The Castaway

 

Cuisine: New American

Location: Burbank, CA

 

 

 

 

Situated high in the Verdugo Mountains, Castaway’s spectacular setting has been the backdrop for memorable dining experiences since its opening in 1962.

The restaurant reopened in 2018 after a $10 million overhaul resulting in stylish indoor and outdoor dining areas with multi-level seating to guarantee everyone an excellent view. With picture windows that fully open to draw the outside in, a prominent meat dry-aging room with a Himalayan salt wall, a floor-to-ceiling wine cellar, and a compelling wrap-around bar, the dining room has been designed to create an impressive dining environment that enhances the culinary offerings.

Chef Perry Pollaci

Executive Chef Perry Pollaci has created a seasonally-inspired, steak-forward menu featuring interesting cuts of meats from top-notch butchers including Cape Grim, Creekstone Farms and Mishima Wagyu, a raw bar, vegetable-centric sides and build-it-yourself charcuterie boards.

Chef Pollaci grew up in the restaurant world helping his parents with their eateries. After graduating from the Culinary Institute of America (CIA), Pollaci worked with some of New York City’s most renowned chefs including Michael Mina, Richard Farnabe, Caesar Ramirez, John Johnson and Geoffrey Zakarian. Prior to heading up Castaway’s culinary program, he was executive chef at The Royce in Pasadena’s Langham Huntington Hotel and at the Studio City restaurant Firefly.