Skinny Cow Candy display designed By Elvis Restaino

This sculpture is featured in the worlds most unique candy store SWEET located at the Hollywood and Highland Mall, Hollywood, California

Mannequins designed by Elvis Restaino

Gerard Butler Apartment New York

Elvis Restaino Design Durston Saylor Photography

This was a photo that was never in Architectural Digest. It happens to be my favorite.

Art Deco and Art Nouveau Designs by Elvis Restaino

Design that makes you hungry

Color, texture, and composition in the below renderings were inspired in the kitchen. Design, like great wine and food must encourage you to salivate: a hint of hindberry, a whisper of mint, shadows of dark chocolate, guilty naughty thoughts of inspiration…you must devour your personal space!




1955 Porche 356 Speedster

I will have to say designing the look of a car is like designing a menu or a great wine. JPS Motorsports North Hollywood, California teamed with Designer Elvis Restaino to create an awesome replica from the past. The pictures below tell the story. Radium metallic green body, distressed chocolate leather upholstery, cream leather dash and door panels, knock-off racing rims, leather hood straps, banjo steering wheel, is like no other car on the road.  Detailed to perfection you are transported back into time when you ride in this classic automobile that top speeds of more than 115 miles an hour. In April 2012 she was invited to Mr. Cartoons Sanctiond detailing car care product show.  She is truly…one of a kind!




Corn Meal Crust White Pizza

Whole Milk Ricotta Cheese

Yellow Pear Cherry Tomatoes

Fresh Mozzarella

Olive oil

Italian Seasoning

Crushed Red Pepper





Preheat Oven 375. Smear the ricotta cheese over the corn meal pre baked crust and bake for 20 minutes. In a mixing bowl add all ingredients but the fresh mozzarella. After 20 minutes top with fresh mozzarella and evenly lay mixed ingredients over top of pizza. Bake for 20 minutes. Remove cool then cut.

If your husband is one of those guys who furrows his brow because he thinks wine that doesn’t come out of a box is a waste of money then pour the wine I have selected in his koozie covered beer can before he sees the bottle.

2006 Alice Bonaccorsi Etna Rosso Valcerasa

80% Nerello Mascalese and 20% Nerello Cappuccio under $30 dollars

For people who like their wine to taste like flat soda beware because your mouth is about to get a pleasurable beating pairing this wine with the creamy white velvety textured pizza with dominate hints of garlic (if you made it right and didn’t wimp out) will sooth the shock to your taste buds as you pair it with this Sicilian wine that has a strong core of minerality.

Whips of dried red cherry…plum and strawberry tease the palate…once the alcohol relaxes your tense soul you can finally appreciate the sexy aromas of leather and cured meat…followed by crushed dried flowers and volcanic earth that balance the tannins as they suck your cheeks inward.

Sicily has more vineyards than any of the other Italian regions competing with Apulia for first place as the largest wine producer. Yet, Sicilians consume less wine per capita than any other Italian.

Many grapes are made into raisins, used in local cooking, and Sicilian grapes also play a large role in creating dessert wines, which require a higher concentration of grapes and are consumed in smaller quantities. In fact, in the world of international wine, Sicily is renowned for the many outstanding dessert wines, such as the world-famous Marsala.

The Bonaccorsi family has been tending the vineyards on the eastern slope of Etna at an altitude of 500-800 meters for four generations. The high altitude and the volcanic soil produce wines of immense character and structure. Alice Bonaccorsi is the sole proprietor of Valcerasa and manages the estate with her husband Rosario Pappalardo. Only indigenous varietals are grown which includes Nerello Mascalese, Nerello Cappuccio and Carricante.


Membership Badge


Get your official Erieville Membership Badge $250

Gold membership includes:

*priority booking

*4th night stay free

* rights to hang photo of a loved one

*high quality personalized two toned authentic badge


Italian Sushi

Yes there is and I made it today on this amazing spring sunday. I planted my heirloom tomato, hot pepper and herb garden yesterday listening to the Yankees come back from 9-0 to beat Boston at Fenway. I was so inspired I had an epiphany…Italian Sushi!

