Russo's dining room evokes a Tuscan vineyard with large murals of plump purple grape bunches, exposed rafters, and deep-green twisting vines. Since 1987, John and Jane Russo have paired this rustic ambiance with age-old family recipes ranging from grilled fish filets and grinders, to hearty pastas and Sicilian-style pizza. Diners can also opt for gently sautéed shrimp and veal dishes bathed in made-from-scratch sauce.
Ryan Bros. Coffee's attentive owners match discerning tastes with artfully crafted blends of fair-trade coffees and mouthwatering café fare. Classic coffees include featured roasts ($1.75 for 12 oz., $2 for 20 oz.) such as bold Cowboy coffee or the full-bodied Broadway Blues, which are filtered for fuller tastes. Espresso drinks inject caffeine-packed shots into tongue-tickling flavors such as a warm, creamy mocha ($3.55–$3.95) or a chilly, blended Java Lava frappe ($4.25). Chompable menu items grant solid starts to the day, including the chipotle-bacon breakfast sandwich ($5.95), whereas real-fruit smoothies, including the refreshing mango patch ($4.25), rev bodies with vitamin-rich fuel. Salads ($6.50–$7.25) and freshly grilled paninis ($5.95–$6.95) are also available for consumption. Packaged portions of coffee, tea, and comestibles adorn shelves in front of burnt-orange walls and sun-sprayed indoor or outdoor seating areas offer the ideal space in which to enjoy free WiFi.
The son of a San Fernando Valley butcher, Jody Maroni grew up enchanted by the meat trade. He made his first solo foray into the business in 1979, selling unorthodox sausages made by hand and then smoked or grilled on the Venice Beach Boardwalk. More than 30 years later, Jody continues handcrafting gourmet sausages with all-natural meats, cheeses, fruits, veggies, wines, and beers. Created from personal recipes, his 24 nitrate- and preservative-free cased meats include garlic-infused pork sausages and tequila chicken sausages with brined jalapeños and corn. They exhibit the versatility of the seemingly simple meal, ranging from the hot links popular in Louisiana to the bratwurst that would make a Midwesterner feel at home and the traditional hot dogs robots eat to fit in on the Fourth of July.
Highland Springs Resort's friendly staff has been welcoming guests since 1884. The present-day grounds include a thousand-year-old black oak tree in the Cherry Valley foothills, more than 20 acres of farmland ripe with organic herbs, and miles of hiking trails accessible with a visitor guest pass. The deluxe inn room, which echoes the resort's rustic, simple feel, hides behind green and growing charms, including gardens, vined verandas, and plumes of shrubbery rearranged daily by millions of heavy-lift butterflies. Located roughly 80 miles from San Gabriel, Highland Springs Resort is close enough to bookend your work week without spending all of it in the car.
An elegant chateau sits on the hill at the center of Leoness Cellars’ vineyard, overlooking 70 acres lush with grapes. The chateau welcomes guests who come to visit its tasting rooms and serves as a compass of sorts for those who wander too far on walks through the purplish fields. It looks on as couples recite their vows during wedding ceremonies, and it houses a complete production facility where daily tour groups learn about the age-old methods of crushing, aging, and singing soft lullabies to grapes. Chef Daragh Matheson fills the chateau’s kitchen with the aromas of Alaskan salmon, ahi tuna, and beef carpaccio—specialties that pair exquisitely with the cellars’ wines.