Archive for August, 2009

From Filling to Fulfilling in Redding

  Date Wednesday, August 5th, 2009

As one of Northern California’s crossroads, Redding was long a place to stop and fill up, with its restaurants then known as being more filling than fulfilling. That rep is changing with the arrival of Rivers Restaurant, a modern curve of glass and steel on a bluff overlooking a bend in the Sacramento River.

Rivers has brought showmanship to Redding, in its architecture and expansive views of the river and Mount Shasta (including a glimpse of Santiago Calatrava’s Sundial Bridge) and inventive presentations of comfort food.

Chef Cal DeMercurio takes “food you grew up eating” like “Mac-n-Cheese” and serves them in unexpected forms… an iceberg lettuce salad that’s been mesquite grilled, pulled pork made from Korean-styled meat, Chilean sea bass smoked over applewood and served on a bed of Gorgonzola cheese polenta and beef entrees, of course. After all, this is Redding where construction workers’ plates of steak and prime rib have been overflowing since Shasta Dam was built in the 1930s.

Still the standard for carnivores in Redding is Jack’s Grill, which since 1938 has been serving 10- and 16-ounce U.S.D.A. prime choice New York, Filet Mignon and Top Sirloin steaks. The Market Street Steakhouse is Redding’s upstart eatery, attracting a younger crowd than Jack’s for Kobe steaks and porterhouse, in addition to the standards. Of course, not everything eaten in Redding is red meat.

Buz’s Crab serves Red Snapper and almost every conceivable type of seafood. Though located 140 miles from the sea, inland Buz’s is the nation’s largest distributor of Dungeness crabs, shipping the arthropods to crab feeds far and wide.

For more about dining in Redding, CLICK HERE.