Nick and Stef’s Steakhouse : Reopened and Reinvented

Posted on by Bikini Lifestyles in Food

Nick and Stefs logo


Nick and Stefs LA

Following a “down to the studs” renovation, Nick and Stef’s Steakhouse, the flagship steakhouse from celebrated Chef and Founder of Patina Restaurant Group, Joachim Splichal, has reopened, been redesigned, and has a new Executive Chef, Andreas Roller, who is presenting a sensational new menu and dining experience.

With a chic new decor incorporating classic steakhouse style with contemporary designs, the 16-year old newly reopened Nick and Stef’s celebrates its long standing tradition of offering cured meat selections with an emphasis on a newly added 28-day onsite aging of premium cuts. Comprehensive raw bar and seafood options, a wine program consisting of over 500 labels including selections from Splichal’s personally selected vintages, a mixology program rooted in mid-century cocktails and unparalleled service for which the brand is  known, are at the core of the new iteration of Nick + Stef’s Steakhouse.

Chef Andrew Roller of Nick and Stefs

Chef Andrew Roller with Susan Irby

The Cuisine –
Adhering to the founding principles of Nick + Stef’s Steakhouse, the menu by Executive Chef  Andreas Roller remains focused on celebrating top tier ingredients through traditional  steakhouse fare with a contemporary flair. As to be expected, meat is the focal point of both the  lunch and dinner menu. USDA prime onsite 28-day dry aged selections in addition to  showstopper options such as a Tomahawk Rib Chop or Prime Fiorentine T-Bone are carefully grilled over oak and mesquite.

Filet TriTip from Nick and Stefs

Filet Mignon and TriTip

Other large scale menu items, available for pre-order, include a  Whole Roasted Suckling Pig, Dry-­‐‑Aged Prime Rib, Whole Roasted Leg of Colorado Lamb and
Loup de Mer. For individual dining, other new meat experiences include Black Angus Beef,  imported and domestic Wagyu, along with a varied selection of grassfed cuts. Burgers and  sandwiches are also showcased during lunch service. The menu also features smaller bites  during lunch or dinner and an extensive list of returning classic sides alongside new innovative vegetable small plates.

Crispy Cauliflower

Crispy Cauliflower from Nick and Stefs

The new menu includes an expanded look at seafood, inclusive of entrees, a raw bar with $3  oysters, seafood cocktails,

Oyster Sake Shooters

Oyster Sake Shooters at Nick and Stef’s

and shellfish platters. The new seafood program is focused on fresh catch fish selections.

Classic Oatmeal Cookie

Classic Oatmeal Cookie at Nick and Stef’s

Rounding out the menu for lunch and dinner, a dessert course highlights items that evoke a  sense of comfort and contentment. Warm Buttermilk Cinnamon Doughnuts, Rum Raisin  Chocolate Soufflé Cake, Oatmeal Cookie, and a large selection of domestic cheeses are just a few  of the choices.

Cinnamon Doughnuts

Nick and Stef’s Cinnamon Doughnuts

More about Chef Andreas Roller –
Newly appointed Executive Chef is German Master Chef Andreas Roller, an internationally educated and experienced culinary talent who has created a global and diverse menu. Sourcing only the finest cuts of meat and carefully curated specialty items, Chef Roller has a long and dedicated relationship with Patina Restaurant Group,  including stints at the Hollywood Bowl and Disney Concert Hall. Prior to Patina Restaurant Group, Chef Roller’s culinary success includes tenures at three Michelin-starred restaurants, projects in Australia and London, along with the 2004 Olympics and the world’s only seven-star hotel, the Burj Al Arab located in Dubai.

Cocktails, Fine Wines, and Premier Water, Nick + Stef’s Beverage Program –
Whether for after work drinks or to supplement a formal dining experience, Nick + Stef’s  Steakhouse will be a premier destination for wine and mixology lovers. The sleek front bar  captures the overall spirit of the new Nick + Stef’s with a varied menu saluting classic libations  and introducing contemporary signature cocktails. With a focus on carefully curated small  batch labels and top-shelf selections, the cocktail program harkens to the golden age of  steakhouses when a steak was always consumed with a cocktail in hand.

Cocktails at Nick and Stef's

Selection of Nick and Stef’s cocktails

For wine aficionados, this may be the most exciting new wine list in the city. The new menu
presents over 500 labels reaching across the globe while incorporating private vintages selected
personally by Splichal, in partnership with the dedicated Sommelier/Assistant General Manager
Alejandro Marchesini. The wine list features many labels previously only found at auction and
not available at other dining destinations in the city.
Patina Restaurant Group’s popular water menu, crafted by America’s only water sommelier,
featuring 4 flat and 4 sparkling natural spring waters will be offered as well.

Ceviche selection at Nick and Stef's

Albacore with Jalapeno

About Nick & Stef’s Steakhouse
Named for Patina Restaurant Group Founder / Chef Joachim Splichal’s two sons, the restaurant
opened its doors in 1999. The sophisticated, contemporary, and eclectic setting includes a
stunning outdoor terrace for al fresco dining and after-work cocktails, as well as the only
display dry-aging room in Los Angeles.

Nick and Stef’s Steakhouse
the premier destination for meat lovers in the heart of downtown LA
RESERVATIONS: 213 680 0330
Open for lunch Monday through Friday
Open for dinner 7 nights a week

Hollywood Bowl 2015 Season Opens June 20th!

Posted on by Bikini Lifestyles in Food

Hollywood Bowl sign

Hollywood Bowl 2015 Season Opens June 20th!
Journey, Gustavo Dudamel at the Hollywood Bowl

Since moving to the Los Angeles area nearly 25 years ago, the Hollywood Bowl has been one of my favorite places to take in each Summer. When I say “take in”, that’s what you do at “The Bowl”. Whether it’s the concerts, the food, the wine, or the sheer romanticism of the “Bowl”, the Hollywood Bowl is a place for everyone to enjoy. From celebrities to out-of-towners and locals alike, did you know that the Hollywood Bowl is also one of California’s State Parks? YES, it is! It’s open to the public. Read on for more…

During the day, and depending on the celeb quotient of the performer that night, regular folk can run the stairs at the Bowl, enjoy a private picnic, or just sit quietly and soak it all in during a morning meditation. It’s always been true that the Hollywood Bowl offers something for everyone, even those of a younger audience, but knowing that it is part of the California State Parks is special. Being a State Park means that it is truly welcoming to each and all including Girl Scouts, Boy Scouts, school groups, and more and is not left to concert goers.

The great news for concert goers is that the Hollywood Bowl is stepping up their game season after season. Not just with iconic musical performances – like their alliance with the famed band, Journey, this year – but with food that will make your tastebuds go “wow” with tapas, sushi, picnic fare, and now introducing gluten-free and vegan fare for diners. The menus at the Bowl are created and prepared by the well-established and super well-respected Patina Restaurant Group, helmed by Executive Chef Joachim Splichal. A bit shy for the camera, you won’t catch the loveable and likeable Chef Joachim at many events but you can guarantee his staff represents and delivers the best his menus have to offer.

What’s happening this season at the Bowl? Let’s start first with the music, saving the food highlights for later in this article.

Journey, Gustavo Dudamel and the Hollywood Bowl team

Journey, Gustavo Dudamel and the Hollywood Bowl team

Kicking off the Hollywood Bowl season 2015 is JOURNEY!

Featuring the superstar rock band and Hollywood Bowl Hall of Fame inductees JOURNEY, LA Phil’s YOLA (Youth Orchestra LA), and the Hollywood Bowl Orchestra, led by Thomas Wilkins creates a special evening kickoff that concludes with a spectacular fireworks show.

Proceeds from the evening benefit the LA Phil and its community and education programs.

Patron packages include box seating in the Garden or Pool for the concert, VIP pre-concert cocktail reception and gourmet dinner in your box, please call 213.972.3051. Tickets are on sale now at, at the Hollywood Bowl box office, through Ticketmaster at 800.745.3000, and by credit card phone order at 323.850.2000.

Renovated seats and boxes at the Hollywood Bowl

Renovated seats and boxes at the Hollywood Bowl

Hollywood Bowl SPAMALOT!

