Chef Laurent Quenioux's Spring Menu at Vertical Wine Bistro (Pasadena)

Vertical Wine Bistro in Old Town Pasadena has seen many personnel changes in the past two years and now Chef Laurent Quenioux (formerly of Bistro LQ) seems to be settling in as the kitchen's helm.

He may be pushing the envelope at his LQ @ SK dinners (including a weed "herb" dinner) but he returns to simplicity here in old town Pasadena. A recent tasting of their new spring menu showcases Chef Quenioux's love of great produce.

We started with a salad of watercress, endive, valdeon cheese, hazelnuts, and pear.

Normally endives are a little too bitter for my taste, but surprisingly these were sweeter. The crispness is balanced out by the valdeon cheese (which I also loved by itself).


This is Vertical Wine Bistro after all, so all our courses were paired with wines. The endive salad was paired with Domaine Fouassier Sancerre Les Chailloux, Loire, France - chosen for its acidity.

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Haven Gastropub (Pasadena, CA)

Haven Gastropub had become a favorite in Orange County, and it recently opened a second location in Old Town Pasadena, complete with a (future) brewery. I was recently invited to a media tasting and had a six course paired meal that went beyond the image I had in mind of a "gastropub." Sure, there were beer food, like the beef cheek poutine pictured below, but there were much more.

The brewery part of Haven is encased in glass so you can see the stills. They weren't operating when I was there since they were still gearing up, but hopefully that will happen soon. In the meantime, they have plenty of great beers from other breweries on tap!

When I arrived, I didn't realize I was going to have my whole meal paired, so I ordered a beer to start off with: an Ommegang Aphrodite, which is a fruit beer made with raspberry and beer. It's not a sweet beer but it certainly is fruity.

They also have cocktails that are riffs of old classics, like this Walnut Manhattan. I found the cocktails to be a bit unbalanced, though. I'd stick with the beers!

The first course was something I expected from a gastropub: Mac n' Cheese with black truffles, gruyere, fontina, parmesan. This was paired with Bacchus sour ale.

This was a good version of mac n cheese, with a nice crispy crust and rich creamy cheese. I love the smell of fontina and black truffles.
The sour ale, Bacchus was great. It was not too sour and was pretty light.

There were also a trio of house marinated olives (the black olives were my favorites).

Next is the Pork Rillette - "confiture de cochon" served in a mason jar, house mustard, artisan bread.
These two were paired with Point the Way IPA from the newly opened Golden Road Brewery.

Pork rillete made in pork fat. Rich, with a nice (kind of fiber-y) texture.

Moving to the lighter side of the menu with Hiramasa Crudo - ruby red grapefruit, fresno chili, pickled shallot, micro peppercress, pink salt, arbequina oil
Paired with St. George Gin Fizz

I loved the hiramasa crudo. The fish was fresh and meaty, the flavors lightly sweet and tart from the grapefruit. There was a crunchiness from chili (which was not too spicy) and also from the pink salt. I found the gin fizz, like the manhattan earlier, a bit unbalanced.

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No More Roxolana for Me (yet again!)

***UPDATE: The owner of Roxolana emailed to apologize and said that my photo was set to be used on Yelp by mistake, and that he had uploaded it before the first incident. ***

Some of you may be familiar with the incident where Ukrainian restaurant, Roxolana, in Pasadena used my photo without permission or credit for their Groupon deal a while back. I asked Groupon to take the photo down, and emailed the owner which resulted in a ridiculous email exchange (documented below).

Well, I thought that was that. But NO! This morning a fellow blogger told me that she saw my photo used by Roxolana yet again, this time for their Yelp deal! Here's a screen capture of the deal page:

This was my photo on flickr, uploaded in July 2011

The photo on Yelp was apparently uploaded by an "Alex R." who has no review and 3 uploaded photos, all of which are of Roxolana. I mean, seriously, once was annoying enough, but to do it AGAIN??

