The Kitchen Restaurant
- Price Range: $$$$
- Accepts Credit Cards: Yes
- Parking: Private Lot
- Attire: Dressy
- Good for Groups: Yes
- Good for Kids: No
- Takes Reservations: Yes
- Delivers: No
- Take-out: No
- Waiter Service: Yes
- Wheelchair Accessible: Yes
- Outdoor Seating: Yes
- Good for: Dinner
- Alcohol: Full Bar
37 Reviews for The Kitchen Restaurant
If you have to ask you can't afford this place. It was well worth the $600 we (my girlfriend and I) spent on dinner (That did include a 20% tip). Not for kids. No wonder this is the most sought-after reservation in the state of California. I give it "10" Stars.....and with that said I have already booked my next reservation.
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$125 a person and totally worth it. I took my boyfriend here for his birthday and he's a fickle eater but he tried everything. I think it's odd to see people want to get involved and help plate the food, etc. but at the same time it's nice that you're more than welcomed to if you want to.
Chef Noah was entertaining and charismatic. There were owners of a Thai restaurant eating there as well and Chef Noah plugged their restaurant, which we thought was pretty nice. You can have seconds, thirds, as much as you want of anything they served. They'll get you the recipe or a doggy bag to-go of the dish.
Our server was great. The wine guy was great. There was a table of douchebags next to us that ran up their bill to well over $1000 for 4 people and it was disgusting because all the guys at that table talked about was how much money they made and gave the server a hard time and tried to stump the wine guy all night and vocally expressed when their check came that oh, it's a thousand bucks, let's not leave a tip.
$125 a person doesn't include the tip.
Besides them, everything was fabulous. I wore heels and as I was leaving, Chef Noah took my hand and helped me down the step=)
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An absolutely unforgettable dining bliss! "The Kitchen" was well worth the $600 plus that my boyfriend and I spent on dinner. We were lucky enough to get a seat at the bar (the bar surrounds the kitchen, so you are even closer to the cooking experience). We were able to ask the sous chef questions about what she was doing and the ingredients she was using. You really have to love food and everything around good food to truly enjoy this culinary experience. You are going to eat a lot of rich, dense food so be prepared some stomachs can't take this level of eating. My favorite portion of this elaborate 5 hour dining experience was Intermission "Sushi and Sashimi served on the garden patio by the fire." For those who enjoy sake with their sashimi there was a variety of fine sake for an extra price of course, but well worth it as I have never had sake like that before. The sushi and sashimi were unbelievable. I would have to say this is served as a buffet so don't go into intermission thinking there will be plenty, people definitely went back for seconds and thirds before we got our first plate. After Intermission you will experience 4 more Acts of superb food. I can still taste the dessert and all the splendid flavors exploding in my mouth at the same time. At the end of the evening chef Noah Zanca was kind enough to call us a taxi and even tip the gentleman as we were leaving. Noah was extremely sincere and knew everything there is to know about the best quality food as he explains the ingredients and were they come from during the course of the meal preparation. My boyfriend and I will be returning and next time we will remember to bring a camera!
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The Kitchen offers a 3+ hour demonstration-style meal that is, in scope, breadth, service, and culinary execution, far beyond and apart from anything else in the 916. (And, believe it or not, a bargain.)
Not for shrinking violets or those looking for a secluded, romantic table-for-two vibe, the degustation-style extravaganza flies by in a dizzying tornado of extraordinary tastes and conviviality. The executive chef begins with a lighthearted discourse on the entirety of the evening's meal, and you're off. The current trend of "open kitchens" is old hat to Randall Selland's staff; they literally invite you into their kitchen to ask questions, meet the staff, and actually see your food being made. Foodie geeks will swoon at the chance.
The staff are truly beyond accomodating, as well. It seems that your every wish is fulfilled while you are their guest. Wondering about that artisinal fresh goat cheese that garnishes your mushroom dish? A small plate of it is handed to you by the chef for your consideration. Prefer olive oil to adorn your (amazing) bread instead of the (delectable) butter provided? Your server fills a plate with a vibrant single-orchard Italian oil in no time. When they say "If you want more, just ask," they ain't kidding. You can have more of anything you like, no questions asked; substitutions and special diets are accommodated graciously, as well. Be careful, though, as those seemingly small courses add up in your belly. If you leave this place hungry, it is truly your own fault and nobody else's.
Perhaps the most joyful course of the evening is the "intermission," during which sashimi, crudo, and other inspired bites are served on the charming patio. Truly exemplary seafood, accompanied by intriguing accents such as house-pickled ginger and REAL wasabi (hint: the stuff you get at your fave sushi place isn't real at all), provides a nice break from your seat, as well as a culinary departure. This is where it is really tempting to overdo it, overcome by the fabulous fare in front of you and forgetting about the three courses yet to come.
The evening concludes much like it began, with a bit of dramatic flair. This time, it comes in the form of a formal tea service, with your own customized brew of tea, infused tea, or tisane. Coffee is available as well, but skip it this time in favor of a truly uncommon after-dinner drink of your own making (with help from the knowledgeable staff).
