DJ Mike Fusion

dj mike fusion DJ Mike FusionLas Vegas/Los Angeles in demand DJ Mike Fusion has been behind the decks in the hottest venues and some of the most exclusive special events in Los Angeles. Fusion turns the clubs & event scene on their heads when he spins, spreading his love for dirty, sexy dance music with nothing more than contagious enthusiasm and a taste for hedonism. He believes that performance is everything with music selection, crowd interaction and being the full puzzle that can make or break a night. From dialogue on the mic, to feeding the crowd shots, he somehow seems to make the people go crazy. Never satisfied he has now set his sights on production and working with artista from all over the country. DJ Mike Fusion currently spins at all the hottest venues and special events all over the country, entertaining celebrities and party-goers alike. These events include everything from summer pool parties at the biggest hotels to Paris Hilton’s private events at her home. He also continues to DJ all over Canada and the United States in cities such as Miami, Ft. Lauderdale, Texas, Houston, Vegas, Chicago, Seattle, Iowa, San Diego, San Francisco and Los Angeles.

Mike is a Florida native who grew up in Miami and Ft.lauderdale’s vibrant electronic music scene. By the time he was a teenager, he was already wrecking the decks for special events and nightclubs all over South Florida. Mike also did several guest spots spinning live on Miami/Ft. Lauderdale’s largest dance radio station Power 96 throughout his career in South Florida. After moving out to Los Angeles to further his career, Mike was quickly discovered by a booking agent for the world famous Viper Room, then owned by Johnny Depp. He was right away given a residency as the main Dj at the club where he has played for some of the biggest celebrities and with some of the biggest acts in the world. In California and Las Vegas, Fusion has performed with LMFAO, Bobby Brown, Macy Gray, Nelly, Murphy Lee, Ying Yang twins, The Pussycat Dolls, The Strokes, George Clinton, Digital Underground, The Psychedelic Furs and so many others. While clubs come and go, DJ Mike Fusion is the constant that has adapted to the ever-changing, nightclubs, party scene and styles.

The New Icons: Jet Tila

The New Potato
June 27, 2012

jet feat The New Icons: Jet TilaJet Tila is not your average restaurateur. Growing up in Los Angeles, Tila learned the ancient traditions of Asian cuisine from his Cantonese Grandmother, and went on to complete his training at Le Cordon Bleu. This killer combination of a mastery of Asian ingredients alongside French technique makes Tila both unique and innovative. Whether appearing on Iron Chef to battle Morimoto, or touring with Anthony Bourdain – who refers to Tila as the unofficial mayor of Thai Town in Hollywood – on No Reservations, Tila is an icon when it comes to Thai food in America. Thai Town evolved from The Bangkock Market (opened in 1972 by Tila’s parents as the first Thai market in the country) making Tila its current expert and champion. Now, this restaurateur is also notable for his food writing in publications such as The Los Angeles Times as well as for opening Wazuzu – the Pan-Asian bistro at Wynn Las Vegas’ Encore casino resort, where he reigned as executive chef until 2011. Tila continues to open numerous pop-up restaurant experiences in Los Vegas and Los Angeles, most recently The Charleston in Santa Monica. The venue features 1930′s decor and live entertainment, alongside Tila’s take on classic American comfort food. It seems there’s no limit to what we can expect from this eclectic restaurateur, whose on-screen, off-screen and on-page presence make him the culinary version of a triple threat.

1. Can you describe what your ideal food day would be?
Dim Sum Breakfast: Fresh Har Gow, Sui Mai, and Chive Dumplings. Then Pineapple Custard Buns.

Lunch: Go back in time head to South Central for Golden Bird Fried Chicken. Damn I miss that place! Dinner at Yai’s in Hollywood with Spicy Basil Pork Belly and Steamed Curry…10,000 calorie day!

2. Where would you like to travel for inspiration that you haven’t been to yet?
Basque for sure. I’ve been dying to get there after working with their chefs at CIA last year.

3. What are your favorite places to travel for food?
Mexico City DF, Bangkok, Singapore, Morocco

4. What do you love about pop-up restaurants? What do they allow for as a restaurateur?
It’s a break from the day to day that all restaurants need. It’s also an opportunity to attract a new demographic. It also promotes collaboration.

5. How does your background play into your food?
Wow. My background is the foundation; it’s my perspective. I see the world through [the eyes of] an Asian American born in a Mexican neighborhood in LA. It’s a unique perspective that allows me to be grounded at all times but understand refinement.

