Saso

"Seafood, in all forms, is the star at Saso, whose name is a nod to the Basque word “itsaso,” meaning ocean. Chefs Dominique Crisp, Dolly Webster and Timothy Garcia make good use of the restaurant’s Josper charcoal oven. Whole, plump prawns are grilled with sprigs of rosemary until just curled and firm. Alaskan mussels bloom in the oven, served in a broth glutted with charred leeks and fennel and disks of smoky chistorra sausage. The calimero, wonderful deviled eggs brimming with filling, are crowned with poached shrimp and a smoked salmon aioli. The best way to experience the restaurant is on the patio, under twinkling lights in the courtyard of the Pasadena Playhouse, with multiple pintxos and plenty of wine or a cocktail (the Mission Shandy, with gin, Basque cider and seasonal fresh fruit, is a favorite). You can even order the Esperientzia, which includes all 10 pintxos"