Oak Grill and Aqua Lounge

Posted on by Bikini Lifestyles in Restaurants

Oak Grill and Aqua Lounge

Chef Marc Johnson 1298

A new reason to visit Newport Beach, opening Friday, June 27, the Oak Grill and Aqua Lounge at The Island Hotel are more than just a restaurant and bar. In a spacious setting, these two new venues couldn’t compliment and yet be more different than one another. The Oak Grill boasts one of the largest outdoor patio dining experiences at over 2,100 square feet in addition to the plush main dining room, two private dining rooms and a lounge-bar featuring floor to ceiling glass doors that open entirely to welcome both the outdoors and the “in”. Open for breakfast, lunch, and dinner, the Oak Grill aims to please.

Miguel Rodriguez 1300

With elegantly warm interiors, the Oak Grill has the feel of a special occasion restaurant but with an inviting, lush modern flair. Executive Chef Marc Johnson is the perfect choice to helm the cuisine which is equally elegant yet bold and creative lending itself to a blend of his experience from high-end Southern California restaurants to the cultural cuisines of the South. In his own words, Chef Marc says, “I cook food that I want to eat,” which is a celebration for diners as they can choose from his fresh creations such as the deconstructed BLT in the form of an heirloom tomato “BLT” panzanella salad with crispy pork belly. Or, select the grilled Brandt beef filet with trumpet mushrooms and fingerling potatoes and a cauliflower horseradish puree. Braised short ribs, Seared Maine Diver Scallops, and Rocky Road Bar for dessert which is a Gianduja chocolate mousse, marshmallow and crispy rice pearls of decandence.

Oak Grill Heirloom Tomato Blt Panzanella Salad 1302

Craft beer and American heritage cocktails such as The Boulevardier – a Duke bourbon whiskey with Campari and Carpano Antica Formula Vermouth – and over 50 California wines by the glass including a luscious Patz and Hall Pinot Noir insightfully selected by General Manager and sommelier, Miguel Rodriguez-Vidal.

Aqua Lounge Street Tacos Late Night Menu 1305

Creating a sense of playful ambiance, the Aqua Lounge is the only “ultra-lounge” in the Newport Beach area. With a 360-degree bar and intimate outdoor patio and fire pit, guests at the Aqua Lounge can enjoy an interactive tableside mixology program helmed by Tony Abou-Ganim while listening to live DJs spinning the new, eclectic sounds from the hip and sexy. One of the only truly late-night lounges in the area, Aqua Lounge features small bites and a late-night menu til 1:30am on most nights. Selections include Fried Green Tomatoes, Short Rib Beignets, and Charred Shishito Peppers. Also enjoy craft cocktails like the Moscow Mule and Cucumber Cobbler, a blend of coastal sage infused with Hendrick’s Gin, fresh green apple and cucumber puree with housemade ginger syrup and fresh lemon juice.

Aqua Lounge Cucumber Cobbler 1303
The Oak Grill and Aqua Lounge are located across the street from Fashion Island in the beautiful Island Hotel.
Oak Grill
690 Newport Center Drive
Newport Beach, CA 92660
Open daily 6:30am-11am for breakfast; 11am-5pm for lunch;
Sunday-Wednesday 5pm-10pm for dinner, Thursday-Saturday 5pm-11pm
Oak Grill reservations: (949) 760-4920 or

Aqua Lounge
690 Newport Center Drive
Newport Beach, CA 92660
Open daily 11am-2am for drinks; 11am-10pm for food
Late-night food menu Thursday-Saturday 11pm-1:30am
Aqua Lounge reservations: (949) 760-4342 or

Both Oak Grill and Aqua Lounge feature complimentary valet parking at Island Hotel Newport Beach or self parking along Newport Center Drive.

Pinot Provence – A Taste of France in the OC

Posted on by Bikini Lifestyles in Restaurants

Pinot Provence – A Taste of France in the OC

Chefs Market Tasting Menu 1299
Farmer’s Market Fresh without shopping or cooking. Located in the prestigous Westin South Coast Plaza in Costa Mesa, one of Orange County’s premiere dining experiences invites you to enjoy Farmer’s Market Fresh tasting menus all Summer long. Pinot Provence is among the top restaurants presented by world-re-knowned Chef Joachim Splichal, founder of Patina Restaurant and Patina Restaurant Group. Each Thursday night this Summer, Pinot Provence Executive Chef Alfonso Ramirez is offering “farmer’s market fresh” tasting experiences featuring items that capture the flavors and essence of the Summer season. Wine pairings are also available and the Chef and his team delight guests by stopping tableside to share the dishes and pairings.

