Pasadena restaurants Archives

Your Very Italian Table for Three or 30 at Italian Celestino’s Pasadena

August 22, 2023 Comments Off

(Gerry Furth-Sides)When I was asked to an arrange a birthday party in Pasadena, Celestino owner Calogero Drago and GM Mario were out of the country. Each of them still contacted me immediately: “Ciao, Bella! No problem.”

The energy of the Drago brothers are in Celestino, Pasadena. Owner-proprietor Caligero second from right

Thirty guests for lunch? Order off the menu and let us know what we can do. When questioned about the wine list, which is not on the menu, General Manager Mario Tello told he would make a copy and email it. This was done although

Playful Manager Mario and owner-proprietor, Caligero Drago, at Celestino Pasadena after a wonderful dinner meal

Here are the photos of this luxury lunch that included a kitchen tour afterward and into traffic that floated us to and from the restaurant and back. Brava! Multi-Grazie!

The Celestino, Pasadena private room all set up

Mario confers with the hostess, joking, and then takes all the orders (seriously) at Celestino, Pasadena

GM Mario somehow has each guest order something different for variety at our Celestino, Pasadena luncheon

Meanwhile an entire room full of guests were on the other side of the wall. No offers of taking a bottle of grappa home with me this time but then it wasn’t 5 o’clock yet either!

The Celestino, Pasadena main dining room – filled in another hour on a week-day

Afterward, hostess Donna Herman asked for a tour of the kitchen. No problem! The chef has been with Celestino for over two decades and knows his way around! All of the pastas and sauces are made in-house.

A tour of the Celestino, Pasadena kitchen

All of the pasta is housemade at Celestino Ristorante, Pasadena

The Celestino, Pasadena kitchen staff performing seamlessly

The back entrance form the free parking lot to indoor and outdoor private areas and the main dining room

For more on the restaurant, please see:
Www.celestinopasadena.com and for more of the story: //localfoodeater.com/celestino-pasadena-upholds-royal-family-pedigree/
Www.localfoodeater.com

Chef Shigefumi Tachibe’s Tuna Tartare Tower on Jeopardy!

May 19, 2023 Comments Off

(Gerry Furth-Sides) This week on (regular) Jeopardy, we yelled out “the question” response “what is the tuna tartare tower?” The clue was “the famous dish of Executive Chef Shigefumi Tachibe in the Smithsonian.” This jeopardy tribute cannot honor a more talented, dedicated and deserving chef.

Chef Shigefumi is an acknowledged culinary pioneer with the creation of the Tuna Tartare Tower. In fact, his chef knife and chef coat are respectfully housed with honor in the National Museum of American History of the Smithsonian Collection. As modest as he is talented, he has been content since August 2015 with working “closer to his new home in Pasadena,” at Osawa.

So the story goes: one night in 1984, Chaya Brasserie chef Shigefumi Tachibe had a problem: “Five customers came in wanting beef tartare, but one said, ‘I don’t eat beef.’ ” So Tachibe tried tuna. “Tuna is kind of dry, so I added avocado,” he remembers. Tachibe liked the spicier Chaya Venice variation at his Venice restaurant but the versions of other chefs not to much. “You need egg yolk, green peppercorns, capers, tarragon, chives, lemon juice, mustard, olive oil, salt and pepper,” he says. But you have to do it right.

These days, Executive Chef Shigefumi Tachibe, the mastermind Executive Chef of the CHAYA Restaurant Group, has moved to his own, more personal kitchen, Osawa in Pasadena. It’s as if you found Beatle Ringo Star casually playing in a suburban London corner pub. //localfoodeater.com/new-contemporary-japanese-delicatessen-osawa-opens-pasadena/

As Corporate Executive Chef of the CHAYA Restaurant Group for thirty-one years, Chef Tachibe oversaw seven kitchens: the original Chaya Brasserie (Alden Drive, Beverly Hills) which so sadly closed at the end of 2014; Chaya Venice, Chaya Brasserie ( San Francisco) and Chaya DTLA. The chef was also the driving force behind the original M Café de Chaya on Melrose, M Café Beverly Hills and the newest M Café in Brentwood.

So we still have this chef’s finessed dishes in more casual form. And we also now know and love the former Director of Operations at the CHAYA restaurants, Lawrence Moore, now a brilliant and accomplished restaurant and event publicist. Here Chef Toshibe is at Masters of Taste, an event she helps produce and promote.

