The legendary music venue has expanded into the space next door
The Sayers Club's new front room has a classic rock n' roll vibe.
The Sayers Front Room is the newest addition to the exclusive Hollywood nightlife venue, The Sayers Club. The Sayers Club transformed the new space into a chic rock & roll bar with a thoughtfully composed bar menu featuring fresh-made snacks, salads, veggies, and pizza.
“The new menu takes the brand to the next level of food, drink and entertainment for all tastemakers,” Sayers Club General Manager Rob Ciancimino told us. “It truly makes us a one stop shop and offers something for everyone.”
Popular menu items, crafted by chef Michael Telch, include hand-cut fries with Parmesan and black truffle, crispy stuffed dates with Merguez sausage, and green goddess pesto salad pizza. “We’ve taken great consideration into offering a very versatile menu for those looking for a quick bite or a great dinner,” chef Telch added.
The drink menu is fit for famous rockers and Los Angeles professionals alike. Rye Old Fashioneds are popular, are is the French Seventy-Five, which combines gin and brut champagne.
Along with the enlarged space and new menu, The Sayers Club has enhanced the programming schedule to incorporate early-evening sets starting at 8:30 p.m. as well as a Rumer Willis residency every Tuesday. Don’t be surprised if you run into regulars like Prince, The Black Keys and Stevie Wonder who have been known to drop in on occasion.
Everything You Need To Throw A Tiki Party
Mix the mai tais and light the torches — it&aposs tiki time!
If you want to throw a party with a tiki lounge vibe, it helps to get to know a little about tiki culture. To get a taste of it, search tiki on Pinterest and brace yourself for a tidal wave of all things tiki. Then somewhere in the scroll it&aposll hit you: There are lots of roads to tiki town, from mid-century modern purist to neon-colored plastic tourist.
You just have to decide in what direction your inner tiki god wants to go.
Tiki Tidbit #1
A mai tai takes its name from the Tahitian maita&aposi, which literally translates as "good," which is how you&aposll feel after a couple of mai tais.
A Brief History of Tiki Time
Tiki culture all started with the ancient Polynesians, who drank rum-laced cocktails out of mugs carved in their fearsome likenesses and feasted on pu-pu platters of crab rangoon, rumaki, and beef skewers.
The site of Paul Hamilton's soon-to-be rum-bar-themed restaurant.
The announcement of Paul and Wendy Hamilton’s next restaurant venture came, almost as a matter of fact, Tuesday on the Restaurant Tuesdays radio show on 550 KTRS. The couple was named "2018 Restaurateurs of the Year" in the October issue of St. Louis Magazine.
As host John Carney rattled off the list of restaurant successes—Vin de Set, 1111 Mississippi, PW Pizza, 21st Street Brewers Bar, and Hamilton’s Urban Steakhouse & Bourbon Bar—Hamilton nonchalantly added “and we should have another one open by the end of October.”
Say what? The steakhouse has been open less than three months and now something else? Hamilton explained that he signed a lease adjacent to Hamilton’s because the restaurant complex on Chouteau “needed the 150-space parking lot.”
It just so happened it came with a 10,000-square-foot building.
Hamilton, who owns property on Virgin Gorda, elaborated that they’d planned to do a “Christmas in the Caribbean”–themed pop-up in the space, featuring Bad Santa’s Rum Bar, but realized a permanent restaurant could be built for not much more. The restaurant at 2107 Chouteau (formerly the home of a coil springs manufacturer) will occupy the 4,800-square-foot first floor, and will feature Caribbean small plates and cocktails to match. While the name of the restaurant has yet to be decided, you have to admit Spring Bay Beach Club, after a favorite Virgin Gorda beach, has a nice ring to it.
The new venture, however, is “not a tiki bar like in the South Pacific, but a beach bar like you’d see in the Virgin Islands,” Hamilton cautions. The main difference is the cocktails. Only the former are served in funny-looking glasses with umbrellas, Hamilton says.
A lot of famous cocktails were created in the Caribbean, Hamilton explains. “The Painkiller originated in the Soggy Dollar Bar in Jost Van Dyke [one of the British Virgin Islands]. The Bushwacker originated in the Caribbean as did the BBC [banana, Bailey’s, and coconut]—all great cocktails.” Expect to see Rum Runners, Hurricanes, and 10 or so frozen drinks. Hamilton hopes to feature the largest selection of rums in the Midwest. Caribbean beers (like Red Stripe, Kalik, Carib, and Banks) and non-alcoholic drinks will be part of the beverage mix as well.
