Grange has a reputation for its fine dining experience. With the tall windows, dim lighting, and big chairs you certainly get that, but the food doesn’t quite match up.

There are some good points to the food, and my meal at Grange started off with some velvety corn soup which was probably the best part of the entire meal. It was sweet, tangy, and seasoned beautifully. However the entrée was an interesting combination of a big juicy pork chop with some bbq sauce, grits, and a misleading side of roasted jalapeno peppers. Reading this on the menu seemed as if they were mixed into the grits, so beware. It seemed a bit careless to give someone something so abrasive to stand alone. Despite this mistake, the pork was well cooked, the bbq sauce was sweet, and the grits were creamy; however, under seasoned. Finally the cherry sorbet wasn’t the best way to remember this place. It had some nice texture to it, but it tasted like a cough drop: an oddly artificial flavor for a place so focused on local ingredients.

According to grangesacramento.com, Chef Michael Tuohy stresses sustainable ingredients from local small farms. There is a daily menu for specials at Grange, and the regular menu is always focused on seasonal items. This is the kind of place that you will want to order a three course meal to get the full effect of what chef Tuohy is trying to give you.

Grange is one of those places you go for the atmosphere and the idea. With the constantly changing menu it can be hit or miss. Just make sure to pay very close attention to your menus, and expect just about anything. The Grange is located at 926 J st.