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Edwin Mills by Equator is a culturally refined and distinguished restaurant that is not your ordinary local gastro pub. If you are looking for live performances, art, good vibes, mouthwatering food and affordable drinks, then this is your place.

Nate Fermin/Photographer The $3 appetizers; Chicken Satay, Potstickers, and Chicken Lumpia of Edwin Mills. Taken on September 15 2015.
Nate Fermin/Photographer
The $3 appetizers; Chicken Satay, Potstickers, and Chicken Lumpia of Edwin Mills. Taken on September 15 2015.

Founded in the heart of Old Pasadena between the crossing streets of Mills Place and Edwin Alley, it’s one of the few places with happy hour from open to close every day. On Wednesday and Friday nights there are live jazz performances and DJs on Saturday nights combined with a staff that makes you feel right at home.

Teddy Bedjakian, the owner of Edwin Mills, wanted to set himself apart from the usual nearby restaurants by taking the old Equator Cafe into a new direction. Starting as an Internet cafe, it then became a hookah lounge and is now a restaurant bar.

He has spiced up the menu with urban flavors that stir and stimulate your taste buds at every bite or drink. Edwin Mills is an inviting and appealing mixture and combination of old and new, which offers locals and visitors a sense of comfort and relaxation as they set foot in the restaurant.

One drink that’s a must have once you walk in is the famous Chai Latte. It is made of milk and Indian spices and tastes like arroz con leche.

Other things to try are the $3 appetizers and drinks on special on Fridays from 4 p.m. to 7 p.m.

The potato wrapped snapper— sweet potato mash with garlic, spinach and honey lemon—is one of the favorites. Not to mention the spicy calamari that receives a lot of attention.

Trying to incorporate a bit of its history while keeping to its old architecture, Edward Mills’ interior includes dim light bulbs floating just below the ceiling. A black and white wall with a timeline of Pasadena and inspirational quotes is the main focus. Holding it together are exposed brick and provocative artwork by Michael Hussar that serves as a conversation piece.

Edwin Mills not only thinks about the ambiance, the food and customers, but also its community.

“I think that every business owner should give back to the community they live in,” said Bedjakian.

Teddy is highly respected by local law enforcement, the fire department and by local officials.

“The amount of time and energy he gives serves all so why not go to a place that also does some good,” said Robert Dottl a bartender from Edwin Mills.

It’s not about money or publicity, says Bedjakian, but it’s about doing good and showing gratitude to those who have helped the Equator with its business. He wants to give back what the community has given to him. He volunteers for programs on skid row, at orphanages and at the Post Alliance Club that helps the blind and deaf.

“It’s so beautiful to make a change in people’s life and that’s what I enjoy—making people feel good and it makes me feel good,” said Bedjakian “I believe every human being has a dark and a light, a yin and a yang, the pictures are a form of the dark side of me—the troubles and everything I went through. I am emotionally attached to the people. If you look at the pictures, everything has a story behind it.”

 

The Equator Café was established in 1992 as a coffee house. In 1999, it became a coffee and hookah bar until 2005 when it became a restaurant after the city allowed it to have a liquor license. In January of this year, the Equator’s 22nd year anniversary, Bedjakian thought that it should rebrand itself.

Knowing that the address is 22 Mills Place and the side alley is Edwin’s Alley, it was rebranded as Edwin Mills by Equator. He is trying to keep it old-school by going back to its horse stable look. He kept the Buddha for so that patrons walking in will keep an open mind and not a closed mind.

“To me when you own a business, it’s the reflection of the owner. You have to have some kind of a style and taste,” said Bedjakian.

 

Melody Congote
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