Tag Archives: wine/beer/spirits

Dinner at Blossom Restaurant

14 Apr

Hello friends!

I had a delicioso dinner at Blossom last week with vegetarian pal Blake Brody, and just had to share some pics. I finally sucked it up and brought the “real” camera. I usually rely on my iPhone, but the camera SUCKS in low lighting. (Apple, please hurry. I need the iPhone 5 like… yesterday). I hate bringing the big camera because the enormous flash illuminates the entire room, not exactly inconspicuous.

Blossom is a vegan restaurant in Chelsea that focuses on local, organic ingredients. “Voted Best Vegetarian Restaurant 2008 & 2009” by Time Out magazine. They also have sister restaurants Cafe Blossom, Blossom Du Jour and Cocoa V.

We started with a lovely bottle of Don David malbec, perfect for a frigid rainy/haily night. Then we dove in…

We tried numerous appies because well… we’re pigs and wanted to sample a ton of dishes. The capelleti was hands-down my favorite, followed by the empanadas, and the seitan. Seitan and I have come a long way. I used to think it was disgusting; I’m slowly coming around. The sweet potato rolls were probably my least favorite. They just tasted like a rolled up salad and it happened to be freaking hailing so I wasn’t really in the mood for anything cold.

Parsnip Cappelletti ~ $10

Fresh hand-rolled ravioli stuffed with savory whipped parsnip and crushed potatoes, finished with shiitake and truffle oil. I LOVE this dish so much that we had a second round. My husband got this the first time we ate at Blossom and loved it…he’s not vegan.

Parsnip Cappelletti

Sweet Potato Rolls (raw) ~ $12

Stuffed with shredded coconut, jicama, carrot, red and yellow peppers, scallions, and avocado, with an almond ginger dipping sauce.

Sweet Potato Rolls

Porcini Flutes ~ $11

Hand-rolled phyllo filled with porcini mushrooms, almonds, and ground tempeh, served over a cashew pesto, finished with pomegranate seeds.

Porcini Flutes

Seitan Empanadas ~ $11

Served with saffron aioli and a salad of avocado and hearts of palm. They call it salad, I call it guacamole. Yup we had two rounds of this one too.

Seitan Empanadas

Whipped Sweet Potatoes ~ $6

These were unbelievably smooth. I actually could have used a little texture in them, but they were very sweet with spicy hints of cinnamon and nutmeg. I would have loved to smear it on some hot, crusty bread. (Ew – two words I’ve always vowed not to use together).

Whipped Sweet Potatoes

Port Wine Seitan ~ $22

Seitan cutlets pan-seared in a sauce of port wine and mushrooms, accompanied by creamy mashed potatoes, tempura onion, and sautéed garlic spinach. The potatoes tricked me. Their texture didn’t look smooth, but were surprisingly buttery and perfectly seasoned. It was definitely reminiscent of mashed potatoes, but with a lighter, seemingly healthier, texture.

Port Wine Seitan

Phyllo Roulade ~$18

French lentils and root vegetables baked in a phyllo crust, served over a carrot-cream sauce. Caramelized onions and swiss chard accompaniment.

Phyllo Roulade

For dessert, we opted for a glass of cava and I was so freaking stuffed I forgot to take a pic. Sorry!!

Have you tried seitan? What do you think – is seitan too processed or is it “healthy”? Do you make your own seitan? Have a favorite recipe? Please share!!!

Viva Las Vegan

16 Feb

I survived Vegas, again. One week in Vegas is 10 years on the body. Between the dry air and hard water, my skin is pleather, hair is hay, and my liver is shot. I’m pretty sure I’m 10 lbs heavier, and I’ve managed to break out like an angst ridden teen. And to top it off, I got incredibly sick the day after I got home. I think my body went into shock and rebelled against the week of abuse.

I was in Vegas with pal Blake Brody who was exhibiting her fall 2011 collection of in-studio footwear at the World Shoe and Accessories Show. She has the most amazing footwear designed specifically to be worn during any in-studio workout like yoga, Pilates, barre class, etc. I wear them religiously during The Bar Method and Power Pilates. Some of the collection have bows, and even Swarovski crystals, but these girls aren’t just a pretty face, they’re smart too! They are cleverly designed to maintain key functionalities like being able to point and flex, provide arch support, and have grip pads on the bottom to prevent slippage. And, being the germaphobe that I am, wearing them means I don’t have to walk barefoot in the studio [gross]. But the kicker is… they’re completely vegan!!! YAY! Check out her site.

