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The Raymond 1886

1250 S. Fair Oaks Ave. (Columbia St.) Send to Phone
Housed in the former caretaker’s cottage of a long-gone hotel, The Raymond is a charming setting for contemporary American cuisine. View the photo gallery of The Raymond 1886.


Cuisine

Open
Dinner Tues.-Sun., Brunch Sat.-Sun.
Features

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The Raymond 1886, Pasadena, CA


Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.


The Raymond 1886 Restaurant Review

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About the restaurant: Not too many restaurants in Los Angeles can claim to bear history like The Raymond 1886. Of course “1886” is a date: it is the year that Bostonian Walter Raymond built a hotel. It burnt down in 1895, but was then rebuilt grander and more luxurious, with a private cottage for special guests. Charlie Chaplin, Tom Mix and Buster Keaton were among them. The Great Depression sadly rung the bell and the hotel closed the curtain in 1931. The cottage remained and is now the restaurant and its famous bar, built in Pasadena’s great tradition of Craftsman architecture.

Likes: Craft cocktails; the old time charm
Dislikes: Far from LA's Westside

View the photo gallery of The Raymond 1886

Food & Drinks: It is no easy task for a chef to infuse modernity in the cuisine of a restaurant with such a legacy and in that part of Los Angeles County, where the clientele is more likely inclined to order “classics.” Chef Jonathan Quintana proves he is up to the task with his menu. Start with the chicory salad with red and gold endives, the chicken liver pâté or the braised celery. The Spanish octopus, which is lightly fried, should not be missed. When in season, order the soft shell blue crab. Let’s not forget the pre-start by pastry chef Mignon Jones: her delicious bread accompanied by seasoned butter. The filet de branzino, on a bed of heirlooms beans, was cooked like it should. The Wagyu beef cheeks were as tender as can be, well paired with a coffee bordelaise and pomme purée. The end of your meal is elevated by Jones’s desserts. We got to try the butter cake, honey panna cotta and market strawberries accompanied by dehydrated meringue and cucumber granita. When it comes to drinks, put the bar team, led by Jesus Gomez, to the task. They have created so many craft cocktails you are sure to find more than one of your liking.





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