Restaurants in Pasadena

When ordering a cookie at a bakery, most people would expect to receive a single, circular sweet treat made of sugar, eggs, and flour. At Xtreme Desserts, however, a cookie is actually frosting, pie filling, or some other mixture sandwiched between two cookies. This intense take on treats extends to other confections such as brownie squares topped with ribbons of raspberry frosting, peanut butter cups, and cheesecake swirls. The shop also creates specialty cakes, which range from tiered, fondant-covered towers to oversized sandwich cookies that double as flotation devices in the event of a milk flood. Xtreme versions of cupcakes, bread pudding, parfaits, and cake balls round out the menu.

Founded in 1959 by Marvin Saul, whose two sons supervise a staff of more than 150 today, Junior’s cultivates a family-friendly atmosphere with a dedicated kids’ menu and complimentary balloons for youngsters on weekends. Classic breakfast fare—served all day—and house-made rye breads crowd Junior’s tabletops alongside platters of smoked fish flown in fresh from New York. Pastries and cookies tempt sweet teeth from behind glass cases, and chefs can also customize cakes for special occasions, such as birthdays and gingerbread housewarmings.

The Nosh of Beverly Hills resolves East Coast–West Coast rivalry with a unique formula: it’s a blend of New York–style deli and health-conscious California diner. The result, as the restaurant’s website puts it, is “a place for people to meet and talk and nosh.” Groups gather over three meals a day, with special dietary menus and plenty of health-centric options to make everyone feel welcome. The chefs take pride in their baked goods made without the use of preservatives, their from-scratch salad dressings, and, especially, their sourcing: all meats, including free-range chicken and turkey, grass-fed burgers, and Niman Ranch roast beef, are completely free of hormones and antibiotics.

Breakfast specials kick off the morning with some lox and cream cheese on a signature bagel or a south-of-the-border treat, such as the breakfast enchiladas. At lunch, the deli serves a repast of triple-decker cold-cut sandwiches alongside a selection of melts. Those who spelunk deeper into the extensive menu will find such dinner eats as grilled salmon served on a bed of Israeli couscous, New York steak with sweet potato, and a brisket plate. This comes alongside a full slate of classic deli staples, including matzo ball soup, pastrami and corned beef, and organic house-made hummus and falafel—all washed down with organic coffee and tea. Parking at the restaurant is free after 6 p.m.

At age 14, Moroccan-born Simon Elmaleh already had a job, and it was no paper route—he was already earning his chops in the kitchen of a Mediterranean restaurant. Just two years later, he launched his 17-year career as an assistant chef on a five-star passenger cruise liner, and in 1986, he opened the first Moroccan restaurant in Japan. In 2001, he brought his decades-long passion for Mediterranean cuisine to California, where he founded Simon's Restaurant.

A Los Angeles Times writer praised the "warm atmosphere," which is decked out in rich cream-colored tones and vintage French cabaret posters. At cloth-draped tables, guests feast on traditional Moroccan tagines, spicy homemade lamb sausages, and baba ghanouj, described as "vivid—roasty and pure, whipped into a fluffy cloud of eggplant."

The menu of Otis Jackson's Soul Dog encompasses the heart and tasty soul of this NoHo Arts District establishment: combining the comfort of soul food with the toppable nature of the hot dog. Preservative-free gourmet dogs make ideal foundations for southern staples, such as mac 'n' cheese, collard greens, and black-eyed peas, all served alongside fresh Southern fried chicken that's never frozen or locked in time stasis. The scents of sausages, fluffy Sunday waffles, and candied yams waft through the sleek, modern space, which is accented by brushed metal and cool colors.

Specializing in attention to detail and house-made charm, the sandwich assemblers at Sandbag's Gourmet Sandwiches serve up a menu of bread-ensconced meats and veggies. Just-baked chocolate-chip cookies accompany each signature sandwiches, which arrives cold on sliced bread, grilled on a roll, or ensconced in a wrap. Made-from-scratch soups, pasta salad, and coleslaw accompany main courses as they are served up in-house or quickly delivered to nearby homes and underwater laboratories.