The Raymond 1886 Pasadena Archives - Page 2 of 2

All-Americana Mother’s Day 2020 Stay-at-Home Edition

May 8, 2020 Comments Off

Mother’s Day Boxes at our favorite The Raymond in South Pasadena

Gerry Furth-Sides (all photos courtesy of Georgia’s, Gus’s Barbecue and The Raymond 1886). Mother’s Day at Georgia’s Restaurant at the Anaheim Packing House andLong Beach Exchange features a Soulful Sunday Brunch with Georgia’s signature Cornmeal-Crusted Buttermilk Fried Chicken & Waffles, Shrimp & Grits, Mardi Gras Omelet, Grilled French Toast, Steak & Eggs, and Cinnamon-Apple Waffles. Brunch-time Beverages, include stay-at-home welcome Mimosas, Bloody Marys, Georgia’s Sangria, Hurricanes, Wine and Beer.

Georgia’s Chicken & Waffles for Mother’s Day

Georgia’s Mimosa & Bloody Mary

Shrimp & Grits, Steak & Eggs at Georgia’s Restaurant menu

To order Mother’s Day Brunch please call Georgia’s Restaurant at the Long Beach Exchange directly at 714.906.1900; 4101 McGowen Street, Suite 115, Long Beach, CA 92630; 562.420.5637; for information on Georgia’s Restaurant at the Long Beach Exchange offers Takeout, Delivery and Curbside Pickup, please checkwww.Georgias-Restaurant.com

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Mom is treated to a family-favorite, Prime Rib Feast at Gus’s Barbecue in South Pasadena. “Extras” extras” for the entire family includes five pounds of Gus’s Boneless Smoked Prime Rib Roast, Creamed Spinach, Roasted Garlic Mashed Potatoes, Creamy Horseradish Sauce, and Au Jus ($149.95). Guests can call Gus’s Barbecue at 626.799.3251 or email Gus’s Barbecuedirectly at SouthPasadena@GussBBQ.com to order by Friday, May 8^th, 2020 and be given a personal time to come Curbside Pickup on Mother’s Day.

The Prime Rib Feast at Gus’s Barbecue

Sides for a Prime Rib Feast at Gus’s Barbecue

Beverages are also special for the day. The list includes a MOM-OSA Kit (Six Servings – $24). The Gus’s Bottle Barn features Top Shelf Spirits, Wine, Beer, Southern Sangria, and Bottled Cocktails.

Gus’s Barbecue is also a one-stop shop so bring Mom a Half Dozen Roses ($9), or You Name It! and just email Gus’s for pricing and ideas on any additional Sides and Gus’s Barbecue Signature Dishes that you think Mom will love!

Gus’s Barbecue South Pasadena offers Takeout, Delivery, and Curbside Pickup Gus’s Barbecue’s Mother’s Day Prime Rib Feast can be ordered at Gus’s Barbecue at 626.799.3251 or email Gus’s Barbecue directly at SouthPasadena@GussBBQ.com to order by Friday, May 8^th, 2020 and be given a personal time to come Curbside Pickup on Mother’s Day, Sunday, May 10^th, 2020; 808 Fair Oaks Avenue, South Pasadena; 626.799.3251; www.GussBBQ.com

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Memories of the phenomenal The Raymond Pasadena garden remain while guests enjoy the food to-go (Photo by Gerry Furth-Sides)

The Raymond 1886, Pasadena’s beloved Craftsman Cottage is offering special prepackaged and prepped Mother’s Day Brunch & Dinner Boxes featuring a Salad, Entrée and Dessert for Takeout and Curbside Pickup (only) for families to assemble and cook at home. The Raymond 1886’sMother’s Day Brunch Box for 4 ($50), featuries an Arugula Salad with radishes and a lemon vinaigrette. Favorite Quiches either the Ham & Cheese Quichewith Black Forest Ham, caramelized onions, and Cheddar cheese, or the Veggie Quiche with Bloomsdale Spinach, tomato, caramelized onions, and mushrooms.

A spread of food fit for a Mother’s Day Queen at The Raymond Restaurant, South Pasadena

For Dessert, The Raymond 1886 bakes a choice of Pastries including either Pain au Chocolat or fresh Cinnamon Rolls. Or for something savory in the early evening, Mom can enjoy The Mother’s Day Box for 4 ($90), startswith the Arugula Salad with radishes and a lemon vinaigrette. Mom can then choose an Entrée of either the House Dry Aged New York Steak or New Zealand Salmon, each accompanied with Fingerling Potatoes, and choice of Pastries, including either Pain au Chocolat or fresh Cinnamon Rolls.

Chef’s instructions on how to perfectly prepare this special Mother’s Day Brunch or Dinner at home with each Mother’s Day Brunch & Dinner Box.

The Raymond 1886 offers incomparable MOM-Osas ($25) that includes a Bottle of Cava and signature Bloody Marys with all the fixin’s! Wine, Beer and Pre-Made Cocktailswill also be offered for Mother’s Day Takeout, Delivery, and Curbside Pickup. The three Cocktailsoffered are the 1886 Negroni, , the Remember The Maine or the Fair & Warmer, a blend of rums, Dolin Sweet Vermouth, house curacao, and lemon oil.

The Raymond 1886 – to go!

The Raymond 1886 offers their special Mother’s Day Brunch & Dinner Boxes for PRE-ORDER ONLY for Takeout and Curbside Pickup on Mother’s Day, Sunday, May 10^th, 2020 from 11:00 am to 5:00 pm. Please call The Raymond 1886 at 626.441.3136 or email Info@TheRaymond.com to PRE-ORDER.

