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FOOD - DRINK -FUN

Mountain View News Saturday, August 10, 2024

THE TASTING ROOM

DOMENICO’S ON WASHINGTON

Domenico’s sits on Washington Boulevard like 
an old friend, unassuming and timeless. The sign 
above the door has weathered decades, but inside, 
nothing of importance has 
changed. The air is thick 
with the scent of oregano 
and the unmistakable 
aroma of dough baking in 
an oven older than some of 
the regulars who have been 
coming here since they 
could first chew.

Domenico’s has been a 
staple in Pasadena since it first opened its doors in 1960. Founded by Domenico Spano, an Italian 
immigrant who brought his family recipes to the States, the restaurant has remained family-owned and 
operated ever since. Over the years, it has become a beloved institution, known for its authentic Italian 
dishes and, of course, its pizza. The oven, now over thirty years old, has baked countless pies that have 
drawn generations of customers through its doors.

The pizza at Domenico’s is legendary. My father, the old man with his rules, would say never to argue 
about sex, politics, or pizza. But this is one argument I’ll gladly take up. Domenico’s pizza isn’t just good; 
it’s the best in Pasadena, and maybe beyond.

I’m a traditionalist—nine times out of ten, I’m ordering pepperoni. I know, I’m not that adventurous. 
But when it comes to Domenico’s, I don’t need to be. The pepperoni here is a revelation—spicy, rich, 
and layered with just the right amount of cheese. The crust, kissed by that thirty-year-old oven, holds it 
all together, the grease pooling in just the right spots, a reminder that this is pizza made without apology.

What makes it so good? Is it the oven? The cheese, heavy and stringy, stretching from plate to mouth like 
a promise kept? The toppings, generous to the point of indulgence? I can’t say for certain. All I know is 
that Domenico’s captures something essential—a truth in every bite that speaks of simple ingredients 
transformed by time and care.

I’d be remiss not to mention the antipasto salad. It’s a must, especially if you’re getting it to go—the 
main dining room is still closed. A tip from an old pro: get the dressing on the side. If Donnie’s in the 
kitchen, you’re in great hands, but really, you’re in good hands either way. For my money, it’s the best 
in town.

I savor each bite slowly, appreciating the blend of flavors that has earned Domenico’s its place in the 
hearts of so many. And as I step outside, I know I’ll be back, to argue once more with the ghosts of those 
who think they know better. Because in this small, unassuming restaurant on Washington, I’ve found a 
truth worth defending. I know there’s more history but for another time I’ve got another bite to enjoy!

Domenico’s Italian Restaurant
2411 E Washington Blvd,
Pasadena, CA 91104

From Peter

I’ve noticed a lot of readers are bringing in the articles to show to the owners , I love it and Thank You!


CHARDONNAY AS IT 
OUGHTTA BE.

I’m Gustavo Lira, Tasting Room Manager 
and Wine Buyer at The Bottle Shop in Sierra 
Madre with another wine and spirits selection. 

Raise your hand if you’re tired of the over-
buttered and over-oaked Chardonnay that 
was popular back in the day and which is 
still hanging around for whatever reason. If 
you are raising your hand, then come to The 
Bottle Shop Tasting Room this Sunday at 
3pm to raise your glass with four excellent 
Chardonnays that won’t traumatize or 
Rombauerize you. Clean, crisp, and minerality 
driven Chardonnay is a revelation. 

One of the wines we’ll be tasting Sunday is 
the 2022 Trail Marker Santa Cruz Mountains 
Chardonnay. Trail Marker was founded in 
2012 by Drew Huffine and Emily Virgil. The 
husband-and-wife team are producing some 
spectacular wines. They practice minimalist 
intervention - “hands-off” winemaking - 
including fermentations with indigenous yeasts, 
minimal handling in the cellar, and little or no 
new oak. The wine is 100% Chardonnay from 
two vineyards in the Santa Cruz Mountains. 

Santa Cruz Mountains was the first AVA to be 
recognized for its altitude - a mountainous 
AVA that sits between Monterey Bay and San 
Francisco. The AVA covers over 400,000 acres 
with only 1,600 acres planted with vineyards. 
The region’s best vineyards are planted on steep 
ridges well above the fog that covers the lower 
valleys. A combination of intense sunlight with 
cool prevailing ocean breezes creates a long, cool 
growing season. This results in wines that are rich with a backbone of acidity. For us in 
California, fault lines are BAD. However, here in this wine region, they’re a good thing 
because the fault lines result in soils that are thin and infertile, primarily made of clay 
and Franciscan shale over bedrock of decomposing limestone. This produces stressed 
out vines which leads to small, concentrated berries and lower yields.

