Chef Kevin Malone.

Molly Torian

Chef Kevin Malone brought his passion and ideas and applied them to his new menu development.

Chef Kevin Malone Takes the Reins at Crossings South Pasadena

After much success of being a Sous Chef at both Mattei's Taven in Los Olivos and gargantua, a pop-up in LA, Kevin Malone, decided to expand his expertise of focusing on hyper-local and seasonal menu items and apply them to a new endeavor, Crossings South Pasadena. The local staple in South Pasadena is known as a place where surrounding neighborhoods can come to enjoy the beautiful atmosphere at the brick and mortar building. On February 7, Crossing will be relaunching a new dinner menu that offers everything from a great wine list, to their brand new seasonal Californian cuisine, created by new Chef, Kevin Malone. The new items will be unlike anything the South Pasadena food community has seen before.

Built in 1913, the two-story building has nothing short of character. In 2011, Patrick Kirchen—the former GM of Arroyo Steakhouse and Nick + Stef's—decided that he wanted to open up his own restaurant, but it wasn't until his wife and him were walking down Mission St. in South Pasadena when he noticed a for lease sign in the window. After Kirchen's efforts to acquire another location had recently fallen through, the possibility of a spot right in their hometown brought him and his wife excitement. After months of negotiations with the building owners, they finally purchased the beautiful Edwards & Faw historical building. Kirchen and his wife decided that they were going to gut and redesign the whole interior. The plan was to make sure to capture the historic energy of the building which was constructed in 1908, while also creating a comfortable environment to enjoy a Pasadena evening. Interior designer, Tamara Honey, pulled together the edges of the project and added all the special touches and details that contribute to the ambiance at Crossings. Everything was designed and uniquely built to be exclusive to Crossings.

The name Crossings; inspired by Kirchen's perception of how many people, from many places, at different times in their lives, come together, but often always at a place of food and drink. "I want Crossings to always be a place where people can remember their experience with vividness. A place they want to come back to with friends and family to enjoy the food, the service, and the ambiance of the space", words Patrick Kirchen has built his restaurant around.

With every great restaurant comes a great chef. Born in South Weymouth, Massachusetts, Kevin grew up bouncing around his rural hometown, to the coast of Cape Cod. It wasn't until 2014, that he decided he wanted to move to Los Angeles to pursue his dreams of becoming a renowned chef.  When Kevin and Patrick crossed paths, their passions immediately inspired one another. Patrick brought Kevin onto Crossings as the Head Chef and instantly knew that it was going to be a success.

Chef Kevin brought his passion and ideas and applied them to his new menu development. "Inspiration for a dish can come from anywhere. I can see something at the farmers market that I want to use as a small component on a dish and build around that, or taste one of our new wines or sakes, and try to pair a dish with it. Sometimes it’s as basic as a color I like and I’ll create a dish around a certain color I’m into at that moment. Inspiration comes from everything." Chef Kevin focuses on hyperlocal ingredients which allows him to bring the freshness and seasonal ingredients to every dish, making him truly is an artist.

Some of the newest menu items include the Hamachi Collar, which is flame broiled and rubbed in Pibil; traditionally a blend of banana, achiote, and other spices used on pork in the Yucatán. It is served with Fresno Chili, Tangerine, Crème Fraîche and handmade Tortillas. With seafood picked daily from the market, the Uni Carbonara, is made with Egg Yolks that are cured for a week and then smoked and paired with Spanish Chorizo, San Joaquin Gold and fresh Sea Urchin from Santa Barbara. Next, is the Pot De Creme served with hints of Ancho Chili and Espresso, topped with a Rice and Almond flavored Horchata Foam and Puffed Rice giving the dish a nice crunch. Happy Hour is also going to be revamped with interesting items such as Mushroom Toast, Sunchokes and Oysters on the Half Shell. These are just a sneak peak of the new menu items launching on February 7th, 2018 at 5:30 pm.

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