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Perlis Picks: Vintners Resort!
The last time Karen and I visited Vintners Resort in Santa Rosa was in 2019. At that time, the additions of the modern luxury suites and rooms and amenities such as the new spa and pool were in place and the transition from Vintners Inn to Resort was complete.
My plan was to write about this for your reading pleasure late last year or early this one. Delays on my part pushed this farther out than anticipated, and then the world changed. Trying to tell you about the place we visited late last summer seemed perhaps a little irrelevant. What is relevant is what they are doing now and going forward.
Don’t get the wrong idea. The changes made last year are pretty exciting, completing the vision of a property modeled as a modern Mediterranean village, including a harvest table in the onsite vineyard for celebratory meals. And with Vintners Resort now in its 40th year, there is a lot to celebrate.
It’s just that celebrating is a little different right now.
Vintners Resort, in addition to being our favorite place to stay, is known for hosting amazing events, both indoor and out. Those are currently on hold, but staying at the resort certainly isn’t. They’ve indicated that guests are not put in adjoining rooms in order to maximize social distancing, and rooms are given extra sanitizing as well as 24 hours of non-occupancy between guests. So, capacity is reduced accordingly.
Meals are as great as ever, just a little different too. With the River Vine café temporarily closed until next spring, in-room dining is the next best thing. Admittedly, I was a little worried about how my poached eggs would weather the journey across the property, but they were perfect. [Yes, poached eggs are a thing for me.]
Late afternoon and evening dining are available at The Front Room and of course, at John Ash & Co., either dining on the patio or to-go back to your room. Both options are stellar [we know because we tried both] but I highly recommend you don’t miss the opportunity to dine at John Ash under the stars.
When I asked General Manager Percy Brandon what he would like people to know, he responded: “We’re open. We’re ready. And we are following protocols.”
Their website lists in detail what all these protocols are:
https://www.vintnersresort.com/experience/covid-19-policy/
We always love our visits to Vintners Resort. This one was no exception. For as long as I can remember, the property has always had the slogan “Celebrate Everything” but that can easily be augmented with the mantra of “Be Respectful” and the staff has really taken this to heart as well.
Not only is the property itself beautiful and quite peaceful, but it is also ideally located for day trips to the Russian River Valley, Dry Creek Valley, the Sonoma Coast and more. I can’t imagine a better place to stay in Sonoma County Wine Country.
Be sure to sign up on their website and follow them on Facebook. Now is the time to get great deals.
Vintners Resort
https://www.vintnersresort.com/
4350 Barnes Road
Santa Rosa CA 95403
Michael Perlis has been pursuing his passion for wine for more than 30 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 President of MCP Financial, which provides outsourced controller services. Michael can be contacted at michaelthezinfan@aol.com or mcpfinancial@aol.com.
Chef Celestino Drago Officially Welcomes Legendary Restaurateur Piero Selvaggio as Managing Partner at Drago Centro!
Downtown Los Angeles, CA – For over forty years, Restaurateur Piero Selvaggio (Valentino, Valentino Restaurant Group) and Restaurateur/Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship transcends to a proprietary level as Chef Celestino Drago officially welcomes Piero Selvaggio to Drago Centro as New Managing Partner!
Piero Selvaggio (left) with Chef Celestino Drago (right). Photo Credit: Courtesy of Drago Centro
Originally from Sicily, both Piero and Celestino met over forty years ago in Los Angeles when Celestino first came to the states. Piero opened the renowned Valentino, the flagship restaurant in his Valentino Restaurant Group in Santa Monica in 1972. Valentino was widely regarded as one of the finest Italian restaurants in the U.S. and credited with introducing Angelenos to true Italian food, fresh ingredients and new products. Also, introducing a new wave of Italian Chefs that in time built world-wide reputations on the their own. Piero went on to build a multimillion-dollar restaurant empire garnering numerous James Beard Foundation awards for its wine list and service, along with critical acclaim for its food, wine, and service by top national publications including Wine Spectator, Bon Appétit, Gourmet, Food & Wine, local Los Angeles press. with more along the way. In 2018, after forty-five plus years, he decided to retire and close Valentino to look for new challenges. Piero met again with Celestino and started considering Drago Centro as the perfect venue for a new chapter.
