Dad's Kitchen, open in its current incarnation since 2010, is a great neighborhood spot in Land Park. It's lot is always full, the line can be long, but generally, it's worth it.
I ate dinner there a couple weekends ago while checking our their new Tap Room and was blown away by the burger. I had always heard about the quality of their version, but had never tried it. If you go, order the burger. You won't be disappointed.
Sac Bee restaurant critic Blair Anthony Robertson also paid the restaurant a couple number of (Updated 6/1, per this twitter conversation with @BlaRob on assumptions, descriptions of numbers and vagaries) visits. Here's his verdict:
The menu is, at its best, creative, and the cooking is sometimes right on the mark. The Dad's burger, for instance, is a magnificent achievement of engineering, art and insanity. The meatloaf made with a blend of beef, veal and pork is absolutely delicious and perfectly tender.
Yes, there's a "but" moment, though we're not talking a big but.
What's holding Dad's back from maxing out its potential is what holds many restaurants back – execution and consistency.
While the comfort food on the menu is sometimes interesting and edgy, sometimes it's a tad dull and disappointing. And while the cooking can often showcase tremendous flavors and textures, sometimes it's less precise than it should be.
Read his entire review in the Sac Bee.
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