6. What we all should know about Asian cuisine…
That it’s many countries and perspectives! Do not judge all Asian [food] by the trip to one country in Asia or your favorite Asian restaurant! It’s like growing up and only eating Granny Smiths and thinking the world of apples is Granny Smith. You are missing Red Delicious, Honeycrisp, Braeburn, etc. I hate how everyone is a critic with no foundation!

7. What flavors make everything better? Which are overrated?
Balance makes things better…not extremes! What is salt, sour and spice without sweet? More is not better…better is better!

8. What is your go-to recipe when cooking for family and friends?
I can cook the piss out of any piece of meat or seafood! I’m an animal specialist not a vegetable specialist.

9. What do you always put out at a dinner party? Why?
I love balance in a meal, so there will be two or three vegetables to every meat. I love seasonals like snap peas, favas, and amazing seasonal stones and citrus.

10. What are your favorite cities for food? What spots do you go to in each?
Answered above. There’s a Hainanese restaurant in Bangkok called Kuan-ah. My grandparents, parents, cousins have all eaten there. Best Hainanese chicken and rice in the world…no BS!

11. If you could pick a chef to be in the competitive arena with, that you haven’t yet gone up against, who would it be?
Battling Morimoto was awesome. But battling Amanda Frietag, Scott Conant and Aaron Sanchez on Chopped would be fun as hell!

12. What ingredient would you like to be assigned?
Pork Belly, blood clams, bone marrow, and durian!

13. What ingredient would you dread?
Any and all insects!

14. Could you give us some menu favorites from the newly opened Charleston Grand?
Korean Tacos are super fun. Pork Belly Buns, and I’m pretty sure I’m gonna bring the drunken noodles!

15. A recipe you’re willing to share with us…
Please see attached.

16. What would your last meal be, and who would it be with?
Grandma’s sweet soy ginger braised pork trotters with a bowl of jasmine rice and a diet coke!

17. Is there any advice you have for chefs starting out?
Always assume you don’t know shit! Keep your eyes and ears open and mouth shut. Attach yourself to the best always if you want to be the best, and always have high standards. If you find yourself the one in the room that is being thought of as asking too much…you will make it! And just enjoy the journey!

18. Do you have any favorite upcoming chefs?
The two chefs in my kitchen that I work with daily, Carlos Arizaga and Marco Awad.

19. Are there other iconic chefs whose career you’ve always followed?
Fergus Henderson and my grandmother!

20. Whats always in your refrigerator and always on your grocery list?
Schmaltz, Diet coke, braised brisket, and greens.

To view Jet Tila’s recipe for Charleston Korean Tacos, click here

The Charleston: Surprising, Delicious, And Memorable

by Sallie Oto
Santa Monica Mirror

June 8, 2012

smmirror charleston1 The Charleston: Surprising, Delicious, And MemorableYou’re not going to get what you expect at The Charleston – but in such a good way that when you leave, you’ll be feverishly texting all of your friends about “this cool new place on the Westside.”

Recently I sat down with chef Jet Tila and, as we relaxed to the heartwarming live RandB and disappeared behind cocktail rims, he talked about his menu, dreams, and what he had for breakfast.

“We want you to leave saying “WTF?” so you’ll go Facebook us, tweet it, yelp it, and everything else you do to spread the word,” he explained, as I pointed out the surprising juxtaposition of live music, pork belly buns, old school chandeliers, and a drink named the Victoria’s Secret.

Unlike most bars, Chef Tila doesn’t want his patrons to have to order pizza, smuggle chips, or wait for a food truck in order to satisfy their hunger.

Since this is Santa Monica, his menu spans enough genres, themes, tastes, and trends for anyone who wants a snack or a full plate to piece together a meal of utter fancy.

smmirror charleston2 The Charleston: Surprising, Delicious, And MemorableDuring the flashback of 1990’s RandB, we tucked into the Short-Rib Tacos and Machengo Stuffed Piquillo Peppers for starters, followed by the Bacon, Egg and Cheese Flatbread, Shepherd’s Pie, and Smoked Macaroni and Cheese for mains, all topped off with the Chocolate Bread Pudding (a la mode) for dessert.

smmirror charleston3 The Charleston: Surprising, Delicious, And MemorableAs we bonded over our mutual love for everything pig, I hogged (pun intended) the Pork Belly Bao (succulent five-spice braised pork belly, tender bao buns, pickle, and hoisin), and totally swooned over the Bacon-Wrapped Dates (marcona almond-stuffed).

