Planning for Paris.

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North African Roasted Half Chicken

Mary’s free range, Spanish style Israeli couscous,

North African gremolata

The Briks

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English Peas page1image2808

w/ Blueberries, Strained Yogurt, Mint, Sweet Garlic, Granola


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A sip of something cool with Chef Keller

Bouchon, Beverly Hills

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Direct from my hometown,

Memphis’ own Gus’s World Famous Hot & Spicy Fried Chicken

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71Above Debuts High Atop US Bank Tower

The West Coast’s Highest Dining Destination Is Now Serving


Soaring 950 feet above 5th Street in downtown Los Angeles, high atop the U.S. Bank Tower, 71Above celebrates the diversity of culture and landscape in the City of Angels. Owner Emil Eyvazoff named Chef Vartan Abgaryan and General Manager Alex Hasbany to lead Los Angeles’ most highly anticipated new dining adventure, a restaurant ‘of’ and ‘for Los Angeles.’ Chef Abgaryan’s menus offer a contemporary modern American cuisine that references the ethnic makeup and cultural traditions of the sprawling metropolis; L.A. based Tag Front architecture and design studios employ strategic architectural elements and contemporary decor to both honor and highlight the iconic landmarks and geographic landscape of the extended city; and General Manager Hasbany has teamed with a host of talented L.A. hospitality professionals to bring the crown jewel of the iconic Los Angeles skyline to realization.

71Above diners will revel in extraordinary unobstructed scenery, expanding for miles in all directions.  Tag Front partnered with SageGlass Company to create a seamless view protected from the elements by technological engineering that automatically darken and lightens the glass panes surrounding the restaurant, offering shading in the light of day, while magically lightening as dusk and nightfall arrive. Upon entering the restaurant from the lobby of the US Bank Tower, guests arrive on the 71st floor in a centralized enclosed area that dramatically expands outward as the full restaurant and views are revealed. Tag Front brilliantly references the geography of the landscape below, as well as the flight patterns above through the use of various design motifs.  The 71Above logo on the front entrance floor extends outward in every direction, landing at table tops capped by a compass, alongside artistic directionals beautifully positioned on mirrored partitions that highlight the closest local, and farthest international destinations. Table tops of polished white oak blend with extensive use of white oak columns and mirrored pillars.  Acoustic ceiling pods reference a hexagonal design motif found within the curvature of the rounded building, and reoccurring within multiple design elements including handmade ceramic tile on the walls of the entry lobby and face of the bar counter.  The structural layout of the space affords an unusual mix of seating options, including “quieter dining” for private events or those that prefer to be outside the noise and bustle of the busy restaurant; the chef’s tables, which offer up-close views into the open kitchen; the lively main dining room and the robust atmosphere of the adjoining bar and lounge. Guest may opt to select their preferred dining atmosphere during the TOCK reservations process.

Eyvazoff, Hasbany and Chef Abgaryan have assembled a world class team of hospitality professionals for 71Above.  Master Sommelier Reggie Narito leads a wine team that includes sommelier Catherine Morel, simultaneously building a new program for 71Above and a training ground for those working toward Master Sommelier certification. Mr. Narito’s expertise and mentorship, as exhibited in the documentary “Somm,” is in high demand by wine students the world over. His mastery is witnessed in the wine menus of 71Above, the extensive wine pairing programs, and the ongoing mentorship of the 71Above sommeliers seeking MS certification.  The sprits program is offered in collaboration with Proprietors, LLC and 71Above lead barman, Darwin Manahan.  Guests will discover an extensive mixology program in the bar and lounge areas, as well as curated cocktail selections designed to pair with each course of the dining experience.  Chef Abgaryan created a dining journey that includes a two course lunch ($35.00 pp), three course dinner ($70.00 pp), guided chef’s tasting menus, along with curated wine and cocktail parings ($40.00 pp).  Each menu offering concludes with an array of extraordinary dessert offerings by Executive Pastry Chef Gregory Baumgartner.

Dinner service is offered from 5pm until 10pm nightly, with lunch served Monday – Friday from 11:30am – 3:00pm. Bar menus are offered from 11:30am until 11:00pm daily, with bar and lounge beverage service continuing into the late night hours. Weekend brunch will be added in the coming days.


71Above (NO spacing between “71” and “Above”)

The U.S. Bank Tower

633 W. 5th Street, 71st floor

Los Angeles, CA 90071

213.71above (213.712.2683) | www.71above.com

Hours of Operation:

M-W 11:30am – 11pm

TH-F 11:30am – 12am

Sat 5pm – 12am

Sun 5pm – 11pm

Valet Parking is available street level at the U.S. Bank Tower lobby entrance on 5th St, between Grand and Flower. $10.00 with validation (for up to three hours).