Chef Tashibe with a variation of the tuna tartare at Masters of Taste 2016

The beloved publicist and event promoterLawrence Moore and husband Anthony

Tachibe, schooled in formal French technique at the young age of 15, was not only an instrumental player in launching the Japanese-based CHAYA concept in the United States in 1981 but practically introduced macrobiotic cuisine to mainstream California by way of M Café in Los Angeles.

“CHAYA was my family and I am honored to have spent over thirty years with this incredible company,” says Chef Tachibe. “Now that I am switching my focus from a corporate one to Osawa, I will get to spend more time in the kitchen cooking, getting back to the roots of authentic Japanese cuisine.”

Alongside wife Sayuri Tachibe, Chef Tachibe works on creating Seasonal Specials featuring farmers’ market fresh ingredients. For example, in autumn he welcomes onto his menu earthy Matsutake mushrooms, hearty game meats and, of course, a bounty of fresh fall catch, mainly from Japan.His dishes were so appealing, classic and yet inventive at Chaya Brasserie, we went through the extensive menu dish by dish. And every item became a favorite due to Chef Tashibe’s imaginative plantings, skills, knowledge of ingredients and sheer love for cooking. His Venison Week at Chaya Venice was a highlight of the culinary year.

Osawa Lunch and Dinner menus still feature many guest favorites, including Crispy Yuzu Pepper Duck Breast with green onion, eggplant, and sweet miso. Another favorite on offer is Ahi Tuna Tataki with avocado, popped wild rice and sesame ponzu. Shabu offerings include Prime Rib Eye, Rib Eye, Pork Loin and Wagyu Beef from Kyushu, Japan. Baked Soy-Marinated Black Cod and fresh Sushi cuts, rolls and Sashimi are offered as well. There is a hearty Shokado Bento Box, wholesome Udon Bowls of B.B.Q. Eel, Chirashi, and Salmon & Ikura. To complete the meal, Osawa serves a mini pot of Black Sesame Seed Panna Cotta that is the perfect balance of light and sweet.

“WeI will be working on new projects in the greater Los Angeles area. I am excited for this new chapter of growth and I am especially inspired to get back into the kitchen and be more hands-on,” says Chef Tachibe.

Osawa, 77 North Raymond Avenue, Pasadena, CA 91103, (626)683.1150 Hours: Lunch Wednesday -Sunday 11:30 am to 2:30 pm. Dinner Sunday through Thursday, 5:00 pm to 9:30 pm; Friday and Saturday from 5:00 pm to 10:00 pm. For more information or reservations, please visit www.theosawa.com or call Osawa directly at 626.683.1150.

Instant New Favorite! Acclaimed Chef Tony Dim Sum

June 26, 2022 Comments Off

(Gerry Furth-Sides) Our meals at the highly acclaimed Sea Harbor Seafood Restaurant are lifetime memorable because of Chef Tony in the kitche. Now you can experience the reason why at Chef Tony Dim Sum in Old Town Pasadena.

**Chef Tony Dim Sum**‘s chef-owner Tony Ho

Here you can go in on your own in the Old Town Pasadena location. Instead of the traditional rolling cart dim sum service, Tony’s dishes are made-to-order with full descriptions. At Sea Harbor Seafood we had a host with us who spoke Chinese and knew what to ask for that was not on the cart.

Chef Tony’s mission is to elevate traditional dim sum. His Chef Tony Dim Sum dishes are a reflection of Guangdong Cantonese cuisine layered with refined touches. Ingredients are of the highest quality and even feature freshly shaved black truffles and gold leaf touches.

**Chef Tony Dim Sum** dishes include shaved black truffles and gold leaf touches

Located in the historic Bear Building built in 1929 on Colorado Boulevard, this stunning 1,260 square foot restaurant showcases the historic art deco walls, red accented booths and chairs.

The original opulent chandeliers beam in the main dining room. A separate cocktail bar seats six guests at the bar and ten guests at the bar counter,

**Chef Tony Dim Sum**‘s opulent art deco interior

The Chef Tony Dim Sum Menu offers something for everyone featuring twelve delectably delicious sections including –Starter, Dim Sum Steamed, Dim Sum Rice Noodle Roll, Dim Sum Baked and Fried, Seafood, Meat, Soup, Congee, Noodle, Rice, Vegetable, and Dessert.