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

The bar at The Raymond 1886 – to go

Our Favorite Valentine Day Restaurants for Two or Twenty

February 11, 2020 Comments Off

Beet Soup, Heart Shaped Ravioli, Lobster Salad, Pasta, Branzino at Celestino in Pasadena (photo by Sara Franco)

(Gerry Furth-Sides) Celestino Ristorante in Pasadena on historic Lake Street is one of the rare huge, rambling spaces in which you could happily dine alone (we were there on a holiday eve with about 15 other people and felt so special) or a party of 100. Perfect for Valentine’s day as a couple or with friends.

Full Valentine Day red cocktails at Celestino Ristorante, Pasadena (photo by Sara Franco)

Celestino Ristorante’s Owner- Executive Chef Calogero Drago created a Four-Course Prix-Fixe Valentine’s Day Menu ($78.00 per person) plus a full à la carte Dinner Menu.

Zuppa di Barbabietole Dolci alla Romeo, a red beet soup with goat cheese at Celestino Ristorante

The Prix-Fixe Valentine’s Day Menu begins with Antipasto choices of: Zuppa di Barbabietole Dolci alla Romeo, a red beet soup with goat cheese; the Anellini di Calamari Fritti e Vegetali al Bacio, fried calamari and vegetables with aioli pesto sauce, or the Insalata di Aragosta con Pure’ di Piselli e Melone, steamed lobster over sweet pea purée and melon. The Pasta course features heart-shaped Ravioli di San Valentino, stuffed with buffalo ricotta, burrata, and spinach in a goat cheese sauce. Risotto al Sapore di mare con Fave e Pecorino, a risotto with mixed seafood, fava beans, and pecorino cheese, or the Farfalle con Degli Innamoarti con Radicchio, Speck, e Mascarpone, a corkscrew pasta served with radicchio, speck, and mascarpone cheese is also on the menu.

Branzino at Celestino Ristorante, Pasadena (photo by Sara Franco)

The Third Course includes a choice of Filetto di Branzino con Patate Peruviane alla Mode degli Amori di Primavera, a grilled filet of sea bass served on a bed of Peruvian mashed potatoes and leeks in a black truffle broth, or the Involtini di Pollo Ruspante al Pepe Rosa, chicken roulade stuffed with fontina cheese in a pink peppercorn and brandy sauce. Savor a special glass or bottle of Italian Wine from Celestino Ristorante’s award-wining Wine List to complement the magical meal. Torta Sorpressa d’Amore, represents a surprise sweet Italian “love” cake.

Torta Sorpressa d’Amore is the grand finale of the Valentine Day menu at Celestino, Pasadena (photo by Sara Franco)

Celestino Ristorante will be open on Valentine’s Day, Friday , February 14th, 2020 for Lunch from 11:30 am to 2:30 pm and Dinner from 5:00 pm to 11:00 pm; 141 South Lake Avenue, Pasadena, CA 91101; 626.795.4006; www.CelestinoPasadena.com

Los Angeles Restaurants Feature International Thanksgivings

November 17, 2019 Comments Off

(Gerry Furth-Sides) Los Angeles restaurants serving ethnic and regional menus this year offer a variety of truly splendid and festive menus. These are three exceptional one Le Petit Paris LA’s Thanksgiving Menu will offer options such as Scallops, Crab Cakes, Stuffed Turkey Medallions, Vegan Pie, Smoked Pork Ham, Pecan Pie, and Pumpkin Choux and will be available from 10:30 AM to 10 PM on Thursday, November 28th. The cost is $65 for adults and $25 for children under ten.

Le Petit Paris in DTLA serving Thanksgiving

The glorious restaurant, owned by French restaurateurs David and Fanny Rolland, is in the historic El Dorado building and features multiple skylights, a mezzanine level, a lounge, chandeliers, and much more.

Le Petit Paris, 418 / 420 S Spring Street, Los Angeles, CA 90013, (213) 217 4445. For details please check info@lepetitparisla.com

Le Petit Paris in DTLA

Old Town Pasadena’s Mi Piace offers a big Italian family feast with a menu by Executive Chef Gil Saulnier available from 12:00 noon to 11:00 pm featuring traditional, and exotic savory specials. The Roasted Bone Marrow served with Cowboy bacon shallot jam and toasted ciabatta is an excellent example. The dramatic Seafood Platter to share features a half-dozen Fanny Bay oysters, Alaskan crab leg, lobster tail, and jumbo shrimp, served with mignonette, cocktail sauce, tartar sauce, and fresh lemon.

The dramatic Seafood Platter at Mi Piace ((Photo Credit: acuna-hansen)

Much more Italian in nature is the Mediterranean Oratta which is a grilled herb-stuffed whole sustainable Sea Bass, tomatoes, capers, kalamata olives, radicchio, and arugula salad; the Slow Braised Lamb Shank prepared Mediterranean style and accompanied with braised vegetables and baby white potatoes, or the decadent Maine Lobster & Mussel Spaghetti served with a whole fresh Maine lobster, New Zealand green-lipped mussels, San Marzano tomatoes, orange zest, and lobster broth saffron sauce. And of course there is the Entrées start with the Traditional Oven Roasted Turkey – a plate full of roasted organic turkey, mashed potatoes, haricot vert, yams, cranberry sauce, Italian sausage, porcini mushrooms, signature chestnut stuffing, and house-made corn bread.

Mi Piace’s award-winning wines pair beautifully with the dishes. Begin the party with one of Mi Piace’s New Fall Cocktails such as the Holy Grail comprised of Evan Williams Black Label Bourbon, Moscatel Pisco, egg whites, bee pollen, ginger, and lemon juice.

