Kitchen 335 Arrives with Unique School-To-Farm-To-Plate Concept

Kitchen 335

335 Healdsburg Avenue

Healdsburg, CA 95448

(707) 395-0318

Sunday – Thursday 5:30 – 9:00 p.m.

Friday & Saturday 5:30 – 9:30 p.m.

Kitchen 335 Arrives with Unique School-To-Farm-To-Plate Concept

Kitchen 335 Arrives in Healdsburg

Kitchen 335, the newest restaurant from Bay Area Chef/Restaurateur Octavio Diaz, opens this month in Healdsburg, California. Named after its street address, Kitchen 335 occupies the former Persimmon restaurant space and focuses on simply prepared, seasonal Sonoma County cuisine from Chef Rodrigo Mendoza. Kitchen 335 Arrives with Unique School-To-Farm-To-Plate Concept

What’s Up with Farm-to-Table?

Mendoza, who is passionate about developing a new era of the farm-to-table movement focusing on childhood education, has partnered with What’s Up Farms, a privately-owned farm that serves Sonoma County with naturally grown produce and benefits the community by working with schools in Santa Rosa to teach children about farming. All dishes at Kitchen 335 feature produce from What’s Up Farms and other nearby farms, such as Preston Farms. Diaz’s home garden in Santa Rosa will also supply herbs and vegetables such as basil, chives, cilantro, squash and edible flowers.Kitchen 335 Arrives with Unique School-To-Farm-To-Plate Concept

Seasonal Sonoma County Cuisine

Chef Rodrigo Mendoza, who has spent time in the kitchens of Willi’s Seafood & Raw Bar and Spoonbar, has crafted a menu highlighting the seasonal ingredients from What’s Up Farms featuring items such as the Mushroom Tart with Goat Cheese Mousse, Onions and Honey and Steak Tartare with Pullet Egg, Capers, Roasted Pepper, Scallions and Fresh Horseradish. With main highlights including Heirloom Tomato Salad with Lemon Cucumber, Watermelon, Fresh Cheese, Croutons and Cilantro Vinaigrette, Pork Chop with Octavio’s Black Mole, Potato Dumplings, Black Berries and Pickled Grilled Onions and the Burger Banh Mi with Pickled Daikon-Carrot Slaw, Cucumber, Jalapeno and Hoisin Glaze, the restaurant offers organically healthy and delicious fare. The dessert menu includes a Flourless Chocolate Cake and a seasonal Fruit & Pastry Tart.

The menu will also feature two crowd-pleasers from Persimmon: Ahi Tuna Poke with Ponzu Vinaigrette, Scallions, Watermelon Radishes and Crispy Rice Paper, and Calamari with Persimmon Glaze.Kitchen 335 Arrives with Unique School-To-Farm-To-Plate Concept

Farm to Glass Cocktails

Leo Soriano, who designed the beverage menu at Agave Uptown, developed a cocktail menu for Kitchen 335 which also supports this new era of the farm-to-table movement. These “farm to glass” craft cocktails result in a seasonal bar menu with uncommon mixtures and fresh flavors. Cocktails will feature locally grown vegetables and infused spirits from Sonoma County whiskey, vodka and gin distillers. Soriano also carefully selected family-owned and stage-grown mezcals to use alongside fresh ingredients in each of his mescal cocktails. Kitchen 335’s wine list features only Healdsburg wines.

Octavio Diaz

Kitchen 335 is the newest venture for Bay Area restaurateur Octavio Diaz, who also owns Agave Mexican Restaurant & Tequila Bar and Case de Mole in Healdsburg, , El Farolito in Windsor and recently opened Agave Uptown in Oakland. Splitting his time between Healdsburg and Oakland, Diaz aims to share his passion for community, farm-raised ingredients and handmade cooking at all of his restaurants. With Kitchen 335, Diaz’s goal is to not only serve farm to table cuisine, but educate the community about the impact of self-sustainability.