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Barrel Aged Cocktail Flight, New Fall Menu at 1886 Bar

Vintage Caprice, 1886's barrel-aged gin cocktail has been on the menu since last season. At that time, it was a 4-month aged cocktail. What we didn't know then, is that they were still aging 2/3 of the barrel. Now, the 8-month aged version has hit this Pasadena gem, and guests can now enjoy a whole flight of the Vintage Caprice: a freshly made one, the 4-month, and the 8-month aged. It's the best way to see what barrel aging does.

The Caprice is a forgotten classic cocktail made with gin (1886 uses Beefeater), benedictine, dry vermouth, and orange bitters. 1886 barman Danny Cymbal thought it had potential for aging. The "Vintage" Caprice is this cocktail aged in a Hudson bourbon barrel that has been rinsed with sherry. To fill the barrel, they dumped 24 bottles of Beefeater.

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Anniversary Afternoon Tea at The Langham Pasadena

Every year, The Langham Hotels around the world celebrate their anniversary with a ridiculously priced afternoon tea. The price is what the original Langham in London used to charge back in 1865: 1 shilling and six pence. That, dear readers, amounted to $0.15 this year. Fifteen cents!

Before this, I have not had the chance to try the Langham afternoon tea, and what better time to do it than when it was only 15 cents as opposed to the usual $39?

The afternoon tea is held at The Lobby Lounge of the Langham. We got a nice table by the window overlooking the green expanse of the hotel.

For this event, the servers also dressed up as if it was 1865. Our server had on a mustard suit and a cute blue ribbon while the female server was wearing a blue dress of that era.

The Langham offers a pretty nice selection of classic and scented teas. I ordered the Orchid Oolong, described as being "highlighted by a touch of coconut to offer the tranquility of a fragrant bouquet of fruit and floral notes in a rich, soothing infusion." Rich, indeed.

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Heirloom Tomato Dinner, The Terrace at The Langham (Pasadena)

'Tis the season for heirloom tomatoes! These red pearls were the theme of The Langham Pasadena's latest Farm to Table dinner at The Terrace.

Before the dinner, we had a wine reception in the lobby lounge with creative appetizers such as the "pizza chips" (airy pizza-flavored chips made from tapioca) and macaron with a guacamole center.

All the passed appetizers and the dinner courses were prepared by Erik Schuster, the Executive Chef of The Terrace, while the wine pairings were done by Eric Espuny, the GM of The Royce upstairs.

After appetizers and glasses of wine, we move downstairs for our dinner.
As soon as we sat down, we all fell in love with the tomato tapenade they served with the bread. We had to ask how they made it and while I don't remember many of the ingredients (beyond the obvious tomato and olive oil), it apparently involved anchovies.

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Cham Brings New Addictions to the Menu

Watch out for Cham Korean Bistro's new menu items or you'll end up like me: an addict. Yes, I'm addicted to their new Sesame Kabocha Squash Chips ($5)

The squash is mixed with some rice flour, giving it a chewy, mochi-like consistency on the inside while the outside remains crispy. It's lightly sweet, yet the sesame seeds gave it a nutty and smoky hint. Appetizer, snack, dessert. I'll eat them whenever and will definitely order them whenever I visit Cham but alas, at $5 for half a dozen pieces, I won't be able to take a whole bag home and eat them all day long. I wonder if they'll do a bulk discount ..

Another new menu item is the Sweet Potato Fries (w/ Honey Mustard Sauce) $4

I really enjoyed these fries. They were thick and weren't battered and deep fried. The sweetness really came through and they weren't greasy as other versions tend to be.

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Brunching in Old Town's New Gastropub, Kings Row (Pasadena)

Bananas Foster Griddle Cakes

When a gastropub opened up in Old Town Pasadena, I admit I didn't pay much attention. That is, until I saw Deep End Dining and Trippy Food rave about the oxtail at Kings Row. They claimed it was fit for a king, and that intrigued me, so when they invited me to try out the new brunch menu, I accepted.