With this abundance of food, featuring frequent appearances by rare, luxurious, or locally sourced ingredients, all of impeccable freshness and quality, a foodie will readily understand why I term this experience a "bargain"; it simply cannot be duplicated.
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I rather go to "dad's kitchen" than "the kitchen."
Don't believe the hype. This place is all show, no substance. It caters to big ballers to make them feel good about themselves that they can afford a place like this. This is a place for guys to show off their ferrari's and lambo's. I'm up in there with my toyota just doesn't feel right.
About the food, I thought the food was just OK, it's not that much better than red lobster. For 500 bux, you cannot justify it. Even in Manhattan, you don't have to pay that much, let alone pay that much here in the "food capital of the world?" a.k.a. Sacramento.
I say go somewhere else and you'll have more fun.
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i haven't been here in a couple of years, but we used to drive to sacramento to eat here when we lived in san francisco. now that we've moved back, we can't wait to try it out again. for full disclosure, this review is based on my last experience there:
this is by far one of the best dining experiences in northern california! it's styled as a demonstration dinner, ala emeril live or something, but much, much, classier and with better food. before dinner starts, you have the chance to chat with the chefs, walk through the kitchen and watch the staff prep for dinner.
although the price of the dinner may seem expensive at first, you get much more than what you pay for. not only is the food absolutely gorgeous, if you like a particular dish, you can ask for 2nds or 3rds.
the dinner consists of 5 courses, with an "intermission" after the 2nd course - you are lead out onto the patio where an array of fresh oysters, sushi, and other tantalizing cuisine greet you in a courtyard with twinkling lights and luscious vegetation.
throughout your meal, chef randall and his staff provide an entertaining commentary (it's seriously a show). moreover, wine is provided at cost! the kitchen is such a wonderfully delicious experience that it is definitely a CAN'T MISS.
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I have been trying to eat here for a few years. They only set 50 people a night. With babysitting conflicts and limited seating I wasn't able to eat here until just this past Saturday night. My husband and I were greeted at the door and shown to our seat at the counter. Everyone was so friendly. The people we sat next to were from our neck of the woods and it was there first time there as well.
They brought out popcorn with truffle oil and as we munched Noah the chef gave us a run down of how the night would go.
Every course was mouth watering good. The only problem we had was at the intermission when they serve sushi out on the patio. There was a large crowd of young people eating that night and they stood around the sushi table and made it impossible for others to get anything. Paying 600 dollars for dinner didn't exactly make me want to elbow others for food. My husband and I went back to our seats and my husband asked one of the waiters for some Yellow tail and they brought him out a nice plate of it. That was wonderful. Yet, I still would have liked to see and eat whatever was out there
The rest of the food was to die for and I can't wait to go back again. We did the wine flight. Next time I think we will just order two really good bottles of wine. One white and one red. We didn't even drink our dessert wine. It was to sweet for us. But not The Kitchen's fault.
Another really nice touch was that we hired a driver. Since we knew we would be drinking we didn't want to drive. When they saw our driver outside they invited him in to sit in the back and they gave him food to eat. Super nice touch.
We will definitely be back. It was the meal of the lifetime so far for me. Can't wait to see what the next menu will be.
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Below is the feedback I offered the Kitchen after dining there. Sadly, I received NO response. I think that made me madder than paying too much for a mediocre experience that didn't live up to what they promised (catering to your preferences, etc). I won't go there again. All I wanted was a little acknowledgement and maybe an apology; I would have tried again if I felt like they cared!
Hello,
I'd like to offer some feedback concerning my recent Kitchen dining experience. Dave and I had waited nearly two years to experience your restaurant. I was ecstatic because it was my birthday and one of my favorite people was experiencng Sacramento's finest, most innovative dining experience with me on a lovely January Friday night. Woo hoo! But sadly, I think it's important to be honest that it wasn't the kind of top-notch experience the Kitchen is famous for.
The lobster bisque was outstanding (I asked for a second bowl). Absolutely outstanding. That was the most positive part of the evening.
I had expressed to several servers and the person who phoned me to confirm our reservations that I don't eat beef or lamb, so when the duck and lamb manicotti dish arrived I was surprised. When I reminded him, our server quickly reappeared with a duck-only version, but I felt that he should have known from the start. Still, I ate
the duck version and it was tasty.
The sushi intermission had world-class fish, but the rolls were dry, like they had been cut hours before and left to dry out in the fridge. I enjoyed every bite of fish, but the rolls were pushed to the side of my plate. I also felt it was too cold to go outside to eat cold fish, so we didn't enjoy as much sushi as I would have liked. I was wishing for an inside spread or a hot dish outdoors.
For the beef course I was brought wild chicken, which I love, and it was cooked with a variety of wild mushrooms, which I also love... but the problem was the VEAL REDUCTION that it was smothered in. I was very frustrated at that point. What part of not eating red meat did you not understand? I didn't want to wait for something else to be cooked so I tried to eat around it but left most of the dish on my plate. I asked my boyfriend how he liked his dish and he said it was salty, so perhaps I wasn't missing much.
