This high-end eatery serves fixed-price New American dinners in an inviting open-kitchen atmosphere where guests can mingle and savor delightful culinary creations.
"Dinner here is a boisterous affair during which guests can get up, wander into the back of house, and even take turns plating dishes with chef Kelly McCown holding court at the center of it all." - Lauren Saria
"After more than 30 years of operation, The Kitchen has upgraded to a grander space, but its raucous party atmosphere, led by energetic emcee Chef Kelly McCown, is the same as ever. Diners are encouraged to get up and walk around, even to wander through the kitchen and rub elbows with the cooks. Really like that truffle dish? The chef, who frequently proclaims the menu’s caloric impact, nonetheless invites you to ask for seconds. The menu changes monthly and features far-reaching inspiration while highlighting the Central Valley’s treasure trove of ingredients. Expect dishes like sweet potato cannelloni with brown butter sabayon, or perfectly seared scallops paired with cauliflower, blood orange, and lime leaf—and remember that the central premise is to have fun." - Michelin Inspector
"City Kitchen Sacramento, if founder Rebecca Lujan Loveless can make it happen. A queer, indigenous woman currently crafting weeknight delivery-only meals, Loveless is crowd-sourcing loans of $1,000 to $50,000 to start her first brick-and-mortar restaurant with the expressed goal of “fucking up the capitalistic patriarchal system one micro-loan at a time.”" - Eater Staff
"The only Michelin-starred restaurant in Sacramento has returned with limited indoor reservations for eight courses starring local, seasonal ingredients. Pre-pandemic, they were known for the “intermission” tour of the kitchen, which isn’t possible at the moment, but regardless, diners are thrilled to be back." - Luke Tsai, Becky Duffett
"Approximate Drive Time: 1.5-2 hours Why it’s worth it: Long before Lazy Bear opened its doors, The Kitchen was innovating the restaurant experience as part dinner party, part theatrical performance. The menu is broken up into acts across four hours, with a lengthy, buffet-style intermission that encourages you to wander through the kitchen — or wine cellar, if that’s more your style — asking chefs questions and generally doing things you are not normally allowed to do at a restaurant. You can even ask for a dish to be prepared a different way, or if you love it so much, ask for seconds." - Eater Staff
