Esteemed L.A. Food Critic Merrill Shindler Hails Pasadenas The StillRoom: The Best Restaurant Youve Never Heard Of
PASADENA, CA (PRWEB) February 23, 2012
Its been quite an impressive beginning for The StillRoom (http://www.stillroomla.com) Seafood Restaurant & Lounge. After opening in late December, the restaurant quickly became one of Pasadenas hottest eateries and one of L.As best-kept secrets.
Its a secret no more. Merrill Shindler, the top food critic for the Los Angeles Daily News and the San Gabriel Valley Newspaper Group, KABC radio host and the editor of the Los Angeles Zagat Survey has written an overwhelmingly positive review of The StillRoom.
Writes Shindler (http://www.bit.ly/stillroomla)
–The StillRoom is probably the best restaurant you’ve never heard of.
–Home to Chef Sam Goldman who is bringing the gospel of seafood flan with lobster sauce, steamed mussels “Sailor Style,” and grilled monkfish “In the Swim” to a fish-deprived corner of the San Gabriel Valley, in a room notable for its red walls, ornate bar, and miles of polished wood — an elegant style.
–There’s a seafood flan that’s not quite a quenelle, not quite a pudding, but, like the chowdah, a dish in which the seafood has been reduced to its molecular level. It comes with a lobster sauce that would make my Nikes taste good.
–If you want to immerse yourself in his seafood, there’s a grilled monkfish in a seafood brothI like monkfish, but it can be poorly used, overcooked till it turns to mush. Goldman respects his fish; his monkfish has a lovely bite. It’s just right.
–For those who don’t want seafood, there’s house-made mozzarella with roasted red peppers, an arugula and fennel salad, roast chicken with shallots, a New York steak with mushroom gravy, and Moroccan style vegetables. I’m sure there’ll be more; Goldman is just getting started.
Shindler is the most prominent voice raving about The StillRoom, but far from the only one. After a barrage of 5-star reviews, OpenTable.com awarded The StillRoom its Diners Choice Award.
From patron reviews on Yelp and OpenTable: