Since Lindero Country Club's founding in 1969, the Spanish-style clubhouse at the entrance has anchored the club's diverse array of activities. From here, players embark for rounds of golf on the 9-hole course characterized by running creeks and narrow fairways, and return to its shady confines to tally up their birdies and enjoy casual Italian fare at the Sage Room. A public driving range is also nearby for players to pack in further swings, and the driving range is lit up at night for golfers practicing some late-night swings.
A red carpet leads the way past a cluster of spotlights, and two large lacquered doors grant access to a low-lit room. Conversation buzzes, layered over the underlying thumping of music that emanates throughout the space. It's the quintessential modern nightclub, but Sunset Room is alive with old-school Hollywood glamour; it's decorated with crystal chandeliers and dark wood, aesthetic touches that are the very antithesis of stale chain restaurants or picnic tables set up in a cave. In the dining room, white tablecloths rest beneath the light of flickering candles, and small plates encourage sharing bites of flatbread and steak sliders. Reserved seating can make guests feel extra special, and live bands and DJs start dance parties on the dance floor. A team of mixologists also arrives on the scene to shake and stir a variety of craft cocktails and drinks at the towering bar.
The elegant mixture of cuisine, libations, and decor that constitutes Sunset Room is the brainchild of Chris Breed and James Ashford. Since 1990, Chris has been improving nightlife in Hollywood, first with the Roxbury Supper Club and now with Sunset. Chris teams up with James, who has a background as an LAPD officer and a real-estate man.
The DoubleTree Irvine Spectrum puts a holiday spin on food, wine, and entertainment for Santa's Wine & Food Lovers Holiday Bash. Winemakers serve samples of premium boutique wines, pouring unlimited sips while elucidating the subtleties of their varietals. Meanwhile, chef Louis Giraud assembles two-bite appetizers, which are then dispatched throughout the room by convivial servers. The party vendors also supply samples of gourmet chocolates, cakes, olive oils, and energy drinks. Tucked into various corners, jewelers and retailers peddle artisan goods, and a tarot reader lends insight on future events. Guests who want to spread holiday cheer can bring an unwrapped toy, which will be donated to the Make-A-Wish Foundation.
Machines and hybrids line the room. Their creator, the mad scientist of fitness Amy (Sowers) Jordan, has transformed her passion for Pilates and a flair for engineering into the newest incarnation of the Pilates reformer, called the WundaFormer. The patented design combines a Pilates reformer, Wunda Chair, jump board, and ballet barre into a muscle-toning juggernaut that Amy uses in her intense, fast-paced workouts. Obsessed with efficiency, Amy designed the sessions to target as many muscles as possible in the shortest amount of time.
After creating the innovative machine, she took her show on the road, opening studios to showcase what the muscle-sculpting apparatus could do. She now helms a passionate group of certified instructors who lead small groups of 10 guests at a time through the routine.
Some restaurants have that uncanny ability to transport diners to another place or time. Taking a sip of Lavazza espresso or a bottomless mimosa out on Blue Daisy's patio has that kind of power; thoughts of an Italian street corner or European capital may come to mind. But the many things Blue Daisy's kitchen is good at don't end with drinks. The chefs specialize in crepes, including a savory breakfast variety with mushrooms, spinach, white cheddar, feta, and egg. Others have sweet fillings, such as Nutella or lemon ricotta cheese and lemon sauce.
It's no surprise that it was also the crepes that first helped Blue Daisy grow in popularity and size. Since opening in 2011, the restaurant has moved to a bigger location where the team experiments with organic dishes for breakfast, lunch, and dinner. The chefs make everything from scratch, right down to the champagne vinegar and the walnut oil dressing in their salads. And at dinner, beer and wine pair with fresh-ground hamburgers and creamy fettuccine with chicken and spinach.