raymond morales Archives - Local Food Eater

(Gerry Furth-Sides) Los Angeles as the city with most diverse ethnic cuisine in the world also boasts “secret garden” venues that surprise and delight. Two are classics that have renewed themselves with outdoor dining. We start with a favorite, actually a “sand garden,” Back to the Beach, and work our way east. On the list: Tiato Kitchen + Venue (Santa Monica); newly realized back patios of Marino Ristorante (East Hollywood)and Casita Del Campo (Silverlake); and the classic The Raymond 1886 Restaurant.

(1) Back to the Beach, Santa Monica

A place that reminds you of why you live in LA just minutes down the Pacific Coast Highway off the 10 freeway. Coming out of the tunnel and seeing the ocean is one of my favorites views in town. Owner Fred Deni is on hand, with decades of ownership behind him. He oversees a seamless operation of a staff happy to be there, too.

People watching, ocean watching and eating at **Back On The Beach** **Cafe**

Owner Fred Deni of **Back On The Beach** **Cafe** with Cynthia Mamukari, owner of Taste Catering Company who both do party food for the Annenberg Center

Plant your feet on a solid floor or at a table on the beach. The simple menu of favorites, salads & sandwiches, is capped by the best baker in town’s desserts (including my favorite lemon hazelnut torte). You just want lunch to last and last, and stay all day – and we always do.

Burger or Cheeseburger with yam fries or regular at Back to the Beach

THE Lemon Hazelnut Torte at **Back On The Beach** **Cafe**

Plant your fat in the sand (the best!) or inside on the floor at **Back On The Beach** **Cafe**

Back On The Beach Cafe, 445 Pacific Coast Hwy, Santa Monica, CA 90402, (310O 393.8282. www.backonthe beach cafe.com

(2) Tiato Kitchen + Venue, literally tucked into a tree-filled Santa Monica neighborhood so that it is hidden from street view, has no rival as the prettiest, most lush indoor-outdoor garden eatery, let alone the city’s biggest outside dining space. Indoors, the soaring ceilings and polished concrete floors, reclaimed wood furniture and eco-friendly materials lend an organic sensibility and a contemporary sense of grandeur at the same time.

It is fitting that Tiato is named after the “tia to” Vietnamese perilla plant, which has a fresh flavor similar to the Japanese herb shiso. It is one of Catherine’s favorite. The fragrant leaf also symbolizes the cooking style of Executive Chef and family matriarch Helene An (Crustacean Restaurant). For the story, please see: //localfoodeater.com/titan-brings-california-inspired-vietnamese-vietnames-inspired-california-cusine/

img_2305-1 — Catherine An of **Tiato Kitchen + Venue**

The Vegetarian, Vegan, Dairy-free and Gluten-free menu is dotted with ingredients like kale, blueberries veggie smoothies and antioxidant-rich ingredients. Health conscious dishes even include a Kale Caesar Salad. An described the food as “California-inspired Vietnamese and Asian-inspired California cuisine.’

Fresh Pressed Juices can turn out to be a welcome meal in itself. We love the name and ingredients of the rich Royal detox (beet, carrot and green apple) and the Green Goddess (broccoli, celery, green apple, honeydew and spinach). The cafe also offers draft and bottled beers, organic wines and a sake bar.

Fresh pressed juices at **Tiato Kitchen + Venue**

Fresh herbs abound in the outdoor garden and are used in the kitchen whenever possible. Meyer lemons, kaffir limes, blood oranges, mulberries and bushels of herbs grow seasonally. What makes the original east-west fusion Chicken Banh Mi Burger ($12), special, along with the house-made potato chips, pillowy brioche bun and spicy mayo is that the veggie slaw is pickled and dotted with cilantro grown in the garden.

Espressos and warm over-sized chocolate cookies are favorite customer picks. The Tiato muffin is usually sold out by the afternoon.

Engaging proprietor, Catherine An heads up Tiato + Venue, initially created as the family restaurant’s catering division with the garden as an event space. Read about mom, Helene An, (Crustaean in Beverly Hills) and sister Hannah’s District in West Hollywood. (www.anfamily.com).

