Eve's Wine 101

LOS ANGELES STAPLE, S BAR, ARRIVES TO MANDALAY BAY RESORT AND CASINO IN LAS VEGAS

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Nightlife Destination to Feature an Elevated Cocktail Program by Renowned Master Bartender Yael Vengroff

 Las Vegas, NV (December 20, 2021) –  S Bar, a concept by visionary Sam Nazarian and sbe’s elevated dining brand Disruptive Restaurant Group, joins the Las Vegas nightlife scene by bringing a sensual and elegant social space to The Strip. Debuting New Year’s Eve, the venue will deliver a craft cocktail experience and lush lounge ambience along with high-energy entertainment to Mandalay Bay Resort and Casino guests and visitors from around the globe.

Celebrating the culture of mixology, S Bar will feature innovative libations paired with a tempting array of decadent shareable bites by sbe Director of Culinary Thanawat Bates. The concept also will offer an eclectic live entertainment experience by integrating classic instrumental sounds with modern tunes and unexpected DJ sets by west coast resident artists. Lounge enthusiasts will be welcomed by brass tones, luxe drapery, plush seating, and a polished black marble bar adorned by iconic art pieces from one of the world’s most collected photographers, Terry O’Neil.

S Bar’s focus will center around its curated craft cocktail program, designed by award-winning master bartender Yael Vengroff, who also is Head of Bars & Mixology Programming at Katsuya and S Bar. Named “American Bartender of the Year” by the prestigious Tales of the Cocktail Foundation, Vengroff is dedicated to crafting visually stunning cocktails that combine simple spirits with unexpected ingredients such as aloe vera, yuzu tonic and umami bitters. Vengroff’s new S Bar Las Vegas menu cocktails will include:

  • Moonage Daydream, Pisco, Salted Honeydew Peanut Cordial, Tarragon, Lime, Egg White
  • Umeshu Highball, Ume Whiskey, Amaro Montenegro, Shiso Plum Wine, Bubbles
  • Palm Reader, Bourbon, Cacao Rum, Licor de Elote, Palo Santo, Bitters
  • Tiger Julis, Mandarin Vodka, Cognac, Campari, Cinnamon, Black Tea, Hazelnut
  • Starry Night, Pear Brandy, Lemon, Butterfly Pea Flower, Sparkling Rosé

 S Bar has become a key brand within Sam Nazarian’s Disruptive Restaurant Group (DRG), emerging as a Los Angeles mainstay known for sophisticated interiors, impeccable hospitality, and elevated menus. The much-anticipated S Bar Las Vegas debuts its sultry lounge December 31 and will feature a DJ set by emerging Los Angeles native BYNX, who produces melodic House sounds combined with Indie Nu Disco.

To make S Bar Las Vegas reservations and for more information, visit https://www.sbe.com/nightlife/s-bar/las-vegas

Hours of Operation:

Sunday/Monday – Closed

Tuesday – Thursday 5pm – 12am

Friday – Saturday 5pm – 2am

The S Bar Story

Each S Bar reflects the character and edginess of each location and the creatives who inhabit them with sophisticated interiors, world-class cocktails, rare spirits, and deliciously elevated bar menu. A Hollywood classic originally conceived by Phillippe Starck, S Bar was imagined as an intimate neighborhood bar, striking the perfect balance between culture and sophistication and raw elegance, evoking the spirit of an artist’ gallery. S Bar embodies casual elegance, sensuality, and a sense of belonging.

To make reservations and for more information on all S Bar locations, visit https://www.sbe.com/nightlife/s-bar.

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About Disruptive Restaurant Group

DRG, Disruptive Restaurant Group, incubates and operates globally renowned culinary brands including

critically-acclaimed restaurants, lounges and nightclubs. By partnering with an impressive roster of internationally renowned culinary talent, DRG concepts are committed to innovation and setting new industry standards. Restaurants within the portfolio include Katsuya by Chef Katsuya Uechi, Sa’Moto by Chef Masaharu Morimoto, Hyde Sunset Kitchen and Cocktails and the much anticipated opening this winter of Casa Dani by Michelin Chef Dani Garcia.

About Mandalay Bay Resort and Casino

Mandalay Bay Resort and Casino is set on 120 lush acres featuring Mandalay Bay Beach, a tropical pool paradise with real sand. The Michelob ULTRA Arena, award-winning restaurants, exhilarating entertainment, unique shopping, Shark Reef Aquarium and the 2-million-square-foot convention center combine to make Mandalay Bay a captivating Las Vegas resort destination. The resort offers three distinct hotel experiences: Mandalay Bay with 3,211 luxurious rooms and suites reflecting a modern tropical ambiance; Four Seasons Hotel, a AAA Five Diamond hotel offering 424 rooms and suites; and the luxury all-suite Delano Las Vegas. Mandalay Bay is operated by MGM Resorts International (NYSE: MGM). For more information and reservations, visit mandalaybay.com, call toll free at (877) 632-7800, or find us on Instagram, Facebook and Twitter.

Vintage Eve Circa 7/2016: Seeing, and Cocktail Sampling, at Art Beyond the Glass

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What a treat Art Beyond the Glass was! A new venue in the arts district of downtown Los Angeles, Resident LA, hosted the event for hundreds of cocktail lovers one short week ago but my memories will be living on much longer!

Bartenders showcased paintings, sculptures, murals and photographs, retro barware, hand painted trash cans and – innovative cocktails everywhere you turned – all benefitting non-profit Global Inheritance!

And, as is our habit to do this, we created a 2-minute slideshow of some of the fun! View it here.

Favorites for the guests included: a spicy and cool gazpacho made with Jägermeister, as well as cocktails made with St. Germain elderflower, El Silencio Mezcal in the “Mezcal Mango-Colada” and served in a coconut shell, Chartreuse, Pisco Porton, Fords Gin, Bulldog Gin, Jameson Caskmate, Few Bourbon Whiskey, Clement Coco, Jack Daniel’s, Boomerang Liqueur, Amaro Lucano, Liquid Alchemist Ginger, Grenadine and Apple Spice flavors, Szechuan Infused Montenegro, Mixwell Dandelion Tonic, Bitter Truth (bitters) and my own favorites were the two cocktails with Auchentoshan single malt scotch and served in an embossed tin cup.

A few of the single spirits we got to try were Angel’s Envy, Toki Suntory Whisky and Stark Spirits Aquavit.

In conclusion I’d have to say the day couldn’t have gone any better. The bartenders and their support teams never had lines of people waiting to be served, their attitudes were just as exemplary as their talents. The drinks were innovative in both the recipes and presentations. And, as could’ve easily been the case, there were no duplicates that I found. Each drink was a new taste treat for guests, with many of the bartenders offering more than one selection.

If cocktails are your interest, if art is an interest, if the arts district of LA is an interest, or supporting the community is an interest – don’t miss Art Beyond the Glass VI or an inaugural Art Beyond the Glass in your city as the event has just gone Global!

The press release with all of the information including the names of the bartenders, the venue and the non-profit are below.

Press Release (2019 editor’s note: this is now a past event.)

The fifth annual Art Beyond the Glass (ABTG) is taking place on Sunday, June 26 at Resident in Downtown Los Angeles. ABTG V features dozens of L.A.’s top bartenders mixing cocktails and showcasing their artistry, from painting to photography, live music and more. ABTG V is raising funds for Global Inheritance, an L.A.-based nonprofit organization that creates experiences which inspire individuals to take positive action on global issues.

To celebrate its five-year anniversary, Art Beyond the Glass is expanding to a five-hour event, featuring an incredible lineup of top bartenders from across the L.A. area mixing cocktails and showcasing their art, music, photography and much more.