Three performances only – July 31, August 1 and 2, 2015
Hollywood Bowl cast to include
MERLE DANDRIDGE as The Lady of the Lake
ERIC IDLE as the Historian
Directed by BT McNICHOLL
Conducted by TODD ELLISON
Choreographed by SCOTT TAYLOR
Single tickets for Hollywood Bowl Summer Season on sale NOW

The Hollywood Bowl’s upcoming production of Monty Python’s Spamalot, the parody of the Arthurian Legend which won the Tony for Best Musical in 2005, will star Merle Dandridge as The Lady of the Lake, Warwick Davis as Patsy, Jesse Tyler Ferguson as Sir Robin, Eric Idle as the Historian and Craig Robinson as King Arthur. BT McNicholl will direct. Spamalot will be conducted by Todd Ellison and choreographed by Scott Taylor. Eric Idle, who wrote the book and lyrics and is co-composer of Spamalot – and who is a member of Monty Python – said, “To celebrate ten years since Monty Python’s Spamalot opened on Broadway and won the Tony for Best Musical of the Year I am proud to join a hand-picked cast of seriously funny people for three nights of fun at my favorite venue: The Bollywood Hole.”

Merle Dandridge has appeared on Broadway in a variety of roles including Kala in Tarzan, The Lady of the Lake in Spamalot, Joanne in Rent and the title role in Aida. Her TV roles include NBC’s The Night Shift and FX’s Sons of Anarchy. Last fall, Dandrige starred as Kate in Kiss Me, Kate with Wayne Brady at The Pasadena Playhouse.
Warwick Davis portrayed Professor Filius Flitwick in the Harry Potter film series and starred in the HBO series Life’s Too Short, created by himself, Ricky Gervais and Stephen Merchant. Davis played the role of Patsy in the West End production of Spamalot. He will be appearing in the highly anticipated Star Wars: Episode VII – The Force Awakens.

Jesse Tyler Ferguson is a five-time Emmy nominee, best known playing Mitchell Pritchett on ABC’s Modern Family. His Broadway credits include Leaf Coneybear in the original cast of The 25th Annual Putnam County Spelling Bee and Chip in the 1998 revival of On the Town. Ferguson starred in the Hollywood Bowl’s production of The Producers in 2012.
Eric Idle is a member of the groundbreaking comedy troupe Monty Python, whose iconic films include Monty Python and the Holy Grail, Life of Brian and The Meaning of Life. He is an accomplished songwriter and wrote many of Monty Python’s best-known songs, including “Always Look on the Bright Side of Life.” In addition to writing the book and lyrics for Spamalot, as well as co-writing the music with John Du Prez, Idle has also written novels, a play, and a children’s book. His lyrics for Spamalot won him the Drama Desk Award for Outstanding Lyrics in 2005.
Craig Robinson portrayed the beloved character, Darryl Philbin, on all nine seasons of NBC’s hit show The Office. His film roles include This is the End, Get On Up, Hot Tub Time Machine, and Hot Tub Time Machine 2. His new show, Mr. Robinson, will premiere later this summer on NBC.

Director BT McNicholl was recently named the Producing Artistic Director of the Palace Theatre in Stamford, Connecticut. He has been on the creative teams of a dozen Broadway plays and musicals including Billy Elliott: The Musical, Cabaret and A Funny Thing Happened on the Way to the Forum, with mentor directors Sam Mendes, Rob Marshall, Stephen Daldry, Jerry Zaks, James Lapine, and Mike Nichols. He wrote the book and lyrics for the successful musical The It Girl and is a BMI-Award winning lyricist. Regionally, his production of West Side Story won the 2014 Moss Hart Award. Internationally, he won the Helpmann Award (the Australian “Tony”) for Best Direction and staged the European premiere of The Producers for Stage Entertainment.

Todd Ellison, conductor, is currently the music supervisor/conductor for the new Broadway musical, An American in Paris. His other Broadway credits include Annie, Spamalot, La Cage aux Folles and 42nd Street. He was also the musical director of the Radio City Christmas Spectacular for several seasons and worked as Marvin Hamlisch’s musical director on Ballroom and The Nutty Professor.

Scott Taylor, choreographer, was on the creative teams of several Broadway musicals including Aladdin, On a Clear Day You Can See Forever, A Little Night Music and Spamalot. He was also the dance captain for the original Broadway production of Spamalot.

Monty Python’s Spamalot tells the legendary tale of King Arthur and the Knights of the Round Table and their quest for the Holy Grail. The show features lusty maidens, dancing divas, a killer rabbit and a legless knight. It has been honored with dozens of awards, including the Grammy for Best Original Cast Recording and three Tony Awards, including Best Musical.

Monty Python’s Spamalot will have three performances at the Hollywood Bowl this summer – Friday, July 31, at 8 PM, Saturday, August 1, at 8 PM and Sunday, August 2, at 7:30 PM.

Single tickets for the 2015 Hollywood Bowl season go on sale Sunday, May 3, at 10 AM. Tickets can be purchased in-person at the Hollywood Bowl box office. Five hundred wristbands will be distributed, starting at 8 AM. (The first 300 will be drawn randomly. Patrons in line will pick a wristband and then will be placed in line based on the number on their wristband. Wristbands will be distributed beginning at 8 AM with the random draw concluding by 9:45. The remaining 200 wristbands will be handed out in sequential order.) The Hollywood Bowl parking lot will open at 7 AM. Single tickets for the 2015 Hollywood Bowl season may also be purchased online at, or via phone at 323.850.2000 or 800.745.3000 starting on May 3 at 10 AM. After May 3, the box office hours are Tuesday – Sunday, 12 PM – 6 PM.

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the HOLLYWOOD BOWL has been the summer home of the Los Angeles Philharmonic since its official opening in 1922, and plays host to the finest artists from all genres of music. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz offerings. The venue offers something for everyone, from its sizzling summer evening concerts to the daytime arts festival for children, “SummerSounds: World Music for Kids at the Hollywood Bowl,” now in its 48th season. In February 2015, the Hollywood Bowl was named Best Major Outdoor Concert Venue for the eleventh year in a row at the 26th Annual Pollstar Concert Industry Awards.

Flowers at the Bowl press preview

Herbie Hancock continues at the Bowl:

The Los Angeles Philharmonic Association announced today a one-year extension to Herbie Hancock’s contract as the William Powers & Carolyn Powers Creative Chair for Jazz through the Hollywood Bowl 2016 season and the 2016/17 winter season at Walt Disney Concert Hall. Hancock’s tenure began in the summer of 2010 and under his guidance the Los Angeles Philharmonic has presented notable jazz programs with both legends and breakthrough artists of the genre, including Esperanza Spalding, Cecile McLorin Salvant, Dee Dee Bridgewater, Dianne Reeves, Bobby McFerrin, The Neville Brothers, Quincy Jones, Hugh Masekela and many more. The upcoming seasons present equally diverse concerts with artists that include Jamie Cullum, Wayne Shorter, Orquesta Buena Vista Social Club, Trombone Shorty, Chick Corea, Jazz at Lincoln Center Orchestra with Wynton Marsalis, Billy Childs, José James, Aloe Blacc, and Ledisi, among many others.

“I am truly grateful to continue working with the Los Angeles Philharmonic, and further build upon our shared commitment and dedication to the jazz genre,” says Hancock. “Together, we will continue to create more unforgettable musical experiences for today’s jazz artists and audiences.”

Gustavo Dudamel returns…

Now in his sixth season as Music & Artistic Director of the Los Angeles Philharmonic, Dudamel’s contract has been extended through 2021/22. Under his leadership the Los Angeles Philharmonic has expanded its diversified outreach through many projects, most notably Youth Orchestra Los Angeles (YOLA), influenced by Venezuela’s widely successful El Sistema. With YOLA and additional educational expansion in Los Angeles, Gustavo brings music to children in the underserved communities of Los Angeles, and also serves as an inspiration for similar efforts throughout the United States, as well as for programs in Sweden (Hammarkullen) and Scotland (Raploch).

Gustavo Dudamel is one of the most decorated conductors of his generation. He received 2014’s Leonard Bernstein Lifetime Achievement Award for the Elevation of Music in Society from the Longy School, was named Musical America’s 2013 Musician of the Year, one of the highest honors in the classical music industry, and in 2013 was voted into the Gramophone Hall of Fame. In 2009, Dudamel was named one of Time magazines Top 100 Most Influential People.

