Brand New Bag: The Raymond

It’s been ages since I’ve reviewed a restaurant, though this blog proclaims to be a foodie haven.  The truth is, I’m a little sheepish about taking pictures of my food in a restaurant, and I’m a lot forgetful when it comes to actually remembering to bring my camera with me.  I’ll admit that my husband spoils me when it comes to eating out.  We’ve been privileged enough to dine is some of the best restaurants Los Angeles and Pasadena have to offer, and a few other towns too.  These days it’s been a little more challenging finding places that have the right ambiance and enough space when we’re toting our baby in the infant carrier but we make do. Fin doesn’t sleep quiet as soundly as he used to when he was first born, though he’s a pretty good sport when it comes to letting his parents enjoy a meal out once in a while.

Last week we introduced friends H+M to The Raymond, in Pasadena.  The Restaurant is located in a small Craftsman house that was the caretakers cottage for the old Raymond Hotel, originally built in 1886.  The cottage features a lovely outdoor patio for cocktails al fresco and a warm and cozy ambiance inside with several different rooms that make you feel like you have the place to yourself.  The menu is seasonal (I love that) and executive chef Tim Guiltinan (a Le Cordon Bleu alum) has really upped the ante since he took over last year.  His dishes are beautifully composed and cooked to perfection.  Wait staff is friendly too.  I started with the Salad of Forgotten Roots (with the forgotten roots being lotus, radish, and other neat things), the Tenderloin with smoked potatoes and maitake mushrooms for my main, and a pound cake with chocolate mousse and strawberry ice cream for my (shared) dessert.

Forgive the low res pics.

For wine, we went big and ordered the 2008 Sea Smoke Ten, a pinot noir from the Sta. Rita Hills area.  Though Big N and I taste often in this appellation, I had yet to try a Sea Smoke, which sells high end cult wines to those in the know.  It delivered.  Stewed cherries and strawberries on the tongue, and floral notes on the nose, the wine had a nice long elegant finish.  Perfect for a party of 4 to share on a night of splurging (which included a bottle of Proseco bubbly to get the night started right).

We’ve enjoyed dining at the Raymond on several occasions, but I think the Chef’s got a brand new bag because he did us a solid with that meal.  Go to the Raymond.  You’ll be happy you did.

 

 

Comments

  1. What an amazing meal!

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