The Trail Marker Chardonnay is fresh with bright fruit, and minerality. It’s creamy with 
tension and acidity. This Chardonnay has notes of dried flowers, tea, orchard fruit, 
and spice. The finish is focused and lengthy. This is what Chardonnay oughtta be and 
should be. Join me Sunday at 3pm to taste this outstanding Chardonnay and three other 
beauties. I promise you won’t be Rombauerized.

The Trail Marker Chardonnay Santa Cruz Mountains 2022 is available at The Bottle 
Shop for $38.99. Say you saw it in the Mountain Views News and get it for $35.99 
through Monday, August 12th.

Upcoming at The Tasting Room: Sunday August 11th at 3pm – Clean & Crisp Chardonnay; 
Thursday & Friday August 15 & 16 – Pinot Noir from around the World.

Scan the QRCode to sign up for our newsletter. 

Until next time – Salud!


ALL THINGS 

By Jeff Brown 


INTERNET HINTS FOR RELEASING 
ANGER QUICKLY

Count Backwards: Pause and count backwards 
5,4,3,2,1 slowly. This brief distraction can help 
you regain composure. Do it again & again if 
necessary.

Take Deep Breaths: Breathe deeply and slowly to 
calm your body and mind. Inhale through your 
nose, hold for a few seconds, and exhale through 
your mouth. Repeat if needed.

Consider Whether Your Anger Is Helpful or Unhelpful: Ask yourself if your 
anger is good or bad for you & others in the long run.

Physical Activity: Engage in a quick burst of physical activity, like a brisk 
walk, jumping jacks, or stretching. It can help release pent-up energy.

Change Your Environment: Remove yourself from the situation or environment 
causing anger. A change of scenery can help shift your perspective.

Use Visualization: Imagine a peaceful scene or visualize your anger 
dissipating like steam from a kettle.

Listen to Music: Play some calming or uplifting music to help shift your 
mood.

Use a Stress Ball or Other Fidget Toy: Squeeze a stress ball or use another 
fidget tool to release tension physically.

Write It Down: Quickly jot down what’s bothering you. Sometimes putting 
your thoughts on paper can help you process them.

Practice Mindfulness: Focus on the present moment and observe your feelings 
without judgment. This can help you gain perspective.

Set Boundaries: If certain situations or people consistently cause you anger, 
it might be necessary to set boundaries to protect your emotional well-being.

Seek Professional Help: This can help you understand & limit you anger 
reactions.

Most important practice the above. Imagine and practice.


FISH TACOS

INGREDIENTS

AVOCADO CREAM: 

2 cups/500ml plain thick yogurt or sour cream 

4 avocados, pitted, peeled and chopped 

1 jalapeno pepper, seeded and chopped 

Zest and juice of 1 lime 

A handful fresh cilantro leaves, chopped 

A few drops green hot sauce, such as Tabasco 

Salt and freshly ground black pepper 

PICO DE GALLO: 

2 tablespoons/30ml olive oil 

2 tomatoes, seeded and chopped 

1 clove garlic, minced 

1 onion, finely chopped 

1 red bell pepper, seeded and chopped 

1 jalapeno pepper, seeded and chopped 

Juice of 1 lime 

A handful fresh cilantro leaves, chopped 

Salt and freshly ground black pepper 

FISH: 

3 cups/750ml all-purpose flour 

1/4 cup/60ml cornstarch 

1 tablespoon/15ml baking powder 

Salt and freshly ground black pepper 

2 1/2 cups/625ml beer (2 bottles) 

2 eggs, beaten 

Canola or peanut oil, for frying 

1 pound haddock fillets, cut into large cubes (450 grams) 

HOMEMADE TORTILLAS: 

2 cups/500ml very fine corn flour (masa harina) 

1 teaspoon/5ml salt 

SPICY GREEN CHILI SAUCE: 

24 hot green chile peppers, such as jalapeno, poblano, hatch or Cubanelle 

1/4 cup/60ml olive oil 

Salt 

1 onion, finely chopped 

2 tablespoons/30ml distilled white vinegar 


Mountain Views News 80 W Sierra Madre Blvd. No. 327 Sierra Madre, Ca. 91024 Office: 626.355.2737 Fax: 626.609.3285 Email: editor@mtnviewsnews.com Website: www.mtnviewsnews.com