Hollywood Bowl Youth Outreach Programs:

“An orchestra means joy, motivation, teamwork, the aspiration to success. It is a big family dedicated to harmony.” — José Antonio Abreu, Founder of El Sistema

Youth Orchestra Los Angeles:

Youth Orchestra LA (YOLA) is the Los Angeles Philharmonic’s initiative to provide access to free, high quality instrumental and orchestral education in order to promote youth development. Central to YOLA is the Los Angeles Philharmonic’s plan to build, with community partners, youth orchestras in underserved communities throughout Los Angeles. YOLA families are engaged in making music themselves while supporting their children’s development, with the vision that YOLA neighborhoods become vibrant centers of musical culture with a deepened sense of community. YOLA is inspired by El Sistema, the Venezuelan music education system that nurtured the Los Angeles Philharmonic’s Music Director, Gustavo Dudamel.

Other programs include the LA Philharmonic Student Insiders, Composer Fellowship Program, Dudamel Fellowship Program, Symphonies for Youth, World Music and Art for Kids and more programs for youth in music education in schools.

Farmers Market Crudites

Now, to the premiere event at the Hollywood Bowl.. the food! Presented by Patina Restaurant Group under the direction of Executive Chef Joachim Splichal, dining at the Bowl is more delicious and offers more variety than ever – from sushi, to picnics, to gluten-free and vegan fare – dining has something to please every palate:

Patina Restaurant Group celebrates 16 seasons at the iconic Hollywood Bowl with new menu items and exclusive culinary collaboration with Café Gratitude and Gracias Madre

The Patina tradition of offering exceptional cuisine and genuine service at Los Angeles’ landmark Hollywood Bowl continues with Chef and Founder Joachim Splichal collaborating with West Coast Culinary Director Gregg Wiele. Together these esteemed chefs are proud to present new menus at all 17 unique dining venues within the Bowl. Adding to the dining experience for 2015, Patina Restaurant Group has partnered with Café Gratitude and sister restaurant Gracias Madre, celebrated leaders in the plant-based culinary community. Café Gratitude and Gracias Madre will provide an expansive all-organic menu available at both Market Cafés, Rooftop Grill, The Wine Bar, and Staccato.

New plant-based offerings presented through the collaboration include raw pesto kelp noodles, raw tiramisu, and more. At these same locations, PRG is also proud to offer a taste of Ray’s & Stark Bar’s popular water program. The signature water menu, made popular at Ray’s & Stark Bar, features eight carefully curated domestic and international varietals personally selected by the company’s, and America’s only, certified water sommelier Martin Riese. Patrons will also find surprises such as the new gourmet desserts at the al fresco Rooftop Grill, and in the box seat ticket holder section, edible centerpieces along with an a la carte menu specifically designed to honor the unique neighborhoods flavors of Los Angeles.

Medley of the Hollywood Bowl

Patina Restaurant Group’s full array of culinary offerings at the Hollywood Bowl include: gourmet concert fare at Staccato; full service steakhouse at Rooftop Grill; curated wine, craft beer, soju cocktails, small bites in addition to large plates at the al fresco The Wine Bar; freshly prepared rotisserie chicken, artisan cheeses and a wide selection of wine at Market Café; authentic sushi at Nishi Sushi Bar at Market Café West; and savory a la carte and prix fixe options from Box Seat services including the popular “Dining for Two” menu. Available to all ticket holders PRG also presents gourmet picnic baskets, including a new plant-based option through the partnership with PRG with Gracias Madre, which can be delivered to box seats or from a pick-up window located at Staccato just outside the entrance to the outdoor auditorium. Furthermore, PRG provides an online ordering site to simplify the process. Guests can order at

2015 Menu highlights include:

The Wine Bar

Al fresco wine bar and lounge offers a relaxed atmosphere with variety of craft beer, curated wine, soju cocktails,
and unique small bites and large plates
Wasabi tempura fried squid, Sriracha sabayon
Charred octopus, heirloom rice, and salsa verde
Duck foie gras terrine, crème fraîche, salted dulce de leche, baguette
Steamed fresh mussels and clams, fennel, romesco
Crispy pork belly sliders, Hawaiian bread, jalapeno compote
Wine Bar grilled cheese, fig jam, fromage d’Affinois, fried sage
Duck confit tortellini, fresh peas, fine herbs
Lamb “shawarma”, pita chips, hummus, goat cheese

Pork Sliders at the Hollywood Bowl

Pork Sliders

Box Seat Ticket Holders

Includes a dedicated wait staff, trained in the Patina Restaurant Group standard of attentive and personalized service, a wide selection of chef menus and a la carte offerings.

3-Course Menus:
Spa Menu

Rainbow cauliflower “couscous”, Scarborough Farm teenie greens,
Green Goddess emulsion, Adam’s Ranch unfiltered olive oil
Grilled Atlantic salmon with Brentwood Farm sweet corn,
roasted French breakfast radish, lacinato kale and salsa verde
Café Gratitude “Adorning” raw vegan tiramisu
Family Style Platters:
Hudson Valley foie gras terrine, stone fruit marmalade, Luxardo cherries, toasted baguette
Edible Centerpieces
Harry’s Berries—2 lbs. of locally grown strawberries served with raw dipping sugar
Farmers Market Crudités—best of season baby vegetables chef-sourced from local farmers markets
served with hummus and pumpernickel “soil”
Caprese— fresh bocconcini mozzarella, toy box tomatoes, sweet basil, sea salt and olive oil

“Neighborhood Take-Out”

South East Asia—Filipino BBQ chicken skewers, Thai green papaya salad,
lemongrass shrimp glass noodles, Jasmine scented rice
Mediterranean Kabobs— herb marinated beef kabobs, sumac grilled vegetables,
tabbouleh, pickled turnip salad, tzatziki, pita, garlic butter
Chinatown— Char siu roast pork, garlic noodles, dim sum dumplings,
Chinese chicken salad, wok’ed vegetables
Southern Comfort—honey stung fried chicken (6 pcs), creamy coleslaw,
Smokey Jo’s baby back ribs, mac & cheese, warm glazed cinnamon rolls

Mediterranean Bar at the Hollywood Bowl preview

Dining for Two:

Roasted Rib-Eye- 18 oz steak grilled over mesquite and served with
sliced heirloom tomatoes, summer green beans, herb chimichurri
Whole rotisserie chicken- 3 lbs free range chicken served with wild arugula,
grilled asparagus, roasted potatoes, garlic aioli

A La Carte:

Berkshire pork chop, aged cheddar mac & cheese, Bloomsdale spinach, warm tomato vinaigrette
Glass noodle salad, lemongrass grilled shrimp, mango, Thai basil, cilantro, peanut- lime vinaigrette
Brown butter roasted sea bass, braised fennel orzo pasta, summer squash, lobster bolognaise
Agave roasted pineapple “upside down cake” with Luxardo cherries and bourbon anglaise
Nishi Sushi Bar at Market Café West

Chef Travis Kamiyama prepares fresh sushi and Japanese delicacies daily from the onsite sushi bar
Kamiyama Premier Platter
Assorted Sushi at the Hollywood Bowl

Rainbow roll (8 pcs), salmon lovers roll (8 pcs), dragon roll (8 pcs), spicy tuna roll (8 pcs),
California roll (8 pcs), spicy crispy shrimp (8 pcs), tuna tataki (8 pcs), veggie roll (8 pcs)
SAN Jyubako Box (serves one)
Seaweed salad and assortment of Japanese side dishes
Spicy tuna roll with wasabi and gari
5 pcs assorted sashimi with tsuma and shiso leaf
Albacore tataki salad with yuzu wasabi dressing
Teriyaki hanger steak with Japanese rice and sesame seeds
Summer strawberries and lychee

