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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, 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)


Wildflour Baking Company Menu

Wildflour Baking Company logo image

Wildflour Baking Company image Wildflour Baking Company image

DOT COM DINING A Look At San Gabriel Valley Restaurants by


Wildflour Baking Company, located at 328 W. Sierra Madre Blvd., in Sierra Madre {(626) 355-9000} is not your typical bakery.  Sure they serve pastries, muffins, brownies and the like.  But theirs are all made in-house with fresh ingredients, no preservatives, and butter – never margarine or shortening. They serve fresh baked breads, (1.5 lbs. each, sliced if requested) but they are made European style; baked on a stone, for a crisp crust and a chewy texture inside.  Baguettes, focaccia, sourdough, herb de province and several other loaves are available.


I’ve had many of their pastries and other baked goods.  Fruit filled danishes, cinnamon rolls, apple walnut crumb cakes, blueberry muffins, sticky buns, croissants.  Every one delicious, every one fresh baked, every one its own little reminder of why I enjoy a good bakery.  They also offer a wide selection of cookies, several other types of muffins, bagels, bear claws, brownies and their lemon bars were featured in the Los Angeles Times Food Section in July of 2003.


But another thing that moves them out of the typical bakery category is that they also serve salads and sandwiches, and lately they’ve added soups and occasional specials of the day, such as meat loaf and mashed potatoes, or today’s special, chicken pot pies.  Unfortunately, they’d sold out of those by the time I got there.  I’ve had the roast beef and the turkey sandwich, and they’re meat is very high quality.  The roast beef sandwich comes with provolone, on roasted garlic bread (being a lover of garlic this was an easy choice for me) and is served with horseradish mayo, Dijon, lettuce and tomato.  The beef was lean and delicious and the portion  good sized, and all sandwiches come with a side of Caesar salad.  A sandwich made on fresh baked bread always tastes a little better to me.  I’ve also enjoyed their turkey breast and brie on French herb bread with cranberry relish.  It is also served with Dijon and mayo.  I’ve not had their salads, but they offer several, including a Greek salad, a classic chef’s salad, Caesar salad and others, all of which can be ordered with herb-roasted chicken breast for a slight extra charge.


Wildflour bakes specialty cakes and standard cakes to order for your special occasion.  Their catering menu – yes they cater, too – includes sandwich platters, salad bowls, dessert platters and specialty items such as quiches, pesto torta with crostini, and a brie en croute that sounds to me like a good reason to throw a party, just to try it – a wheel of baby brie, topped with caramelized onions, wrapped in a puff pastry, and baked until golden brown.


Another thing that sets Wildflour Baking Company apart from most bakeries is that they offer classes.  No baking classes just yet (they wouldn’t want to give away all their secrets), but twice a month on Saturday afternoons, they offer 3-hour, full meal preparation classes.  Each meal includes appetizer thru dessert.  The hands-on classes are kept small in size so that everyone attending gets the personal attention they desire.


The holiday schedule of classes included a traditional Thanksgiving dinner, a N’Orleans Holiday Brunch, Christmas in the City Prime Rib Dinner, and tomorrow’s class is titled Fireside Feast – Curried butternut soup, burgundy braised short ribs, pearl barley pilaf, glazed root vegetables and apple cherry crisp.  The class to be held on the 24th is already sold out, but will teach how to create cheese herb twists, mussels in garlic wine broth, spinach and cheese cannelloni, rustic roasted marinara sauce and tiramisu for dessert.  These classes generally range in price from $60 to $75, and you get to take home what you cook and impress your family!  The next round of classes, from February thru April is being finalized, but you’ll be able to read about them later this month on Wildflour’s web page at   You’ll also find their complete pastry menu, lunch menu, catering menu and cake menus at the same address.


Wildflour Baking Company opened Nov. 7, 2003 and so it celebrated its one-year anniversary not long ago.  They are open Monday thru Friday from 7am to 6pm and Saturday from 7am to 3pm.  They are closed Sundays.  Sierra Madre residents have welcomed it with open arms, and with customers coming in from Pasadena and Arcadia as well, it seems to have a winning formula.  Stop in next time you’re in Sierra Madre, and give them a try.  You’ll be glad you did.


Bill Coburn is owner of, 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.

All menus (and prices) are subject to change without notice, menu items are subject to availability.  We reserve the right to refuse service to anyone.

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