Just because you want to be eco-friendly doesn’t mean you can’t have an amazing bachelorette road trip with your best ladies to celebrate the end of singledom — Especially in Napa Valley. From the latest electric cars that make it possible to drive long distances without recharging, to a growing eco-friendly wine movement, restaurants supporting local organic farmers, and no shortage of top notch spas boasting eco-friendly products, Napa Valley is the perfect place to enjoy a bit of luxury and make some wine filled memories with your best friends — all while leaving the smallest environmental footprint.
In the world of travel, Portugal is one of the hottest vacation destinations right now and for good reason. From its rich history to its unparalleled wine and food scene, picturesque beaches, and lush mountain regions, Portugal has the makings of a truly unforgettable honeymoon. Check out the five reasons you need to pick Portugal for the most magical trip of your lifetime below and get planning before the secret’s out.
If you’re the type of person who plans trips around food (guilty) or you’re just looking to give yourself a dose of that good vacation vibe, a hotel with a solid restaurant might be just what you need. Luckily for tourists and locals alike, L.A. has no shortage of phenomenal hotels in which to unwind and taste the city’s unparalleled food scene. From Roy Choi’s homage to hot pot at the Line in Koreatown to Michael Hung’s delightful riff on American cuisine at the Avalon Hotel in Beverly Hills, these spots are bona fide culinary destinations as much as they are great places to stay the night. If you’re planning a trip around a Sunday brunch or just looking for a romantic date night on the town, here are 10 places to check out — and maybe even check into for the weekend.
From each perfectly orange oozing yolk, to every smoky bite of bacon or herb-flecked sausage between a piece of toast or warm brioche bun, eating a truly great breakfast sandwich can become something of a spiritual experience.
That’s especially true in Los Angeles, a city with no shortage of outstanding breakfast sandwiches to satiate your most basic first-meal-of-the-day desires. From a fried clam–and-bacon sandwich to an homage to the McMuffin, here are 10 delicious options to start your day off right.
When it comes to many “best of Malibu” lists, there’s something left to be desired. Malibu has a relatively underdeveloped food scene, and there’s a tendency to allow a good view to make up for pricey, subpar food. But there are some solid, off-the-beaten-track places that locals frequent, and they’re well worth checking out.
From post-surf egg sandwiches to killer pizza to unmarked Mexican food trucks, these are the best places to eat and drink in Malibu like a local.
Need a pick-me-up from post-holiday blues or just not digging the cold weather? Either way, if you’re looking for any excuse to get out of town, we totally get you. To help you beat the cold, we’ve come up with the most dream-like destinations we could find. So book a ticket for your next absolutely perfect lust-worthy vacation, grab your swimsuit and escape the chill.
Historically speaking, a traditional luau is a far cry from the whole production you see today: Tourists in Tommy Bahama shirts getting wasted on piña coladas and feasting on bastardized, uninspired renditions of “Hawaiian food” while fire dancers spit flames. With origins in Hawaiian religious practices, luaus were originally referred to as ‘aha’aina, meaning “to gather for a meal.” They were held to celebrate things like victories at war, your baby surviving its first year, and other such occasions. These meals would involve raw fish, taro, and pig cooked in an underground oven known as an imu, all eaten by hand on the floor.
The feasts were meant to honor the gods and celebrate unity, but oddly enough they were segregated affairs. This was dictated by a law called Ai’Kapu from the Kapu law code—a universal system that directed people’s lives on every level, from lifestyle to politics, religion, and even acceptable roles for each gender. According to the law, women and commoners weren’t allowed to partake in delicacies such as pork, reef fish, and most bananas. That law remained in effect until King Kamehameha II decreed that the women of his court could eat with him during the feast, making all the celebratory food available to everyone, no matter their social stature or gender.
Following the equalization of sexes, the ‘aha‘aina became known instead as a lū‘au—a name taken from a popular dish of chicken or squid cooked in coconut milk and taro leaves. Imagine that: a feast to celebrate community—in which food played such an important role they named the party after a dish—that also brought about social and gender equality. Pretty sick.
Fast-forward to today, and when it comes to tourist traps, there’s nothing quite as wonderfully inauthentic as a big Hawaiian hotel luau. From faux regional cocktails to lackluster, Westernized takes on island cuisine, the luau has served for decades as a sort of stationary Disneyland ride for tourists who want to come and experience an authentic Hawaiian feast. And when it comes to the food, commercial luau cuisine is one that has never been more stagnant—embodying the stereotypical worst of Hawaii’s cuisine.
For native Hawaiians, the luau has changed, too. It’s now something more of a potluck held among family and friends in someone’s backyard or a local park, celebrating high school graduations or birthdays. And yet commercial luaus have remained more or less the same over the past 30 years: peddling toned-down versions of traditional dishes, a sort of Hawaiian-Asian fusion.
Why is it so hard to find inspired authentic Hawaiian food at a luau? Chef Alan Wong, one of the chefs credited with the creation of the Hawaiian regional cuisine movement, points to tourism and hotels’ tendency to play it safe. That isn’t surprising, considering the more than 8.4 million visitors Hawaii received in 2014.
