Wine

Hi-Lo liquor interior Project-MPlus

Liquid Culture

A reinvention of the corner store, Hi-Lo Liquor is just the tonic for Culver City.

The traditional liquor store has never held much appeal. A low-margin, commoditized business, the prevailing impression it offers is that of a dark labyrinth of long, narrow aisles with dusty, disorganized shelves and an indiscriminate approach to inventory.

A place to run in and run out. Maybe leave the car running.

Not so at Hi-Lo Liquor.

Hi-fi liquor market by DIGS

At the end of 2016, Hi-Lo Liquor became the new kid on the block in Culver City. It up-ended the liquor store stereotype as a clean, well-curated, cleverly branded space designed by L.A.-based collective Project M Plus.

The highly conceptualized store serves a spectrum of beer, wine and spirits, along with unique goods. The interior is unfussy and the storefront fun and Euro feeling. Hi-Lo is the opposite of just about every other liquor store out there. Run in and run out? Unlikely. But still welcome.

Hi-Lo Liquor is a credit to its co-owners Chris Harris and Talmadge Lowe (founder of L.A.’s custom cocktail catering service Pharmacie). After having been approached about overhauling another neighborhood haunt in Highland Park, they took one look at the place and knew they could do better, launching Hi-Lo not long after.

In a big-box world, at minimum, a gutsy move, but to Harris and Lowe, it simply made sense.

The market was void of anything else even remotely like it. Plus, they’d considered just about everything else—a coffee shop and bar hybrid, a wine enterprise. Nothing rang a bell like Hi-Lo.

“Every liquor store carries the exact same thing,” explains Harris. “So we thought, let’s carry an amazing selection of beer, an awesome selection of whiskey, and sell some great regional and local wines and really show people some interesting stuff, but in a local liquor store format that’s light, bright and friendly. Then, let’s have some fun tastings with vendors to pour some good beers and wine.”

Consumers come to Hi-Lo and get exactly that—a store somewhere in the middle. One finds some marble finishes, but also Downey-made Mulholland, an everyday American whiskey one can sip neat or use to mix drinks, a score at under $35 a bottle. There’s craft brews and tallboys too. The connoisseur to the construction worker—all are catered too, guided by knowledgeable staff. “That’s the concept,” explains Harris.

We don’t do a lot of high and we don’t do a lot of low. We didn’t want to go so high-end that we weren’t serving the neighborhood. We’re community based. But we also want to show people more interesting things, but without judgment. Just try it, you’ll like it.

 

Now, recently acquiring its instructional license, Hi-Lo is elevating its drinking game with the beer and wine tastings. Harris and Lowe also are looking to franchise the brand, bringing it to other cities beyond its current location, each in the spirit of its neighborhood.

Written by Jenn Thornton
Photography Courtesy of Hi-Lo,
Steph Rrager (Signage), and Shade Degges (Books)

 

hiloliquor.com
8582 Washington Blvd. Culver City, CA 90232

From Espresso to Vino

A pleasant patio and cozy bar space combine to serve primo Italian indulgences at the Four Seasons’ new Vinoteca wine bar and cafe’ concept

Written by Virginia Fay | Photography Courtesy of Vinoteca


In a city where the drive to succeed is in the very air we breathe, discovering the perfect

place to relax after a day of hard work is near nirvana. The Four Seasons’ new Vinoteca

takes this ideal one step further—before it turns into a cozy wine bar for evening

enjoyment, it offers a daytime #PowerPatio where the workday is infused with the feel

of an Italian getaway rather than an office grind.


Adjacent to the resort’s Culina restaurant, Vinoteca serves as an espresso bar by day, one equipped with a multi-tiered cold brew coffee maker and eight-hour drip, and a cold brew coffee maker with roasts sourced from Caffé Umbria, run by a multi-generational Italian family based in Seattle. “We designed Vinoteca to be a tranquil space for the growing population of Angelenos who elect to work from home,” explains General Manager Michael Newcombe. To this end, the #PowerPatio features charging stations and USB ports to facilitate setting up a space to “spend the workday in luxury.” 