How cute is her booth? That’s not Blake though, that’s her cute sis. 🙂

Blake Brody in-studio footwear exhibitor booth

We worked hard by day, and played hard by night. I’m pleased to report there’s no shortage of vegan eats in Vegas. Well, there might be after the damage I did. Take it from this Las Vegan, anyone who says you can’t be vegan in Vegas isn’t really trying. Here are a few highlights from our eating extravaganza.

The Sands Expo Convention Center where the WSA show was held, had limited eats unless you wanted a donut, ham, egg salad or turkey sandwich so I trekked to The Grand Canal Shoppes at the Venetian every day to get a decent vegan friendly lunch and snack. It literally takes about 20-30 minutes to walk there, order, and walk back, but it’s worth it.

Our daily lunch was the Grilled Vegetable Wrap at Bella Panini in The Grand Canal Shoppes at the Venetian. I requested it without pesto, without cheese, and added avocado and it was delish! And I snagged packets of hot sauce from the Mexican restaurant across the way.

Grilled vegetable wrap with no cheese or pesto, added avocado

Daily snack was hummus and pita from Coffee Bean & Tea Leaf, The Grand Canal Shoppes at the Venetian

Hummus from Coffee Bean & Tea Leaf

Cosmopolitan of Las Vegas

This place exceeded all my expectations. IMO, it’s the most beautiful property there. I didn’t see the rooms, but I expect they’re just as fabulous as the rest of the hotel. The lobby is incredibly dramatic with impressive digital art on all the walls and columns of the entryway.

Cosmopolitan lobby area

When we were there, the digital artwork featured a rabbit in celebration of the Chinese New Year.

Can you see the bunny?

And the bars are so chic!

Vesper bar

Fresh herbs for cocktails at Vesper bar. Love that!

Drinks at Vesper bar

We fell in love with the Rose Gimlet at The Chandelier lounge at the Cosmo. Here’s the one we ordered on our first day. Nice pour, right?

1st Rose Gimlet

We went back a couple days later. And here’s the 2nd Rose Gimlet. Uh…. Excuse me? What’s wrong with this picture? Where’s the rest of it? It’s like a 1/4 pour. Boooo. And yes, I’m the loser who showed the bartender the picture of the first drink and how robust it was in comparison to the second. He poured us a new drink. 🙂

2nd Rose Gimlet

China Poblano, Cosmopolitan of Las Vegas

Nice, but Naughty - sautéed lotus root/ fresh pea shoots/sesame

Palmitos - hearts of palm/ citrus/tamarind dressing

The Unruly Monk - hand-cut noodles/ bok choy/wild wood ear mushrooms/ (no poached egg)/spicy sauce

Spicy sauce accompaniment to The Unruly Monk

Open kitchen making fresh tortillas

Jaleo, Cosmopolitan of Las Vegas

I’ll preface by saying I forgot one major picture (shocker) of the Pan con Tomate (toasted slices of rustic bread brushed with fresh tomato). This was a huge oversight because it’s so amazing we literally ate three orders of it. Here are the other goodies I managed to capture. The Papas Arrugas were my favorite. Beware, it’s salty.

Papas Arrugas - Canary Island-style wrinkled baby potatoes served with mojo verde and mojo rojo

Ensalada de Coles de Bruselas con Albaricoques, Manzanas y Jamón - Warm brussels sprouts salad with apricots, apple (without Serrano ham)

Espinacas a la catalana Sautéed spinach, pine nuts, raisins and apples

Espárragos Blancos con Limón y Tomillo - White asparagus with lemon, thyme (no cheese)

Setas al Ajillo con La Serena- Sautéed wild mushrooms with La Serena potato purée

The Sangria was WAY too sweet. Of course, that didn’t prevent us from finishing it, but not a repeat order.

Sangría de Vino Tinto

Lotus of Siam, off the Strip

Lotus of Siam entrance. Looks shady, but don't judge. The food and service was fantastic.

Spring Rolls (in rice paper)

Kana Moo Krob - Stir-fried Chinese broccoli (no crispy side pork slice) substituted with garlic sauce instead of oyster.

Green Curry- with coconut cream, bamboo shoot, Thai basil, fresh chili and tofu

The server asked us how hot we wanted the Green Curry on a scale from 1-10. We both like spicy food so we agreed to “6”. It came out closer to 25.

