Reviews Otoño - Pasadena Los Angeles

The philosophy behind the service and guest experience in this restaurant is that innovation and creativity do not stop at the kitchen but spreads through the dining room, creating a holistic approach to service and the guest's experience, with the belief that the dining room starts in the kitchen deeply rooted in the team philosophy and mission statement, delivering a dining experience unlike any other in the city.

The beverage menu in this restaurant is unique because it features a strong representation of Spanish wines, sherries, and vermouths, as well as gin and tonic, which is a lesser-known aspect of Spanish culture. Additionally, the menu includes recognizable Spanish beers on draft and small batch, craft beers by the bottle, as well as Vermut which can be enjoyed from draft or by the glass, on the rocks or neat.

The chef's approach to paella in this restaurant was inspired by a recent trip to Europe, where she explored the many dialects of paella in the Catalan region of Spain, including the birthplace of the dish, Valencia. This experience deeply felt the significance and relevance of paella to Spanish cuisine and culture, and inspired the chef to create something new and unique for the restaurant.

The chef is a New Mexico-born, Los Angeles-based chef who is best known for her modern Spanish cuisine. Her approach to Spanish cuisine integrates creative use of technique and ingredients rooted in Californian sensibility, seasonality, and aesthetic, and is influenced by her many trips through the Basque and Catalan regions of Spain, as well as the international city of Los Angeles, incorporating Japanese, Chinese, Peruvian, and Mexican ideas into her dishes.