LABJ FORUM – Spring Break

It may be hard to tell with L.A.’s moderate climate, but spring is indeed in the air. Leaves have started returning to trees, temperatures have started to climb above 80 and there’s a general sense of uplift. Many folks have started thinking about baseball, fitting into bathing suits or finalizing summer vacation plans. So the Business Journal asks:

What is your favorite spring thing?

Jon Pfeiffer

Managing Partner

Pfeiffer & Thigpen

When the sun returns to Santa Monica. We’re about a block from the Third Street Promenade. We don’t have walk-in business, but we take lunch on the Promenade. There are people from every part of the world. It’s a lot of fun to see them enjoying our town. It’s incredible how much it picks up in spring. Right now we have the spring break crowd. Schools are out and everyone’s going to the movies and restaurants. It brings a level of bustle, that big-city feeling, kind of like being in New York.

Anne Samuelson

Director of Public Policy

Central City Association

Meeting friends after work for dinner or drinks poolside at the Standard Hotel or the Hotel Figueroa downtown. The views are just beautiful. On balmy days there are incredible skyline views.

Craig Albert

President

Tacone

I went to college at George Washington University and the sign of spring was always cherry blossoms blooming. We’re developing a new restaurant with a mixed Asian menu, and I went to Japan last week for a little inspiration. I got there just at the cherry blossom time, and they were blooming all along the rivers and bridges, and it reminded me of my college days. We don’t have cherry blossoms in Los Angeles, but I travel quite a bit, so I get to see them.

Karim Cherif

Director

Department of Business Management and Legal Programs

UCLA Extension

I love seeing the days get longer and nights get shorter. I like when the colors of plants look like they’re about to explode and bloom. And people seem happier in spring. I see that in our students. In spring, it seems like more people have new ideas and the students are thinking about their careers and some are getting ready for graduation. People’s minds seem to be opening. They’re all just more active.

Mark Leach

Vice President of Operations, Western Region

Morton’s, The Steakhouse

The ability to start grilling outside again. I do it often in spring and summer, at least once a week. Last weekend it was beautiful, so we started outdoor grilling for the first time. We had some friends over and some steaks and had a great time. At home, I can get a little more creative than what we have in the restaurant. I try to use some of the same seasoning they use in the restaurant, but it’s hard to duplicate because we use 1,800 degree broilers and you can’t get that hot on your backyard grill.