Celestino has also created a restaurant empire of his own featuring IL Pastaio, Celestino Ristorante, Drago Bakery, Drago Ristorante, Drago Catering & Special Events, and for the past eleven years, Drago Centro has been Downtown L.A.’s premier dining destination for fans of an authentic Italian experience with a modern and innovative edge. “When I first arrived in Los Angeles there was nothing else like Valentino in Santa Monica (and Rex Il Ristorante in Downtown L.A.), and I always looked up to Piero as a mentor,” says Celestino. “Piero helped me out with many of my early ventures and being that we are both from Sicily, we have always had a special respect for one another.”
Over the years Piero and Celestino have remained very close and have done many events together. Both men have also dedicated their legacies to promoting modern Italian cooking with fine ingredients, so it is no surprise that these to celebrated restaurateurs would finally come together. Says Celestino, “When Piero decided to retire, we just kept talking. You can never really retire from this business, so the conversation just kept going.” And, the timing could not be more serendipitous as Celestino just Reopened Drago Centro while introducing a stunning New Outdoor Dining Patio, New Summer Menu, Takeout, Delivery, Curbside Pickup, and now the exciting celebratory new partnership between Chef Celestino Drago and the maestro himself, Piero Selvaggio!
These two new partners are today’s most exclusive package. Says Piero, “I am very excited to bring Drago Centro to the next level in time. Celestino and I understand each other completely and we are focusing on the future of dining in Los Angeles. I feel the stamina of this new project and I am excited for all of the new things we are going to do together now and in the future.”
As Angelenos are able to take advantage of L.A.’s great summer weather, Piero and Celestino have created a magical al fresco dining experience featuring a New Summer Menu on their New Outdoor Dining Patio. The tables for dining are spaciously and safely placed all throughout this stunning outdoor atrium surrounded by luscious greenery, verdant olive trees, and a resplendently calming water feature, where the pair await to take each guest on an extraordinary journey as they sip and savor under the stars.
Both Piero and Celestino know all too well that a memorable dining experience must be perfectly paired, so guests can expect great wine experiences featuring Drago Centro’s award-winning Wine List, and much more. “I am very excited to welcome Piero to Drago Centro. He is a longtime friend and we are going to have fun together,” states Celestino.
Benvenuti!
Drago Centro will be open for Outdoor Patio Dining, Takeout, Delivery, and Curbside Pickup every Monday through Saturday from 5:00 pm to 10:00 pm. For more information or to make a reservation, please visit www.DragoCentro.com or call Drago Centro directly at 213.228.8998.
Social Media: Please follow Drago Centro on Facebook @DragoCentro and Instagram @DragoCentro
Drago Centro
525 South Flower Street
Los Angeles, CA 90071
T: 213.228.8998
Glamorous New Seaside Al Fresco Cafe Unveiled At Los Angeles’ Iconic Art Deco Hotel Shangri-La
SANTA MONICA, CALIF. (PRWEB) – Los Angeles’ Art Deco Hotel Shangri-La has further elevated its culinary excellence with the launch of its chic al fresco dining space. Boasting panoramic views of the Pacific Ocean and Santa Monica’s city skyline, The Sidewalk Cafe is the latest addition to the iconic LA destination, a continental style café tucked alongside the glorious coast.
Vibrant white Tulip chairs lined up in a Parisian fashion on the hotel’s VIP roped off pavement outside among the palm trees – where guests can enjoy timeless rituals such as the morning parfait and croissants, lunchtime pizzas made in Santa Monica’s only wood-fired oven shaded by umbrellas, or a leisurely dinner with a Pacific Ocean view while taking in the extraordinarily intense sunsets. Offering internationally inspired, Californian-infused cuisine, everything on the menu is locally sourced, organic seasonal ingredients, from Santa Monica Farmers Market.