The kitchen will produce uncomplicated small plates that complement the island beverages. Think savory patties, plantains, pelau, and jerk chicken. In true island style, Hamilton foresees reggae nights, limbo contests, and—it’s unavoidable—nods to Jimmy Buffet.
KIND&rsquos vegan products
Outside of the ice cream options, KIND also recently expanded its Frozen line to include vegan smoothie bowls, which expands the brand into the breakfast category. &ldquoSince day one, KIND has been committed to upholding our brand promise&mdashto create innovative, premium foods that are both healthy and tasty,” Daniel Lubetzky, KIND Founder and Executive Chairman, said. “While this category is new for us, it’s consistent with how we’ve always entered new aisles&mdashwith an eye to elevate people’s overall experience, while adhering to our KIND Promise.&rdquo
KIND&rsquos frozen smoothie bowls are also available at retailers nationwide in four flavors: Almond + Mango Pineapple Passion Fruit, Almond + Triple Berry Açaí, Almond + Chocolate Banana, and Almond + Peach Kiwi Greens. &ldquoWhile we’re best-known for nutrition bars most often consumed on-the go, we’re continuing to prioritize innovation that cuts across categories and day-parts,&rdquo Lubetzky said.
Love the plant-based lifestyle as much as we do ?
Get the BEST vegan recipes , travel, celebrity interviews , product picks , and so much more inside every issue of VegNews Magazine . Find out why VegNews is the world&rsquos #1 plant-based magazine by subscribing today !
The Cheese Club
The popular Cheese Club, part of the Home-X offering from the team behind Six by Nico will be popping up on Byres Road from the end of March.
Selling a range of Scottish and UK cheese from artisan producers, customers can also pick up cheese accompaniments such as crackers, olives, breads, cured meats and there will be a deli counter serving both hot and cold snacks.
The Cheese Club Shop pop-up will open from late March and opening times will be Wednesday – Sunday from 10am – 6pm.
New St Maarten Resort Set for June Opening
The resort will include a "beach style" infinity pool overlooking the ocean.
The newest resort in St Maarten is set for a June opening, Caribbean Journal has learned.
The highly-anticipated The Morgan resort is already taking reservations for a June 1, 2021 opening date.
The hip new resort is set in the heart of Simpson Bay, with 124 rooms and suites overlooking the sea.
Each of the rooms will feature spa-style bathrooms with glass walk-in showers floor-to-ceiling windows with private balconies or terraces, free Wi-Fi and 55-inch flat-screens, among other touches.
Amenities will include a &ldquobeach-style&rdquo infinity edge pool with private cabanas and a waterfall and slide a wedding gazebo, a full-service salon and spa and a fitness center, among others.
The beach-style pool.
The culinary program is led by &ldquoTop Chef&rdquo alum Ron Duprat, long one of the Caribbean&rsquos leading chefs, joined by Executive Chef Davdi Seeman.
Inside a room.
The menu at the resort&rsquos signature SALT eatery will have a focus on French Caribbean food, &ldquoblending bold flavors with healthy dishes and locally-sourced seafood.&rdquo
All bathrooms will include glass walk-in showers.
SALT will be joined by two bars, including a pool bar.
The Morgan will join a growing portfolio of luxury resorts on the Dutch side of St Maarten, headlined by the Coral Beach Club.
St Maarten has been open for tourism since last summer. Here&rsquos what you need to know before visiting.
20 Skinny cocktails you’ll never believe are actually low-cal
Trying to shed some of that winter weight you gained grubbing on our fantastic comfort food recipes? So are we. That’s why we rounded up these fantabulous skinny cocktails &mdash because losing weight doesn’t mean depriving yourself of everything.
1. Skinny mint mojito recipe
This skinny mint mojito is made with a simple syrup using stevia instead of sugar, so you can spend your spring not having to worry about summer.
2. The skinny, skinny pomegranate margarita recipe
Just looking at a restaurant margarita too long can make you gain a pound, so we’re grateful for this skinny, skinny pomegranate margarita that’s mixed with all-natural juices and ingredients.
3. Nilla basil daiquiri recipe
This skinny variation of the basil and honey daiquiri is an elegant cocktail, far removed from the high-calorie fruit daiquiris dispensed from frozen drink machines.
