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A Cut Above: Chefs and Their Knives

By far one of the most important tools in a chef’s arsenal is their knives. Knives are also a very personal thing. From brand to style to weight to material, not only can chef’s knives vary greatly in look and feel, but there is also a wide range of types of knives that are used […]

The Kitchen – Now With Cocktails!

The Kitchen – Now With Cocktails!An Interview with our Sommelier, and a Favorite Cocktail Recipe For over 25 years The Kitchen has served an award-winning Wine List and expertly curated craft beers. About 10 years ago we brought wonderful Japanese Sakes on board. Recently, we further expanded our beverage list to include some outstanding spirits, […]

Spanish-Inspired Intermission in August

In August 2017, experience something totally new at The Kitchen, when Chef Kelly and his team offer up Spanish-inspired dishes for our “Intermission” Course, featuring Paella being cooked al fresco upon arrival. Executive Chef Kelly McCown says has really been itching to try some new things to celebrate summer at The Kitchen by doing more […]

With the Best of the Best – Chef Kelly at PBFW 2017

We’re headed back and we’re excited! The Kitchen’s Executive Chef Kelly McCown is honored to have been invited back to Pebble Beach Food and Wine for the third year in a row to represent The Kitchen and Sacramento. This is PBFW’s 10th Anniversary year, and features 250 legendary wineries and 100 of the nation’s top chefs […]

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 […]

AAA Five Diamond Award – Lucky #7!

We were humbled and honored to have just received the coveted AAA Five Diamond Award for the seventh year in a row at The Kitchen. Only 0.2 percent of the more than 31,000 restaurants approved by AAA make the exclusive Five Diamond list. This top designation puts The Kitchen amongst such culinary luminaries as The […]

Thanks for the Oysters, Ben!

Because of the passion, dedication, and hard work of our staff, The Kitchen is what it is. Ben Crowley, who also works for our sister restaurants Selland’s, OBO’, and Ella, is a special member of our team, and his work is essential to The Kitchen experience. You see, Ben brings us the Hog Island Oysters! Every […]

Everyone’s Favorite “Course” – Intermission at The Kitchen

Every month, Chef Kelly McCown and his team of chefs reveal a new seasonal menu with five new amazing courses. Guests are treated to a dining experience like no other, watching the chefs prepare these dishes before their eyes, interacting with the crew and exploring the restaurant and wine cellar, and ordering seconds on any […]

“Abundance and Joy” – Champagne for the Holidays

“Champagne: In victory one deserves it and in defeat one needs it.” – Napoleon Around the world this New Year’s Eve, the festive sounds of Champagne corks popping will be heard far and wide along with the clinking of many glasses in celebratory toast. At The Kitchen, we’ve opened and enjoyed our fair share of […]

A Tale of Three Cities, Part 3 of 3: Welcome to the Family

Sometimes you have to let go of the things you think you want in order to get out of your own way and find the thing you were meant for. And so it was in the spring of 2009, when Chef Kelly McCown became another casualty of the recession, losing his dream job as Winery Chef […]

California Rice: From Field to Fork

At The Kitchen we’ve used rice in all sorts of dishes, perhaps most famously in our “Intermission” of Sushi, Sashimi and Crudo, (or our “Sushi Break”, as it’s affectionately known), since our Demonstration Dinners began over 25 years ago. Luckily, we’ve also enjoyed access to terrific local rice from a number of growers that we […]