Los Angeles February 2016 by Locale Magazine

EAT/DRINK Edition

LISA VANDERPUMP FOLLOW THE RULER

VILLA ROSA

By Invite Only

PHOTOGRAPHED BY: Bradley Blackburn | STYLED BY: Nicole Pollard | HAIR & MAKEUP BY: Patrick Tumey | APPAREL PROVIDED BY: Alexander McQueen, www.alexandermcqueen.com

LA FEBRUA RY IS S UE RELEA S E PA RTY

PUMP YOU UP! +

Special Guest: LIS A VA NDERP U MP

2/24 AT P UMP LOUNGE by Lisa Vanderpump

8 9 4 8 S AN TA MON ICA BLVD WE ST HOLLYWOOD, CA 9 0 0 6 9

Contributor Call Out PHOTO BY:

TAYLOR LEWIS taylormarielewis.com @taylorlewisphoto Style Expert - Fit to a T LNA Los Angeles DATE TAKEN: OCTOBER 8, 2015

TEAM

the

ASHLEY HICKSON

ART

COO/CO-FOUNDER Born and raised in New Jersey, Ashley Hickson has enjoyed living in sunny Southern California since she was 17. After graduating from Chapman University in Old Town Orange, Ashley joined forces with Erik to create LOCALE Magazine. Known as Erik’s right and left arm, Ashley is THE go-to girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the down-to-earth, innovative magazine.

REILLY KAVANAUGH ART DIRECTOR + DESIGNER With a bachelor’s degree in graphic design under her belt, this Redlands native has produced creative for major fashion labels, institutions and ad firms. Reilly Kavanaugh is a tiny artist, at 4 feet 11 inches, who is much tougher than she looks. As the most artistic member of LOCALE, she exhibits a youthful energy and fierce, current designs.

SALES & MARKETING

KARLY MATSON GRAPHIC DESIGNER Originally from Chicago, Karly has lived in a number of places before calling SoCal her home, including Miami, New York City and even a brief stint in Paris. She began her design career in NYC, working in both the packaging and publishing industries with some of the city’s leading creatives. When she’s not designing she loves taking photos and painting.

MIKE TODD SMITH

“For last year's words belong to last year's language. And next year's words await another voice. And to make an end is to make a beginning." —T. S. Eliot, Little Gidding This is our year. We have doubled in size, adding employees and valued partners. This is the year we make our mark and the year we reinvent ourselves. This is the year we become great. How will we do this? How will be different? I told my team to tear down the walls. That nothing was sacred. To think differently. Think bigger. We discussed the idea that what we have accomplished in our first six years could not be the pillow that we rest comfortably on. I told them that the voice you hear coming from these pages will be a choir this year, not a soloist. It will be OUR voice. I encouraged them to make this voice unique. To make it stand out in a landscape where every phone can broadcast a signal and every person can weigh in with opinions at the push of a button. So, we have agreed that: We will continue to shine a light on everything that is amazing in your community. We will be unique in our content, offerings and perspective. We will seek out the unusual, peculiar and special. We will be innovative in story angles and design. We will lead on the digital front and compete with all publications for web attention. We will create distinct social content that is targeted yet viral. We will continue to lead in this arena of hashtags and likes. Why am I sharing this with you? Because we need a witness.

ERIK HALE PUBLISHER

P.S. When you read this we will be occupying a brand new office space, designing and proofing our first issue of LOCALE Greater Palm Springs for its May 1st debut. 6 | LOCALE MAGAZINE

MARKET MANAGER Mike was born in Los Angeles, raised in Laguna Beach and has created a home in San Diego. After graduating from the University of Arizona, Mike helped build ECCO Restaurant and then later a custom golf car company, LUXE. Mike found his true passion within LOCALE and now wakes up inspired everyday.

EDITORIAL

JASON KOSKY

KILEY COLEMAN

MARKET MANAGER Jason was born and raised in South County with the Dana Point Harbor as his backyard. He is proud to call such a beautiful place home. Family has always been most important to him, and now he is a father to two beautiful girls and a husband to a wonderful wife. Jason says, “As long as I have my family and my health, I am a rich man.”

MANAGING EDITOR Born and raised a Cali native, this Los Angeles local has worked the last four years as a freelance production manager for editorial magazines, fashion companies and a top record company. Now living in Newport Beach, this girl has made LOCALE Magazine her home.

NICK CIMARUSTI

ANDRE MATAELE

EDITOR After living in New York City for a year, Nick now calls Southern California home again. He completed his bachelor's degree in English and Spanish at USC and a master's degree in journalism at Columbia University.

MARKET MANAGER Born and raised in Hawaii, Andre has made Southern California his home for the past five years. His position at LOCALE allows him to continue building relationships with people who he values greatly.

GINA MAGNUSON

KELLY ZALDO

EDITOR Having contributed fashion, lifestyle and entertainment editorial from Los Angeles to San Francisco, Gina is happy to return to her Orange County roots. While earning a degree in English at Pitzer College in Claremont, CA, Gina adopted a passion for cinema, literature, music subculture and beer. She enjoys perusing IKEA, going to shows and writing about all of the above.

MARKET MANAGER Although born a Texan, from a young age Kelly has called SoCal her home. Now she lives in Huntington Beach with her daughter. After attending Loyola Marymount University she has held various marketing positions with several print mediums and is excited about the opportunity to work with LOCALE.

BRIANNA ROMANO

NICK PACHELLI

PARTNERSHIPS + MARKETING DIRECTOR Brianna is a California native with an eclectic taste in fashion, music and activities. After graduating with a degree in fashion and textiles, she became a jack-of-all-trades, juggling multiple jobs from fashion stylist and makeup artist to professional organizer. She loves traveling, making dinner for friends, a good beer and taking Instagram photos of her dog, George.

ALYSSA KLOPFER

EDITOR A New Mexico native, Nick moved to Southern California to attend college at Loyola Marymount University. After graduating with a degree in English and marketing, he held positions at various publishing and digital media companies in Los Angeles. When he’s not editing stories for LOCALE, you can find him wandering around foreign cities and chatting up local chefs.

DISTRIBUTION

MARKETING + EVENTS COORDINATOR Born and raised in the Irvine bubble, Alyssa has a passion for art and travel. After graduating with a bachelor's degree in art history from Westmont College in Santa Barbara and a summer European adventure, Alyssa discovered LOCALE. In her spare time you will find her with a cafe au lait blogging at her favorite coffee shop, sitting in a museum or searching for any reason to plan a weekend getaway to San Francisco.

RICK RAMIREZ DISTRIBUTION Rick is a California native and has lived in Orange County all of his life. A lover of nature, Rick is an avid camper, with an extensive knowledge of Southern California's beautiful mountain and forest regions. He further expresses his connection with nature artistically, through his unique watercolor paintings. Among his many other interests are cooking, history and music.

APRIL GARLEJO INTERNAL SALES MANAGER April is a California native and is new to the Orange County area. After graduating from San Francisco State University with a bachelor’s degree in business management, April took on education management until she eventually found LOCALE Magazine. She is excited to work and grow with the company.

FINANCE VALERIE KERR ACCOUNTANT Valerie is a California native and cannot imagine living anywhere else. She graduated from CSUF with a degree in business and fell into the world of accounting. When she is not crunching numbers for LOCALE, Valerie loves spending time with her two beautiful daughters.

the CONTRIBUTORS F E B R U A R Y 2016

WRITERS

CHRISTINE WILLIAMSON

BRADLEY BLACKBURN

HUNTER COLE

CANDACE VERDONE

spring-social.com

BApictures.com

huntercolephotography.com IG @huntercolephoto

IG @thesoulexperiment

ELIZABETH NUTT elizabethnutt.com

BEAUTY STYLISTS

ANGELA HATCHER

MICHAEL WESLEY

IG @hatcherangela

bluewesley.com | surfart.co IG @bluewesley FB /bluewesleyphoto

JEFF COOPER jeffcooperrealestate.com IG @jefftcooper FB /jeffcooperproperties TW @welcomehomeCAx

SHANE RADACOSKY ShaneRad.com IG @ShaneRad

LEXI KLEYLA leximakeupartist.com

ALEXANDRA SHUBIN IG @kaleidosoup

TASO PAPADAKIS tasophoto.com

JACK LUNGU Jackdphotos.com

CHELSEA GEHR chelseagehr.com

ERIC STRAND IG @thewhiskeyscout

RINA MAGSOMBOL IG @daffodilzz

TAYLOR LEWIS taylormarielewis.com IG @taylorlewisphoto FB /taylormarielewisphoto TW @TLPhotos

RANDA AKEEL IG @randaa7 FB /RandaAkeel TW @RandaAkeel

LUKE LIGHTHOUSE lukelphotography.com

NOEL SWEENEY

FASHION STYLISTS

heysaylorcometics.com IG @heysaylorcosmetics FB /Official.AddictionNV

SUSAN KRUPA TW @TraevelPhoudee

KOLINI FAAGATA koliniphoto.com IG @koliniphotography FB /koliniphotography TW @kolinilynne

DANIELLE GUMINA griphandbags.com IG @griphandbags FB /griphandbags

MANUEL PARRA manuelparraportfolio.tumblr.com IG @MrManuelParra FB /MrManuelParra TW @MrManuelParra

MARIE SPADA

PATRICK TUMEY celestineagency.com/make/patrick-tumey IG @patricktumey FB /patricktumey TW @patricktumey

IG @marie.charisse

PHOTOGRAPHERS MARIUSZ JEGLINSKI MariuszJeglinski.com IG @mariuszjeglinski FB /mariusz.photographer

LINDSAY DELONG iLikeLindsay.com FB /lindizzaster

NICOLE POLLARD lalaluxe.com IG @lalaluxe TW @lalaluxe

DANA DUFFY danaduffy.com IG @hairbydanaduffy

SAMMY ZARGARAN IWINK STUDIOS sammyZphotography.com IG @sammyZphotography FB /sammyZphotography

JOCELYN YOU IG @jbaabee FB /JocelynYou

8 | LOCALE MAGAZINE

PATRICK MARTIN patrickmartinphoto.com IG @Mr_Martin_Please

*FOR FULL INFORMATION ON OUR CONTRIBUTORS GO TO www.localemagazine.com/about

NIKKI SCHIFFMAN thevaultbynikki.sd.com IG @the_vault_bynikki

LOCALE MAGAZINE

CONTENTS February 2016 T H I S I S S U E : Eat/Drink

Eat Expert

Party of Five A Look at Some of LA’s Trending Restaurateurs

Drink Expert

Whiskey Business Brand Ambassadors Jennifer Wren and Jane Maher Are the Whiskey Industry’s Golden Girls

10 | LOCALE MAGAZINE

Vs.

Haute Plates Lisa Vanderpump Rules Fashion-Forward Food

Eat Feature

The Hungry Games Eat Your Way Through Los Angeles’ Restaurants

Drink Expert

On The Rocks Ralph Erenzo of Hudson Whiskey Started Out in the Rock-Climbing Game, is now Premier Whiskey Distiller

LOCALE MAGAZINE

CONTENTS February 2016 18 26

Native Knowledge Monday Through Sunday, By Locals

103

Beauty Experts

About to Pop Off

HOME/AWAY

Get in Shape, Stay Healthy with These Fitness Vanguards

Localendar 20 Things to Help You Spring Into Action

STYLE/BEAUTY

108

Fashion Spread

Have Mercy Love Is All You Need

GO/DO

138

Away Expert

Eat, Pray, Backpack From SoCal to South East Asia, The World Through a Traveler’s Eyes

Style Expert

Fit to a T LA Clothing Designers Create the Perfect California Comfort T-Shirt

120

Do Expert

Using the Right Hook An Edgy Chef with a Rugged Past

142

Escape: Cabo

Cabo San Luxury Sand, Spa and Siesta at Cabo’s Esperanza Resort

Cover Story

126

P.U.M.P

First Timer’s Guide

Gone Glamping A Sure-Fire Guide to Your First Glamping Experience

Perfection Under Mass Publicity

148

Setting The Table

Sugar and Spice A Bite of Singapore, Vietnam, Malaysia and More at RockSugar

That’s What She Said

Stay Fly Hang Out Before Heading Out at Long Beach Airport

12 | LOCALE MAGAZINE

132

Do Profile

Back at One R&B Crooner Brian McKnight Gets Real About the Music Business

152

Su Casa

Striking Gold in Silver Lake Vintage Meets Modern at the Home of Bestia’s Genevieve Gergis and Ori Menashe

All rights reserved © 2014, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner.

LOCALE MAGAZINE ph: 949.436.8910 | fax: 949.682.4807 info@localemagazine.com COVER Photographed By: Bradley Blackburn, www.bapictures.com Model: Lisa Vanderpump, @LisaVanderpump Styled By: Nicole Pollard, www.lalaluxe.com Hair & Makeup By: Patrick Tumey, celestineagency.com/make/patrick-tumey Location: Villa Rosa Clothing Provided By: Maria Lucia Hohan, www.mlh-shop.com

Making THE ISSUE

For Lisa’s voluminous brunette locks, Patrick Turney used Oribe hair products. A quick blow dry and hot roller set gave her hair just the right look, along with a few pink hair extensions. Lisa’s makeup was by YSL. Bradley Blackburn used a Canon 5D Mark III and the Canon 5Ds, with 24-70 2.4 and 50mm 1.2 lenses. When some external light was needed, he used Profoto D1s. The vision was to emphasize the warmth of Lisa and her home, while still utilizing breathtaking backgrounds to complement her fashionable outfits. After walking outside once the rain stopped, the setting was just right. In front of the pool, against the hills and a post-storm sky of rolling clouds, the perfect cover shot was created. To mirror Lisa’s vibrant personality, the team made sure her dress was in constant motion, flowing toward the camera in the sunlight. Lisa is about as glamorous as they come, so stylist Nicole Pollard wanted to pull gowns that reflected Lisa’s personal style. She chose the fuchsia Alexander McQueen gown from Saks Fifth Avenue because the color complemented her English rose complexion; McQueen also pays homage to her British roots. Lisa’s closet is like a jewel box of sparkly stilettos and accessories in a rainbow of colors. She was kind enough to let Nicole style her from her own collection, which created a personalized look. Lisa also picked out a ruby and diamond necklace from Jason of Beverly Hills. It was a statement piece that she couldn’t resist.

NATIVE KNOWLEDGE

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

SIP, EAT, HIKE

REPEAT EXPERT: Stefani Gianni CREDENTIALS: Assistant Retail Marketing Manager, Santa Monica Seafood

Ò I like to start my week off right with a fresh organically brewed coffee from The Conservatory for Coffee, Tea & Cocoa while I check a few emails. Once the caffeine drip has kicked in, I head over to the Culver City stairs for a butt-kicking workout; plus the view at the top is breathtaking—or was that the workout? My go-to lunch spot in Culver is The Wallace. They have an amazing selection of salads and sandwiches. conservatorycoffeeandtea.com thewallacela.com

Ò Nothing says Tuesday like a girls night with half-off bottles of wine at The Upper West. This is one of my all time favorite places to dine. Sip some wine and watch an old time movie on the drop down screen while eating some of the best cuisine in LA! Recommendations: octopus carpaccio followed by the pan roasted filet mignon with bacon mashed potatoes. Yum! theupperwest.com

18 | LOCALE MAGAZINE

Ò It’s humpday! I head to the mecca, Gold’s Gym in Venice. This is such a great gym to people watch and learn from some of the pros. I hobble around knowing I won’t be able to walk the next day due to my killer workout with trainer Justin Lovato from IAMBUILT. I also get a chance to wink at my fiancé as he films clients for our company Mai Tie Productions. I need a healthy refuel meal, which is why I choose from the bodybuilder menu at The Firehouse a block up from the gym. They offer healthy pancakes, egg whites and more! goldsgym.com firehousevenice.com

Ò I love to cook with the best ingredients. I spend my Thursdays not so thirsty by enjoying happy hour at Santa Monica Seafood. The bartender pours a glass of wine while the oyster shucker shucks some of the best oysters I’ve ever eaten. They are cold and fresh and wash down well with a nice glass of chardonnay. I take my half full glass of wine and walk around the market while making my fish selection for the evening. My fiancé and I love shopping here because we know the products are responsibly sourced and the quality can’t be beat. We typically buy the fresh Dungeness crab paired with Santa Monica Seafood scampi butter, local rockfish or sablefish, and a few items from the deli case. smseafoodmarket.com

Ò TGIF … or as I like to call it, “Date night and splurge.” My fiancé and I get all dolled up and head to Seven Grand for a whiskey pregamer. We close our check and continue the romantic evening at Bestia. We drool over their mussels and clams, roasted bone marrow and Cavatelli alla Norcina. Being the chocoholics that we are, we always finish date night with a stop at Cold Stone Creamery for their famous Peanut Butter Cup Perfection ice cream. sevengrandbars.com bestiala.com coldstonecreamery.com

Ò Saturdays are spent by the water in Playa del Rey. We pack a cooler with refreshments, grab the volleyball and meet our friends for a playful match. One of our favorite Saturday spots is the rooftop bar at Hotel Erwin. You get to watch the planes take off from the South, people watch in Venice, and see the coast to Malibu from the North. Once we are hydrated, we continue our stroll to Abbot Kinney to shop followed by a peanut butter and jelly burger at 26 Beach. hotelerwin.com | 26beach.com

Ò On Sundays we hike. I round up my girls, strap on a backpack, grab my sunglasses and head to Temescal Canyon off of Sunset. There are many paths to take, all leading to a gorgeous view overlooking the ocean. We head down the hills and continue our adventure with brunch at Café Vida in the Palisades. We catch up on our weeks while stuffing our faces with eggs and healthy pancakes. Meanwhile, the boys are at The Garage in Palms watching sports, eating wings and drinking pitchers of beer. cafevida.com garagemotorave.com

PHOTO BY: Luke Lighthouse

NATIVE KNOWLEDGE

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

PHO-GETTABOUT

Ò SN: It’s Friday night and I feel alright! Who doesn’t hum this on Fridays? I have completely checked out early from the work week (mentally that is) and headed straight to Kettle Bar in the Union Market to eat and drink my day away with some good ole pan roast and Old Fashioneds. kettlebar.com

EXPERTS: Scott Nghiem, Serial Entrepreneur, Co-Owner & Andy Nguyen, Co-Owner of Afters Ice Cream, Try It or Diet, Passion Chasers, GD Bro Burger, and Nudo Nudo

AN: On Friday night when trying to avoid the EDM clubs, I take my friends out for a different experience: my Afters Ice Cream Milky Bun for a dessert that’s hot and cold at the same time. aftersicecream.com

Ò SN: Monday takes some serious focus, and when I need some fuel for that focus I hit up Rooster Cafe in Costa Mesa. Their breakfast burritos are killer. And two words for you: Portuguese sausage. Game over. EatAtRooster.com

AN: To start off the week I want some classic Chinese food from Seafood Cove in Little Saigon. It starts with the complimentary hot and sour soup followed by some house special chicken with rice then the deep fried tofu for the sweet taste. seafoodcove.com

occasion because their pork spring rolls are bomb for breakfast, lunch or dinner. Maybe even all three… brodard.net

AN: It’s getting cold and I just want to dip my meat in a hot broth. The spot is Rolling Boil located inside of the Anaheim Packing District. A Chinese hot pot with fine meats, veggies and cold sake!

Ò SN: After all is said and done from my Saturday shenanigans, I always end the night at Afters Ice Cream for my late night dessert fix. The Milky Bun stuffed with Jasmine Milk Tea Ice Cream comes out in a hot glazed bun. aftersicecream.com

AN: Let the lights dim sum! The spot with the big portions is Capital Seafood in Irvine. They’ve got your traditional dim sum dishes and some of the most unique ones I’ve never had elsewhere. spectrum.capital-seafood.com

eatrollingboil.com

Ò SN: When lunch time comes around there’s one thing on my mind and that’s Taco Tuesday. I always end up moseying down to Hole Mole to get my fish taco with a secret sauce fix—and I can never forget the green chiles. holemole.com

AN: Taco Tuesdays are a must! My go-to is Taqueria Mexico in Westminster. The simple tiny chopped up meats are the best here and the asada is like no other.

Ò SN: Wednesday is an odd day. It’s the odd middle child. I usually need me some good Vietnamese food in OC. I turn to Brodard for any 20 | LOCALE MAGAZINE

Ò SN: Thirsty, I mean Thursday. Same difference right? The weekend is coming and I’m prepping my insides for what may come. You can find me at The Blind Rabbit, a local speakeasy, drinking some dranks on the low key waiting for the weekend to arrive. Cheers. theblindrabbit.com

AN: Craving a juicy burger, GD Bro Burger comes in a thick juicy beef patty that’s topped with Korean short rib, cheese and gravy on a signature red raspberry bun.

Ò SN: Need recovery. Need soup. My body is dehydrated and feeling less than stellar. The go-to remedy? A hot bowl of pho. The one and only Pho 79 always makes me feel some type of way. The pho with a side of oxtail makes me want to wake up and drag myself out of bed. pho79.com

AN: The hangover begins and I need a bowl of pho. Checking into my spot Nudo Nudo in Westminster. A bowl of the filet mignon pho to cure the long night of back to back Hennessy shots. nudonudo.com

gdbroburger.com

PHOTO BY: Sammy Zargaran

NATIVE KNOWLEDGE

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

VEN

CONMIGO EXPERT: Ron Salisbury CREDENTIALS: Owner of El Cholo Restaurants

Ò Valentino is only open for lunch on Friday. Piero is a good friend, which certainly adds to what is truly the finest of Italian cuisine. The menu is always fresh and exciting. With such a vast array of wines, you will surely be able to enjoy a rare and special treat. valentinosantamonica.com

Ò Starting a week in Los Angeles ... there’s so much to experience that is new and vibrant. A great start is to check out what is new in Koreatown, pronounced K-Town. A friend introduced me to Kang Ho-Dong Baekjeong. It’s a fun place to grill your own meat while sharing drinks and laughter with friends.

Ò I’ve tried a lot of Mexican food over the years. I finally gave up and went back to my favorite dish at El Cholo, the #2: a cheese enchilada with chile relleno. But I was delighted to discover B.S. Taqueria in downtown LA. The options at B.S. are classic street food done very well.

Ò Going to Philippe’s The Original for their French dip (get the double) is a refreshing experience—a study of the history of our city and the everyday people who inhabit it. You are only paying $4 for your sandwich, and it can be accompanied by an incredible wine by the glass (a glass of Silver Oak for $26, for example). philippes.com

bstaqueria.com

Ò I was so happy to discover a Blue Bottle Coffee spot in LA. Depending on what side of town I’m in, that is where I start the day. I like to see the creative things they do as well as enjoy my favorite coffee. Relying on caffeine as I do now, I find it carries me well though the day. bluebottlecoffee.com

Ò This a great time to enjoy lunch at Le Petit Trois. The omelette is as good as an omelette can get. The French touch! At Le Petit Trois, so much good stuff and talent is packed into a tiny area.

Ò On Sundays I head to Chinatown for Yang Chow. Chinese food like this has almost disappeared. Earthy and simple with complex flavors are timeless. The staff is down to earth and friendly, too. Oh yes, and the lemon shrimp is to die for. yangchow.com

petittrois.com

PHOTO BY: Sammy Zargaran

22 | LOCALE MAGAZINE

NATIVE KNOWLEDGE

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

WORTH YOUR

SALT

EXPERT: Steven Brown CREDENTIALS: Founder, Manhattan Margarita

Ò BBQ at home. Burgers, dogs or chicken with a big salad, rice and veggies. This is a family night and we’re serving up my own brand of Manhattan Margaritas. manhattanmargarita.com

Ò Captain Kidd’s Fish Market. Really fresh seafood, fish and chips are great, swordfish, soups. Casual style decor with picnic tables overlooking the marina. Perfect.

Ò Tin Roof Bistro. Nice upscale place with cool patio dining. The caramelized Brussels sprouts are killer! The grilled flat iron steak is also tasty. Great for preor post-movie dinner.

captainkidds.com

Ò Phuket Thai. Delicious and spicy Thai food served just the way I like it.

tinroofbistro.com

phuketthairedondobeach.com

Ò Islands. Great for kids and you gotta love their happy hour margaritas, surfing videos and watching the game.

Ò It wouldn’t be Saturday without Saint Rocke’s in Hermosa Beach or a trip to Gomez’s in Mammoth.

islandsrestaurants.com

saintrocke.com gomezs.com

“

This is a family night and we’re serving up my own brand of Manhattan Margaritas.

”

Ò Early morning surf with my neighborhood buddies. Breakfast of eggs, bacon and fruit and then on to home projects. Soccer, flag football and basketball games. NFL! Love Sundays. PHOTO BY: Luke Lighthouse

24 | LOCALE MAGAZINE

LOCALE ndar

THINGS TO HELP YOU SPRING INTO ACTION WRITTEN BY: GINA MAGNUSON

LA BACON FESTIVAL

labaconfest.com ¢ An entire festival dedicated to bacon? Yes, please! The fourth

annual Los Angeles Bacon Festival will take place Feb. 21, 2016, at the Magic Box at The Reef. Dedicated to all things bacon, the LA Bacon Festival features sweet and savory bacon delights along with unlimited beer from over 20 breweries, photo booths and more. Be sure to get your hand on a ticket before they sell out!

LA COOKIE CON AND SWEETS SHOW

www.lacookiecon.com ¢ Dessert lovers will be amazed by the sweet LA Cookie

CELEBRATE CHINESE NEW YEAR IN LOS ANGELES! chinatownla.com ¢ Monday, Feb. 8th, is

Chinese New Year and what better way to observe the holiday than a trip to LA’s Chinatown? Ring in the Year of the Monkey with tasty treats like dumplings and egg tarts as you enjoy the brightly lit parade.

Convention occurring on Feb. 6 and 7. Held at the LA Convention Center, this sweets show is heaven for bakers and foodies alike. Try hundreds of sweet creations from both local and national brands (including vegan and gluten-free options!). Celebrities in attendance include stars from Food Network shows like Chopped and Next Food Network Star. Headlining the event are Ron Ben-Israel of the Food Network show Sweet Genius and YouTube star Rosanna Pansino, the superstar host, creator and star and author of Nerdy Nummies.

THE PAN-AFRICAN FILM FESTIVAL paff.org ¢ Established in 1992

by Danny Glover, Ja’Net DuBois and Ayuko Babu, the Pan-African Film Festival showcases the creative work of African artists. Celebrated during Black History Month, this festival plays over 150 new films and displays work from over 100 fine artists and craftspeople from all over the world. During this 12-day festival, attendees can watch films, hear spoken-word performances and listen to thought-provoking panels.

RANDOM INTERNATIONAL’S RAIN ROOM AT LACMA lacma.org ¢ Step into a new world with

AIR + STYLE: LOS ANGELES

air-style.com/los-angeles ¢ Just because we live in sunny SoCal doesn’t mean we can’t enjoy a little snow! The

2016 Air + Style festival showcases the world’s best professional snowboarders as well as live music from acts like J. Cole and Incubus. The two-day event starts on Feb. 20 at the Expo Park of the LA Coliseum in Downtown Los Angeles. 26 | LOCALE MAGAZINE

the tranquil, mind-bending Rain Room exhibit at LACMA. Running through March 6th, Rain Room will change your perspective on physics as it reacts to your movements in a carefully choreographed display. Developed by the London-based art collective Random International, the artists seek to create an immersive space that explores the relationship between technology and human behavioral patterns.

