pastrami sandwich

(Gerry Furth-Sides) From a new take on a classic Pastrami sandwich piled mile-high to Pastry Chef Raymond Morales’ sublime dessert with Asian yuzu the”New Summer Menu” at the The Raymond 1886 holds imaginative, historic ethnic twists.

The Pasadena’s Craftsman cottage on South Fair Oaks Avenue with its high-ceiling, captivating veranda is another nostalgic nod to the past.  The Grand Raymond Hotel, which at one time fronted this South Pasadena estate, and held this caretaker’s cottage, is shown below. The full story also follows below.

Robert is on hand to take care of the entire patio, hosting as though it was his own home. We look forward to seeing him as much as the food.

It’s always fun to people watch and just relax after pulling into the shady glen of patio, a sharp turn off the road just northwest of the Arroyo Freeway, and out of the blazing sun outside.

A fresh fruit board with a flute of Ayala champagne, cheerfully poured by Robert, is a wonderful way to settle in to brunch and puruse the menu. Quality minded French Champagne house, Ayala, was bought by Bollinger in 2005. The house in Ay, France originated with Edmond de Ayala, a pioneer in launching a drier champagne.

Well balanced, It has a fine mousse plus finesse and complexity. A luscious ripeness lends this wine a quince-like flavor, feeling round and generous against the chalky briskness of Champagne. It goes perfectly with every dish.

My new favorite dish here is the Pastrami on Rye. It is not only a new twist to the classic sandwich but a plate so bursting with melted swiss, house-made sauerkraut and Russian dressing it must be served open face. A simple salad adds the perfect neutral touch. The pastrami is so professional cured it does not tasty salty or provoke any thirst at all after the meal.

For our article on the origins of Pastrami, please read our articles: //localfoodeater.com/tag/black-pastrami-sandwich/

We were bowled over by Pastry Chef Raymond Morales the first time we met him at The Raymond 1886 a few years ago. His refined, wildly imaginative and beautiful realized desserts are as startling and natural as we remember. In the strangely named “Sooo LA” dessert here, Yuzu is actually has an ingredient that began to be raised in the USA right here in Alhambra within Los Angeles country. And the yuzu “cheesecake,” meyer lemon curd, preserved citrus and ginger turmeric ice cream is magical and playful.

For our article on this delicious, often bizarrely shaped fruit, read our article on Yuzu.

The Asian Fruit with a New American Address: Yuzu

The Father’s Day Brunch menu includes two quiches served with a salad:  Adan’s Quiche dotted with  country ham, comté cheese, Cremini mushroom, and the Veggie Quiche with a Bloomsdale spinach, tomato, caramelized onions, and mushrooms salad, fines herbs, and lemon vinaigrette.

More traditional early morning  Brunch favorites include Blueberry & Pistachio Pancakes, Eggs Your Way, Eggs Benedict, Breakfast Burrito, Chilaquiles, Breakfast Sandwich, Mediterranean Frittata Veggie Hash, Avocado Toast and Smoked Salmon Toast, and much more. 

Executive Chef Jonathan Quintana’s tempting Father’s Day Specials:  Soft-Shell Crab with herb tempura and tamago yolk sauce, Forbidden Risotto with fresh Parmesan, fava beans, and English peas or the decadent Tomahawk Steak served with pickled seeds, king oyster mixed mushrooms.

Brilliant, acclaimed Pastry Chef Raymond Morales serves up his Salty and Sweet, a salted caramel budino served with bubble chocolate, brownies and blondies. His Red and White, a raspberry ganache with angel food cake, and rose meringue that can be perfectly paired with 1886’s Smoking Jacket cocktail made with Pot Still Irish Whiskey, 1886 tobacco bitters, Maplewood smoke and edible “ash” made with vanilla, orange and cream

The Raymond 1886 will be open on Father’s Day, Sunday, June 20^th, 2021, forBrunch from 9:00 am to 2:30 pm, and for Dinner from 4:00 pm to 9:00 pm; 1250 South Fair Oaks Avenue; Pasadena, CA 91105; 626.441.3136;www.TheRaymond.com

A note on the place: Bostonian Walter Raymond built a hotel in 1886. It burnt down nine years later. When it was rebuilt on a more grand and luxurious scale, a private cottage for special guests was added. Charlie Chaplin, Tom Mix and Buster Keaton all stayed in it. The Great Depression marked the end of the sumptuous era and the hotel was closed in 1931, and later demolished. Only the Craftsman cottage remained, now the site of the restaurant and its famous little intimate bar.