Los Angeles Discovers Aphrodise Sparkling Wine, You should taste Before Your next Party, Frank Schilling Reveals
Whether it’s a wedding, party, or just drinks with dinner. We want taste. Maybe we want a few drinks. We also want to protect ourselves from tomorrow’s hangover.
It’s hard to find a drink that can take day to night quite like a Greek rosé and Aphrodise wants to prove it to you.
Frank Schilling, Co-Founder of Aphrodise
Today’s conversation with Frank Schilling from Aphrodise has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
Our audience is foodies. We’re wine lovers. What’s the most important message today you want to share with an audience of foodies and wine lovers?
Frank Schilling:
I’m an Epicurean myself. I don’t have a lot of pretense around my love of food and wine, I just love great food and wine and I’ve tasted so many great things.
I’m a character who hasn’t had a meal at home in 22 years. As an internet entrepreneur, I used to work, literally seven days a week for many years and eating out was my escape from my work because it’s the one place my laptop and phone couldn’t rule the day, or the moment.
For me, eating out was that escape and that vacation of the moment.
I created a life around dining out probably like many of your listeners or viewers. And I have a deep well of respect for great food and wine and also for the people who admire it and chase it, it’s a, it’s one of the great things in life.
I’m always stunned by people who don’t truly love food. I feel like they’re missing something and leaving part of life on the table.
Discovering Aphrodise sparkling wine
Joe Winger:
You have this new discovery. Let’s talk a little bit about Aphrodise. Tell me about how you discovered the grape varietal?
Frank Schilling:
I’m a wine lover. I tasted my way through Bordeaux and Burgundy.
All the way through, I could never really tell a Merlot from a Cab. I’d be lying to you if I said I knew what a Nebbiolo or a Valpolicella was and how all those grapes differed from each other.
I do enjoy great brands of wine. I do understand the difference between years and what impacts a year.
But when I was building [my restaurant] it was COVID. I was doing some fingertip math and I realized we’re gonna have to start bringing over a lot of sparkling [wine] for mimosas and for brunch. It was 300 seat restaurant, two seatings, 600 seats on a brunch [shift].
You start to do the math and you realize, “Wow, 52 weekends a year, bottomless mimosas. I’m going to need about 3,000 bottles of wine per quarter of champagne. So let’s go out and get some. We live on an island and supply chain management wasn’t really an option.
So we started to taste through different varieties of champagne.
I came to discover what Tom Cruise did in [the movie] “Cocktail”, which is, champagne is like perfume going down, but like sewage on the way back.
It comes from a well meant place, not mean spirited towards the great region of Champagne.
Joining the Aphrodise sparkling wine party
It’s just the nature of Champenois produced wine and that Chardonnay grape that makes a beautiful champagne is such that you just can’t consume a lot of it in the heat or humidity in the sun.
FlavRReport.com on Youtube
Traditional Champagne vs Aphrodise Sparkling Wine
It just isn’t the type of forgiving libation that lets you function afterwards and you don’t feel good.
The yeast isn’t good for a lot of people. Not everybody’s impacted the same way but, a large portion of the population doesn’t do well with champagne and heat in sunlight as a day drink.
The recovery profile isn’t something that people look forward to.
Aphrodise from the grape varietal called Xenomavro
I discovered that I’d had that problem myself for years. The yeast wasn’t working for me.
So when I discovered Aphrodise, it was a grape varietal called Xenomavro.
A high altitude grape, Greece’s most noble grape.
It’s a very forgiving drink. In a sparkling format, it’s something you can drink in the heat, it’s something you can drink in larger quantities, I can tell you that the recovery profile, for me and for many others, is exceptionally good.
Meaning you can drink a lot of it and bounce back and go again.
As a wine producer, that’s music to your ears. But it’s also nice knowing I’m making people feel better. I’m not putting something in the market that’s going to make you feel sick after overconsumption.
At a party enjoying Aphrodise Sparkling Wine
Joe Winger:
Just to give a little backstory. Frank, I hope you’ll talk to us a little bit about one of your first adventures. You mentioned you’re an internet entrepreneur, you had some success with website domains.
Can you explain a little bit about that and maybe a lesson you learned from that journey?
Frank Schilling:
It’s a lesson that some of your listeners and viewers probably have some experience with.
I registered a domain name back in the dot com era. Then I registered 2 [dot com names], then 10 and I got some generic names like wine.com , cars.com. Names like those.
I started to realize, wow, these names have value.
I wound up registering a lot of generic names and then I had difficulty managing them because in those early days of the Internet, it was all very unwieldy. The infrastructure for managing those names.
So I created a lot of that management infrastructure. Then in the process, grew that business over a 20 year horizon and wound up selling the 3 companies that comprised that enterprise to a company called GoDaddy, which we’ve probably all heard of.
So some of their infrastructure was my infrastructure and is now their infrastructure.
To the extent you like the new GoDaddy offering for managing domain names, you’re welcome, for the small part I played in helping that become a reality.
In the old days, I was traveling a lot. I had an office in Manchester in the United Kingdom, one in Newport beach in California and my main office here in the Cayman Islands. I would travel between the offices, New York, Miami and many other cities, just for work all around the world.
Enjoying Aphrodise Sparkling Wine
At the beginning of COVID that all came to a grinding halt. I sold those businesses and decided that with my love of food, if I was going to stay in the Cayman Islands, I realized I’m gonna have to eat at home more and I realized, the offerings of restaurants wasn’t the depth was hoping for.
So I built the restaurant, as a result of that that then led to Aphrodise.
Joe Winger:
I love the full circle of it.
Since we’ve mentioned the restaurant once or twice. Can we hear more about your restaurant Mykonos Cayman?
Frank Schilling:
Sure. During COVID lockdowns, there was a new plaza going in on the beach and I had mentally designed a restaurant years ago, but sold the real estate for it.
So when I saw the plaza going up, I was crestfallen. These guys built my dream on their land. My fantasy of what a place would look like. But then I was happy to learn that the plaza was a strata titled affair. It wasn’t owned by one conglomerate.
So I bought into that plaza so I could control the real estate. Then once I had the real estate I did a sort of “money no object” fit out that left a very residential-looking restaurant really quite beautiful.
I love the culture of Greece and I love the idea of the long lunch and the lack of pretense in the party and [being] all welcoming, with children, grownups will dance on the table and get really carried away.
The kids are running around. It’s all very loving and family oriented.
Whereas, Ibiza is a little more drug fueled and party, ragey and a little more intense.
I loved the soulful day party of Greece. We’re on an island and the Greeks are on islands. So I thought how nice it would be to bring some of that to my reserved island here in Grand Cayman. Grand Cayman is more of a place you quietly go to escape and enjoy the beach and family.