Bartenders returning for this year’s ABTG include: Aaron Melendrez (Salazar), Alex Barbatsis (BarToni’s), Alyson Iwamoto (The Varnish), Beau Du Bois (The Corner Door), Cari Hah (Big Bar), Chris Amirault (Fiscal Agent), Christopher Day (General Lee’s), Dan Sabo (Ace Hotel), Dustin Newsome (Salazar), Christine Wiseman (Break Room 86), Eugene Lee (Big Bar), Francois Vera (Pour Vous), Genie Gore (Melrose Umbrella Co.), Greg Bryson (The Wallace), Jeremy Lake (Lost Property), Joe Valdovinos (Salazar), Karen Grill (Wolf), Kalani Ben (Sassafras Saloon), Katie Emmerson (The Walker Inn), Ryan Wainwright (Terrine), Una Green (Belcampo Meat Co.), William Cutting (Resident), Yael Vengroff (The Spare Room) and the Godfather of the L.A. cocktail scene, Vincenzo Marianella (Copa d’Oro).

First-time participating bartenders include: Adam Fournier (Chestnut Club + Areal), Bethany Ham (Corner Door), Brad Fry (Michael’s Restaurant Group), Florence Hartigan (Big Bar), Jodi Calderon (Normandie Club), Jonathan Joy (Belcampo Meat Co.), Josh Suchan (FOH), Julie Bersani (Big Bar), Michael Lay (Broken Spanish), and many more TBA.

Hosted by Matt Robold (aka rumdood), ABTG V is taking place at Resident, a stunning indoor-outdoor venue located in the heart of the Arts District of Downtown L.A. Housed in a historic industrial building, Resident features a craft cocktail program by Randy Tarlow (Liquid Alchemist), a beer garden and an eclectic calendar of live music and DJ sessions.

The all-inclusive ticket includes cocktails, art, entertainment, and bar bites. For the first time, Bar Keeper will be featuring a pop up store at ABTG. In addition, guests will be able to purchase bartender art, buy raffle tickets and bid on silent auction items such as artwork, photography, rare spirits and more. All proceeds will be donated to Global Inheritance.

Art Beyond the Glass V is being made possible with the generous support of our sponsoring brands: The 86 Co., Auchentoshan, Aviation, Bacardi, Back Bar Project, The Bitter Truth, BroVo Spirits, Classic & Vintage, Courvoisier, El Silencio, FEW Spirits, Golden Road Brewing, House of Agricole, Jack Daniel’s, Jägermeister, La Niña del Mezcal, McCluskey Group, Owl’s Brew, Pisco Porton, The Rum Society, SelvaRey Rum, Stark Spirits, Chartreuse, Liquid Alchemist, Miracle Mile Bitters, West Coast Ice Provisions and Winship’s Bitters.

Once again, Art Beyond the Glass is being produced with the participation and support of the USBG Southern California Chapter.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), 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

Aarón Sánchez and Marcela Valladolid Headline Latin Food Fest!

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¡Latin Food Fest! (www.latinfoodfest.com) celebrates its sixth annual festival March 23–24 at Santa Monica Beach. August 17-18 in San Diego, and November 9-10 in Irvine.

WEB_slidemasterrThe annual Hispanic culinary celebration includes a festival kick-off party “Mexico Mercado” — a high energy party, and “Gran Tasting” – the festival’s signature event featuring food, beverage, wine, beer, and spirits stations, Cooking Demos, Chef Awards, VIP Tent, and Live Music by Latin rock sensations, Sonsoles.

Gran Tasting also includes the most comprehensive tasting of Latin spirits in the U.S., which includes Agave Liquor, Bacanora, Cachaca, Mezcal, Pisco, Popo, Pulque, Raicilla, Rum, Sotol, and Tequila. Wines from Argentina, Chile, Napa, Portugal, and Spain alongside Venezuela Arepas, Salvadoran Pupusas, Cuban Ropa Vieja, Argentine Empanadas, Spanish Paella, Oaxacan Corn, Chilean Cebiche, Dominican Chicken Yora, Honduran Tapado Costeño, Brazilian Moqueca and other Hispanic cuisine. Beer includes Tona Cerveza from Nicaragua, Estrella Damm from Spain, Estrella Cerveza from Mexico, and SOL from Mexico — and a Michelada Bar.

Chefs Marcela Valladolid, Aarón Sánchez, and Enrique Olvera will conduct cooking demonstrations on the main stage, discuss culinary trends, and sign copies of their books.

Marcela Valladolid is the host the Food Network television series Mexican Made Easy and the co-host of the Food Network television series The Kitchen.
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Enrique Olvera is the world’s best-known chef from Mexico; his restaurant Pujol is widely considered the best restaurant in all of Mexico, and his New York eatery Cosme sets the standard for modern Mexican cuisine. Aarón Sánchez is an award-winning chef, TV personality, cookbook author, and philanthropist.

Introducing Twohey’s Tavern: A Taste of Nostalgia Combined with The Elevated Flavors of Today!

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(Pasadena, CA)  The restaurant of tomorrow is here today: Introducing Twohey’s Tavern, from Greg Mallis and Tanya and Jim Christos, the three family members that keep the original Twohey’s name alive at the iconic 75-year-old Twohey’s Restaurant in Alhambra, which is a piece of Los Angeles history from the era of the Historic Route 66. With a tantalizing menu that playfully calls back to the classic All-American diner, Twohey’s Tavern officially opened its doors in Pasadena on Tuesday, November 7th, 2017!

twoheys.tavern.cocktails.005_previewA lively new restaurant that pays tribute to the classic American diner, Twohey’s Tavern is no greasy spoon, but a cutting-edge hub of equally progressive and enduring flavors profiles. “The foodscape has changed dramatically,” explains Director of Operations Tom Anderson. “Chef Travis Limoge executes an elevated interpretation of nostalgic meals while honoring timeless and contemporary cooking techniques with a commitment to seasonality, bringing each guest a new experience in a modern tavern setting.

Born and raised in Vermont, Chef Travis Limoge grew up in the kitchen of his Grandfathers beloved restaurants, most notably Valley’s Steakhouse, where port wine cheese and broasted chicken were all the rage and weekend brunches were a showcase for his Grandmothers baking prowess, laying the inspiring groundwork for a future Chef. After working summers in the kitchen while pursuing a career in professional snowboarding, which allowed Limoge to experience new cultures and flavors, Limoge decided to finally pursue cooking full-time. This decision led him to Los Angeles where he became Chef de Cuisine at Fork in the Road in Santa Monica and Mardi at Palihouse in West Hollywood. Chef LImoge then subsequently took a pilgrimage to Mexico after his grandmother’s passing, exploring the flavors of the different regions and the restaurants of Alejandro Ruiz, father to modern Mexican cooking. A serendipitous meeting with Chef Ruiz at the airport led to a further five months in Oaxaca learning all about countryside cooking, in both taste and technique. Upon his return to the states, Limoge came full circle with familiar roots at a family-owned restaurant in Twohey’s Tavern, where he seized the opportunity to marry his passion for modern composition and the warmth of his grandmother’s table. “The nostalgia is in the taste, but the cuisine is now,“ Limoge says of his culinary philosophy at Twohey’s Tavern.