The final blow was during dessert. Our beautiful dessert plates arrived, but sadly we watched our ice cream melt while no one offered us coffee. After 10 minutes we asked someone to bring us coffee, but the homemade ice cream was mushy by this point.
Another positive part of the evening I'd like to mention was the wine service. We ordered a half bottle of something that was "off" and kept sipping it, thinking it needed to open up. It never did. We weren't going to make anything of it, but when your wine guru checked on us we gave him a sip and he agreed that it was bad and took it off our bill. Although we were disappointed that the wine was bad, we appreciated the level of service.
Dave says he never wants to go to the Kitchen again. I know that everyone has an off night, but when it costs $400 even after some of the wine is graciously removed from the bill, one's tolerance is low for off nights! I'm not normally a "complainer" but I felt that if the Kitchen's reputation for excellent service and food is true, you'd want to know.
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I've been to the Kitchen four times in the last dozen years, going back to when it was located on Marconi in what is now a dentist's office. The first three times were all five star events (and they didn't even have to use Novocain) but this last trip only garnered four stars.
Why, you ask? Well I'll tell you. It wasn't the service, which was exemplary from the moment we got out of our car and our waiter came to greet us holding an umbrella. It wasn't the presentation which was, as usual, fun, tongue-in-cheek, and yet, elegant. It wasn't the high-decibel oratory by chef Noah Zonka, who has a likable Emeril/Henry Rollins/"Stone-cold" Steve Austin thing going for him. No, it was, surprisingly, the food.
Each of our five courses were good, don't get me wrong. With top grade ingredients flown in fresh (in some cases still alive) from all over the world, how could they be bad? It was just that only two of the five courses were smack-you-in-nuts, punch-you-in-the-neck amazing, and of those, one was the sushi course.
The other standout was a manicotti filled with lamb and ricotta topped with braised duck and arugula. That was fantastic. But the other courses, a lobster bisque thickened with Arborio rice, a trio of crab, wild salmon and scallop, and the dessert consisting of a rather plain doughnut plate with ridiculously good homemade coffee ice cream, were all just...good.
You expect more than just "good" from the Kitchen. At $125 per person you expect great. You expect grand. You expect a Bacchanalian orgy just this side of Caligula. To be only "good," to get only four stars is, I'm sure, seen as a bit of a failure by the Kitchen's dedicated staff. I just hope they don't start hitting Dr. Teeth's laughing gas to help kill the pain.
www.sacrag.com
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I haven't had the chance to be inside this establishment; however I have savored their food!
If there is truly a "food of the God's" this must be it!
I was driving cab when a repeat customer was gracious and thoughtful enough to order me some food to eat while they were finishing up their meal. I must say that it was the BEST tip I ever received the whole time I worked as a cab driver!
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We've been here 2 different times and both times Randall was cooking/demonstrating. I've heard that Noah does most of the cooking now so we got lucky to see Randall in the kitchen. Everyone there was very nice an my husband got seconds and sometimes even thirds. Even though it's pricey it's not some "fufu" place where you have to get all dressed up and act "uptight", everyone makes you feel very comfortable. Make sure to ask for the counter seats at the horse-shoe bar right in front of the "kitchen". My husband and I only spent $300 here one night (2yrs ago) and the other time we spent over $500 so it depends on how much wine you drink since that's not included in the $125 pp (if it's still that price?) All the food is very good, but if you're a Vegetarian just stay outside and munch on the bushes because you'll be missing out on some tasty dishes! This is def an experience!
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This isnt dinner, this is an experience!
Consider this the best alternative to dinner and a show, because you get both!
The five course meal was delicious! Sushi course served outdoors with fireplace, waterfall, and mingling!
Fair priced wine flights with dinner!
Breathtaking presentation!!
Randall Selland is a culinary genius!
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My first time here and it was a total foodie joint with an open kitchen, flames bursting from pans on the range, plating of the food right in front of our seats. Very lively fun atmosphere with a boisterous Chef starting things off...(refer to Greg S. for an excellent review). The food was definitely creative and tasted very good. Chef Noah was willing to accomodate any food allergy, serve you seconds, thirds, fourths; make you something different; bring you a second serving of foie gras, have you cook your own dish....basically anything you want.
As a criticism, I realized as the night went on, most of the protein for the courses had been cooked earlier in the day and was being refired (reheated) right before plating...I think this took away from some of the freshness, juiciness, flavors and overall temperature...especially the scallops/salmon and beef courses. However, I understand it would probably be impossible to get all the dishes out in a timely fashion without a significant amount of prep prior to service, as there is only one seating per night and 50 plates are coming out at once for each "Act".
I WILL say that the wine list has incredibly fair prices on many high end/cult CA wines and we took full advantage of this. Overall completely different and fun dining experience for me (if it were just on theatrics and the novelty of the place I would give 5 stars)...I don't know of any restaurants that put on a show like this. It is $125pp for 7 courses. Definitely worth a visit, though is a bit overpriced in my opinion. Food is definitely 4 star quality, though the presentation may make you think it is better.