PRINTMAKING 101 AT THE INTERNATIONAL PRINTING MUSEUM printmuseum.org ¢ Since 1988, the

International Printing Museum has been educating audiences on the rich history of printmaking. The museum makes an effort to bring antique print machinery and the history of books to a diverse group of individuals, having already reached over 250,000 people. The museum offers group tours as well as educational events for those curious about the art of printing. The museum is open on Saturdays from 10 a.m. to 4 p.m. and is open by appointment Tuesday through Friday.

LONG BEACH COMIC EXPO

longbeachcomicexpo.com ¢ See the creativity behind

comics new and old at the Long Beach Comic Expo! Dress up as your favorite comic book character, pick up a new comic and see the latest and greatest in the comic book world. This expo features work from comic book publishers large and small, artists, video game companies, toy retailers and more. Hear from pop culture experts, celebrity comic book authors and actors from your favorite sci-fi shows!

hollywoodpantages.com ¢ Death-defying acts and mind-bending tricks abound in the straight from Broadway

performance of The Illusionists. With shows at the beautiful, historical Hollywood Pantages Theater running from Feb. 23 into March, you and your guests will want to see this amazing show again and again.

FRANK GEHRY AT LACMA

lacma.org ¢ Running through March 20,

2016, Frank Gehry at LACMA explores the work of the renowned LA-based architect. Encompassing Gehry’s works from the time he established his Los Angeles firm in 1962 to the present time, this exhibit presents over 200 drawings (some only now available for public viewing) along with finely tuned models that truly tell the history of urban architecture as we know it.

conductor Gustavo Dudamel. Grab a ticket to one of the performances happening between Feb. 25-28 and enjoy the lively works of John Williams and Aaron Copland, piano concertos by Alberto Ginastera and new pieces by Andrew Norman. Enjoy the Dudamel’s riveting energy while taking in the gorgeous architecture of Walt Disney Concert Hall.

BECOMING LOS ANGELES AT THE NATURAL HISTORY MUSEUM

nhm.org ¢ Take a moment to see

DISGUISE: MASKS AND GLOBAL AFRICAN ART AT FOWLER MUSEUM www.fowler.ucla.edu ¢ Feast your eyes on

the vibrant pieces of transformative art showcased in Disguise: Masks and Global African Art. This exhibit, presented at the Fowler Museum at UCLA, features new works by 12 contemporary artists from Africa and of African descent all with a focus on disguise and optical illusion.

DUDAMEL & MUSIC FROM THE AMERICAS laphil.com ¢ Listen to the riveting

sounds of the Los Angeles Philharmonic led by master

Becoming Los Angeles at the Natural History Museum. This permanent exhibition provides insight into how Southern California grew into a bustling metropolis. School groups will love this complete look at LA’s history, with a focus on timelines ranging from the Spanish Mission Era to the present day.

COLORING INDEPENDENTLY AT CAAM caamuseum.org ¢ Observe Black History

Month with a visit to the California African American Museum. Currently on exhibit through Feb. 28 is Coloring Independently: 1940s Film Stills from the Collection of the California African

American Museum. With over 80 films stills and related photographs, this vibrant exhibit provides a portrait of historic African American films from the 1940s.

PARAMOUNT DRIVE-IN MOVIE THEATER paramountdrivein.com ¢ Let’s face it, when you

live in LA, driving becomes a part of your daily routine. So, why not try something new when you’re already mobile? Reopened after 22 years, Paramount Drive-In is screening the latest movies for audiences on wheels. With two 75-foot screens, Barco Digital projection, FM radio sound and an expanded food menu, Paramount Drive-In is a unique pit stop you will love.

CIRQUE DU SOLEIL’S KURIOS: CABINET OF CURIOSITIES AT DODGER STADIUM

THE ILLUSIONISTS AT THE HOLLYWOOD PANTAGES THEATER

cirquedusoleil.com ¢ Until Feb. 7, audiences can gaze in wonder at the

amazing KURIOS: Cabinet of Curiosities performance by the masterful acrobats of Cirque du Soleil. These talented performers will stretch the limits of your imagination with their elaborate costumes and mind-boggling stunts. Prepare to be amazed!

EXPLORE LA’S WATERFALLS

OPENING DAY AT DODGERS STADIUM

LA’s urban landscape would be home to be so many naturally beautiful waterfalls! Get outside and check out waterfall sites like Paradise Falls in Thousand Oaks’ Wildwood Park, Escondido Falls in Malibu and Eaton Canyon Falls in Alhambra.

celebrate spring then a trip to Dodgers Stadium for Opening Day? The home opener is on Tuesday, April 12, beginning a three-game series against the Arizona Diamondbacks. Play ball!

lamountains.com ¢ Who would have thought

www.dodgers.com ¢ What better way to

LOS ANGELES BALLET’S DON QUIXOTE losangelesballet.org ¢ Witness the world premier

of the Los Angeles Ballet’s performance of Don Quixote. Chase windmills in the most graceful way possible! These gorgeous dancers will take you through the classic story with an array of bright colors and finessed movements. Performances will take place on February 20th at the Alex Theater and February 27th at the Redondo Beach Performing Arts Center.

MOVIE NIGHT AT CINÉPOLIS cinepolisusa.com ¢ Where better to enjoy a great movie than star-studded Los

Angeles? With a location in Westlake Village and the new Pico Rivera cinema, Cinépolis is your one-stop shop for all things cinema. Enjoy the latest blockbusters in luxurious reclining seats with gourmet dishes in-hand. Even better, Cinépolis offers a full bar and 3D viewing for an upscale viewing experience. LOCALE MAGAZINE | 27

PHOTO BY: Kolini Faagata

eat /drink

FEB.

2016

31 EAT EXPERT From Moby to Michael Voltaggio, These LA Restaurateurs Are Heating Up the Culinary World

42 DRINK EXPERT Glenfiddich and Tullamore D.E.W. Brand Ambassadors Tackle the New Generation of Whiskey Drinkers

47 VS. High Fashion with a Side of Lisa Vanderpumpâ&#x20AC;&#x2122;s Best Dishes

57 EAT FEATURE The Best Bites, Chews, Sips and Food Comas Await in the LA Foodie Guide

68 DRINK EXPERT

Toasting to Success with Hudson Whiskey Founder Ralph Erenzo

EAT FEATURE The Hungry Games

THE ATTIC 1643 Cosmo St Los Angeles, CA 90028 213.327.5166 www.atticclub.la

FEBRUARY 2016

EAT EXPERT

of A LOOK AT SOME OF LA’S TRENDING RESTAURATEURS

WRITTEN BY: CHRISTINE WILLIAMSON PHOTOGRAPHED BY: TAYLOR LEWIS & SHANE RADACOSKY If you’re native to Los Angeles, you’re lucky. You grew up in one of the most culturally diverse cities in America and you were raised with a palate that’s had the opportunity to savor everything from sticky Korean chicken wings, superior seafood and indisputably the best tacos north of the border.

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

If you’re new to Los Angeles, you’re also fortunate. Our city’s food scene has swelled in the past five years, giving rise to more chef-driven restaurants than ever. Food trucks have taken a back seat to beautiful brick and mortars, where atmosphere is just as how important as what is on the plate. These experts know what Los Angeles is all about—unique cuisine, changing tastes, fresh ingredients and a creative look on what it means to bring people together over a good meal.

LOCALE MAGAZINE | 31

What’s on the Little Pine Playlist? From Cat Stevens to Bach, Little Pine keeps it mellow and understated. No banging techno music.

teas & trees Invading Moby’s Exciting New Eatery EXPERT: Moby, Founder of Little Pine Restaurant, Musician GREEN ROCKSTAR: A vegan for almost three decades, Moby has worked with organizations like Greenpeace to promote education on climate change.

 Moby’s highly anticipated organic vegan bistro opened last November to a community that had been clamoring for the new restaurant ever since news had broke in early spring. Located on Rowena Avenue in the trendy neighborhood of Silver Lake, Little Pine has fast become one of the city’s most talked about restaurants. We sat down with Moby, celebrated songwriter, musician, DJ, activist and owner of Little Pine to get all of the details on his new creative venture. Q: What inspired you to create Little Pine? Moby: I’ve been a vegan now for 28 years. In that time, veganism has completely transformed. Twenty-eight years ago being a vegan was just … sad. There were only a handful of vegan restaurants in the world. Now, Bill Clinton is a vegan, Miley Cyrus is a vegan and it’s become so much more mainstream. I am also an investor at another vegan restaurant here in LA, Crossroads, and it’s great to see all of these celebrity vegans come out of the woodwork—Johnny Depp and Paul McCartney eat there all of the time. As veganism has become more popular, so has the quality of the food. Twenty years ago, vegan food was your typical beans and rice—now vegan food has become so interesting and sophisticated. The goal here is to have a fairly cohesive Mediterranean approach to vegan food; in a broad sense, drawing in from France, Italy, Spain and the Middle East. Q: Tell us about your work with Greenpeace and focusing on the issue of climate change. M: As time has passed, I’ve learned that being vegan has many benefits, but the environmental impact of raising animals for food is astounding. Twenty-five percent or more of climate change is a result of animal agriculture—more than every car, bus, boat, and plane on the planet combined. Since there is so much interest in climate change, now my goal is to draw people’s attention to the role of animal agriculture in climate change. Q: Are you going to use Little Pine to conjure activism in the community? M: Yes, but in a subtle way. What I’ve found is, as far as promoting veganism, it’s easier to do when you have beautiful food in a beautiful space filled with attractive people. I don’t want to yell at people or be didactic about it; I just want to have a lovely restaurant that happens to be vegan. Q: The design happening inside is not what you would expect from the Art Deco exterior. The interior has a modern, midcentury look. Tell us about the design process while you were building the restaurant. M: I’ve always said there are two LA’s: the LA of palm trees and the LA of pine trees. I’ve always identified with the LA of pine trees, like Mt. Baldy and the Angeles National Forest. I wanted Little Pine to have a Scandinavian and midcentury feel, without being too kitschy—just modern and clean, with lots of natural wood—simple and unpretentious. Q: How did you and Chef Kristyne Starling come together? M: [After the departure of our first chef] I spent months trying to find a vegan chef, with no luck. I hired Kristyne to help me find a chef, and we liked working together so much that we decided she would be the chef. She, along with our other chefs and line cooks, may not come from a vegan background, but

WRITTEN BY: CHRISTINE WILLIAMSON PHOTOGRAPHED BY: TAYLOR LEWIS 32 | LOCALE MAGAZINE

they’re all bringing their traditional cooking skills to a vegan restaurant. Kristyne also has great relationships with several farmers, which enables us to source as locally as possible. Q: Are the beers and wine served organic as well? M: Yes. The criterion is that everything in the restaurant is organic. The only exception to that is that there are certain farmers who can’t afford the certification process, but they are just as if not more organic, than bigger farmers who can pay to get certified. Q: First timer’s must-try plate for dinner? M: The thing I am most excited about is really simple. When I was growing up one of my favorite things was stuffed shells. So our chefs have created stuffed shells with house made vegan ricotta. The dish is served with three giant shells. One is stuffed with a Kalamata olive ricotta and topped with a pesto sauce, another with a lemon and white wine ricotta with a leek sauce, and a ricotta with basil and a classic marinara sauce. There’s also a panzanella salad that’s amazing. Q: Take us through a typical day at Little Pine. M: Well, we’re open every day from 7:30 a.m. until midnight, seven days a week. It’s ambitious, but I lived in France a long time ago, and I love how French bistros work; you go for breakfast, then maybe go back for an afternoon tea, and then can even go back for a romantic dinner. I want Little Pine to function like that for our community. Every day, we have an afternoon tea service with a sort of modern take on a traditional tea service. We have about 60 different types of tea. I love restaurants in the middle of the afternoon when they’re calm and kind of empty. Q: What can we expect to find in the retail shop? M: Basically the city of LA said that because we only have six parking spaces, we had to have a retail space. At first I was turned off by it, but then I got really excited to curate it. It’s pretty much all picked out by me. When possible, it has a local quality to it, a lot of the art books are from friends of mine or people in the community. Q: Does social media affect how you develop your brand? M: I’m very active on social. I don’t think you can really have a commercial enterprise in the 21st century and not implement it, especially when there is a strong visual component. There’s the design, the architecture, the retail space, the food and it’s all very photogenic, so by definition social media has to be part of it. Q: Are you working on any other projects in addition to Little Pine? M: I am putting out a memoir this year. The memoir takes place over 10 years, from 1989-1999. In 1989, I was living in an abandoned factory, making around $4,000 a year. I didn’t have running water or a bathroom. I was a straightedge, vegan, Christian-Bible-study-teaching DJ. Then I moved to New York, got a record deal, started drinking again, and went to the other extreme of degeneracy and debauchery. The book ends at this very low moment when I’ve lost my record deal and my mom had passed away. All these terrible things were happening, and then the album Play comes out. The book is called Porcelain [a song from the album Play] and will be out this May.

“TWENTY YEARS AGO VEGAN FOOD WAS YOUR TYPICAL BEANS AND RICE—NOW VEGAN FOOD HAS BECOME SO INTERESTING AND SOPHISTICATED.” —MOBY

“I’ve always said there are two LAs: the LA of palm trees and the LA of pine trees. I’ve always identified with the LA of pine trees, like Mt. Baldy and the Angeles National Forest. I wanted Little Pine to have a Scandinavian and midcentury feel, without being too kitschy.” —MOBY

LITTLE PINE 2870 Rowena Ave Los Angeles CA, 90039 323.741.8148 wwwlittlepinerestaurant.com LOCALE MAGAZINE | 33

Plenty of Fish: Santa Monica Seafood offers over 40 types of finfish as well as different types of shellfish including crab, lobster, oysters and clams. Get Sloshed: Santa Monica Seafood offers a wonderful happy hour. Enjoy $2-$5 oysters, beers, wines and appetizers. Monday through Friday, 2 p.m.-5 p.m.

the HOOK up Diving Deep Into Santa Monica Seafood’s Operations EXPERT: Bob Vogel, Director of Retail Operations for Santa Monica Seafood FAVORITE SMS DISH: Cioppino with a piece of rustic bread Santa Monica Seafood sources an astounding 27 million pounds of fresh and frozen seafood every year, and they have been doing it since 1939. Aside from being a renowned full-service seafood distributor, Santa Monica Seafood boasts two local markets and cafes, one in Costa Mesa, CA, and the other in Santa Monica. They are family owned and operated, and an outright local favorite when it comes to serving the freshest and highest quality seafood available. We chat with Bob Vogel, Director of Retail and Commissary Operation, about all things under the sea. Q: How important is sourcing sustainable seafood? BV: Seafood is a migratory animal, so we want to resource responsibly to make sure we are leaving a biomass of genetic material behind to make sure that we are leaving behind the next generation. Q: How large is your distribution range and how much seafood do you distribute every day? BV: Over the last four generations, our opportunities have expanded from the Mexican border up to Monterey Bay. We’ve been out in the Las Vegas area for several years, the Phoenix area for about five years. We’re currently approaching somewhere between 4,900 food service elements, including restaurants, hotels and country clubs. Q: What exotic species of fish excites you the most? BV: That would have to be louvar. It’s an incidental catch from when fishermen catch swordfish. They are absolutely exquisite. They’re white, oily and buttery. They’re just fantastic. Q: Grilled or raw fish? BV: That’s a coin toss! There’s nothing that I’m afraid to try or enjoy. But, I am a good home cook and I like to cook. Q: What kind of beer is best enjoyed with seafood? BV: We’re blessed with all of the guys putting their hearts and souls into a craft beer. All of these new foodie beers stand up to more spicy things like a cioppino. Our Sam Smith Organic Ale is very popular. We also try to support local breweries a much as possible. Q: What wine pairings wine do you enjoy with seafood? BV: It depends on the delicacy of the fish. Something like a Dover sole, an orange roughy, fish that are light, white and flaky pair well with a nice Sauvignon Blanc or a lighter style Chardonnay. If you get something like a yellow fin tuna or a bigeye tuna, something that’s meaty and more steak-like, stands up to a great Pinot Noir. Something like grilled swordfish with a mango salsa goes well with a nice Merlot or Syrah. These days, it’s not quite as relegated that fish should be a white wine, steak should be a red wine. People buy what they like, and that’s what makes it all enjoyable.

“SEAFOOD IS A MIGRATORY ANIMAL, SO WE WANT TO RESOURCE RESPONSIBLY TO MAKE SURE WE ARE LEAVING A BIOMASS OF GENETIC MATERIAL BEHIND, TO MAKE SURE THAT WE ARE LEAVING BEHIND THE NEXT GENERATION.” —BOB VOGEL

WRITTEN BY: CHRISTINE WILLIAMSON PHOTOGRAPHED BY: TAYLOR LEWIS 34 | LOCALE MAGAZINE

SANTA MONICA SEAFOOD 1000 Wilshire Blvd Santa Monica CA, 90401 310.393.5244 www.smseafoodmarket.com

“In the bigger picture, over the last four generations, our opportunities have expanded from the Mexican border up to Monterey Bay. We’ve been out in the Las Vegas area for several years and the Phoenix area for about five years. We’re currently approaching somewhere between 4,900 food service elements, including restaurants, hotels and country clubs.” —BOB VOGEL

LOCALE MAGAZINE | 35

Octo-perfect Brian Malarkey’s secret to a perfectly grilled octopus? Poaching the octopus slowly and for a long time. Once the octopus is extremely tender, put it on a super hot grill.

Full OF malarky Fresh Findings at Brian Malarkey’s Herringbone EXPERT: Chef Brian Malarkey, Herringbone Restaurant THE ONE INGREDIENT HE CAN’T LIVE WITHOUT: “Citrus. It makes the whole world brighter.”

 Located at The Seychelle on Ocean Avenue, just a stone’s throw from the Pacific Ocean, Brian Malarkey’s Herringbone debuted last year to glowing reviews. Inside the modern space, designed by Thomas Schoos, you’ll find a living wall of greenery set among chandeliers and custom made rope sculptures. This is not your kitschy, nautical-themed seafood restaurant. Herringbone is stylish and refined, and equipped with a heated patio ready for guests to enjoy ocean-air dining. Q: Firstly, congratulations on all of your success over the past five years. You’re originally from the Pacific Northwest; what brought you to Southern California after culinary school? Brian Malarkey: I came to Los Angeles because I had relatives and friends in the area and always wanted to check it out. I was a starstruck 19 year old! Once I got to LA, I was presented the wonderful opportunity to do an internship at Citrus. Q: Your first restaurant, Searsucker in San Diego, was listed at #2 on Time magazine’s Hottest Restaurants in the Country list. It has become a must-stop dining destination for anyone in Downtown San Diego. After opening a successful New American restaurant, what made you depart into the “ocean-to-table” arena? BM: I was always a seafood guy before I was a farmto-table guy. I worked with the wonderful Oceanaire group for eight years, which was a heavy, heavy seafood concept. We butchered our own fish and had the most abundant ocean menu of all time. When I left there I knew I was known for seafood and I wanted to take a different approach, so that is why I opened Searsucker. Q: Santa Monica’s dining scene has really taken off in the past year. What sets Herringbone apart? BM: Herringbone Santa Monica doesn’t want to be apart, it wants to be a piece of the puzzle. The city of Santa Monica and its dining scene are growing so incredibly and, at Herringbone, we want to be part of this fantastic community. There is an outstanding farmers market that brings together great chefs from the city, who you run into every Wednesday and Sunday. We love our location between Santa Monica and Venice. It helps program us for the local vibe we strive for. Q: Why is sustainable seafood important? BM: As a father and citizen of the planet, I want my kids to have seafood in their lives. There are enough options to not be sustainable and be lazy. Q: Tell us about Salt & Brine located inside Herringbone. BM: Salt & Brine at Herringbone Santa Monica brings together two of my favorite things: fresh seafood (and oysters) and smoky, salty charcuterie! It is the perfect way to start a meal.

WRITTEN BY: CHRISTINE WILLIAMSON PHOTOGRAPHED BY: SHANE RADACOSKY 36 | LOCALE MAGAZINE

Q: How did it feel to be invited to cook at the 2013 James Beard Award Dinner? BM: I was very excited to be presented the opportunity and thrilled to cook for my peers. However, when I arrived at Gotham Hall, I realized I was cooking for 880 people out of a closet with hot boxes as my only form of equipment. A dream come true became the worst Top Chef challenge of my entire life, but we pulled it off. I would love to have another opportunity to cook for all those amazing chefs.

Q: What can locals expect for brunch at Herringbone? BM: Brunch at Herringbone Santa Monica offers something for everyone. We have amazing mimosas and shared plates, including an indulgent Croque Madame or healthy options like The Health Nut Parfait. The big windows and fresh, open air make for the perfect way to start any weekend day. Q: Favorite daytime cocktail? BM: I am man enough to admit I love a good mimosa. Q: How does your social media presence play into promoting your restaurants? BM: It is hard to measure how much people are coming in from social media, but it is definitely very powerful. To be honest, I am still old-fashioned and feel that the best communication is face-to-face interaction inside of the restaurant. Q: What’s your most Instagrammed dish? BM: The whole-fish ceviche! Q: What do you enjoy doing outside of the kitchen? BM: Playing with my children (preferably at the beach)! Q: What do you have coming up in 2016? BM: I plan on continuing to work with my amazing teams while fine-tuning our menus and restaurants. We are also excited for Herringbone Las Vegas to open this year!

“To be honest, I am still old-fashioned and feel that the best communication is face-to-face interaction inside of the restaurant.” —CHEF BRIAN MALARKEY

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

“THE CITY OF SANTA MONICA AND ITS DINING SCENE ARE GROWING SO INCREDIBLY AND, AT HERRINGBONE, WE WANT TO BE PART OF THIS FANTASTIC COMMUNITY.” —CHEF BRIAN MALARKEY

LOCALE MAGAZINE | 37

Puppy Love Michael Voltaggio’s adorable French bulldog, Kimchi, pulls in quite a few likes on the chef’s Instagram.

INK master The Force is Strong with One of Los Angeles’ Top Chefs EXPERT: Michael Voltaggio, Owner and Head Chef, Ink Restaurant FRESH INK: Voltaggio is close friends with famous LA tattoo artist Dr. Woo

In the culinary world, Michael Voltaggio is a force to be reckoned with. He started in the kitchen when he was 15 years old. He’s the winner of Top Chef Season 6, was named “Best New Chef” by Angeleno magazine in 2009, was voted “Best New Chef” by Food & Wine in 2013, and is chef and owner of acclaimed restaurants Ink & ink.sack in West Hollywood. Q: You competed against your brother [Bryan Voltaggio], who was the runner-up. What was it like competing against your brother in such a high-pressure environment? Michael Voltaggio: It’s like competing against your brother when you’re little kids. One of us needed to win! It was bittersweet. Glad it was me, but, of course, I wish we could have both won. He has nine restaurants and we are currently building something together on the east coast as well, so he’s not hurting from his loss on Top Chef! Q: What do you remember most from filming Top Chef? MV: Winning—at the end when the whole process was over. That moment made the whole process worth it. There was only one option for me, and that was winning. Q: Ink, along with ink.sack, both opened to critical acclaim in Los Angeles. What was your inspiration behind each concept? MV: I was looking for what the diners would be looking for. We have so many great ethnic restaurants: Korean BBQ, Mexican, sushi, Ethiopian, Chinese—everything is here—so rather than taking inspiration and just trying to create this fine dining experience, it was important for us to go and grab authenticity in order to create an authentic restaurant, directly from the people who had been doing it for years and years. The goal for the restaurant was to be a modern Los Angeles eatery. Now, four years later, it’s just about cooking good food without any labels. Q: How does it feel having Ink celebrate four highly successful years in Los Angeles? MV: It still feels like the first day. We’re not closed yet so that’s good. The fact that we survived four years and we’re still busy, still paying the bills and still have people that enjoy working here, means to me that four years later we’re more than a restaurant, we’ve become part of the community, and that was the goal—to be a part of the city that I live in. Q: What are you doing to keep the menu fresh at Ink? MV: You have to surround yourself with new, creative talent, and you can’t micromanage the creativity that happens. I want to create an environment where people are encouraged to bring something new to the table. With the menu now, we focus on each dish like it’s a project; every week there is a new project to tackle. And above all, you still have to look for what your guests want; it’s called the hospitality industry for a reason. Q: You’re quite covered in ink yourself; tell us about your tattoos and who is your favorite tattoo artist? MV: When I was younger, I went wherever I could afford to get a tattoo. Now I am fortunate to live in LA, which I think is home to some of the best tattoo artists in the world. My friend Dr. Woo is one of my artists—Jason Stores at Tattoo Lounge in Venice. Q: You’ve got something new in the works in LA, what concept is going on there? MV: Yes, our new restaurant will be on the Sunset Strip. To me,

WRITTEN BY: CHRISTINE WILLIAMSON PHOTOGRAPHED BY: SHANE RADACOSKY 38 | LOCALE MAGAZINE

Sunset is one of the most important streets in the entire city and there’s so much history just within a couple miles. I hope the grungy essence of the Strip stays, but, at the same time, I think it’s time to help it evolve. As far as the concept, it will be much smaller and more intimate than Ink. I’m building my dream kitchen. I’m building something that will hopefully allow the guests to be as much of a part of the cooking process as they want. It’s an open space, and the goal is for it to be a creative space. Q: Favorite food city? MV: That’s hard to answer. Right now, the hometown, LA. Q: How important is social media to you as a chef? MV: The ability to distribute information has become more important than the information that’s being distributed. I think as a society we should take a step back and refocus on the content that we share with each other and not just how fast we can share it. I’m big on social and I love the ability to interact with people all over the world 24/7. Q: You have a French bulldog named Kimchi who makes quiet a few appearances on your Instagram feed. MV: Yeah, my girlfriend and I went to Koreatown after a long, booze-filled lunch at Petrossian in West Hollywood, and we ended up in a puppy store, and there was this beautiful French bulldog puppy. I wanted to name her Lil Kim, because she was little, but, because we got her in Koreatown, we added “chi,” so she became Lil Kimchi. She’s like a human, she runs the household. She’s a G! Q: You collaborate with a lot of great people. What goes into that process? MV: I work with a lot of brands, but I don’t work with brands that I am not a fan of. I’ve collaborated with Naked Juice, Lamborghini, NoKidHungry, the LA Mission and Williams Sonoma, just to name a few. Any food-related charity where I can use my skills to feed people in need is important to me. I spend my year cooking for people who are fortunate enough to enjoy eating at the level we cook at, so it’s definitely nice to cook for people on the other end of that spectrum. Q: You were featured on Breaking Borders on the Travel Channel, what was that experience like? MV: I live in my own little bubble here in LA—I work a lot and that’s it. To get out of here and go to 13 different countries within eight months was incredible. The concept of the show was to go into conflict zones around the world and bring two sides together around the dinner table. We went to Israel and brought Israelis and Palestinians together. We went to Egypt, Lebanon, Sri Lanka, Cambodia, Rwanda, Cuba, Northern Ireland, among others, and had conversations with real people, trying to understand both sides of the conflict and then facilitate a meal and a conversation. I traveled with Peabody Award-winning journalist Mariana van Zeller. Hopefully I left a little piece of myself in all of these different countries. To travel is to learn—not only what you’re experiencing in these different places, but to learn about yourself as well. Q: Plans for conquering 2016 and beyond? MV: New restaurants, maybe a little more television. Every day when I wake up I get excited for the potential projects coming my way. I like being a part of new things.

