Photos: Union restaurant in Old Town Pasadena

la-fo-gold-union-photos-005  (Irfan Khan / Los Angeles Times )

Ricotta Crostini, with pickled spring onions, braised bacon and duck egg. The animal products at Union, including this egg, are free range.   (Patrick T. Fallon / Los Angeles Times)

Kalman prepares porchetta at Union restaurant by putting a slab of belly around a leaner piece of meat.  (Patrick T. Fallon / Los Angeles Times)

The porchetta, which is flavored with fennel and garlic, is then served with salsa verde and heirloom potatoes that have been roasted in pork fat.  (Patrick T. Fallon / Los Angeles Times)

Guests dine under a chalkboard at Chef Bruce Kalman’s restaurant, Union. The chalkboard, which has quotes from Alice Waters and a farmers market schedule, is the primary decor in the restaurant.  (Patrick T. Fallon / Los Angeles Times)

Roasted peaches, with farro, radiochio and aged balsamic, are one of the dinner sides served at Union.  (Patrick T. Fallon / Los Angeles Times)

Squid-ink garganelli, with lobster, fennel, meyer lemon and truffle butter. The garganelli is like deconstructed penne.  (Patrick T. Fallon / Los Angeles Times)

Fresh spring onions sit in the kitchen at Union waiting to be prepared.  (Patrick T. Fallon / Los Angeles Times)

Fresh herbs in the kitchen at Union. Kalman, who buys ingredients at local farmers markets, also sells his own locally famous pickles at them.   (Patrick T. Fallon / Los Angeles Times)

Kalman stands in the middle of his 50-seat dining room at Union.  (Patrick T. Fallon / Los Angeles Times)