Southern CA

RobbReportEbanos

Feeling Ravenous

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In the heart of Downtown, an evening of live music, art, cocktails, food, and a crowd abundant in sophistication gathered. Celebrating the 1st official party of the year for the Magazine, I had the pleasure of curating my first official space. Working with brothers, Drew and Cory Jacobsen of Ebanos Crossing in the heart of DTLA, we began to plan an event that would allow me to feature art, bring in a phenomenal band, work with the best tequila brand around, offer tasty bites, and encourage every guests to tap into all of their senses.

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Playground2.0.IO .48

The Playground DTSA

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I noticed a small touch: a glass of Szigeti Sparkling Gruner Veltliner was waiting at my place setting. Opening a dinner with a nice glass of bubbles does wonders to not only clean the palate, but it allows one to relax before the Amuse Bouche, our first course. We were presented with an extremely interesting, but amazing, choice for the Amuse Bouche: a green chile Mexican chocolate milk with a crispy tortilla lavash topped with age cheddar cheese foam. The warm chocolate milk with a slight hint of acidity perked the taste buds, while the quesadilla soothed them, as if foreshadowing the flavors to come; at the same time, telling the taste buds, “Relax. There is plenty more where that came from.”

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SEARSUCKER SD RESERVATIONS

Searsucker San Diego

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In the mood for beer, I ordered the Malarkey Hunter Ale. It was slightly hoppy with a mellow finish, refreshing and complimentary to our food, rather than competing with it. My stepbrother Danny ordered the Coyote, made with Cinnamon Bourbon, lime, ginger beer, and bitters. Between the spice of cinnamon and ginger, it had an almost apple cider like flavor, which made it very smooth and almost dangerously easy to drink. My stepfather Will ordered a Skinny Ginny, which tasted like a lighter Moscow Mule, and my mother Renee and friend Whitney ordered a Snake in the Grass, a “better” mojito, made with Cucumber gin, fresh bruised mint, lime and soda.

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