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FOOD - DRINK - FUN

Mountain View News Saturday, March 15, 2025


THE TASTING ROOM

1ST QUARTER REVIEW OF 2025

As we wrap up the first quarter of 2025, it’s time 
to take stock of the best meals, drinks, and surprises 
that have stood out so far. From unexpected 
steakhouse finds to unbeatable Happy Hours, 
here’s a look at the best dining experiences of the 
past three months.

Biggest Steak Surprise: 

Domenico’s Ristorante (Monrovia)

Domenico’s is known for its classic Italian dishes 
and pizza, but the Certified Angus steaks at the Monrovia location were a revelation. A serious 
steakhouse contender that pairs its Italian heritage with top-notch cuts—who knew? The 
small bar area adds charm, making it worth a return trip.

Best Happy Hour Deal: Mercado (Pasadena, South Lake)

No surprise here—Mercado continues to dominate Happy Hour. The $4 Tecate Beer and $8 
Mercado Margarita are the best value around, and with strong tacos and an attentive GM, this 
remains a go-to.

Best Middle Eastern Restaurant: Raffi’s Place (Hastings Ranch, Pasadena)

Raffi’s Place in Hastings Ranch delivers incredible Persian and Middle Eastern cuisine. Their 
juicy kebabs, perfectly seasoned rice, and fresh flavors make this one of the best spots for 
Middle Eastern food in town. The Soltani Kabob is a must.

Best Burger: 355 Burger (Sierra Madre)

This tiny burger joint is making big waves. A double patty is the way to go, and the freshly 
ground beef makes all the difference. Keeping the menu simple has worked in their favor—
everything is done right.

Best Italian Comfort Food: Colombo’s Italian Steakhouse (Eagle Rock)

A timeless classic. Whether you go for the Linguine Bolognese (with an extra meatball) or the 
Porterhouse Steak, you’ll leave happy. Plus, their Green Goddess Dressing is a rare find that’s 
worth the trip alone.

Best Pizza: Domenico’s Pasadena 

Yes, Domenico’s makes the list twice. Their cheesy, loaded, slightly greasy pizza is what pizza 
should be. Whether it’s Pasadena or Monrovia, you’re in for a great pie.

Best Bar Experience: Plate 38 (Pasadena)

The Old Fashioned at Plate 38 gets a lot of love (and for good reason), but Clase Azul tequila 
sipped at the bar makes for a fine alternative.

Best Hidden Gem: John Sparr Tavern (Montrose)

A last-minute radio review turned into a real discovery. Deviled eggs, a creative spin on Chinese 
Chicken Salad, and a bar with solid cocktails make this place one to keep an eye on.

Best Mexican Food: Casa Del Rey (Sierra Madre)

This family-run favorite is still one of the best places for classic Mexican fare. Strong margaritas, 
great chips and salsa, and a menu full of familiar favorites make it a consistent go-to.

Looking Ahead

The first three months have set the bar high. More deep dives, fewer one-off reviews, and a 
focus on the best of the best will define the rest of the year. Late-night eats, wine picks, and 
food hacks are on the menu, so stay tuned.

What was your best meal of the first quarter? Let me know—I just might check it out.


HIT PAYDIRT WITH THIS RED WINE.

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

Have I got a juicy, fun, easy-drinking wine for you today. It’s 
the 2020 Paydirt Red Wine from California. This wine is a 
blend of 79% Zinfandel, 10% Primitivo, 7% Carignan, 2.5% 
Petite Sirah, and 1.5% Grenache. The grapes were sourced 
from Paper Street Vineyard in Paso Robles, J. Dusi Vineyard 
in Paso Robles, Dairy Vineyard, Suess Vineyard, and Lewis 
Ranches Vineyard in Lodi. 
These heritage vineyards 
date back to over 100 years 
and produce grapes that are concentrated, complex, and flavorful. 
The wine is aged in neutral French oak barrels for 12 
months. 

The wine delivers ripe dark fruit with floral notes, cola, and 
pepper. The heritage vines contribute concentrated dark fruits 
on the palate. The tannins are well integrated with a long, juicy 
finish. This wine pairs well with grilled meats, pizza, and pasta. 
Don’t pass this one up!

The 2020 Paydirt Red Wine is available at The Bottle Shop for 
$24.99. Say you saw it in the Mountain Views News and get 
the MVN special price of $22.99. Special price is good through 
March 21st. 

Please keep in mind all those who have suffered and are trying 
to rebuild from the Eaton Fire. Visit DenaMadreStrong.com 
to learn how you can continue to help those impacted by the 
Eaton Fire. 

Until next time – Salud!

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GREAT FOR ST. PATRICK'S DAY

BEEF POTPIES WITH 
CHEDDAR-STOUT CRUST

INGREDIENTS

For the dough: 

1 3/4 cups all-purpose flour, plus more for 
dusting

3/4 teaspoon fine salt

1 stick cold unsalted butter, cut into 1/2-inch 
pieces

3/4 cup grated Irish cheddar cheese (about 3 
ounces)

6 to 7 tablespoons stout beer

1 large egg, lightly beaten

For the filling:

2 1/4 pounds beef chuck roast, trimmed of 
excess fat, cut into 1-inch pieces

1/4 cup all-purpose flour

Kosher salt and freshly ground pepper 

3 tablespoons unsalted butter

1/3 cup stout beer

3 medium leeks, white and light green parts 
only, halved lengthwise and cut into 1-inch 
pieces

1 pound carrots, cut into 1-inch pieces

2 stalks celery, cut into 1-inch pieces

DIRECTIONS

Make the dough: Pulse 
the flour and fine salt 
in a food processor 
to combine. Add the 
butter and cheese and 
pulse until the mixture 
looks like coarse meal 
with some pea-size 
bits of butter. Drizzle 
in 6 tablespoons beer 
and pulse to combine. 
Squeeze the dough 
between your fingers; 
if it does not hold its 
shape, pulse in up to 1 
more tablespoon beer. 
Pat the dough into a 
disk, wrap in plastic 
wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons 
kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large 
ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until 
browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned 
bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 
30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.

Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough 
between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 
5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the 
filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt 
and pepper and divide among the ramekins (there may be some filling left over). Top each with 
a square of dough, pressing the edges into the ramekin.

 Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. 
Let rest about 10 minutes before serving. 


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