Authentic Italian Cuisine – The Factory Kitchen

My first meal dining out in 2016 was terrific! New Years Day is sometimes a difficult evening to dine out, because many restaurants are closed after serving a celebratory New Years Eve multi-course dinner beyond midnight. Servers, General Managers and chefs are tired and unenthusiastic to work on the first day of a new year….

Italian at its BESTIA

The braised oxtail with cacao pasta, or Agnolotti all Vaccinara, is my number one dish served at Bestia. Chef Ori Menashe braises the oxtail for hours, rendering the meat off the bone resulting in a rich, succulent stock. Italian Grana Padano cheese, similar in taste and texture to Parmesan, pine nuts and currants add potent…

Rolling down the Miracle Mile with Spare Tire

Last time I dined at The Spare Tire, I sat under a full-size crocodile hanging on the wall. I enjoy the eclectic decor in the bar with silver, pewter and gold painted tires hanging on the wall. On the ceiling is an interesting black and white mural above a wall decorated with posters of Marilyn…

Cart Dining at Church Key

Dressed as a 1950s stewardess, Ashley pushed a vintage Pan Am airline beverage cart filled with the makings for a really good Bloody Mary cocktail through the dining room at The Church Key. As she approached our vintage table, we noticed the cart had house pickled carrots, celery, and asparagus in little glass jars to…

Warren’s Blackboard

There is an innovative food and drink workshop, Warren’s Blackboard, located next to the Beverly Garland Hotel. Esteemed Executive Chef Warren Schwartz creates imaginative fare and beverages while waiting for his restaurant, The Frontyard, to open next door, later this year. Inside Warren’s Blackboard, the décor has a bit of a coffee shop feel with…