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A special occasion restaurant that is more about the theatrical display than fine dining. I found the food good but short of outstanding. The service was superb and it began when someone with an umbrella came out to greet our car. The staff here is extra friendly and does a great job of making you feel at home and special (they remember your name). The wine list includes many California cults such as Sine Qua Non, Colgin, Harlan and Shafer and the prices are surprisingly reasonable. Outside of California wines the selections are limited although very thoughtful.
The dining experience here is certainly unconventional and really a lot of fun. When you arrive you are invited to walk through the kitchen, talk to the chefs and peruse the wine cellar. The head chef is really funny and talks to the crowd in a booming voice. Dishes are plated right in front of you, flames shoot from pans on the range and you are welcome to extra food should you have the capacity to consume it. There is only one seating per night so you are encouraged to take your time and stay as long as you wish.
To me the most important factor in a restaurant is the quality of the food, thus my rating of 4 stars. The food at The Kitchen was good but not outstanding as the dishes are cooked ahead of time and finished in rapid succession (well explained in Stephen O's review). I had a great time and loved the "performance" by The Kitchen staff.
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My wife and I spent our fifth anniversary at The Kitchen, which I have to say finding the darn place is half the fun.
After dinning at The Kitchen, I really feel like I need to go back and knock a star off each of my other reviews since The Kitchen blows them all out of the water.
I echo whatever one else has said, but this place deserves having it said again. Impeccable service, great fun environment, and top-notch food.
When you walk in you are in a small area with a kitchen literally in the middle with bar seating and a handful of tables on the outside. There is no "bad seat" in the place. You will have a great view of everything no matter where you sit.
After Noah (the head chef) did his little bit at the beginning, which was quite good and set the mood for rest of the evening, the staff brought out some popcorn for us to munch on. Popcorn you ask? At a place that charges $125 a person? Alas, this was no ordinary popcorn..it was popcorn with truffle butter. Yes, truffle butter. It was like no other popcorn have I have ever tasted. Sweetness from the butter with little earthy black truffles bits.
Note to self- Buy truffle butter for the next movie night.
The Food - Holy Mother Of Freshest, Best-Prepared, Best Tasting Food I Have Ever Had.
Now as you have read here, you can order seconds of any dish you would like. The very second I was done with each dish I wanted to yell "SECONDS! Fortunately, I didn't have to as the waiter come up to me and asked if I wanted seconds. Um, hell ya!
Really, anything you want, ask..they will do it or give it to you. I asked for a couple more Gooseberries which I loved, and the waiter brought out 50 of them in a small dish for us to munch on..awesome!
and yes, I had seconds on 4 out of the 5 dishes...and almost asked for thirds on the meat dish. I literally went in the back of the kitchen were he was and asked him how the hell he made that dish.
I highly recommend getting the wine pairing. It makes the meal that much better. If you think you would have a hard time drinking 5 glasses, you can split it with someone else and they give each of you 1/2 glass. Excellent value.
They also do teas from FRESH herbs on the spot. Tell the tea person what you like and she whips up and brings it right out. After 5 glasses of wine, glass of champagne, sake, and a beer, that was a very nice ending.
$450 for two people: 2 dinners, split of champagne, 1 wine flight, one beer and one sake.
I wanted to write a little about each of the dishes, but I don't think I could do it justice.
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* White Corn Chowder with Maine Lobster Souffl, Potato, Peppered Bacon 'Succotash', Dill Water and Pine Nuts *
* Massachusetts Giant Scallop and Crispy Florida Frog Leg with Summer Truffle Puree, Peach Jus, Brunoise of Prosciutto and a Salad of Fennel, Small Arugula and Preserved Blood Orange *
* Sushi . Sashimi . Crudo *
* Halibut Cheeks on a Bed of White Zebra Tomatoes with Tempura Packages of Basil Wrapped Rock Shrimp and a Fresh Gooseberry Beurre Monte *
*Tenderloin and Quail with Ragout of Connie's Mushrooms and Organic Chicken Leg Confit,New Mexico Chili Infused Duck Broth and Triple Crown Blackberries*
(I have to find somewhere that sells Gooseberries. I must. They taste like small tomatoes and grapes all wrapped in one.)
*Crepes (I forgot what was exactly in them, but it was awesome)
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I went to The Kitchen with an old buddy who happens to be a chef, and our post-dinner conversation has slightly skewed my view of food and eating out. To that end, I wasn't impressed with this place. I don't think they "cook" so much as they present and plate incredibly high quality ingredients. Here's what I mean.
When I had dinner here, everything tasted wonderful. The produce was fresh and organic, the lobster was flown in fresh, the fish was of such high quality that you could eat it sashimi style, and truffles speak for themselves, etc. My point is that the ingredients they use here are of such high quality that you really don't need to do much cooking. In fact, too much "cooking" might detract from the natural flavors of the ingredient. Other ingredients like chitlins, pigs feet, or tripe, requires more "cooking" to make them editable and enjoyable and therefore may be a better gauge of the talent of a chef. I mean, even I could make a gourmet meal if I could use all the truffles, foie gras, and kobe beef I want. But, in my opinion, it would take a true gastronomic genius to make a dish of pig's feet and tripe delicious to eat.
