciate what I do.” —M I C H A EL S C H N EI D ER
“I cook all my steaks on well-seasoned, cast-iron pans and serve them crackling hot to the table.” —MARC B RAN DON SHELTON
FROM BRIS KET TO BURGERS , T HES E CAR NIVORE C HEF S COOK A MEA N MEAT
WRITTEN BY: MORGAN AVERILL GRAY PHOTOGRAPHED BY: JOE NARDELLO, MATTHEW MISISCO, VICTORIA FILICE
Cooking is an art form, no matter how you slice it. These featured chefs of meat-based restaurants in the Los Angeles area have honed their skills in working with meat, becoming experts in their own right. They cook with intense passion, and each offers a unique cuisine at their restaurants that is irresistible to regulars and impressive to first-time patrons. We dive in to find out what inspires these pros and what makes them a cut above the rest. Pun intended.
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Great Beginnings • Hernandez grew up surrounded by cooks in his family, which is ultimately what inspired him to pursue a career as a chef. Rib-Eye Spy • When at home with his friends and family, Hernandez enjoys making ribeye or baby back ribs.
CA R LO S HERNANDEZ
Native Knowledge • Chef Hernandez insists that the Tablita is a must have dish for any first time diners at Red O Taste of Mexico.
CREDENTIALS: EXECUTIVE CHEF, RED O TASTE OF MEXICO Q: What is your biggest inspiration in your cooking? Carlos Hernandez: My biggest inspiration when I am cooking is the satisfaction of the people’s palate.
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Q: What got you interested and drives your passion in cooking a heavily meat-based cuisine? CH: My passion for the meat cuisine is based on bringing to the table the best cut of meat cooked at the right temperature so that you enjoy the flavor and texture!
is that I can transmit all my knowledge and experience to the people who have the same passion for cooking as me! Q: What do you think is the best part about your restaurant that has people coming back? CH: The best part of my restaurant is the experience of our service and the flavor of our food.
Q: Do you have any unique trademarks or styles to your cooking of meat? CH: I love to cook with mesquite wood. The meat gets a unique flavor with it. Q: What is the most fulfilling part about being a chef? CH: The most fulfilling part about being a chef 28 LOCALE MAGAZINE
RED O TASTE OF MEXICO 1541 Ocean Ave, Ste 120 Santa Monica, CA 90401 310.458.1600 www.redorestaurant.com
MEAT ON OCEAN 1501 Ocean Ave Santa Monica, CA 90401 310.773.3366 www.meatonocean.com
MICHAEL TEICH Where’s the Beef? • Logan enjoys butchering all types of meat. She likes beef because of the many different cuts you can work with. She also loves working with game meats such as venison, hare and pheasant.
M E G A N LO G A N CREDENTIALS: EXECUTIVE CHEF, NICK & STEF’S STEAKHOUSE Q: What or who is your biggest inspiration in your cooking? Megan Logan: My biggest inspirations are working with people who are genuinely passionate about what we do, and constantly learning new things every day. Q: Do you have any specific, unique trademarks or styles to your cooking of meat? ML: Dry-aged steak is one of our signature items. We use only the highest quality of beef and I like to keep it simple with ingredients using only salt and pepper to let the meat speak for itself. We also cook with very high heat on a wood-
burning grill that burns mesquite and oak wood, which adds a really distinct flavor. Q: What is the most fulfilling part about being a chef? ML: Getting positive feedback from our guests and creating special experiences for them. Working with the amazing products we receive and using them to create delicious, beautifully plated dishes. Q: What do you think is the best part about Nick & Stef’s Steakhouse that has people coming back? ML: Consistency. Since opening in 1999, Nick & Stef’s has consistently served great food. We’re not trying to be something that we’re not and we focus on what we excel at.
Backyard Barbecue • When at home with family and friends in the summertime, Logan likes to barbecue different types of brochette. Native Knowledge • Logan says that the dryaged steak is a signature dish at Nick & Stef’s Steakhouse, as they dry-age it onsite for 28 days!
NICK & STEF’S STEAKHOUSE 330 S Hope St Los Angeles, CA 90071 213.680.0330 www.patinagroup.com
CREDENTIALS: EXECUTIVE CHEF, MEAT ON OCEAN Q: What got you interested and drives your passion in cooking a heavily meat-based cuisine? Michael Teich: I believe the work that went in prior to opening the restaurant. The amount of time and energy that went into research and development was really staggering. The travel, the tastings, the questioning of everything. It really brings a level of awareness and sensitivity to what you are doing. All the hard work put in really drives you to make sure things are the best they can be as well as holding others to the same standards that have been set. Q: Are there trademarks or styles in the way Meat On Ocean prepares its meat? MT: The entire process we go through is unique. The way we receive the product, the way we age the product, the specifications in which we butcher the
product, the steps we go through when a specific cut is ordered— everything along the way is important, and all of these little details set us apart from others. Q: What is the most fulfilling part about being a chef? MT: Ultimately, being a chef is about making people happy. Giving people an experience. I also really enjoy leading a team. Bringing a diverse group of people together to achieve a common goal is really gratifying. Q: What do you think is the best part about Meat On Ocean that has people coming back for more? MT: I think it is the transparency in what we are doing. The fact that people can see the meat dry aging in our room, that they can see a butcher cutting the steaks. The fact that only a certain number of steaks and sizes are available on a given day. These all give our guests a unique experience they can’t get anywhere else. LOCALE MAGAZINE 29
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MARC BRANDON S H E LTO N CREDENTIALS: OWNER AND HEAD TASTEMAKER, LOCK AND KEY SOCIAL DRINKERY Q: What got you interested and drives your passion in cooking a heavily meat-based cuisine? Marc Brandon Shelton: What fascinates me is the sheer loss of control when someone smells the cooking of meat. It’s amazing. Once the aroma is in the air the whole process is intriguing. From salivating to that overwhelming first bite.
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Q: Do you have any specific unique trademarks or styles to your cooking of meat? MBS: I cook all my steaks on well-seasoned, castiron pans and serve them crackling hot to the table. You have to create an experience. The worst thing is getting served a cool or cold steak. Q: What is the most fulfilling part about being a chef? MBS: It’s great to walk down the bar and see everyone picking up the Tomahawk Steak and biting into it. It’s creating an experience that my guests love to 30 LOCALE MAGAZINE
share with their friends and family that brings me the most gratitude. Q: What do you think is the best part about Lock and Key Social Drinkery that has people coming back? MBS: We take everything seriously but ourselves. My staff hands down has been a huge part in bringing and delivering an experience to our guests. Our 40-ounce Tomahawk Ribeye has been featured on several media platforms and collectively has been viewed and liked more than 90 million times. We’ve taken an item that has normally been reserved for fancy white table linen steak houses and made it okay to ditch the fork and knife, embrace fun and play with your food.
Game Time • Marc says he is hands down a ribeye steak kind of guy, but he has been playing with game meat and has been digging deer. Family Man • Marc loves to make steak and eggs with his kids in the mornings at home. He believes it’s the simple things, when done right, that are the best. Native Knowledge • Marc recommends you try their dryaged steaks since they are a meatforward concept.
LOCK AND KEY SOCIAL DRINKERY 11033 Downey Ave Downey, CA 90241 562.822.8281 www.lksdkitchen.com
What the Pork? • Chef Schneider likes working with pork because of its versatility. You can smoke it, roll it up for porchetta, cook a big chop or even cook a pig’s head.
MICHAEL SCHNEIDER CREDENTIALS: EXECUTIVE CHEF, THE CANNIBAL Q: Who is your biggest source of inspiration? Michael Schneider: My biggest inspiration was my mother. She showed me how hard work and determination would get me to where I wanted to be. Nobody was going to hand me anything. Q: Do you have any specific unique trademarks or styles to your cooking of meat? MS: We use a resting butter. It consists of herbs and shallots and melted butter. When we cook the steaks, we take them off the grill and sit them in the butter. Then we go back on the grill to cook the
steak and repeat this process three to four times for each steak. This method allows you to cook the steak and get a nice char on the outside without burning it or overcooking the inside. The butter acts as a cooling agent in the process and then reacts with the fire to create a big flame when the meat is put back on the grill. Q: What is the most fulfilling part about being a chef? MS: Bringing people together with food. At the end of the day, it is extremely rewarding to see people appreciate what I do.
Sear We Go • Chef Schneider’s go-to meat dish when cooking at home is a bone-in rib roast. He likes to sear it in a cast iron, then baste it with butter, herbs and garlic before finishing it in the oven. Native Knowledge • Chef Schneider suggests trying their 60day, dry-aged ribeye if you’re a newbie.
THE CANNIBAL 8850 Washington Blvd Culver City, CA 90232 310.838.2783 www.thecanniballa.com
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WHAT’S GOOD IN THE ‘HOOD Photo By: Dania Graibe
GET YOUR GRUB ON in These Foodie Hubs Around Los Angeles
e Los Angeles has an unlimited supply of some of the best restaurants, cafes and coffee shops in the world. Struggling to find where to grab brunch or get a cup of joe? Luckily, we have assembled the ultimate guide of new, old, trendy, must-visit and oldie-but-goodie places to try ASAP. From Santa Monica to Malibu, see what to grab from our fave neighborhoods in LA!
WRITTEN BY: ALANA HOSN PHOTOGRAPHED BY: ALICIA CHO, DANIA GRAIBE, DOMINICK CHAVEZ, KAREN PATTERSON & MATTHEW MISISCO
SURFSIDE VENICE 23 Windward Ave Venice, CA 90291 424.256.7894 www.surfsidevenice.com
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Photos - Sidecar Doughnuts & Coffee: Tawny Alipoon Photo | Caffe Luxxe: Natasha Lee
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Caffeine O'Clock HOW TIRED ARE YOU THIS MORNING? Grab One of These Local Cups of Coffee in SANTA MONICA to Get You up and Moving!
Must Visit ORDER THIS: Vietnamese Iced Coffee
NEW
Newbie ORDER THIS: Cold Brew GOODBOYBOB COFFEE 2058 Broadway Santa Monica, CA 90404 310.453.9244 www.goodboybob.com
SIDECAR DOUGHNUTS & COFFEE 631 Wilshire Blvd Santa Monica, CA 90401 310.587.0022 sidecardoughnuts.com
Local Favorite ORDER THIS: Espresso AMELIA’S ESPRESSO & PANINI 2645 Main St Santa Monica, CA 90405 310.396.9095 www.ameliascafe.com
Local Favorite ORDER THIS: Honey Latte LO/CAL COFFEE & MARKET 2214 Pico Blvd Santa Monica, CA 90405 424.322.2710 www.local-coffee.com
Trendy ORDER THIS: Macchiato
KNOW YOUR BEANS
1. 40 percent of the world’s coffee is produced in Brazil.
Q&A WITH FOUNDER BOBAK ROSHAN OF DEMITASSE
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2. Hawaii is the only US state that grows coffee.
Q: What makes Demitasse different than other coffee shops? Bobak Roshan: We have our own creative streak. Every barista has their own signature drink and we’re always experimenting with different flavors. You’ll never find a vanilla latte on our menu because we’re always doing crazy things with coffee.
3. The most expensive coffee in the world comes from the feces of a wild Sumatran cat.
Q: What makes people want to keep coming back? BR: Quality of coffee is necessary, but I think most importantly it’s our approach to service. We take time to learn people’s names and their favorite drinks. We are all about being open and friendly, where everyone and anyone can come enjoy a simple pleasure of life.
LOVE COFFEE BAR 1732 Ocean Park Blvd Santa Monica, CA 90405 310.392.3604 www.lovecoffeebar.com
Trendy ORDER THIS: Pistachio Rose Latte DEMITASSE 1149 3rd St Santa Monica, CA 90403 424.322.0959 www.cafedemitasse.com
AD
Must Visit ORDER THIS: Almond Milk Mocha e Sure, you can start your day at one of the hundreds of chain coffee shops, but why settle for a basic cup of joe? Head over to Caffe Luxxe in Santa Monica for a European-inspired coffee made with freshly ground beans the moment you order. Try the Almond Milk Mocha for a perfectly sweet, dairy-free kick to your morning routine. Trust us, you won’t be sorry you skipped your boring grande whatever!
CAFFE LUXXE 925 Montana Ave Santa Monica, CA 90403 310.394.2222 www.caffeluxxe.com
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FOODIE /// GUIDE
NEW
Newbie ORDER THIS: Blue Smoothie Bowl Move over açai bowl; there’s a new superfood smoothie bowl in town! Just steps away from Venice Beach, you’ll find Great White’s Blue Smoothie Bowl, made with healthy ingredients like live blue algae, chia seeds and tropical fruits!
CELEBRATE SUNDAY FUN DAY!
SONGS ABOUT FOOD
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GREAT WHITE 1604 Pacific Ave Venice, CA 90291 424.744.8403 www.greatwhitevenice.com
ORDER THIS: Street Tacos HIGH ROOFTOP LOUNGE AT HOTEL ERWIN 1697 Pacific Ave Venice, CA 90291 424.214.1062 www.highvenice.com
ORDER THIS: Avocado Toast
“Banana Pancakes” by Jack Johnson
“Lemon” by N.E.R.D & Rihanna
MAMA SHELTER 6500 Selma Ave Los Angeles, CA 90028 323.785.6600 mamashelter.com
Brunch So Hard How EXTRA is Your Dish? Check Out These Overthe-Top Brunch Spots in VENICE
Must Visit
Local Favorite
Trendy
ORDER THIS: Scallion and Kimchi Pancake
ORDER THIS: Roasted Brussels Sprouts
ORDER THIS: Surfer’s Breakfast
When you wake up on a Sunday craving something out of the ordinary, Wallflower Venice has you covered. Our pick? The Scallion and Kimchi Pancake served with a sunny side up egg and Korean chili.
