December 24, 2008
A CUTE BISTRO IN GLENDALE
I discovered this restaurant when i was reading the latest magazine of LOS ANGELES. my mum and i wanted to try it. it was also featured in BON APPETIT magazine.
Octavio Becerra, Chef + Principal
Octavio’s culinary career was inspired by a chance meeting with chef Joachim Splichal during the summer of 1984. After that profound encounter, Splichal mentored his young protégé, first in the kitchen of Max Au Triangle restaurant in Beverly Hills, and then in France and Spain, where Splichal arranged for Becerra to work for two years in some of Europe’s two and three star Michelin restaurants. Shortly after Becerra’s return to the US, Splichal opened Patina Restaurant and Becerra again joined his mentor. Just one year later, he was named executive chef of the renowned restaurant. Together, they then opened the first of the Pinot restaurants, Pinot Bistro in Studio City, with Becerra as the executive chef and partner. Since then, Becerra has been instrumental in the success and growth of The Patina Group, playing a major part in the launches of each new restaurant. As Vice President, Chef and Co Founder of The Patina Group, Becerra supervised the daily operations of 12 of the 30 plus Patina Group restaurants. Becerra’s fingerprint on the culinary identity and brand of The Patina Group played a vital role in the evolution of The Patina Group.Becerra has also accumulated accolades from the critics. The James Beard Foundation nominated him twice for “Rising Star Chef Of The Year”, he has been featured in Bon Appetit magazine, and Nations Restaurant News featured him as one of the nations “50 New Taste Makers.” After sixteen years, Becerra departed The Patina Group to pursue his own venture.
we both shared the porkfolio, assorted plate
prosciutto americano, la quercia speck, lardo
salumi: peperone, spicy soppressata, finnocchiona, toscano, mortadella. this was quite good. this is a perfect starter.
my mum ordered the butter nut squash soup. this was too light, the squash was not strong enough
we both shared the potted chicken rillette, which is served on a mason jar with thin crisp bread chips.
i ordered the sea bream, which was very good. it was a perfect size. i love it when he leave the skin.
i would suggest to seat in from of the kitchen. that is where all the action is.
*sorry the photos are from my celly*
Octavio Becerra, Chef + Principal
Octavio’s culinary career was inspired by a chance meeting with chef Joachim Splichal during the summer of 1984. After that profound encounter, Splichal mentored his young protégé, first in the kitchen of Max Au Triangle restaurant in Beverly Hills, and then in France and Spain, where Splichal arranged for Becerra to work for two years in some of Europe’s two and three star Michelin restaurants. Shortly after Becerra’s return to the US, Splichal opened Patina Restaurant and Becerra again joined his mentor. Just one year later, he was named executive chef of the renowned restaurant. Together, they then opened the first of the Pinot restaurants, Pinot Bistro in Studio City, with Becerra as the executive chef and partner. Since then, Becerra has been instrumental in the success and growth of The Patina Group, playing a major part in the launches of each new restaurant. As Vice President, Chef and Co Founder of The Patina Group, Becerra supervised the daily operations of 12 of the 30 plus Patina Group restaurants. Becerra’s fingerprint on the culinary identity and brand of The Patina Group played a vital role in the evolution of The Patina Group.Becerra has also accumulated accolades from the critics. The James Beard Foundation nominated him twice for “Rising Star Chef Of The Year”, he has been featured in Bon Appetit magazine, and Nations Restaurant News featured him as one of the nations “50 New Taste Makers.” After sixteen years, Becerra departed The Patina Group to pursue his own venture.
we both shared the porkfolio, assorted plate
prosciutto americano, la quercia speck, lardo
salumi: peperone, spicy soppressata, finnocchiona, toscano, mortadella. this was quite good. this is a perfect starter.
my mum ordered the butter nut squash soup. this was too light, the squash was not strong enough
we both shared the potted chicken rillette, which is served on a mason jar with thin crisp bread chips.
i ordered the sea bream, which was very good. it was a perfect size. i love it when he leave the skin.
i would suggest to seat in from of the kitchen. that is where all the action is.
*sorry the photos are from my celly*
porkfolio
butter nut squash soup
potted chicken rillette
sea bream
Create a free TravBuddy account or login to leave comments, meet travelers, and share experiences with the TravBuddy travel community.