What makes this Italian is I use risotto instead of white rice. I am sure there are many methods to make the risotto sticky to manipulate choose anyone you want….mine is a secret!

Scallops with white wine lemon butter caper and cream

Tilapia sauteed in olive oil with Italian herbs

Butterfly shrimp sauteed in butter and garlic

Prosciutto with sauteed fig


Since it was sunday afternoon I paired it was a Valdo Prosecco NV Brut Rosé [Italy]: Pink colored, strawberry, hints of lavender and a fragrance of wild flowers, peach lipstick (reminds me when I was younger and the girls had those fruity lipsticks). So like smooching a girl in a field of flowers on the palate, soft lasting french kiss tingle on the tongue, produced from the Nerello Mascalese grape. It sells for about $17 bucks a bottle

Strawberry Hot Chocolate With organic Habanero Marshmallows

Strawberry Hot Chocolate with organic Habanero Marshmallows

I have searched the world and have found nothing. So I had to make it.

Double-Chocolate Chunk Ice Cream

1 1/2 cups whole milk 
1 1/2 cups heavy cream
 4 large egg yolks 
1/2 cup sugar 
2 tablespoons unsweetened cocoa powder pinch of salt
 6 ounces bittersweet or semi-sweet chocolate coarsely chopped, 2 teaspoons vanilla extract

Or go buy your favorite Double Chocolate Chunk Ice Cream. Yes I am completely out of my mind. I boiled and whisked and let set for days in an ice cream maker. Why…. because it is sexier than going to a grocery store.

Dump a handful of strawberry’s+Ice Cream in a blender and blend, blend, blend……then…

Simmer in pan and whisk in shaved chocolate from a cheese grater. Don’t boil just heat.

Pour into a decadent teacup and add an organic Habanero marshmallow. Elvis where am I suppose to get them? Well at the Erieville Manor of course!  Yup I make them too!

Garnish with a strawberry. I am sweating just writing this blog!

The Burger of Kings

A great burger can turn an ordinary day into a great day. Sloppy, juicy, voluptuous double Delicious!

½ pound 80% lean ground beef

Large cap Portobello mushroom

Balsamic vinegar

Olive oil

3 super thin slices of blue cheese

Romaine lettuce

Red onion

Hot mustard

Multi grain bread

1 egg

Ground black pepper

Sea salt

Crushed dried chili pepper

Spritz of lemon juice

Dried minced onions

Low heat sauté both sides Portobello mushroom with balsamic vinegar and olive oil.

Add spices with egg to beef. I use ½ pound of ground beef per burger because any smaller the center over cooks and everyone should eat a burger medium rare. If you like your burger well done and tasteless drop it on the floor a few times. The meat will be very moist make sure your hands are wet to mold into a thick patty. Add patty to medium heated pan with olive oil (not a cold pan). You should flip the burger only once 5 minutes 30 seconds per side. After you flip over the burger, lay the Portobello mushroom, blue cheese slices and the red onion on top as it is continues to cook. Toast bread. I use the two ends of the loaf; yes the two ends.  Spread hot mustard on both slices of toasted bread and top with romaine lettuce. This burger will be enormous balance the bread and cut down the middle.  Last but not least email me and tell me how incredible your burger was.

Wine Suggestion


Châteauneuf-du-Pape Domaine Barville Optimum 2009

80% grenache and 20% mourvedre

You feel like you a breaking a ten commandment when you pair this French Rhone blend with the intense aroma and taste of the blue cheese, spicy, bloody burger. This wine gains a passionate momentum releasing lusty sweet swirls of creamy oak with each swallow.  The combination of hot mustard, balsamic and Portobello will hurricane as the wine grows. Swirl your glass between each bite and you will discover dark dirty berries that linger on the tongue.  You are left with a hint of cherry and a smoky tingle of vanilla wondering what just happened!