If you haven’t tried Rose Café’s Roasted Brussels Sprouts, you’re in for a salty and cheesy treat. Topped with kale pesto, Parmesan and two fried eggs, these brunch Brussels will be your new favorite.
e There’s no better way to start your day than with SoCal’s most beloved brunch staple—the breakfast burrito. At Butcher’s Daughter, it’s the vegetarian Surfer’s Breakfast burrito filled with fresh farm eggs, tons of avocado, potatoes, black beans and salsa verde.
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WALLFLOWER 609 Rose Ave Venice, CA 90291 424.744.8136 www.wallflowervenice.com
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ROSE CAFÉ 220 Rose Ave Venice, CA 90291 310.399.0711 www.rosecafevenice.com
THE BUTCHER'S DAUGHTER 1205 Abbot Kinney Blvd Venice, CA 90291 310.981.3004 www.thebutchersdaughter.com
ORDER THIS: Poke Bowl
“Peaches And Cream” by 112
VENICE ALE HOUSE 2 Rose Ave Venice, CA 90291 310.314.8253 venicealehouse.com
ORDER THIS: Smoked Fish Tostada
“Passionfruit” by Drake
BROKEN SHAKER 416 W 8th St Los Angeles, CA 90014 213.395.9532
Roasted Brussels Sprouts from Rose Café
“Collard Greens” by ScHoolboy Q
Photos - Great White: Alicia Cho | Rosé Cafe: Pascal Shirley | The Boardwalk: Dania Graibe
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“OUR BOARDWALK SANDWICH IS A GREAT BRUNCH OPTION BECAUSE IT'S A TRADITIONAL BREAKFAST SANDWICH. GOTTA LOVE THE CRUNCH OF THE BAGUETTE, FRESH LETTUCE, TOMATO AND TWO FRIED EGGS, AND OF COURSE THE BACON! WHO DOESN’T LOVE BACON?” —CHAD GRAY, SERVER AT SURFSIDE VENICE
HANGOVER CURES CURE #1
ORDER THIS: Meat Lovers Pizza e Had a few too many last night? Well, pizza cures all. This particular pie boasts tomatoes mozzarella, Italian ham (prosciutto cotto), beef pepperoni, sausage and homemade meatballs.
THE GOOD PIZZA 8115 W Manchester Ave Playa Del Rey, CA 90293 310.827.0500 www.thegoodpizza.com CURE #2
ORDER THIS: Toast Goat cheese and dried lavender with honey? Avocado with lemon juice and red jalapeño? What about PB and banana? That is just a small taste of the options that this spot tops on a big hunk of crunchy toast. e
LAVENDER & HONEY ESPRESSO BAR 1383 E Washington Blvd Pasadena, CA 91104 626.529.5571 www.lavenderandhoneyespresso.com CURE #3
ORDER THIS: Special Fried Rice
Must Visit ORDER THIS: The Boardwalk Nothing says breakfast-meetslunch than all your morning favorites like eggs, bacon, cheddar cheese, and tomato sandwiched into a perfectly toasted baguette. Head to Surfside Venice for The Boardwalk breakfast sandwich served with a side of delicious country potatoes. e
SURFSIDE VENICE 23 Windward Ave Venice, CA 90291 424.256.7894 www.surfsidevenice.com
If you’re feeling like a hungover zombie, head to Chubby Rice for their Special Fried Rice. Made with Chinese sausage, barbequed pork, chicken, shrimp, eggs and veggies—it’s got all that salty goodness your body’s craving. e
CHUBBY RICE 12836 S Inglewood Ave Hawthorne CA, 90250 424.456.4341
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Photos - Hayden & Loqui: Matthew Misisco | Destroyer: Curtis Pickrell
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FOODIE /// GUIDE
NEW
RUNNING LATE? GRAB AND GO!
Newbie ORDER THIS: Charred Japanese Eggplant Sandwich TIP: Visit during their “golden hour” daily from 5 to 7 p.m. for $8 glasses of wine and $1.50 oysters. HAYDEN 8820 Washington Blvd Culver City, CA 90232 310.593.4777 www.hayden.la
ORDER THIS: Braised Cavalo Nero ‘Dilla Make a quick pit stop at The Mar Vista Grab & Go for a delicious takeout lunch option, like the Braised Cavalo Nero ‘Dilla (quesadilla), stuffed with lacinato kale, pepper jack and cheddar cheese.
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THE MAR VISTA GRAB & GO 12226 Venice Blvd Los Angeles, CA 90066 424.228.4679 mvgrabandgo.com
ORDER THIS: Kyerito Rushing back to work doesn’t mean you have to hit the drivethru. Head to Kye’s on Montana for a healthy, portable Kyerito—a tortilla-free burrito filled with superfoods like wild salmon, brown rice, kale and avocado. e
BRING LUNCH TO YOU
Postmates
KYE’S 1518 Montana Ave Santa Monica, CA 90403 310.395.5937 www.kyesmontana.com
ORDER THIS: Organic Turkey Wrap
Rush Hour Where To Get LUNCH IN CULVER CITY During Your Break!
For a quick and filling on-the-go lunch, stop by Erewhon Market for their classic Organic Turkey Wrap. With freshly cut-turkey, lettuce, tomato, and avocado, you’ll be satisfied all day long.
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EREWHON MARKET 585 Venice Blvd Venice, CA 90291 310.362.3062 erewhonmarket.com
Must Visit
Local Favorite
Must Visit
ORDER THIS: Rice Porridge
ORDER THIS: 2 Piece Lunch Meal
ORDER THIS: Wild Mushroom Pizza
TIP: Parking at this location isn’t ideal, so carpool and bring some quarters, or jam your office crew into an Uber.
TIP: You can park in the parking structure located behind the restaurant for 60 minutes for free. Watch the time though, as they don’t validate.
TIP: Want to create a little carb magic at home? Lodge Bread Company offers bread making classes!
DESTROYER 3578 Hayden Ave Culver City, CA 90232 310.360.3860 www.destroyer.la.com
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HONEY'S KETTLE FRIED CHICKEN 9537 Culver Blvd Culver City, CA 90232 310.202.5453 www.honeyskettle.com
LODGE BREAD COMPANY 11918 W Washington Blvd Los Angeles, CA 90066 424.384.5097 www.lodgebread.com
GrubHub
DoorDash
Uber Eats
Rice Porridge from Destroyer
"THE CHICKEN PLATE IS A GREAT LUNCH OPTION BECAUSE IT INCLUDES EVERYTHING THAT GOES INTO OUR MOST POPULAR ITEM, THE CHICKEN PRIMO, BUT ADDS RICE AND BEANS." —ARI AMPUDIA, CO-OWNER AT LOQUI
Trendy ORDER THIS: Chicken Plate
HOW TO SAY “ENJOY YOUR MEAL” IN DIFFERENT LANGUAGES
TIP: If you avoid gluten, you can ask for corn tortillas. For vegans, they also have a mushroom taco and plate. LOQUI 8830 Washington Blvd, Ste 104 Culver City, CA 90232 www.eatloqui.com
1. French: Bon Appétit 2. Spanish: Buen Provecho 3. German: Guten Appetit LOCALE MAGAZINE 39
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Beach, Please! Where’s the Best Place to Eat With a View in MALIBU?
Oldie but Goodie
Trendy
Must Visit
Oldie but Goodie
ORDER THIS: Geoffrey’s Surf n’ Turf
ORDER THIS: Cauliflower Pizza
ORDER THIS: Iced Seafood Platter
ORDER THIS: The Beach Burger
NATIVE KNOWLEDGE: Know that your BFF is going to Geoffrey’s for their birthday, but you can’t make it? If they have a reservation, you can pay for their meal ahead of time on their website!
NATIVE KNOWLEDGE: Malibu Farm Pier Café can tell you exactly where all their ingredients are sourced from. You can check out the full list on the “about” page on their website.
NATIVE KNOWLEDGE: Reserve ahead for a patio spot. If those tables are booked, have no fear! You can see an amazing view from inside as well.
NATIVE KNOWLEDGE: They will validate parking up to four hours with a $30 minimum meal.
GEOFFREY'S 27400 Pacific Coast Hwy Malibu, CA 90265 310.457.1519 www.geoffreysmalibu.com
MALIBU FARM PIER CAFÉ 23000 Pacific Coast Hwy Malibu, CA 90265 310.456.1112 www.malibu-farm.com
TAKE MY PICTURE
(In This Super Cute Bathroom) LA BOUCHERIE 900 Wilshire Blvd, Fl 71 Los Angeles, CA 90017 213.688.7777 dtla.intercontinental.com
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CARBON BEACH CLUB RESTAURANT AT MALIBU BEACH INN 22878 Pacific Coast Hwy Malibu, CA 90265 310.460.7509 www.malibubeachinn.com
PARADISE COVE BEACH CAFE 28128 Pacific Coast Hwy Malibu, CA 90265 310.457.2503 www.paradisecovemalibu.com
Photos - Duke's Malibu: Matthew Misisco
TACO TIME
What’s the Deal?
ORDER THIS: Steak Tacos
PRICE:
$7 Cantina Tacos (steak, carnitas or chicken) on Taco Tuesday and during Fiesta Hours Monday through Friday from 3 to 6:30 p.m. EL CHOLO 1025 Wilshire Blvd Santa Monica, CA 90401 310.899.1106 www.elcholo.com
Local Favorite
ORDER THIS:
ORDER THIS: Roasted Duke's Fish NATIVE KNOWLEDGE: Live it up with discounted drinks and bites during their Aloha Hour from 4 to 6 p.m, Tuesday through Sunday and 3 p.m. to close on Mondays. They also boast Taco Tuesday and Wine Wednesday deals you have to experience for yourself. DUKE'S MALIBU 21150 Pacific Coast Hwy Malibu, CA 90265 310.317.0777 www.dukesmalibu.com
Vegan Young Jackfruit Taco
PRICE:
Trendy ORDER THIS: Caviar Hot Pot NATIVE KNOWLEDGE: They now serve breakfast every Saturday and Sunday from 9 a.m. to 12 p.m. NOBU MALIBU 22706 Pacific Coast Hwy Malibu, CA 90265 310.317.9140 www.noburestaurants.com
From $2 to $2.50 tacos for Taco Tuesday, and $3 beer cans. TREJOS TACOS 1048 S La Brea Ave Los Angeles, CA 90019 323.938.8226 www.trejostacos.com
ORDER THIS:
Tito’s Taco with Cheese
PRICE:
$3.50 with cheese ($2.65 without cheese) every day! TITO’S TACOS 11222 Washington Pl Culver City, CA 90230 310.391.5780 www.titostacos.com
ORDER THIS: Taco Truck
THE CORNER DOOR 12477 Washington Blvd Los Angeles, CA 90066 310.313.5810 www.cornerdoorla.com
ORDER THIS:
Riders on the Storm NEIGHBOR 1031 Abbot Kinney Blvd Venice, CA 90291 310.314.3625 www.neighborla.com
ORDER THIS:
Cinnamon Penicillin TEN POUND BAR AT THE MONTAGE BEVERLY HILLS 225 N Canon Dr Beverly Hills, CA 90212 310.906.7218 www.montagehotels.com
fpo
THIRSTY THURSDAY Check out These Instagrammable Drinks!
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Photos - Nerano & Georgie: Karen Patterson
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Oh, What A Night! No Matter the Occasion for Your SPECIAL EVENING, These Spots Will Make it One for the Books!
Must Visit OCCASION: MEETING THE PARENTS
ORDER THIS: Gnudi al Tartufo Nero e So you’re meeting your potential in-laws and you need to take them somewhere with a great atmosphere and a delicious menu. Reserve a table at Nerano and score some extra points with an order of the Gnudi al Tartufo Nero.
NERANO 9960 S Santa Monica Blvd Beverly Hills, CA 90212 310.405.0155 www.neranobh.com
MIND YOUR MANNERS RULE #1 e Place
the napkin in your lap when you sit down.
Local Favorite
Trendy
Local Favorite
Trendy
OCCASION: PROPOSAL
OCCASION: BIRTHDAY
OCCASION: FIRST DATE
OCCASION: JUST BECAUSE
ORDER THIS: Ossobuco
ORDER THIS: TRUST ME
ORDER THIS: Yuksu Bulgogi
ORDER THIS: Kiyomizu
Pop the question at the famous and always delicious il Pastaio. With a good bottle of Italian red wine and the veal shank Ossobuco, you’ll be sure to impress your other half.
When you think of sushi in LA, chances are SUGARFISH is already on your mind. Celebrate your next birthday with the TRUST ME menu with edamame, tuna sashimi, six sushi pieces and two hand rolls (comped if you sign up for their birthday club in advance).
Step outside of your first date comfort zone and try Genwa Korean BBQ in Beverly Hills. Be your own chef and cook up the Yuksu Bulgogi beef, veggies and noodles in a hot stone pot at your table.
If you’re looking to impress your date without jumping on a plane to Japan, Tempura Endo is worth the splurge. Opt for the Kiyomizu course for a traditional, Kyoto-style omakase dinner complete with tempura, sashimi, soup, dessert and more.
