Peter A. Dills 
L.A.’s King of Cuisine

https://
podlink/1116885432 


THE DADS BEHIND THE MENU 

Father's Day always brings 
me back to my father, Elmer 
Dills. 
Most readers knew him 
as a restaurant critic, 
television personality, 
and radio host. I knew 
him simply as Dad. Longbefore Yelp, Instagram, and 
online influencers, he was 
teaching me lessons about 
restaurants that still guide me today.
One of his favorite questions was simple: "Is the owner here?" 

At first, I thought he was just making conversation. Years later, I realized it was one of the 
most important restaurant questions a person could ask. 

Most days when I dine out, it's just me. One table for one. That's how my father often dined, 
and that's how I still learn the most. When you're dining alone, you notice things. You notice 
whether you're greeted promptly. You notice whether the bartender makes eye contact. You 
notice whether customers seem happy. And most importantly, you notice whether the owner 
is present. 

My father believed restaurants were about people first and food second. 

That's why this Father's Day I'd like to recognize some of the fathers behind our favorite local 
restaurants. 

At Little Provence, Dennis has created more than a café. He has created a gathering place 
where neighbors meet over coffee, lunch, and conversation. You can feel his influence 
throughout the restaurant. 

In Sierra Madre, Ed at Casa Del Rey has built the kind of neighborhood restaurant that 
reminds us why independent restaurants matter. People don't just come for dinner. They 
come because it feels familiar. 

Tommy Recendez at Mijares continues one of Pasadena's great restaurant traditions. 
Generations of families have celebrated milestones there. First dates become engagements. 
Engagements become marriages. Before you know it, parents are bringing their own children 
and grandchildren through the doors. 

At Plate 38, Randy and Robert have mastered something that cannot be taught in a 
hospitality textbook. They understand that guests want to feel welcome. They know names, 
favorite drinks, and how to make people feel comfortable whether it's their first visit or their 
hundredth. 

Bruce Taylor carries on a family legacy at Taylor's Steak House. In a restaurant business 
constantly chasing trends, there is something refreshing about consistency. A good steak, a 
properly made martini, and a commitment to hospitality never seem to go out of style.
Tom Anderson at Talon Tap has created a true neighborhood gathering spot. It's the kind of 
place where people stop in for a quick bite and end up staying longer because they run into 
friends and neighbors. 

Vic at Colombo's represents another generation of restaurant owners who understand the 
importance of community. Long before social media existed, restaurants like Colombo's 
were bringing people together, one table at a time. 

Then there is Andrew Cherng at Panda Inn. While many know the Panda name because 
of its worldwide success, I still occasionally see Andrew at the Pasadena location. What 
impresses me most is that it remains a family story. His daughters have become involved 
in the business, helping continue a vision that began right here in the San Gabriel Valley. 
Father's Day is about legacy, and few stories illustrate that better. 

I would also be remiss if I didn't mention Shahan Darian of Lee's Hoagie House. Like manyindependent operators, he understands that every customer matters. Restaurants are built 
one guest at a time, one conversation at a time, and one positive experience at a time.
And while we're talking about fathers, I'd like to include one more—my own. 

My father taught me that great restaurants aren't always the fanciest restaurants. He taught 
me to pay attention to the little things. Is the owner here? Is the bathroom clean? Does the 
staff seem happy? Does the restaurant make you want to come back? 

Readers can find menus online. They can find photographs on Yelp. What they won't find are 
the stories behind the people who make these places work. 

Restaurants are where we celebrate birthdays, graduations, anniversaries, promotions, and 
Father's Day. They become part of our family history. 
This Sunday, families throughout Pasadena, Sierra Madre, Arcadia, Monrovia, and the San 
Gabriel Valley will gather around restaurant tables. Some will enjoy pancakes. Others will 
order tacos, steaks, sandwiches, or pasta. The meals will be enjoyed and eventually forgotten.
The memories won't. 


So this Father's Day, I'd like to raise a glass to the dads behind the menus. Dennis. Ed. 
Tommy. Randy. Robert. Bruce. Tom. Vic. Andrew. Shahan. And countless others who spend 
their lives creating places where families gather and memories are made. 

My father taught me to look for the owner. 

This Father's Day, I'm grateful that so many of them are still there. As always if I missed your 
spot email me at thechefknows@yahoo.com 


THE TASTING ROOM -– FATHER’S 
DAY RED WINES FOR DAD! 

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

Don’t wait until the last minute to get dear ol’ Dad a Father’s 
Day gift. I’ve got two great red wine recommendations that 
I guarantee your dad will love. And I ain’t talking about the 
usual “meh” suspects – Caymus, Daou, Justin, Silver Oak, to 
name a few. The wines I am recommending are wines you will 
be proud to give to your dad, and he’ll think you put some 
serious thought into it too! 

The first wine up is the 2023 Method Cabernet Sauvignon 
from Napa Valley. Method was founded in 2016 by friends Trevor Sheehan and Ian Cauble. 
The 2023 Napa Valley Cabernet Sauvignon is sourced from an organically farmed vineyard 
in Saint Helena. The wine is a blend of 80% Cabernet Sauvignon, 10% Merlot and 10% Petit 
Verdot. It aged 18 months in French oak with 50% new oak used. 

Mountain View News June 6, 2026 FOOD & DRINKFOOD & DRINK 
Upon first sip, you get a wonderful soft mouthfeel, with rich flavor and gorgeous fruit. Notes 
of dark berry, cacao, bright fruit, and a gloriously extended finish. This wine drinks above its 
weight. I think it is one of the best value wines we have in the shop and pound for pound will 
outclass other wines that are priced much higher. 

The second wine I highly recommend is – 2023 Villa Creek “Rock & Flowers” from Paso 
Robles – it’s one of my favorite red wines in the shop. Villa Creek is a winery in Paso Robles 
that practices biodynamic, organic, and regenerative organic farming. It was founded in 2001 
by Cris and JoAnn Cherry. JoAnn passed away in 2024, and Cris and his son and daughter 
have carried on with the winery since and have continued to produce some of the best wines 
coming out of Paso Robles. Oliver Mikkelsen is the winemaker and vineyard manager. The 
2023 “Rocks & Flowers” is a blend of 40% Grenache, 36% Carignan, 16% Syrah, and 8% 
Mourvedre. It was aged 18 months in French oak. This wine just crushes it. You get subtle 
notes of delicate purple flowers, a dusting of gravel, dark berries, and toasted spice. The wine 
is fresh with acidity. It is a medium to full bodied wine. This is a stunning wine. Forget about 
Justin and Daou, this is the winery you need to pay attention to from Paso Robles. 

The 2023 Method Cabernet Sauvignon from Napa Valley is priced at $29.99. Buy two or more 
and get the special price of $27.00 per bottle. Special price is good through Sunday, June 21st. 

The 2023 Villa Creek “Rocks & Flowers” from Paso Robles is priced at $44.99. Buy two or 
more and get the special price of $40.50 per bottle. Special price is good through Sunday,
June 21st. 

Put a smile on Dad’s face this Father’s Day! 

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