“I WANT TO CREATE AN ENVIRONMENT WHERE PEOPLE ARE ENCOURAGED TO BRING SOMETHING NEW TO THE TABLE. WITH THE MENU NOW, WE FOCUS ON EACH DISH LIKE IT’S A PROJECT; EVERY WEEK THERE IS A NEW PROJECT TO TACKLE.” —CHEF MICHAEL VOLTAGGIO

“The fact that we survived four years and we’re still busy, still paying the bills and still have people that enjoy working here, means to be that four years later we’re more than a restaurant, we’ve become part of the community, and that was the goal: to be a part of the city that I live in.” —CHEF MICHAEL VOLTAGGIO

INK 8360 Melrose Ave Ste 103 Los Angeles CA, 90069 323.651.5866 www.mvink.com LOCALE MAGAZINE | 39

Tree Time Clifton’s original name was Clifton’s Brookdale. The original owner, Clifford Clinton, had grown up in the Bay Area and he was very close to a place called the Brookdale Lodge, that had real trees growing through it. This inspired the restaurant’s forested interior.

farm TO tray Chock-full Of Curiosities, Clifton’s Cafeteria Returns to Downtown LA EXPERT: Andrew Meieran, Owner of Clifton’s Cafeteria PARTY OF FIVE: Clifton’s now has five distinctly styled levels and bars.

 After nearly four years of renovations, local visionary and developer, Andrew Meieran, has brought a piece of history back to life. This magical space is 109 years old and is located in Downtown LA’s Historic District on Broadway, just off the corner of 7th Street. Several generations have descended upon Clifton’s Cafeteria since 1931, giving locals a strong sense of connection to the past, as many recall dining in the classic cafeteria with their families as children. Today Clifton’s is a preservation effort as well as a nod to the future with an all-new top floor fine dining experience as well as five fanciful cocktail bars to explore. Come thirsty. Come hungry—and save room for the classic jello dessert! With ample seating and dozens of nooks and crannies to discover, Clifton’s is once again ready to take on the masses. We sat down with Andrew to talk about this major addition to LA’s landscape. Q: Tell us, how has this colossal and historic grand reopening been for you and your team? Andrew Meieran: Extraordinary. It’s been beyond our wildest expectations in terms of overall reaction and the number of people coming through the doors. We had 5,000 people come through on the first day, and we have been averaging between 3,000-4,000 guests through our doors each day. Q: Record-wise, is Clifton’s still considered the largest cafeteria in the world? AM: Yes! Q: Although many dining options have remained the same, what differences may someone see, or taste, if they dined here in 2016 versus 50 years ago? AM: It’s definitely changed over the years. Originally, cafeteria food was made with the finest ingredients, because the way it was presented back then was as a labor-saving method, so they didn’t have servers, and they didn’t have the frontof-house staff that is usually associated with a restaurant. So they spend the money on the ingredients and the quality of the food, and it had to look good as well, because people could see it right away and it wasn’t like ordering off a menu. Original cafeterias started off with high-quality food, but things started to change in the 50’s and 60’s when everything became institutionalized, it became more about volume, which turned the cafeteria industry in a completely different direction. However, back then, it was also seen as modern when ingredients were pre-packaged and mass produced, and then by the time we got to the ’80s and ’90s, everything here [at Clifton’s] was pre-made and frozen, with the exception of pies and some baked goods. Now we are proud to say that we’re going back to the original style of cafeteria, with the highest quality ingredients, everything made in house, and as organic and locally sourced as possible. Q: Clifton’s now contains five levels and five bars. Walk us through each one. AM: The first is the Monarch Bar, which is a Californiacentric concept, where we focus on California craft beers and spirits. The second is the Gothic Bar, which is a little bit more of a heightened experience—more whiskey and bourbon based. The third is a tiki bar, a true classic tiki

WRITTEN BY: CHRISTINE WILLIAMSON PHOTOGRAPHED BY: SHANE RADACOSKY 40 | LOCALE MAGAZINE

bar from the 1930s, so it’s actually more Polynesian, much different than your usual 1950s tiki bar. I’d say it’s handsdown the most unique tiki bar in the world. The fourth bar is also on the same level, and it will be the Treetops bar, that will be a high-end cocktail lounge, adjacent to the Treetops restaurant, which will be a fine dining concept. And then we go to the basement. In the basement is Shadowbox. Shadowbox is the most revolutionary cocktail experience that exists on the planet. It’s all about the experience: everything from the presentation to how you enter the space. Shadowbox is open to the public, but you must make a reservation and it’s all about exploration. Q: Clifton’s was awarded best desserts in LA in the past, what are you doing dessert-wise to keep that title? AM: Clifton’s has always had fantastic desserts, and we are taking the originals and expanding on them. Our Executive Chef Michael Luna is fantastic—truly brilliant and creative. Q: In 1946, the original founder, Clifford and his wife sold the cafeteria to their children, retired and devoted their lives to charity in the wake of World War II. They distributed food to millions of people in need. What charitable contributions can we see coming from Clifton’s Cafeteria in the future? AM: We’re very community focused and dedicated to a couple specific programs. There are two sides to that: one is bringing in a lot of people from the community, working with people from The Midnight Mission and Chrysalis, who have food service training programs and take people who were homeless and reintegrate them into the workforce. We operate as a business that is a safe haven for people who need a second chance. In addition to those programs, we work very closely with the LA Conservancy in terms of historic preservation, as well as the Natural History Museum. Q: What kind of entertainment can guests expect to see at Clifton’s? AM: There’s everything. It’s probably the most unique performance space that I know of. The large tree was actually built to hold performers, who can climb up inside of the tree, and then come out onto an aerial rail rig, so they can actually dance with the tree. There’s also multiple platforms and stages for live music, along with RGB lighting to transform the space as well. Q: Is Clifton’s open 365 days a year? AM: Yes, and we celebrate every holiday in a big way. The biggest days of the year here, customarily, are always Thanksgiving, Christmas and Mother’s Day. Q: You’re going down the cafeteria line, what do you put on your tray? AM: Everything! I love the carving station. We’re researching all of the past menus and trying to bring back as many classic items as possible. Q: What’s Clifton’s mission statement? AM: Clifton’s is really a celebration of California—our legacy and cultural diversity. When locals come to explore Shadowbox and The Map Room they will definitely have a leg up on some of the surprises during their experience.

“WE ARE PROUD TO SAY THAT WE’RE GOING BACK TO THE ORIGINAL STYLE OF CAFETERIA, WITH THE HIGHEST QUALITY INGREDIENTS, EVERYTHING MADE IN HOUSE, AND AS ORGANIC AND LOCALLY SOURCED AS POSSIBLE.” —ANDREW MEIERAN

“Clifton’s is really a celebration of California— our legacy and cultural diversity.” —ANDREW MEIERAN

CLIFTON’S CAFETERIA 648 S Broadway Los Angeles, CA 90014 213.627.1673 www.cliftonsla.com

LOCALE MAGAZINE | 41

BRAND AMBASSADORS JENNIFER WREN AND JANE MAHER ARE THE WHISKEY INDUSTRY’S GOLDEN GIRLS

WRITTEN BY: ALEXANDRA SHUBIN PHOTOGRAPHED BY: PATRICK MARTIN HAIR AND MAKEUP BY: CHELSEA GEHR

THE EXPER TS

JENNIFER WREN Brand Ambassador for Glenfiddich

& JANE MAHER Brand Ambassador for Tullamore D.E.W

Favorite Drink: Jennifer: Buck 75 Jane: Apple D.E.W.

While munching on a last minute breakfast, Jennifer Wren announces, “I am perfect for this job because I love whiskey and bacon!” She is able to multitask like a boss; mid-conversation she made sure to grab a bottle of Glenfiddich 14 for me to taste. Ireland-native Jane Maher shared a wealth of information about the process of whiskey making. Not only does she love whiskey, but she also wants people to truly understand and appreciate it.

“The beauty [of Glenfiddich] is that we are a heritage band. The first drop of whiskey ran off the stills on Christmas Day in 1887. The fact we are still around comes from the fact that our distillery workers do what they do precisely and extremely well with the spirit of the Grant family leading the way.” —JENNIFER WREN PHOTOSHOOT LOCATION: Ace Hotel Downtown Los Angeles 929 S Broadway Los Angeles, CA 90015 213.623.3233 www.acehotel.com/losangeles WILLIAM GRANT & SONS, INC. www.williamgrantusa.com LOCALE MAGAZINE | 43

“Glenfiddich has a sense of control, dedication and perfection. We are constantly messing with stuff in the distillery to try and better ourselves.” —JENNIFER WREN

Q: How and why did you become interested in whiskey? Jane Maher: In terms of a career, I actually started in brewing. It was a part-time job for me while I was studying architecture at university. That role allowed me to learn a lot about the technical aspects of brewing, which is an important part of distillation. From there, a whiskey opportunity was presented to me and I couldn’t resist. At heart, I am a creative spirit. Some would say they are at odds but creativity and innovation are a big part of our world, which can probably explain how I’ve managed to apply my architectural skill set to whiskey.

GIVING BACK: " Jennifer donates her time as an ambassador to charities all over California. She champions several charities in the U.S. and is continuously looking for opportunities to work with groups that uplift and educate women. She has a particular group she loves that provides women with new clothing and coaching for interviews, to help them get solid work and out of poverty. Glenfiddich also just participated in an event for Cultivate LA, a large culinary event that supports United Friends of the Children. 44 | LOCALE MAGAZINE

Q: Glenfiddich has a long history as a household name; how does it feel to be a part of that history and reputation? Jennifer Wren: The beauty [of Glenfiddich] is that we are a heritage band. The first drop of whiskey ran off the stills on Christmas Day in 1887. The fact we are still around comes from the fact that our distillery workers do what they do precisely and extremely well with the spirit of the Grant family leading the way. It is a brand that celebrates its legacy but is continually pushing for innovation, from barrel matching to production all the way to hiring me, a funky American girl to represent the brand as it moves into the 21st century. There is a dignity and beauty in what they created and it’s up to me to share that with the modern drinker. So, a long-winded answer, but I just love the brand. I drink the entire portfolio. And, though I usually have the inside scoop, I am always surprised at the innovation. I am amazed by it. Q: What’s being a brand ambassador like? JM: Ever woken up on Friday and wondered where on earth the past week has gone? My life is like that! As an ambassador you tend to be on-the-go a lot, attending events and creating experiences. It’s a lifestyle as opposed to a 9 to 5 job. Also, what day is it again? The travel is my favorite bit; not just cities themselves but the individual cultures of those cities fascinate me. As a Tullamore D.E.W. Ambassador, I am always trying to seek out the “true character” of people and places.

Q: Your markets have an extensive and refined history. Do you have plans to branch to the millennial market? JW: The term “millennials” aren’t really how we think of younger whiskey drinkers. Although they were once kids, “millennials” are now buying houses and getting married. What I want is for younger drinkers and inexperienced drinkers, whatever generation they come from, to be welcomed into the whiskey community. One way to do this is by making sure Glenfiddich is always positioned in the premium way it deserves. It is the single most awarded Scotch whiskey in the world! But, I can still sit down and talk about why it is a premium scotch and make it fun and make it cool and make it relaxed and simple. I always keep in mind that whisky is a drink of the people. And it is celebrated as such in Scotland. We should break bread around it. So the real culture of whisky is different than we have made it here. Premium but accessible. Whisky is fun. Q: Tullamore D.E.W.’s recent commercial has amazing reviews. Can you tell me a little bit more about that campaign? JM: Absolutely. It’s called “The Parting Glass” campaign; it’s about being a universal brand that people all over the world can relate to. When you look deeply you can see the nod to Ireland. We are proud of our heritage, but ultimately it resonates globally. You see the four guys—that’s the kind of consumer we are going towards. We call them true characters. It’s not about being Irish it is about have a true character. The gleam to the eye, the fun, the mischievous. That part of our consumer is whom we are thinking about. We are so proud of the ad because it encapsulates what the brand is about. Q: What are some of the challenges you met as brand ambassadors? JM: Three years ago, when I was first appointed, I would regularly be asked whether I actually drank whiskey, which always made me laugh. Recently, that question is much less common. What’s more, women in whiskey are intriguing to our audiences. People are far more inquisitive now; they find whiskey interesting because it is interesting and it’s my job to bring that to people. JW: The biggest challenge worldwide is sometimes what people drink is kind of like a show pony. I try to educate [customers] on what they are drinking. Highlight differences. Explain to them the

IRISH ROOTS: " Before moving to Los Angeles, Jane worked at their distillery in Tullamore, Ireland. As Distillery Ambassador, it was her duty to meet and educate VIP guests. Like many distilleries in Ireland, Tullamore Distillery closed in the 1950s. It was a difficult time in Irish history & for the industry. It’s been a seminal moment to see the return of the distillery to Tullamore in recent years. In fact, it’s been quite emotional, particularly for the people of Tullamore. This is definitely one of the most rewarding aspects of the job.

DID YOU KNOW? " Jennifer believes that females are uniquely designed to smell and taste things in a nuanced way: “Females have a nasal bulb that is 50 times bigger than a male’s. That isn’t to say that a female is ‘better’ at smelling than a male, as a “trained” nasal catalogue can take several years to work on and perfect for both sexes.”

THE ESSENCE OF WHISKEY: " Jane feels that whiskey is all encompassing. It represents craft, culture, history, science, innovation and lots of patience. Whiskey is a statement; it runs deeper than the glass.

“If you wish to channel your inner creativity, a great cocktail is the Apple D.E.W. Simply fill a glass with ice, add 1 part Tullamore D.E.W. and top with 2.5 parts freshly pressed apple juice. Garnish with a lemon wedge or a cinnamon stick…” —JANE MAHER

ingredients and processes. In America, you get a lot of people who order American whiskey, but are afraid to branch out. So, I also touch on stereotypes: Whisky is not always expensive. It doesn’t all taste like Band-Aids. Q: With so many other whiskey brands, why are yours consistently placed at the top? JW: A couple reasons: [Glenfiddich] has a sense of control, dedication and perfection. We are constantly messing with stuff in the distillery to try and better ourselves. For example: We tried to use dry yeast, but it wasn’t the thing that made the whiskey best. So although it was cheaper, we didn’t continue to use it. A person who enjoys whiskey from 1987, 1993 and today and it will always have the same quality level. That reads loyalty. JM: While prosperity and growth are really important to us, at the same time we try to maintain steady development but with substance. In other words, we want people to really appreciate the liquid and engage with us. I’d rather have a person enjoy one

Tullamore D.E.W. and understand it, rather than absent-mindedly have two Tullamore D.E.W.’s. Quality over quantity, right!? Q: What’s your favorite way to drink whiskey? JM: While I like to drink it neat, the great thing about Tullamore D.E.W. is its versatility. Neat or on the rocks, it’s a winner. However, if you wish to channel your inner creativity, a great cocktail is the Apple D.E.W. Simply fill a glass with ice, add 1 part Tullamore D.E.W. and top with 2.5 parts freshly pressed apple juice. Garnish with a lemon wedge or a cinnamon stick if you’re feeling festive. A superb cocktail that won’t bust those New Year’s resolutions either! Get juicing! JW: Here’s a drink we call the Buck 75: Glenfiddich 12, pear juice, simple syrup, sparkling dry champagne. It’s more interesting than a mimosa. You can garnish with a pear. Drink it in a Coupe or flute. But I always drink it neat first. Neat is my go-to. I have been drinking for many years, so I can handle the strong taste. I enjoy it. For your average drinker it can be harsh. I drink it with a tiny bit of ice. And I mean a very little bit. I drink my Scotch neat. LOCALE MAGAZINE | 45

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Haute

PLATES L I S A V A N D E R P U M P R U L E S FA S H I O N - F O R WA R D F O O D

PHOTOGRAPHED BY: BRADLEY BLACKBURN STYLED BY: NICOLE POLLARD HAIR & MAKEUP BY: PATRICK TUMEY

LOCALE MAGAZINE | 47

APPAREL PROVIDED BY: Alexander McQueen www.alexandermcqueen.com

48 | LOCALE MAGAZINE

ROASTED BEETS & GOAT CHEESE NAPOLEON

PUMP 8948 Santa Monica Blvd West Hollywood, CA 90069 310.657.7867 www.pumprestaurant.com LOCALE MAGAZINE | 49

AHI TUNA TARTARE

VILLA BLANCA RESTAURANT 9601 Brighton Way Beverly Hills, CA 90210 310.859.7600 www.villablancarestaurant.com 50 | LOCALE MAGAZINE

APPAREL PROVIDED BY: Maria Lucia Hohan www.mlh-shop.com

LOCALE MAGAZINE | 51

APPAREL PROVIDED BY: Maria Lucia Hohan www.mlh-shop.com

52 | LOCALE MAGAZINE

PASTA WITH MUSSELS

VILLA BLANCA RESTAURANT 9601 Brighton Way Beverly Hills, CA 90210 310.859.7600 www.villablancarestaurant.com LOCALE MAGAZINE | 53

LEMON CAPER CHICKEN PICCATA

PUMP 8948 Santa Monica Blvd West Hollywood, CA 90069 310.657.7867 www.pumprestaurant.com 54 | LOCALE MAGAZINE

APPAREL PROVIDED BY: Mac Duggal www.macduggal.com NECKLACE & RING PROVIDED BY: Jason of Beverly Hills www.jasonofbh.com

LOCALE MAGAZINE | 55

THE

hungry GAMES

EAT YOUR WAY THROUGH LOS ANGELES’ RESTAURANTS

PHOTO BY: MIKE VILLA

WRITTEN BY: SUSAN KRUPA, RANDA AKEEL, NICK PACHELLI & NICK CIMARUSTI PHOTOGRAPHED BY: KOLINI FAAGATA

Safe

KEEPING

TOP CHEFS REVEAL THEIR SECRET RECIPES Written By: Danielle Gumina

Barton G. The Restaurant was founded by Barton G. Weiss in 2002. Twelve years later he opened a location in West Hollywood. “Everything at the restaurant is calculated to inspire, tickling one’s intellect and all the senses,” says Weiss. Incorporating his skills in design and culinary arts, Weiss delivers a fine dining experience with over-the-top presentations to keep visitors tastefully entertained.

BACON EGG AND CHEESE Eggslut eggslut.com

OWNER: Barton G. Weiss FAMOUS RECIPE: Cotton Candy Martini

> Hardwood smoked bacon, over-medium egg, cheddar cheese and chipotle ketchup in a warm brioche bun.

> In a martini glass, pour liquid nitrogen (if available) and top with a piece of cotton candy > In a (penguin) shaker, combine the following ingredients: 2 oz Ketel One Citroen ½ oz Grand Marnier 1 oz fresh squeezed orange juice 1 oz ruby red grapefruit juice > Pour contents of shaker over martini glass; The liquid nitrogen will smoke as the cotton candy melts BARTON G. THE RESTAURANT 861 N La Cienega Blvd Los Angeles, CA 90069 310.388.1888 bartongtherestaurantla.com

BUTTER BACK OFF MY BREAKFAST A FEW SWEET REASONS WHY BREAKFAST IS THE MOST IMPORTANT MEAL What meal is fun to eat day or night, morning or noon, awake or hungover? (Oops, who said that?) The answer would be breakfast, in any of its delicious, glorious forms: burritos, chilaquiles, waffles and pizza.

Bitchin’ Burrata

THE SOFT ITALIAN CHEESE IS SHOWING UP EVERYWHERE—BUT THESE DISHES HAVE THE EDGE.

58 | LOCALE MAGAZINE

Chimichurri sauce comes on the side, along with sunny side up eggs to bring it all together.

HOE CAKE Barrel and Ashes BBQ barrelandashes.com

MIXED BERRIES AND WAFFLE Little Next Door littlenextdoor.com

> This delicious waffle is topped with whipped mascarpone cream, mixed berries, candied pecan and a sweet drizzle of caramel sauce.

WOOD-GRILLED BAVETTE STEAK AND EGGS Cadet cadetsm.com

> Deliciously grilled bavette steak served with watercress, tomato and herb vinaigrette.

If brie and mozzarella were to meet in a gooey, cheesy embrace, the result would be burrata. A brie-like exterior holds together the creamy mozza on the inside. Formerly viewed as merely an appetizer, burrata is now used in dishes as a main ingredient. And for good reason!

> A side dish that tastes like a combination of a pancake, French toast and corn bread with maple butter cooked and served in a skillet.

A.O.C. BRIOCHE A.O.C. aocwinebar.com

> This breakfast sandwich features melted gruyère, frisee, prosciutto and a sunny side up egg.

CHICKEN ON FIRE Bru’s Wiffle bruswiffle.com

> Whether in Santa Monica or Beverly Hills,

Out With the OLD, In With the NEW OLD > Boba NEW > Aloe Chunks

the best chicken and waffles around is at Bru’s. The Oaxacan cheese and blazing sauce send this waffle over the top.

BREAKFAST PIZZA The Dough Room thedoughroom.com

> Bacon, egg, potato, arugula and crème fraîche.

NUTELLA WAFFLE More Than Waffles morethanwaffles.com

> These delicious

BURRATA CROSTINO Pistola | pistola-la.com These bite-sized delights feature a hearty and crispy crostino topped with English pea pesto, Meyer lemon and, of course, creamy, delicious burrata mozzarella.

EGGSLUT: JAKOB LAYMAN

BEHIND THE COUNTER

Sqirl Power

JESSICA KOSLOW Owner and Chef This vegan-friendly restaurant started out

as a preserves company back in 2011. But with increasing popularity, Sqirl now serves breakfast and lunch until 4 p.m. The inspiration behind their menu is to deliver amazing dishes you’ve never heard of—it’s all about trying new things. Not to mention, Sqirl also offers a seasonal selection of desserts to wow any sweet tooth.

Belgian waffles come smothered in Nutella, topped with bananas and a side of ice cream.

HASH BROWN CHILAQUILES Trois Familia www.troisfamilia.com

> The white picnic tables are always covered with the chilaquiles served with sunny side up egg, cotija cheese and salsa macho.

RICOTTA AND HEIRLOOM SQUASH PANCAKES Local Kitchen + Wine Bar localkitchenandwinebar.com

> The pancakes are super tender and sweet with roasted pears, maple and salted butter.

MOROCCAN SCRAMBLE LA Chapter acehotel.com

> Housemade Merguez sausage, crushed avocado, cilantro, chickpeas and fresh chilies over sourdough toast.

CALIFORNIA BENEDICT LEONA leonavenice.com

> Soft shell crab, crushed avocado, roasted tomato hollandaise, poached farm egg and spinach salad.

Q: Tell us about your unique technique developing your preserves on site. JK: The technique is just a bit of finesse! Quick heat, utilizing the right kind of sugar and even “plumping” the fruit overnight with the sugar and acid to get the jam to feel richer and cook quicker without the addition of pectin. Q: Since opening in 2011, how is the restaurant doing with the addition of breakfast, lunch and catering? JK: The cafe is a synergistic addition to the jam company! It all goes together like the hours in a day.

BREAKFAST BURRITO Nick’s on 2nd nicksrestaurants.com

> This wickedly good wrap-up is filled with Nueske’s bacon, hash browns, pico de gallo, jack cheese, avocado, cilantro, and scrambled eggs.

PEACHES + BURRATA Hyde Sunset Kitchen + Cocktails

Q: What are your top-selling preserves? Jessica Koslow: Anything red! Strawberry rose geranium, raspberry vanilla bean, elephant heart plum.

| sbe.com

This dish expertly combines prosciutto, grilled peaches, pesto and pine nuts on pretzel bread.

Sqirl 720 N Virgil Ave, Los Angeles, CA 90029 213.394.6526 | sqirlla.com ALL INTERVIEWS WRITTEN BY: DANIELLE GUMINA

BURRATA PIZZA Bestia | bestiala.com

CREAMY BURRATA

Enjoy the beloved cheese with San Marzano tomatoes, Castelvetrano olives and fermented chilies.

House-made duck prosciutto, herb poached mushrooms and wild arugula. And burrata.

Bel Air Bar and Grill

| belairbarandgrill.com

All of the Los Angeles Dishes and Drinks You Don’t Want to Miss

PLATO DE FISH TACOS El Cholo elcholo.com

> El Cholo’s carnitas tacos feature fresh avocado relish and nopales while the fish tacos pair mahi mahi with cabbage escabeche, pico de gallo and chipotle aioli. ¡Qué bueno!

NEGRONI

THEY CAN DISH IT OUT EVERY LOS ANGELES DISH AND DRINK YOU JUST CAN’T MISS Whether you’re a native Angeleno or passing through for a visit, hit up these spots to discover the best that Los Angeles has to offer, one food genre at a time.

60 | LOCALE MAGAZINE

Upstairs at Ace Hotel acehotel.com/losangeles/ upstairs

> Cool off with a Negroni from Upstairs: London Dry Gin, Campari and Gran Lusso Sweet Vermouth. Upstairs serves it up in the classic copper mug on draft, making one of the tastiest and coolest looking Negronis in town!

ROASTED GAME HEN Hatchet Hall hatchethallla.com

> This place gets wild with wild game. This hen comes with polenta and house ricotta.

BULGOGI BRAISED SHORT RIB Leona leonavenice.com

> This new restaurant off the Venice canals touts a killer roasted bone marrow with Weiser Farm potatoes.

Out With the OLD, In With the NEW OLD > Kale NEW > Cauliflower

POUTINE Working Class Kitchen workingclasskitchen.com

> Indulge in poutine with braised lamb, mozzarella curds and au jus from the lamb. This delicious blend of flavors definitely won’t disappoint.

SHRIMP TAQUITOS Pez Cantina pezcantina.com

> This happy hour treat is made of succulent shrimp, cauliflower escabeche, avocado and poblano crema for a spicy yet creamy kick!

EL CHOLO: KOLINI FAAGATA | THE GARDENE SWINE: ANGEL MANUEL

BEHIND THE COUNTER

CHILI CHEESE FRIES

Madre Knows Best

LA Cafe thelacafe.com

> This 24-hour eatery is open seven days a week, and thank goodness for that because that’s how many times per week you’re going to want to stuff your face with their chili cheese fries. These delicious seasoned potato fries are topped with mounds of melted cheddar and topped off with their famous chili.

GRINGA STYLE Petty Cash pettycashtaqueria.com

> This swanky joint churns out the quesadilla with adobo-chile rubbed pork shoulder, jack cheese and avocado crema.

KIMCHI NACHOS Komodo Cafe komodofood.com

> This gluten-free, spicy delight is a delicious blend of fried corn tortilla nachos, hot kimchi, bacon, chicken, green onions, sour cream, mozzarella, cheddar, jalapeños and Sriracha aioli. Don’t miss this signature item, along with some of the best Asian-fusion tacos you’ve ever tasted!

also can be made vegan. It’s only available on Sundays though, so you’ll have to wait until the end of the week!

THE MACRO KYERITO

VOLCAN OAXAQUENO

Kye’s Montana kyesmontana.com

> A great choice for those with dietary restrictions or preferences, the Macro Kyerito, which features seared wild salmon, macro-pressed vegetables, lotus root, wood ear, wasabi dressing, black sesame seeds and a brown rice blend, all wrapped up in nori.

THE SNAPPY O’BRIEN Fritzi Dog fritzidog.com

> The newest dog on the menu, the Snappy O’Brien, has just the right amount of kick for a dog. Served in their original bun with smashed homemade tater tots, grilled peppers, onions, bacon, cheese and ketchup.

MACARONI & CHEESE PIZZA Pizzanista pizzanista.com

> Exactly what it sounds like: delicious pizza topped with even more delicious macaroni and cheese, and

Out With the OLD, In With the NEW OLD > Tequila NEW > Mezcal

Monte Alban 310.444.7736

> Made up of grilled beef, pork, quesillo and opuntia cactus in molcajete salsa, this dish is topped off with radish, avocado pico de gallo and served with Spanish rice.

