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Hanging With One of LA's Hottest Nightclub Owners

partysugar — Mon, 21 Apr 2008 07:28:33 -0700

Les Deux is undeniably one of Los Angeles' most trendy bars. Paris and Nicky Hilton have a private table, and so does Jamie Foxx. The Hills girls kick up their heels on the dance floor and everyone from TV Guide to Tom Hanks has hosted parties inside the famed house's walls.

While in LA for the Sugar Party, I had the chance to slide behind the velvet ropes, check out the party scene - more on that later! - and chat with one of the owners, Sylvain Bitton. To see what Sylvain had to say about his party lifestyle as a nightclub owner, read more.
Devilishly good looking and impeccably dressed, Sylvain is a member of the Dolce Group, part owner of Les Deux, and host to some of Hollywood's hottest. He spends most of his time at Les Deux, arriving as early as 10 a.m. and staying until the place closes. Although he caters to the stars, Sylvain is a friendly, normal, down to earth guy, who just happens to have three motorcycles and a house in the Hollywood Hills. Here is what he had to say:

PartySugar: What's it like being a host to LA's rich and famous?
Sylvain Bitton: It's fun. We are a very rare situation. Trendy nightclubs come and go, but we're just as popular now as when we first opened. We offer something incomparable. Les Deux isn't really a place for hard partying and dancing. It's more of a social nightclub. We offer the whole experience. It's a place where normal people feel like celebrities and celebrities feel like normal people. After all, you have to remember, they [the celebrities] need me as much as I need them.

PS: What trends are emerging in the party/nightclub scene?
SB: Immaculate service and attention to the smallest details in the world. The smell of a place matters. I have a guy whose job it is to spray this place with Febreeze. I think smaller restaurants and smaller boutique clubs that take their guests on a journey are on the rise.
PS: What's the biggest disaster that has ever happened at one of your parties?
SB: Not enough room. Sometimes we get a couple celebrities here at once and it's hard to accommodate them all. Just last night Rihanna was here. Journey was here.

PS: What do you like most about owning a place like Les Deux?
SB: The control of making my ideas and visions happen and it being a success. All the people who come inside of Les Deux, I decide the fate of their night. This is a beautiful club, which deserves to be filled with beautiful people.

PS: What's your advice to the everyday hostess?
SB: Know what you want and be strict to get it. Have something no one else is going to offer. That's how your parties will be remembered.

PS: A successful party is...
SB: When time never matters. I know it's already been said, but when you dance like no one is watching. When you don't care who's next to you because you are having so much fun then everything about what the club has to offer will forever be a memory.

Do You Get Bottle Service?

YumSugar — Mon, 22 Sep 2008 07:45:47 -0700

The other day the New York Times wrote about how astronomically expensive it is to order bottle service in nightclubs. A bottle service can be found in many upscale bars and nightclubs wherein patrons purchase entire bottles of liquor to drink. Typically, bottle service includes a reserved table for the patron's entire party and accompanying mixers of choice.

It doesn't surprise me to hear that the markup for bottle service can easily be as high as 900 percent. I've always known this, which is why if I enjoy bottle service, it's never my wallet that's covering it. Have you ever enjoyed bottle service, and are you willing to pay for it?

Source and Source

Eva Longoria to Expand Beso Empire

partysugar — Mon, 28 Jul 2008 12:15:01 -0700

Desperate Housewives star and budding restaurateur Eva Longria has announced her plan to open a second Beso restaurant. This time her sights are set on Las Vegas.

The actress (who partnered with chef Todd English to open the VIP hot spot, Beso, in Los Angeles last March) has been spotted spending quality time at Caesar's Palace. The Vegas branch of Beso would be more of a loungey nightclub with small bites from English's Mexican-fusion menu.

I have yet to dine at Beso, but I find the Vegas expansion interesting. Could more Besos be on the horizon? Also, I enjoy seeing a celebrity's take on the restaurant industry.
What do you think of celebrity-owned restaurants?