Having just opened this past fall, Vinoteca has already become a buzzing wine bar at night—helped in no small part by Wine Director Luca Bruno. Bruno has painstakingly sourced a wine list with both Italian and Californian vintages, especially those featuring Italian grape varietals. His selections are partly informed by his time spent living and working in Napa Valley. “I discovered a selection of Italian grapes being grown and harvested in California soil, and it has been a joy to explore the comparable and contrasting flavors of grapes cultivated in two vastly distinct regions,” he says.

Bringing this expertise and passion for two of the world’s greatest wine regions to Vinoteca, the wine list is ever-evolving. “We want our guests to have the opportunity to experience new and rare flavor profiles with every visit,” Bruno explains. To aid in sampling multiple vintages, the bar offers tasting flights, which guests can customize or have the staff create. The most popular, Bruno says, are those that place the same grape varieties from Italy and California side-by-side for comparison.

Rounding out the collection of Italy’s greatest exports, the café also touches on the culinary offerings of the country from which it draws inspiration. To helm this area, Chef Mirko Paderno has just been hired. Hailing from Milan, Paderno has worked in revered restaurants in both Italy and L.A., and will bring this experience to both Vinoteca and Culina menus beginning mid-January. Whether working in the leafy #PowerPatio or ensconced in the cozy bar, accented by natural wood, brass details and wide windows offering patio views, spending time at Vinoteca feels like an office-cum-home-away-from-home in the best way—that rare spot equally suited to achievement and entertainment.

VISIT US: FourSeasons.com/LosAngeles/Dining/Lounges/Vinoteca

FOUR SEASONS LOS ANGELES AT BEVERLY HILLS

300 S. DOHENY DR. LOS ANGELES, CA 90048

From Swine to Wine

An epicurean retreat offering creative charcuterie, craft cocktails and more to downtown professionals, urban dwellers and visitors alike

Written by Wendy Bowman | Photography Courtesy of Roman Udalov

Twice a week, executive chef of Miro, Gavin Mills, receives a heritage-bred pig he then uses—snout to tail—for the restaurant’s ever-changing charcuterie menu (think roasted bone marrow with Vidalia onion marmalade, parsley and caper pesto).

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And while he’s been dubbed a “charcuterie wizard” for his chops, the Michelin-trained chef’s rotating selection of house-made meats and cheeses isn’t the only don’t–miss feature of this new hot spot in downtown’s Financial District. Also attracting crowds are the Pan-Mediterranean-style lunch and dinner menus, which rotate weekly as dictated by fresh farmers’ market ingredients.

Among the house favorites? Pasta.

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Most notably, Squid Ink Corzetti—a vibrantly colored dish of fresh lobster and pasta stamped with a custom “House of Miro” insignia often found on the table (not to mention the Instagram feed) of almost every patron.

Then there are the drinks. Customers will find a popular repertoire of 150 whiskeys from around the world, served in an Old World-style Whiskey Room; vintage cocktails crafted (like the Sonny Corleone, with scotch, Amaro Nonino, lemon, orange, honey and basil); and 125 globally eclectic wines hand-picked by sommelier Andy Brady. Miro even serves as a great spot for a post-work tipple. At Happy Hour from 4-6:30 p.m., guests can name a liquor/spirit and have bartenders whip up a concoction of their choice for $8.

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The brainchild of owner Hnreck Nazarian (whose eldest son is named Miro), the dining destination’s two levels were envisioned by L.A. designer Yasmeen Khan and highlight refined and inviting environs. Sophisticated minimalism rules the upper level, with a dramatic angled ceiling, skylight, hand-blown glass orb chandeliers, two dining areas (one offering a view of the kitchen), an expansive bar and mid-century modern furnishings. Meanwhile, the downstairs beckons with a relaxing yet comfortable vibe—complete with the intimate Whiskey Room filled with overstuffed leather couches, crystal glassware and polished copper, as well as The Basement Bar. Ideal for a well-crafted cocktail with friends, wouldn’t you say?