POTATO BALL Porto’s Bakery portosbakery.com

> Porto’s Bakery is the master of all baked goods overall, but their Potato Balls, which are soft mashed potato balls stuffed with seasoned ground beef and fried to everyone’s favorite food color—golden brown— can’t be missed.

POPCORN CHICKEN CHEESY BACON TATER TOTS Chomp Eatery 424.238.3398

> This item is located under their “Cheat Day Meals” section, which couldn’t be more appropriate. These delicious popcorn chicken tater tots are covered in melted cheese and applewood bacon.

THAT FIRE! Mainland Poke Shop mainlandpoke.com

> If there’s one thing we love, it’s poke. If there’s one thing we love even more, it’s spicy poke. Don’t miss out on Mainland Poke Shop’s That Fire! dish, which features salmon, avocado, sweet onions, jalapeño and Sriracha aioli.

SCALLOP TRUFFLE CHIPS Nobu noburestaurants.com

> This mouthwatering appetizer features two buttery scallops on top of taro chips, topped with a generous portion of sliced truffles for the perfect flavor and texture combination.

SOLTANI KABOB Raffi’s Place raffisplace.com

> The Soltani Kabob— made of filet mignon and ground beef on a skewer, served with basmati rice, grilled tomato and Anaheim pepper—is fit for royalty.

SEARED AHI TOSTADAS The Rockefeller Gastropub eatrockefeller.com

> This sharable dish is served with guacamole, wasabi crema, Sriracha, Fresno chili and chives on a crispy tostada.

VEGETABLES IN A BOX The Gadarene Swine thegadareneswine.com

> Vegetables in a Box is a must-try item, even for those who are wary of vegan menu options. Served in a crispy potato basket, these veggies change seasonally. They generally feature arugula, asparagus, corn, peas, tomatoes and mushrooms sautéed in a parsnip purée with white wine and lemon.

“My goal was to make fine dining approachable, affordable, nutritious and fun. I didn’t want to open a restaurant with the intention of teaching people about new, obscure ingredients.” —CHEF PHILLIP FRANKLAND LEE, OWNER OF THE GADARENE SWINE

CHANDRA GILBERT Executive Chef Gracias Madre’s flavorful food is carefully selected from local organic farms and produced with tender loving care under the restaurant’s theme overarching theme of honoring the traditional role of the mother. Gracias Madre will transport your taste buds to a place of rich culture and quality food surrounded by those whose company you value most. Q: What motivated you to open a vegan Mexican restaurant in LA? Chandra Gilbert: Los Angeles motivated me! The energy, population and trend towards healthconsciousness are in line with the core culinary philosophy at Gracias Madre. Q: Do you have other restaurant locations? CG: Yes, there’s a Gracias Madre in the Mission District of San Francisco. Our leadership also owns our sister restaurant, Cafe Gratitude. Q: What about your job excites you the most? CG: The people I get to work with and creating a product that I can stand behind. Where else can you get 100 percent organic vegan cuisine and a community of like-minded folks?

Gracias Madre 8905 Melrose Ave, West Hollywood, CA 90069 323.978.2170 | graciasmadreweho.com

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Safe

KEEPING

TOP CHEFS REVEAL THEIR SECRET RECIPES Written By: Danielle Gumina

Little Dom’s, the little brother restaurant to now-closed Weho favorite Dominick’s, is a family style restaurant and lounge popular among locals and celebrities. The Italian spot is perfect for enjoying a delicious meal or two, especially on Mondays. As quoted by Warner Ebbink, “Brandon and I both came from families where our grandparents would cook for 30 people each Sunday and we want Monday Supper to embody that familiar spirit.” CHEF: Brandon Boudet FAMOUS RECIPE: Italian Meatballs > Warm up the pan and add a little bit of olive oil > Add a handful of chopped up regular white mushrooms in pan > Mix together mushrooms with ground onion, celery, parsley and a little bit of garlic

THE SOUTHERN FRY Plan Check Kitchen + Bar plancheck.com

> Smokey fried Jidori chicken, spicy green pimento cheese, duck breast, ham and pickles. grilled to perfection with a unique house blend of spices.

HOT CHEETOS MAC N CHEESE

> Combine ground pork and beef (the secret is to get meat with more fat in it) with ground cumin, salt, red pepper, crushed ground porcini mushroom

> This is a must-try for salmon lovers, as it features Local Table’s house cured salmon (cured for three days with seven secret spices!) served on a toasted baguette and topped off with sliced fennel and Meyer lemon aioli.

> Use your hands to combine all ingredients > Roll into small balls onto a greased baking tray > Place into the oven at about 350 degrees until meatballs are cooked through and browned LITTLE DOM’S 2128 Hillhurst Ave Los Angeles, CA 90027 323.661.0055 littledoms.com

62 | LOCALE MAGAZINE

> As if guacamole wasn’t already amazing, Maradentro mixes their Hass avocados, serranos, red onion and cilantro with Nueske’s bacon and lobster.

THE CHEESIEST MAC N’ CHEESE BOMBOLITOAST

> Add the mushroom mix to the meat

Maradentro maradentrorestaurant.com

> Pasta with cheddar, mozzarella and jack cheese topped with crumbled Flaming Hot Cheetos and green onions. Additional add-ons available upon request.

> Once cooked, put aside to cool

> Add 1 egg to the mix with some bread crumbs; you can also add a little bit of chili powder to taste

GUACAMOLE DE LANGOSTA

The Attic theatticonbroadway.com

Local Table localtable-la.com

MUSSELS Simbal simbalrestaurant.com

> Welcome to Southeast Asia with this meal composed of mussels, chili jam, galangal, lemongrass, kaffir lime and Chinese doughnuts.

CLASSIC TUNA POKE BOWL Sweetfin Poke sweetfinpoke.com

> This favorite is made with classic sauce, white and green onions,

sesame seeds and red chile. You can add on to make it your own, with additions like avocado and pickled shiitake mushrooms!

GNÒC Alimento alimentola.com

> These delicious pasta dumplings are filled with oxtail, bone marrow and potato.

COLOSSAL TIGER PRAWNS The District thedistrictbyha.com

> These jumbo tiger prawns are grilled and accompanied by succulent handmade noodles with garlic and lime.

Melt It agrilledcheeseco.com

Out With the OLD, In With the NEW OLD > Build Your Own Buger NEW > Build Your Own Pizza

> If you’re looking to have it all, then this sandwich is for you. This grilled cheese is made with sourdough bread, creamy macaroni ’n’ cheese and has optional pulled pork.

PORK BELLY POPCORN SHRIMP ON A SPICY TUNA ROLL Izaka-Ya by Katsu-Ya katsu-yagroup.com

> This sweet and spicy popcorn shrimp sits atop a bed of rice and is cut into sushi pieces, which serves as the perfect vehicle to enjoy this tangy popcorn shrimp.

FISH & FRIES

TANDOORI ARTICHOKES

Malibu Seafood malibuseafood.com

Spice Affair spice-affair.com

> Light pieces of golden, deep-fried fish and a plentiful bounty of salty, crispy fries.

> This Spice Affair appetizer is made of marinated artichoke hearts that are tandoor

Industriel Urban Farm industrielfarm.com

> Another salty and sweet creation, this dish combines pork belly with braised pumpkin, mustard greens, parsnips and molasses caramel.

GRILLED SKIRT STEAK WITH LISA’S POTATO SALAD Pump pumprestaurant.com

> The skirt steak is tender, juicy and served alongside Vanderpump’s famous potato salad: a blissful mix containing turkey bacon, asparagus and scallions.

LA VITO PIZZA Prova Pizzeria pizzaprova.com

> We love this no-tomato pizza, which is topped with delicious Italian mortadella, pistachios, oregano and Stracciatella cheese.

PROSCIUTTO AND ARUGULA PIZZA Mother Dough motherdoughpizza.com

> San Marzano tomatoes, buffalo mozzarella, prosciutto San Daniele, arugula, extra virgin olive oil and sea salt.

PIZZETTA NARDELLO Pizzeria Mozza pizzeriamozza.com

> Pizzetta Nardello consists of peppers, ’nduja salami, onions, tomato and mozzarella cheese.

THE ATTIC: KOLINI FAAGATA | PLAN CHECK KITCHEN + BAR: DYLAN + JENI | RED BIRD: DYLAN + JENI

GRILLED OCTOPUS Hatchet Hall hatchethallla.com

Wood grilled octopus, runner beans, treviso, lemon aioli and salsa verde.

Out With the OLD, In With the NEW OLD > Beef NEW > Buffalo

Olive and Thyme oliveandthyme.com

> Applewood smoked bacon, free range scrambled eggs, fontina cheese and Tapatio.

The Six thesixrestaurant.com

> Six cheeses, chipotlepeach barbecue sauce and ranch.

CHICKEN DAK GALBI Mapo Galbi 213.487.2274

MUSHROOM TOAST

> Cheese, chicken, rice cakes, tofu and veggies swirl together and topped with nori and sesame oil.

Gjelina gjelina.com

> This toast is everything: white wine, crème fraîche, grilled bread and thyme.

NASI GORENG

WTF?? POSOLE COBB

Hutchinson hutchinsonla.com

Día de Campo diadecampohb.com

POBLANOS AND OAXACA CHEESE TORTA Torta Company tortacompany.com

> This torta comes with roasted poblano peppers, panela and Oaxaca cheese, pinto beans, all smothered in a spicy chile jalapeño sauce.

YELLOWTAIL PEPPER Hamasaku hamasakula.com

> Shishito, fried bonito flake, yellowtail sashimi and yuzu white soy.

GNOCCHI ROMANA Red Bird redbird.la

> The best gnocchi in LA is made with beef tongue, tomato ragu and parmesan.

Buongusto

THE FORAGER PANINI

THE “SIX” MAC N’ CHEESE FRITTERS

> The Indonesian staple is a side dish piled with jasmine rice, chicken, pork, prawns and a fried egg.

BEHIND THE COUNTER

LOBSTER ROLL Hinoki and the Bird hinokiandthebird.com

> Al dente ramen paired with buttery lobster and a light layer of toasted sesame and chili oil.

BOLICIOUS Edibol edibol.com

> Umami fried heirloom rice, crispy poached egg, pickled tomatoes, kohlrabi wedges, cucumber scallion relish and homemade togarashi.

YELLOWFIN TUNA CRUDO Scarpetta montagehotels.com

> Santa Barbara sea urchin are crispy sunchokes make this dish glow.

BO THAI CHANH

ANSON MILLS CORN WAFFLE RANCHERO

Little Sister DTLA littlesisterla.com

Republique republiquela.com

> This Vietnamese restaurant churns out this line cooked beef with basil, mint, onions and fried shallots.

> Black beans, avocado, poblano crema, fried egg and salsa fresca.

TSUKEMEN TSUJITA LA Artisan Noodle tsujita-la.com

> A slowly simmered tonkotsu soup with seafood.

SALMON TARTINE Zinque lezinque.com

> Crispy tripe, slab bacon, avo, chile lime vin, and corn nuts for you and three friends.

LEMON-PEPPER CHICKEN CHICHARRONES BS Taqueria bstaqueria.com

> Chicken skins, thighs, lemon and shishito peppers.

SPICY WONTONS Cassia cassiala.com

> These heated wontons have cod, shrimp, country ham, Napa cabbage and roasted chile oil.

MEATBALLS Jon & Vinny’s jonandvinnys.com

> Marinara braised meatballs, ricotta and garlic bread.

VEGAN LASAGNA

> Smoked salmon on a toasted Poilâne Parisian bread.

FRITO PIE

ROAST CHICKEN

> Chili, cheddar, sour cream and green onions.

BACON WRAPPED MEATLOAF Wolfgang Puck Bar & Grill 213.748.9700

> With port wine sauce and crispy onions.

Indulge in classic southern Italian dishes at Sotto Restaurant. Chefs Zach Pollack and Steve Samson create mouth watering pastas and pizzas with a famous technique that has been passed down from generation to generation. That’s their secret. It’s safe to say their inspiration lies behind the gifted Neapolitan craftsmanship. Q: What is your favorite dish at Sotto? Steve Samson: I usually work the wood-burning grill. It’s everything I love about cooking—meat, fire and knives. Q: What is a popular menu item at Sotto? SS: Crispy octopus. It braises slow and low in its own juices, a technique I learned in Naples. I then crisp it and serve it in a garlic broth with spicy salami and roasted fingerling potatoes. It’s a riff on the traditional combo of octopus and potatoes. Q: Describe the inspiration behind Sotto restaurant. SS: We wanted to do Neapolitan pizza and be regional. This meant we would have to cook southern Italian food. Within those parameters, we focused on a menu highlighting traditional southern Italian flavors.

Cafe Gratitude cafegratitude.com

> This lasagna has superb depth of flavor and the sauce delivers a zing you can’t find anywhere else.

Barrel and Ashes barrelandashes.com

STEVE SAMSON Chef

Rustic Canyon rusticcanyonwinebar.com

> The menu changes often but the chicken remains. This one comes with curry, spinach and carrots. Sotto 9575 W Pico Blvd, Los Angeles, CA 90035 310.277.0210 | sottorestaurant.com

LOCALE MAGAZINE | 63

BEHIND THE COUNTER

22 Sandwiches from Downtown to the Coast

Family Dinner

BRUCE KALMAN Chef Union is a small restaurant and bar located in Pasadena with the capacity to seat up to fifty guests. Opened by Chef Bruce Kalman and Marie Petulla, Union is inspired by northern Italian cuisine and incorporates simple local ingredients to deliver delicious, quality meals. Q: Who inspired you as you were starting your culinary career? Bruce Kalman: My grandmother inspired me to start cooking when I was 9, then I worked at a local pizzeria in New Jersey when I was 13 and the rest is history! Q: Tell us about the nominations and awards you’ve received. BK: I was nominated for a James Beard Award Rising Star Chef when I was at my first executive chef job at age 26. I’ve also won a handful of TV competition shows—Chopped, Beat Bobby Flay and Knife Fight. Q: Do you incorporate any influences from your childhood into your cooking philosophy? BK: For me, cooking is all about childhood experiences. Like when a flavor or ingredient reminds you of your mom or grandpa. I like to cook food that gives your soul a big hug when you taste it.

CLOBSTER GRILLED CHEESE Slapfish at LAX slapfishrestaurant.com

> Get your shellfish fix from a mix of crab, lobster, cabbage, awesome sauce and lots of melted cheese.

Every ’Wich Way THESE 14 EATS ARE THE BEST THING SINCE SLICED BREAD Hot or cold? Mayo, mustard, butter or zesty sauce? When it comes to sandwiches within the LA metropolitan area, there’s one thing we can agree on: a stacked high ’wich starts with some tasty meats, fish or veggies, and brings it home with a pile of kick-ass fixin’s.

BÁNH MÌ

sprouts, teriyaki, honey wasabi, nori chips, pickled ginger and mayo.

Number Nine numberninenoodles.com

> This popular Vietnamese sandwich features savory barbecued pork, pickled daikon, carrots, cucumbers, jalapeños and, of course, cilantro. It’s served on a fresh roll with shrimp chips on the side.

Union 37 E Union St, Pasadena, CA 91103 626.795.5841 | unionpasadena.com

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Out With the OLD, In With the NEW OLD > Green Smoothies NEW > Green Juices

CRISPY CHICKEN SANDWICH The Misfit themisfitbar.com

THE PANWICH

pancake around turkey sausage and eggs, sunny side up.

> The Jidori chicken breast is crisp and topped with fennel-apple slaw and a spicy mayo. The buttered bun pulls everything together.

Humble Bee Cafe 818.514.6507

AHI TUNA BURGER

BIALY SANDWICH

> The Panwich combines the winning duo of salty and sweet by wrapping a

Hopdoddy Burger Bar hopdoddy.com

> Sushi-grade tuna,

Gjusta Bakery gjusta.com

> Gjusta offers a

delicious assortment of bialy (bagel) sandwiches. You can build your own sandwich with roasted turkey, roast beef, house-cured ham, porchetta (our personal favorite), chicken liver pâté or terrine, tuna salad, fontina, gruyère, cheddar, tapenade, tahini, hummus, aioli, mostarda, dijon, grainy mustard and a wide variety of vegetables like pickled red onion!

SLAPFISH: TARA SIMON | SIMMZY’S: BRANDON LAMBERT | JOAN’S ON THIRD: CORY CRITSER | SLATER’S 50/50: NANCY VILLERE | RED BIRD: DYLAN + JENI

the Mac Daddy, features a blend of aged sharp and mild cheddar cheeses, macaroni and bacon on artisan white bread.

BEHIND THE COUNTER

Cardinal Rule

SHACKBURGER

SHORT RIB SANDWICH

The Shack Playa Del Rey the-shacks.com/playadelrey

> This famous burger is a must-have at Shackburger. What really sets it apart are the Louisiana sausage links.

Joan’s on Third joansonthird.com

> This rich, hearty sandwich features tender short rib with melted jack cheese and sweet red onions on country white bread.

ROASTED CHICKEN & AVOCADO SANDWICH

GRASS FED BURGER

Villa Blanca Restaurant villablancarestaurant.com

> The Vanderpump establishment in Beverly Hills serves the delectable sandwich with bacon, avocado, spinach, Feta cheese, roasted tomatoes and a pine nut pesto.

Malibu Farm malibu-farm.com

> You can taste the quality in this burger, which is chock full of delicious ingredients such as red onion, bacon confit, gruyère and lemon aioli.

CROQUE MADAME Bouchon thomaskeller.com

NEAL FRASER Chef

> Grilled ham and cheese sandwich on brioche with a fried egg and Mornay sauce, served with French fries.

FRIED CHICKEN SANDWICH Night + Market nightmarketla.net

BBQ CHICKEN SANDWICH Simmzy’s simmzys.com

> Pulled chicken, cumin-orange BBQ sauce, Napa cabbage slaw and coleslaw dressing.

> At this trendy Thai joint you have to ask for this semi-secret menu item. It comes with crispy chicken, papaya slaw, ranch and jalapeños.

SPICY BBQ FRIED CHICKEN WRAP Sweet Butter Kitchen sweetbutterkitchen.com

Out With the OLD, In With the NEW OLD > Chipotle NEW > PokiNometry

> Napa and red cabbage, shredded carrots, buttermilk fried chicken, scallions, cilantro, jalapeños, chipotle dressing and homemade BBQ sauce in a flour tortilla with shoestring fries.

THE PANIOLO BURGER Pono Burger ponoburger.com

> This organic beef burger

liver pate, veggies and mortadella.

PATTY MELT OSSO Dtla ossodtla.com

> Rye bread, caramelized onions, swiss and cheddar cheese.

POPPY BURGER Poppy + Rose poppyandrosela.com

is topped with melty English oak smoked cheddar, Niman ranch bacon and homemade Kona coffee Bourbon barbecue sauce all served with a side of homemade buttermilk beer-battered onion rings.

> This burger is the

BÁNH MÌ SAUSAGE

Langer’s Deli langersdeli.com

Seoul Sausage Company seoulsausage.com

> This sausage comes with chicken, pickled

stuff dreams are made of, featuring two quarter-pound patties, house coleslaw, bacon, caramelized onion, cheddar cheese and house Thousand Island dressing.

THE ORIGINAL #19 > There are few things better than a good ole’ deli sandwich from a

classic deli, and the #19 backs that up with pastrami, Swiss cheese and coleslaw with Russian-style dressing.

CHICKEN SANDWICH Son Of A Gun sonofagunrestaurant.com

> Fried chicken, spicy pickle slaw and rooster aioli.

ENGLISH PEA FALAFEL BURGER

PEANUT BUTTER AND JELLOUSY BURGER Slater’s 50/50 slaters5050.com

> OK, we know this sounds crazy, but trust us. This delicious burger is made with a juicy Brandt beef patty, thick cut bacon, and peanut butter strawberry jelly in a honey wheat bun. Pair it with their coffee porter, and you have a medley of flavors that live in glorious burger harmony.

Redbird serves American cuisine that embodies both culinary elegance and freshness. With its rotating seasonal selections, Redbird provides delicious meals from a variety of culinary influences, making every dish unique and well-balanced. Q: Describe your restaurant in 5 words or less. Neal Fraser: Warm, sophisticated, inviting, flavorful and fulfilling. Q: What do you love about Redbird? NF: I love the people Redbird is attracting, which is a real cross-section of Angelenos. I think we’ve built a restaurant that can be approachable and flexible. We have guests wanting a range of experiences. They can come in either to have a drink and a snack at the bar or to sit down for a true culinary experience. Q: What is one dish from the menu you can’t live without? NF: The grilled lamb belly with kimchi pancake. I can’t eat or suggest it enough.

The Church Key thechurchkeyla.com

> This is not your standard veggie burger. Served with truffled tahini and tomato and parsley relish on a rye oat bun, this burger is guaranteed to knock your socks off. On the side, you get a serving of gratin-style French fries that take the whole meal to the next level.

MAC DADDY GRILLED CHEESE The Melt themelt.com

> The Holy Grail of grilled cheese,

Redbird 114 E 2nd St, Los Angeles, CA 90012 213.788.1191 | redbird.la

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Dessert Game Taken to the Next Level

I Cannoli Eat Dessert WHETHER YOU’RE IN SANTA MONICA, HOLLYWOOD OR SILVER LAKE, LOS ANGELES IS OH SO SWEET! DINING APPS FOR YOUR FOODIE ADVENTURE

> You’re on the go and not sure where to wind up for food. Check out any one of these apps for your dining needs. Book a reservation, read reviews, find out how to tip or check out nearby take-out options.

After satisfying your unruly appetite with mouthfuls of a whopping half-pound burger and side of fries, you’re somehow convinced that you have more than enough room in your stomach to calm that sweet tooth.

HONEYMEE Honeymee honeymee.com

Epicurious (free)

Yelp Eat24 (free)

Urbanspoon (free)

Postmates (free)

LocalEats ($0.99)

VegOut! (free)

All Recipes Dinner Spinner (free)

OpenTable ($9.99)

Seamless (free)

How to Cook Everything ($9.99)

> In their signature dish, Honeymee includes a generous serving of honeycomb on top of sweet, milky ice cream.

ordering a baker’s dozen in no time.

“We keep the ingredients as pure and natural as possible. Butter, milk and flour. No preservatives. Every single topping is made in house and from scratch.” —CHEF BROOKE DESPREZ, SIDECAR DOUGHNUTS

RED AND BLUE VELVET PANCAKES Larchmont Bungalow larchmontbungalow.com

> For a fun twist on

HUCKLEBERRY DOUGHNUT Sidecar Doughnuts sidecardoughnuts.com

> The housemade donut is drenched in the purest purple huckleberry glaze.

FUNNEL CAKE The Corner Door thecornerdoorla.com

> Bourbon glaze and orange marmalade. GrubHub ($6.99)

Food & Wine (free)

Dine by Tasting Table (free) 66 | LOCALE MAGAZINE

THE CREAM’WICH Manhattan Beach Creamery mbcreamery.com

> Manhattan Beach Creamery makes their Cream’wiches with their family-recipe cookies, small batch ice cream from scratch and all the delicious toppings

and chocolate dips you could ever want to make it your own!

PINEAPPLEPISTACHIO PIÑA COLADA Blue Star Donuts bluestardonuts.com

> An exclusive LA flavor from this Portlandraised donut haven, this specialty has fresh pineapple, coconut cream, Caribbean rum and a layer of pistachio bits.

VANILLA CREAM FILLED DONUT ICDC icdc.la

> This sugar-dusted donut is filled with a whipped vanilla and cream cheese frosting that will have you

a classic favorite, try Larchmont Bungalow’s Red and Blue Velvet Pancakes. These colorful beauties are topped with cream cheese spread and homemade whipped cream, all garnished with candied walnuts and maple syrup.

FILLED CHURROS Churro Stix churrostix.com

> What’s better than churros? Filled churros. There are delicious options like raspberry sauce and cream cheese, Nutella or dulce de leche!

CHOCOLATE BANANA PEANUT BUTTER BREAD PUDDING Hinterland hinterland.la

> This sinfully decadent dessert combines all of the above with a heavenly dollop of salted caramel ice cream to knock this bread pudding out of the park.

Out With the OLD, In With the NEW OLD > Cupcake Ice Cream Sandwich NEW > Donut Ice Cream Sandwich

ROSE SHORTBREAD COOKIES BCN eatdrinkbcn.com

> There’s a sweet, marooncolored rose petal on the top of this crispy cookie doused with red sugar.

RED VELVET CHEESECAKE Rocco’s Cheesecake roccoscheesecake.com

> Rocco’s Cheesecake is known for having the best cheesecake in town, especially their red velvet cheesecake. This cake has a creamy texture and is even topped with red velvet crumbles for maximum red velvet flavor!

BLUEBERRY TOAST CRUNCH DONUT California Donuts cadonuts.com

> These delicious donuts

HONEYMEE: KOLINI FAAGATA | SIDEBAR DOUGHNUTS: SARAH NAIL | MIKL: ADAM GENTRY | MAGNOLIA BAKERY: CORY CRITSER

BEHIND THE COUNTER

are covered in bright purple frosting and covered with a childhood favorite: Cinnamon Toast Crunch!

Pride and Produce

S’MORES CRONUT Colorado Donuts 323.340.1962

> The craze of the cronut is far from over—and for good reason. The outside of this treat is crispy, flaky greatness with an airy center of creamy white chocolate.

CHOCOLATE SHAVED SNOW Sweet Crush Ice Bar sweet-crush.com

> Save on the calories but still get all of the flavor of ice cream with these layers of chipped ice covered in sweet chocolate. You’ll be crushing in no time.

FRUITY PEBBLES ICE CREAM SANDWICH

PASTRAMI AND RYE MARBLE ICE CREAM SANDWICH

Macaron cookies, sweet, sweet ice cream and Fruity Pebbles smothering the whole thing basically tastes like heaven.

DAVID MACLENNAN Executive Chef

Milk themilkshop.com

Coolhaus eatcoolhaus.com

> This is another one on which you just need to trust us. The marble rye cookie is a chocolate and vanilla whoopie sprinkled with caraway seeds. In the middle lies a blend of caramelized pastrami and ice cream.

MAGIC COOKIE BARS Magnolia Bakery magnoliabakery.com

> These cookie bars are just that—magical. The bars are made of a lovely medley of coconuts, walnuts and chocolate chips on a graham cracker crust.

frosting, all of which makes it entirely too easy (and tempting) to eat an entire tray.

Out With the OLD, In With the NEW

handpicked from local farmers markets. The meringue is sweet and the lemon curd balances out the flavors beautifully.

OLD > Froyo

SPANISH CHURROS

PEAR RICOTTA TART

Amara amarakitchen.com

Bestia DTLA bestiala.com

> These delicious and

> This amazing dessert

light churros are served with your choice of melted chocolate (either 61 percent dark or 44 percent milk), homemade guava sauce, dulce de leche, Nutella or condensed milk.

expertly blends flavors and textures with the pear and ricotta, pairing alongside black pepper ice cream and whipped cream.

NEW > Nitrogen Ice Cream

STRAWBERRY SKRONUT SK Donuts & Croissants 323.935.2409

> A skronut dusted with sugar and filled with whip cream and strawberries.

LEMON MERINGUE TART Maru Santa Monica marusantamonica.com

> This tangy treat is gluten-free and all of the ingredients are

GREEN TEA TIRAMISU PANCAKES CiCi’s Cafe 818.881.6704

> This is one hefty plate with just the right amount of sweetness and a hint of delicious green tea flavor. They come with a green tea whipped cream and powdered sugar on top.