Kings Row opened in the old Neomeze space, which they have completely transformed from the pink and blue-lit lounge to the brick-walled bare space playing country music.

The brunch menu was pretty diverse with dishes ranging from chorizo fajitas to chicken fried steak to fish and chips. And buckwheat waffles a.k.a. the best waffles I've ever had. More on that later.

The fish and chips ($14) featured huge pieces of moist, nicely battered fish. We liked the fries as well, but could've skipped the mushy peas (is that a British thing?)

A hint for things to come: the portions are generous.

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Sake Pairing Dinner at Sake Institute of America and Japon Bistro (Pasadena)

After my first sake tasting and pairing with Master Sake Sommelier Yuji Matsumoto, I was sold. That's why I happily obliged to attend another pairing. That night I also heard the great news that he and his friend at Japon Bistro had started Sake Institute of America with a sake store inside Japon Bistro. Did I mention Japon Bistro is within walking distance from my apartment? Double score.

A toast to start the night with Mizbasho sparkling sake from Gunma, which is supposedly the only sparkling sake produced per the standards of French champagne production. It's more full-bodied than champagne. A little sweetness here, a little sourness there.

With this sake pairing dinner we had the chance to taste sake with food other than sushi, but of course, we all started with some sashimi.

Early summer assorted sashimi paired with Dassai 50 Junmai Daiginjo (Yamaguchi)

The most interesting part was seeing how the different sashimi interacts with the sake. The Aji brought out the floral aromas while the hotate (scallops) made it more subtle. It works the other way as well, the restrained Dassai made the saba (mackerel) less salty, sweeter.

I've been a big Dassai proponent since the last tasting. Dassai sake is made by the Asahi Shuzo brewery in Honshu, which only makes junmai daiginjo sake.
The number 50 refers to how much the rice has been polished, in this case to 50% of its original size.

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The Royce at The Langham (Pasadena)

Last year, The Dining Room at The Langham Hotel in Pasadena obtained a lot of attention with Top Chef champion Michael Voltaggio heading the kitchen.

The restaurant then closed temporarily while undergoing a major renovation and recently reopened as The Royce (named after the late Stephen Royce who was the hotel's owner), with David Féau as their new executive chef.
Féau trained under Guy Savoy and was most recently the executive chef of the Patina Group's west coast operations.

I was lucky enough to be invited for a tasting dinner, complete with wine paired by the general manager and sommelier, Eric Espuny. The difference in the interior is striking. The Royce's dining room seems to be separated into sections of different themes and color schemes which I don't quite get, but the modern look and white leather chairs are definitely better than the old Dining Room.

Each diner is started with a glass of sparkling Moscato d'Asti to prep the palate. This is chosen by Espuny because of its low alcohol content. Its approachability makes it a good starter.
For me, I love the refreshing, light sweetness so much that I can just drink it all night long.

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Valentine's Dining For $60 and Under

Nick+Stef's V-day dessert

Hamamori: $47 for three courses
Prix fixe menu selection includes wagyu beef tartare, cured yellowtail, and housemade ravioli with lobster.
South Coast Plaza, 3333 Bear St # 320, Costa Mesa, CA 92626. (714) 850-0880
Friday, February 11th to Monday, February 14th.

Nick + Stef's Steakhouse: $59 for three courses ($69 for four courses).
Selections include yellowtail sashimi, poached loup de mer, braised Kurobuta pork belly, and oak grilled filet mignon. The pictured dessert above is Rose petal macaroon, lychee sorbet and fresh raspberry sauce.
330 S. Hope Street, Los Angeles, CA 90071. 213 680 0330
Friday, February 11th to Monday, February 14th.

