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Cham­pagne I’m In­dulging In Right Now: Af­ter ser­vice, I’m a lit­tle tired and I tend to like Cham­pagne that’s light on its feet and laser-pre­cise: Bereche et Fils, Gas­ton Chi­quet and Pierre Peters. What I re­ally like to drink is broad, in­tense and gen­er­ous: An­dre Clouet, Clos Cazals, Paul Bara’s Spe­cial Club and Cham­pagne Miniere.

Where I Drink Af­ter Work: Hav­ing lived in Napa, we al­ways say that we’re never drink­ing, we’re al­ways tast­ing. And we’re never hav­ing an­other, we’re al­ways re­vis­it­ing.

Wally’s Bev­erly Hills has a great wine se­lec­tion and is down the street from Spago. They’re never short on truf­fles for your pizza, grilled cheese or fries. Of course, I’m bi­ased and love Wolf­gang Puck’s CUT Lounge at the Bev­erly Wil­shire. The Uni Toast is life chang­ing. And for a cock­tail, Roger Room is a great cock­tail bar that is si­mul­ta­ne­ous trendy and dive-y, and never runs out of Cham­pagne.

The Los An­ge­les Break­fast: Jor­dan Kahn’s new day­time restau­rant, De­stroyer, has one of the calmest break­fasts. The environment is pure zen, and the morn­ing fare is some of the most sim­ple, el­e­gant and thought­ful that I’ve ever eaten. I visit here a few times a week.

Beach Snacks: Af­ter spend­ing a few years in Hawaii, I live for my poke. I get tra­di­tional poke that tastes just like the is­lands at

Poke-Poke on Venice Beach.

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