BRICK TOAST

CHURRO STRAWBERRY ICE CREAM SANDWICH Churro Borough churroborough.com

> “The Original” Churro Ice Cream Sandwich consists of one scoop of ice cream sandwiched between two freshly fried churro discs and tossed in spiced sugar.

BLUESBERRY The Griddle Cafe thegriddlecafe.com

> Enjoy this literal brick of sweet toast with fresh fruit and a large dollop of vanilla ice cream.

TRIPLE BERRY CREPE

RED VELVET CHURROS Tacos Tu Madre 310.654.0664

> Cut into bite-sized pieces, the red velvet churros are topped with a delicious cream cheese

Q: What does a day in the life look for you? David MacLennan: My day begins with checking on the fresh product and calling my vendors to see what is available. After that, I meet with my morning sous chef and go over our prep projects for the day and discuss any menu changes we are going to make. I review with my pastry chef the at 2 p.m. then the dinner kitchen staff and my PM sous chef come in and we start working on setting up for dinner. We print the night menu daily and do a line-up with all the staff. We do our daily taste panel where we present one of the dishes from the menu, review it in depth and taste it. Then we open for dinner. After service we break down the kitchen, clean up, usually have a “family meal” and get prepared to do it all again the next day. Q: What motivates you most about being a chef? DM: The products. My entire career has been in restaurants that focus on the quality of products— simplicity, local and seasonal food. I love working with small family producers that take pride in their product. Q: How long have you been cooking? DM: I have been working in the restaurant industry since I was 15. My first job was washing dishes at a German pastry shop and then cutting fish at a local market. After that I took a couple line cook jobs in college and never stopped working in restaurants.

> Blueberry-filled flapjacks topped with blueberry sour cream and powdered sugar.

Button Mash 213.250.9903

Referred to as “modern California coastal cuisine” by the Long Beach Business Journal, James Republic restaurant is a popular dining location for those that appreciate local sustainability. Positioned in the heart of downtown at Long Beach Courtyard, this restaurant cares about having the very best ingredients both in their food and their drinks.

Syrup Desserts 213.488.5136

> A Syrup favorite consisting of mixed berries, blackberry jasmine tea ice cream, sweet mascarpone filling, a squeeze of orange juice and mixed berry compote.

James Republic 500 E 1st St, Long Beach, CA 90802 562.901.0235 | jamesrepublic.com

LOCALE MAGAZINE | 67

DRINK EXPERT

On The

ROCKS R A L P H E R E N Z O O F H U D S O N W H I S K E Y STAR TED OUT IN THE ROCK-CLIMBING GAME BUT IS NOW A PREMIER WHISKEY DISTILLER

WRITTEN BY: ERIC STRAND, THE WHISKEY SCOUT PHOTOGRAPHED BY: MARIUSZ JEGLINSKI

THE EXPER T

RALPH ERENZO Hudson Whiskey Distiller, Partner, Brand Ambassador

Favorite non-Hudson whiskies: Glenfiddich 12 and Glenfiddich 15

Hudson Whiskey is the first whiskey distillery in New York State since Prohibition and a true handcrafted spirit—from milling the grain to distilling to bottling and hand-numbering each product. The artisan brand started out small, but has come to gain notoriety within the industry and among consumers, being named Best Artisan Distiller of 2010 by the American Distilling Institute and Best New American Whiskeys 2010 by Food & Wine Magazine. Ralph Erenzo brings 35 years of production and development experience to Hudson Whiskey. Prior to starting Hudson Whiskey, his business, ExtraVertical Inc., provided technical services to corporate and media clients for projects. Erenzo’s work at the state level has resulted in the passage of the Farm Distillery Act, which permits New York farms to establish distilleries on site and sell their agricultural spirits at the farm. A born and raised New Yorker, he has realized a lifelong dream of settling in the Hudson Valley.

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“IT TURNS OUT I HAD EARNED THE RESPECT OF SOME OF THE OLDER NEIGHBORS WHEN I REFUSED TO BACK DOWN. HUDSON HAS BEEN GOOD FOR THE COMMUNITY.” —RALPH ERENZO

HUDSON WHISKEY www.hudsonwhiskey.com BOSSCAT KITCHEN & LIBATIONS 4647 MacArthur Blvd Newport Beach, CA 92660 949.333.0917 www.bosscatkitchen.com LOCALE MAGAZINE | 69

“IT WAS ALL LUCK. WE STARTED AT THE EXACT RIGHT TIME TO GET IN ON THE EMERGENCE OF WHISKEY.” —RALPH ERENZO

LIMITS: Bourbon can be made anywhere in the U.S., even though the majority does come from Kentucky.

SIZE

DOESN’T MATTER: The standard whiskey bottle in the U.S. is 750ml. The standard in Europe is 700ml.

GRAINY

OUTLOOK:

After at least 51 percent corn, Bourbon is usually made of varying percentages of wheat, rye and barley. The final recipe is called the mash bill.

WHEAT

DID YOU SAY?

A “wheater,” like the famous Pappy Van Winkle Bourbons, is a Bourbon that has a high percentage of wheat as its secondhighest gain.

FROM THE

FLAMES:

Because of the fire, Hudson released a “Double Charred” whiskey. The barrels are charred once on the inside and again on the outside.

Sitting back on a comfortable Southern California afternoon at Bosscat Kitchen in Newport Beach, Erenzo reminisces about Hudson Whiskey’s first 10 years. The journey started unexpectedly, and now the two-man startup is recognized as one of the world’s most respected craft whiskey distilleries. The path that would eventually lead Erenzo here began at the base of the Shawangunk Mountains, one of North America’s premier rock climbing destinations. An avid climber himself, Erenzo had dreams of creating a quiet climber’s ranch to allow fellow enthusiasts a convenient place to camp before tackling the cliffs. It seemed a perfect fit to cap off his 25-year climbing career. Having built and managed New York’s first indoor climbing gyms, including the ExtraVertical Climbing Center on Broadway, it was time to take it back to nature. Trouble started almost immediately for the soft-spoken entrepreneur, however. Neighbors rallied against the idea and began a barrage of legal challenges. The resulting feud could easily have been written in a dime-store novel of the Old West. Legal challenge after legal challenge was used to stall and drain Erenzo’s resources and resolve. In the end, the three-year battle was successful. Erenzo sold most of his property, and his beloved climbing ranch would never be. What led him from that little town in Orange County, New York, to this little town in Orange County, California, is a tale of persistence, luck and, many times, just not knowing any better. Find out below why revenge is a glass best served neat. Q: Let’s start from before the beginning. What happened with the climbing ranch? Ralph Erenzo: One of the neighbors led people to think that all these loud, obnoxious New Yorkers would descend on their peaceful life,

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victimize their families and property. The damage was done and I couldn’t change anyone’s mind. Every time I would apply for a permit, which was always unanimously approved, they would file a lawsuit. One person came up to me and flat-out told me her plan was to stall me so long I ran out of money. And it worked. I had to sell off half the property and later the waterfront. Q: That’s when you decided to try your hand at whiskey? RE: No! I’m a Guinness guy. I decided to find out what I could do to make money that I had every legal right to, something nobody could stop me from doing. In that area, I had the right to agricultural activities. So I looked into wineries. That wasn’t for me! Around then, Brian Lee was interested in using the old water-powered grist mill on the property to make artisan flour. He decided that wasn’t for him. I had been looking into distilling, so I suggested we build a distillery together, but honestly, we knew nothing. Three days later he called and said, “OK. Let’s build a distillery.” Q: So, that’s when you decided to try your hand at whiskey? RE: No! Our first product was vodka made from apple scraps sourced from local farmers. That was going well, but Brian became interested in grains around 2005. Q: And that’s when you decided to try your hand at whiskey? RE: Yes! Brian sorted out the chemistry and we started with single grain because we didn’t know how to mix grains. That was our homework. We worked in the distillery all day, and at night we studied. Q: You are the first distillery to open in New York since Prohibition. What was that like? RE: There had been a law on the books setting the fee for licensing a

“ THE ONLY REASON WE USED THE SMALLER BOTTLES WAS BECAUSE, IN THE BEGINNING, WE COULDN’T AFFORD TO FILL THE LARGER BOTTLES.” —RALPH ERENZO

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“I HAD BEEN LOOKING INTO DISTILLING, SO I SUGGESTED WE BUILD A DISTILLERY TOGETHER, BUT HONESTLY, WE KNEW NOTHING.” —RALPH ERENZO

distillery at $65,000. But just a year before we started this, a new bill We were told we would be out of production for 12 months. We got had been passed allowing a small distillery producing under 35,000 together with the insurance company and worked out a plan. We were gallons to get a three-year license for $1,500. I was willing to risk that. back up and running in three. This bill had been put through the legislature for a specific Q: What have been some unexpected successes? constituent who never wound up getting the license, so RE: Everything! It was all luck. We started at the exact right “WHEN WE WENT everyone was learning how to do this together. time to get in on the emergence of whiskey. It was sometimes

APPLE

A DAY:

Hudson currently produces 90 percent whiskey and 10 percent other spirits, including its first product, vodka made from local apples.

AWARDS

HUDSON HAS WON:

• Craft Whiskey Distillery of the Year, Whiskey Magazine • Scored 92 out of 100 on The Tasting Panel in 2010 • Best U.S. Artisan Distiller of 2010, American Distilling Institute • Best New American Whiskeys 2010, Food & Wine Magazine

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Q: Was being the first distillery in New York since Prohibition a major selling point? RE: When we went to go make our first sale, we looked for the most respected whiskey expert we could find. We came across a boutique owner by the name of LeNell Smothers. We called her up and said we had just started making whiskey in New York. She laughed, but invited us to go see her anyway. Turned out she liked it and bought our first batch of whiskey.

TO GO MAKE OUR FIRST SALE, WE LOOKED FOR THE MOST RESPECTED WHISKEY EXPERT WE COULD FIND.” —RALPH ERENZO

Q: When did you think Hudson had turned the corner from startup to an ongoing business? RE: I’m reminded of some of the old jazz players who couldn’t even get a room in New York. They went to Paris and hit it big. When they returned home, they were treated like royalty. We tried to find the best places in Paris to get our whiskey placed. We met up with Maison du Whisky, one of the premier distributors in France. In 2008 they bought 75 cases and became our first export. When we returned to New York, we went to all the high-end places and told them our stuff was in all the best places in Paris. Q: Not too long after, Hudson was picked up by William Grant & Sons, the company that owns the biggest selling single malt in the world, Glenfiddich. What was that like and how has it changed what you do? RE: What they did was buy the Hudson brand. Technically, they are our client. We make all the whiskey, they buy it from us. The biggest change is that the quality of life on the road has improved! I don’t have to carry product in a suitcase like I did going through the Paris underground with two suitcases full of bottles. But the biggest change for the company is they have helped us improve our production so we can have a more efficient, cost-effective operation. Q: What have been some of your biggest challenges? RE: I can easily chart them on a graph. There was the climbing ranch, of course, but that was the first property I’ve ever owned and I’d be damned if I’d let myself get pushed off! In 2010 I was in a major car accident. I remember driving around a corner and then waking up in the hospital one month later. I was in surgical ICU for four months. My doctor told me I would need to go easy on my body, and that included no drinking. “Do you know what I do?” I asked. That didn’t seem to matter. Then in 2012, a fire burned through the farm.

an advantage not knowing anything. We didn’t know what we couldn’t do. About two weeks ago a rare tornado came through. It touched down on one side of the property but then hopped over to the other side, passing us by. Q: What are some of the challenges in selling your whiskey? RE: The origin of Bourbon. People are still convinced Bourbon has to come from Kentucky. I used to carry around the Standards of Identity with me. Whenever there was a discussion about Bourbon, I could pull them out. I even started leaving copies with bartenders!

Q: We’ve talked a lot about where you’ve been, but what about where you are now? You’re celebrating 10 years and as a part of that you’re releasing 750ml bottles of your Baby Bourbon and Manhattan Rye instead of your iconic 375ml bottles. Why the change? RE: The only reason we used the smaller bottles was because, in the beginning, we couldn’t afford to fill the larger bottles. Our operation was very primitive. Now with better production, where a 375 would sell for around $45, we can now sell a 750 for around $50. We will save the smaller bottles for special releases. Q: Is that where the name Baby Bourbon came from—the little bottles? RE: No, Brian and I were just playing around with names and we liked the alliteration! Q: This journey started with angry neighbors afraid of a few hundred campers. Now you have thousands being bussed in on a regular basis. How are the neighbors handling this? RE: The neighbor that started the opposition moved away. It turns out I had earned the respect of some of the older neighbors when I refused to back down. Hudson has been good for the community. We buy from the local farms, added local jobs, one neighbor sells flowers to our restaurant, and another has opened an art gallery. Q: Have you ever thought about giving the neighbor that moved away a bottle of whiskey? RE: No! But I would sell her one. Q: Maybe now you could finally open your climbing ranch? RE: They finally built a camp near the climbing area, so there’s no need for that. I guess I’ll never get my climbing ranch.

PHOTO BY: Taylor Lewis

style

/beauty

FEB.

2016

76 STYLE EXPERT The Designer Duo Behind LNA’s Classic T-Shirt Talks Shop

80 COVER STORY Inside the Media Empire Where Vanderpump Rules

88 THAT’S WHAT SHE SAID The Best Hangar Hang Outs at the Long Beach Airport

103 BEAUTY EXPERT Get Fit, Stay Healthy With The Fitness Experts

108 FASHION SPREAD Salvation Mountain Is a Sanctuary of Love and Reflection—and Fashion

STYLE EXPERT Fit to a T

LNA 6344 Arizona Cir Los Angeles, CA 90045 310.258.9898 www.lnaclothing.com

FEBRUARY 2016

STYLE EXPERT

FIT TO A T L A C L O T H I N G D E S I G N E R S C R E AT E T H E P E R F E C T C A L I F O R N I A C O M F O R T T- S H I R T

WRITTEN BY: ALEXANDRA SHUBIN PHOTOGRAPHED BY: TAYLOR LEWIS

THE EXPER T

LAUREN ALEXANDER & APRIL LEIGHT Founders, LNA

Fly the Coop: April has 18 chickens as pets

Hold Your Horses: Lauren competed in show jumping for 10 years

The idea for the perfect “men’s inspired T-shirt for women” led to the creation of LNA on the very same day April Leight and Lauren Alexander met. You could certainly say it was, well, a perfect fit. The SoCal girls have a relaxed style with a determined edge. From when they first started 10 years ago, as a team of two, they now have a staff of 13 dedicated and creative individuals that help cultivate the company. They are constantly working to perfect and innovate their line that has been featured in runway shows and magazines.

“EACH SEASON I THINK, ‘OK, I’VE DONE THESE T- S H I R T S — N O W W H AT ? W H AT ’ S MISSING, W H AT ’ S A N E W TA K E O N SOMETHING WE WEAR EVERY SINGLE DAY ? ’ ” —LAUREN ALEXANDER

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Q: When was the moment you two realized the line share this on is incredible. Plus, I have a huge warehouse as my closet! was actually going to take off? Lauren Alexander: I think it was after our first trade Q: How do you manage to stand out against competitors? show in Las Vegas—we literally pulled the samples off AL: We are known for creating basics with an edge. So the sewing line, put them in April’s car and drove to whatever we wear, there is some detail in the shirt, dress Vegas! No one had heard of us and there we were in this or pants—whether it is a cut-out, zippers, a tie or a torn booth filled with T-shirts in every color of the rainbow. pocket. We perfect it over and over again, with something We had such an amazing response to the line and that’s new to the garment, which I think makes us stand out. when we knew we really had something. I still remember LA: For us it’s always about having a different point of adding up all the orders on my cellphone’s calculator view on basics: How can I create a T-shirt that stands out during that show. from all the others? My hope is to always keep evolving April Leight: Back then, there wasn’t Instagram or and surprising people each season. Snapchat, so if we got a paparazzi shot of a celebrity wearing our tee and it was mentioned Q: As you’ve grown, how has the marketing in Us Weekly, it would instantly become a CLOTHING changed for you? hit and take off. I will never forget starting FOR A CAUSE AL: Marketing today is really all about social to see Jessica Alba, Ashley Olsen and Kim media and bloggers. I feel like every year, LNA donates Kardashian being photographed in our tees there is some new social media outlet and new products to local and suddenly everyone had to have LNA. upcoming blogger we have to check out. We’ve school fundraisers,

hile Southern California acts as an inspiration for their clothing, there’s a lot more behind LNA’s simple, classic look. Every piece is well designed and thoughtfully crafted. LNA is comfortable and sexy, which is everything an active yet stylish consumer adores. Leight outlines marketing, social media and celebrity support the brand has received while Lauren elaborates on the vision behind LNA and the creative process.

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got Facebook, Twitter, Instagram and then, Q: Did you always imagine yourselves as along with OUR just this year, my brother said you have to having your own line? HOUSE Grief have a Snapchat and Periscope. It never ends LA: For as long as I can remember, I wanted to Support Center which is an LA but it gets new and exciting. be a clothing designer and have my own line. I based nonprofit actually found a school project that I did when Q: What is your biggest challenge as far as that offers grief I was 13 and when asked where I will be in marketing is concerned? support groups 10 years, I wrote, “I will live in Westwood and LA: You know, when we started, if you had a and services to the be a fashion designer.” I don’t even remember picture of a celebrity wearing your clothing, community. writing that but I moved to Westwood exactly you would get so much press and stores would 10 years after I wrote that and started LNA. get excited. Now it’s so different—photos of I’ve always been a dreamer! celebs don’t get us the attention they used to. AL: I wasn’t quite sure at first. After I graduated UCSB, Q: How big is your team as of now? I thought that I would want to open my own store. So, I AL: Well, 10 years ago it was just Lauren and I, and we went to FIDM and studied merchandise marketing. After I graduated, I saw other lines such as Juicy Couture, shipped our first million dollars that year, and today we have a team of 13. Some of our team has been with us for C&C California and Seven, launch into huge sales and the past eight years. We are like family. then later sell. It was right then that I decided I would do the same. And, thankfully, I met Lauren and we were able to create our dream. Q: How did the idea for LNA start? AL: Because we wanted to make the perfect tee, we started to discuss what we wanted the tee to look like: wearing your boyfriend’s T-shirt but fit right for our female bodies. Since Lauren had her dress line, she knew the steps we needed to take to start samples. I will never forget walking into her home and she had the first sample made. She had me put it on and I said, “Yes, this is it!” From then on, we started with four basics (v-neck, crew neck, racer back tank, basic tank) in three colors and started the selling process. And now it has turned into thousands of designs over the years. Q: How do you balance each other out when working together on the clothing line? AL: I think because Lauren and I were strangers, and not friends, that decided to start the line, it worked out. We have only known each other as business partners. Lauren is the head designer and handles all of the creative, and I’m more on the operational side dealing with the numbers and the business side. We never step on the other’s toes and always support one another. LA: From the very beginning we both took on separate roles so everything just flows really nicely. I’ve always done all the creative and April is the most supportive partner you could ask for. She really believes in my vision and trusts me as a designer. Q: What’s your favorite thing about starting LNA? AL: We have built this line from the ground up and we get to design clothes that we want to wear. It’s a dream come true to pull up to this warehouse with our names on the outside and inside sits an entire closet that we designed and get to wear every single day. Sometimes I have to pinch myself. LA: One of the best things I could have asked for in my life is to be able to do what I love every day when I wake up. To feel proud of what I accomplished and have my hard work mean something. LNA was a dream I had when I was 13 and now it’s my reality. Being able to come to work everyday and make ideas come to life is exactly what I always wanted to do—and to have a platform to

Q: What were the challenges you faced as you began to grow? LA: We were so lucky that LNA took off right away. But that doesn’t mean it was easy—you can be the hottest new brand and have all the celebs wearing your stuff, but then next year there are two more clothing lines coming to take your place. Each season I think, “OK, I’ve done these T-shirts—now what? What’s missing, what’s a new take on something we wear every single day?” Q: The color scheme of your fall 2015 collection seems much more strict compared to your spring line. Can you explain? LA: Fall always tends to be a less colorful collection for us. For fall, we focus more on texture and fabric and experiment using treatments instead of color. How can we make a collection look well rounded and full without the use of bright colors? I love the idea of a rainbow of neutrals in different fabrics and shades. Fall silhouettes tend to sit closer to the body and the fabrics are much cozier. Q: Can we ever expect to see a bright orange or lime green garment? AL: Hey, if there is ever a demand for that at a tradeshow, we will make it for the customers. LA: My money is on orange. Q: What can we look forward to from LNA in the future? AL: We have an active collection coming out later this year, which is exciting. It’s nothing like any active line that I have seen out there. Lauren is Miss Bar Method Queen so she knew exactly what she wanted to create and let me tell you, it’s outstanding! LA: Next year I am going to focus on building the active division. I’m very into health and fitness so this is definitely a passion project for me. I’m always sneaking out of the office midday for a Bar Method session! I am also planning on refocusing some of my energy to the men’s division. It’s really taken a back seat to the women’s line over the past few years. I keep promising it, so it’s time to deliver.

“ONE OF THE BEST THINGS I COULD HAVE ASKED FOR I N M Y L I F E I S TO B E A B L E TO D O W H AT I LO V E E V E R Y D A Y W H E N I W A K E U P. T O F E E L P R O U D O F W H A T I ACCOMPLISHED AND HAVE MY HARD WORK MEAN SOMETHING. LNA WAS A DREAM I HAD WHEN I WAS 13 A N D N O W I T ’ S M Y R E A L I T Y.”

LAUREN ALEXANDER

—LAUREN ALEXANDER

FAVORITE PLACES TO SHOP

Erewhon Market—it’s not a clothing store but I think it’s where all of my money goes. I could spend hours in there exploring all the different aisles. It’s the best health food store in the world and that tonic bar is full of magic potions that can cure anything. I spend so much time designing clothes that I actually don’t shop very often; you are most likely to spot me in a health food shop.

FAVORITE LNA PIECES

White muscle tees everyday! And anything ribbed for fall.

APRIL LEIGHT

FAVORITE PLACES TO SHOP

I really love to shop online. It’s so easy and I never have to leave my desk or home! My three go tos are Shopbop, REVOLVEclothing and Net-a-Porter. Every day, I go to those sites and click on what’s new. It makes shopping so easy. But if I venture out for a car ride, I love to shop at Barneys and Elyse Walker.

FAVORITE LNA PIECES

My favorite piece from the line is the good old white crew neck tee. It was one of our first pieces we ever created back in 2007 and it’s literally the most perfect basic ever. I have about 10 of them in my closet, both long sleeve and short sleeve and wear them a few times a week. It will always be my favorite.

“BECAUSE WE WANTED TO MAKE THE PERFECT TEE, W E S TA R T E D TO D I S C U S S W H AT W E W A N T E D THE TEE TO LOOK LIKE: WEARING YOUR B O Y F R I E N D ’ S T- S H I R T BUT FIT RIGHT FOR OUR FEMALE BODIES” —APRIL LEIGHT

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“People always come up to me and say, ‘I agree with you…I’m on your side.’ The show puts it all out there for discussion.” — L I S A VA N D E R P U M P

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P.U.M. P Perfection Under Mass Publicity

WRITTEN BY: NICK PACHELLI PHOTOGRAPHED BY: BRADLEY BLACKBURN STYLED BY: NICOLE POLLARD AT LALALUXE HAIR & MAKEUP BY: PATRICK TUMEY

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“I think it’s been an accurate portrayal. [Reality TV] just magnifies who you are. If you’re funny you will come across as funny and if you’re a bitch you will come across as a bitch.” — L I S A VA N D E R P U M P

APPAREL PROVIDED BY: Maria Lucia Hohan www.mlh-shop.com

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It’s Friday morning and Lisa Vanderpump is in the middle of her morning routine: wake around 6 a.m., exercise, eat breakfast, read emails, scroll through social media, watch the news, play with the dogs and pet the ponies. Yes, the ponies that appeared only a few episodes ago in The Real Housewives of Beverly Hills, season six. We’re discussing recent months when she’s been filming Real Housewives and her spinoff, Vanderpump Rules, in its fourth season. “When I’m doing two shows I’m really pulled in all directions,” she says. “Housewives will often shoot in the day and Vanderpump Rules in the afternoon and evening.” With 40 episodes shooting across six months, wildly successful restaurants and her endless list of philanthropic work, Vanderpump hasn’t had a week off since last April. Such a life would take a toll on most but Vanderpump, 55 years old with two kids, Pandora, 28, and Max, 22, stays as vibrant and motivated as ever. The Real Housewives of Beverly Hills in which Vanderpump stars is part of the larger franchise with iterations in cities across the country including Atlanta, New York City, Orange County and soon Potomac. The shows thrive on giving viewers access to the friendships, betrayals and occasional screaming matches that

occur among groups of five to seven women. “[The Real Housewives] gives people a chance to settle into our worlds. Everyone has a different perspective, so it’s great fodder for dinner party conversation. People always come up to me and say, ‘I agree with you … I’m on your side.’ The show puts it all out there for discussion,” Vanderpump says. And those who aren’t tuning in every week? They appear almost as eager to engage in the discussion too, sometimes coming up to her and asking, “Are you a nice one or a mean one?” in reference to the inherent good vs. evil portrayals that drive the Housewives empire. But the anchor of the Beverly Hills franchise, with her British wit and dry humor, believes that no one word or phrase should define anyone. And rightfully so. While speaking to Vanderpump, it’s easy to see that although her TV career is her most obvious pursuit, it’s not her most important one.

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“The Real Housewives franchise allows you to use your voice and stand up for what you’re passionate about.” — L I S A VA N D E R P U M P

Ó G I G G Y VA N D E R P U M P

APPAREL PROVIDED BY: Alexander McQueen www.alexandermcqueen.com

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s she sits in her Beverly Park home dubbed Villa Rosa, having her hair done and watching CNN, she pets her brand new rescue puppy named Harrison. “He went from the pound to the palace so we’re calling him Prince Harry,” she says. Prince Harry has one ear, “dodgy” legs and alopecia. He joined the ranks of seven other dogs at Villa Rosa only five days ago after Vanderpump saw a picture of the pup on Twitter and went to Fresno to bring Prince Harry to his new home. “I’m dog obsessed,” says Vanderpump. Dog obsessed may be too narrow a description. Canine champion? Certainly. What other housewife is as comfortable with animals, let alone with riding in the back seat of a van with an angry swan (Hanky the swan, to be exact)? Take one pass through Vanderpump’s Twitter feed and you’ll find a skoch of retweets from co-stars surrounded by countless images aimed to spread awareness of the tortured dogs of the Yulin festival in China. These caged and bound dogs that are sometimes skinned alive might be difficult to look at, but it’s necessary in Vanderpump’s eyes to spread the word about the inhumane atrocities being committed. “Trying to end the barbaric torture of dogs in Yulin is going to be my main campaign this year.” So far, Vanderpump has already organized a march to the Chinese consulate and filmed a PSA drawing attention to the issue. And this evening, she is headed off to dinner with California State Assemblymember Richard Bloom to discuss what’s next in this fight. Bloom recognized Vanderpump as 2015 “Woman of the Year” for the 50th Assembly District. Outside of her fight against Yulin, Vanderpump advocates for dog welfare in both her support of the American Humane Association Hero Dog Awards, honoring dogs in law enforcement, therapy, military and search and rescue, and the effort to find a cure to alopecia, led by her most famous Pomeranian, Giggy—a perfectly dressed pup who suffers from the disease (pictured left). To top off her work for animals, Vanderpump adds, “We’re starting the Vanderpump Foundation for Dogs. We have Vanderpump Pets, which is a business selling collars, leashes and carriers, and we’re starting the foundation to focus on health and rescues.” Vanderpump speaks about her philanthropy work with vigor—whether it is for dog rights, LGBT equality, antibullying, homelessness or Alzheimer’s—but how much can the star add, and keep, on her platform? We’ll have to wait and see. “I’m passionate about a lot of things,” she says. “The world saddens me—looking at young Syrian children starving or seeing the torture of animals in China. I’m an avid supporter of Keep the Memory Alive for brain health as well as The Trevor Project against teenage suicide. But one can only choose so many things. You can dilute yourself so much that you end up talking about everything, so I try to call on the things I truly believe in.”