Pinot Bistro: $55 for three courses ($65 for four)
Menu choices include caviar, roasted beet salad, wild forest mushroom risotto, duo of beef and chocolate sable cake.
12969 Ventura Blvd, Studio City, CA 91604. (818) 990-0500

The Raymond: $55 for three courses ($65 for four)
Menu choices include Alaskan king crab salad, sashimi, New Zealand lamb, and flexible chocolate ganache.
1250 South Fair Oaks Avenue, Pasadena, CA 91105. (626) 441-3136
Sunday, February 13th and Monday, February 14th.

RH Restaurant: $120 per couple ($60 pp) for five courses
Menu includes roasted lobster and split pea bisque vinaigrette, homemade foie gras terrine with grape marmalade, slow braised beef cheek.
8401 W Sunset Blvd, West Hollywood, CA 90069. (323) 785-6090

SUGARFISH by Sushi Nozawa: $90 for two ($45 pp)
The special V-day menu has more than the usual Nozawa menu and includes a variety of nigiri sushi, sweet shrimp, and two pieces each of toro, crab, and yellowtail handrolls. See the full menu.
Multiple Locations.

Vertical Wine Bistro: $49 for three courses
Selections include crab cakes, pan seared monkfish, beef wellington, and lemon souffle tart.
70 N. Raymond Ave, Pasadena, CA 91103. (626) 795-3999

Vū Restaurant: $120 per couple ($60 pp)
A 7-course tasting including a tasting of crudos, bison carpaccio, bone marrow, King Cole duck, and dark chocolate mousse.
14160 Palawan Way, Marina del Rey, CA 90292. (310) 439-3033

Waterloo and City: $55 for three courses
12517 West Washington Blvd, Culver City, CA 90066. (310) 391-4222

The Yard: $50 for three courses (includes a glass of champagne).
Your main course selection is a Roasted Cote de Boeuf for two or a whole roasted loup de mer, and chocolate truffle tart for dessert.
119 Broadway, Santa Monica, CA 90401. (310) 395-6037

Zucca Ristorante: $55 for three courses ($65 for four)
Menu choices include squid ink risotto and lobster, bone-in pork loin, and rose petal macaroon.
801 S. Figueroa St., Los Angeles, CA 90017. (213) 614 7800.
Friday, February 11th to Monday, February 14th.

And while Petrossian did not make this under $60 list, their $75 pp menu is tempting as it includes 30g caviar to share per couple!

1886 at The Raymond (Pasadena): Reliving the Heydays of Cocktail

The Raymond restaurant in Pasadena is a long-standing restaurant with about 35 years of history. Under its new ownership and management though, The Raymond is getting revitalized with a new chef, and now a new bar featuring hand crafted cocktails that pay homage to how cocktails are classically made.

Honey Nut Old Fashioned

The Raymond had solicited Marcos Tello and Aidan Demarest from Tello Demarest Liquid Assets as consultants of the new cocktail program, which holds true to "how cocktails used to be made": homemade syrups and hand crushed ice and all. The 1886 Bar is named after the year that The Raymond Hotel (which no longer exists) was opened. The building was actually the caretaker's cottage and the historical building is an appropriate stage for these cocktails.

The bar will officially open in early December but it is now in its soft opening stage and was already packed when I visited. The full specialty cocktail list of about 25 isn't fully available currently but you can still choose among about 10 great cocktails.

The cocktail list during the soft opening featured bold flavor and a lot of spices (think mescal with ginger or jalapeno). The honey nut old fashioned strikes strong at first taste but turns into an excellent, well balanced cocktail with a hint of nuttiness.

For the winter months, you can warm up with the Hot Cider Toddy (apple brandy, maple syrup, apple cider).

1886 also has an eclectic menu of bar appetizers. We started with the Hamachi sashimi with cucumber and melon, which I didn't see on the bar menu but was recommended by the manager.

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The Tap Room at The Langham Pasadena Launch Party

The restaurant and bar at The Langham in Pasadena have undergone a massive revamp of concept. The Dining Room, last manned by Chef Michael Voltaggio, have reopened as The Royce, headed by Chef David Féau, previously of Patina Group's Cafe Pinot. The bar is now reopened as The Tap Room and is one of the few places in Pasadena offering hand crafted cocktails (the list is expanding, thankfully, with 1886 at The Raymond).

