Crystabel Funes is parked outside the house on Woodland View Drive, letting the memories return. It's a gorgeous house — a master bedroom over a two-car garage, a cavernous living area under a sloped roof, a jacuzzi — much nicer than any place she had lived before. Yet Jimmy made...
The weekend before Coachella, Palm Springs is taken over by an awesome all-girls party called Dinah Shore. Here are some of our favorite moments of music, fashion and pool partyin'. All photos by Colin Young-Wolff.
Slime debuted on Nick in 1981, says Network executive Jay Schmalholz, on the comedy sketch show You Can’t Do That On Television. It fell from the sky, thoroughly soaking its prey, every time a character (including a young Alanis Morissette) said, “I don’t know!” The gag caught on with viewers and quickly spread to other shows. Read the full story on Nickelodeon Slime below!All photos by Nanette Gonzales.
Canadian author Douglas Coupland studied sculpture in art school, only to become a writer — and it's lucky for us he did. In his 1991 debut novel, Generation X: Tales for an Accelerated Culture, Coupland explored the growing disillusionment of a disenfranchised demographic coming of age at the dawning of the World Wide Web. Coupland has continued to write about the dehumanizing effects of technology and mass culture, as well as the way a WiFi-enabled society affects individual spirituality. His touching, thought-provoking and often biting prose examines the boundary between analog and digital worldviews, with characters caught in the crossfire of consumerism and the practical application of scientific knowledge.Some of Coupland's books are sympathetic character studies; others are cunning satires. Some take yet another direction entirely, featuring profound chunks of wisdom in the form of guidebooks for the soul. The beauty of Coupland's writing is that you never know what to expect. That's true, too, of his new novel, Worst. Person. Ever. The gifted author and accidental cultural critic makes his way down to L.A. for a conversation with Neil Strauss, followed by a Q&A and book signing. Skirball Cultural Center, 2701 N. Sepulveda Blvd., Brentwood; Thu., April 17, 8 p.m.; free. (310) 440-4500, skirball.org/programs/readings-talks/douglas_coupland.More
The big box of candy known as Coachella is stuffed again with an assortment of familiar flavors, although there are fewer exotic confections overall this year than in previous editions. A couple of the more notable surprises occur on the first day, when André 3000 and Big Boi realign as Outkast for the first time in seven years, and a version of The Replacements reappears out of the misty haze. It should be a thrill to hear laid-back balladeer Paul Westerberg finally crank it up again (albeit, sadly, without key 'Mats members Chris Mars and the late Bob Stinson), but it isn't clear yet if Outkast is an organic entity again or merely two separate speaker boxes paired together for a nostalgia cash-in. Friday's other wonders range from Chromeo's goofy electro-funk and Neko Case's fiery vocal contrails to The Knife's electronic propulsion and Wye Oak's stormy, swirling melodicism. Saturday alternately rocks harder with Queens of the Stone Age, slinks strangely with Muse's dynamic waves, impresses with Pharrell Williams' pop-hop savvy and enchants via Lorde's gauzily contemplative dance pop. Sunday features the ubiquitous Arcade Fire and Beck, but highlights include Lana Del Rey's dreamy romanticism, Disclosure's engrossing electronics and a reunion of alt-rockers Neutral Milk Hotel.More
