I finally made it to Union for dinner this week, nearly five months after it opened in Old Pasadena. I’ve been following the restaurant’s positive press since the start, but couldn’t quite swing a meal here (walking in at 5:30 PM on Saturday evening was impossible) until now. It was most definitely worth the wait.
Prior to settling down, Chef Kalman was a James Beard nominated Rising Star Chef, pickle master, and alumnus of Park Avenue Café in New York, Spiaggia in Chicago, The Misfit in Santa Monica, and The Churchill in West Hollywood.
To start, a warm and crusty loaf from Etxea Basque Bakery served with house-made cultured butter sprinkled with coarse salt and damn fine giardiniera ($6). This was deceptively simple and so, so good.