MIRO

888 Wilshire Boulevard, Los Angeles, CA 90017

| 213.988.8880 | MiroRestaurant.com

Green Goodness

Written by Michelle Lyn | Photography Courtesy of Plant Food + Wine

Veggies are always in vogue at this Venice wellness haven

pioneer who revolutionizes perceptions of food through health and wellness, Matthew Kenney has made a name for himself by pushing the boundaries of high-end plant-based cuisine. His eponymous brand, Matthew Kenney Cuisine (MKC), is renowned for merging culinary art with nutrition. At Plant Food + Wine, his restaurant on Abbot Kinney, the modern space with clean lines was designed to be a communal gathering place that offers a unique experience around delicious, health-conscious food. An olive tree canopy on the patio transports guests to the Mediterranean coast, complete with an intimate wine room adjacent to fig and olive trees. Local and seasonal, the menu is enriched by an extensive wine list of organic and biodynamic varietals.



At MKC’s culinary incubator in Belfast, Maine, the brand experiments with new innovative concepts, some of which are coming to Southern California this summer. Also en route is the first-ever summer pop-up series, Arata at Plant Food + Wine Venice, taking place through August 7 at Kenney’s flagship restaurant and culinary academy space. Arata, Japanese for “fresh and new,” centers on buns, noodles and Far East-inspired fare with a plant focus. The menu for Arata was developed by Scott Winegard, chef and director of Culinary Operations for MKC, and will feature many of Arata’s star dishes from Maine, including Smoked King Oyster Buns; Arata Ramen with pulled mushrooms, baby bok choy, sea palm and corn puree; Kimchi Pancakes with Sesame Chili Sauce; Toasted Sesame Cheesecake and a Matcha Ice Cream Sandwich.

“Arata has been extremely well-received in my home state of Maine, and this is a fantastic opportunity to transport it to our west coast home in Venice,” says Kenney. “Plant Food + Wine and the MK Culinary academy in Venice have become the flagship of our brand as we have grown over this past year. As we continue to craft the future of food and create new concepts around the country, our hope is to continually bring those culinary ideas and flavors home to Venice through experimental pop-ups throughout the year—Arata is just the beginning.”

Open for lunch, dinner and weekend brunch, Plant Food + Wine offers a cutting-edge approach to plant-based cuisine. Yet, with all these wholesome veggies, don’t think you can’t indulge in something sweet. The dessert menu features decadent dishes like Blackberries + Basil, fermented berries, Thai basil pistachio gelato, white peach and lemon verbena meringue and the Chocolate Plate with brownies, bon bons and truffles.

Enough said.

PLANT FOOD + WINE

1009 Abbot Kinney Blvd

Venice, CA 90291

310.450.1009

PlantFoodandWine.com

Summer Soleil

Festival Napa Valley uncorks the best of culture, wine and cuisine

Written by Danielle Accovelli | Photos courtesy of Festival Napa Valley & Colin Bell

Every summer something magical happens to Napa Valley. Like a fresh gust of wind, Festival Napa Valley breezes through the region’s rolling vineyards, lush meadows and charming wineries in a grand celebration of the art of life. The 10-day fete, which runs July 15-24, blends the beauty and bounty of wine country backdrops with the best in performing arts, pairing exquisite performances by lauded artists with world-class culinary and wine affairs hosted by top vintners.

This vibrant display of panache transforms the region into a thriving cultural mecca—one ripe with impeccable dance shows and exclusive performances by preeminent classical, opera and jazz musicians. All performances are enjoyed in open-air locales amongst Napa’s enchanting scenery, while seemingly endless glasses of wine flow freely.

This year, Emmy- and Tony Award-winning actress and singer, Kristin Chenoweth, opens the season with an intimate recital at Castello di Amorosa; jazz legend Sergio Mendes delights with his soulful melodies at the annual “Jazz at the Castello” concert; and international opera stars Isabel Leonard and Michael Fabiano enchant with their spellbinding voices at the Opera Gala. Among the many other performances planned, San Francisco Ballet and Festival Orchestra NAPA will make their long anticipated festival debuts, while Taste of Napa will once again bring a beloved tradition of sumptuous culinary and wine offerings to the grounds.

