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I visited Taylor’s Kitchen in Land Park several nights ago and was very impressed with the quality of the food and the stellar service. The menu has expanded significantly since the restaurant’s opening, there are more cooks behind the line, and the place seems to have really hit its stride. The meal was fantastic – we relished the fragrant steamed Prince Edward Island mussels, punctuated with smoky bits of Spanish chorizo and soft tomato chunks, swimming in a delectable saffron lobster broth; and the kitchen’s crispy ale-braised pork belly knocked my socks off. Resting on a bed of teeny de puy lentils, the pork was garnished with feather-like shavings of Burgundy truffle and drizzled with a whole grain mustard sauce. Our attentive server’s wine recommendations were spot-on, and the evening was a real pleasure. Note: Taylor’s is a great place for single diners and Food Network fans: The counter area looks directly into the open kitchen – offering visitors a first-hand view of the chefs’ nimble (and deftly coordinated) activities.