The new Twohey’s Tavern Dinner Menu reads just as the original 1943 Twohey’s Restaurant menu, its layout and terminology perhaps foreign to the modern-day foodie, but no less quaint, beginning with the original Twohey’s signature staple, the Burgers. Each burger features a robust patty made of a special custom Premium Angus Beef Blend, and no burger epitomizes the Twohey’s name at Twohey’s Tavern better than the Stinko 2.0, a grand incarnation on the legendary cornerstone Twohey’s burger, made with caramelized onions, house pickles, and garlic aioli. No need to pack your luggage to go Dutch Style, featuring Napa cabbage coleslaw, and dill aioli, or stick to the true red, white, and blue of the Americana, with American cheese, butter lettuce, onion, and ketchup. The Chili Dip, what we would now refer to as a chili burger, is comprised of house chili, Grafton cheddar, onion sprouts, and crème fraiche, and all burgers would be incomplete without their requisite accompaniment of House Fries.

The real meat and potatoes rests with the Dinners at Twohey’s Tavern where Chef Limoge’s talent is front and center, turning everything his guests think they know about American diner food on its head, like with the Prime Eight Ounce Spencer Steak, prepared with roasted turnips, crème fraiche, fresh horseradish, and orange. The pig de résistance is undoubtedly the Ham Steak, which begins with a bone-in ham leg that brines for fifteen days, and is subsequently smoked for ten hours before getting plated and dressed up with summer peach preserves, sprouting broccoli, buckwheat honey, and charred orange. This next dish may be an oldie but goodie, but this isn’t your Meemaw’s Beef Stew, which features short-rib, fennel, onion, burnt carrot, rye toast, and whole grain mustard. The Fried Chicken utilizes a half chicken without the bones and is accompanied by braised greens, cranberry beans, and Bill’s Bees wildflower honey. Limoge also partners with Dock to Dish for his Seasonal Channel Island Rock Fish, all line-caught from Santa Barbara, with carrot mash, mole verde, and charred fennel. While the story behind the name Irish American Tortellini might be forever lost in time, there is no mystery about the flavor of this dish, comprised of crème fraiche stuffed tortellini, with house chili, cured egg yolk, and onion sprouts. Limoge also pays homage to his love of vegetables with the Roasted Roots, a vegan dish comprised of seasonal roasted root vegetables, green farro and celeriac purée.

They may be called Sides, but these shareable bites can also double as starters, like the Port Wine Cheese, Chef Limoge’s tribute to his grandfather’s signature appetizer, or for something golden and crispy, there is no topping the beloved Twohey’s classic, the French Fried Onion Rings. Nothing is as deliciously retro as a Liver & Onions, and the reimagined Shrimp Cocktail, with pickled shrimp, house made coctel sauce, orange zest, and onion sprouts. For munchy carbs, nothing quite satisfies cravings like the House Fries, except for the House Pickles when one needs some crunchy tang. Lastly, the ultimate companion to the classic dining experience includes Creton, a pork based spread popularized in Quebec and New England, where Limoge keeps this paté-like starter fairly-traditional, but adds a unique spice blend.

Add a touch of green to dinner with an array of Salads such as the Wedge, comprised of Tonnato vin, lardon, red onion, blue cheese, hard egg, tarragon, and tomato vinaigrette, to the elevated Dinner Salad, with a foundation of Market greens, tossed with red onion, croutons, Grafton cheddar, and ranch. The Boston Bibb Salad is sure to win over guests, with fresh orange, almonds, scallions, sweet onion, soft herbs, and an orange vinaigrette. Crunchy, sweet, and tangy, the Coleslaw is on another level, featuring fennel, persimmon, Napa cabbage, red onion, goat cheese, candied almonds, and cider vin, while the Potato Salad is beyond picnic perfection, comprised of roast fingerlings, horseradish, orange, crème fraiche, whole grain mustard, sage, and cured egg yolk.

Twohey’s Tavern raises the candy bar with their sweet spin on their Desserts selections, with treats like the Citrus Pound Cake, made with peach preserves and homemade lavender ice cream, and the time-honored confectionery Jelly Roll, with seasonal preserves and Chantilly cream. The Caramel Chocolate Tart offers the ultimate indulgence, with a housemde almond crust, chocolate ganache, and caramel sauce, while guests will go bananas for the upscale Banana Split, featuring homemade banana ice cream, banana brûlée, Twohey’s bittersweet fudge, candied almonds, and whipped cream. Guests desiring an adventure in flavor will also enjoy the Seasonal Sundae, with house-made ice cream and seasonal toppings, while the Classic Sundae is for guests seeking the familiar, featuring the Original Twohey’s Bittersweet Fudge topping with whipped cream, roasted almonds and a cherry. Looking for a slice of nirvana to savor? Fear not, as Seasonal Pies will rotate on the menu all throughout the year.

Chef Limoge also reimagines the quintessential Fountain Drinks with familiar yet innovative flavor profiles, beginning with the peachy keen Peach Shake, comprised of peach preserves, brown butter, sage ice cream, and whipped cream, and the sweet and savory Malted Maple Bacon Shake, featuring bacon ice cream, malt powder, Vermont maple syrup, and whipped cream. Is that one straw or two for your Strawberry Shake, made with basil ice cream, fresh strawberries, balsamic, and whipped cream. Traditionalists will not miss out with choices like the Root Beer Float, featuring Twohey’s root beer and choice of ice cream, and the chocoholic fantasy of Chocolate Soda, is made with chocolate syrup generously drizzled over vanilla ice cream, soda water, and chocolate whipped cream, and the Chocolate Shake, comprised of chocolate ice cream, Twohey’s Bittersweet Fudge, and whipped cream.

Cocktail Consultant Patrick Tang is keeping things shaking and stirring for the Cocktail Menu. As the opening Bar Director at Otium in Downtown Los Angeles, Tang received first-rate tutelage from Julian Cox and Joshua Goldman. Today, Tang is mixing and pouring behind the bar at The Rose Cafe in Venice and he has also stepped behind the stick at Twohey’s Tavern to create a playful and delicious new cocktail list. “For Twohey’s Tavern, I have created fun and approachable cocktails while tipping my hat at Pasadena itself.”  The Crown City cocktails begin with the Old Town, comprised of rye, Averna amaro, Lustau Vermut, and bitters, and continues with Tang’s personal favorite, the Rose Bowl, featuring pisco, gin, rosé syrup, strawberry, egg whites, citrus, and peach bitters. “The Rose Bowl is a nice play on a pisco sour that has complimentary notes between the rose and strawberry.” The Twohey’s Old Fashioned, pays tribute to the OG Twohey’s with bourbon, Twohey’s Root Beer, and chocolate mole bitters. Time to howl at the moon over a smoky campfire with Into the Wild, featuring mezcal, blueberry-thyme shrub, and lime, or enjoy the spicy piquancy of El Pomelo, made with tequila, Aperol, ancho chile, grapefruit oleo saccharum, lime, and soda water. Just in time for the fall harvest is Bobbing For Apples, comprised of bourbon, Honeycrisp apple, cinnamon syrup, apple gomme, lemon, and sparkling wine, while beer lovers can enjoy the best of both worlds with the Vixen, featuring vodka, IPA reduction, cucumber, Hawaiian black sea salt, and lime. “This cocktail retains that earthy hoppy flavor,” says Tang. Rounding off the cocktail menu is a cocktail that will have you feeling like A Million Bucks, beginning with guest’s choice of spirit, ginger, lime, and soda water.

Combining the nostalgic flavors of the past with the elevated flavors of today is what makes Twohey’s Tavern the most exciting new addition to Pasadena!

Twohey’s Tavern is open for Dinner every Sunday through Thursday from 5:00 pm to 10:00 pm and the Bar is open from 5:00 pm to 11:00 pm. Twohey’s Tavern is open for Dinner every Friday and Saturday from 5:00 pm to 11:00 pm and the Bar is open from 5:00 pm to 12:00 Midnight. For more information or reservations, please visit www.TwoheysTavern.com or call Twohey’s Tavern directly at 626.449.2337.