Those attending the Annual Festival Gala, Imaginarium, will be transported to a whimsical world of pure decadence and delight, as artists from “O” by Cirque du Soleil weave in and out during the evening, casting their magic over the room, while the sounds of nighttime Napa mingle with the laughter and chatter floating through the air.

A captivating showcase of art, culture and cuisine, Festival Napa Valley is indeed a joyous celebration of life at its finest. Cheers!

Festival Napa Valley
1850 Soscol Avenue, Suite 205
Napa, CA 94559
888.337.6272 | FestivalNapaValley.org

Bon Appétit

In Fine California Style

Chef Michael Hung presents grown-up poolside dining at Viviane

Written by Constance Dunn | Photography Courtesy of Viviane

Stepping into the crisp, colorful minimalism of Viviane, one can’t help but contrast it with the current grain of Los Angeles restaurant design— flush with industrial utility and rough-hewn earthiness. Instead, this Kelly Wearstler-designed space is an unapologetic celebration of classic California chic, sunny and starched style, all the way down to its smart mid-century seating, speckled aqua floors and poolside ambiance.

The space, set in Avalon Hotel (a beautiful Beverly Hills relic where Marilyn Monroe once lived) and fashioned by a designer who’s listed among TIME’s “Style & Design 100” and Architectural Digest’s “AD100,” was among the draws for award winning Chef Michael Hung to come on board. Discussing his reasons for settling in at Viviane, Hung says, “One is certainly the space itself. It’s so unique and so gorgeous and has so much history. For me that was special.” Another reason? Hung—whose resume includes spells at restaurants Daniel and Aquavit in New York, Jardiniere and La Folie in San Francisco—could re-team with restaurateur Stephane Bombet, whom he partnered with as Executive Chef at Faith & Flower in DTLA. “To be able to work with him and learn from him is something that is exciting for me.”



Consistent with the visual design of Viviane, Hung’s menu takes classic European and American dishes and reinterprets them through a haute California lens, with an emphasis on fresh, seasonal ingredients and a sophisticated, impeccable execution—one of his trademarks. Breakfast and brunch are served, and lunch and dinner menus display a tightly curated, handful of main courses subscribing faithfully to the restaurant’s byline: “California. Classic. Continental.” There’s a 10-ounce short rib served with young corn and zucchini; pan-roasted sweetbreads with marinated shell beans and caper salsa verde; and three-cheese lasagna accompanied by crispy squash blossoms. “The great thing about Los Angeles, similar to San Francisco, is that you have this bounty of produce and products, so that’s always going to be an inspiration,” notes Hung.

Hung describes Viviane’s cuisine as “elegant” and “clean.” “It’s very American and classic European,” he says, “but modernized at the same time.” One of the most popular dishes at dinner, for instance, is the roast chicken. (“What is more classic American than a nice roasted chicken with some delicious vegetables and dumplings?” asks Hung.) Because warmer weather is afoot, the dish has been seasonally tailored; the heavier, brisk-weather sauce has been swapped with a lighter consommé, and artichokes and spring vegetables accompany. Not to be overlooked is the slim but thoughtful collection of starters and salads.

A standout in the former is the popular Seared Hawaiian Tombo Tuna, hailed by Hung for its contrast of supple tuna against charred avocado. “Albacore is such a meaty fish that it really needs some fat. So I thought it would be a perfect combination.” Among salads, a personal pick of the chef’s is the Salad of Little Gem Lettuces for its “strong, savory quality.” Inspired by a traditional Cobb salad, crispy gem lettuces are served with bacon vinaigrette, and finished with celery, rhubarb, chopped egg and crisp salumi.

