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The Royce Wood-Fired Steak House in Pasadena Launches New Brunch Menu

The Royce Wood-Fired Steak House in Pasadena Launches New Brunch Menu

Langham Hotel restaurant serves up new breakfast dishes

If you like bloody Marys, and getting creative, then this brunch is for you.

The Royce Wood-Fired Steak House, located at the elegant Langham Hotel in Pasadena, has launched a new brunch menu.

Chef Perry Pollaci revamped The Royce’s Sunday Market Brunch to include new seasonal menu items. Appetizer dishes include Ahi tuna taretare with yuzu dressing; duck rillettes with a port shallot marmalade; steak brochettes with chimichurri sauce; and a seafood salad with Thai dressing.

Main courses include an aged cheddar cheese, tomato, and avocado omelets; eggs benedict with cotto ham; crab cake Benedict with dungeness crab cake; smoked salmon on a wood grilled bagel; soft scrambled eggs with black truffle butter and caviar; wild king salmon with English peas; a wood-grilled ribeye with pomme puree; brioche French toast with roasted apples, or a Wagyu beef burger.

There are also a variety of juices and an extensive bloody Mary bar as well as Champagne and mimosas. A large dessert bar is also featured including a chocolate layered mousse cake with vanilla malt milk shake; maple brioche bread pudding; crème brulee; s’mores with peanut butter anglaise; fried cinnamon beignet with chocolate Frangelico sauce; and seasonal sorbets.

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Perry Pollaci Named Executive Chef at Firefly

Renowned American bistro Firefly is pleased to announce Perry Pollaci has joined the restaurant as executive chef.

“With its combined history and success, it’s an honor to take hold of the reins of Firefly’s kitchen,” Pollaci says. “My first thought was, ‘how can we cement Firefly’s deserved place as a premium, upscale American Bistro in the Valley?’ And the answer was, carefully. My first job was to master all the things that make Firefly great. Now that we’re a little more comfortable, I'm evolving it a little bit and pushing the food to be a bit more carefully plated, a bit more refined, and add a lot more little touches as well as a selection of new dishes.”

New Yorker Pollaci brings an international flavor to Firefly’s farm-to-table, American bistro-style cuisine informed by his long experience cooking in a wide variety of restaurants under some of the country’s best-known and capable chefs—from Michael Mina to Geoffrey Zakarian—who served as mentors. Most recently, Pollaci helped relaunch The Royce Wood-Fired Steakhouse at the venerable Langham Huntington Hotel in Pasadena. Along his journey, Pollaci competed in two seasons of The Food Network’s Cutthroat Kitchen, winning the challenge for “Life’s a Mystery…Meat” in 2014 and the 1960s episode in Spring 2016 as part of the show’s “Time Warp Tournament” for past champions.

Diners will notice Pollaci’s assured yet adventurous hand in Firefly’s new menu—seeing everything from tomahawk steak for two filet mignon with smoked potato puree and broccolini and bordelaise house-made charcuterie Hamachi sashimi with tofu, hearts of palm, and smoked honmeji mushrooms and grilled octopus with squid ink-glazed potatoes with bordelaise, charred piquillo peppers, hummus, and tapenade. Vegetarians will enjoy various options from risottos and pastas to exotic hand-gathered mushrooms and fresh market vegetables. Classic dishes that have graced Firefly’s menu for years will reassure purists. And while the restaurant has completely revamped its brunch menu, Mother’s Day will feature a prix fixe Sunday brunch.

A Valley institution since 2002 with a freshness and verve that feels like today, Firefly boasts an elegant American bistro dining experience with a weekend late night lounge element. The restaurant features a magnificent ambience, covered in vines and outdoor greenery, complete with a stunning library lounge and one of the Valley's best patios.

Read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


Perry Pollaci Named Executive Chef at Firefly

Renowned American bistro Firefly is pleased to announce Perry Pollaci has joined the restaurant as executive chef.