The Mi Piace Feast, Holy Grail, Lobster & Mussels, Mediterranean Orrata, The Italian Job (Photo Credit: acuna-hansen)

Mi Piace will be open from 8:00 am to 11:00 pm for breakfast, lunch and dinner service with a special Thanksgiving Dinner Menu from 12:00 noon to 11:00 pm. 25 East Colorado Boulevard, Pasadena, CA 91105; 626.795.3131; www.MiPiace.com

The Holy Grail at Mi Piace (Photo Credit: acuna-hansen)

The Raymond 1886 welcomes family and friends into their Historic Craftsman Cottage in Pasadena with new Executive Chef Jason Francisco’s very special regional Thanksgiving Menu. Starter’s include the Creamy Butternut Squash Soup with crème fraiche and crispy sage, or the Apple Gorgonzola Salad filled with apples, gorgonzola, red onions, candied pecans, crispy bacon, and bibb lettuce in a golden balsamic vinaigrette. A more exotic dish is the Braised Venison Wellington served in a puff pastry with shaved asparagus and a pomegranate reduction, or the vegan Cauliflower Steak served with spaghetti squash Aglio e Olio, brussels sprout leaves, and pumpkin seed pesto. Mary’s Turkey Breast accompanied with a rosemary chestnut stuffing, old fashioned gravy, and cranberry licorice sauce offers a more traditional plate.

The patio at The Raymond (Photo Credit: acuna-hansen)

The Raymond (Photo Credit: acuna-hansen)

Complimentary Traditional Sides include Chef Francisco’s Smoked Gouda Mashed Potatoes, Crispy Brussels Sprouts, Garlic Herb Potatoes, Roasted Heirloom Carrots and Creamed Corn.

Pastry Chef Mignon Jones’ Desserts offer a choice of Pumpkin Cheesecake with pumpkin seed brittle, or Apple Pie served with cinnamon crisps.

The Raymond 1886 will offer Thanksgiving at The Raymond for $85.00 (per adult) and $42 (children ages 12 and under) from noon to 7 PM. 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

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.

Our Favorite Ethnic Father’s Day Feasts

June 16, 2019 Comments Off

(Gerry Furth-Sides, photo credits: Ralph Wolfgang, Acura-Hansen) Father-son managed Bone Kettle’s Father’s Day Specials in Old Town Pasadena, feature bold Southeast Asian flavors from family-inspired recipes. Citrus Brine Chicken Wings prepared with fried free-range chicken wings and charred lime start off a meal with a tart twist. Loco Moco features grass-fed ground beef, duck egg, jasmine white rice, caramelized onions, and fried leek, or go for the sweet and savory Fried Chicken & Ube Waffles, served with black pepper honey sauce and watermelon cubes. Partner and Executive Chef Erwin Tjahyadi created a special Lemongrass Pork Belly made with crispy pork belly, garlic infused soy, lemon juice, onions, tomatoes, and watercress cilantro salad – available during both Brunch and Dinner on Father’s Day. Bone Kettle Sangria has the kick of chipotle pineapple, orange extract, and Pinot Noir. Habanero lime, soju, cucumber juice, ginger ale, and mint does the same for the Cucumber Habanero Mule.

Loco Moco features grass-fed ground beef, duck egg, jasmine white rice, caramelized onions, and fried leek

Bone Kettle‘s Dinner featured Steak Tartare made with St. Helen’s Ranch hanger steak, chili vinaigrette, lemongrass, and krupuk is a signature dish, along with Executive Chef Erwin’s famous Bone Marrow with scallion confit, grilled baguettes, red endive, baby frisée, mizuna, and apple rhubarb dressing. Unusual beverages include Ice-cold Beers such as the Ommengang Hennepin Saison or Eagle Rock Amwolf Pilsner. Entrées for a hearty appetite include the Singaporean Chili Lobster with Maine lobster, confit tomatoes, sweet and spicy egg sauce, fried onions, and herbs; Big Mouth Seabass cooked in a turmeric batter, with pan-fried Okinawa soba noodles, scallions, quail eggs, and fried shallots, and the unique Beef Ribs prepared with bone marrow jus, fried onions and herbs.

Father’s Day, Sunday, June 16^th, 2019 for Brunch from 11:30 am to 2:30 pm, and for Dinner from 5:00 pm to 9:30 pm; 67 North Raymond Avenue; 626.795.5702; www.BoneKettle.com

Celestino Restaurant shares Drago family recipes of the kind that Owner and Executive Chef Calogero Drago’s their own dad would have loved in Sicily, Italy. They they feature local, seasonal Start with the flavorful Beef Carpaccio with porcini mushrooms and black truffle, or the classic Zuppetta di Cozze e Vongole Pepate made of mussels and clams with black pepper in a delicate tomato broth. Chef Drago is preparing something for every Dad with specials like his luxe Linguini with Lobster and Crab, and savory Bistecca alla Fiorentina; a traditional Florentine porterhouse steak perfectly prepared for Dad. The Dinner Menu adds Specials like the Ossobuco alla Milanese and Coniglio al Forno con Salsa di Olive Nere. Pair the Father’s Day Dinner with one of Celestino Ristorante’s robust red wines, such as the 2007 Chianti Classico Badiolo Riserva a bottle of the 2006 Brunello di Montalcino Il Poggione. Chef Drago ‘s presents every dad with a Complimentary Glass of Vin Santo Dessert Wine.

