Dining with the Stars
These dining destinations are all celebrity owned.
Yuzu Kumquat Cooler at Nobu LA
Thanks to celebrity-owned restaurants and bars in Los Angeles, it’s easy to imbibe wine and cocktails with a little stardust.
Tagine is a candlelit Moroccan restaurant co-owned by A-list actor Ryan Gosling. The eclectic seasonal menu is complemented by an international wine list, including Moroccan producers Domaine Riad Jamil’s 2006 Beni M’Tir Carignan and Premiere du Presidente’s 2008 Cabernet Sauvignon.
Desperate Housewives actress Eva Longoria and Chef Todd English created a sexy Latin spin on a steakhouse, Beso. At the sleek bar, Tequila, handcrafted cocktails and an extensive list of Spanish wines are the stars.
The Rat Pack could tell you that there’s strength in numbers, and perhaps that’s why several familiar faces finance Italian eatery Dominick’s, the former haunt of Frank Sinatra and friends. Rose McGowan, Laura Dern, Ben Harper and Willie Garson are the investors. The wine list focuses on Italy and California, and the bar makes creative cocktails with house-made syrups.
Robert De Niro is the co-founder of Nobu Los Angeles, part of the trendy Japanese restaurant chain where cocktails incorporate Asian ingredients like yuzu, shiso and Yamazaki whisky. Also on the list: 23 bottles of bubbly as well as Hokusetsu saké, which is only available in the U.S. at Nobu restaurants. Bring Nobu home with these cocktail recipes.
Yuzu Kumquat Cooler
4 kumquats, halved
¼ orange, sliced
2 mint leaves
2 ounces Stoli Citros Vodka
½ ounce yuzu juice
Splash of soda water
Sprig of mint, for garnish
Combine the kumquats, orange and mint in a cocktail shaker and muddle. Add the vodka and yuzu juice and fill with ice. Shake vigorously, then pour contents of the shaker into a highball glass. Top with fresh ice and add a splash of soda water. Garnish with a sprig of mint.
Spicy Açaí Martini
3 Serrano peppers
2 ounces VeeV Açaí Spirit
1 ounce açaí purée
1 ounce passion fruit purée
1 viola flower
Muddle the peppers in a shaker. Add the açaí spirit, açaí and passion fruit purées. Add ice and shake vigorously, then strain into a chilled martini glass. Garnish with the flower.