“With its combined history and success, it’s an honor to take hold of the reins of Firefly’s kitchen,” Pollaci says. “My first thought was, ‘how can we cement Firefly’s deserved place as a premium, upscale American Bistro in the Valley?’ And the answer was, carefully. My first job was to master all the things that make Firefly great. Now that we’re a little more comfortable, I'm evolving it a little bit and pushing the food to be a bit more carefully plated, a bit more refined, and add a lot more little touches as well as a selection of new dishes.”

New Yorker Pollaci brings an international flavor to Firefly’s farm-to-table, American bistro-style cuisine informed by his long experience cooking in a wide variety of restaurants under some of the country’s best-known and capable chefs—from Michael Mina to Geoffrey Zakarian—who served as mentors. Most recently, Pollaci helped relaunch The Royce Wood-Fired Steakhouse at the venerable Langham Huntington Hotel in Pasadena. Along his journey, Pollaci competed in two seasons of The Food Network’s Cutthroat Kitchen, winning the challenge for “Life’s a Mystery…Meat” in 2014 and the 1960s episode in Spring 2016 as part of the show’s “Time Warp Tournament” for past champions.

Diners will notice Pollaci’s assured yet adventurous hand in Firefly’s new menu—seeing everything from tomahawk steak for two filet mignon with smoked potato puree and broccolini and bordelaise house-made charcuterie Hamachi sashimi with tofu, hearts of palm, and smoked honmeji mushrooms and grilled octopus with squid ink-glazed potatoes with bordelaise, charred piquillo peppers, hummus, and tapenade. Vegetarians will enjoy various options from risottos and pastas to exotic hand-gathered mushrooms and fresh market vegetables. Classic dishes that have graced Firefly’s menu for years will reassure purists. And while the restaurant has completely revamped its brunch menu, Mother’s Day will feature a prix fixe Sunday brunch.

A Valley institution since 2002 with a freshness and verve that feels like today, Firefly boasts an elegant American bistro dining experience with a weekend late night lounge element. The restaurant features a magnificent ambience, covered in vines and outdoor greenery, complete with a stunning library lounge and one of the Valley's best patios.

Read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


Perry Pollaci Named Executive Chef at Firefly

Renowned American bistro Firefly is pleased to announce Perry Pollaci has joined the restaurant as executive chef.

“With its combined history and success, it’s an honor to take hold of the reins of Firefly’s kitchen,” Pollaci says. “My first thought was, ‘how can we cement Firefly’s deserved place as a premium, upscale American Bistro in the Valley?’ And the answer was, carefully. My first job was to master all the things that make Firefly great. Now that we’re a little more comfortable, I'm evolving it a little bit and pushing the food to be a bit more carefully plated, a bit more refined, and add a lot more little touches as well as a selection of new dishes.”

New Yorker Pollaci brings an international flavor to Firefly’s farm-to-table, American bistro-style cuisine informed by his long experience cooking in a wide variety of restaurants under some of the country’s best-known and capable chefs—from Michael Mina to Geoffrey Zakarian—who served as mentors. Most recently, Pollaci helped relaunch The Royce Wood-Fired Steakhouse at the venerable Langham Huntington Hotel in Pasadena. Along his journey, Pollaci competed in two seasons of The Food Network’s Cutthroat Kitchen, winning the challenge for “Life’s a Mystery…Meat” in 2014 and the 1960s episode in Spring 2016 as part of the show’s “Time Warp Tournament” for past champions.

Diners will notice Pollaci’s assured yet adventurous hand in Firefly’s new menu—seeing everything from tomahawk steak for two filet mignon with smoked potato puree and broccolini and bordelaise house-made charcuterie Hamachi sashimi with tofu, hearts of palm, and smoked honmeji mushrooms and grilled octopus with squid ink-glazed potatoes with bordelaise, charred piquillo peppers, hummus, and tapenade. Vegetarians will enjoy various options from risottos and pastas to exotic hand-gathered mushrooms and fresh market vegetables. Classic dishes that have graced Firefly’s menu for years will reassure purists. And while the restaurant has completely revamped its brunch menu, Mother’s Day will feature a prix fixe Sunday brunch.

