Pasadena Magazine is the bi-monthly magazine of Pasadena and its surrounding areas – the diverse, historically rich and culturally vibrant region that includes Glendale, the Eastside of Los Angeles and the San Gabriel Valley all the way to Claremont.
Issue link: https://read.uberflip.com/i/648495
Bestia (ITALIAN) Executive Chef Ori Menashe house-cures more than 60 different meats and sausages, many of which are incorporated into the menu's refi ned pizzas and pastas. √ D nightly. √ 2121 E. 7th Pl., 213.514.5724, bestiala.com. $$$ Bottega Louie (ITALIAN) A popular Downtown choice with good food and great dessert. A family-friendly brunch spot that transforms into a lively late-night dinner hub. If you're looking to prolong a successful date, order some sweets from the scrumptious bakery. √ B-L-D daily. √ 700 S. Grand Ave., 213.802.1470, bottegalouie.com. $$$ The Bread Lounge (BAKERY) To-die-for breads and pastries baked daily. We recommend the simple prosciutto sandwich on an olive ciabatta. You can also pick up a fresh baguette or whole wheat loaf to take home. √ B-L-D daily. √ 700 S. Santa Fe Ave., 213.327.0782, breadlounge.com. $$ Cole's (AMERICAN) This Downtown hub makes a mean French dip with your choice of lamb, pork, pastrami, USDA prime beef or turkey and a cup of Au Jus on the side. There's an unlabeled speakeasy in the back with unreal libations and an obscurity that attracts A-listers. √ L-D daily. √ 118 E. 6th St., 213.622.4090, colesfrenchdip.com. $ Church & State Bistro (FRENCH) A wining and dining hotspot. The classic French fare is made with all natural produce and humanely raised animal products. √ L Mon.-Fri.; D nightly. √ 1850 Industrial St., 213.405.1434, churchandstatebistro.com. $$$ Drago Centro (ITALIAN) This airy, light-fi lled restaurant is a safe bet for professionals looking to impress. Expect traditional Italian dishes with just the right amount of innovation, such as basil spaghetti with Sicilian almond-tomato and pesto or house- made pappardelle with roasted pheasant and morel mushrooms. √ L Mon.-Fri.; D nightly. √ 525 S. Flower St., 213.228.8998, dragocentro.com. $$$ Kagaya (JAPANESE) This shabu-shabu house imports premium cuts of USDA Prime Rib and tender Wagyu beef from Japan. Reserve a table ahead of time to have this superb cultural and culinary experience. √ D Tues.-Sun. √ 418 E. 2nd St., 213.617.1016. $$$$ Más Malo (MEXICAN) Silver Lake favorite Malo now has a sister. The Chicano-inspired eatery's set up shop in a historic jewelry store with intricately carved high rise ceilings circa-1923 and a fully stocked kitchen of simple, locally sourced ingredients. √ L-D daily. √ 515 W. 7th St., 213.985.4332, masmalorestaurant.com. $$ Pacifi c Dining Car (AMERICAN) A gourmet steakhouse that was founded in 1921 inside a railway train car. You can wine and dine in this historic restaurant 24 hours a day. √ B-L-D daily. √ 1310 W. 6th St., 213.483.6000, pacifi cdiningcar.com. $$$$ Perch (FRENCH) This prohibition-themed restaurant and lounge is located on the 15th fl oor of a skyscraper. The main draw is the ambience. There's a view of Downtown's twinkling skyline and timeless cocktails. Check their calendar to fi nd out when they're having live Jazz. √ L Sat.-Sun.; D nightly. √ 448 S. Hill St., 213.802.1770, perchla.com. $$$ Phillipe The Original (DELI) A trip to Downtown LA isn't complete without a stop at this iconic locale. Famous for their French dipped sandwiches, this sandwich shop carries not only a variety of delicious meat options, but also salads and pies. If you're feeling a little spicy, try their homemade hot mustard. But be warned, it is not for the faint of heart! √ B-L-D daily. √ 1001 N. Alameda St., 213.628.3781, philippes.com. $ The Pie Hole (AMERICAN) These sweet and savory pies are made from scratch every day. The owner places an emphasis on locally sourced, ethically grown and organic ingredients, so you can chow down guilt-free as long as you don't look up the calorie count. √ B-L-D daily. √ 714 Traction Ave., 213.537.0115, thepieholela.com. $$ Rivera (NEW LATIN) Muses from Mexico all the way down to Argentina and over to Spain make appearances on this tapas style menu. Ecuadorian crudo comes in the form of translucent slices of hiromasa with a citrusy and spicy surprise of kumquats and Fresno chilies. The tender Yucatecan puerco pibil braised in a banana leaf slides right off the bone. √ L Mon.-Fri.; D Mon.-Sat. √ 1050 S. Flower St., 213.749.1460, riverarestaurant.com. $$$ Sushi Gen (JAPANESE) Nestled in a Little Tokyo strip mall, this gem provides an authentic, no-frills experience with only the freshest, high-quality fi sh in its purest form. The long wait is well worth a spot at the bar where you can sit back, order a hot sake and allow the chef to select your meal. √ L Mon.-Fri.; D Mon.-Sat. √ 422 E. 2nd St., 213.617.0552, sushigen.org. $$$ PIE LIFE P IZZA Though only in business a little over a month, customers have already discovered Pie Life Pizza, tucked away between CrossFit Resistance and Jones Coffee. Owned and operated by Joseph Hogan, a native of South Pasadena, Pie Life Pizza is the ideal locale for those on the go. This takeout only joint is focused on making pizzas at a low price point without sacrifi cing freshness or taste. The New York style pizza is sold by the slice, or you can order a whole pie to bring home to the family. It's fast and easy, perfect for a night when you just don't feel like cooking and need something satisfyingly delicious without the fuss. The quality and genuine love that goes into making each pie is apparent—whether it is a simple cheese or the extravagant Loaded Pie, topped with pepperoni, sausage, onion, green bell peppers, olives, mushrooms and garlic. And of course, building your own pie is always an option with a hearty selection of toppings to choose from. Hogan learned how to create the perfect NY pie the authentic way—from what he refers to as "rough East Coast pizza guys." Hogan explains, "We carefully source the fi nest ingredients for a freshness you can taste. Our dough and sauce are made fresh from scratch daily. There is no added sugar or oil in our pizza pies. Every pizza is made fresh to order and hand-tossed for that perfect New York crust." L-D daily, 691 S. Raymond Ave., Pasadena, CA 91105, 626.720.7095 or pielifepizza.com. -S.S. 100 FEBRUARY 2016 D I N I N G G U I D E DIRECTORY the directory_Feb16.indd 100 1/20/16 3:17 PM