POP Champagne Bar & Restaurant

Last sunset our sign will see before I take it down before the end of the lease tomorrow.

Well, after more than 10 wonderful years, it’s time for POP to come to an end. Along with my mom, dad, and wife, we bought POP in 2014, built out our event space, and started running all of POP’s operations - from marketing to fixing appliances, we tried to do it all. I recently realized that my favorite part of running a restaurant isn’t managing employees and answering emails, it’s interacting with guests and making them happy. For the past week, I’ve been telling our regu...lars about our last day, and each time it’s met with disbelief, quickly followed by gratitude. That really makes it all worth it. Even though these past five years have been some of the most stressful of my life, I can rest easy knowing that I’ve brought so many positive memories to so many people. I’ve also met so many friends who started out as guests. I’ve been asked what’s next for me. I’m going to take a couple months off, and enjoy being able to truly relax on a Saturday night and not be a slave to checking my phone all the time. I will be keeping an eye out for a super small bar location, somewhere where it can just be me behind the bar, pouring Champagne and talking with people since that’s the part I really love. But this won’t be for some time since I’m going to try pursuing something entirely different for a while after POP. Anyway, I’m happy to say that over these past five years, I’ve had no regrets. So let’s go out with a POP! I hope you can join me on August 3rd (or sometime before then) for our last day. I’m going to have a lot of Champagne that will need drinking. -Jeff See more

Hold the phone! I’ve never officially introduced Executive Chef Anthony! This creative force on the rise doesn’t monkey around. Native to California, Chef Anthony draws inspiration from fresh, local flavors combined with classic French technique to curate a unique haute cuisine that apeels to all. Anthony began working in kitchens professionally while studying music in Boston, and brings the passion and energy of a musical artist while composing harmonic, balanced dishes that will make you go bananas. It may be a jungle out there, but Chef Anthony is the best of the bunch.

Introducing a classic Paris-Brest to our menu! It’s made with pâte à choux, hazelnut mousse, and praline, and it’s named after a traditional bike race from Paris to Brest and back to Paris, hence its circular shape!

Pouring flights under chandelier lights. You’ll be seeing much more of me behind the bar!

Tonight we have @inbarmusic serenading us as we sip Champagne! Stop by for dinner and a show!

Sabering like a samurai! Don’t try this at home! (Or anywhere!)

Presenting our most prestigious Champagne cocktail yet...

One of my favorite new Small Bites on our menu - Parisian Gnocchi! Parisian Gnocchi is made without potato - instead with a light dough that makes for a fluffy on the inside, crispy on the outside bite! (And it’s served with our truffle cheese dipping sauce!)

I think it’s official - spring has sprung! Perfect weather this weekend to stop by for our Happy Hour until 7pm for discounted Small Bites and $3 off everything by the glass!

We had a great time tasting wine at the Treasury Wine trade tasting! Definitely found some outstanding wines to add to the list! And who could pass up an opportunity to taste @Penfolds Grange! @ Del Frisco's Double Eagle Steakhouse

We are the only spot in Pasadena that serves a traditional, French omelette for brunch! Choose from either a Mushroom Omelette or our Omelette du Fromage and don’t forget about our Bottomless Bubbly!

Don't adjust your screen! We are now pouring Blanc de Bleu sparkling wine! It's naturally blue from macerating blueberries during the fermentation process making for a delicious sparkling wine.

It’s a beautiful day today! Finally, some nice, warm weather! Why not stop in for our Happy Hour where every glass of Champagne and still wine is $3 off!