Home of the Fragile, Creamy and Delectable Egg Salad Sandwich - Euro Pane Bakery

Unexpected surprises probably put as big a smile on my face as enjoying great dinners from places I frequent. Over the past few years, I usually pay a visit to my Pasadena Hounds once every few months, but normally for lunch or dinner. Then, on a fateful day late last year, we somehow ended up meeting earlier than usual (brunch time). Leaving it in the hands of my Pasadena Hounds, one of them casually blurted out, "Let's go to Euro Pane." I remembered reading about Euro Pane Bakery a few times on Chowhound, but never had the inclination to go. However, being ever curious, I said, "Sure, why not?" And ever since that first visit, I've found been more than happy to return for one glorious dish: The Egg Salad Sandwich. :)


From the outside, Euro Pane Bakery looks like any other nondescript business along the multiple strip malls on Colorado Boulevard (except for the abundance of potted plants dotting the storefront). Opened 16 years ago by Baker-Owner Sumi Chang (who studied under Nancy Silverton at La Brea Bakery), Euro Pane has built up a loyal following, with regulars stopping in and greeting the servers (and vice versa) on a first name basis.

Once inside, you're greeted with a single display case filled with whatever fresh baked pastries and sweets are available for that day, as well as a simple menu of their Sandwich selections. (Note: Euro Pane thankfully does not use Partially-Hydrogenated Oils for their pastries; only Butter.)



On my first visit to this bakery, I have to try their Plain Croissant. :)


It's fresh, doughy with a light chew and not too heavy. But it lacks that wonderful crispy, flaky exterior found in many of the best Croissants around town. If you consider this in comparison to all Croissants offered in So Cal, it's not bad, but if you compare this to places like Anisette, Amandine, etc., it's going to fall short.


Their Almond Bearclaw is up next.


Unfortunately, it's less moist than their Croissant, with a semi-dried out block of Almond Paste in the center.


At this point, I'm a little worried, but one of my Hounds reassures me the best is yet to come. We then try their Macadamia Nut Tart.


The first bite yields a lightly sweet, crunchy, fresh burst of Macadamia Nuts and a beautiful crust that's just the right amount of buttery without being overwhelming. Excellent! :)


Our first Sandwich arrives at this point: Red Pepper & Goat Cheese Sandwich (on Multigrain Bread).


Euro Pane bakes all their Bread in-house, and offers a choice of 7 types of Bread for their Sandwiches: Ciabatta, Multigrain, Sourdough, Rosemary Currant, Cranberry Walnut, Olive, and Brioche. I'm not the biggest Sandwich fan in the world (I usually don't order them), but this Red Pepper & Goat Cheese Sandwich is simply wonderful: It starts with the Multigrain Bread which is *so* soft, moist, infused with a pleasing "fields of grain" aroma, which then gives way to silky, luscious Roasted Red Peppers, a tease from the Basil Pesto, and then the Chevrine Natural Goat Cheese, which is creamy and delightful. (^_^) An excellent Sandwich.



But then I look up and notice a mischievous grin from one of my Pasadena Hounds, as our server puts down the Egg Salad Sandwich (on Olive Bread).


It's served open-face, and it is visually stunning! I hadn't even tasted it yet, and I knew this was something special. I gently lift up a piece of the Egg Salad Sandwich and take a bite:

Incredible.

It's unlike any Egg Salad Sandwich I've had before; it's lush, silky, delicate, with accents of Chives and Black Pepper with their Homemade Mayonnaise. This is a celebration of wonderfully cooked, soft, succulent Eggs with a kiss of citrus from the Lemon and the Sun-Dried Tomato Pesto. It's a true paradigm shift on what a great Egg Salad Sandwich could be. I'm simply stunned into simple happiness as I munch on the rest of my half of the Sandwich, regretting that I didn't have a full order to myself. (^_~)


Making sure this wasn't a fluke, over the past 4 visits, it's still been as consistently silky and delicious as before. I can see why Jonathan Gold added this to his 99 Bites article. It's my favorite item at Euro Pane, easily. :)



On another visit, my guest wants to try their Rosemary Currant Roll.


It turns out to be a little bit of salty, a bit of sweet (from the Currants), with a fragrant Rosemary tinge, but at the end of the day, it still tastes like a familiar, thick-skinned, chewy Dinner Roll.


We continue with their Raspberry Vanilla Tart.


