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Celebrate Valentine’s Day with Union!

February 4, 2016

Looking for something really nice to do on Valentine’s Day? We’ve got a special menu planned that’s sure to make your valentine fall in love. And let our servers pair the perfect wine for you. Our Wine Director, George Pitsironis has curated some of the best, sustainably grown, organic wines in the country. It’s sure to be a night you won’t forget, so reserve your table now as seats for the evening are limited.
 

Valentine’s Day Menu

START
 
BREAD & GIARDINIERE, house made cultured butter, Hepp’s sea salt (7.)
PORK MEATBALLS, San Marzano tomato, caper berries, lardo, chile (15.)
HOUSEMADE STRACCIATELLA, roasted garlic, crostini (14.)
HOPE RANCH MUSSELS, guanciale, burnt semolina grandine, pan con tomate (24.)
COTECHINO SAUSAGE, beluga lentils, soft poached egg*, Black winter truffle (22.)
WILD MUSHROOMS, G&T polenta, Pedro Ximenez sherry vinegar, sage, rosemary (15.)
 
FIELD
 
SHAVED FENNEL SALAD, arugula,grapefruit,house made ricotta, fennel top sorbet (16.)
BROCCOLI DI CICCIO, garlic, chile, Meyer lemon (13.)
BRAISED WEISER FARMS COLLARDS, peruano beans, San Marzano tomato, guanciale (12.)
CAULIFLOWER “agro dolce”, golden raisins,candied garlic, capers (14.)
 
PASTA
 
SPAGHETTI ALLA CHITARRA, San Marzano tomato, garlic, fresno chile (17.)
TAGLIATELLE, pork ragu, Parmigiano-Reggiano, gremolata (18.)
SQUID INK GARGANELLI, Maine lobster, fennel, meyer lemon, truffle butter (24.)
PORCINI LASAGNETTE, golden chanterelles, rosemary, Parmigiano-Reggiano (23.)
POTATO LEEK MEZZA LUNA, Parmigiano-Reggiano, walnut pesto (18.)
FUSILLI, pork fennel sausage, spigarello, Pecorino-Romano (18.)
BUCATINI CACIO E PEPE, Pecorino-Romano, black pepper, 63° egg* (17.)
 
MAIN
 
PORCHETTA, Weiser Farms potatoes, salsa verde *limited availability (29.)
HALIBUT (North Channel Islands, CA)orzo, sunchokes, maitake mushrooms (36.)
STRACOTTO, Niman Ranch beef short rib, salt pork, barley risotto, gremolata (38.)
 
SPECIALS
 
OIL POACHED SANTA BARBARA SPOT PRAWNS, passmore ranch caviar, fennel pannacotta (19.)
SANTA BARBARA SQUID, peruano beans, preserved meyer lemon (18.)
BROILED SPINY LOBSTER, uni butter, gremolata, braised greens and beans (100.)
MARIN SUN FARMS (POSSIBLY NIMAN RANCH) BEEF PORTERHOUSE for 2, mustard-tarragon butter, polenta, marrow toast (80.)

Zagat Says Eat Our Tagliatelle Before End of 2015

December 30, 2015

Zagat says our Spaghetti Alla Chitarra is a must “Eat before the end of 2015.”  We say, “Any day will do! ”  Enjoy their full feature at their website here or read their write-up on Union below.

10 Decadent Dishes to Eat Before the End of 2015

By Alia Akkam | December 22, 2015

Soon, well-intentioned New Year’s resolutions vowing to down green juice instead of whiskey and replace cheeseburgers with grilled salmon will be forged. Before that challenge arises, cave into temptation (at least) one more time with a restaurant rendezvous. These dishes from around the country, all hits in 2015, are decadent send-offs into a leaner 2016.

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(Photo by Marie Buck)

Los Angeles: Spaghetti Alla Chitarra at Union

Soon Bruce Kalman will open Knead & Co. Pasta Bar + Market in LA’s Grand Central Market. In the meantime, his homemade pastas spun from locally milled flour tempt carb lovers at Union in Pasadena. One example: a seemingly simple coil of spaghetti alla chitarra amped by a union of Fresno chiles and San Marzano tomatoes grown by a Central Coast farmer.

37 E. Union St.; 626-795-5841

Chef David Bartnes Loves on Union

February 3, 2015