PHOTO: RACHEL BURKONS
PHOTO: MARIA SCHRIBER
A Well-Deserved Bao
READY TO
Executive Chef Gavin Portsmouth and owner Brent Stein enjoy a display of food and drink.
Q
uick and casual L.A. dining concept Take a Bao may be an ideal spot for an in-and-out bite, but don't be in too much of a rush:
With a full bar and excellent cocktails to complement the fl avorful Asian fare with a SoCal twist, you might fi nd yourself lingering for a while. "This menu, both cocktail and food, is defi nitely a fusion in terms of technique and fl avors," explains Executive Chef Gavin Portsmouth, who designed both menus. We stopped in for a bite, but stayed for the cocktails, including the Ginger Lychee Martini, Basil Lemonade and a classic Maker's Mark Manhattan. —Rachel Burkons
Nouveau Comes But Once a Year I
n the wine world, the third Thursday in November is as close to an international holiday as they come: the worldwide celebration of that year's Beaujolais Nouveau release. The 2011 Georges Duboeuf Beaujolais Nouveau was launched in 100 parties across the country in November, and we stopped by the Beverly Hills Country Club to check out the fête fi rsthand. There, consum- ers fl ocked to taste the just-released vintage, sporting the fi rst-ever graffi ti-inspired label, designed by renowned Brooklyn artist Kaves. Jason Hayes, Southern California District Manager for W. J. Deutsch, said, "Tonight is all about having fun, and celebrating the release of this very special wine." —R.B.
Jason Hayes of W. J. Deutsch & Sons.
Wonderfully Unexpected
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