It's piquant, with a neutral Custard. The crust is flaky and excellent like in their Macadamia Nut Tart. We all agree that it's well-balanced, but ultimately I'd rather have their Macadamia Nut Tart. :)


Things bounce back nicely with their Almond Brioche.


The Brioche itself is relatively light - not as weightless and airy as some versions locally - but the generous layering of fresh Toasted Almonds, Mascarpone and moist Almond Paste really elevates this pastry and redeems Euro Pane from their failed Almond Bearclaw.


Their Chicken Salad Sandwich (on Rosemary Currant Bread) arrives soon after.


I'm hoping for a repeat of the success of their Egg Salad Sandwich, but this one doesn't quite get there. The Rosemary Currant Bread is very good: Unlike the Rosemary Currant Roll we just had, their Rosemary Currant Bread is soft, fresh and really serves to highlight the piny Rosemary and lightly sweet Currant flavors. The Chicken, lightly touched by Dill and Yogurt on a bed of Mixed Greens, is a great idea and executed very well, except that the Chicken itself tastes old (like it's been sitting in the fridge 1+ days). :( It's not inedible by any means, but that really bright, clean taste of fresh-made Chicken Salad is nowhere to be found.


Their Tomato and Feta Sandwich (on Olive Bread) is also disappointing.


I enjoy a good Feta Cheese as much as the next person, but the Feta used at Euro Pane is intensely salty. One hopes that the Fresh Tomato, Mixed Greens and Basil Pesto might help to balance out the Feta, but in reality it doesn't; the Feta is *that* salty. It probably didn't help that we ordered it with Olive Bread (which was excellent again). Next time, I'll try it with a sweeter selection, like their Cranberry Walnut or Rosemary Currant.


Finally, we try their Salmon Sandwich (on Ciabatta Bread).


First off, the Ciabatta Bread is pretty impressive: Euro Pane's version has an alluring, satisfying crunch, which gives way to a soft, tongue-pleasing under layer. It's probably the most memorable Ciabatta I've had in the past year. It definitely saved the rest of the Sandwich: The Smoked Salmon is fine, a thick, tender cut of fish, but it lacks the delicate, nuanced facets of an outstanding Smoked Salmon. It's also a bit too salty for my tastes, and the Dill Creme, Mixed Baby Greens and Red Onions aren't enough to even out the sodium.


On another visit, a Blueberry Tart finds its way to our table to start things off.


Their Tarts are definitely some of the better items on the menu, and the Blueberry Tart continues this trend: The Blueberries taste fresh and not too sweet; the Tart crust is crumbly with a slight crunch and quite tasty.


Probably the one major disappointment I've run into at Euro Pane is their Zucchini Focaccia.


Unlike their other breads and pastries, the Zucchini Focaccia is super dry and musty. The Asiago Cheese and many Zucchini strands are burnt, which hurt the overall flavor as well. In addition, none of us picked up on any real Zucchini flavor; it was mainly burnt, dry, musty Bread.


Next to arrive is their Turkey Sandwich (on Cranberry Walnut Bread).


I usually don't expect much with Turkey Sandwiches (they usually turn out rather dry and very lean), and sadly, Euro Pane's version is no different. The Turkey itself tastes about ~1 - 2 days old, with a bit of the refrigerator funk, but it's not as dry as many Turkey Sandwiches I've had over the years. But it's the Cranberry Walnut Bread that's the real winner here: There are nice little bursts of sweet from the Cranberries, along with some little chunks of Walnut here and there. The Bread itself is as soft and gentle and mouth-pleasing as the other types I've tried here.


They make a respectable Tuna Sandwich (on Multigrain Bread).


It starts with a clean-tasting Tuna, not too much Mayonnaise, and nicely balanced with just the right amount of Capers and Sweet Pickles, with some Tomatoes and Mixed Greens. And once again, the fresh-baked Multigrain Bread is a standout.


Having recently tried some Macarons at Patisserie Chantilly, I was curious how Sumi Chang's version would turn out, so we order a Pistachio Macaron.


Euro Pane's version has a very light outer shell that crumbles easily, giving way to a delicious Cream filling. It's a touch too sweet, but it's lighter and more delicate than Patisserie Chantilly's version.