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“Comfort all your struggles with humor because without humor life is a dull place.” — L I S A VA N D E R P U M P

APPAREL PROVIDED BY: Mac Duggal www.macduggal.com NECKLACE & RING PROVIDED BY: Jason of Beverly Hills www.jasonofbh.com

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hat viewers see of Vanderpump on Real Housewives and Vanderpump Rules is only a small window into the rest of her life. And she reminds me of this when speaking about Vanderpump Rules, a show she produces in conjunction with Evolution Media. “I have probably 300 people working for me and you see eight of them.” The show Vanderpump Rules is in its fourth season, and it focuses on the young adults who work at Vanderpump’s wildly successful West Hollywood restaurant, Sur, in a very The Hills meets Jersey Shore way. “The dynamic of the kids on the show goes back for years and that makes the stakes higher and builds a real emotional dynamic,” Vanderpump says. “They’re not just being cast for a reality show, they have true feelings and strong authentic ties to one another.” Vanderpump mentors the young 20-somethings in Hollywood and occasionally dishes out some tough love. “I try to mentor them and help them see that this too shall pass and not to overreact and to work hard and keep your eyes on the ball. But of course they’re going to be naughty and poorly behaved. If I showed you the well-behaved ones you’d turn the channel, right?” Sur Restaurant is one small piece of the Vanderpump puzzle. While it’s been ranked one of the top 100 restaurants in America by OpenTable, it’s matched by the equally dazzling establishments Pump, also in West Hollywood, and Villa Blanca of Beverly Hills. Vanderpump and husband Ken started their careers as restauranteurs with a wine bar followed by restaurants and clubs in Europe. “We ended up playing with it and loved it. We’ve had 29 restaurants now.” Here in SoCal, Vanderpump’s original restaurant design and management pursuit is Villa Blanca, but it is Pump that she is most proud of right now. “My greatest challenge was Pump. From turning a car park into a restaurant and getting the right permissions with the health department and dealing with the city council— it was a lot of hoops to jump through.” But once she overcame the hurdles, Vanderpump transformed one of West Hollywood’s most prominent corners into a flourishing garden oasis. When you enter this place, you feel transported to Tuscany or Provence with giant, hundred-year-old olive trees, antique fountains, towering gates and picturesque bridges. And the food matches the chic ambience from pistachio crusted salmon to tuna tartare with pomegranate seeds. And you can’t forget the LVP Sangria, a new line started jointly by Vanderpump and daughter Pandora. Two miles down the road from Sur is Vanderpump’s flagship Villa Blanca, arguably what launched Vanderpump toward a relationship with Andy Cohen and the Bravo franchise. “Six years ago, I was approached by a group of women to go into a casting audition for Real Housewives and I said, ‘No, I don’t think that’s my kind of thing.’” But Vanderpump did fill out an application she regards as “half-assed.” Before long, she was approached again; with a high profile restaurant at the heart of Beverly Hills, she was an obvious candidate as reality TV was heating up. But Vanderpump again abstained. She remembers thinking, ‘Oh, I don’t

think I’m interesting. I don’t fight or squabble. I see the funny side of everything.’ But perhaps it was that exact attitude which made Andy Cohen green light the show after Vanderpump’s friend and news anchor Robert Kovacik drove her to the Valley to audition in person. Since gaining the Real Housewives platform, Vanderpump has soared, gaining titles and accolades far beyond restaurateur and philanthropist. She’s written a book, has a star on the Palm Springs Walk of Stars, danced on Dancing With the Stars, stood as Grand Marshall of Mardi Gras, was honored as Queen of White Party and West Hollywood Pride, and has spoken on the floor of the State Assembly and the United Nations. And what does Vanderpump think about her life after more than 200 episodes on reality TV? Of her experience and the integrity of the TV mega-enterprise, “I think it’s been an accurate portrayal. [Reality TV] just magnifies who you are,” Vanderpump says. “If you’re funny you will come across as funny and if you’re a bitch you will come across as a bitch.” She concedes to “a bit of creative license” with the editing, but dismisses any claims of inauthentic portrayals. “Of course, there’s no point in editing to make someone a bitch when they’re not a bitch because where’s the footage to back it up? Where’s the authenticity? You absolutely have to have real stories.” These “real stories,” however, come with a cost. “Sometimes it’s very difficult to watch [episodes of The Real Housewives of Beverly Hills]. I’ve watched quite a few episodes where I’ve thought, ‘How could they say that?’” But for Vanderpump, that’s part of the territory and learning curve—developing thicker skin over the course of six years on the show. All in all, the tough times and painful viewing moments are far outweighed by what the show has allotted her. “It’s afforded me a platform and an incredible opportunity to focus on what I love. The Real Housewives franchise allows you to use your voice and stand up for what you’re passionate about.” With a trip to New York in three days and countless projects to juggle, we can’t help but wonder about the future of the Vanderpump empire: What will come in future seasons and how many more does she have left in her? “I dunno,” she says. “After season one of Real Housewives, I wasn’t sure if I could do it again. Now, after six years and four seasons of Vanderpump Rules, it’s been as much as I could expect. We don’t start talking about another season until later in the year. It’s been an incredible experience and I have to take it one day at a time from here.” For now, Vanderpump sits at Villa Rosa watching nothing but CNN and Bravo (and The Affair on Showtime) and entertaining the menagerie that is her home—seven turtles, eight swans, eight dogs and two miniature horses. She leaves me with a parting notion, something the Beverly Hills Housewife imparts on all her viewers in every episode—something that makes her one of, if not the most, liked housewife in the franchise. “Comfort all your struggles with humor because without humor life is a dull place. Also, stand up for what’s right and what you believe and give back to your community.”

#PumpRules to live by.

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LONG BEACH AIRPORT 4100 Donald Douglas Dr Long Beach, CA 90808 562.570.2600 www.lbg.org

APPAREL PROVIDED BY: Laurenly Boutique www.laurenly.com

THAT'S WHAT SHE SAID An Irreverent Retail Column

WRITTEN BY: ANGELA HATCHER PHOTOGRAPHED BY: TASO PAPADAKIS MODEL: MCKENNA MARTIN of Wilhelmina Models, www.wilhelmina.com STYLED BY: CANDACE VERDONE HAIR BY: DANA DUFFY MAKEUP BY: SHERRI CELIS LOCALE MAGAZINE | 89

With early check-ins via smartphone or laptop, many fliers find themselves wandering about the airport. While people watching is still at the top of the list for fun airport activities, the newly modernized Long Beach Airport Terminal has created a state-ofthe-art entertainment space that rivals some of Southern California’s largest airport terminals. With 74,000 square feet of new construction, the richly historical character of the Long Beach landmark has been lovingly preserved. The new renovations combine the airport’s vintage charm with high-tech modern convenience that offers exciting new things to do and places to explore. For those seeking peace and serenity, the airport may not be the first place that comes to mind. The Long Beach Airport, however, hosts a variety of vibrant drought-tolerant plant life in an exquisite garden and atrium that brings tranquility and harmony to travelers on the go or waiting in the terminal. As one of few environmentally friendly airport terminals, Long Beach Terminal has earned LEED certification for energy efficiency. The space is equipped with solar panels, low-flow sink and toilet fixtures to reduce water and energy efficient lighting and windows. For people who are glued to their devices, Long Beach Airport Terminal offers free wireless internet and a station bearing a dozen iPads for public use. Wandering around an airport quickly builds up an appetite, which is easily solved by a slew of firstrate restaurants along the airport’s palm tree-lined courtyard area. The large glass windows provide outstanding views of the airfield, which is always fun for sight-seeing. The open food court presents a very nice selection of sushi and sandwiches and a colorful salad bar with several organic options for the health-conscious crowd.

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“Coming to the Long Beach Airport, travelers soon realize that this is not simply a holding place.”

APPAREL PROVIDED BY: Laurenly Boutique www.laurenly.com

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4TH STREET VINE WINE AND BEER BAR www.4thstreetvine.com

> Open eating areas and gourmet restaurants are cropping up all over this airport. 4th Street Vine Wine and Beer Bar, a charming extension of its larger flagship store, is a happening place for a quick bite and a glass of wine or a mug of cold beer. The outdoor patio and handsome fire pit are ideal spots for a moment of pure relaxation. Meat and Greet: 4th Street Vine Wine and Beer Bar features a wide selection of wine and tapas. Customers looking for a place to leisurely place to enjoy appetizers will find plates of meats, cheeses, grapes and olives.

MCKENNA’S

> McKenna’s is another great place to feed your soul and fuel your body with delicious food, and while McKenna’s Burger Bar has a varied menu, it is all about fresh, hot and made-to-order delicious burgers. Rounding out the delectable dining experience, McKenna’s has a great selection of sides. Be careful—the restaurant’s shoestring fries can be addicting. Wasabi It to Me: While diners can customize burgers with avocado, bacon and cheese, the mixed green salad with orange wasabi dressing is a popular and unique alternative.

TACO BEACH CANTINA www.tbcantina.com

> The North Concourse portion of Long Beach Airport is home to the flavorful menu of Taco Beach Cantina. Just like its larger locations outside of the terminal, Taco Beach Cantina fills bellies with the humongous burritos, tacos, nachos and margaritas that has made it an absolute favorite amongst the locals. With its variety of craft beers, a stop at Taco Beach Cantina before takeoff is cause for a mini fiesta. Game Changer: Don’t want to miss the big game? Luckily, Taco Beach Cantina has an array of televisions at the ready, so you can catch the game-winning play before you jet.

APPAREL PROVIDED BY: Laurenly Boutique www.laurenly.com

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APPAREL PROVIDED BY: Laurenly Boutique www.laurenly.com

“There are no wrong decisions when it comes to dining at ‘the terminal.’”

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“There’s no reason to plop down in an uncomfortable chair and stare at the gate and a flight schedule every few minutes.”

APPAREL PROVIDED BY: Laurenly Boutique www.laurenly.com

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GEORGE’S GREEK CAFE www.georgesgreekcafe.com

> George’s Greek Cafe has been cooking up tasty Greek cuisine in Long Beach for over 30 years. Now, fans of this fresh Mediterranean fare can find a local favorite at the Long Beach Airport. George’s uses local ingredients for an authentic and appetizing dining experience. From falafel to kabobs, George offers flavorful dishes that will satisfy eager taste buds. Don’t forget a side of baklava. Wrap Made in Heaven: A signature item on the menu at George’s Greek Cafe is the classic gyro: a pillowy pita envelopes a generous heap of shaved meat, tzatziki sauce, red onions, cucumbers and tomatoes.

SWEET JILL’S BAKERY www.sweetjillsbakery.com

> Coffee is essential before doing most activities, but especially traveling. Sweet Jill’s Bakery is a perfect choice for customers looking for coffee and a delicious pastry before hitting the runway. For the sweet tooth you deny you have but love to indulge, there are fabulous baked cakes, cookies, rich chocolate brownies, muffins and fresh cinnamon rolls. Cinnamon Goodness: Sweet Jill’s specializes in old-fashioned cinnamon rolls. Choose to have a roll drenched in icing or topped with nuts for the perfect partner to your cup of coffee.

PARADIES CONCESSIONAIRE www.paradies-na.com

> Dedicated shopping addicts (no judgement) should make a bee-line for the award-winning Paradies Concessionaire; there are name brands such as Vera Bradley and Brighton. Even if you prefer to stick with a star-studded magazine and a pack of strawberry chewing gum, you might find perusing this shopping destination to be a fun-filled experience. Top of Its Game: Airport Revenue News has named Paradies Concessionaire the nation’s “Best Airport Retailer” for 20 consecutive years. LOCALE MAGAZINE | 97

APPAREL PROVIDED BY: Laurenly Boutique www.laurenly.com

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Coming to the Long Beach Airport, travelers soon realize that this is not simply a holding place. There’s no reason to plop down in an uncomfortable chair and stare at the gate and a flight schedule every few minutes. It is a welcoming, resort-style retreat where guests can enjoy landscaped scenery, enjoy a meal, have a brew or a glass of wine, relax, catch up on emails, have a snack, browse the concession shops for souvenirs, gifts, magazines and newspapers, or, perhaps, forgotten necessities. Unlike the hustle and bustle of other airports, the Long Beach Airport allows you to enjoy a quiet moment to call friends and family, just hang out or, you guessed it, people watch. Pro tip: Do not miss scoping out the restored original mosaic tiles that have been so carefully brought back into view. There are no wrong decisions when it comes to dining at “the terminal.” The Long Beach Airport Terminal gives travelers a wonderful send off and treats its guests to the finest in airport development and modernization along with convenience and the preservation of the richness of Long Beach’s history. Travelers have the opportunity to relax and enjoy themselves before take off, and in today’s harried world, that in itself is a great farewell-for-now gift. LOCALE MAGAZINE | 101

POP

WHOLE LIFE BALANCE | 507 Wilshire Blvd., Santa Monica, CA 90401, Suite 101 | 1.888.5714 | www.wholelifebalance.com

ABOUT TO

OFF

GET IN SHAPE, STAY HEALTHY WITH THESE FITNESS VANGUARDS

OS ANGELES IS AMERICA’S EPICENTER OF HEALTH AND FITNESS—spin classes, yoga flows, beach trainers, marathon clubs … you get the point. People from Santa Monica to Silver Lake to Long Beach are witnessing new fitness and healthconscious centers pop up on their blocks every month, all honing in on unique facets of the health movement. We wanted to tap into the new and raw spirit of fitness and nutrition in LA, so we sat down with owners and operators of Whole Life Fitness, a holistic nutrition and wellness center in Santa Monica, and Pop Physique, a funky dance and barre studio offering various classes on Abbot Kinney. Venturing to a class, or a drip session, with these experts will have you reconsidering your perception of fitness and overall wellness. Whether you chat with Shane Griffin about what it means to be holistically healthy and realize your own “uniqueness in health,” or discover muscles you didn’t know you had while jamming to EDM and R&B at a Pop Physique class, take a look inside and see what the new generation of health and fitness looks like.

WRITTEN BY: JOCELYN YOU PHOTOGRAPHED BY: PATRICK MARTIN

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LET’S GET POP PHYSIQUE 1645 Abbot Kinney, Los Angeles, CA 90291 323.665.7777 | www.popphysique.com

Pop Physique is a trendy fitness center focused on creating the “sexiest, most efficient, coolest workout at the best price.” Located on Abbot Kinney and surrounded by art galleries, urban restaurants, greenhouses and modern-chic houses, Pop Physique blends perfectly into the upbeat and hip vibe. Founders Jennifer and Deric Williams aimed to create a culturally in-the-know studio where people of all ages and body types could come in and foster a healthy lifestyle. Keeping everything as explicitly raw as possible, Pop Physique appeals to anyone looking to get into the groove with rap music, f-bombs, beat drops, sweat and all. Pop Physique keeps it real. Director of Operations, Stephanie, sat down with us under a “J’Adore Barre” glowing neon sign to chat about Pop Physique. Being a youngin’ in the artsy LA scene, Stephanie was drawn to Pop Physique because of how individualistic it is. Dressed in full-on dance attire, Stephanie explains how she was once a class attendee herself, but after falling in love with the program, decided to get even more involved with Pop Physique. All she does is eat, sleep, and Pop (lock and drop it … literally). Apparently that’s what every Pop Physique member does once they commit to the program.

EXPERTS:

Stephanie Farrell, Director of Operations Deric Williams, Co-Founder of Pop Physique

What type of vibe were you hoping for when creating Pop Physique? Deric Williams: I wanted it to be raw. What you get is what you get here. We don’t censor anything. We work you out to the maximum. We’re in all of these socially cool neighborhoods just doing our thing. Q: How did you find your place at Pop Physique? Stephanie Farrell: I started off as a class attendee. I used to do ballet back when I was in school, but I stopped once I graduated. I needed to make a change with my health, so I came to Pop Physique, and I literally have not left since. It’s so addicting and challenging, and I wouldn’t want to be anywhere else.

“Pop Physique keeps it real.”

KEEP IT REAL: Pop Physique censors nothing. Classes get a dose of rap, f-bombs, beat drops and plenty of sweat.

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Q: How does Pop Physique help the body? SF: For me personally, I saw my body transform back into what it was in high school when I danced nonstop. And for others, I see people of all ages come in to either get, or stay, on track. The workouts are challenging, so everyone’s sweating and breathing hard. They’re also fun though, so fun that everyone is jamming out and having a good time. I think that once you incorporate health into something enjoyable, it becomes a lifestyle rather than something forced. Q: Who is Pop Physique directed towards? SF: It is definitely marketed towards women, but also appeals to men. Whether you’re male or female, 60 or 15, you’ll find your love for Pop Physique. We have a 15-year-old girl who comes in for classes and we have old ladies working out right next to her. I love it! Q: How does the “aesthetically pleasing” trend fit into Pop Physique? SF: Our locations are in very artsy neighborhoods. We want culture, art, health and free spirits to mingle with us. There are other barre workouts in the area, but Pop Physique incorporates more than just exercise. We’re a lifestyle brand, so we make the spaces inviting to everyone. From the work by local artists and flowers from local boutiques, Pop Physique is a cool place to get fit. Q: What type of music is played here? DW: We try to play music that people will like and come back for. We want them to ask us who’s playing, not play the typical zumba, radio, annoying music. We go from Halsey to Drake to Future to

“We try to play music that people will like and come back for. We want them to ask us who’s playing, not play the typical zumba, radio, annoying music. We go from Halsey to Drake to Future to EDM.”

EDM. Nothing is bleeped out. It’s all out in the open. If a song is extremely explicit, then it’s extremely explicit. Q: What is barre dancing? SF: It’s a barre workout, meaning it’s a hybrid workout with different elements from pilates, yoga and ballet. But you do not have to be a dancer to do this. Barre workouts are isometric, meaning that you use your own body weight as resistance and repeating these tough workouts to burn out muscles and tone out evenly. You see results really quickly because the workout targets deep inside the muscles. It’s an intense calorie burner. People get more toned around the arms, the waist, the abs, the inner thighs. It’s good for the posture, so people start to walk taller and more precisely. Q: How can it change a person mentally? SF: Mentally, there’s a lot of rewards to it. It’s a technique. You come in and you get to shut off whatever’s going on and just focus on the workout. The workout is really challenging, so mentally, it’s rewarding. You get to learn about your body, and the more you come in, the harder it gets because you’re learning more and more about the muscles you’re supposed to be using. It pays off to come often because now you can feel reward in knowing that you completed such an intense workout. Q: How does barre dancing compare to ballet? SF: It’s more accessible but gives the same benefits. The same long, lean muscles and core workouts. The same mental focus. The same rewarding pride. But with barre workouts, you don’t have to be extremely coordinated. Nobody is judging you here, so it’s more welcoming to just workout rather than strictly dance. Barre workouts are also way safer than dancing. You can do this class every day and not injure yourself.

NATIVE KNOWLEDGE: Pop Physique is located on Abbot Kinney, a street bustling with local businesses and art galleries. Strolling down the street is an adventure on its own. It’s what one would think of when “Insta-famous” comes to mind. Sit down for a Mint Lemonade at Lemonade after your workout. You might even run into a few celebrities! (Pink sat next to me.)

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GRIFFIN’S WHOLE LIFE BALANCE 507 Wilshire Blvd, Santa Monica, CA 90401, Ste 101 888.540.5714 | www.wholelifebalance.com

Whole Life Balance is a wellness center dedicated to holistic health and nutrition along with drip IV therapy. Located five blocks from the sandy beaches of Santa Monica, the center is a direct result of founder Shane Griffin’s personal journey out of addiction and into recovery and self-enlightenment. After more than a decade of alcohol and substance abuse working as a club owner, Griffin went to treatment then school, dedicated to learning what it meant to live a healthy lifestyle. His entire life is now dedicated to bettering himself and others through health and fitness. Griffin stresses the importance of understanding one’s uniqueness in health, and he adjusts his routine to fit everyone’s specific needs. With his charming smile, genuine throw-the-head-back laugh and lighthearted words, Griffin emits a free-spirited, youthful exuberance.

EXPERT: Shane Griffin, Founder of Whole Life Balance

Understanding that Whole Life Balance was founded as a result of your recovery, how would you say the wellness and fitness program can transform a person’s life? Shane Griffin: This is a pretty touchy subject—when people hear about me once being an addict. I come from a background of addiction. I was a successful nightclub owner for 10 years in Toronto, Canada. I realized that wasn’t going well for me after battling a sort of depression (brought on as a result of my addiction) for a couple years. This is the next part of my journey—Whole Life Balance. Whole Life Balance has transformed my life personally as a way to give back to people through health and wellness using a holistic system, which essentially means using an all-natural and organic fair trade supplementation and food, helping people’s lives through symptomatology. Q: So who is the audience of Whole Life Balance? SG: It’s absolutely for everybody. I started the business as a result of the world I came from, and I moved out to California with the intention to work with people in addiction recovery. I want to help people—helping people is my goal. I would be a philanthropist for free if I could. I got a second chance at life. I put myself through school to do this, I got myself a nutritional degree for it. I realized that people who aren’t recovering from addiction needed just as much help to lead a healthy life, so here I am. I want to help everyone I can. Q: Why California? SG: I originally chose California because this is where I became sober and felt it would be a safe environment for me. Also, I have several contacts here in the recovery community. California is a forward thinking place for healing as well as people’s ability to grasp solid new ideas and directions about health and wellness. I felt I could pay it forward and assist people in recovery and also use my solid skills to provide healthy services to people maintaining healthy lifestyles. Santa Monica has absolutely, without a doubt, helped Whole Life Balance gain success.

LIQUID GOLD: The most popular modality at Whole Life Balance is the vitamin drip!

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Q: Was opening Whole Life Balance smooth sailing or did it take a strain on you? SG: Was it smooth sailing? Certainly not. I knew from my own personal journey, and what I learned as I pursued my nutritional education, that this concept would add greatly to those in addiction treatment centers. And I was certain that my business and health plan would fit very well within their programs. However, while several directors of centers could see the benefits of my program, no one was willing to spend a dime. Was I incredulous? Frustrated? Yes. Consequently, I looked at my system, and I knew I could help people, so I decided to go it alone. “I believe in it. I lived it.” I have further implemented more people and more modalities like the

drip IV therapy, aerial yoga and osteopathic manipulation that has given Whole Life Balance a strong and unique position within the health and wellness community. Q: What is your idea of a well-balanced diet plan? SG: We want every food group with every meal. We’re not dieticians. We’re certified holistic nutritionists. We look at each individual and determine what their body needs, not just the symptoms. “One size fits all” is such BS. Everyone processes food differently. Q: Are there some examples of how one size does not fit all? SG: A lot of people look up to celebrities or fitness models. Quite frankly, not many people are going to look like Kylie Jenner or any of those other glorified people. Kylie has a personal trainer, a reviewed diet plan, all that. Most normal people do not. Normal people cannot look online and see a certain body and read how a person got that body and expect to get the same results. Not to say some of us are “big-boned,” but some people gain weight easier or can’t gain at all. This comes from a variety of things like eating habits, lifestyle, DNA itself. We’re all different and predisposed to illnesses.

ours. A six pack and muscular thighs, if you want that, that’s fine. That’s a fitness goal, not a health goal. I have met some overweight people who are way healthier than people who can squat racks of 800 pounds. Health is on the inside. Q: How are exercises at Whole Life more unique than any other fitness center in the area? SG: We have classes like aerial silks training here. In those classes, you’ll see me, along with a bunch of graceful women, swinging two feet off the ground and feeling like we’re soaring. I know it sounds silly but the class is actually so addicting. I have a friend from Toronto who I made try the class out while he was waiting for me. He wasn’t too keen at first but eventually he took the class. Two weeks later, he’s flying back to California again for a second class. Q: What do you believe is the most helpful modality used at Whole Life Balance? SG: The IV drips, without a doubt. It’s truly the ropes of the business. They allow us to provide the fastest support. Whether you are suffering from fatigue, jet lag, food poisoning or a night of overindulgence, we have a drip for you. We have over 10 drips on our menu that are specifically designed to support a lifestyle, reduce symptoms or repair damage. The studio and the nutrition support the complete wellness idea, but the vitamin drips are what we stress.

Q: Would you say your customers are now educated on health? SG: Being in Santa Monica, the customers are likely already educated on health. A lot of people here are so health-conscious but they are always looking for ways to get better. Of course, there are some misguided people who buy “Forgive into fads, but as a whole, Santa Monica’s people are dedicated to health and wellness. Wandering their way yourself. into Whole Life Balance is just another step in living a Forgive the situation. healthy lifestyle. Just do better.” Q: What are some health myths that Whole Life Balance strives to end? SG: I hate the word “diet.” There’s no diet. People participate in programs that hardly work but cost tons of money. People just need to stick to eating whole, organic foods and keeping active. Another thing I hate even more than diets is how people constitute health. We all have in our minds what “healthy” is. Whether healthy is some runway model, body trainer or some other physique, we need to understand that their body is a whole other process than

Q: How have you changed mentally since starting Whole Life Balance? SG: I have changed tremendously. I was once depressed with self-esteem issues. I was an addict. I needed help. Now I’m posting inspirational quotes daily on Instagram (@wholelife.balance). My whole life has flipped, and all I care about is helping people. I donate to charities—I immerse myself in them, actually. I connect with everyone I meet. I’ve just grown into an overall better person and I am on the same journey with everyone else on being healthy. Q: If you were able to stand on a pedestal and yell to the world one thing, what would it be? SG: Love yourself!

“Griffin stresses the importance of understanding one’s uniqueness in health, and he adjusts his routine to fit everyone’s specific needs. With his charming smile, genuine throw-thehead-back laugh and lighthearted words, Griffin emits a free-spirited, youthful exuberance.”

NATIVE KNOWLEDGE: Whole Life Balance with drip IV therapy is located in Santa Monica, just blocks from ocean, and is flanked by cozy, vibrant houses. Parking is tricky, but the hassle is worth the wait. The modest storefront is conveniently placed near a Panera and Whole Foods just in case you want a quick bite.

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PHOTO BY: Shane Radacosky

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120 DO EXPERT Chef Paddy Talks His Boxing Past and Fish-Infused Present

126 FIRST TIMER’S GUIDE Find Out Where to Add Glam to Camping and How to Do It

132 DO PROFILE Brian McKnight Opens Up About Music and Life

132 DO PROFILE Back at One

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Right Hook AN EDGY CHEF WITH A RUGGED PAST

WRITTEN BY: RINA MAGSOMBOL PHOTOGRAPHED BY: JACK LUNGU

THE EXPER T

PATRICK GLENNON Vice President of Business Development for Foodservice, Santa Monica Seafood

Ringleader: Chef Paddy survived on prize money from fighting when he first started out.

fter listening to Chef Patrick Glennon for about a minute, I sensed something elusive, something you don’t find in many people. He had just come from a sit down with a homeless man where he asked him how he would turn his life around and served him something to eat. Chef Paddy has a witty sense of humor that made me chuckle and his bravado peaked when he spoke passionately about sustainability and local sourcing. A friend to many, a paragon to most, Chef Paddy is more than what’s seen on shows like Ready... Set… Cook!, Cutthroat Kitchen, Caesar’s 24/7 and Iron Chef. His success story began when he tucked $80 in his back pocket, along with a one-way ticket to France and a French address scribbled on the back of a matchbook. He spent years boxing professionally, using the cash from his winnings to finance his culinary training. He was trained in French techniques by the likes of Alain Ducasse in Juan-les-Pines, France; Juan Mari Arzac in San Sebastian, Spain; Christian Plumail in Juan-les-Pins, France; Bruno Cirino in St Jean De Luz, France; and Jacques Maximin in Nice, France. But Patrick’s love for fish manifested long before venturing to France, and his valor and unwavering faith arrived effortlessly; never coming in tiny doses, but giant leaps.

