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


The East Side’s Favorite Happy Hour Returns To


City Sip owner Nicole Daddio has suddenly become the east side’s favorite party hostess.  Her newly launched City Sip Wine Bar & Lounge debuted last week with a fresh new look, bar snacks by Chef Gloria Felix, and a party atmosphere to please the neighborhood and the neighborhood adjacent.  Following a week of launches, changes, new customers and old…her biggest question? “When does Happy Hour return?”

In keeping with the new attitude of lighthearted fun, The Sip could offer no ordinary hour.  Instead, Daddio has created a Happy Hour that concentrates on the word “Happy,” while adding to the “Hours!” Beginning this Friday, September 28, City Sip launches SPIN THE BOTTLE, the happy hour that guarantees happiness hour after hour after hour…

For the first week, an artfully designed giant wine bottle will spin every day, every hour, on the hour.  The bottle might land on a discounted wine, a free glass for your next visit, or a snack for the table.  As the evening grows late, the bottle might offer up a dare…perhaps “Phone an ex for a free bottle?”  The offers will change daily, often hourly.  The fun, however, will extend until last call.  All night Happy Hour will be in effect for the first week (until Oct 5), leading to early evening Happy Hour offers Sunday through Thursday, thereafter.


2150 West Sunset Boulevard | LA, CA | 90026

213.483.9463 | www.citysipla.com


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WINE FOR THE PEOPLE – Coming Soon to Sunset Boulevard…

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MEXIKOSHER Chef Katsuji Tanabe’s Hot Pop Challenge

Chef Katsuji Tanabe recently debuted a new item at Kosher Corridor favorite MexiKosher: Mango Habanero Popsicles!  Offered for a limited time only, the pops are simultaneously hot and cold.  Frozen, with an added dose of searing heat. Says Tanabe, “It was very difficult to create.  The habanero begins melting the pop the moment that it leaves the freezer, so you are forced to devour it very quickly.  The layers of flavors are pretty alarming, too – at first you taste only the mango…and then BOOM – scorching heat! It’s the first time I’ve watched people cry while enjoying a Popsicle.”

The MEXIKOSHER Popsicle Challenge?  Any brave guest that arrives and finishes the pop while in the restaurant will receive a gift card for a free entree to enjoy during their next visit. (Offer valid through the month of September, 2012) “It’s been shocking to see how many people have come in just to try this Popsicle.  So far, we’ve seen about one in ten that could actually finish it.”

If guests prefer to enjoy a palleta without the pain, Tanabe regularly offers Kosher palettas of various exotic fruits.  Offers the chef, “We’ve never even added our palettas to the menu board and we have sold out almost every day this summer.  We’re only offering these hot pops for a short time as our way of beating the heat.  And to appease the steal tongues that are always begging me for more spice, more spice, more spice – This pop is for you!”

MEXIKOSHER | 8832 West Pico | Los Angeles, CA | 90035

310.271.0900 | www.mexikosher.com 


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Meet your hosts…

LUCA GIORGETTI, chef / owner

When Luca Giorgetti begins speaking of his childhood, he employs words such as “farmhouse,” “Tuscan,” and “rural.”  The fact that his closest neighbor was a mile away only adds to the romantic charm of growing up on a farm in which the family raised the food that they consumed, whether picking and pressing grapes for wine, olives for olive oil, bread baking in the oven, or freshly butchered meat roasting over a fire.  Far ahead of buzzwords such as “organic” and “natural,” the family’s fruits, vegetables and animals were raised simply and humanely, respecting the earth and its abundant gifts.  Luca moved to Los Angeles with his sister at the very young age of sixteen, completing his formal education of his own accord, while also embarking upon an education in what he knew best – good food.   Luca serves Panini quite unlike anyone else in Los Angeles.  The interior remains moist and cool, while the outer shell of bread is hot and crispy, a trick he brings with him from his favorite cafe in Milan. The Panino is but one of many culinary reminders of Italy. In Los Angeles, he also recreates the bread that he cooked while apprenticing in the better bakeries of Milan.  As states the gregarious Giorgetti, “It’s like a contest in LA – who can be more Italian than the guy next door.  I just continue to make the foods that I learned and loved as a young boy, the foods that I continue to share with my family, my friends, and my customers.”

REBECCA WEST, pastry chef

Business partner and pastry chef, Rebecca West arrives at LUCA ON SUNSET via the fashion runways of Paris, France, where she “conducted an in-depth study of the croissant.”  Following the runway career, she entered the then newly created French Culinary Institute in New York City, where she studied with the world’s greatest pastry masters, going on to lead some of New York’s most esteemed and critically acclaimed restaurant pastry departments.  First, close your eyes, and taste her croissant.  Then, and only then, ask her to disclose the details of the Paris runways and the kitchens of Manhattan.  (Hint: Bouley Bakery & Mercer Kitchen.)

What are people saying about LUCA ON SUNSET?

Tasting Table LA: “An unlikely place to find great croissants”

Gourmet Pigs: “Perfect croissants and more”

EaterLA: “Star Watch”


EstarLA: “The Best Pastries in West Hollywood”

Wilson’s Guide: “Where to eat brunch (and lunch)”

GrubStreet LA: “We See Famous People”

For more information

Please “like” LUCA ON SUNSET on Facebook.

