Dining at Union is a new experience every night as our dishes change with what’s for sale at the farmers market each day. Chef Kalman speaks with LA Magazine about his favorite season, spring, and they highlight what’s new on our menu. www.opentable.com / www.table8.com.
Read their feature on us below or read the article in its entirety at this link.
Tastes Like Spring at These Restaurants
L.A. chefs embrace the season with showstopping dishes
April 29, 2015 Joy Hui Lin
It’s time for L.A. chefs to have their spring flings.
Out in Pasadena, nestled in the popular Old Town, chef Bruce Kalman gives spring vegetables the spotlight in his elegant risotto primavera at Union. The restrained dish allows the sweetness of the English peas, fava beans, asparagus, and wild nettles to shine.
Kalman’s menu also makes excellent use of freshly laid eggs of all kinds available here in Southern California. “Everything is better with an egg,” says Kalman, who puts a fresh farmhouse egg atop his skillful remake of carbonara with ricotta and wild nettle cavatelli, which he makes by dehydrating wild nettles and adding it to the pasta dough. His pastas have a toothsome quality that brings your fork springing back again and again for the next bite.