American sportswear label Boast first launched in Connecticut in 1973, and quickly became a favorite among tennis and golf pros – or those who wanted to look like them. Today, the revamped prepster label – known for its Japanese Maple leaf insignia – is run by a quartet of talented gents, including CEO Ryan Babenzien. Here, Ryan walks us through his off-duty routine.
Depending on the week, I’m either at home in Santa Monica or in New York where Boast is based. I start my day early no matter where I am, though, and weekends are no different – I get up around 6:30 and have my first breakfast (Kashi). Then I’ll get in a workout. Living in Santa Monica, it’s fairly easy to stay motivated to exercise. I’m on the bike or the stairs or doing Josh Crosby’s morning Indo-Row class – it’s definitely my favorite, but I’ve been doing the Santa Monica stairs for 20 years.
Breakfast number two is usually with my GF. We eat out so much that we try to make breakfast at home on weekends. Then we’ll do some beach time, run errands and grab food on Abbot Kinney. On weekends, I like wearing shorts and, of course, I also rock something from Boast – either a polo or a tee. I like to see if people will ask me about a t-shirt graphic, which they often do. That’s always a good sign.
If friends are in town visiting, we’ll take them to a foodie spot somewhere on the Westside in the evening. Gjelina, Oscar’s, Capo, and Nanbankan are some of my favorites. This summer I’m on this White Shirt thing, so I’ll usually wear that. I buy Paul Smith London collection because it just fits me really well. It makes me look tanner, too (ha!).
After dinner we grab drinks at Tasting Kitchen, Townhouse, or, if I’m feeling really down and dirty, The Gaslamp. I’m usually home by 12:30 or 1AM at the latest, then get up early and start my Sunday. Sundays are similar but never identical – I try to get on the bike and like to catch up on reading magazines. We try and hit the beach for a few hours, then walk over to Hungry Cat for some food and adult libations.
Lauren David Peden writes for Rue La La as a Contributing Editor.