Kicking off the 5-course Farmer’s Market Tasting menu was an inaugural meal that began with delicious Chile Lime Chick Peas and finished with a Basque Cow’s Milk cheese and raw honeycomb.

Here is a sample of what you may enjoy when you experience the Chef’s Farmer’s Market Tasting menu at Pinot Provence this Summer:

Fresh Chick Peas With Lime And Chile 1301

Champagne, Patina Cuvee, Brut, France

Asparagus And Buttermilk Vichyssoise 1304

Sauvignon Blanc, Leval, France 2012

Carrot Hummus Braised Carrots And Pistachio 1306
Chardonnay, Cakebread, Napa Valley, California, 2012

Duck Breast Steel Oats Ramps Fava Beans And Violet Mustard 1307

Pinot Noir, Saintsbury, Carneros, California, 2010

Cheese Plate With Honeycomb 1308

Sauternes, Chateau Grand-Juaga, France, 2010

Chef’s Tasting Menus – Every Thursday through August 29th
4:00pm to 9:00pm

The Westin South Coast Plaza
686 Anton Blvd
Costa Mesa, CA 92629
(714) 444-5900


Posted on by Bikini Lifestyles in Restaurants



Award-winning restaurant expands evening hours on Thursdays

and offers exclusive wine dinners June 29th and July 13th

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WHAT: Situated in the mission style courtyard of the Bowers Museum, Tangata will be open 5:00 p.m. – 8:00 p.m. every Thursday from July 11th through September 12th.  Along with Bowers Museum’s new Thursday Nite Out summer evening hours, Tangata presents a summer menu of tapas and seasonal dinners, plus happy hour in the Bowers courtyard, and chef-prepared picnic baskets. Dine al fresco and enjoy weekly performances by local musicians such as 3rd Degree Band and Trio 4, as well as a lecture on the Japanese Gardens of North America with Dr. Kendall Brown, Professor of Art History at CSU Long Beach on the final night of the series, September 12th.

For weekend visitors, Tangata will host two pre fixe wine dinners on June 29th and July 13th, inspired by the 15thcentury Italian Renaissance summer exhibit at Bowers Museum, Gems of the Medici. These exhibits will be open on June 29th and July 13th as part of the Bowers After-Hours summer program with a lecture about the Medici exhibit by Time Adams on June 29th and a performance by Natur Early Music Ensemble on July 13th.


Tangata Picnic Boxes

(Includes two sandwiches and two salads)


  Brie and Turkey

Triple cream French brie with oven roasted turkey breast

Crisp arugula, sliced granny smith apples on a crusty French roll

Horseradish Roast Beef Sandwich

Slow roasted roast beef sliced thin with sliced red onions

Creamy horseradish sauce Swiss cheese and crisp arugula served on a Ciabatta roll

Roasted Vegetable Wrap

Fire roasted seasonal vegetables basil pesto

Wrapped in a sun dried tomato tortilla

Portobello Sandwich

Roasted Portobello mushroom with fire roasted red bell peppers

A blue cheese spread and arugula on a Kaiser roll


Balsamic Mixed Green

Baby field greens, shaved red onion, and sweet balsamic vinaigrette

Classic Caesar Salad

Crisp romaine lettuce, creamy Caesar dressing, garlic croutons

and fresh cracked black pepper

Grape and Feta Salad

Red seedless grapes, baby spinach, Greek feta

Shaved red onions and lemon oregano vinaigrette

Cobb Salad

Crisp romaine lettuce, hardboiled egg, apple wood smoked bacon

Bleu cheese, red onion, tomatoes and bleu cheese dressing

Tangata Tapas

Watermelon and Feta Salad $8

Summer ripened watermelon with Greek feta cheese

Fresh tarragon and grapefruit supreme

Summer Heirloom Tomato Salad $9

Juicy heirloom tomatoes with Kalamata olives

Fresh basil and Pearlini mozzarella and spicy arugula

Bleu Cheese Stuffed Dates $7

Bleu cheese stuffed dates wrapped with bacon

Finished with truffle honey

Ahi Tuna Poke $10

Ahi tuna “poke” with a ponzu dashi sauce

Scallions and bonito flake

Pan Seared Hanger Steak $11

Pan seared hanger steak with a chimmichurri sauce Fleur de Sel

and grilled focaccia crouton

Grilled Spanish Chorizo $10

Grilled Bilbao Spanish chorizo with a piqillo pepper coulis

and toy box heirloom tomatoes

Summer Sorbet Trio $6

A trio of chef’s selection of seasonal sorbets


Tangata Two Course Jazz Night

First course

Summer Garden Salad

Scarborough farms baby beets, sweet mesculin greens

Fresh picked parsley, sweet cherry tomatoes, tossed in white balsamic vinaigrette