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IL PASTAIO 400 N Canon Dr Beverly Hills, CA 90210 310.205.5444 www.giacominodrago.com
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SUGARFISH 212 N Canon Dr Beverly Hills, CA 90210 310.276.6900 www.sugarfishsushi.com
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GENWA KOREAN BBQ 170 N La Cienega Blvd Beverly Hills, CA 90211 310.854.0046 www.genwakoreanbbq.com
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TEMPURA ENDO 9777 S Santa Monica Blvd Beverly Hills, CA 90210 310.274.2201 www.beverlyhills-endo.com
RULE #2 e Hold the fork in your left hand, and the knife in your right.
RULE #3 e Don’t talk with food in your mouth.
RULE #4 e If drinking white wine, hold it by the stem.
RULE #5 e Don’t put your elbows on the table when eating.
5 DESSERTS TO SATISFY YOUR CRAVINGS
Grab a Bite at These Sweet Spots
Trendy OCCASION: ANNIVERSARY
ORDER THIS: The Cronut Pastry
ORDER THIS: Halibut With Rainbow Cauliflower
189 BY DOMINIQUE ANSEL 189 The Grove Dr Los Angeles, CA 90036 323.602.1167 dominiqueansella.com
Look no further than Georgie inside the beautiful Montage Beverly Hills to help you create an unforgettable night. Dine on the heavenly halibut with rainbow cauliflower and toast to your future with the perfect Champagne pairing.
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ORDER THIS: Compost Cookie
GEORGIE 225 N Canon Dr Beverly Hills, CA 90210 310.860.7970 www.georgierestaurant.com
MILK BAR BAKERY (Opens March 2018) 7150 Melrose Ave Los Angeles, CA 90046 www.milkbarstore.com
ORDER THIS: Earl Grey Lavender Ice Cream in a Puffle Cone CAULDRON ICE CREAM 12154 Artesia Blvd Artesia, CA 90701 562.219.5348 cauldronicecream.com *Menu Changes Monthly
MAKE DINNER, PRO SUSHI CHEFSTYLE Wow your loved ones with your newly-attained sushimaking skills, taught by the masters at the Sushi Chef Institute in Torrance!
ORDER THIS: Banana Chocolate Bread Pudding B SWEET DESSERT BAR 2005 Sawtelle Blvd Los Angeles, CA 90025 310.963.9769 mybsweet.com *Menu Changes Weekly
ORDER THIS: Matcha Matcha Ice Cream Roll ROLLING ZONE CREAMERY 15732 Hawthorne Blvd Lawndale, CA 90260 424.456.4293 rollingzonecreamery.com
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FOODIE /// GUIDE
CATCH ME OUTSIDE
FOOD TRUCKS TO TRY 1. The Original Grilled Cheese Truck 2. Yeastie Boys 3. The Lobos Truck Joe's Special from Joe Jost's
Must Visit ORDER THIS: Short Rib Poutine
The Happiest of Hours
DEAL: Everyday 4-7 p.m. THE FEDERAL BAR LONG BEACH 102 Pine Ave Long Beach, CA 90802 562.435.2000 www.thefederallb.com
5 OFFICE HAPPY HOUR DOS AND DON’TS
Where to Grab a Bite and Drink After Work IN LONG BEACH
RULE #1 e Don’t
Take Shots
e Don’t
Put Your Drinks on the Company Card
Trendy
Must Visit
Local Favorite
Local Favorite
RULE #3
ORDER THIS: Duck Meatballs
ORDER THIS: Rib Tips and Fries
ORDER THIS: Fried Chicken Taco
ORDER THIS: Joe's Special
e Do Drink Responsibly
DEAL: Monday to Friday 3-6 p.m.
DEAL: Tuesday to Friday 3:30-6:30 p.m.
DEAL: Everyday 4-7 p.m.
DEAL: Every Hour is Happy Hour at Joe Jost’s!
SAINT & SECOND 4828 E 2nd St Long Beach, CA 90803 562.433.4828 www.saintandsecond.com
GREAT SOCIETY CIDER & MEAD 601 E Broadway Long Beach, CA 90802 562.270.5625 www.greatsocietycider.com
PADRE 525 E Broadway Long Beach, CA 90802 562.612.4951 www.padrelongbeach.com
JOE JOST’S 2803 E Anaheim St Long Beach, CA 90804 562.439.5446 www.joejosts.com *Menus subject to change
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RULE #4 e Don’t
Talk Poorly About Your CoWorkers RULE #5
e Do
Take Time to Bond With People
Photos - The Federal Bar Long Beach & Joe Jost's: Dominick Chavez
RULE #2
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The AMERICAN Dream MEET THE CULINARY GENIUS BEHIND JIMMY’S FAMOUS AMERICAN TAVERN
SPICY AHI POKE WRITTEN BY: K.W. RICHARDSON PHOTOGRAPHED BY: BRENDA WINBURN
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JIMMY’S FAMOUS AMERICAN TAVERN 1733 Ocean Ave Santa Monica, CA 90401 424.292.5222 The Village at Westfield Topanga 6250 Topanga Canyon Blvd, Ste 1550 Woodland Hills, CA 91367 818.369.0005 Photoshoot Location: Village at La Floresta 3325 E Imperial Hwy Brea, CA 92823 714.733.1310 www.j-fat.com
“I ENDED UP BLUFFING MY WAY INTO A JOB AT MAXWELL’S PLUM AS A CAPTAIN WHERE I MADE TABLESIDE CAESAR SALAD AND STEAK TARTARE.” —DAVID WILHELM
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#TBT Chef Wilhelm’s very first cookbook was a Vincent Price cookbook that his mother bought for him in high school. He still has it to this day. Credit Where Credit is Due It was the owners of Le Mouton Noir that purchased Wilhelm his first Cuisinart. He credits much of the development of his early skills to his incessant experimentation with dishes in his home kitchen.
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David Wilhelm’s name is legendary in the culinary world. His prodigious skill and trendsetting foresight has impacted the haute cuisine community for almost 40 years and put coastal towns like Laguna Beach on the map for his creative, yet exceedingly refined dining landmarks. Still, his adventurous spirit lives on, inspiring him to trade the white tablecloths and fresh white orchids for reclaimed wood, lively music and a purely American menu. His newest project, Jimmy’s Famous American Tavern, or JFAT, has yet again set the industry standard. Celebrating the recent opening of the fifth JFAT, Chef Wilhelm sat down with us to share the story of how our favorite tavern came to be.
Far from the sultry Chat Noir, venerable Savannah Chop House or inimitable force of French 75, Chef Wilhelm created JFAT, as a premium casual concept that welcomes board shorts as much as it does bespoke blazers and Louboutin’s. Speaking of his new and most casual concept yet, he said, “I love regional Americana. You know, I’m from the Midwest, so I wanted to have some fun with the recipes that I knew from my youth. I wanted to make comfort food for foodies.” “Family experience,” he said, was the inspiration for JFAT’s menu. Being the eldest of six children raised in Flint, MI, Chef Wilhelm got an early 48 LOCALE MAGAZINE
start in the kitchen from helping his mother prepare family meals. Spending countless hours in the family’s garden and kitchen gave him a deep appreciation for the myriad of mouthwatering flavors that American cuisine had to offer. That appreciation, or perhaps more appropriately, that affection, for folk flavors are unmistakably present throughout JFAT’s sumptuous offerings. But there’s more than just incredible flavor brought out by rich traditional ingredients. There is a palpable vibrancy to each dish that is very obviously distinguished from the familiar dishes that we grew up on. JFAT’s distinctive recipes were created because Wilhelm wanted
Native Knowledge Look for offmenu specials every month that showcases Chef Wilhelm’s skill and passion for American food!
people to “get a familiar fix in a creative way.” Of course, his Midwestern modesty notably omitted the fact that he is a fantastically accomplished French chef.
GAINING NOTORIETY AT LIGHT SPEED, CHEF WILHELM THEN TRANSFORMED SORRENTO GRILL AND CREATED THE FAMOUS FRENCH 75 WITHIN JUST A FEW YEARS.
At the age of 18, Wilhelm moved to Manhattan. “I remember that first summer I was trying to find work at a bunch of restaurants, but I didn’t have any experience, so it was hard. “I ended up bluffing my way into a job at Maxwell’s Plum as a captain where I made tableside Caesar salad and steak tartare,” he recalled with a bit of embarrassed laughter. It was there that his passion for cuisine was really ignited. In January of 1976, tired of the frigid East Coast winter—and the semi-frequent muggings in NYC— Chef Wilhelm locked up his apartment, hopped on a plane for California and settled into Laguna Beach. It wouldn’t be long before he would open his own restaurant, Kachina, in Laguna Beach (now occupied by Brussel’s Bistro), and instantly put South Orange County dining on the map. Gaining notoriety at light speed, Chef Wilhelm then bought and transformed Sorrento Grill and
ˮI WANTED TO MAKE COMFORT FOOD FOR FOODIES.” —DAVID WILHELM
created the famous French 75 within just a few years. Opening as many as 15 successful highend concepts throughout California has made him a restaurant superstar, but despite his winning formula with fine dining, he is also never one to rest on his laurels. Wilhelm continued his penchant for trendsetting when he opened the first JFAT in Point Loma in 2010, and soon after opened one of the most popular restaurants in all of Dana Point. Dishing out creative interpretations of old-school family recipes and rocking hand-picked playlists, JFAT has become the standard for discriminating foodies that want to have a little fun. But it’s more than amazing food; indeed, great food is in ample supply since Wilhelm came to town. Creative, modern and impeccably designed, his tavern is the fun-filled culinary paradise that was missing from the local culinary scene. American cuisine is more than just reborn through Jimmy’s Famous American Tavern, it proves Wilhelm’s foresighted genius in giving us food and vibes that simply make us happy.
DAVID WILHELM’S NAME IS LEGENDARY IN THE CULINARY WORLD.
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BAKERS GONNA
Bake KIRARI WEST BAKE SHOP IS WHIPPIN’ UP YOUR FAVORITE GLUTEN-FREE GOODIES WRITTEN BY: TRACI CARTER HOLSEY PHOTOGRAPHED BY: BENJAMIN BENOIT
From the moment you enter Kirari West Bake Shop, you sense something special. Located off PCH in Redondo Beach, Owner Hiro Saito describes the bakery’s style as “no-wheat baking; onethird Japanese, one-third European and one-third American.” What makes the fusion—European bakeshop unique is that all of the pastries are 100 percent gluten free with a few vegan offerings as well. Most people don’t associate gluten free with tasty, sweet treats but the casual bakery is as much a favorite of those in the gluten-free community as it is for those who aren’t. Saito was not initially familiar with the South Bay. “I applied to at least five locations before this. As a first time business owner, I wasn’t able to get those locations and they ended up going to bigger chains.” He was persistent and eventually came to his current location. “I liked that it was close to the beach. There was a sense of community. My first
KIRARI WEST BAKE SHOP 707 N Pacific Coast Hwy Redondo Beach, CA 90277 310.376.5313 www.kirariwest.com
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impression was awesome,” Saito said. Although when he first laid eyes on the store, it was a bit of a fixer-upper, but his idea to design it in a modern way has transformed Kirari to the current open, airy floor plan. A fan favorite on the menu is the Almond Butter Brioche. The handmade brioche bread is baked to perfection with a generous amount of eggs, butter and a little sugar. Crisp on the outside and moist on the inside, it is served warm with just a hint of sweetness. The Japaneseinspired Custard Cupcake is another crowd-pleaser, filled with creamy custard bursting through the top. The White Chocolate Shortcake, a gluten-free sponge cake filled with layers of strawberries and white chocolate mousse, is a white-chocolate lovers dream. Not to mention the Vegan Brownie’s unique walnuts and its moist banana filler. No matter which pastry you choose, you’re sure to keep coming back to Kirari West Bake Shop for more!
Big in Japan • Owner Hiro Saito’s family owns a gluten-free cake shop in Japan named Kirari. It inspired him to name his bake Shop Kirari West. Native Knowledge • Instead of wheat, Kirari West uses rice flour, blended with various flours including tapioca flour, almond flour and corn and potato starch for texture.
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“Healthy eating is fun, delicious and simple.” —Bryan Leong
Coconut Amazebow
M EALS DECONSTRUCTED
BOWL-D MOVE Photoshoot Location: AMAZEBOWLS 300 S Santa Fe Ave, Ste P Los Angeles, CA 90013 323.610.2099 1425 Ocean Front Walk Venice, CA 90291 www.amazebowls.com
THIS BEAUTIFUL BOWL COMES PACKED WITH SOME AMAZING GOODIES
WRITTEN BY: VICTORIA RAMIREZ PHOTOGRAPHED BY: LESLIE GROW STYLED BY: JACLYN KERSHEK
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FOODIE INGREDIENTS 1. Coconut Shavings 2. Blueberries 3. Banana 4. Kiwis 5. Dried Pineapple Crisp 6. Edible Flowers (not pictured) 7. Acai 8. Hemp Granola 9. Pineapple Chunks 10. Hemp Milk 11. Agave PILE IT ON –The Coconut Amazebowl is great on its own, but if you want to freestyle and add in some toppings, here are our favorites: watermelon, orange slices, blackberries, cacao nibs, cantaloupe, plum, dried oranges, nuts, pomegranate and mint.
Coconut Amazebowl Deconstructed
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“A true masterpiece, this bowl is served in a freshly cracked coconut and is always made to serve.”