Please follow Twohey’s Tavern on Facebook, Twitter & Instagram @TwoheysTavern

Twohey’s Tavern

2835 East Foothill Boulevard

Pasadena, CA 91107

T: 626.449.2337

www.TwoheysTavern.com

Vintage Eve Circa April 2012: Music and Wine Come Together via Brittney Westover

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This week readers get their wine paired with song…in the name of voice teacher, bartender, cocktail server and former Santa Clarita resident, Brittney Westover.  You may know Brittney from her time bartending at Roman Holiday Wine Lounge, or teaching voice at our popular VIBE Performing Arts Studios.  I know both places…and have been lucky enough to hear Brittney sing myself.  I will never forget how she brought me to tears at last year’s Vine 2 Wine Classic, when I stopped working long enough to hear her sing opera.

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  1.  Brittney, tell Beacon readers IF there is a connection between a love of wine and a love of music.  My theory is that if one stops to smell the flowers, aka think about the wine they are drinking or the music they are listening to, that their awareness of all life’s beauty is more apparent to them.  Does that make sense?

That makes a lot of sense to me, Eve. I think it’s different for each individual, but for me, enjoying a great glass of wine while listening to music that moves me is like doubling my pleasure, doubling the fun! Consuming delectable beverages can enhance my music-listening experience, and vice versa as well. There are also times when I like to enjoy them separately so that I can really pay attention to one thing at a time, and appreciate it for just what it is. But like you said, it’s your awareness that gives you a sense of connection and appreciation for all the beautiful and pleasurable things life has to offer. I feel very blessed to have that awareness in so many aspects of my life.

  1.  Having moved recently from Santa Clarita to Pasadena you picked up a new job at Raymond Restaurant and Bar 1886 in South Pasadena.  What do you like about the bar menu there that will tempt us to drive out?

Well, Eve, I have to say that I am thoroughly impressed by Bar 1886’s cocktail program. In addition to an extensive wine list and 3 rotating beers on tap from local breweries, the bar rolls out a seasonal cocktails list that will knock your socks off.

 The ice alone is enough to give me goosebumps, as it is hand-harvested in huge cubes or shaved thinly to top off drinks like a snow cone mound. But the mixologists there are really talented, and they don’t mess around! They infuse their own liquor with unique ingredients (try Horseradish Vodka in their signature Bloody Marys and Peanut Butter Bourbon in the Honey Nut Old-Fashioned) and create their own house-made syrups from ingredients like chamomile or cinnamon bark.

 They even have “beer cocktails” like this spring’s “Wild Orchid,” created by bartender Brady Weise, which is comprised of Pisco, White Vermouth, Grand Marnier, and Hefeweissen, thrown and served up with a wild orchid garnish.

 Flaming garnishes are also common and an unforgettable presentation. I think my favorite cocktail this spring might be Garrett McKechnie’s “El Galgo,” or the Spanish Greyhound, which is made with Serrano chili-infused Chichicapa (a smokey single-village mezcal), homemade agave liquor, and white grapefruit juice. It is spicy, smoky, salty, and sweet, all at once. The combination of flavors is just sensational. 

And if you’re hungry, there are plenty of gourmet gastro-pub style snacks you can share off the bar menu, like their famous Pork Belly, cured, pressed, & crisped, Griddled Cheese Sandwich with Taleggio and Jalapeño Jelly, or Grilled Octopus with pineapple, coconut, and ponzu. 

If you come for Parlour Hour Monday-Friday between 5-7 pm, you will find a $4 beer, $5 glasses of house red and house white wine, a $6 champagne punch, and a $7 featured craft cocktail. During Parlour Hour, all food off the Bar Menu is $2 off. Honestly, what’s NOT to like about this place??

  1.  I’ve been a fan of all that Andrea Vibe has accomplished over the years at VIBE.  I just wish she could serve wine at the shows!  What is your current class schedule there…and give us a contact number too!

I agree about the wine thing, however, since most of our performers are under age, it’s probably not appropriate! Therefore, we stick with cookies and lemonade or coffee as our refreshments after the concerts! However, I know that Andrea Vibe is a big supporter of Roman Holiday, which made it nice to work for both places.

I am proud to say that I have been teaching private voice and piano lessons, group keyboard classes, and Broadway Camps at Vibe for over 5 years now. I find teaching music to be very rewarding, especially when I get to see my students succeed onstage! I used to teach 4 days a week at Vibe, but since I recently moved to Pasadena, I have gone down to Mondays, Wednesdays, and Thursdays. On Mondays and Thursdays, I am there from 3pm-7pm, and Wednesdays I primarily teach group keyboard classes from 4-7pm. My schedule is pretty booked up right now, but if anyone is interested, I would be happy to try and squeeze you in somewhere! The phone number for Vibe Performing Arts Studios is (661) 255-7464.

  1.  I know that you’re still “on-call” at Roman Holiday Lounge and I also understand that there has been some other changes in management and personnel.  What can wine drinkers that haven’t been there in awhile expect?

Yes, I am still on-call at Roman Holiday because I didn’t want to completely sever ties that I made there. I have had a lot of fun working at RH over the last 14 months, and made some very strong bonds with a lot of the staff, so I am happy that owner, Gunner Resendez, is allowing me to be on “On-Call” status.

As you know, the 64 different wines in the Argon-pressurized, self-serve Wine Station machines rotate on a pretty regular basis. This sometimes makes it difficult even for the staff to keep up, but you can always expect something new that you didn’t get to try the last time you were in! For the ladies who love sweet whites, we got a delicious new Moscato in recently called Allegro, and there is also the White Delight by our local Reyes Winery from Agua Dulce.

For those who love big bold, red blends, I can recommend the Big Easy, or Estrella Creek’s Stargazer, a smoky and jammy blend of Cabernet Sauvignon, Syrah, and Petite Syrah. One of my all-time favorite red wines that we carry is the Farnese Montepulciano d’Abruzzo, which has a nose reminiscent of smoked meats, yielding to a delicious, fruit-forward, yet well-balanced palate with a silky mouthfeel. The best Pinot Noir by far would have to be Chamisal.

And if you haven’t been to Roman Holiday in awhile, definitely check out the food menu—it has expanded to include pizzas, salads, petite paninis, and seasonal desserts.

If you’re dying for an outstanding cocktail from Roman Holiday on a day that I’m not there to make it for you, ask Ace to make you a Hot Berry Martini (he LOVES making those) or try my other favorites, the Basil Lime Gimlet or the Vanilla Sidecar. Btw, the Hot Berry Martini is easily one of the most laborious drinks to make. It requires muddling blackberries and jalapeños with Martin Miller Gin, Combier, and fresh lemon juice, and has so much pulp and seeds that it must be strained twice. Ace is totally going to kill me for recommending it! 😉 Just don’t order it on a busy Friday or Saturday night when he’s 10 cocktails deep. If Nicole is there, you should buy one for her. It’s her favorite cocktail.

  1.  And, finally, tell readers where they can hear you sing now, or in the very near future!

I plan to take a little time off to focus on recording my solo material and finishing up the country record I’ve been making out of the songs my dad wrote and left to me before he passed away. If you are interested in keeping up with all my musical endeavors, and me please feel free to visit my website at www.brittneywestover.com.

Vintage Beacon Circa March 2010: Chile Came to Santa Clarita

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On March 6 I interviewed Chef Tamra Levine about her inspired interpretation of Chilean fare for a wine pairing dinner at Salt Creek Grille. A month later, and I’m still ranting about it. But the difference is that I’ve now had the dinner.

salt creek grille valencia patioYou may have remembered last Thursday.

