As the years have led to urban expansion, only one Los Angeles winery has stood the test of time. The San Antonio Winery and Restaurant in Lincoln Heights is so beloved as a local drinking institution, it was given cultural monument status in 1966. Since then, the hidden-away winery, down a few side streets in an industrial part of the downtown area, has been quietly serving up glasses of fine wine from their Italian-style villa. Terracotta roofs and tall greenery line the exterior of this operational winery, which has been bottling since 1917. Free wine tastings and tours are available daily, and the attached Maddalena restaurant serves homey Italian food.
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.
Behind its brick storefront, The Crush Bistro & Wine Bar presents visitors with the opportunity to sample wine from around the world. Pendant lights throw their glow across a towering case filled with stacks of wine and miniature ships waiting to dock in an empty bottle. However, rather than having bartenders manage the sizable stock, 16 self-serve dispensers pour tastes and glasses of reds and whites, letting visitors sample several options to pair with the tapas menu. Small plates create landing sites for smoked Norwegian-salmon crostini and beef-short-rib sandwiches, and the bistro's chefs also cook veggie options such as Asian-style summer rolls that wrap marinated tofu with lettuce and cabbage.
Inside the Torrance Marriott, chefs toss together farm-fresh ingredients to create flatbreads, sandwiches, and well-balanced entrees that complement a wine list of more than 40 different vintages. A two-story water feature gives meals a soothing backdrop for thoughtful conversations or raucous celebrations in anticipation for a new quarterly budget report. Outside, flickering flames from the fire pit cast a glow on the zen garden's orange-cushioned lounge chairs beneath the clear Southern California sky.
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.