Today, open kitchens are everywhere—but when Parkway Grill opened its doors in 1984, the idea was anything but common.
Our exhibition kitchen was the first of its kind in Pasadena and among the earliest in Southern California, inviting guests to watch our chefs cook over mesquite-burning grill and oak-fired oven—both pioneering features at the time. Long before "open concept" dining became the standard, we were preparing our cuisine in full view, where craftsmanship, technique, and the energy of the kitchen could become part of the dining experience.
More than four decades later, our kitchen remains the heart of the restaurant, where prime steaks are grilled, seasonal ingredients are transformed into specialty dishes, and guests can still enjoy the sights, sounds, and aromas that have defined Parkway Grill since day one.
From the crackle of the grill to the precision of every plating, there's something special about watching our talented chefs skillfully move through the kitchen like a well-orchestrated dance.
It's a reminder that great dining isn't just about the food on the table, it's about the entire experience that brings the meal to life.
