“Rock Star” Chef Goldman Returns to Kitchen


In the 1970s, young up-and-coming New York City chefs Anthony Bourdain and Sam Goldman saw the future. They knew top chefs were the next celebrities and set about New York as if they already were ones, forming the culinary "rock star" group Kitchen Confidential, later the title of Bourdain's best-selling book.

Bourdain went on to become one of the most famous food television personalities in the world.

Goldman has since served as executive chef at some of New York's finest restaurants, garnering praise from the New York Times for his creativity and tantalizing entrees.

And now, after nearly a decade out of the kitchen, one of the great creative chefs in the business is pulling out his knives and buttoning up his chef's coat as he comes to Pasadena, California, to open The StillRoom Seafood Restaurant and Lounge, just feet from the 110 and minutes from Old Town.

"I missed it,” Goldman says. “Rocking out, cooking. It's a rush to be back in the kitchen again. The StillRoom will emphasize local, farm-to-table, and sustainable ingredients. We'll be at the farmer's markets, the local seafood markets, and working with California ranchers. We'll have the freshest, grooviest oysters and clams. We're going to have a good time with great food."

The rich colors, fire-place, marble-topped bar, upscale vintage lounge full of plush leather, and perfectly placed accents, such as the 1940's radio and the antique Victrola phonograph, make The StillRoom the perfect place for a date night or a few late night cocktails. Or to enjoy the crisp Pasadena air on The StillRoom's outdoor patio.

The menu features fresh seafood, a variety of raw oysters and clams, plenty of vegan and vegetarian dishes, and freshly made mozzarella.

The StillRoom lounge has a full bar featuring hand-crafted muddled drinks, an extensive wine list for both bottle and by-the-glass service, and assorted cold sake.

The StillRoom Seafood Restaurant and Lounge serves dinner five nights a week in the dining room, lounge, and the outdoor patio.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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