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Kelly Ann Sloan

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“L.A. has so much to do, it’s overwhelming -- in a good way,” says the Bayonne, N.J., native, who moved to town nearly two years ago to join the ballet company in its first season. Although she lives in Burbank, Sloan, 27, has eclectic tastes that take her to favorite spots all over SoCal.

SUSHI CUE Friday night the ideal dinner would be at Asia de Cuba in the Mondrian Hotel. I’d order some kind of sushi roll with fresh mango, and the amazing sangria. After dinner we’d head to the Skybar for drinks.

WATERWORKS I’d start Saturday doing laps at the Burbank YMCA. Swimming is great for dancers -- it keeps the back strong and stamina up. Then breakfast at Swingers in Hollywood: I love that it’s a classic diner but with healthy options. I always get the “Tiny Tim” -- a veggie burrito. The plaid on the seats is the same as my old high school uniform!

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BOUTIQUE CHIC In the afternoon I teach dance in Santa Monica. Before and after, I’d do a little shopping on Montana. I love the Blues Jean Bar, and Michael Stars for T-shirts, which I use for ballet warm-ups over leotards. And London Sole, which has adorable ballet flats. Saturday night I go with some dancers to El Cholo in Santa Monica; I usually get a grilled chicken tostada.

ON HER TOES After dinner, we’d have pedicures and a glass of wine at Nitespa in Venice, which is open until midnight. It’s hard for me to find time for a spa service, and it’s really girly and fun. Then we’d go to the Other Room, a wine bar next door with a really eclectic crowd. It’s become our hangout.

GREEN SCENE Sunday morning I buy produce at the Studio City Farmers Market, and I always look at the really cool, funky jewelry.

WIZARD OF AAAHS I love a massage with Demauriea at the Massage Place in Venice. It gets me started for the week. Since I’m on Main, I’d have lunch at Urth Caffe: the portabello panini and mango green tea boba drink. At 5:30 I’d go to St. Monica Catholic Church on California Avenue, where they have an amazing choir. On the way home I’d grab dinner at Whole Foods.

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theguide@latimes.com

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