Koreatown, Koreatown — when the lights are low: The KTOWN Night Market is that heady and headstrong manifestation of Asian night markets, which are a part of that cosmopolitan experience falling squarely between the celebratory and the revelatory. More than 100 street vendors will purvey a gustatory experience anchored in Korean cuisine but spanning the Asian continent, to turn on your tastebuds’ receptors for umami, which you’ve heard so much about. There will be DJs and K-pop singers, art exhibits, a K-pop workshop and “Food Truck Alley,” which will include three seasons’ worth of winners of Food Network’s The Great Food Truck Race, plus mainstays such as Jogasaki Sushi Burrito and Cool Haus. Because there’s not much better after spicy food than ice cream. Robert F. Kennedy Community Schools, 701 S. Catalina St., Koreatown; Fri., April 18, 4 p.m. to mid.; Sat., April 19, 2 p.m.-mid.; free. ktownnightmarket.com.More
Landlocked between Russia and China, Mongolia has absorbed influences from those two countries into its own distinctive culture, which dates back to its assertions of empire under Genghis Khan in the 1200s. The dance troupe Khukh Tenger’s name translates to “Blue Sky” and references the nomadic indigenous people’s deep connection to nature and Mongolia’s harsh climate, sweeping plains and three stark mountain ranges. Led by choreographer Batzorig Dorj, these dancers offer a rare chance to see unfamiliar dance from this remote and mostly unfamiliar part of the world. The troupe is performing with the musicians of Huun-Huur-Tu, who practice khoomei or “throat-singing,” in which a single vocalist can simultaneously produce two distinct pitches and sing the chord in harmony. The family-friendly show is part of the World City performance series at Disney Hall and includes related child-friendly art activities. W.M. Keck Foundation Children’s Amphitheatre at Walt Disney Concert Hall, 111 S. Grand Ave., dwntwn.; Sat., April 19, 11 a.m. & 12:30 p.m., free with tickets distributed at 10 a.m. and 11 a.m. on Grand Avenue at Second Street. (213) 972-4396, musiccenter.org.More
Fresh off the Outdoor stage at Coachella, Blood Orange performed to a sold out house at The El Rey Theatre on Monday night in support of their latest release Cupid Deluxe. All photos by Timothy Norris.
Some say Coachella isn't about the music anymore -- that people don't care who's playing and just want to be part of the scene. Well, these festival-goers certainly care. Here's to Coachella's biggest, baddest music fans.
To truly understand DeSano, the new Neapolitan pizza place in East Hollywood, you must first understand a different pizza restaurant in a different city. To truly understand DeSano, you must first understand Antico. Antico opened on a side street of a residential neighborhood in Atlanta in 2009. Run by a...
Angelenos always make a strong showing at Coachella, but this year we had some of our city's best food and drink to thank for repping L.A. the hardest. We found respite from the crowds in the Craft Beer Barn, curated by Tony's Darts Away and Mohawk Bend, and sampled fare from some great L.A. chefs -- including Kris Yenbamroong of Night + Market and Esdras Ochoa of Mexicali Tacos & Co -- at the pop-up restaurants in the Rose Garden VIP area and Terrace. The bites and brews proved to be a major treat for concert-goers looking for good eats. All photos by Colin Young-Wolff.
Have you heard this one? Two Philly cops walk into an L.A. cheesesteak joint...
When Captain Jim Kimrey and Lieutenant Lou Liberati, both veteran officers of the Philadelphia Police Department, traveled to L.A. for a convention, did they take a Hollywood tour in their free time? No. They ventured out to sample what our town has to offer in the way of Philly cheesesteaks. Jim and Lou were born and raised in South Philly, the home of Pat’s and Geno’s, the two most well-known cheesesteak places. Can any of the sandwiches from our L.A. joints even partially live up? We went to four of them to get Jim's and Lou’s personal opinions. All photos by Jared Cowan.
On Wednesday, Jan. 22, artist and curator Galo "Make" Canote stood outside Muzeo, downtown Anaheim's art museum. Inside sat pieces of bold graphic art, waiting to be hung. Also waiting inside were the museum's executive director and a detective from the Anaheim Police Department's gang division. Canote took a deep...
Opening reception April 16, 8-11 p.m. RSVP required to firstname.lastname@example.org.