The Bread Pudding was so good I’m pretty sure I blacked out through that portion of the conversation (I blame the brioche and crème anglaise) and just as I forgot I was in a bar.

We got reminded with several signature drinks from the beverage menu.

With the Minted Mule, Jet 75, Victoria’s Secret, and the cucumber cooler, we were set, and began to see the transformation of The Charleston from a supper club to a sexy Santa Monica bar. And then everything went silent – well – almost: Chef Tila was telling me that he had a protein bar for breakfast when his operations manager and resident mixologist Myke delivered a drink that had a stick of candied bacon curved coyly against a cinnamon-prosciutto dusted rim.

Sallie? Sallie? It took several seconds and a few calls of my name before I was able to pull out of my delighted delirium and fittingly that’s what I think it should be named, and have lobbied ever since. So if you like to drink and love bacon then ask Myke for the candied-bacon Sallie. It’s fantastic, and sums up The Charleston exactly: surprising, delicious, and memorable.

But it gets better. While The Charleston is open at 5 p.m. during the week, on the weekend it opens its doors several hours earlier for Jazz Brunch from 10 a.m to 2 p.m.

A firm believer that there is always a need for more bruncheries in Santa Monica, here is the newest and coolest: live jazz, endless mimosas, and bombastic fare like Brisket Hash (Chef Tila recommends his fried Chicken and Waffle), I’ve officially added this to my GPS favorites.

And so should you – for any and every occasion.

What: Gastrolounge.

That Means: You’ll eat well and drink a lot as you relax back and listen to house-vetted music.

And Will Remind You Of: A Kogi truck in Vegas with a splash of what we love from the 1930’s (but tastier, closer, and current).

The Charleston: A Westside Speakeasy

by Scott Bridges
Huffington Post
May 23, 2012

The Charleston is what you get when you take a celebrity chef, a menu of classic American comfort foods, a team of mixologists and a friendly staff and put them in a small space full of art deco décor and fill it with live music every night. That might not be anything out of the ordinary downtown, but “Iron Chef” Jet Tila’s latest creation is in Santa Monica, in the location formerly occupied by Angel’s.

Apart from his television celebrity, the Le Cordon Bleu graduate gained respect with his pan-Asian Wazuzu at Steve Wynn’s Encore resort in Las Vegas. But this restaurant is a very different enterprise, featuring Tila’s modern take on traditional comfort foods like mac n’ cheese, shepherd’s pie and pulled pork sliders.

You’ll want to begin with a cocktail. Depending on when you come, there may or may not be room at the bar. It’s worth choosing an off-time just to enjoy the environment and get to know the talented bartenders there. The white leather seats are a nice touch, too. There’s a list of specialty cocktails that should be tried, including the Sazerac (Ri whisky, lemon peel, sugar, peychaud bitters, angostura bitters with Kubler absinthe wash), the Cucumber Cooler (Hendrick’s gin, a slice of cucumber, basil leaves, a sprig of rosemary, fresh lime and honey syrup) and the Ginger Kiss (Bombay Sapphire gin, lime juice, simple syrup, fresh ginger and habanero chili). There’s also a good selection of top-shelf liquors, and for the bold — a variety of absinthe.

For starters, consider the bacon-wrapped dates. Stuffed with marcona almonds, they’re not typical of the appetizer. Another dish worth trying is the short rib tacos with shaved Brussels sprouts and Korean Salsa.

The sides are good, too. The fries — both sweet potato and the garlic & herb — are what you’d expect from a modern take on American cuisine. And you can’t go wrong with the wedge, grilled Caesar or asparagus salad.

One of the most decadent items on the menu is the pork belly bao buns — spiced braised pork belly, pickle, hoisin sauce and five buns. Another is the pulled pork sliders — slow-smoked pork shoulder and cole slaw on a country roll. The cheese-crusted filet mignon crostini is yet one more.

The desserts are pleasantly unique. Imagine a crispy plantain with vanilla ice cream and candied nuts or a heaping scoop of vanilla bean ice cream floated in Guinness stout. I would also suggest the chocolate chip bread pudding, featuring brioche, chocolate chips and crème anglaise.

I’ve heard varying opinions on The Charleston, but everyone seems to agree that the food and drink are great. The discrepancies are a result of the atmosphere you are expecting. There are not a lot of booths — I strongly recommend reservations — and if you’ve got a loud group next to you, that may color your dining experience. The lines outside can be excruciating. The parking is basically valet or no way. The space is small and can become loud and overcrowded. The jazz is fantastic, for those who appreciate it, and the karaoke and ’80s night are fun — again, for those who appreciate it.