Native Knowledge One of the offmenu items that customers should try is the nut butter. They make it themselves!
—Bryan Leong
Amazebowls combines aesthetics, healthy eating and deliciousness into a bowl that’s perfect for when you’re on the go or posting to your Insta feed. The founders, Bryan Leong, Amy Gong and Desmond Ng were seniors at the University of Southern California when they decided to create Amazebowls. They were inspired by their experience with acai bowls in Santa Barbara and wanted to experiment with their own style, which resulted in the Purple Truck. It became a hit overnight with their peers at USC. Now, about two years later, there are three Los Angeles locations in the Arts District, the Venice Boardwalk and at Smorgasburg LA.
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Walking into Amazebowls, there is a hip vibe with clean simplicity. The shop is marked with witty sayings etched into the wall to add some humor to your experience. As you approach the counter to order, the toppings—ranging from a variety of seeds to dried fruit crisps—are laid out in labeled jars so you can maximize your combinations of toppings. Not only can you decorate the top of your bowl with seeds and dried fruit crisps, but you can also use fresh seasonal toppings such as pineapple, strawberry, banana, blueberry, watermelon, plum, blackberry, cantaloupe, pomegranate, kiwi and pear. “We focus on the texture of our acai bowls, which is what makes us stand out from other shops who have a watered down texture. We pride ourselves on our thick, smooth consistency, which we hope that our customers become familiar with and associate us with our mission to make healthy eating a pleasure,” Leong explained. Amazebowls prides itself on having no preservatives, gluten or dairy in their products. The goal of Amazebowls is to ensure that their loyal customers are having a pleasant and healthy experience that makes them want to come back for more. They hope to introduce and familiarize their customers with healthy eating without fear. “If you are a first timer stepping into a vegan restaurant or a restaurant where you are not necessarily familiar with, we hope that we can help our customers come to enjoy healthy eating and consider it less intimidating,” Leong said. Another important aspect of the Amazebowl experience is its inclusivity. The founders actively strive to encourage healthy eating via their products, making it accessible to all regardless of race, gender, age, class and
background. “We hope that they can take away from their experience much more than a nice Instagram, but also realize that healthy eating is fun, delicious and simple,” Leong said. The Coconut Amazebowl itself is as healthy as it is delicious. “Healthy eating is something that is a lot easier than people think,” Leong adds. A true masterpiece, this bowl is served in a freshly cracked coconut and is always made to serve. All fruit is bought from the local farmers market at the downtown wholesale market and prepped to the best of their abilities to present the customer with delicious and healthy bowls. The base of the Coconut Amazebowl consists of a blended mixture of bananas, pineapples, blueberries, acai and hemp milk with a dash of agave. The standard toppings that accompany the bowl are fresh strawberries, juicy blueberries and perfectly ripe bananas along with granola, coconut shavings, a dried fruit crisp and a sprinkling of edible flowers. Altogether, it is the perfect bowl to transport you to paradise with the plump sweetness of the blueberry, creamy banana chunks, refreshing strawberries and the smooth, cool acai blend with the perfect hint of coconut. The Coconut Amazebowl is visually bright and embodies all that they stand for; healthy goodness served in a bowl, guilt-free. Amazebowls soon hopes to incorporate quick and efficient breakfast and lunch items to their menu, too. They aim to design an experience where customers can just pick up a meal and eat it on the go. The options? Avocado toast, oatmeal and chia pudding, all of which will be readily available and equally delicious, giving you the fuel to get through your busy day in LA. LOCALE MAGAZINE 55
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Deluca Trattoria is a local haven that welcomes strangers with a glass of wine and an authentic, Italian dinner. The key here is history and heritage, and with a motherand-son team working together on everything from sourcing the best ingredients to serving the most exquisite wines, you can see, feel and taste the love that has gone into every aspect of the restaurant. Andrea Francesco and his mother Gabriella bring rustic, fresh Tuscan cuisine to the South Bay, infusing their Florentine origins into the surfer scene of the beach city, and locals can’t get enough. “Like a snowflake, all Italians have their own take on the classics, and we feel the need to share our old-world heritage.”
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FROM TUSCANY,
With Love
THIS SPOT IN EL SEGUNDO IS BUONISSIMO! WRITTEN BY: CHARLOTTE FARRELL PHOTOGRAPHED BY: MATTHEW MISISCO Spaghetti alla Carbonara Don't expect the carbonara you are used to. This is the real deal, straight from Roma.
Braciola di Maiale con Salsa al Vino Rosso This one is for the carnivores. The pork chop is juicy and fulfilling, grilled “alla Toscana style.”
Native Knowledge Gluten-free? Vegan? No problem! Just give your server a heads up, and the kitchen will whip something up special.
Lasagna Besciamella e Bolognese This lasagna is hearty, layered and perfect with a glass of red wine. Ask Andrea for pairing recommendations.
Branzino all'Acqua Pazza The literal translation is “sea bass in crazy water,” but don’t let the name scare you. It is light, flavorful and perfect for pescatarians. 56 LOCALE MAGAZINE
DELUCA TRATTORIA 225 Richmond St El Segundo, CA 90245 310.640.7600 www.delucapasta.com
FOODIE /// EXPERTS
YOU CAN SIP WITH US FROM COFFEE TO KOM B U C H A , TH ESE S EVEN EXP ERT S KNOW H OW TO M A K E T HE BEST DR I N K S
WRITTEN BY: AUBREY FREITAS
Photo By: Joe Nardello
PHOTOGRAPHED BY: DANIA GRAIBE, MATTHEW MISISCO, VICTORIA FILICE & JOE NARDELLO
KOLLO TEA www.thekollo.com @kollo
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Los Angeles is made up of a mass amount of people, all compressed together in a rather small square footage—some were born here, some not so much and many of them are creative thinkers, inventors and entrepreneurs. A handful of those individuals are this
issue’s drink experts, and they all offer something new and unique to our beloved city by popping off the bottle cap of our expectations. Thanks to a lot of determination, passion and the occasional happy accident, these experts have followed their guts, dreams and ideas into the world of liquid entrepreneurship. Drink up!
N I CO L E D E A N CREDENTIALS: FOUNDER OF KOLLO TEA Round of Ap-Paws • Nicole and her husband are proud parents to two terrier-chihuahua mixes that they adopted from a shelter, and they’re contemplating adopting a third. Native Knowledge • Kollo Tea helps benefit the community by sourcing their tea leaves from local farms here in California.
KOLLO TEA www.thekollo.com @kollo
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Q: What inspired you to create Kollo Tea? Nicole Dean: Moving from San Diego to Los Angeles, I became very inspired by the fashion, art, culture and diversity. It was a perfect place to launch a product like this. Angelenos care about their health and get the brand and get the look of the product.
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Q: What do you hope people gain from Kollo Tea? ND: Thoughtfully restrained luxury tea is very indicative of what I have tried to create with the company. There’s beauty in simplicity, taking things away from a product can be just as good as adding things to a product. I encourage people to read labels and be more sensitive to what you are putting in your body, and help people move in the direction of transparency of what they are drinking. There are a lot of ways to brand a beverage, and people have preconceived notions of what a beverage should look like. I like to surprise people with the product. Q: What do you think makes your product so unique? ND: We took out any sugar, any preservatives and any added flavoring.
We use whole-source, single-serve tea leaves— it’s very high-quality tea. We make it in very small batches each time to insure quality control, and I’m there every time a batch is brewed. Our branding, on its face, looks more like a lifestyle brand other than a beverage brand. Q: What’s your favorite type of tea, and what do you think that says about you? ND: I’ve become a bit of a tea snob. I drink my own teas every single morning. Cold oolong teas in the bottle with no sweeteners or preservatives. Nothing. I stopped using tea bags when I drink tea because the quality of them are not the best. I like to bring my own looseleaf tea to hotels. I’m a creature of habit; I drink the same thing every morning and don’t have to think about it.
Photos - Kollo Tea: Joe Nardello | Aloe Gloe: Matthew Misisco | Coffee for Sasquatch: Dania Graibe
C L A I R E AC KA D CREDENTIALS: OWNER OF COFFEE FOR SASQUATCH
ALOE GLOE www.aloegloe.com
D I N O S A RT I CREDENTIALS: FOUNDER AND CEO OF ALOE GLOE Q: What inspired you to create Aloe Gloe? Dino Sarti: My partner was an athlete at a young age, and one day he hit his head on his surfboard and cracked his skull. He went to the hospital and didn’t want to have a big scar on his forehead for the rest of his life. Luckily, he got a specialist to look at the scar and gave the recommendation of drinking aloe vera to prevent scarring. He called me after everything had happened and told me that he had an idea about making a drink based on aloe vera. We checked stores to see if they had that type of drink, and all were basically the same as one another—loaded with sugar.
Q: How does it feel to be partnered with Coca-Cola? DS: It’s amazing. I can compare it to if you followed Bruins football your whole life and now you’re suiting up to play in the game. I never would have thought it was an opportunity. Seeing the product in the wild and on store shelves when you don’t expect it to be there in the store is incredible. Q: What do you hope people gain from Aloe Gloe? DS: Aloe vera is ancient, has been around for tons and tons of years and grows so many places around the world. It has homespun wisdom around it and papers that say what it does for people, but I
never really push that. We want people to get what they’re looking for. People looking for a cure for indigestion may find exactly what they need when they drink a bottle. We want to give people a moment when they spin off the cap and take a sip and realize that it’s good. Q: How can people find a sense of wellness in their lives? DS: Making small choices or small wins is how you can change the direction of your life. I want to change lives the way I was able to change mine. Stringing together the small choices you make can add up to change your life. Aloe Gloe is a small, healthy choice that can help people do that.
Truth Be Told • Dino believes in the saying “the harder you work, the luckier you get.” Spread the Word • Dino lost 80 pounds a few years ago, so he likes to focus on helping people achieve the same feeling. “It feels good to help others maintain a healthy relationship with food,” he explains. Native Knowledge • Their new line, Gloe Sparkling, is available now in Costco. It comes in flavors like aloe, turmeric and ginger.
Q: Why do you think the shop has become so successful? Claire Ackad: It’s multifaceted. Sasquatch works well for people for different reasons. The living plant wall is an attraction for Instagram and smells beautiful, and it makes fresh air around the area. There is also a beautiful mural from a local artist. I wanted the shop to look very unique, and it has an awardwinning design. We have great coffee and wonderful customer service. Someone on Yelp! called it the ‘Disneyland for nice people.’ We wanted different types of spaces for socializing and working on computers because we wanted everything to feel inclusive. It’s light and fun with incredible coffee. Q: Where did the name ‘Coffee for Sasquatch’ come from? CA: I am about 6’1ˮ. I have actually been called sasquatch as an insult and was teased about it as a child and turned my insecurity into a positive. The business has helped me get over it and now I accept that part
of myself. It’s a part of my life and now it’s fun. Everybody can also kind of be a monster before they get their coffee in the morning. The mythical element works well in a place where film and television are so prominent. It helps encourage people to turn negative things into positives. Q: What was it like being an entrepreneur while getting ready to have a baby? CA: Doing this while pregnant was quite the adventure and quite the challenge, and I hope other women see that and know they can do it, too. We’re mompreneurs. It’s been beautiful and challenging. My daughter is just as part of this business as I am. Anyone can do anything if you have the passion and drive.
COFFEE FOR SASQUATCH 7020 Melrose Ave Los Angeles, CA 90038 323.424.7980 coffeeforsasquatch.com LOCALE MAGAZINE 61
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Happy Gram • Inspired by the Dirty Harry portrait at the Manhattan Beach store, #makeyourday is an attitude and their mission. It’s their approach to customer service and how they want customers to feel when they walk out the door—ready to take on anything. Native Knowledge • Are you a fan of breakfast foods as much as Ron Swanson? Both the Manhattan Beach and El Segundo location serve an allday breakfast. Yum!
CO RY KOYA N AG I Buzz-Worthy • They believe LA is a good area for the coffee business because every community deserves a local coffee shop and it’s full of people that need to drive from one place to another, with the right coffee to get them there!
CREDENTIALS: MANAGER AT TWO GUNS ESPRESSO IN MANHATTAN BEACH Q: What is your favorite part about working at Two Guns Espresso? Cory Koyanagi: My co-workers. Working alongside my team makes coming to work very enjoyable for me. We have great chemistry and work very well together. I also really enjoy our product. I think that we have the best coffee in the South Bay.
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Q: What is your favorite drink at Two Guns Espresso? CK: I always go for an espresso. I am always striving to make sure that we have the best espresso and I think that having a great product always keeps people coming back for more. I like the fact that an espresso is very simple but also very complex at the same time. I am a strong believer of keeping things simple but also making sure that it tastes good, just like our espresso. Q: What inspires you when you are at Two Guns Espresso? CK: Creating a work environment that makes people want to be the best versions of themselves. This also 62 LOCALE MAGAZINE
falls along the lines of team development. Having the proper team development will show throughout the business with excellent customer service and reviews. Q: What kind of experience do you hope customers will have? CK: I want people to feel like they had an experience that is different than what they are normally used to. I want their experience to be one of their highlights during their day. I also want to create a lasting impression in their memory so that they will keep coming back. Q: Any big or exciting plans for the future? CK: It is an exciting time for Two Guns with a lot of growth happening. It is so inspiring to see how much potential the company has.
