Chateau Marmont

Photo by my friend Ana

8221 Sunset Boulevard

Whenever we can't figure out where to go, we always choose Chateau Marmont. It's a place where the scene more than makes up for the food–not that the food is at all bad, but one doesn't come here for the cuisine as much as for the visual buffet of beautiful people on which your eyes can feast upon. I always enjoy having a catch-up drink or dinner here because they somehow mastered dispensing the perfect amount of heady L.A. glamour make you feel rewarded for simply having a night out. If you decide to increase the level of debauchery from there, it's all up to you. In that case, order spaghetti bolognese from room service. It'll hit you in all the right spots. 

Paper Bag Princess Spaghetti

If you're on a #paperbagprincess budget, PBP Spaghetti will last you for at least four or five meals and will only set you back a mere $8. The touch of luxury here is in the chives, so I highly recommend that you splurge on them (I believe they are usually less than $2 for one bunch). You can add them to anything for extra flair. Surprisingly, the more barebones you keep it, the better it tastes. I brought some for lunch and one of my coworkers raved about it!

1 can of Hunt's Tomato Sauce

1 pound or so of ground beef or turkey

1 box of dried spaghetti

Garlic powder

Olive oil

Sea salt

Black pepper

Fresh chives


1. In a pan, brown the ground beef or turkey in olive oil and season with sea salt, black pepper, and garlic powder. Drain if necessary.

2. Open the can of tomato sauce and pour over the browned meat. Stir around with a wooden spoon. Season to taste and let it simmer. Feel free to add whatever other seasonings you have on-hand. Dried red pepper flakes add a kick.

3. Boil a pot of salted water and add a glug of olive oil so that the pasta doesn't stick. Add the dried spaghetti and cook according to suggested time on the box. Drain.

4. Plate the spaghetti and ladle the sauce over it. Snip lots of chives on top. If you have grated parmesan, go to town.