MICHELIN New York City Guide and Launch of Robert Parker Wine Advocate Extraordinary Winery Awards Coming to New York City

October 12, 2017 by evebushman Leave a Comment

New York, New York (PRWEB) – Michelin and Robert Parker Wine Advocate are pleased to announce that, in conjunction with the release of the 13th edition of the MICHELIN Guide New York City for 2018, the inaugural Robert Parker Wine Advocate Extraordinary Winery Awards will be introduced honoring the best wineries in USA.

At this occasion a gala dinner will be prepared by some of the most renowned chefs from Michelin starred restaurants around the country.

The MICHELIN Guide, known for its distinct red cover and coveted star designation, provides dining recommendations throughout the world based on the scrupulous reviews done by the “famously anonymous” Michelin inspectors. The 2018 US editions of the famed guide, which include San Francisco and the Bay Area, Chicago, Washington, DC and New York City, will be released starting in early October and will culminate in the New York City selection, to be announced on Oct. 30.

The gala will be the first collaborative event in the U.S. between Michelin and Robert Parker Wine Advocate, since Michelin’s stake in the highly regarded wine ratings publication in July. The gala will provide guests with an unforgettable dining experience, combining cuisine by chefs from Michelin starred restaurants and wines that have been rated highly by the Robert Parker team. “The United States is home to some of the best restaurants in the world, and the MICHELIN Guide’s aim is to help travelers as well as locals discover and experience them,” said Michael Ellis, international director of the MICHELIN Guide. “This event will be a great opportunity to recognize the talents of these great chefs, as well as to celebrate the MICHELIN guide New York City 2018”.

In addition, this very special event will also host the Robert Parker Wine Advocate Extraordinary Winery Awards. This new series of winery awards will highlight the best wineries in the country. Annually, one winery from every major fine wine region of the world will be awarded a Robert Parker Wine Advocate Extraordinary Winery Award. To be eligible, that region must have at least one winery producing at least one “extraordinary” wine (rated 96-100) within the consideration period. Representatives from nominated wineries will be in attendance.

“Each year our review team travels the wine world seeking out greatness,” commented Robert Parker Wine Advocate Editor-in-Chief, Lisa Perrotti-Brown, “The Extraordinary Winery Awards will bring to the attention of our subscribers those wineries that sit qualitatively above all others within their regions.”

More information about the gala dinner are available on the website: MichelinGuideGala.com

About the MICHELIN Guide
Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently around 28 countries, the MICHELIN Guide has become an international benchmark in fine dining. The selections of all restaurants in the guide are made by Michelin’s famously anonymous inspectors who dine in the areas regularly. These local inspectors are trained to scrupulously apply the same time-tested methods used by Michelin inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin inspectors pay all their bills in full, and only the quality of the cuisine is evaluated. To fully assess the quality of a restaurant, the inspectors apply five criteria defined by Michelin: product quality, preparation and flavors, the chef’s personality as revealed through his or her cuisine, value for money, and consistency over time and across the entire menu. These objective criteria are respected by all MICHELIN Guide inspectors, whether in Japan, the United States, China or Europe. They guarantee a consistent selection so that a star restaurant has the same value regardless of whether it is located in Paris, New York or Tokyo.

About Robert Parker Wine Advocate
For more than 39 years, The Wine Advocate, and later RobertParker.com, have been the global leader and independent consumer’s guide to fine wine. The brand was established by the internationally recognized, Robert M. Parker, Jr., the only critic in any field to receive the highest Presidential honor from three countries – France, Italy and Spain. Robert Parker Wine Advocate provides a wealth of information to its subscribers, including a searchable database of more than 300,000 professional wine ratings and reviews, in addition to articles, videos, daily news content, online retail availability and pricing, an active, professionally moderated bulletin board, a mobile app for easy access to the comprehensive online database of reviews and much more. For more information, visit http://www.RobertParker.com.

Kimo Sabe Mezcal Will Launch A Bold National Agave Spirit Taste-Test Challenge Vs The #1 Ultra-Premium Tequila & Oaxacan Style Mezcal

June 15, 2017 by evebushman Leave a Comment

Zacatecas, Mexico – Kimo Sabe, the award-winning, ultra-premium, and fastest growing mezcal brand, announced today its “Step Up to the New Taste of Agave” campaign – a 100,000 person, 10-city national consumer taste-test challenge –kicking off in Las Vegas in June. The challenge will pit Kimo Sabe, The New Taste of Mezcal against the best-selling ultra-premium tequila and a smoky ‘Oaxacan style’ mezcal.