For all private dining requests, groups and events, please contact Cara Kovacs:

213.300.4809 | cara@71above.com

Facebook, Twitter, Instagram @71Above


Emil Eyvazoff


A native of Los Angeles and among the pioneers in the renaissance of Downtown, Eyvazoff began in downtown’s hospitality and nightlife scene in 2004 with the development of Takami Sushi & Robata Restaurant and Elevate Lounge.  Eyvazoff was approached by the ownership of the U.S. Bank Tower in 2013 to develop a unique restaurant concept for the 71st floor. Over the next three years, 71Above was born.  Passionate about food and wine, Eyvazoff belongs to several societies, including the Chevaliers du Tastevin and Commanderie de Bordeaux.

Alex Hasbany

General Manager

Alex Hasbany spent two decades in New York City working in acclaimed restaurants with Chef Geoffrey Zakarian at Patroon, and Tom Valenti at Butterfield 81 and Ouest.  For seven years, he served as General Manager for Chef Jean-Georges Vongerichten’s Spice Market, creating the blueprint for Culinary Concepts by Jean-Georges restaurants around the globe. After presiding over the famed Palm Steakhouse on the West side of Manhattan, Alex and his wife relocated to Los Angeles, where he assumed the role of General Manager at The Palm in Downtown Los Angeles, and most recently The Palm in Beverly Hills.

Chef Vartan Abgaryan

Executive Chef

Chef Abgaryan, a native Angeleno, was formally trained at Le Cordon Bleu, mentoring at the iconic André Soltner restaurant, Lutèce. He returned to Los Angeles to lead the kitchens of acclaimed restaurateur Tim Goodell’s Red Pearl Kitchen, ‘A’ Restaurant, and Public Kitchen. For the next three years, Abgaryan served as executive chef at Cliff’s Edge Restaurant to great critical acclaim. LA Weekly’s restaurant critic Besha Rodell remarked, “Abgaryan’s food is composed above all else — the chef focuses as much on visual beauty as on taste.” In 2015, Chef Abgaryan joined forces with Emil Eyvazoff to debut a new, world-class dining destination on the 71st floor of the US Bank Tower.

Gregory Baumgartner 

Executive Pastry Chef

Chef Baumgartner mentored with the Michael Mina Group at the Four Seasons in Baltimore, MD. He oversaw multiple Mina venues, including Wit and Wisdom, PABU, and LAMILL as Pastry Sous Chef under Chef Lincoln Carson. Baumgartner relocated to Los Angeles, where he joined the opening team at Chef Mina’s Bourbon Steak.  Most recently, he served as Executive Pastry Chef on the opening teams of EP+LP Restaurant in West Hollywood and Spring Restaurant in downtown Los Angeles.

Reggie Narito

Wine Program Architect

Reggie Narito is one of few people in the world to hold the prestigious title of Master Sommelier.  He began his career in the restaurant industry at the age of seventeen and has worked in notable Bay Area restaurants including Star’s in San Francisco, Le Papillon in San Jose and the Plumed Horse in Saratoga.   At 71Above, Mr. Narito was enlisted to create a world-class wine program and a pathway for aspiring sommeliers to become future Master Sommeliers. He appears in the documentary “Somm” and the Esquire TV series “Uncorked.”

Catherine Morels

Lead Sommelier 

Catherine Morels currently holds an Advanced Diploma from the Court of Master Sommeliers, with the Master Diploma well within her sights. She has served as Lead Sommelier at Mina’s American Fish Restaurant and the famed Sirio Restaurant at the Aria Resort in Las Vegas. She was most recently the Lead Sommelier at Michael Mina’s Bourbon Steak LA.

Darwin Manahan,

Lead Bartender

Originally self-taught via the definitive texts of classic bar men Gary Regan and David Wondrich, Manahan enjoyed wide recognition and acclaim as head bartender at Corazon y Miel and PUNCH Bar. His time there proved transformative, both for himself and the restaurant, celebrated as one of Esquire’s Best Bars in America.  Manahan was also named in Zagat’s prestigious 30 Under 30 list of outstanding culinary talents. The creative mind behind the beverage programs at L.A.’s Osso and Cliff’s Edge restaurants, Manahan discovers inspiration in everything from his Filipino roots to the ice cutting techniques of Tokyo’s Hidetsugo Ueno.


Filed under: IN THE NEWS — admin



We will remember their names.


