Henry Parson's Project - Pasadena

We chose HPP as the restaurant to host the night of our engagement and they treated us with such warmth and excitement. The staff was so genuine and professional, and the food was amazing. Thank you!

The dining experience from beginning to end was very memorable. The outside architecture the inside interior design plus the management and staff were fantastic. We chose to have the five course meal paired with wine. Every single dish came out and every glass of wine that came out were perfect, you couldn't ask for better.

Always love trying new places for dinner, and this time was rewarded with unique and delicious food, excellent service, and the convenience of no fuss parking and our reserved table waiting for us. On Saturday night, no less! We love sharing our food, so ordered three appetizers and an entre for the two of us. Fried Goat Cheese Salad (nicely dressed with tomatoes and onion was a perfect start, followed by Roasted Cauliflower (daring cayenne pepper spice served with gruyere bechamel, my wife found it too charred , and a glorious Baked Biscuit with butter (alluringly light and fluffy on the inside, hot enough to melt the butter and your heart! . Our Duroc Pork entre was large enough for us to share, and the cheesy bed of grits was a perfect offset to the slight heat from the pre-grill rub. The Wine and Beer options are very interesting, and my glass of Cotes du Rhone paired nicely with our meal. Our server was excellent, and the full staff was attentive and even included a chef's visit delivering a couple of our dishes.

Always love trying new places for dinner, and this time was rewarded with unique and delicious food, excellent service, and the convenience of no fuss parking and our reserved table waiting for us. On Saturday night, no less! We love sharing our food, so ordered three appetizers and an entre for the two of us. Fried Goat Cheese Salad (nicely dressed with tomatoes and onion was a perfect start, followed by Roasted Cauliflower (daring cayenne pepper spice served with gruyere bechamel, my wife found it too charred , and a glorious Baked Biscuit with butter (alluringly light and fluffy on the inside, hot enough to melt the butter and your heart! . Our Duroc Pork entre was large enough for us to share, and the cheesy bed of grits was a perfect offset to the slight heat from the pre-grill rub. The Wine and Beer options are very interesting, and my glass of Cotes du Rhone paired nicely with our meal. Our server was excellent, and the full staff was attentive and even included a chef's visit delivering a couple of our dishes.

A great place, but they are only open on certain dates, mostly Thursday thru Sunday. They have a list of there open dates on there web site. Reservations are suggested. The service is great. If you drive by looking for a sign over the door, they have none. Just a building that used to be a Mexican Restaurant, so if you're looking for a French/Cajun looking building, you may get confused. I had the Gumbo, this is more the size of an appetizer, I wish they offered a large option. I also got a side of Grits which was the perfect size. I then ordered a Biscuit. This was 3 times the size of a normal Biscuit and baked individually instead of several at a time. I think this is too large it also took extra time to prepare then the rest of the meal because is is individually baked.