Watermelon Gazpacho

Sweet summer watermelon gazpacho with pickled red onions, balsamic reduction

And a grilled Ciabbatta crouton

Second course

Grilled Hanger Steak

Grilled hanger steak with fresh herb chimmichurri sauce

and herb roasted heirloom potatoes

Grilled Tiger Shrimp

Grilled tiger shrimp with an Israel cous cous salad

Kalamata olives and pickled red onions tossed in lemon herb vinaigrette

Wild Mushroom Ravioli

Wild mushroom ravioli with sautéed Bloomberg spinach

Shaved parmesan cheese in a white truffle nage





First course

Heirloom tomato and buffalo mozzarella panzanella, unfiltered olive oil, fresh torn basil,

Balsamic reduction and cured olives

Pinot Grigio, Da Vincci, Alto Adige, Italy


Florentine steak, white beans, roasted Weiser Farms marble potatoes, braised Tuscan kale,

parsley butter emulsion

Marchesi Di Barolo, Barbera Del Monferrato


Summer strawberry tart, green pistachio gelato, toasted pine nuts

Beviamo, Muscato D’Asti, Italy


First course

Veal carpaccio with farmers market soft herbs, wild arugula,

compressed summer melon and parsley pesto

Pinot Grigio, Venica, “Jesera” Friuli, Italy 


Pan seared diver scallops, aged parmesan polenta,

garlic melted toy box tomatoes, grilled broccolini

Santadi, Vermentino, Villa Solais, Italy


Classic tiramisu with espresso soaked lady fingers, cocoa and sweet Mascarpone cream

Double Espresso


COST: Thursday Nite Out

  • Tangata Picnic Boxes include two sandwiches and two salads for $45 and $50 with wine pairings
  • Tangata Two Course Jazz Night pre fixe menu is $25 per person

Medici Wine Dinners

  • Each three course dinner will be $35, and $50 with wine pairings; for all Bowers Museum members each three course dinner will be $33, and $48 with wine pairings


Recommended; please call 714.550.0906


WHEN: Thursday Nite Out

  • Tangata Tapas menu and happyhour offerings available 4:00 p.m.-8:00 p.m.
  • Tangata Two Course Jazz Night menu and Tangata Picnic Baskets available 5:00 p.m.- 8:00 p.m. every Thursday from July 11th through September 12th

Medici Wine Dinners

  • 5:00 p.m. – 8:00 p.m., June 29th and July 13th


WHERE:         Tangata At Bowers Museum

2002 N. Main St.

Santa Ana, CA 92706



ABOUT PATINA RESTAURANT GROUP: Patina Restaurant Group (, a bi-coastal boutique company, is a leader in the premium segment of the restaurant industry with over fifty establishments.  On the West Coast its portfolio includes the renowned Los Angeles Times’ four-starred and Michelin-starred Patina Restaurant in Walt Disney Concert Hall, Nick & Stef’s Steakhouse, Café Pinot at the Maguire Gardens, Catal and Ray’s & Stark Bar, honored by Esquire magazine as one of the “Best New Restaurants 2011.”  Additional West Coast establishments include three restaurants in Anaheim’s Downtown Disney District®, Leatherby’s Cafe Rouge at the Segerstrom Center for the Arts, Pinot Brasserie in Las Vegas, and catering and food service in museums and cultural centers throughout California.  On the East Coast, its portfolio features New York City’s world-famous Rockefeller Center Ice Rink, The Sea Grill, The Grand Tier Restaurant at the Metropolitan Opera, La Fonda Del Sol and and Lincoln, also honored by Esquire magazine as a 2011 Best New Restaurants and named “The Best New Restaurant in America” by GQ Magazine.


Día Nacional del Cebiche

Posted on by Bikini Lifestyles in Restaurants

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Día Nacional del Cebiche : Each year on June 28, Peruvians honor their most emblematic dish, ceviche, and it only seems fitting to celebrate Día Nacional del Cebiche with Chef Ricardo Zarate, Peru’s culinary U.N. ambassador. He’s creating a “Classico Ceviche” that will be offered at Mo-chicaPicca, and Paiche, exclusive to this day.

