Your guide to Bring Your Own Wine Wednesdays in Pasadena

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Through August 31, participating restaurants in Pasadena are offering corkage-free Wednesdays. The Bring Your Own Wine (BYOW) Wednesdays program is sponsored by the Pasadena Convention & Visitors Bureau, and it aims to drum up dine-in business for local eateries on what is a traditionally slow night.
On the way to a mid-week dinner, pick up a bottle or two, and start with these general pairing suggestions from Monopole Wine boutique owner Peter Nelson. (Prices are approximate and subject to change and availability.) Plus, read more about Monopole after the jump.
  • English cuisine
2004 Chateau Larruau Margaux, $32.99
2008 Domaine Fouassier Quincy, $17.99
Bring to: Beckham Grill, 77 W. Walnut St., Pasadena, 626-796-3399, beckhamgrill.com
  • Mexican/Spanish/tapas
2008 Tres Ojos Calatayud Old Vines Garnacha, $7.95
2006 Colina Verde Rioja, $14.99
2009 Trajarinho Vinho Verde, $9.99
2009 Vionta Albario Ras Baixas, $13.99
Bring to: Bar Celona, 46 E. Colorado Blvd., Pasadena, 626-405-1000, barcelonapasadena.com

El Cholo, 958 S. Fair Oaks Ave., Pasadena, 626-441-4353, elcholopasadena.com

IX Tapa Cantina, 119 E. Colorado Blvd., Pasadena, 626-304-1000, cantinaixtapa.com
  • French/California bistro
2008 Domaine Anne Gros Bourgogne Rouge, $29.99
2009 Domaine les Gryphees (Pierre Durdilly) Moulin–Vent, $19.99
2009 Francis Blanchet Pouilly-Fume, $21.99
Bring to: Cafe Bizou, 91 N. Raymond Ave., Pasadena, 626-792-9923, cafebizou.com

Green Street Tavern, 69 W. Green St., Pasadena, 626-229-9961, greenstreettavern.net

The Terrace at The Langham Huntington, 1401 S. Oak Knoll Ave., Pasadena, 626-585-6218, pasadena.langhamhotels.com
  • Italian cuisine
2004 Prunotto Barolo, $53.99
2007 Castello di Querceto Chianti Classico, $12.99
2008 Cascina Degli Ulivi Gavi, $16.99
Bring to: Celestino Ristorante, 141 S. Lake Ave., Pasadena, 626-795-4006, calogerodrago.com

Villa Sorriso, 168 W. Colorado Blvd., Pasadena, 626-793-8008, sorrisopasadena.com
  • Eclectic
2007 Au Bon Climat Knox Alexander Pinot Noir, $41.99
2007 Dierberg Syrah Santa Ynez Valley, $31.99
2006 Ici/La-Bas Chardonnay Victoria Elke Vineyard, $27.99
Bring to: Elements Kitchen, 37 S. El Molino Ave., Pasadena, 626-440-0044, elementskitchen.com

Technique at Le Cordon Bleu, 525 E. Colorado Blvd., Pasadena, 626-229-1377, techniquerestaurant.com
  • Japanese
Tozai Snow Maiden Junmai Nigori Sake, $13.99
Watari Bune Junmai Ginjo 55, $36.99
Bring to: Japon Bistro, 927 E. Colorado Blvd., Pasadena, 626-744-1751, japonbistro-pasadena.com
  • French/Japanese fusion
2009 Domaine Huet Vouvray Clos du Bourg, $32.99
2005 Domaine de Vieux Lazaret Chteauneuf-du-Pape, $42.99
Bring to: Maison Akira, 713 E. Green St., Pasadena, 626-796-9501, maisonakira.com
  • Steak
2007 Carter Cellars Cabernet Sauvignon Revilo, $84.99
Bring to: Ruth’s Chris Steakhouse, 369 E. Colorado Blvd., Pasadena, 626-583-8122, ruthschris.com

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The Royce restaurant at The Langham debuts tonight




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After an extensive renovation, The Langham Huntington’s former Dining Room opens tonight as The Royce, with celebrated chef David Fau heading up the kitchen.


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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.

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