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Exciting things are happening in the kitchen at Grange Restaurant & Bar, where chef Oliver Ridgeway has recently taken over from founding chef Michael Tuohy, who joined St. Helena’s Dean & Deluca.
I enjoyed a knockout lunch this week in the restaurant’s airy dining room, which included Ridgeway’s delicate Mt. Lassen trout, served up with an exotic curry cous cous and grilled rapini; and a beautifully composed dish of stuffed chicken breast with grilled spring vegetables and crunchy garlic chips. The flavors were clean, the ingredients were radiantly fresh, and the meal was a pleasure. I look forward to seeing Ridgeway’s summer menu, which is sure to creatively showcase an inspiring array of locally-grown produce.