NEOMEZĒ, long recognized as Old Pasadena's best Mediterranean influenced Cafe, Bar and Lounge, is raising the bar even higher in 2011 by returning to its Gastro Pub style roots. The restaurant turned Gastro Pub has put more of its emphasis and talent behind the food it serves with expanded artisan food and drink menus and has reinvested in refurbishing the century old brick dining room to its original state.
“Our passion for fresh food combined with our commitment to customers inspired us to enter the New Year with a renewed focus on why we first established NEOMEZĒ …to be the city’s go to hot spot for unparalleled comfort food and service,” said Hagop Giragossian who owns NEOMEZĒ along with partners Quasim Riaz, Shivie Dhillon and Aidin Yousif and is currently a student at the prestigious Ecole de Cuisine in Pasadena. “By returning to our roots and with some light starting to shine on a new economy NEOMEZĒ has developed into a serious dining destination for people seeking a return to timeless cooking in what may be one of Old Town’s best kept secrets.”
The first Gastro Pub in Pasadena, NEOMEZĒ is located in the heart of the city on Colorado Boulevard. Customers walk down an anonymous looking hallway before stepping inside the beautiful and historic venue that was built at the turn of last century. NEOMEZĒ also reinvested in all new furniture, large communal tables, hanging lights, and a redesigned spacious outdoor patio that they call their "beer garden".
The new year at NEOMEZĒ also signified the return of its original master Chef Thomas Jesse. An expert at the art of gastro fare, Chef Thomas, nicknamed “escargot” by his Grandfather because of how slow he walks, enjoys the labor involved in slow cooking.
“We have spent months fine tuning the new menu,” said Chef Thomas who also understands the need to modernize, update, or even slightly reinterpret a classic dish or cocktail in order to draw attention. “Neomeze’s rich, well-prepared comfort food has the feel and style like no other. I like to take my time in the kitchen and begin very early so I can focus on single preparations one by one without much interference. Some items can take 3 or 4 hours to finish.”
The evidence that his methodology is paying off is in the sales. Chef’s most popular dish at the moment is the rich, velvety Oxtail Bourguignon. “I think oxtail tastes better than short ribs and it can withstand the slow, tortuous heat a really good Bourguignon requires,” explained Chef Thomas.
The expanded NEOMEZĒ menu also includes a wide variety of Mediterranean small plates such as Hummus, Falafel and Kibbeh Croquettes as well as a foray of classic dishes with some slight reinterpretations including Portobello Banh Mi, Pulled Pork Sandwich made with wild boar and the Asian Duck Burger among others.
“We want to be taken seriously about our food without being pretentious,” continued Giragossian who also credits the progressive growth of NEOMEZĒ over the years with the growth of the young owners. “We want everyone to eat here. Whether someone wants an Asian Duck Burger or a classic Angus Burger, NEOMEZĒ offers it at extremely reasonable prices with the medium price on the menu ranging between ten to twelve dollars.”
Realizing that the people who work there is as important as what they serve, NEOMEZĒ is also employing a highly knowledgeable wait staff who is well versed with the menus and pairing the food with the drink. The enhanced service model is designed to create a casual comfortable atmosphere for people who enjoy and appreciate the artistry of food and drinks. Guests are encouraged to walk in and grab any seat they like, and then put their order in at the bar. The team is led by General Manager Rob Rice.
”People come to NEOMEZĒ for the experience…the rich bold dishes paired with carefully selected artisan beers to accompany them as well as an inviting comfortable atmosphere that is ideal for intimate or large social gatherings,” continued Rice of the venue that was once recognized as one of the hottest lounges to hang out late weekend nights. “There is no more nightclub vibe. There is amazing food, drink, service and a fun and open setting for our customers to relax and stay for a while.”
NEOMEZĒ completes the gastro pub experience with a full bar of cocktails made from their own infusions, cordials, and bitters plus the restaurant has expanded its draught beers selections to offer more local, small batch beers. In the future GM Rice plans to host a free Home Brewer’s Night.
Presently customers can partake in Happy Hour every day from 4-7, including weekends and (All night on Tuesdays) where they can score $3 drafts, $5 appetizers and burgers, and $15 pitchers of wonderful red sangria (with white sangria added to the menu in the summer).
NEOMEZĒ has new hours to accompany its new feel and flavor, open from 4:00pm to Midnight Monday, Tuesday and Wednesday, 4:00pm to 2:00am Thursday and Friday and Noon to 2:00am on the weekends. The NEOMEZĒ team also plans to open for Sunday Bruch on March 27th.
Partners Hagop Giragossian and Quasim Riaz also recently opened Dog Haus in Pasadena with another restaurateur Andre C. Vener. Dog Haus is garnering rave reviews for its gourmet hot dogs, sausages and burgers.
NEOMEZĒ is located at 20 Colorado Boulevard Suite 120 Pasadena CA 91105. (626) 793-3010. facebook.com/neomeze. twitter.com/neomeze.
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