WHAT WE’RE EATING

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VERLAINE RESTAURANT DEBUTS PARTNERSHIP WITH ACCLAIMED CHEF DIEGO HERNANDEZ

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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#WeAreOrlando

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We will remember their names.

#WeAreOrlando

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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AN APPRECIATION

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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WHAT WE’RE READING

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And YES, of course it’s hardback.

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WHAT WE’RE READING

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YES, HARDBACK!

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HAPPY NEW YEAR!

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Wishing you a safe & happy New Year.

May it be filled with good food, good friends and good times.

Cherish every damn minute.

And remember to laugh.  Laugh a lot and laugh loud.

We look forward to sharing every moment of it with you.

DAN

DCPR has made a contribution to The Midnight Mission of Los Angeles

in honor of our friends, business associates, and loved ones.

We invite you to explore the good works

of this life changing and life affirming organization

and to give of your time and talents as you are able.

 

 

The Los Angeles Midnight Mission

 

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LOVE IS …

THREE VALENTINE’S DAY DESTINATIONS IN LOS ANGELES

Romance, Dining & Champagne
For the Indulgent and the Budget Conscious


TAKAMI SUSHI
Where The Views & The Champagne Flow

Takami Sushi is bleeding red romance this Valentine’s Day!  Boasting 360 degree vistas of Los Angeles and beyond, Takami Sushi and elevate lounge will swing open their doors this Valentine’s Day to reveal a sea of romantic red.  Guests will arrive to enjoy The Piper Heidsieck Salon – large swaths of the space formerly known as elevate lounge will be transformed into a French Salon of beguiling romance.  Decked out from floor to ceiling in hues of red, dark reds, light reds, and really, really reds, The Salon will greet couples with two glasses of Piper Heidsieck and two house made French macaroons to set the mood.  Guests may relax in the salon, soak up the breathtaking views, or stroll into Takami to indulge in L.A.’s most romantic dining room destination. Twenty one floors above downtown’s Financial District, Takami offers guests the opportunity to dine on our menu of daily offerings, allowing guests to sip champagne and enjoy a light bite, or perhaps splurge with a feast of gastronomic proportions.  To conclude your dining adventure, couples might choose to share a final bite of red – strawberry infused profiteroles with dark chocolate Grand Marnier made to order for this evening only, at which time every lady will be presented with a long stemmed red rose – with the compliments of Takami; however, you may claim full credit for the entire evening.

Guests may choose to enjoy only The Piper Heidsieck Salon, or enjoy dinner without visiting the Salon, or a whirlwind combination of both.  No matter the choice of location for the evening, the decision to visit will be rewarded as the most romantic couples outing available in Los Angeles.

Takami Sushi is now accepting reservations for Valentine’s Day lunch and dinner service.  Reservations are not required for The Piper Heidsieck Salon. The Piper Heidsieck Salon will offer guests two glasses of champagne & two French Macaroons for $22.00.

TAKAMI SUSHI & ROBATA
811 Wilshire Avenue | Penthouse
Los Angeles, CA 90017

For more information, or to make reservations
Please dial 213.236.9600 or visit www.takamisushi.com

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LUCA ON SUNSET
Three Courses of Delicious Romance (For The Budget Conscious)

Chef/ Owner Luca Giorgetti and pastry chef Rebecca West have created a romantic getaway for those that seek to impress without bursting the bank account.  Guests will arrive to a dimly lit dining room, sprayed from floor to ceiling in hues of romantic pink and red.  Committed to simply prepared, yet tastefully delicious offerings, the $25.00 3-course Valentine’s Day Special might also be among L.A.’s most healthful offerings, as the chef is committed to not only organic and sustainable, but also a cooking style that incorporates virtually no butter (and other less-than-healthful additions) often disguised in restaurant menus.  Picture yourself and your significant other relaxing among the Tuscan farmhouse that was the chef’s home for most of his life, dining on the Italian recipes that generations of his family have enjoyed, with a touch of California cooking sensibilities.  Diners will be treated to “Love Me” Pirouettes to conclude the evening, delicious, fragile  cookies that hold secret messages of romance for every guest to enjoy.