A Valley institution since 2002 with a freshness and verve that feels like today, Firefly boasts an elegant American bistro dining experience with a weekend late night lounge element. The restaurant features a magnificent ambience, covered in vines and outdoor greenery, complete with a stunning library lounge and one of the Valley's best patios.

Read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


Perry Pollaci Named Executive Chef at Firefly

Renowned American bistro Firefly is pleased to announce Perry Pollaci has joined the restaurant as executive chef.

“With its combined history and success, it’s an honor to take hold of the reins of Firefly’s kitchen,” Pollaci says. “My first thought was, ‘how can we cement Firefly’s deserved place as a premium, upscale American Bistro in the Valley?’ And the answer was, carefully. My first job was to master all the things that make Firefly great. Now that we’re a little more comfortable, I'm evolving it a little bit and pushing the food to be a bit more carefully plated, a bit more refined, and add a lot more little touches as well as a selection of new dishes.”

New Yorker Pollaci brings an international flavor to Firefly’s farm-to-table, American bistro-style cuisine informed by his long experience cooking in a wide variety of restaurants under some of the country’s best-known and capable chefs—from Michael Mina to Geoffrey Zakarian—who served as mentors. Most recently, Pollaci helped relaunch The Royce Wood-Fired Steakhouse at the venerable Langham Huntington Hotel in Pasadena. Along his journey, Pollaci competed in two seasons of The Food Network’s Cutthroat Kitchen, winning the challenge for “Life’s a Mystery…Meat” in 2014 and the 1960s episode in Spring 2016 as part of the show’s “Time Warp Tournament” for past champions.

Diners will notice Pollaci’s assured yet adventurous hand in Firefly’s new menu—seeing everything from tomahawk steak for two filet mignon with smoked potato puree and broccolini and bordelaise house-made charcuterie Hamachi sashimi with tofu, hearts of palm, and smoked honmeji mushrooms and grilled octopus with squid ink-glazed potatoes with bordelaise, charred piquillo peppers, hummus, and tapenade. Vegetarians will enjoy various options from risottos and pastas to exotic hand-gathered mushrooms and fresh market vegetables. Classic dishes that have graced Firefly’s menu for years will reassure purists. And while the restaurant has completely revamped its brunch menu, Mother’s Day will feature a prix fixe Sunday brunch.

A Valley institution since 2002 with a freshness and verve that feels like today, Firefly boasts an elegant American bistro dining experience with a weekend late night lounge element. The restaurant features a magnificent ambience, covered in vines and outdoor greenery, complete with a stunning library lounge and one of the Valley's best patios.

Read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


Perry Pollaci Named Executive Chef at Firefly

Renowned American bistro Firefly is pleased to announce Perry Pollaci has joined the restaurant as executive chef.

“With its combined history and success, it’s an honor to take hold of the reins of Firefly’s kitchen,” Pollaci says. “My first thought was, ‘how can we cement Firefly’s deserved place as a premium, upscale American Bistro in the Valley?’ And the answer was, carefully. My first job was to master all the things that make Firefly great. Now that we’re a little more comfortable, I'm evolving it a little bit and pushing the food to be a bit more carefully plated, a bit more refined, and add a lot more little touches as well as a selection of new dishes.”

New Yorker Pollaci brings an international flavor to Firefly’s farm-to-table, American bistro-style cuisine informed by his long experience cooking in a wide variety of restaurants under some of the country’s best-known and capable chefs—from Michael Mina to Geoffrey Zakarian—who served as mentors. Most recently, Pollaci helped relaunch The Royce Wood-Fired Steakhouse at the venerable Langham Huntington Hotel in Pasadena. Along his journey, Pollaci competed in two seasons of The Food Network’s Cutthroat Kitchen, winning the challenge for “Life’s a Mystery…Meat” in 2014 and the 1960s episode in Spring 2016 as part of the show’s “Time Warp Tournament” for past champions.