Every dishes made-to-order fresh right out of the Chef Tony Dim Sum kitchen. Signature Dishes include Sliced Chinese Broccoli with Black Truffle Sauce, Squid Ink Shrimp Dumplings with Gold Leaf, Sticky Rice Ball with Lava Salted Egg York.

Chef Tony Dim Sum is open every Wednesday through Monday from 11:00 am to 9:00 pm. For more information about Chef Tony Dim Sum or to make reservations, please call 626.803.0028 directly or visit Chef Tony Dim Sum Pasadena.

Book These Five Top Unusual Ethnic Valentine’s Week-End

February 12, 2022 Comments Off

(Gerry Furth-Sides) New fascinating favorites this year for Valentine’s Day include a new chef at The Raymond with its history of regional cuisine. Also new and destination-drive worthy is a contemporary Indian Restaurant, ARTH BAR+KITCHEN and , a new Mexican eatery, El Granjero Cantina. Offers that extend the entire week-end mean a chance to try them all.

At ARTH BAR + KITCHEN:Arth Bar + Kitchen, Executive Chef Sagar Ghosh will be serving up extraordinary modern Indian fare. His Signature Menu include Small Plates, Shared Appetizers, Entrees, Sides, Tandoor Fresh Baked Breads, Rice, and Dessert for Lunch all weekend long and on Valentine’s Day.

For Valentine’s Weekend Dinner, Chef Gosh offers 9 Starters featuring Tandoori Shrimp, Mustard & Dill Salmon, and Lamb Chops, 9 Main Dishes spotlighting the Arth Signature Chicken Tikka Masala, Peking Duck Pepper, and Malabar Lobster Curry, 8 special Sides including Chef Sagar’s Garlic Butter Naan, Chili Cheese Naan, Onion & Goat Cheese Kulcha, and Burnt Garlic Raita.

2 Desserts showcase the seamless melding of classic and contemporary in the Gulab Jamun Thandai Trifle and the Date Palm Jaggery Tapioca Kheer. Head Bartender Lexi Kim will also be shaking up Arth Bar + Kitchen’s Lychee Martini prepared with Tito’s vodka, lychee liqueur, lychee juice and elderflower liqueur, and Mira Meets Pedro made of Nosotros Reposado Tequila, Cointreau, tamarind, spicy bitters, JaUeera, Himalayan salt, and Indian chile, making these the perfect Valentine’s Day libations!

Arth Bar + Kitchen hours: Friday, February 11^th, Saturday, February 12^th, Sunday, February 13^th, and Valentine’s Day, Monday, February 14^th, 2022, from 11:30 am to 10:00 pm. For more information, please call Arth Bar + Kitchen at 424.503.4155; Arth Bar + Kitchen 9531 Culver Boulevard, Culver City, CA 90232; www.ArthLA.com

EL GRANJERO CANTINA’s Executive Chef Jenni Sklar is offering a special modern Mexican LUNCH & DINNER FOR TWO MENU ($60) featuring a Caesar Salad for Two,Two Surf & Turf Taco Plates comprised of Beef & Shrimp Veracruz Tacos served with rice and beans, and Tres Leches Cake for Two for the perfect sweet finish.

El Granjero Cantina will also be offering their signature menu showcasing Chef Jenni’s Antojitos (Snacks), Ensaladas (Salad), Quesadillas, Tacos, Los Tazones (Bowls), Burritos, Acompanantes (Sides), and Desserts for all sweethearts and singles to enjoy.

Three specialty Valentine’s Daycocktails created by Tobin Shea Including the Spicy Lover made of mezcal, lime, honey and spicy tincture, Cupid’s Arrow prepared with Casa Rica Rosado, fregola, lime, and agave, andLove Potion with guest’s choice of spirit, hibiscus, raspberry, lime, and soda for the perfect toast to say Te Amo!

