Osa Rooftop Brings Elevated Dining to Pasadena with Market-Driven Menus and Design That Speaks Fluent California
Source: Osa Rooftop
Reported By: Matthew Kennedy
A Rooftop Rises in the Playhouse Village
Pasadena is getting a new perch. Osa Rooftop, set to debut July 18, is more than just the AC Hotel Pasadena’s crown jewel—it’s a layered experience that merges California terroir, architectural storytelling, and culinary finesse. Nestled in the city’s Playhouse Village at the corner of Colorado Boulevard and Madison Avenue, Osa promises front-row views of the San Gabriel Mountains, a prime spot along the Rose Parade route, and a thoughtful approach to everything it puts on the plate—or in the glass.
The rooftop restaurant is the latest project from Boulevard Hospitality Group, known for concept-forward spaces that marry immersive design with strong local identity. For Osa, that identity is distinctly Californian—rooted in native materials, coastal produce, and the kinds of flavors that linger long after golden hour.
The Scene: Baja Mood Meets Barragán
Anchored by a mature olive tree and encircled by firepits, the open-air terrace reads like a love letter to the Angeles National Forest. Desert-inspired colors nod to Baja California, while sculptural touches and bursts of pigment subtly reference the emotive architecture of Luis Barragán. Most of the furniture is crafted from reclaimed wood by local artisans, and floral installations by Lindsay Cummins highlight foraged California buckwheat and other native botanicals.
“It’s not just a rooftop. From the locally sourced menu to the sustainable materials and desert-inspired palette, every detail was chosen to create something beautiful, intentional, and distinctly Californian.”
Spencer Kushner, Hospitality Managing Partner at Boulevard Hospitality Group
The design, led by Suplex Design and Build Agency, feels less like a restaurant buildout and more like a curated installation—cozy but composed, with enough restraint to let the surrounding skyline do some of the heavy lifting.
The Menu: Seasonal, Coastal, and Chef-Led
Osa’s menu is helmed by Executive Chef Carlos Couts, a Los Angeles native whose pedigree includes time with Sushi by Scratch and Rokusho LA. His signature is ingredient-forward cooking that’s clean, seasonal, and globally informed—anchored by California’s coastal bounty.
Expect highlights like:
Grilled swordfish with fresh citrus and herbs
King Ora salmon crudo
Roasted beets with house-made ricotta
Hand-pressed tostones
A Wagyu burger with smoked aioli
Couts’ style bridges precision with personality—think chef-driven, but not chef-dominated.
The Cocktails: California in a Glass
The beverage program is orchestrated by Pete St. Peter (of Capri Club fame), whose sensibility leans crisp, local, and low-intervention. The bar is stocked with California spirits, a tight but expressive wine list, and a cocktail menu that reads like a travelogue through the state’s biomes.
Highlights include:
Cactus Cooler – mezcal, nopales, lime, amaro, aloe
Triple Cali Spritz – three California aperitifs with soda and citrus
Drop the Beet – tequila, beet juice, raspberry, lime (yes, it’s magenta)
Happy hour menus and seasonal specials are set to rotate, offering new reasons to ascend the stairs—or elevator—each week.
A Welcome Addition to a Growing Culinary Scene
“We’re proud to bring a Boulevard concept to Pasadena. It’s a city we’ve long admired for its charm and character, and we’re excited to contribute something vibrant and welcoming to the wonderful community here.”
Freddy Braidy, Founder of Boulevard Hospitality Group
Backed by Welcome Group, Inc. and its affiliate Eight Form, the AC Hotel Pasadena marks a major addition to the neighborhood—and Osa serves as both its apex and its access point to the city’s broader energy.
Dinner service will run nightly from 4:00 p.m. to 10:00 p.m., with brunch launching later this summer. For now, guests can expect a rooftop that balances design integrity with a dinner menu worth lingering over—and views that remind you exactly where you are, and why that matters.