Subliminal Gallery transforms into a listening party for its new exhibition, "Shepard Fairey: 50 Shades of Black," the third in an ongoing obsession — er, project — in which the artist imagines his work in the context of old-school, 12-inch record album covers. Fairey has created an all-new series of 50 such images, channeling, honoring and reimagining the design aesthetics that make for both great covers and successful visual art, because it's all about a gift for immediate, visceral communication. Parts one and two — "Revolutions" and "Sound & Vision" — happened in 2011 and 2012, respectively; now Fairey is ready to bring the experience closer to home. In addition to an opening-night performance from "Sound & Vision" collaborator Z-Trip, the gallery installation features vintage record players and selections from the Fairey household's own music collection, all free to play and jam out to. Fairey is, of course, best known for his striking visual style, but even from an early age, it's been all about the vinyl. "Music has been one of my biggest influences because it's democratic, visceral, and can be intellectual as well," he says. "There's a lot of great art that has been created for music, by artists like Raymond Pettibon, Jamie Reid, Winston Smith, Storm Thorgerson, John Van Hamersveld and so on. My favorite is Smell the Glove by Spinal Tap, but Rock 'n' Roll Over by KISS is still the best!" Keep the show in mind as you celebrate Record Store Day on April 19. Subliminal Projects, 1331 W. Sunset Blvd., Echo Park. Wed., April 16, 8-11 p.m.; free with RSVP: email@example.com. Exhibition runs through May 17, Wed.-Sat., noon-6 p.m. (213) 213-0078, subliminalprojects.com.More
West Hollywood's Gallery 825 invited nearby gallerist and colleague Martha Otero to jury its florid spring group show this year — and found no media left behind. The resulting bounty of painting, sculpture, photography and their many cousins, "The New Baroque," explores the ornamental style's content, narrative and legacy, with expressions of modern-day mixed-media maximalism that signal an enduring love for embellishment, even in today's hyperfast world. At the same time, the gallery presents three small but salient solo installations by members Keiko Inoh, Robert Nelson and Osceola Refetoff. Inoh's unique 3-D light projection shadow-puppet cities, Nelson's advanced classical draftsmanship applied to subversive subjects, and Refetoff's complex constructed images of memory and decay of the wild Wild West (or at least our idea of it) together form a poetically and psychically aligned counterpart to the optical cornucopia tumbling through the main gallery. LAAA (Los Angeles Art Association)/Gallery 825, 825 N. La Cienega Blvd., W. Hlywd.; Saturday, March 22, 6-9 p.m.; free; continues through April 18. (310) 652-8272, laaa.org.More
Media, fashion bloggers and friends attended the private launch party of Poolside Store, a beachwear and swimwear online store. The mixer took place in the Hollywood Hills on a picturesque spring Saturday. On hand were samples of Poolside's summer line and jewelry by Rack and Sack.. All photos by Nanette Gonzales.
GBK Productions held it's fabulous 2014 MTV Gifting suite at the SLS hotel last weekend. With countless celebrities, products and musical acts in attendance, the event certainly did not disappoint. All photos by Star Foreman.
"I've interviewed a lot of nasty characters over the years," a cheerful Errol Morris says over lunch on a bright Los Angeles day. "I'm a connoisseur of bullshit." He's sampled some of the finest: Holocaust deniers, murderers swearing their innocence, a beauty queen who claims she only kidnapped and raped...
During an Ask Me Anything session held on Reddit last year, Ethan Hawke praised a fellow thespian by calling him "the only actor since Marlon Brando that's actually done anything new with the art of acting," adding that the performer in question has "successfully taken us away from an obsession...
"No class of people should have to sacrifice their lives and their heritage for somebody else to get rich," says one of the men interviewed in Nailah Jefferson's wrenching Vanishing Pearls, a must-see documentary.
Ellie Kanner's Authors Anonymous concerns a writing workshop for aspiring novelists, but on the strength of the film you get the sense that Kanner would benefit from attending a few workshops of her own.
It was bound to happen - rising from the wooden planks of the Santa Monica Pier, surrounded by Bubba Gump Shrimp Co. and carnival food staples (hot dogs! fast-food pizza!), the first Italian restaurant has popped up on the horizon, with an executive chef with serious gastronomical cred, Giacomo Pettinari. Even though Al Mare, a 279-seat ristorante, has been feeding the masses of tourists and locals alike through the holidays, its official ribbon-cutting was actually only held recently, on March 12.