El Granjero Cantina will be open for Valentine’s Day Weekend on Friday, February 11^th, 2022, from 11:30 am to 9:30 pm, Saturday, February 12^th, 2022, from 10:00 am to 9:30 pm, Sunday, February 13^th, 2022, from 10:00 am to 8:30 pm, and on Valentine’s Day, Monday, February 14^th, 2022, from 11:30 am to 8:00 pm. For more information or reservations, please call El Granjero Cantina directly at 323.879.9324; El Granjero Cantina at The Original Farmers Market Los Angeles is located on the plaza 6333 W. 3^rd Street, Los Angeles, CA 90036; 323.879,9324; www.CantinaLA.com

***El Granjero Cantina*** Tablescape Photo by Michael Brown

THE RAYMOND 1886:

At our very favoriteThe Raymond 1886 in South Pasadena, Executive Chef Gabriel Cappelli offers a decadent Valentine’s Day Four-Course Prix-Fixe Dinner Menu ($120.00 Per Person). The meal begins with Bread and Truffle Butter and the AMUSE featuring Roasted Fanny Bay Oyster with white wine vinegar beurre blanc roasted shallots and thyme.

The First Course is comprised of a Seasonal Mixed Greens with avocado, citrus, fried onion sprouts in a buttermilk dressing. The Second Course showcases a Tuna Tartare with uni cream, egg toast and miso oil.

The Third Course comes with a choice of the Pan Seared Duck Breast prepared with braised cabbage, beets, yam and local carrot purée, crispy wild rice pilaf, crème fraiche and dill, Broiled Halibut served with black trumpet mushrooms, collards, orange preserves and bone marrow, or the Filet Mignonprepared with pressed potatoes, turnips, watercress purée, and beef jus (Black Truffle Shavings + $35).

Valentine’s Day Fish at The Raymond 1886, photo by Fried Chicken Sandwich Studios

Desserts of the Fourth Course alone are destination drive worthy! It is a choice only of sharing to experience both the White Chocolate Mousse served with hazelnut, sage, blueberries, and house-made yogurt, or Sorbet & Ice Cream.

***White Chocolate Mousse*** dessert at The Raymond 1886, photo by Fried Chicken Sandwich Studios

1886 Jesus Gomez’s Valentine’s Day Cocktails including the Clover Club made of egg white, gin, lemon, sugar, and raspberries, Professional prepared with nigh-proof bourbon, Jamaican run, and Campari, or the Antilles comprised of cognac, dry vermouth, sweet vermouth, and orange flower.

The Raymond 1886 will be open for Dinner on Valentine’s Day, Monday, February 14^th, 2022,from 4:00 pm to 9:00 pm. For more information or to make reservations, please call The Raymond 1886 directly at 626.441.3136; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Beloved Akbar Returns to Pasadena

January 19, 2022 Comments Off

Pasadena food devotees have a reason to rejoice as Akbar returns to Pasadena at 404 Arroyo Parkway this month under the ownership of Avinash Kapoor and Sri Sambangi. The new location will feature an update of its stylish contemporary Indian cuisine. The site across from Whole Foods is not far from the one Chef Avi left four years ago.

Akbar partners, Sri Sambangi, founder of Clorder, Inc.(left) and Avinash Kapoors (right) with writer Barbara Hansen

Avinash Kapoor always had a devoted following at his Pasadnea Akbar for the 20 years on Fair Oaks until 2018. In fact, The Pasadena Weekly voted him the best Indian restaurant in town every year the restaurant was open at its nearby site at 44 N. Fair Oaks Avenue.

For the past four years, Kapoor has devoted his time to a more casual version of his family-founded business at 701 W. Cesar Chavez, Kapoor’s Akbar. Traditional favorites remained on the menu, even as the emphasis was on take out and delivery during the pandemic starting in 2020.

Avi at Kapoor’s DTLA thoughtfully making up a pink pineapple lassi

The founder of Clorder, Inc., Sridhar Sambangi has been building SAAS applications for multiple industries for more than 24 years. His focus during the past eight years has been within the hospitality industry, building White Label online ordering solutions that helps restaurant owners build their brand and reach customers more effectively. He was recently recognized as a Google Elite Network Contributor with 160 million views.

Chef/owner Avinash Kapoor’s refined starters are rich and intensely flavored. And there is usually a twist to each dish. Below are the new lamb sliders with a lively mint chutney;

“Dirty Fries” are topped with spiced ground lamb masala and sunny-side up egg. “It’s my take on poutine, which is so popular now,” explained Chef Avi. It also is not laden with the usual heavy gravy that makes the fries soggy.

The practical prices menu offers the classics as well as some updated options. Kapoor’s Akbar features a variety of naan (plain, garlic, green herb and stuffed with dry fruits) and paratha, a whole wheat unleavened bread.

