The Acorn Epicurean

Guido’s Calabasas


 

 

In January, Antonio Castanos, owner of Guido’s restaurants in Malibu and West Los Angeles, opened a third eatery in Old Town Calabasas. Introduced to the area by a former chef and friend, Castanos was charmed by the quaint ambience of Gaetano’s Restaurant and took it over in December 2011 before reopening the following month as Guido’s.

Originally from Malaga, Spain, Castanos worked in restaurants throughout Europe before coming to the United States. After establishing himself in the front of the house as maitre d’ at Dante’s Restaurant in Los Angeles, he decided it was time to open a place of his own. He purchased Guido’s in West Los Angeles in 1989. Four years later, encouraged by a loyal following, Castanos opened Guido’s in Malibu.

Following in his father’s footsteps, Bryan Castanos is serving as the general manager of the Calabasas location.

“I grew up in restaurants,” the younger Castanos said, recalling sleeping in an eating booth as a child. “We were always at the restaurant.”

Working in the family restaurants throughout college, Bryan Castanos relished his on the job training. But his love of food was the determining factor in joining the family business.

“For me it’s all about the food,” he said. “My focus from the beginning has been to expand our offerings.

I would like to usher Guido’s into a modernized Guido’s while maintaining the integrity of old school Italian cuisine.”

Chef Alberto Paredes came to Calabasas from the West Los Angeles restaurant to help establish that vision.

“It’s actually easy to do with a chef like Alberto Paredes. He came to help us get our footing and put our best foot forward, help us build what we want to build here,” the younger Castanos said.

Tapas and small plates as well as wine and beer are offered at reduced prices during happy hour, enticing guests to try other antipasti menu items. Those include caponata, a blend of eggplant, onions, black olives, bell peppers, capers and tomatoes on toast, and arancini di riso, an appetizer of rice croquettes with gorgonzola and mozzarella in a sun-dried tomato pesto.

The midday and evening menus include an expansive offering of old and new. Housemade soups and salads; pastas like lobster-filled ravioli topped with pink vodka sauce and vegetarian lasagna made with eggplant, zucchini and spinach, layered with provolone mozzarella cheese; and beef, chicken and fish dishes, including Atlantic salmon topped with a light Dijon sauce, are all offered.

Wines from the coasts of California and Italy are featured.

“With our old-school style, there are staples that people come in for and expect to get,” Castanos said. “Our spaghetti bolognese or veal parmigiana—these are what people come in for. And the specials, people will call us to see if we are serving our osso bucco. We change the specials all the time based on what is in season. In the fall we will have pumpkin ravioli; people will look forward to that.”

Glass and wood-paneled partitions separate the full bar and lounge area, which is outfitted with red leather booths and flatscreen television sets. Gray-green walls appear almost metallic, giving the room a warm sheen. Tables are covered with white linen. French doors separate the dining room from a private room. Informal patio tables line the front entrance of the restaurant and offer a view of the Leonis Adobe Museum.

Castanos wants guests to enjoy the elegant ambience but still feel comfortable; to drop in for a casual meal or celebrate a memorable occasion. He is pleased when people come in to savor a favorite dish and equally delighted when someone tries something new.

“You see the family business and you’re always thinking what you can add to it or how you can make it even better.”

Guido’s Calabasas, at 23536 Calabasas Road, is open Tuesday through Friday from 11:30 a.m. to 2:30 p.m. and from 4:30 to 10 p.m. On Saturday and Sunday, hours are from 4:30 to 10 p.m. The restaurant is closed on Mondays. The phone number is (818) 222-6969.

You may contact Patti Feddersen at pattifeddersen@gmail.com.


Leave a Reply

Your email address will not be published. Required fields are marked *