September 16, 2004 |
Halie Wine Bar & Bistro 112 This cozy boite is modeled after Willi's Wine Bar, a Paris institution popular with British and American expats. But California wines are the stars here. Chef Claud Beltran's menu (the same as at neighboring restaurant Halie) is compact but compelling. * First courses $7 to $19; second courses $19 to $29. 1030 E. Green St., Pasadena; (626) 440-7087.
September 28, 2009 |
When I peered in the window of the Ice House Comedy Club in Pasadena, the performer stopped midsentence to beckon me in. Audience a little sketchy that night, I guessed. Tempting though that might have been (who couldn't use a laugh or two?), I had another destination in mind: the new wine bar Noir next door. Wine bars come and go in Pasadena, it seems, but this one is notable not only for the quality of the wines on offer but also because Claud Beltran, late of Madeleines Restaurant on Green Street, is cooking.
December 21, 2000 |
Rung in with a gush of parties and champagne, the year 2000 hasn't proven to be a banner one for restaurant-goers in search of the latest and greatest. The trend, instead, has been one of more modest neighborhood places. Among the pick of this year's crop: Los Feliz got a new jazz club and restaurant, Los Feliz, (2138 Hillhurst Ave.,  666-8666) with sophisticated fare.
January 6, 2000 |
Claud Beltran, who last cooked at Dickenson West before that demure Pasadena restaurant and takeout reconfigured and became Derek's, has finally resurfaced, this time with his own restaurant. Called Cayo, it's adjacent to the Pasadena Playhouse on South El Molino Avenue. As I stroll toward Cayo one recent night for dinner, a crowd converges in front, racing up the steps of the playhouse: curtain time.
November 23, 1997 |
As the holiday season swings into gear, cooks vanish into their kitchens for entire days. There, stocking cupboards, firing up stoves, paging madly through their texts, they remind us once more that cooking is the original alchemy. After all, what else is that ancient science but the dogged attempt to transform simple ingredients into divine substance?
October 12, 2000 |
Campus Eats: The California School of Culinary Arts is opening a fine-dining restaurant and cafe on its block-long Pasadena campus in which to train its students. The school has secured Grady Atkins (one of the opening partners of Perroche restaurant in the Valley) to lead the project. He's got a group of teachers in charge of rotating students through the kitchen that serves both the casual cafe and the fancier adjoining restaurant.