May 4, 2019

ladies of london and palisades village





My new favorite place to visit in Los Angeles is Palisades Village. It’s a small upscale shopping center created with the charm and quaintness I love so much!




The Serena & Lily Pacific Palisades shop is located here, as I shared a few weeks ago, and it’s also the location to one amazing restaurant called The Draycott. 


The Draycott


Do any of you remember the Bravo show Ladies of London? OMG, it was my favorite shows a few years back and one of the gals, American Marissa Hermer, ended up moving to L.A. and another, Caroline Stanbury moved to Dubai, so the show was no more.  

Marissa and her husband Matt were known in London for owning a few fabulous restaurants and eateries, so fast forward to 2018, and they open The Draycott in Palisades Village. YES!!


The Draycott

Marissa Hermer at The Draycott




The Draycott has the most fabulous London vibe and the food is absolutely amazing! It’s got a little bit of an elegant clubhouse feel and dining on that patio is everything!


Me at The Draycott before Easter 



I just want to stay at Palisades Village forever! It’s so darn cute here! And just look at the adorable Easter bunny photo gazebo they had set up in the garden.


Matt & Marissa Hermer at The Draycott


As a special treat, I’m including The Draycott’s recipe for Butternut Squash Soup. You may think of this as more of a fall recipe, but believe me, this is a super yummy recipe for spring, as well.




The Draycott’s Butternut Squash Soup

(Serves 4)
• 1 butternut squash, halved lengthwise and seeded (3½ lbs.)
• 5 Tbsp. Olive Oil, divided
• ½ cup chopped yellow onion (1onion)
• ½ cup chopped carrots (2 carrots)
• ½ cup chopped celery
• 4 medium garlic cloves, finely chopped
• 4 cups vegetable stock
• ½ Tbsp. kosher salt
• ½ teaspoon pepper
• 1 parsnip or sunchoke, thinly sliced
• ¼ cup parsley, minced
• 2 tablespoons pomegranate seeds (arils)

1. Preheat oven to 350 degrees F

2. Place squash halves, cut side up, on a rimmed baking sheet lined with parchment paper, and drizzle with 2 tablespoons of olive oil. Bake until fork-tender. (About 1-1½ hours.)

3. Scoop flesh from squash and transfer to a bowl. Discard shell.

4. While squash roasts, heat 1 tablespoon of oil to large stockpot and add onion, carrots, celery and garlic. Cook and stir for about 5 minutes, until vegetables soften.

5. Stir in baked squash and vegetable stock.

6. Bring to a boil; reduce heat and simmer for 30 minutes.

7. Transfer mixture to a blender. Secure lid, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth. Stir in salt and pepper.

8. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the parsnip slices; cook, stirring often, until edges are browned and crispy, 1-2 minutes. Drain on paper towels.

10. Divide soup among 4 bowls. Top with parsnips, parsley, pomegranate arils, and a drizzle of oil.




I can’t wait for my next visit to The Draycott!




ciao! fabiana


And check out Marissa's fabulous cook book...









Disclaimer: I have no affiliation to The Draycott.
This blog is just my way of sharing some of my favorite things.
I do occasionally include affiliated links for your convenience.








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