Pikoh, pronounced in the same manner as the Pico Blvd. on which it resides, transports patrons into a whole new type of ambiance. A living divider of hanging plants separate the bar from the main dining room, with another arboretum of sorts just past the entryway. Servers and bartenders hustle frantically across the otherwise minimalist interior and cute front patio, beautifully crafted dishes and cocktails in hand.
Pikoh’s small plates are ‘inspired by the melting pot that is Los Angeles’ and absolutely embody the ‘sharing’ trend that’s ravaged the contemporary dining scene—namely in dishes offering but a few bites per person. Chef Partner Ricardo Zarate, known as a ‘godfather of Peruvian Cuisine,’ has expanded his culinary range at Pikoh to include a myriad of dishes that reflect more Italian, Asian and Mediterranean influence than anything else. This is aptly demonstrated in his vegetable risotto, a decadent, creamy indulgence covered in a snowfall of delicately shaved Parmesan.
Zarate’s salmon miso shines with a gochujang miso that gives this perfectly-cooked fish an addictive, oh-so-buttery finish, and ventures a step further into Peruvian territory with the addition of red and white quinoa alongside. But Zarate’s roots truly shine in his lomo saltado, a Peruvian staple, with tender hanger steak that soaks up a slightly sweet but boldly earthy spice profile, with rich onions, tomatoes, fries and seasoned rice.
Pikoh’s cocktail program is equally exotic and worldly, with entire sections devoted to reinventing gin and tonics, old fashioned’s, spritzers and rum punches respectively. Then there’s the core cocktails, such as the buck bunny, which combines gin, carrot juice, lemon, honey and ginger into something strangely enticing and curiously smooth.
Dessert keeps with Pikoh’s melting pot theme with specialties such as panna cotta and tres leches cake sporting equally precise execution and subtle novelty in their own right. But it’s the pavlova, a rarely attempted Russian meringue, finished in this case with stone fruit compote and avocado mousse, that takes the cake for the finish.
Pikoh is located at 11940 W. Pico Blvd., Los Angeles, CA 90064. Open 7a – 10p Mon – Fri, 10a – 10p Sat, 10a – 3p Sun. Dinner service 5 – 10p Mon – Sat. Avg. out-the-door price for 3 plates and 1 – 2 drinks is ~$95/person. For more information, visit PikohLA.com.
Union, practically unmarked along its namesake Union Ave. in the heart of Pasadena, has maintained quite the stir across the community since its opening years ago. But this modern Italian eatery has only picked up steam, its modest quarters packed so tightly that another body would inevitably exceed building capacity. So what is it about Union that has people waiting past 10pm for a table?
The answer to that question, at least as of late, is Executive Chef Christopher Keyser. He takes the helm under Owner Marie Petulla’s mantra of sustainable ingredients and, incredibly, complete in-house production. That means everything from house-made pastas all the way down to house-made cheese and butter. And while the menu doesn’t exactly overwhelm you with options, its breadth is impressive given the tremendous effort needed to create nearly every new ingredient. But create is Keyser’s culinary middle name, and he has certainly mastered his craft.
Case in point with the wild mushrooms, a mind-blowing compilation of its flagship ingredient mixed elegantly into a creamy, velvety, heavenly and wildly addictive polenta and coated with a generous coat of house-made Parmesan. Going on record to list this as one of the top dishes in all of Los Angeles. Keyser’s magic keeps going with a perfectly charred octopus, robust and meaty with a lobster jus to boost its character. Then there’s the pork meatballs, huge and confidently devout of filler, served with house-baked bread.
Union’s pastas are as forward-thinking as they are decadent, and while they hold only loose ties to their Italian origin, they fit in perfectly with Union’s ‘so LA’ approach. The bucatini is a clear winner, perfectly textured with coarse almonds that add an earthy, smoky essence that triggers grand nostalgia, though it’s doubtful that mom or grandma necessarily churned out anything like this [don’t take it personally]. The squid ink lumache, one of the Union’s signatures, is certainly novel and the lobster much appreciated, though the bucatini may still take the cake.
Carnivores should definitely order the lamb al latte, or milk-braised lamb shoulder. The salt balance is perfected to just about the grain, and the finished product melts in your mouth.
Pair anything with a selection from a deep wine list, where knowledgeable servers are more than happy to help make the perfect selection. And for dessert, they take that addictive polenta, add sugar and turn it into a budino.
Union is located at 37 Union St, Pasadena, CA 91103. Open 5 – 11p Mon – Fri, 4 – 11p Sat, 4 – 10p Sun. Avg. Out-the-door price for starter, entree, split dessert and 1 – 2 drinks is ~$105/person. For more information visit UnionPasadena.com.
Celestino Ristorante and Bar, like much of the historic Pasadena neighborhood where it resides, is as iconic as it is ageless. For more than 20 years, locals have made Celestino their second home while fortunate travelers become quickly acquainted with the restaurant’s never-ending hustle and bustle and thick-accented servers taking them in like family. Owner Calogero Drago turns out seasonal Italian cuisine with deep flavor and decadent character to boot. But it’s the ambiance that perfectly garnishes a Celestino meal, whether it be in the old-style Italian dining room or fairytale-like patio.
Pasta is unquestionably mandatory at Celestino, where centuries-old favorites mix and mingle with just a few new-age and seasonal touchups, delivering all the rustic, nostalgic and authentic appeal you’re looking for with some excitement thrown in to remind you that Drago keeps a finger on the pulse of progressive cooking. Take the tortelloni di zucci al burro e salvia, or thick tortelloni pasta stuffed with pumpkin and cream, bathed in a decadent butter and sage sauce. How about the risotto al nero di sepia alla veneziana, or risotto blackened with squid ink and melded into a smattering of baby scallops and calamari. Close your eyes and you can picture cobblestone streets, winding canals or Tuscan countryside, whichever suits your fancy.
Celestino’s seasonal menu happened to feature mushrooms and truffles, with an extensive lineup of spectacular creations that took each ingredient to new heights. Drago’s mushroom-stuffed gnocchi, topped with shaved black truffle and finished with a rich cheese sauce, may be among the best gnocchi dishes in Los Angeles. Heavenly pappardelle and porcini mushroom soup were just a few more favorites.
Of course Celestino holds strong on its carne e pesci, or meat and seafood dishes as well. Ossobuco is a no-brainer at an Italian fine dining establishment, and Celestino’s take embodies all the timeless characteristics of fall-off-the-bone veal and delightful saffron risotto. Pair it with a wine off Celestino’s many Italian selections [their pours are incredible], or perhaps a classic oh-so-strong martini.
Any Italian mother would mock you for skipping out on dessert here, where the panna cotta and the vanilla pistachio torte will replace any stomach capacity you may have had left with yet another tasteful memory.
Celestino Ristorante & Bar is located at 141 S Lake Ave, Pasadena, CA 91101. Open 11:30a – 2:30p, 5:30 – 10:30p Mon, 11:30a – 2:30p, 5 – 10:30p Tue – Thu, 11:30a – 2:30p, 5:30 – 11p Fri, 5 – 11p Sat and 5 – 9:45p Sun. Avg. Out-the-door price for appetizer, entree, split dessert and 1 – 2 drinks is ~$110/person. For more information visit CelestinoPasadena.com.
Benjamin Brown is a seasoned restaurant writer and hospitality consultant, serving up SoCal's hottest food news and reviews.