Pasadena Resturants Archives - Local Food Eater

Akbar Cuisine of India, Pasadena Reigns Supreme (Again)

February 27, 2023 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. Just one look at the beaming chef-owner in his new digs puts a smile on everyone’s face, including our’s.

Beaming AKBAR chef-owner, Avinash Kapoor in his new digs puts a smile on diner Ayla’s face

The new location features 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. For the background on Chef Avi, please see //localfoodeater.com/akbar-restaurant-the-secret-is-in-the-spices/

The almost glowing interior of AKBAR Restaurant in Pasadena

Put simply, the menu feature the essence of each dish prepared with fresh ingredients, to order. You could go right down the menu and be satisfied. And we did, starting with the most popular standards to see how they stand out.

Gobi Manchurian at AKBAR Pasadena, Cauliflower prepared with an irresistible Indo-Chinese sweet and sour style. Originating in eastern Indian by traders, it became an regional and ultimately global favorite.

The lunch and dinner menus are categorized into starters, soups & salads, Vegetarian & Vegan and Desserts with clear descriptions Suggestions by the Chef for accompaniments include drinks ($6-$7) , such as Lassi’s and and small sides ($3-$4) such as raita, papadum, mixed pickle and mango chutney. There is also a thoughtful Chili Meter that ranges from 1-5!

Dishes are prepared to order AKBAR Pasadena with fresh ingredients and the intention to highlight their essence. Saag Paneer, for example, is made with spinach with paneer cubes (never fried!), but it is infused with ghee, not cream and minced for maximum flavor. Garlic ginger, garam masala created in-house, caramelized onion and Himalayan rock salt are added at the end to gently flavor the dish.

Saag Paneer at AKBAR Pasadena, elevated minced spinach with paneer cubes (not fried!), infused with ghee, no cream.

The dinner menu adds an entire two pages of dishes featuring dishes made to order form the Tandoori Grill, Basmati Rice, Meat, Seafood, and more Vegetables.

This image has an empty alt attribute; its file name is IMG_9690.jpeg — “House Favorite” Chicken Tikka Masala at AKBAR Pasadena in a creamy tomato sauce

“Dirty Fries” (a play on poutine)topped with spiced ground lamb masala and a sunny egg at AKBAR Pasadena

The Rack of Lamb dreams are made of,Tandoori spring tender lamb rib chops marinated in ginger ($19!) at AKBAR Pasadena

Creating the individual garam masala for Akbar Pasadena in the immaculate kitchen

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.

Akbar partners, Sri Sambangi (left) and Avinash Kapoors of AKBAR (right) with writer Barbara Hansen last year – we chose Barbara’s favorite dishes for lunch for our first lunch there

Owner-chef Avi carefully uncorks a vintage wine to toast writer Barbara Hansen at Akbar’s Pasadena.

Could it get better? Yes. The complimentary underground parking around back has an entrance to the restaurant out of the elements.

AKBAR, 404 South Arroyo Parkway, Pasadena CA 91105, 400 S Arroyo Pkwy, Pasadena, CA 91105, Phone: (626) 720-3699. Hours: Mon-Thu, Sat-Sun 11AM–2:30PM and 5–10PM. Fri 11AM–2:30PM and 5–11PM. //akbarcuisineofindia.com

Duck! Coming at You Here the Four Best Ways!

August 25, 2022 Comments Off

(Gerry Furth-Sides) Sublime: Duck! two ways at Chef Tony Dim Sum in Pasadena as Roast Duck and Minced Duck Lettuce Wrap. Duck! Confit at Le Vallauris in Palm Springs. Duck! Schwarma at Momed in Atwater. Chinese, French and Middle Eastern versions that are as original as they are elevated.

Chef Tony Dim Sum menu in Pasadena

Actually the word “duck” is all we needed to order any dish with it in it. Even if the description on the Chef Tony Dim Sum menu in Pasadena succinctly reads: Roast Duck and Minced Duck Lettuce Wrap (prepared two ways)(Order in Advance).” The dish, as artistic as it is tasty, is sublime.