The bottom line is that The Charleston is a great experience, but you need to check their website ahead of time to make sure you’re planning a visit that fits with the experience you desire. Pick the time and date that suits your style and you won’t be disappointed. On the contrary, you’ll find a speakeasy like nothing else on this side of town.

Do The Charleston

Where Los Angeles
May 2012

short rib tacos Do The CharlestonAmerican comfort fare meets house-made specialty cocktails and nightly live entertainment at a sexy restaurant and bar in Santa Monica. Transporting diners to the Jazz Age, The Charleston features a studded white leather bar, red-upholstered booths and vintage beaded chandeliers. Chef Jet Tila, noted for his appearance on Iron Chef America and his cooking at Wazuzu in Las Vegas, delights with shareable plates such as short rib tacos with shaved Brussels sprouts and Korean salsa and Manchego-stuffed piquillo peppers with toasted pine nuts and pesto. There are also flatbreads, salads and entrees including the five-spice pork belly bao buns, cheese-crusted filet mignon crostini and the Charleston Burger, made with cheddar, argula, onion marmalade and sun-dried tomato aioli. Monthly pop-ups showcase local and national chef talent and nightly entertainment includes ’80s cover bands and dueling pianos.

Day One at The Charleston

by Merrill Shindler
Zagat

April 2, 2012

The Charleston Day One at The Charleston

The name is from the 1920s, and the nightly live music leans towards retro jazz and rock, but the cooking at The Charleston is as modern as celebrity chef Jet Tila (ex Wazuzu at The Encore in Las Vegas) wants it to be. Which can be very modern, indeed – the amuse-bouche of sea urchin bocadillo that arrives soon after you sit down lets you know that. The Charleston space has been an assortment of bar/restaurants over the years, including the venerable Roundtable (where every bite tasted like cigarette smoke and bourbon). As The Charleston, it’s attracting a trendy crowd who might otherwise be hacking their way through traffic to get to a Hollywood club – and are glad to find a stylish joint on the Westside. We were there on opening night to check out the scene:

The Space

The room is mostly about the bar, which tends to get very crowded as the evening goes on, with various stand-up tables for drinks and food surrounding a small stage. There are a handful of booths and two-top tables. But mostly, this is a space built for those who drink and eat either standing up or sitting on a bar stool. There’s a large graphic of Parisian jazz singer Josephine Baker on one wall, setting the mood for the room.

The Food

Tila calls the concept “gastrolounge,” and the menu reflects that – gastropub food in a musical setting. He’s fond of giving a twist to familiar dishes: his edamame are sautéed with butter and roasted garlic. His chicken wings are bathed in a Sriracha sauce that’s both hot and sweet. His tacos are filled with slow roasted short ribs and topped with roasted Brussels sprouts with a spicy Korean salsa on the side. His mac ‘n cheese is made with smoked cheddar and gouda. Easy eating dishes that don’t distract from the music onstage.

The Drinks

Josephine Baker would be happy to find a selection of five absinthes on the small drink list – a tip of the hat to the drink of choice of L’ Belle Epoque. The cocktails range from classics like a Sazerac and a Sidecar to newer bits of mixology like the Cucumber Cooler, the Poison Rose and the Kaffir Lime Pie – which is good as a cocktail or dessert.

The Crowd

On its first night, The Charleston seemed to be a prime destination for small groups of women, dressed in designer jeans and LBDs for an evening of cocktails, small dishes and music. Guys trickled in as the evening went along. But mostly, it was girl’s night at The Charleston – even though the Lakers were playing on big screens over the bar.

The Vibe

Upbeat and trendy, with a crowd that seems glad to have discovered a stylish destination in the neighborhood (one with easy parking, no less).

The Cocktail of the Week

by Barbara Hansen
TableConversations.com
March 30, 2012

 The Cocktail of the WeekIt’s the Jet 75 at The Charleston, which opened last night–at 10 p.m.–in Santa Monica.

The Jet in the name is Jet Tila, former executive chef at Wazuzu in Las Vegas and now The Charleston’s managing partner and in charge of the food.

The drink (it’s at right in the photo above) was perfect with anything he served at the pre-opening party, including shortrib tacos, margherita flatbreads and, best of all, uni bocadillos.