Baby Corn- sautéed with straw mushrooms, carrot, onion, broccoli

SageAria Resort & Casino

The chef at Sage offered to create a special two-course vegan menu for me. Both courses were delicious and I was so excited to have such a warm reception for once. The Desert Shrub cocktail with Seite Leguas Tequila Reposado, prosecco, pink grapefruit and purple sage is TO DIE FOR.

Beet Salad

Roasted Vegetables - cauliflower, artichokes, salsify and much more

Brunch at Society Cafe, Encore

Shout out to Steve Wynn for going vegan last year and adding alternative vegan menus at his Wynn and Encore restaurants. Wish more places would do that!

Society Cafe vegan menu

Grapefruit Mimosa

Grilled Vegetable Flatbread with Vegan Cheese

Overall, we had a blast! I love Vegas but it’s good to be back home where I can eat well and workout regularly. Got any favorite Vegas hotspots? Any great vegan-friendly places or not-to-miss dishes? Let’s hear ’em!

Oh, and you’re probably wondering if I left up or down. I think I broke even at craps. I won $200, but I’m pretty sure I lost about the same. I found these little reminders in my purse when I got home. Viva Las Vegan!!

chips from the Cosmopolitan

Teriyaki Tempeh with Vegetables and Creamy Millet

31 Jan

Day 29 – a TEMPting recipe

My mom is an a-MAZing cook. She can go to a restaurant, try any dish, come home and make it. She rarely uses recipes. Well, I never used to either, but now that I’m blogging I do. I suppose it would be hard to replicate a dish based on “a little of this” and “a little of that”. Kind of like getting directions from a Mainer. I can say that, I’m a Mainer. (If you’ve never gotten directions from a Mainer it goes something like this, turn left at the top of the hill, go down the hill, around the sharp corner, drive past the cornfield, make a right at the huge rock…you get the picture.) I also rarely repeat dishes, usually because I don’t have a recipe. Mr. K really liked the mushroom-barley soup and now I can actually make it again!

I had a hankering for comfort food so I asked my mom for her Teriyaki marinade recipe. It’s so simple and is far superior to any bottled brands that have additives. They have to keep it from growing hair on the shelf, right? Some organic brands use purer ingredients, but still, marinades like everything else, taste better and are better for you, when they’re freshly made.

This tempeh recipe is full of flavor with tons of whole grains and healthy proteins, but without bad fats and additives. All these ingredients are commonly found at most grocery stores. What the hell is tempeh? It’s another fermented soy product using the whole soybean and has a meaty texture. It’s really versatile and can be steamed, fried, baked, crumbled, you name it. Here are five other ways to prepare tempeh. To learn more about tempeh click here. This recipe would also work with tofu, or dare I say chicken if you are an omnivore.

I used millet because of it’s creamy, polenta-like texture, but you could substitute with any grain or pasta. Rice, quinoa, farro, orzo, or soba noodles would be really good. Damn. Soba, that’s a good idea. Oh well, at least now I can say I can try that next time!

I happened to use carrots, peppers and scallions because that’s what I had, but you can use any vegetable. sautéed onions with broccoli or bok choy would be amazing.

And as always, this just happens to be vegan. I’ve stopped leading with that because some of you fraidy cats seem to think that means it will not be good. BUT IT IS!!!! Get your tempeh on!

Teriyaki Tempeh and Vegetables with Creamy Millet

Kiyo’s Teriyaki Marinade:

1/4 cup tamari

1/4 cup red wine

1 1/2 T sugar

optional: pinch red chili pepper flakes

optional: 1 garlic clove minced or pressed with a garlic press

Rest of dish:

1 cup uncooked millet

2 T canola oil

2-3 medium carrots, peeled and chopped

4 medium to large shiitake mushrooms, stems removed, heads sliced

1 cup red pepper, diced

1 cup green pepper, diced

2 bunches scallions, green & white parts sliced

1/4 cup organic, low-sodium vegetable stock/broth on hand if needed

1. Get drinking. I cook way better with some alcohol in me. Only 1 glass. Any more and I start burning stuff. Exhibit A, see burnt eggplant here. For this meal, I cracked a lovely Bricco del Perg Barbera d’Asti 2006. I got this one at Eataly Vino.

pretty girl

2. Remove tempeh from package (or cook with it if you like that plastic taste) and place in a small baking dish to marinade. I used a 9×13 which was a bit large. I wouldn’t recommend marinating with plastic bags because the tempeh is too fragile and can easily break up if not handled delicately. Plus, I try to cook green when I can.

