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Daily Dining News: Grange is 'Surprisingly Delicious'


Chef Oliver Ridgeway's been at Grange for almost exactly a year. How's the restaurant after he's had the time to put his own stamp on it? Sac News & Review's Becky Gruenwald takes a look.

Because it’s a hotel restaurant, it pulls off the difficult feat of serving breakfast, lunch and dinner seven days a week. It has to be all things to all people, which—for many hotels—results in a generic menu on which every dish trends toward the mediocre.

Grange is not immune to this pull, which is mostly reflected in the restaurant’s edgeless, modern décor, and you won’t find any “challenging” dishes on this menu. But what you will find is reasonably priced local and seasonal food that is surprisingly delicious.

The restaurant’s chef of one year, Oliver Ridgeway, has put together a menu in which he is taking creative risks with flavor combinations and fall-inspired dishes.

Read the entire review in Sac News & Review.

More News:

Catching up with chef Charlie Harrison about gig in Chicago - I recently caught up by telephone with Charlie Harrison, an excellent and innovative chef who worked at several restaurants in the Sacramento area and was perhaps best known for his modern, eclectic cuisine at the short-lived Tre on Howe Avenue. Harrison is now in Chicago, reunited with his roommate Homaro Cantu from their days at Portland's Western Culinary Institute. Cantu is the mastermind behind Michelin one star Moto restaurant, known for "interactive post-modern cuisine," and next door, the new iNG restaurant. Harrison is working at iNG. Cantu once won an Iron Chef going head to head with Morimoto. The restaurants are nestled in a trendy/industrial area of Chicago amid the loading docks and 19th century warehouses of Fulton Market. Grant Achatz's martini bar, Aviary, and his new restaurant Next, are nearby. Blair Anthony Robertson in the Sac Bee.

Ultimate Clubhouse Sandwich Contest - A traditional clubhouse sandwich consists of three slices of bread, turkey or chicken, bacon, lettuce, tomato and condiments. On Saturday, Oct. 20, attend the Ultimate Clubhouse Sandwich Contest and savor some of the best versions of the sandwich in the region. Laura O'Brien in Sac Mag.

Wing dinger in Natomas - It's going to be a wingding of a battle when Buffalo Wild Wings opens its new restaurant in Natomas in December. The sports bar will be located at 3600 N. Freeway Blvd. You might know the address better as the former Center Court opened and closed by Chris Webber. The thing is, the location is just a few basketball courts away from WingStop and Hooters locations. Cathie Anderson in the Sac Bee. (Last Item.)

Sacramento's Second Annual Vegan Chef Challenge - I can tell you from personal experience that food does not have to have meat or have anything to do with animals to taste good. Don’t believe me? Decide for yourself when dining at a handful of participating restaurants now through the end of the month. Participating chefs at 22 local restaurants will be creating vegan appetizers/soups, entrées and desserts as part of Sacramento’s Second Annual Vegan Chef Challenge. Elena M. Macaluso in Sac Mag.

COOKING: The Shady Lady makes Duck Confit Tots - The Shady Lady Chef Kevin Ritchie shows Paul Robins how to make Duck Confit Tots. On FOX 40.


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