Cheddar and paneer cheese, herbs puff out this pillowy naan with “tooth”

International Flavors in the New Raymond AND Raymond 1886 Menus

November 6, 2019 Comments Off

(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/

Owner Leslie Levy and approachable Chef Jason Francisco. who even told how our favorite dishes were created

Owner Levy’s attention to detail shows even in the luxurious grey linen napkins, a story in and of themselves, and known to naturally fold over silverware and stay on the lap.

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.

The Beet Salad on the lunch menu of THE RAYMOND 1886

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.”

Canadian Snow Crab with a world-class internationally seasoned remoulade at THE RAYMOND 1886

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).

Steak Frite at THE RAYMOND 1886

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.

The Raymond and Raymond 1886 indoors is the perfect place for any festive occasion and to show off the best of LA to visitors. We always linger to the very end of service

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.

New Summery Ethnic Packages Turn Lunch into a Holiday Getaway

July 31, 2019 Comments Off

(photos by acuna-hansen) Celestino Ristorante in Pasadena introduces a New Summer Power Lunch Menu created by Owner and Executive Chef Calogero Drago that turns lunch into a daydream trip to Italy. We’ve known the Dragos for a generation and their family chefs consistently prepare the most superb, authentic food with service to match at their restaurants. Chef Calogero’s new flavor-packed Three-Course Prix-Fixe Lunch Menu ($32.00 per person)also includes a non-alcoholic lunchtime beverage.

The New Summer Power Lunch Menu starts off with an Antipasti where guests can choose from the Insalata di Lattughe Miste con Barbabietole Rosse Gialle made with mixed baby greens and fresh beets, topped with goat cheese, apples and walnuts; the Burrata con Salsa Peperone e Vegetali Miste served with burrata cheese, mixed vegetables and bell pepper sauce, or the Zupa di Lenticche e Cavolo, a lentil and kale soup.

The Entrée section invites guests to choose from four delectable dishes including the handmade Gnocchi di Spinaci alla Sorrentina (spinach potato dumplings and tomato, in a flavorful mozzarella cheese sauce); the Involtini di Pollo con Marsala prepared with chicken breast in a Marsala wine sauce; the Maccheroncini all’ Aratriciana, house-made pasta with bacon, onion, tomato, and Pecorino cheese or the Filetto di Sole al Vapore con Misticanza di Vegetali, a perfectly prepared filet of sole served with mixed seasonal vegetables.

This New Summer Power Lunch ends on a sweet note with a dessert choice of the Traditional Sicilian Cannoli made with creamy ricotta and golden-brown fried dough or the Panna Cotta served with seasonal fruit.

Celestino Ristorante is open for Lunch every Monday through Friday from 11:30 am to 2:30 pm. For information or reservations, please visit www.CelestinoPasadena.com or call Celestino Ristorante directly at 626.795.4006.

Across town, another Italian daydream dining trip awaits diners with the Pronto Market Lunch, at Culina at the Four Seasons Beverly Hills. The meal includes prepared selections as well as dishes from the kitchen Monday through Saturday from 11:30 am to 2:30 pm ($35 per person)

Abbondanza defines Chef Moriconi’s wildly sumptuous array of Soups, Salads, Pastas, an entire section of Cheese and Charcuterie, weekly rotating Seasonal Specials, Desserts and Fresh Fruits. Each has its own name with ingredients next to it. A staff as friendly as any in Italy is there to guide diners.

Pronto Market Lunch has become our favorite meal of the day because it can be brunch, lunch or the big meal. Chef’s Daily Pasta offerings, for example, include Baked Capunti with Eggplant; classic Pasta e Fagioli, and Pappardelle with Wild Boar. Protein choices are an example of the luxurious offerings: Tri-Tip, Grilled Salmon and Grilled Chicken. Saturday Pronto Market Lunch with bonus stations such as the Avocado Toast Station, Omelet Station and Eggs Benedict Station. Fresh Fruit is always offered as a dessert and is only part of the trays of weekly specials that can be Tiramisu, Lemon Tart, Panna Cotta with Passion Fruit Gelée and Red Velvet Cake.

