Enotria Café and Wine Bar
Sacramento, California
Since beginning his career at the Broadmoor Hotel in Colorado Springs, Chef Sieck studied under several well-known chefs, including Jeff Briggs, George Atwell and David Bagley. Following the Broadmoor, he was chef dé partie/saucier on the famous Delta King riverboat in Old Sacramento. There he was instrumental in raising food quality and establishing an a lá carte kitchen.
He remained in the hotel industry, serving as chef dé partie for Sacramento's Radisson Hotel. Chef Sieck supervised the hotel's banquet service and serviced the hotel's fine-dining establishment. During his tenure, the Radisson received its highest critical ratings.
At Enotria, Chef Sieck has further honed his classical food training under the watchful eye of Executive Chef Richard Gatto. Here he not only supervises the dining room, but also caters events ranging in size from 20 to 600 guests. A favorite of local television cooking segments, Chef Sieck was named by the Sacramento Bee as one of the three best chefs in the region.
ENOTRIA CAFÉ AND WINE BAR
1431 Del Paso Boulevard;
Sacramento, California
Enotria Café and Wine Bar is famous for its selection of fine wines and its signature bread with garlic butter. Located in the heart of the Uptown Arts District, the restaurant fits well with other art deco buildings along Del Paso Boulevard. An open kitchen, small wine bar and ample booths facilitate a lively atmosphere in the main dining room, while the more intimate atrium and wisteria-draped patio inspire whispered affections. Art patrons often drop in for a drink and the goat cheese stuffed artichoke during the Second Saturday Arts Walk.
Wine Spectator awarded Enotria its "Award of Excellence" last year. Enotria's staff is knowledgeable and passionate about wines. They love to help diners choose and do so graciously. Though the cuisine could be categorized as "Mediterranean Bistro," the wines are predominantly Californian with a few European exceptions. (Citysearch; Street Mail)