Father’s Day Feast at Celestino Ristorante

Celestino Ristorante‘ Father’s Day Dinner on Sunday, June 16^th, 2019 from 5:00 pm to 10:00 pm; 141 South Lake Avenue, Pasadena, CA 91101; 626.795.4006;www.CelestinoPasadena.com

Inspired Chef Luca’s mom visited the kitchen at Culina & Vinoteca – Four Seasons Hotel Los Angeles at Beverly Hills for mother’s day this year, and judging from the adoring kitchen staff, everyone was inspired by her. It will show in the Father’s Day Brunch Buffet at Culina & Vinoteca at the Four Seasons Hotel Los Angeles at Beverly Hills, that features novelty activities.

Lawn Games with the kids such as Bocce Ball, Ladder Toss and Corn Hole. Dad can also show off his best Golf Game to Culina & Vinoteca’s 9-Hole Put-Put as there will be an attendant collecting score cards that will each be entered into Prize Drawings for prizes such as Complimentary Meals at Culina & Vinoteca.

The abundanza brunch celebration starts with Breakfast & Eggs including a performance Omelet Station; Honey Fried Chicken with silver dollar waffles and made-to-order Belgium Waffles topped with a choice of dulce de leche, maple syrup, orange marmalade, or whipped butter, cream and preserves. The Outdoor Grill Station offers marinated and grilled Bone-In Cowboy Steak, or the “Beer Can” Whole Jidori Chicken. Complimenting the heartier protein fare is a Farmers Market Salad Chopped “Wedge” Salad served with blackened Old Bay Shrimp, oven roasted tomato, green onion, white cheddar crisps and buttermilk dressing. So do the international food stations, including Japanese Sushi & Seafood Station; Hong Kong Dim Sum Station, and Mexican Station. Pastry Chef Christopher Ford’s Pastries and desserts, a Carving Station andthe Children’s Buffet complete the menu.

The Culina & Vinoteca Carving Station

Culina & Vinoteca at Four Seasons Hotel Los Angeles at Beverly Hills‘ Father’s Day Buffet Brunch on Sunday, June 16^th, 2019 from 11:00 am to 3:00 pm for $139.00 (per adult), $69.00 (children ages 5-12), and complimentary for children 4 and under: 300 South Doheny Drive, Los Angeles, CA 90048; 310.860.4000; www.CulinaRestaurant.com

At the Raymond 1886 Executive Chef Jon Hung The Raymond 1886’s spacious outdoor patio and historic Craftsman Cottage interior ensure a historic, easy Father’s Day Brunch with such favorites as the Family Breakfast Platter,Chef Inspired Omelets, and the popular Breakfast Burrito, along with the Brioche Bread Pudding topped with berries, yuzu curd, and whipped sour cream. The famous Classic Cheeseburger made with ground Kobe beef, melted cheddar cheese, pickles, lettuce, tomato, and “Eva’s Secret Sauce” on a brioche bun is also available, with its perfect accompaniment of the bar’s Bloody Mary with Dirty Sue olive juice and an array of salts and spices.

Bloody Mary with Dirty Sue olive juice and an array of salts and spices.

Father’s Day Dinner options are equally appealing. Oysters on the Half Shell served with a daily mignonette, or the Tartare, which changes weekly starts off the meal. Baby Gem salad with cherry tomatoes, pickled watermelon radish and green goddess dressing, or the Roasted Cauliflower with chimichurri, hazelnuts, and grated parmesan pairs with any of Executive Chef Jon Hung’s entrees. Favorites include Seared Sea Trout with Vadouvan lentil, pickled golden raisins, brown butter, yuzu and hazelnuts; Lamb Chops served with fregola, rhubarb, mint and ricotta, and the Porchetta with Vongole and marinated cherry tomatoes. Dessert from Pastry Chef Alexa Clark included Peanut Butter Mousse with Nutella cremeux, honeycomb, cinnamon condensed milk and lime gel, and Chocolate Bavarois served with Tahitian vanilla ice cream, pink peppercorn graham crumble and caramel.

The Raymond 1886 hours on Father’s Day, Sunday, June 16^th, 2019. Brunch: 9:00 am to 2:30 pm, and for Dinner from 5:30 pm to 10:00 pm; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Photos: Bloody Mary, Breakfast Burrito, Family Breakfast Platter, Patio, Peanut Butter Mousse, Seared Sea Trout

Photo Credit: acuna-hansen

The New Kitchen Dream Team at the Raymond Restaurant

May 30, 2019 Comments Off

The Raymond 1886 oasis, a little forest park complete with trickling water

(Gerry Furth-Sides) The Raymond Restaurant in Pasadena has been a top favorite or our’s through the years – as a historic place, for its impeccable food and service, for its enchanting atmosphere. So sharing it with New York foodie visitors was a must. Each new Raymond Restaurant kitchen team has their own take of updating American regional classics, which might have been served to the Pasadena families “up for the summer” from Los Angeles a century ago.

Chef Jon Hung and Pastry Chef Alexa Clark

We were also eager to try Executive Chef Jon Hung‘s new savory menu with desserts by Alexa Clark Masters of Taste. Diners would probably not know what “Hummus” was unless they traveled to the middle east, let alone Executive chef Jon Hung’s eclectic, version with Huumus with Kalamata olive and fermented shiitake tapenade, served with crispy corn tortillas that makes an art statement as well as a culinary one.

