Amid the bustle of Hollywood Boulevard stand two monuments to the silver screen. One, the TCL Chinese Theatre, oozes with history— imported Chinese stone lions, a 90-foot-tall copper roof, and concrete blocks that bear the handprints of Hollywood luminaries from years gone by each memorialize the celebrated role the building has played in Hollywood for more than eight decades.
Next door, Chinese 6 Theatres is a tribute to the cutting-edge. Six theaters, some with 3D capability, immerse viewers in ultra-realistic picture and sound better than sitting inside Steven Spielberg's android brain. Beyond the plush theater seating, a bar slings cocktails for in-movie sipping and a restaurant serves a full menu for cravings after the show. The service schedule varies for the bar and the restaurant but both will be open during Summer 2013. Whether they opt for the historic cinema or the ultramodern theater, visitors can catch a full slate of acclaimed new releases on their chosen big screen.
The storied history of TCL Chinese Theatre rivals those of the more than 200 celebrities whose handprints, footprints, and autographs are cemented into the theater's forecourt. Erected in 1927 and declared a historical and cultural landmark in 1968, the iconic theater stages movie screenings, premieres, events, and red-carpet ceremonies. Today, moviegoers walking through the theater's main courtyard can revel in the same opulence of those 1920s screen idols, craning their necks upward to take in the looming pagoda that frames the entrance. Inside, the theater's original 1927 screen towers high above the plush red-velvet seats, surrounded by wooden panels that rise to a ceiling with flowing Chinese-style drawings. This classic Hollywood setting is one of the reasons why the theater, in an echo of its origins, hosts celebrity-studded premieres, such as the 2012 opening for Life of Pi and the 2013 opening for Beautiful Creatures.
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.
Rosie McCann's specializes in twists on traditional Irish fare, tweaking classic Celtic dishes and drinks in a traditional pub setting. The menu showcases plates of irish nachos, sliced spuds slathered in jack and cheddar cheeses, olives, fresh salsa, guacamole, sour cream, and jalapeños. The Americanized version of shepherd's pie simmers grass-fed Humboldt beef and vegetables in a rich irish stock before adding a helmet of mashed potatoes au gratin. Heftier appetites can get satisfaction with bangers & mash, a Celtic take on the English classic, that douses irish sausages and garlic mashed potatoes in Guinness gravy. 10 premium imports or 4 microbrews stand ready on tap, and malt mixologists also pour specialty beer drinks such as the Black Velvet, a whistle-whetting blend of Blackthorn hard apple cider and Guinness.
The dining room echoes the colors of the Irish flag, with burnt-red walls and bright-green stained-glass windows. Guests can cozy up in plush booth seats bedecked in plaid and gaze at glass chandeliers that hang from the ceilings as they sip on mimosas or savor lunch and brunch fare.
While students at Temple of Poi, , a school of movement and flow arts, perfect their fire-wielding skills, they also focus on channeling balance and harmony within themselves. Classes are designed to not only to help students develop techniques, but to also help them rejuvenate through performance and meditation and improve mind awareness, discipline, and self-empowerment. To keep these experiences safe, the staff stresses fire safety, and only encourages those who feel ready to dance with flames to do so. And those who are not yet ready can join the skilled dancers and perform at festivals and special events.
With students ranging in age from 9 to 82, crackling hot flames whizz by as dancers twirl their ropes of fire in mesmerizing circles. For these dancers, fire is a form of self-expression. They set hula-hoops and staffs afire, and perform duets with the fans of flames. Though they make it look effortless, these masters of the art were once novices, who learned their techniques at Temple of Poi.
Temple of Poi’s instructors teach fire-dancing classes with several props. In beginner and intermediate poi classes, students set fire to balls suspended from a handle, which create brilliant circles of flames when swung. Hula-hoop and staff classes also allow students to create a dazzling show with props doused in seemingly everlasting flames.
Samba Global Cuisine's menu spans continents, uniting dishes toasted over the leaping flames of a Brazilian grill with those cooked in the heated clay interior of a tandoor oven. Samba's signature rodizio dinners deliver skewered meats to tables, where they are carved by servers directly onto diners' plates. Picanha, a cut of beef, is a popular choice. For those who would rather not indulge in the all-you-can-eat option, the picanha burger—covered in mozzarella, grilled mushrooms, and peppers—offers a taste of the Brazilian beef.
Indian offerings include seven types of naan bread, chicken tikka masala, and biryani rice entrees. Samba serves Mediterranean as well, from falafel appetizers to shish kebab lunches and pizzas dotted with feta cheese.
Though the food comes from various regions, the venue positions diners under the same sky—or at least, a ceiling charmingly painted to mimic the clouds. Samba also celebrates birthdays with above-average fanfare: drums, tambourines, and song, instead of the traditional treat of fine-dining establishments, a lobster clutching candles in its claws.
Founded with the goal of bolstering childhood development via confidence- and fitness-boosting programs, Tricks Gymnastics, Dance, and Swim's team of instructors keeps kids of all ages active and engaged via a host of high-energy classes. The highly skilled and friendly crew works hard to foster a nurturing environment within each class, keeping a close eye on the kids while teaching them new skills via positive reinforcement and recognition of effort. All three locations offer dance classes that introduce preschool Baryshnikovs to the world of movement and grant school-aged pupils a chance to explore various styles ranging from ballet to jazz to ballroom hokey pokey.
Meanwhile, experienced coaches man gymnastics programs designed to combat inactivity and encourage healthy lifestyles. Young ones aged 0–5 burn excess energy and hone flexibility during Tumblebunny classes, and big kids build strength and character thanks to both noncompetitive and competitive programs. A variety of special events include date nights that enable parents to sneak off for an evening of fun while their progeny plays at the gym. The Folsom location further fortifies its kinetic curriculum with swim programs focused on teaching pupils the essentials of water safety and basic swimming techniques. Paddlers grouped into classes by age hop into the crystalline pool, splashing about in waters kept at a balmy 89 degrees to ward off loitering snowflakes.
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