Santa Monica’s chic new Parisian style café has been designed for the ultimate outdoor dining experience with dedicated attention from the hotel’s talented team, on hand to create unmissable dishes. The concept has been inspired by CEO Tamie Adaya and GM Armond Khosrovyan, with a varied menu fizzing with flavours, and a design that features space age tables and chairs that were originally designed by Eero Saarinen, of the famed TWA Flight Centre.
Ms Adaya said: “People coming together – dining outside – eating and drinking immediately makes any city come alive again. The Hotel Shangri-La is bringing summer to the streets with a degree of improvisation, vibrancy and spontaneity. Our Sidewalk Café gives our iconic hotel a continental sheen – a bit of Paris on the Pacific that visitors, residents and regulars alike will enjoy surrounded by palm trees and spellbinding ocean views.
“It’s an enticing and intimate space. When you feel like gazing at the ocean on a balmy summers day while sipping your coffee, a glass of Chablis or Shangri-La cocktail, The Sidewalk Café is the ultimate seaside dining spot in Santa Monica for an eclectic alfresco experience.”
Entrees include Whole Branzino accompanied by sautéed baby squash, zucchini and heirloom fingerling potatoes drizzled with a citrus butter sauce, Whole Red Snapper, roasted beets, turnips and heirloom fingerling potatoes, and a 12oz. New York Steak with a purple potato purée and a mushroom cognac sauce. For dessert, groups can tuck into the signature Shangri-La Knickerbocker Glory – the only place in the USA that offers this unique and delicious dish which features Vanilla and strawberry ice cream topped with strawberry compote, pineapple chunks, pop rocks, whipped cream and meringue.
A series of safety features has been put in place to protect both staff and customers, and the space will have a limited capacity in compliance with guidelines set by the State of California, the City of Los Angeles and the City of Santa Monica.
Offering lunch, dinner and weekend brunch, The Sidewalk Café is open every day 7am – 9pm Reservations can be made online at OpenTable
Rates at Hotel Shangri-La start at $286 for a timeless luxury room per night. To experience more visit Hotel Shangri-La
Roundup: The Best Santa Clarita (Outdoor) Dining
Seems to be that everyone in my ‘hood is searching for patio dining. Pretty great that locals want to support local businesses, considering it’s blazing hot outside. There are existing patio spaces that have expanded, new “pop ups” that have added fencing, wood flooring or AstroTurf, potted plants, misters, barricades, umbrellas, lighting and other décor. A pretty amazing feat considering that these restaurants are nowhere near full capacity – pre-covid standards – and are pretty much forced to invest in infrastructure that may only be needed for a few more weeks to quite a few more months. It’s not like any of us have lived through a pandemic before to know exactly how long this will last. (And if to-go or delivery is your preference, that’s great, just keep it up!)
The Social Restaurant: Custom Wood Deck and Arcum Structure, by 24/7 Events.
So, as your yet-to-be-announced unofficial Beverage and Food Ambassador of the Santa Clarita Valley, I’ve been watching over this trend. There are quite a few restaurants I have dined at myself, but I wanted to get as many listed in one place to help locals out. So you know what I did. I asked this on Facebook:
Looking for patio dining options? Please comment on a positive experience you had outdoors at Piccola Trattoria, Salt Creek Grille, Olive Terrace, The Social, Old Town Junction, Newhall Press Room, Marstons, Slaters 50/50, El Trocadero, Dario’s Newhall, Saddle Ranch, Don Cuco, The Local Pub and Grill, Wolf Creek Restaurant and Brewery, Casa Canela, Cheesecake Factory, Bricks Newhall, Smokehouse on Main, Nealie’s Skillet, The Way Station and Egg Plantation (the last three for breakfast and lunch only) and any other SCV outdoor dining you have discovered. Hopefully your experience will drive some much needed traffic to our favorite local restaurants!
Renee K: Add the Backyard Grub and Brews! That Nashville Spicy Chicken Sandwich and Donuts are the bomb!