Diners will notice Pollaci’s assured yet adventurous hand in Firefly’s new menu—seeing everything from tomahawk steak for two filet mignon with smoked potato puree and broccolini and bordelaise house-made charcuterie Hamachi sashimi with tofu, hearts of palm, and smoked honmeji mushrooms and grilled octopus with squid ink-glazed potatoes with bordelaise, charred piquillo peppers, hummus, and tapenade. Vegetarians will enjoy various options from risottos and pastas to exotic hand-gathered mushrooms and fresh market vegetables. Classic dishes that have graced Firefly’s menu for years will reassure purists. And while the restaurant has completely revamped its brunch menu, Mother’s Day will feature a prix fixe Sunday brunch.

A Valley institution since 2002 with a freshness and verve that feels like today, Firefly boasts an elegant American bistro dining experience with a weekend late night lounge element. The restaurant features a magnificent ambience, covered in vines and outdoor greenery, complete with a stunning library lounge and one of the Valley's best patios.

Read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


Perry Pollaci Named Executive Chef at Firefly

Renowned American bistro Firefly is pleased to announce Perry Pollaci has joined the restaurant as executive chef.

“With its combined history and success, it’s an honor to take hold of the reins of Firefly’s kitchen,” Pollaci says. “My first thought was, ‘how can we cement Firefly’s deserved place as a premium, upscale American Bistro in the Valley?’ And the answer was, carefully. My first job was to master all the things that make Firefly great. Now that we’re a little more comfortable, I'm evolving it a little bit and pushing the food to be a bit more carefully plated, a bit more refined, and add a lot more little touches as well as a selection of new dishes.”

New Yorker Pollaci brings an international flavor to Firefly’s farm-to-table, American bistro-style cuisine informed by his long experience cooking in a wide variety of restaurants under some of the country’s best-known and capable chefs—from Michael Mina to Geoffrey Zakarian—who served as mentors. Most recently, Pollaci helped relaunch The Royce Wood-Fired Steakhouse at the venerable Langham Huntington Hotel in Pasadena. Along his journey, Pollaci competed in two seasons of The Food Network’s Cutthroat Kitchen, winning the challenge for “Life’s a Mystery…Meat” in 2014 and the 1960s episode in Spring 2016 as part of the show’s “Time Warp Tournament” for past champions.

Diners will notice Pollaci’s assured yet adventurous hand in Firefly’s new menu—seeing everything from tomahawk steak for two filet mignon with smoked potato puree and broccolini and bordelaise house-made charcuterie Hamachi sashimi with tofu, hearts of palm, and smoked honmeji mushrooms and grilled octopus with squid ink-glazed potatoes with bordelaise, charred piquillo peppers, hummus, and tapenade. Vegetarians will enjoy various options from risottos and pastas to exotic hand-gathered mushrooms and fresh market vegetables. Classic dishes that have graced Firefly’s menu for years will reassure purists. And while the restaurant has completely revamped its brunch menu, Mother’s Day will feature a prix fixe Sunday brunch.

A Valley institution since 2002 with a freshness and verve that feels like today, Firefly boasts an elegant American bistro dining experience with a weekend late night lounge element. The restaurant features a magnificent ambience, covered in vines and outdoor greenery, complete with a stunning library lounge and one of the Valley's best patios.

Read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


Perry Pollaci Named Executive Chef at Firefly

Renowned American bistro Firefly is pleased to announce Perry Pollaci has joined the restaurant as executive chef.

“With its combined history and success, it’s an honor to take hold of the reins of Firefly’s kitchen,” Pollaci says. “My first thought was, ‘how can we cement Firefly’s deserved place as a premium, upscale American Bistro in the Valley?’ And the answer was, carefully. My first job was to master all the things that make Firefly great. Now that we’re a little more comfortable, I'm evolving it a little bit and pushing the food to be a bit more carefully plated, a bit more refined, and add a lot more little touches as well as a selection of new dishes.”

New Yorker Pollaci brings an international flavor to Firefly’s farm-to-table, American bistro-style cuisine informed by his long experience cooking in a wide variety of restaurants under some of the country’s best-known and capable chefs—from Michael Mina to Geoffrey Zakarian—who served as mentors. Most recently, Pollaci helped relaunch The Royce Wood-Fired Steakhouse at the venerable Langham Huntington Hotel in Pasadena. Along his journey, Pollaci competed in two seasons of The Food Network’s Cutthroat Kitchen, winning the challenge for “Life’s a Mystery…Meat” in 2014 and the 1960s episode in Spring 2016 as part of the show’s “Time Warp Tournament” for past champions.