Don't get me wrong, I loved the food I was served and really enjoyed myself. Service was superb, the wine pairing was thoughtful and accented the dishes beautifully. But I could have gone to specialty food retailer and ordered the same kind of ingredients, and while I couldn't prepare a meal with the same sophistication, I think I could recreate some of the dishes pretty accurately. While I would normally give them 5 stars, I just can't bring myself to do it this time. Maybe I'm going through a phase.
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I've been racking my brains to think about how to describe my evening at The Kitchen. In all my culinary adventures on 3 continents, this was the most unique dining event ever! I think they work hard to make the atmosphere one of dining at the house of good friends albeit the house of a top class restaurant chef friend!
They build up the anticipation by e-mailing you the menu a few days before your visit and the description of the food is eloquent, juicy, seductive, almost like food porn! You've been given advance warning to work up and keep a good appetite for the day of your visit.
They also operate differently from other restaurants by only serving dinner a few times a week and there are a maximum of 50 diners each evening as they don't turn over tables - the meal takes 3-4 hours to serve. Hence perhaps the discreet front to the restaurant. It's not obvious in the way other restaurants' entrance tend to be to attract passing trade. They'll give you further instructions if you request it - the restaurant is on the north side of the street in the building next to the video store.
The welcome is warm and the staff know you by name, quickly locating you on the seating plan. This friendliness is what sets the place apart and continues through the evening. The moment you walk into the restaurant, you know you're in for something special - the layout is a big show kitchen in the middle with seating around it and some tables further back for larger parties but all seats have a great view of the action.
You are told that throughout the evening, you are welcome to walk around everywhere (and you really can!), ask questions, help out, request seconds of the dishes. In fact, Noah, the head chef boasts that he can't be shocked by anything you try and do as someone has probably already tried it before in the restaurant!
My request for freshly squeezed orange juice had my own server Eric personally squeezing the juice for me (take note, Joel Robuchon!!). Throughout the evening, all the servers stop for a chat like you're an old friend - Gina, the restaurant manager, Kirsten, the tea specialist and mime (personal joke!), Noah, the head chef and at the end of the evening, Roland Selland, the owner who had been busy at the other new place he's about to open. I think some of the interest lay in the fact I was visiting from the UK but they work hard to make everyone feel special, which is great as for most people, the cost of dining here is high and most people there were celebrating a special occasion.
With the bar seating, it's easy to make friends and I had a most pleasant evening with a lovely couple celebrating their 15th wedding anniversary. They werre Jewish and the restaurant efficiently and discreetly substituted ingredients as appropriate.
The menu is a set 6 course menu and was introduced theatrically by Noah but the introduction confirmed to me his and the restaurant's passion for the quality and the provenance of their food. I got a few tasters of the raw ingredients from asking questions - Noah is quite an encyclopedia. He also showed me how to hypnotise lobsters (no, really!) because I asked him - he takes the time to share these tips with you and nothing ever seems too much bother in this restaurant. As pointed out before, some of the produce Noah inttroduces may be alive, just a small warning if you're ultra squeamish but they don't kill anything in front of you.
The cooking and assembling of the food also takes place in front of you in a fine demonstration of teamwork. You can ask for seconds of everything. Noah will substitute anything and even cook you extra bits of anything you fancy!!! I know this because Gina had asked me what my favourite dish had been so far on my USA trip. I said the foie gras at Cafe Juanita. Later that evening, a plate of foie gras suddenly appeared for me, courtesy of Noah! Lovely seared on the outside, meltingly rich inside with a sweet berry sauce. Where else would that happen?
The evening was a mealstrom of fun, conversation, wonder mixed with very high quality food prepared in front of you. The price may be high but in return, we had a menu containing top class ingredients such as truffle popcorn to start (yes seriously), crab legs, scallop sashimi, freshly shucked oysters, lobster, rock shrimp, duck and wild boar. Flavours, textures, tastes were skillfully matched and mixed. There were a few nice twists and innovations like sheep milk gelato served with the appetizer and the lobster being served in bolognese style. You will not be disappointed with the amount or quality of food in any way.
The evening was rounded off with fresh tea being made by hand. Kirsten, armed with white gloves for the tea service, would make up personal pots of tea with any concoction of herbs, spices, etc that you would care to add to the tea leaves.
A final unbelievable touch - Roland offered to try and get me a reservation at another fully booked restaurant.
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I think it is absolutely terrific that extremely wealthy people can have a restaurant to call their very own, where we don't have to be near working-class - or even middle-class - folks. And the food and presentation here is just as you'd expect from an upper-crust, certifiably elitist institution: delicious and precious, respectively.
Pricing is a bit ridiculous, given that Gary Danko and Chez Panisse, with their superior food and ingredients, are 1/2 the price for a similarly sized 5-course fixed-price meal. I suppose there's more competition in the Bay Area, though, so prices are a bit more realistic there. Although why a place in a rental market with 1/4 the price per square foot should charge twice as much is beyond me.