For $10, guests can enjoy this traditional dish featuring diced halibut, aji limo, sliced onions, wakame, fresh and grilled choclo squeezed with fresh squeezed lemon juice and served on a bed of lettuce.

Since the Peruvian government declared this ‘holiday’ in 2009, ceviche has won over the hearts and taste-buds of many, and it was recently recognized as one of 2013’s top food trends.

The “Classico Ceviche” will be available June 28 during these times:

  • Paiche – 11:30am to 11:30pm
  • Mo-chica – 11:30am to 11:00pm
  • Picca – 6pm – 11pm

June is National Iced Tea Month

Posted on by Bikini Lifestyles in Restaurants

June is National Iced Tea Month and David DeCandia, Tea Director for The Coffee Bean & Tea Leaf®, is highlighting 5 Iced Tea tips for the home brewer from  the oldest and largest specialty coffee and tea retailer in the U.S. Heralding over 15 years of tea experience with the company, David is regarded as a trailblazer in the art and business of all things tea. He’s involved in the tea selection and blending process from seed to cut, traveling the world to source the finest ingredients from private tea estates in Sri Lanka, India, Japan, China, and Taiwan.

The Coffee Bean Iced Tea

The Coffee Bean Iced Tea

David’s 5 tips for brewing the perfect glass of Iced Tea, include:

  1. Use Filtered Water –The type and temperature of water will greatly affect the tea’s flavor, always use filtered water-never distilled-when brewing iced tea, as well as filtered water when making  ice. It’s ideal to use water that is just under boiling, around 190-195 degrees. Heat the water on the stove, not the microwave, to ensure the temperature is consistent and even throughout.
  1. Consistent Ratios – A good standard to follow is one level teaspoon of loose leaf tea to every 8 oz. of cold filtered water. If using a tea bag, one bag is proportional to 16 oz. of liquid. When pouring the final product over ice, use ice cubes made from the tea or with juice for a subtle tea infusion to avoid diluting the beverage. Let the tea sit for 45 minutes at room temperature before refrigerating, as abrupt changes can alter the delicate flavors.
  1. Forget About the Price Tag – Just because a tea is more expensive, doesn’t mean it will make the best iced tea. Stick with the basics and you’ll be pleased. High end, specialty and delicate teas are meant to be consumed hot, which allows you to savor the special aspects and flavors of the tea leaves.
  1. Stay Out of the Sun – Sun brewed iced tea isn’t the best way to get the full flavor of the tea leaves, because it does not allow enough heat for full infusion. The end product may look dark, but actually has little flavor and will require sugar and lemon to brighten and sharpen the drink. Properly brewed teas will have a clear, consistent color, lots of flavor, and won’t need any add-ins. The sun brewing process can also attract a lot of bacteria.
  1. If it Ain’t “Broken– It’s best to use loose leaf “broken” tea for optimal flavor. Broken tea is hand-plucked and hand-processed directly from the grower and ensures a quality, robust brew. Pick teas that have enough body and heft to it to stand up to cool water. Because heat intensifies flavor, a tea that might come across as too strong on the palate when brewed hot will be ideal for a refreshing pitcher of Iced Tea.

When exploring types of tea, medium-bodied black teas like The Coffee Bean & Tea Leaf®‘s Pacific Coast Iced Tea, a 100% Ceylon black tea from the mountains of Sri Lanka on the Bogawantalawa Tea Estate are great for the classic Iced Tea lover, the Orchard Peach Green Tea is a wonderful twist for those who like added flavor.

#SOBIKINI TIP: Iced tea has 0 calories if you do not add any sweeteners! Perfect for a change of flavor without adding the calories of sodas or lemonades! 

Marilyn, Always Remembered at Public Kitchen and Bar

Posted on by Bikini Lifestyles in Restaurants

Marilyn, Always Remembered at Public Kitchen and Bar… On June 1st, the late screen actress and timeless icon Marilyn Monroe would have celebrated her 87th birthday, and even though it’s been 51 years since her passing, our adoration for her remains unsated.

In celebration of her memory, Executive Chef Tim Goodell has created a “Marilyn, Always Remembered” menu at Public Kitchen & Bar, located at the legendary Hollywood Roosevelt Hotel, where she resided for two years when her career took off.

