Food & Drinks

Spooky season is just around the corner, so what better way to celebrate than with some spirits? And for those scared of ghosts and ghouls, there’s no need to fret because there’s nothing scary about these spirits. San Diego’s nickname “Capital of Craft” extends far past beer and cocktail programs to an array of liquors, including whiskey, gin, vodka, rum, agave spirits and more, brewed right here in San Diego. Whether curious travelers prefer a traditional tipple — dark or clear — or fancy an experimental liquor brewed with pomegranate or pumpkin, there’s a place to punch up everyone’s drinking…

When Carlos Alzaola dips in and out of the various indoor and outdoor zones of the Cloverfield in Santa Monica and surveys the scene, a sixth sense tells the assistant general manager what sounds the crowd needs to subliminally enhance their dining experience.  Restaurants still struggle post-pandemic and are constantly coming up with strategies to bring in new and returning customers. Because dining out is a multi-sensory experience, a huge amount of time, money and consideration is put into restaurant playlists. Many say that it makes the difference between one mimosa and a bottomless brunch. In addition to his regular…

With warmer weather on the horizon, we are sharing some of the best places to drink outdoors in and around L.A. this summer. Each spot offers a variety of refreshing summertime cocktails and mocktails, paired perfectly with unparalleled views of the city or water and prime outdoor patio seating for soaking in the sunshine. CASTAWAY | Burbank, CA THE GREEN ROOM | Burbank, CA ODYSSEY | Granada Hills, CA WHISKEY RED’S | Marina del Rey, CA

What looks to become a regular community event at Caldo Verde in the Proper Downton Los Angeles, Suzanne Goin and partner Caroline Styne welcomed Celebrating Portugal: The Cookbook contributor Miguel Andrade to the restaurant for a culinary discussion among chefs, and a multi-course meal made up of recipes from the book. Moderated by Goin and followed by a sitdown dinner, Andrade passionately discussed the history and evolution of Portuguese cuisine and origins of the book’s recipes that are heavily composed of soups, greens, beans, shellfish and pork, as well as the travels and discoveries the Portuguese chef shared with Goin…