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Monthly Archives: March 2017

My Three Somms

At The Kitchen, we’re lucky to have a team that is knowledgeable and passionate about food, beverage, and hospitality. Though our staff is small, they pack a big punch, and that includes our servers and sommeliers. Of the six or so “front of house” staff who serve nightly, nearly all have attained some level of […]

Forage to Fork

 (Originally published March 2017) The Kitchen’s Chef de Cuisine Allyson Harvie heads out to West Sacramento’s Watanabe Farms each workday morning with her dog Oliver. There they forage for whatever lovely edible flowers she can find to use as garnish for the dishes on the current menu. Right now it is March. Though it’s still […]