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“A Dining Treasure”

The Royce at The Langham
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Ranked #56 of 726 Restaurants in Pasadena
Certificate of Excellence
Price range: $30 - $100
Cuisines: American, Contemporary
More restaurant details
Restaurant details
Dining options: Reservations
Dining style: Casual Elegant
Cross street: Wentworth
Description: Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and authentic Japanese Kobe Beef, expertly prepared over a wood-fired grill with White Oak and seasonal wood to sear in the maximum flavor and juiciness of each cut.
Reviewed October 30, 2011

Located in the Langham Huntington hotel, this five-star restaurant had a magnificent wine-cellar and one of the most splendid views of the hotel grounds that can be found in the greater Los Angeles area. If you make early reservations, the better tables are positioned against the glass having a fairy-tail garden setting that will compliment an exquisite dining experience as the sun sets. The service and staff were professional, friendly, and straight Although the meal portions are very small, the presentations are divine as is the food. If you order lobster, you only get a quarter of a lobster tail, but it is incredibly good. I love my lobster, and this was over the top. The New York that my wife enjoyed, was excellent as expected for a restaurant of this stature, although some people again may have complained that the portion size was too small. The deserts were heavenly, the visual presentations straight from "Iron Chef" and the experience memorable. Even though the portions were small, we left very satisfied. My wife and I would recommend this restaurant and food extraordinaire as the perfect "reward" while staying at or visiting the Langham Huntington.

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1  Thank rohbogen
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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164 - 168 of 186 reviews

Reviewed April 6, 2011

We had dinner there recently and on a week night. It was comfortable and beautiful and the service just about perfect. We got the fixed price menu. The first course was a little strange--needle fish with avocado mousse and some foamy stuff. I guess foam is all the rage with high class chefs now and I apparently don't appreciate it as fully as I should. The other courses were fine but nothing terribly memorable, although the lentils with truffles was quite delicious. Dessert was great. The wine steward was very knowledgeable and friendly and gave excellent advice. The Langham hotel is gorgeous and still very traditional classy. We would go there again after saving up oour pennies.

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Thank geofishHenderson_NV
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed December 27, 2010

Before the latest incarnation of the Dining Room at the Langham Pasadena, diners could expect brilliant, creative fare from Chef Michael Voltaggio. Now that Chef Michael has left, the new Chef David Feau offers fare which is only acceptable when it mimics Chef Michael's cuisine, otherwise the fare is, what's the word -- crap.

During a recent meal, I was served as a first course mealy, overcooked chestnuts with a frozen concoction of chicken broth and milk. The fact that the frozen concoction, a left-over from Chef Michael's days, was incredible made the lack of technique in preparing the chestnuts all the more galling. Perhaps the chef would have done better to gently cook the chestnuts just to the point they could have been shelled, and then quickly sauteed the coarsely chopped nuts in almond oil.

The second course, a lobster ravioli in a frothy sauce redolent of lobster shells was superb. However, again this dish was a leftover from Chef Michael's days.

The third course, an overcooked, tasteless bit of cod paired with substantial chunks of seaweed was done no good by a watery bonita lemon broth that was ladled over the cod at the table. If the cod had been better prepared and the sauce more thought through so that when the sauce was poured over the cod one thought of the sea, it would have been a masterpiece. As it was this dish was a train wreck.

The fourth course, was in a word, absolutely ghastly. A tough piece of beef that I beleive was brisket with a large bit of cartilage in the middle was grilled to a medium rare and then drowned in a perfectly awful watery beef consomme. The accompanying vegetables were acceptable but added nothing to the dish. I can't see at all what the chef was attempting in this dish. I was reminded by the taste of the dish of a bowl of corned beef and cabbage at a slop house.

The deserts are magnificent; but, again the pastry chef is a holdover from Chef Michael's time. The bread basket is wonderful and if you are stuck in the middle of a forced march through a multi-course dinner at this restaurant, I would suggest saving your appetite for dessert by chowing down on the excellent crusty breads. Again, the breads are a holdover from Chef Michael's time.

It is incomprehensible to me why a chef with the credentials of David Feau, allows such dreadful dishes as I describe above to leave his kitchen. If The Royce employs a Saucier, Chef Davied should fire him immediatlely as even the most amateur cook could prepare better stocks and consommes than the Saucier at The Royce. How an experienced Saucier could prepare and then approve for service the watery, tasteless disasters that come from the kitchen at The Royce is beyond this reviewer.

The decor at The Royce has been done so as to make the diner as uncomfortable as possible. The banquets are narrow straight backed benches that are only comfortable with a pillow stuffed behind the lower back. The all white color scheme of the main dining area is most unflattering to the complexion. The ceiling light fixtures are concave and clearly convey the hushed, conversations of adjacent diners.

Until The Royce gets its bearings, I would avoid shelling out your hard earned cash at this restaurant.

Thank thepezguy
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed April 28, 2009

We had a Mother's Day menu here prepared especially by Chef Strong. The dining room never really filled up, probably because the restaurant is usually closed on Sundays. (Mother's Day was a Sunday.) Service was extremely attentive. Prices were much more reasonable than I feared. Dining room could use a remodel. Quality of the cuisine was very high. Worthy of a Michelin star? Maybe, maybe not. However, Chef Strong is doing good things here and the restaurant is better than it has ever been to my knowledge. The hotel would do well to keep him here, but I expect he will be in strong demand from someplace like Las Vegas. Enjoy it while it lasts!

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Thank dvg_loves_cali
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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Reviewed April 23, 2009

Dinning room for old ladies in their 80's.

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