Meet & Eat
Meet & Eat
The Year of the Horse is drawing to a close, but as the 2015 Chinese New Year is being celebrated, there’s controversy about whether we’re ushering in the Year of the Sheep, the Goat or the Ram.
There’s a reason that people get so worked up about BBQ. Done properly, it can reliably produce a state of bliss. And last week when I visited Wood Ranch BBQ & Grill at The Grove, LA’s outdoor shopping mall, it was readily evident that things were being done right.
Sometimes it pays to think inside the box—the bento box, that is. Or the stacked and boxed trays, or the eco-friendly lunch box or the reusable container that doubles as a souvenir.
During its four decades in West Hollywood, the Palm Restaurant was the place to be seen, even if you were shooting a movie halfway across the globe. Caricatures of more than 2,000 celebrities and power brokers covered the walls, a tradition that can be traced back to the Depression and the original Palm in midtown Manhattan. When starving artists couldn’t afford the tab, they paid for their meals by sketching local celebs.
I spotted the first holiday lights in Beverly Hills the other day. Yes, it’s getting to be the time of year when a meeting planner’s thoughts turn to chestnuts, eggnog and festive desserts. Or, the modern-day iterations of these things, which were on full display when Wolfgang Puck Catering hosted what they dubbed a “holiday tastemaker event” in the heart of Hollywood.
Photos courtesy of Po Le Cucina
I’m feeling a bit of Pennsylvania pride at the moment. It might be the well-deserved summer after that really long winter, or it might be the fun things I’ve done in PA the last few weeks, but I think it really has more to do with Pennsylvania earning top marks for its food by Open Table.
Last week the Four Seasons Los Angeles at Beverly Hills hosted a poolside cooking demonstration to celebrate the launch of some new additions to the Cabana Restaurant menu. As waiters circulated with samples on silver serving trays the press in attendance (myself included) swarmed for every bite. Here’s what makes this surprising: those nibbles didn’t include the usual high-end fare of caviar or glistening slices of sashimi. There were no Kobe beef sliders or lobster wontons.
A new generation of plant-based restaurants offers elegance and inventiveness, along with flavor that rivals any steakhouse. A new generation of plant-based restaurants offers elegance and inventiveness,along with flavor that rivals any steakhouse.
You've got game at these restaurants and clubs.