Photoshoot Location: TWO GUNS ESPRESSO 350 N Sepulveda Blvd Manhattan Beach, CA 90266 310.318.2537
TWO GUNS ESPRESSO 601 S Figueroa St Los Angeles, CA 90017 www.twogunsespresso.com
TWO GUNS KITCHEN 321 Main St El Segundo, CA 90245 310.416.9194 www.twogunsespresso.com
Photos - Two Guns Espresso: Victoria Filice | Health-Ade Kombucha: Matthew Misisco | Milk+T: Joe Nardello
MILK+T 310 E 2nd St Los Angeles, CA 90012 323.884.1164 www.milkandt.com
STAC E Y K WO N G A N D B E YA H D E L MUNDO CREDENTIALS: FOUNDERS OF MILK+T
HEALTH-ADE KOMBUCHA www.health-ade.com @healthade
DA I N A T R O U T CREDENTIALS: CEO AND CO-FOUNDER OF HEALTH-ADE KOMBUCHA Q: What do you want people to gain from their experiences with your product? Daina Trout: Our mission is to inspire others to be the happiest and healthiest versions of themselves. Health and happiness is very personal and is different for everyone. I want to help people get there, I want to champion that. Q: How does it feel to know that your product is helping people make healthy choices? DT: It feels great. The way I view kombucha is like a lifestyle, a lifestyle that says, ‛You’re worth it.‘ It's a movement to real food. It involves food and plants and other natural and nourishing foods that
are around the world that make us feel good and happy. Beyond the food part, the other piece that is important to me is the purpose. Being inspired to do more than the corporate job that wasn’t fulfilling us at the time. Q: What’s a message you want others to believe in? DT: Our tagline is ‘Follow your gut!’ and it’s displayed all over our bottles of kombucha. It took us a lot of guts to get here, and we want others to do something great. Q: How did you get started on the journey to building your company/brand? DT: We have grown a lot over the past five years. We are currently the
fastest growing brand in the nation and are sold in 10,000 stores nationwide. It’s important to us to have made it to this scale while staying true to our authenticity. It was an entrepreneurial journey that started with 600 bucks in a farmers market, and we had no idea where we were going. Q: What’s one thing that you think is important for a business to care about? DT: People. 100 percent people. It’s a mistake to only focus on the money. I’ve gotten everything I’ve needed just from focusing on the people. The social impact that the product could be making, you should try and make it on the world. Continue to make that impact.
And the Award Goes to... • Health-Ade Kombucha was named the fastest growing brand within its category, and was honored as one of BevNet’s “Best of 2016” award. Remember When... • Once a year, the founders get together for a retreat where they take the time to remember what it was like in the past. They take stock of how far they’ve come as a business, as leaders and as individuals. Native Knowledge • Health-Ade is connected with the community nonprofit 24th Street Elementary School Garden Project.
Q: What’s your favorite type of milk tea? Stacey Kwong: I’m a simple person. Jasmine green milk tea with a small scoop of boba will do it for me! Beyah Del Mundo: I like the Pink Panda. It’s one of our noncaffeinated drinks— strawberry milk with cookies and cream ice cream. I love sweet stuff and I hate not being able to sleep! Q: What’s one word of advice you would give someone planning to start their own business? SK: Don’t be afraid of rejection, not enough money, failure, etc. Don’t let any of those fears hold you back. You’ll spend the rest of your life wondering ‘what if?’ BDM: Invest your time, but be patient because great things take time. Nothing happens overnight. Q: What do you hope people gain from an experience at MILK+T? SK: We use higher quality ingredients than most shops. Lactose-free dairy milk, handcrafted
syrups, etc. But aside from the quality of what we serve and the experience, we also hope that everyone who walks through the doors of MILK+T feels welcome and free to be themselves. We’re not a place of judgment. All are welcome! BDM: We hope that when they visit the store, that our customers experience the soul of our company—the people that are part of it. We want them to see MILK+T as a team of different but likeminded individuals. Q: Why do you think people love milk tea and boba? SK: It’s becoming a staple. Milk teas and boba aren’t just a dessert for some people anymore. It’s become a ritual for getting together with friends, studying for that final exam you have tomorrow morning, doing your homework, reading that book, etc.
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SO GLASSY INSTA-WORTHY COCKTAILS TO MAKE FOR YOUR NEXT PARTY
WRITTEN BY: CHELSEA RAINERI PHOTOGRAPHED BY: REILLY KAVANAUGH STYLED BY: KALYNN NGUYEN
When planning a cocktail party, having a great looking drink is key for your guests’ Instafeed. So put that bar cart to good use and break out your best glassware! Here are four recipes for you to play bartender at home.
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Pack a Punch
Cool as a Cucumber Mint Cooler
Sweet and Spicy Margarita
Blackberry Mule
INGREDIENTS • 1 cup Sailor Jerry Spiced Rum • 3 cups Ginger Ale • 3 cups Pineapple Juice • Fresh Pineapple Wedges, Plus More for Garnish • Flowers for Garnish • Pineapple Leaves for Garnish
INGREDIENTS • 1 1/2 oz Hendrick’s Gin • 4-6 Cucumber Slices, Plus More for Garnish • 1/4 Sliced Lime • 4 oz Tonic Water • 6 Mint Leaves • 1 Mint Sprig for Garnish • Pineapple Leaves for Garnish
INGREDIENTS • 2 oz Milagro Tequila • 1 oz Fresh Lime Juice • 4 oz Fresh Pineapple Juice • 1 Large Serrano Sliced into Rounds, Plus More for Garnish • Tajin for Rim • Pineapple Leaves for Garnish • Mint Sprig for Garnish • Lime Wheel for Garnish
INGREDIENTS • 2 oz Reyka Vodka • 3 Blackberries, Plus More for Garnish • 6 Mint Leaves • 6 oz Ginger Beer • 1 Lime Wedge • 1 Lime Wheel for Garnish • 1 Mint Sprig for Garnish
RECIPE 1. Add ingredients to a punch bowl with large ice pieces and stir. 2. Garnish with pineapple slices, flowers and a pineapple leaf. Sailor Jerry Spiced Rum, www.sailorjerry.com
Drinkware Provided By: William Grant & Sons, www.williamgrant.com Habana, www.restauranthabana.com Artelexia, www.artelexia.com
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RECIPE 1. Add lime, mint and Hendrick’s Gin to a shaker and muddle the ingredients. 2. Add the cucumbers to the shaker and shake well. 3. Finely strain into the glass with ice. 4. Top off the drink with tonic water. 5. Garnish with cucumber, mint and pinapple leaves. Hendrick’s Gin, www.hendricksgin.com
RECIPE 1. Rim a glass with lime, then dip in Tajin. 2. Fill a shaker with serrano slices and chunks of fresh mango and muddle. 3. Add ice, Milagro Tequila, lime juice, pineapple juice and shake until well chilled. 4. Pour into prepared glass. 5. Garnish with pineapple leaves, mint, serrano and lime wheel. Milagro Tequila, www.milagrotequila.com
RECIPE 1. Muddle the blackberries, one lime wedge and the mint leaves in a shaker. 2. Add Reyka Vodka and shake well. 3. Strain over ice in a copper mug. 4. Top off with ginger beer and garnish with a lime wheel, blackberries and mint. Reyka Vodka, reyka.com
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IN THE EYES of the BEER-HOLDER 18 BREWERIES IN LOS ANGELES THAT YOU MUST TRY
WRITTEN BY: GABRIELA MUNGARRO AND LEAH HOFFHINES PHOTOGRAPHED BY: JOE NARDELLO, MATTHEW MISISCO, RYAN HENSLEY
Over the years, Los Angeles has captivated the attention of the masses for its great food, diverse culture and, until recently, its amazing craft beer! No need to drive yourself crazy looking for LA’s best breweries, because we've got you covered. So grab a cold one and cheers to that!
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Photos - Boomtown Brewery: Joe Nardello
A single sip of this original ale will allow you to taste the deep rooted inspiration modeled after early brewing methods.
BOOMTOWN BREWERY 700 Jackson St Los Angeles, CA 90012 213.617.8497 www.boomtownbrew.com LOCALE MAGAZINE 67
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CONFESSIONS OF A CERVEZA CONNOISSEUR
We Interviewed John Ford of Constellation Brands About Modelo “Modelo Especial is a pilsner-style lager that really embodies the great things about beer. It’s superior quality, authenticity and inspirational fighting spirit is what makes Modelo distinctive. The nearly 98 million cases of Modelo beer are really a testament of how well it connects with the modern day beer drinker.”—John Ford
BROUWERIJ WEST DRINK THIS: POPFUJI The authentic production methods used for this unfiltered pilsner deliver well-rounded hoppy and fruity notes that are refreshing and crisp. It’s complex and robust flavor can be credited to the 100 percent Mecca Grade Pelton Malt. 110 E 22nd St San Pedro, CA 90731 310.833.9330 www.brouwerijwest.com
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WISH YOU WERE BEER
Locals Only Tips for These 5 Breweries
THREE WEAVERS BREWING COMPANY Æ An ice-cold brewski will taste even better with the company of your furry friend! Bring your pup and your favorite board game. www.threeweavers.la
Photos - BrouwerIJ West & Beachwood BBQ: Matthew Misisco | Boomtown Brewery: Joe Nardello
HOPSAINT BREWING COMPANY Æ Aside from their awesome beer selection, this brewery’s mouthwatering dinner options will have you thinking it’s an upscale restaurant. Word to the wise; they also have a brunch menu! You're welcome! www.hopsaint.com SCHOLB PREMIUM ALES Æ Looking to change up your day? Check Scholb’s Facebook page for awesome events! www.drinkscholb.com
BOOMTOWN BREWERY DRINK THIS: SUBMISSION BELGIAN GOLDEN STRONG Brewed with classic Belgian ingredients, star jasmine flower and carrot blossom honey, a single sip of this original ale will allow you to taste the deep rooted inspiration modeled after early brewing methods—before hops were the main spice. With rich notes of cedar and blended aromas from Belgian yeast and jasmine, the Submission Belgian Golden Strong becomes a captivating blend of tastes and aromas that are light and carry with it a dry, clean flavor. 700 Jackson St Los Angeles, CA 90012 213.617.8497 www.boomtownbrew.com
STRAND BREWING COMPANY Æ Although the brewery doesn't serve food, guests are welcome to bring their own bites. FYI, this place is known to host crowded peak hours. strandbrewing.com BALLAST POINT Æ Their upstairs, indoor and outdoor seating serves a vast menu with everything from a carnitas quesadilla to fried Brussels sprouts and steak nachos. Did we mention the epic views of the marina? www.ballastpoint.com
BEACHWOOD BBQ DRINK THIS: AMALGAMATOR This West Coast-style IPA features a blend of light aromas that make it a bright standout in their lineup of brews. The use of Mosaic hops provides for a unique aroma, and sippers will catch notes of passion fruit, blueberry, dank resin and citrus. 210 E 3rd St Long Beach, CA 90802 562.436.4020 www.beachwoodbbq.com LOCALE MAGAZINE 69
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HONORABLE MENTIONS PHANTOM CARRIAGE BREWERY 18525 S Main St Gardena, CA 90248 310.538.5834 phantomcarriage.com MUMFORD BREWING 416 Boyd St Los Angeles, CA 90013 mumfordbrewing.com MONKISH BREWERY 20311 S Western Ave Torrance, CA 90501 310.295.2157 monkishbrewing.com
KING HARBOR BREWING COMPANY DRINK THIS: TIKI HUT IPA Packed with Citra and Mosaic aromas, the Tiki Hut IPA features an epic hop taste focused on a heavy specialty malt, adding a nice twist to the typical West Coast IPA. The vibrant tropical flavors will awaken your taste buds and have you thinking you’re on a beautiful island on a summer day. 2907 182nd St Redondo Beach, CA 90278 310.542.8657 www.kingharborbrewing.com
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THREE’S COMPANY
These Spots are Too Beer-illiant Not to Mention
LOS ANGELES ALE WORKS Æ Visit gastropub Father’s Office nestled in Culver City and Santa Monica, and taste these beers. Call ahead if you are set on a particular brew, because beers rotate frequently. laaleworks.com
ANGEL CITY BREWERY DRINK THIS: ANGEL CITY LAger
FIRESTONE WALKER Æ Firestone Walker beers can be found in West Hollywood’s CATCH LA. Enjoy the classy vibe, sip your beer and spot a celeb or two...or three. firestonebeer.com
Photos -King Harbor Brewing Company, The Dudes’ Brewing Co. & Smog City Brewing Company: Matthew Misisco | Angel City Brewery: Ryan Hensley
EL SEGUNDO BREWING COMPANY Æ Find their beers at the Venice Ale House, packed with boho beach vibes and a great reverse happy hour, everyday from 8-10 p.m. Wings or a quesadilla, anyone? elsegundobrewing. com
THE DUDES’ BREWING CO. DRINK THIS: CalifornIPA
A beer for every occasion is the LAger, complete with well balanced hints of honey and grapefruit. The variation of flavors translate body and depth throughout the lager without compromising its lightness and crispness. 216 Alameda St Los Angeles, CA 90012 213.622.1261 www.angelcitybrewery.com
SMOG CITY BREWING COMPANY
As the Dudes’ say, the CalifornIPA is “distinct and diverse just like the Golden State.” This IPA created a name for itself for its assortment of West Coast malts and California yeast mixed together to produce perfection in a can. Made by Californians for Californians, this IPA is dedicated to all the dudes and dudettes who enjoy a cold one.
