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Nite on the Town Restaurant Discount Card, image and link

The Nite On The Town Card is an exclusive membership card that enables the holder to dine at a dizzying variety of the San Gabriel Valley's most popular restaurants at a discounted price.

Simply include your card when paying your check. If you are a party of two, one of your entrees (equal or lower priced) will be free or substantially reduced in price. If there are four or more in your party, two of your entrees will be free or reduced in price and you can visit each restaurant up to three times during 2011 and get a great discount each time

Periodically, SanGabrielValleyMenus.com readers save $5 off the $30 price of the card.  Check back for savings.

Partial list of NOTT Card participants

Beckham Grill, La Fiesta Grande, El Portal, Stoney Point, Radhika, Firefly Bistro, Cafe Mundial, Central Park, Matt Denny's, 1810, Cha Da Thai, Dish, Italian Kitchen, Bella Sera and dozens more. 

Click here to view the complete list, and to see the discount each restaurant offers to Nite On The Town Card holders.

Nite on the Town Restaurant Discount Card, image and link

Dot Com Dining Restaurant Reviews  Click on photos (except logo) to see them full-size

You can also find our Dot Com Dining columns weekly in the San Gabriel Valley Weekly (print media), Mountain Views Newspaper (print media and online), and SierraMadreNews.Net (online)

 

View the Robin's Woodfire BBQ & Grill Menu

Restaurant: Robin’s Wood Fire BBQ and Grill

Where: 395 N. Rosemead Blvd., Pasadena

Phone: (626) 351-8885

Reservations: Not necessary

Cocktails: Yes

Service: Tableside wait service

Atmosphere: Casual fun

Outdoor Dining: Yes

Credit Cards: MC, Visa, American Express, Discover, Debit w/logo

Kid’s Menu: Yes

Senior Discount: No

Food to Go: Yes

Catering Menu: Yes

Price Range: $3.25 - $34.95

Storefront - note tribute to Pat Tillman on marquee.  Look real close, you'll see part of the patio area used for outside dining

That's regular coleslaw, blue-cheese walnut coleslaw, blueberry bread with blueberry butter

Big basket of beer-battered onion rings

Skins, no bacon bits here, just real chunks of sliced bacon

Neither Katie nor I like mushrooms, but we liked these enough to make omelettes from the leftovers

The beans have big chunks of meat and bacon in them

We'd already taken some food out of this when I remembered to take the picture, believe it or not, it actually comes with more than you see here

Kid's grilled cheese.  Never should have ordered this, we had way too much for one sitting

We had a sundae

In case you're wondering, that's steam rising off the apple skillet dessert

In the overhead shot, you can see the whipped cream and apple filling bubbling up

 

DOT COM DINING A Look At San Gabriel Valley Restaurants by SanGabrielValleyMenus.com        

Robin’s BBQ in Pasadena – WOW!!

By Bill Coburn (originally printed in May, 2004)

 

“I really want to have the best, or at least one of the best, rib joints in So.Cal. I learn something new about BBQ almost everyday, whether it's a menu, a decoration or a marketing idea.”  That’s Robin Salzer writing me in an e-mail last week.  Well Robin, I think you’re there, though I have to admit I haven’t experienced anywhere near all of the rib joints in So. Cal..  But of the ones I’ve tried, you’re right there.  Instead of WOW, I almost headlined the column “OH - MY - GOD.”  But I thought in this PC world, I’d lose the agnostics.  And they (you) shouldn’t be deprived of trying Robin’s because I picked the wrong headline.

 

Robin’s Woodfire BBQ and Grill, located at 395 N. Rosemead Blvd. [(626) 351-8885] is a great place to eat.  The food is really good, from appetizers, to sides, to entrees, to desserts.  The atmosphere is fun.  The walls are decorated with all kinds of fun things.  Signs that go back to the 1920s and 1930s, “I learned how to use a computer buying this stuff on E-bay” Robin said.  Not just the usual stuff that every bar has, the Clydesdales and Silver Bullet neons, but new and old ads for beers like Pabst, Schaeffer, Schlitz, etc.  I especially like the hallway to the bathroom.  There’s a wall that displays “Places to Go in Pasadena.”  Now you’re expecting you’re going to find pictures of the best that Pasadena has to offer, suggestions of famous tourist attractions.  But the pictures are of the bathrooms you’ll find in some of the best tourist stops that Pasadena has to offer.  Maybe I have an odd sense of humor, but I found that quite funny.

 

The menu itself is fun.  There’s a large section of one page dedicated to Robin’s Rules.  Here are a few of the many rules, to give you an idea of the “concept” of the place.  “If you’re drinking to forget, please pay in advance.”  “Robin’s is run for the enjoyment of our guests, not for the convenience of our staff or owner.”  “Invite us to Tahiti and we’ll close this joint in a minute.”  “If you’re a single diner and are greeted with the expression “Just one?” dinner is on us.”  “No shoes, no shirts, no pants, no service.  But you can take it to go.”  “Guess what happens if you share one of our “All You Can Eat Nites?”  That’s right, you each pay full price.” 

