- English cuisine
2004 Chateau Larruau Margaux, $32.992008 Domaine Fouassier Quincy, $17.99Bring to: Beckham Grill, 77 W. Walnut St., Pasadena, 626-796-3399, beckhamgrill.com
2008 Tres Ojos Calatayud Old Vines Garnacha, $7.952006 Colina Verde Rioja, $14.992009 Trajarinho Vinho Verde, $9.992009 Vionta Albario Ras Baixas, $13.99Bring to: Bar Celona, 46 E. Colorado Blvd., Pasadena, 626-405-1000, barcelonapasadena.comEl Cholo, 958 S. Fair Oaks Ave., Pasadena, 626-441-4353, elcholopasadena.comIX Tapa Cantina, 119 E. Colorado Blvd., Pasadena, 626-304-1000, cantinaixtapa.com
- French/California bistro
2008 Domaine Anne Gros Bourgogne Rouge, $29.992009 Domaine les Gryphees (Pierre Durdilly) Moulin–Vent, $19.992009 Francis Blanchet Pouilly-Fume, $21.99Bring to: Cafe Bizou, 91 N. Raymond Ave., Pasadena, 626-792-9923, cafebizou.comGreen Street Tavern, 69 W. Green St., Pasadena, 626-229-9961, greenstreettavern.netThe Terrace at The Langham Huntington, 1401 S. Oak Knoll Ave., Pasadena, 626-585-6218, pasadena.langhamhotels.com
- Italian cuisine
2004 Prunotto Barolo, $53.992007 Castello di Querceto Chianti Classico, $12.992008 Cascina Degli Ulivi Gavi, $16.99Bring to: Celestino Ristorante, 141 S. Lake Ave., Pasadena, 626-795-4006, calogerodrago.comVilla Sorriso, 168 W. Colorado Blvd., Pasadena, 626-793-8008, sorrisopasadena.com
2007 Au Bon Climat Knox Alexander Pinot Noir, $41.992007 Dierberg Syrah Santa Ynez Valley, $31.992006 Ici/La-Bas Chardonnay Victoria Elke Vineyard, $27.99Bring to: Elements Kitchen, 37 S. El Molino Ave., Pasadena, 626-440-0044, elementskitchen.comTechnique at Le Cordon Bleu, 525 E. Colorado Blvd., Pasadena, 626-229-1377, techniquerestaurant.com
Tozai Snow Maiden Junmai Nigori Sake, $13.99Watari Bune Junmai Ginjo 55, $36.99Bring to: Japon Bistro, 927 E. Colorado Blvd., Pasadena, 626-744-1751, japonbistro-pasadena.com
- French/Japanese fusion
2009 Domaine Huet Vouvray Clos du Bourg, $32.992005 Domaine de Vieux Lazaret Chteauneuf-du-Pape, $42.99Bring to: Maison Akira, 713 E. Green St., Pasadena, 626-796-9501, maisonakira.com
2007 Carter Cellars Cabernet Sauvignon Revilo, $84.99Bring to: Ruth’s Chris Steakhouse, 369 E. Colorado Blvd., Pasadena, 626-583-8122, ruthschris.com
Flaming Honey Bowl (for two)
“What’s in a Flaming Honey Bowl? Who knows: Rum, apricot and a splash of Coke, says the menu, and who are we to argue? But it’s served in a wooden salad bowl, the straws are as long as your arm, and it comes with flaming croutons.”Find it at: Bahooka (seen above and at right), 4501 N. Rosemead Blvd., Rosemead, (626) 285-1241, bahooka.com
- Daily Double
“The bar these days may not be as classic as one might prefer — they have discovered pomegranate martinis, Key lime martinis with whipped cream, and elderflower liqueur — but it is still thrilling when the waitress asks if you’ll be having a regular-sized drink, or want to upgrade to the Daily Double.”Find it at: The Derby, 233 E. Huntington Drive, Arcadia, (626) 447-2430, thederbyarcadia.com
- Medicina Latina
“Medicina Latina, the invention of the peripatetic bartender Marcos Tello, follows him around like a faithful pup. … But the cocktail seems to be at its most potent where Tello’s tracks are the freshest, which means for the moment, you should be seeking your Medicina Latina at 1886, the sleek new cocktail bar tucked into the rear of the Raymond Restaurant.”Find it at: 1886 at the Raymond Restaurant, 1250 S. Fair Oaks Ave., Pasadena, (626) 441-3136, theraymond.com
The Raymond’s management and owners partnered with mixology masters Marcos Tello and Aidan Demarest of Tello Demarest Liquid Assets to curate the much-anticipated, artisan cocktail bar. Tello’s lengthy CV includes crafting the cocktail selection at The Varnish and The Edison in downtown Los Angeles. Demarest, too, is an Edison alum and also noted for his libations at First & Hope.
Appealing to Pasadenans’ sense of tradition, the drink menu at 1886 incorporates sly nods to local history and lore.
True to his roots, Fau’s inaugural menu (click to view, at left) is full of classically inspired dishes prepared in refined French technique and built using fresh, locally grown produce and sustainable products. He even includes on the printed menu a thoughtful dedication to the farmers and fishermen who cultivate his ingredients.
Fau’s rise to culinary prominence began after he worked under the guidance of famed chef Guy Savoy in Paris. He served as executive chef at several Parisian restaurants, before making his way to Manhattan to run the kitchen at Lutce. Fau joined the Patina Group in 2006, stepping first into the role of executive chef for Caf Pinot in downtown L.A. and then moving up as head of Patina Restaurant Group’s West Coast culinary operation.
The new look of the Langham restaurant space is the work of Atlanta-based architecture and design firm, The Johnson Studio. The firm’s principal Bill Johnson told Rose Magazine in June that he wanted to bring the design of the restaurant forward, while respecting the tradition of the historic building.