Last night we dined at Horses on Sunset. My daughter logged onto Rezy at midnight 30 days out to snag a reservation. I wasn’t sure what to expect as there is quite a bit of hype around this restaurant. It’s in the old Ye Coach & Horses location on Sunset Blvd in Hollywood. A small, warm, and cozy space with an open kitchen in the back. We had a nice booth on the left side of the restaurant. The menu is elevated comfort food that’s not overly complicated which I find refreshing. We started with cocktails, vodka martini, cucumber dill margarita (a stand-out), and Lambrusco spritz all great. Our menu picks consisted of the bread and butter, endive Caesar salad (my favorite item on the menu), and smoked salmon lavash. Dinner was the Herman off menu pasta (named after their favorite contractor when they were building the restaurant), Butcher’s steak, and the cheeseburger. We finished off the meal with a Valrhona chocolate tart and lemon cheesecake. The service was excellent which I find makes such a difference with the whole entire experience. I would definitely go back!
The Brentwood Country Mart is a great place to seek out chic fashion. Case in point the above outfit I spotted a women wearing the other day. I love how she layered the nautical stripe tee with a cardigan and houndstooth blazer slung over her shoulders. Perfection!
Last night I recreated the Erewhon Kale and White Bean Salad sharing the recipe here. Everyone loved it and it’s great to pack the next day in the kids lunches. Lastly, we went back to Joy on York over the weekend. It’s so good and I love walking around the Highland Park neighborhood.
Happy Friday everyone! This week was busy with work, catching up with family and friends, and I made it back on the tennis court after a month off from a shoulder injury. As many of you know who follow me on IG I spend a lot of time in the kitchen. This week I was mastering the chopped salad (my favorite). I’ve been finely chopping up different vegetables and assembling them like the picture below. It’s endless with the amount of things you can mix in. I added roasted Biena Chickpeas and chopped almonds to add a crunch. I also switch up the lettuces using butter lettuce, romaine, and radicchio. I swear everything tastes better in a bowl!
Last night I recreated Jessica Seinfeld’s Stuffed Sweet Potatoes from Vegan at Times. I didn’t have the exact recipe (since I saw it on IG) so I used my own Peanut Slaw recipe and stuffed it into a sweet potato. It was so good!
Happy Friday everyone! Here’s a little peek of what I did this week in between blogging and working with clients. On Monday, we took a day trip to Santa Barbara. We stopped at Helena Bakery (amazing avocado toast & farm bowl) for breakfast, walked around State Street, stopped at Hook & Press Donuts (they are closed on Monday’s), walked around Coast Village in Montecito (lots of cute shops), and finished the day at The Rosewood Miramar for lunch. On Tuesday we went downtown and to Atwater Village. We stopped at Dekor Living (they also have a location in Ojai), Goodies, and The Black Elephant for a horchata latte. Lastly, on Friday we had lunch at the new Bottega Louie location in West Hollywood. The back patio is beautiful and the food and service were both excellent!
Hillhouse is relaunching their trellis print today (12pm EST) in the Ellie (above picture), Nesli, and Athena Nap dress! It’s my favorite print that Hillhouse has done. You can check it all out here (it won’t last long).
I hope everyone had a nice weekend. I hosted a Mediterranean dinner in my backyard over the weekend. I wanted to share how I made this simple and easy table setting.
Flowers – I went to Trader Joes’s and got Silver Dollar Eucalyptus branches and fuchsia daisies. I lined the table with greenery and placed the daisies in all different size vases and spaced them out on the table. Lastly, I added four candles down the table.
Above Outfit – Dress Banjanan (similar here, here, and here)
For appetizers I made mini boards with feta, grape leaves, kalamata olives, lavash chips, cherry tomatoes, truffle marcona almonds, and figs. I also picked up some really good organic wines that we enjoyed tasting.
Place salmon in a shallow dish. Evenly coat the salmon with the Soyaki and cover. Place it in the fridge and marinate for at least 1 hour (the longer the better). Once it’s done marinating remove it from the sauce and place it on an oiled grill. Grill on medium heat for about 10-15 mins until it’s cooked through.
Pre-heat the oven to 400 degrees. Place Brussel spouts and shiitake mushroom on a baking sheet lined with parchment. Add garlic, ginger, and oil toss to coat. Place in the oven and roast for about 10-15 mins. Check at 10 mins to see if the edges of the Brussel sprouts are starting to brown. When the vegetables have finished cooking and are out of the oven, sprinkle with salt to taste.
Place a large skillet on the stove at medium heat. Add one tablespoon of oil to the skillet along with the garlic and ginger. Stir fry until fragrant. Next, add onions and stir-fry until translucent. Add vegetables and continue to stir-fry until they are tender but still crisp. Then, add rice and continue to stir-fry for 2-3 mins. Next, add soy sauce and sesame oil and stir-fry all together. Form a small hole in the middle of the pan and add egg. Stir-fry the egg and the rest of the ingredients together until the egg is cooked.
Add some of the salmon, vegetables, and fried rice into a bowl. Sprinkle with black sesame seeds, serve, and enjoy!
Line a baking sheet with parchment and add the cubed tofu. Toss with 1-2 tablespoons of olive oil and bake at 400 degrees for 20-30 mins until crisp.
Mix soy sauce, rice vinegar, sesame oil, chili paste in a small bowl. Set aside.
Bring 4 quarts of water to a boil in a stock pot. Add udon noodles and cook according to the package directions. Drain, rinse, and set aside.
Sauté the ginger and garlic with 2 tablespoons of oil in a large skillet. When the garlic and ginger are fragrant (about 30 seconds) add snap peas, kale, and mushrooms. Continue to sauté for about 3-5 mins mins.
Add the noodles and tofu to the skillet with the veggies.
Pour the soy sauce marinade over the noodles and toss to coat.