Bar Chelou

NOOOO BAR CHELOU PLS DONT CLOSE!!!I've come here twice and both times were INCREDIBLE!!First, it's so cute and moody inside, very trendy by Pasadena standards.I love the shared plate style, there is not a single thing I've tried that I wouldn't have again. Every thing on their menu is a masterpiece. Never would I have thought that I'd be raving over a carrot salad, but here I am.

Denver is so lucky to have Bar Chelou! This was our first time dining here, and unfortunately, it will also be our last... at least until we visit Denver. Good thing we made a reservation a month in advance!The restaurant's décor was beautiful, but I didn't get a chance to fully explore, which meant missing out on some great photo opportunities. Ordering was so difficult, knowing this would be our first and last time. The only solution? Order everything! I wish we could have.We ordered the Clam Toast, Crispy Potatoes, Carrots, Snap Peas, Duck Leg, and Rainbow Trout. I feel like many of the dishes had Asian-inspired flavors, and each plate was presented like a work of art. They were both visually stunning and aromatic.The Clam Toast was a good start. The clams were juicy and refreshing, and paired perfectly with the crispy toast. The Crispy Potatoes were best enjoyed hot, so I recommend eating them as soon as they arrive.One of my favorite dish from tonight were the Carrots. I loved the combination of textures from the carrots, peanuts, and shoestring potatoes. The flavors had a distinct Thai influence, due to the coconut dressing and lime leaves which added a delicious touch. The Snap Peas were also tasty, especially with the bacon-chistorra bits.We knew we had to try the Rainbow Trout since it seemed to be their signature dish. For our second main, we debated between the Duck Leg and the Pork Chop but ultimately went with the Duck Leg. The Rainbow Trout was excellent--we were warned about tiny bones, but we didn't come across any. The fish, paired with the corn rice and sauce, reminded me of Thai green curry. The duck leg, on the other hand, tasted like Chinese roasted duck. It was rich and flavorful. I wouldn't mind ordering it again. For dessert, we had the Persimmon & Pineapple-Guava Sorbet. It tasted like a pie, which I loved! The persimmon flavor wasn't very strong though, but I appreciated that it wasn't overly sweet.Since we won't be able to return anytime soon, I wish we had also tried the Pork Chop. If I could do it over, I'd skip the Clam Toast, Crispy Potatoes, and Snap Peas and go for the Pork Chop instead.For those in Denver, make a reservation as soon as Bar Chelou opens. You won't regret it! And don't forget to take plenty of photos.

I'm so sad to see Bar Chelou go. It's been such a special spot--quirky, creative, and always full of surprises. Chef Douglas Rankin's food was nothing short of amazing, and the vibe was warm and welcoming every time. Thank you to the whole team for everything--you'll be missed!

Why am I writing a review for a restaurant that's about to close?Consider it a labor of love and a fond goodbye to a wonderful spot that I'm going to miss, Bar Chelou.Had to get that pork chop one last time, and it did not disappoint! Also ordered the duck leg which was so nice with that crispy skin crunch.It was another sad goodbye for the clam toast... and this is from a guy that doesn't like seafood and gave up bread! The fromage blanc and the breakfast radish was another hit that I'm going to miss!Restaurants teach you an important lesson about the impermanence of life... cherish the ones you love because they won't be around forever!Thanks for the memories, Bar Chelou!

Fabulous date night dinner! We had tickets to a show at the Playhouse so I decided to make reservations here for dinner. I'm so glad I did because we had an excellent meal!The restaurant bills itself as a neo-bistro. If you read through Chef Doug Rankin's bio, it's no surprise that a meal at Bar Chelou is one of the most exciting and delicious meals you'll find in LA right now. It honestly reminded me of my favorite NYC restaurants. Innovative new dishes that utilize seasonal produce and redefines haute cuisine. Everything we ordered was incredible but what blew me away was a humble looking plate of white beans. So much flavor thanks to an addition of bottarga, it inspired me to try and recreate the dish at home. The cocktail program is equally wonderful and I urge you not to skip the dessert! With a well decorated interior but a casual atmosphere, the restaurant feels welcoming and destination-worthy at the same time. The service is well above what I've come to expect in LA restaurants. They made sure our dishes came promptly so we weren't late for our showing and their intermission cocktail program was an added treat. We pre-ordered cocktails which I was able to quickly pick up during intermission. Honestly, one of the best theater and dinner dates we've had!If I lived in Pasadena, we'd surely be regulars. Hopefully I'll have occasion to come for dinner again some time soon.