It’s not really a St. Bart’s where you go to seek out a great party. I always hoped that there’d be room for at least one place like they have in St. Bart’s here.
So I built a really big place, 320 seats, super residential, relaxed, welcoming, But completely devoid of pretense. You can come in, flip flops and shorts, or you can come in a beautiful gown as we’d hope in the evening.
But we don’t have a lot of structure and posture around it. We want you to feel free when you come. So that, I built that venue here, and you can see it online.
It’s called Mykonos Cayman. We have an Instagram where people can learn about the restaurant.
When you come, please come for a glass of Aphrodise on me. Mention Frank said I could have a glass of Aphrodise
Joe Winger:
You introduced Aphrodise at the Las Vegas Wedding Show. How did it go? Why do you think Aphrodise is the best drink to have at a wedding?
Frank Schilling:
It’s the color of love. It’s a beautiful color of red.
We took it to the wedding show because I thought that wedding planners would share the same pain point that I discovered as a restaurateur. Which is, if you want to buy a bottle of great champagne, easy, you go to the liquor store.
But when you start getting up there and you need 100 cases for an event or a series of events, getting that quantity consistently and getting a good product is actually quite difficult. And expensive.
So we thought we’d introduce Aphrodise.
Knowing that we could go directly to the wedding planners and help their fulfillment and execution and deliver a better product.
Something that people could really lavish in the heat or at an after party where you’re really enjoying the bubbly and then feel better in the morning. That was really the goal.
My first champagne experience was at a wedding and I drank a little too much. For the next day or two, I was laid up.
So we try to bring something to market that is good for people or at least makes them feel good in the moment and helps them recover.
We had a line all day. I poured a 5,000 servings of Aphrodise that day. People loved it.
Let me tell you, that’s a lot of work, opening bottles. It looks very glamorous. But when you’re really going at velocity, my hands hurt at the end of the day.
We got a lot of upstart business out of that. People were like, “Wow, this stuff is actually quite good.’
Joe Winger:
Let’s talk about flavor profile.
Pouring out 5,000 samples, what’s the most common feedback we get about the flavor, aroma, the mouthfeel, what are we experiencing?
Frank Schilling:
So when you sip a drink and you talk about mouthfeel or we have a glass of wine or champagne and you have a sip and there’s a little bit of a yeasty, gamey after taste.
For some people in red wine, it can be somewhat desirable.
In champagne, unfortunately it stays with it as well.
When you’re having champagne, which is more of a celebratory libation, that’s not a desirable quality. You want to have something that finishes clean in your mouth.
If you have lots of sips, you’re going to get a good buzz. You want to be able to recover quickly and elegantly without that headache that comes from the yeast and all those elements that bring its flavor.
So the taste of Aphrodise is a very clean mouthfeel and it finishes with a light crisp apple or cherry. Some people taste strawberry.
It’s a small bubble. Very light charmat, produced in small vats, a naturally produced bubbly effect. It lives in tanks for 3 months and it gains its bubbly in a natural way.
A little more expensive to produce that way. Prosecco, for example, will carbonate. They’ll add carbonation just like you would to a can of soda.
We don’t carbonate. We allow the bubbly to form naturally through the fermentation process, which is how it should be.
Co-Founders of Aphrodise Sparkling Wine
Joe Winger:
When it comes to food and wine pairing. What would be your favorite dish to pair with a glass of Aphrodise?
Frank Schilling:
Aphrodise is literally the only thing that I drink, and I’m crestfallen when I can’t find it.
It’s a dark rosé so it goes nicely with meat – a burger or a steak. Chicken or fish. It’s also a great dessert drink.
I like Aphrodise as a warmup libation and as an after dinner, like celebratory drink if you’re having a party, there’s an after party.
Joe Winger:
You’ve done a lot in your life. You’ve had a lot of adventures, a lot of successes.
Any inspiration or lessons you can share with the audience?
Frank Schilling:
The answer is love for people and love for living your best life, love for conviviality. I have a lot of love for the people that I encountered that have helped me in my journey. Those who’ve just been a part of my life, there for a season or there for a reason, as the saying goes, I try to embrace everybody.
See the good in everybody. There are people you click with more than other people. I say yes to everything unless it hurts me. I have a real lust for life and a good energy level.
Joe Winger:
If you’re loving Frank’s energy and his positivity, you wrote an amazing book. Would you mind giving us a summary of the book and what it was like writing it?
Frank Schilling:
It’s called Omnia Vincent: the universe wants you to win.
I wrote the book as I’d sold my businesses. It was during COVID lockdowns and everybody was [going through a] “The end of the world” mood type thing at that time.
You write a book like this for your grandchildren. If one day they want to know more about grandpa and did our success come from or where did our financial wealth come from?
It’s nice for them to know a little about the person who tried hard and maybe you can see something in yourself. So I really wrote it for my future ancestors.
I want to be the guy who left something for the grandkids and great grandkids to understand a little about my brain. And it’s really just written in short micro chapters.
Joe Winger:
Because you’re an epicurean, if you’re going to have any plate for dinner tonight, what would it be and why?
Frank Schilling:
Tonight I’m actually feeling a Pittsburgh style steak, seared on the outside. I haven’t had good red meat in about a week, and we just got some A5 Wagyu at the restaurant Our chef is a butcher and he’s also a certified Angus ambassador. So he gets great cuts.
We do a beautiful short rib burger, which is really lean short rib again on the outside with a bit of a char finish. We have a charcoal grill inside the restaurant, which is beautiful.
Joe Winger:
Thank you so much for your time. If someone wants to learn more, what are the best ways to find and follow websites, social media for Aphrodise?
Frank Schilling:
DrinkAphrodise on Instagram and the website DrinkAphrodise.com
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Follow City of Angels Food & Wine for the latest updates on:
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Instagram: @cityofangels_foodandwine
City of Angels Food & Wine
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Taking a break from alcohol? This tasty mocktail is your answer. A citrus and bittersweet cocktail that showcases the lively pairing of Organic Blue Weber Agave, Prickly Pear Cactus Fruit, Grapefruit & Orange Bitters
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The Magic of Honey (and its Health Powers) is getting Rediscovered and Darko Mandich is leading the way
The magic and power of honey is getting Rediscovered and Mellody Food’s Darko Mandich is leading the way
Honey has been a staple in my people diets for their whole. As a result, many of us take it for granted. But that’s changing thanks now.
Let’s find out in an exclusive interview with Mellody Food’s Darko Mandich.
Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.
Mellody Food’s Darko Mandich
Recently, I had a chance to talk with Darko.
Why honey? Was it a personal passion or where did the interest come from for you?