Below is Chef Tim’s menu, which includes a specialty cocktail, dessert, and one of Marilyn’s favorite snacks, which fans can enjoy all month long:

  •  Marilyn Suite cocktail, a fruity concoction blending Three Olive’s Marilyn Monroe strawberry vodka, passionfruit puree,  lemon juice, and simple syrup
  • Three mini Strawberry Blonde Cupcakes filled with a passion fruit curd and topped with white chocolate icing, each decorated to mimic the frills on her iconic white halter dress 
  • Neapolitan Meatballs with tomato sugo, pine nuts, and parmesan, a dish Marilyn learned to cook while married to Joe DiMaggio, which is available during Public’s “5 for $5” weekday happy hour from 3-7 p.m.
Strawberry Blonde Cupcakes and Marilyn Suite cocktail

Strawberry Blonde Cupcakes and Marilyn Suite cocktail

Public Kitchen & Bar:



7000 Hollywood Blvd
Los Angeles, CA9002

Facebook Page:

Bad Boy Nerd Loves Cake

Posted on by Bikini Lifestyles in Restaurants



Bad Boy Nerd Loves Cake:  Former bad boy graffiti artist, Duff Goldman, found life in a love of cake.


Long before cake, Duff Goldman, a self-proclaimed nerd, felt the artist inside craving to get out and share with the world. With his jump in head first – deal with the consequences later attitude, the artist found himself breaking in to railyards and painting graffiti on rail cars at all hours of the night. Local police did not find his means of artistic expression quite so innocent. After a string of arrests and jail time, Duff’s mom and parole officer encouraged Duff to find legal ways of expression. But it was Duff who decided that a life of artistic crime was not his destiny.

Duff Goldman teaching class at CakeMix

Duff Goldman teaching class at CakeMix

“I was four with a meat cleaver in my hand,” recalls Duff, “and watching a chef on television. I guess you could say I transformed the meat cleaver into an offset spatula.” From the age of fourteen, Duff has worked in food. Beginning in bagels, then cornbread and biscuits, Duff always cooked after school. “The food service industry takes anybody who can work,” says Duff. “Cooking also satisfies the need to create. I felt really good in the kitchen and thought ‘I should be a chef’.”

Icing from CakeMix

Icing from Duff’s CakeMix

Once graduating from high school, Duff attended college at the University of Maryland, Baltimore County, Corcoran College of Art, and the Culinary Institute of America at Greystone in Napa Valley, California. After working with esteemed chefs at the French Laundry and other noted restaurants, Duff returned to the East coast to work at a restaurant baking bread. Yet, the artist within still said baking bread was not enough and though Duff has also found success as a metal sculptor, soon Duff turned to his real love… music. “I always wanted to play music and have a band,” shares Duff. “I wanted to tour so I transitioned out of cooking into music. We (the band) made cakes out of my house to pay for our music. I just wanted to play music.” A few cakes for friends and neighbors, the community soon fell in love with Duff’s cakes.

Duff Goldman ShishKebab Cake

Duff Goldman ShishKebab Cake

Charm City Cakes West by Duff Goldman

Charm City Cakes West by Duff Goldman

To those who have tasted Duff Goldman’s now famous cakes, his neighborhood community way back when embracing his luscious cakes is hardly shocking. Cardamom Pistachio, Carrot Cake, Chocolate Chocolate, Ginger and Green Tea are just a hint of flavors Duff expresses in his cakes. Towering shish-kebab with lifesize shrimp, superheroes, grandfather clocks, and cute little dogs are all custom cake designs that have become second nature to Duff’s Charm City Cakes and Charm City Cakes West. Most recently, Duff wowed NASCAR and cake fans with a true-to-life-size replica of Kasey Kahne’s No. 5 Time Warner Cable Chevrolet NASCAR cake.

Duff Goldman NASCAR Cake

Duff Goldman NASCAR Cake

Using computer 3D modeling to perfectly sculpt the NASCAR cake, Duff and his team of musicians-architects-turned-cake-masters crafted over 200 pounds of fondant, 30 pounds of gumpaste, and as a true NASCAR is 74″ wide, the cake replica was made into two 16.5 foot long mirrored halves that were skillfully merged into one whole car piece after being wheeled out of the bakery’s 65″-wide door frame. Weighing over 1,100 pounds, this cake car masterpiece was unveiled at Hendrick Motorsports in Charlotte, North Carolina and featured “smoking” spinning wheels from food safe fog. “We are very proud of our NASCAR cake,” smiles Duff. “The cake was so life-like that the audience thought it was real!” Imagine their surprise when the first slice was cut and served.

