I ate at The Porch when the initially opened in Dec. 2011, and found that while it wasn't perfect, it was off to a great start. Six months later and many meals later, Sac Bee restaurant critic Blair Anthony Robertson gives his review.
When it opened six months ago, the Porch Restaurant and Bar came out of nowhere to feature Southern cooking – dishes like fried catfish, shrimp and grits, corn bread and fried green tomatoes – with enough West Coast twists for the concept to make sense in midtown Sacramento.
One of those twists, apparently, was the top-notch sourcing of ingredients, listed in detail on the restaurant's website. Sustainable, organic, high-end. It's all very impressive, ambitious and – goodness gracious – expensive.
When the check comes, even if you gladly cleaned your plate, you're likely to get as mad as a mule chewing on bumblebees.
Assessing The Porch and giving it an overall star rating is an exercise in feeling conflicted. There is plenty to like. The restaurant has a lot of potential, a good chef and a menu unlike any other in the city.
But it simply doesn't add up. For what you get, what you expect, what you hoped it would be, The Porch is simply too expensive. Cut the prices by 30 percent, and then let's talk.
Read the entire review in the Sac Bee. (Flashback - here's Robertson's first impression of The Porch from January 2012.)
SacTown Dining Collective forms, will host kick-off dinner - Here's something most local chefs can agree on: the talent pool for Sacramento chefs runs deep, and the area deserves a better reputation given its quality restaurants and access to world-class produce. The SacTown Dining Collective was born with this idea of rallying local chefs to better promote this town, but behind the scenes, it's been more like the SacTown Herding Cats Collective. What exactly will this collective do? Who will represent the group in front of media, and what's its agreed upon message? And who's up for meeting at 9 a.m. on a Monday morning to figure all this out? Chris Macias in the Sac Bee.
A talented chef lands job on the farm - Mike Ward, who recently left his job as chef de cuisine at Lounge ON20, didn't stay unemployed for long. He just accepted a job at Feeding Crane Farms. It's a newly created position called culinary development manager, and given Ward's background in the kitchen along with his interest in organic farming and green living, it seems tailor-made for him.I recently wrote about this promising new farm and actually interviewed Ward, who was then a customer. Blair Anthony Robertson in the Sac Bee.