Larry M: Old Town Newhall has the market cornered on outdoor dining. Had a lovely sidewalk dinner at The Old Town Junction. Then, dinner on the back patio at El Trocadero Mesquite Grill & Cantina, though they have a front patio as well, and they have the best hard shell tacos I have ever had.
Candice M: Olive Terrace outdoor seating arrangement is my favorite in town!
Michael G: Don’t forget Wolf Creek, CPK, Sabor, Lucille’s, Lazy Dog, Lucille’s, Catch 21, Wokcano and Tokai Sushi. So many options! Specifically, Wolf Creek Restaurant (on McBean) is always spot on. Plenty of room and safe distancing, staff all wear masks and face shields, busser and serve handle specific tasks. Tokai Sushi (in the same center with Catch 21 and Olive Terrace) has new owners, and take the same precautions. All the soy sauce is single use, there is plenty of open air space outside.
Michele G: The Backyard Grub N Brews had really good food and a great patio. They also have a fabulous brunch on the weekends with bottomless Mimosas.
Dawn A: A wonderful location for a great evening…The Social.
Michael P: Marstons has always been our favorite patio hang out in the SCV. Nothing like relaxing on their patio with a bottle of wine and their delicious food. Great servers too.
Meredith M: We had a magnificent meal last Friday night at the Old Town Junction. Reservations are highly recommended. New menu, exceptional service and a great wine list!
Lorenzo B: Olive Terrace is the bomb!
Laina M: While following all health code guidelines, we have full service available outside! But don’t sweat… We also have shade from a roll down screen and umbrellas, full roof covering, mister fans, and plenty of beer to quench your thirst! Visit for lunch now or Reserve for dinner until 8pm.
Laura R: The Newhall Press Room has been open all week long for outdoor dining including the new extended patio!
Meredith A: Went to Dario’s in Canyon Country last night. They have a front and back patio. It was great to eat outside and enjoy their food!
Jeanie C: We had a lovely time last night at The Social! The weather was beautiful and the new outdoor dining was just right, as was our dinner and Martinis!
Kerri E: For patio dining, Wolf Creek and Olive Terrace so far. Looking forward to trying as many others as we can…
From me: The first night that the restaurants pushed into Main Street in Newhall, five minutes from home, I enjoyed patio dining at both Newhall Press Room (cute wine barrels as fencing and cooling AstroTurf) and The Old Town Junction (a bit bigger space but just as nice). We love El Trocadero’s two patios, front and rear, too. Since then I’ve made a GIANT mental note to visit The Social as their space – see photo – is very welcoming and also to return to Olive Terrace where the sidewalk seating now stretches around a huge fountain. We’ve been to the existing patios at Slaters 50/50 three times and Salt Creek Grille’s new HUGE three-patio area. Will be hitting up Nealie’s Skillet, Wolf Creek Restaurant, The Local, Bricks, Dario’s, Way Station and Egg Plantation too!
On more thing from me: alfresco dining is the one change I hope we keep post-Covid. We love our trips to Europe and spending hours in outdoor cafes, with our wicker seats lined up, side by side, facing the street for people watching. I want that. Somebody make that happen!
Please note that what may be listed here now could be open for dine-in or completely shuttered when you visit – so call first. Looks like reservations are the way to go as all only have the outdoor socially-distanced spaces available.
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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Favorite Downtown Restaurant Newhall Refinery is Changing Their Concept
Restaurants are taking many measures to comply with current safety laws while protecting their guests and staff,
Newhall Refinery is Leading the Pack With The First to Offer QR Code No Touch Dining
SANTA CLARITA, CA – Newhall Refinery, located on Main Street in popular Downtown Newhall, has moved far forward to protect their guests and staff with QR code scanning from the table. “QR scanning will play a big role for businesses to help minimize contact,” owner Simon Mee began. “By simply scanning a QR code located at the table guests will be able to view menu options and place orders from their own device.” Orders will then be sent directly to the kitchen and bar. This technology is designed to prevent handling of menus as well as providing no-touch payment. Guests will also have the option to order from a designated area at the bar if preferred. Mee continued, “We’re doing our best to be at the forefront of these challenging times and I believe these game changing steps are the way forward for us.”