LUCA ON SUNSET The Valentine’s Day Menu

1st Course
Choice of:
Puree of Roasted Beet Soup with Goat Cheese
Arugula, Fennel, Grapefruit, & Avocado Salad
House-made Shrimp Ravioli in a Vodka sauce (1/2 portion)

2nd Course
Choice of:
Chicken Breast stuffed with Spinach and Ricotta, Porcini sauce
Pan Roasted Striped Bass in a Balsamic Reduction
House-made Shrimp Ravioli in a Vodka sauce

3rd Course
Strawberry Bavarian and Almond cake for Two
“love me” pirouettes

25

Luca on Sunset
7950 W Sunset Blvd, West Hollywood, CA 90046
(323) 822-2900
Validated Parking entrance on Hayworth

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LOLA’S ON FARIFAX
Celebrates the Love Letters of Great Men (and not so great)

Loyal fans of the venerable Lola’s on Fairfax will be receiving a series of Love Letters from Lola, which will humorously vary from the innocent Valentine that one might have received in Kindergarten, to the stalker-ish, nightmare notes that one might have received in Los Angeles last week from the ex! Offering diners the opportunity to enjoy new Chef Reagan Moore’s menu, guests may opt to enjoy a few small bites with a glass of champagne, a full dining extravaganza paired with a bottle of Dom Perignon, or a romantic Valentine’s Day Menu prepared for this evening only.

Each guest that arrives for Valentine’s Dinner will receive a complimentary copy of The Love Letters of Great Men, which may be used by the gentlemen to prompt romantic conversation (or used as a pedestal for the nice bottle of champagne that graces the table).  Romance made to order.  Only in Los Angeles…

LOLA’S Valentine’s Day Menu
Shrimp & Tarragon Bisque

Organic Mixed Greens w/French Green Lentils,
Shaved Cucumber, Honey-Whole Grain Mustard Dressing

Orange-Fennel Marinated Chicken Breast,
Duchess Potatoes, Blue Lake Beans, White Wine Butter Sauce

Coffee & Chocolate Dusted Grilled Swordfish, Cous Cous,
Broccolini, & Pomegranate Sauce

Godiva Infused Dried Tart Cherry Chocolate Mousse
in a White Chocolate Cup

LOLA’S
945 Fairfax Avenue
West Hollywood, CA  90046
323.654.5652 |  www.lolasla.com

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DCPR WISHES EACH OF YOU

A VERY HAPPY VALENTINES DAY,

FULL OF LOVE AND LOVED ONES.

XO

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LOLA’S ON RE-INVENTING THE MARTINI. AGAIN.

THE VENERABLE LOLA’S ON FAIRFAX
On Re-Inventing the Martini.  Again.


A new look, a new chef, a new menu,

and a new vision of the martini.

Lola’s is reborn.

More than fifteen years ago, Loren Dunsworth, the glamorous matriarch and owner of Lola’s Restaurant, had an idea for a new cocktail.  She sat at the bar with her staff, experimented, tasted, fussed and finessed, arriving at last with a new vision for the martini.  That Apple Martini was to set the standard for an entire era of bar menus, with a huge celebrity clientele enticing patrons – and bartenders – to fly in from all over the globe to experience this new concoction that has now become a classic.

Much akin to the effect that James Bond had upon the martini, Lola’s was credited the world over for a new vision of a standard cocktail.  And now, Lola’s is at it again.

Barman Jay Graham, a veteran of Lola’s since it’s earliest days, has re-envisioned the martini once again.  In vogue with current mixology trends, Graham has created a new martini list that references spirit forward cocktails, all centered around one inventive new spirit – Tanteo Infused Tequilas.

Graham’s menu includes cheeky offerings such as the “La Vida Loca,” a mix of Tanteo Jalapeno Tequila, lime, olive juice and salt; The “La Bamba” presents a caramel flan of Tanteo Cocoa, rock candy syrup, butterscotch schnapps, and a dash of cream.  From spirit forward offerings to savory and sweet, Lola’s once again brings a fresh new perspective to the art of the martini with a new compendium menu of all of the classic Lola’s offerings, categorized into headings of Sweet, Salty, Sour and Bitter, a favor to assist the uninitiated in traversing the infamous martini list, which often tenders from forty to sixty offerings.

As well, Dunsworth has created a new space in which to enjoy the new martinis – The new “Living Room” offers a romantic fireplace, surrounded by plush seating arrangements of sofas and club chairs, the perfect intimate setting for a martini and a small bite from Chef Reagan Moore.  He has created an updated twist on classic comfort offerings, including a small bites menu for the cocktail crowds and a late night Breakfast menu, featuring an innovative twists on classic breakfast offerings.


LOLA’S | 945 North Fairfax Avenue | Los Angeles, CA | 90046
323.654.5652 | www.lolasla.com

www.tanteotequila.com

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WISHING YOU HAPPY AND DELICIOUS HOLIDAYS FROM DCPR

As the Holiday Season is upon us, we find ourselves reflecting on the past year and on those who have helped to shape our business and our life in a most significant way.  The year found us working among extraordinarily talented professionals, as well as cherished and dear friends.  We treasure these memories and relationships and we THANK YOU sincerely for touching our lives.   We look forward to working with each of you in the year to come.

We wish you a Very Happy Holiday Season and a New Year filled with peace and prosperity.

CHEERS!

Dan

“Here’s to the corkscrew – a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly.”

W.E.P. French
(From the wine list of Commander’s Palace, New Orleans, LA)

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