On my most recent visit, I suddenly remembered the cute article on Monkey Bread from Tasting Table LA, so I quickly order one. :)


The Monkey Bread is indeed crumbly, airy and fresh-baked. It's a touch dry in some spots, but only a little. Otherwise, it's spot-on delicious, lightly sweet and pillowy. :)


As my guests and I are ordering, we notice a huge pan of Ricotta Mushroom Frittata arriving fresh from the kitchen. How could we resist? :)


Their Frittata incorporates Mushrooms, Bell Peppers, Spinach, Mixed Field Greens and hearty chunks of Ricotta Cheese along with the Egg. It's still hot from the oven (which is a plus), and the vegetables are fine, but the Frittata is touch more dense than I'd like. Overall, it's good, but nothing outstanding.


Service at Euro Pane Bakery is pretty straightforward: Select what you want from the display case and place any other Sandwich or Drink orders at the counter. You take a number and seat yourself and the food is brought out to you. The utensils and napkins, etc. are all self-serve, along with free Filtered Water. Prices range from $2.25 - $5.50 for Pastries, and $7.50 - $8.75 for Sandwiches. We averaged about ~$15 per person (including tax and tip).

Euro Pane Bakery is rather interesting in that their baked goods range from mediocre (Zucchini Focaccia, Almond Bearclaw) to simply excellent (all of their fresh Breads (for their Sandwiches), Macadamia Nut Tart). One might argue that if they can't make an outstanding, basic Croissant, then how good can anything else be? But that's exactly where Euro Pane shines the most, with the surprising Red Pepper & Goat Cheese Sandwich, but an even more stunning Egg Salad Sandwich that features the best Egg Salad I've had anywhere around town. I'll be glad to return just for those two Sandwiches and maybe a Macadamia Nut Tart. :)

Rating: 7.0 (out of 10.0)
(Rating for Egg Salad Sandwich Only: 8.9 (out of 10.0))

Euro Pane Bakery
950 E. Colorado Blvd.
Pasadena, CA 91106
Tel: (626) 577-1828

Hours: Mon - Sat, 7:00 a.m. - 5:30 p.m.
Sun, 7:00 a.m. - 3:00 p.m.

Read More...

All About The Sake - Bar Hayama

With the rise of numerous specialist bars around L.A. (from celebrating Whiskey (Seven Grand) to Rum (La Descarga)), it got me thinking about my favorite alcoholic beverage that I take for granted: Sake, or its Japanese proper name, Nihonshu. Since I've gotten selective over the years, I know what I like and where to find it, so I don't need to find a dedicated Sake Bar to enjoy my favorites. In addition, I find that Sake pairs much better with food than drinking it straight up with nothing to snack on, so that's another reason I prefer going to specific restaurants to enjoy Sake, instead of a pure Sake Bar. But as I was reflecting on which establishments actually could be considered a Sake Bar, I suddenly remembered Bar Hayama, a quiet, modern Japanese Restaurant / Sake Bar / Sushi Bar on Sawtelle.


Bar Hayama is located in the space formerly occupied by Sushi Sasabune (before it moved to its current "warehouse" location). When it was Sasabune, it was literally a residential house, converted into a small, quaint Sushi Bar. After the move, I remember driving down Sawtelle numerous times, and slowly seeing the conversion into what is now Bar Hayama. I could see flames from a giant, outdoor fire pit, and thought to myself, "What *is* this new place going to be? A tiki lounge?" :) But one day, some of my Izakaya Hounds wrangled me for a trip down Sawtelle, and we ended up at Bar Hayama. Two-and-a-half years later, I've come to appreciate Bar Hayama as a good Japanese Sake Bar, but the food falls a bit short.

On my first visit, I remembered thinking just how nice Bar Hayama was, compared to the former tenants. Instead of a quaint, converted house, Bar Hayama built out a beautiful outdoor area, with a communal fire pit, little tables, and a nice, tented long table area to one side. Inside, there's an inviting long bar, satellite dining tables, and a big Sushi Bar off to the other side of the restaurant.



One glance at their extensive Sake Menu and it's clear that the owners have a solid understanding and passion for this wonderful beverage. :) The menu contains a good spectrum of choices, from very accessible, easy drinking, to rarer finds and old standbys.

While it's unfortunate they don't have my all-time favorite Sake - Takeno Tsuyu Junmai Sake (Yamagata Prefecture, Japan) - they have a good selection, starting with some popular choices like: Hakkaisan Junmai Ginjo Sake from Niigata, Japan. It's relatively clean and easy to drink, lightly sweet, but I don't care for the slightly rough finish. Harushika Junmai Sake from Nara, Japan is in the same category. A solid choice for a crisp, dry drink that pairs nicely with many dishes.

