Restaurants & Bars

Los Angeles Area Pasadena Lunch Sub / Sandwich

The Pear & Brie sandwich from Elements Kitchen (Pasadena) and other lunch items


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 6

The Pear & Brie sandwich from Elements Kitchen (Pasadena) and other lunch items

E Eto | Aug 19, 2008 09:31 AM

Another LA visit and a load of eating around town, but the most memorable food I had during the week has to be the pear and brie sandwich at Elements Kitchen in Pasadena. It doesn't sound like such a hearty offering, but the explosion of flavors really knocked me off of my seat. The sandwich has a coating of an arugula pesto mayonnaise, brie, slices of pear, and candies walnuts (or were they pecans?), on a sandwich bread from Europane that's toasted on a sandwich press, and heated just enough to melt the cheese slightly. Here's a photo:
and a close-up:
This combination of unique flavors work in complete harmony that you wouldn't expect, but pack a punch. I went to Elements Kitchen twice during the week, mostly because of that sandwich.

I did have the opportunity to taste other items which I also enjoyed immensely. The gruyere tart (a special) was outstanding. The pulled pork sandwich tasted a lot more like good carnitas than a carolina style BBQ pork butt, but still delicious. The chicken escabeche sandwich was more in the style of a banh mi, and quite good, though its flavor seemed a lot more subtle after a bite of the pear/brie sandwich. Another winner was the mac n' cheese. Ours was ordered with wild mushrooms and truffle oil. My god, that was decadent. The cucumber/ginger soup had a similar velvety texture with a nice kick from ginger. The Thai carrot coconut soup paired the sweetness of carrots and coconut with the kick of Thai spices similar to tom kha gai. The caprese salad came in two styles; one was a fairly standard napoleon structure with good tomatoes and burrata cheese, and the other one was from a smaller, sweeter tomato that seemed to have been slightly marinated, perhaps in a flavored oil. Less successful for my palate was the wild rice and peach salad.

Desserts were also bold and interesting. On my first visit I tried the pineapple upsidedown cupcake paired with their vanilla ice cream. I love pineapple upsidedown cake, and this was made to be nice and delicate. Why hadn't I thought of making it in a muffin tin? What a brilliant idea. I also tried the cucumber and key lime sorbet which was refreshing and light. On another visit, I tried the pear napoleon which included nicely ripe slices of pear sandwiched between wafers and held together with a maple pecan custard and bits of pecans. The black pepper in the sauce around the napoleon lent a bite that paired well with the sweetness of the custard. The blackberry/blueberry sorbet was also a winner at the table.

Chilled cucumber/ginger soup:
Caprese salad:
Wild mushroom/truffle oil mac n'cheese:
Wild rice salad:
Chicken escabeche sandwich:
Pulled pork sandwich:
Pear napoleon:
Blueberry/blackberry sorbet:

Elements Kitchen is mostly a catering operation, but they do offer lunch in their tiny dining area/lobby, or one of the outdoor tables. They do not offer dinner, as most of their business is catered dinners, but they do offer a tasting menu dinner occasionally. I believe information on that is available only to subscribers to their newsletter.

Want to stay up to date with this post?

Recommended From Chowhound