Newhall Refinery has also partnered with OpenTable – one of the largest on-line reservation companies – to help limit guest flow at any given time. With eyes on the future Newhall Refinery is being proactive introducing new systems to minimize point of contact, that protect guests and are in compliance with L.A County restrictions.
Owner Simon Mee said, “Our focus remains on the health and safety of the community – including the well-being of our team. We have already implemented a number of enhanced safety measures, such as increasing the frequency of cleaning and disinfection in prep areas and front of house, adjusting practices to promote physical distancing, and providing our team and guests with access to necessary Personal Protective Equipment (PPE) including complimentary face coverings.”
Contact Newhall Refinery by phone at 661-377-4477 or online http://newhallrefinery.com to view their current menus.
What Dining Out May Look Like In the Near to Distant Future
Listening and reading the news, reading emails and social media from restaurant and bar business experts – all of this information I’ve gathered so far points to one thing – there will most likely be a dramatic change to how we dine out, if and when we do decide to dine out. Based on this information I’ve thought that so far there may be:
This photo was from a wine dinner I attended with Byron Blatty Wines at the Old Town Junction.
Less offerings to limit what restaurants have to have on hand, less costly dishes as consumers will have less funds, consumers will be supporting only local non-chain restaurants, competitive priced family meals to feed families for less, less crowded restaurants as not everyone will be comfortable going out for a long time, more booth seating for safer dining at a distance guidelines, a continuance of curbside service, fast food establishments could go either way: complete avoidance due to crowded kitchens with many workers or having crowds of customers that need low-cost options. How else do you think dining out will morph?
A friend shared this article mid-April. From that I learned: Half-full restaurant dining rooms to start, as a way to promote continued social distancing…(and) Staff members could be wearing gloves and masks, temperature checks of guests at the door and disposable menus could become commonplace.
Then I did a roundup on social media myself, sharing my thoughts and asking what consumers think will be in their comfort zone. These are some of the answers:
Stephanie F: I picture more big chalkboard type menus that you can read and choose from so nothing needs to pass through hands. Maybe hand sanitizer on tables.
Marleen R: I think you’re spot on with your assessment. Things I believe had to change, but I think for the best of the customer.
Heidi S: I also read about not accepting cash payments, to minimize germ spread. I’m wondering if restaurant owners are worried about getting sued by employees and/or guests if anyone gets infected in their establishment.
Michael G: I believe CNBC had an article yesterday about Georgia opening up and wanting gyms and theatres to open. Many theatre chains, including AMC, are hesitant for the liability issue itself. If tracking is used and they find a person infected the whole theatre, the liability would be enormous, so I can very much see this as an issue in what is to be our “new normal.” I can see various methods, temp checks, thermal scans, etc. being used and PERHAPS liability waivers similar to the prop 65 warnings that appear now. Instead of warning of potential cancer causing elements, it would warn of potential life threatening viruses being present. Disney is even thinking of thermal scans and instant antibody tests at the entrance gates.
Stephanie F: https://apple.news/A95ouc4DURqO1QMOhV5bVdg “Here’s What Eating Out Might Look Like When Restaurants Re-open – Eater.” Eve’s note: from this article I learned the of the “Current Hong Kong Government Regulations Regarding Restaurants” that include:
All guests and staff must have their temperatures checked before entering the restaurant.
Groups of diners limited to four people or fewer.
Restaurants only allowed to operate at 50 percent capacity or less.
Tables must be spaced 1.5 meters apart or more.
Hand sanitizer must be made available to guests and staff.
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It’s definitely a lot to think about as we each have our own personal comfort zones. I say take the time to think about it. And then think about it again.
