LIVING LA VERNE MAGAZINE
Good eats
Chef Christopher
O
ver the past 20 years,
Damien High School and Le Cordon Bleu Alumnus Christopher Holton has been traveling, cooking, and studying national and international cuisine. Having become Executive Chef at Sal’s Pizzeria and Bagelry in 2015, Holton says, “I’m lucky. I get paid to do what I love to do.” Alongside his culinary partner,
Sal’s Pizzeria and Bagelry Written by Julia Matulionis
Chef Eric Flores, Holton has been making many innovations in his kitchen. But Holton hasn’t thrown the baby out with the bathwater. “Pizza? I’m never going to change. Bagels? I’m never going to change… but I’m bringing more of a gourmet menu with tons of new options,” he said. For example, his Italian Strata is a hot breakfast food that Holton bakes every morning. It’s a mix of spinach, tomato, caramelized onions, three types of cheeses, egg, cream, and diced bagel in a muffin form, great for a customer on the go. And they don’t call it a Bagelry for nothing, Sal’s offers over 25 varieties of east coast bagels. Holton boasts that you’ll find none better, promising the best products and ingredients. Original owner Sal’s tried and true pizza recipe has been around for over 40 years and Holton promises he hasn’t changed a thing. He still uses the same
Best Breakfast, Lunch and Dinner
FREE E N T R É E
Purchase any Breakfast, Lunch, Dinner entrée and 2 drinks at regular price and get your 2nd entrée of equal or lesser value FREE. With Coupon. One Coupon per person. Not valid with any other offer or discount. Expires 1/30/17
sauce and cheese from the original manufacturer. His passion for the culinary arts is evident the minute you begin talking with him. His positive attitude rubs off on his staff as well. He calls himself a cheerleader/coach, Holton talks with his team of 15 plus employees to get them as excited as he is about the food. In addition to the pep talks, Holton gives his team samples of the new dishes so they can fully grasp what they are offering the customers. He proudly proclaims: “We take the time to do it right.” He caters to the customers and gets to know their tastes by going out and asking them what they are enjoying. “I’ve made a lot of new friends. So many people enjoy having a chef that talks to them, to see if they’re happy,” he said. It seems to be working, La Verne’s Chamber of Commerce frequents the establishment
monthly for meetings and Holton loves the opportunity to connect with other local business owners. “When you get the city behind you, and when you get to be part of the city, it makes everything better,” he said. Sal’s Pizzeria and Bagelry is a family friendly environment great for breakfast, lunch and dinner. With seating available both inside and outside, it’s a lovely location offering a great taste experience with Executive Chef Holton at the helm.
(909) 596-1513
Serving the Community of La Verne Since 1969
Monday-Wednesday Thursday – Friday Saturday Sunday
2326 D ST., OLD TOWN LA VERNE | 909-596-1513 14 | Living La Ver ne Magazine
Hours: 7:00 AM – 2:00 PM 7:00 AM – 9:00 PM 7:00 AM - 8:30 AM 7:30 AM – 2:00 PM