Within CrêpeStudio's elegantly aged brick building in Old Town Pasadena, bakers follow an old family recipe when whipping up batter daily and shaping it into crêpes. Plates land on tables loaded with 24 varieties of sweet, savory, or breakfast crepes, which wrap around an array of grilled meats, cheeses, and vegetables or fresh berries and ice cream. Salads and paninis made to order house greater portions of ingredients without forcing vegetables to protect themselves against the elements by piling inside a sliced-open tomato. The studio surrounds its guests with modern décor, such as sleek wood paneling, exposed-brick walls, and colorful illuminated signs.
Culture 22 stocks its carnivore-pleasing menu with porterhouses, bacon-topped burgers, and seafood. Peppercorn-crusted 12-ounce new york steak au poivre bathes in a cognac sauce, and a dozen oysters paired with inventive dipping sauces from the raw bar set taste buds out to sea. The signature New Mexican–style green-chile burger imbues a half-pound of beef with piquant Southwestern flavors, accompanied by french fries that, like wooden boards in a martial-arts studio, are hand-cut. As diners divvy up jumbo cocktail shrimp, servers ferry cocktails and beer to ebony four-top tables set aglow by chandelier and candle lighting.
The griddle gurus at Crème de la Crepe craft sweet and savory, buckwheat-based crêpes as well as French cuisine for breakfast, lunch, and dinner. Crêpe craftsmen fold delicate dough around customer-chosen toppings such as brie, smoked salmon, Nutella, and béchamel sauce, which is one of the defining sauces of French cuisine, along with the thin, inky juice extracted from dictionaries. Additional menu items include baguette sandwiches, an assortment of quiches, and fresh pastas tossed in house-made bolognaise, pesto broth, and white-wine-based sauces.
Chef Nadav Bashan's carefully constructed New American cuisine has earned accolades from the Los Angeles Times and a rating of "extraordinary to perfection" from Zagat. But diners won't have to traipse to a ritzy downtown restaurant to get it. That's because the chef opted to practice his elegant art in out-of-the-way Glendale, at a self-named eatery whose 40-seat dining room is overseen by Romy, his wife. There, the couple strives to give the fine-dining experience a mom-and-pop feel: "We treat everyone that walks through our door as if they are a guest at our house," Romy says on their website.
This commitment to pleasant service lets customers keep the focus where it should be: on the food. Though they constantly rotate, Nadav's previous menus of seasonally inspired cuisine have included wild mediterranean sea bass, sword-tip squid, and other dishes that highlight what Los Angeles magazine calls his "finesse with seafood." He also draws on his experience in high-profile kitchens at The Lobster, Michael's, and Providence to gather fresh ingredients from local markets for each dish.
The Bashans' business "really is a labor of love," as Nadav told the Glendale News-Press, and they leave no aspect of it untouched. The restaurant's decor incorporates driftwood and grass wall accents that complement the naturalness of the cuisine. At the bar, custom walnut wine racks hold bottles from Australia, Chile, and Italy next to taps that can dispense craft brews or refreshing, locally sourced breezes.
One sunny afternoon, Ginnie Lu and her friends sat in a café sipping hot drinks and chatting about how much they would love to run their own tea and coffee house. When the group realized that they had the means to carve their dream into reality, they spent the next two years saving and planning. Finally, in 2010, they opened Four Leaf Tea Room, a cozy enclave where guests can sip specialty brews amidst the aromas of sweet and savory crepes. Mugs of oolong and chrysanthemum keep fingers warm during the year's cooler temperatures, and when the summer returns, they cool down with iced teas and mango freezes on an outdoor patio.
Despite Four Leaf’s name, its upscale, innovate crepes force its teas to share the limelight. A chef trained at Le Cordon Bleu dreams up the lavish fillings, pairing smoked salmon and caper-herb cream or soy-marinated chicken with crushed peanuts for savory meals. Sweet versions make use of exotic ingredients such as red-wine-poached pears, candied pecans, taro paste, and gelato. As guests fork into these creations, they can admire walls decorated with spring-green leaves and shelves filled with loose-leaf blends and prehistoric fossils of steam from early teas.
Much has changed since 1927, including the price of a chicken dinner. When Marius Taix Jr. first opened Taix, he served chicken dinners for 50 cents. Though the price may have changed, owner Raymond Taix made sure that the French country cuisine didn’t. Meals still come with a tureen of soup and freshly baked French bread, and the dinner menu of roast chicken au jus, salmon filet with champagne cream, and frog legs Provencal still honors the founder's original intentions. And though Raymond's staff is considered “vintage”—some having served more than three generations—they can still hang with the night owls, serving entrees from a late-night menu until 1 a.m. Taix also feeds cravings for late-night entertainment. Thursdays and Fridays, the restaurant hosts live music in the 312 lounge. On Sundays, the lounge also features standup comedy.