Lost at Sea Promises Smooth Sailing for Seafood Lovers

 

The latest addition to Pasadena’s growing restaurant scene is a joint venture by Chef Tim Carey and Santos Uy. Both Carey and Uy are local to Pasadena and describe the restaurant opening as akin to coming home.

 

“We found a niche here,” said Chef Carey. He feels that Lost at Sea’s seafood-centric menu will help diversify the dining scene and is thrilled to be back in Pasadena.

 

 

Standout dishes include the snapper served on a bed of wax and shelling beans, shimeji mushrooms and tarragon fumet. This light dish combines flavors and textures to create a harmonious meal. The hiramasa is another palate-pleasing choice. This dish comes with a mild tomatillo aguachile that Chef Carey intentionally created to highlight the flavors of the tomatillos and fish rather than increase the heat of the dish.

 

The menu takes its cues from the chefs’ familiarity with Mexican-influenced Southern California cuisine and their French culinary training. But don’t expect wild flavor combinations or trendy ingredient lists. Lost at Sea’s food is refined yet comforting in its simplicity.

 

 

The Sweet Corn Veloute soup is a perfect example of this approach to cooking. This airy soup is made from simmered corn cobs and steeped lobster shells that are cooked overnight for 18 hours. Later, the corn kernels are added back in and the soup is finished with chanterelle mushrooms and sea grapes. This velvety soup also serves as the sauce on the lobster entree.

 

Chef Carey explains that he wants to create intuitive food by using ingredients that work well together.

 

“I want to make the ingredient taste like itself and respect the seasons,” he said.

 

This attention to flavors and plating flair can be seen in the colorful crudité plate which features a rainbow of vegetables and smoked albacore tonnato for dipping.

 

 

Although Chef Carey is adamant about fresh, seasonal ingredients, the menu has a timeless feel. Lost at Sea provides unpretentious food with balanced flavors in a charming setting.

 

The inviting interior has plenty of seating options for intimate dinners or small parties. Rustic details like distressed wood panels and enamel pitchers of fresh flowers blend beautifully with chic marble countertops and sleek metal accents.

 

 

Enjoy a selection of local beer and wines along with a rotating menu of desserts like the peach frangipane tarte à la mode or pots de crème.

 

Lost at Sea is located at 57 E. Holly Street. Call (626) 385-7644 or visit www.lostatseapas.com.