the NIXON Chops & Whiskey A restaurant by Chef Katsuji Tanabe


Chef Katsuji Tanabe has partnered with local businessman Randy Doten, transforming the long running Seta restaurant in uptown Whittier into a classic neighborhood steakhouse. As one might expect with Tanabe, however, the restaurant also arrives with a slight Mexican accent and a few culinary flourishes from around the globe. Debuting dinner service on Friday evening, December 8, 2017, the NIXON brings to this charming, architecturally inspired neighborhood the flavors of Tanabe’s childhood, incorporated within a contemporary market driven menu specializing in a generous assortment Black Angus beef chops, including a 32 ounce Chef’s Cut Bone-In Ribeye, a Colorado Wagyu Flat Iron, a massive old school double cheeseburger that will no doubt fill local Instagram feeds, a Maple Glazed Double-Cut Duroc Pork Chop, and a show stopping Confit Half Pig Head for Two, which arrives intact at the table for presentation, then carved by the chef and served with tortillas and classic accompaniments.  Tanabe’s menu divides into sections of CHILLED, including ‘Crab Guacamole with Serrano Chile’; OCEAN, featuring ‘Bacalao Croquettes with Yuzu Aioli’; LAND, offering ‘Chicharrones,’ ‘Bacon,’ and ‘Roasted Bone Marrow with corn soaps and salsa verde’; also, SALADS, SEAFOOD ENTREES, and an expansive list of classic steakhouse accompaniments labeled as COMFORT, which include ‘Corn Esquites’ and ‘Chiles Toreados.’

The interiors enjoyed a dramatic makeover, courtesy of Santa Monica’s AKAR Design Studios.  Large, sweeping red leather banquettes anchor the main dining room, enjoying views into intimate rows of wood grained table tops and flooring, with rich hued, multi-colored seating arrangements. The bar area refracts subtle shades of blue back lighting, offering multiple specialty cocktails on tap and exotic punch bowl offerings to be shared by the table.  The restaurant features a large private dining room accommodating up to 50 guests, expanding to open air views onto the tree lined boulevard. An intimate Mezcal speakeasy, provocatively tucked into the rear of the space will debut to the public on December 13, serving drinks and snacks, DJs and entertainment late into the early morning hours.

“This restaurant is the culmination of my many years of travel,” says Tanabe. “All of the television productions in Mexico, Charleston, Chicago, New York and Boston have afforded me an extraordinary opportunity to learn alongside a wide range of talented chefs and restaurateurs.” A fan favorite from his three appearances on Bravo’s Top Chef television series (Mexico, Boston, and Charleston), NIXON is the fourth restaurant in Tanabe’s budding empire, including Mexikosher Los Angeles and New York City, and restaurant Barrio in downtown Chicago. The NIXON will serve as Tanabe’s home base, where he will be found most evenings cooking for and personally greeting his guests. “Meeting  the new Nixon ownership proved to be a stroke of good luck for us all.  Whittier provides a large and appreciative audience, as well as the opportunity to cook the foods that I love most, the foods of my heritage. This city offers the magic of a close knit community that every restaurant hopes to earn and to serve for many years. The city has embraced us, and I feel extremely fortunate to now call this beautiful city my home.”

the NIXON Chops & Whiskey

Hours Of Operation

Dinner Service:

Tuesday, Wednesday, Thursday:

Lunch 11:30am – 3:00pm

Dinner 5:00pm – 10:00pm

Friday, Saturday

Lunch 11:30am – 3:00pm

Dinner 5:00pm – 11:00pm


11:30am – 9:00pm

Closed Monday

the NIXON Chops & Whiskey

13033 Philadelphia Street (at Bright Avenue)

Whittier, CA 90601

(562) 698-3355

Ample street parking; Lot parking directly across the street on Philadelphia; garage parking one block North on Bright Street.

