Crossings, known for hyperlocal American fare, has unveiled a new menu that hones in on spring and summer. Newly hired Executive Chef Kevin Malone has hit the ground running, bringing dramatic attention to detail and a special eye for exotic ingredients built up from his time at Mattei’s Tavern [Los Olivos] and Gargantua, an enchanting Santa Monica pop-up.
Both quaint and dynamic, Crossings allows guests to savor modern flavor in a century-old setting, with brick-and-mortar walls that date back to the building’s construction in 1913. In addition to an intimate dining room, cozy bar, and outdoor patio is the beautiful wine cellar, with a broad list that includes Angeleno Wine Company, LA’s first winery in more than 100 years.
Chef Malone’s range covers flavors from across the globe, with a special focus on locally-sourced ingredients. His heirloom tomato salad sources produce from the nearby farmers market, with creamy burrata, basil and pickled mustard seed. The spot prawn is drawn from the Santa Barbara coast, with Latin-inspired elote corn and queso fresco.
The menu continues its traverse with the Alaksan halibut, utilizing sous vide preparation to retain ridiculous moisture. The al pastor employs sous vide as well—cooking 36 hours undoubtedly releases excellent results, complemented further with amazing roti bread. BTW did you know al pastor is actually Lebanese?
Dessert gets the same seasonal treatment, highlighted by a homemade strawberry rhubarb pie with a buttery crust that’ll knock your socks off. Chef Malone adds fun plays with a white chocolate pot de crème and upscale elephant’s ears.
Crossings is located at Crossings Restaurant, 1010 Mission St, South Pasadena, CA 91030. Open 5:30 – 9:30 p.m. Mon – Thu, 5:30 – 10 p.m. Fri – Sat, 10 a.m. – 1:30 p.m. and 5:30 – 9:30 p.m. Sun. For more information call (626) 799-7001 or visit Crossings-Restaurant.com
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Benjamin Brown is a seasoned restaurant writer and hospitality consultant, serving up SoCal's hottest food news and reviews.