Diners will notice Pollaci’s assured yet adventurous hand in Firefly’s new menu—seeing everything from tomahawk steak for two filet mignon with smoked potato puree and broccolini and bordelaise house-made charcuterie Hamachi sashimi with tofu, hearts of palm, and smoked honmeji mushrooms and grilled octopus with squid ink-glazed potatoes with bordelaise, charred piquillo peppers, hummus, and tapenade. Vegetarians will enjoy various options from risottos and pastas to exotic hand-gathered mushrooms and fresh market vegetables. Classic dishes that have graced Firefly’s menu for years will reassure purists. And while the restaurant has completely revamped its brunch menu, Mother’s Day will feature a prix fixe Sunday brunch.

A Valley institution since 2002 with a freshness and verve that feels like today, Firefly boasts an elegant American bistro dining experience with a weekend late night lounge element. The restaurant features a magnificent ambience, covered in vines and outdoor greenery, complete with a stunning library lounge and one of the Valley's best patios.

Read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


Perry Pollaci Named Executive Chef at Firefly

Renowned American bistro Firefly is pleased to announce Perry Pollaci has joined the restaurant as executive chef.

“With its combined history and success, it’s an honor to take hold of the reins of Firefly’s kitchen,” Pollaci says. “My first thought was, ‘how can we cement Firefly’s deserved place as a premium, upscale American Bistro in the Valley?’ And the answer was, carefully. My first job was to master all the things that make Firefly great. Now that we’re a little more comfortable, I'm evolving it a little bit and pushing the food to be a bit more carefully plated, a bit more refined, and add a lot more little touches as well as a selection of new dishes.”

New Yorker Pollaci brings an international flavor to Firefly’s farm-to-table, American bistro-style cuisine informed by his long experience cooking in a wide variety of restaurants under some of the country’s best-known and capable chefs—from Michael Mina to Geoffrey Zakarian—who served as mentors. Most recently, Pollaci helped relaunch The Royce Wood-Fired Steakhouse at the venerable Langham Huntington Hotel in Pasadena. Along his journey, Pollaci competed in two seasons of The Food Network’s Cutthroat Kitchen, winning the challenge for “Life’s a Mystery…Meat” in 2014 and the 1960s episode in Spring 2016 as part of the show’s “Time Warp Tournament” for past champions.

Diners will notice Pollaci’s assured yet adventurous hand in Firefly’s new menu—seeing everything from tomahawk steak for two filet mignon with smoked potato puree and broccolini and bordelaise house-made charcuterie Hamachi sashimi with tofu, hearts of palm, and smoked honmeji mushrooms and grilled octopus with squid ink-glazed potatoes with bordelaise, charred piquillo peppers, hummus, and tapenade. Vegetarians will enjoy various options from risottos and pastas to exotic hand-gathered mushrooms and fresh market vegetables. Classic dishes that have graced Firefly’s menu for years will reassure purists. And while the restaurant has completely revamped its brunch menu, Mother’s Day will feature a prix fixe Sunday brunch.

A Valley institution since 2002 with a freshness and verve that feels like today, Firefly boasts an elegant American bistro dining experience with a weekend late night lounge element. The restaurant features a magnificent ambience, covered in vines and outdoor greenery, complete with a stunning library lounge and one of the Valley's best patios.

Read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


Perry Pollaci Named Executive Chef at Firefly

Renowned American bistro Firefly is pleased to announce Perry Pollaci has joined the restaurant as executive chef.

“With its combined history and success, it’s an honor to take hold of the reins of Firefly’s kitchen,” Pollaci says. “My first thought was, ‘how can we cement Firefly’s deserved place as a premium, upscale American Bistro in the Valley?’ And the answer was, carefully. My first job was to master all the things that make Firefly great. Now that we’re a little more comfortable, I'm evolving it a little bit and pushing the food to be a bit more carefully plated, a bit more refined, and add a lot more little touches as well as a selection of new dishes.”