“The hotels who put on the luaus know their audience,” says Wong. “You will see dishes like salads and cold preparations and things that aren’t Hawaiian, because they think they aren’t going to like it otherwise. But I think the public and tourists really do want to go deeper; they’re more accepting now and more open. The problem is, people don’t know what Hawaiian food is. You know what cracks me up? When you put a slice of pineapple on something, you can always call it Hawaiian. People put a slice of pineapple on a burger and they call it the Hawaiian burger. Hawaiian pizza. Cracks me up. Pineapple isn’t even originally from here.”
At the end of the day, these kitschy affairs have very little to do with old Hawaiian cuisine. “Today’s luau that you might find in a hotel is definitely not a luau that you would have found 100 years ago,” Wong tells me. Those luaus have little to do with modern Hawaiian cuisine, as well.
That is, until now. With the help of some of the biggest names in the Hawaiian food scene, such as Roy Yamaguchi, Wong, and the state’s newest crop of young cooks, Hawaiian chefs are beginning to take on the culinary shortcomings of luau cuisine by creating something new and uniquely Hawaiian: the urban luau.
“I think it’s really important to be having these type of luaus, which are modern and in an urban environment,” chef Yamaguchi tells me. He recently threw just such an event with Alan Wong and Denise Yamaguchi for Hawaii’s nonprofit Food & Wine Festival. “It’s tradition meeting the future and the modernization of Hawaii. I really want the rest of Hawaii to see what we can offer from an urban luau setting, where new ideas can come out.”
With a focus on Hawaiian produce, fish, and meat, as well as relying on local farmers, the urban luau interprets traditional flavors and ingredients while reflecting the modern cuisine of Hawaii. That may sound like a no-brainer, but considering that between 85 and 90 percent of the food in Hawaii is imported from the mainland, it’s actually revolutionary.
Top Chef alum Lee Anne Wong, the mastermind behind Hale Ohuna and KoKo Head Café, refers to the urban luau as a reinvention of traditional Hawaiian dishes. “It has the ingredients and original flavor profile, just presented in a new and exciting manner,” she says. “What you see now also are these chefs working side by side with local fishermen, ranchers, farmers, and producers to showcase Hawaii’s unique products, building more sustainable businesses and practices. While this is commonplace on the mainland (the farm-to-table concept), it takes on a whole new meaning when you operate a business on a rock in the middle of the Pacific Ocean, and it is not only born out of the desire to support local economy but also out of necessity. We are returning to our roots, and combining modern techniques and technology to create a new style of aloha with our cuisine.”
Sheldon Simeon, the chef at Migrant restaurant in Wailea, believes this new phase of Hawaiian cuisine is the result of the many phases Hawaiian food has gone through, in all its multicultural complexity. “What I do think has changed is the understanding of what exactly Hawaiian cuisine is—Hawaii is a crazy hodgepodge of flavors, all shaped by its history of settlers and immigrants.”
Like Simeon, chef Chris Kajioka of Hawaii’s highly anticipated CK restaurant thinks that the Hawaiian cuisine of the past has served as inspiration for the contemporary food movement. “I think the new generation of chefs is looking further back to ancient traditions and seeing what relevance they can play to now.”
Because of that, the luau has finally been able to enter the modern world. Confronting the stagnant cuisine of a commercial luau—one of the last remaining relics of a time when Hawaii had little to offer in terms of a food scene—signifies the seriousness, vitality, and sheer magnitude of this latest food revolution.
And it will continue to spread—from LA’s growing poke obsession to the influx of Hawaiian restaurants in New York and San Francisco, and beyond.
Who’s never taken the bus in L.A. before?” Javier Cabral, aka the Glutser, asks through his mini portable microphone. He’s standing in the back of Monterey Park’s Tokyo Fried Chicken, in front of a restaurant full of people eating ponzu-drenched drumsticks and skirting the question by taking some extra time to chew.
The Metro Tour de Food — a collaboration between KCRW, Metro L.A. and Zócalo Public Square, led by longtime food blogger (and recently anointed Munchies West Coast editor) Cabral — is very much about doing new things, especially when it comes to how L.A. does food tours.
If you base your whole trip around what you’re going to be eating, then these hotels are the perfect place to stay to satisfy your foodie wanderlust. For the food obsessed these hotels are destinations worth traveling to in themselves. From delicious and rustic to isolated and quaint and even fine dining, get ready to pack your bags and your appetite!
When you think of the Coachella music festival, the first thing that comes to mind is a bunch of fair-weather bohemians wearing flower crowns and getting fucked up in a dustbowl, while somewhere Drake is making out with Madonna. But the festival’s newest push is to expand its culinary offerings by bringing in top chefs and restaurants. We decided to see what really happens when you take people that care about food and people that care about glow-stick dancing to Pete Tong and put them together in the same place. To get a firsthand look, we hit up our man Alvin Cailin, chef and owner of LA’s Eggslut and Ramen Champ, to talk about what it’s like to serve a bunch of drunk kids.