Wines at Viviane are culled largely from boutique vineyards, with French producers dominant. Cocktails are classic, from the vermouth and gin Traditional Martini 1891 to the Piña Colada, faithful to the original, and attributed on the beverage menu to its 1954 inventor, bartender Ramon Perez of the Caribe Hilton Hotel. (Wine tip from Hung: “Don’t hesitate to talk to the sommelier. Sometimes people get intimidated by that title,” he says, reminding that beverage professionals are enthused to share their knowledge and selections.)

Viviane
9400 West Olympic Boulevard
Beverly Hills, CA 90212
310.407.7791 | VivianeRestaurant.com

Select Beer Bottle Shop and Tap Room

A perfectly civilized place to enjoy a fresh pint or pick up an exotic six-pack

Written by Constance Dunn | Photography by Paul Jonason

What does a dedicated home brewer do when he wants to bring the best of today’s breweries to the masses? Open a neighborhood tasting room.

Meet Wes Jacobs, proprietor of Select Beer Bottle Shop and Tap Room, an attractive stop in Riviera Village where you can peruse an in-house selection of about 500 beers, or unwind with a pal over a chilled pint from one of 18 taps. “I’ve been a home brewer for about 20 years,” says Jacobs, who often can be found behind the bar. “I wanted to do something, but didn’t necessarily want to open my own brewery.”



The diverse, curated selection is among the virtues of the place, as is a welcoming atmosphere—even for the most ardent non-bar-goer—and a minimalist, industrial-tinged design. “We always have a good cross-range of what beer is, particularly since beer is constantly changing right now. Whether it’s a traditional German beer or a Scandinavian beer made with juniper berries. There’s so much out there to try.”

The owner’s camaraderie with local breweries keeps the event calendar packed. “We do a collaboration with Monkish every year,” says Jacobs, adding that on their opening day in 2012, Select Beer Bottle Shop and Tap Room poured the first-ever keg produced by this popular Torrance brewery.

TIP: If you’re not a big fan of beer, there are wine and non-alcoholic drinks, like root beer and ginger ale, available.

SELECT BEER BOTTLE SHOP AND TAP ROOM
1613 S. Pacific Coast Highway
Redondo Beach, CA 90277
310.540.1221 | SelectBeerStore.com

City: Playa Provisions

Enlivens a quiet Westside Beach Community.

WRITTEN BY JENNY PETERS
PHOTOGRAPHY BY PAUL JONASON

Husband and wife culinary team Nick Roberts and Brooke Williamson, a Top Chef runner-up, know how to create a stir, even in peaceful Playa del Rey. First, they opened The Tripel, a jewel-box of a gastropub on Culver Boulevard, where patrons sit shoulder-to-shoulder at community tables and delight in a massive collection of craft beers and interesting wines. Now, with the May 2014 debut of their four-in-one restaurant complex Playa Provisions, the duo solidifies their standing as a culinary mainstay.

Fittingly, the concept that created such a huge splash is located nearly on the water at the western edge of town. And there’s something for everyone, from breakfast and lunch at King Beach and homemade ice cream at Small Batch to fine-dining with a seafood focus at Dockside and the backroom whisky bar Grain.

“We felt like it was the perfect space to do everything we [wanted],” Williamson explains. “The four elements of Playa Provisions are all the types of places that we enjoy going to. And we couldn’t believe that there was no ice-cream shop here! There was no seafood down here, either.” And, as all of the concepts the couple yearned to create “made perfect sense” for a beach community, they brought them together in one location.

Plus, says Roberts of the King Beach counter service, “…I’ve always wanted a breakfast place and this was an easy way to do it. Customers can just walk in and pick up breakfast or lunch to go, it’s not a big ordeal. Or, they can come in and have a beer, a glass of wine, sit on the patio outside and have any of the stuff we serve for lunch.”

By this he means breakfast offerings such as chocolate scones, granola, cream of wheat or coconut chia seed pudding (with an egg in the hole for kids), and lunches of assorted salads, soups and a number of sandwiches, like the house corned beef or roasted chicken and brie. During the day, visitors — some toting computers — are welcome to unwind in the sun-drenched, airy spaces making up the various elements of Playa Provisions, or just grab something to go.