Our dining companion, Cary Huynh, explained just how much work is involved with putting these lettuce mounds together. He knows. It was his job at a restaurant. “The leaves are carefully hand-pickled from lots of heads and then if any of the leaves are damaged, it goes into a salad.”

Roast Duck and Minced Duck Lettuce Wrap at Chef Tony Dim Sum

The “surprise” sandwich presentation of crispy duck skin, duck and bun suddenly seems the most natural and right way to eat duck!

Every dishes made-to-order fresh right out of the Chef Tony Dim Sum kitchen. Other 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.

Duck! At Le Vallauris in Palm Springs

How can you order duck confit and sweetbreads at the same time – and on one of the hottest days in Palm Springs? Because you can when they are on the menu at Le Vallauris. It was the most perfect combination for the al fresco dinner (with salad greens). I would do it anytime. The combination was delicate, sumptuous and unique at the same time and not too rich for a once-in-a- while treat.

Warm Baked Duck Confit Terrine with dried fruit & pistachios in filo dough served with baby mache salad ($18 **at Le Vallauris**

Crispy Half Duck ($42) is on the dinner menu as well. It is prepared with a Merlot black fig & five spices reduction, apple potato gratin and broccolini. And the kitchen prepares a Duck Ravioli, in a wild mushroom truffle & green onion Duck broth as part of holiday menus.

Le Vallauris where original owners Paul Bruggemans, put 60% of the budget, and seating into the garden

New owners and the food is perfection at Le Vallauris,

Le Vallauris, ( www.levallauris.com), 385 W.Tahquitz Canyon Way, Palm Springs California 92262, T.760-325 5059

Duck! at MOMED in Atwater Village

Dining al fresco also adds to the dining experience at MOMED. This time the oversized canopied dining area takes over most of this middle eastern, informal restaurant in the middle of a residential neighborhood.

The succulent (shredded) DUCK SHAWARMA (lavash) WRAP with cherry tomato, figs, pickled onion, arugula and garlic aioli jumped out at us in the newest MOMED Atwater location and we have ordered it ever since. Half of the order also turned out to be even more satisfying and flavorful the next day, if that was possible. We would drive to MOMEDLA just for this and the dips.

Read more about MOMED in our story //localfoodeater.com/momeds-extraordinary-immigrant-wednesday-dinner-feasts/

The Duck Confit at the then brand-new Father’s Office in Culver City was my gift when I was asked if I wanted “a salad or anything” to go with my burger. Of course, duck confit, and the best I’d ever had at the time. It was packed in a nice little box. When I returned for the same order the following week, the guy looked at me and said, “we don’t do take-out salads. What do you want me to do? Toss it in your purse?

No, but I still remember how good it was the first time!

Sublime Duck Confit salad twice, first and last, at Father’s Office

Celestino Pasadena Upholds Royal Family Pedigree

October 17, 2016 Comments Off

(Gerry Furth-Sides) Pasta is the star of the Drago family restaurants. And there are as many of them as brothers, even more these days, serving classic Sicilian and other Italian regional dishes with a sure hand.

celestino-drago The legendary oldest brother Celestino (pictured above at a charity event honoring him), inspired the Pasadena restaurant of the same name, one that translates into a gold standard restaurant since Celestino first opened on Beverly Drive a quarter century ago. In fact, the inspired, cheery chef is now “Cavaliere Celestino” since the Italian government knighted him a couple of years ago

We have been dreaming about the Pappardelle on Fabiano e Morelle (wide Fettuccine with Pheasant and Morel Mushrooms) on the seasonal Holiday Mushroom & Truffle Menu menu at Celestino in Pasadena’s tony south Lake district for almost a year now. It did not disappoint in taste, texture and complexity. And it is only one of the three sections to try of Morel Mushrooms, Porcini Mushrooms and Fresh Truffles from Italy.

unknown The sauce teased every bit of flavor from the bird and perfectly complemented the fanastical mushrooms capped with the distinctive honeycomb appearance of ridges and pits. They are impossible to cultivate and prized so highly they influence enthusiasts into a madcap hunt for them during the season, no pun intended. And these are the best, from Italy!

