Nestled inside the Bonaventure Hotel, experienced masseuses maintain 10,000 square feet of pure serenity spread across 11 treatment rooms. Cordoned off into sections for men and women, the facility flaunts amenities such as hydro-jet showers with seven pulsing showerheads and saunas fogged with soothing vapor instead of fog machines stolen from middle-school dances. Bonaventure Club plucks massage techniques from all over the globe, including Thailand where therapists stretch frames with their hands, knees, and feet to amplify the client's flexibility and energy. Pre- or post-treament, clients can unwind in a relaxation lounge stocked with Perrier water, jasmine-rose tea, and snacks, while flipping through magazines or watching a big-screen TV.
Eighty-one-thousand vines grow across Malibu Family Wines' 90-acre vineyard, producing eight varietals in total, including cabernet sauvignon, sauvignon blanc, and malbec. Once bottled and corked, many of the vineyard's Semler and Saddlerock wines end up at the tasting room in Los Olivos, a homey space with indoor and outdoor seating, occasional live music, and a large wooden tasting bar where customers are free to smell, sample, and swirl away. Those who enjoy the wines can rejoice knowing there's more where that came from?the vineyard expects to increase its vine total to 100,000 in the near future.
Goodwill towards man goes hand in hand with a cold pint of good beer, a fact not lost on the organizers of Sin City Beer Fest—a regular celebration of fermented beverages that raises money for local charities. On-hand beers come courtesy of breweries from around the world, with regular contributors that include Yanjing Beer in China, Mortiz in Barcelona, and Lost Coast Brewery in Northern California. Guests enjoy floral hops and refreshing bubbles in swanky environs throughout the city, mingling in poolside cabanas, verdant courtyards, and the Denny's that Frank Sinatra classed up by accidentally haunting.
At Pizza & Wine Bar, more than 15 pizzas treat palates to topping combos that evoke styles from several American regions. Traditional ingredients such as mozzarella cheese and mushrooms share space on pies with Kobe beef, sausage, homemade tomato sauce, and crushed-red-pepper marinara sauce. There's also pastas with freshly made garlic bread, Kobe or chicken sliders with homemade potato chips, and burgers with natural-cut fries. Wine imported from countries such as Spain, Italy, and Australia, as well as imported beer, complements these dishes, with daily happy hour specials. The facility further accommodates guests with daily wine tastings, private parties for up to 50 guests, and delivery to underground pizza bunkers. Flat-screen TVs also create a sports bar atmosphere, with live games shown daily.
Aesthetician Sophia Marzocchi entered the skincare industry because of her own skin woes—she had spent years applying mystery products and receiving subpar facial treatments to no avail. She started Spa Sophia as an antithesis to the spas she had visited in the past, wanting to ensure each client feels better walking out her door than they did when they first walked in. To achieve this, she hired a skilled staff of aestheticians, including Amanda Coggin.
Coggin has always been a bit of a mad scientist—as a teenager, she scoured her pantry and fridge for ingredients to create hydrating skin masks. Now, she shares the best of her years of trial and error at Spa Sophia, where she is a member of a team of equally passionate professionals. Though seriously dedicated to their craft, they keep the atmosphere playful, even as they administer Brazilian waxes or evict dead skin to a cold and loveless afterlife. The spa also insists on using medical-grade products and divulges post-treatment upkeep tips after services.
At Wine Expo, named one of the "10 Best Wine & Spirit Shops in LA" by Los Angeles Magazine, racks teem with wine, craft beer, and liquor from every corner of the globe, plus, a generous selection of real Champagne. The knowledgeable staffers on hand know the difference between standard fruity, oak-infused bottles with lackluster taste and knockout wines that accentuate dinners of red meat or red crayons. They help guide oenophiles in selecting Portuguese whites or Tuscan reds, and organic sparkling white wines or a 31-year-old bottle of scotch. At the wine bar, sippers can sample the flavors for themselves, with flights of three whites, three to four reds, or glasses of beer. Small plates accompany the drinks, including mild cheeses, prosciutto, and crostini.