On a chilly Monday evening in mid-November, chef Dave Beran moves lightly around the dimly lit space that will become Seline, his new restaurant tucked behind a brick-lined retail complex along Main Street in Santa Monica.
Fettuccine prepared tableside in a Parmesan cheese wheel, bone marrow risotto, and tagliolini with preserved Meyer lemons, scampi crudo tartare, and caviar round out the pasta selections.
Cortezaâs Christmas Day feast, which takes place on the 24th floor of the Ritz Carlton Downtown from 5 p.m. to 10 p.m., includes radicchio with roasted butternut squash, prime rib-eye, whipped potatoes, Parker House rolls with butter, and the option to add on half a lobster.
The couple recently retired, closed the Peanut Shoppe in August, and sold the business to new owners who relocated the Downtown staple since 1936.
Invented by Ruth M. Siems and introduced by General Foods in 1972, the Stove Top Stuffing recipe was so unique that it was patented â and it quickly became a fan favorite.
With a holiday slate that includes three new specials on QVC and two new shows, not to mention her recent selection to the White House Historical Associationâs national council, itâs a wonder she still has time to cook.
And, speaking of online sensations, the Resy editorial team weighed in on the hottest trends going into the new year, predicting that omakase and raw bars will reign supreme in 2025 alongside the return of the pub burger and cabbage usurping cauliflower as the most popular vegetable.
Speaking of, thereâs another American habit sheâd like to set the record straight on; itâs an issue she posted about on TikTok to the tune of 18 million views: âNo cappuccino after lunch,â she said.
During a recent dinner that coincided with the Festival del Cuy this month â where locals congregate in Cuenca, Ecuador, to enjoy a rodent roast for the ages â the chef carved up a pig that surprisingly fed multiple people for such a small creature.
James finds it easier to slumber when the room temperature is 68 to 70 degrees, when thereâs complete darkness (no television or smartphone light allowed) and when the ârain on leavesâ soundscape is playing on his Calm app.
The expansive poolside restaurant at Hotel Figueroa brings upscale Greek and other eastern Mediterranean flavors to Downtown such as bluefin tuna âdolmades,â various kinds of mezze, and wagyu souvlaki, and slow-cooked duck shawarma in a high-ceiling lounge-style dining room.
Chef Aaron Zimmer, previously of the Ritz-Carlton Half Moon Bay, assembles a ranchero-style menu of steaks, butterflied fish, beans, crudo, and grilled little gem greens with approachable California ingredients to please the suburban crowd.