Honestly, at that time, it was a great opportunity and a very interesting company that had many different divisions all related to food and agriculture.
It’s my grandma’s fault that I got into the food industry because I remember when I was a kid, my grandma and my mom and dad, they were running a tiny tavern in the Mediterranean coastline.
Seeing people gathered around the food, seeing people running around prepping the food. In my family, whenever we would have guests visiting our home, there’s always gonna be like plenty of food. And I think that subliminally inserted in my brain. Even though I pursued business and entrepreneurship, that’s something that excites me. In the background of all of that was food. I don’t mind that because I’m a foodie myself.
Honey is being Re-Discovered. Why did honey become so important to us today?
There’s so many angles to that. If you ask consumers in the US their preferred sweetener is honey. Why? Because people understand that honey has the sugar part that gives you a kick, gives you energy; but honey also has a very exciting non sugary part to it, which makes it a better for you. I would say [it’s] the best sweetener out there.
Also, there’s something about the mythology of honey.
There’s this Greek goddess of honey. Honey has been presented as a divine product across many religious books in different religious and history is telling so many interesting stories about honey.
Around 200 years ago, they unsealed Egyptian pyramids, got inside, found a bunch of things, and amongst others there was honey in a pot. And you know what? That honey was edible. And no food in the world would actually stand against that shelf life because, [of honey’s ] special combinations of sugar acidity, pH. Now I’m nerding up.
But the thing is, honey is very special. It will never go bad. There’s kind of official shelf life to honey, but honey will actually never go bad.
And I think if you connect all these things and consumers looking for better solutions, looking for something that can satisfy them, not only on a taste, but on a nutritious level, honey [has] become so popular. I had a chance to witness this across my decade old career in the US and before that in Europe.
And look, I was very excited about honey. I didn’t know much about it when I joined that [first] company, but when I started learning about it, I was like, ‘Wow, this product is really amazing.’
Is the honey currently available at Eleven Madison Home?
This is the product from a direct to consumer collaboration. We just launched with three Michelin star, Eleven Madison Park in New York City.
Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey
Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.
It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now
Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.
Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey
Tell us again what’s available, how to find it; and how to follow you and support you.
Yeah, follow us on Instagram and TikTok at MellodyFoods
In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.
Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.
And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.
We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.
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LA Foodies: Celebrate 2023 with Great New Years Eve and New Years Day Menus Specials
Los Angeles celebrates 2023 with great New Years Eve and New Years Day menu specials.
Sip, Savor & Celebrate Modern Indian, Festive Italian, Modern Mexican, Signature Favorites.
Southern Soul Food, New American Fare, Smoked Meats, Truly Delicious Boozy Treats, and much, much more!
Arth’s Pistachio Lamb Chops, Photography by Tonelson
ARTH BAR + KITCHEN – CULVER CITY (NEW YEAR’S EVE & NEW YEAR’S DAY):
NEW YEAR’S EVE:
Arth Bar + Kitchen, Culver City’s modern Indian eatery is ringing in the New Year with their New Year’s Eve Dinner Celebration featuring their Signature Menu which includes Small Plates, Tandoor Starters, Entrées, Handcrafted Tandoor Breads, Accompaniments, Rice, and Desserts, along with Party Favors, and a performance by DJ Bains.
With its contemporary atmosphere, Arth Bar + Kitchen will be serving up their full list of Cocktails making this a New Year’s Eve to remember!
NEW YEAR’S DAY:
Celebrate New Year’s Day at Arth Bar + Kitchen by enjoying a modern Indian dinner with family and friends featuring Small Plates, Tandoor Starters, Entrées, Handcrafted Tandoor Breads, Accompaniments, Rice, and Desserts.
Arth Bar + Kitchen will also be crafting their full list of Cocktails including their special Old Monk’s Manhattan made of Old Monk Spiced Indian Rum, banana liqueur, cinnamon infused vermouth, vanilla liqueur, walnut bitters, garnished with a torched cinnamon stick making this a perfect way to welcome 2023!
Arth Bar + Kitchen will be open on New Year’s Eve, Saturday, December 31st, 2022, from 5:00 pm to 10:00 am; Arth Bar + Kitchen will be open on New Year’s Day, Sunday, January 1st, 2023, from 5:00 pm to 10:00 pm; 9531 Culver Boulevard, Culver City, CA 90232; 424.503.4155; www.ArthLA.com
BG’s Margherita Pizza, Photo Credit: Wonho Photo
BG – BEVERLY HILLS (NEW YEAR’S EVE):
BG, Nerano’s best kept secret, is bringing the heat to Beverly Hills this New Year’s Eve with a very special NYE Burlesque Dinner featuring Miss Marquez!
With a powerhouse team including Nerano Executive Chef Michele Lisi, Bar Director Jacki Smith, and Wine Director David Gary, BG’s NYE Burlesque Dinner with Miss Marquez will showcase Executive Chef Michele Lisi’s Signature Menu, Jacki Smith’s Craft Cocktails, Select Wines curated by David Gary and a speakeasy vibe that reminds one of 1923 as we ring in 2023!
BBG’s Violet Beauregard
BG Beverly Hills will be open on New Year’s Eve, Saturday, December 31st, 2022, from 5:00 pm to 10:30 pm;
BG Beverly Hills will be closed on New Year’s Day, Sunday, January 1st, 2023; 9960 S. Santa Monica Boulevard, Beverly Hills, CA 90212; 424.332.0439; www.BGBeverlyHills.com
CELESTINO RISTORANTE – PASADENA (NEW YEAR’S EVE):
NEW YEAR’S EVE:
Executive Chef and Owner Calogero Drago knows how to celebrate New Year’s Eve and this year is no exception at Celestino Ristorante!
The last meal of 2022 is going to be everything one could wish for and more with Celestino Ristorante’s New Year’s Eve Specials Menu or guests can enjoy any of the delectable dishes from Celestino Ristorante’s Sicilian Signature Dinner Menu complimented by a Specialty Cocktail, Bottle of Wine, or Champagne from Celestino Ristorante’s award-winning Wine List. As Chef Calogero Drago likes to say, “Life is beautiful!” and his menu will make you feel jubilant and ready to welcome 2023!