Cut tempeh horizontally into quarters.

Then cut each square in half on a diagonal to make eight small triangles.

3. Pour the red wine, tamari, and sugar into a saucepan. Begin cooking over low-medium heat. Stir with a little whisk or spoon. Optional: Add red chili pepper flakes and garlic if using. Cook until sugar is dissolved. Tip: See the mini whisk in the pic below? This is a great little kitchen tool, perfect for sauces like this or a small portion of salad dressing. Available at most kitchen supply stores including Williams-Sonoma and often Bed Bath and Beyond.

heating the marinade

Remove from heat and pour over tempeh.

Let tempeh marinade for at least an hour. Be sure to frequently spoon the marinade over the tempeh and to flip the tempeh over to ensure both sides are covered.

4. Once the tempeh has marinated for almost an hour, begin to cook the millet according to manufacturer’s directions. I use EDEN brand whole grain millet which cooks for 30 minutes.

5. When there’s 15 minutes left on the millet timer, put a large saute pan on medium heat. With tongs, remove the tempeh from the marinade. SAVE the marinade. Add the oil and when the pan is hot, add the tempeh. Cook until each side is seared nice and brown, about 4-5 minutes per side.

6. Remove tempeh from the pan and reserve, keeping warm. Tip: You can also store on a sheet pan in a warm oven (about 150-200 degrees). In the same pan as you used for the tempeh, add the carrots over medium heat. Saute 2-3 minutes until they begin to brown. Drizzle marinade over carrots until glistening, about 2 teaspoons. Add mushrooms. Saute 1-2 minutes until they begin to soften. Drizzle more marinade over veggies until moistened, about 2 teaspoons. Add red and green peppers. Saute. Drizzle more marinade. If the pan is getting very dry or over heated, add enough vegetable stock/broth to loosen the sucs from the bottom of the pan, about 2 tablespoons. Last, add the scallions, saute for 1-2 minutes until slightly softened and add the remainder of the marinade. If you don’t have much sauce but want more, add a little more vegetable stock/broth and let it simmer for a couple minutes to thicken. You kind of have to eyeball the sauce until it’s the desired quantity and consistency. Just add slowly. You can always add more, but you can’t take away.

veggies!!

7. When the millet is done, fluff with a fork. Let it sit for about 5 minutes. Be sure you season the millet very well and taste it before serving or it can be super bland and taste like a foot. Tip: I like to reserve some millet for breakfast the following day so I usually take about half out before seasoning and put it in a separate storage bowl. The remaining millet I season to taste with salt and pepper and use for the tempeh dish.

fluffy millet

8. Put the tempeh in with the vegetables for a couple minutes delicately spooning the sauce over them until covered. Plate the seasoned millet and top with vegetables, a little sauce and the seared tempeh.

Tip: If you find tempeh a little bitter, you can steam it before marinating. Follow the directions here.


Vegan in LA: Restaurant Round-Up

22 Jan

Day 20 – Wahoo! Cannot believe I’ve been vegan for 20 days. Only 10 left to successfully complete my 30-day challenge.

I’m back in NYC, and while I’m always happy to be home, the weather here sucks. It’s 19 degrees, a rude awakening from the balmy 70 we left in LA. The good news is, I ditched the rental car in LA and am thrilled to be relying on my own two feet for transportation again.
P.S. Thanks to the City of LA for the warm send-off.

There were still six minutes left on the meter, you bastards.

I managed to hit a few more vegan restaurants before I left. Here’s a round-up of the other places I checked out this past week.

Native Foods Cafe was highly recommended by various Twitter friends and I understand why. It’s basically vegan fast food, but with a few BIG differences. Everything is organic, courtesy of vegan executive chef/founder, Tanya Petrovna. Chef Tanya has been featured on Food Network and has two cookbooks available at Barnes and Noble, Amazon and NativeFoodsSeating is available downstairs and upstairs in the balcony area. You get a number and they bring the food to your table.

dining area upstairs

I usually drink water instead of flavored drinks to avoid any added sugar intake, but I couldn’t resist the watermelon fresca. You can see all the bits of watermelon and mint on the bottom. Plus, who can turn down free refills??