Tiato Market Garden Café, 2700 Colorado Avenue, Suite 190, Santa Monica, CA, 310.866.5228 to leave a message. For hours and more information, please see, www.tiato.co

(3) Marino Ristaurante

Friend and second generation proprietor, Mario Marino, and I daydreamed about the day when the family could create backyard al fresco dining area under an old olive tree in the back of the restaurant. And the pandemic made it happen, with the feeling of some good out of the overall. It had the the same immaculate service and authentic Neapolitan cuisine. Chef Sal heads the kitchen and Mario is “front of the house” as always. Consistent classic southern Italian cuisine in a white tablecloth setting – whole branzino offered three ways; roman bread; ricotta cheesecake; the best anti pasti in the world. Legendary Dad Ciro Marino started 50 years ago and would be proud.

And summer is tomato season. It was Marino Ristorante Chef, Sal Marino, put one on a plate, insisting on dotting it with salt, and I fell in love. But until now it was farmers market, Melissa’s Produce when available or nothing.

**Marino Ristorante** Chef Sal Marino with brother Mario and a tomato supper menu

**Marino Ristorante**‘s patio- the olive tree is opposite the building

Dad Ciro Marino’s signature ricotta cheesecake, a must-have, at **Marino Ristorante**

Marino Ristorante, 6001 Melrose Avenue, Los Angeles, Ca 90038, (323) 466-8812, www.marinorestaurant.com

(4) Casita del Campo

A historic, neighborhood place for all ages with delicious, carefully made Mexican food — founded by one of the dancers in West Side Story for his entertainment friends! Patio, dining room, private room seating makes any lunch or party special. Excellent, friendly service and parking lot out back!

The Casita de Campo patio carved out of the back parking lot behind the restaurant is new. It is relaxing and lively with beautiful plants and fountain. After an inconsistent winter-spring season, the patio is once again open for dining with protocols in place. And the same attentive staff is there.

This image has an empty alt attribute; its file name is IMG_6007.jpg — **Casita del Campo’**s relaxing fountain in its new back patio

**Casita del Campo’**s leisurely patio with lively food and service

The original recipes and cooking practices have stayed the same since the day the restaurant opened 57 years ago. Every morning, fresh vegetables are chopped for the tasty salsa, the guacamole and chips all made fresh daily as evident in the enormous amount of food carried out from the kitchen. The new vegan menu items such as the tacos and fajitas, already popular with customers, reflect the current health-conscious times and neighborhood’s gentrification.

This image has an empty alt attribute — Casita del Campo’s classic menu with new vegetarian options

Casita Del Campo, 1920 Hyperion Ave, Los Angeles, CA 90027. is open for take out and delivery. For more information please visit www.CasitaDelCampo.net or call 323.662.4255.

(5) The Raymond 1886

This image has an empty alt attribute; its file name is IMG_1078.jpg — The Raymond 1886 veranda you never want to leave

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 at one time fronted this South Pasadena estate and its spirit lives on.

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 sample of the meals at The Raymond 1886 with brilliant pastry chef Roberto Morales’ desserts

The Raymond 1886 open for Lunch Tuesday – Friday from 11:30 am to 2:30 pm; Dinner every Tuesday – Sunday from 5:30 to 10:00 pm and Brunch Saturday and Sunday, 9:00 am to 2:30 pm.
For information or reservations, please visit www.theraymond.com or phone 626.441.3136. Week-end Brunch 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

The Raymond 1886 veranda you never want to leave

(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.

_MG_7811 — **The** **Grand Raymond Hotel**

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.

Robert, the superlative server-host with our meal of a fresh fruit board; Ayala champagne; Citrus & Burrata Pastrami on Rye; Eggs Benedict and “Sooo LA” yuzu cheesecake

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.

Just a glimpse of the blazing sun outside at The Raymond 1886

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.

**The Raymond 1886** brunch begins with a fresh fruit board and a flute of Ayala champagne

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.

New meaning to Pastrami at **The Raymond 188**6 Brunch

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.

Pastry Chef Raymond Morales’ “Sooo LA” dessert at **The Raymond 1886**

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

The Asian Fruit with a New American Address: Yuzu

Brilliant Pastry Chef, Raymond Morales at **The Raymond 1886**

The wooden box containers of flatware and napkins are still at **The Raymond 1886**

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.

Heavy duty toss away paper napkins replace the heavy linen signature ones at **The Raymond 1886** as a health precaution

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.

Eggs Benedict at **The Raymond 1886** with poached eggs, Canadian bacon, hollandaise and a twist of rich avocado

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.

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