The first challenge that players must face at The Links at Terranea takes place before teeing up their first shot: banishing all preconceived notions about par 3 courses. Golf Magazine is among several publications that have heaped praise on Todd Eckenrode's masterpiece-in-miniature, listing the course at number 2 on its rundown of the best par 3 destinations in the country. For good reason, too. The nine-holer winds through a 102-acre stretch of oceanfront perched way out on the furthermost tip of the Palos Verdes Peninsula with the azure waves of the Pacific extending to the horizon in nearly all directions and where Catalina Island can be spotted on clear days.
Covering 1,239 yards from the back tees, the course comprises holes ranging from 104 yards up to 173 yards, forcing golfers to juggle nearly every iron in their bags as opposed to just that one club they hit a hole-in-one with that time. The longest hole, fittingly nicknamed "Catalina," points in the direction of its namesake isle far off in the distance. The shortest, though, dubbed "Boomerang," leaves golfers in something of a pickle should they find themselves putting from the wrong end of the boomerang-shaped green.
The course's short setup makes it a natural choice for skilled golfers polishing short game fundamentals or beginners shying away from longer tests. The resort also furnishes golf skill and fitness classes staffed by PGA pros to help with improvement, as well as three pools, a spa, and several tennis courts to foster an atmosphere of relaxed luxury.
The meaning of art may be subjective, but Mission: Renaissance believes that the basic, technical skills needed to create art are learnable, regardless of a student’s age or experience. The instructors at the studio, which was originally founded in 1975, illuminate the Gluck Method, which focuses on the classic rendering techniques that the great masters used on their first computers. The classes can accommodate students as young as 5, and they explore a number of different mediums—including charcoal, watercolors, and oils—while giving attendees the experience they need to appreciate art, as well as create it. Spread across 19 studio locations in southern California, attendance is capped at around six students per instructor, which allows them to offer artists more personalized feedback and more fitting nicknames.
Organic, market-fresh ingredients abound at Saladish, where oven-baked potatoes offset an epic build-your-own salad or wrap option replete with 8 proteins, 55 toppings, and 18 high-end dressings. Thai-peanut or feta-cheese vinaigrettes cascade over morsels of portobello mushroom, soybeans, basil, and sprouts within custom-made creations that are crammed with more vitamins and minerals than a dietician's fanny pack. Four types of oven-baked potatoes make an ideal sidekick to each feast, as do the five types of gourmet tortillas—including jalapeño cheddar and garlic herb—that accompany each handheld wrap.
After the Inca Empire fell, waves of Spanish conquistadors, African slaves, Chinese workers, and Italian immigrants settled in Peru. Naturally, the country’s newfound cultural diversity manifested in one particularly noticeable way: the cuisine. Today, potatoes, chili peppers, and corn––as prepared by the Incas––share plate estate with beef, citrus fruits, soy sauce, and pasta to create the rich and unique cuisine found at El Pollo Inka.
Native Peruvians Rosa and Salomon Jaime opened the first El Pollo Inka in 1987, beginning their own culinary empire that today consists of six locations across California and one in Miami. The restaurant’s Peruvian-style chicken rotates on a rotisserie spit for hours to achieve the juiciness and tenderness that makes it the crown jewel of the menu. However, El Pollo Inka’s beef, seafood, and vegetarian dishes also vie for palate popularity with the help of cilantro, onions, tomatoes, and an all-star public relations team. The restaurant also matches bites with sips from a wine list that includes varietals from Chile.
From the name alone, Tapas y Vino's priorities should be obvious, but the food and libations make things abundantly clear. Next to the breezy patio's fire pit filled with glittering stones, guests at the elegant onyx bar peruse an expansive menu of small plates, sandwiches, and entrees. Cool tapas, such as the roasted beets with champagne-herb vinaigrette, and the chef's charcuterie selections offer delicious chilled bites, while hot tapas, such as the pancetta-wrapped shrimps or the lamb lollipops, fly fresh from the kitchen to warm shivering tastebuds. Additionally, an expansive wine selection offers the appropriate bottle or glass for every plate.
Netting toothsome hauls from both land and sea, Mickie Finnz's menu pairs fishy fare with farm-fed favorites and serves them up in a fun, beach-bungalow-themed atmosphere. Practice face-first dives into platters piled with undersea edibles, such as Baja-style fish tacos ($2.75 each), a yellow-fin ahi burger with fresh chips and salsa ($10.75), or a bucket of fried, breaded whitefish ($9.95). Landlocked lunchers can sate sea-fearing stomachs with a variety of earthbound eats, such as barbecue-chicken pizza ($9.95), or bid a fond farewell to hunger with the Aloha burger, topped with grilled pineapple, teriyaki, and grilled onions ($8.75).