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The Porch Previewed

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Walking up to The Porch people are visually enveloped with a crisp white exterior. Upon entering one will be met with warm shades of brown and cream. The more subdued tones of grey and black provide a strong juxtaposition.

The focus of The Porch for Dine Downtown is Southern fare.

“We offer a specially prepared menu for Dine Downtown,” co-owner Jerry Mitchell said. “The fare we offer here is from Charleston, S.C., injected with California. I just felt it was right for here.”

Hungry patrons start off with the Porch salad, a light buttermilk bleu cheese dressing over roasted beets, apples, pecans and mixed greens.

In the second course, enjoy buttermilk fried chicken, shrimp and grits or blue crab cakes. My dinner date, Melanie Dinos, had the crab cakes on her last visit to The Porch.

“The crab cakes have just enough breading to use as a binder, and they aren’t over-breaded,” Dinos said. “I could put the remoulade on everything."

For those who aren’t sure what remoulade is, think tartar sauce, but better.

With the shrimp and grits dish, micro greens and carrot ribbons add crunch to perfectly cooked shrimp and creamy grits that pair amazingly with crab gravy, wild mushrooms and ham cubes. Bell peppers are prepared in a spicy mixture to add more dimension to the dish.

Finally, the third course wouldn’t be complete without the black bottom crème brûlée. A blackberry sauce is drizzled over fresh whipped cream and the two-tone brûlée. After cracking into a vanilla top layer, chocolate awaits beneath.

Food sustainability is important for the owners of The Porch.

"We try and use as much local product as possible," Mitchell said.

Interested individuals can see where The Porch sources its food from on their website.

Make reservations through Dine Downtown for this and the other 28 participating restaurants.
 

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