DRINK THIS: COFFEE PORTER
1840 W 280th St Torrance, CA 90501 424.271.2915 www.thedudesbrew.com
1901 Del Amo Blvd Torrance, CA 90501 310.320.7664 www.smogcitybrewing.com
Is it coffee? Is it beer? Why not both! The Coffee Porter treats all coffee-beer-loving devotees to the flavor of rich chocolatecovered espresso beans, carefully added to savory beer. By pairing up with local coffee roasters, Smog City created a truly refined brew.
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DINE IN STYLE • The cuisine at Delilah is a mix between classic and modernAmerican and was inspired by 1920s soul food. NATIVE KNOWLEDGE • After dinner, enjoy bottle service, live performances and surprise nightly acts.
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Papi! DELILAH IS BRINGING THE ROARING ‘20S TO 2018 WITH THIS COCKTAIL WRITTEN BY: JODY MILLER PHOTOGRAPHED BY: LESLIE GROW
Champagne Papi
DELILAH 7969 Santa Monica Blvd West Hollywood, CA 90046 323.745.0600 www.delilahla.com
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Few things in life are served on a silver platter, and in our clicksnap-post world, living in the moment is on its way to obscurity. The h.wood Group—which has given Los Angeles such exclusive venues as Blind Dragon, The NICE GUY and Poppy— has now bestowed upon us Delilah. The no-photos-allowed restaurant, lounge and entertainment space is unlike anywhere else in LA—and quite possibly the country. The plush opulence complemented by a subtle color palette is a tribute to art décor and the zest for living, reminiscent of the roaring ‘20s. That joie de vivre is embodied in the signature drink, Champagne Papi; an effervescent cocktail presented on a vintage silver platter. The libation is named in honor of our beloved Drake—the modern master of debonair. “The drink's intention is to play to the whims of Drake's lifestyle as the drink embodies him: the current greatest performer in the world who has the old school elegance and charm,” said h.wood Group Co-
Owner John Terzian. So how does one interpret Drake’s timeless sophistication in a drink? Lime, mango, Velvet Falernum and Virginia Black, all presented to the guest on the aforementioned vintage-style tray with a bottle of Moet Champagne on ice, a glass flute and the mixed cocktail. The result is a drink that is as bright and bubbly as a night on the town, yet as silky and smooth as Sinatra himself. What we really love about the Champagne Papi is that it’s equally suitable as a before-dinner cocktail or paired with a luscious dessert. Merging the classics with a creative foothold on the future is what makes Delilah tick. “The mixology program at Delilah will always be aimed at finding new methods and flavor profiles,” mused Terzian. “Delilah will continue to introduce new and interesting flavor combinations in order to push the boundaries of cocktail making.” From what we can surmise, those boundaries are pushed by a devoted desire for distinction and ingenuity.
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At Your Service WHEN IT COMES TO OBLITERATING STIGMAS, DANIEL TAPIA IS DOING SO ONE VET AT A TIME
WRITTEN BY: CHARLOTTE FARRELL PHOTOGRAPHED BY: MATTHEW MISISCO
Sick with the flu, Daniel Tapia showed up for our interview nonetheless. No matter how high his fever climbed or how riddled he was with aches and pains, Daniel at 50 percent is in better shape than others at 125 percent. The new father and owner of 4th and Olive in Long Beach is someone who shows up on time, lives up to his promises and pushes through challenges no matter how much he just wants to crawl into bed and let the NyQuil kick in. But he isn’t the only staff member who shares those same principles.
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4TH AND OLIVE 743 E 4th St Long Beach, CA 90802 562.269.0731 www.4thandolive.com
“It just dawned on me that I can hire veterans, and I can protect them here from that feeling that I had experienced.” —Daniel Tapia
It's time to make a change. Check out the Long Beach VA's Twitter for more info. @VALongBeach
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Daniel is a veteran in more ways than one. He started working in restaurants at the tender age of 14, making his time in the industry 24 years and counting. “I tried a few different careers, but every time I tried to do something new I felt that draw back to being behind a bar,” he explained. So once he mastered bartending, he moved on to become a cicerone (or beer expert), followed by achieving sommelier status. “My career was growing very rapidly,” he said.
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Flashback to 1998 when he enlisted and ventured to South Carolina for submarine school. He moved on to the prestigious Naval Academy in Annapolis, only to hit a roadblock three years in. Having broken his neck twice from his past boxing career, Daniel started experiencing painful headaches and seizures. “There was a time when I pretty much was in the ER once every six months,” he reflected.
After his time in the service, Daniel relied on the support of a cane. Six months into revitalizing the beverage program at the restaurant of a famous chef in Beverly Hills, he got an email from HR. They wanted private medical information regarding the legitimacy of his disability. Despite a note from his doctor, it wasn’t enough. The restaurant suspended him without pay. He left knowing that the best revenge is to be successful. “If I had to ever feel that feeling of discrimination again it would break me. It was one of the most hurtful and deflating moments in my life,” he said with complete honesty. So when 4th and Olive was in its beginning stages, “It just dawned on me that I can hire veterans, and I can protect them here from that feeling that I had experienced. For the most part, they’re the best workers I’ve got.” Every veteran’s situation is unique and delicate. Be it physical disabilities or mental—like PTSD—their strengths and weaknesses range. But Daniel knows that a little support, responsibility and genuine compassion will bring back their confidence. However, there’s no hand-holding. “My attitude is that I don't give anyone kid gloves here. I just push them as hard as I can until they reach their limit.” Daniel is pulling veterans off the streets and guiding them through the speedbumps, with many moving on to housing programs and eventually being able to buy a home, and giving them more freedom than they imagined for themselves or thought possible. 76 LOCALE MAGAZINE
“We are helping them achieve their right to exist, and to exist in a place that they are respected and relied upon.” —Daniel Tapia
Switch It Up • Daniel recommends warming up a little milk and adding Kahlua, but instead of adding vodka like your typical White Russian, use tequila instead. Native Knowledge • If you are a newbie to 4th and Olive, Daniel suggests going for his favorite, the Boudin Blanc or the pork chops. *Starts drooling.*
The staff is also incredibly self-motivated. The level of discipline is kind of an unspoken, widespread and accepted rule. They know their duty and they honor it. The military training and mentality can be such an asset to the industry, but it takes hiring managers to get past whatever preconceived notions they have. When vets return home from deployment or enlistment, they are about six years behind their peers. “These guys come back and they feel like they don't have anything to contribute. We want to be a part of society. We want to contribute. We want purpose. We are purpose driven. We are substance, not style,” he argued. “We are helping them achieve their right to exist, and to exist in a place that they are respected and relied upon.” People wonder why we are losing 22 vets a day to suicide, but the evidence is so clear. And the population ratio of vets to civilians is continuously shrinking, so the potential for having others to relate to is dwindling. “By collecting them all here, we can all work together to push each other to being our better selves and to take care of each other and watch over each other,” says Daniel. He brings the best out of people, but will never admit that. “It is collaborative. We all work together to make that happen.” “We work together as a family,” said his number two in command at the restaurant, Kyiala Satybaeva. She is an air force civil servant, and a part of the almost three-quarters veteran staff at 4th and Olive. From now on, how can we start utilizing this part of the population that needs help, and can help us in return? The first step is to reach out to the VA or a local employment organization that is veteran-specific, or vet rehab programs. In fact, the VA will pay you to train vets for certain positions in some cases. Next, hire just one. If all goes well, bring on another. If it doesn't work out at first, remember that the same happens with civilians. Keep trying. You won’t be disappointed.
Daniel’s Top Spots in Long Beach • The Queen Mary • Panxa Cocina • Sura Korean BBQ & Tofu House Restaurant • The Breakfast Bar Plate Time • 4th and Olive does all of their own butchering and makes their own sausage with a specialized machine. They also make their own pretzels, cheese, ketchup, mayonnaise, mustard and they ferment their sauerkraut in-house.
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SCROLL. L I K E . E AT. R E P E AT. THE MAN BEHIND @FOODWITHMICHEL SHOWS US THE MOST CREATIVE RESTAURANTS IN THE ARTS DISTRICT
MICHEL PHIPHAK @foodwithmichel www.foodwithmichel.com
WRITTEN BY: CHARLOTTE FARRELL PHOTOGRAPHED BY: RYAN HENSLEY MODEL: MICHEL PHIPHAK, @foodwithmichel
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Officine BRERA’s core is built on memories of growing up amongst family and friends.
INKO NITO
Æ This new-kid-onthe-block is serving up robatayaki Japanese fare that swerves in the direction of the unconventional, urban attitude characteristic of the Arts District. The low-key atmosphere is inviting to those who are unfamiliar with this style of cuisine, as well as being a welcomed oasis for fans of the charcoal-centric form of cooking. The restaurant offers a communal vibe, enhanced with an outdoor patio complete with a living wall to admire while you sip on sake. 225-227 S Garey St Los Angeles, CA 90012 310.999.0476 www.inkonitorestaurant.us
FRITZI COOP
Æ “No better chicken.” That is what you will find written on the menu at Fritzi Coop. Crunch into wood-fried rotisserie or buttermilk fried chicken. Tear through some wings drenched in sauces like the Louisiana aioli, or bite into a sandwich like The Stinger, slathered in buffalo sauce and blue cheese-dressed greens. And while you’re at it, add some tots or Southern-style coleslaw to that heaping plate. We won’t judge. 814 Traction Ave Los Angeles, CA 90013 213.537.0327 www.fritzicoop.com
OFFICINE BRERA
Æ Inspired by the trattorias of Northern Italy, Officine BRERA’s core is built on memories of growing up amongst family and friends. Each plate is a contemporary take on the classics, allowing the chef to retain the heart of traditional Italian recipes while instilling modern influences with locally-sourced ingredients. We’re drooling over the Osso Bucco! 1331 E 6th St Los Angeles, CA 90021 213.553.8006 www.officinebrera.com
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On the east edge of LA, the Arts District is the bright and shiny new star of the city. The urban district is sprinkled with a hefty dose of edgy flair, and has always been home to street artists, eclectic murals and galleries, but now reps an undeniably poppin’ foodie scene. Michel Phiphak of @foodwithmichel roamed the streets of this historical pocket of the City of Angels to discover the best of the best that this part of town can dish out to eager diners.
HONORABLE MENTIONS
IN THE ARTS DISTRICT
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3 of the Best Food Photography Apps • VSCO • Snapseed • Afterlight
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ZINC CAFE & MARKET
THE PIE HOLE
EAT DRINK AMERICANO
DAILY DOSE CAFE
EDIBOL
MANUELA
Æ Nestled inside Hauser & Wirth, Manuela is a bright gem just waiting to be discovered. They pride themselves on their artisanal techniques blended with fresh takes on dishes using seasonal ingredients. The relationship between the kitchen, the farmer and the artist is close-knit, allowing for a one-of-a-kind experience that your appetite will thank you for upon completion. 907 E 3rd St Los Angeles, CA 90013 323.849.0480 www.manuela-la.com
WHAT THE CLUCK? You will find actual chickens hanging out at Manuela in their farm area, plus a garden and some amazing artwork.
Sip, Don't Trip Some of our favorite drinks at Manuela include the Pomegranate Sour and the Bitter Flower.
The relationship between the kitchen, the farmer and the artist is close-knit, allowing for a one-of-a-kind experience that your appetite will thank you for.
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PIZZANISTA!
THE CHAIRMAN
THE FACTORY KITCHEN
POUR HAUS WINE BAR
ARTS DISTRICT BREWING COMPANY
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Æ Bratwurst, vegetarian Mexican chipotle, rattlesnake and rabbit. Well, that escalated quickly. The menu offers something for the German-cuisine lovers, whether they’re traditionalists or a tad more adventurous. Each creation is served on a freshly baked roll, with the intention of taking you to another level of Deutsche-dining. 800 E 3rd St Los Angeles, CA 90013 213.687.4444 www.wurstkuche.com
KTCHN DTLA
Æ We know the name is missing some vowels, but the menu isn’t missing any flavor. The pop-up is a foodie haven, beckoning those with eager palates to let go of their expectations and be taken on a journey. The menu is constantly changing, but the quality is unwavering. With highlights like the Mediterranean Potatoes and the Habanero Scramble, don’t hate us for posting a bunch of Insta-stories and sharing every angle of the plate’s glory.
BESTIA
Æ If you can get a reservation ahead of time, this is one spot you cannot pass up. And it’s worth the wait. Bestia is always at the top of the list when it comes to the best restaurants in LA. The industrial decor is on point and the food keeps tables and bellies full with their exquisite take on rustic Italian fare, Arts District-style.
The menu offers something for the German-cuisine lovers, whether they’re traditionalists or a tad more adventurous.
THAT’S AMORE Bestia is a real work of love. The owners are married, with the wife as head pastry chef and husband as the head chef.
2121 E 7th Pl Los Angeles, CA 90021 213.514.5724 www.bestiala.com
428 S Hewitt St Los Angeles, CA 90013 213.400.8216 www.ktchndtla.com
NATIVE KNOWLEDGE Downtown Taco Co will come to you for corporate events, birthday parties and even those awkward family reunions.