As if the sumptuous “Market Table” ever needed refreshing, the huge spread at internationally prominent Brazilian steakhouse, Fogo de Chão, features new seasonal items geared toward summer’s warmer temperatures. The idea is that “Brazilian cuisine focuses on harvesting and serving fruits and vegetables when they are in season and have reached peak flavor,” as described by Chief Executive Officer of Fogo de Chão, Barry McGowan. We are also always thrilled to see a white tablecloth restaurant thrive, and this atmosphere both casual and spiffy, takes diners out of the city’s din. It makes lunch in the luscious interior a special occasion and the lunch which starts at $15 contributes to the success. For details and hours, please see: Fogo de Chão

One fraction of one side of the Market Table at Fogo de Chão.

And here is another option: dine in your own backyard or favorite summer area. To celebrate the launch of the new delivery service, Macaroni Grill is offering free delivery on all orders placed from July 29 – Aug. 4. In addition, from Aug. 1 – Oct. 7, Macaroni Grill will offer a special “Feast for Five for $25,” available only for those ordering online for pickup or delivery, that will include either Spaghetti & Meatballs or Chicken Fettuccine Alfredo, Caesar Salad and Rosemary Peasant Bread for five people.

If You Know Gado Gado & Krupuk, You Know BONE KETTLE

February 10, 2019 Comments Off

(Roberta Deen, Gerry Furth-Sides; individually credited Bone Kettle photos) Bone Kettle dots the north end of charming Raymond Street’s restaurant row in Pasadena. It finds its heart and warmth in the Tjahyadi family team that runs the kitchen and front of the house. Tjahyadi brothers, Manager Eric and Executive Chef Erwin, creators of Bone Kettle, are widely acclaimed for their wildly successful fusion/fast/casual Komodo concept conceived during the 2009 recession. The Komodos are tiny box spaces packed with food-to-go customers and minimal seating.

The Raymond Street space is warm and inviting, feeling as though it interacts with the walking street outside. Only a full wall of window separates diners at a common table that fronts the bar on one side from the active street scene. Banquette seating tables on the other side are punctuated by a window seat filled with plants. A dynamic mural, bamboo-like paneling and intimate individual booth seating beckons from the back room. The lingering redolence of the simmering broth in the eponymous kettle wafts throughout.

The focal point of Bone Kettle’s kitchen is undoubtedly the signature Bone Broth. The well-balanced soup is created by using time-honored cooking techniques and fresh ingredients reflective of Southeast Asian traditions. Consisting of typically undervalued cuts of beef, filtered water, onions, garlic, ginger, and an exclusive Bone Kettle mix of dried spices, the broth cooks for 36 hours.

A bed of Prime Top Sirloin and Bone Kettle Noodles ready for the Broth to be poured over it

The bowls are brought to the table with a layered mountain of ramen noodles (your choice of prime top sirloin, chicken breast, brisket, oxtail or tempeh) and micro greens. Steaming hot, mild, unfiltered broth is then poured over the ingredients tableside. A “bowl” and a small plate or two make for a hearty, healthy meal.

Broth is then poured over the ingredients tableside by first generation Tjahyadi restaurant owner and dad at Bone Kettle.

The menu provides an approachable introduction to exotic Indonesian cuisine. One look at the menu shows such key Indonesian dishes as Gado Gado & Krupuk. While the ingredients in Southeast Asian cooking are familiar (ginger, garlic, beef and chicken) the combinations are distinctly different. Chef Erwin updates the heirloom recipes of his family with fresh California ingredients and French techniques. His emphasis is on small plates, which are hearty and shareable. The evening began with a toast of signature Dragonfruit Lychee Lemonade, as pretty to look as it is tasty to sip.

Dragonfruit Lychee Lemonade

We sampled a tasting menu of Oxtail Dumplings filled with finely shredded oxtail meat, seasonal mushrooms and leeks with a San Bai Su sauce; Spicy Papaya Salad featuring julienne green papaya, mangoes, tomatoes, chili, cilantro, chopped peanuts and tender shrimp; Chicken Wings, citrus-brined, free range, battered and fried with grilled lime; Fried Oxtail Tips sauced with lime juice, fresh herbs, Thai chili, star anise and ginger with tiny crisp chips made from baby fingerling potatoes; and last, a generous plate of Bone Marrow features two “canoes” of the roasted marrow, grilled baguette and a salad of red endive, frisse, mizuna, and apples with rhubarb dressing which tames the richness of the marrow.