New Yorker Pollaci brings an international flavor to Firefly’s farm-to-table, American bistro-style cuisine informed by his long experience cooking in a wide variety of restaurants under some of the country’s best-known and capable chefs—from Michael Mina to Geoffrey Zakarian—who served as mentors. Most recently, Pollaci helped relaunch The Royce Wood-Fired Steakhouse at the venerable Langham Huntington Hotel in Pasadena. Along his journey, Pollaci competed in two seasons of The Food Network’s Cutthroat Kitchen, winning the challenge for “Life’s a Mystery…Meat” in 2014 and the 1960s episode in Spring 2016 as part of the show’s “Time Warp Tournament” for past champions.

Diners will notice Pollaci’s assured yet adventurous hand in Firefly’s new menu—seeing everything from tomahawk steak for two filet mignon with smoked potato puree and broccolini and bordelaise house-made charcuterie Hamachi sashimi with tofu, hearts of palm, and smoked honmeji mushrooms and grilled octopus with squid ink-glazed potatoes with bordelaise, charred piquillo peppers, hummus, and tapenade. Vegetarians will enjoy various options from risottos and pastas to exotic hand-gathered mushrooms and fresh market vegetables. Classic dishes that have graced Firefly’s menu for years will reassure purists. And while the restaurant has completely revamped its brunch menu, Mother’s Day will feature a prix fixe Sunday brunch.

A Valley institution since 2002 with a freshness and verve that feels like today, Firefly boasts an elegant American bistro dining experience with a weekend late night lounge element. The restaurant features a magnificent ambience, covered in vines and outdoor greenery, complete with a stunning library lounge and one of the Valley's best patios.

Read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


Perry Pollaci Named Executive Chef at Firefly

Renowned American bistro Firefly is pleased to announce Perry Pollaci has joined the restaurant as executive chef.

“With its combined history and success, it’s an honor to take hold of the reins of Firefly’s kitchen,” Pollaci says. “My first thought was, ‘how can we cement Firefly’s deserved place as a premium, upscale American Bistro in the Valley?’ And the answer was, carefully. My first job was to master all the things that make Firefly great. Now that we’re a little more comfortable, I'm evolving it a little bit and pushing the food to be a bit more carefully plated, a bit more refined, and add a lot more little touches as well as a selection of new dishes.”

New Yorker Pollaci brings an international flavor to Firefly’s farm-to-table, American bistro-style cuisine informed by his long experience cooking in a wide variety of restaurants under some of the country’s best-known and capable chefs—from Michael Mina to Geoffrey Zakarian—who served as mentors. Most recently, Pollaci helped relaunch The Royce Wood-Fired Steakhouse at the venerable Langham Huntington Hotel in Pasadena. Along his journey, Pollaci competed in two seasons of The Food Network’s Cutthroat Kitchen, winning the challenge for “Life’s a Mystery…Meat” in 2014 and the 1960s episode in Spring 2016 as part of the show’s “Time Warp Tournament” for past champions.

Diners will notice Pollaci’s assured yet adventurous hand in Firefly’s new menu—seeing everything from tomahawk steak for two filet mignon with smoked potato puree and broccolini and bordelaise house-made charcuterie Hamachi sashimi with tofu, hearts of palm, and smoked honmeji mushrooms and grilled octopus with squid ink-glazed potatoes with bordelaise, charred piquillo peppers, hummus, and tapenade. Vegetarians will enjoy various options from risottos and pastas to exotic hand-gathered mushrooms and fresh market vegetables. Classic dishes that have graced Firefly’s menu for years will reassure purists. And while the restaurant has completely revamped its brunch menu, Mother’s Day will feature a prix fixe Sunday brunch.

A Valley institution since 2002 with a freshness and verve that feels like today, Firefly boasts an elegant American bistro dining experience with a weekend late night lounge element. The restaurant features a magnificent ambience, covered in vines and outdoor greenery, complete with a stunning library lounge and one of the Valley's best patios.

Read more

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


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