Pasadena’s Dish Bistro and Bar
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Pasadena has a new bistro in town. Dish Bistro & Bar will soon be opening its doors and sharing with us “a California-influenced Mediterranean small plates concept” (Food GPS). The few pictures I’ve seen of the restaurant are very inviting, and just reading the menu makes my mouth water. Below are some recent interviews and reviews about Dish Bistro & Bar.
From L.A. Times Daily Dish:
The menu is divided into large and small plates and prices range from $5 to $21. Dishes include: charcuterie; asparagus “fries”; charred octopus carpaccio; California-style bouillabaisse called boo ya; Bodega Bay petrale sole fillet; Sonoma lamb ragout with house-made pappardelle pasta; and grilled Portuguese-style hanger steak with flageolet beans, house-made veal pancetta and braised red chard.
There will also be a selection of California boutique wines as well as a nice list of hand-crafted cocktails designed by bartender Matt Bergstrom. The list includes the Diplomatic Manhattan with Diplomatico Reserve Rum, vanilla bean extract, bitters and sweet vermouth; the Spicy Mojito with serrano-chile-infused rum, coconut, cilantro, mint and lime; and the Navarro Sunset with Hangar One Buddha’s Hand Citron, Cointreau, orange, lime and Navarro Vineyards Pinot Noir grape juice.
Brigham Yen has some pictures post on his blog. Check ‘em out! He also spoke to restaurant owner David Johnson who had this to say:
I asked David, the owner, why he decided on Pasadena and he told me: “We looked in a lot of places. Costa Mesa, Dana Point…and came across this space in Pasadena. You can’t beat Old Town Pasadena!” And there was another reason why he decided on Pasadena, as he continued, “I have wanted to live in Pasadena for over 15 years, and now I finally get to.”
The grand opening will be on February 2, 2010. Operating hours will be Tuesday through Saturday, lunch and dinner. Sunday, brunch. Closed on Sunday nights and Mondays.
Location: 53 East Union Street, Pasadena, CA 91103-3924
Image Courtesy of Dish Bistro & Bar
If I heard correctly, Job Carder is slated to be the executive chef for this place. If this is the case, I give this place 6 months before it’s shuttered. I worked as a sous chef under this dolt at Left Bank Brasserie in Larkspur and the master chef who tasted his menu when staging for the position said it was the worst tasting he’s ever experienced in the five years as culinary director for Left Bank. He was awful and had no talent but had a flavor for schtupping the help as well as the management. Poor lil’ Dish Bistro and Bar. What have you done?
Lets start off by saying that I am in fact the real Eric who worked for Job Carder.Not sure who this other person is but I have been working with Job for 8 years now. First lets state the obivious if the culinary director said it was the worst tasting he has ever experienced why then did Left Bank hire him to be the executive chef. Second as far as saying he has no talent why then when he was in the bay area did he win double gold and gold medals at the sonoma county harvest festival.There is no doubt that Dish Bistro will be very successful