Showing posts with label tim guiltinan. Show all posts
Showing posts with label tim guiltinan. Show all posts

Wednesday, September 10, 2014

The Raymond's First New Menu in 35 Years (Pasadena, CA)

Chef Tim Guiltinan has been helming the kitchen at Pasadena's The Raymond for a few years now (since 2008), but it isn't until this summer - following the kitchen's renovation - that he's completed taking over the menu and making into something he's proud to launch as his. The Raymond thus announced a whole new dinner menu, a first in 35 years.

I've often been told that Pasadena diners are less adventurous, but Chef Guiltinan didn't let that stop him. On the Starters section, you'll find things like Bonito cured beef tataki, fried garlic, jalapeno salsa ($16)

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Curing the beef in bonito gave it a markedly unique flavor than the usual beef carpaccio.

Wild Northwestern organic mushroom, "forest soil", salsify, "hay", smoked vinegar ($16)
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An earthy dish with presentation that mimics the forest one might forage in. Seems like Chef Guiltinan is also becoming bolder with his presentation.

Octopus and bone marrow bruschetta, radish, carrot, tomato, toasted bread ($16)
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We loved this one - spreading the bone marrow on toast combined with dipping it in the seafood broth. The two things bread is best for!

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