Bone Kettle Spicy Papaya Salad

Bone Kettle’s Fried Oxtail Tips

Bone Kettle ChickenWings

The truly lovely, well thought-out design of Bone Kettle matches the integrity of old classic Pasadena craftsmanship. Soft lighting, blonde bamboo and black lacquer elements plus the combination of bar and common table seating, pretty banquettes and individual booths are all crowd pleasers. This was evident as we watched the restaurant enthusiastically fill on a bitter cold, mid-week night.

The common table and bar (Photo courtesy of Bone Kettle)

The dynamic mural painted by a family friend

Group seating in the back room

Brothers and partners Eric Tjahyadi and Executive Chef Erwin Tjahyadi created Bone Kettle as a love letter to the flavors and peoples of Southeast Asian after the Executive Chef Erwin took a transformative journey home to reacquaint himself with the enriching flavors of his youth. For the story of this adventure, please see.//localfoodeater.com/chefspotlight/bone-kettle-co-owner-and-executive-chef-erwin-tjahyadi/

Chef Tjahyadi

(A hint of “white tablecloth” days to come at the first LUCKY RICE Asian Food Event)

Chef’s Specialties include Garlic Steak Nasi Goreng (short rib, fried rice, eggs, chicharron gremolata, Nam Pla), Maryland Blue Crab Fried Rice, and Singaporean Chili Lobster.

Desserts provide an exotic finish. On the list are a Trio of Crème Brulee (Pandan, Durian and Ube); Cassava Cake with Avocado Ice Cream; Black Rice Pudding with sweet corn and coconut and a rotating selection of Southeast Asian Ice Creams.

Beers, Sakes and Wines are offered as well as non-alcoholic Blood Orange Fresca, Mango Mimosa, and Guava Prosecco.

BONE KETTLE, 67 North Raymond Avenue, Pasadena, CA 91103, 626.795.5702. For details or reservations, please visit www.BoneKettle.com.

Christmas Eve Dinner & A Drive at LA’s Top Three Ethnic Favorites

December 19, 2018 Comments Off

(Gerry Furth-Sides, photos courtesy Casita Del Campo, Celestino, The Raymond 1886). Celebrate the best of California this year with a holiday dinner with a drive or great walk before or after. The food is the best you will find anywhere. The spectacular Silverlake Reservoir is within running distance of Casita Del Campo (I know. I used to do it everyday!) And Pasadena city lights and even the Rose Parade route are but a few minutes away from Celestino or The Raymond 1886 in Pasadena. For holiday hours, please see the restaurant websites. Links to our write-ups of these restaurants are below).

Silverlake: Casita Del Campo celebrates Navidad for the entire month of December with their signature, Chile en Nogada, a traditional Mexican Holiday dish. Fresh poblano green chilis stuffed with ground beef and dressed in Nogada (a walnut cream sauce) are garnished with pomegranate seeds, cranberries, and parsley. Holiday Pomegranate Margarita adds a modern spin on a classic Mexican cocktail. Desserts worth walking off include James’s Buñuelos or Casita Del Campo’s signature Flan.

Casita del Campo Pomegranate Margarita

Chile en Nogada,

Casita del Campo Interior,

Casita Del Campo, 1920 Hyperion Ave, Los Angeles, CA 90027; 323.662.4255. For holiday hours and details please see: www.CasitadelCampo.com

Celestino Ristorante: Celestino Ristorante celebrates Christmas Eve with a Four-Course Prix-Fixe Menu ($78.00 per person) created by Owner and Chef Calogero Drago or enjoy any of these Holiday specials à la carte or dine from the regular menu. Traditional holiday dishes include Zuppa di Moscardini con Crostini all’Aglio e Olio Aromatico, baby octopus stew with toasted garlic bread. The Pasta e Risotto course highlights include Marscapone e Caviale, bow tie pasta with smoked salmon, asparagus, Mascarpone cheese and caviar. And traditional holiday favorites stand out with the Baccala all’Acqua Pazza with fresh cod with a lemon caper sauce, olives and potato, the Cioppino Alla Mediterranea, mixed seafood stew in a tomato wine sauce. A dessert worth walking off is the Tartufo di Cedri con Fragole Marinate with lemon truffle sorbet with fresh marinated strawberries.