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This, my friends, is a fantastic fabulous, no-attitude, fun and amazing experience. the concept you are all familiar with, arrive between 6:30 and 7, have a glass of wine, and tour the kitchen and wine celler. I loved Noah, the head chef and the MC of the evening. The sous chef was not exactly friendly, maybe because she is gay and living in Sacramento. ANYWAY, the food was excellent, and all all the ingredients were extremely fresh and delightful. I loved the "sashimi" intermission, where they served oysters on the half shell as well as 3 types of sashimi, (salmon, tuna, and another one I cant remember) with the best and freshest wasabi I have ever had (and Im half japanese). The service was great, unobtrusive, very knowledgeable, and perfect altogether. I enjoyed myself tremendously, and give this restaurant/dinner/entertainment experience a TEN out of TEN. Perfect score. (and as you can see I dont dole this out very often). GO TO THE KITCHEN, bring your friends and appetite, and have a memorable evening.
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I introduced my boyfriend (a real foodie) to The Kitchen 2 years ago. It is his favorite restaurant (and that tops a lot of great places). We went last week for our anniversary and were treated to even better service and food than all the times before. Noah is absolutely a joy from the time you walk in to the last time you ask him for seconds. Everyone there is fabulous, from the jokes to the service to the attention to detail. Oh, and the food is to die for. Next to Masa's in SF, it is my favorite place and it's sooo close to home! Every menu is unique and uses some of the freshest food you will find (because I know it's fresher than the stuff in my own fridge). On top of the to-die-for fixed menu, there is the sashimi course. I always fill up on the sashimi and regret it later when the mouth-watering dessert comes out. This last time, my BF, who doesn't like coffee or tea, asked for hot chocolate. What came out was liquid melted chocolate that was so good, I finished the entire pot. Luscious!
I wonder if Sacramentans know what they have at their finger tips. I must admit I am closely acquainted with the family of this Sacramento jewel, but that does not alter my opinions. I know of no other place to get your monies worth for an absolutely great night out. The food is original and savory. The Sushi Break is phenomenal with fresh and cooked seafood and shellfish delights. It's so easy to eat too much at this 'break' from the planned menu, so be careful. The thing to remember when dining here is that it IS all about you. If you want more, you just ask.....and they bring it to you with a smile. If you have special needs, they will take care of that as well. Randall and Noah do a terrific job of entertaining you with their flawless narrative on the food they are preparing.....well, flawless may be stretching it a bit, but I promise you will be entertained! The rest of the staff will be there for your every need. Don't forget to visit the kitchen area where you are free to roam around and talk to the chefs. And don't forget to call well in advance as it is one seating per night and they fill up fast.
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This year I was invited to my aunt and uncle's holiday party at The Kitchen. I was definitely curious about The Kitchen, but just couldn't bring myself to spend that much money on a meal. I love food, but over $60 a meal for me is a stretch. The only other place I am planning to shell out for would be French Laundry. Luckily...I got invited to the Kitchen so it was all free! That being said, after going to The Kitchen, I think their price tag is quite reasonable. The Kitchen isn't just a meal, it is a full night's entertainment.
The restaurant is located in an obscure place. The building is across the street from a strip mall and almost looks like an office complex. Who would have known that was a fine dining establishment? When you enter the restaurant, they have a formal seating chart, so they know every person's name. The service is exceptional at The Kitchen. Not only do they take the care of learning everyone's name, but they have about a 3 patron to 1 server ratio. My water glass was never empty and I have never felt so comfortable in a restaurant. Comfort is actually the best word I would use to describe this experience. The chef and his staff make you feel like you are literally in his kitchen. You can even chop vegetables with them if you please.
The food was outstanding. The menu was so impressive, I wouldn't do it honors if I tried to list it all off. The highlights for me included the grass fed beef tenderloin, mashed potatoes with shaved truffles, a lobster macaroni and cheese variation, French onion soup, a ridiculously amazing sushi/sashimi combination served outside with oyster shooters, every kind of chocolate dessert you could imagine, including my favorite, a white chocolate panna cotta. They even had a tea bar. That is right, they had a tea bar set up to hand blend fresh herbs and spices to your liking.
When you add dinner and theater together for an evening, it ends up being about the same amount you would pay for a night at The Kitchen. The Kitchen is just as if not more entertaining than any top notch theater in town. The chef was funny, the staff was friendly and the food was fantastic. The entire staff, including the chef interacts with you throughout the night; in fact he even hugged everyone before they left! I already have my French Laundry piggy bank and I am going to have to start another one for The Kitchen. I would love to go back.
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If you want to spend a fortune, have an idiot who thinks he is god's gift to food scream at you, and have mediocre service, and a disgusting mixture of foods, all cooked (at best) just OK, then this is the place for you. Other reviewers posted here have too much money and no taste.
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I will keep this short since the reviews by others cover this place well. Everyone should go here at least once and more if you can afford it. I have enjoyed everything I have had here. Randy Selland will keep you entertained and you will leave here truly satisfied. The first time you come here you wonder if you are in the wrong place. The exterior of the building is not great, neither are any of the surrounding buildings but don't let this discourage you. Once you are inside the party begins so be prepared to have a fabulous evening, it truly is a wonderful experience......now can we perfect Selland's Market?
