Photos by Samantha Jane Beatty
Styling by Kate Stukenberg
Grooming by Tonya Riner for Page Parkes Agency
Models Madison Johnston for Wallflower Management and Jake Atterberry for Page Parkes Agency
Photo assistance by John Lewis
Styling assistance by Molly Jodeit
Men’s styling consulting by Cody Sever
and Whitney Wiggins for M Penner
Shot on location at Hotel Alessandra in Downtown
Jeweled top, by Gucci; tights, $8, by Amazon; vintage earrings, by Yves Saint Laurent at DesignVault; oval-link bracelets, from $4,750, by Rudolf Friedmann at Deutsch Fine Jewelry.
Gown, $1,290, by Badgley Mischka at Tootsies, with vintage jewelry, by Yves Saint Laurent at DesignVault.
Top, by Giorgio Armani, with tights, $8, by Amazon.
Beaded dress, by Oscar de la Renta, with accessories, stylist’s own.
Rhinestone bodysuit, $650, by Bronx and Banco at Tootsies, with vintage necklaces, by Yves Saint Laurent at DesignVault.
Silver gown, $3,850, by Gaurav Gupta at Neiman Marcus; diamond earrings, $8,000, elongated cocktail ring, $10,800, snake cocktail ring, $4,250, chain-link diamond band, $2,300, diamond estate bracelet, $150,000, all at Valobra Master Jewelers.
Vintage blazer and crystal shorts, by Nue Studio, and jewelry, all at DesignVault.
Scarf, by Paco Rabone at Design Vault; skirt and bracelet, both by Chanel; ring, by Gucci; jacket, stylist’s own.
Gown, by Valentino; boots, $1,690, by Valentino at Tootsies; black-gold diamond-leaf earrings, $21,000, at Valobra Master Jewelers.
Staud dress from Tootsies and a YSL necklace from DesignVault.
Photography by Jhane Hoang
Styling by Angelique Gioldasis
Art Direction by Patrick Magee
Model Kenna Skye
Hair and Makeup by Hannah Breshears
Photography Assistant Sarah de la Rosa
Digital Tech David Cole
Wardrobe Assistant Erin Hector
Photographed on location at The Park HTX
Prosciutto E Rucola Pizza
What’s one to try next? Magdalena’s, a new neighborhood Italian resto in West U with homemade pasta and hand-tossed pizza. It’s all scratch-made using the recipes of the restaurant’s namesake, chef/owner Nicolas Nikic’s mom.
The kitchen uses select ingredients sourced in Italy including cheeses, olive oils and prosciutto. Everything is ultra-fresh, like the flash-fried artichoke and the shaved brussel sprouts — and those are just the antipastos! The burrata salad is a baseball-size helping of burrata (need we say more?) served with roasted cauliflower on a bed of arugula.
Nikic’s inventive pasta selections include sweet-corn ravioli with lobster and the oh-so-cheesy tortellinis topped with fresh herbs. Hand tossed and baked to a crispy perfection, the pizzas aren’t to be missed. The Siciliana features mozzarella, olives and capers — what could be more Italian than that!? There’s also pizza topped with clams or preserved tuna for the more adventurous. Buon appetito!
Cheese Tortellini
Panna Cotta with Berry Compote
Sweet Corn Ravioli with Lobster
Tiramisu