On the more fragrant side, Ken ("Sword") Junmai Daiginjo Sake from Fukushima, Japan has a pleasant aroma and is a good starter. Another good selection is Kikusui Junmai Ginjo Sake from Niigata, Japan. This is one of my fallback choices if a restaurant's menu doesn't have anything better. It's not bad at all - very respectable - but it's not one of my all-time favorites. :) Still, the Kikusui is crisp, has a medium body and light perfume finish, and is probably more enjoyable than the previous choices above for first timers.

But the big surprise on the menu is Kubota Manju Junmai Daiginjo Sake from Niigata, Japan (*not* to be confused with its lesser cousin, the rougher, less-refined Kubota Hekiju which is also on the menu). Specifically, it's not that Kubota Manju is on the menu - it's quite easily found at better Japanese restaurants around town - but it's the price that's amazing: A mere $115 for a full bottle of Kubota Manju! (FYI: Most restaurants around town sell a full bottle for ~$180 - $200 currently. This is a great price.) Kubota Manju is essentially the "trendy, popular choice" for those looking for a high quality Sake. It's a great, delicious, aromatic, smooth mouthfeel Sake that's definitely deserved much of its praise, but the skyrocketing price and showoff status that's being attached to it these days is a bit of a turnoff (and when there are better drinking Sake choices around for half the cost (or less), it's easy to see why some have begun to shun it). Still, for the choices I've tried so far on the menu, you can't go wrong with the excellent Kubota Manju. :)

As for the food, Bar Hayama offers a variety of Fusion Sushi Rolls, as well as traditional Sushi and Sashimi choices, on top of popular, mainstream Bento Box items (e.g., Chicken Teriyaki), and their Kozara menu, which are their version of "Japanese Tapas" Small Plates. Originally crafted by Chef-Owner Toshi Sugiura, the Chef de Cuisine is currently Sato Echiro, who's been honing his cooking (and Kaiseki) skills at Nadaman in Tokyo, Japan.

During this visit, we begin with a classic dish: Agedashi Tofu (Fried Tofu with Tempura Sauce).


Bar Hayama's version turns out to be decent, but far too soggy - the Katakuriko (Potato Starch) exterior has become completely waterlogged, and the Tofu itself is a firm Tofu, which is counter to what many restaurants use. This isn't going to topple Izakaya Bincho's heaven-sent version anytime soon, but it'll do in a pinch if you're craving Agedashi Tofu.


Their Albacore Carpaccio (with Diced Chili Ponzu and Warm Olive Oil) arrives next.


The Chili Ponzu Sauce thankfully doesn't detract from the delicate Albacore Tuna, but it's overcooked. :( What should be a nice quick sear on the outside with a delicate, raw interior is instead a basically ~medium-well to near well-done piece of fish.

Their Karaage (Japanese-style Fried Chicken) fares better.


There's a good crispiness and moist, juicy Chicken inside, but the batter is a bit too thick when compared to some of the best Karaage preparations around town (my Izakaya Hounds felt the same way). Still, this is one of the better items on the menu.


One of the best dishes of the evening turns out to be their Ankimo Pate, Hayama Style (Monkfish Liver Pate with Toast).


Thinking about it, I'm surprised more restaurants aren't using Ankimo (Monkfish Liver) for their version of a Pate as well; it's a brilliant idea, with good quality Ankimo giving off its own idiosyncratic buttery, fatty flavors, but without the normal metallic tinge that some Pate preparations can contain. Bar Hayama's version is very lucid, lightly creamy and slightly floral. Delicious! :)


Continuing on is Chef Yama's Special Crab Cake (Back Fin Crab, with Mustard Sauce).


Taking a bite, the Crab Cakes are far too salty, and they have a consistency like paste (~_~). It's really off-putting, and to make matters worse, the Mustard Sauce really overpowers the Crab.


The Marinated Chilean Sea Bass with Sake and Mirin Soy Sauce continues down this path.


Chilean Sea Bass is an inherently buttery, delicious fish, so it's really frustrating when you see it completely overcooked, as it is here. The Sake, Mirin and Soy Sauce base has great flavor and adds this nostalgic, home cooking facet, but all of that is quickly erased when you bite into the dried out, overcooked Chilean Sea Bass. Disappointing.