Source

Come Party With Me: Bachelorette - Dessert

partysugar — Wed, 11 Jun 2008 15:00:56 -0700

Although most of a bachelorette party in Vegas will be spent living it up in the casinos, bars, restaurants, and nightclubs, I'm hosting a small lingerie shower for Elena in my hotel room. Along with some simple snacks, I'll serve sugar cookies.

However, these cookies won't be round like in the picture: I'm making them festive by using pecker cookie cutters!

To take a look at the cookie recipe, read more.

Sugar Cookies
From Gourmet magazine

Ingredients

2 1/2 cups self-rising White Lily or cake flour
2 sticks (1 cup) unsalted butter, softened
1-1/2 cups sugar
1 large egg, lightly beaten
1 teaspoon vanilla

Directions

Preheat oven to 350°F.
Put flour in a bowl and make a well in center.
Beat together butter and sugar in another bowl with an electric mixer until light and fluffy, then beat in egg and vanilla until blended.
Add butter mixture to flour and rub it into flour with your fingertips just until dough comes together in a ball (do not overwork dough, or it will be tough).
Halve dough and work with 1 half at a time. Roll out dough 1/4 inch thick on a floured surface with a lightly floured rolling pin.
Cut out cookies with a floured cutter (we used a 2 1/2-inch fluted round cutter), arranging cookies, as cut, 1 inch apart on ungreased baking sheets. Reroll scraps once, using as little flour as possible, and cut out more cookies.
Bake cookies, 1 sheet at a time, in middle of oven until very pale golden, 12 to 15 minutes.
Cool on baking sheet 1 minute, then transfer to a rack to cool 5 minutes if serving warm, or to cool completely.

Makes about 3 1/2 dozen (3-inch) cookies.

Make ahead: cookies keep in an airtight container 1 week.

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Come Party With Me: 30th Birthday - Menu

partysugar — Tue, 06 May 2008 09:00:51 -0700

DearSugar is celebrating her 30th birthday at one of her favorite restaurants, Le Colonial. After 10, the restaurant turns into a nightclub complete with a DJ and packed dance floor. Dear has rented out the upstairs and will provide her guests with a plethora of appetizers. Le Colonial specializes in scrumptious Vietnamese food. Some of the dishes on the menu include chicken meatballs in lettuce wraps, mango shrimp summer rolls, and mini Vietnamese steak sandwiches. To take a look at these recipes read more.

Vietnamese Chicken Meatballs in Lettuce Wraps
From Food and Wine magazine

Ingredients

1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1 1/2-inch pieces
3 tablespoons Asian fish sauce
3 small shallots, finely chopped
3 garlic cloves, minced
1 stalk of fresh lemongrass, tender white inner bulb only, minced
3 tablespoons chopped cilantro, plus 1/3 cup leaves for serving
1 tablespoon finely chopped mint, plus 1/3 cup leaves for serving
1 1/2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup granulated sugar
1 head Boston or red leaf lettuce, leaves separated
1 small seedless cucumber-peeled, halved lengthwise and thinly sliced crosswise
1 small red onion, halved and sliced
Asian chili sauce, for serving

Directions

Preheat the oven to 400°. Position a rack in the top third of the oven.
In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
Line a large, rimmed baking sheet with parchment paper.
Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls.
Roll the meatballs in the sugar until they are evenly coated.
Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter. Transfer the meatballs to the platter and serve with chili sauce.

Serves 4.

