Magnolia House, the cozy and contemporary bungalow in Pasadena, has welcomed new executive chef Evan Colter, who is reinvigorating the menu of small plates with playful creativity.

Colter, who has worked with established chefs such as Kris Tominaga and Brian Dunsmoor at the Hart & the Hunter, and Tony Esnault at Church and State, was most recently running the kitchen at the Westside’s Freddy Smalls.

He has already added a number of new dishes to the menu at Magnolia House, most notably the uni toast topped with uni butter, radishes, chives and sea salt. And to mark his arrival, the restaurant is hosting a series of monthly Sunday Suppers, family style feasts each showcasing a region of the United States. Bar manager Brian Klemm also adds his playful twist to the dinners, pairing one of his signature specialty cocktails with each meal.

Ideal For

Romantic dinners, family-style feasts

Signature Dishes

Hamachi crudo, thinly sliced raw yellowtail tuna dusted with pickled coriander, Fresno chilies, avocado, micro cilantro and smoked sea salt; roasted Bone Marrow with served with barbecue sauce and pickled remoulade topped with uni; skirt steak topped with Chimichurri sauce served with crispy golden fries.