Sushi at the Hollywood Bowl

Market Café East and West

Gluten Free Vegan Wrap at the Hollywood Bowl

Ideal place to pick up last minute food items prior to each performance with a selection of salads, wraps,
cheese, wine, and assorted sweet treats
Vegan BLT, coconut bacon, tomato, lettuce, onion, chipotle cashew aioli,
whole wheat tortilla, side mixed green salad, goji-chipotle dressing
Raw Pesto Kelp Noodles, basil hempseed pesto, cashew ricotta,
heirloom cherry tomatoes, green and Kalamata olives, arugula, Brazil nut parmesan, chopped basil
Macrobiotic Bowl, sea palm, shredded kale, sprouted probiotic rice,
kimchi, shredded carrots, shredded beets, teriyaki almonds, garlic tahini dressing
Tiramisu – Cake: date paste, coconut oil, Himalayan salt, vanilla, almond flour,
almond milk, espresso, coconut oil; Filling: Irish moss, almond milk, date paste, cacao powder,
vanilla, salt, lecithin, coconut oil, agave; Whipped Cream: cashews, coconut milk, agave,
Himalayan salt, coconut oil, lecithin

Vegetarian options at the Hollywood Bowl

Vegetarian options at the Hollywood Bowl

Cold-Pressed Juice by Café Gratitude with kale, cucumber, apple, celery, lemon, ginger
Cold-Pressed Juice by Café Gratitude with grapefruit, apple, celery, mint

Gluten Free and Vegetarian offerings

Rooftop Grill

Inspired by PRG’s acclaimed Nick + Stef’s Steakhouse, the Rooftop Grill provides
the best cuts of meats in an al fresco setting overlooking the landmark music venue
Crab Louis salad, Jumbo lump crab, Gem lettuce, cucumber, heirloom tomato, avocado,
asparagus, hard cooked egg, Louis dressing

Ahi tuna tower, sashimi grade Ahi tuna, California avocado, soya onions,
oven roasted tomato, grilled scallion, yuzu ponzu sauce
A la carte mesquite grilled steaks including Rib-Eye, Filet Mignon and Flat Iron Steak
Crust and add-on selections include “Oscar style” and foie gras butter
Citrus marinated half-chicken, yuzu pico de gallo
San Luis chicken sausage, Tuscan kale “kraut”, pickled mustard seeds
Gooey cast iron chocolate chunk cookie, caramel, campfire marshmallow
Frog Hollow Farms stone fruit streusel, thyme brown butter, crème anglaise


The perfect to-go spot for gourmet international street food before ticketholders head to their seats
The “Pool” Burger- 1 lbs. angus burger stuffed with foie gras, candied bacon,
gruyére cheese, baby arugula, black truffle aioli
Thai chicken sausage with pickled green papaya, jalapeno, cilantro, garlic aioli
Vegan BLT wrap by Café Gratitude with coconut bacon, tomato, chipotle cashew aioli
“Smokey Joes” Baby Back Ribs (1/2 rack) with fire roasted corn on the cob, creamy coleslaw
Korean short rib Hollywood “Bowl” with jasmine rice, scallions, grilled shishito peppers
Chocolate “Moon Pie” with caramel dipping sauce

Truffle Burger at the Hollywood Bowl

Foie Gras burger with Truffle

Hollywood Bowl Water Menu

International and domestic spring waters carefully selected by America’s only water sommelier Martin Riese
and available at Market Café, Rooftop Grill, Wine Bar, and through Box Services. Still Waters
Fiji, Fiji Islands; Waiakea, United States; Beverly Hills 9OH2O, United States; Iskilde, Denmark. Sparking Waters
Hildon, United Kingdom; Badoit, France; San Pellegrino, Italy; Vichy Catalan, Spain

Picnic Baskets

For those who want to arrive to the Bowl stress free without the hassle of bringing a meal, the picnic baskets make for a perfect alternative and can be ordered online prior to arrival.

Dandelion (serves two)
Honey stung golden fried chicken (8) with warm glazed cinnamon rolls (2)
Country style potato salad
Organic baby mixed greens with balsamic vinaigrette
Summer strawberries with vanilla cream

Patina Chicken Wings with Ranch

Gracias Madre Vegan Picnic Basket (serves two)
Tempeh “chorizo” torta (2) with black beans, avocado, pico de gallo, pickled cabbage, cashew crema
House made tortilla chips
Roasted tomato salsa
Pumpkin seed Caesar salad with cashew Caesar dressing
Gluten free fudge brownie with cinnamon chocolate sauce

Desserts at the Hollywood Bowl
All picnic baskets feature eco-friendly picnic necessities.
For those interested in pre-made baskets to share, a selection is available through online ordering at

About Patina Restaurant Group

Patina Restaurant Group ( is a bicoastal boutique company and leader in the premium segment of the restaurant industry. In New York, its portfolio features the Michelin-starred Lincoln Ristorante, Stella 34 Trattoria at Macy’s Herald Square, The Sea Grill at Rockefeller Center, Brasserie, Brasserie 8 1/2, The Grand Tier Restaurant at the Metropolitan Opera, La Fonda Del Sol at Grand Central, and The Rink at Rockefeller Center. Other East Coast properties include Tutto Italia Ristorante and Via Napoli at the Epcot World Showcase in Orlando, FL.

On the West Coast its portfolio includes the renowned Los Angeles Times’ four-starred and Michelin-starred Patina Restaurant in Walt Disney Concert Hall, Café Pinot, Ray’s & Stark Bar, Kendall’s Brasserie and Bar, Nick and Stef’s Steakhouse, Catal and Naples in Anaheim’s Downtown Disney District®, Leatherby’s Cafe Rouge, Pinot Provence, and catering and food service in museums and cultural centers throughout California.

About Café Gratitude and Gracias Madre Café Gratitude is a collection of 100% organic restaurants that specialize in gourmet plant-based cuisine. The menu and environment is designed to support health and sustainability for both the community and the planet. The restaurant works closely with local farmers to serve organic produce at its peak of freshness with deference to seasonality. Originally founded in 2004 in San Francisco, Café Gratitude has three locations in Los Angeles (Downtown, Larchmont Village and Venice Beach), as well as restaurants in Santa Cruz, Berkeley, and Kansas City, Missouri with more on the way.

with Chef Fernando Darin of the Hollywood Bowl

with Chef Fernando Darin of the Hollywood Bowl

For more information on the Los Angeles locations, visit:, or follow along on Twitter and Facebook @CafeGratitudeLA, and Instagram @CafeGratitude.

Gracias Madre is an all-organic, plant-based Mexican restaurant in the West Hollywood area that serves seasonally-driven cuisine from Chef Chandra Gilbert. Produce is sourced from local farms, as well as Café Gratitude’s Be Love Farm in Vacaville, California. The restaurant is also known for Beverage Director Jason Eisner’s inspired agave-spirit based cocktail program that has garnered it recognition as one of the “Top Tequila Bars in Los Angeles.” The restaurant is open for lunch and dinner daily, and brunch on Saturday and Sunday. For more information, visit, or follow along on Twitter and Instagram @gmweho, and Facebook @GraciasMadreWeHo.

Palm Springs Restaurant Week, May 29-June 7, 2015

Posted on by Bikini Lifestyles in Food

Palm Springs Restaurant Week

Palm Springs Restaurant Week, Friday, May 29 through Sunday, June 7, 2015 : This exciting 10-day event kicks off Friday, May 29th and showcases the Coachella Valley as the ultimate “Eat. Stay. Play.” resort destination getaway with exclusive dining, lodging, and attraction deals.
Palm Springs

During this 10-Day desert extravaganza, travelers, locals, and guests can enjoy specialty rates, packages and perks at luxury desert hotels, savings on popular area attractions, and delicious dining deals at area restaurants.
Dining in Palm Springs

Take advantage of this unique 10-Day opportunity to “Eat. Stay. Play.” and explore the Coachella Valley which includes the beautiful areas of La Quinta, Palm Springs, Indian Wells, Desert Hot Springs, Rancho Mirage, Palm Desert, Cathedral City, and Indio.
The Living Desert

During the 10-days of “Eat. Stay. Play.”, guests can choose from 3-course prix-fixe dinner menus available for $26 or $38 per person at over 90 participating restaurants. Participating hotels will offer a variety of perks from specialty room rates, upgraded in-room amenities, and more.

Participating restaurants include Backstreet Bistro, bluEmber, Escena Lounge and Grill, Mastro’s, Roy’s, Simon Kitchen and Bar at Hard Rock Hotel, The Venue Sushi Bar, Tommy Bahama, Trio Restaurant and Bar, Wally’s Desert Turtle and many more restaurants to choose from.