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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Luxury, High End Finishes among Top 6 Trends in Restaurant Construction in 2020
PHILADELPHIA (PRWEB) – Restaurant construction is booming in the U.S. as dining establishments and eateries seek to become more relevant in the ultra-competitive hospitality and culinary world. So what will be making news in the new year? Maxim Parkhomchuk, VP of Construction & Executive Project Manager at LOTT Restaurant Construction in Philadelphia, shares his insights on some of the top trends he’s predicting will continue into 2020. Parkhomchuk gained his expertise from managing the construction of many notable restaurants including B2 Bluefin (Bala Cynwyd), Andiario (West Chester), and coming in 2020…Steak48 (Philadelphia). The LOTT team has collectively built over 400 restaurants throughout the United States since 1992. Here’s what Parkhomchuk is seeing right now in restaurant design and construction in the U.S.:
Photo from Lott Restaurant Construction’s Facebook page.
The Return of Luxury
High-end finishes, grandiose designs and exclusive materials will be making a comeback. The new 12,000-square foot Steak 48 concept currently under construction at 260 S. Broad Street in the historic Atlantic building in Philadelphia is a prime example of the swing to a luxury dining experience, says Parkhomchuk. The $7 million project he is overseeing for one of the country’s most recognized names in steakhouse culture — Michael and Jeffrey Mastro — is loaded with custom materials from abroad. “We’re talking handmade tiles from Mexico and custom mirrors from overseas. The palette of bold, rich colors and details such as gold, brass, stone and metal trims in abundance.” He says, “Companies are no longer seeking to cut corners or skimp; when it comes to the ‘show’ or overall patron experience.” In the same vein, look for textured wall coverings, materials you want to touch, and innovative materials such as acoustical fabric ceilings and highly-decorative industrial grade flooring.
Private Dining Suites
Primarily earmarked for large parties, expect to see more private dining rooms for smaller groups designed with a lot of thought. These rooms increase revenue for owners, allowing them to offer different menu options and also serve as overflow dining spaces on busy nights. Many private rooms are equipped with audio visual equipment for meetings or to display photos for parties, but the technology is so well integrated into the design that when not in use, they disappear from view. Private rooms designed as “swing spaces” with roll away doors or glass walls gives the restaurant versatility in usage.
Visible Kitchens
Open kitchens continue to be popular allowing diners to be closer to the action. Steak 48 will feature a one-of-a-kind 1,500-square foot expo kitchen with ceiling-to-floor glass wall surrounds, including adjacent booth seating peering directly into the expo kitchen. Aside from being incredibly clean and well organized due to all of the “transparency,” open kitchen concepts allow the customers to get intimate with the action and provide wonderful modes of observation.
High-tech Communication Tools
Whether it’s utilizing ProCore or EarthCam, a high-tech framework/platform for effective team collaboration on complex projects; Revit or BIM software which uses 3D modeling in every phase of the project, from concept to visualization; or high definition photo and video scanning, there’s no denying the expanding role of technology. Virtual reality is now!
Bringing the Outdoors In
This trend will continue to get better with the use of higher tech products such as retractable roofs, accordion doors, outdoor fireplaces and all-weather heaters, and all weather rooftops. Restaurants that don’t have access to outdoor space are bringing the outdoors in using greenery, large glass windows, glass walls and oversized garage doors that can remain open in nice weather.
Fashionable and Functional Wine Storage
High-tech wine cases are becoming increasingly more visually stunning design statements in U.S. restaurants. No longer relegated to the cellar, restaurant wine collections are on full display in gorgeous glass cases in the bar or dining room. It’s often a challenge to incorporate an elaborate wine storage unit into front of the house designs, and construction teams need to coordinate multiple sophisticated engineering systems – refrigeration, lighting and HVAC controls — into an esthetically pleasing and functional design. Between the orchestration of material deliveries, the coordination of trades people, and the challenges of existing space fit-outs (as opposed to new construction), the creation of fashionable and functional wine storage can be quite tricky, but the LOTT team agrees that the visual and capital benefits for operators make it well worth the aggravation.
