Cheesecake Celebration Par Excellence at Hallowed Delphi Greek Restaurant in Westwood

Cheesecake Celebration Par Excellence at Hallowed Delphi Greek Restaurant in Westwood

When one contemplates “cheesecake,” one associates “New York” with that vision. But the truth is cheesecake antedates New York and even Columbus. In reality, and you heard it here first, the ancient Greeks loved cheesecake; furthermore, they ate it in preparation for the first Olympic Games in 776 B.C. – some training food! In addition, Greek brides and grooms were also known to use cheesecake for their wedding cake. These fascinating culinary facts came to…

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Neel at the Tote

Neel at the Tote

TOTE BAR RE-OPENS AND IS A WHOLE NEW EXPERIENCE IN DESIGN, FOOD & MUSIC On September 9 & 10, 2011, Mumbai’s much sought-after destination, Tote Bar at Tote on the Turf reopened it doors. Rahul & Malini Akerkar, along with the team from Network Prive, hosted an evening of glamour to celebrate a “new beginning” for the award-winning bar. In 2010, Tote Bar, designed by none other than Kapil Gupta and Chris Lee of Serie…

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New Year’s Eve at the Famous Tote Bar

Rejuvenated and Reinvigorated … with a Touch of Network Prive New Years Eve at the Tote Bar in Mumbai!  Those in the know will be there, and so should you be, dear reader.  I will explain why, if you let me backtrack to a night several weeks ago: 11:52pm. After finishing dinner with a few friends and having no inclination to call it a night, I zoom down to the Tote Bar; I have been…

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Rahul Akerkar: The Man Behind Mumbai’s World Acclaimed Tote Bar

Rahul Akerkar: The Man Behind Mumbai’s World Acclaimed Tote Bar

Rahul Akerkar began his culinary journey as a dishwasher in a small French bistro, while in college in the United States. Finishing his Master’s in biochemical engineering at Columbia University, his latently discovered flair for cooking took Rahul out of the lab and into many of New York’s finest kitchens. Realizing that his true passion lay in food, Rahul over a ten-year period during the 1980’s, expanded his culinary repertoire under the tutelage of several…

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McCormick & Schmick’s Restaurant

McCormick & Schmick’s Restaurant

THE MENU IS ALWAYS CHANGING, BUT THE DELIGHT IN DINING IS CONSTANT At McCormick and Schmick’s Pacific Seafood Grill, the menu changes daily based on the catch of the day and the availability of produce, because fresh is foremost here.  However, that is just one of the reasons this restaurant is a true class act.  Even though they specialize in seafood, they have all types of meat and produce, which they prepare artfully, adding to the…

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Ammo: amo*

Ammo: amo*

As we arrived at the Ammo Café in Hollywood, with this writer in a salivary frenzy of anticipation, we were immediately greeted enthusiastically at the door by the affable host of the restaurant, Julian Black. How often does that happen in life! This propitious beginning was indeed a harbinger of good things to come. As we awaited the arrival of our friend, up and coming actor Dylan Ramsey, we studied the menu under the tutelage of…

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Oliver Is Gold

Oliver Is Gold

Michelin and Zagat, I hope you will take note of this review, because Mr. Mario Oliver should have five stars, and everyone that finds themselves in Beverly Hills or Los Angeles should make their way to one or both of  the Oliver Restaurants, at 9601 Wilshire Blvd. in BH or 1835 S. SepulvedaBlvd in LA. Mr. Oliver is one of those restaurateurs who continually reinvents himself.  He and other investors started the Vertigo Club in…

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Chandon Wines: Heavenly Abode, Bedazzled

Chandon Wines: Heavenly Abode, Bedazzled

The world’s biggest champagne house, Moët Hennessy had a mesmerizing launch party for their two locally made sparkling wines, Chandon Brut and Chandon Brut Rosé. As you enter through the mystical garden set with maze of mirrors and giant Chandon displays, you are greeted by garcons serving Chandon Brut and Chandon Brut Rosé. A typical French themed garden decorated with creepers, flowers, trees and shrubs flowing fluidly from the ceiling with a white decor as…

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