Gab Chabrán is a lifelong resident of Southern California. He grew up in Whittier, where he attended Whittier College. He began his journalism career writing for the local music rag L.A. Record where he wrote album and live music reviews. He became a regular contributor at L.A. Taco, where he was part of the James Beard Award-winning team.
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Some might view this as plain, almost even dull. But as I’ve had time to sit with the idea over the past 25+ years, it’s struck me as nearly anything but.Serrano grew up in Madrid. His father is from Galicia, just above the Portuguese border to the north, and his mother is from Granada, in the South. Both parents raised Serrano with a strong passion for food early on, often dining out and cooking at home as a family.
Next followed were dishes such as tortilla de patata, croquetas, gambas al ajillo, a dish made with head-on prawns bathed in a sauce made of garlic and olive oil. The menu is curated to what Serrano feels like that week, what’s fresh at the market, and his location. “We grew into more dishes, paellas, and pulpos; depending on different pop-up locations, we can do different dishes. So now I just keep playing around every week. I try to do a new dish,” Serrano explains.
It looks burnt. But that's the magic of the Basque Cheesecake from The Serrano Experience: The inside is ethereal.For Serrano, the similarities between Spain and California in climate translate well for food and wine from an approachable and affordable perspective. “I'm very excited to do this kind of food.
For Montano, this marked a tipping point of sorts. “I just got turned on by those flavors, and I started traveling to Spain, and that was it,” she said. Montano made it her mission to unlock the Spanish flavors she had experienced during her travels. Before opening Otoño, she had opened another restaurant in Pasadena called Ración. The menu at Ración had more of a fine-dining emphasis, with many seafood-inspired dishes that took influence from Spain's Basque and Catalan regions.Montano recalls that while she and her staff were trying to execute a higher-concept menu, customers often asked for paella.
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