Watermelon Fresca - fresh watermelon, mint and agave nectar

Mr. K got the Gandhi Bowl (the counter person claimed it was her favorite). I stole a couple bites and wanted more… blackened tempeh, a variety of vegetables, and a combo of jasmine and brown rice. MMMmmm. The veggies would have been dull if it weren’t for the delicious curry sauce. Thank G*d for that sauce, it’s spicy, but not overpowering. I wish they weren’t so stingy with it, I wanted more. I even went back to Native Foods again to try the whole Gandhi bowl for myself. Takeout was just as good, but I cursed myself for not getting extra sauce.

Mr. K's Gandhi Bowl served when dining in. Blackened tempeh, jasmine & brown rice, kale, steamed veggies, wild curry sauce, cranberries & green onions.

My takeout Gandhi Bowl on visit #2

I had the Scorpion burger which didn’t disappoint. The cheese was melted and I have to say, was really, really tasty. It actually tasted like cheddar and not vegan cheese! Their tempeh is homemade and you can tell. It did come with a half of an avocado on it so I took 1/2 off. I like avocado but that was too much for me, it just kept squeezing out and plopping on the plate. I got it with a side salad which was kind of boring, although the balsamic dressing was good. Next time I’d order the steamed kale. I missed that option on the menu since it’s listed last.

Scorpion burger with homemade tempeh, chipotle sauce, romaine, carrots, avocado, onions and melted cheddar

I had the worst hankering for something sweet so I caved and tried the vegan chocolate cupcake. They even packed it up nicely for me to-go. Note: This is actually the 2nd cupcake I got. I knocked the first one over at the counter and it went flying across the room. Luckily, their to-go containers are solid otherwise frosting would have been everywhere. Not such a bad thing. The cake was more chocolatey than those I was accustomed to (in a good way). There was a bit too much frosting for me, but it was creamy and chocolatey and didn’t taste vegan at all.

Takeout vegan chocolate cupcake. Made in-house, fair-trade cocoa powder, flour, sugar, trans-fat free veggie shortening. Also comes in vanilla & cardamom rose flavors.

I RARELY go anyplace more than once so going to Native Foods twice in one week says something. I wish we had one in NYC.

Cafe Rivva – I found this spot on VegOut, an app a friend of mine referred (thx T.H.). When I first got there, I thought they were closed because it was totally empty. I soon realized they’d just opened and the only staff member appeared to be taking a break in one of the dining chairs. Cat nap? I think so. Anyway, once I walked in, he shot right up and was incredibly friendly and chatty. It’s a spa-like space dominated by bright green and white decor. Like many places in LA, it is on the 3rd floor of a mini-mall complex making it easy to miss. I had the address and it still took me a couple u-turns to find it. I hope it stays in business.

entrance on 3rd floor

The menu includes organic items such as smoothies, sandwiches, salads, frozen yogurt (with a few vegan flavors), tea, and coffee.

There is ample seating with tables inside and a lovely outdoor seating area with a couple white couches.

I know you’ll be shocked as hell, but I got a kale smoothie. Obsessed much? Maybe. I’d heard good things about Rivva’s. It’s much thinner than Naturewell‘s or the one I make at home, but good in it’s own right. Although I prefer them thicker, it was more substantial with the inclusion of almonds and flaxseed. I was impressed that instead of dropping in a dollop of ground almond butter, they actually added a small handful of almonds and pureed them with the other ingredients. It is a little gritty but I liked it. I have to try that at home.

Kale smoothie with kale, banana, almond butter, flaxseed and agave

Teuscher Chocolates & Cafe I randomly stumbled upon (literally) this place while window shopping in Beverly Hills. It’s diagonally across from Villa Blanca (owner is on Real Housewives of Beverly Hills). Fine, don’t admit you watch it, but I know you do. It’s the best train wreck on TV. Well, next to Jersey Shore. I was trying to take a photo of Villa Blanca to Tweet and nearly fell in the gutter in front of Teuscher [applause]. I looked up and saw the cutest little walk-up window and had to give it a test. Service was fast and the soy cappucino was foamy with a smooth finish.