Ready to decorate at CakeMix by Duff Goldman

Ready to decorate at CakeMix by Duff Goldman

Although you may not choose to create a car out of cake, you can now make your own cake with Duff’s help at his newest venture, Duff’s CakeMix. CakeMix is located in the heart of Los Angeles on the corner of Melrose and Sweetzer Avenues.

Duff Goldman's CakeMix

Duff Goldman’s CakeMix

Here’s how CakeMix works:
1) Choose your cake size
2) Choose your cake flavor
3) Choose your filling
4) Choose your “canvas” of buttercream or fondant
5) Choose canvas color and frosting color
6) Choose from a variety of decorations from the GOODIE BAR
7) Select from “Extras” like airbrushing, extra frosting, tiered cakes, edible glitter… just about anything and everything you can imagine to decorate your personal cake.

A little taste of CakeMix

A little taste of CakeMix

Guess what else? Duff’s team will bring the cake decorating to you! You can host a cake decorating party in your home and still have Duff Goldman’s award-winning cakes to decorate. And, don’t fear, if you prefer having Duff make your cake, you can order from his world famous Bakery all of your favorite Duff cakes.


Here is a guy that truly loves cake. Duff has created every delicious opportunity for you to enjoy cake.. Duff will make it for you and you can pick it up or his team will deliver; you can bring a group in and decorate your own Duff cake; or Duff and his team will bring the cake decorating party to your house!

Duff Goldman and The Bikini Chef at KABC

Duff Goldman and The Bikini Chef at KABC

“After years of people telling me they wish they could make cakes like we do, I finally figured out that everybody can!” exclaims Duff.


Duff’s CakeMix
8302 Melrose Avenue
Los Angeles, CA 90069
(corner of Melrose and Sweetzer Avenues)
(323) 650-5555
Toll Free (855) 4-CAKEMIX
Reservations for parties of 6 or more

If you can find a link to Duff’s former band and one of their songs, please forward to I would like to post the music here. Thank you!

Many thanks to Duff Goldman for his time and openness to share his life stories for our interview and for co-hosting Bikini Lifestyles AM 790 KABC radio.  We <3 you, Duff! 

Bootsy Bellows Spring Cocktails

Posted on by Bikini Lifestyles in Restaurants

Spring Cocktails by Billy Ray with Ciroc for Bootsy Bellows

Spring Cocktails by Billy Ray with Ciroc for Bootsy Bellows

Bootsy Bellows Spring Cocktails have arrived!

The winning combo for Spring: Mixologist Billy Ray, Ciroc Vodka, and well-loved actor, David Arquette’s Bootsy Bellows on Sunset Blvd.

Mixologist Billy Ray began across the pond from the USA in London. Working his way through mixology in the ranks of wine bars, studying cocktail books, and and working with other top, creative mixologist, Billy adds his own style that is everything cocktail service and a bit of personal style, attitude, and happiness all shaken in to one delicious libation. “I believe bartending has nothing to do with me and what I want. It’s about what the guest wants,” shares Billy. “We would be nothing without our guests.”


Billy Ray and Ciroc Vodka Specialty Spring Cocktails:
Peach Ambrosia
An original concept drink inspired by the fresh Spring season. Muddled blueberries, aromas of lavendar, rose water, and fresh lemon adds the perfect acidic balance. Ciroc Peach Vodka is the featured libation here.

Chocolate Coconut Latte
A little caffeine energy burst, sweet agave, and coconut from Ciroc Vodka and chocolate coconut water ~ THE latte to savor for Spring

Equinox Environment
Lemon, agave, and rosemary… a healthy triple “threat” filled with vitamin c and delicious flavor

Spring Spice
Spice is good during any season but especially gearing up towards bikini season. The right spice helps promote a flat belly and improves cardiovascular health. The spice in this refreshing cocktail comes from fresh jalapeno which is cooled with fresh basil leaves, lime and red berry Ciroc vodka

A little about Bootsy Bellows:

West Hollywood’s Rat Pack inspired supper club

Well-loved actor David Arquette and business moguls John Terzian, Brian Toll and Markus Molinari bring Bootsy Bellows; The 60’s art deco inspired nightclub combined with a variety of live entertainment including costumed burlesque dancers, DJ’s, live musical acts, puppets, and impromptu concerts. Recently opened and located on the infamous Sunset Strip in West Hollywood, the venue has already become a favorite hot spot to Hollywood’s elite. Bootsy Bellows, named after Arquette’s mother, a burlesque dancer and pinup model in her time brings the quintets’ vision of a modern day “Rat Pack” and Berlin’s Weimar culture.

