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Assortment of salads, including the Coleslaw with fennel, persimmon, Napa cabbage, red onion, goat cheese, candied almonds, and cider vinegar—sweet and tangy, at Twohey’s Tavern, Pasadena, November 2, 2017. Photo by Monique A. LeBleu
Coleslaw with fennel, persimmon, Napa cabbage, red onion, goat cheese, candied almonds, and cider vinegar—sweet and tangy, at Twohey's Tavern, Pasadena, November 2, 2017. Photo by Monique A. LeBleu.
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