A very strong debut evening for Saso Bistro in Pasadena… Chef Dominique Crisp’s West Coast take on Basque fare is a most welcome addition to the L.A. food scene. I tried every single one of the pintxos on the menu, and each one was solid. Highlights include Txirla (local clams from the charcoal Josper oven, sherry vinegar, spring pea, herb oil), Grilled Asparagus (poached egg, shaved caviar, breadcrumb, mushroom vinaigrette), and House Croquetas (lamb belly, mint yogurt). Monster-sized Ganbak (whole grilled prawns with garlic and rosemary) were flavorfully succulent. Their large format dish, whole deboned rock cod Basquaise (finished in the Josper oven with garlic crisp, chili and premium aceite de olivas) was also very enjoyable. The Zapiain 2018 txakoli I ordered was very affordable, and flowed smoothly with each dish. The dining patio (formerly of Trejo’s Tacos in the Pasadena Playhouse courtyard) felt very safe, with nicely distanced tables, and plenty of heat lamps. Good times. Bring a QR code reader to access their menu. #LudditesGetPaperMenus #OOEDoesNotRequireMenus
