International Flavors in the New Raymond AND Raymond 1886 Menus

(Gerry Furth-Sides) It’s easy to miss the sudden driveway turnoff when you’re driving to the Raymond Restaurant and 1886 Bar.  And it’s easy to miss this extraordinary, low key historic restaurant that is actually the former caretaker’s home of the famous hotel.  Care is given to thoughtful, seasonally changing menus, which currently feature impeccable international flavors and wild international cocktails. Chef Jason Francisco brings with him all the flavors and feeling of his native Hawaii and experience at top restaurants.  For the history of the hotel, please see //www.theraymond.com/history/

The Raymond Restaurant in Pasadena has been a top favorite or our’s through the years , and currently its intriguing international flavors.  The Raymond is as well known for their spirits as their food.  We looked over the new menu while savoring the Château Tournefeuille 2016 Lalande de Pomerol, recommended by the server.   This wine is rich and concentrated, with the dark-fruit of Merlot dominant.  Licorice and dark-chocolate and black flavors make it friendly and a natural choice for pairings with robust vegetable and meat dishes that included pork.

We “fell in love at first sight’ with chef Jason Francisco’s  exquisite Beet Salad in the SOMETHING GREEN section of the menu.  There is the option to add Chicken Breast ($6), Grilled Mahi  or Hanger Steak  ($10) to each salad for a complete meal.  The “green” in this dish is the micro arugula roasted beets, yellow beet puree and beet dust.  A ball of goat cheese rolled pistachio, plus a whimsical little chunk of honeycomb complete the plate.

We tend to think of beets as “American” and yet they are actually very European in “roots” and use.

From the SOMETHING ELSE menu section, a Canadian Snow Crab ($18) inside its banana leave case is more of a mousse than a crab “cake”.  We could have polished off thetextured remoulade on its own, for Chef Jason’s inventive, mouth-watering use of international ingredients.  This included Dijon mustard, turmeric, masala, capers and golden beet. The crab was a mousse instead of an expected “cake.”

in the SOMETHING ELSE section, a beautifully plated French Steak Frite ($29) features a half-pound of Aspen Ridge beer in a hangar steak.  The garlic fries are so subtly seasoned with garlic and so perfectly prepared by par-boiling before a quick-fry that we almost finished all of them (and they were on another dish, too!  We recommend ordering the steak with a salad as a choice).

The modest Ms. Jones Buttercake ($8) by Pastry Chef, Mignon Jones is a gem: moist, dense and yet light.􏰊􏰌􏰎􏰒􏰍􏰐􏰆 􏰎􏰙􏰙􏰏􏰐􏰒􏰋 􏰑􏰕􏰔􏰔􏰎􏰗 It is a delightful ending to any meal, with roasted apples, cinnamon anglaise, pomegranate gel and toasted almonds.

Complementing the new international fall menu, new Head Barman Jesus Gomez, introduces a new “Around the World” 2019 Fall Cocktail Menu features eleven cocktails inspired by the bountiful spirits and liqueurs found all over the world.  Gomez worked at 1886 directly under friend and mentor Peter Lloyd Jones.

Gomez honors Cuba as the first of a variety of Latin stops with his  luxurious Hotel Plaza, cocktail: white rum, Carpano Antica, dry vermouth, grenadine syrup, lime juice, Peychaud’s Bitters, and egg white. Puerto Rico naturally features, rum, Bacardi 8, in the El Cid, tied in with banana liqueur, Angostura Bitters, and orange zest.  The Argentinan honoree,  Pablito, prepared with Amass Gin, Camus Cognac, dry vermouth, Lillet Blanc, Anisette, and lemon zest.  The Mexican La Catrina, features Vida Mezcal, Velvet Falernum, house-made strawberry shrub, lime and pineapple juice.  Nathan Baker created the Peruvian  Puku Puku  made with Pisco, house-made tarragon syrup, lemon juice, strawberry, egg white, and Amargo Bitters.   Spain is honored with head barman Jesus Gomez‘ Alejandro, made with 7 Leguas Reposado, Punt e Mes, Mr. Black Cold Brew Coffee Liqueur, Licor 43, and cream.

Austria is honored with the  Emilia Romagna created by Luis Nava featuring Rittenhouse Rye, Nocino Walnut Liqueur, Brizard Cacao Liqueur, and heavy cream.  Andrew Cowan’s French-inspired Fall in Normandy features Applejack, Camus Cognac, house-made spiced apple syrup, hot water, lemon zest, and dehydrated pears.

Abby Peoples’ nod to Africa, the Amelonado, features Bourbon, Brizard Cacao Liqueur, St. Vincent Tamarind Syrup, and hot water.

Daily Happy Hour Cocktails, offered Tuesday -Friday, 4 to 6 PM, include a Medicina Latina, comprised of tequila, ginger-honey, lime, and a mezcal spritz.  This was on the very first bar menu in 2010!

We just could not leave out a mention of the Hollywood-inspired Don Lockwood, named for  Gene Kelly’s character in Singin’ in the Rain, featuring bourbon, scotch, maple, and bitters. A Cuba Libre made with rum, Mexican Cola, and a lime wedge honors Havana.

A new Happy Hour Bar Bites Menu also features such international dishes as the Asian DIY Fish Tacos featuring miso marinated Hamachi collar, dashi crispy tortillas, peach and green apple kimchi. It would pair well with barman Miguel Perez’s homage to Japan: Bokken, comprised of Akashi, Drambuie Liqueur, house-made blueberry syrup, and lemon juice.

For more information about hours or reservations, please visit www.TheRaymond.com  or call The Raymond 1886 directly at 626.441.3136.