There are hundreds of bars in Los Angeles. Dive bars. Rooftop bars. Wine bars. Hotel bars. Cocktail bars. There are even mozzarella bars. The newest is Obicà West Hollywood, the latest outpost—and the third in LA—of the worldwide collection of cheese-eateries. Like its sisters restaurants in Santa Monica and Century City, this Sunset Strip location receives twice-weekly deliveries of Mozzarella di Bufala from old-world cheese makers in Campania, Italy. (There are also Obicà branches in Rome, London, New York, Tokyo, and Kuwait City.) The menu includes a wide range of antipasti, pizza, housemade pasta (gluten-free substitutions available) and meat and fish entrees. But the star is, of course, the mozzarella—fresh, creamy and oozing with deliciousness. The Los Angeles Times described the menu as “basically an Italian picnic eaten at a table.” The casualness is part of the fun, as are the antics and bravado of the servers. Customize a mozzarella-tasting menu and reserve the back dining room and balcony, which offers privacy but is still part of the buzzy good time of the main room. The capacity is 30 sitting or 60 standing. Full restaurant buyouts (capacity 115 to 200) are also available.  

After many delays and budget overruns, the Academy Museum of Motion Pictures has finally opened. It’s a blockbuster, with enough dazzle, beauty and innovation to, arguably, justify its $484 million cost. And, in good news for meeting planners, the event space here is gorgeous!


It’s the heart of Aggieland & Texas

College Station is located in the heart of central Texas within a three-hour drive of five of the nation’s 20 largest cities – and more than 87% of the state’s population. It’s an easy drive from all major cities in Texas or quick arrival/departure experience via Easterwood Airport (CLL). 


Fellow, a gorgeous new restaurant and private event venue (capacity 650) in West Los Angeles, takes a sustainable and serious approach to its cocktail program. Bar director Adam Fournier, the  2021 U.S. World Class Bartender of the Year, repurposes kitchen and bar produce into cordials and kitchen stocks.