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Owners Matthew Hechter and Christopher Brandon (Select Hospitality & Design associates with proprietorship in Santa Monica’s Hinterland and New York City’s Hudson Clearwater restaurants) have most recently partnered with acclaimed Chef Diego Hernandez to re-envision the beloved Dominick’s Restaurant in West Hollywood, California.  Following sixty-nine years along Beverly Boulevard, the painstaking planning and design engineering of the space spanned one entire year, with a mandate to honor and preserve what came before, as well as effectively utilize the entirety of the space, much of which has never before been enjoyed by the public.  Fans of the old Dominick’s will immediately note that the entrance has been relocated from the front, indoor dining room to a side garden corridor that was previously utilized only as a service entrance.  This long, graceful entrance corridor is flanked with lush new trees and plantings, offering a nod to the past with a glimpse of the original Dominick’s neon sign that rested atop the building for decades. The corridor sweeps guests into the main bar area, a  uniquely recognizable area of the old Dominick’s, now offering a surplus of marble topped seating arrangements and ample gathering space for cocktails and small bites. The rear gardens now comprise the main dining room of Verlaine, a refreshing garden patio that celebrates the eternal sunshine of Southern California, with open skies and blooming, fragrant plants serving as the casually elegant backdrop to Los Angeles’ most anticipated new menus.  Pinstriped banquettes are arranged in the fashion of old Hollywood, with brass design points merging with black marble, brick, antique floor tiles, and emerald green plaster of paris walls, seamlessly offering a fresh, vibrant vision of Hollywood new and old. The indoor bar and dining room is reserved exclusively for private functions and events.

Hechter and Brandon have partnered with Chef Diego Hernandez to bring an altogether new vision to the Verlaine table. Set in the beautiful surroundings of the Valle de Guadalupe in Mexico’s Baja California peninsula, Hernandez has led the kitchen of the acclaimed restaurant Corazon de Tierra for six years, celebrated among the World’s 50 Best Restaurants of Latin America (#39 #LatAm50Best), a coveted award that the restaurant has enjoyed for four consecutive years. Hernandez mentored alongside esteemed Chefs Enrique Olvera at Mexico City’s acclaimed Restaurant Pujol (#5 #LatAm50Best) and Chef Guillermo Gonzalez Beristain at Monterrey’s Pangea Restaurant (#19 #LatAm50Best). With Verlaine, Chef Hernandez introduces his first restaurant home in the United States.  Hernandez plans Verlaine to speak to the philosophies of his award winning Baja dining room, offering an intensely focused celebration of California’s organic farming and fishing communities. Hernández’ motto is “organic, local, sustainable,” – his Baja restaurant grows herbs, fruits, and vegetables, producing olive oils and honey, with other ingredients supplied locally. As well, chef has established his restaurant among the most highly coveted by culinary tourists from Southern California and around the globe.  Chef has spent much of the previous year establishing these close, personal relationships throughout the farming regions of California, with a unique vision of seasonality and artistry presented on each Verlaine dinner plate.

Select Hospitality & Design was created in 2014 by partners Matthew Hechter and Christopher Brandon, the company behind Santa Monica’s Hinterland, and part of the team behind Hudson Clearwater Restaurant in Manhattan’s West Village.  In partnership with Chef Diego Hernandez, the group will debut Verlaine Restaurant in the iconic former home to Dominick’s Restaurant in West Hollywood, CA on Tuesday, March 28, 2017. Additional chef focused restaurants, lifestyle and design projects are slated by the group to debut throughout Southern California in the coming months.

Chef Portrait


8715 Beverly Boulevard

West Hollywood, CA 90048 


Hours of Operation

Dinner service in the main dining room only

Sunday through Thursday, 6pm until 11pm

Friday & Saturday, 6pm until 2am

The Verlaine Social Media Platforms






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Chef Portrait

Select Hospitality & Design is thrilled to partner with Chef Diego Hernandez, together debuting Verlaine Restaurant this winter in West Hollywood, CA.  Occupying the iconic, long time home of Dominick’s Restaurant, the beloved location is home to one of the city’s most beautiful, lush outdoor dining spaces, with cherished restaurant and celebrity lore dating back many decades in Los Angeles.

Set in the beautiful surroundings of the Valle de Guadalupe in Mexico’s Baja California peninsula, Hernandez owns the acclaimed restaurant Corazon de Tierra, celebrated among the World’s 50 Best Restaurants of Latin America (#39 #LatAm50Best), a coveted award that the restaurant has enjoyed for three years. Hernandez mentored alongside esteemed Chefs Enrique Olvera at Mexico City’s acclaimed Restaurant Pujol (#5 #LatAm50Best) and Chef Guillermo Gonzalez Beristain at Monterrey’s Pangea Restaurant (#19 #LatAm50Best). With Verlaine, Chef Hernandez introduces his first restaurant project in the United States.  Hernandez plans Verlaine to speak to the philosophies of his award winning Baja dining room, which offers an intensely focused celebration of local organic farming and fishing communities, culminating into a unique vision of Baja’s historical culinary marriage of Mexican, Mediterranean, and Japanese influences.  Hernández’ motto is “organic, local, sustainable,” – his restaurants grow their own herbs, fruits, and vegetables, producing olive oils and honey, with other ingredients supplied locally. As well, chef has established his restaurant among the most highly coveted by culinary tourists from Southern California and around the globe.