 The Cocktail of the WeekThe oozy, unctuous bocadillos aren’t on the regular menu, at least not yet, because Tila hasn’t found a steady source of uni.

But the Jet 75 is there every day, or rather every night, because The Charleston doesn’t open until 5 p.m. It’s a blend of brut Champagne, gin, lemon juice and simple syrup, a perfect match for food with lots of flavor.

The 10 p.m. opening after the pre-party was perfect timing for a place to hang out at night, with drinks, food, live entertainment and, in the future, an occasional pop-up restaurant.

New Nightlife Venue The Charleston Opens in Santa Monica

by Connie K. Ho
Haute Living
March 29, 2012

TheCharleston GrubStreet New Nightlife Venue The Charleston Opens in Santa Monica

With the weekend coming up, get ready to check out new nightlife hotspot The Charleston in Santa Monica. It’s located on Wilshire Boulevard, close to other nightlife venues and a pit stop before the beach. A collaboration by entrepreneurs Mike Lee, Jack M.Y. Lee, and Trey Martin, The Charleston features live entertainment, savory dishes, and special cocktail mixes.

The live entertainment, particularly the dueling pianos, is one of the reasons to visit The Charleston. If that’s not your thing, it also promises to bring back 80’s cover bands, hip hop acts, as well as comedy and karaoke nights. It’s a great way to loosen up after a long week of work.

Not only is there live entertainment, but The Charleston offers an array of food and drink to sample. The new menu was created by Chef Jet Tila and, with stints on Iron Chef America and the Encore Resort in Las Vegas, he brings a multitude of experience to The Charleston. With an ambitious take on flavors, he aims to showcase a twist on American comfort food with a variety of shared plates. There are a number of mouth watering dishes, including the Charleston Burger that’s topped with cheddar, arugula, an onion marmalade sauce, and a sun dried tomato aioli spread. Save room for dessert, with beverages like the Kaffir Lime Pie that’s a mix of Stoli Vodka, Stoli Vanilla Vodka, lime juice, and a touch of simple syrup.

What to Eat at The Charleston, Grand-Open Tomorrow in Santa Monica

by Hadley Tomicki
Grub Street Los Angeles
March 28, 2012

20120328 charleston 560x375 What to Eat at The Charleston, Grand Open Tomorrow in Santa Monica
Already soft-open and serving over the last few weeks, Jet Tila grand-debuts The Charleston tomorrow night. This is the former Wazuzu chef and big-time bistronomics pumper’s reworking of the Angels space in Santa Monica into another nightlife venue that, like Angel’s before it, plans to have nightly live entertainment by bands. This includes that jerky eighties cover band that must have played everywhere else by now, as well as karaoke, comedy, and get this, dueling pianos (apparently, you can take the guy out of Vegas, but…well, you know). Anyway, what we’re really here for is the food and drink, and here Tila plans a selection of unique comfort eats and spruced-up cocktails, along with a series of pop-ups (an event with chef Evan Kleiman is already in the works we’re told). Come check the menu and bar.

The interior exhales the same vintage supper club cool as its predecessor, with a bar wrapped in kinky white leather (we’re imagining this, but like, at a bar), red booths, and a central portrait of Josephine Baker (please be this one).

20120328 charlestonint 560x375 What to Eat at The Charleston, Grand Open Tomorrow in Santa Monica

The menu features Tila’s take on comfort eats and will include tacos with slow-roasted short ribs and shaved brussels sprouts, fried chicken wings in a sweet chili sriracha, flatbreads of various designs, Welsh rarebit, and five-spice pork belly bao.

Tila will not, as far as we can tell, take Kaya toast back from Susan Feniger. Nor will he introduce a bar program called Tila’s Tequila. Instead, the spot offers beer, wine, and craft cocktails like a vodka-soaked “Kaffir Lime Pie” and a “Jet 75.”

See The Charleston’s full drinking and dining menus.

Chef Jet reveals plans for the Charleston

 Chef Jet reveals plans for the CharlestonRecently, as Chef Jet was about to head out his post at Wazuzu in Las Vegas, he told Las Vegas Weekly his plans for the upcoming menu at the Charleston. What’s on the menu? A lot. Besides his take on American comfort food, he plans a series of pop-ups featuring special menus from himself and guest chefs like Evan Kleiman. In addition, look for a ‘resident chef’ program featuring guest chefs to come in and create special menus for a select period of time. The results should deliver some of the most ambitious food to ever hit Southern California. Look for it to start hitting the Charleston come the middle of March.