Among the list of participating hotels are: Rancho Las Palmas Resort, Riviera Palm Springs Resort and Spa, The Spring – Natural Hot Mineral Spring – Resort and Spa.
Las Casuelas Terraza 4 outdoor dining

Attractions such as the Palm Springs Aerial Tramway, Desert Adventures Red Jeep Tours, The Living Desert Zoo, and local spas such as SpaTerre are also offering special rates exclusively during Restaurant Week.
Palm Springs Aerial Tramway

A full list of participants—with additional restaurants, hotels, and attractions is available

Founded in 2007, Palm Springs Desert Resorts Restaurant Week showcases the diverse
dining and leisure opportunities in the city of Palm Springs and surrounding
communities of the greater Coachella Valley. In just eight years this annual event has
grown from fewer than 30 participating restaurants, hotels, and attractions to more than
100. Restaurant Week offers ten days of its signature “Eat. Stay. Play.” experience,
featuring exclusive dining, hotel, spa, and attractions deals. Sponsors include Sysco,
Rum Chata, City of Palm Springs, City of LA Quinta, City of Indian Wells, City of Palm
Desert, City of Rancho Mirage, Pacific Premier, Palm Springs Hospitality Association
(PSHA), and US Bank, among others. For more information and a full list of participants,
please visit, “like” Restaurant Week on
Facebook, or follow the organization on Twitter.

Cinco de Mayo at Cha Cha’s Brea

Posted on by Bikini Lifestyles in Food

Cha Chas

Cinco de Mayo at Cha Cha’s Brea…

Cha Cha’s Latin Kitchen Hosts the 6th Annual Cinco de Mayo Fiesta. Located in downtown Brea, this latin-style restaurant favorite invites guest to an all-day Cinco de Mayo festival with delicious foods, live music, tequila specials and lots ‘o fun.

Cha Cha's Margarita

Cha Cha’s Margarita

Live Latin band mariachis, drink specials starts at 11:30am on Tuesday, May 5th. Guests can enjoy half-priced shots from a vast selection of premium blue agave tequilas, award-winning grande margaritas for $15, or a shot of tequila paired with a beer for $10.

Cha Cha's Seafood Caldo

Cha Cha’s Seafood Caldo

In addition, the entire menu will be available including Chef Joe Martinez’s signature items, like the Seafood Caldo with Mahi Mahi, shrimp, clams, squid, saffron-tomato broth, herbs, toasted angel hair; Guajillo Braised Short Rib Enchiladas served open-faced with Pasilla chiles, goat cheese, fresh radish, achiote onions, and epazote black beans; and Aquachile with Mahi Mahi, cucumber, lemon juice, red onion serrano chiles, cilantro and mint.

Cha Cha's Short Rib Enchilada

Cha Cha’s Short Rib Enchilada

“Cha Cha’s Cinco de Mayo fiesta is our biggest event of the year,” said Don Myers, co-owner of Cha Cha’s Latin Kitchen. “The past 5 years have been incredibly fun and exciting. It’s just something you have to come see for yourself!”

Don Myers

Don Myers

Fiesta goers will love the award-winning margaritas that reflect the fresh modern Mexican-style of Cha Cha’s Latin Kitchen including their Watermelon Margarita that was recently brought back due to popular demand. This seasonal libation is made with El Jimador 100% Pure Tequila, house-made Hibiscus juice, agave nectar, lime and fresh watermelon.

Cha Cha's Watermelon Margarita

Cha Cha’s Watermelon Margarita

Other highlights on Cha Cha’s cocktail menu include the Mango-Habanero margarita made with Pueblo Viejo 100% blue agave, mango, fresh lime juice, and habanero chili infusion; the Platinum Mojito made with Myer’s Platinum Rum, fresh lime, mint and sugar cane served frozen; and their award-winning Sangria Tradicional made with red wine, orange liqueur, infused with fresh tropical and citrus fruits.

About Cha Cha’s Latin Kitchen:

The Latin inspired menu adapts the culinary heritage of Mexico and Latin America to a fresh modern style. In the open kitchen, guests can watch savory dishes being prepared in the wood-fired oven, while free-range Jidori chickens roast to perfection.

In the lounge the lively sound of handcrafted cocktails being shaken provides the backdrop. These tequila libations utilize freshly squeezed juices, house-made infusions, and fresh seasonal fruit. A variety of popular and boutique wineries from the Central Coast, Spain and South America also add a great complement to any meal.

Cha Cha's Miracle Margarita

Cha Cha’s Miracle Margarita

The energetic Latin / Mexican restaurant in Downtown Brea is always bustling with sounds of its popular happy hour, live Latin bands and the conversation of friends and family.

Cha Cha’s Latin Kitchen
10 W. Birch St.
Brea, CA 92821

Spring at Provenance

Posted on by Bikini Lifestyles in Food

Spring at Provenance Restaurant in Newport Beach
If Spring is your favorite time of year, be sure to dine at Provenance, the garden-to-table restaurant from one of Orange County’s most loved chefs, Cathy Pavlos.

Tucked away in Newport Beach’s Eastbluff Village Center, Provenance is still easy to get to and celebrates fresh, flavorful ingredients from their own organic raised-bed garden. Fresh doesn’t get any fresher than that! Cathy has been a strong contender in the OC restaurant scene for nearly a decade after having trained in Napa Valley’s famed CIA which she and hubby, Elliot, opted for after her success as a professor at the University of Texas. Her eclectic background demonstrates her passion for life which she wholeheartedly pours into her food time and again.
Provenance Super Grains
With the arrival of Spring, Chef Cathy presents her most seasonal menu which is now available at Provenance. On the diversely, innovative, delicious menu, you’ll find these dishes and more:
Salads such as the Provenance Ancient Grains Super Chop – 12 Super Veggies and Herbs, Quinoa, Farro, Assorted Seeds, Ricotta Salata Cheese, Sherry Vinaigrette and your choice of either an All Natural Grilled Chicken Breast or Half of a California Avocado. All hail the Kale Caesar – Kale, Little Gem Lettuce, Snow Peas, Radishes, Cilantro, Torn Brioche Croutons, Parmesan Cheese, Spanish White Anchovies, Fried Capers, Sweetie Peri Peri Peppers tossed with a delighful Lime Caesar Dressing. The Ahi Californian celebrates one of the most well-loved fish of the sea and distinct flavors of blood orange, fennel, Black Moroccan olives tossed with Frissee Lettuce, Asparagus, Arugula, Green Beans, Green Onion, Pickled Mustard Seeds and a Basil Pesto Vinaigrette.

Feel like savoring winter a little longer? Enjoy these dishes aptly named, Winter Harvest. Charred Asparagus – Deviled Cage Free Eggs, Applewood Smoked Bacon, Frissee, Ribbons of Prosciutto, Capers, Tarragon, Ricotta Salata Cheese, Warm Bacon and Pancetta Vinaigrette. Pan Roasted Cauliflower Kung Pao – Apples, Black Vinegar, Cashews, Cilantro, Ginger, Green Onions, Chilis de Arbol. Ginger and Curry Roasted Carnival Baby Carrots – Avocado, Cilantro, Crispy Artichoke Hearts, Sriracha Yogurt, Cilantro-Macadamia Nut Pesto, Dukkah. And, Not your Mom’s Greens Platter – Broccoli, Rappini, Haricot Vert, Edamame, di Stefano Burrata Cheese, Organic White Miso, Ginger, Globs of Black Sesame-Peanut Butter Jam, Torn Herbs, and Roasted Rice Sea Salt, YUM!
Provenance Ahi

Fish and Puppies – Pan Seared Wild Pacific Sandabs (love!), Herbed Hush Puppies, Cabbage and Kale Slaw, and Chipotle Tartar Sauce
Pot Pie of the Day – accompanied by a small Garden Green Salad, Basket of Scratch Biscuits with Honey Butter
FORK & KNIFE SANDWICHES of Grilled All Natural Chicken Breast “Tuscan Style” – Fresh Burrata Cheese, Roasted Tomatoes, Roasted Peppers, Heirloom Spinach, Basil Pesto Aioli on Ciabatta Bread
Maple Leaf Farms Duck Breast Rueben – Swiss Cheese, Green and Red Slaw, Pickles, Bloody Mary Dressing, Deli Rye
All Natural Boneless Beef Shortribs + Grilled Cheese – Havarti Cheese, Sweet and Sour Onions, Pickles, Dijon on Parmesan Cheese Brioche Toast
Rack of Snake River Farms Pork Belly Buns – All Natural Pork Belly, 5 step cooking process, Made-In-House Steamed Buns, House Pickled Veggies, Leeks, Cilantro, Green Onions, Pickled Mustard Seeds, Asian Style Mustard and Sriracha Aioli
Provenance Duck Breast
For dinner, Provenance wows your tastebuds with these delicious offerings among the menu:
Black and Blue Ahi “Ceviche Style” – Tiradito Marinade, Mango, Radishes, Micro Garden Greens   Snake River Farms’ Heritage Pork Belly on Brioche Toast: Deviled Eggs and Wicked Avocado Mash, Dukkah