4. Low-calorie peach bikini cocktail recipe
This breezy peach bikini cocktail has almost half the calories of the fuzzier, full-calorie original.
5. Creamsicle low-calorie cocktail recipe
We’ll take two of these creative skinny creamsicle cocktails made with rum, vanilla and a variety of fruit juices.
6. Tale of two limes recipe
Hangar 1 Kaffir Lime Vodka mixed with freshly squeezed lime juice are the stars of this reimagined gin and tonic.
7. Trade winds recipe
In a delicious departure from the tiki drink, this trade winds cocktail is made with ruby red grapefruit and citrus vodka.
8. Spiked cherry lemonade slushie recipe
As spring moves closer to summer, these cherry vodka lemonade slushies will make you completely forget the heat.
9. Jalapeño-pineapple margarita recipe
A pineapple margarita sounds like it might be the perfect way to mix it up with a spicy simple syrup made with jalapeño.
10. Cherry bomb skinny cocktail recipe
Homemade skinny grenadine and limeade vodka make this cherry bomb cocktail, er, the bomb.
11. Skinny kiwi-strawberry blended cocktail recipe
Strawberries and kiwi are meant to be together, and this easy blended rum cocktail proves it.
12. Skinny blueberry spritzer recipe
Fresh blueberries and Champagne complete this sparkling blueberry spritzer and bring a satisfying end to a breezy spring day.
13. Blueberry vodka mojito cocktail recipe
This blueberry vodka mojito is so gorgeous you might not want to drink it. But if you’re like us, you won’t be able to resist the smell of fresh mint and blueberries.
14. The wicked skinny sunset cocktail recipe
This wicked cocktail made with cherry vodka and maraschino cherries was created for you summer lovers trapped in spring.
15. The smashed lime skinny margarita recipe
Muddled limes, agave nectar and blue agave tequila make a lime margarita so good you won’t believe it’s skinny.
16. Skinny sunrise cocktail recipe
Celebrate “Shrinko” de Mayo with this fabulous rum cocktail made with pineapple juice, orange juice and strawberry simple syrup.
17. Rosemary gin fizz recipe
The classic gin fizz is given a fresh, herbal twist with a sprig of rosemary and tablespoon of rosemary syrup. This recipe isn’t specifically marked as skinny, but our research shows it clocks in at around 92 calories (2 fluid ounces gin
40 calories 2 tablespoons lemon juice
4 calories 1 tablespoon simple syrup
18. Gin, rosemary, lime and soda recipe
This rosemary and lime cocktail uses homemade sweet-and-sour mix for a naturally skinny drink.
19. Celery-cilantro cocktail recipe
You’ve probably never had a sip from any sparkler as uncommonly refreshing as this celery and cilantro cocktail.
20. Skinny strawberry-basil smash cocktail recipe
Blood orange vodka, fresh lemon juice and sparkling soda poured over muddled strawberries and basil makes an amazing sweet-and-sour smash cocktail for spring.
CDC’s new mask guidance means more confusion for diners and restaurants
Jason Clay was excited on Thursday to hear about the new guidance from federal health officials telling vaccinated people they could ditch masks and social-distancing in most circumstances. “It’s the light at the end of the tunnel,” says the director of operations for Governor’s Restaurant and Bakery, which operates six locations throughout Maine.
But he knew right away that the news would prompt another reaction: confusion.
Maine still requires masking and social-distancing for indoor diners, and the Centers for Disease Control and Prevention said that state and local rules aimed at halting the spread of covid-19 would remain in place even as the federal standards loosened.
Still, he figured that diners who’ve gotten their shots might take the new CDC directions to mean they’re now free to dine as they please.
“We know that people don’t necessarily pay attention to the details, so when the CDC says it’s okay to go maskless, that’s a great path to putting it all behind us, but we know we’ll have to deal with it today,” he says.
Across the country, restaurant owners are grappling with similar scenarios, wondering what the new rules mean for their businesses and some fearing that the shift could lead to more potential conflict with guests over masking up and spreading out. Even before the CDC announcement, many were attempting what feels like their 1,000th “pivot” of the pandemic, as many states and localities are loosening rules on restaurants’ capacity limits.
“I worry that it’s reverting us back to the confusion that led to combativeness that we saw early in the pandemic,” says Mike Gallagher, a partner in the Georgia restaurants Brick Store Pub and Leon Full Service in Decatur and Good Word Brewing in Duluth.
