The Redbury hotel in Hollywood targets clients in the entertainment industry by providing luxury multiroom flats decorated in a unique visual style by designer Matthew Rolston, each with amenities like a full kitchen and access to industry events. The hotel's restaurant Cleo has received praise and it is a popular location for events. Chef Jean-Georges Vongerichten has operated the upscale 150-seat restaurant Dune at the One&Only Ocean Club resort in the Bahamas for 10 years, known for dishes fusing Bahamian and New York influences while keeping popular standards, and is adding healthier options.

1. photographsbybrucewolf(dune);courtesyofsbe(redbury)
160 gotham-magazine.com
guilty pleasures escape
One LoveJean-Georges Vongerichten celebrates a decade at Dune.
There are many ways to visit Los Angeles, but can you imagine a better one than
borrowing the private condo of a record company honcho? That’s the experience on tap at
The Redbury, right down to the turntable and vinyl collection in each flat. Helmed by Sam
Nazarian—a film producer and CEO of SBE, a luxury hospitality and real estate company—
and situated at the legendary intersection of Hollywood and Vine, The Redbury targets clients
in the film, entertainment, fashion and music industries who crave style and luxury in their
extended-stay options.
Nazarian teamed with designer Matthew Rolston—who has shot more than 100 cover photo-
graphsforRollingStoneanddirectedvideosforBeyoncé,MadonnaandDavidBowie—tocreate
a high-concept boho wonderland with bold colors, deftly mixed patterns and a unique visual
concept in each suite. The hotel’s multiroom flats have amenities such as separate sleeping and
living areas, a full kitchen and washer/dryer units, as well as gourmet catering and tech support
for business meetings. The Redbury also offers the ultimate catnip for the creative set: access.
A partnership with the Preferred Hotel Group gives Redbury guests choice reservations at
impossible-to-get-intohotspotslikeTheColonynightclub
and The Bazaar by José Andrés, among other perks.
The Redbury is already scoring major accolades. Its
restaurant, Cleo, was lauded by the Los Angeles Times,
and the hotel’s striking aesthetics make it a prized loca-
tion for private parties and photo shoots. Best of all, The
Redbury’s combination of over-the-top style with rock-
solid service makes every guest feel like a member of the
in crowd. theredbury.com—jennifer demeritt
Ten years ago Jean-Georges Vongerichten
fell in love with a mollusk—the Bahamian conch,
to be exact. The affair began when the Michelin-
starred chef opened the restaurant Dune at the
One&Only Ocean Club. Even now, it’s the first
thing he orders when he lands in the islands—a
ceviche made from the raw mollusk with lemon,
lime, garlic, onion, red, yellow and green pep-
pers and cilantro.
Vongerichten opened the elegant 150-seat
resort restaurant with panoramic views of the
sea in October 2000, intending to fuse recipes
from his New York restaurants with traditional
Bahamian influences. “When I first opened
Dune, I hired a native Bahamian to design and
maintain an organic herb garden with lemon-
grass, thyme, rosemary, chives and mint in front of the restaurant,” he says.
The chef is including healthier dishes in One&Only’s upcoming menus.
“I am noticing that more of our guests are becoming increasingly health
conscious—even when they are on holiday,” he says. “My goal is to introduce
some more healthy options onto the menu—maybe even collaborate with the
Mandara Spa on-site to create a spa menu for our guests.”
His recent 10th-anniversary menu used fresh mango
in a peekytoe crab salad, and local coconut to create a
chicken coconut-milk soup with galangal and shiitakes.
For dessert he made a rich coconut sorbet. Dune stalwarts
should have no fear; many favorite standards—like the
melt-in-your-mouth black pepper caramel roasted grou-
per with aromatics and herb mash, the local lobster in a
light curry sauce with fried plantains and bok choy, and the delectable duck
breast with sautéed foie gras—were on the 10th-anniversary menu.
“The One&Only is known for its loyal guests that come back year
after year, so I try not to stray too far away from the original menu,”
Vongerichten explains. “They always want to come and eat their favorites.”
oceanclub.oneandonlyresorts.com—jo piazza
I’m With the BandThe place to stay if you’re an industry insider (or just want to feel like one)
Dune at the
Ocean Club
The Hollywood flat