DOWNTOWN TACO CO
Æ Be honest—when were tacos ever a bad idea? That’s right, never. The mobile truck has made a solid home at Angel City Brewery, and we are forever grateful. Whether you are down for the nachos, tacos, quesadillas or the cheese roll— aka cheesy, melty goodness—you won’t regret it. 216 Alameda St Los Angeles, CA 90012 951.221.2412 www.downtowntaco.com
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SHOPPE STYL E /// B E AU TY / / / S WAG G E R
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FENTY BEAUTY Rihanna’s Skinclusive Line is What Dreams are Made Of
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PROFILE Stop by Blends for a Shoe Game Upgrade
BLENDS BEVERLY HILLS 217 S Beverly Dr Beverly Hills, CA 90212 310.550.0601 Photoshoot Location: BLENDS COSTA MESA 2930 Bristol St, Ste B104 Costa Mesa, CA 92626 714.241.0666 www.blendsus.com PHOTO BY: Andrea Domjan
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Southern California Shoetopia, Blends, Spices of Your Kick Collection
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FENTY BEAUTY BY RIHANNA www.fentybeauty.com @fentybeauty SEPHORA Westfield Century City 10250 Santa Monica Blvd Los Angeles, CA 90067 310.843.0123 www.sephora.com
$34
$24
Killawatt Freestyle Highlighter in Lightning Dust/Fire Crystal
Portable Contour & Concealer Brush 150
$25
Match Stix Shimmer Skinstick in Starstruck
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Pro Filt’r Soft Matte Longwear Foundation in 190
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Full-Bodied Foundation Brush 110
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Beautiful FENTY BEAUTY BY RIHANNA IS TAKING OVER YOUR MAKEUP DRAWER
WRITTEN BY: JESSICA OURISMAN • PHOTOGRAPHED BY: ANDREA DOMJAN HAIR & MAKEUP BY: HEATHER BALAAM MODELS: JOANNE JOO & JANALYN MARIE of Brand Model & Talent, www.brandtalent.net The beauty world is recovering from the earth-shattering and innovative launch of Fenty Beauty by Rihanna’s Fall 2017 line. In addition to the cosmetics line’s mass appeal, Rihanna’s foray into the beauty industry also marks an important social milestone. As public demands for ethnic inclusivity in beauty grow stronger, the company’s resounding success could signal a trend towards more socially-attuned beauty businesses. Fenty makes it a point to cater to all consumers, and has the tagline to prove it: “Beauty for all.” As explained by Rihanna, “I work with a lot of beautiful women of all shades from all over the world. A lot of times, women have a hard time finding their shade in a brand, and I wanted everybody to feel included. I wanted a wide range of shades.”
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SEPHORA FAVE Fenty Beauty by Rihanna is sold exclusively at Sephora stores, on Sephora.com and FentyBeauty.com! Head to a location near you to grab your bestmatching shade.
$34
Pro Filt’r Soft Matte Longwear Foundation in 390
Photoshoot Location: IWINK STUDIOS, 2646 Dupont Dr, Irvine, CA 92612 | 949.556.0550 | www.iwinkstudios.com
Because let’s face it: not all nudes are the same.
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SOUTHERN CALIFORNIA SHOETOPIA, BLENDS, SPICES UP YOUR KICK COLLECTION WRITTEN BY: RAPHAEL MADRID PHOTOGRAPHED BY: ANDREA DOMJAN
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BLENDS IS A HUB OF THE FASHION-FORWARD, YET DELIVERS A TIMELESS AESTHETIC THAT NEVER GOES OUT OF STYLE.
BLENDS BEVERLY HILLS 217 S Beverly Dr Beverly Hills, CA 90212 310.550.0601 Photoshoot Location: BLENDS COSTA MESA 2930 Bristol St, Ste B104 Costa Mesa, CA 92626 714.241.0666 www.blendsus.com LOCALE MAGAZINE 89
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MORE THE MERRIER BLENDS HAS THREE UNIQUE LOCATIONS IN LOS ANGELES, TWO IN ORANGE COUNTY AND ONE IN SAN DIEGO. NATIVE KNOWLEDGE BLENDS IS KNOWN TO HARBOR A LOT OF FOOT TRAFFIC ON SATURDAYS WHEN THERE ARE MAJOR SNEAKER RELEASES.
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It’s rare to find a place with amazing culture, creativity and community that you can connect with, but to find all that within a retail store is absolutely impossible—unless you’re at Blends. This neighborhood sneaker/streetwear boutique has been a Southern California staple since its inception in 2003, and has continued to root itself in communities ever since. Blends is the premier place to find some rare and limited footwear, as well as contemporary pieces that will undoubtedly upgrade your wardrobe. With six locations spread throughout Los Angeles, Orange and San Diego counties, it’s never been easier to find a space that inspires and cultivates a creative culture.
During a time when there was no such thing as a “sneaker boutique,” Blends paved the way when they opened their first concept location in Costa Mesa in 2003. They were one of the first to bridge the gap of different aesthetics, “blending” street cultures and bringing them under one roof. Like any company, Blends started small. They were just a small storefront with big things in mind. “When we open each store, we usually go into areas that aren’t very popular, so we try to develop together with the community,” says Blends General Manager, Nobu Ichimura. This concept of growing with and within the community has proved to be a great decision. Their downtown Los Angeles location for example, first opened their doors in 2006, in an area particularly close to Skid Row, and has since worked with other like-minded businesses to create something worthwhile.
Each Blends location is as unique as the communities they serve. Unlike most retail chains that have the same standard set up, Blends is unrivaled in their creativity in constructing remarkable retail spaces. “The owners, Mike [Toe] and Tak [Kato] designed and built each store themselves,” says Nobu. “Each location has a unique concept and design.” With an overarching minimalist effort throughout their locations, no effort is wasted in bringing a unique shopping experience to all that visit. Their San Diego store is modeled after a traditional Japanese Zen garden, the Downtown LA location was inspired by an art gallery and Costa Mesa displays all their footwear within large grocery aisle-style freezer doors. For the last 15 years, Blends has dedicated itself to curating the best of the best from brands like Nike, adidas and Vans, but also has been known to spotlight the new, upcoming brands that show excellent potential. They’ve linked up with a plethora of fantastic brands to create special exclusives that fans have come to seek out. They’ve collaborated with Ralph Lauren on denim in 2010, Red Wing on a pair of boots in 2011, Disney on a Winnie the Pooh collection in 2012 and so on.
“WHEN WE OPEN EACH STORE, WE USUALLY GO INTO AREAS THAT AREN’T VERY POPULAR, SO WE TRY TO DEVELOP TOGETHER WITH THE COMMUNITY.” —NOBU ICHIMURA
In particular, the collaborations between Blends and Vans have been known to cause quite a bit of excitement. Nobu recalls that “Vans is like our family and we have a really good partnership with them because they are also SoCal based.” Since their first collab in 2010, the two footwear giants in their respective spaces have put together 12 successful projects including their rare and highly sought after “Bones” collection of silhouettes—which alters the classic Vans ‘Old Skool’ and ‘Sk8-Hi’ stripe to a bone-shaped reimagination. Blends is a brand that elevates taste, and transforms your expectations on what a retail space should look like.
They carry fashion brands that are heavily influenced by a minimalist vision, and footwear that isn’t of the norm. Blends is a hub of the fashionforward, yet delivers a timeless aesthetic that never goes out of style. If you have yet to visit Blends, expect a unique experience at every stop. While their storefronts are not particularly large like their shopping mall counterparts, the quality and rarity in the things you find at Blends will not be anywhere else. It’s like a gallery or a showroom— no cash register, no unnecessary clutter, nothing you’re used to. You may just find yourself browsing for hours, unable to decide what you want most.
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FIRST TIMER’S GUIDE One Woman, Three Challenging Workouts
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COVER STORY Pro Surfer Mick Fanning Won’t Let a Shark Get in the Way of Living Life to the Fullest
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COVER STORY Where There’s a Will, There’s a Wave
The Pro Surfer Talks His Beginnings, What Lies on the Horizon and Everything in Between
MICK FANNING www.mickfanning.com.au @mfanno PHOTO BY: Corey Wilson
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There’s something fulfilling about trying new things—especially workouts. Although walking into a new workout class can be intimidating, you never know what the outcome will be until you give it a shot! For one week, I had the opportunity to step out of my comfort zone and try three new and exciting workouts around LA. Who knew I’d end up finding a few hobbies along the way? These workouts opened me up to the possibilities of what I’m capable of accomplishing and how far I’m able to push myself. So whether you’re a workout pro or an exercise amateur, here are my experiences trying out three new workouts, and hopefully it will inspire you to do the same!
FIRST TIME R 'S G UID E
OH MY QUAD WE HAD OUR WRITER TRY OUT THREE VERY D I F F E R E N T W O R KO U T C L A S S E S I N L A
GLOVEWORX USA 1415 Wilshire Blvd Santa Monica, CA 90403 310.745.2957 www.gloveworxusa.com
WRITTEN BY: KIERSTEN MORRIS PHOTOGRAPHED BY: TRAVIS MCCOY
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CryZone was cool— literally.
C R YO Z O N E C R Y OT H E R A P Y
C R YO Z O N E AMENITIES
1 Two Whole Body Cryotherapy Machines and One Local Cryotherapy Machine
2 Moisture-Stripping Body Wipes and Hand Towels
CryoZone was cool— literally. I stepped inside a freezer for three minutes with temperatures as low as -247 degrees, lowering my surface skin temperature to almost 40 degrees. The craziest part? You’re only wearing undergarments, gloves, socks and boots. I know, it sounds brutal, but it actually wasn’t as bad as you’d expect. While you’re inside, the temperature gradually decreases, rather than stepping in and getting blasted with cold air. If you’re looking to relieve sore muscles, definitely give this a try. Mention you heard about CryoZone from LOCALE and a friend freezes free with you for your first time. It also gave me a nice boost of energy and left my skin feeling smooth. It's not technically a workout, but it does aid and support weight loss!
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CRYOZONE 924 Wilshire Blvd Santa Monica, CA 90401 424.231.8500 www.thecryozone.com 96 LOCALE MAGAZINE
Native Knowledge: No need to wait until the next day to get your workout going! Unlike an ice bath, cryotherapy doesn’t freeze your muscles so you’re able to exercise 10 minutes after.
BENEFITS 3 Socks, Boots and Gloves
Facilitates Better Sleep
Improves Circulation
Relieves Sore Muscles
Helps With Inflammation and Post-Surgery Recovery
4 Optional Robes for Use in Your Private Room
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If you think boxing looks easy, like I did, you would be sorely mistaken— pun intended.
G LO V E W O R X BOXING
AMENITIES
1 Wrap and Boxing Glove Rentals
2 Showers
If you think boxing looks easy, like I did, you would be sorely mistaken—pun intended. From the way you’re instructed to hold your hands and where to place your feet to the proper breathing techniques, there’s a lot more that goes into throwing a punch than meets the eye. However, I really enjoyed having to focus on each and every move, which challenged my discipline. For anyone trying this for the first time, I recommend warming up ahead of time and being prepared to pay close attention.
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GLOVEWORX USA 1415 Wilshire Blvd Santa Monica, CA 90403 310.745.2957 www.gloveworx.com 98 LOCALE MAGAZINE
Native Knowledge: Try out one of Gloveworxs' one-onone sessions to help build your strength and get the movements with a personal trainer.
W H AT TO B R I N G 3 Punching Bags
4 Water
Boxing Gloves
Athletic Wear
Comfortable Shoes
Complimentary Hand Towel
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A R T F LY I N G AERIAL
It takes a lot of core, upper body and arm strength to do it well.
AERIAL YOGA
BENEFITS
1 Full-Body Workout
2 Helps With Your Memory
This workout is more than just a pretty face! It takes a lot of core, upper body and arm strength to do it well. My instructor was very patient and handson, showing me how to use the aerial silks correctly. I really enjoyed how feminine and in control the workout made me feel. The most challenging part was thinking that I would fall, which tricked my mind into thinking I couldn’t do it. Be sure to come with an open mind, relax and don’t think too much. Plus, if you fall, the mat will catch you!
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ART FLYING AERIAL 2244 Pacific Coast Hwy, Ste 107 Lomita, CA 90717 310.863.1231 www.artflyingaerial.com 100 LOCALE MAGAZINE
Native Knowledge: Looking for a hobby for your kids? Art Flying Aerial offers kids classes as well!
W AT C H T H E S E F O R I N S P O 3 Mind and Body Awareness
Anna Cicone @00silkdrop
Alyssa Roman @aerial.lyss
Sarah Romanowsky @lvaerialist
Brett Womack and Rachel Bowman @womackandbowman
4 Decompression of the Spine
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WH ERE TH ERE’S A
North Shore, Oahu, HI
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WAV E T H E P R O S U R F E R TA L K S H I S B E G I N N I N G S , W H AT L I E S O N T H E HORIZON AND EVERYTHING IN BETWEEN
W R I T T E N B Y: A S H L E E P O L A R E K P H OTO G R A P H E D B Y: C O R E Y W I L S O N
MICK FANNING www.mickfanning.com.au @mfanno
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H E M A K E S I T LO O K S O
MICK FANNING, ALSO KNOWN AS “WHITE LIGHTNING,” DIDN’T BEGIN HIS SURFING CAREER THE WAY YOU MIGHT THINK. YOU MAY IMAGINE AN EAGER LITTLE GROM CHARGING THE SHORE WITH HIS BOARD IN HAND, READY TO SHRED THE BEST HE CAN. THIS WAS NOT THE CASE FOR FANNING. “BEING THE YOUNGEST, [MY BROTHERS] HAD TO LOOK AFTER ME. THEY ALL WANTED TO GO TO THE BEACH SO I GOT DRAGGED ALONG AND DRAGGED OUT THE BACK ON A SURFBOARD,” HE REMEMBERS. WELL, THANKS TO THE BIG BROS, FANNING WOULD LATER COME TO SECURE THREE WINS AT THE ASP WORLD TOUR.