Walk-up service window

On to Urth Caffe on Beverly. This is a routine stop when I’m in LA.  I typically get their Urth Salad, but this time I was meeting a friend for brunch and wanted something breakfast-y. I always thought they were vegan-friendly and was looking over the menu for something I could eat.

liars

The menu captioned above clearly says “baked goods both for the vegan lifestyle and the classic decadent lifestyle”. However, I asked the counter-person what was vegan on the menu and she shrugged and indicated nothing was. Great. I asked about the mexican tofu scramble. And she said, ohh yea you can get that without cheese. So, that’s what I got.

tofu scramble with jalapenos & tomato

It really was the blandest thing I’ve ever eaten. The menu said it came with salsa. It didn’t. It did come with a slab of butter though [thanks]. I got tobasco to drown out it’s sorrows, but it really didn’t help. What a sad little scramble. Luckily, I got this lovely almond milk latte which was beautiful and absolutely one of the best I’ve ever had. I wish more cafes had almond milk as a dairy-free option.

almond milk latte

Here’s my friend’s cappucino. I don’t know what to say. I mean, are you kidding me? I didn’t think she ordered her’s with nut-milk. Perverts.

Beverly Hills Juice

I always try to make at least one trip to BHJ each time I’m in LA. Their juices are organic, pressed fresh every day, and come in a variety of flavors. They also have “banana manna” a vegan ice cream made with banana and either almonds or sunflower seeds, that can be blended with any juice to create a shake. This time I got carrot coconut with almond banana manna and it was so thick and amazing! The juicetender gave me a swig of the juice before he made the shake and it tasted like carrots right out of the garden. So earthy, I could almost taste the dirt. For an extra $1.50 I added a shot of e3live brain-on.

Juices Galore

organic carrot coconut juice with almond banana manna and e3-live brain-on

And last but not least, XIV by Michael Mina. I’d heard they used to have a vegan menu but had recently turned it to vegetarian. There were three of us looking for an upscale “mainstream” restaurant, so figured this was worth a shot. Mr. K, Milo’s Mom, and I headed out on a Wednesday night at 7:30. Other than two large tables of business-types getting their schmooze on, we were the only ones there.

The server was helpful and suggested a few dishes that could be vegan. I started with the falafel and eggplant dish which turned out to be the highlight of my meal. The flavor combinations were traditional, and offered a variety of tastes and textures from the falafel to the hummus to the eggplant.

My fellow diners had a salad with croquettes and beet salad with ricotta.

beet ricotta salad

The entrees:

vegetarian "snapper"

filet mignon

cod

The vegetarian snapper was a bed of crispy rice topped with kale. It was OK but the sauce was like a gastrique, sweet, vinegary and overpowering. It was a light entree and laughable at $24. I literally scoffed when I saw they charged that much for it. And then was annoyed because I was still hungry.

Desserts:

trio of sorbets

chocolate peanut butter souffle

The sorbets were decent. I don’t even recall the flavors but they were all good. The chocolate peanut butter dessert looked AMAZING and I wanted to devour the entire thing but sadly, not vegan. So, I had to watch my husband pick at it. His fork lacked the enthusiasm mine would have had. If it were a bag of skittles though forget it. It wouldn’t have lasted 30 seconds.

The salvation was the wine. A beautiful bottle of Kathryn Hall 2005… I think I would have been happier with another bottle of wine and a super-sized portion of eggplant/falafel.

Kathryn Hall 2005

That said, I’m well aware this isn’t really the best place for a vegan. The server was helpful, but there weren’t many options. It was even awkward at times when they brought out pita with a yogurt sauce in individual dishes for the other two diners but nothing for me. The server came out later and said she didn’t bring one for me because it wasn’t vegan. She did ask if she could bring me something else but I mean what else was there? AWKwarddddd.

I know Mr. K and Milo’s Mom really enjoyed their dishes which looked beautifully prepared. The bastards even got macaroni and cheese just to stab me in the heart. It was ooey, gooey, cheesey goodness.

Now time to tackle NYC and find some stellar vegan options a little closer to home.

Native Foods Cafe, 1110 1/2 Gayley Ave., Los Angeles, CA 90024, 310-209-1055

Cafe Rivva, 11677 San Vicente Blvd Ste 300, Los Angeles, CA 90049, 310-826-6866

Teuscher Chocolates & Cafe, 9548 Brighton Way, Beverly Hills, CA 90210, (310) 276-2776

Urth Caffe Beverly Hills, 267 S. Beverly Drive, Beverly Hills, CA 90210 310-205-9311

Beverly Hills Juice 8382 Beverly Blvd, Los Angeles, CA 90048                323-655-8300

XIV by Michael Mina, 8117 Sunset Blvd, Los Angeles, CA 90046               323-656-1414

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