Co-owners Paolo Simeone and Franco Sorgi, who have already seen success with Trastevere on the Third Street Promenade and La Piazza at the Grove, spent more than two years completing the buildout of Al Mare, which is designed by local architect David Hibbert. The 9,000-square-foot Italian eatery now stands three stories tall, with second-floor balcony terraces and a rooftop deck boasting one of the best views on the Westside.
In his restaurant review this week, New York Times critic Pete Wells quipped, "Sea urchin pasta is so popular now, it will probably turn up on the menu at the Olive Garden before the year is over." His prediction is likely a little closer to reality than Wells might imagine. Olive Garden has just done a major overhaul of its menu, the largest overhaul in the chain's history. And the added dishes take significant steps toward the new gourmand sensibilities of Middle America, brought on by the Food Network, Top Chef and the foodification of everything.
It's an interesting phenomenon to see a chain such as Olive Garden, which has long been synonymous with the kind of bad taste coastal snobs like to scoff at, move in a new food-forward direction. The change comes as a way to energize the brand, which has seen its sales drop recently. So if Olive Garden is getting more upscale, and chef-driven restaurants are far more casual than they used to be, will all of America end up at the small-plates summit smack-dab in the middle? We went and tasted some of the new menu items at Olive Garden to find out.
The area of Silver Lake Blvd. between Sunset and the reservoir is turning into a legitimate restaurant row. With LAMill, L&E Oyster Bar and the forthcoming location of Milk, as well as a sushi spot in the old Reservoir restaurant location (a project which seems to have stalled right before opening), the cute little retail district already had a lot going for it. Now there's news that Zach Pollack, with Steve Samson one part of the two-man chef teambehind Sotto, will be opening an Italian restaurant in the space that had been slated to become Bleu Sage (another project that had stalled indefinitely).
Eater reported on Tuesday that Pollack has taken out an ABC license for beer and wine at 1710 Silver Lake Blvd. under the restaurant name Alimento, and Pollack confirmed to us that he's planning an Italian restaurant in the space. For now, Pollack is keeping fairly quiet about the details of the project, mainly because he's still figuring them out.
"I'm really excited about the new place," he told us. "I'm actually headed to Italy in a few days for some research and development that will likely hone the project further."
Goodbye, Westside. Chef Walter el Nagar's consistently fleeting Italian pop-ups, titled Barbershop Ristorante, have been moving progressively east, with earlier stints in Venice and upstairs at the A.O.C. space on West Third Street. Now the chef, known for his work at beach-town haunts such as Il Grano, Piccolo and La Botte, is putting down roots in the heart of Hollywood.
For the fifth installment of Barbershop, el Nagar will be serving his modernist cuisine inside the Farmer's Kitchen on Selma. The extended stint will run Wednesday through Saturday nights, from 6:30 to 9:30 p.m., through Feb. 15. Barbershop will forgo its usual timed seatings in favor of a more relaxed reservation policy, inviting guests to belly up to the well-lit bar space to interact with the open kitchen in real time.
How much pasta can we possibly eat? How much antipasti? How many cannolis can we shove in our pie-holes? A lot, apparently. Italian is one of those cuisines that Americans never tire of, and it seems there can never be too many Italian restaurants. But in L.A.'s recent history of restaurant openings, Italy practically dominates.
It might have started with Bestia, which opened late 2012. Then, of course, we all salivated with anticipation until Bucato opened last August. Since then, we've had Scopa, Rao's and a new location of Terroni. In November, Al Bacio opened on Sunset, albeit replacing another Italian spot, Osteria Drago. Josef Centeno's newest spot, Orsa & Winston, claims Italy (along with Japan) as a culinary inspiration.
As L.A.'s seafood moment begins to mellow out, here's hoping that pasta is the next big trend. On the heels of Bucato, Factory Kitchen is now rolling out homemade pastas and trattoria-style Italian food in downtown's Arts District. Restaurateur Matteo Ferdinandi (Celestino Drago) has partnered with chef Angelo Auriana (Valentino) on a simple yet casually hip Italian concept that opened to the public on Oct. 31.