Gallagher isn’t sure whether he is permitted under Decatur’s code to allow diners to go maskless — and whether his staff would feel comfortable with it. He spent Friday morning on the phone, checking with city commissioners and the mayor to find out, he says, just as he was gearing up for the busy weekend service.
Some are already trying to head off potential conflict.
Early on Friday, Clay posted a message on the chain’s Facebook and Twitter accounts letting customers know that despite the CDC news, the rules for dining haven’t changed. “You still must wear a mask no matter what. The max party size is still 8 people, and tables must be socially distanced,” the company tweeted. “We ask for your patience with our team when dining in with us as we are still limited as to what we can do.”
“We’re trying to be proactive,” says Clay, who has worked the door at the restaurants and knows that the job often involves “educating” guests about what’s required. “Hopefully, people will see this ahead of time.”
In Virginia, Jake Endres, co-owner of Crooked Run Brewing in Leesburg and Sterling, isn’t too worried about continuing to enforce the state’s requirement that diners continue to mask up unless they’re eating or drinking. He’s found the clientele at his two locations to be generally polite about the rules, though he has talked to plenty of colleagues in other areas who aren’t as lucky.
He’s more concerned about the uncertainty ahead when Virginia’s covid-19 restrictions are relaxed on May 28, if cases continue to decline. Gov. Ralph Northam (D) had said he would follow CDC guidance on masking, and many are wondering how the new federal rules will affect the state’s mandates. (Maryland Gov. Larry Hogan, a Republican, announced Friday the lifting of his state’s mask mandate.)
“Whatever the decision is, whether you agree with it or not, the goal is to prevent confusion,” Endres says. “It’s important that it’s made and communicated clearly.”
Others in the industry are urging a cautious approach as restaurants reopen and expand indoor dining capacity. On Friday, a group led by prominent chef-restaurateurs José Andrés, Rick Bayless and Russell Jackson, along with Corby Kummer, executive director of the Aspen Institute’s food and society program, released a plan outlining steps for restaurants and diners. Titled “Safety First,” it calls for restaurants to make sure all workers wear masks and that all guests wear masks when they’re not eating.
That applies no matter the person’s vaccination status, the men wrote in an op-ed published Thursday in The Washington Post. “There are no first- and second-class citizens,” they wrote. “Inside a restaurant, everybody wears a mask, except while eating.” Bayless has told his own guests who say they have been vaccinated that they still must mask up “as a measure of respect for everyone in here tonight.”
Not all restaurants are prepared to take such steps.
Endres says that if masking rules are loosened for indoor dining based on the CDC’s advice, he isn’t interested in trying to police rules based on who’s been vaccinated. “The honor system is the only way it can be done,” he says.
And if vaccinated restaurant workers aren’t required to wear masks, he says, he will consult with his staff over what kind of policy they would adopt. “We run the business very democratically, so I would want to have a discussion with our staff,” he says. “They’ve all had a chance to get vaccinated. I anticipate it will be more on them what they want to do.”
In Ohio, Taste Hospitality President Sheila Trautner says she can’t imagine asking guests to prove that they’ve been vaccinated to be served at the company’s restaurants, wine bar, event space and golf club near Columbus. And she says going beyond what public officials mandate doesn’t make sense. “We have to make sure our employees are safe, but at the same time, these leaders who are putting these rules in place or taking them away — if they’re saying it’s safe then as a business, I have to trust that and try to make my business successful,” she says.
Opening Soon: Bocata Arepa Bar in the West End
Bocata Arepa Bar is set to open at 10170 W. Broad St. by the middle of next week. (Photo by Eileen Mellon)
Bocata Arepa Bar seats about 60 diners. (Photo by Eileen Mellon)
Pabellon, considered by many to be the national dish of Venezuela, will be available at Bocata Arepa Bar in a bowl and in an arepa option. (Photo courtesy Bocata Latin Grill)
The restaurant will also offer tequenos, fried cheese sticks served with a garlic-cilantro sauce. (Photo courtesy Bocata Arepa Bar)
Restaurateurs and Venezuela natives Eduin Serrudo and Alejandro Loreto, both under 30, are adding to their portfolio following three years of success at their first venture, Bocata Latin Grill in Richmond's South Side. The duo is set to open Bocata Arepa Bar, the city’s first and only dedicated areperia, next week in the Lexington Commons shopping center at 10170 W. Broad St.