The back to back (2016 & 2017) winner of the American Distilling Institute’s top honor, “Best In Class “ for all Agave Spirits, Kimo Sabe, is taking its taste-test challenge on the road to educate and inform agave drinkers nationwide on the breadth and depth of the agave taste experience. Launching in Las Vegas in June, Kimo Sabe will conduct a blind taste-test challenge with over 10,000 consumers, having them compare three top agave spirits – the best-selling tequila and ‘Oaxacan style’ smoky mezcal, and the disruptive new taste of agave, Kimo Sabe Mezcal. After sampling all three, consumers will be asked to rate their choices ‘good,’ ‘better,’ and ‘best.’

“We’re kicking off our challenge in Las Vegas, the party capital of the world, where visitors are looking to have fun, celebrate with their favorite spirit and are open to new experiences,” said Jim Walsh, co-founder and CEO of Kimo Sabe. “Our goal for the 10 city challenge is to create 100,000 Kimo Sabe brand ambassadors, because once sampled, agave spirit fans will make Kimo Sabe their new top shelf choice.”

Additional cities selected for the taste-test challenge include; Los Angeles, Dallas, Austin, Chicago, San Francisco, Seattle, New York, Miami, and Minneapolis. 10,000 consumers will be targeted in each market.

The public has a growing love affair with the agave spirit category. Studies show tequila consumption has doubled over the past 7 years, with mezcal being the fastest growing segment of that category.

“Everyone who loves agave spirits will appreciate this opportunity to take our challenge and experience for themselves how Kimo Sabe is evolving the industry. Tasting is truly believing. Our rapid growth is creating opportunities for hundreds of agave growers in Mexico, who we are assisting in creating sustainable, organic, agave ecosystems that will last for generations. We proudly call this strategy Building Bridges – as it connects the Mexican agave growers to a generation of US consumers seeking their own defining liquor category,” states Ashley Kvamme, Co-founder of Kimo Sabe.

Veteran agri-business flavor specialists Jim Walsh and Ashley Walsh Kvamme, who come from the premium chocolate business, started Kimo Sabe in 2014 with the goal to create high quality, artisan distiller flavor experiences of the agave plant at a price point for everyone to enjoy. The result has been award winning mezcals that are full of flavor, balanced and approachable, and have consistently garnered 90+ scores by leading industry critics. The Company has grown by 500% over the last two years and is outpacing sales growth of the leading brands in all agave categories. The Company expects its sales to double the entire mezcal category within 24 months.

“We aim to educate consumers through a direct taste experience of the full continuum of flavors across ultra-premium agave categories,” says Jim Walsh. “Most consumers have a sense of tequila flavors, and some have experienced smoky mezcal’s, but few have ever experienced the elegance, complexity and beauty of the literally hundreds of flavors of agave. Agave spirits have the potential to be truly memorable, where single flavors, when blended artfully, combine to create never before tasted harmonic accords or ineffable notes of magic. Kimo Sabe does for agave what Johnny Walker does for Scotch, as it gives the consumer a range of the special notes available in the category all in one product. This is the embodiment of the art of blending and distilling. We are excited to be expanding the agave industry and by doing so helping hundreds of Mexican agave growers prosper sustainably.”

Kimo Sabe Mezcal is made from 100% varietal agaves of which there are 42 varieties, while tequila is made from one type. Each type of agave has its own distinct flavor, giving mezcal producers a greater ability to create their own unique spirit. Common distilling practices known as ‘Oaxacan style,’ have in the past yielded smoky mezcals which to date have had limited consumer acceptance. In expanding the appeal of mezcal, Kimo Sabe has developed a proprietary blend of many agave flavors, which is carefully blended and distilled, and finally enhanced with sound wave technology. This process harmonizes each molecule of the spirit – the result is the smoothest, most flavorful, agave spirit made today.

