New Executive Chef at Grange Restaurant & Bar

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Grange Restaurant & Bar has a new executive chef, and if recent menu items I tried are any indication of Oliver Ridgeway’s talent, I think he may soon carve out a distinctive space in the city’s food landscape. Standout dishes included a fetching Ahi tuna and King salmon tartare surrounded by jewel-like, bright green jalapeno “caviar,” and an intricately composed plate of tender Diver scallops with large chunks of braised bacon, finger-sized baby corn and silky-sauteed spinach, atop a fluffy bed of mashed potatoes. An intriguing, earthy roasted sugar pie pumpkin and black bean soup was a dazzler; and the “Brad’s Meat Plate” – offering an array of house cured nibbles, was another appealing selection.

http://www.grangesacramento.com