Dapper bartenders serve craft cocktails created by Joel Black of Black LAB Ventures, who honed his craft at Comme Ca, The Doheny, and Cana Rum Bar in Bootsy’s private room (Ivory Bar).

CIROC Ultra Premium Vodka was awarded a Double Gold Medal in the extremely competitive vodka category at the prestigious San Francisco World Spirits Competition, the most influential and respected spirits competition in the world. CÎROC vodka is made from Mauzac Blanc and Ugni Blanc grapes grown on elevated vineyards in the Cognac and Gaillac regions of France, and is rooted in more than 400 years of grape growing experience. The fine French grapes are cold fermented (not unlike fine wines) and distilled five times – the fifth distillation in a pot still, a process normally reserved for the creation of fine whiskey or brandy. The result is a polished vodka that sets the standard for refined sophistication. Wine Enthusiast magazine lauded CÎROC vodka as “superb, highly recommended, [whose] finish is delightfully sweet, polished, and elegant.”
CÎROC has repeatedly outperformed the vodka spirits realm in both value and volume with a growth of 49.8% and volume growth of 40.4% for this same time period.

Bootsy Bellows
9229 W. Sunset Blvd. West Hollywood, 90069

Show is open- Tuesdays, Friday-Saturday 10:00pm- 2:00am
Ivory Bar is open Tuesday- Saturday 9:00pm-2am

National Eggs Benedict Day

Posted on by Bikini Lifestyles in Restaurants

April 16 is National Eggs Benedict Day, and in its honor, we have six culinary destinations around town offering their unique twists on this layered masterpiece.

Tortilla Republic's TR Benedict

  • Savor a Chorizo Benedict with poached eggs and salsa verde atop a sope at Executive Chef Tim Goodell’s Public Kitchen & Bar, located at the historic Hollywood Roosevelt Hotel, available at their recently launched Sunday brunch from 11 a.m. – 3 p.m.
  • Relish over Chef Ricardo Zarate’s Peruvian version at Mo-chica where he serves up the dish with rocoto hollandaise and asparagus on top of a toasted Enligsh muffin and a choice of bacon or smoked salmon, available Sunday from 10:30 a.m. – 2 p.m.
  • Bite into Chef Jason Neroni‘s Californian version at his neighborhood joint, Superba Snack Bar, which features poached eggs, smoked ham, and broccoli leaves on buttermilk biscuits drizzled with a herb hollandaise, Saturday and Sunday from 10:30 a.m. – 3 p.m.
  • Enjoy Tortilla Republic‘s TR Benedict with poached eggs, chopped bacon, arugula, and hollandaise sauce on manchego scones with cheddar breakfast potatoes at the West Hollywood Modern Mexican Grill & Tequileria’s weekend brunch offered from 11 a.m. – 3 p.m.
  • Delight in Chef Stephan Kalt’s Mediterranean-influenced adaptation, The New Orleans, which is poached eggs, artichoke hearts, and hollandaise on top of a toasted English muffin at  Caulfield’s Bar and Dining Room, located at the Thompson Hotel in Beverly Hills, available weekends from 10 a.m. – 3 p.m.
  • Diners can also get a healthy version of the dish at Greenleaf Gourmet Chopshop‘s Century City and Costa Mesa locations. Executive Chef Kristi Ritchey serves up her signature Eggs Benedict on a pretzel bread bun with poached eggs, turkey breast, truffled spinach, caramelized onions, cheddar, and whole grain mustard hollandaise. The dish is available daily at Costa Mesa and Monday through Friday at Century City from 8 a.m. – 9 p.m.

In case you find yourself travelling over the national food holiday weekend, do not fret! Diners can enjoy Chef Jeff Bolton‘s southwestern spin at Kachina in Westminster, Colorado, which features chorizo, jalapeno, béarnaise, Indian fry bread, poached eggs, and a red chile drizzle or visit Chef Danny Trace’s Brennan’s of Houston in Texas where he serves an Eggs Sardou with artichoke bottoms, creamed spinach, poached eggs, and hollandaise sauce as part of a three-course brunch menu.

