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Dining News: 'Dramatic, Impressive Cuisine' Under New Chef at The Kitchen


Earlier this year, John Griffiths replaced Noah Zonca (who left to eventually open Capital Dime) as the chef and face at The Kitchen. So how's he doing? Sac Mag's Kira O'Donnell has the details.

I found it to be a quieter, gentler-on-the-senses evening. The demonstration-style dinner rolls out much the same way it always has: visually stunning, diner-inclusive and packed with colorful ingredient information. But there is a respectful emphasis on the food and minimal glitzy theatrics. Griffiths connects nicely with his guests, guiding them thoughtfully through his menu, but his softer demeanor and passionate interest in his dishes, mixed with a dry, clever wit, makes for a more subtle dining experience...

Swapping chefs at an established, high-profile restaurant can be a dicey affair. Selland admits that some longtime customers of The Kitchen are grumbling about the new, toned-down ambience. But I would encourage anyone interested in sophisticated farm-to-fork dining to visit and sample the dramatic, impressive cuisine that Griffiths and his talented staff are plating up. I think you’ll find that the changing of the guard at this Sacramento restaurant institution has been a successful one.

Read the entire story in Sac Mag.

I paid my first visit to The Kitchen just as John Griffiths became chef. My thoughts on it are coming in a future post.

More News:

Roseville restaurant owner missing; business closed - The speculation about the mysterious disappearance of the prominent Roseville developer behind the city’s Sammy Hagar-themed restaurant engulfed the city Tuesday, as fellow business owners wondered aloud whether the seemingly stable owner is a victim of foul play, was in an accident or just needed time off the grid. The last confirmed sighting of developer Stephen Pease, 57, was Nov. 3 when he checked out of a seaside motel in Fort Bragg. In his absence, Sammy’s Rockin’ Island Bar & Grill closed its doors Sunday – temporarily, according to a note left on its door. Ed Fletcher in the Sac Bee.

Grange's master of cured meats leaving Sacramento for Cleveland - Sacramento’s about to lose one of its star sous chefs and go-to guy for some of the best charcuterie in Sacramento. Friday will mark the final shift for Brad Cecchi of Grange, who wowed many a local palate with his handcrafted prosciutto, salami and other cured meats. Cecchi (pictured above, right) is off to Cleveland, where he’ll serve as executive chef of the upcoming Urban Farmer, a farm-to-table styled steakhouse run by the Sage Restaurant Group of Denver. Chris Macias in the Sac Bee.

Popeyes planned for former Jack in the Box in Roseville - Popeyes Louisiana Kitchen will open one of its restaurants in Roseville at 1100 Douglas Blvd. The site had previously been a Jack in the Box restaurant. Mark Anderson in the Sac Biz Journal.

The Shack serves a selection of local brews - The Shack, a local restaurant that has more than 100 types of beers, has been established as one of the rare craft beer locations in Sacramento. Server Christopher Fairman said The Shack can turn any anti-beer person into a beer lover. Sammie Moreno in the Sac State Hornet.

VIDEO: Cooking Seared Ahi with Crisp Catering - Chef Joe Thompson makes seared ahi tuna with sugar-free jalapeno jelly on a wonton crisp for the FOX40 morning crew. He shows Paul Robins how to whip it up. On FOX 40.

VIDEO: Sienna Restaurant - Christianne is at Sienna Restaurant to check out some of their amazing gluten free food in honor of Gluten Free Awareness Month! On Good Day Sac.


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