In Los Angeles, mention the name of José Andrés and you’ll likely hear shrill, near orgasmic moans about the James Beard award-winning chef’s celebrated The Bazaar restaurant at the SLS, to which foodies, local and otherwise, make regular pilgrimages. That the Philippe Starck-designed Bazaar has reached the apex of the ever-changing list of Los Angeles hotspots and remained there is a testament to its stylish environs and most importantly, to Chef Andrés’ delectably innovative signature menu via which Spanish cuisine is approached with new vision.

That understood, it is no particular secret that The Bazaar is regularly ranked among the city’s finest dining establishments.. A better kept truth is however that Andres’ other restaurant Tres, located right next door in the guest lobby of the SLS, is an equally transformative experience for many of the same reasons.

While the dining room at The Bazaar is expansive in order to accommodate its substantial draw of sparkling Angelenos, Tres is a more intimate, but no less chic, affair — an attribute that is reflected in both the menu and design of the restaurant. Though, it may prove hard to avoid being seen at The Bazaar, at Tres, which was also designed by Monsieur Starck, the restaurant’s clubby, more relaxed setting (and two private dining rooms) lend themselves in equal measure to romantic interludes or discreet business dealings. In fact, I visited Tres on a mid-week afternoon for lunch and rather enjoyed being seated on a comfortable sofa in a private far corner of the dining room wherein my guest and I were inclined to feel that we were the only people in the entire space.

On the menu at Tres, you’ll find some familiar items like the Croquetas de Pollo and the Patatas Bravas Chips with that delectable aioli that never fails to impress at The Bazaar. You’ll also find that the menu at Tres is more comfort food-oriented and as such may feel a bit more accessible for some. But of course, it goes without saying that comfort done by José Andrés, still shows all the complexity and masterful understanding of flavor profiles that has distinguished him as one of the world’s greatest culinary minds.

Succulent Rotisserie Jidori Farm Chicken is served with Olive Oil Mashed Potatoes and Rosemary Sauce, SLS Sliders are made with Prime Beef and bathed in a trio of cheeses including Blue Stilton and the cheekily named Beverly Hills ‘Bikini’, Chef Andrés blasphemously decadent take on a grown up grilled cheese sandwich has the audacity to be comprised of a combination of mozzarella and cheddar cheeses, truffles and honey aioli. (As for the latter, I must say that while it won’t help anyone get swimsuit ready anytime soon, it is well worth the indulgence).

Tres serves breakfast, lunch and dinner daily. And on weekends there’s also brunch which is well known for a number of memorable menu items, not the least of which is the 12 Quail Eggs Sunny Side Up. Likewise, Afternoon Tea, is served daily at Tres from 3 – 5 PM and just as you might expect, at Tres the traditional come with a twist a la treats ranging from Smoked Salmon with Coconut Sandwiches and Guacamole Cones to Chocolate Pop Rocks and Tablets.

Find out more or book a reservation at Tres at: http://www.sbe.com/tres.

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Few places in Sonoma County encapsulate its past and its future as decidedly as Petaluma. For as much as downtown Petaluma echoes a time gone by with its Gold Rush inspired, Victorian-era architecture and ‘every little town in America’ vibe, it is also remarkably progressive. Behind the town’s historic facades lie thriving new businesses, a bustling and modern city center and chic new restaurants full of the foodie bravura for which Petaluma’s neighbors have become famous.

On a Sunday morning, a few weeks back I popped into town for brunch. I had my heart set on trying Luma as I’d read nothing but great reviews of the “eclectic American” fare served at the casual neighborhood restaurant in Petaluma’s hipster, mix-use warehouse district. My only fear about my choice was that there might be a line. To my surprise, by the time I arrived at around 1:00PM, there wasn’t much of a crowd at all and I was seated immediately.

Starving, I quickly ordered the special of the day, Maple Bacon French Toast, a fruit salad and grapefruit which is served sort of bruléed with brown sugar on top. While the former was a deliciously salty and sweet combo of savory bacon and French toast that was wonderfully executed, the fruit was truly a revelation.

Luma’s menu is inspired by the local bounty of Sonoma County. Coffee comes from the nearby Petaluma Roasting Company; cheese arrives from Cowgirl Creamery; organic ice cream comes from nearby Three Twins; port is delivered from Sonoma Portworks; Saison beer is made in two-barrel batches in a warehouse down the road by the Henhouse Brewing Company; farm fresh eggs arrive daily from Tolay Family Farms Farm and produce comes from Tara Firma and Green String Farms. This affinity for locally sourced products shone through on the fruit salad which was without question one of the best I’ve enjoyed anywhere in the world. It was so simple, but so well done.

And the grapefruit…oh my! It was out of this world. If you had told me before I sat down to brunch a Luma that I would today be singing the praises of warm grapefruit, I would have looked at you as incredulously as one might look at a saint in a whorehouse and yet singing I most certainly am. So much so in fact that I’m looking forward to sampling dinner at Luma next time. The comfort theme continues at the eatery with an intriguing menu of items like fig+blue pie, truffled mac n’ cheese and ancho porcini seared hangar steak. I can hardly wait.

Find out more about Luma at www.lumapetaluma.com.

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