Celestino Ristorante will be open on New Year’s Eve, Saturday, December 31st, 2022, from 4:30 pm to 10:00 pm;Celestino Ristorante will be closed on New Year’s Day, Sunday, January 1st, 2023; 141 South Lake Avenue, Pasadena, CA, 91105; 626.795.4006; www.CelestinoPasadena.com
DRAGO CENTRO – DOWNTOWN LOS ANGELES (NEW YEAR’S EVE):
NEW YEAR’S EVE:
Come ring in 2023 at Drago Centro in Downtown Los Angeles this New Year’s Eve as Owner and Executive Chef Celestino Drago prepares a special
CENA DI SAN SILVESTRO (New Year’s Eve) Six-Course Tasting Menu ($200 per person)
including Kanpachi, Cipolle Fritte, Capperi, Peperoncino, Gel Fluido al Limone, Kanpachi, fried onions, capers, chili, and lemon fluid gel,
Torta di Granchio Dungeness, Peperoni Piquillo, Rucola, Remoulade, made with Dungeness crab cake, piquillo peppers, arugula, and remoulade,
Pasta Mista, Langostino, Americaine, a mixed pasta, langostino, and Americaine, Branzino Cileno, Gnocchi, Pomodoro Cimelio, Scampi, Chilean sea bass, gnocchi, heirloom tomato, and scampi,
Kagoshima A5 NY, Patate Affumicate, Salsa al Rosmarino e Pepe, Kagoshima A5 NY Wagyu smoked potato, with a rosemary peppercorn sauce, and Torta Cassata Siciliana Sfera, a sphere Sicilian cassata cake for Dessert.
Guests can also enjoy a Specialty Cocktail, Wines by the Glass, and Wines & Champagne by the Bottle from Drago Centro’s award-winning Wine List. So come celebrate, toast, and cheer the New Year at Drago Centro!
Drago Centro will be open on New Year’s Eve, Saturday, December 31st, 202, from 5:00 pm to 10:00 pm; Drago Centro will be closed on New Year’s Day, Sunday, January 1st, 2023; 525 South Flower Street, Los Angeles, CA 90071; 213.228.8998; www.DragoCentro.com
EL GRANJERO CANTINA – THE ORGINAL FAMERS MARKET LOS ANGELES (NEW YEAR’S EVE & NEW YEAR’S DAY):
NEW YEAR’S EVE:
Come celebrate Nochevieja or Año Nuevo at El Granjero Cantina as Executive Chef Jenni Sklar serves up her innovative Mexican menu showcasing Antojitos (Snacks), Ensaladas (Salad), Quesadillas featuring the HIBISCUS made with sauteed hibiscus flowers, onion and cheese,Tacos, Los Tazones (Bowls), Burritos, Acompanantes (Sides), and Dessert.
El Granjero Cantina will also be serving up their Specialty Holiday Cocktails offering something for everyone including Tobin Shea’s ‘Tis the Season Margarita prepared with tequila, prickly pear, lime, and Ancho Reyes, Poison Apple Mule made of vodka, apple spice, and lime
Mrs. Clause’s Martini comprised of guest’s choice of spirit, cold brew, and Tia Maria, and Hot Chocolate served with marshmallows that you can spike to make this amazing night exceptionally bright!
NEW YEAR’S DAY:
Say Feliz Año Nuevo at El Granjero Cantina on New Year’s Eve Day as while enjoying some of the best people watching at The Original Farmers Market Los Angeles.
Executive Chef Jenni Sklar will be cooking up her innovative Mexican menu all day and evening featuring a selection of Antojitos (Snacks), Ensaladas (Salad), Quesadillas, Tacos, Los Tazones (Bowls), Burritos, Acompanantes (Sides), and Dessert.
El Granjero Cantina will also be showcasing their full beverage menu that includes Wine, Beer, Non-Alcoholic Beverages and Soft Drinks, Espresso, Tea, Specialty List of Tequilas y Mezcal,
Mezcal List and Specialty Cocktails created by Tobin Shea including the Classic Margarita with a choice of tequila or mezcal, Cointreau, fresh lime and citrus agave, EGC Old Fashioned made with reposado tequila, mezcal and Meletti organe,
Rasp-Hib Cocktail with tequila, italicus, raspberry hibiscus tea, lime and soda, Paloma prepared with tequila, grapefruit, lime and salt on draft, and much, much more this New Year’s Day!
El Granjero Cantina at The Original Famers Market Los Angeles will be open on New Year’s Eve, Saturday, December 31st, 2022, from 11:30 am to 9:30 pm; El Granjero Cantina will be open on New Year’s Day, Sunday, January 1st, 2023, from 10:00 am to 8:30 pm; 6333 W. 3rd Street, Los Angeles, CA 90036; 323.879,9324;www.CantinaLA.com
Photo Credit: Courtesy of El Granjero Cantina
EMILIA RISTORANTE – LOS ANGELES (NEW YEAR’S EVE & NEW YEAR’S DAY):
NEW YEAR’S EVE:
Grab your sparklers and stroll over to Emilia Ristorante this New Year’s Eve and sip a Sparkling Wine with savoringEmilia Ristorante’s Signature Menu featuring Al Centro Tavola (Something to Share), Insalate (Salads), Paste & Risotto, I Secondi (Main Dish), I Contorni (Sides), and Desserts, where each dish inspired from the Emilia-Romagna region of Italy and can also be perfectly paired with a White Wine, Rosé, or Red Wine from Emilia Ristorante’s award-winning Wine List.
NEW YEAR’S DAY:
Get ready to roll out of bed and into 2023 by heading to Emilia Ristorante for Breakfast, Lunch or Brunch!
Enjoy Emilia Ristorante’s Breakfast & Lunch or Weekend Brunch Menus featuring Uova in Camicia, two organic poached eggs served over sautéed jumbo green asparagus, topped with smoked Guanciale Hollandaise sauce and sliced Parmigiano-Reggiano cheese,
Focaccia da Colazione, flatbread with smoked mozzarella, sliced tomato and crispy Guanciale, topped with a sunny-side-up egg, arugula and sliced Parmigiano,
La Piadina di Mattina, an Emilia-Romagna traditional bread roll, filled with two organic scrambled eggs, Fontina cheese, Italian ham, served with side of mixed-green salad,
Quiche agli Asparagi e Provolone, traditional Italian-quiche puff pastry with Fontina cheese and asparagus, served with an organic mixed-green salad,
Toast Francese, French toast topped with mixed berries, served with organic maple syrup,
Salmone Affumicato, King salmon plate, softened cream cheese, topped with shred hard boiled eggs, diced red onion, chives, crispy capers, served with toasted sourdough bread,
Uovo alla Benedettina, two organic poached eggs, served over house-made focaccia bread, topped with Italian ham, Provolone cheese, and smoked Guanciale Hollandaise, and much more.
Toast Francese, Photo Credit: Wonho Photography
Each of these beautiful Breakfast, Lunch and Weekend Brunch dishes can be perfectly paired with an Italian Sparkling Wine, White Wine, Rosé, or Red Wine from Emilia Ristorante’s award-winning Wine List.