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PHOTOSHOOT LOCATION: TIGER BOXING GYM 708 N Gardner St Los Angeles, CA 90046 www.tiger-boxing-gym.com 323.951.9679 FISH PROVIDED BY: Santa Monica Seafood www.santamonicaseafood.com

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WHAT DOES SUSTAINABLE FOOD MEAN TO YOU? WHY IS IT SO IMPORTANT TO YOU?

Patrick Glennon: Sustainable food to me is an overused term. It is defined by too many people, which often confuses the consumer who is trying to make better choices. I like to use the term, “consciously-sourced,” because the word “sustainable,” in the sense of preserving for future generations, does not take fair wage, fair living conditions and safe working conditions into consideration. Consciously sourcing takes sustainable initiatives to the root of where the food is from, whether that be fish, produce or meats, and follows that food through the production process. Consciously sourcing is taking that loose term “sustainable” to its absolute best possible solutions for humanity and the perpetuation of our planet and its remaining resources. I have seen many famous chefs tout their “sustainable fish” only to look at all the jet fuel spent to make the menu (often involving more than 12 jetliners on a daily basis). Q: Where did you grow up? When you were younger, what did you always want to be when you grew up? PG: I grew up mostly in Connecticut, in a small mill town called Vernon. I used to work at a dairy bar, where we’d make ice cream from scratch; and I became a grill cook there. Even in college, I was flipping burgers on the weekend and the owner pushed me towards restaurant management studies, and then I was accepted to Johnson and Wales Culinary program in Providence, Rhode Island. Then, I got bit by the creativity bug while looking at an issue of National Geographic; I saw pictures of Rio de Janeiro, Monte Carlo and Paris and I told my mom that I wanted to go live in those places. I followed my dreams to get there, and I cooked in all of them. Q: How did you go from being a professional fighter to fisherman to top chef? PG: I was always a cook first and foremost. In learning to be a cook in Cape Cod, I worked as a deckhand on trawlers for extra cash. I also worked unloading, packing and gutting fish on a cash per diem basis at MacMillan Pier. This was a great experience that taught me to love and cherish the hard work that goes into what I do now as a living. Dancing and fighting were both great fun for a young lad, but both were forms of making some spending cash while I was making close to minimum wage, or no wage at times, literally living in the attic or storage closets of restaurants to learn my craft. Dancing and fighting were for survival and food. In the prize fights, I knew that if I did not advance in a tournament, I would go hungry. At times, I survived on cans of tuna. During my time in Europe, I worked in some of the top restaurants and chefs of that era, and they got a lot for what they paid for. My goal was to always outwork the French, Spanish, Irish, Italian and Basque workers. I felt I was representing my country abroad in those kitchens. Being an American overseas, holding down Chef de Partie positions, I had to out-perform everyone. They thought they were the better cooks and I’d be damned if I was not going to prove them wrong. Q: You trained under Alain Ducasse, Jacques Maximin, Christian Plumail and Bruno Cirino in France. How has your experience with them propelled you to where you are now? PG: France opened my eyes to what food is at a high level and all that it can be. In the European small farm system, I saw right away how much better and nutritious everything was and how well people ate and appreciated the simplicity of really good food. It opened my eyes to all that could be—with the culinary team, products, farmers, fishermen and hunters working at the highest level of intensity one can achieve in food. It’s been a dream I chased when I came back, trying to set the bar in a place that, at first, was not ready for that precision of the craft. Q: You are the founder of Culinary Liberation Front. Tell us about your vision and mission as advocates for all local fishermen, farmers and ranchers in raising awareness for nutritional education and food sourcing. PG: We merged with the Ecology Center in San Juan Capistrano

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“

MY GOAL WAS TO ALWAYS OUTWORK THE FRENCH, SPANISH, IRISH, ITALIAN AND BASQUE WORKERS. I FELT I WAS REPRESENTING MY COUNTRY ABROAD IN THOSE KITCHENS.” —Chef Patrick Glennon

SPARTINA 7505 Melrose Ave Los Angeles, CA 90046

“ and we’ve written up a working document called The Chefs Accord. This doesn’t mean that chefs have to be 100 percent “sustainable,” green or perfect. It means we will move forward and help them change their use of caustic cleaning chemicals, use less electricity and water within restaurants, work with local farmers and fisherman, and teach them how to find and work those individuals instead of using email or a nice looking salesperson who comes in their back door with a box from God knows where. If you take a Caesar salad for instance, and you see this as something made thousands of times per day, trace back the ingredients to GMO Monoculture Lettuce Production from South American using chemicals not allowed for our own U.S. Commodity Farmers, imported olive oil, imported cheese, imported anchovies from non-certified fisheries—and you find that this one salad has over 3,500 carbon footprint miles on it.

CHASING DREAMS: When Patrick was in college, he studied abroad in Ireland. Learning abroad at 17 years old eliminated his fear of traveling and not speaking the native language. He continued on to experience other countries like Brazil and Spain. “If you want to eat, you’re going to learn the language. Starvation cures that quickly,” he says.

SOCCER DAD: Chef “Paddy” recently sold his sausage company of 10 years, Europa Specialty Sausage, and, with all this newfound free time, is looking forward to coaching his sons in soccer.

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Q: Tell us about a time in your life that highlights your passion for seafood and sustainable food. PG: I think the best advice was from Rick Warren, the pastor from Saddleback Church. He told us, “The only way you can serve God is by serving other people,” and we’re not here to serve ourselves; we’re here to serve others. We’re only here for a short time, getting ready for eternity. We should be thinking about others. I look at some of the challenges I have ahead of me, but I hope that I will change the way people will look at fish in America. Q: A favorite seafood restaurant? PG: Fishing with Dynamite in Los Angeles. Connie & Ted’s definitely pushes the ticket; also Waterman’s Harbor in Dana Point and Ironsides in Little Italy, San Diego. And I love the fish shacks in Morro Bay; the guys there buy right off the fleet offer the real deal. Q: What has been your biggest challenge in life and your biggest achievement? PG: Surviving alcoholism. That really sidetracked my life and my career. I had to recreate myself. Like, that’s how I will get back into the fish industry. I thought it was a place I would get sober. I was offered a job by my best friend Phil Levy; at the time, I could not stay sober in a kitchen past 8 a.m. in the morning. It was bad. He’s a very famous fishmonger in LA who’s now part of Santa Monica Seafood. So he put out his hand and said, “I need you to run my company at night,” and I did. It took a couple more years on top of that to get sober and that’s how I went back into the fish industry. I cheated death by getting with God and slinging fish all night. My biggest achievements are my six children. They’re all amazing. Being present and a positive part of their life and being a good role model for them is my biggest achievement. Q: What are some things we can find you doing on your downtime? PG: I love to paddle surf and fish from a kayak. I enjoy fishing with my kids and hooking up their line. I love to coach soccer and I still train and fight. I spend four to five days a week training with my boys at 5 a.m. Q: What is your next adventure as a chef and leading activist? PG: We are working on a documentary film to chronicle the plight of our U.S fishing fleet that works under great quota and gear management, but are not supported by both the American consumer, or chefs in general, who spend on cheaper imported fish over what we catch here in our U.S—waters under the highest level of sustainable initiatives on the planet. I am most excited for the Community Table in March that will feature myself with my fishermen friends from the Newport Dory Fleet. We will be bringing the guest outside of their comfort zones using all parts of the fish!

I DON’T THINK PEOPLE SHOULD ASK WHEN IT COMES TO GOOD FOOD: ‘WHY IS IT SO EXPENSIVE?’ INSTEAD, ASK, ‘WHY IS THIS SO CHEAP?’” —Chef Patrick Glennon

TIMER’S GUIDE

EL CAPITAN CANYON 11560 Calle Real Santa Barbara, CA 93117 866.352.2729 www.elcapitancanyon.com

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gone

glamping A SURE-FIRE GUIDE TO YOUR FIRST GLAMPING EXPERIENCE

WRITTEN BY: LINDSAY DELONG PHOTOGRAPHED BY: JACK LUNGU

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“This was not like camping at all; it was like staying in an adorable rustic ski-lodge.”

L A S T T I M E I WENT CAMPING, ALL MY FRIENDS WENT TO REI AND STOCKED UP on top-of-the-line gear and packets of high-caloric dehydrated camping food— we were embarking on a five-day hiking adventure and everyone was worried about burning too many calories. I took one look at the ingredients list on the freeze-dried beef stroganoff and did what any young woman with a cheese obsession and sweet tooth would do: I packed a canister full of Cheez-Its and licorice. Oh, and boxed red wine too. That trip went well aside from my sleeping bag freezing one night (I remembered the wine but forgot the tent). I also forgot to put my wine in a canister one night and a bear came and got tipsy. Camping fails. I’m proud to call myself a camper despite my need for junk foods and

da n ci n g in the

MOONLIGHT 128 | LOCALE MAGAZINE

minor mishaps along the way. So, I pulled into the campground and was when I heard I was going glamping, I shown to the Creekside Cabin. This immediately said “Yes!” then jumped was not like camping at all; it was like into my closet. First to pack were the staying in an adorable rustic ski-lodge. must-haves: a pair of overalls, a couple The setup was complete with fresh flannels and a Stetson. I then towels, hot water and locally remembered that glamping is sourced shampoo, conditioner “The Safari aptly named for its glamorous and soap. Long gone are the Cabin is a nature. I went straight for the two-bedroom days of rinsing off in a creek Louis Vuitton, Prada and hot pink cabin suite with or just not showering at all two fireplaces wedge moccasins with tassels. I because of the nearby, nearly and an outdoor realized I was built for glamping. frozen pond water. My little stainless steel log cabin had a queen-sized I set off towards El Capitan grill.” bed as plush as they come as Canyon located just north of well as a loft and full kitchen. Santa Barbara. Once I passed The picture-perfect, floor-to-ceiling through LA’s congestion, all bad spirits windows inside the Creekside Cabin disappeared and I reveled in the scenic simulated the quintessential back-woods road flanked by the Pacific Ocean and the wilderness experience. mountains of Los Padres National Forest.

As part of the popular Canyon Concert Series the outside deck at The Canyon Market turns into a dance floor and stage for live bands on Saturday nights at 6 p.m. during the summer months (May-September). The complimentary evening is full of blues, jazz and bluegrass music. A fireside BBQ dinner can be purchased from the market for an additional fee.

10 tips For A True

“El Cap” Experience 1

no llama DRAMA

Guided hikes to the zoo, led by Larry Miller, are hosted every Saturday morning at 10 a.m. They can host anywhere from 10 up to 100 people. No llama drama here but prepare for goat-madness!

Explore over 2,500 acres of protected forestry 2 Splash and relax in the heated pool 3 Get a hot stone massage at the spa 4 Feed the playful goats and llamas at the petting zoo 5 Hike the steep or flat trails through the forest 6 Awaken the soul at morning yoga

My photographer partner, Jack Lungu, and I made for the yurt by the main entrance where we met our guides for the day who gave us a tour of the grounds. “El Cap,” as they call it, caters to luxury campers by featuring all the amenities typical of a boutique resort but in a wilderness setting that hosts nostalgia-inducing camping activities. We stopped at the ADVENTURE YURTS, which offer two beds posted underneath a massive skylight, and the Canvas Safari Tents, which are built on platform decks with screen windows and doors that zip open and closed. Both the yurt and tent options are bathroom-less, but they are located close to the public restrooms, which are maintained multiple times a day and are, you guessed it, not your typical camp washrooms. Across the property at the Cedar Cabins, guests have multiple options to pick from. The Safari Cabin is a twobedroom cabin suite with two fireplaces and an outdoor stainless steel grill. There are also the Corral Loft Cabins, located in their own village, that are ideal for large parties and groups. All yurts, tents and cabins have individual fire pits and picnic tables; and get this:

each space receives daily housekeeping. Bring it on, dirt!

As long as you stand still and take regal-looking goat selfies with the Pacific Ocean in the background you won’t mind getting head-butted by a goat.

After the grounds tour, we visited the Canyon Spa and Garden. The spa is tucked away by the creek and offers a As our day rolled on, we hopped on country vibe with oak structures that a couple of free beach cruisers and blend into the surrounding flora. Feel biked across the street to El Capitan free to walk outside in just a State Beach. In less than “The picturetowel—no one is around to five minutes, we were on the perfect see. Licensed professionals coastal bike-path pedaling to floor-to-ceiling serve guests with Hot Stone the rhythm of the waves. We windows inside were eager to do everything Massages or a Canyon Herbal the Creekside Scalp Massage. These will El Cap had to offer, so we Cabin have you feeling pampered swapped the bike for boots simulated the and serene. Well, that serenity and explored the Canyon’s quintessential will last until you get to the three hiking paths: Bill Wallace back-woods adorable petting zoo. Trailhead, Selma Rubin Trail wilderness experience.” and Paradise Point Trail. We It’s sometimes called chose the steep Selma Rubin the “Llama Farm,” but Trail and climbed to the summit with a it should really be called “When spectacular view of the ocean and the Goats Attack.” Your guide will neighboring organic farms. After steep hand you a slab of hay and the inclines and serious leg burn, it was goats immediately love you—well, time for the one thing every staycation they love your hand. The llamas are must entail: food and shopping. quite polite and well behaved and they’ll stand on the sidelines and wait their turns like honorable animals. The goats on the other hand are jumping, standing on picnic tables, taking little nibbles of your pink moccasin shoes. I could tell what they were thinking: “Are those really sheep fur on her shoes? Rude!”

We visited West Market, a specialty boutique featuring upscale souvenirs created by local artisans. The neighboring Canyon Market and Deli is a popular hangout among guests (it’s also home to Scarface, the community’s adopted black cat) and has an extensive

7 Join staff and fellow guests for night-time storytelling 8 Bike to El Capitan State Beach 9 Put your toes in the sand on a guided beach run 10 Dance at the summer concert series

Want more? Ask the staff. They’ll hook you up with: whale watching, kayaking, wine tasting and horseback riding.

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Group discounts are available and El Capitan Canyon is equipped to host weddings, family reunions, corporate retreats and birthday parties.

bring the whole

GROUP

the price

of Your Wilderness

Stay 1

Adventure Yurts: $175 - $225 2 Canvas Safari Tents: $145 - $170 3 Cedar Cabins: $195 - $795

Rates vary depending on the season.

breakfast, lunch and dinner menu. Here, they offer craft beers, local Santa Barbara wines, organic produce, fresh-to-order sandwiches and barbeque roundups with chicken, salmon or tri-tip. The BBQ packages come family-sized and are stocked with firewood, a slab of meat, beans, salad and even a s’mores kit. The meat is pre-seasoned and the entire package is delivered to your campground complete with plates, silverware and napkins. I flipped a coin opting for the Tri-Tip Package and scheduled our delivery for an hour later. Back at my cabin, I changed my clothes, opting for a rustic look to match my newfound rustic lifestyle. Jack and I drank craft beers on the patio while we waited for our delivery. Our wood came first and he asked me, “So, what do you know about starting a fire?” I confidently replied, “I know you find two tiny sticks and rub them together for a really long time.” He

shook his head and exiled me to tiny stick duty. We put them in the fire pit and sure enough, as he coached me, I became a glamper extraordinaire and made fire—albeit with a lighter and a fire-starting tablet. Our dinner arrived and we sliced the meat and cooked it up. Thanks to the perfectly executed pre-seasoning, the meat tasted like it came out of a swanky steakhouse. As night fell, Jack and I sat on the patio chatting about our adventurous day. We looked upwards to the night sky and it was dreamlike. You forget what a pure night sky looks like living in a world of light pollution. I thought, “I’ll camp out here tonight in a sleeping bag.” But then, out of the corner of my eye, I saw my cozy bed in my own little chalet. It was a long and glamorous day at El Cap. Breathing in the crisp night air and the scent of pine, I was ready for another day—no, a month—of glamping.

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BRIAN MCKNIGHT

R&B singer, songwriter, producer, arranger, multi-instrumentalist and 16-time Grammy Award nominee.

www.mcknight360.com @brianmcknight23 132 | LOCALE MAGAZINE

Back

At One R&B Crooner Brian McKnight Gets Real About the Music Business

WRITTEN BY: ELIZABETH NUTT PHOTOGRAPHED BY: SHANE RADACOSKY

n Jan. 29, 2016, Brian McKnight’s 16th studio album, Better will hit shelves—a name that harks back to McKnight’s extensive career. McKnight signed his first record deal at age 19 and has since sold over 25 million albums worldwide. He’s an unstoppably consistent force in the music industry and he’s toured successfully for over a decade, continuing to tour through 2016. And yet, the artist still works toward becoming a better musician: “I need to work,” McKnight says, “to prove to [my fans] that I’m here for a reason.” McKnight was raised by a family of classically trained pianists and church choir singers with his brother signing a record deal at age 18. His family’s musical history is perhaps

why the artist remains refreshingly humble, despite having won a litany of prestigious awards, including American Music Awards, Soul Train Awards and Billboard Songwriter of the Year. Today, the celebrated McKnight is focused on supporting the next generation of prodigious musicians in his family—his own sons, whom he refers to as two of the most talented people he knows. But the philanthropic singer has no plans to keep it all in the family; he also runs the McKnight 360 Foundation, founded in 2012 and aimed at bolstering arts programs for children at schools nationwide. Fans, rest assured: Brian McKnight’s passion for spreading his music around the globe isn’t ending any time soon.

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“I’m so connected to all of my songs, and everything that comes out of me on stage is mine—it came from my head and my heart, and people are there to hear me. That’s the only thing that matters to me.”

DESCRIBE YOUR CHILDHOOD. GROWING UP IN NEW YORK, HOW AND WHEN DID MUSIC MAKE ITS WAY INTO YOUR LIFE?

Brian McKnight: Well, we grew up singing in church. My mother’s family had been singers, and my children are the fifth generation in my family to sing in the church choir. Basically, our family was our choir in church, my grandfather being the minister of music. When I got to kindergarten, I was shocked when I realized that not everybody could sing. Q: In what ways did singing in the church choir influence you as a musician? BM: Singing in church gives you the confidence to get up and sing everything. And once you learn to sing with purpose, it’s easy to get on stage and sing about love and things like that. The church choir is also far more astute in terms of knowing what’s good. The pop world is far more forgiving, but singing in the church choir, you’ll learn more from that than from anywhere else. Q: You signed your first record with Wing Records at age 19. Tell me about your high school years. BM: My older brother signed a record deal at 18, and until then I had thought that singing was just something we did in church. We started singing in bars and clubs when I was 15, and at that point, that was the extent of my whole idea of being able to make a living on some level other than being a church musician. Q: What artists did you look up to or try to emulate? In what ways are their influences present in your music today? BM: I was an athlete, too, growing up, and I actually wasn’t really thinking about musicians as far as the people I looked up to. I really thought that making records was temporary. But I thought I’d be in the NBA, so my heroes were always athletes, players like Michael Jordan. What I tried to do was look at what drove them, what was it about them that made them great other than what they were just born with? What did they have to do to work to become 134 | LOCALE MAGAZINE

great? At some point in your adult life, you’ll have to be on a team, and you need to know how to excel in a team situation. That’s kind of the way I approach everything I do—from that standpoint. Q: What challenges did you face in terms of navigating the industry as a young person? BM: The very first contract could be the worst contract you ever sign, but you just have to get in, no matter what you want to be, and that’s the hardest thing. And then it comes down to staying there, once you are in. When I found that record deal, it was such a release because I thought the hardest part of it was over. Q: What were some lessons that you learned in those early years? BM: I learned that although it seems like I’m in this really glamorous position, this career is still going to be about the work, writing the songs, putting my head down, and making the right decisions. It took me three years to put that first album—Brian McKnight—out, and during that time I was watching all these other records come up, but I got my record deal on my first single. Nothing’s going to come easily; you have to work for everything you get. And it really has nothing to do with the work itself; it has everything to do with how much you love it, because it’ll always be up and down. Q: Who were some of your mentors over the years? BM: Obviously, there were people that were instrumental in my career. My brother got a record out and won three Grammys on his first album. Once he did that, I thought, if he can go and do that, I can, too—typical brother mentality! Even in my family, which has been musicians forever, none of them ever went professional. I’ve always been the kind of person who knows that the only person I can really count on is me.

HOOP DREAMS: McKnight initially wanted to be in the NBA. His heroes growing up were basketball players, not musicians, because he was certain that a successful career in the music industry was only temporary—if not impossible.

PLAYING WITH STARS: Brian McKnight has collaborated throughout his career with countless other successful artists, including: Quincy Jones; Justin Timberlake; Mariah Carey; Diddy; Rascal Flatts; Nelly; Willie Nelson; Vanessa Williams; and Kenny G.

“Nothing’s going to come easily; you have to work for everything you get. And it really has nothing to do with the work itself; it has everything to do with how much you love it, because it’ll always be up and down.”

Q: You play nine instruments and you’ve been nominated for 16 Grammy Awards. Describe the education and formal training that you received as a musician. BM: I’m pretty much self-taught, I’m the guy who can pick up pretty much everything and I’m musical enough to figure it out. I wouldn’t say I had formal training, but if you sit in that choir with the people that are in my family, you get that training because they’re all formally trained. Q: From where specifically do you garner creative inspiration? BM: I live life the way I live it and whatever happens to me or around me or in front of me is the fuel for whatever comes out in the songs I write. I also believe that the more music you know, the more music you’ll be able to write. Most of us are just calling upon other things we’ve already heard. There’s nothing new under the sun, but the more you hear the more you’re able to create. Q: What are some of your favorite stories or moments from your career? BM: I did a show recently in Cape Town, South Africa, and I was called back for a third encore. For some reason that night, I finally believed that I was Brian McKnight. What does that mean? It means that most of the time, whether I’m walking down the street or at the gym, people will stop me and recognize me, but I’ve never let myself get wrapped up in that world. But for those 25 seconds on stage where 10,000 people were screaming and crying—well, you almost believe it for a second that you’re really that awesome. I’m still surprised that people show up, and it makes me feel like I need to work, to prove to them that I’m here for a reason. Q: Is there a particular song that you’d never tire of playing? BM: I don’t get tired of singing anything—I think it’s silly when other people say that because if the audience is coming here to hear a particular song, then I’ll play it four times in a row for them if that’s what they want. I’m so connected to all of my songs, and everything that comes out of me on stage is mine—it came from my head and my heart, and people are there to hear me. That’s the only thing that matters to me. Q: What is your lifestyle—and schedule—like today? BM: It depends … people always ask me, “When do you go on tour?” Well, we’re

GLOBE TROTTER: Brian McKnight has performed all over the globe during his career, but his favorite venue of all time is right here at home in Los Angeles: The Hollywood Bowl.

never off tour! One weekend I’m in Vienna singing with the orchestra, and then I’ll be singing the National Anthem at the Patriots game in Boston. And then I’m headed to do a private show in Miami on a yacht. Every weekend I’m somewhere singing. When I’m not working, I’m at at the gym or playing golf. Q: Your sons have joined you on tour. What was that like for you? BM: Two of the most talented people I know are my boys. They grew up way more privileged than I did. It’s been great to see them evolve over the years and to see where they are today. I have so much hope for where they’re going, too. Q: What was the impetus for founding the McKnight 360 Foundation? What motivates you to give back? BM: I think arts programs are so important, especially at a time when so much is taken away from kids, depending on the school district that children happen to go to. Without these other aspects of life and the things that enrich their lives, kids don’t have the same kind of chances that we did. Q: What are your upcoming projects and plans? BM: I’ve got a new record, “Better,” coming out in January. I never really thought I’d make another one, because there isn’t a market anymore for what I make. But I really felt like I had more to say. And there are some other things on the horizon, but I don’t want to jinx anything. My “Better” single is out now and it’s doing really well. I want people to know that I’ve really gone back to my roots. My new album is just me performing live in the studio with the band playing—it’s natural. Q: What’s something the public doesn’t know about you? BM: You won’t understand who I am unless you listen to my music. I’m very rarely serious, and when people meet me they always say, “I had no idea you were so funny!” I do not take myself seriously at all. I laugh at myself constantly. The only way you’re really going to get to know me is to come and see me play. I put clues about who I am in my music. Q: Who are your favorite artists of all time? BM: That’s easy—Stevie Wonder and Steely Dan.

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home

/away

FEB.

2016

138 AWAY EXPERT Drop Everything and Leave with Kerjan Coleman

142 ESCAPE: CABO Cabo’s Esperanza Resort Awaits Your Arrival

148 SETTING THE TABLE Take a Trip Across Southeast Asia With RockSugar’s Cuisine

152 SU CASA A Glimpse at the LA Home of Bestia Owners Genevieve Gergis and Ori Menashe

142

ESCAPE: CABO Cabo San Luxury

ESPERANZA, AN AUBERGE RESORT Carretera Transpeninsular KM 7 Manzana 10, Punta Ballena Cabo San Lucas, BCS Mexico 23410 855.311.2226 www.esperanza.aubergeresorts.com

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www.backpackbabe.com @backpackbabe

â&#x20AC;&#x153;The biggest determinant in making the decision was that I realized I had always wanted to travel but I was waiting for someone to go with me. I realized I needed to live my own life to the fullest and go by myself.â&#x20AC;?

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AWAY EXPERT

EAT, PRAY,

backpack From SoCal to South East Asia, The World Through a Traveler’s Eyes WRITTEN BY: SUSAN KRUPA PHOTOGRAPHED BY: HUNTER COLE

THE EXPER T

KERJAN COLEMAN Founder of Backpack Babe Blog

Countries Traveled: 35

MAN Y TAL K AB O UT D R O PPI N G I T AL L , Q U I T T I N G TH EI R J O B AN D V EN TUR I N G O UT TO SEE T HE W ORLD.

Many talk, but few take the plunge. Meet Kerjan Coleman, aka Backpack Babe, who is living the dream. She left it all behind and is now wandering around South East Asia with no plans of what’s next. Her namesake blog is a culmination of everything she’s learned, and what she continues to learn, throughout her quirky travels. With planning tips, destination guides and packing how-to’s, her blog is a cheeky resource for tourists and travelers seeking out their inner adventurer. As a female solo traveler, she has firsthand experience for intrepid globetrotting women. Her fearless spirit inspires anyone who has ever thought about taking off and leaving it all behind.

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“And if you get lost (which you will) just enjoy it.”

LOCAL SPICE Kerjan always packs snacks for the plane, usually pistachios and chocolates. But she never takes food with her for the trip because eating the local food is one of her favorite things.

