AltaEats – Good Eats in Pasadena

AltaEats is a secret little gem on the border of Pasadena and Altadena. You probably wouldn’t be looking for it as you drive up Allen Avenue. But if you do see it, be sure to stop.

Foodie culture seems to be popping up all over the place. With food chains being put down by so many people for their processed foods, unappealing presentation, and in some cases they are even being put down for having tasteless options. There seems to be a new standard for those who love food – and they know what they are talking about. AltaEats completely hits the nail on the head when it comes to an appetizing meal.

“Tucked away on the Altadena/Pasadena border”

AltaEats Dessert

AltaEats is a great place to stop. Most people do not know about it, unless you are a local and probably a foodie too.

The food is presented in a way that makes it look irresistible. Their menu offers some comfort food – but with a twist. It’s a nice break from those burgers and fries or café food.

While AltaEats works on getting their liquor license, they currently allow you to bring in your own wine with free corkage. So stop by and pick up a nice wine to enjoy with your dinner. You should also probably bring a few friends so you can try several of their smaller plates. Or maybe bring just a date along for a nice night out.

AltaEats Menu
Chef Paul Ragan, who used to cook at Derek’s Bistro, which is also in Pasadena, prepares the food at AltaEats. Ragan, co-owner of AltaEats, has worked in Spain, Portugal, New York and Pasadena. His impressive desire to cook has been displayed and left a trail of raving reviews full of contentment with his ability to cook.

And it isn’t just the chef or the food itself that is amazing. They have a wonderful special on Sunday. Simply call or email AltaEats by 1 p.m. on Sunday, and be prepared to pick up a delicious meal to take home between 5 and 6 p.m. that day. The meal feeds around four people and is usually $45. That’s a steal – especially for all the scrumptious food they give you.

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