An open kitchen (rather than a showy bar) hints that cooking is key here. At the same time it easily blends into the warm glow of the dining room, inviting and with enough pin lights for visibility. It also seems to add a note of warmth and inclusivity of cook and customer, and the happy faces in the kitchen don’t belie this.

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It’s almost impossible to decide whether the service or the food deserves more accolades but we started with the food so let’s go with it.

Be careful what you ask for here. I merely mentioned the heels of the bread and got a basketful. Without asking for it. It is impossible to eat just one: Drago bakery that also wholesales to restaurants is the very best in town. Their pretzel burger bun stands alone among all others and we miss LA Farm even more just for it.

The beautiful intense deep red ROSSO di Montepulciano from the Poggio Golo winery in Tuscany was just the medium weight wine to pair with the rich pasta and the rabbit dishes, fruity and veinous. Known to be food-friendly and practically priced, the glorious tall German wine glasses (that looked better than they photographed) added to its allure. Interestingly the grapes for this ROSSO de Montepulciano from the municipality of the same name in the province of Siena differs from Montepulciano wine from grapes associated most often with Abruzzo and grown all over Central Italy.

The Zuppa del Giorno (soup of the Day) was pumpkin. And pumpkin it was, with only a bit of butter added to the smooth, silky puree. Mario told us that they rarely used broth so that the true flavor shines through of the vegetable. A smiling swoop of olive oil and a drizzle of Creme Fraiche tops the dish.

A whimsical presentation of Coniglio al Forno con Salsa di Olive Nere (Roast Rabbit with Black Olive Sauce) with baby potato, carrot, a teardrop tomato and spinach was light yet substantial.

Mario brought out the famous Nonino family Moscato grappa, teasing to take the bottle when I loved the taste so much. Originally done to simply use the grape leftovers from the winemaking process, grappa is made by distilling the skins, seeds, pulp and stems, known as pomace. It is usually sharp but here the sharpness is only the intriguing tart citrus spice because the addition of the moscato pomace lends an aromatic, soft, sensuality to the grappa. The perfect ending to a perfect evening.

Profiteroles and Panna Cotta ended the meal.

The very clever, and very delicious Panna Cotta (“cooked cream” in Italian) dessert which is made with sweetened ream thickened with gelatin and molded, here had a citrusy fruit gel in the center of each circle instead of the usual berries or caramel or chocolate sauce. It is fascinating that while panna cotta is thought of as a traditional Piedmontese dessert from the north of Italy, it was not mentioned Italian cookbooks before the 1960’s.

Calogero Drago (shown above right with head waiter Mario, and below) also keeps a sure hand on the front of the house. The friendly Mario (left) only looks serious … although he is serious about his position at Celestino for 15 years… and actually began his career with Chef Celestino at the original Beverly Hills location. ndae8mryaoldhdxzcctwrdbpidjbb76ezhvkqvvliky Calogero hosts the sprawling set of white tablecloth dining rooms and spacious, welcoming veranda on Lake Street as easily and personally as if it would be a tiny room, chatting up the customers and directing the staff in English and Italian. (photo above and portrait below are courtesy Celestino Restaurant) chef-calagero-drago-celestino-ristorante-npanzanella

Calogero Drago celebrates 15 years on Lake street and is the only Drago in Pasadena. The crazy friendly and slightly frenetic Il Pastaio perks up Beverly Hills and Drago Centro is a major downtown LA attraction.

Celestino Ristorante & Bar also has a very limited amount of the incredibly rare White Truffle. Those “in the know” know to ask their server for the daily white-truffle specials.

Celestino Ristorante is open for lunch week-days from 11:00 am to 2:30 pm. Dinner is served 5:30 pm to 10:30 pm Monday through Thursday, 5:30 pm to 11:00 pm on Friday, 5:00 pm to 11:00 pm on Saturday and 5:00 pm to 10:30 pm on Sunday.

The Holiday Mushroom & Truffle Menu is available through the end of December 2016. For information or reservations, please visit www.CelestinoPasadena.com or call Celestino Ristorante directly at please call 626.795.4006.

