Enotria's always been a fine restaurant. I've enjoyed it everytime I went, but I because it's not exactly convenient, I didn't go very often. Now, I have a reason to make it appointment dining.
Enotria Restaurant Wine Bar, which completed a $1.5 million renovation in 2011, has now undergone its most significant change in kitchen staff. Pajo Bruich, formerly of midtown's Lounge ON20, is now serving as Enotria's excutive chef. He's also helped recruit some of Sacramento's top culinary talent to help run Enotria's kitchen. Among Enotria's new staff: Stan Moore, former sous chef of The Kitchen, and Edward Martinez, the former pastry chef of Hawk's Restaurant who was profiled by the Bee in April. Other new staff come from such notable Sacramento establishments as Blackbird Kitchen + Bar and The Selland Group...
While Bruich is best known for embracing molecular gastronomy and other modern cooking techniques, he's scaling back his style to emphasize seasonal, ingredient driven dishes with classic techniques. Most dishes will be based on just four ingredients. Look for such items as dayboat scallops, risotto and dry aged rib-eye. Entrees cost between $19 and $30, and $50 for a four-course tasting menu.
Read the entire story in the Sac Bee.
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