Twohey’s Tavern: Haute Vintage American Fare, Classics Reinterpreted with Flavor, Style and Substance

Friday, December 29, 2017 | 1:10 am

Twohey’s Tavern had better head your holiday hit list of best new restaurants to try. It’s the new destination foodies are talking up — a bit off the beaten path, on Foothill Boulevard along a low-key stretch between San Gabriel Boulevard and Madre Street, and believe us, it’s worth going.

This strikingly handsome contemporary eatery is not your Grandparent’s diner — it’s nothing like its namesake, the 74-year- old diner in North Alhambra made, famous by its iconic original Stinko burger.

At Twohey’s Tavern, Executive Chef Travis Limoge is as intense and complex as the elevated flavors he creates.

The concept, Chef Travis explained, was to take original dishes from the 1940s era Twoheys menu and create a modern, upscale approach to those dishes.

Here’s an example of how that plays out:

“Our fried chicken is brined for 48 hours in buttermilk and salt, and then double battered,” Chef Travis said with characteristic enthusiasm. “I’ve deboned half a Rocky’s chicken so you could cut right into it.”

Here’s another example of his take on classic American dishes, done the over-the- top-Chef Travis-style: He begins with a local, specialty pork purveyor of Berkshire hogs, highly regarded in American kitchens of note. The legs are brined for 15 days, smoked another 10 hours and then hand cut with the bone.

“So you get this really beautiful bone-in ham steak,” Chef said.

If you’re not salivating yet, let’s look at his beef stew.

“We make our own 18-hour beef stock. From there, we cook down short ribs, in the stock, with 2 bottles of red wine,” Chef says excitedly. “So it’s like a fortified, heavy stock and when you eat this stew, it’s more ‘brothy’ than what people would normally call ‘beef stew,’ but it still has great body, with the fennel and charred vegetables.”

Its pretty clear Chef Travis loves creating insanely well-prepared, delicious food.

“The reason I do what I do is because I enjoy giving people pleasure through food, and creating a grand experience,” he said. “I’m using the highest quality, locally sourced products I can and still providing dishes at a fair price point. Because I care about what people put into their bodies, I’m passionate about sourcing things locally and adjusting our menu seasonally.”

TwoHeys Tavern is at 2835 East Foothill Boulevard, Pasadena. For more information call (626) 449-2337 or visit http://www.twoheystavern.com/

 

 

 

 

 

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