Mountain Views News          Saturday, April 7, 2012

9

GOOD FOOD & DRINK

 Mountain Views News Saturday, April 7, 2012 


GALES

One of the most common questions that 
I receive is, “Peter, what is your favorite 
restaurant?” Well, that is not as simplistic 
a question as it may appear. What type 
of cuisine are you searching for, is price a 
factor, who is in your party and what is the 
occasion? I would take four guys, family, 
and a date to three different restaurants. 
I decided to leave that question to my 
dearly departed Father, the Patriarch of the 
LA dining scene. I know that he fancied 
Gladstone’s through the 80’s, Patina in the stretch of the 90’s, and Burger Continental 
for several decades. Burger Continental was so smitten with his affable nature that they 
named a sandwich after him. But his favorite as he crossed the finish line had to be Gale’s 
Restaurant, and I think I have to put my name on that checkered flag as well. 

Why does Gales standout? Of course they showcase many of the best Italian dishes in 
town, dozens of dynamic daily specials, plus a farm like freshness of produce that is locally 
harvested. Their fish dishes utilize sustainable sources in their menu selections. A couple 
important reasons why Gales is a favorite, but the team at Gale’s is another. Husband 
Rene Chila and Gale Kohl have created a royal procession at Gale’s. When I go to Gale’s, 
invariably, either Gale or René is working away. If one isn’t there they are out selecting fish 
at the market or working a party or charity event. I mentioned a family affair; Terri Kohl, 
Gale’s sister-in-law is involved, plus their 
niece, Karyn, has moved up the ranks as 
a hostess and nephew Matt works away on 
the website. 

The food is Northern Italian, and the menu is artfully crafted by Chef Fausto Tinelli. If 
you crave classic Lasagna, a family pleasing Pizza, and my favorite, the old world Spaghetti 
and Meatballs then you will absolute adore Gale’s. These seeming simple dishes discover a 
new taste at Gale’s. Some of my suggestions for two: commence with the Mussels in White 
Sauce ($14), a true house favorite, another dish worth the order and you won’t always 
discover this on the menu is the warm roasted olives ($8). 

Often times I find myself at Gale’s sitting at the bar and order this dish alone with a nice 
cold glass of bubbly. I mentioned that the fished is sustainable, be certain to ask your server 
for the fresh Fish of the day. My recommendation is the Zuppe di Pesce. It is a seafood 
soup with salmon, halibut, clams, mussels, and large 
shrimp ($20). I didn’t have the dish for this review, 
but my Facebook fan, Peter Fields says, “The Tuscan 
Steak is a must.” For you Pasta Fans, Gale’s makes her 
mark here. Try the Portabella Ravioli ($17), a real 
winner. I attempted to get Chef Fausto to divulge the 
ingredients, but he held onto the recipe like a CIA 
agent. Finally, dessert, you might have a harder time 
picking the dessert then you will the entrée, inquire 
with your server for that days delight.

Two thumbs up!

Gales Restaurant, fresh Italian food at old-world 
prices.

452 S. Fair Oaks Pasadena (626) 432-6705

Please check out my website at www.peterdills.com and listen to my radio show this Sunday 
8 pm KABC 790 AM

Jelly-Bean Studded 
Meringue Nests

These sweet, almond nests are the perfect bowls for a 
sorbet or ice cream treat this Easter.

INGREDIENTS

¦6 egg whites

¦Pinch of salt

¦1 1/2 tsp. cream of tartar

¦1/2 tsp. almond extract

¦1 1/2 C. sugar

¦4 oz. assorted Jelly Belly jelly beans (cotton candy, berry blue, lemon drop, island punch, lemon lime)

¦Mango sorbet or sherbet

DIRECTIONS

Preheat oven to 170° F. Line baking sheet with parchment paper. Using round cookie cutter or small 
can, trace the outline of a 4-inch circle, for 8 to 10 circles. Set aside. In clean, dry mixing bowl of 
electric mixer, beat egg whites, salt and cream of tartar until soft peaks form. With mixer running, add 
almond extract and gradually add sugar. Beat until stiff and glossy. Spoon meringue about 3/4 C. at a 
time onto parchment-lined baking sheet, using tracing lines as guides for size. With large spoon make 
indentation in each meringue mound to form nests. Gently press jelly beans into sides of meringues. 
Bake 2 1/2 hours, or until hard. Just before serving, fill meringue nests with small scoop of sorbet or 
sherbet; serve immediately. 

Makes 8 to 10 nests. 

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com


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