The winds whipped up to try and keep us all nestled indoors. But, at exactly 6:15, after I had whipped my own coif up into a tightly fastened “do”, it all calmed down.

I had to imagine that the same thing might be happening in the kitchens at Salt Creek Grille.

Along with their regular Thursday night bustle, they made an impressive inaugural debut in their catering department. And not any of the items were off of the menu; it was all created just for us.

Introduction: Chile 101

Whisked into the tightly tented outdoor bar unlike no other, guests were greeted with full flutes of sparkling wine – not on our printed menu.

From there we were seated, and like any classy event, were assigned to tables with people of like tastes. I was thrilled to find myself placed with Lil Lepore and Shari Fraizer, owners of Vino 100 Valencia. We enjoyed some fun “shop talk.”

Within minutes Greg Amsler, in between meetings for his man-of-the year nomination, welcomed us and introduced Tamra, who in turn, thanked us for attending the first of several regional wine pairing meals she had planned. I wanted her to tell the crowd that she is the only caterer and near sommelier in our valley equipped to create the meals and choose the wines for them, but being far more modest than I am, she instead introduced Alex Guarchi, president of TGIC Importers to talk to the crowd.

“I want to thank you all for taking the time to come to a dinner, during this recession. Taking the time for wine – if we don’t do that – there is something wrong with that picture.”

“Taste is very subjective I believe. You have to be open to the wine and food and let them speak for themselves. You will have light wines with the lighter food and then be introduced to bigger wines.”

“You’ve undoubtedly heard several do’s and don’ts with wine. Who here knows which fish is okay to have with a Pinot Noir?” To which Lil Lepore confidently answered, “Salmon!”

The Courses Begin

While Alex spoke, our first course arrived: Empanada de Camerone Humitas, Calabaza, Corn and Coconut soup with Pisco Sours. Pisco is a brandy made of Muscatel grapes in Chile and Peru; no one knows who created it first. The bar staff mixed it with egg whites, lime and sugar. The egg whites coated my tongue in a sugary glaze – the perfect aperitif to the soup and empanada.

Next came pan seared Chilean Sea Bass Moho paired with a low French oaked 2007 Santa Ema Reserve Chardonnay. Guests commented that the delicate fish balanced well with the wine.

Merken dusted Pheasant Breast Medallions stuffed with Chilean mushrooms made me wonder where you could get pheasant in SCV. Served over a bed of Chorizo laced Quinoa Risotto, I was surprised to learn from Tamra that the quinoa was an ancient grain and actually the seed of a plant. Paired with 2007 Montes Alpha Pinot Noir aged 12 months in French Oak, my palate was experiencing heaven.

Then, if that wasn’t enough, on came the Adobo Marinated Flank Steak with Chilean salsa, Potato and Onion Timbale and a 2005 Santa Ema Catalina. I was left to try and choose which of the reds I enjoyed more…and couldn’t do it.

Sneaking back to the kitchens to see the more-than-competent staff create the dessert, I shot some fun photos and then raced back as not to miss a bite. I did note that there was a friendly feel among them and I was happy to see that a meal this noteworthy could be managed so pleasantly.

My Dulce de Leche Ice Cream with raspberries, apricots and a to-die-for perfectly warmed Caramel Shot was accompanied by a 2008 Montes late harvest Gewurztraminer. I don’t usually eat desserts. I don’t usually enjoy late harvest wines. But, then again, I’d never had Chilean food in my life. It was not a night for usual tastes; it was one that was as Alex Guarchi had suggested, “Be open to the wine and food – and let them speak for themselves.”

The Innovative New Cocktail Menu At Magnolia House Makes A Toast To Two Coasts!

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Pasadena, CA – Until now, those passing by on South Lake Avenue may have been blissfully unaware that located in a little 100-year-old craftsman bungalow, there exists a new and innovative craft-cocktail bar.  Magnolia House may be the new kid on the block, but take a sip of one of their sensational solutions and you will see why they are becoming Pasadena’s best new drinking destination!

image005Magnolia House is the work of restaurateur brothers Chris and John Bicos of Bicos Hospitality. “We wanted our guests to get excited once they began to explore our menu,” says John.  “Rather than focus on a single liquor category or specific cocktail style, we are building a repertoire of cocktails that offer a unique variety to navigate and something for everyone to enjoy.”

The initial cocktail concept for Magnolia House was developed by Evan Zimmerman, a Portland-based bartender and cocktail craftsman who has previously worked at some of the finest bars in the country, including Teardrop Lounge, Laurelhurst Market and The Woodsman Tavern in Portland and Todd Thrasher’s Restaurant Eve and PX outside of Washington, D.C. To execute and expand upon Zimmerman’s original vision, the Bicos brothers commissioned Colin Shearn, who brings 15 years of experience to the craftsman bar. Shearn is an East Coast bar star, having been the opening Bar Manager at Philadelphia’s famed The Franklin Mortgage & Investment Co., which was a semi-finalist for the James Beard Award for Outstanding Bar Program three years running under Shearn’s reign, as well as the St. Charles Exchange and the El Camino in Louisville.

The current Magnolia House menu features nine drinks that run the gamut from light and fruity to strong and boozy. “A cocktail menu should be concise and have some type of overarching ideology,” Shearn says. “With this list, I tried to represent as many different base spirits and cocktail styles as possible, without having anything repeat itself.”

Two of Magnolia House’s cocktails are Zimmerman’s unique creations: the Mendocino Sour, a clever take on the Whiskey Sour that incorporates Rooibos tea, lavender and fino sherry, and The

Mendocino sour

Mendocino sour

Lumberjack’s Breakfast, a great cold-weather drink with blended scotch, apple brandy, maple and cardamom syrup, lemon, egg white for rich texture, garnished with two green apple slices. “We have been open for a little while now, and I have already started to see the trends of what people want,” Shearn says. “These were two instant crowd favorites that I just was not willing to mess with.”

Many of Shearn’s original cocktails were inspired by classics, though his inventive interpretations render them wholly unique. Take the Barracuda, which tweaks the bartender-favorite Mexican Firing Squad (tequila, lime, grenadine and Angostura Bitters) by swapping out the Angostura with celery bitters. “Our house-made grenadine is nice and tart, so the combination of that and the celery bitters makes this drink a little more fiery and a lot more interesting.” The Copper Heart #2 was inspired by Shearn’s favorite drink from Zimmerman’s previous list, a mix of pisco, lemon, grapefruit and cinnamon. “Grapefruit and cinnamon are a classic tiki combo, so I used a blend of rums in place of the pisco,” Shearn says. “The result is warm and autumnal, but still bright and refreshing.”

Ask Shearn what he would be drinking if he were to take a seat on the other side of the bar, and he will divulge that his personal favorite drink on the current menu is the Phantom Engineer, a smoky concoction of mezcal, rye, Cocchi Americano, lime and grapefruit. It is a spin on the 20th Century, a drink which traditionally calls for gin as a base spirit. Then there is the Love is Not a Victory

Love Is Not A Victory March

Love Is Not A Victory March

March (named for a lyric in Leonard Cohen’s “Hallelujah”), an all-spirits combo of Genever, Green Chartreuse, Campari and allspice dram. “Believe it or not, at it’s heart this is actually an Old Fashioned, with the Chartreuse, Campari and allspice dram replacing both the sugar and the bitters,” Shearn says.

Not all of Shearn’s drinks fit into pre-existing molds. The Wicked Game is a cocktail served on the rocks in a tall glass, with jalapeño infused gin and watermelon blended with vermouth for a sweet-spicy bite, along with honey, lemon and bitters.

