Martini Madness On Rodeo
With the price of a few rounds of “designer” martinis requiring a C-note these days, it’s hard to imagine five for less than $20. But that’s exactly the deal at the Luxe Hotel’s Bar 360 Monday-Friday, 5:30-7:30 pm: $3.60 drink specials include a fresh watermelon martini, or, shades of Sex and the City, a cool Cosmopolitan, both giving deeper meaning to “happy hour.” Small plates like fried green tomatoes and fresh burrata, lobster...
The Continental Touch
So, you’re looking for some quiet luxury, a bit off the beaten path, but still close in and a tad undiscovered. It’s no further than a stone’s throw from the heart of Century City. Not many people realize that InterContinental has taken over what was formerly the Park Hyatt and for those with really long memories, the JW Marriott property on the edge of the Fox lot. Now that the St. Regis has gone condo, this is the hideaway hotel in...
Topping Toppers: The Penthouse
Remember that kitschy Mexican dive Toppers, that place you took out-of-towners for a couple of cheap beers, marginal Margaritas and free nachos for happy hour? Those bad/sad memories will be forever altered as soon as you step into the gauzy, elegant yet beachy Penthouse atop the Huntley Hotel (designed by Thomas Schoos, of Koi and NY Tao renown.) Open just over a month, the Penthouse is packing them in for happy hour, dinner and...
The Incredibly Bad Service Award Goes To….
…il Ristorante di Giorgio Baldi in Santa Monica Canyon. I used to go to this beachside boite all the time, but hadn’t been for a few years until this past Saturday night. Always got the grilled langostines which are off the menu, and this night was no exception. Aside from having to wait for our reservation, my friend and I sat down for an anticipated great meal. The waiter was a bit surly and to the point, but hey,...
BLT Steak: Charred
Rarely, medium rare-ly, have I disliked a big-name restaurant as much as the new BLT Steak in Sunset Plaza, site of the fondly remembered Le Dome. For some unknown reason, most LA steakhouses like to completely sear an expensive cut of meat to blackness, so I always pre-emptively order it “medium rare, not charred.” I don’t mind a few grill marks, but don’t relish a filet with a burnt rind when the whole point...
Follow The Atkin Report