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The idea, Williamson explains, was to create “something really casual and approachable, with food that people want to eat when they are at the beach. We just thought that it was a perfect scenario, a place to stop in on your way [there].”

During the evenings and weekend brunch, the seafood-centric Dockside opens. There’s a full iced seafood bar every night, with fresh oysters brought in daily, Alaskan king crab, jumbo shrimp and more, as well as a menu that features a terrific lobster roll, spicy ceviche and a rotating choice of fresh, seasonal seafood entrees — scallops, salmon, and whole Maine lobster. Non-fish dishes, like the bone-in pork chop (a real winner), are also served.

There’s even an option for late-nighters: the aforementioned Grain, the couple’s “speakeasy” whisky bar at the back end of the enclave. Here is a bar with “that old-school feel,” as Roberts describes it; a place where interesting food—think Duck Confit Poutine, Chicken Fried Quail in a Waffle Bowl or Figs in a Blanket is served until 11 p.m. on weeknights and 12 a.m. on weekends . (Or, opt for a groaning platter loaded with meat and cheeses).

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Since its opening, Playa Provisions has roused the normally quiet town of Playa del Rey — the place is packed just about every night of the week, drawing foodies from all over the Westside and beyond. And, as Roberts tells it, despite the fact that this endevour, the third jewel in the Williamson-Roberts restaurant empire (along with The Tripel, there’s also Hudson House in Redondo Beach), is humming along these days, it’s still not quite enough for the ambitious couple, who, it appears, has something else cooking.

“I’m always looking to open another place,” says Roberts with a grin.

Indeed, “He wants the world!” his wife laughs. “So now we’re working on a retail shop, to go behind The Tripel, where we will sell cookbooks, cutting boards, kitchen small wares, our own hot sauce, those sorts of things.”

Homemade hot sauce? Just another way these cheffing spouses are spicing things up in Playa del Rey.

Playa Provisions
119 Culver Blvd.
Playa del Rey, CA 90293
310.683.5019

American Pastoral: The Farmhouse Inn, Sonoma

 

The Farmhouse Inn takes down-home upmarket with a full revitalization and a brand-new spa.

Written by Jenn Thornton

Spa Photography Courtesy of Cesar Rubio

Farmhouse General Photography Courtesy of Farmhouse Inn

With deep roots in Sonoma County, the woodsy, award-winning Farmhouse Inn sits on six acres of storybook surrounds. Emerging this spring from an $8 million property-wide expansion and redesign, stewarded by sibling owners Catherine and Joe Bartolomei, in partnership with SB Architects, Myra Hoefer Design and Valley Crest Landscape, the jewel of the Russian River Valley is now absolutely glistening.

A product of its wine-country wilds, Farmhouse’s new look befits the world-class roost with a 15-year reign as one of the finest offerings in the realm of luxury boutique hotels. Doling out farm-to-table hospitality long before there was the term, the Farmhouse’s modern pastoral approach to its overhaul has introduced a slew of new extravagances, including nine top-grade accommodations, a sumptuous spa, verdant gardens and a refreshed pool area.

Pervading all is a sense of casual elegance and warmth. To this end, Catherine Bartolomei says, “Hospitality at Farmhouse is all about making guests into friends, and introducing them to our fabulous wine country lifestyle. Our hope is that they leave feeling connected, relaxed and longing to come back.”  She, of course, never really left; the inheritance that Catherine and brother Joe now oversee has been in their family for more than a century. Thus, at the insistence of its fifth-generation farmers, winery and vineyard owners, Farmhouse emphasizes absolute sincerity—from gracious service to spoils in short order.

And do the “spoils” ever abound. In the culinary category, it starts with a decadent two-course, artisan country breakfast; moves to the Michelin-starred Farmhouse Restaurant, where Executive Chef Steve Litke churns out organic, sustainable, regionally influenced fare; and culminates in a sommelier-led wine and beverage program by estate Wine Director Allyson Gorsuch.

