Magnificently Restored 1920s Spanish Colonial
Location: 2720 Glendower Avenue, Los Feliz 90027
Asking Price: $9,995,000
Year Built: 1928
Living Area: 6,293 square feet, 5 bedrooms, 6 bathrooms
Features: Five bedrooms and six bathrooms are thoughtfully arranged, including a private primary wing with a custom walk-in closet, spa-like bath with soaking tub and a serene terrace. The formal dining room balances grace with ease, while the custom kitchen pairs memorable materials.
Contact: Carolwood Estates
Jonathan Mogharrabi, DRE#: 02009871310.633.1300 / jonathan@kaysandmogharrabi.comwww.carolwoodre.com
Marci Kays, DRE#: 01397539323.356.2650 / marci@kaysandmogharrabi.comwww.carolwoodre.com
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Los Angeles Times
a day ago
- Los Angeles Times
Magnificently Restored 1920s Spanish Colonial
Tucked away on a lush promontory in the Los Feliz hills, this magnificently restored 1920s Spanish Colonial originally designed by Theodore J. Scott spans nearly half an acre and reflects a harmonious blend of historic character and timeless architectural integrity. Set behind gates, a cobblestone motor court leads to the 6,000+ square-foot residence, where true craftsmanship is evident in every detail. Arched entryways, original hardwood floors, vaulted ceilings, custom stained glass and handmade clay tile speak to the estate's architectural roots, while expansive living spaces with oversized picture windows and French doors offer an airy, elegant backdrop for daily life. Location: 2720 Glendower Avenue, Los Feliz 90027 Asking Price: $9,995,000 Year Built: 1928 Living Area: 6,293 square feet, 5 bedrooms, 6 bathrooms Features: Five bedrooms and six bathrooms are thoughtfully arranged, including a private primary wing with a custom walk-in closet, spa-like bath with soaking tub and a serene terrace. The formal dining room balances grace with ease, while the custom kitchen pairs memorable materials. Contact: Carolwood Estates Jonathan Mogharrabi, DRE#: 02009871310.633.1300 / jonathan@ Marci Kays, DRE#: 01397539323.356.2650 / marci@
Eater
2 days ago
- Eater
Tariffs Are Coming For The Menu
Sophina Uong's New Orleans restaurant, Mister Mao, is the kind of third culture-chaos cooking party spot where strawberry chaat shares the menu with 'Spanish octopussy,' and cocktails are served with candy cigarettes. It is a purposeful celebration of a variety of influences, which naturally requires both local and international ingredients to come to life. So when President Donald Trump announced his brash, nonsensical tariff plan — if you can even call it that — in March, Uong realized her whole menu may have to change. She began stocking up on ingredients like asafetida, black salt, and chilies from both India and Mexico, she says. But spices go stale, and some fresh ingredients are becoming more difficult to source. 'We have suggested to our bar manager switching acids, or developing a menu less citrus heavy — limes are $74 a case right now and steadily climbing,' she says. Fish sauce, too, has jumped from $2.99 to $8 a bottle. 'We have dropped avocados for now, and will just be watching like everyone else [to see] what happens.' 'What happens?' is a lingering question, as every day, Trump seems to change his mind about what tariffs are in effect and when. Here's a relatively updated list of the tariffs that may or may not have been invented by ChatGPT, but the numbers matter less than the overall intention — whether it's by 10 percent or 27 percent, Trump means to apply reciprocal tariffs widely, affecting everything from cars to fast fashion. Even the most locavore restaurants rely on ingredients and supplies from overseas, whether that's European wine, Brazilian coffee, or takeout boxes manufactured in China. And Trump's tariffs, whether they've been implemented or not, are having a profound effect on the industry. Some restaurateurs suddenly can't afford ingredients that have been the backbone of their menus, while others must switch to domestic alternatives that require complete menu revamps. As Top Chef has drilled into the collective consciousness, the mark of a good chef is the ability to adapt. Which one must do when suppliers text you and say everything is going to cost 20 percent more than it did the day before, as recently happened for chef Nick Wong of the newly opened Agnes and Sherman in Houston. Ingredients like rice flour, tofu, and spice mixes — crucial for the Asian-American diner concept — are suddenly far more expensive than when they planned out the business. Through one lens, the tariffs (or threat thereof) are having the intended effect of encouraging chefs to buy local. Wong says he's begun working with a local tofu purveyor, Banyan, which allows them to save some costs. Chef Apurva Panchal, the head chef at ROOH in Palo Alto, has also found himself leaning more into the cross-cultural California-ness of the menu. For instance, a cauliflower steak that used to use Indian red pumpkin is now made with local butternut squash. It's an 'opportunity for innovation,' he says. But locality and seasonality can only go so far, even at restaurants that