If you've never had the chance to eat at one of Scott Conant's five Scarpetta restaurants (Beverly Hills, kind of pricey, etc.), you can still sample his much-praised food by cooking it yourself, using the recipes in The Scarpetta Cookbook. With 125 of his signature dishes (beautifully photographed by Brent Herrig), the book is a master class in Italian cuisine. In the introduction Conant describes his style as "urban-Milan-meets-rustic-Tuscany."
Conant starts things off with some general guidelines, including the admonition to read recipes all the way through before any cooking begins. This tip might sound obvious -- but if you don't follow it, you could get into trouble, since so many of his dishes require advance prep work and maybe even learning a new skill.
Marcella Hazan, the Italian cookbook writer who died in late September, age 89, must have been young once. Yet in the last 40 years, as she produced six seminal cookbooks and a memoir, she always seemed as old as Europe, as admired and as misunderstood by the emerging American food world.
Hazan's accomplishments are so great that it's easy to miss that food writing was a second career and an accident. As a girl with a badly damaged right hand growing up in a 14th-century town south of Venice, she never learned to cook in childhood.
Her first career, as a biologist with twin doctorates, took an abrupt left turn when in 1955, at 31, she married an Italian-American, Victor Hazan, and moved to New York from Italy, though she spoke no English. By 1958, she was raising newborn son Giuliano in Mad Men-era Manhattan while steadily teaching herself to speak English and cook Italian.
Trattoria Neapolis -- an airy, bustling Italian bistro in Pasadena -- is a passion project for owner Perry Vidalakis, who did his research and takes his pizza very seriously. Authenticity is so paramount, he had a 7,000-pound wood-burning oven shipped over from Naples (the floor had to be reinforced to hold its weight), he built a humidity- and temperature-controlled room for his pizza dough, and he hired an Italian pizzaiolo to churn out the wood-fired pies.
This October (Pizza Month, as if you needed an excuse) you can celebrate with one of the chewy pies from that fancy oven -- and pair it with the Pizza Cocktail, a scarily accurate drink that tastes as if your slice jumped into a Vitamix with a bottle of vodka. Tomato water, basil-infused vodka, ghost pepper–infused vodka, porcini powder and muddled basil are shaken together and topped with a Parmesan and mozzarella foam. No kidding.
There are any number of great pies around town but in this super-hot oven they're cooked in less than 90 seconds. When to turn the pizza, how to move it into different parts of the oven, how thin to stretch the dough -- that's hard to learn. We sat down with pizzaiolo Michele Galifi, who mans the oven without breaking a sweat. He's a guy with secrets: He won't share his age, the mix of flours he uses in his dough, the temperature he chills it to or the special cheese topping with which he dusts his pies at the end. But that's what makes them special.
When I moved to Florence to work on my dissertation, I knew that it would be a learning experience. While I knew that I would be delving into sixteenth century archives to search for clues about the Medici's shopping habits, I didn't realize that it would be my own shopping habits -- for parmigiano, pasta, prosciutto and olives -- that would eventually pave the path to my career. Because it turned out that a cookbook written in 1974, in English, by a transplanted Italian woman named Marcella Hazan would be the text that changed my life.
When I moved to Florence, I was no novice in the kitchen. I had already been cooking for my family since I was a teenager and for myself and my friends throughout college and graduate school. But when faced with the abundance of a daily market, filled with ingredients that were as enticing as they were puzzling, I realized I needed an instruction manual to my new life.
"What's the best restaurant in L.A.?" It's the question I get more than any other, the thing people most want to know from a critic. "What's your favorite restaurant? If I were to only eat at one restaurant in L.A., what should it be?" I tend to dodge these questions,...
We give protected designation to buildings, to natural wonders and to battlefields. We do not, for the most part, bestow such honors on bars. This is a shame - especially in L.A., where our vintage bars hold a wealth of culture in their booze-soaked floors and sticky vinyl booths. One...
Wonder what your favorite chefs are doing when they're not in their actual restaurants cooking, or running said restaurants or leading otherwise normal lives? Well, some of them are dreaming of strange things to do with Oreo cookies. Like making tortilla chips with them, or coating chicken with cookie bits,...