Pan Seared Wild California Snapper + Clams – Heirloom Spinach, Snow Peas, Corn, Salsa Verde Pan Roasted All Natural Half Chicken – Asparagus, Pan Potatoes, Edamame Beans, Roasted Tomatoes, Carrots, Garlic-Chive-Citrus Butter, au Jus
Paprika and Black Pepper Rubbed Maple Leaf Farms Duck Breast –  Quinoa and Farro with Kumquats and Jalapenos, Mustard-Sherry Sauce, Cilantro, Miso-Almond Butter
Meaty All Natural Beef Boneless Shortribs –  Chili, Bitter Chocolate and Sherry Braise, Puree of Roasted Cauliflower and Celery Root, Crispy Brussels Leaves, Baby Carrots
All Natural Prime Flat Iron Cowboy Steak (8oz) –  Buttermilk Onion Rings, Borracho Beans, Corn Bread, California Ketchup, Deconstructed Chimi Pico de Gallo, Torched Jalapeno and Green Onion

“Our menu’s transition into spring is the boldest yet! We’re beefing up classic dishes with exciting twists of our own,” commented Chef Cathy who oversees the innovative kitchens at both Provenance in Newport Beach and sister-concept Lucca Cafe in Irvine. “The new dishes presented on our spring menus satisfy the diner with feelings of both comfort and curiosity.”

More information is available by calling 949-718-0477 or visiting
ABOUT PROVENANCE Newport Beach is now home to a new dining concept that delivers elements of California’s wine country to Eastbluff Village Center. This is an exciting new restaurant concept that focuses on bringing seasonal, local and responsible fare to the community.
If you’re looking for a menu of fresh, flavorful ingredients that change by season, look no further. Many of the fruits, vegetables and herbs available are grown in the restaurant’s own 1,300-square-foot organic raised-bed garden, which is open to guests to explore during their meal.
Chef Pavlos, who describes her menu of contemporary California cuisine as Napa-esque, focuses on seasonal garden offerings, with signature sandwiches and lighter fare at lunch, and the addition of larger plates at dinner, along with daily specials. The menu will change based on the garden’s offerings. Chef Pavlos’ culinary team makes all sauces, dressings and other items in-house with a focus on canning, preserving, curing, pickling and smoking. The menu features only humanely raised meats, such as certified Angus beef, locally raised free-range and hormone-free Shelton turkey, and Jidori chicken, as well as wild seafoods.
We are ingredient driven, and use only fresh, seasonal and local ingredients of the highest possible quality, and those not from our garden are sourced from a network of small-scale producers. We believe that sharing emotions with the customer is what cooking is all about. Our kitchen at Provenance unites tradition and modernity; we have a deep respect for our product. We are going back in time with our own garden, and the experience is just about as local and as natural as you can get. ~ Chef Cathy Pavlos
Contact Information & Hours Provenance is located in the Eastbluff Village Center (2531 Eastbluff Drive).  The restaurant is open seven days a week with hours as follows: Monday – Friday 11 a.m.  –  2 p.m. lunch 5 p.m.  – 9 p.m. dinner (Bar open until 10:30 p.m.)
Saturday 5 p.m.  – 9 p.m. dinner (Bar open until 10:30 p.m.)
Sunday 10 a.m.  – 2 p.m. brunch 5 p.m.  – 9 p.m. dinner (Bar open until 10:30 p.m.)
More information is available by calling 949-718-0477 or visiting

Fig and Olive NB and MP for Mother’s Day

Posted on by Bikini Lifestyles in Food

Live in Orange County or Los Angeles? Take mom to France for Mother’s Day this year by dining at Fig and Olive Newport Beach or Melrose Place.

fig and olive logo

On Mother’s Day, May 10, celebrate at Fig and Olive Newport Beach with an Exclusive French Riviera-inspired 3-course Brunch or Dinner… Brunch, $40*; Dinner, $52*.

Seasonally driven cuisine alongside a selection of signature retail gifts including infused olive oils, vinegars, candles, music, and more make the perfect pampering gift for mom on her special day.
FIG & OLIVE Newport Beach —Fashion Island’s olive oil oasis—will offer seasonally driven three-course prix fixe Mother’s Day brunch ($40*) and dinner ($52*) menus. FIG & OLIVE serves vibrant French Riviera-inspired cuisine beginning every meal with a signature olive oil tasting to highlight the restaurant’s retail collection of olive oils. FIG & OLIVE’s kids’ menu is available in addition to the Easter menus for pint size foodies featuring dishes such as ¼ Roasted Chicken with Herbs de Provence, rosemary, garlic, lemon, and mashed potato and the F&O Pizza with tomato, mozzarella, and basil.

Featured dishes on the Mother’s Day brunch and dinner menus include:

§ Maine Lobster Bisque – Pimenton chive mascarpone and olive oil crackers (with lobster +$6)

§ French Omelet – fine herbs, scallion, chive, asparagus, and goat cheese, served with Mediterranean fries and mixed greens

§ Riviera Salmon – seared salmon, grilled asparagus, braised fennel, and pea purée with Koroneiki olive oil emulsion, lemon zest, and basil infused olive oil

§ Nougat Glacé – nougat ice cream made with toasted pistachio, caramelized almond, olive oil crisp, orange marmalade, honey, and orange infused olive oil with micro-basil
zucchini blossom


§ Octopus a la Gallega – thinly sliced braised octopus, marinated bell pepper, heirloom potato, black olive, basil, arugula, Pimenton lemon dressing, and Cobrancosa olive oil

§ Zucchini Blossom & Goat Cheese Ravioli – housemade goat cheese ravioli, zucchini emulsion, tomato confit, crispy zucchini blossom with parmesan, and shaved ricotta salata with Arbequina olive oil

§ Fig & Gorgonzola Risotto – Arborio rice, gorgonzola, fig, mascarpone, fig balsamic, scallion, parmesan, and 18 year balsamic

§ Panna Cotta a L’orange – orange panna cotta with cookie crumble and basil strawberry jam
dessert crostini

*Three-course prix-fixe brunch menu is $40 per person and dinner is $52 per person (excluding tax & gratuity) Space is limited; Reservations strongly recommended. Reservations can be made by calling 949.877.3005 or by visiting OpenTable

In addition, guests can treat mothers to FIG & OLIVE’s retail collection available at the restaurant and online. Signature items include:

§ Infused olive oils, such as blood orange, white truffle, Meyer lemon, and basil ($16-22)

§ Mandarin-scented soy candle ($28)

§ FIG & OLIVE music collection ($14) by St. Tropez celebrity DJ Julien Nolan. The eclectic, yet well-balanced CD features tracks inspired by the elegant lifestyle of the South of France from artists such as Andhim, Isaac Delusion, and Imogen Heap to transport listeners to the Provençal regions of France. The candle and CD can also be purchased together for $35.
fig and olive signature cd

FIG & OLIVE Newport Beach
Fashion Island
151 Newport Center Dr
Newport Beach, CA 92660
(949) 877-3005
Brunch: 12:00pm – 3:00pm
Dinner: 5:30pm – 10:00pm

About FIG & OLIVE Newport Beach

FIG & OLIVE Newport Beach is located on 401 Newport Center Dr., Suite 151 at Fashion Island, Newport Beach, CA. The restaurant serves French Riviera-inspired fare in an approachable setting suitable for any occasion. FIG & OLIVE Newport Beach is open for dinner daily from 5:00 – 11:00 p.m. on Monday – Sunday. The restaurant is also open for lunch Monday – Sunday from 11:00 a.m. – 4:00 p.m. From Monday – Sunday from 5:00 p.m. – 11:00 p.m. a bar & lounge menu is available. Aperitivo menu is served from 4:00 – 6:00 p.m. daily (only available at the bar). Weekend brunch is offered Saturday – Sunday from 11:00 a.m. – 4:00 p.m. On special holidays and private events, FIG & OLIVE’s lively ambiance is amplified with soulful house and new Downtempo music by St. Tropez‘s celebrity DJ Julien Nolan. Reservations can be made by calling 212.924.1200 and walk-ins are welcome. For more information on the restaurant, please visit or Facebook and Twitter.

