Blue Ridge Kitchen will soon be opening in the former Zazu space in the Barlow.
Describing the menu as “California comfort food with a Southern drawl,” General Manager Eric Zahra (Real Restaurants group, Piatti) heads up an all-star cast that includes Virginia native Jared Rogers (Guesthouse, Picco) as consulting chef and Matt D’Ambrosi (recently of Spoonbar, Harmon Guesthouse and Pizzando). The restaurant is undergoing a makeover, which includes a showpiece J&R live fire grill but maintains the open, airy vibe of the space.
Barlow founder Barney Aldridge is currently a minority partner in the project and said he brought together the team to create a friendly, seven-day-a-week, “heart of the community” destination like Marin’s iconic Buckeye Roadhouse or Napa’s Rutherford Grill.
“I want it to be one of those timeless gathering places,” Aldridge said.
Blue Ridge Kitchen is hoping to open — with a full liquor license — in the next several weeks. Though the menu is still evolving, it currently includes Southern standards like fried green tomatoes, shrimp po’ boys, fried chicken platters, collard greens, pecan pie, shrimp and grits and smoked ribs, but also veers to NorCal faves like avocado toast (with crispy ham), smoked Mt. Lassen trout salad, roasted cauliflower steak and ahi tuna tartare. If you’re craving some meaty meats, try a tomahawk steak, rigatoni sugo with braised pork cheek or hardwood smoked prime rib. A little something for everyone.
6770 McKinley Ave., Suite 150, brkitchen.com.