ABOUT KIMO SABE MEZCAL

Kimo Sabe, The New Taste of Mezcal, is led by agri-business veterans and company co-founders Jim Walsh (CEO) and Ashley Walsh Kvamme (COO). Its USA headquarters are based in Pasadena, California, with its distillery and agave fields in Zacatecas, Mexico. The brand launched on May 1, 2015. It currently sells a Joven and Reposado Mezcal, with brand extensions anticipated. The American Distilling Institute awarded Kimo Sabe its agave spirit’s category top honor, “Best In Class,” in both 2016 and 2017. Kimo Sabe is currently distributed in California, Texas, Arizona, Nevada, New York, New Jersey, Minnesota, Colorado, Florida and Tennessee and will soon be distributed in Illinois, Wisconsin, Massachusetts, Maryland and Georgia

Kimo Sabe is committed to funding the creation of sustainable, varietal agave ecosystems in Mexico. They partnered with the Government of Zacatecas, Mexico to launch a pro-social program that will fund the creation of 100 new agave farms supplying 1,000 new jobs in the state. In March, Kimo Sabe became the official and exclusive mezcal of the SXSW Festival. Kimo Sabe is the title sponsor for all nationally televised episodes and live stream events of CBS Sports’ Poker Night in America. Ashley Walsh Kvamme was named one of the Top Women In Booze by Harper’s Bazaar Magazine this past year, and one of California’s top female entrepreneurs by Comerica Bank.

Getting Our Cocktail Glass Filled by Brady Weise

May 26, 2017 by evebushman Leave a Comment

This week we learn all about veteran “Barman” Brady Weise, followed by a 5-question interview that should interest those that want a rewarding bar career and those of us that just like spending time in a bar.

Brady Weise, Barman

With a flare for the flavorfully dramatic and the keen instincts that gift top‐notch bartenders, Brady Weise has carved the perfect spot for himself among L.A.’s cocktail elite by creating memorable cocktails, many of which find their base in beer.

It’s no surprise, considering Weise started brewing his own beer at 15 and won his first award for it at 16. The journey to becoming a professional bartender started in Chicago, where a marketing company hired Weise to launch Yellowtail Wines in Japan. When that venture was a success, Weise moved on to creating his own alcohol import/export business, which inspired him to step behind the bar and that is when he realized there was much for him to learn.

He moonlighted at a few spots in Chicago and San Francisco, and then moved back to Los Angeles, where he split his time between building cocktail programs in Hollywood and working the bar at the famed Library Bar at The Roosevelt Hotel. After the Roosevelt, Weise moved to Pasadena where he was a lynchpin of the 1886 bar at the Raymond. Staying loyal to his roots and his market, Weise was one of the principal architects of the cocktail program at the Rathskeller. Still creating and always challenging conceptions with his work, Brady has moved into the event area where he spends his hours educating consumers and restaurant staff alike about new products and their space in the marketplace.

And as Weise shares his unique cocktails with his dedicated clientele, his passion for liquid creations continues. Says Weise, “One of my favorite things is stepping behind the bar. It’s always changing, it’s always interesting and there’s never a dull moment. It’s such an interesting place to be!”

Q and A With Brady

Where do you see the future of spirits leading?

The spirits industry is going through an unprecedented shift with massive consolidation of brand portfolios, huge multi-billion dollar mergers, and a marketing storm that we have never seen before. Part of this change is due to a failure of the current distribution model, and part of this is a function of attempting to broaden choice through the opportunities created by that system failure. In California for example, we have three major distributors; one of whom controls close to 80% of all major brands. This has allowed smaller labels to take advantage of holes in the market that large producers can’t fulfill.

A great example of this would be the explosion of whiskey, gin, tequila, and rum brands. While vodka is still the most popular spirit, consumers these days are interested in well-balanced drinks that include ingredients that are unique with a range of flavor profiles. This has given rise to the bartender asking for more ingredients from producers that meet these taste requirements; whether it be bitters, unique syrups, or exotic herbs and spices, the bartender of today is a much different craftsperson from the bartender 20 years ago.

What is your biggest challenge?

I’d say one of the biggest challenges today is keeping up with trends and demand. It used to be even 10 years ago that one new restaurant a month had a cocktail program. Now it seems like there’s one a week! Bartenders have been really pushing new trends and keeping up with them has been part of the everyday challenge of the business.

It used to be that a well-made Old Fashioned was enough to keep people excited. Now you have to have infusions, house syrups and tinctures, large block ice, etc. to get people to come and see your bar.

I think this is great for the industry as a whole, but keeping up with all the changes can be exhausting sometimes. I find that it’s best to look at what changes are coming down the pipeline and to examine the trends as a whole rather than what’s hot and new this week.

