For lunch, from Town & Country: this sandwich “claims a good quarter of the business poolside at the Cabana Café, where one may add avocado to create one of the finest California club sandwiches ever served: three pieces of toasted white from La Brea Bakery, turkey breast from Willie Bird in Sonoma, applewood-smoked bacon from Hobbs’ Smoked Meats in the Bay Area, local Bibb lettuce and tomatoes, a slice or two of gruyère, and a light aioli for moisture, the entirety of which is cut into quarters and secured with frilled toothpicks or bamboo skewers. Enjoy with pickle, chips, fries, salad, fruit, or onion rings; Coke or iced tea; a copy of Variety; and pure California sunshine.”
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