SIMPLE AND GRACEFUL AS HE TWISTS AND T U R N S W H I L E F LO W I N G A LO N G M A S S I V E W AV E S .
Photoshoot Location: Alaska 104 LOCALE MAGAZINE
GONE TOO SOON Æ If Fanning could surf with anyone, it would be the late Andy Irons. “Surfing with him was amazing. He would push you so much but also made it so fun, talking rubbish the whole time.”
Before he was surfing professionally, Fanning was a burgeoning soccer star. He continued to surf at the same time, picking up a sponsor with Quiksilver. “I was heavily into soccer at the time. I got approached by Quiksilver and started getting free product. As history shows, soccer was no longer a priority but it was seriously like I met Santa Claus and the Easter Bunny together,” he jokes.
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Surfing would eventually take the mainstage in Fanning’s life when he was 13. “I got sponsored by Quiksilver and that was it. I thought I was going to be a pro surfer. Nothing else mattered really.” During the superstar surfer’s first year on tour, Fanning, 22 at the time, took fifth place in the world, earning him the ASP—Association of Surfing Professionals—Rookie of the Year. From then on, the trophies continued to roll in. In 2003, Fanning took fourth place in the world. It was widely predicted that he would snag the world title the following year. However, life had other arrangements, as Fanning tore his hamstring off the bone in a free surfing accident. He was forced to get surgery, preventing him from entering competitions for six months.
“ TA K E YO U R T I M E , DON’T RUSH AND H AV E F U N .” — M I C K FA N N I N G
When faced with being broken both physically and emotionally, he gave himself a pep-talk. “You have two options, you either tuck your tail in or you rebuild yourself and turn into a champion,” he thought. Upon returning to the world of competitive surfing, Fanning secured a gripping win at Snapper Rocks and placed third by the end of the Championship Tour. LOCALE MAGAZINE 105
Photoshoot Location: Australia 106 LOCALE MAGAZINE
“ F O R M E I A LW AY S T R Y TO B E C A L M , C O N F I D E N T A N D F O C U S E D O N M Y J O B . I T R Y TO Q U I E T T H E M I N D A N D S U R F F R O M M Y C E N T E R .” — M I C K FA N N I N G
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When it’s time for competition, Fanning makes sure to get into the right headspace. “For me, I always try to be calm, confident and focused on my job. I try to quiet the mind and surf from my center,” he explained. And it works, because when you watch Fanning surf it’s like a beautiful dance. He makes it look so simple and graceful as he twists and turns while flowing along massive waves. “A lot of it is just getting the body switched on. Just before I paddle out I like to visualize as well,” Fanning said.
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Mentawais Islands, Indonesia
W H AT F O L LO W E D MADE HEADLINES A R O U N D T H E W O R L D. SPLASHING OCCURS, T H E N S U D D E N LY H E DISAPPEARS.
For surfers, it’s about connecting with the energy of the sea as well as getting in touch with mother nature and learning what to expect. “Some people have a sixth sense when it comes to reading and feeling the ocean. You can definitely feel the change in energy in swells and density in the water. I guess the easiest way to explain it is like a quarterback reading a game of football and feeling the to and fro of who is winning. We are doing it with nature, but you never beat her,” he laughed. In 2007, Fanning claimed his first ASP World Tour title of his career, beating out rival pro surfer and reigning champion Kelly Slater. During the year, Fanning kept to himself focusing on the tours and competition. At the time surfing was a free sport. There were typically no routines or pressures to train. But since then, it’s changed. “It’s so much more professional these days. When I first got on tour it was all ‘happy go lucky’ where now it’s a full time job.” Fanning adapted to the evolving environment of the sport, which made for no surprise when he won a second ASP World Tour title in 2009, once again beating Slater. Fanning loves watching others succeed, too. One of his favorite moments was watching one of his best friends, Joel Parkinson, win a world title in 2012. “For me, I was just so proud of him, I watched him achieve a life long goal.” The camaraderie is real, and so in line with Fanning’s character. Following his best friend’s win, Fanning secured himself a third 2013 ASP World Tour title. He continued to win in other competitions the following year, including the 2014 J-Bay— Jeffreys Bay—Open title. During his return to the J-Bay in 2015, things took a turn for the worse. Just minutes into the final, a fin was spotted right next to Fanning as he sat waiting to catch a wave in the water. What followed made headlines around the world. Splashing occurs, then suddenly he disappears. The moment was seen by thousands on live television and all over the web, with real life reactions by the commentators capturing the shock and fear of the attack across the beach. For nine seconds, he disappears from view. A shark took some interest and got caught in Fanning’s leash. He did what most would forget to do in fear. He put the board in between himself and the shark, fending it off with multiple punches. Thankfully, Fanning got away unscathed; he was shaken up, but in one piece. However, the attack didn’t keep him down for too long. Shortly after the incident, he was back in the water. “I got itchy feet sitting on the couch after 10 days of not
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Mentawais Islands, Indonesia
FA N N I N G ’ S FA V O R I T E SURF SPOTS Æ Fiji Æ Tahiti Æ Hawaii Æ The Gold Coast LIGHT IT UP Æ When asked about his favorite time to paddle out, Fanning said “First light. When the world is quiet and the anticipation of what the day will bring is an amazing feeling.”
Mentawais Islands, Indonesia
surfing. Sure it was scary but I took it as a once in a lifetime thing. After 36 years that’s the only close encounter I’ve had and hopefully the last.” Spoiler alert: it wasn’t. While Fanning was surfing J-Bay in July of 2017 during a competition, there was another shark sighting. Although no attacks happened, he and another surfer were pulled from the water well in advance. The irony lied in the fact that this particular incident happened almost exactly two years after the 2015 encounter. In 2016, Fanning decided to take some time off from the sport, choosing to compete in select competitions. After the attack in 2015, the loss of his brother in the latter part of the year and 14 straight years of touring called for some reflection. In this period, he learned a great deal. “I learnt to be a passenger in life. All my life I have tried to control everything and in that year, I finally let someone else drive. It was a great feeling and I learned a lot [through] observing others and myself.” In 2017, Fanning returned to competing, including the 2017 World Championship Tour. Jeffreys Bay, South Africa
“ YO U C A N D E F I N I T E LY FEEL THE CHANGE IN E N E R GY I N S W E L L S A N D D E N S I T Y I N T H E W AT E R .” — M I C K FA N N I N G Mentawais Islands, Indonesia
At this point, it’s more than competition that brings him to the water. It's a place for him to clear his head. “The ocean is so powerful in the fact that it has so much healing powers for so many things. Surfing will always be apart of my lifestyle for this reason,” he said. As for the future, Fanning is looking forward to a book that he and photographer Corey Wilson have been working on. When it comes to spreading the good word about his passion, he gives this advice to anyone looking to learn how to surf: “Take your time, don’t rush and have fun.” Surfboard or not, that is a piece of advice we can all adhere to in all walks of life. LOCALE MAGAZINE 109
ESCAPE K ITCH E N / / / D E S I G N / / / D E CO R
FEB 2018
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EXPERT Check Out These Amazing Digs in WeHo
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ROOM ESSENTIALS How To Incorporate Metallics Into Your Kitchen
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ROOM ESSENTIALS A Whole Lotta Brass
Brady Tolbert’s Luxe Kitchen Balances Metallic Accents With Urban Charm
BRADY TOLBERT www.bradytolbert.com @bradytolbert PHOTOSHOOT LOCATION: Los Angeles, CA PHOTO PROVIDED BY: Tessa Neustadt
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Mix It Up This HGTV Star is All About Something New, Something Old and Something Blue
WRITTEN BY: BRIANNA PORTER PHOTOGRAPHED BY: JOE NARDELLO
Tucked away from the hustle and bustle of West Hollywood’s busy streets lies the 1930s chateau-style home of designer Orlando Soria. He has become a powerhouse in the design world, with a TV show in the works, an amazing web series in conjunction with Parachute, helping influencers makeover their spaces and an inspirational design book titled “Get it Together! An Interior Designer’s Guide to Creating Your Best Life.” Soria’s home is a reflection of growing up in Yosemite and his love for DIY, experimentation with colors, photography, painting and vintage finds. The designer believes ”The amount of effort you put into your home shows a little bit of how much you value yourself and the other people that are coming in it.”
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ORLANDO SORIA www.hommemaker.com @mrorlandosoria PHOTOSHOOT LOCATION: West Hollywood, CA
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EXPERT: Orlando Soria CREDENTIALS: Founder of Hommemaker, Interior Designer, Writer and Visual Artist SCREEN TIME: Orlando's major break came when he starred on HGTV's home makeover series "Secrets from a Stylist."
Orlando’s Go-To Home Stores • Wertz Brothers Inc • Egg Collective • Park Studio Native Knowledge • Orlando has worked on projects with celebs like Anjelica Huston, Rumi Neely and Kelly Oxford. And if you decide to have him work on your home, be ready to get collaborative. He is all about bringing out the creativity in his clients. LOCALE MAGAZINE 113
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1. Cabinets “When I moved in, this place was a disaster. I like to cook, so I wanted it to be as nice as it could be for something so tiny.” 2. Artwork “I grew up in a house filled with Japanese-style items. I was excited to find this; it’s just so warm and reflective.” Living Room
Sofa and Vintage Finds “You’re getting a super high-end look without spending quite as much. I like to entertain, but my favorite thing to do is order Postmates sushi, drink wine and watch movies. No shame!” Dining Room
kitchen ”The amount of effort you put into your home shows a little bit of how much you value yourself and the other people that are coming in it.”—Orlando Soria 114 LOCALE MAGAZINE
Dining Table “One of my favorite things is to have people over for dinner, so I wanted a dining table that could fit as many people as possible but not be too big for the space.” 5. Chandelier “I love the soft light that it gives, and it’s kind of sculptural hanging from the ceiling.”
6. Bed Frame “Whenever you’re in one of those big box stores and you see something cool, buy it, because they will probably discontinue it.” 7. Artwork “I have a Master of Fine Arts in painting and I’ve been trying to motivate myself back into it and make new art. I love big bold pieces that function like murals.
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8. Wall Color and Vintage Side Tables “It’s fun to use your house as an experimental zone.“ 9. Side Table Lamps “These lamps are something I wouldn’t want to get rid of, and I am always swapping things out.”
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A Whole Lotta Brass BRADY TOLBERT’S LUXE KITCHEN BALANCES METALLIC ACCENTS WITH URBAN CHARM BRADY TOLBERT www.bradytolbert.com @bradytolbert Photoshoot Location: LOS ANGELES, CA
WRITTEN BY: CORI AMENDT PHOTOGRAPHY PROVIDED BY: TESSA NEUSTADT
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Gushing over the metallics trend but aren’t sure if it will work for your kitchen? Just ask interior designer and stylist Brady Tolbert, who believes metallics can work in just about any part of your home. “Metallics are something that can work seamlessly into any style of design no matter how modern or traditional it may be. With the right mix, you can create a look that is uniquely yours in your kitchen,” Tolbert said. From where to begin, when to splurge and how you know enough is enough, here are a few insider tips to get you started on your journey to add a little sparkle to your space!
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Photos - Black and White Cups: Courtesy of Jayson Home | Brass Arched Shelf Brackets: Courtesy of Rejuvenation
The Essentials
Farmhouse Pottery $188 Serena & Lily www.serenaandlily.com
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Nespresso Vertuo $199 Nespresso www.nespresso.com
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Jaipur Antique Bowl $169 Room & Board www.roomandboard.com
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GET LOW “Don't be afraid to check out the flea market, Craigslist, Everything But The House, Chairish or eBay to find some unique and vintage pieces to mix with some of the newer items. The mix of the new and the old will give your kitchen a curated look that feels all your own.”
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Morrison Chandelier $2,898 Serena & Lily www.serenaandlily.com
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DON’T GO OVERBOARD “You definitely don't want your kitchen looking like Trump Tower, so go easy on the metallics. A few small doses of it around the room will go a long way in bringing a bit of bling into your space.”
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Black and White Cups $10 each Jayson Home www.jaysonhome.com
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Profile Wide Frame in White $69-$109 Room & Board www.roomandboard.com
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Healdsburg Napkins $48 Serena & Lily www.serenaandlily.com
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Brass Arched Shelf Brackets $143 Rejuvenation www.rejuvenation.com
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Saarinen Table $2,199-$3,999 Room & Board www.roomandboard.com
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HEY, BIG SPENDER “The splurge-worthy pieces that are worth investing in are going to be the pieces that you will have forever like a pretty brass decorative bowl or a copper set of pots and pans.”
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“Metallics are something that can work seamlessly into any style of design no matter how modern or traditional it may be.” —Brady Tolbert 9
BABY STEPS “Start small and don't take it too seriously—it's design, after all, so it should be fun and creative. Whether that means a few small decorative bowls in your kitchen, or maybe swapping out the hardware on your existing cabinets to a metallic that feels more your style, give your kitchen a few small hits of metallic throughout to start and there is no way you can go wrong.”
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MIX AND MATCH “Metallics are a neutral in my book, meaning you can mix and match them with just about any color and with other metallics so long as you have even hits of them throughout the room.”
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