Chef de Cuisine Anthony Zappola producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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.
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![Chef de Cuisine Anthony Zappola at the Chef's Table at The Royce Wood-Fired Steakhouse at Langham Hotel Pasadena with a sample of his exquisite food from the restaurant Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)]()
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Chef de Cuisine Anthony Zappola at the Chef's Table at The Royce Wood-Fired Steakhouse at Langham Hotel Pasadena with a sample of his exquisite food from the restaurant Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)
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![Chef de Cuisine Anthony Zappola fixing a plate of braised oxtail at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)]()
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Chef de Cuisine Anthony Zappola fixing a plate of braised oxtail at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)
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![Chef de Cuisine Anthony Zappola using the wood burning stove grilling steaks, radicchio, and artichoke hearts at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)]()
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Chef de Cuisine Anthony Zappola using the wood burning stove grilling steaks, radicchio, and artichoke hearts at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)
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![Heirloom Tomatoes with white balsamic, basil seeds at Wood-Fired Steakhouse at Langham Hotel Pasadena. Chef de Cuisine Anthony Zappola producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)]()
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Heirloom Tomatoes with white balsamic, basil seeds at Wood-Fired Steakhouse at Langham Hotel Pasadena. Chef de Cuisine Anthony Zappola producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)
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![Braised oxtails at The Royce Wood-Fired Steakhouse. Chef de Cuisine Anthony Zappola producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)]()
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Braised oxtails at The Royce Wood-Fired Steakhouse. Chef de Cuisine Anthony Zappola producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)
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![Young Caesar Salad with parmesan, and white anchovy fillets. Chef de Cuisine Anthony Zappola producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)]()
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Young Caesar Salad with parmesan, and white anchovy fillets. Chef de Cuisine Anthony Zappola producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)
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![Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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 as Chef de Cuisine Anthony Zappola producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. (SGVN/Photo by Walt Mancini)]()
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Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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 as Chef de Cuisine Anthony Zappola producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. (SGVN/Photo by Walt Mancini)
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![Potatoes au Gratin one of the side dishes at The Royce Wood-Fired Steakhouse asChef de Cuisine Anthony Zappola, producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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.((SGVN/Photo by Walt Mancini)]()
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Potatoes au Gratin one of the side dishes at The Royce Wood-Fired Steakhouse asChef de Cuisine Anthony Zappola, producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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.((SGVN/Photo by Walt Mancini)
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![Artichoke Hearts, one of side dishes grilled by Chef de Cuisine Anthony Zappola, producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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.(SGVN/Photo by Walt Mancini)]()
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Artichoke Hearts, one of side dishes grilled by Chef de Cuisine Anthony Zappola, producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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.(SGVN/Photo by Walt Mancini)
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![Maple brioche bread pudding at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)]()
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Maple brioche bread pudding at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)
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![Chef de Cuisine Anthony Zappola producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)]()
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Chef de Cuisine Anthony Zappola producing exquisite food at The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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..(SGVN/Photo by Walt Mancini)
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![Dylan Torcoletti, Supervisor at The Royce Wood-Fired Steakhouse samples a bottle of wine in the restaurant wine area located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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.(SGVN/Photo by Walt Mancini)]()
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Dylan Torcoletti, Supervisor at The Royce Wood-Fired Steakhouse samples a bottle of wine in the restaurant wine area located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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.(SGVN/Photo by Walt Mancini)
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![The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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.(SGVN/Photo by Walt Mancini)]()
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The Royce Wood-Fired Steakhouse located at Langham Hotel Pasadena Wednesday, June 9, 2013. Featuring the finest selection of USDA Prime Cuts, Australian Wagyu and Kobe-Style Japanese 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.(SGVN/Photo by Walt Mancini)