FIG & OLIVE Melrose Place

West Hollywood’s olive oil oasis—will offer seasonally driven three-course prix fixe Mother’s Day brunch ($40*) and dinner ($52*) menus. Frequented by A-list celebrity moms including Halle Berry, Jessica Simpson, and Reese Witherspoon, to name a select few, FIG & OLIVE serves vibrant French Riviera-inspired cuisine paired with signature olive oils.

Featured brunch items:
Fig and Gorgonzola Risotto
Fig and Gorgonzola Risotto

Nougat Glace
Nougat Glace

Fig and Olive MP
8490 Melrose Place
West Hollywood, CA 90069
(310) 360-9100

Matthew Kenney MAKE OUT

Posted on by Bikini Lifestyles in Food

Matthew Kenney MAKE OUT

Chef Matthew Kenney, along with partners Michel Francoeur and Antony Besso, announce the launch of the new fast-casual dining concept, MAKE OUT.

The recently opened MAKE OUT integrates the plant-based lifestyle into a fast-casual café for the everyday eater. The modern and chic cafe is located in the heart of Culver City, Los Angeles and features carefully crafted juices, nutritiously centered food and intelligently selected take-out products. Seasonal juice blends and smoothies, named after local attractions, demonstrate Kenney’s attention to flavor balancing and culinary nutrition. Signature juices include; Beachwood (celery, dandelion, pear, grapefruit, and lemon), Ojai (coconut water, apple, burdock, ginger, and cayenne), and Hollywood (banana, cacao, almond milk, cacao nibs, and honey) which make the perfect quick breakfast, afternoon boost, or post-workout option.

MAKE OUT detox celery
Open (from 8am to 8pm) daily, guests find comfort and community in the atmosphere, lined with inviting café-style tables and banquets, and a knowledgeable and passionate team while enjoying the nourishment of chef-driven dishes like Maitake Mushroom with watermelon radish, and harissa; Quinoa Falafel Wrap with cherry tomato, arugula, cured olives, and tahini; and Cashew Chèvre Toast with pickled beets and micro basil. Unique to the MAKE OUT experience is the concept’s abundance of raw pastries and sweets including French Macaroons, Citrus Bars, or Fudge Brownies. Other items will include fresh salads, wraps, beverages and snacks such as Za’atar Crackers, Pistachio Guacamole, or Chia Parfaits.

Kenney and his partners, Michel Francoeur – who will act as Creative Director of the MAKE OUT brand – and businessman/health and wellness advocate Antony Besso, worked with interior designer Aly Daly to produce a contemporary Southern California atmosphere. While showcasing the innovative and appealing approach set forth by its Co-founder, world-renowned plant-based chef Matthew Kenney, MAKE OUT will cater to the growing demand for plant-based whole foods and make them accessible in an everyday setting.

Matthew Kenney

9426 W. Washington Blvd.
Culver City, CA 90232

(310) 394-7046
Monday-Sunday: 8am-8pm
Facebook (makeoutculver)
Instagram (@makeouteveryday)

Five Crowns : 50 Years and Counting

Posted on by Bikini Lifestyles in Food

Five Crowns : 50 Years and Counting
Five Crowns
One of Orange County’s most notable restaurants, Five Crowns, turns 50 this year. To celebrate, Executive Chef Steve Kling has unveiled a new, innovative menu and beverage program to showcase the restaurant’s versatility and unique style while still honoring the traditional favorites loyal customers have come to know and love.
Five Crowns
Established as a classic English tavern in 1965, Five Crowns in Corona del Mar is part of the privately-owned Lawry’s fine-dining restaurants. “As we come into our 50th year,” says Corporate Executive Chef and Vice President Ryan O’Melveny Wilson, “we wanted to present a menu that offers guests a flexible dining experience with broader selections of starters, main dishes, and family style options and pay homage to the classic selections.”

Five Crowns

To complement the new menu, Five Crowns has ramped up its craft cocktail selections and increased their wine inventory nearly three-fold with additions of multiple limited release wines from Napa Valley, cult wines by Bryant Family and Screaming Eagle, interesting reds from the Southern Hemisphere and added a curated section to the wine list which highlights favorite wines “Inspired by” patrons of Five Crowns.

Poppy Love cordial

Poppy Love cordial

New appetizer offerings include Duck Rillette and a Crab and Avocado Mash which pair nicely with a distinguished craft cocktail called Poppy Love – botanist gin, poppy liqueur, foro amaro, fig & cinnamon bitters served on-the-rocks on hand-cut ice.
Five Crowns seafood tower

Embracing the sea, Chef Kling now offers Absinthe-Cured Salmon Gravlax, Smoked Trout Dip, Grilled Shrimp Cocktail, Oysters on-the-half-shell, served in shared and small plate options to please multiple types of diners and food lovers. Adding to the “Plates for the Table” selections are a 2-pound broiled Maine lobster, Whole Pan Roasted Jidori Chicken, and a 14-ounce Sliced Beef Tenderloin. Small plate selections include Prince Edward Island Mussels, Frito Misto of Vegetables, Seared Hokkaido Scallops and the Five Crowns classic Crab Cake.

Duo of Salmon

Duo of Salmon

For those looking for lighter fare, a Tuscan Kale Caesar salad is a delicious option, or choose from the Beet and Strawberry Salad with arugula, sunflower seeds, and fromage blanc, Citrus Salad of oro blanco, grapefruit, fennel, tomato, watercress, and salanova lettuces.

Beet and Strawberry Salad

Beet and Strawberry Salad

Traditionalists can still enjoy the famous Prime Rib options with side dish favorites, Colorado Lamb Chops, Grilled Rib Chop for Two and more traditional favorites, but new dinner items include a Tomahawk Pork Chop with broccoli rapini, cannellini beans, and citrus, an 8-ounce prime flat iron Steak Frites with maître d’hôtel butter and Linguini, Seared Scottish Salmon, Potato Horseradish Crusted Salmon, Beefsteak Neptune and Grilled Ribeye served with baby squash, cipollini onion, fingerling potato, and cognac demi-glace.

Grilled Ribeye and Beefsteak Neptune

Grilled Ribeye and Beefsteak Neptune

For dessert, Meyer Lemon Steamcake, Palet D’Or with cocoa nibs, Dark Chocolate Souffle and more offer decadent finishes to the meal.

Palet D'Or

Palet D’Or

Inside, Five Crowns will be featuring an inviting, guest-friendly new bar and outside, the restaurant will add a vegetable garden. For patrons who prefer to dine at the bar, SideDoor gastropub is still entered from Poppy Street and housed within the historic Five Crowns building.

Shhhhhhhh, did someone say speakeasy? It’s not a club, it’s not a pub… it’s a secret room upstairs at Five Crowns where guests can sip on selections of Absinthes like Tennyson and Pernod from France, Butterfly from Switzerland, classic cocktails like the French 75, Hemmingway, and Boulevardier, Signature cocktails such as Green Beast of Burden, Crimson and Clover, Amaro flights, wines, and bottled beer. This room is so secret, however, only those in-the-know are able to pass the word around underground and to keep it top secret, no photos are allowed.

Meyer Lemon Steamcake

Meyer Lemon Steamcake

Offering something for everyone, celebrate 50 years of Five Crowns by enjoying the traditional favorites or create your own new traditional favorites with Chef Kling’s expanded menu items.

Five Crowns and SideDoor gastropub
3801 East Coast Highway
Corona del Mar, CA 92625
Five Crowns
SideDoor gastropub

Celebrate 50 years of Five Crowns at home with this Clams Casino recipe >> Clams Casino

Spring Events at Hotel Irvine

Posted on by Bikini Lifestyles in Food

Spring Events at Hotel Irvine
Hotel Irvine

From Easter to Backyard Block Parties, Cinco de Mayo, Mother’s Day through to Memorial Day, Hotel Irvine has a new look, a new vibe and a hot new restaurant and lounge scene you don’t want to miss.