LOTT Restaurant Construction is a full-service construction management firm specializing in restaurant development and design. LOTT thrives on bringing complex projects to completion in record time and maintaining strict cost controls. The company has opened more than 400 restaurant locations in more than 15 states nationwide. As Frank Lott says, “We equate the construction of a restaurant to that of a fine watch. It must be precise, exact, consistent and on time. That’s what we do at LOTT. That’s the only way we know.” To learn more, please visit http://www.restaurantsontime.com/.
Portola Hotel and Spa Celebrates the Holiday Season with Dazzling Festivities
Monterey, CA — The holiday season has never looked brighter! Portola Hotel & Spa, the elegant Four-Diamond hotel situated along Central California’s Monterey Bay, is hosting magical events for the whole family to celebrate the holiday season including a throwback to the 80’s with a righteous New Year’s Eve event. Portola Hotel & Spa invites families to celebrate the holiday magic of Monterey and take part in the second annual Winter Wonderland from December 13-25, 2019. Portola’s Winter Wonderland will offer a variety of entertainment, activities, dining experiences and more. In the spirit of holiday giving, the hotel has partnered with The Salvation Army and will provide barrels for food donations in the lobby. In addition, complimentary champagne and themed treats inspired by the 12 Days of Christmas will be served in the lobby from 4:30pm to 6pm, courtesy of Portola’s Culinary Team! With caroling from children’s choirs, a visit from Mr. and Mrs. Claus, cookie decorating and face painting, these are just a few of the back-to-back festivities the hotel has in store.
Although winter in California might be full of sunshine and sandy beaches, winter is still in full swing all around the property, from classic winter activities to cozy culinary experiences. From November 23 through January 5, 2020, visitors can lace up their skates at the Custom House Plaza adjacent to the Portola Hotel for Ice Skating by the Bay! Back for another year of ice skating under the Monterey sun, this is a winter activity the whole family can enjoy. Sip your favorite holiday beverage and savor in the seasonal menu selections from Jacks Monterey, located inside the Portola Hotel. Jacks is the perfect place to cozy up with your loved ones on the newly renovated terrace among a blazing outdoor fire pit. At Monterey’s first craft brewery, Peter B’s Brewpub, pick up the coveted Annual Ugly Sweater and warm your soul with handcrafted seasonal ales and locally sourced eats. To ring in the new year, Portola Hotel & Spa is hosting a Totally 80s New Year’s Eve Party! Festivities start at 7pm on December 31, 2019 for 21+ and older. Enjoy live music, a buffet dinner and an open bar for a righteous time in downtown Monterey. Arrive in new wave style – loud colors, statement makeup and excessive hair gel are welcome. Dance to live music from The Money Band in the grand ballroom and countdown to 2020 with a champagne toast and balloon drop at midnight. Guests can even capture their evening at The Vintage PhotoBox photobooth. To round out the night, guests can stay in a well-appointed guest room at Portola Hotel & Spa for ultimate relaxation after dancing the night away. The New Year’s Eve Party Overnight Package is now available and includes admission for two for the 80s themed-party. Tickets are available for pre-sale at $160 per person until November 30, 2019 and will be available for purchase until December 31, 2019 for $175 per person. Tickets are $160 per military personnel with valid ID. Totally 80s New Years Eve will be an unforgettable night of revelry. For overnight accommodations or for more information, visit portolahotel.com. |
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About Portola Hotel & Spa For more information, please visit www.portolahotel.com. |
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Vintage Eve Circa 11/2016: Eve Reviews L.A.’s Legendary Restaurants by George Geary
As I started to read L.A.’s Legendary Restaurants by George Geary, a recurring theme played in my head; dang, I thought, so many cool restaurants that we’ve missed visiting. Most were frequented by our Hollywood royalty for a good reason – not just proximity to the studios, but for the comfort food, innovative cocktails, ice cream sundaes and décor from refurbished train cars to art deco to the iconic Brown Derby, the last being the most unique for me. Read on, I told myself.