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After many years and even more stories about this establlishment I finally got to try it in person. The only complaint you will read from me is its hard to find location and no street signage. I assume they do it on purpose, because you cannot just walk in there, but a small sign on the door or wall would have been nice.
Otherwise you will be amazed by this dining experience. You walk in and are greeted at the door. They walk you to you seat(s) and the server that is assigned to you comes over and introduces himself and explains the evening. You are told to make yourself at home. Do and eat however much and whatever you like. They mean it. Walk into the back kitchen, the wine cellar. Ask anything and anytime you want. I did, I got it all. The menu was six courses.
The owner was there, which I understand is a rarity, but it was the first night of the new menu so he ran the show. Once everyone was seated and comfortable, he came in, and in a very loud and boisterous tone introduced himself and his staff. Then he explained the whole menu, except for the dessert. All items in every dish came from farms in the immediate surroundings, or from butchers/fishermen that same day. The lobster was still alive. We had an array of food that was amazing. Each dish danced on my palate to a different drum beat. The cheeses soft, fresh, creamy. The seafood incredibly tender and still salty from the ocean. The lamb and salmon were incredible. They offered us big platters of sushi and sashimi. The best I have had in Sacramento. My favorite was the fresh japanese scallops.
The whole night the chefs took turns explaining each step of every dish. The history of the ingredients, the story behind each dish. Servers come around all the time, refilling your water and wine. Tending to your every whim. The night got capped off with an array of herbs for fresh herbal tea and a french toast dessert with home made french vanilla and chocolate chip ice cream that was sublime.
The only reason I (cannot) do not go more often is the prices. The food alone is $125 per person. Add $55 for the wine, plus you should have to tip at least 20% for this type of attention and tax and you are easily spending over $200 per person here. But it is worth every single dollar of it. I am going back in October. I cannot wait!
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I had always heard wonderful things about this restaurant for many years, but never had the opportunity to go until recently. Thanks to my best friend & her husband, I was treated to a delightful dining experience at The Kitchen. Located on a busy corner of Sacramento next to a Chevy's, Taco Bell, Shell gas station and a Video Clearance Center, you would never know such a fine dining establishment exists there. However, from the moment you step into the place it is a "world away". Ambiance is nice, the staff is extremely friendly and helpful and the food is delicious. They use the freshest ingredients from around the world and have them on display to prove it. From beginning to end it is an excitingly interactive dining experience that aims to please your palate and all your other senses. You SOOOO have to go!
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January 24, 2007
The unofficial annual dinner gathering of the Unified Wine Symposium took place last night at the Kitchen Restaurant. For this one night every year, the place resembled Napa north, room full of ITB folks. Names and faces I can put together includes Fred Schrader, Tony Biagi, Andy Erickson, Mike and Schatzi Herby, John Conover, Les and Lisa Behrens, Tony Velebil, Thomas Brown, Steve & Linda Goldfarb, and many more faces I recognize but can't put a full name to.
As usual, the dinner was amazing with one exception, I've never cared much for the final meat course here. But that's due to the fact that I don't like the cut of filet mignon when it comes to steak. This is something I can live with considering everything else always hits the mark 100%.
The sushi, sashimi, and crudo intermission was ridiculously good, especially the fatty portion of the Ahi Tuna. Fatty Ahi with a dab of wasabi and paired with the 1996 Taittinger Comtes de Champagne Blanc de Blancs, can't ask for more. This afterthought portion of the dinner just further validates the lack of option when it comes to sushi/sashimi in Napa Valley.
Back to the real menu. Lobster Bisque with a Bamboo Rice Souffle was a combination I've never had in the past. The texture of the rice souffle adds an unexplored dimension to the bisque, unique and tasty.
Duck and Taleggio was Randall's version of grown-up mac 'n' cheese. We found the 2004 Aubert Pinot Noir UV Vineyard to be the best pairing for this dish.
The fish course, Petrale Sole with Nantucket Bay Scallops and Gulf Shrimp shows off the three different textures of seafood was a great rendition, but also would be fun to try the dish de-constructed.
As for dessert, I was too busy chasing down some foie gras, so didn't get around to try it, but I was successful on my foie gras hunt to pair with the 2001 Suduiraut.
Mr. & Mrs sps made a point to fly into Sacramento just this past Sunday for the quick Napa Valley visit just so they can have the experience of the Kitchen that night. Anyone that's visiting soon I would suggest trying to fly into Sacramento if possible, so you can witness this place for yourselves.
January 24th, 2007 Dinner Menu
Creamy Maine Lobster Bisque with a
Bamboo Rice Souffl, Chili Essence,
Sage Oil and Ground Pepitas
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Crispy Long Island Duck and Taleggio with
Caprese Pasta, Black Truffle 'Tator Tots'
'Italian Style' Duck Consomm,
and Small Chives
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Sushi - Sashimi - Crudo
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Local Petrale Sole with Nantucket Bay Scallops,
Gulf Shrimp, Green Olives, Garlic, Thyme,
Meyer Lemon-Chicken Broth and
Fresh Made Goat Cheese
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Range Grass Fed Beef Tenderloin En Croute,
a Confit of Mushrooms, Pearl Onions and Foie Gras
with Roasted Cabernet Reduction, Shallots
and 'Just Made' Barnaise
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Warmed Bittersweet Chocolate Cake with Caramel,
Sugar Wafers, Salted Hazelnut Brittle and
Randall's Old Fashioned Ice Cream
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I will register my 5 stars and echo all of the great things said here about The Kitchen. I have had the privilege of dining with Randall and Noah on more than a dozen ocasions and each has been a rewarding exploration of food, service and entertainment.
