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View the
Beckham Grill menu
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Restaurant: Beckham Grill
Where: 77 W. Walnut St., Pasadena
Phone: (626) 796-3399
Reservations: Recommended
Cocktails: Yes
Service: Tableside wait service
Atmosphere: English Inn
Outdoor Dining: No
Credit Cards: MC, Visa, American Express,
Discover, Diner’s Club, Debit w/logo
Kid’s Menu: Yes
Senior Discount: No
Food to Go: Yes
Catering Menu: No, Banquets available, though
Price Range: Lunch: $8.25 - $18.95, Avg.
$8.50 - $10.50
Dinner: $7.50
- $30.95, Avg. $17.95 - $23.95 |
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Appetizer sampler plate (not on the menu) |
Blue
Cheese Wedge |
|
French Onion Soup |
Prime
Rib dinner |
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Roast
Duckling dinner |
Kid's
meal chicken strips |
|
Creme
Brulee |
Crushed Lemon Tart |
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Chocolate Truffle Surprise, with Crème Anglaise
and Raspberry Coulis |
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DOT COM DINING A Look At San
Gabriel Valley Restaurants by SanGabrielValleyMenus.com
Beckham Grill A Cut Above
By Bill Coburn
Beckham Grill on
Walnut St. is a Pasadena institution. For years now, the red phone booth and
the old London cab on the street have invited guests to stop in and enjoy a fine
meal, or relax by the fireplace with an ale in the Crown Pub. The Old English
style surroundings, filled with lots of dark wood, Union Jacks, overstuffed
chairs, and walls covered with prints of fox hunts and the like, add to the cozy
atmosphere.
I stopped by with
the family for dinner last week. As we were seated, we were informed that
co-owner Ed Mysliviec (he’s partners with Henry Yost, who also owns several
other restaurants), had asked the chef to prepare us a special sampler plate
with several of their starters on it. That eliminated some tough decisions,
allowing us to try several items without having to deny ourselves items we’d
like to try. The plate arrived, featuring Sauteed Mushrooms, delicious Crab
Cakes with a mustard sauce, Fried Artichoke Hearts with a spicy Aioli dip, and
Crispy Porcupine Shrimp, on a yummy jicama salad. Everything was delectable,
but I especially liked the Crispy Porcupine Shrimp, which is jumbo shrimp baked
just right in felo dough.
The dinner menu at
Beckham Grill consists of what they describe as first tastes, second tastes, and
main courses. The Crab Cakes and the Crispy Porcupine Shrimp are on the first
taste menu, with the Sauteed Mushrooms and the Fried Artichoke Hearts on the
second tastes menu.
Katie and I both
selected another item off the Second Tastes menu, she the Hearts of Romaine
(offered with Caesar or blue cheese dressings, she selected the blue cheese),
and I opted for the traditional onion soup. Both items were to our liking, the
Hearts of Romaine featuring blue cheese crumbles as well as the dressing, and
the Onion Soup served in a crock with three cheeses melted over an appetizing
broth filled with plenty of sliced onions.
For entrees, Keelan
ordered Chicken Strips off the kid’s menu ( we tried to talk him into the Kid’s
Prime Rib, but he wanted chicken), Katie ordered the Beckham’s Cut of Prime Rib,
and I selected the Roast Duckling. Years ago, when Beckham’s first opened, they
were almost exclusively prime rib and steaks, but they’ve expanded their menu
over the years, and it now includes Roast Prime Rib of Pork, Lamb Shank Osso
Buco, Fish and Chips, Grilled Salmon, Shrimp Scampi, some entrée salads, and
more, in addition to the five different cuts of Prime Rib, NY Steaks and Filet
Mignon.
Katie’s Prime Rib
was served with Yorkshire Pudding, Creamed Corn, and Creamed Spinach. After
having one bite of the Creamed Corn, Katie’s reaction was that she could not eat
another thing and be quite happy with the meal. That must be some good creamed
corn. But she did keep eating, and fortunately, let me have a bite or two, as
well. The Prime Rib, which Katie says was the best she’s ever had, could be cut
with a fork, it was so tender. Over the years, Katie and I have eaten at some
nice places, and had lots of prime rib, so for her to say this was the best
she’s ever had, is definitely saying something.
While I also really
enjoy prime rib, or a good NY Steak or filet, which I’m sure Beckham Grill would
have provided me, Roast Duckling is an item I don’t see on the menu as often as
I’d like, so I decided to have it. It was served with a Black Cherry Gran
Marnier sauce, sauteed vegetables, and garlic mashed potato. I was quite
pleased with it. The skin was nice and crispy, not overly rich, and the meat
was nice and tender, and delicious. The sauce gave it just the right amount of
sweetness and was not at all overpowering. Keelan says his chicken strips and
fries were good, too.
While we were
discussing what to have for dessert, that decision was taken out of our hands,
as well. Our waitress brought us servings of their Crème Brulee, their Crushed
Lemon Tart, and a Chocolate Truffle Surprise, with Crème Anglaise and Raspberry
Coulis. All three were scrumptious, and we each tried to stay out of the others
way as we had our spoons dipping into all three of these desserts. FYI – Katie
said if she had to pick one of the three to recommend, it would be the Chocolate
Truffle Surprise, and I think I’d agree with that pick.
Beckham Grill also
has an extensive wine list, and the Crown Pub features Happy Hour from 4 – 7pm,
Monday thru Friday, with complimentary hors d’oeuvres, discount drink prices and
pub fare at half price. There will be a big party on St. Patrick’s Day, with a
bagpiper performing, and if you’re a fan of the poet Robert Burns, you may want
to check with Beckham next January, as there is always a big party to celebrate
him on his birthday.
Beckham Grill would
also be a nice place for a special Easter Dinner, but you’d better make your
reservations soon, if you’re thinking about that, as they will go fast.
All in all, the
three of us agreed that it was one of the nicer meals we’ve had in some time,
and I highly recommend Beckham Grill if you’re looking for a nice lunch or
dinner.
You can find the
Beckham Grill menu at
www.sangabrielvalleymenus.com/neckhamgrill.
Bill Coburn is owner of SanGabrielValleyMenus.com, a restaurant website
featuring more than 160 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. |