How were you trained?

I was trained by some of the best in the business. Marcos Tello is a great teacher, and gave me a lot of the tools I still use when creating cocktails. Part of the reason his program is so successful is that he has templates and formulas for everything; you don’t need to guess at what you’re doing. This helps you to focus your energies on working within the formula, and not trying to reinvent it. The other training I’ve had comes from some of the best minds in the Los Angeles restaurant scene. Working with talented and determined people is always a joy; especially if it’s with the kitchen AND the bar. I think any bartender that refuses to work with their kitchen in menu creation is missing out on a huge chance to succeed.

Part of my training also comes from the guests themselves; as you become successful their expectations of you changes. This forces you to keep evaluating your decisions when creating a menu. I think that is one of the most important lessons for me in recent memory.

What advice do you have for a budding mixologist?

Read a lot. A LOT. There are so many books out there that have technique and tips from some of the top talent around; they are basically giving you their bar programs for the cost of the book. Don’t watch YouTube unless it’s for fun; most of the information out there is incorrect and won’t explain execution to you like a book will.

Another thing to learn about is the financials of a bar program. This is one of the points I can’t stress enough. If you can’t understand how the money is being spent, then you can’t be an effective asset to the business. Anyone can make an amazing cocktail with a $100 bottle of liquor and expensive produce. The trick is to make it taste expensive even though what’s in it is not.

What events can drinkers find you next?

I’m usually at events all over Los Angeles lately. I work with the MYM agency and they are great! I’m currently not behind any bar at the moment, but I’m always pouring something people enjoy. If you catch me at a bar, it’s usually in Pasadena. I live there and have great relationships with most of the restaurant staff around town. There are some great gems in Pasadena if you know where to look.

Contact Brady: bradyweise@gmail.com

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

HALL Napa Valley’s Kathryn Hall Release Parties Hit the Road: Events Slated for Napa, Chicago, Fort Lauderdale

September 6, 2015 by evebushman Leave a Comment

HALL St. Helena has announced the date for three of its multi-city parties celebrating the release of its flagship Kathryn Hall Cabernet Sauvignon. Bringing together winemakers, wine-lovers, fans and foodies alike, guests will be invited to sip on the newly released 2012 Kathryn Hall Cabernet Sauvignon. This wine was recently rated 97+ pts. by Robert Parker.

2012 is one of the most exciting vintages this Valley has seen in a decade, says vintner, Kathryn Walt Hall. We are thrilled with how Steve Leveque and his winemaking team have consistently crafted this wine each year, maximizing each vintage to produce the best possible result. This is truly the best fruit Napa has to offer.

The series of events kicks off at HALL St. Helena on Saturday, September 12 for a Kathryn Hall Yall Texas-style themed event featuring a country music band and a pre-event rare vertical tasting with the winemaker. In addition to the main St. Helena event, a rare Vertical Tasting hosted by Steve Leveque will take place from 10:00 a.m. to 11:00 a.m. in the historic Bergfeld building. The experience will include a tasting flight of Kathryn Hall Cabernet Sauvignon (vintages 2007 – 2012). Tickets can be purchased on Eventbrite at http://bit.ly/1LiII7v for $90.00. The ticket price for the Vertical Tasting is $200 and includes admission to the Main Event.

The next event takes place for the first time in Chicago on Thursday, September 30 at the Dana Hotel & Spa at the Rooftop bar. Prior to the event, there will be a private Appellation Exploration wine tasting experience discussing the diversity of Napa Valley terroir as guests sip on wines from various appellations. This tasting represents our premiere offering at HALL Rutherford and is offered to media from 6 to 7pm. Tickets can be purchased on Eventbrite at http://bit.ly/1H6NVv0 for $90.00.

The third Kathryn Hall Release Party takes place in Fort Lauderdale on Tuesday, October 20 at the Atlantic Hotel & Spa from 7-10pm. Prior to the event, the Appellation Exploration experience will be offered to media from 6-7pm. Tickets can be purchased on Eventbrite at http://bit.ly/1LiII7v also for $90.00

For more information, please visit www.hallwines.com or follow our social channels @hallwines and #kathrynhall.

THE FRONT YARD – Finally! By Michael Perlis

July 25, 2015 by evebushman Leave a Comment

I first reported on the restaurant at the The Beverly Garland Hotel in early 2014.