The oddball cocktail on the list is the Crown City, with rum, rye whiskey, bitters and orange, cacao and banana liqueurs. “This cocktail does not follow a traditional structure at all,” Shearn says. “Even though it has flavors you think of as sweet, do not be fooled, as this is not a sweet drink.” If you are looking for something bright and fruity, try the Everyday Sunshine instead. This is a refreshing vodka drink with pineapple, raspberry, lime, vermouth and a touch of bittersweet Aperol. “So many bartenders dislike vodka and make their vodka cocktails throwaway drinks,” Shearn says, “but I didn’t want to take that route. This cocktail is approachable but maintains balance, so anybody should be able to enjoy it.”

Even those who abstain from alcohol will find tasty libations to tempt the taste buds at Magnolia House. “We want to be the bar that shows some love to non-drinkers,” Shearn says. “Drinking at Magnolia House should be a fun experience for everyone.” For this, there are two specialty non-alcoholic beverages for just that reason: a Cherry & Lime Rickey, created by Zimmerman, with fresh cherry juice, honey, lime and seltzer, and the Teacher’s Pet, created by Shearn, which is a mix of grapefruit, grenadine, lemon and ginger ale.

Magnolia House also offers ten Draft Beers, all from the West Coast except for Belgium’s Duvel Single. “We felt that there were plenty of great options within California, and it was a great approach for us to keep it local,” says John Bicos. The beers range from the light and refreshing Craftsman 1903 Lager (made right here in Pasadena) to the deep, dark Black Butte Porterfrom Deschutes Brewery in Bend, Oregon. John’s personal favorite is Santa Barbara Common Ale from the relatively new Pure Order Brewing Co. in Santa Barbara. “It is a great easy-drinking everyday ale that still has tons of flavor,” says Bicos. Shearn also added three A Shot and a Shorty options, which are classic Boilermaker-style pairings of half-pints and spirits.

The Magnolia House Wine List is also quite extensive, including twenty-two reds, whites and sparkling wines from around the world that are offered by the glass and another twenty-two by the bottle. General Manager Chris Mangandi put the list together, explaining, “Most of the selections are from small producers whose focus is to create wines that reflect their vineyard source. They pair well with a broad range of foods and exhibit good balance.” One special recommendation of Mangandi’s is the Ovum Riesling from Oregon. “It is produced by a passionate husband and wife team who are consistently pushing the envelope on what domestic Riesling is ‘supposed’ to be,” he says. “It has excellent balance of acidity, mineral character, floral notes and a long finish. It is a really complex, yet drinkable wine that tells the story of the vineyard in one sip. It’s wild.”

Should you get hungry while enjoying the beverage selection, Executive Chef Kyu Yi delivers the goods, with an extensive selection of Snacks, shareable Small Plates and larger Entrees ranging from the King Crab Mac & Cheese to their House Burger with house-made American cheese, dill pickle remoulade, bacon and bourbon-caramelized onions. Take a cue from Mangandi and go for the spicy Korean Chicken Wings paired with Copain Chardonnay. John Bicos also recommends the Moroccan Lamb Meatballs with a refreshing Duvel Single.

Whether you are a full-on cocktail aficionado, or a curious but cautious beginner, Magnolia House is the place for you to come expand your horizons – and your palate. So why not visit Pasadena, because Magnolia House is anything but ordinary… it’s extraordinary!  You won’t regret splurging on an extra cocktail, or two!

Magnolia House is open from 4:00 pm to Midnight every Monday through Wednesday, 4:00 pm to 2:00 am on Thursday and Friday, 10:00 am to 2:00 am on Saturday, and 10:00 am to 10:00 pm on Sunday. For more information, please visit www.TheMagHouse.com or call Magnolia House directly at 626.584.1126. 

Photo Credit:  acuna-hansen

Magnolia House

492 S. Lake Ave.

Pasadena, CA 91101

T: 626.584.1126

www.TheMagHouse.com

Eat Your Heart Out This Valentine’s Day With These Sizzling Specials

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CARDAMOM:

Does your love life need an added dash of spice this Valentine’s Day?  Come celebrate the mother of all date-nights at Cardamom on Beverly Boulevard, for a taste of contemporary Indian cuisine and that added bit of heat you have been looking for. Couples (and singles for that matter) can enjoy a $50.00 Four Course Valentine’s Day featuring a Complimentary Glass of Champagne, Pilau Rice, Raita and homemade Garlic Naan, piping hot and right out of the tandoor.  The elaborate dining experience begins with a first course of Momo, chicken dumplings drizzled with tomato and sesame sauce. Hungry lovers will then move onto a second course where they will choose between two platters: the Mixed Vegetable Platter with Singara, Chutneywala Panner and Pakora or the Mixed Tandoori Platter with Tandoori Seekh Kebab, Chicken Tikka and Shrimp Tandoori. Mouthwatering main course selections include the Tandoori Jhinga Masala, withdelicately spiced tiger prawns cooked in Masala sauce, Badami Malai Murgh,chicken cooked in yogurt, with cashew nuts, cardamom, cloves and cinnamon or the Saag Paneer,a homemade cottage cheese cooked in cream and baby spinach. A little sugarcoating will ensure a sweet ending to an otherwise hot and spicy evening while you order the Carrot Pudding with Homemade Ice Cream and your sweetheart orders the decadent Tiramisu for a Valentine’s Day full of sugar, spice and everything nice (the naughty can come later). Cardamom will be open on Valentine’s Day, Saturday, February 14th, 2015 for Lunch from 11:00 am to 2:30 pm and Dinner from 5:00 pm to 11:00 pm; 7233 Beverly Boulevard, Los Angeles, CA 90036; 323.936.1000; http://www.cardamomla.com/index.html

CELESTINO RISTORANTE & BAR:

Surprise Love Cake, Photo Credit: Courtesy of Celestino Ristorante & Bar

Surprise Love Cake, Photo Credit: Courtesy of Celestino Ristorante & Bar

When it comes to Amore, Italians just do it better.  And what better way to spend this Valentine’s Day than indulging in a romantic dinner cooked by a Drago Brother?  Take your love to Celestino Ristorante & Bar in Pasadena and enjoy a Four Course Valentine’s Day Dinner prepared by Executive Chef Calogero Drago.  Star-crossed couples can dine al fresco on the gorgeous garden patio, intimately enrobed in twinkle lights, or they can opt for cozy seats in the sophisticated dining room. The enchanting evening begins with the Insalata D’Aragosta alla Romeo e Giulietta, a steamed lobster salad in a sweet pea sauce and melon. Next, for the fool or broken-hearted, mend your senses with the Ravioli di San Valentino, a heart-shaped ravioli with red beets in a house-made goat cheese sauce, before moving onto a Filet of Sea Bass on a bed of Peruvian mashed potatoes, with celery and black truffles. Or, indulge in the succulent Chicken Breast Stuffed with Sausage and Mushrooms, topped with a pink peppercorn brandy sauce. Finally, if the stars seem to shine like you have had too much wine, then you are ready for a Surprise Love Cake that you can share (or not) with your sweetie. For $68.00 per person, Dino said it best…That’s Amore! Celestino Ristorante & Bar will be open on Valentine’s Day, Saturday, February 14th from 5:30 pm to 10:30 pm; 141 South Lake Avenue, Pasadena, CA 91101; 323.795.4006; http://www.celestinopasadena.com

MAGNOLIA HOUSE:

