Ben Canter and his brothers had been manning the counter of their deli in Jersey City, New Jersey, for five years?familiarizing faces of regulars and catching their culinary stride?when the stock market plummeted in 1929. Like many, they were forced to scrape together the little they had retained, a mere $500, and head west. Los Angeles in 1931 wasn't a delicatessen owner's dream location, but they opened Canter's Deli nonetheless.
Throughout the next 83 years, three generations of Canters would do their parts to help the displaced deli fit into its Hollywood setting. They moved to their current location at the old Esquire Theatre, added a cocktail lounge named the Kibitz Room, opened a new store in the "O" of the Hollywood sign, and watched their doors open to a who's who of celebrities, including Marilyn Monroe, Jack Benny, Elizabeth Taylor, Wilt Chamberlain, Prince, and the band members from Guns N' Roses.
The Canters overhauled their menu in 2012 to reflect the changing times and West Coast tastes. Among the newcomers are panini-style deli melts (all less than $10) and updated burgers such as the Black and Blue, which comes loaded with thick-cut bacon. The best East Coast staples remain, of course. A good example is the hot corned-beef Reuben served on rye bread that's double-baked in-house and grilled to perfection. Available 24 hours a day, the expansive selection of deli fare and baked goods has garnered an equally expansive amount of press, including the monte cristo?s designation as one of Esquire's Best Sandwiches in America.
As a microcosm of the deli's convenience and culture, the staff validates parking for up to 90 minutes in its parking lot, where muralist Art Mortimer's seven-panel collage-style mural depicts Jewish history in Los Angeles.
In 1927, after seven years of Prohibition, Vincent Rizzo had an idea. He would buy a winery. While this may have been an unconventional move, he knew he could get Bernardo Winery at a lower price and keep the business thriving with an unlikely product: olive oil. In a stroke of cunning and arguable genius, the first-generation Rizzo owner made use of the olive trees growing on his property, selling the cold-pressed virgin oil to many of the tuna canneries in downtown San Diego. He also continued production of sacramental wine and grape juice that was, according to the winery's website, "guaranteed to ferment by the end of the road."
The winery grew to be one of San Diego County's major wine suppliers in the late 1940s, and Vincent turned the family business over to his son, Ross, in 1962. Ross's passion and dedication fueled the winery's success until his passing in 2008. Ross Rizzo, Jr. now keeps his father and grandfather's legacies alive, adding new varietals and winemaking techniques to the company's repertoire while paying homage to the old ways. Ross still sources his grapes from local vineyards and produces and cellars his wine to develop each variety?s distinct flavor.
Guests can get a behind-the-scenes look at the historic winery during tours and tastings, and the scenic spot also hosts private parties at several outdoor venues and in the Barrel Room, where wooden rafters and huge redwood wine-storage vats create a rustic feel. Once they are done tasting, visitors can wander through a micro village of shops and studios or get a bite to eat at Cafe Merlot. The sprawling property features nods to its storied past with accents such as wagon wheels and an antique thresher machine and events such as grape stompings, otherwise known as do-it-yourself purple pedicures.
At 2,600 feet up in the Santa Cruz Mountains, one might expect to find sprawling views of the ocean and surrounding forest and not flourishing vineyards. Yet there are more than 70 wineries dappling the hills at various altitudes, privy to the dewy, cooling breezes of the sea and the richness of the rocky soil. The San Francisco Chronicle speaks to their scattered presence, deeming them "less a cohesive wine region than a patchwork of vineyards." Still, this characteristic isolation has resulted in "a perfect laboratory for winemaking not held hostage to fashion"—no one style dominates in this rustic setting.
Pinot noirs and chardonnays populate the western front, and the east yields cabernets, merlots, and zinfandels. The majority of the vineyards are small and family owned—a fact reflected in their meticulously bottled libations and the matching sweaters of their holiday photos—but though they exist in chosen hermitage, many of them welcome visitors to their scenic sites. They host weddings, festivals, and open events such as Pathway to Pinot Paradise, a self-guided tour of the pinot noir hotspots.
With a stay at The Fairmont San Francisco, you'll be centrally located in San Francisco, steps from Grace Cathedral and minutes from Chinese Historical Society of America. This 4.5-star hotel is close to Academy of Art University and Lombard Street.
Make yourself at home in one of the 591 air-conditioned rooms featuring iPod docking stations and minibars. Your pillowtop bed comes with triple sheeting, down comforters, and Frette Italian sheets. Relax and take in city and garden views from the privacy of your room. 42-inch flat-screen televisions with premium TV channels provide entertainment, with wired and wireless Internet access available for a surcharge. Private bathrooms with shower/tub combinations feature makeup/shaving mirrors and designer toiletries.
Rec, Spa, Premium Amenities
Treat yourself with massages and facials. You can take advantage of recreational amenities such as a nightclub, a health club, and a sauna. Additional features include wireless Internet access (surcharge), a concierge desk, and babysitting/childcare.
Satisfy your appetite at a coffee shop/café serving guests of The Fairmont San Francisco. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include high-speed (wired) Internet access (surcharge), a 24-hour business center, and limo/town car service. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and a ballroom. Parking (subject to charges) is available onsite.
At Lassen's Natural Foods and Vitamins, you can find ayurvedic herb blends and homeopathic herbs. You can find kelp granules, kelp capsules, and kelp powder. And you can peruse more than a dozen varieties of tahini and cashew and almond butter. The vast inventory of wholesome foods and supplements may overwhelm newcomers. Fortunately, staff members strive to not only provide shoppers access to healthy products, but also educate and empower them to make healthy decisions.
Each month, for instance, local health experts lead health lectures, discussing topics that range from managing stress to working up to a Hulk-like immune system. Staff members are happy to let customers sample any product, and even offer educational literature when a customer wavers between brands. Most importantly, staff members receive weekly educational trainings, and pass their knowledge on to customers: cashiers can explain the difference between organic and free range, for instance, and herb experts can explain the health benefits of dozens of plants and herbs.
Brooke Preston was eating a lot of protein. While training for a figure competition, the athlete found herself consuming upwards of three pounds of buffalo meat per day. Then she started to develop thyroid problems, and took a step back to evaluate her situation?and more specifically, her diet. She discovered the healing power of raw foods and a plant-based diet, and she soon recovered from her thyroid imbalance. Food had changed her life.
Ms. Preston has been a chef now for more than 20 years, and she's still as health-conscious as ever. The Green Boheme brings some of her most creative flavors to the public at large, with a focus on food that is organic, vegan, raw, gluten-free, and soy-free. The business dons many hats, such as a cafe serving the likes of vegan "meatloaf" and pizza and a cooking school that teaches visitors how to create nutrient-rich meals.
Watch this video to learn more about Chef Preston's food philosophy.