PARKWAY GRILL
The Parkway Grill has been the most honored and influential establishment on the Pasadena dining scene for over two decades. The restaurant that Gourmet magazine referred to as “One of America’s Top Tables” laid the foundation for Pasadena to emerge as one of Greater Los Angeles’ top dining destinations. Its sophisticated scene, acclaimed contemporary cuisine and a philosophy of service that puts every customer first continues to sustain the Parkway Grill as Pasadena’s most celebrated restaurant.
Opening to rave reviews in 1984, the Parkway Grill has been a powerful force in the California cuisine movement, specializing in a seasonal, market-driven approach to cooking that incorporates diverse influences and classic French technique. Thanks to its progressive spirit and innovations like an exhibition kitchen and extensive use of a wood-fired oven, the Parkway Grill is often referred to as “the Spago of Pasadena.” Throughout the years, its innovative chefs have showcased Southwestern ingredients, introduced an intriguing array of wild game dishes, and turned out pizza-like flat breads that have become Parkway Grill trademarks. Demonstrating the ultimate commitment to farm-fresh ingredients, the Parkway Grill planted its own organic vegetable and herb garden behind the restaurant, which continues to thrive on a piece of real estate that developers would love to get their hands on.
Housed in a 80-year-old brick building, the design of the Parkway Grill is a study in casual sophistication, striking a perfect balance between elegance and rustic approachability. To the right side of the entrance lies a clubby, wood-clad lounge with live piano music and a constant gathering of fun-filled patrons enjoying appetizers and classic cocktails. To the left is an expansive dining room with weathered brick walls lined with fine art, a prominent fireplace and dramatic floral displays. The space evokes a garden-like feel, reinforced by a generous use of potted trees beneath a high ceiling punctuated with skylights. Tables are dressed in crisp linen, topped with fine china and delicate stemware worthy of the restaurant’s award-winning wine list. Executive Chef Tom Ryan, Chef de Cuisine Brendan Clancy and crew toil in a bustling exhibition kitchen from which exotic scents waft into the dining room, teasing your palate before you’ve even had a chance to peruse the menu.
With its diverse influences from across America and around the globe, the Parkway Grill menu makes decisions agonizingly difficult. Starters include Dungeness crab cake with cucumber-nori salad, mango beurre blanc and chile oil, Szechwan-spiced prime short rib with apple coleslaw and star anise-ginger reduction, pan-seared foie gras with Fuji apple, brioche and caramelized ginger, and trademark cocoa crêpes stuffed with sauteed lobster in sun-dried tomato cream. The restaurant’s famous wood-fired oven flat breads—a popular version is topped Cambozola cheese, Japanese pears and roasted walnuts—are similar to pizzas but far more interesting, and one of many salads is composed of Cabrales blue cheese, organic field greens, red wine-poached pears, candied pecans, and raspberry vinaigrette. Entrees include forest mushroom ravioli with pot-au-feu baby vegetables and black truffle broth, whole fried catfish with fresh ginger and lime-soy dipping sauce, oven-roasted air-dried duck with fried rice, baby bok choy and balsamic-date reduction, and cedar plank salmon with truffle-honey glace, hericots vert, pancetta, shiitake mushrooms and beurre rouge. Pastry Chef Aaron Lindgren ensures that diners don’t depart prematurely, offering final impressions like lemon-ginger cheesecake with gingersnap crust and strawberry confit, crème brûlee phyllo napoleon with caramel sauce, and a sophisticated, upscale rendition of the traditional campfire favorite, s’mores.
The multicultural seasonings from the kitchen create no problems for the Parkway Grill’s wide-ranging wine list, a perennial recipient of Wine Spectator’s coveted “Award of Excellence.” The eclectic compilation of 200-plus labels, backed by a cellar of over 3,000 bottles, offers something for everybody, not to mention an extensive selection by the glass. California wines are most prominently represented—an ideal balance between small boutique wineries from around the state and acclaimed major producers from Napa and Sonoma Valleys. Also represented are prestigious vintages of French Bordeaux and Burgundy, Italian gems from Tuscany and Piedmont, plus New World entries from Australia, Argentina, Chile, and South Africa. The Parkway Grill’s bar is famous for its superb classic and contemporary cocktails, all created with premium spirits and freshly-squeezed juices. It also offers an extensive selection of single-malt Scotches, high-end tequilas and fine liqueurs from around the world.
During the past twenty years, the Parkway Grill has been featured in virtually every major food and travel publication, receiving accolades for its ambiance, multifaceted cuisine, organic garden, and award-winning wine list. No wonder the restaurant appeals to a diverse clientele: businesspersons negotiating deals, tourists soaking up the flavor of historic Pasadena, families celebrating special occasions, and couples stealing romantic moments. Although the Grill has become a prominent Rose City institution, its location just off the Pasadena Freeway makes it a convenient destination for serious diners from throughout the metropolitan area. The Parkway Grill is a venture of brothers Bob and Gregg Smith, innovative restaurateurs who have shaped dining trends in Pasadena for many years. Other venues operated by Smith Brothers Restaurant Corporation include Arroyo Chop House and Smitty’s Grill in Pasadena, Vibrato Grill, Jazz…Etc. in Bel-Air, and their chain of fun, casual Crocodile Cafes.