The Kitchen is the only resturant I know that encourages guests to go in the back and watch their meals be prepared. The friendly staff is happy to answer questions about preparation techniques, building sauces and food combinations. The demonstration dishes are entertaining and educational for all, though foodies will be overwhelmed with the things to watch and learn during the 3+ hour experience.
Yet one of the most unusual things about the Kitchen is they want you to ask for more of dishes you like (which is all of them) and will prepare alternative dishes for guests who do not care for any particular item. During one of my visits, Randall prepared a filet mignon for a guest who did not like the lamb course. I often ask for raw or seared foie gras as an off-menu favor. The hardest thing about going to the Kitchen is disciplining your appetite -- saying no to another plateful of maguro toro and kumoto oysters on the patio, knowing the evening's delicious entry and bountiful dessert await inside.
The food at the Kitchen is as good as any of the Michelin 1 or 2 star rated places in San Francisco (I will be happy to provide a map to The Kitchen the next time the Michelin raters visit San Francisco). The unique atmosphere and attitude alone make it worth a visit. Yes it will cost you $200 per person with wine, but it is a great special occasion place or an indulgent night out with your most gourmet friends.
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OMG! The stories are true - one of the top restaurants in California. I usually try to keep my reviews concise, however, that just won't do justice this time around.
This is no ordinary restaurant. When you walk in, you'll enter "the kitchen" - literally. You can sit along the counter for the best view of the cooking demonstration, or you can sit on tables spread out in the intimate room.
The chef presents each dish before it is cooked... yes, raw and sometimes alive. As an example, that night he showed us the fresh New Zealand halibut that arrived 30 hours ago, and the live Maine lobsters that were shipped to him that afternoon.
Our appetizer that evening included an organic salad, chicken terikayi and vegetable tempura with either a syrah or a sauvignon blanc. The next course - New Zealand halibut on top of Maine lobster mash with matching chardonnay. The main course was sirloin steak from Uruguay with finely grated potato scallops with wild mushrooms. Of course, a cabernet to compliment the meal.
There was extra halibut, so he whipped up some sashimi for us. The best part was the fresh wasabi he made from scratch. No paste here - instead, you can find small chunks of wasabi root... simply unbelievable. Lastly, we had apple crepes and Tahitian vanilla gelato with an accompanying sparkling muskat.
Reservations are a must. They only seat 50 people per evening, and only serve 3-4 times per week. It's no cheap ticket - $125 per person not including wine, tax or tip. They do have a wine pairing option for about $55. But nevermind the cost - once you're there it'll be worth every penny.
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Don't get the wrong idea: I do not throw around five star reviews; but in this case the Kitchen deserves each one. It is a kitchen at your talented chef-friend's home: you can walk in the back; step into the wine cellar; watch your food prepared; converse with the chef; and enjoy the evening as though you were invited over for dinner.
Dinner is a production -- a dining experience. This is not a dinner-followed-by-theatre place: the dinner is theatre. A chorus of professional waitstaff sees to your every need, and they know everything about every dish and every bottle of wine --- test them. Their wine collection is retail priced, and bottles are available sale, just like a fine wine store. You can uncork your favorite bottle at home after being inspired to cook for your friends.
As great as all that is, the food is better. And like a friend's home whatever is on the menu that night is what you will eat -- though special requests are available for food allergies or vegetarians. Chef Randall Selland and Chef de Cuisine Noah Zonca tell dirty jokes and they involve their guests in their unique dining experience. The Chef introduces you to the food before it is prepared and there is always something unexpected (though one receives that night's menu via email a few days in advance). Lobsters with claws the size of boxing gloves, live soft-shell crabs, yard-long tenderloins, quail and rabbit were a few of the dinner guests that didn't make it home. The Chef warns the patrons: this is your dinner -- don't get too attached.
Every course impresses: A rabbit pot pie plated with caught-that-morning Florida rock shrimp; Roasted quail; Lobster bisque with hunks of lobster; A sushi intermission; The catch of the day; Perfect tenderloin; and wonderful desserts. The menu changes often to include whatever is fresh and available. I found the sauces are always a perfect compliment, and are used sparingly so as never to overpower a dish.
Each portion is small --- yet remember you are in for four to six courses. Seconds are available for most courses. Though I left a little hungry on my first visit, be careful: on my second I ate more sushi and left just enough room to savor the dessert.
I recommend taking a taxi so you can enjoy a bottle of wine, or two, and get home safe.
Not a quiet setting -- as there is an operating kitchen and diners mingling around you -- but more a very special dinner party. Reservations well in advance are a must, and it is at least $125 per person, but you are repaid with superb cuisine and stories to enthrall your friends for years to come.
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