Q: Where did you get your passion for travel? Kerjan Coleman: My first trip was a foreign exchange program in Japan. I was 13. It was a two-week study abroad program in a traditional little village on the northernmost island of Hokkaido. We had to go to etiquette classes. The minute I got there, I was fascinated. It was so much fun. Q: What does your family think of your travels? KC: My parents are very supportive; it’s great that they have such confidence in me. They were nervous when I told them I was going to South East Asia alone, but I had a lot of conversations with them, especially with my dad, and he said I would only regret if I didn’t go. Q: What were you doing before you gave it all up to travel? KC: I graduated from USC and I got a job working as a marketing assistant. I worked for a year at a company that specialized in creating products for beauty and travel. I was always excited working there and seeing the travel products and wanting to have my own travel experiences.

it’s a great money saving tip. If you just walk everywhere, it’s cheaper. And if you get lost (which you will) just enjoy it. Q: Any stories of a time you felt scared? KC: There was a time I remember distinctly feeling scared when I was living in Paris. I was catching a very early flight so was up before dawn. I was walking down the street with a big suitcase and I saw a group of people who were watching me. The way that they were watching me made me feel very uncomfortable and that something was not right. But in the end, it was fine and that’s when I learned to always book travel plans for arriving and departing during the day. Q: What’s next on your list? KC: Morocco. I am dying to go to Morocco.

Q: What advice do you have for people who are nervous about traveling? KC: The big thing is to reach out to others who have done it. Realize that you are not on your own. People are also hesitant and tend to overthink “If you and overplan. They do this because they aren’t sure if they have the just walk courage to go. I like to think that if you leap, the net will appear. And if everywhere, you have a fear of just doing it, find that one crazy moment of courage it’s cheaper. And and book the ticket without further thought.

Q: How did you go from working a full-time job to running a popular blog one year later? KC: There were a lot of different inspiration points that I had. I was reading a book by Kimberly Snyder and in the introduction, she talked about how if you get lost she didn’t take an ordinary path and how instead she took a three-year Q: What advice do you have for solo female travelers? (which you will) journey that spanned the world. It really spoke to me. Additionally, having KC: For females, it’s important to be alert and aware of your surroundings. just enjoy it.” the support of people around me was very encouraging. It also came at But also, think, act and dress like a local. a time when I had just gotten out of a relationship. I was heartbroken Q: What do you always pack in your backpack? and was re-evaluating my life. However, the biggest determinant in making the decision was that I realized I had always wanted to travel but I was waiting for KC: I have a camera for Snapchat and Instagram. Lately, I’ve brought some essential oils with me because they don’t take up much space. It's a great way to someone to go with me. I realized I needed to live my own life to the fullest and go keep everything clean and fresh. by myself. Q: Where are some places that people don’t usually think of when they are planning a trip? KC: India. I was there five years ago and it was absolutely amazing. With the saris and the temples, there is a real magic in the chaos. Everyone should visit India at some point. Also, Cambodia. Angkor Wat is the largest religious monument in the world, so if you go to South East Asia, you can’t miss it. Q: Any stories about getting lost? KC: I’ve been lost so many times. I can’t think of a specific incident but honestly, 140 | LOCALE MAGAZINE

Q: What do you not need for your travels (but people always think they need to take with them)? KC: When packing, I always go with less than I originally planned. You quickly realize how little you actually need. Things like paper guidebooks aren’t needed for travel anymore. Hair dryers just take up space and often don’t work in other countries. And people take way too many clothes. Keep in mind when packing that if you really need something, you can probably buy it where you are going.

CABOluxury SAN Sand, Spa and Siesta at Cabo’s Esperanza Resort

WRITTEN BY: SARAH CHORLEY EDITED BY: NICK PACHELLI

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ESPERANZA, AN AUBERGE RESORT Carretera Transpeninsular KM 7 Manzana 10, Punta Ballena Cabo San Lucas, BCS Mexico 23410 855.311.2226 www.esperanza.aubergeresorts.com LOCALE MAGAZINE | 143

TAKIN' IT EASY

Perched on a hill four miles outside Cabo, Esperanza’s sand-colored structures are nestled between two private beach coves overlooking the Punta Ballena bluffs on the Sea of Cortez. Best of all, these beaches are only accessible through the resort. This place knows the way to a crowd-averse girl’s heart.”

Go with the flow in daily sunrise yoga classes.

Paint the Baja scenery with local artists.

Relax to the beat of a cabana beach massage and margarita medley Spagarita.

Cook the chef’s favorites using the wood and coal bonfire.

Wander through a sculpture garden with 36 works of historic Mexican and Latin American sculptors.

I WAS EXHAUSTED FROM A LONG WORK WEEK IN LOS ANGELES.

over the years—thanks to its seclusion and unmatched amenities—but I wasn’t expecting the elaborate celebrity treatment when I arrived.

I packed my suitcase and boarded my two-hour flight from LAX to San Jose del Cabo. I took off with no expectations, although I hoped the wild bachelorette parties on my flight were not staying at my hotel.

I couldn’t wait to get to my room. Upon entering, I was greeted by corn chips, guacamole, pico de gallo and ice cold margaritas, all made fresh and delivered moments before I arrived. Everyday, Esperanza distributes these treats, dubbed the Chef’s Daily Recipe, which are always accompanied by tiny handwoven characters and delivered to your casita or suite. I got a ballerina, a dancer and a mother figurine— they made for perfect souvenirs and gifts.

Passport stamped and eager to get to the hotel, I was greeted outside of customs with warm towels and chilled water compliments of two friendly staff members from Esperanza, An Auberge Resort, Cabo’s top retreat on the Sea of Cortez. Leaving the airport and venturing through Cabo, I passed the towering luxury resorts the city is known for. I savored the feeling of solitude upon entering Esperanza Resort; the long winding driveway assured me that this experience would be a far cry from a college party in Mexico. Perched on a hill four miles outside Cabo, Esperanza’s sand-colored structures are nestled between two private beach coves overlooking the Punta Ballena bluffs on the Sea of Cortez. Best of all, these beaches are only accessible through the resort. This place knows the way to a crowd-averse girl’s heart. I looked around to see native grasslands blanketing the hillside. I could smell the salt in the air and hear the faint rolling of the waves. This was no typical vacation resort, it was a retreat. I knew the place played host to high profile actors, musicians and business moguls 144 | LOCALE MAGAZINE

My room was full of a fruity, earthy scent from the palapa rooftop branches sitting high above my head. Stepping outside, I gazed over the balcony edge across the Sea of Cortez while enjoying my cold drink and guac. The casita featured paintings and sculptures produced by local artisans and intricate cognac-colored leatherwork served as the focal point of the space. The deep-brown finishes complemented a plush queen-size bed and two natural-hued wooden nightstands. Soft blues, crisp whites and silver-grey fabrics are accentuated with the occasional touch of bright orange, emanating an aura of calm and youthfulness in the room. And strewn throughout the space were the quintessential touch of Esperanza: white, oversized candles. These candles placed high and low were lit each night by the staff creating the ubiquitous and peaceful glow of Esperanza.

My balcony included the holy grail of hot tubs: a large infinity tub that merged with the rhythm of the ocean’s waves below. Each night, as I sank into the water and watched the sun dip below the horizon, I felt rejuvenated. And as the air chilled, I moved from the outdoor tub to the indoor one equipped with sea salts and scrubs that were all complimentary. Floating between my personal indoor and outdoor spaces, I was ready to permanently move in. Luckily enough, I could. Accommodation at Esperanza also includes larger two and three bedroom villas, rental residences and permanent residences. Talk about life goals. My next day was dedicated to exploring the grounds and immersing myself in the spirit of Esperanza. The morning was spent at the wellness center where I joined a yoga and Pilates class in the open air fitness studio. My runner friends would have chomped at the bit for the personal running concierge available for guests free of charge. These fitness experts take guests running through the surrounding trails, and they’re OK with whatever pace you’re feeling that day. Personal trainers are also available for one-onone workouts. Then came the pool, of course—the keystone feature for many of us hotel connoisseurs. I started at one of the resort’s five infinity pools and lounged on the vibrant white sofa-chairs. I hopped around the resort from one body of water to the next, and I only had to

TIME FOR ADVENTURE

ROOM WITH A VIEW  Each of the 57 rooms on the property include breathtaking ocean views and wallpane glass doors— some also have private hammock areas, balcony hot tubs or a cabana-style bed draped in soft sheer fabric.

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Feel the burn at Beach Boot Camp with TRX training and other calisthenics.

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Reel in dinner while sport fishing among the deepwater canyons.

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Race off-road through the Baja outback region, and prepare to go fast.

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Swim with whale sharks as they feed on plankton. They’re only 40 feet long…

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Kayak among the remote islands and white sand beaches. Grab a snorkel and explore!

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Ride a horse through the scenic seascape trails of Los Cabos.

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Whale watch! Set out to find gray whales and their calves off shore.

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Cruise and sail through the waters of Cabo Bay and explore secret coves.

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Swing for the beaches at one of Esperanza’s championship golf courses.

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ask the straw hat- and bandana-wearing staff for directions back to my room twice. It’s easy to get confused when sauntering from the beach to the pools to the tidepools on the edge of the resort. And being from California, it’s rare to have a beach to yourself. I only had to share the sand and the waves with some lizards and crabs shifting through the rocky landscape. It was becoming clear that at Esperanza, the seclusion trumps all. Well, that and the food.

Esperanza had spoiled me. The drinks and dishes coming out of Chef Gonzalo Cerda’s kitchen were finely tuned masterpieces. The seafood molcajete, baja lobster tail and corn empanadas (evidence of the chef’s Argentine roots) are all Insta-worthy bites of culinary heaven with texture for days and just the right amount of heat. The resort also keeps a master tequilero and sommelier, so you’ll have unique tequilas and wines to match every bite. The challenge is remembering it all after a few rounds.

Every meal at Esperanza was an adventure for the tastebuds with classic sparks of Mexican flavors—I’m talking cumin, lime, coriander, oregano and chile powder. I was perfectly content to lazily order room service in the mornings, using the in-room iPad to order organic and locally sourced huevos rancheros and sweet strawberry mango fruit smoothies. The smoothie was the most full-flavored, decadent smoothie I’ve ever tasted. It was packed with mango, strawberry, blueberry and bit of local juice that still remains a mystery to me.

When I was done lounging around like a princess with my gourmet hoard of specialty meals, I took to the pan and spatula at one of Esperanza’s cooking classes. As a novice cook, but a professional eater, I learned about food preparation technique from Chef Cerda and his skilled team. I can now pack a spicy punch in a flavorful ceviche and impress my friends with Cerda’s Amberjack Tiradito: a smoked white fish over avocado with onion, tomato and a mix of various oils.

On another day of extravagant bites, I requested a gluten-free Mexican hot cocoa. (No, I don’t like to be difficult, I just have food allergies.) The staff were well acquainted with dietary restrictions and made it in seconds, even putting it in a carafe for me. With a taste like liquid gold, this was a drink to travel for.

Now, for the true foodies out there, you should know that celebrity chefs frequently join Chef Cerda to get some much needed R&R and, of course, to eat. While I was there, I cooked alongside two Iron Chef contestants, Kent and Kevin Rathbun. The brothers taught classes on how to create chilled sea scallops along with poblano red lentil samosas and mint raita. This food

savor

THE FLAVOR OF CABO WITH CELEBRITY CHEFS



EVERY MEAL AT ESPERANZA WAS AN ADVENTURE FOR THE TASTEBUDS WITH CLASSIC SPARKS OF MEXICAN FLAVORS—I’M TALKING TO YOU, CUMIN, LIME, CORIANDER, OREGANO AND CHILE POWDER.

Chefs Kent and Kevin Rathbun were at Esperanza for “A Taste of Cabo”, the resort's new gourmet food and wine festival held annually in the summer. Next year’s festival is June 9-12, 2016. During the three-day festival that spans the resort and surrounding Cabo areas, guests are invited to attend daytime cooking classes, poolside food and wine tastings, a barbeque tasting night, and a five course gala dinner. Guests mingle with chefs and local vintners while trying adventurous dishes like caviar in clamshells and miniature lamb steaks.

FOOD STATIONS SPRAWL THROUGHOUT THE RESORT DURING THE FESTIVAL. Guests sample delicious oysters displayed on blocks of carved ice and set inside an actual antique boat. For dessert, a whimsical candy shop is set up with spicy flavored candies to decorate sweet and savory ice creams.

looked straight out of the Iron Chef kitchen and should be featured on The Best Thing I Ever Ate. There was one more place I needed to see before leaving Esparanza. I crossed a shallow pond via stepping stones to reach the entrance. The aroma of essential oils infused the surrounding air and soft, fuzzy robes beckoned. Spa time. The spa is organized into separate buildings that are all connected by outside pathways. Here, Esperanza only utilizes high-quality organic ingredients (you’ll never worry about being allergic to any chemicals or checking labels for additives). I sat in the steam sauna before swapping rock-walled soaking pools all with varying temperatures. I was met by a massage therapist for a fragrant hibiscus foot soak that led to an Esperanza Signature Tropical Essence Massage. This left me feeling euphorically refreshed. Afterwards, my massage therapist led me to the communal outdoor cabana area where there were spiced nuts and three types of fresh fruit juices waiting: green mix, watermelon-lemon and cucumber-flavored water. And … cue fruit smoothie (again). The day I was set to leave, my personal concierge called to confirm my departure time and suggested that I order a picnic lunch to-go. I obliged, and my luggage was swept up and taken to the car. I hopped in the van to find an adorable gourmet boxed lunch waiting for me. This sealed it. This little box summed up what Esperanza is all about—hospitality, rejuvenation and fine touches of luxury. The resort is the quintessential Mexican vacation spot, sans jet lag for us California folk. The only downside: once you set foot on the property, you’ll be ready to extend your stay.

BARBEQUE TASTING NIGHT: A live, elaborately flowered burro welcomes guests as a mariachi band dressed in traditional regalia performs on the poolside stage. Selected local merchants have their wares for sale on colorful blankets for guests to shop and admire.

THE FINAL DAY IS THE MOST DECADENT: A live violinist plays as cocktails are served in an open air cabana bar area. Celebrity chefs and Esperanza’s Executive Chef Gonzalo Cerda prepare five courses that are paired with a complimentary wine to pronounce the flavors. Guests, chefs and staff are invited to joke and laugh throughout the night.

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ROCKSUGAR PAN ASIAN KITCHEN 10250 Santa Monica Blvd Los Angeles, CA 90067 310.552.9988 www.rocksugarpanasiankitchen.com 148 | LOCALE MAGAZINE

SUGAR spice

A BITE OF SINGAPORE, VIETNAM, MALAYSIA AND MORE AT ROCKSUGAR

WRITTEN BY: SUSAN KRUPA PHOTOGRAPHED BY: PATRICK MARTIN

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The concept of fusion cuisine has spawned dishes like the cronut, wasabi mashed potatoes and burgers with kimchi. Separate cuisines blend together to create a new dish that is reminiscent of the original cultures while still incorporating something unexpected and new. Virtually any two cuisines can be combined in this way with a bit of creativity; in fact, California cuisine can be considered a fusion cuisine style in its own right. RockSugar in Century City bills itself as a Pan Asian Kitchen, but rather than fusing the cuisines of the different regions, each dish remains true to its origin. The result is a menu where you can start with Vietnamese summer rolls, followed up with a main course of chicken tikka masala, and finish with Bangkok Coconut Cream Pie.

“Both areas—my childhood in Singapore and my travels—serve as my inspiration for creating and incorporating dishes into the menu.” —EXECUTIVE CHEF MOHAN ISMAIL

RockSugar’s kitchen is led by Executive Chef Mohan Ismail. He was raised in Singapore, a city brewing with innovative cuisine from across the continent. As a result, RockSugar’s interpretation of fusion does not blend any two cuisines, but places them comfortably on the menu together in an epicurean Asian United Nations.

WITH MOHAN ISMAIL, EXECUTIVE CHEF & MJ SALCIDO, PR DIRECTOR Q: How did you approach this shoot from a creative point of view? What elements did you want to feature? Mohan Ismail: I wanted to showcase what an incredible Southeast Asian meal would look like, so it was inspired by a wedding banquet-style theme. I wanted to incorporate a rustic appeal that reflected a natural and family-style atmosphere. Q: What inspires you when creating the RockSugar menu? MI: I was born and raised in Singapore and travel frequently throughout Southeast Asia. Both areas—my childhood in Singapore and my travels—serve as my inspiration for creating and incorporating dishes into the menu. I wanted to create a friendly, flavorful and comfort food menu that highlights the best of Southeast Asia. Q: What about this table setting stands out to you personally? MI: I wanted to evoke a warm, somewhat vintage and rustic ambiance leveraging the restaurant’s beautiful surroundings for this set-up. From the warmth given by the private dining room’s wooden paneled walls to the floral arrangements using my favorite flowers (orchids), the spread projects a welcoming atmosphere that is unique to our restaurant. Q: Why is RockSugar a fusion restaurant unlike any other? MJ Salcido: RockSugar is the only restaurant of its kind. Not only does it serve truly authentic Southeast Asian cuisine, meaning each dish on RockSugar’s extensive menu is authentic to its country of origin, but its incredible design and accessible location makes the whole dining experience unique to the restaurant. There isn’t a place in LA that has the same dining experience as RockSugar. Q: What does Pan Asian Fusion mean at RockSugar? MS: Pan-Asian fusion is a melting pot of all Southeast Asian cuisine. We serve dishes from Thailand, Singapore, Malaysia, Indonesia, Vietnam and a few meals with Indian influences as well. Q: How would you describe the overall decor at RockSugar? MS: RockSugar Pan Asian Kitchen’s striking design and decor were inspired 150 | LOCALE MAGAZINE

by an exotic resort in the Maldives. The restaurant features two distinctive main dining rooms, an expansive bar area, multiple terraces and a private dining room with its own terrace and fire pit. Its spacious, 7,500-square foot interior is distinguished by soaring ceilings, handcarved timber beams, limestone flooring and ornate Asian art—all combined with the warm colors of saffron and plum inspired by the robes of Buddhist monks. Wall fountains in the courtyard and two large water walls line the 1,850-squarefoot patio as well. Q: What kind of special events do you host? MS: The restaurant can accommodate groups of 12 to 485 guests, making RockSugar the perfect space for a wide variety of events from intimate birthday celebrations to large corporate luncheons. Q: How is an event at RockSugar going to be different than somewhere else? MS: Each event at RockSugar Pan-Asian Kitchen is a unique experience and can be customized to guest’s specifications. The restaurant’s special events department can create the perfect menu, assist with special requests, flowers, decor and entertainment as required. An event at RockSugar Pan Asian kitchen is sure to transport guests to a far off land. Q: What’s the most popular dish on the menu? IM: The chicken samosa, the lacquered BBQ ribs, the Shaking Beef, the roasted black cod, the Malaysian beef … I could go on and on. Q: What’s your favorite dish? IM: This is a tough one to answer. It’s sort of like asking who your favorite child is. They are all my favorites. Q: What do you love most about RockSugar? IM: RockSugar is a welcoming, warm and fun place to dine with friends and family. It has delicious and authentic Southeast Asian food. The service is wonderful and the overall ambience, which reflects Southeast Asian culture, can’t be beat. It is perfect for a culinary experience centered around loved ones and great food.

COCKTAILS ROCK: RockSugar worked with Arnold Myint from Food Network Star and Top Chef to create innovative cocktails like the Lilikoi Margarita.

M ENU Thai Fried Chicken Wings: Gluten-free chicken wings with a spicy chili sauce

Lacquered BBQ Ribs: Thai-style BBQ ribs with a Singaporean twist, served with a chili-caramelized sesame glaze

Green Mango and Papaya Salad: A palate cleansing and refreshing salad that includes tomatoes, carrots, crushed peanuts and crispy shallots

Green Curry Chicken: Thai-style coconut-based chicken curry with eggplant, sugar snap peas, chayote, Thai basil, cilantro, served with a side of jasmine rice

Northern Thai Curry Beef Short Rib: A spicy, yellow, slow-heat Thai curry served with short rib, sugar snap peas, sweet potatoes, eggplant, tomatoes, chilies, cilantro and Thai basil

Lemongrass Roasted Chicken: “Pan-Asian Fusion is a melting pot of all Southeast Asian cuisine. We serve dishes from Thailand, Singapore, Malaysia, Indonesia, Vietnam and a few meals with Indian influences as well.” —MJ SALCIDO

Sweet and savory dish serving hand-cut grilled chicken, seasoned with palm sugar, garlic-soy and herbaceous lemongrass, topped with kumquat chutney

Malaysian Peppered Beef: Wok-sautéed beef tenderloin served on a bed of broccoli and seasoned with Szechuan cumin. Tossed with spicy fresh jalapeños and cooling cilantro

Hanoi Snapper: Traditional Vietnamese dish utilizing cha ca la Vong preparation, which includes rice noodles, cilantro, dill and peanuts, served with a delicious nuoc cham sauce to pour over the meal

Indonesian Grilled Cilantro Shrimp: Grilled tiger prawns served over a bed of sweet potato and corn curry succotash—a chef signature dish

Thai Noodles with Shrimp: A gluten-free traditional street food that includes shrimp, rice noodles, crushed peanuts with egg

Ginger Fried Rice: RockSugar’s signature wok-fried rice dish served with an open faced egg and topped with cilantro, garlic and ginger

Mango Lassi: A traditional Indian summertime beverage that includes fresh puréed mango, kaffir lime, lemongrass, yogurt

RockSugar Mojito: Bacardi, fresh lime, cilantro, shiso, mint

Lilikoi Margarita: RockSugar’s newest addition, Espolón Blanco, St. Germain, passion fruit, blood orange, lime with a spiced rum. It has perfect square ice cubes and a salted chili rim

Passion Fruit Cosmopolitan: PLAN A PERFECT PARTY: Each event at RockSugar Pan Asian Kitchen is a customized experience. The restaurant creates the perfect menu and assists with flowers, decor and entertainment. An event at RockSugar Pan Asian kitchen is sure to transport guests to a far off land.

Grey Goose, passion fruit and kaffir lime

Pacific Kiss: Hibiscus tea, guava, calamansi

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BESTIA 2121 E 7th Pl Los Angeles, CA 90021 213.514.5724 www.bestiala.com

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SU CASA Our sneak peek inside gorgeous local homes

STRIKING GOLD

Silver Lake in

Vintage Meets Modern at the Home of Bestia’s Genevieve Gergis and Ori Menashe

WRITTEN BY: JEFF COOPER PHOTOGRAPHED BY: TAYLOR LEWIS

Silver Lake has become one of Los Angeles’ most sought after neighborhoods, offering residents a vibrant community with shopping, cafés and top-notch restaurants. The original homes built in the early to mid 1900s have become hot buys for developers looking to make their mark—and their dollar—in the ever-growing neighborhood.

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“The duo owns and operates Bestia restaurant in Los Angeles, and have the same mentality when designing the space there that they did their own home. They found joy in creating a new experience in an original space. Don’t take away from the history; just add another chapter to the story.”

enevieve Gergis and Ori Menashe weren’t sure they would be able to make their dream of homeownership come true in the pricey Los Angeles housing market, but the restaurateurs worked hard and made their dream of homeownership come true. They found the perfect piece of Los Angeles to call home on Rotary Drive.

against the new trend of re-developing and want to embrace the history in the property—they kept the original hardwood flooring and midcentury touches that make the home special. The home is bright, white and airy, and Gergis’ experience in interior design shines in the beautiful furnishings she uses to create the warm feel of the home.

“The view is truly It has been their home for less than two years. It was a move made more European apartments inspire the design; Gergis loves historic buildings essential by their growing family, and their young daughter now has stunning; the Los full of modern furnishings. This style celebrates the history of the structure Angeles skyline her own space in the 3-bedroom, 2-bath property. They are so grateful while juxtaposing it against modern life. She even showed us the original for their home, and worked hard to get where they are today—and the can be seen from tile work in the laundry room that outlines sinks and washbasins from most rooms of pride shows in the beautiful space. Things stay cozy with just under before the appliances took over manual scrubbing! the home, even 1300 square feet of living space and single car garage, but the huge lot from the master The front door to the property is directly on Rotary, and from the street size and amazing view of the Downtown Los Angeles skyline had them bedroom.” the home appears clean and proper—it’s a well-maintained bungalow sold. Their realtor originally told them the small home might leave them perched upon a hill. Going through the front door, the space opens unimpressed, but it was in their target budget and stole their hearts. The up to light, white walls and that amazing view. The small space feels open and view is truly stunning; the Los Angeles skyline can be seen from most rooms of the vibrant, like a deep breath of fresh air after a long day. The bright clean walls home, even from the master bedroom. contrast and highlight the brightly colored furniture to create intimate spaces

The home was built in 1936 and is pretty much in its original form. The duo went 154 | LOCALE MAGAZINE

within the room—a wooden chair in one corner has cushions and a striking

GENEVIEVE AND ORI’S TOP SPOTS FOR HOME SHOPPING Lawson and Sennings— locations on Melrose and in Silver Lake.

STEPPING UP The owners love exploring the staircases in Silver Lake, which are hidden up and down the hills. There is a staircase that goes all the way down the hill very near their home to stores, restaurants and coffee shops. They take the stairs down and walk to get lunch or stroll around by the reservoir with their daughter.

“The home was built in 1936 and is pretty much in its original form. The duo went against the new trend of re-developing and wanted to embrace the history in the property—they kept the original hardwood flooring and midcentury touches that make the home special.” pillow with an orange owl stitched onto its surface, with orange tassels coming from each corner. The duo owns and operates Bestia restaurant in Los Angeles, and have the same mentality when designing the space there that they did their own home. They found joy in creating a new experience in an original space. Don’t take away from the history; just add another chapter to the story.

each with a story behind them. Gergis shows the large round-edged coffee table in front of her vibrant sofa—it was carved from a single piece of ash wood in the late 1960s. She loves sharing the history of the table with guests, and loves that the raised edges protect her beautiful flooring when her daughter accidently spills juice on the table’s surface!

The home kitchen is pretty much the 1936 original, except for modern appliances and hardware that has been changed over the years. It’s not a huge space, but is a big upgrade from the kitchen in the one bedroom Los Angeles apartment they shared before purchasing this property. Gergis recalls not being able to open the refrigerator and stove at the same time in their old tiny kitchen, and loves the new property’s homey feel and space upgrade.

In her work decorating other people’s homes she often aimed for continuity throughout a property, but in her own home she doesn’t mind having what she calls a little clutter. The owners want their home to have a soul, and that means filling the bookshelves to the brim, adding accessories on tables, or creating small spaces designed for comfort, not flash. The finishes need to be aesthetically pleasing and practical, following a midcentury mindset in both form and function. It’s OK for the home to have things out of place; this space is about creating comfort.

The owners mix beautiful new pieces from local shops with a lot of creative vintage finds. They have done an amazing job of mixing and matching to create a unique and special look. They explain that their one-off vintage treasures are built so well that they become lifetime or heirloom pieces, they are exciting and unique,

Nothing screams Los Angeles more than the view from the top of Rotary Drive. Sunshine pours in and frames the downtown skyline. This property truly feels like a home, an oasis from the hustle and bustle of freeways and boulevards, and the perfect place for this family to lay roots.

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thank YOU

TO OUR PARTNERS Audi Beverly Hills Biologix Bowers Museum Bronzed Bunny Cenci Ventures | Duke’s Cinépolis Club Pilates Dental Logics Dr. Sanjay Grover Drai’s Beach Club El Cholo Felix Design Studio Greater Palm Springs Convention and Visitors Bureau Greystar | Urban Village Haven & Co. K1 Speed Kafe Neo Manhattan Margarita Pandora | Hearts on Fire Red O Restaurant Restauration Roberto Coin Rock Etiquette Santa Catalina Island Company | Catalina Express Santa Monica Seafood Stansbury Collection Tangaroa Fish Market The Attic True Food Kitchen Warren Christopher Wells Fargo Whole Life Balance William Grant & Sons

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