Chef Hung’s Kalamata olive and fermented shiitake tapenade hummus – an art piece

There were three of us to please, including one vegetarian and one paleo. We chose Chef Jon’s Broccoli and White Bean Salad to start after much deliberation because equally appealing to all on the menu were the Escarole and Strawberry Salad with Arugula, balsamic vinaigrette and the Baby Pen Salad with Pickled watermelon radish, cherry tomatoes and green goddess dressing, along with the Sugar Snap and Burrata, with Mizuna, saved carrots and mint that is dressed with a champagne vinaigrette. Even the classic Chopped Cobb Salad would be a go-to on a hot summer day here.

Broccoli and white Bean Salad

More familiar to diners everythere is the BLT, which Chef Hung dressed up with Jalapeño bacon, bib lettuce, fried green tomatoes and a remoulade. The Jalapeño in the bacon and the crunchy of the fried green tomato crust added a snap to the sandwich. Every bite made a statement in terms of flavor and texture. Sweet potato fries, at the same time, lent a rich but lighter element to the dish.

Chef Hung’s “southern” BLT

What a beauty of a dessert list by Pastry Chef, Alexa Clark, who described her goal of updating classics into a balanced but unique dish, as , “Guests want something they cannot easily make at home, but something that is also familiar.” This is obvious in her Peanut Butter Mousse with the culinary craze, Nutella, in a cremeux, plus honeycomb, cinnamon condensed milk, and lime gel. A classic Linzer Tort because her Hazelnut Linzer Tart with housemade black currant cranberry preserves, citrus caramel creme, and sugared pepitas.

Chef Alexa does a spring dance in honor of rhubarb here in The Polenta Tres Leches Cake

The Polenta Tres Leches Cake

Pastry Chef Alexa Clark’s Passion Fruit Cashew Custard with smoked cashews, coconut, caramelized strawberries (GF)(DF)

The Raymond 1886, Pasadena’s historic Craftsman cottage on South Fair Oaks Avenue at one time housed a caretaker’s cottage for the grand Raymond Hotel in the late 1800s. It is just a short ride away from Pasadena’s main attractions, including the Rose Bowl, Norton Simon Museum, Descanso Gardens and a new Thursday Farmer’s Market.

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The Raymond 1886 Hours: Lunch Tuesday -Friday from 11:30 am to 2:30 pm, Dinner every Tuesday through Sunday from 5:30 to 10:00 pm. Brunch Saturday and Sunday from 9:00 am to 2:30 pm. The 1886 bar hours: Sunday, Tuesday through Thursday from 11:30 am to 12:00 Midnight; Friday-Saturday from 11:30 am to 2:00 am. Happy Hour: Tuesday -Friday, 4:00 pm to 7:00 pm. For more information or reservations, please visit www.TheRaymond.com or call The Raymond 1886 directly at 626.441.3136.

We were headed to an evening performance in Highland Park, so a leisurely late lunch followed by a walk around at the nearby South Pasadena Farmers Market bundled the events into a perfect full day. My visitors pointed out the beautiful street curb flowers. We would have been happy just staying at The Raymond 1886 and sipping on cocktails all afternoon too. Read our coverage below.

The staff changes and the staff stays. Read about this veteran below. Five-star hotel service reigns here, and every one of the crew seems delighted to be here.

//localfoodeater.com/pasadena-raymond-place-lunch/

“Say Cheese!” September 18th for National Cheeseburger Day!

September 14, 2018 Comments Off

Celebrate regional American National Cheeseburger Day When the cheese was added to a hamburger it was a big deal. Honoring the 1926 invention of The word “cheeseburger” is a shortened form of the phrase “cheese hamburger”, meaning a hamburger with cheese. The original word hamburger arguably comes from the town of Hamburg in Germany and refers exclusively to a burger made from beef. Half a century later we ate burgers with a variety of quirky toppings at Hampton’s, Hollywood owned by the wonderful Stanley Ralph Ross and Paul Newman, including PPJ I swear, which is a fond memory to me and an figment of my imagination to my husband. Cheeseburgers topped the list then. And it does now.

Cheese oozing out of the new Malibu Farm, Newport Beach, a burger with its special fermented, grilled onions (above and below)

Malibu Farms, Lido Village, Newport Beach offers a cheeseburger with fermented/grilled onions with broccoli mashed potato and greens

And now almost a century after the cheeseburger was introduced, upscale burger chains (you know who they are) became a “BIG” deal when they re-introduced a variety of toppings along with cheese, and then a cheeseburger and a plant-based burger. Yet, try and stop the cheeseburger.

The Raymond 1886 with its welcoming outdoor patio and historic caretaker’s cottage has competition for National Cheeseburger Day from its own 1886 cocktails, which make a meal onto themselves. The Raymond Cheeseburger prepared with ground Kobe beef, crispy lettuce, fresh tomato, crunchy pickles, melted cheddar, and “Eva’s Secret Sauce “ is simply a burger but better somehow in the outdoors loved where the sheer exuberance of the place seems to pour right into these juicy, oversized burgers. For details on how they are made please see: //localfoodeater.com/pasadena-raymond-place-lunch/

Executive Chef Tim Guiltinan talks about his cheeseburgers with imaginative ethnic twists

The Raymond 1886, Pasadena’s historic Craftsman cottage and patio, 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; open for lunch and dinner www.TheRaymond.com

Former surfer Chef Raphael Lunetta’s modern diner Lunetta All Day the ultimate California version made with Snake River grass-fed beef, caramelized onions, juicy beefsteak tomato, aged white cheddar and Marie Rose sauce. It pairs perfectly with your any one of the long list of beverages.