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Beginning its own indulgent run is the Spa at Farmhouse Inn, a “farm-to-table” concept under the direction of internationally regarded spa consultants, Francis & Alexander, and a kind of 21st century homage to the site’s original 19th century barn. Melding simplicity with texture (rich woods, flashes of white, industrial touches), the spa oozes purity, right down to the double barn doors and open-air ceilings. Likewise, treatments, from massages to facials to aromatherapy, offer a similar air of naturalness, furthered by the presence of handmade artisan products and garden-fresh ingredients.

Bridging old and new elsewhere, farm hand housing of an earlier era is now cottage-style guest rooms constructed in historic style. These sophisticated examples of contemporary architecture and easy style offer earthy, unhurried allure. Featured are hand-woven textiles and country-soft trimmings; bathrooms awash in Italian marble gleaming alongside weathered wood; and a sea of glass luring in the lushness beyond.

Coinciding with the refreshed Farmhouse—and celebrating its official grand opening—
is the Spring into Sonoma package, which extends stays with a complimentary third evening. Those on a Monday through Thursday schedule will also receive a $160 spa credit or wine-country picnic with a bottle of wine. (Offer valid through May 31.) FarmhouseInn.com

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Wine Country Curated

Catherine Bartolomei shares her ideal day in Sonoma County.

9 a.m. Espresso at Taylor Maid Coffee, Sebastopol

“A little pick me up before I start my day at the hippest spot in the Russian River Valley is always welcome—The Barlow is Sonoma County’s newest walk-around outdoor market, featuring local wineries, breweries, restaurants, artisans and more. The coffee drinks at Taylor Maid are so good we use their coffee in the restaurant.”

10:30 a.m. Light hike at Armstrong Redwoods, Guerneville

“I love to stretch my legs at one of Sonoma County’s most beautiful parks. This old-growth redwood forest is 15 minutes from the Farmhouse Inn and has many hiking trails for trekkers of all levels.”

11:30 a.m. Terrace Tasting at Gary Farrell Winery, Healdsburg

“This Russian River gem sits on top of a ridge overlooking much of the western edge of the valley. Enjoy winemaker Theresa Heredia’s fantastic chardonnays and pinot noirs while enjoying the views. I always ask for a cheese plate!”

1:00 p.m. Hang out by the Farmhouse pool

“Pool time epitomizes everything I love about going on vacation—sunshine, water, relaxation and indulgence. Ask our team for a poolside menu; you’ll enjoy delectable snacks from our estate chef… and a selection of wines by the glass.”

2:30 p.m. Experience the Spa at Farmhouse

“I can’t pass up a spa any time I travel. I love our new spa, particularly our indoor-outdoor treatments. My new favorite may be the Roll in the Hay—
it’s seasonal, but certainly one to try this spring.”

5:00 p.m. Silver Service pickup at Farmhouse

“A personal car service is oh-so decadent, and I highly recommend it. Our team of concierges has found the best services in the area, and they regularly work with Silver Service. Arrive in style in their Mercedes S-class.”

5:30 p.m. Drinks at Spoonbar in the H2 Hotel, Healdsburg

“This trendy bar is well-known for their tasty cocktails and hip bar scene. I love a good old-fashioned martini, but you’ll find their custom cocktails eye-opening.”

6:30 p.m. Stroll Healdsburg Square, Healdsburg

“Downtown Healdsburg went through a major change about a decade ago—some major sprucing up, the introduction of new restaurants and shops, and a revitalization of the green have all made this a must see on any visit to Sonoma County.”

7:00 p.m. Dinner at SCOPA, Healdsburg

Probably the most popular restaurant among locals and visitors alike, SCOPA is a fantastic Italian eatery right on Healdsburg square. Small and narrow, you get to know your neighbor as you enjoy arrancini and Nona’s chicken (one of my favorite dishes of all time!).”

9:00 p.m. Nightcap at Bergamot Alley, Healdsburg

“This hole-in-the-wall is hard to find, so ask a local. Their list of esoteric wines attracts all kinds of wine industry folks. Enjoy a glass of bubbles while listening to classic records on vinyl.”

Farmhouse-Restaurant