Celestino Dining Room

Celestino Pasta Variety

Celestino Ristorante 141 South Lake Avenue, Pasadena, CA, 91105; 626.795.4006; www.CelestinoPasadena.com

The Raymond 1886: Just being in the airy patio enclosed by tall trees across the way or inside cozy bar restaurant at The Raymond 1886 is holiday festive. This year the historic restaurant offers a Christmas Eve Five-Course Dinner ($120.00 per person). International starter dishes include French Onion Soup with sourdough croutons and Gruyère, and a Smoked Salmon Brioche with lemon-dill crème fraiche. Second course options include scallops, beefsteak or the Artichoke Ravioli with sautéed spinach, spiced butternut squash sauce and preserved lemon. Sweets include the Warm Rice Pudding with apricot biscotti and a jolly Peppermint Marshmallow as the petit four. The Raymond 1886 offers child-friendly dishes as well, such as the a burger or the Cacio e Pepe pasta make the entire family happy.

The Raymond 1886, 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136;www.TheRaymond.com

//localfoodeater.com/tag/the-raymond-1886-pasadena/

//localfoodeater.com/tag/celestino-restaurant/

Che Kimmy Tang of Bistro Mon Cheri, A Los Angeles Culinary Treasure

May 13, 2018 Comments Off

(Gerry Furth-Sides) It’s not enough that Chef has a long menu of appealing, intensely flavored, fined dishes. She also offers her customers a Chef’s Tasting Table menu for $55 that changes weekly. Dining groups, one a table of eight young ladies, are offered original dinner menus for their regular get-togethers. To ensure that the dishes are never repeated for this or other guests, Chef Kimmy keeps a notebook to ensure this, a la N/NAKA. ( //bistromoncheri.com)

She is, as my mother would say, as “big as a minute” but her energy fills a room. So Chef Kimmy Tang, owner-chef of Bistro Mon Ami in Pasadena always “had me” just with her radiant smile and bear hug. But that would downplay her exquisite Asian Fusion Vietnamese-centric menu with a French and California influence, and most recently a Romanian twist.

In fact, Bistro Mon Ami is named after her favorite restaurant in Romania. And now, Pasadena diners can judge for themselves how they feel about Kimmy ’s refined comfort food dishes. For an unexplainable reason, Kimmy has made the connection between Greek-Turkish food (dolmades, breiks,) and Eastern European dishes (stuffed cabbage) in a totally original way.

Below are three of Kimmy’s updated classical Vietnamese dishes she created for a Southern California Culinary Historian’s lunch last season. It was a packed house with tables pulled together for communal dining and family-style servings.

Kimmy’s glorious energy feels as though it is infused into the food and homey service. Selections ($8.95- $13.95) are hearty and generous enough to serve two. Below is the Lemongrass Chicken in a bed of Onion, Bell Pepper, Mushroom, Snap Peas. Oh, would you like it spicier? Chef Kimmy steps away and brings a pot of hot chili paste to the table.

Lemongrass Chicken at Bistro Mon Cheri

Chef Kimmy Tang’s Grilled Chicken on Rice

Chef Kimmy’s family is Chinese but she was born and raised in Saigon. After a harrowing family story of escape and relocation to California after Saigon fell, Chef Tang first followed her artistic bent in the fashion world, then became widely considered a pioneering visionary in the Asian food market with her formal but pleasing Michelia restaurant just outside of Beverly Hills.

Even her pork meatballs with Lemongrass and Garlic have an artistic, whimsical bent. ($9.95). You don’t even need a bun because there are veggies and greens with them.

In 2008 Kimmy packed up Michelia and set out to explore the world. She revisited her birthplace, Vietnam, and Europe. It was in Romania that Chef Tang became a culinary consultant for the largest film studio and a very popular local TV cooking show host.

Chef Kimmy Tang’s Pork Meatball

It was as a volunteer in the Romanian orphanages that ignited in Chef Kimmy a heartfelt desire to help children. Kimmy currently aids Romanian orphan immigrants and sells the artwork of Children’s Hospital patients on her restaurant walls to benefit the Healing Arts Reaching Kids (H.A.R.K.) program of Children’s Hospital Los Angeles.

Chef Kimmy opens her doors to all student interns and works with them on both how a dish tastes but how the flavors are layered to make it taste a certain way. She is a kind but firm “hands-on” teacher. Kimmy is a frequent welcome sight at most of the community food events. It is all part of her personal goal to “make a deposit in the universal bank of good.”

Bistro Mon Cheri, 950 E. Colorado Blvd # 204 Pasadena. CA, 626-787-1323.

Pasadena restaurants