L.A.D. Burger, (Photo Courtesy of Lunetta All Day)

Lunetta All Day 2420 Pico Boulevard, Santa Monica, CA 90405; 310.581.4201; www.LunettaSM.com

Lunetta At Night indulges in Chef Raphael Lunetta’s Snake Rover Heirloom Cheeseburger made with Snake River grass-fed beef, grilled onions, fresh heirloom tomato, sharp cheddar, and avocado while sipping on a perfectly prepared handcrafted cocktail from The Moon Bar. Leave it to Chef Lunetta to serve the most classic and the most cutting-edge deconstructed versions.

Lunetta At Night 2420 Pico Boulevard, Santa Monica, CA 90405; 310.581.9888;www.LunettaSM.com

Executive Chef Sammy Monsour’s Jenny’s Pimento Cheeseburger at Preux & Proper celebrates National Cheeseburger Day with a Cheeseburger topped with mouthwatering pimento cheese. Chef Sammy made a name for himself with burgers at Boston’s JM Curley’s before arriving on the LA scene so you know these are the best. P & P burgers are prepared with Strauss grass-fed beef, pickles, horseradish remoulade, pimento cheese, and plenty of north country bacon.

Jenny’s Pimento Cheeseburger at Preux & Proper (photo courtesy of Ziv Sade)

Preux & Proper 840 South Spring Los Angeles, CA 90015; 213.896.0090;www.PreuxandProper.com

Executive Chef Tony Esnault’s Burger at Church & State (DTLA) adds a little ethnic flair with American regional, French versions. offers a French version prepared with grass-fed beef, dijonaise, brioche, and Emmentaler cheese; with additional toppings available like crispy bacon, caramelized onion, or free-range fried egg for $1. The restaurant offers the burger lunch and dinner. For details, please see: www.ChurchandStateBistro.com

Church & State, 1850 Industrial Street, Los Angeles, CA 90021; 213.405.1434.

Top Five Cinco de Mayo (x Two) Cocktails in LA

May 2, 2018 Comments Off

(Gerry Furth-Sides) “Taco ’bout a party!” this Cinco de Mayo. The absolutely stunning waterfront views and super-friendly, professional staff at SALT Restaurant & Bar at the Marina Del Rey Hotel. will make you feel like you are on the Mexican Riviera. SALT’s brand-new cocktails include the new Agua de Vida made with house Herradura Double Barrel Reposado Tequila from Mexico. their classic also remains a favorite, the SALT Margarita.

The new Agua de Vida at SALT (photo courtesy of the restaurant)

Mahi Mahi Fish Tacos with black beans & avocado, carrot and cabbage slaw, pineapple and roasted jalapeño salsa are created especially for Cinco de Mayo at SALT. //localfoodeater.com/turning-summer-salts/

The most lavish Cinco de Mayo celebration (possibly in the world) can be found at Fleming’s Prime Steakhouse & Wine Bar. The upscale steakhouse is partnering with Tequila Herradura, an ultra-premium 100 percent agave tequila, and Baccarat, the world-renowned fine crystal manufacturer and offering a $100 Prime Margarita from May 4-6.

The $100 Margarita at Fleming’s Steakhouse with a Baccarat glass to take home (Photo courtesy of Fleming’s Steakhouse).

The $100 Margarita is handcrafted with ultimate premium liquors, including Tequila Herradura Selección Suprema and Grand Marnier Centenaire. Served in Baccarat’s uniquely designed Diamant Highball, guests will take home the glass in Baccarat’s iconic red box. Enjoyed by royalty since 1764, Baccarat is often called the “Crystal of the Kings.” Crafted in iconic Baccarat style by fFamed craftsman Thomas Bastide, the clear crystal Diamant Highball is accented with silhouettes and pointed diamond cuts.

Tequila Herradura’s Selección Suprema is the world’s first-ever extra-añejo tequila expression. Aged for 49 months, and first introduced by Casa Herradura in 1995, it has garnered international awards for its finelyt cooked agave, highlighted by notes of rich vanilla and dried fruit –ideal for pairing with Fleming’s signature dishes.

Casita Del Campo in Silverlake has no rival when it comes to having the most fun at any time. To make Cinco de Mayo more special, they created a Pomegranate Margarita comprised of tequila, fresh squeezed lime juice, a splash of Triple sec, pomegranate juice, and fresh pomegranate garnish.

Pomegranate Margarita, Margarita selection (Photo Courtesy of Casita Del Campo)

Casita Del Campo will be celebrating Cinco de Mayo on Saturday, May 5^th, 2018 from 11:00 am to 2:00 am; 1920 Hyperion Avenue, Los Angeles, CA 90027; 323.662.4255;www.CasitaDelCampo.net

This Cinco de Mayo, CHAYA Downtown gets the party started a day early this year. On Friday, May 4. Head Barman Marco Currasco has created the TAKA cocktail comprised of Codigo tequila, Yuzu Sake, muddled ruby red grapefruit, lime juice, and grapefruit soda.

TAKA Cocktail (Photo by acuna-hansen)

CHAYA Downtown will be celebrating Cinco de Mayo, Friday, May 4^th, 2018 from 5:30 pm to 10:00 pm, and will be CLOSED Saturday May 5^th, 2018; 525 South Flower Street, CA, 90071; 213.236.9577; www.TheCHAYA.com

At CHAYA Venice this Cinco de Mayo, Feisser Stone has created the Margarita On Main Street, comprised of El Jimador Tequila Blanco, yuzu cucumber juice and agave, garnished with a cucumber flag and tajin salted rim. So, head to CHAYA.