Spring brings Red Letter Days at the Hotel Irvine’s Red Bar and Lounge with special celebrations for all ages all season long.  See full details below but here are some of the highlights of the season: Arts n’ Crafts Cocktails, MLB Sunday Night Game of the Week, Putt-Putt, Pimentos & Palmers, BYO Red Solo Cup and Game Show Night.
Hotel Irvine

Save the Date!  Sunday, April 26, Hotel Irvine welcomes the Irvine community to its very first Backyard Block Party – great food, drinks, live musical performances and outdoor game competitions.

Here’s what not to miss at the newly revived Hotel Irvine:

Arts n’ Craft Cocktails at Red Bar and Lounge

Saturdays in April from 5pm to 7pm

Learn from the pros… become your own mixologist at a professional bar. Guests pick their favorite cocktails and the experts let them try their hands at muddling, shaking, straining and garnishing, while they explain it all with the latest behind-the-bar lingo.  FUN!

Red Bar and Lounge Lobster Tacos

Red Bar and Lounge Lobster Tacos

MLB Sunday Night Game of the Week at Red Bar and Lounge

Every Sunday, April through September

Baseball fans… catch the hottest MLB matchups with ESPN’s Sunday Night Game of the Week – view all the action on the bar’s 10-foot flat screen.

Fans who sport their favorite team jersey or other fan gear can enjoy tasty sliders and a draft beer for only $5. Limit one per fan and pricing excludes tax and gratuities.


Sliders from Red Bar and Lounge


Easter Picnic in The Backyard at Hotel Irvine

Sunday, April 5 from 10am to 2pm

Families and friends… spend leisure time on the lawn feasting on personalized culinary creations like build-your-own waffles, made-to-order breakfast burritos, fresh tossed ceviche, build-your-own donuts, and A Kid’s Corner.  Mom, Dad and friends, treat yourself to a Bloody Mary and Mimosa bar.

The real fun for everyone at this Picnic in The Backyard are the Easter egg hunt, photo booth, magician trickery, the Lizard Wizard and special appearances by the Easter Bunny himself.

$49 per adult, $15 per child ages five through 12. Pricing excludes tax and service charge.

Visit for complete menu and additional details.
Reservations and tickets can be purchased online. Advanced payment required.


Adult Easter Egg Hunt at Red Bar and Lounge after 3

Sunday, April 5; after 3pm 

Easter fans who don’t want the Easter celebration to end with just a terrific Sunday brunch, are invited to Red Bar and Lounge to take part in a grown-up Easter Egg Hunt – while sipping on specialty drinks like the White Rabbit, Red Rabbit and Bunny Broiler.

Red Bar and Lounge’s Putt-Putt, Pimentos & Palmers

Thursday, April 9 through Sunday, April 12

While the professional golfers vie at Augusta National, putt-putt aficionados can test their prowess in Red Bar’s own putt-putt competition. Chef Jason will be serving his twist on the classic pimento and cheese sandwich, along with a sweet tea Arnold Palmer for just $5. Limit one per golfer and pricing excludes tax and gratuities.

Hotel Irvine’s First Backyard Block Party

Sunday, April 26, 3pm to 6pm 

This jam-packed event is designed around a sense of camaraderie and Sunday fun under the sun with friends, family and neighbors. The setting is the hotel’s expansive Backyard and the afternoon offerings include food and drinks from EATS Kitchen & Bar and Red Bar and Lounge, along with grub from some of Irvine’s top restaurants like Shirley Chung’s Twenty Eight, Mizu Sushi Bar and STAX Cookie Bar.

Party-goers will sip local craft beers and wines as they take in the sounds of local Irvine music groups like The Brevet, Yellow Red Sparks and Armors. And there will be game competitions such as cornhole, ping pong and lawn bowling.

$30 for adults age 21 and over (increases to $40 after April 4); $10 for child/student ages six to 20; VIP tickets $50 ages 21 and over (increases to $75 on April 4).

Advanced ticket purchase required. Reservations and tickets can be purchased online. Proceeds from ticket sales will be donated to Irvine Public Schools Foundation.

The Fifth of May at Red Bar and Lounge

Tuesday, May 5, starting at 3 p.m.

Olé! Cinco de Mayo meets up with Taco Tuesday this year and brings Chef Jason’s Taco Bar creations to Red Bar and Lounge. This celebration includes $2.50 Mexican beers and all-day specialty cocktails like the Mexican Lollipop, Tequila at Dawn and Mexican Mule.

BYO Red Solo Cup at Red Bar and Lounge

Saturdays in May starting at 3 p.m.

Beer lovers who bring their own cup to BYO Red Solo Cup Saturdays in May will get fill-ups of $2 draft beers.


Your Mom Rocks Mother’s Day Party

Sunday, May 10 from 10 a.m. to 2 p.m.

An outdoor Sunday brunch fete created to show Mom a great time and to celebrate how awesome she really is. Families will dig in to favorites that could be straight from mom’s own recipe book – Brioche French Toast, Eggs in a Basket, Quiche Lorraine, Chicken Pot Pie, Make- Your-Own Mac n’ Cheese, and there are a Scone Bar and more. Toasting with endless mimosas is part of the party, and guests can capture in-the-moment memories by using the hotel’s selfie sticks. Moms take home a Mother’s Day gift created just for them.

$49 per adult, $15 per child ages 5 – 12. Pricing excludes tax and service charge. Call 888-230-4452 or visit online at for more information. Reservations and tickets can be purchased online. Advanced payment required.

Game Show Night at Red Bar and Lounge

Saturdays in June; 5pm to 7pm

These challenging evenings offer casual Saturday night competitions with friends while enjoying favorite drinks and trying to best your pals at “Jeopardy,” “Wheel of Fortune” and “Trivial Pursuit” – all shown on Red Bar’s 10-foot screen. It’s ultimate trivia drinking game time.

Red Bar and Lounge

Red Bar and Lounge



Happy Hour at Red Bar and Lounge

Monday through Thursday from 3pm to 7pm and Friday from 2pm to 7pm

50% off all food, wines by the glass, draft beers and cocktails.
Red Bar and Lounge

Leave the Night On

Every Friday and Saturday night from 9pm to 1am, dance to DJs spinning tunes in Red Bar and Lounge. Marketplace offers a Late Night Menu from 11pm to 1am featuring pizzas, street tacos and hot sandwiches.


Hotel Irvine
17900 Jamboree Rd.
Irvine, CA 92614
For hotel: 888-230-4452
For EATS Kitchen & Bar: 949-225-6780
For Red Bar and Lounge: 949-225-6757

Photos courtesy of Hotel Irvine

Brunch at The District by Hannah An

Posted on by Bikini Lifestyles in Food

The District by Hannah An

The District by Hannah An

Debuting on Easter Sunday, April 5, The District by Hannah An will be launching Sunday brunch service, offering a refreshing alternative to the often staid midday options of pancakes and fried eggs that are so ubiquitous in our city. As with all of the restaurant’s culinary offerings, Hannah’s new menu offers a taste of the districts of Vietnam as seen through the eyes of a contemporary Angeleno, for whom seasonal ingredients are paramount.

The District by Hannah An interior

The flavors of her homeland can be seen in new brunch dishes such as:

Sunrise Chao—roasted chicken and sweet potato porridge, Brussels sprout pesto, fried quinoa

Saigon Summer Salad—sweet potato purée, poached egg, roasted beets, kale, bacon, crispy quinoa

Smoked Bacon Banh Mi—bacon, eggs, pâté, pickled vegetables

Yellowtail Poki—baked taro chips, lemongrass, nori dust

Morning Star—oatmeal, starfruit, mango, papaya, avocado, wild honey, Vietnamese cinnamon

Breakfast Flatbread—scrambled eggs, burrata, avocado, pickled jalapeño, pomelo

Traditional Shaken Beef & Eggs—cubed filet mignon, scrambled eggs, peewee potatoes, kai lan

Bánh Xèo Crepe—chicken, shrimp, red leaf lettuce, mint sprigs, District fish sauce

Brunch will be served from 11am to 4pm, Sundays
The District by Hannah An
8722 West Third Street, Los Angeles, CA 90048