Emilia Ristorante will be open on New Year’s Eve, Saturday, December 31st, 2022, from 5:00 pm to 10:00 pm; Emilia Ristorante will be open on New Year’s Day, Sunday, January 1st, 2023, for Brunch and Lunch from 8:00 am to 3:00 pm, and for Dinner from 5:00 pm to 10:00 pm; 8500 Burton Way, Los Angeles, CA 90048; 424.999.4755; www.EmiliaLA.com
GEORGIA’S RESTAURANT – ANAHEIM PACKING HOUSE & LONG BEACH EXCHANGE (NEW YEAR’S EVE & NEW YEAR’S DAY):
NEW YEAR’S EVE:
Prosperity Meal! Make your last meal of 2022 memorable and set the stage for a prosperous New Year! Did you know that in the South, Black-Eyed Peas and Collard Greens symbolize wealth?
Even folks who aren’t from the South go all in on eating a New Year’s Eve Prosperity Meal featuring Black-Eyed Peas, Leafy Collard Greens and Cornbread for good luck on New Year’s Eve, giving you everything you need to welcome wealth: Pennies, Dollars & Gold.
Come ring in 2023 right at Georgia’s Restaurant’s at the Anaheim Packing House and Long Beach Exchange on New Year’s Eve to be sure that wealth and prosperity come your way!
Georgia’s Restaurant at the Anaheim Packing House will be open on New Year’s Eve, Saturday, December 31st, 2022, from 11:00 am to 9:30 pm; 440 South Anaheim Boulevard #209A, Anaheim, CA 92805; 714.906.1900; www.Georgias-Restaurant.com
Georgia’s Restaurant at the Long Beach Exchange will be open on New Year’s Eve, Saturday, December 31st, 2022,from 11:00 am to 8:30 pm; 4101 McGowen Street, Suite 155, Long Beach, CA 92630; 562.420.5637; www.Georgias-Restaurant.com
NEW YEAR’S EVE DAY – GEORGIA’S RESTAURANT AT THE LONG BEACH EXCHANGE:
Come celebrate New Year’s Day with a Boozy Brunch at Georgia’s Restaurant at the Long Beach Exchange as they are kicking-off 2023 with a bang and serving up a Southern “Soul-delicious”
Brunch all day long!
Share savories such as the Fried Egg Sandwich, with choice of cooked egg, mayonnaise and bacon, the Sausage, Bacon and Eggs served with blackened country potatoes and toast, or Co-Owner Nika Shoemaker-Machado’s personal favorite, the hearty Steak and Eggs, featuring top sirloin steak and a side of blackened country potatoes.
For those that love a sweet start to their day, there is Grilled French Toast made the old-fashioned way and topped with powdered sugar and strawberries, theCinnamon Apple Waffle topped with warm sautéed apples in a finger-licking cinnamon syrup, and a dollop of whipped cream.
Alternatively, guests can also have the best of both the sweet and savory worlds with the Chicken and Waffles, which stars Georgia’s signature fried chicken, a process that begins with Co-Owner Marlon Machado’s Brazilian buttermilk brine and ends with a seasoned crispy cornmeal crust courtesy of Nana Gretchen’s very own grandmother, served on a Belgian waffle with creamy honey butter, and maple syrup.
Soul-delicious Southern staples also include the Fish & Grits featuring Creole seasoned cornmeal crusted fried catfish, or the classic Shrimp & Grits made with Creole seasoned shrimp over a bed of savory grits.
Get festive with the vegetarian friendly Mardi Gras Omelet, featuring green and red bell peppers, onions, and cheese, indulge Georgia’s new Eggs Benedict.
A selection of thirst-quenching Beverages is also available and what libation is more appropriate at Brunch than a bright and bubbly Mimosa? Georgia’s Restaurant also features Signature Peach and Seasonal Sangria, Red Wine andWhite Wine by the glass or bottle, and craft bottled Beer to complement each dish. For those looking for a more full-bodied beverage, the Bloody Mary ought to do the trick.
Georgia’s Restaurant at the Long Beach Exchange will be open and serving their New Year’s Day Boozy Brunch on Sunday, January 1st , 2023, from 9:00 am to 2:00 pm and they will serving their signature menu from 11:00 am to 9:00 pm; 4104 McGowen Street, Suite 155, Long Beach, CA 92630; 562.420.5637; www.Georgias-Restaurant.com
HANK’S – PALISADES VILLAGE ( NEW YEAR’S EVE & NEW YEAR’S DAY):
NEW YEAR’S EVE:
Get ready for a very Happy New Year and head to Hank’s at Palisades Village this New Year’s Eve to raise a glass and do an NYE East Coast Toast (9:00 pm)!
Come celebrate during the day while enjoying a very happy New Year’s Eve Brunch or savor Executive Chef Isaias Peña’s Signature Menu featuring elevated American classic Appetizers, Seasonal Salads, Flatbreads, Burgers including Chef Peña’s award-wining Hank’s Double Diamond Burger, Sandwiches, Signature Dishes, Sides, and Desserts.
Guests can also toast to 2023 with one (two, or three) Hank’s Tableside Martinis, Coravin poured Wines by the Glass, Draft or Bottled Beers, Boozy Shakes or Floats to make sure you are ringing in this New Year just right!
NEW YEAR’S DAY:
Get ready to make your first New Year resolution and head to Hank’s at Palisades Village!
Celebrate “Out with the old, in with the new” while enjoying a New Year’s Eve Brunch celebration showcasing Mimosas, Bloody Marys, Tableside Martinis,
Executive Chef Isaias Peña’s Brunch Menu
featuring his New York Steak and Eggs, The #77 Burrito,Omelette, Strawberry Waffles, Shrimp & Polenta, Eggs Benedict, Avocado Toast, Huevos Rancheros, and Hank’s Classic Breakfast to make sure to toast and ring in the New Year just right!
Hank’s will be open on New Year’s Eve, Saturday, December 31st, 2022, for Brunch from 10:00 am to 4:00 pm and Dinner from 4:00 pm to 10:00 pm
Hank’s will be open on New Year’s Day, Sunday, January 1st, 2023, for Brunch from 10:00 am to 4:00 pm and Dinner from 4:00 pm to 9:00 pm; 1033 N. Swarthmore Avenue, Pacific Palisades, CA 90272; 424.363.7166; www.HanksPalisades.com
Knox & Dobson Holiday Cocktail Gift Box, Photo Credit: Jakob N. Layman
KNOX & DOBSON – (NEW YEAR’S EVE & NEW YEAR’S DAY):
If you are looking for the perfect way to ring in 2023, order Knox & Dobson’s new Holiday Cocktail Gift Box featuring a premium Gin Martini, classic Old Fashioned, Improved Whiskey Cocktail made with Maraska Maraschino, and authentic Rye Manhattan ($70 per Gift Box – 2 Servings per each Bottled Cocktail) and be the life of the party of any New Year’s Eve or New Year’s Day Party and just OPEN, POUR & ENJOY!
