Pasadena Restaurant Reviews




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André Gayot—who with his friends, Henri Gault and Christian Millau, invented the term "Nouvelle Cuisine" in the early '70s—has been directing sophisticated travelers to the world's best restaurants, hotels...(click for more about Gayot)

GAYOT REVIEW
This stylish restaurant, obscurely tucked into a nondescript mini-mall, is a great find. One dining room offers a cozy fireplace and view of the open kitchen, while a second boasts colorful art and nicely appointed white linen-clad tables. A glass-walled room in the center caters to small private parties, and a sidewalk patio is buffered from a parking lot by potted trees. The menu, which changes frequently to include the freshest available ingredients, is likely to offer seared foie gras with mangos or figs, beef Wellington with brandied Bordelaise sauce, osso buco, roasted duck and a signature rack of New Zealand lamb. The service is friendly and efficient, and the moderately priced wine list includes some interesting labels among its 300 selections.

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RestaurantRow.com, Inc. operates the largest "go to" destination for restaurant information and services...(click from more about Restaurant Row)

RESTAURANT ROW REVIEW
Featuring "California fresh" cuisine, Derek's Bistro actually offers a wide variety of basic American favorites. You will want to dress up a bit since the white linen tablecloths and crystal water glasses lend an air of elegance to the surroundings. You can watch your meal being cooked in the kitchen through a glass window, as is now quite popular in many restaurants. The fresh fish entrees are exceptional and even a native of France might rave about the foie-gras. The rack of lamb is quite tasty, while many regulars like to order one of the special pasta offerings on the menu.