At that time, Chef Warren Schwartz was taking advantage of the planned renovation of the hotel and restaurant to do a little experimenting. Under the aptly named Warren’s Blackboard, he turned out an array of seasonal daily specials that quickly turned this restaurant in North Hollywood into one of our favorite go-to places in the San Fernando Valley. Of course, the restaurants top-notch staff, headed by Food & Beverage Director Pete Alles, only enhanced the experience.

In the fall of 2014, Warren’s Blackboard closed as planned, in anticipation of the several month-long renovation and eventual re-opening as The Front Yard. But plans change and as Warren’s the restaurant was entering its hiatus, Warren the chef was presented with the proverbial “offer he couldn’t refuse” to become Culinary Director of food preparation and delivery service Munchery. [Hopefully, more on this in a future article.] The parting was amicable and the search was on for a new chef to join the team, with plenty of time to find one to carry on what Warren had started.

And find one they did: Chef Chris Turano cut his culinary chops with extensive experience in Chicago and came to California to become Chef de Cuisine at the Bacara Resort in Santa Barbara, having earned the position by winning “Chef Wanted” on Food Network. Note to Eve’s Wine 101 readers: Chef Chris has his Court of Master Sommeliers Level 1 Certification.

My wife Karen and I had occasion to attend the hotel’s grand opening party to celebrate the renovation. Now called simply “The Garland”, the hotel has an overall brightness and elegance that extends from the lobby to the grounds to the suites. We also recently ate at The Front Yard, which is supposed to be what this article is all about.

Let me start with just a “Wow.” Chef Chris has created an amazing menu designed to not only satisfy the demands of discerning Angelenos but also to give hotel guests a great taste of what Southern California is capable of.

What we had:

Dungeness Crab Roll

Albarcore Tuna Taco

Triple B salad [Burrata, baby Beets, gooseberries, sherry and cocoa nibs]

Grilled Octopus [with pickled ramp aioli, chickpeas, radish salad]

Broccolini Tempura [ponzu, furikake]

Fig and Proscuitto Flabread [fresh figs, shaved fennel, rucola, white sauce]

Mary’s Chicken [Parisian gnocchi, sweet pea, pea tendril, natural jus]

Wild Halibut [cauliflower romenesco, pickled beech mushroom, blond gastrique]

Linguine with Dungeness Crab [fava beans, aji amarillo, lemon]

Across the board, we were struck not only by the freshness of the ingredients [which is to be expected] but also by the interesting combinations that created some unexpected yet delicious flavors. Impossible to pick favorites, but as someone who doesn’t necessarily go crazy over vegetables, that broccolini just had me munching and munching and munching. Other real standouts for me were the beet salad, octopus, chicken and halibut, although that is in no way to diminish the other dishes.

I’d be remiss to not mention the house made desserts. As of our visit they were not listed on the menu [they should be by now] but included a take on strawberry shortcake, a panne cotta with cabernet sorbet, and a sweet/salty butterscotch pudding accompanied with seasoned popcorn. Save room for these!

The wine list has a great variety of offerings and price ranges. It will change as time goes on and they bring in new selections, but here is a small sample from the list that was available when we were there:

Billecart Salmon, Brut, Rose

Dom Perignon Brut

Bonny Doon Albarino

Jaffurs Grenache Blanc

Bernardus Chardonnay

Failla Chardonnay

Babcock Pinot Noir

Meiomi Pinot Noir

Flora Springs Trilogy

Ampelos Syrache [we had this, it was great]

Bokisch Garnacha

Stags’ Leap Winery Petite Syrah

Cakebread Cabernet Sauvignon

Daou Cabernet Sauvignon

The above is just a sample. There are lots more. The by-the-glass program is excellent as well, along with a great selection of beers and craft cocktails.

Corkage is $20, free on Sundays and Mondays.

As of press time, the remodel is almost complete and the restaurant is in somewhat of a soft-opening mode. What has been done to the place has come out stunning and there are just a few tweaks to go. Service is as good as before, maybe even better. They are definitely ready for your business. Come hungry.