“Just like there’s an endless amount of tacos, there’s an endless amount of arepas,” says Serrudo as we stand inside the 60-seat restaurant taking over the former Cheezilla space.
In parts of South America arepas, a staple of Venezuelan and Colombian cuisine that dates back centuries, are comparable to pizza in the United States in terms of their popularity and accessibility. While arepas differ from region to region — sometimes baked, sometimes grilled — Serrudo says Bocata's version of the round, flat, cornmeal “sandwiches” will be stuffed with ingredients and then fried, rather than stacked.
“In the morning I might eat a scrambled egg with cheese arepa, [at] dinner I prefer more like a chicken salad with avocado. I love steak, so it just depends on the occasion,” he adds with a laugh. “For breakfast, at parties, it’s a big food at night,” Serrudo continues. “After the club, when people go out partying, they will go to areperias, which is pretty much what this will be — it’s the go-to food in Venezuela.”
Serrudo moved to Richmond from South America in 1999. Growing up, he says, Venezuelan fare was uncommon in the city, and it still is, but his connection to the cooking of his native country came from his mother. Loreto inherited the majority of the recipes used at both restaurants from his grandmother, and he attended culinary school in Venezuela before immigrating to the U.S. five years ago.
“He always tells me his grandma cooks better than him,” Serrudo says with a smile.
Originally, the pair met while working together at a now shuttered establishment, quickly realizing they shared a similar vision of how to operate a business. The idea for their own place began to surface, and after knowing each other for little more than a year, they opened Bocata Latin Grill at 4725 Walmsley Blvd. in 2017.
“He loves cooking, and I love making people feel welcome,” says Serrudo, noting that he is more focused on front-of-house duties, while Loreto makes the magic happen in the kitchen. “We worked together every day and night, and we thought, if we’re going to [be in the restaurant business], let’s just do it ourselves.”
Not long after debuting their South Side strip mall gem, the pair began to dream of expanding their Venezuelan offerings to a broader audience. While their first endeavor has been well received — Serrudo proudly mentions their five-star average Yelp rating from nearly 300 reviewers after three years in business — Bocata Arepa Bar presents a chance for their cuisine to reach more diners.
The hope is that with its proximity to Innsbrook, Bocata Arepa Bar will quickly become a regular spot on people's weekly lunch itineraries. Serrudo says that while both businesses are fast-casual concepts, arepas can be made extremely quickly.
True to its name, Bocata Arepa Bar presents a hefty, almost 20-deep lineup of the loaded corn cakes, ranging from Sifrina, one of Serrudo’s favorites and one of the most popular options, featuring a chicken-avocado salad and cheese Perico, made with scrambled eggs, vegetables and white cheese Diablito, filled with deviled ham and white cheese and described by Serrudo as “very Venezuelan” and Pabellon, a nod to the staple dish of Venezuela, with tomato-laden shredded beef, plantains, beans and white cheese.
Other menu offerings include cornmeal-based empanadas, a pabellon bowl, arepa nachos and Patacon, a fried green plantain sandwich topped with beef, chicken, pork or a fried egg. Also on the menu are cachapas, thick, fresh corn pancakes folded like omelets and packed with cheese and meats, and tequenos, a fried cheese stick served with a garlic-cilantro sauce. Bocata Arepa Bar plans to offer Venezuelan juices and a selection of beers.
Serrudo says, “I’m very excited, I feel like we will reach a whole new amount of people who may not cross the river or will come here because we are closer.”
ɼomedians have been destroyed'
But Ferns said: "It's been an extraordinarily difficult year because what we do became illegal and the most unsafe thing.
"If you're a good comedy club, people are laughing a lot. If people are laughing a lot, they're spreading coronavirus.
"So the last year has been a strange paranoia where we had to acclimatise to the fact that our very livelihoods are dangerous. Laughter is dangerous.
"It's emotionally upsetting, the idea that being relaxed enough that you laugh with other human beings is a physical danger."
With their ability to perform severely curtailed, many comedians have struggled financially.
"Everybody's been living off SEISS [the government's Self-Employment Income Support Scheme] grants or working for Deliveroo," Ferns said.
Paraphrasing Allen Ginsberg's poem Howl, he added: "Some of the best comedians of my generation have been destroyed by coronavirus."