Cuisine:

• Diner
• Fine Dining
• American
• Others
• Contemporary

The Raymond Description:
A Pasadena favorite, the Raymond offers contemporary American fine dining. It's located in a renovated hotel caretaker's cottage with hardwood floors and patios. Menu changes daily.
This cozy restaurant, all that's left of the grand Raymond Hotel from the 1920s, occupies the property's former caretaker's cottage. The setting---warming fireplace, high-backed wooden booths, flower- and white linen-topped tables spread through intimate rooms---is utterly charming. An umbrella-shaded, flowering patio is delightful for brunch, tea and summertime dinners. A change in ownership has brought some more refined touches to the décor and service, and the arrival of chef Tim Guiltinan (formerly of the Patina Group) has injected excitement into the formerly staid Continental fare. Lunch tends toward big salads and pastas, as well as curried chicken or beef bourguignon. In the evening, a meal might begin with crispy pork belly with an aged maple gastrique, or scallops crowned with chanterelle mushrooms, a dish in which excessive salt can detract from the ethereal English pea foam. Filet mignon, accompanied by a silky potato emulsion and topped with a quenelle of light foie gras mousse, is an ideal dish to pair with a full-bodied red from the solid, predominantly California wine list.


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