Robin Salzer Cooks Up Some of SoCal’s Best BBQ
By Peter Dills
Published: Thursday, July 1st, 2010
Robin Salzer, owner of Robin's Woodfire BBQ, relaxes at his popular restaurant. The restaurant has been a fixture in Pasadena for a quarter of a century now.
The economy may still be in a recession, but Robin’s Woodfire BBQ stands firm in its astonishing offers, and is doing everything he can to guarantee that a family can still enjoy dining out.
Barbeque has served as an American favorite for centuries now, and no, not the oven-roasted version that Tony Roma’s panders—the kind of barbeque that Robin’s serves is slowly cooked on low heat in order to savor the natural tastes of quality meat. Depending on the meat, each entrée is cooked between four to six hours on wood, then marinated for the last twenty seconds before the meat finishes in order to avoid burning the outside skin of the meat. There is only one authentic barbeque in the San Gabriel Valley—it’s located just down the street, and is celebrating its 25th anniversary this month.
Owner Robin Salzer has perfected barbeque at his namesake. He readily admits that it did take him a couple of months before he was able to develop a flawless recipe and method.
Arriving here in California from Milwaukee, he opened Robin’s Woodfire BBQ and included a menu that ranged from pizza to nachos—it wasn’t until about five years ago that he made the decision to go strictly barbeque.
“Everyone in the neighborhood thought I was crazy,” Robin recalled. “But I decided to stay the course.” The end result? Some of the best barbeque in all of Southern California. Others, too, over the years have celebrated his famous recipe, and Robin’s Woodfire BBQ has won several awards, including the Best of City Search, and other Best of Awards by local newspapers. It has been featured in both the Los Angeles Times and Westways Magazine.
Prices range from a little under $9 for salads to a little over $30 for the ultimate Garbage Can Combo, which includes chicken, beef ribs, tri-tip, baby back ribs, spare ribs, and a beef link—it’s beyond big enough for two people. If you’re looking for something in the middle price range, they also offer all-you-can-eat Rib Tips for $12.95. And in addition to its kid-friendly environment, Robin’s offers a special just for them—every Wednesday and Sunday night, kids can eat free with each adult entrée.
What to order: The beef ribs are a must. The four-rib dinner is only $17.95, and the seven-rib dinner is just $21.95. Robin says that the ribs are notched, thus ensuring extra meat. For dessert, try the peach cobbler—it’s homemade.
What to avoid: Mondays, because the restaurant is closed. They don’t take reservations on the weekends, so I suggest making the visit on a Thursday night. No separate checks.
Four Stars.
Worth the drive from anywhere in Los Angeles.
Check out the website, robinsmenu.com, for updated prices and hours.
395 N. Rosemead Pasadena. (626) 351-8885
Listen and call in to Dining with Dills this Sunday Night at 5 PM. KABC 790 800-222-5222
2 Responses for “Robin Salzer Cooks Up Some of SoCal’s Best BBQ”
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Great article! I like the baby back ribs best with the blueberry corn bread and mac and cheese!
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