While Lamb isn't a commonly found item on Izakaya menus, I never would've imagined it being as badly executed as it was on this visit, with their Grilled Lamb Chop with Brown Sauce.


The Lamb Chop, like the Chilean Sea Bass, is completely well-done in terms of doneness. It's dry and tough, and the biggest disappointment on this visit.


The kitchen rebounds nicely with their Hamachi Kama (Grilled Yellowtail Collar).


Despite it being grilled, the Yellowtail meat is moist and flavorful, with just the right amount of salt to pair with a good Sake (or Beer). :) It's baffling that the same kitchen can cook Hamachi Kama just right, and completely mess up Lamb Chops and Chilean Sea Bass.


Everyone's favorite dish of the evening arrives next: Sauteed Shishito (Peppers).


Bar Hayama's version takes the wonderful Shishito Peppers (which are mainly completely mild), and sautees them in a simple Butter Ponzu Sauce, topping it with a bit of Katsuobushi (Dried Bonito Shavings). It exudes a vibrant, green, salty-sweetness, with a touch of butter in the background. Wonderful. :)


Sadly, the final dish of the evening proves to be the most spectacular disaster yet: Main Lobster Dynamite.


The Izakaya Hounds who joined me on this visit know better than to order crazy fusion dishes like this, but someone was craving Lobster, so we ordered it (and they regretted it the moment the first bite was taken). ;) It's supposedly fresh Main Lobster covered with their house-made Mayonnaise and Cream and baked in the oven, but the Lobster is, at the risk of sounding like a broken record, totally and completely overcooked. The dish is really salty, the Lobster is very tough and dried out, and this tastes more like an experiment gone wrong than something that should befit a decent (let alone good) restaurant. Probably the worst Lobster dish I've had in the last ~5 years. :(


Over the past few years, I've had little success in finding outstanding dishes at Bar Hayama, but I wanted to see what the new chef, Sato-san could bring to the menu, so I dropped by recently for another visit.



We start off with a promising-looking item on their new menu: Nakaochi Maguro (with Wasabi Soy Sauce).


Taking the Tuna Meat inbetween the ribs, near the spine, Chef Sato's idea is sound, but the execution falls a bit short: The Maguro is fresh-tasting, clean and neutral, but there's a *huge* piece of gristle/connective tissue in the largest piece in the dish (that was inedible), while the rest of the pieces were fine. It's a disappointing mistake to see the kitchen make, but otherwise, it was an OK dish.

Their Shonan Sushi Set arrives next.


While I normally enjoy eating Sushi at the bar, talking with the itamae, on this visit, my guests and I are ordering cooked dishes as well and have lots to talk about, so we order at the table instead. It should be noted that there was no one at the Sushi Bar during our entire meal this time (over 1.5 hours), so we essentially had the sushi chef's full attention in the preparation of this course.

Their Maguro Sushi (Tuna) tastes fresh, very tender and is thankfully gristle-free.


The Hamachi Sushi (Yellowtail) turns out to be the opposite of the Maguro: Quite possibly the worst piece of Yellowtail Sushi I've had in as long as I can remember, it's sadly old-tasting, dull, briny (in a bad way), and I couldn't finish it. (>_<)
The Tai Sushi (Red Snapper) is much better, being firm, yet tender with structure and clean-tasting. The knife skills are fine, but each piece feels a bit too rustic cut at times.

The Shari (Sushi Rice) is on the moist side, and a touch sweeter than I prefer, but it's decent.

The Albacore Tuna Sushi is creamy, very tender, and has just a faint breeze of the ocean.


The Sake Sushi (Salmon) is adequate - not as bright and vivid as it could be, but not old, either.

The Ebi Sushi (Cooked Shrimp) is sorely overcooked and very dense and tough.

The last 2 portions of this course are the Spicy Tuna Rolls and California Rolls. I'm not into Fusion Sushi, so I normally stay away from these items, but I don't like wasting food, so my guests and I divvy up the rolls. The Spicy Tuna Roll is decent, tasting of Sriracha Hot Sauce mixed with Mayo and decent Tuna. The California Roll, however, is inedible. :( I applaud Bar Hayama for using real Crab instead of Imitation Crab (as many places do), but they need some quality control here! The Crab tasted completely old, almost to the point of being near-rotten! (Everyone at the table discreetly spit out their half-eaten California Rolls.) This served as the final, resounding reminder to never order Sushi here.