Olive Oil Tasting at Fig & Olive

Posted on by Bikini Lifestyles in Restaurants

The French Riviera-inspired restaurant partners with the historic Spanish olive oil estate and winery for a special one-night-only 7-course olive oil and wine pairing dinner ($125)

Fig and Olive

WHAT: On Tuesday, April 23, 2013, from 7 – 10 p.m.FIG & OLIVE Melrose Place– West Hollywood’s French Riviera dining destination-invites guests to an exclusive olive oil tasting and dinner hosted by FIG & OLIVE Founder Laurent Halasz and Xandra Falcó of Spain’s Marqués De Griñón Estates, a family-run olive oil estate and winery dating back to 1292. Guests will enjoy a specially prepared seven-course prix-fixe olive oil tasting dinner ($125) paired with the FIG & OLIVE’s collection of olives oils as well as Marqués De Griñón Estate oils and wines.

During the lively discussion and tasting, Halasz and Falcó will educate diners on:

§  The process of cultivating and pressing olives into oil

§  The characteristics of quality extra virgin olive oils

§  How to differentiate olive oil flavors and tasting notes

§  Cooking tips and techniques for the best uses of olive oil

Seating for this exclusive one-night-only dinner is limited to 30 guests only.

The seven-course menu will feature new summer dishes highlighting the flavors of the South of France, Italy, and Spain from Executive Chef Pascal Lorange, including:


Zucchini Carpaccio

Zucchini Finished With Olive Oil, Lemon, Pine Nut, and Parmesan

Paired with: Arbequina, Spain

Braised Octopus Carpaccio a La Gallega

Thinly Sliced Braised Octopus, Marinated Bell Pepper Fingerling Potato, Black Olive, Basil, Arugula, and Pimenton Lemon Dressing

Paired with: Cobrancosa, Portugal


Riviera Salmon

Fennel, Orange, Grapefruit, and Fresh Herb Tapenade

Paired with: Nocelleara, Italy


Seared Tuna

Black Olive Tapenade and Tomato Confit

Paired with: Marqués De Griñón, Olevm Artis,: Combination Of Arbequina & Picual, Spain


Roasted Veal Tenderloin With Fig Chutney

Roasted Veal Marinated With Herbs De Provence, Fig Chutney, Celery Root Puree, and Caramelized Endive

Paired with: Manzanillo Olive Oil, Spain

Lamb Filet Mignon

Smoke Eggplant Caviar with Confit Potatoes

Paired with: Marqués De Griñón, Limited Edition, Arbequina, Spain

Green Apple Sorbet

Citrus Segments, Nocellara Olive Oil Syrup, and Fresh Mint

Paired with: Koroneiki, Greece


WHEN:            Available one-night-only on Tuesday, April 23, 2013

 7 p.m.  Introduction and olive oil tasting with Laurent Halasz and Xandra Falcó

8:30 p.m.        Seven-course olive oil dinner and wine pairing

COST:             Seven-course dinner with wine pairing is $125 per person (excluding tax & gratuity)

Phone reservations are required for the dinner and can be made by calling 310.360.9100. Limited seating up to 30 guests only.

 WHERE:           FIG & OLIVE Melrose Place                               

                        8490 Melrose Place

West Hollywood, CA 90069





Olive Oil Store



FIG & OLIVE’s West Coast flagship location is on 8490 Melrose Place in West Hollywood, CA. The expansive space consists of 8,000 square feet of light-filled space with double height ceilings, a 50-foot tasting bar and communal table, two floors of dining, as well as a bar/lounge area. The enclosed patio is decorated with an abundance of rosemary plants, open kitchen, and walls of olive oil and wine make this stunning location perfect for groups or intimate dining, and informal drinks, and sharing dishes. The restaurant serves lunch, dinner, and weekend brunch. Valet parking and street parking is available. Explore FIG & OLIVE Melrose Place’s new signature olive oil collection available for purchase at  For more information on the restaurant, as well as special dinners and events, please visit or submit your email to FIG & OLIVE Melrose Place is also on Facebook and Twitter.



Marqués De Griñón Estates is a family-owned company with a solid historical tradition that has an uncompromising long-term perspective. The main property, Dominio de Valdepusa, has been in the family since 1292 and our values which have been passed from generation to generation have always been based on sustainability, culture and tradition. The family business aims to achieve excellence and produce a distinct personality in the wines and extra virgin olive oils that they produce based on ‘pago,’ an old European tradition consisting of growing the grapes or olives on the property of their estates that present unique soil and microclimate characteristics, which give their wines and extra virgin olive oil a unique terroir.