Knox & Dobson Holiday Cocktail Gift Box, Photo Credit: Jakob N. Layman
Knox & Dobson is offering a special Holiday Promo Code “KDGIFT” to SAVE $10 when you order Knox & Dobson’s Holiday Cocktail Gift Box directly at www.KnoxandDobson.com or please visit the Knox & Dobson Stockists to see where you can walk-in and purchase directly.
MI PIACE – PASADENA (NEW YEAR’S EVE & NEW YEAR’S DAY):
NEW YEAR’S EVE:
Come celebrate New Year’s Eve with a decadent Italian feast, with Live Music, Party Favors, and Champagne Toast at Mi Piace!
Guests will enjoy Executive Chef Gil Saulnier’s Mi Piace Signature Menu & Specials with items such as the Ravioli con Salsiccia with sautéed mild Italian sausage, wilted broccolini, sundried tomatoes, sliced garlic and white wine finished with Pecorino cheese; Grilled Double Lamb Chops prepared with a Port wine demi-glace and roasted Yukon potatoes, or the decadent Spaghetti Aragosta comprised of sautéed diced lobster tail tossed with spaghetti in a San Marzano smokey chipotle cream sauce.
Even those on Santa’s naughty list can indulge in Mi Piace’s decadent Desserts
Even those on Santa’s naughty list can indulge in Mi Piace’s decadent Desserts which are a big part of Mi Piace’s New Year’s Eve celebration, so do not miss any delectable delights such as theMidnight Fantasy, a chocolate cake with Swiss bittersweet chocolate fudge and raspberry purée, Tiramisu, or New York Cheesecake with a creamy graham cracker crust and fresh strawberries and whipped cream.
Raise a glass as you ring in 2022 by pairing these delicious dishes with any one of Mi Piace’s award-winning wines or try Mi Piace’s Ciao Bellococktail comprised of Borghetti Espresso Liqueur, Galliano Liqueur, almond milk, and espresso and then head over to the Mi Piace Lounge for Live Music from 10:00 pm to 1:00 am with Party Favors, countdown to the New Year, and a Complimentary Champagne Toast at Midnight as guests can dance the night away!
NEW YEAR’S DAY:
Welcome 2023 by watching the iconic 2022 Tournament of Roses Parade and then head to Mi Piace located on Colorado Boulevard after viewing the many magnificent floral floats, marching bands, and equestrians to carry on and continue the celebration!
This iconic Italian eatery opens its doors to all parade-goers for a festive day welcoming the New Year!
New Year’s Day is also National Bloody Mary Day, enjoy a Mi Piace Classic Bloody Mary
Being that New Year’s Day is also National Bloody Mary Day, it is only right to kick things off by enjoying a Mi Piace Classic Bloody Mary comprised of Absolut vodka, house-made spicy Bloody Mary mix, celery salted rim, and crisp celery stalk garnish.
Celebrate the first meal of the New Year with Homemade Ricotta con Crostini – 2 Ways served with a SWEET organic lavender honey and Tahitian vanilla and a SAVORY lemon zest with extra virgin olive oil, fresh herbs, fleur de Sel, served with grilled ciabatta, or the Carpaccio, made of paper thin sliced raw prime beef filet mignon topped with arugula, shaved Reggiano, capers, and honey dry mustard vinaigrette.
Enjoy and share a handmade pasta like the Pappardelle Bolognese, prepared with natural skirt steak, seasoned pancetta, Porcini mushroom, vegetable mirepoix, San Marzano tomatoes and touch of cream, or the Gnocchi, made with potato, spinach, and goat cheese gnocchi with roasted ricotta in a caramelized garlic and basil marinara sauce.
For something savory, try the Milanese, which is a breaded, pounded, sautéed 16-ounce veal chop with a demi-glace lemon parsley sauce, served with arugula salad with buffalo mozzarella and cherry tomatoes, tossed in an Italian dressing, or the Pollo al Prezzemolo, with Mary’s Free-Range organic grilled chicken stuffed with fresh herbs in a caramelized garlic, parsley, lemon, butter sauce, accompanied with whipped potatoes and fresh vegetables.
The first day of the New Year would not be complete without something sweet from the Mi Piace Bakery, so come celebrate New Year’s Day the delectably delicious Italian way at Mi Piace!
Mi Piace will be open on New Year’s Eve, Saturday, December 31st, 2022, for Lunch from 11:00 am to 4:00 pm, and for Dinner from 5:00 pm to 11:00 pm; The Mi Piace Lounge will be open on New Year’s Eve from 11:00 am to 1:30 am; Mi Piace will be open on New Year’s Day from 11:00 am to 11:00 pm; 25 East Colorado Boulevard, Pasadena, CA; 626.795.3131; www.MiPiace.com
NATIVE SON LA – DOWNTOWN, LOS ANGELES (NEW YEAR’S EVE & NEW YEAR’S DAY):
NEW YEAR’S EVE:
Native Son LA is ready to ring in their first New Year’s Eve by celebrating Christmas Eve Bunch! Start off by enjoying Beverage Director Brock Woolsey’s Nativity Son Cocktail, a seasonal spritz using Santa Barbara County pinot noir, cranberry juice, sparkling rosé, and Mommenpop Kumquat (a fortified wine produced in Napa, with kumquat, fig leaf, & green cardamom), garnished with a sprig of rosemary, or experience Head Brewer JP Boudwin’s newest Beer – EL DOJO Mexican Lager, and more.
Executive Chef Alec Guerrero’s What’s Cookin’ Menu offers up Sharable Bites, Salads, Burgers, Bigger Bites, and House-made Sweets which are not to be missed as you sip, savor, and celebrate the Countdown to 2023!
NEW YEAR’S DAY:
Welcome 2023 and Native Son LA is ringing in New Year’s Day just right toasting with Bottomless Mimosas, a special Apple Cider Monthly Mimosa
Micheladas, Beer, Wine & Spritz Menu featuring Beverage Director Brock Woolsey’s Dolomite Cocktail, made of Pasubio Blueberry Amaro, Amontillado Sherry, and bitters.
Executive Chef Alec Guerrero will be serving up his Weekend Brunch Menu which offers Bites, Bigger Bites featuring the Native Omelette, Ricotta Toast & Jam, French Toast, PB&J Sandwich, Native Slam, and Native Slam Burrito, Lunch Bites, Al a Carte Bites, and Sweet Bites for the perfect start to a beautiful New Year!
