The Kitchen Restaurant

“Let's just get this on front street: This IS the best place you can eat in the greater Sacramento area. I have stuffed my face with amazing food all over the world for 40 something years and I couldn't be happier that this place is in my backyard. I used to love my hot rods more than eating, but now i'm rethinking some stuff in my life. The accessibility to the kitchen, the staff, the quality of ingredients, presentation, drink pairings, they not only physically showed me in the kitchen how cook my favorite item from the dinner, but they WROTE THE RECIPE DOWN FOR ME!!?? who the H-E-double hockey sticks is doing that at a Michelin star place?? Serious enough about their craft to earn a Michelin star, but not pretentious about it at all as to throw it in your face via a psychotic dress code or restaraunt volume limitations. One chef I walked up to just put a chip in my hand and put ceviche on said chip and I ate it. hahahahahaha Love it, and you will too.”

“Dinner at The Kitchen was more than dinner out - it was an experience. As soon as you arrive and are seated, they encourage you to get up and move around, talk to the staff, ask questions, go back in the back kitchen, and sample various nibbles they had scattered all around. The first nibbles we found were the oysters - freshly shucked and no limit to how many you can have! Heaven for us! But we knew we had a lot of food coming so we didn't take too much, as we wanted to also try the other nibbles. That lasted a good half hour. The executive chef then greeted us and got us all jazzed up about the evening, and again encouraged us to come back (while they were prepping/cooking!) anytime we wanted. We never did, as our seats at the counter (the best seats!) afforded us a great view of the goings-on, and we didn't want to miss anything. The food really was excellent - I think we had something like 6 courses, along with an "intermission" of more oysters, and multiple desserts at the end. Whew! I loved the ambiance - the staff wasn't stressed at all - everyone seemed like they were really enjoying themselves and were a team. Very impressive and pleasant to watch and experience.”

“Such an amazing dinner. The service is fantastic, they will take care of you and bring you anything you like. The food is insanely delicious, and the fact that you can have more of whatever you like is crazy for such a nice restaurant. Before the first course, they encourage you to walk around the kitchen and talk to the chefs, and there are little appetizers placed around. During service, you can walk around, talk to the chefs, watch them prepare the food, and even help out. The mocktail pairing was also great, especially the bees knees. I wish I could go back again tonight!”

“The Food Though a bit of effort, we were able to get a reservation for the critically acclaimed The Kitchen. We were in time to experience...appropriately enough, Spring is nature's way of saying, 'Let's party'. It starts with a Prelude of small-bite snacks. Which is an understatement, since there was quite an array of snacks. Our favorites were the Spring Rolls and the Cheese Empanadas. Following was Act I with Butter "Bathed" Alaskan Halibut and "Handkerchief" Pasta. Continuing with an Intermission of a variety of Oysters and different sauces. Then it was Act II with Fines Herbes "Gnudi" and Spiced Butter Basted Lamb Loin. Finally, concluding with "Chloe" as dessert, along with an array of other desserts. Needless to say, all the dishes were delicious, my favorite was the Alaskan Halibut. All the desserts were great as well, but that might be my biased sweet tooth. The Miscellaneous The Kitchen is one of the more unique restaurants I've dined at. With its open kitchen concept, it reminds me of Omakase and, by contrast, of my college dining hall. The restaurant can house many guests, and it took a bit of time to seat everyone. The staff were professional and courteous, guiding the guests throughout the dining experience. The chefs were enthusiastic and encouraged everyone to explore the restaurant. All in all, it was a wonderful dining experience. The only nitpick I have is probably the transparency of their drinks. But otherwise, would definitely recommend the unique dining experience.”

“It's a no for me, dawg. Food: Basic bistro dishes. Best courses were asparagus crepe (intermission for seafood allergy), Steelhead trout (manager called it "bass"), chocolate chip cookie and raw oysters w carrot habanero hot sauce (repeat welcome snack & intermission). The menu was global fusion. Terminology listed from French, Italian, Mexican, British, and Thai cuisine--sometimes incorrectly. The "Tom Kha Gai" oyster shooter say "Kaffir Lime" (colonial term replaced in Thailand by Makrut lime since at least 2015). It may be "Tom Kha" but "Gai" means chicken and this refers to the meat in the soup (not just broth). Maybe write Tom Kha, Tom Kha Oyster or Tom Kha Hoy. Then, we had a sultana cumin sauce labeled "Mole". Any regional MX moles with mainly sultana and cumin? If so, why not label origin? I didn't taste any chile. Naming things willy nilly feels like underestimating diners. Random desserts. A bowl of whipped cream. A doggy bag of madeleines with a logo ribbon--like at an F&B vendor conference. Staff Interaction: Asked a white jacket (sous-chef de cuisine?) "What kind of lamb was that--Dorper?" "Australian lamb." Yes, I know. I worked Dorper lamb vendor events in Thailand. I wondered about other types (Margra, Suffolk). That's why I asked. Did the chef not know? Or did I not merit a full response? He walked away. Still don't know what I ate. A disappointing exchange. Then I asked a chef what cheese was on my plate. He said crystalline cheese was Pt. Reyes gouda. Then I asked a server. This cheese did not resemble the gouda I was served last weekend at Pt. Reyes Farmstead (or any typical gouda). Again, Pt. Reyes gouda. The regular gouda? Yes. Went home and googled if they have an aged gouda/ They do. If an ingredient is aged, expensive, or more unique than what I buy at the grocery store, why not say? Experience: A self-described "circus". 15 min wait line to enter! Then, diners are expected to enthusiastically interact as exec chef riles up the crowd. Like the opener at a comedy show. "Hello Sacramento! Last night was boring politicians, but I can tell tonight's crowd is the best. Who's excited? We can do better, right? Let's hear it!" Not a romantic date setting--no privacy to hold a conversation. Thank god I didn't share our special occasion (asked 2x during reservation + 2x at arrival). Midway through service, your occasion is shouted to the whole restaurant. You have to cheer for every birthday, wedding anniversary, and pregnancy in the house. "How many years is it? 38! Let's hear it! What's the secret? Must be silence haha!" all yuck-yuck jokes. Tacky. For me, fun in fine dining comes from the kitchen: interesting techniques and surprises on the plate--not dinner theater. People like this? Servers & chef de cuisine were individually friendly. Revolving servers is odd. Announcing 8,000+ calorie counts, calling diners "piggies" is obnoxious. Service: Packed in like cattle. 20 people sit literally shoulder-to-shoulder at the bar. They could remove every third chair, but revenue loss amirite? Servers reach in-between (!) dates during all six courses. Constant interruption. Cheese is served without silverware. If you don't want crackers, eat soft blue cheese with your dessert spoon (interesting flavor profile for later) or bare hands. Then, upselling. Unsure if targeted (pre-paid gift from my partner's work) but they push drinks. We had 2 cocktails ($45) and 2 beers ($28) and were pressured to buy more. Not once, but multiple refusals. "Are you sure? Nothing? Just a glass of champagne?" Then a press for coffee or espresso martinis, where the chef group-shamed the whole dining room for lacking energy like we were a lousy crowd lol. Disclaimer: I know Michelin is garbage. I cooked under Conrad Gallagher in Ireland. I've been chef's table guest in starred restaurants thanks to kitchen friends. I worked industry spots. I watched Michelin rollouts in Thailand and Mexico and know how misguided the awards are. Still unsure how this place got a star. Why pay $450++ on a date to knock elbows with strangers?”