Roaring Fire? Check. Cozy couches? Check. Mind-blowing dinner and drinks. (C)Heck yes! Whether you are looking to snuggle up with your sweetie, or you are a single looking to score big, Pasadena’s favorite new neighbor, Magnolia House, is the ultimate love shack.  You and your Valentine will be able to cuddle up to Executive Chef Kyu Yi’s shareable 5 Course Tasting Menu for just $125.00 per couple. For a little aphrodisiac, begin the evening with the Puffer Petite Oysters on the half shell with cucumber yuzu mignonette and a Baby Honey Gem Salad topped with blood oranges, teardrop tomatoes, pickled fennel, shaved parmesan and Green Goddess Dressing. Next, move on to one of Magnolia House’s lip-smacking entrées such as the Miso Marinated Black Cod with charred leeks, roasted fingerling potatoes and shishito ponzu, as well as a Wagyu Rib Eye Cap Steak with smoked salt and roasted golden chanterelles. Lastly, twosomes will not be able to resist the one-of-a-kind decadent Chocolate Raspberry Torte with almonds and raspberry coulis. Be warned, Beverage Manager Colin Shearn’s magnificent collection of cocktails makes it difficult for those overwhelmed with emotion to choose just one. For those looking for love within a glass, you can sip on the Copper Heart made with Pisco, grapefruit liqueur, lemon juice and cinnamon. Those not looking to get struck by Cupid’s arrow may prefer a Bee Sting with potato vodka, clover honey, lemon juice and Absinthe. Lovers can dine by reservation only at Magnolia House this Valentine’s Day, so make sure to book your romantic evening soon!  Magnolia House will be open on Valentine’s Day, Saturday, February 14th from 4:00 pm to 12:00 Midnight; 492 South Lake Avenue, Pasadena, CA 91101; 626.584.1126; http://www.themaghouse.com

OSAWA

Feeding your loved one is one of the most essential romantic gestures you can make for that special someone.  Instead of worrying about burning the soufflé or over-salting the chicken at home, let the professionals guide you through a sensual evening at Osawa in Old Town Pasadena. Couples can prepare their own extravagant dinners of scintillating Shabu Shabu selections, including the Rib Eye, King Salmon with Spicy Miso Broth and Wagyu Beef from Saga (That’s right! This is the real deal from Saga, Japan for just $89.00 for a full order or $39.00 for a half order). And, who needs a cliché bouquet of red roses when you can enjoy an edible lily flower made from fresh radish,not to mention a showcase of Fresh Sashimi, Sushi, Udon Noodlesand Appetizers like the tantalizing Crispy Yuzu Pepper Duck Breast with green onion, eggplant and sweet miso. Savor your sweetie’s company over A Complimentary Glass of Champagne and continue the love proclamations with hot or cold Sake,a large ice-cold Beer, or satisfy your soul and sweet tooth with a bottle of Plum Wine. Osawa will be open on Valentine’s Day, Saturday, February 14thfor Lunch from 11:30 am to 2:30 pm and Dinner from 5:00 pm to 10:00 pm; 77 North Raymond Avenue, Pasadena, CA 91103; 626.683.1150; http://www.theosawa.com

RASCAL:

Ditch the scoundrel to sip and savor your supper with your favorite Rascal… at Rascal! Celebrate the single life or your special someone at this neighborhood hotspot on La Brea Avenue, where Executive Chef Andy Lee does not discriminate against your conscious coupling or non-coupling. How could he with scrumptious à la carte specials like the Blistered Asparagus & Eggs with pecans, shaved Fontina cheese, garlic, shallots and Wild Rocket Arugula or a Whole Roasted New York Steak with roasted spring vegetables, shallots, baby Yukon potatoes and red wine mushroom au jus. Couples beware! You may have trouble sharing delicious comfort dishes like the homemade Ricotta Gnocchi or the Fettuccini Pasta with Arrabbiata sauce, pork sausage, olive tapenade and grated Parmesan. Pair all of these gourmet goodies with a myriad of lovable libations from Rascal’s Drink Menu, which not only includes great wines, but also craft beers like the “Doggie Style” Pale Ale, and the refreshing Red Wine Sangria available by the glass or a pitcher. End a night of foodie bliss with a little sweetness from Pastry Chef Danielle Keene who is giving away (yes, we said giving away) her Chocolate Mocha Fudge Cake and her special Heart Shaped Macaroons. Take these treats home to share with your sweetie or enjoy as a special taste of everlasting love from Rascal.Rascal will be open on Valentine’s Day, Saturday, February 14th from 5:00 pm to 12:00 Midnight. 801 South La Brea Avenue, Los Angeles, CA 90036; 323.933.3229; http://www.rascalla.com

SOLITA TACOS & MARGARITAS VALENCIA:

Frozen Margarita for Two, Photo Credit: Courtesy of solita Tacos & Margaritas Valencia

Frozen Margarita for Two, Photo Credit: Courtesy of solita Tacos & Margaritas Valencia

Don Juans who are looking to show their ladies some hot and spicy romance on Valentine’s Day, should look no further than solita Tacos & Margaritas Valencia. With cocktails and cuisine made for two, and a fiery atmosphere (literally, the space features both indoor and outdoor fireplaces!) this sophisticated Mexican restaurant has everything couples need to celebrate their love. Executive Chef Deborah Schneider and Head Chef Rogelio Vazquezhave created a special Valentine’s Prix-Fixe Menu for $39.95 per couple, with three mouthwatering entrées and several sides to choose from.  Lovers can experience both land and sea by ordering the fresh Surf and Turf with marinated carne asada and chipotle shrimp, sautéed corn, mashed potatoes, grilled jalapeño and lemon cilantro dressing, or the Catfish, cooked to a flaky perfection, and served with avocado salad. Can’t decide on just one thing, but want to indulge? You and your love can share a solita 6 Pack Taco Sampler, which is perfect for two and offers something for each of you, such as the Oak-Roasted Chipotle Chicken, Carnitas and Beer Battered Shrimp and so much more. Compliment your dinner with a side of Mexican Rice or solita’s Signature Slaw with a creamy lemon cilantro dressing. One glass and two straws please! Make sure to pair these romantic specials, with a decadent and delicious 32 ounce shareable Frozen Margarita for Two topped with La Pinta, a pomegranate flavored tequila. End the evening with a little sweet with your sweetness, and nibble on the rich and creamy Homemade solita Flan, flavored with vanilla and a dash of Mexican spices, and served in a deep dish on a bed of caramel, and lots of love! solita Tacos & Margaritas Valencia will be open on Valentine’s Day, Saturday, February 14th from 11:00 am to 11:00 pm with the bar remaining open until 12:00 Midnight; 24201 Valencia Boulevard, Suite 3470, Valencia, CA 91355; 661.291.1399; http://www.solitatacos.com/locations/valencia

SPIN THE BOTTLE WINE STUDIO:

STOP in the name of love!  Let the love and the vino flow this Valentine’s Day at Spin the Bottle Wine Studio. Couples who covet their privacy (and do not have reservations elsewhere) can find solace and cupid at this quaint Toluca Lake wine bar and retail shop. Begin the evening with A Perfect Pair of Winos, which includes two glasses of wine and a choice between a cheese or charcuterie plate for just $28.00. Late night lovebirds looking for a nightcap can find Sweet Relief in this aptly named special for $18.00 that features two glasses of dessert wine with some artisanal chocolates. Of course, those creative cooks planning on creating a romantic dinner for their sweetie at home, can swing by on Friday, February 13th and Saturday, February 14th to Buy One Bottle of Wine and Get The Second Bottle (of equal or lesser value) at 20% Off. That is one bottle to pair with dinner and one bottle to sip and savor while preparing this special dinner. Okay, maybe you will need an additional bottle as well, but that is what Spin the Bottle Wine Studio is here for!  Spin the Bottle Wine Studio will be open on Valentine’s Day, Saturday February 14th from 12:00 noon to 10:00 pm; 10139 1/2 Riverside Drive, Toluca Lake, CA 91602; 818.509.7813; http://www.spinthebottlewines.com