Native Son LA will be open on New Year’s Eve, Saturday, December 31st, 2022, from 10:30 am to 2:00 am; Native Son LA will be open on New Year’s Day, Sunday, January 1st, 2023, from 10:30 am to 10:00 pm; 832 S. Olive Street, Los Angeles, CA 90014; 213.270.1599; www.NativeSonBar.com
NERANO – BEVERLY HILLS (NEW YEAR’S EVE & NEW YEAR’S DAY):
NEW YEAR’S EVE:
Come celebrate New Year’s Eve at Nerano Beverly Hills as Executive Chef Michele Lisi serves seven New Year’s Eve Specials including the Antipasti – Vellutata di Topinambur, a Jerusalem artichoke soup with rustic croutons and chives, and the Primi showcases the Risotto Champagne e Caviale Ossetra, Veuve Clicquot risotto, chives, and lemon zest topped with Royal Imperial Ossetra Caviar, and Ravioli di Burrata Bugliese, Gamberi Rossi, Pistacchi di Bronte, home-made ravioli filled with Apulian Burrata, red shrimp, toasted pistachios, and chives.
The Secondi specials feature Merluzzo pelle Nera, pan roasted Alaskan black cod, saffron potato purée, and crispy artichokes
Costine di Manzo Brasate al Chianti, braised beef short ribs in a Chianti wine sauce, over truffle mashed potatoes, and crispy spinach.
For the final finish, Chef Lisi’s Dolce will not disappoint with Sorbetto agli agrumi, house-Spun winter citrus sorbet, and Millefoglie Scomposta, a deconstructed mille-feuille with French vanilla Chantilly cream, strawberries, and toasted hazelnut crunch.
For those that want to decadently indulge this New Year’s Eve, Executive Chef Michele Lisi also presents his White Truffle Tasting Menu featuring three delectable courses starting with the antipasto which spotlights Chef Lisi’s Burrata con Tartufo Bianco prepared with imported Apulian Burrata, San Danielle Prosciutto, and rosemary focaccina.
The primo course showcases a choice of the Tagliolini al Tartufo Bianco with handmade tagliolini pasta, butter emulsion, Parmigiano Reggiano “Vacche Rosse” 36 months, or Risotto al Tartufo Bianco made of Acquerello Carnaroli risotto, mantecato with Parmigiano Reggiano 24 months.
Chef Lisi’s Dolce is the perfect finish spotlighting his Panna Cotta con Miele al Tartufo, vanilla panna cotta, truffle infused honey, and hazelnut granella. Each course is delicately curated to be enhanced by the flavor of freshly shaved White Truffle from Alba, Italy and is offered with a suggested Optional Wine Pairing to ring in 2023 right!
NEW YEAR’S DAY:
Before you make any resolutions, come enjoy a celebratory New Year’s Day Dinner at Nerano! Let Executive Chef Michele Lisi, Bar Director Jacki Smith, and Wine Director David Gary help you ring in 2023 just right by enjoying Chef Lisi’s Signature Menu, Smith’s Craft Cocktails, and specially selected Wines curated by David Gary while sitting at a beautifully lit table inside or on Nerano’s stunning garden patio.
Nerano will be open on New Year’s Eve, Saturday, December 31st, 2022, from 5:00 pm to 10:00 pm; Nerano will be open on New Year’s Day, Sunday, January 1st, 2023, from 5:00 pm to 9:00 pm; 9960 S. Santa Monica Boulevard, Beverly Hills, CA 90212; 310.405.0155; www.NeranoBH.com
QUE PADRE – PACIFIC PALISADES (NEW YEAR’S EVE & NEW YEAR’S DAY):
NEW YEAR’S EVE:
It’s New Year’s Eve and time to celebrate at Qué Padre! Executive Chef Isaias Peña is counting down the clock by offering up his Signature Menu featuring Starters, Signature Tacos, Mains, Quesadillas, Fajitas, Bowls, Ensalada Mexicana, Ceviche Tostadas, Sides, Desserts, and Kid’s Combo. Guests can also get the party started by enjoying any one of Qué Padre’s handcrafted Margaritas, Frozen Cocktails, Cocktails, Tequila Flights, Tequila, Mezcal, Wine or Beer while ringing in the New Year!
NEW YEAR’S DAY:
This New Year’s Day take some time to get away at Qué Padre! Executive Chef Isaias Peña is serving up his fullSignature Menu featuring Starters, Signature Tacos, Mains, Quesadillas, Fajitas, Bowls, Ensalada Mexicana, Ceviche Tostadas, Sides, Desserts, and Kid’s Combo and guests can gather, and people watch while enjoying a handcrafted Margarita, Cocktail, Frozen Cocktail, Tequila Flight, Tequila, Mezcal, Wine or Beer.
Photography by Tonelson
Qué Padre will be open on New Year’s Eve, Saturday, December 31st, 2022, from 12:00 noon to 9:00 pm; Qué Padrewill be open on New Year’s Day, Sunday, January 1st, 2023, from 12:00 noon to 9:00 pm; 15225 Palisades Village Lane, Pacific Palisades, CA 90272; 310.461.8226; www.QuePadreTacos.com
SMOKE CITY CHAR BAR – ARTS DISTRICT IN DOWNTOWN LOS ANGELES (NEW YEAR’S EVE & NEW YEAR’S DAY):
NEW YEAR’S EVE:
Savor the last day of 2022 and head to Smoke City Char Bar in the Arts District in Downtown Los Angeles this New Year’s Eve where you can celebrate by enjoying slow smoked and succulent barbecue while sipping Salvador’s Sangriaor Handcrafted Cocktails like Van Gogh’s Flask comprised of house-aged Woodford Reserve, Amaro, Aperol, Cherry Heering and Bogart Bitters while ringing in 2023!
Guests can start with the Brisket Deviled Eggs or Burnt Ends Mac & Cheese Bites for Appetizers, then enjoy an Artisan Salad
BBefore you Choose Your Smoked Meats or create your own Meat Combination Plate choosing between Beef Tri-Tip, Beef Brisket, Turkey Breast, Sausage Link, Pulled Pork, Pacific Salmon, or Jackfruit for vegetarians
Then select The Sauces and your Sharable Sides such as Napa Cabbage Slaw, Truffle French Fries, Cast Iron Skillet Cornbread, Smoke City Baked Beans, Southern Style Collard Greens, Smoke House Chili, and more.
Guests can celebrate and make some noise while indulging in Smoke City Char Bar’s Dessert while savoring the Strawberry Shortcake on a homemade buttermilk biscuit with strawberry curd, Chantilly cream, fresh strawberries and Fosselman’s ice cream, or Smokehouse S’mores made with a toasted scratch marshmallow with Nutella and graham crackers with orange zest.
