central kitchen is excited to invite Baker Lane Winery to join us for a special evening as we showcase special wines by the glass and bottle as well as special pairing selections from the menu.
Learn all about Baker Lane Vineyards here.
August 25, 2016
reservations starting at 5:30PM
June 14, 2016 - 6:30PM
July 26, 2016 - 6:30PM
August 10, 2016 - 6:30PM
a look into central kitchen pastas
August 23, 2016 - 6:30PM
semolina based pastas
Pasta class with flour + water Chef de Cuisine, Evan Allumbaugh (2015 Zagat 30 under 30)
Three-course family style dinner with wine pairings
Fresh pasta from class & recipe book to take home
**Signed copies of the cookbook, flour + water pasta available for purchase
About the Class:
With a glass of prosecco in hand and charcuterie platters at your fingertips, guests are encouraged to learn and create in a hands-on pasta making experience in ne timeas restaurant group's event space, The Upstairs. These interactive classes offer techniques for making fresh pasta. Guests will practice mixing dough, explore making pasta, with a hand-cranked pasta machine as well as shaping and filling stuffed pasta.
At the end of class, participants will sit down to a three-course dinner prepared by flour + water, including wines from the regions discussed in the class. Participants will leave with fresh pasta to cook at home and a recipe book to follow.
July 6, 2016
The old Central Kitchen will close its doors on July 9th 2016. The new Central Kitchen will open to the public on July 21st.
Doing a standard press release for this great evolution of our restaurant did not make sense to me. A letter to our community, friends and family did.
I love Central Kitchen right now. We have a busy space, outstanding food and I am so proud of what we put out every service. That said, the crazy momentum of a busy restaurant, open every day, makes it hard to implement changes, let alone the major overhaul we have been thinking about for some time now.
It has always been our goal to be an accessible, neighborhood restaurant along the 20th street corridor but to some we are still perceived as a higher end restaurant, and that has never felt right to me.
I want to make a clear statement of what Central kitchen will be.
The remodel starts with the kitchen redesign, which will allow for both stylistic changes in the food as well as a greatly increased efficiency, and I have to admit, a few new fun things to play with.
The beginning of the new menu is comprised of our love for all things raw, cured, fermented and smoked coming from our shared larder and Salumeria’s cure box. Next, we will have a section celebrating the amazing vegetables our farmers are growing. There will be an expanded pasta and bread program created in flour + water’s dough room just a block away. The end of the menu will focus on meats and fish prepared in our new wood burning hearth. Our menu will list all items as sharable and communal. The meats and fish coming from the hearth, as well as simple crudos and vegetables, will honor the amazing, local products from the Bay Area. We will offer more options for people to enjoy, both smaller plates and large format dishes.
The kitchen remodel will also allow us to greatly improve our ability to feed our two private dining rooms: The Upstairs and The Butcher Block. Since the opening of Central Kitchen, the private dining rooms have added 55 seats to the already existing restaurant.
I am thrilled to have the freedom to start from scratch with this new menu and focus ultimately on the things I crave and want to eat. Central Kitchen will be a welcoming gathering place that is more connected to the neighborhood than ever before.
Thank you for your continued support of not only me and Central Kitchen, but also for the Ne Timeas Restaurant Group family.
Hope to see you soon,
Starting Saturday, November 14, Chef Thomas McNaughton will offer weekend brunch at Salumeria from 10am – 2pm. On Saturday and Sundays, guests will be able to place brunch orders at Salumeria and enjoy their morning in the sun-filled courtyard and dining room.
Salumeria will offer new savory egg dishes such as Scrambled Eggs with pumpkin, goat cheese, spinach and chili, a Fried Chicken and Egg Sandwich, and Poached Eggs with braised pork cheeks, polenta and salsa verde, as well as some of central kitchen’s most beloved former brunch items such as the Bacon Walnut Sticky Bun and Apple Cider Donuts. Guests can also order sides such as Crispy Fingerling Potatoes with malt vinegar and Parmigiano, Avocado Toast with sourdough, lime, chili and sesame seeds, and Applewood Bacon, smoked in-house.
To accompany brunch, Director of Operations Andrew Record and Wine Director Sam Bogue have created a selection of delicious low proof cocktails to get the weekend morning started, such as the Pacifica, a build your own mimosa adventure that comes with a carafe of bubbly wine, half carafe of fresh squeezed orange juice, garden herb syrup and bitters.