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The Mixx – Pasadena

The Mixx is a contemporary chic restaurant, bar, and lounge located in the heart of Pasadena’s Art District. Guests may choose to enjoy a unique culinary experience or a lively bar setting with hand crafted drinks.

Chef Jeremy Zimmerman has created a playful menu inspired by New American cuisine utilizing the freshest of seasonal ingredients. The Mixx takes you on a invigorating sensory adventure, blending Old World with New World taste in a bold, multifaceted atmosphere. The result: a vibrant MIXX of sophisticated and playful dining and lounge spaces that transcend an ordinary event into a remarkable one.

About the chef:

At the age of 14, Jeremy Zimmerman found what would eventually become his lifelong passion. It all started with a small job at a neighborhood restaurant in Kansas City near his childhood home. It was at this restaurant that he spent many years learning to love and hone his skill for the culinary arts.

Later, in his life, he decided to further improve his knowledge of quality cuisine by traveling the world and learning from expert chefs like Michael Smith and Debbie Gold at the five-star fine dining eatery The American Restaurant. It was through these opportunities that Chef Zimmerman learned to work with the finest ingredients and to always give his diners the best. Jeremy also used his opportunities to learn from guest chefs like the late Juila Childs, Jean Louis Palladin, Patrick Clark, Charlie Trotter, and Lidia Bastianich.

Following, this initiation into the culinary world, Jeremy met his mentor Chef Guillaume Burlion. He worked under Chef Burlion at The Wild Boar Restaurant in Nashville, Tennessee. It was during this time that he formed a passion for French cuisine and furthered his knowledge in Michelin level service and fine wines. He spent 14 years training under Guillaume Burlion and the two worked together to cook award winning meals for the James Beard House and President Bill Clinton.

After achieving success under the tutelage of others, Jeremy Zimmerman decided to stake out on his own. He moved to Los Angeles to become the sous chef at the Sunset Marquis Hotel. As he honed his craft, he took on additional responsibility, eventually landing as their executive chef. It was there that he honed his unique style of cuisine that he calls “Inspired.”

This Inspired cuisine style allows him to explore dishes from around the world. He uses his skills to work not only on his own culinary programs, which include offerings at both the Charcoal BBQ in Echo Park and the Rose & Vine California Cuisine in Hollywood, but also cooperative experiences. He works with a culinary cooperative that includes Big Daddy’s Artisan Pizza and The Poke Shack, both are located on the Venice, California boardwalk.

He hopes to further influence the world of food with his unique experience and attention to detail by providing innovative and memorable dining experiences for The Mixx’s diners.

Happy Hour
Wed- Sat 5pm-7pm
Food and drink specials

Sample Mixx Menu

Shareables – Cold

+ Bloomsdale Baby Spinach
Wood Grilled Portobello, Irish Cheddar Kernel, Spicy Romesco Dressing, Balsamic Reduction

+ Dog Whisperer Salad
Shaved Kale & Young Romaine, Nori “Caesar” Dressing, Pickled, Watermelon Radish, Pecorino Snow

+ Mediterranean
Black Tahini Puree, Roasted Beet Tzatziki, Crunchy Chickpeas, Arugula, Grilled Ho– Use Rosemary Focaccia

+ Duroc Prosciutto Jamon Tile
Frescatrano Olive, Pickled Vegetable Aromats,  Truffle Zests, White Balsamic Pearls, Manchego

Shareables – Hot

+ Hardwood Roasted Cauliflower
Pistachio Butter, Crispy Garlic, Aleppo Pepper, Chive Oil

+ Cast Iron Seared Shishito Peppers
Bacon Popcorn, Cotija, Lemon Preserve Dressing

+ Pork Belly
Confit In Duck Fat, Butternut Squash Puree, Crunchy Black Eyed Peas, Rocket Greens

+ Mussels
Steamed In A Pilsner Broth, Ho– Usemade Merguez, Shaved Shallot, Herb Salad

+ Pork Back Ribs
Kansas City Style, Dry Rubbed, Applewood & Coffee Bean Smoked

Selfish Plates

+ Shrimp & Grits
Stewed San Marzano Tomato, Smoked Bacon Lardoon, Rebel Vineyards Chardonnay, Belton Farm Double Gloucester

+ Pasta (Shape Chosen Daily)
Ho– Usemade Italian Sausage, “Good Fellas” Shaved Garlic, Wood Fired Red Bellpepper, Charred Broccolini, Grape Tomato, Burrata

+ “Aaa” Ahi Tuna Saku
Potato Laced, Papaya Mango Slaw, Charred Scallion, Truffle Essence, Hibiscus Reduction

+ Grass Fed “Eye” Of Ribeye
Prime Graded Gmo Free, Worcestershire Spaetzle Fall Harvest Wild Mushrooms, Boursin, Radish Sprouts

+ Dry Aged Duroc Pork Tomahawk
Thai Basil Brined, Shaved Brussels, Whiskey Cured Peaches, Carotene Paint


+ Jar Of Beernuts

+ Chicken Skin Chicharones
Ancho Chile Dust, Buttermilk Dressing

+ Ho– Use Pickled Vegetables
Fresh Herbs

+ Candied Bacon
Brown Sugar, Chili Flake

Place Categories: Bar Dining, Cocktail Lounge, Contemporary American, Cuisine, Featured Restaurant, Features, Happy Hour and Happy Hour w/ Food Specials

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