NEW YEAR’S DAY:
Resolve to make better New Year’s resolutions this year and add Smoke City Char Bar to your list!
This New Year’s Day, head to downtown L.A.’s newest smokehouse for a delectable New Year’s Day Brunch featuring Buttermilk Biscuit Eggs Benedict, Beef Tri-Tip Steak & Eggs, Buttermilk Pancakes, Avocado Toast, Smoked Brisket Hash, and much more while toasting the New Year with Mimosas and Pork Belly Bloody Marys!
Smoke City Char Bar will be open on New Year’s Eve, Saturday, December 31st, 2022, from 11:00 am to 12:00 Midnight; Smoke City Char Bar will be open on New Year’s Day, Sunday, January 1st, 2023, from 11:00 am to 11:00 pm; 899 Traction Avenue, Los Angeles, CA 90013; 213.935.8194; www.SmokeCityCharbar.com
Photo: Smoke City Char Bar Table Spread, Burnt Ends Mac & Cheese Bites, Crisp Fried Smoked Pork Belly, Salvador’s Sangria, Van Gogh’s Flask, Strawberry Shortcake, Smokehouse S’mores
SO.PA AT L’HORIZON – PALM SPRINGS (NEW YEAR’S EVE & NEW YEAR’S DAY):
NEW YEAR’S EVE:
Celebrate New Year’s Eve at SO.PA at L’Horizon in Palm Springs and enjoy Executive Chef Michael Hung’s Five-Course Tasting Menu ($135.00 per person) starting with a Classic Gougere stuffed with local Medjool dates and Blue de Basque, then Icelandic King Salmon Crudo with variations of celery, pickled mustard seed, and Siberian Osetra Caviar.
For the Third Course, guests will enjoy Stuffed Delicata Squash, Lacinato kale, brown and wild rice with a black truffle coulis, and for the Main, the Grilled Petite Filet Mignon with potato and Parmigiano Reggiano gratin, and sauce au poivre.
Each course can also be enjoyed with one of Beverage Director Kelly David’s Handcrafted Cocktails, or Champagne, Red, White or Rosé Wine from SO.PA’s award-winning Wine List by the glass or the bottle, and for the final finishing touch, Chef Hung will be presenting a Ginger Toffee Pudding Cake with Whipped Creme Fraiche.
Photo Credit: Wonho Photo
NEW YEAR’S DAY:
Welcome 2023 by enjoying New Year’s Day Dinner at SO.PA and experience Executive Chef Michael Hung’s progressive and refined New American Dinner Menu spotlighting global influences while enjoying one of Beverage Director Kelly David’s Handcrafted Cocktails, and then toasting the New Year with some Champagne, Red, White or Rosé Wine from SO.PA’s award-winning Wine List.
SO.PA at L’Horizon will be open for New Year’s Eve Dinner, Saturday, December 31st, 2022, from 5:30 pm to 9:00 pm;SO.PA at L’Horizon will be open on New Year’s Day, Sunday, January 1st, 2023, from 5:30 pm to 9:00 pm; 1050 East Palm Canyon Drive, Palm Springs, CA 92264; 760.323.1858; www.LHorizonPalmSprings.com
THE COLONY CLUB AT THE COLONY PALMS HOTEL – PALM SPRINGS (NEW YEAR’S EVE & NEW YEAR’S DAY):
NEW YEAR’S EVE:
The countdown to New Year’s Eve is on at The Colony Club in Palm Springs as Executive Chef Michael is celebrating with three New Year’s Eve Specials featuring Ocean Trout Caviar with Potato Latkes with a hard cooked egg, crème fraiche and Chives,
Honey Baked Pork Loin Ham served with roasted Brussels sprouts, pineapple compote, and natural Jus,
Ginger Toffee Pudding Cake with market apples, and whipped crème fraiche. Each New Year’s Eve Specialcan be enjoyed with one of Beverage Director Kelly David’s Handcrafted Cocktails, glass, or bottle of Champagne, Red, White or Rosé Wine from The Colony Club’s award-winning Wine List.
NEW YEAR’S DAY:
Ring in the first day of the New Year by enjoying Executive Chef Michael Hung’s innovative California Fare for Brunch, Lunch, and Dinner this New Year’s Day. Guests of The Colony Club can dine inside the main dining room while enjoying the modern take on Art Deco glamour or enjoy the warm breezes while dining al fresco poolside with a stunning view of the mountains while sipping one of Beverage Director Kelly David’s Handcrafted Cocktails, Mimosa, Michelada, Bloody Mary or savoring some Champagne, Red, White or Rosé from The Colony Club’s award-winning Wine List.
The Colony Club at The Colony Palms Hotel will be open for New Year’s Eve Dinner, Saturday, December 31st, 2022,from 5:30 pm to 9:00 pm; The Colony Club at The Colony Palms Hotel will be open on New Year’s Day, Sunday, January 1st, 2023, from 8:00 am to 9:00 pm; 572 N. Indian Canyon Drive, Palm Springs, CA 92262; 760.969.1818;www.ColonyPalmsHotel.com
THE RAYMOND 1886 – PASADENA (NEW YEAR’S EVE):
NEW YEAR’S EVE:
Kick-off this New Year’s Eve with an early celebration at The Raymond 1886! This special holiday calls for a very special meal and The Raymond 1886 will be offering a Three-Course New Year’s Eve Tasting Menu ($155.00 per person). This festive feast begins with the First Course featuring a choice of Scallop Rockefeller, sea scallop, garlic breadcrumbs, spinach, and Champagne butter, or Grape & Prosciutto Salad with prosciutto di parma, frisée, red grapes and gorgonzola dolce.
The savory Second Course offers a choice Cornish Game Hen served with cranberry orange harissa and roasted root vegetables, Branzino, Mediterranean Sea Bass served roasted bell pepper purée, lentils and fennel, Chateau Briand, filet mignon, pommes purée, crispy Brussels sprouts leaves, and bone marrow bordelaise, or Stuffed Eggplant with Moroccan spiced lentils, baby heirloom tomatoes, sweet peppers, and romesco.
The Dessert course offers a choice of either the Chocolate Lava Cake or Pumpkin Spice Panna Cotta.
The Raymond 1886’s New Year’s Eve Tasting Menu is meant to pair perfectly with a bottle of wine from The Raymond 1886’s award-winning Wine List or full 1886 Cocktail List, along with a Complimentary Champagne Toast making dining at The Raymond 1886 a great way to ring in 2023!
The Raymond 1886 will be open for New Year’s Eve Dinner, Saturday, December 31st, 2022, from 4:00 pm to 9:00 pm;The Raymond 1886 will be closed on New Year’s Day, Sunday, January 1st, 2023; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com