Please “follow” LUCA ON SUNSET on Twitter.

LUCA ON SUNSET | 7950 Sunset Boulevard

West Hollywood, CA | 90046

323.822.2900 | www.lucaonsunset.com

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For the first half of my life, I fancied myself a serious musician. Perhaps a bit too serious, with youth orchestras, bands, private study of multiple instruments, college, music school and professional training playing significant roles in my life.  Although I was traveling around the country for orchestra auditions, it wasn’t until just before graduation from the Cincinnati College Conservatory of Music that I suddenly awoke to the realization that I really wasn’t very good. Certainly not good enough to pursue my passion professionally.  It was a very difficult realization and, to this day, I wonder why no one ever pointed out this one small fact.   And yet, I have never regretted my many years of professional training.  It served as an intellectual basis for the remainder of my life and led to unending experiences that have enriched my life beyond my wildest dreams.

As per my bio on this very website, I did what every music student does at some point in their career – I began working in restaurants. It is a fascinating phenomenon to discover just how many musicians and artists gravitate to the world of food, restaurants, and booze. Restaurants and bars generally provide the time and opportunity for employees to pursue other interests and careers, which also feeds the all too familiar L.A. joke, “I’m not a server, I’m an actor.”  Many in the industry refer to this as “the trap” – that elusive time / money combination that draws people in, only to discover ten years later that they are now restaurant professionals, rather than the professional musicians that they had always dreamed that they would one day become.

It came as a pleasant surprise to hear that the Los Angeles Chamber Orchestra, long a personal favorite, would be offering a new Westside Connections concert series exploring the relationships between music & the culinary arts.  The more that I considered the possibilities, the more brilliant this idea became.  I’ve always understood that there existed a very strong connection between these two worlds, and yet it has never been explored in any meaningful way. When I also read that they had invited Jonathan Gold to speak, I knew that they were onto something even more exciting that I had imagined.

Mr. Gold is revered for food writing in Los Angeles, but I also knew that he possessed a breadth of musical knowledge, including cello performance and professional music writing.  Author Michael Ruhlman, whose work I have read, was invited, as was local Chef Susan Feniger.  I was not quite sure how Ruhlman and Feniger figured into this scenario, but I immediately snapped up tickets for the entire series.

The approach for curating the series was fascinating, selecting music that either specifically referenced food in titles or lyrics, or most interestingly, was written by a composer that was also known to be a gourmand or serious cook.   The speakers arrived on stage first, referencing their own personal connections to music.  When Ruhlman began, he recounted receiving the email invitation and thinking “Why are they contacting me?”  Incredibly, he shared prerecorded clips of the music played in the kitchen of the French Laundry before service begins each day, George Baker’s “Little Green Bag” from “Reservoir Dogs.”  It was a fascinating account of one of the world’s greatest restaurants, from a perspective that apparently never occurred to him during the writing of an entire novel of his experiences in the kitchen.  His reflections on how the music set the tempo for the work that was to come was so thought provoking that you could hear a pin drop in the theatre.

Mr. Gold recounted his years as a cellist (He was a member of the American Youth Symphony! Who Knew?) and as a music critic early in his writing career.  Always ready with a witty one liner, my favorite arrived via his twitter account @thejgold, offering “Mom would have been so proud – onstage with the L.A. Chamber Orchestra tomorrow. Albeit without my cello.”  Feniger offered an altogether differing perspective, that of a chef that travels the world to taste and learn, citing the inspiration that arrived in her life from great works of music.  Always charming, Feniger invited her very good friends to attend the concert, the members of Ozomatli, who sat in the front row decked out as only rock musicians can, in stark and brilliant contrast to the usual classical concert goer, and as testament to the power of music and the many communities of mankind that it embraces.

I attended the final performance with a very dear old friend, a jazz musician who also works as a booking agent for jazz musicians throughout the area.  A friend for many years, he is also the current owner of the piano that I could not fit onto the moving van when I relocated to San Francisco years ago.  Whenever I reflect upon that old dream of a music career, I remember that beautiful, shiny black instrument.  And then I smile, happy in the knowledge that it now has a good home, loved and played daily by a talented musician that brings joy to all those that are lucky enough to find themselves within earshot.

Curiously, my own tweets from the first concert noted one glaring omission in this series – the snack bar did not offer wine.  This was a concert series curated specifically to explore the relationship between food and music, and yet the choices offered were stale catered snacks, water, soda, and coffee. Even Feniger noted that she wished she’d brought margaritas! (To her credit, however, she did park her Border Grill Food Truck in the parking lot.) And, incredibly, upon entering the theatre, giant signs flanked each doorway, reminders that no food or beverage was allowed in the theatre. Hilarious, but also pretty ridiculous.  I suspect that the same rules would never apply if I were at an Ozomatli concert, and sadly perhaps one of the many reasons that most of the LACO concerts that I attend are rarely filled to capacity.  Perhaps the world of classical music should take a master class in the art of entertainment from the food world?

We highly recommend The Los Angeles Chamber Orchestra,

food for the soul.

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