First MASTERS OF TASTE is Pasadena Perfect

May 1, 2016 Comments Off

(Gerry Furth-Sides) Even the sun came out in full force to lend an early spring glow to the first Masters of Taste recently on the field of the Historic Pasadena Rose Bowl.

From start to finish, this event defined Pasadena: prepared, sophisticated and friendly. It proved to be an ideal way to sample a number of gourmet global dishes from many restaurants and vendors at one time to benefit a worthwhile cause, Union Station Homeless Services.

Walking up the ramp through the dark dark stadium tunnel onto the bright field ringed with food and drink stations was stunning. But
the “moment” that stays in mind was shortly afterward listening to a member of the charity board giving a heartfelt thanks to the crazy-busy Chef Neal Fraser of Redbird for participating in the event. “They would not let me say ‘no” he told me when the board member wandered off.”

The bold, beautiful invitation was the first indication that the event would be important enough to head to what could be an intimidating venue. A welcome was the reward, from the ample and easily accessible free parking (take this, Dodger Stadium and your $25 pop parking) to the wonderfully laid out event on the field to the compact and detailed program booklet to read afterward.

Approximately 2,500 guests joined over 40 Culinary Masters and 25 Beverage Masters were joined by lifestyle activations and live entertainment.

Everyone was in an upbeat mood – maybe because the layout ensured that everyone at the event could see each other with so much room that no one felt crowded. Attendees sat at picnic tables in the middle of the field; a VIP section at one end had cocktail tables for a view from above. Even the bartenders got into the party mood while working. Not to say that alcohol was the mood-changer. The Kambocha Tea servers acted just as happy to see us and shared their drinks, especially to people who had never tried the tea before.

Catching up with food friends is one of the best part of these events. Today Japanese Executive Chef Shigefume Techie (legendary creator of the tuna tartare stack), now owner-chef of his own restaurant, gave a big wave and a hug later.

Most memorable dish of the day was offered by Birch Restaurant, British Executive Chef Collins. No more animated “bad boy!” Just a luscious, refined chicken mousse as only he can do it, with a huge smile while he told us about how his new place was going.

Collins has worked closely with Inothetke’s Executive Chef-owner Carolos Tomazos, a rare restaurant offering Greek

gourmet cuisine, here with his wife and partner with an offering of lamb done Cypriot style in a meatball with Shredded Cabbage Salad, Tomato Sauce and Tzatziki. (//localfoodeater.com/inotheke-modern-greek-cuisine-comes-to-santa-monica, and http:localfoodeater.com/inothetke.)

Hache LA chefs didn’t stop serving or greeting guests from beginning to end. Burgers still rule, even devilishly “hot” ones like the one decorated below with a pepper “horn.”

And the the “devilishly” visual Toca Madera served a refreshing coconut citrus salad.

For the rest, a picture is worth…

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BierBeisl offered Crispy Pork Belly Crostini with Fava Bean and Radish.

Guests even waited patiently in line for Chef Calagero Drago of Drago Ristorante & Panzanella, is proof of the high calibre and excitement of the event.

The beneficiary of Masters of Taste will be Union Station Homeless Services, a 501(c)3 nonprofit organization committed to helping homeless men, women and children rebuild their lives. Headquartered in Pasadena, the agency is the San Gabriel Valley’s largest social service agency assisting homeless and very low-income adults and families through an array of services including street outreach, meals, shelter, housing, case management and career development. Since 1973, Union Station Homeless Services has helped thousands of people who were once homeless and without hope. 100% of the proceeds from this year’s event will go directly to Union Station Homeless Services.

Watch for this event next year. A full list of Masters of Taste participants is also on the website. www.MastersofTasteLA.com/Tickets.

Pasadena Resturants

Akbar Cuisine of India, Pasadena Reigns Supreme (Again)

Duck! Coming at You Here the Four Best Ways!

Celestino Pasadena Upholds Royal Family Pedigree

First MASTERS OF TASTE is Pasadena Perfect

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