The first few days of Los Angeles

It is not surprising but I do think about how seamless our winter move to Los Angeles has been.  We hit the ground and continue to operate the same way but with different surroundings.  Our first night was spent doing one of our favorite activities which are dining at Echigo and then hitting up the Big Chill afterward.  It as if we never left.

Ollie has been out here already acclimating for the past month so we were excited to see him.

Uni at Echigo.

Sake too

Java Chip at the Big Chill.

Pho one night at Blossom.

Profiteroles at Cassia.

Walking home from Abbott Kinney after picking up something to eat at Gjelina-to-go.

We will hit up the annual art show at the Barker hanger this weekend and more.  Saw some LA friends last night who thankfully we get to see on the East Coast at times too.  So far, so good.





Comments (Archived):

  1. awaldstein

    Fan of Gjelina and Abbot Kinney generally.Don’t know Blossom but the Pho is drawing me in and out there in a few weeks and will hunt it down.Really cute puppy btw!BTW–the wine selection at Esthers in Santa Monica has really gotten better and there is a dearth of great wine spots on the West Side.As a New Yorker I really do love LA.Enjoy!

  2. Kirsten Lambertsen

    The food all looks great, but I only have eyes for Ollie 😉

    1. Donna Brewington White

      I’m not the only one. 🙂

  3. Pranay Srinivasan

    It is COLD.

  4. Donna Brewington White

    Ollie!(For some reason in other photos his fur color has appeared to be white. Or is this a California tan?)

    1. Donna Brewington White

      Oh, and welcome back!I hope you have a great LA winter. Today (Sunday) from a drive down PCH from Malibu to Santa Monica I posted a photo of “beach traffic in January” with #ILoveLA.

    2. Gotham Gal


  5. pointsnfigures

    gonna rehab that car? : ) Looks like an Oldsmobile.

    1. jason wright

      Rusticarna, and the Dream that died.

  6. AMT Editorial Staff

    Along with souffle, there is just something so wonderful about a profiterole…if done well.