Bacchus' Kitchen

As first times go, no place has the right to be this amazing. Each part of the meal was beautifully plated, delicious, and uplifting. Made better by the care and professionalism of the staff. I can't wait for another night out at Bacchus.

I was there for a wine dinner. How creative the menu was! Paired perfectly with the wine. The food was delicious and the atmosphere was great. I've been for regular dinners too, and they are just wonderful. They also have live jazz concerts. It's not easy to find as there is vague signage. So come and try Bacchus. You will come back!

Housed in a quaint brick building transports away from Pasadena and into Western Europe. Bacchus' Kitchen is a New American take on classic, mostly European dishes.

The wine bottles are modestly priced ($35-$80) with a few available by the glass ($13+). A handful of beer and water to choose from, including a 2019 vintage of Pasadena Water for $0 (we had a chuckle when we saw that on the menu). They also have San Pellegrino sodas and espresso beverages.

We ordered a bottle of Altolandon Doña Leo (a Spanish Manchuela white wine), appetizers lamb belly and lemongrass curry with tiger shrimp & clams, main dishes pan seared scallops and beef bourguignon, and shared the panna cotta.

The meal started with an amuse-bouche consisting of a crustini topped with a sliced and peeled tomato, sea salt, olive oil and fresh basil. It was a nice pallet cleanser for the appetizers.

This was the first time I've had lamb belly. I've had countless pork belly, so I was intrigued to try a lamb version. Lamb belly doesn't have the same fat-to-protein ratio as pork belly, so don't expect a thick layer of crispy fat. The more lean crispy meat had a beautiful concentration of the delicious gamey lamb flavor, which contrasted well with the white vinegared apples and fennel.

The lemongrass curry with tiger shrimp and clams were even better than the lamb belly. A lovely medium spiced lemongrass curry with fresh clams and large tiger shrimp. The two slices of rustic toasted bread was the right medium to sop-up the curry.

The pan seared scallops were perfectly cooked medium with a golden brown crust. The tender center had a delicate ocean brine with a subtle sweetness. The large couscous with carrots, fennel root and garlic was a lovely side with sugar snap peas and wild mushrooms over a creamy tomato sauce.

My fiance had the beef bourguignon. I only had a bite, so I can't go into too much detail, especially since it's not photographed in this review. The mashed potatoes were creamy and the mushrooms brought out the savory flavor of the meat.

The panna cotta was amazing. The vanilla bean topped panna cotta sits on a puree of passion fruit and is complemented by blackberries.

All in all, we'd come back for the lemongrass curry tiger shrimp and clams, the pan seared scallops, beef bourguignon, and panna cotta.

Great cozy little local place for excellent food and atmosphere. The menu is a bit limited, but I always find something that hits the spot. Yum. ❤

BACCUS' KITCHEN REMAINS ONE OF MY FAVOrite restaurants. The wine selection is fantastic Brendan finds unusual wines that dont cost a lot and pair wonderfully with food. It is worth asking for his suggestions! The menu changes so you can go again and again for different meals. I always want to go back.

wow! so impressed with staff and chefs. all around best experience ive had in a long time

Been here twice and plan to go again soon. Hopefully they make the bootine/poutine a permanent dish. I highly recommend it. Make sure if you go with someone else that you order different things. I’m sure between your orders you will find some nice dishes and dishes you really love.

The only thing better than the food was the service. I went in with a friend to celebrate our birthdays. We were waited on by Paige, who was really delightful. We didn't like the table we were first given, but the manager, Brandon, was truly gracious. When it opened up, he moved us to a two top in the corner. It turned out to be the best table in the restaurant. The owner came over and greeted us. He was low key and welcoming.

We started with the crab cakes which were very good. Three good sized cakes came on the plate - plenty enough to share - with Asian slaw and a lightly spicy remoulade. The cakes were fresh and light, with the outside fried to a delicate crisp. Pretty much perfection.

For the main course, I had the sea scallops with polenta and a truly tasty caramelized onion. The presentation was lovely, the taste was even better. This was paired with a glass of the 2018 Godello, which was light, crisp, golden, and surprisingly delicious.

They gave us a complementary birthday dessert of flourless chocolate cake with dolce de leche ice cream. Also delicious.

Overall a 5 star experience. Thank you, Claude. I'll be returning to this little culinary gem.

Try the oysters (order in advanced), the in-bone pork chop, ceviche, the sea bass or the gnocchi. Best I’ve had in awhile. Great wine list as well. The host is incredibly knowledgeable and attentive. Definitely worth a visit.

I can't wait to go back! Don't know what took me so long. Cozy interior with the original brick walls exposed. Also outdoor patio with heaters. I wanted to try everything on the menu. Had the "Apple" starter. Apples three ways on top of a big slab of fresh Burrata cheese. Great bread. We both loved our mains. I have to also praise the knowledgeable servers, who know everything!

Dinner with concert was fabulous, super memorable night. Very appreciative and warm audience. Music lovers and friends of the artists made it extra special. Food was very good, service was pleasant and quick. Will keep my eyes open for more events like this. Outstanding experience overall.

Great taste on the good! I recommend this place for anyone looking to take someone for a date. The music is a great and slow pace setting. Service is great, and servers are very kind.

Brandon and the staff are so gracious and welcoming. The food is prepared with such attention to detail as well as delicious flavors and methods of cooking. They are also very knowledgeable with wines and are happy to pair with your meal.

Every meal I've had here has been delicious. I love their seasonal menu. I love the vibe of the place - exposed brick walls with a long view to the kitchen. In the summer, their outdoor patio is just right as the evenings cool down. Their concert nights are great -- very high quality (and often unsung) talent. But I'll come any night for the food.

A delicious and very entertaining wine dinner!

Best ever tonight. We've been coming since Claude opened. We were fans of his earlier place. Love the resurrection of the concept of a menu one night each week along a theme. Kentucky was just great. Looking forward to Oaxaca to next month.

This place is within walking distance of my house, which is great! Everything I've had here has been delicious, but the charcuterie plate is definitely notable. Also, they wave the corkage fee on bottles of wine that are 10+ years old.

We were here for a wine dinner. We got the time wrong we were an hour early, a few others got the incorrect time as well. The staff poured wine for us. They were all very friendly. The food they paired with the wine at the dinner was delicious and so well paired. They have a sommelier apparently so that if we went back for a non winery dinner, we could have a great experience

Had a nice relaxing meal here on Valentine's day. Everything was delicious, and they had many cute touches, including a "heartbeet" salad (with beets cut into the shape of hearts) and sauces on the entree plates made into heart shapes. The inside is a bit noisy and echoy, but the outside seating was very pleasant.

My husband and I celebrated our 20th anniversary at Bacchus Kitchen after a recommendation from our pastor.

We tried two of the specials and couldn’t have been happier! We also had the Creme Brûlée and the French pressed coffee to make the evening just perfect!

We plan to return and recommend it to anyone looking for fine food and creative menus!

Linda & Bob