REIMAGINED LUXURY
ARTIST SPOTLIGHT : SHEPARD FAIREY
REIMAGINED LUXURY
Newport Beach-based Raili Clasen of Raili CA Design is the interior designer behind the newly opened luxury boutique hotel , The Richland , in Orange . Clasen created a plan to modernize the buildings while retaining the historic property ’ s architectural integrity . Just north of the Orange Circle , the former residence has been reimagined into a hotel with 12 guest rooms and suites , an intimate living room lounge and bar , and a ballroom with indoor / outdoor spaces for events with up to 150 guests . The property includes two early-20th century structures in California Craftsman mixed with Victorian styles . The exterior facades were stripped to reveal original wood shingles and lap siding . A bay window was also uncovered . The interior was reimagined with dark wood-paneled walls , soft leather sofas and olive green , sage and mustard hues throughout . Guest rooms , each with a unique design , feature original wood flooring , handwoven rugs , patterned wallpaper ceilings and stained red oak Craftsman furniture . ( therichland . com ; railicadesign . com ) — Sharon Stello
Newport ’ s Raili Clasen handled interior design of The Richland , a boutique hotel in a reimagined historic residence in Orange .
TANVEER BADAL PHOTOGRAPHY
COURTESY OF KNIFE PLEAT
ARTIST SPOTLIGHT : SHEPARD FAIREY
Star Chef
Legumes de Saison
In recent years , several OC establishments have made Michelin Guide take notice , the latest : being chef Tony Esnault and restaurateur Yassmin Sarmadi , the husband-and-wife team behind Knife Pleat , who earned a Michelin star last December . Situated atop South Coast Plaza — the chic space showcases modern , seasonal interpretations of classic French cuisine by Esnault , one of California ’ s best French chefs . Think black truffle risotto , seared duck breast and leg confit , and a mango and passion fruit souffle . To him , “ Michelin is about excellence ” in every area . “ This means consistency , quality of ingredients , discipline , creativity , technique [ and ] innovation ,” he says . “ Having all these elements show in the cooking is what exemplifies a Michelin-starred restaurant .”
Esnault and Sarmadi offer some insight into Michelin ’ s decision-making process . “[ It ’ s ] mainly the level of cooking ,” Sarmadi says . “ According to Michelin , a star is earned based solely on what ’ s on the plate , but a restaurant is about much more than that . Great food delivered through culinary expertise is paramount to being considered for a star , but without warm , gracious service and a pleasant ambiance , a guest ’ s experience isn ’ t the same .” ( guide . michelin . com ) — Crawford McCarthy
Over the past three decades , Shepard Fairey has established himself as a leading figure in Southern California — and globally — in art , fashion , the urban landscape and politics . Currently , The Laguna Art Museum is holding an exhibition , Facing the Giant — Three Decades of Dissent : Shepard Fairey , where in April the artist spoke about his artistic practice in conversation with Boston-based curator and writer , Pedro Alonzo . adjunct curator at Dallas Contemporary . Together they discussed the evolution of Fairey ’ s practice over the past 30 years , including his multiple roles as artist , influencer , and disruptor , as well as his iconic and impactful visual vocabulary . Fairey and Alonzo have been long-time collaborators ; Alonzo has curated two exhibitions of his work — Shepard Fairey : Backward Forward , on view at Dallas Contemporary , on view through July 2023 , and the 20-year survey , Supply and Demand at ICA Boston , in 2013 .
Stop by the Laguna Art Museum to view the exhibition through June 4 . ( lagunaartmuseum . org )
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