Kathy Leonardo

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LA Art Party Newsletter

LAArtParty is an arts and entertainment website. Established in 2010, it is an online go-to guide for what's happening in and beyond the LA area - this includes dining, travel and more.

Founded by journalist, and "Blues Mama" Kathy Leonardo (a longtime performer), the campy site has an unusual slant which will keep you entertained. Leonardo has been writing for the past 15 years about various subjects for the Huffington Post, THRIVE GLOBAL, LA Weekly, etc.

Each month the LAArtParty staff, led by Kathy Leonardo decides which events will be featured. Posted at noon on the Thursday prior to the last week of the month, LAArtParty.com features the Top Ten Art Parties, plus other fun events each month. VIP subscribers find out ONE week prior to the public and receive discounts and invites to VIP parties throughout the year.

See Contact Page to find out how to become a VIP subscriber so you don't miss any more great ART Parties!! See Contact/Rates Page to find out how submit and promote your own events!

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Twohey’s Tavern Reinvented

The restaurant of tomorrow is here today: Introducing Twohey's Tavern, from Greg Mallis and Tanya and Jim Christos, the three family members that keep the original Twohey's name alive at the iconic 75-year-old Twohey's Restaurant in Alhambra, which is a piece of Los Angeles history from the era of the Historic Route 66. Chef Travis Limoge executes an elevated interpretation of nostalgic meals while honoring timeless and contemporary cooking techniques with a commitment to seasonality, bringing each guest a new experience in a modern tavern setting. With a tantalizing menu that playfully calls back to the classic All-American diner, Twohey's Tavern officially opens its doors in Pasadena on Tuesday, November 7th, 2017! 
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Born and raised in Vermont, Chef Travis Limoge grew up in the kitchen of his Grandfathers beloved restaurants, most notably Valley's Steakhouse, where port wine cheese and broasted chicken were all the rage and weekend brunches were a showcase for his Grandmothers baking prowess, laying the inspiring groundwork for a future Chef. After working summers in the kitchen, he decided to pursue cooking full-time. He became Chef de Cuisine at Fork in the Road in Santa Monica and Mardi at Palihouse in West Hollywood. Chef LImoge spent time in Mexico, where he continued to cook and learn his craft...mixing all of his talents to create Twohey's Tavern.

The new Twohey's Tavern Dinner Menu reads just as the original 1943 Twohey's Restaurant menu, its layout and terminology perhaps foreign to the modern-day foodie, but no less quaint, beginning with the original Twohey's signature staple, the Burgers. Each burger features a robust patty made of a special custom Premium Angus Beef Blend, and no burger epitomizes the Twohey's name at Twohey's Tavern better than the Stinko 2.0, a grand incarnation on the legendary cornerstone Twohey's burger, made with caramelized onions, house pickles, and garlic aioli. No need to pack your luggage to go Dutch Style, featuring Napa cabbage coleslaw, and dill aioli, or stick to the true red, white, and blue of the Americana, with American cheese, butter lettuce, onion, and ketchup. The Chili Dip, what we would now refer to as a chili burger, is comprised of house chili, Grafton cheddar, onion sprouts, and crème fraiche, and all burgers would be incomplete without their requisite accompaniment of House Fries.Twoheys Tavern-acuna-hansen
The real meat and potatoes rests with the Dinners at Twohey's Tavern where Chef Limoge's talent is front and center. The Prime Eight Ounce Spencer Steak, prepared with roasted turnips, crème fraiche, fresh horseradish, and orange steals the show. The pig de résistance is undoubtedly the Ham Steak, which begins with a bone-in ham leg that brines for fifteen days, and is subsequently smoked for ten hours before getting plated and dressed up with summer peach preserves, sprouting broccoli, buckwheat honey, and charred orange. 

Other fantastic dishes include: Meemaw's Beef Stew (short-rib, fennel, onion, burnt carrot, rye toast, and whole grain mustard); the Fried Chicken (half chicken without the bones, braised greens, cranberry beans, and Bill's Bees wildflower honey); Dock to Dish (Seasonal Channel Island Rock Fish, all line-caught from Santa Barbara, carrot mash, mole verde, and charred fennel); Irish American Tortellini (crème fraiche stuffed tortellini, with house chili, cured egg yolk, and onion sprouts); and finally Roasted Roots (a vegan dish comprised of seasonal roasted root vegetables, green farro and celeriac purée).
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Desserts include: Citrus Pound Cake, (peach preserves and homemade lavender ice cream, and the time-honored confectionery Jelly Roll, with seasonal preserves and Chantilly cream); the Caramel Chocolate Tart (housemde almond crust, chocolate ganache, and caramel sauce, Banana Split, featuring homemade banana ice cream, banana brûlée, Twohey’s bittersweet fudge, candied almonds, and whipped cream); Seasonal Sundae (house-made ice cream and seasonal toppings, as well as the Classic Sundae (Original Twohey’s Bittersweet Fudge topping with whipped cream, roasted almonds and a cherry; seasonal pies and more. 
Be sure to check the website to see the full menu.

Twohey’s Tavern is open for Dinner every Sunday through Thursday from 5:00 pm to 10:00 pm and the Bar is open from 5:00 pm to 11:00 pm. Twohey’s Tavern is open for Dinner every Friday and Saturday from 5:00 pm to 11:00 pm and the Bar is open from 5:00 pm to 12:00 Midnight. For more information or reservations, please visit http://TwoheysTavern.com or call Twohey’s Tavern directly at 626.449.2337. 

All images by acuna-hansen