Select Hospitality & Design was created in 2014 by partners Matthew Hechter and Christopher Brandon, the company behind Santa Monica’s Hinterland, and part of the team behind Hudson Clearwater Restaurant in Manhattan’s West Village.  In partnership with Chef Diego Hernandez, the group will soon debut Verlaine Restaurant in the iconic former home to Dominick’s Restaurant in West Hollywood, CA. Additional chef focused restaurants, lifestyle and design projects are slated throughout Southern California in the coming months.

 Verlaine | 8715 Beverly Boulevard

West Hollywood, CA 90048

Opening Winter, 2016

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I welcome 2017 with one positive resolution:

Share the table more often with good friends and loved ones,

And surround myself with brilliant people of good heart and mind –

The thinkers, artists, writers, musicians, chefs, and entrepreneurs

That make our world a better place for all.

The DCPR holiday gift list this year includes

Donations in your honor

To the following  organizations:

St. Jude Children’s Research Hospital


Southern Poverty Law Center

Sierra Club

Planned Parenthood

Human Rights Campaign

Lambda Legal

Wishing a safe, happy and healthy holiday season to all!

Dan Cox

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) |

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 |

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.


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Coming soon to downtown Los Angeles, high atop the US Bank Tower

Check out a sneak peek of 71Above

via our friends at The LA Downtowner

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Los Angeles Magazine gets the scoop



Cameron Slaugh was born to a farming family in rural Utah.  Together they raised everything that the family consumed, including the produce, poultry and livestock. Chef began his restaurant career at the very young age of twelve, working his way through every front of house and kitchen position at a local ski resort, where his father also happened to serve as food and beverage director.   Slaugh enrolled at New York’s French Culinary Institute, where he graduated first in his class, as well with every top honor afforded by the school.  The school’s externship program offered the opportunity to cook and mentor weekly with the country’s most celebrated chefs at The James Beard House, eventually leading him to begin his career at The Park Avenue Seasonal Restaurant and the group’s openings throughout Manhattan. An invitation to join the Culinary Institute’s grueling Bocuse d’Or competition team lead to a “culinary stage” apprenticeship at Alinea Restaurant in Chicago, two experiences that would introduce him to his future mentors at Eleven Madison Park Restaurant in Manhattan, a career move and culinary education that would forever alter his life and career.  Through years of dedication and working his way to the position of sous chef in Eleven Madison Park’s world-renowned kitchen, Slaugh was a vital member of a culinary team dedicated to the pursuit of perfection… and Michelin stars.

Upon Slaugh’s arrival in Los Angeles, the team at La Buca commissioned farm land in West Los Angeles, where they are now growing and harvesting the vast majority of the produce that is used on the restaurant’s menus.  Until this farm is capable of providing all of the restaurant’s needs, chef sources from local farming contacts that share his extraordinary vision. This young chef’s menus are no longer dictated merely by the offerings of the local farmers markets.  Instead, Slaugh is purposefully engaging with heirloom seed companies to grow and offer produce not seen elsewhere in the city.  As crops are planted, menus are planned around harvests, with daily offerings created entirely upon what might be ripe and plucked just hours before landing on the plates of La Buca, elevating the food of Osteria La Buca to new heights and transcending the “Farm To Table” moniker.

Images courtesy of Stephen Sakulsky Photography

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71 Above Coming Soon High Above Downtown Los Angeles

Screen Shot 2015-08-08 at 11.30.09 PM

Click here or image above for video

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The New Yorker

The Food Issue | November 3, 2014 edition

Now available ONLINE

for those that have not subscribed year, after year, after year…

Like we have.

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It is with great sadness that we announce the passing of legendary Beverly Hills “Restaurateur To The Stars,” Jimmy Murphy.

The following biography has been released by the family of Mr. Murphy.

Obit Pop Pic


Jimmy Murphy, the founder of “Jimmy’s”, one of Beverly Hill’s most glamorous and popular restaurants, for over two decades, has died. He was 75. Jimmy died peacefully at home, surrounded by his extended family. He had been suffering from an extended battle of pancreatic cancer.