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Mango Shrimp Summer Rolls
From Gourmet magazine

Ingredients

For dipping sauce
3 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam*
3 tablespoons fresh lime juice
2 tablespoons water
2 1/2 teaspoons packed brown sugar
For rolls
12 large shrimp in shell (21 to 25 per lb), peeled
3 oz vermicelli rice-stick noodles*
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 (8-inch) rice-paper rounds plus additional in case some tear*
48 fresh cilantro leaves (from about 1 bunch)
48 fresh mint leaves (from about 1 bunch)
1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips
1 lb firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

Directions

Make sauce: stir together all sauce ingredients in a small bowl until sugar is dissolved.
Make rolls: add shrimp to a 4- to 5-quart pot of boiling salted water, then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.
Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil.
Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.
Add noodles to boiling water and cook until just tender, about 3 minutes.
Drain in a colander, then rinse under cold running water and drain well.
Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.
Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles.
Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling.
Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.

Makes 8 first-course servings.

Make ahead: summer rolls can be made 4 hours ahead and chilled, covered with dampened paper towels and then with plastic wrap. Bring to room temperature before serving.

*Available at Asian markets and ethnicgrocer.com (866-438-4642).

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Vietnamese Steak Sandwiches
Everyday Food magazine

Ingredients

1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon red-pepper flakes
1 tablespoon rice vinegar
1 tablespoon water
2 carrots, grated
2 scallions, thinly sliced
1/2 cup packed fresh cilantro leaves
4 hero rolls
1 pound sliced Flank Steak with Lime Marinade, recipe below

Directions

In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
In another bowl, toss together carrots, scallions, and cilantro leaves. Toss with half the vinegar mixture.
Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.

Serves 4.

Flank Steak with Lime Marinade

1/3 cup (about 4 limes) freshly squeezed lime juice
2 tablespoons soy sauce
2 scallions (about 1/3 cup), thinly sliced
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper

In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper.
Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Serves 4.

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Living It Up at Les Deux

partysugar — Tue, 22 Apr 2008 09:55:10 -0700

On a recent Saturday night, I found myself living it up at Hollywood hot spot Les Deux. Open since 2006, Les Deux is a popular nightclub - frequented by LA's elite actors and fabulous starlets - set inside a remodeled house. Before the bar opened, I had the chance to speak with owner Sylvain Bitton and take a behind the scenes look at the space. To check out what happened - and see which celebrity I befriended - while partying at Les Deux, click the "Start" button.

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Three's Company: Wilmer, Nick and Nicky

YumSugar — Wed, 12 Sep 2007 14:08:31 -0700

A new restaurant called "The Company" is moving into the Luxor hotel in Las Vegas. While I can't tell you who's going to be at the executive chef helm, I can tell you who's behind the idea: Wilmer Valderrama, Nick Lachey and Nicky Hilton.

In a recent interview with People magazine, Valderrama said that The Company is going to have a special vibe and flavor, especially created for Las Vegas.

"There's a lot of great restaurants in Vegas, but this is exciting because it's a different branding, kind of next generation type things."

When asked why he was partnering with Lachey and Hilton, Valderrama stated that the opportunity was just right.

"Nick and I started talking about doing some stuff together, and Nicky's always been really sweet. Then we started talking to ... PURE [nightclub] management, and they gave me the opportunity to be part of this one."

The eatery is set to open in a few months, and I'm curious to see what will make it "next generation." Until then, I want to know, what do you think of the celebrity-turned-restauranteur trend?

Source: People

Top Chef Contestant Goes in for 30 Stitches

YumSugar — Tue, 23 Jan 2007 10:01:46 -0800

Woah woah woah! Ladies and gentleman, people on reality TV (no matter how frustrating or annoying) are people too. No need to get all wild and violent! Sounds like someone out there needs to be reminded of that. You see, our much tormented Top Chef wannabe, Marcel Vigneron, is now emblazoned with a big scar over his left eye.

"This girl came up to me at a nightclub and asked me if I was Marcel from 'Top Chef,' " Vigneron, 26, tells Las Vegas Weekly. "The next thing I knew, this bottle struck me, and my friends had to rush me to the hospital. I needed 30 stitches."

Thanks to Molly over at PopSugar for this one!

Source: Page Six