 

Regarding their All You Can Eat Nites: Sunday is BBQ Chicken and Ribs, Tuesday is Wood-fired Spare Ribs, Wednesday and Friday is Beer Battered Fish Fry and Thursday is Wood Fired Jumbo Beef Ribs.  For details, see the menu (web address below).

 

Anyway, to get back to the food – you can peruse the menu for Robin’s by telling your browser to go to www.sangabrielvalleymenus.com/robinsbbq, and you’ll see that they offer a varied selection.  We tried the following: blueberry bread with blueberry butter, traditional coleslaw, blue cheese walnut coleslaw (I really enjoyed it, and that really shocked me since I don’t eat blue cheese, haven’t since I was like eight years old, when I decided I hated it), side of beans (chunks of meat and big chunks of bacon), Beer Battered Onion Rings, Sautéed (in garlic) Mushrooms (Katie and I both dislike mushrooms, but we not only ate these, we made mushroom cheese omelettes with the leftovers the next day), Potato Skins (plenty of potato on the skins, melted cheese and lots of bacon), the Garbage Can Combo (ensemble of ribs, hot link sausage, bbq chicken and tri-tip), a Big Messy Hot Fudge Sundae, and the Apple Sizzle.  Yes, this was a lot of food for one meal, for those who are wondering, my pants that used to be loose, no longer are.

 

Of course, you probably won’t be trying all these items in one sitting, unless you go in with a lot more than we did, just the three of us.  I think the Garbage Can could probably feed four people.  We took a lot of food home.  And had dinner the next night, lunch the day after.  And of course, the breakfast omelettes I already mentioned, (though we had to provide the eggs and cheese on our own).

 

So back to the food – blueberry bread, with blueberry butter was really good.  I have a weakness for blueberry stuff, and this was really good.  I enjoyed the regular coleslaw, not too sweet, though there was a hint of something sweet, and the blueberry walnut coleslaw, shocked me, as I said.  The beer battered onion rings, a big order, with just the right combo of batter and onion, cooked golden brown.  The Garbage Can was really something.  The hot links were unlike any sausage I’ve had before, they were so tender it was like they melted in your mouth.  The tri-tip, as I was cutting it, I said to Katie that it seemed a little tough, and she said wait till you eat it.  She was right, it cut tough, it chewed tender.  The ribs, baby back, short, spare and beef were meaty and delicious.  And a note for those of you who are sensitive about your BBQ. It says right on the menu, “the real measure of true BBQ is how it tastes without the sauce, so if you prefer the hickory smoked flavor of ribs without the sauce, just ask your server to please bring me my bones dry!”  They do put a lot of sauce on (the menu uses the word smother), so if you don’t want a lot of sauce, ask them to bring the sauces on the side.  That way, you can put on just as much as you want.  I didn’t do that.  Despite numerous passes with napkins, and the piping hot wet napkins personally delivered to our table by Robin, for some reason our dog, Tux, was happy to give me (and my beard) lots of kisses that night.

 

Robins offers four sauces.  There’s Robin’s Tangy Original, there’s the Memphis Red Vinegar Style, the Smokin’ Spicy Mad Dog, (that has some heat, my personal favorite), and the Carolina Sweet Mustard sauce.  Robin, who knows a lot more about this BBQ stuff then I do, said that these are the four main, popular, types of sauces, associated with their typical geographical areas.  The Robin’s sauce, is, to my understanding, associated with the most common, the St. Louis, Midwest area BBQ sauce.

 

And the desserts.  WOW (yes, I just said Oh My God again).  The sundae, what can you do to a sundae, right?  Vanilla ice cream, fudge sauce, whip cream, nuts, a cherry?  Well they have their own unique way of dishing it up.  You know how usually you have to dig down to the bottom of the goblet to get some fudge to go with the ice cream and the whip cream?  Our goblet was covered with the fudge sauce.  No digging, just run your spoon along the side of the glass. (Digging will work too, there’s plenty of fudge inside the goblet, as well as on the outside).   And the apple sizzle (apparently also available without the sizzle).  You know those black skillets that you get fajitas on?  Same skillet, same sizzle.  But it’s apple pie, with ice cream, whipped cream, and cinnamon powder sprinkled on top.  This is one heckuva dessert folks.  I worked five years at a place known for their pies, and we had nothing to compare to this.

 

Robin’s has a catering menu, and does lots of large events, street fairs (250 or so a year). Robin ran Robin’s as a coffee shop/dinner house for 18 years, three meals a day, before he decided it was time for a change (about four years ago), that he wanted to re-invent it, make it new, keep it fresh, and decided on making it a rib joint.  He still has a breakfast menu on Saturdays and Sundays only, (we don’t serve breakfast, we serve “morning food”) with 99 cent mimosas and bloody mary specials.  But I’m glad he decided to make the change, ‘cause I think it’s great just the way it is.

 

Bill Coburn is owner of SanGabrielValleyMenus.com, a restaurant website featuring dozens of restaurant’s menus, as well as downloadable coupons.  He has nearly 20 years experience in the restaurant business, and has been eating for much longer than that.

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