POP Champagne Take Two

In the NOCO (North of Colorado) area of Old Pasadena restaurants come and go but a few tried and true remain, POP Champagne is one of those places. But if you haven’t been to POPs in a while you’re in for a big surprise. Whereas when it first opened the emphasis was on champagne and desserts with a smattering of small dishes thrown in to keep patrons from being carried to their cars, POPs has morphed into a casual dining restaurant with a great chef and new management.

Still a wonderful place to have those hen parties, it’s also a great place to enjoy a meal and a glass of bubbly.

“We have increased the menu entrée-wise with a lot of savory bites and Chef’s specials every month,” said Yash Youssefi General Manager of POPs. “We have a different atmosphere from anywhere in Pasadena.”

The next thing out of Yash’s mouth was music to my ears: “What kind of Champagne would you like?”

“Pink,” I replied.

I don’t know what it is about pink Champagne but ever since I was little being dragged from one cousins wedding to another I have always thought pink Champagne was the epitome of luxury. But pink Champagne fell out of favor-but it’s back baby and in a big way!

Yash brought me a bottle of Emile Leclere Rose Brut which he expertly popped open. Thousands of little bubbles danced on the surface of this delicate salmon-colored Champagne.

Chef Ray Vasquez brought the first course of Jalapeno Tuna Tartare with avocado puree, cilantro yuzu oil and wonton chips. The fresh tuna played off the avocado while the jalapeno provided a nice kick.

“I try to be different from everyone else. I like to cook the basics but with a surprise, its mac and cheese won’t be like anything you ever tasted before and its sliders have a twist,” remarked Chef Vasquez.

 

Wild mushroom and goat cheese bruschetta was my next bite. The musky wild mushrooms were plentiful as was the tangy goat cheese. The two tastes made a delicious combination and of course it went well with the Champagne.

“Everything goes with Champagne,” said Chef Vasquez.

“POPS has the widest selection of Champagnes of anywhere in Southern California,” remarked Yash.

But if Champagne isn’t your thing they also have a great wine and beer list. And single guys if you want to go somewhere where the ladies are POPs is the place.

Seven ounces of prime fillet was topped with chimichurri and accompanied by oven roasted garlic fingerling potatoes. Also on the plate was a fresh salad of Heirloom tomatoes and avocado and haricot verts. The steak was tender and the bright chimichurri sauce was a great accompaniment. I loved the Heirloom tomato salad, it was so fresh and sweet and the potatoes were crisp with just a hint of garlic.

I also tried the breast of chicken marinated in what else? Champagne! The chicken was presented on a bed of bacon and leek mashed potatoes and sautéed spinach and blanketed with a luscious Champagne butter sauce. This was not your everyday boring chicken breast.

POP Champagne also has a Chef’s monthly special which for August is Scallops Cordon Bleu. The dish featured four large seared scallops which were cut in half and stuffed with ham and Petit Basque Cheese. The scallops were delicious but I felt that the ham and cheese overpowered the dish. I ended up eating the scallops alone.

Of course since this is POP Champagne and Dessert Bar I had to have dessert. Chef Vasquez makes a special soufflé everyday so believe it or not POPs has a soufflé calendar with the daily special online (www.popchampagnebar.com/menus/souffle-menu).

The day I was there the special was a red velvet soufflé with cream cheese crème anglaise. What more do I need to say? This was an awesome tasting dessert; the soufflé was light and airy and the crème anglaise divine.

A dessert based on an Irish Car Bomb was assembled by Chef Vasquez using Bailey’s Irish (Ice) Cream and whiskey caramel poured over chocolate and Guinness cake. Chocolate, caramel, cream; how many ways are there to say yummy?

Last but not least was Chef’s take on that Girl Scout favorite Smore’s. Take a house made graham cookie top it with some chocolate hazelnut ice cream and add a dash of house made marshmallow fluff and you’ve got a delicious treat that you won’t need a fire and wire coat hanger for.

Also for all you Happy Hour hunters POP has Happy Hour seven days a week from 5:00 – 7:00 p.m. Not many restaurants around offer that perk.

POP Champagne and Dessert Bar is located at 33 E. Union Street in Old Pasadena. They are open Sunday – Thursday at 5:00 p.m. and Friday and Saturday 5:00 p.m. – 1:00 a.m. For reservations or more information call (626) 795-1295 or visit www.popchampagnebar.com.