Frank Fat's, the venerable restaurant that was recently awarded the James Beard Award as an America's Classic, just hired Mike Lim from one of celebrity chef Martin Yan's (of Yan Can Cook fame) restaurant to run its kitchen, reports Tori Masucci Cummins in Sactown Magazine.
Sacramento native Mike Lim, 33, takes the helm of the venerable restaurant’s kitchen as executive chef, replacing chef Jimmy Ma. Lim’s experience includes two years at New York’s Del Frisco’s Double Eagle Steakhouse, which New York magazine calls “the most urbanely elegant steakhouse you will ever see,” and four years at the celebrated AAA Five Diamond Award-winning Victoria & Albert’s restaurant at Orlando’s Walt Disney World Resort. Most recently, Lim was the sous chef at Martin Yan’s popular San Francisco restaurant, M.Y. China, where he says he was able to “build up my Chinese cuisine repertoire” and hone his craft for making authentic dishes like noodles and dumplings from scratch...
During his first week in the kitchen, Lim’s focus is mastering the restaurant’s classic dishes, like its celebrated 16-ounce New York steak, one of the chef’s personal favorite dishes. But he’s also looking forward, and one of his priorities will be embracing Sacramento’s farm-to-fork heritage and working with local farms to enhance the freshness of the Frank Fat’s menu.
Read the entire story in Sactown Magazine.
Coincidentally, I ate at Martin Yan's M.Y. China restaurant in San Francisco earlier this year with one of the food writers at the San Francisco Chronicle, a friend from college. She wrote about it here. If memory serves, the food was better than a PF Chang's, and many of their dishes were updated interpretations of Chinese classics.
I know that Frank Fat's has many fans who love it the way it is. I understand the nostalgia involved, but personally, I'd eat there more if they'd take more risks in modernizing their menu, and I'm hopeful that their new chef will help with that process.
Performance at The Kitchen worth price of admission - One hundred and thirty-five dollars per person -- and double that price with course-by-course wine pairings, tax and service charge -- is a substantial investment in dinner. Before you place your reservation and fork over your credit card for a meal that rivals the cost of a Lexus hybrid lease payment, you might consider performing due diligence -- pulling some comps, for example. Ed Murrieta in the Sac Biz Journal.
Sacramento Bacon Fest sells the sizzle for January events - Tickets for the festival’s Jan. 26 chef competition — featuring Patrick Mulvaney, Adam Pechal, and the recently added Noah Zonca, among others — were snapped up in a mere 80 minutes after they were made available on Dec. 30, according to the event’s Facebook page (with proceeds going to the Center for Land Based Learning in Winters). Tim Swanson in the Sac Bee.
The Vault reopening as The Mint in Roseville - The historic building that had most recently been The Vault Night Club in Roseville will reopen soon as The Mint Night Club. The club’s former and future names are a riff on the giant bank safe that is built into the building at 341 Lincoln St. in Roseville’s historic Old Town. Mark Anderson in the Sac Biz Journal.
Beer Run: Corti Brothers quietly leading the way on craft brews - Corti Brothers has long been an arbiter of taste when it comes to fine – and hard to find – foods. It is also a trusted source for wine. And these days, Corti Brothers is a true leader in the craft beer movement, reflecting the boom and guiding us to best-sellers, newcomers, exotic choices and, really, an array of options at every price point and in every style. Blair Anthony Robertson in the Sac Bee.
VIDEO: Fresh fennel salad with blood orange slices - Chef Kurt Spataro makes a fresh fennel and blood orange salad. On KCRA.