2225 Hurley Way
We’ve all heard of the much-sought-after “kitchen table.” At The Kitchen, every table is a kitchen table; the kitchen is literally in the dining room. There’s an unmistakably festive air here as Chef/owner Randall Selland employs vaudevillian antics to entertain his guests over the evening’s single-seating multicourse “culinary event” from his demonstration kitchen “stage.” Chief wine steward Doug Nitchman brings 30 years of experience and a sense of humor to his self-titled role as “wine guy,” following the chef’s dictum that no matter how fantastic a wine is, it must be reasonably priced. The restaurant’s glass-walled wine room is showcased next to the dining area and guests are encouraged to browse.
Number of selections: 450
Bottles in inventory: 2,727
Number of wines by the glass: 7
BYO: Yes. Corkage Fee: $20 first bottle; $30, second; $40, third and up.
Wine list highlights: Focus on California boutique wines. Producers like Darioush, Shafer, Duckhorn, Dalla Valle, Futo, Morlet Family, Peter Michael, Turley, Marcassin, Ramey, Pahlmeyer and Bryant Family. Special bottles: Kosta Browne, Scarecrow, 2003 Screaming Eagle Oakville; 3-liter 2003 Robert Foley Claret. Plus a smattering of Bordeaux and other regions.