aren't immediately affected by tariffs. Chef Omer Artun describes Meyhouse, also in Palo Alto, as a Mediterranean restaurant that uses lots of fresh produce and garlic and herbs for seasoning — all cheap and plentiful in the California summer. But 'as we go into the wintertime, a lot of the tomatoes and so forth come from Mexico,' or from hothouses in Canada, he says. Currently, most goods from Mexico and Canada are subject to a 25 percent tariff, various court rulings notwithstanding. The tariffs disproportionately affect restaurants that rely on foreign ingredients, which are often cuisines that American diners expect to pay less for — it's easier to eat the cost of a $25 increase in spices when you're charging $300 a meal for a menu in a European tradition, rather than a counter-service Mexican restaurant. But chefs are getting savvy with their buying. Uong has been adding spice mixtures to oil to extend their shelf lives and drying fresh chiles for future use. Wong says his team has reached out to other local restaurants about buying nitrile gloves in bulk so they can take advantage of discounts. But even if you spend all summer canning American tomatoes to avoid the 17 percent tariff on those from Mexico, there is the sticking point that some ingredients just aren't grown in the U.S., nor do they have a reasonable substitute. There is no domestic cinnamon production to tap into, no American turmeric or coffee or cardamom farm big enough to supplant international suppliers. 'I think it's going to be a reckoning,' says Wong. He's trying to keep Agnes and Sherman affordable like the diners it's modeled after, but at a certain point, diners are going to have to accept the cost of flavor, or risk their favorite places going under. 'Why is my fried rice so expensive? Food is politics,' says Wong. 'You don't get to exist in a vacuum and say you didn't want this. It's gonna affect you anyway.' Sign up for Eater's newsletter The freshest news from the food world every day Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Business Insider
2 days ago
- Business Insider
Bybit partners with Manteca to scale its offering in Argentina and Brazil
Dubai, UAE, July 18th, 2025, Chainwire With the regional startup's technology, the crypto giant doubles down on Latin America and launches QR and PIX payments through Bybit Pay Bybit, the world's second-largest cryptocurrency exchange by trading volume, and Manteca, a leading financial infrastructure platform for Latin America, announced the launch of a new instant payments service in Argentina and Brazil. The solution will allow Bybit users to make payments via interoperable QR codes in Argentina, enabled by the Central Bank of Argentina's Transferencias 3.0 system, and through PIX in Brazil, using technology provided by Manteca. Thanks to this integration, Bybit Pay users will be able to pay at any store that accepts QR in Argentina or PIX in Brazil, seamlessly using their crypto balance. The conversion to local currency is automatic and happens in real time, enabling fast payments without intermediaries or manual withdrawals. Additionally, Argentina becomes the second market in the world, following the success in Brazil, to offer Bybit's full product suite, including both its card and integrated local payments. Patricio Mesri, Country Manager for Spanish-speaking Latin America at Bybit, said: 'This launch is a direct response to our users' need to use crypto practically in their daily lives. Thanks to this integration with Manteca's infrastructure, we can now offer a much more complete experience: not just investing or saving in crypto, but also paying in real life quickly, simply and securely. It's a key step in building crypto services that are useful, accessible, and tailored to the local market.' Federico Goldberg, CEO of Manteca, added: 'The fact that a company like Bybit chose us for this integration is clear proof that we can build world-class technology in the region. At Manteca, we're building the infrastructure that simplifies crypto payments, and what we're doing with Bybit shows how we can bring that technology to real-world scale, directly impacting thousands of users.' The new service is now available to all Bybit users in Argentina and Brazil and marks a new step toward real integration between the crypto ecosystem and traditional payment systems in the region. #Bybit / #TheCryptoArk / #LATAM About Bybit Bybit is the world's second-largest cryptocurrency exchange by trading volume, serving a global community of over 70 million users. Founded in 2018, Bybit is redefining openness in the decentralized world by creating a simpler, open, and equal ecosystem for everyone. With a strong focus on Web3, Bybit partners strategically with leading blockchain protocols to provide robust infrastructure and drive on-chain innovation. Renowned for its secure custody, diverse marketplaces, intuitive user experience, and advanced blockchain tools, Bybit bridges the gap between TradFi and DeFi, empowering builders, creators, and enthusiasts to unlock the full potential of Web3. Discover the future of decentralized finance at Contact Bybit