 

I was able to attend their launch party about a month ago and checked out the swanky spot with its plush couches and a cozy patio overlooking the lush lawn.

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The Luggage Room Pizzeria Brings Much-Needed Good Pizza to Pasadena

I’m pretty excited about the new food places that had opened their doors in Pasadena lately, from Cham to Intelligentsia and now: The Luggage Room, the pizzeria attached to La Grande Orange, housed in the old luggage room of the Pasadena train station (hence the name).

I received an email invitation for dinner during the first week they opened. When I went the place was already teeming with customers.

The menu features a short but varied list of appetizers and pizzas, just enough to please everyone.
We started the bacon wrapped dates ($9) which dangerously came in half-dozens.

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My New Pasadena Lunch Spot: Cham Korean Bistro

I've heard of Cham many times before but it was Jonathan Gold's piece on their sizzling bibimbap that converted me from "a Korean bistro?" to "oh I want to try that." Now it's one of my favorite places to eat lunch in Pasadena.

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Intelligentsia Pasadena: Preview Lunch, a First Look

Knowing Pasadena residents have been looking forward to the opening of Intelligentsia Coffee's Pasadena outpost for a while now, but few may have known just how special the 3rd SoCal location would be. The space in Old Town comes with a kitchen and will soon have a liquor license. That's right, it will be a full-on restaurant with about 73 seats serving market-fresh menu and a nightly farmer's market prix-fixe dinners.
The food at Intelli-Pasadena is prepared by Matthew Poley, whose partnership with Intelligentsia started when his catering company Heirloom LA catered Intelligentsia's Christmas party. The result of Poley's experience at Angelini Osteria, La Terza, All' Angelo and Barbrix can be seen in the housemade cheese (e.g. goat's milk ricotta and sheep's milk ricotta drizzled with chestnut honey) and charcuterie platters, his specialty mushroom-ricotta and shortrib raviolis, crispy flatbreads, rib-cap lettuce tacos, and an incredible salad of fresh peeled asparagus and fennel. You can also find his famed (super cute and good) lasagna cupcakes a.k.a "lasagnettes" in various flavors, vegetarian or otherwise.

"lasagnette"

This is a definite upgrade in the space that used to be Wok 'n Roll and if Poley can maintain this quality food, Intelligentsia can easily be the best restaurant in Old Town, or at least on that part of Colorado Blvd. This style of eatery, while not new in general (pioneered long ago by Chez Panisse), is a first in Pasadena.

Intelligentsia's pastry case will feature scones, muffins, and cookies from Cake Monkey, as well as lychee tarts and other pastries from Bottega Louie, but if you're dining in might as well indulge in special treats from Cake Monkey: an unbelievably moist chocolate bread pudding and seasonal fruit crisp.

Bread pudding, Fruit Crisp (Cake Monkey)

Lychee tart (Bottega Louie)

Wash everything down with the slightly sweet and caramel-y black cat espresso, or the SCAA "best of origin" prize winner La Isabella coffee. If tea is more your speed, try their staple Iron Goddess of Mercy tea or the sweet and earthy Golden Needle cold brew.

La Tortuga cappuccino

More photos (of the charcuterie and cheese platters, ravioli, flatbread, etc) in this slideshow:

Intelligentsia Pasadena opens tomorrow and will be open for short days (10-4) for the first week but soon you will be able to get a grab-n-go lunch bag and coffee starting at 6 am and stay late for a prix fixe dinner (beer and wine involved).


Intelligentsia - Pasadena
55 E. Colorado Blvd
Pasadena, CA 91105
626.578.1270
@IntelliPasadena







Disclaimer: This preview lunch was hosted by Intelligentsia (i.e. gratis)