The Front Yard

4222 Vineland Ave. North Hollywood, CA 91602 at The Garland

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com

North Hollywood’s Iconic Hotel, The Garland, Appoints Chris Turano as Executive Chef

June 21, 2015 by evebushman Leave a Comment

Acclaimed chef to lead culinary program at the newly redesigned boutique hotel and signature dining experience, The Front Yard

NORTH HOLLYWOOD, Calif. – Following a multi-phase, multi-million dollar renovation, The Garland, a boutique hotel property with a longstanding Hollywood history, announces the appointment of Chris Turano to the position of Executive Chef. With more than 15 years of experience in the hospitality industry, Turano brings an unmatched passion and enthusiasm for food to the kitchen at North Hollywood’s newly revamped property. In his new role, Turano will oversee the launch of The Garland’s new standalone restaurant, The Front Yard, in addition to the hotel’s in-room dining and banquets.

“We’re happy to welcome Chef Turano on board during this exciting phase of The Garland’s transformation, beginning with this summer’s launch of both the hotel and our new neighborhood dining experience – The Front Yard,” said General Manager Scott A. Mills. “His culinary approach embodies the spirit of The Garland, combining thoughtfully crafted food and drink with warm and engaging service in all aspects of the hotel’s food and beverage program.”

Most recently, Turano served as Chef de Cuisine at the renowned Bacara Resort & Spa in Santa Barbara, Calif. where he utilized the area’s bounty to create an identity for the resort’s restaurant, The Bistro. Turano began his career studying under Food & Wine’s Best New Chef of 2001, Ted Cizma, at Elaine Restaurant in Chicago. He then went on to hold various leading roles at premier Chicago dining establishments including Executive Chef at The Chicago Firehouse; Executive Chef at ESTATE Ultra Bar; and Executive Chef at Crowne Plaza Chicago Metro Hotel where he led all food service operations, bolstered guest satisfaction and spearheaded special events.

Having opened over 10 restaurants in his career, Turano’s notable successes include re-opening the Quadrangle Club at the University of Chicago and the launch of Glen Prairie, named one of the top 20 restaurants in 2009 by Chicago Magazine. No stranger to the public eye, Turano also competed on and won the Food Network’s show, “Chef Wanted,” in 2013. Turano is a graduate of the College of DuPage and also holds a Court of Master Sommeliers Level 1 Certification.

“The Front Yard is an exciting new destination in the Valley where there’s already a burgeoning culinary scene, and I’m eager to showcase the reimagined space to guests and locals this summer,” said Executive Chef Chris Turano. “I strongly believe in The Garland’s primary focus, taking the best in-season ingredients and creating honest food. The work that a chef does is similar to the work of a craftsman. We take the beautiful bounty that Mother Nature produces and elevate it, which lets the ingredients shine.”

Set to open this June, The Front Yard, The Garland’s highly anticipated dining destination, will lend itself to elevated social dining with a simplified, approachable menu. The Front Yard celebrates the Los Angeles food scene while providing a uniquely alfresco Southern Californian atmosphere where both Angelenos and visitors will have an experience complemented by the familiarity of dining at a close friend’s home. With updated décor, the addition of an expansive outdoor patio and a hip bar serving classic cocktails infused with modern touches, The Front Yard brings a new, unparalleled neighborhood-dining concept true to the hotel’s legacy and the Valley.

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Built in 1972 by Fillmore Crank for his wife, well-known Hollywood actress, Beverly Garland, The Garland has a colorful history and strong presence in the North Hollywood community. In the second generation of family management, James Crank took over the helm in 1999. Today, Mr. Crank has brought together top talent in the hospitality industry to continue the success of the revered hotel. Debuting summer 2015, The Garland will boast 243 renovated guest rooms and 14 suites, updated public spaces, the addition of a brand new outdoor garden/wedding venue – Beverly Park, and a completely redesigned signature restaurant, The Front Yard. Located just minutes from many of Hollywood’s most popular destinations, including Universal Studios, Universal CityWalk, Hollywood, The Hollywood Walk of Fame and Warner Bros Studios, the hotel is ideal for families, couples and business travelers alike. For more information, please visit www.thegarland.com.

About The Garland

Marcus Hotels & Resorts, a division of The Marcus Corporation (NYSE: MCS), owns and/or manages 20 hotels, resorts and other properties in 11 states. A force in the hospitality industry, Marcus Hotels & Resorts provides expertise in management, development and historical renovations. The company’s portfolio includes a wide variety of properties including city-center meeting hotels, upscale resorts and branded first-class hotels. For more information, please visit www.marcushotels.com and follow the company on Facebook and Twitter (@MarcusHotels).