Steffie Love’s wedding is nearly here, folks, and I am exhausted, thrilled, sad and dizzyingly happy all at once. Is that possible? Also, is it possible to feel nerves, despite the fact that Steffie is my fifth bride?! I have nothing to be nervous about: my dress is fantastic, the shoes are flat to ensure no face-planting, my steak is picked out, my present all wrapped up, jewelry picked out, and everything is essentially ready to go.
All that is left is my first gel manicure, which I scheduled this Saturday. I kind of wonder what all of the fuss is about with gels, since they’re all the rage. I liked KD’s well enough when she showed me back in D.C. last year, but manicures are a luxury for the gainfully employed, so whether I like them or not, I do not foresee myself indulging in them on a regular basis any time in the imminent future.
On another note, I hosted my first #FDBLOGGERS chat on Twitter today! Did you see me? Were you there? Did you totally unfollow me because of the tidal wave of tweets? It’s okay. The chat is usually populated with food bloggers from the UK, Ireland and other parts of Europe, but this American held her own pretty well, if I’m permitted to say so. We definitely had a void of silence once I inquired after favorite chilled soups, but minds and palates were open, especially after I posted this article from the New York Times listing 12 delicious cold soups to enjoy during the summer heat.
Without further ado, let is continue with my recent sojourn to Celestino, a Pasadena institution for classic Italian cuisine helmed by Calogero Drago (brother of Celestino Drago).
I must begin by first explaining my enthusiasm for Celestino, which probably borderlines on Crazy Town. Mister J and I used to frequent the restaurant when we were an item, and were blown away by the genuine warmth and passion exhibited by the staff. Our faces were instantly memorized, as was my favorite dish for all of the gushing I’ve done in the past, present and will continue well into the future.
This particular outing had my friend Tanaya of Tanaya’s Table joining me for a feast on the patio, my favorite area of the restaurant. We were every bit the food blogger stereotype: DSLR cameras, cell phones out, social media updating, hell, I even filmed a Tastemade appisode for the occasion – and could not have been happier in our shameless food blogging zone!
Strawberry Basil Cocktail
When asked about drinks, we just sort of shrugged and let it be known we like champagne. Chef decided to surprise us with this sweet and herbaceous summery cocktail. Cin cin!
Cappesante con Fagioli e Salvia
Jumbo Scallops with Cannelini Beans and Sage
A favorite of mine from previous visits to Celestino, there is no conceivable way one can go wrong with this dish. Although, I think this time around the sage got swapped for rosemary, but like I care. Look at the sear on those scallops! Look at it, I said! Such perfection nearly caused me to shove Tanaya out of her seat and shovel this whole appetizer by my lonesome. Except that would not be very friendly, now would it? I mean, she braved rush hour traffic just to join me at Celestino. Sigh. All of that sharing I learned from those two years of kindergarten is really ingrained in my brain.
Burrata con Basilico e Pomodorini di Pachino
Mozzarella with Basil and Cherry tomatoes
(with bonus shaved truffles because Chef loves me)
Tanaya’s choice for appetizer, and who can blame her? I like to think the Care Bears actually resided on a heavenly utopia of buttery mozzarella rather than a bunch of boring fluffy clouds. Can I be Cooks-A-Lot? Or Eat-My-Heart-Out Bear? Anyway. Drizzled with olive oil and balsamic vinegar, it was difficult for Tanaya to turn away after only a few bites, insisting she had to “save room” for more food. Saving Room is for amateurs; I finished this like a champ. No regrets.
Clos Beylesse Rosé & Barbaresco 2000 Montesteffano
Compliments of the diners at the table next to ours, who correctly called out Tanaya and I as food bloggers instead of mere insane tourists. A food enthusiast would be an insult; passionate is just scratching the surface. Mr.– is the foodie guru I attain to reach one day. Both of these wines were fantastic, but surprisingly enough, it was the rosé I fell head over heels for. A protip from our new friend: Purchase rosé bottled in blue bottles. The blue protects the wine from sunlight! Cheer, Mr. I hope our paths cross again.
Pappardelle con Fagiano e Morelle
Wide Fettuccine with Pheasant and Morels Mushrooms
Pappardelle con Fagiano e Morelle
Wide Fettuccine with Pheasant and Morels Mushrooms
I cannot sit in this restaurant without ordering my favorite Italian dish ever. Blissfully, Tanaya zeroed in on this dish of her own accord and mentioned it with no influence from me. Once she did mention it, however, I, of course, sang its praises to the heavens. Comforting and sophisticated, there is no finer plate of classic Italian cuisine I would rather eat on this planet.
Seasonal: Filet Mignon Ravioli with Porcini Mushrooms
The Fresh Mushroom & Summer Truffle Menu is every fungi enthusiasts dream come true. Porcini, Morel and Truffles galore, and only while supplies last. Tanaya and I weighed the pros and cons of ordering another mushroom laden meal, but when two people have an obsession so profound, I think it’s best just to give in, don’t you? Annnnnd give in we did, with yet another stellar entree. It’s rich, it’s decadent, it makes you feel like Robin Leech should be narrating your very existing. If this dish were on the regular menu, I would almost reconsider changing my order. Almost.
Filet of Sole
Lemon, Olive Oil, S&P on bed of spinach
Some lighter fare to help all of that pasta digest, but just because it lacks the pasta, cheese and cream does not mean it lacks flavor. There is something to be said about simplicity and allowing the delicate quality of a choice piece of protein to speak for itself. Such is the case here, where a little bit of olive oil, lemon, salt and pepper go a very long and very delicious way.
Vitello alla Valdostana
Veal with Prosciutto and Fontina
Just about ready to keel over in a ball under the table, Tanaya and I split a portion of this truly Italian classic. While I won’t go out of my way for veal, I will never turn my nose up at one presented before me – especially if it’s all trussed up in prosciutto, blanketed in rich Fontina cheese and bathed in an irresistible Marsala sauce. Bonus points for the potatoes and bed of spinach.
Orange Ricotta Cake
Lemon Meringue Pie
I’m not one for cake, but I appreciated the expertly balanced flavors of orange and ricotta. A delightful optional for the citrus lover looking for unique treat.
The lemon meringue was more my jam, as anytime is a good time for pie. Strawberries balanced out the tartness of the silky lemon filling, while the extra brûlée on the meringue lent an extra note of depth to the overall dessert.
There was no part of this meal I did not enjoy or would not recommend to future diners. Speaking as someone who lived back east for a good chunk of her childhood, I used to lament for a neighborhood Italian joint that can not just deliver outstanding cuisine, but make me feel like I’m part of the family. From the moment I first crossed the threshold of this restaurant, Celestino has become that neighborhood restaurant familly, and for this I say to Chef Drago and the staff: Grazie!
Celestino Ristorante & Bar
141 South Lake Avenue
Pasadena, CA 91101
626.795.4006
http://celestinopasadena.com
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