New books, handsome packages
Donald: The Book
By Donald Robertson
Humorous and sharp, Robertson’s work is collected by stars such as Beyoncé and featured in collaborations with it-brands like Smashbox and retailers including Bergdorf Goodman. Earning himself the moniker “the Andy Warhol of Instagram,” Robertson is celebrated as an inspiration by members of the fashion and art worlds, in addition to almost anyone who sees his work. This father of five who has “written off the whole sleeping thing” is as prolific as he is talented, and this monograph will feature the very best of his artwork as well as original work created especially for this title. Featuring playful anecdotes and quotes from industry leaders, fashion designers and his many collaborators and muses, Donald is already a collector’s item.
Not Neutral: For Every Place,
The Impossible Collection of Golf
By George Peper
In this most recent addition to Assouline’s highly covetable and lauded Ultimate Collection, George Peper—former editor-in-chief of Golf magazine and 2016 PGA Lifetime Achievement Award winner for journalism—takes readers on an incomparable golf journey as he travels the world detailing the 100 most significant, historically noteworthy and architecturally paramount courses. Describing intricate holes that have confounded the game’s best, revisiting tournaments that have made and broken champions, and elucidating the unique and truly special characteristics of each course makes Peper the perfect golf partner as he walks readers through the clubhouses, fairways and bunkers. From greens as old and hallowed as St Andrews to courses celebrating their 1st anniversary such as Nova Scotia’s Cabot Cliffs, from the island mountain course of China’s Shanqin Bay to the Hamptons’ Maidstone Club, The Impossible Collection of Golf is an unequivocal sensory treat for the golf fanatic and the perfect feast to feed the wanderlust simmering in all of us.
We chose FIG in Santa Monica, the hot new revamp of the old Grille space at the Fairmont Miramar Hotel. As I have observed before in these pages, it has always seemed weird to me that so many high-end hotels with coveted Ocean addresses put such little effort into their restaurants.