Bacchus’ Kitchen: An approachable neighborhood spot in Pasadena

At Bacchus’ Kitchen, an approachable neighborhood spot in Pasadena, chef Claud Beltran offers a diverse menu laced with regional American and global influences. The restaurant features a casual dining room clad in exposed brick and reclaimed wood, while antique doors and other salvaged architectural items provide an inviting vintage flavor. An adjoining candlelit patio presents a relaxed vibe.

The menu changes periodically, but there are always nicely composed cheese and charcuterie plates with which to pair a glass of wine. Since Bacchus is the Roman god of wine, that beverage is hardly neglected here—even the decor includes wine bottles fashioned into lighting fixtures—and an eclectic, affordable list features intriguing labels from Burgundy to Baja. (Be sure to designate a driver if you plan to drink alcohol.)

Starters include fresh Burrata cheese accompanied by peach or another seasonal fruit tweaked into several forms (e.g., grilled, pureed, pickled) on a single plate, while crab cakes are served with a traditional Creole rémoulade or Mexican-inspired tomatillo sauce. Seared foie gras with a sweet reduction sauce sometimes makes an appearance, and Beltran has the expertise to ensure it’s worth the investment.

For main courses, gnocchi—doughier than the traditional Italian specialty but texturally interesting thanks to pan-searing—might be served in salsa verde, while sauces applied to a trio of seared, caramelized scallops range from Thai curry to Spanish-inspired romesco.

 Steak frites, a reliable bistro favorite, sometimes arrives with an old-school Diane (brandy-cream) sauce ideal for soaking up with a crusty baguette.

The restaurant offers live music about once a month, and Beltran’s crawfish étouffée or gumbo go down even more smoothly with jazz in the background. Desserts have recently improved here, with items like an intense chocolate terrine with mixed-berry sauce and a refreshing panna cotta representing upbeat finales.