Margarita On Main Street Cocktail (Photo by Feisser Stone)

CHAYA Venice opens for Dinner on Cinco de Mayo, Saturday, May 5^th, 2018 from 5:30 pm to 11:00 pm; 110 Navy Street, Venice, CA, 90291; 310.396.1179;www.TheCHAYA.com

For a Cinco de Mayo feast, Executive Chef Tony Esnault at Church & State has created a magnificent dinner . The special cocktail to go with it is the Sancho Panza created by Yassmin Sarmadi, made with tequila, Ancho Reyes, simple syrup.

Sancho Panza Cocktail (Photography by Emi Rose)

Church & State will be open for Dinner on Cinco de Mayo, Saturday, May 5^th, 2018 from 5:00 pm to 11:00 pm; 1850 Industrial Street, Suite #100, Los Angeles, CA, 90021; 213.405.1434; www.ChurchandStateBistro.com

The gifted and versatile Head Barman Pete Capella at the FLATS.has created a cocktail with a kick to match the Artisanal Flatbread Pizza menu. The Abre Los Ojos matches Silver Tequila, Groundworks Cold Brew coffee, orgeat and orange bitters, all garnished with a few espresso beans.

Abres Los Ojos Cocktail at The Flats (Photo by Pete Capella)

The FLATS Restaurant will be open on Cinco de Mayo, Saturday, May 5^th, 2018 from 5:00 pm to 12:00 Midnight; 8400 Wilshire Boulevard, Beverly Hills, CA, 90211; 310.909.7549; www.TheFLATSRestaurant.com

For a classic, rustic, spiffy Cinco de Mayo, The Raymond 1886. 1886 Barmen Jesus Gomez and Ned Kirby have created the Angel of Oaxaca cocktail with mezcal, sherry, pineapple, agave, and lime.

Cameron Masden’s Angel of Oaxaca, “South of The Wall Cocktail” (Photo by Renny Ramirez)

The Raymond 1886 will also feature the South of The Wall created by Head Barman Cameron Masden, made with tequila, strawberry shrub, curacao, and lime. It was formerly known as South of The Border!

The Raymond 1886’s “South of the Wall” ,formerly “South of the Border!(photo courtesy of The Raymond 1886)

The Raymond 1886 is open for Brunch on Cinco de Mayo, Saturday May 5^th, 2018 from 9:00 am to 2:30 pm, and for Dinner from 5:30 pm to 10:00 pm. 1886 will be open from 4:00 pm to 2:00 am; 1250 South Fair Oaks Avenue, Pasadena, CA, 91105; 626.441.3136;www.TheRaymond.com

Best Historic: The Raymond Restaurant and 1886 Bar in Pasadena

Eat Mexican! Drink “Russian Water!” on October 4, National Taco & Vodka Day

October 4, 2017 Comments Off

(Gerry Furth-Sides) October 4 is National Taco Day! October 4 is National Vodka Day! Celebrate at five of our favorite restaurants in town.

This National Taco Day on October 4, head to Casita Del Campo, celebrating 55 years, and offering all Tacos on the menu for $2.00 all day and night.

Carnitas Tacos are prepared with a secret slow braised recipe and served with fresh pico de gallo and house-made guacamole,

In addition to Classic Chicken, Beef, and Potato Tacos, the chef introduces the Fried Avocado Taco filled with shredded lettuce and cheese, topped with any one of their signature homemade salsas.

Pair any taco with a drink from the bar. Guava Margarita is “juiced” with fresh guava fruit picked right from the owner’s garden.

Casita Del Campo Party, 11:00 am to 11:00 pm; 1920 Hyperion Avenue, Silver Lake, CA 90027; 323.662.4255; www.casitadelcampo.net

Red O Melrose and Red O Santa Monica serves $3 Tacos all day and all night for just $3.00.

The Red O signature Street Tacos features the Carnitas Tacos with cilantro-lime yogurt, chipotle purée, radish and green Mexican knob onions. The Crispy Style Short Rib Tacos with roasted tomato-serrano sauce, onions, cilantro, Monterrey Jack cheese and potato chips.

Corporate Executive Chef Marc Johnson is known for his unique and delicious approach to classics and his Street Tacos are no exception.

Red O Melrose National Taco hours: 5:00 pm to 10:00 pm. 8155 Melrose Ave, Los Angeles, CA 90046; 323.655.5009; www.RedORestaurant.com

Red O Santa Monic in Santa Monica overlooking the ocean: 3:00 pm to 12:00 am; 1541 Ocean Avenue, Suite 120, Santa Monica, CA 90401; 310.458.1600;www.RedORestaurant.com

At THE RAYMOND 1886, inspired Executive Chef Tim Guiltinan prepares a succulent Suckling Pig Tacos Al Pastor made with pineapple, avocado , and salsa Roja.

Pair these delectable Tacos with any one of 1886 Bar’s news mezcal creations, such as the Woody Woodpecker made with Vida Mezcal, Angostura & Peychaud’s Bitters, cedar syrup and a double citrus peel. Now that is a National Taco Day done right!

The Raymond 1886 will be open on National Taco Day, from 11:30 am to 2:30 pm for Lunch and from 5:30 pm to 10:00 pm for dinner.1886 Bar will be open from 4:00 pm until 12:00 Midnight; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

National Vodka Day on October 4

Vodka is a drink that originated in Eastern Europe, the name stemming from the Russian word ‘voda’ meaning water or, as the Poles would say ‘woda’. The first identifiable Polish vodkas appeared in the 11th century when they were called ‘gorzalka’, originally used as medicines. For a detailed, full history, please see: //www.ginvodka.org/history/vodkaHistory.asp

For the best view in town over the ocean, head to Marina Del Rey Hotel, where “Russian Water” rules the bar on October 4th. Special cocktails for the day (with ingredients) include:

The Captain:

2oz house infused cucumber vodka

12 oz house ginger honey

34 oz lime juice

Shake, Strain, pour over large rock

Passion Flower

2oz vodka

12 oz elderflower liquor

12 oz lime juice

12 oz passion fruit puree

34 oz agave

(photo courtesy of The Marina Del Rey Hotel)

SALT Restaurant at The Marina Del Rey Hotel, //www.marinadelreyhotel.com is located in the airy, easily accessible, modern oceanfront property with sparkling views of the marina.

