7 
Mountain View News June 27, 2026 
FOOD & DRINK 7 
Mountain View News June 27, 2026 
FOOD & DRINK 
Peter A. Dills 
L.A.’s King of Cuisine

https://
podlink/1116885432 


IT'S FINE (OR JUST ME ON A SOAP BOX) 

I'll get back to telling you where to find a proper steak, a strong 
martini, and the best of the best in our area next time—but today, 
indulge me for a moment. This one's been simmering.
Sending food back.

 Now before you say, "Here goes Dills again," understand this isn't 
something I dreamed up last week. I grew up around it. My father, 
Elmer Dills, made a career out of dining out—long before Yelp and 
influencers. He had simple rules. One bite, still fair game. Two bites, 
we can talk. Third bite? That's on you. He also believed that if a 
restaurant treated you like they were doing you a favor by taking your 
money, you probably shouldn't go back.

 There was a restaurant here in Pasadena—good chef, talented guy—
but I remember him saying if someone wanted a Pabst Blue Ribbon, 
they could go to the gas station. Fair enough, it's his place. But I've 
always leaned a different way, something I picked up over the years: 
Sell to the masses and you'll eat with the classes. Take care of people. 
All people. That's how you stay in business.


Just the other day I was out with a friend. He 
cleaned his plate—every last bite—and then 
told me, "Eh, it wasn't that good." I said, "You 
just ate the whole thing." He shrugged and said, 
"I was hungry." Well, now you're full and still 
unhappy, which doesn't do anybody any good.

That brings me to a recent conversation 
with that same Pasadena chef, who posted that 
he and his wife went out to dinner and her 
drink came out wrong. He hesitated to send 
it back because he knows how tight margins 
are, then asked everyone what they thought. I 
told him—send it back. It's a drink, not a $70 
steak. Drinks are one of the highest-margin 
items in the house. Fixing it isn't a loss; it's an 
investment in the customer.

 He told me that was "old school thinking." 
Maybe it is. But old school built this business. 
If something is wrong and you don't say 
anything, the restaurant thinks everything is 

fine, and you leave just a little disappointed. That disappointment doesn't stay at the table—it follows 
you home, and the next time someone asks where they should eat, your answer becomes, "Maybe 
somewhere else." 

Now here's something for the managers and owners—this is me right before I step off the soap box.
When you walk by a table and ask, "How is everything?" and the answer is "fine"... you might want to 
stop and take a second look. "Fine" is not a victory. "Fine" often means the customer has already made 
up their mind. They're probably not ordering dessert, not having another drink, and they're already 
thinking about the drive home.

 That's your moment. That's when table touching actually matters. That's when you lean in—not 
hover—but genuinely show you care. One small correction can turn a "fine" into a loyal customer.
And while we're talking service, let me add one more thing. When you drop off the check, don't just 
slide it onto the table while looking over your shoulder toward the next one. Make eye contact. Smile. 
Thank your guests for coming in. It takes five seconds, costs nothing, and it's the last impression 
they'll have before they walk out the door.

 Maybe it's because I've spent years watching service at places like the Langham and the Four 
Seasons. No, I don't expect every neighborhood restaurant to be a five-star hotel. But I do expect 
hospitality. Great service isn't about expensive china or pressed uniforms. It's about making people 
feel like they're glad you came.

 Now, I'm not talking about sending everything back—we all know that person. That's not the point. 
The point is being fair. If the drink is wrong, say something. If the order is off, say something. Give 
the restaurant a chance to make it right. Most places want to.
But if you've eaten the whole thing—if you're three bites, five bites, ten bites in—and then decide it 
wasn't perfect, that's on you. That's the deal.

 Restaurants have to deliver, and customers have to be honest. Somewhere in the middle is where 
memorable dining experiences are created.

 Whew! Glad that's off my chest.

 Your thoughts? Email me thechefknows@yahoo.com check out my podcast Dining with Dills 

4TH OF JULY BBQ’D 
CORNISH HENS 
INGREDIENTS: 

3 cloves Garlic crushed 
1 tb Seasoned salt 
1/2 c Oil 
1c Fresh lemon juice 
12 tsp Italian Salad dressing 
1/2 c Chopped onions 
1 Pepper 
1 ts Crushed thyme 
4 Rock Cornich Hens, giblets removed 

DIRECTIONS: 

Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the 
birds overnight in the refrigerator. 

Cut the birds lengthwise. 

Cook on outside grill, bone side down 10 minutes, flesh side down 5 minutes, alternating 10 
minutes and 5 minutes in this manner for about an hour and basting with marinade frequently 
(at least every 5 minutes) while barbequing. Serves 8. 

If you can’t get outside to barbecue, just use the oven method: 
Preheat oven to 400 degrees. 
Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes. 
Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes (brush 
with marinade again after about 10 minutes). 

Test for doneness: drumsticks should be soft and juices should not be tinged with pink when you 
pierce the thickest part of the thigh with a fork. 


THE TASTING ROOM 

WINES MADE BY IMMIGRANTS 

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

Every Fourth of July in honor of my late father who came 
to this country from Mexico in search of a better life, I 
feature winemakers who also came to this country in 
search of a better life. 

My father worked hard all his life, became a US citizen, 
and loved this country very much. I’m forever grateful 
for the gift of this country that he gave to me and my 
family. He met my mom in Texas, and they moved to 
Chicago. He found work with Cargill Grain Company 
and spent his entire career with that company. He loved 
the Chicago White Sox and I followed in his footsteps 
and rooted for them also. Every 4th of July he would have 
a bbq and invite friends and family over to celebrate Independence 
Day. He was proud of his native country, but he loved his new home very much. My dad 
was an immigrant. My dad was a U.S. citizen. I will always be proud of all the immigrants who came 
before him and after him, and all that they have contributed to this country of ours. 


Join me as I feature four wines made by immigrants while sharing compelling stories of their journeys 
to this country. One of the wines I will feature is Farmworker Red Wine produced by Hugo Maldonado 
and his father Jose Guadalupe – aka Lupe. Lupe came to this country from Michoacan, Mexico. He 
worked at apple farms and vineyards in northern California before buying his first vineyard in the 
1990’s. They made their first wine in 2002 and eventually a Maldonado wine was served at the White 
House. Hard work, sweat, pride, and dignity – characteristics shared by many an immigrant – resulted 
in superbly made wines. 

This is just one personal story that I will tell – stories of struggles, hard work, dedication, and oppor-
tunity. The wines are exceptional, but the human spirit behind the wines is even more exceptional. I 
welcome immigrants with open arms. Join me as we taste wines made by immigrants. 

If you would like to join me for this tasting on July 12th at 5pm, email me at glira@gratedwine.com 
for more details and information. 

Until next time – Salud! 


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