Not only is the area surrounding the restaurant beautiful, but the interior is absolutely stunning. The bar area is so nicely decorated, I was genuinely taken away. We ordered Steak Tartare, Ibérico Pork Chop, Snap Peas, Carrots, Squid, and Bread. The food arrived at a good pace, not too quickly or too slow, so it gave us time to finish the dishes we already had. The martinis were a little strong. The standout of the night was definitely the Squid. Each bite was like a burst of exquisite flavor. There was hints of like melted butter, citrus, and vegetables. The consistency was amazing and I wish I ordered more of that dish. For dessert, we ordered the Lemon-Chamomile Semifreddo. It was very tart but I enjoyed it. Overall, we had a great experience here, and can't wait to come back!

Crime that this restaurant is closing permanently...Although flavors were a bit too decadent than what we prefer... they had PERFECT control over the cooking-- nothing was over or undercooked, by any perceptible amount for me. Very impressed.

Saturday night 6pm at Bar Chelou is packed to the gills. Chelou in French means "weird", and is in the same complex as the Pasadena Play House for convenient one stop entertainment. You can walk across in less than a minute. 1) Ibérico Pork Chop is what all pigs aspire to be. Not quite the Cochinillo Ibérico whole suckling pig which can be rather gamey & funky, Chelou's version has sweet, succulent, fatty, moist rose color white meat due its being cooked mostly to medium. Cabbage seems lightly stir fried on a grill to retain a bit of fibrous crunchiness, but fennel pollen furikakè doesn't impart a licorice like aroma and seemed almost missing. Bone can be eaten Fred Flintstone style, and the pork chop is brined perfectly. 2) Snap Peas were crunchy, refreshingly watery to counter the Chistora which was a salty, brittle dry, porky sausage. Runny, viscous, cream sauce coating the peas. Grated, cured egg yolk & salt cured anchovy. Excellent dish, but wish the salt level be toned down for heart health. 3) Lamb ribs are meaty, bones big, not like the usual young lamb, delicate, small Carré d'Agneau rib lamb chops. It's mostly chewy, rugged, but touches of parts that are more soft. Meat gives off wild, funky, disgusting poopie gaminess. Not for the weak of heart nor stomach. I'm amazed that this putrid, horrific dish is even on the menu.Loose sauce seems based on soy sauce and Swarna Dwipa meaning in Sanskrit: Isle of Gold referring to Sumatra. It may be composed of lemongrass, kaffir lime, & smoked paprika. However I couldn't sense those usually assertive flavours. The Buckwheat in whatever form it should come in was missing in action. The kitchen must have been too busy to notice the omission. I took it home thinking I could doctor it up somehow, but the stenchy taste was too overwhelming. To add to the injury and insult, at $62 it's a huge pass, a total waste of good money. 1-3a) Sazerac originally from New Orleans, golden orange in color. Ice cold, extra redolent with citrus zest scents of orange, lemon, lime. The frosted glass was a nice touch. There were sensations of warm spices like cloves, cinnamon, all spice probably from the Rye whiskey aged in oak barrel. ("Classic Sazerac cocktail: 1 1/2 oz Rye whiskey or Cognac1/4 oz Absinthe, One sugar cubeThree dashes Peychaud's Bitters: Gentian plant-based bitters, comparable to Angostura bitters, but with a predominant anise aroma combined with a background of mint.")Chelou's Sazerac had alcohol that was smooth, going down easily and paired well with the meal to counter all the excessive salt used in the kitchen. The bartender made a great drink. 4) Caramelized Banana Bar: Peanut butter flavoured hard, dry crust, fluffy caramel & light milk chocolate Mousse, shard of dark chocolate. Side of very ripe banana flavoured frozen custard. Comforting, mild flavours and contrasting hard dry to velvety, soft, smoothness. It's architecturally an eye pleasing structured dessert. Food flavours at Bar Chelou tend toward the very salty and busy with multiple ingredients that sometimes have exotic names. The exotic part is fine. With so many customers, I feel the kitchen was somewhat overwhelmed so that control was lacking in terms of oversalting & forgetting some ingredients listed in the menu. Perhaps coming to Chelou on a quieter week night would be better. 2- stars

So bummed they're closing. Incentive delicious food. Really nice staff. Great service. It's a gem and it's a huge loss for Pasadena that they are closing. Try to get in to check it out before they close!

A real gem with lovely atmosphere and legit good food. We didn't realize we were coming right before the show was starting at the Pasadena Playhouse next door so the place was packed, but they managed to fit us in even without reservations at the communal table. That worked out fine but something to note if you come around 6pm before a 7pm show.Food:+ Clam toast: Doesn't sound like much but this is really good. The onions pack a nice punch.+ Spinach: I was a less a fan of this. There's an interesting aftertaste from the broth but my boyfriend was ok with it. + Squid: Even the server noted to us as she placed our plate that this was her fave. And for good reason, this was well seasoned and such a good mix of textures. The squid was thinly sliced with a nice crunch to every bite.+ Rainbow trout: This was well seasoned and tender but watch out for bones. They deboned the fish but not a clean job. Overall I'll be back! Loved everything about this place.