Photo courtesy San Diego Community News Group
What a delight it has been to peruse over 100 iconic recipes, stories, celebrity sightings, and photos of the menus and the buildings – in a truly “historic tour” of these famous restaurants: The Brown Derby, C.C. Browns, Van de Kamp’s Holland Dutch Bakery, Formosa Café, Tiny Naylor’s, Tick Tock Tea Room, Miceli’s, Pig ’n Whistle, Clifton’s Brookdale Cafeteria, Michael’s, Coconut Grove at the Ambassador Hotel, Schwab’s Pharmacy, Cyrano, Chez Jay, Hamptons, L’Orangerie, Tam O’Shanter Inn, Carlos ‘n Charlie’s, L’Ermitage, Bullock’s Wilshire Tea Room, Zebra Room at the Town House of Lafayette Park, Chasen’s, Don the Beachcomber, Cock ’n Bull, Hollywood Palladium, Ben Frank’s, Ma Maison, Lawry’s California Center, Scandia, La Scala, Trader Vic’s at the Beverly Hilton, L’Escoffier at the Beverly Hilton, Dan Tana’s, Spago Sunset, Musso & Frank Grill, Le Dome, Taix French Restaurant, Perino’s, Hamburger Hamlet, Romanoff’s, Florentine Gardens, 72 Market Street Oyster Bar & Grill and Ciro’s.
Geary describes the tall palm trees, equipped with mechanical monkeys, that once were in the famous Rudolph Valentino movie, The Sheik, that decorated the Coconut Grove.
We also get glimpses of:
- C. Brown’s had over 12 sundaes and a recipe for a hot fudge chocolate sauce that wouldn’t harden or slide off. (Lawry’s has it now.)
- Van De Kamp’s is now a satellite campus for L.A. City College.
- The grill is bent from use, bartender “Cocktail Ambassador” Manny Aguirre claims to have created the Manhattan there and several other employees have worked there for decades: at Musso and Frank Grill.
- Movie stars made many of these restaurants a second home, including the most iconic: The Brown Derby. Joan Crawford was quoted as saying, “People have to drink somewhere. Why not here?”
- There currently are 700 wine vintages at Taix French Restaurant.
- Don the Beachcomber invented the first umbrella drinks. Oh to have sat in that bar and hear the rain on its tin roof – orchestrated with a sprinkler system to mimic being on a beach in Hawaii.
- Chasen’s provided a barber and a shave for some of its celebrity guests.
- That Moscow Mule you love was first served up, complete with the copper mug to keep it cold, at the Cock ‘N Bull.
- The namesake for Romanoff’s was a known imposter of any royal family and no one seemed to care, in fact movie stars backed him.
- The first major auction sale for Zachy’s came from the 40k bottle collection from Scandia.
- If you finished a bottle of Chianti at Miceli’s, one in the original basket holder, you could write a message on the bottle and it would be hung from the ceiling.
- Artist David Hockney did the menu cover design for Ma Maison.
- Chef/owner Jean Bertranou at L’Ermitage was the first to blaze a path of growing vegetables to be served in a dining establishment, and convincing his produce suppliers to find more local growers. This was one of L.A. Times food editor Ruth Reichl’s top 40 picks.
- Where did carrot cake with a thick amount of cream cheese frosting originate? Paul Newman’s burger restaurant, Hamptons.
- Michael’s in Santa Monica was one of the last restaurants in the book. As I was reading things sounded familiar: the proximity to the beach and the courtyard. I googled and found that I had dined there with Dennis Cakebread years ago. At least I have that memory – and it’s still open!
More we may miss: I’m very sorry to have missed seeing The Zebra Room, and its neighbor, the Bullocks Wilshire Tea Room. Missed the noted “efficiency” at the Tick Tock Tea Room. Totally missed out on the flamingo drinks at Trader Vics! Perino’s was one my mom talked about, but we were too unruly as kids to be taken there. But she did take us to Clifton’s Cafeteria for Thanksgiving and some of their cake recipes are in the book…
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.