To see the number of high powered celebrities and politicians who made “Jimmy’s” their home away from home in Los Angeles was to witness the natural ease and grace with which Jimmy and Anne made guests feel at home, with all the elegance of the time. Entertainment and hospitality were in Jimmy’s blood from the outset. Born in Kilkenny, Ireland into a family of 8 children, Jimmy left home at 14 to start work at Dooley’s Hotel in neighbouring Waterford. Within a few years, he moved to London, where he began working and training at The Savoy Hotel, where he had his first brush with celebrity in the form of Charlie Chaplin and his wife Oona. (Several decades later, Jimmy would go on to produce the Broadway musical “Chaplin”, which is now touring the world.)

When Jimmy met his future wife Anne Power at a dance in Leicester Square in 1963, she was already planning to move to California. They fell in love quickly and Anne persuaded him to join her in Los Angeles, which he did before the end of that year. With the confidence of his experience at the Savoy under his belt, Jimmy quickly found work at the Bella Fontana restaurant at the Beverly Wilshire Hotel. He moved from there to The Bistro, where he was Maitre D’ for 14 years. Johnny Carson, Bob Newhart and Don Rickles were customers of The Bistro, who persuaded Jimmy to go out on his own. Eventually, Jimmy and Bill Gould put together an investment group and leased a 10,000 square foot car park in Beverly Hills, which Jimmy and Anne went about designing as his signature restaurant, “Jimmy’s”.

The doors opened in 1978 and “Jimmy’s” instantly became a big hit among socialites, business executives and the entertainment industry. Frank Sinatra, Richard Burton and Elizabeth Taylor became regulars, so did Ronald and Nancy Reagan. It was a place where anything could and did happen and where people came and spent the whole night, from early evening cocktails to after dinner piano bar.

Always true to his Irish heritage, Jimmy hosted many emerging and established Irish stars making their way in Hollywood. The producer Noel Pearson, director Jim Sheridan and actors like Liam Neeson, Richard Harris, Roma Downey, Pierce Brosnan, Gabriel Byrne came to the restaurant. The American Ireland Fund made “Jimmy’s” their West Coast HQ. Jimmy started the first annual St Patrick’s Day parade in Beverly Hills, which he and Anne led for years. Such was their generosity to Irish newcomers and older Irish Americans like the Reagans, that a portion of the legendary Blarney Stone was given to Jimmy as a gift, which he put outside the front door of the restaurant.

The elegance of the French themed food and the classic surroundings at “Jimmy’s” were hallmarks of another era, but the friendliness and lack of pretension among the very discreet and diplomatic staff remained timeless and essential.

Jimmy and Anne were such natural hosts, at ease with everyone they met. Restaurant trends and fads came and went in Los Angeles, but Jimmy Murphy never wavered from the high standards of service, cuisine, friendliness and elegance that made Jimmy’s so iconic and welcoming for 22 years. He stood by his motto of “Elegance will never die.”

In 2000, he sold “Jimmy’s”, deciding to change direction. After decades of catering to the world of show business, Jimmy decided to invest in a musical on the life of Charlie Chaplin. This came to fruition in September 2012 and is now touring the world.

In an interview with The Daily Mail last year he said, “I’ve been connected to show business all my working life, catering to everyone form A list actors to American presidents. When I was a very young man in the Savoy in London, Chaplin would come in and I had no idea his story would come to play a big part in my own life. It’s been fascinating and challenging and I love the way it’s all unfolded.”

Jimmy was an active member of the Good Shepherd Church and was involved with numerous Charitable Causes, St. Vincent Meals on Wheels Foundation, Saint John’s Health Center which included the Jimmy Stewart Relay Marathon and The John Wayne Cancer Foundation and served on the board of the American Ireland Fund. He was honored with the Restaurant Industries’ 1983 Good Scout Award which benefitted the L.A. Area Council of the Boy Scouts. Jimmy’s response really hit the target of the Boy Scouts philosophy, “Work hard and make your dreams come true.”

Jimmy Murphy is survived by his wife of 50 years, Anne, their three children Geraldine, Sean, Jamie, son in law Chuck Weiner  and grandchildren Brandon and Charlotte.

In lieu of flowers the family is requesting donation be made on behalf of Jimmy Murphy to Sister Alice Marie Quinn, St. Vincent Meals on Wheels Foundation. 2200 West Third Street, Suite 200; Los Angeles, CA 90057-1935.

Please Note: Service arrangements are as follows

Rosary Vigil
Friday, Feb 7, 2014
Good Shepherd Church
505 North Bedford Drive BH, CA 90201

Funeral Services
Saturday Feb 8, 2104
Good Shepherd Church
505 North Bedford Drive BH, CA 90201

Followed by burial at Holy Cross Cemetery, Culver City CA


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