Back to their new menu, their Uzaku (Unagi (Freshwater Eel) and Cucumber in Tosazu Sauce) arrives next.


This is excellent, and shows off Chef Sato's Kaiseki skills perfectly. The Unagi is fresh, soft, and reservedly sweet - just perfect - and the Tosazu Sauce (made with Bonito Fish, Ponzu, Soy Sauce and Vinegar) gives a perfect counterpoint to the Freshwater Eel. There's also a great play in the texture between the crunchy Cucumber, soft, tender Unagi and little bits of nuttiness from the Sesame Seeds. Excellent!

Their plainly named Beef Tongue (Simmered Tender Beef Tongue) unfortunately can't maintain the level of excellence of the previous dish.


Chef Sato serves up a huge slab of Beef Tongue, thickly cut, and it's just not cooked long enough, resulting in a very stringy, chunky piece of meat that should be a lot more tender. And while it's nice that the kitchen is experimenting with flavors, here's one idea that just doesn't work: On top of the Beef Tongue is a huge layer of Mustard, *and* a layer of Ume (Japanese Plum) Sauce. It's sour upon sour, and just overpowers the star of the dish, the Beef Tongue.


Their Sauteed Black Cod (with Mushroom Ponzu Butter Sauce) arrives soon after.


The Gindara (Black Cod) used here is soft and still moist, but lacks that great suppleness and creaminess of a properly cooked version. It's not overcooked (whew!), but could be better. But it's the Sauce that disappoints: It's dull and flat, tasting of diluted Butter and nothing else. There are no discernible notes of Ponzu nor Mushrooms.


At this point, we're about done, but we overheard our waitress talk about their Kare-, a House-made Japanese Curry that's supposedly "delicious." I can't resist the urge to try a good homemade Japanese Curry so we order their Pork Katsu Curry (Fried Pork Cutlet Curry). :)


Their House-made Curry tastes made from scratch: It's a spicy, slightly sweet, moderately thick Curry that's fragrant enough. It's not as amazing as Murakami-san's version at Foo Foo Tei, but it's not bad. But the Katsu (Pork Cutlet) itself falls really short: The breading is really thick and rough, and the Pork itself is too fatty and doesn't stay with the breading, so that really undermines what could've been a solid Katsu Curry dish.


Service has been consistently decent over the years, with our servers taking the time to refill Hot Tea or drinks and clear away plates within a reasonable amount of time. If they haven't done it yet, you can always wave and get their attention as they zip around the room covering their tables. Prices range from $5 - $55 (for their 16 oz Filet Mignon). Sake Prices range from $4 - $9 per Glass, with most Bottles reasonably under $100, and some excellent Sake Flights (samplers) of 3-4 different types for ~$14.

If viewed as a Sake Bar first, Bar Hayama is an enjoyable, quiet, neighborhood establishment to explore a substantial Sake Menu that happens to serve some adequate food (at times) to pair with the extensive beverage menu. If viewed as a restaurant first and foremost, Bar Hayama is a disappointment, with the inconsistent kitchen serving up dishes that are sometimes spot-on great, to wildly overcooked and inedible. Given that its name - Bar Hayama - mentions a "Bar" first, I'd like to see it as a good Sake Bar on the Westside that has a few things worth snacking on, like their Ankimo Pate (Monkfish Liver Pate), Sauteed Shishito Peppers, and their new Uzaku (Unagi in Bonito Ponzu Sauce), with a fun little open fire pit on the outside patio. But if you're looking for a place to dine, there are much better options on the same street. One hopes that eventually, Chef Sato can clean-up the kitchen and execute dishes with the brilliance of his new Uzaku. In the meantime, Bar Hayama is a great place to sample some common and rarer Sake offerings from across Japan.

Rating (Restaurant and Bar): 5.0 (out of 10.0)
Rating (Sake Bar Only): 7.9 (out of 10.0)

Bar Hayama
1803 Sawtelle Blvd.
Los Angeles, CA 90025
Tel: (310) 235-2000

Hours: [Lunch] Mon – Fri, 12:00 p.m. Noon - 2:30 p.m.
[Dinner] Mon – Thurs, 5:30 p.m. – 10:30 p.m. (last call 10:15 p.m.)
Fri – Sat, 5:30 p.m. – 11:00 p.m. (last call 10:45 p.m.)
Closed Sundays.

http://www.bar-hayama.com/

Read More...