THE RAYMOND 1886:

Loving couples looking for a home-cooked experience on Valentine’s Day can find it at their favorite cozy craftsman cottage, The Raymond 1886. Head to the foothills of Pasadena for specially handcrafted cocktails and not one, but Two Pre-Fixe Menus from Executive Chef Time Guiltinan. Those with anxious appetites can also appease their midday cravings with a Three Course Lunch Menu for just $40.00, featuring tasty choices like The Spicy Wedge salad topped with black pepper dressing, blue cheese and jalapeño bacon, a New Zealand Barramundi with blue crab Béarnaise, asparagus and mashed potatoes, Steak Onglet, with crispy onion-potato fry and marinated tomatoes, as well as a Vegetable Ravioli of the Day with Pecorino cream sauce. Pastry Chef Isaac Carter’s sweet afternoon delights include Dark Chocolate Ganache with coconut pudding, cashew powder and salted caramel ice cream and Classic Crème Brulée with fresh berries of the season.For the die-hard candle-light romantics, The Raymond 1886 will serve a Four Course Dinner Menu for $100.00. Satiating savory starters include First Encounters Oysters with a “pick me up” pepper sauce, fresh Sashimi (Wild and Seasonal Fish of the Day) with miso-pears, chili and Spring fruit as well as the Arugula and Wild Mustard Salad with strawberries, Spanish cheese and Indonesian long pepper dressing or the Yucatan Corn Soup with Caribbean shrimp. Chef Guiltinan’s showcase of decadent dishes does not stop there, as he also offers four entrées to choose from, including Roasted Jidori Chicken with a smoked grape cashew salad, haricot verts and mashed potatoes, Roasted Artichoke Ravioli with Oregon black truffle cream, baby mirepoix and marjoram pesto, Prime Beef, Nebraska accompanied by liquefied potato, fish caramel and roasted carrots, as well as the Colombia River Salmon flanked by preserved lemon couscous, harissa cream sauce and cauliflower. Seal the deal with some sugar with your sweetie and nibble on some delectable desserts such as the Dark Chocolate Crémeux with hazelnut dacquoise, praline crunch and fromage blanc sorbet or the Greek Yogurt Panna Cotta with steamed yuzu cheesecake, Satsuma granita and milk tea ice cream. The love does not stop there! Singles looking to mingle can head over to 1886 and sip on several of their Cocktail Specials like the sensuous Sazerac and 1926 Cosmo made with vodka, fresh raspberries and lemon, ortwirl fizzy flutes of Stella’s Groove, a sparkling wine refreshment with strawberry liqueur, Angostura bitters, sugar and a lemon disc. The Raymond 1886 will be open on Valentine’s Day, Saturday, February 14th from 9:00 am to 10:00 pm. 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; http://www.theraymond.com

TIPPLE & BRINE:

Strawberry Kiss, Tipple & Brine, Photo Credit: acuna-hansen

Strawberry Kiss, Tipple & Brine, Photo Credit: acuna-hansen

A little Tipple & Brine is more than fine for your Valentine – oh, won’t you be mine? Tip back A Complimentary Glass of Champagne along with the Lover’s Three Course Menu, showcasing more than a handful of aphrodisiacs from Executive Chef Mike Williams for just $60.00. Enjoy a Half Dozen Oysters with ginger mignonette or the ever-so sinful Seared Foie Gras with Canadian bacon, Brioche French toast and a maple glaze. Mouthwatering main course selections include the Sea Bass with cauliflower cream, truffle conserva and aromatic relish, homemade Gnocchi topped with romanesco, sweet potato, aged balsamic, hazelnuts and parmesan, as well as a Roasted Chicken and a Pan Seared Flat Iron Steak. Share kisses, but make sure to order your own Strawberry Kiss, a satiating sipper with gin, St. Germaine, fresh strawberry purée, and lemon. For those craving their favorite dishes from Tipple & Brine, the regular menu will also be available, but make sure to stop and smell the sweet roses on every table at this festive Valentine’s Day dining destination! Tipple & Brine will be open on Valentine’s Day, Saturday, February 14th from 4:30 pm to 12:00 Midnight with the bar staying open until 1:00 am; 14633 Ventura Boulevard, Sherman Oaks, CA 91403; 818.528.2590; http://www.tippleandbrine.com

TUNNEL BAR:

Rock on lonely hearts! Avoid the cuddly couples whispering nauseating sweet nothings to one another at the table next to you this Valentine’s Day. Instead, show off your moves like Jagger at Tunnel Barin Sherman Oaks, where Tunnel Vision (and beer goggles) are sure to enchant when you sip on some seriously single libations for $8.00 each. Who really wants to share a cocktail anyway? Swoon over the rocker portraits of Iggy Pop and Patty Smith while you knock back the Table for 1, made from rye whiskey with lemon, strawberry and sugar, or cry over your Tunnel of Love cocktail that is made with vodka, orange juice, powdered sugar and blood orange bitters. Snack on some delectable bites of the Crispy Bacon Toast with Burrata, leeks and fennel pollen or enjoy the fresh Salmon Tartare with lemon aïoli, pickled ginger, celery and briochefrom the Raw Bar. Salute all singles this Valentine’s Day and make it all about your fabulous single self… and fly solo at Tunnel Bar. Saturday, February 14th from 7:00 pm to 2:00 am. 14633 Ventura Boulevard, Sherman Oaks, CA 91403; 818.528.3434; http://tunnelbarla.com 

VENICE WHALER:

Nothing screams romance more than watching the moon flicker in the reflection of the Pacific Ocean, and at the Venice Whaler, you can snag a seat on their upstairs patio to do just that this Valentine’s Day! Then, come cuddle up in the Crab Shell Bar and bite into aphrodisiac-inspired menu specials from Executive Chef Nick Liberato. Couples can enjoy a Half Dozen Raw Oysters on the half shell with mignonette, horseradish and lemon or share the Deviled Eggs with Gherkin pickles. Don’t worry singles! The Venice Whaler and Beverage Director Anthony Settecase do not discriminate, so come sip on the Lonely Hearts Club cocktail made with vodka, honey, fresh lemon, raspberries, egg whites and angostura bitters. It’s also not true love without a dose of chocolate. Let Chef Liberato’s decadent Chocolate Layer Cake with blackberries and pistachios melt your heart. The Venice Whaler will be open on Valentine’s Day Saturday, February 14th from 11:00 am to 2:00 am; 10 West Washington Boulevard; Venice, CA 90292; 310.821.8737; http://www.VeniceWhaler.com

VENICE WHALER TAKEAWAY WINDOW:

Avoid the crowds and enjoy breakfast in bed with your special someone this Valentine’s Day. Come pick up some comforting, good eats and fresh juice treats at the Venice Whaler Takeaway Window. Why bother scrambling the eggs yourself when Executive Chef Nick Liberato can do it for you? Cozy couples with matching bedheads can share a delicious Breakfast Sandwich with avocado, egg, arugula, bacon and mayonnaise on a fluffy English muffin, or dive into the Surfer’s Burrito stuffed with grilled corn, chorizo, eggs, potatoes and pico de gallo. Give your lover the royal treatment while indulging in the sweet and satisfying Venice Queen, a fresh juice made of rose water and cantaloupe. With these tasty treats, the hardest decision you will have to make will be which one of you is going to roll out of bed to pick it up.  The Venice Whaler Takeaway Window will be open on Valentine’s Day Saturday, February 14th from 7:00 am to 2:00 am; 10 West Washington Boulevard; Venice, CA 90292; 310.821.8737; http://www.VeniceWhaler.com