Stanley Almodovar III, 23 years old

Amanda Alvear, 25 years old

Oscar A Aracena-Montero, 26 years old

Rodolfo Ayala-Ayala, 33 years old

Antonio Davon Brown, 29 years old

Darryl Roman Burt II, 29 years old

Angel L. Candelario-Padro, 28 years old

Juan Chevez-Martinez, 25 years old

Luis Daniel Conde, 39 years old

Cory James Connell, 21 years old

Tevin Eugene Crosby, 25 years old

Deonka Deidra Drayton, 32 years old

Simon Adrian Carrillo Fernandez, 31 years old

Leroy Valentin Fernandez, 25 years old

Mercedez Marisol Flores, 26 years old

Peter O. Gonzalez-Cruz, 22 years old

Juan Ramon Guerrero, 22 years old

Paul Terrell Henry, 41 years old

Frank Hernandez, 27 years old

Miguel Angel Honorato, 30 years old

Javier Jorge-Reyes, 40 years old

Jason Benjamin Josaphat, 19 years old

Eddie Jamoldroy Justice, 30 years old

Anthony Luis Laureanodisla, 25 years old

Christopher Andrew Leinonen, 32 years old

Alejandro Barrios Martinez, 21 years old

Brenda Lee Marquez McCool, 49 years old

Gilberto Ramon Silva Menendez, 25 years old

Kimberly Morris, 37 years old

Akyra Monet Murray, 18 years old

Luis Omar Ocasio-Capo, 20 years old

Geraldo A. Ortiz-Jimenez, 25 years old

Eric Ivan Ortiz-Rivera, 36 years old

Joel Rayon Paniagua, 32 years old

Jean Carlos Mendez Perez, 35 years old

Enrique L. Rios, Jr., 25 years old

Jean C. Nives Rodriguez, 27 years old

Xavier Emmanuel Serrano Rosado, 35 years old

Christopher Joseph Sanfeliz, 24 years old

Yilmary Rodriguez Solivan, 24 years old

Edward Sotomayor Jr., 34 years old

Shane Evan Tomlinson, 33 years old

Martin Benitez Torres, 33 years old

Jonathan Antonio Camuy Vega, 24 years old

Juan P. Rivera Velazquez, 37 years old

Luis S. Vielma, 22 years old

Franky Jimmy Dejesus Velazquez, 50 years old

Luis Daniel Wilson-Leon, 37 years old

Jerald Arthur Wright, 31 years old

Flowers courtesy Chez Panisse

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Derby Day Mint Juleps


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Alfred’s Steakhouse San Francisco

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In the very best of times, the hospitality industry can make for a challenging career choice.  The stress is often crippling and the rewards are often few. Some fall into the industry haphazardly, while others discover in themselves a creative brilliance that serves as an invaluable asset.  No matter the talent involved, however, precious few businesses can survive without the leadership of a business professional to maintain focus, steering a large team of diverse workers toward established goals of financial and artistic achievement.  A business without profit is not a business; it is an extremely stressful hobby.

This was the unheralded, but highly sought after talent of keith Lubow.

Keith first hired my previous PR firm for a big, splashy opening. That establishment opened to extraordinary financial success, and has thrived for nearly a decade after Lubow’s exit from the project.  After working alongside this hospitality consultant on dozens upon dozens of projects, one truth was always made clear – the success of any restaurant or nightclub is entirely dependent upon establishing sound financial protocol.  No chef talent can overcome poor financials, no PR “magic” can alleviate financial mismanagement.  When introducing Keith to prospective clients, I often described him as “extremely difficult.  You may very well hate him by the time he has concluded working with you.  However, if you listen and make changes as he suggests, he can and will save your business.” Keith spoke honestly and indelicately, but he always worked with the success of the business as his foremost concern.

Most often, these troubled ships did not sink. Oftentimes, the project objective was never to resuscitate the restaurant, but to briefly revitalize the reputation so that the owner might sell the business, with owners often enjoying large financial gains, and tired chefs discovering the financial means for a well-earned retirement. Most often with his guidance, it was a sigh of relief for an owner to escape a troubled property without experiencing personal financial ruin. Rarely were the goals of these projects understood by the general public, yet most every project concluded with the intended result. In every case, however, Keith remained adamant that there was but one goal – steering egos, media, diners, and employees in a single direction of success.  In my decade of working alongside this hospitality professional, he often spoke of one very personal project that could not be saved…one project out of fifty.  Keith’s professional success rate, therefore, flew in the range of 95%, in an industry that most often witnesses a success rate of less than 5%, an enviable track record for a lifetime of dedication.

Those that discover great passions in the restaurant and hospitality industry are largely due to the close relationships formed.  These professionals are often working in intimate, stressful quarters, most often with more time spent alongside co-workers than with family.  This was true of my cherished friendship with Keith. Many a night was spent enjoying very good red wine, while discussing clients and creating individualized roadmaps to  success. (He collected rare, vintage wines, yet only drank them when they could be shared with friends and associates!) I learned as much from this man as from any hospitality professional that I have ever worked alongside. He was extremely tough, but fair. He was often gruff and difficult, but he would lavish praise upon those around him that exhibited talent and dedication, often setting entire careers into motion.  Most memorable is his large, loud laugh that would echo through the restaurant and the city. His was truly a personality that was “larger than life!”

Keith Lubow was a consummate professional and a friend and confidante to many.  His stunning, superior intellect could easily disarm the unsuspecting (he earned a PhD that he rarely mentioned), yet often immobilizing listeners with hilarious tales of restaurant shenanigans, all hysterical and entertaining (and a few perhaps actually true). Above all, Keith was loyal to a fault.  His oversized persona, his love of fine foods and extraordinary wines, and his long lasting friendship, camaraderie and professionalism will be dearly missed.

RIP, old friend.


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