Reviews for Bacchus' Kitchen in Pasadena, CA
Brandon and the staff are so gracious and welcoming. The food is prepared with such attention to detail as well as delicious... flavors and methods of cooking. They are also very knowledgeable with wines and are happy to pair with your meal. Read more
Megan, the server, was very nice, very accommodating. I went for the gnocchi and was disappointed. It's pan seared which made... it chewy and tough. Maybe it was reheated, not fresh? The beet and Burrata salad was very good. The pork chop was also verygood as we're the white fig tart and the flan. I don't feel like I want to go back. Read more
I've been to this restaurant many times and I usually leave dissatisfied. Tonight was no exception. So, my review is not based... on one bad night but a multiple of experiences. The best thing I can say about this restaurant is the wine selection and Brandon(manager, I think). He's great and always goes out of his way to make things right. Everything else falls very short, especiallythe food. Tonight, I had undoubtedly the worse pork chop I've ever ordered. Dry to the bone! Even though I asked to please notover cook. The last two times I've been there the protein portion has been about half what you'd expect for the price. Anyway,I'm not going to spend a bunch of time harping about this place. Not worth it! Read more
I can't wait to go back! Don't know what took me so long. Cozy interior with the original brick walls exposed. Also outdoor... patio with heaters. I wanted to try everything on the menu. Had the "Apple" starter. Apples three ways on top of a big slab offresh Burrata cheese. Great bread. We both loved our mains. I have to also praise the knowledgeable servers, who knoweverything! Read more
As first times go, no place has the right to be this amazing. Each part of the meal was beautifully plated, delicious, and... uplifting. Made better by the care and professionalism of the staff. I can't wait for another night out at Bacchus. Read more
The only thing better than the food was the service. I went in with a friend to celebrate our birthdays. We were waited on by... Paige, who was really delightful. We didn't like the table we were first given, but the manager, Brandon, was truly gracious. When it opened up, he moved us to a two top in the corner. It turned out to be the best table in the restaurant. The owner cameover and greeted us. He was low key and welcoming. We started with the crab cakes which were very good. Three good sized cakescame on the plate - plenty enough to share - with Asian slaw and a lightly spicy remoulade. The cakes were fresh and light, withthe outside fried to a delicate crisp. Pretty much perfection. For the main course, I had the sea scallops with polenta and atruly tasty caramelized onion. The presentation was lovely, the taste was even better. This was paired with a glass of the2018 Godello, which was light, crisp, golden, and surprisingly delicious. They gave us a complementary birthday dessert offlourless chocolate cake with dolce de leche ice cream. Also delicious. Overall a 5 star experience. Thank you, Claude. I'llbe returning to this little culinary gem. Read more
Housed in a quaint brick building transports away from Pasadena and into Western Europe. Bacchus' Kitchen is a New American take... on classic, mostly European dishes. The wine bottles are modestly priced ($35-$80) with a few available by the glass ($13+). Ahandful of beer and water to choose from, including a 2019 vintage of Pasadena Water for $0 (we had a chuckle when we saw thaton the menu). They also have San Pellegrino sodas and espresso beverages. We ordered a bottle of Altolandon Doña Leo (aSpanish Manchuela white wine), appetizers lamb belly and lemongrass curry with tiger shrimp & clams, main dishes pan searedscallops and beef bourguignon, and shared the panna cotta. The meal started with an amuse-bouche consisting of a crustinitopped with a sliced and peeled tomato, sea salt, olive oil and fresh basil. It was a nice pallet cleanser for theappetizers. This was the first time I've had lamb belly. I've had countless pork belly, so I was intrigued to try a lambversion. Lamb belly doesn't have the same fat-to-protein ratio as pork belly, so don't expect a thick layer of crispy fat. Themore lean crispy meat had a beautiful concentration of the delicious gamey lamb flavor, which contrasted well with the whitevinegared apples and fennel. The lemongrass curry with tiger shrimp and clams were even better than the lamb belly. A lovelymedium spiced lemongrass curry with fresh clams and large tiger shrimp. The two slices of rustic toasted bread was the rightmedium to sop-up the curry. The pan seared scallops were perfectly cooked medium with a golden brown crust. The tender centerhad a delicate ocean brine with a subtle sweetness. The large couscous with carrots, fennel root and garlic was a lovely sidewith sugar snap peas and wild mushrooms over a creamy tomato sauce. My fiance had the beef bourguignon. I only had a bite, so Ican't go into too much detail, especially since it's not photographed in this review. The mashed potatoes were creamy and Read more
Try the oysters (order in advanced), the in-bone pork chop, ceviche, the sea bass or the gnocchi. Best I’ve had in awhile.... Great wine list as well. The host is incredibly knowledgeable and attentive. Definitely worth a visit. Read more