Marina del Rey Hotel; 13534 Bali Way, Marina Del Rey, CA 90292

The Pasadena RAYMOND Makes American Regional History

August 11, 2016 Comments Off

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(Gerry Furth-Sides) Executive Chef Tim Guiltinan introduces his “New Summer Menu” with imaginative ethnic twists at the The Raymond 1886, Pasadena’s historic Craftsman cottage on South Fair Oaks Avenue. The nostalgic building, at one time a caretaker’s cottage for the grand Raymond Hotel in the late 1800s, is shown above.

unspecified-5 With this new menu, Chef Guiltinan also updates mid-century American regional classics which might have been served to the Pasadena families “up for the summer” from Los Angeles a century ago. They would not recognize what was thought of as a child’s favorite lunch with the addition of bacon and bourbon.

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A New Dessert Menu from brilliant new Pastry Chef Raymond Morales and”rabble-rouser” Maxwell Leer’s New Wine Program add to the celebration although one look at the true champagne goblet tells that Leer also respects the past.

Guiltinan explains that in his eclectic style of cooking, “We take our influences from all around the world.” What ties his menu together is his attention to individual ingredients, making nearly all of them from scratch, including tortillas (Mexican), ketchup (created as an Asian fish sauce), Worcestershire sauce (British) and even his XO sauce.

unspecified Sourcing the finest ingredients is key. Pasadena’s Whisper Farm’s Aquaponic Lettuce with lemon dressing and smoked salt is perhaps the ultimate in local sourcing, the lettuce grown sustainably just a few miles away. Seasonally rotating Wild Northwestern Mushrooms are all organic with smoked vinegar.

The Quick Bites menu section features oysters sourced from a co-op of small oyster growers in Massachusetts, sold exclusively to the chef. The Raymond 1886 features just one type of oyster at a time, offered raw with a house made barrel-aged hot sauce, or grilled with a jalapeño butter sauce. “When I receive the oysters, they have been out of the water less than 24 hours,” Guiltinan reports. “We sell an incredible amount because they are so fresh and so unique.”

unspecified-2 Classic vintage American appetizers become streamlined under the chef’s direction with Marinated Mushrooms and spicy Hand Cut Smoked Onion Rings.

International ethnic twists show up on similar ones such as the Sticky Potato, roasted spuds in a Korean-style sesame-chili sauce.A fiery house-made spreadable salami native to southern Italy is integral to Be Calm and Eat ‘Nduja, is complemented with Guiltinan’s own Parmesan crackers.

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Ethnic techniques influence Starters as well, from seasonal-vegetable to decadent meat specialties. One of the most popular items, the Tandoori Cauliflower, features a half-head of the vegetable marinated with Indian flavors, roasted until nicely browned and served with a mint-cucumber dip. Greek yogurt accompanies Chef Guiltinan’s Roasted Golden Beets along with organic citrus, crushed pistachio, watercress, and Greek yogurt. Roasted Fennel Soup is made with potato, anise pickled carrot and pasilla-honey.

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Mar y Tierra, invokes a menudo-like stew with squid, shrimp & tripe, smoked pasilla, and a handmade tortilla.

Japanese Miso-Sake Glazed Hamachi Kama presents an uncommonly found, tender and juicy hamachi collar. Other Asian-accented items include Indonesian Shrimp and Little Neck Clams, cooked with potato in a broth of pale ale and house made smoked XO sauce, and Grilled King Alaskan Crab with a sweet and spicy Thai nam jim, radish salad. The crispy-fried Japanese Jidori Chicken Wings are prepared with a modern Thai twist; caramelized fish sauce, mint and garlic.

The Raymond 1886 dinner menu concludes with generously portioned seafood dishes like the Columbia River Salmon, caught wild in Washington State, grilled with Maitake mushrooms, English peas, basil and a smooth potato emulsion, and the Pacific Lingcod is served with za’atar roasted carrots, green pea purée and black lentils. Hand Harvested Scallops are seared to perfection and paired with Chinese black garlic, quinoa “fried rice” and fresh edamame. unspecified-3

Raymond 1886 entrees make the mouth water just reading the menu, including an ethnic twist on Roasted Duck, cooked with fermented black bean jus, smoked onion, grilled kai-lan, and creamed broccoli. Shredded Beef & Layered Pasta is Guiltinan’s twist on the classic Italian Lasagna, here with wild and farmed summer vegetables and a goat cheese mornay sauce. But the most visually impressive All-American dish is the Dry-Aged Prime Bone-in Rib Eye for two, served with elephant garlic and seasonal vegetables.

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International influences spark Pastry Chef Morales desserts as well. The exquisite Peach and Destroy, is comprised of Fromage Blanc cheesecake, roasted peaches, charred peach and buttermilk sherbet, pickled blueberries, macadamia nougatine, buckwheat graham cracker and a variety of microgreens and herbs.

The Raymond 1886 is 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 on 1886 Bar or reservations, please visit www.theraymond.com or phone 626.441.3136.

The Raymond 1886 Pasadena