FKe’s


OR FINE FOOD


JOHN KANE, A FOURTH GENERATION San Franciscan, grewup eating andworking at Original Joe's, a landmark restaurant famous for its homestyle Italian-American cooking. John advanced in his culinary career,


working as personal chef to celebrities such as Jay Leno, chef of the San Francisco Giants and as a highly accredited corporate chef. Now, however, he's realizing a dream:


running Kane's Fine Foods in Grass Valley, a restaurant patterned afterOriginal Joe's. "It's what I grew up with, and it's been well re- ceived up here," Kane says. Kane's—which celebrates its fifth an-


niversary in November—has grown into a dining institution in the historic downtown, drawing locals and visitors alike. Kane's serves everything from pasta to


pizza (stone-baked). It offers a variety of favorites including juicy steaks, chops, roasts, fish, chicken and seafood.


As with Original Joe's, Kane's food is


served in an open kitchenwith a friendly at- mosphere. John is a hands-on owner, and you often see him working in the kitchen alongside the other chefs. There's counter seating, providing a front-row seat to watch the action. Kane's dining room includes booths and


tables and chairs. A fireplace provides a space for romantic dining. Kane's also has a full bar, a lively gathering spot in the corner of the restaurant, and a private dining room. The menu includes Original Joe's stand-


bys: a burger on an Italian-American loafwith steak fries or "Joe's Special," fresh ground beef sautéed with spinach, eggs and onions. Folklore has it that a customer ordered a


spinach omelette late one night and asked the chef to add some hamburger because he was extra hungry. The dish became so pop- ular that Joe's eventually put it on themenu. Breakfast, including a center-cut ham steak and eggs, is served all day. A $10 and


120 E.Main St., Grass Valley 530-273-8111 KanesRestaurant.net


under lunch menu has proven popular in the economic downturn. Kane's serves some upscale dishes, reflect-


ing John's experience as chef of the Univer- sity Club, an elegant clubhouse on Nob Hill. Favorites include the cedar-plank cooked salmon, butternut squash ravioli or a salad of prawns and hearts of palm, topped with mango vinaigrette. The restaurant also offers live music, in-


cluding a monthly jazz and rhythm and blues dinner show. The singer is Tanya Scar- lett, who has recorded with Michael Bolton and opened for Joe Cocker. Kane came to Grass Valley to be with his


partner, Maria Ramos, owner of Maria's restaurant just down the street.Hewas only the fifth chef in the University Club's 118 year history, and figured he'd retire there. But love changes everything, as the song goes. "I fell in lovewithMaria and Grass Val- ley," he says.


[auténtico] MexicanCuisine


res taurant I bar I cater ing


Fine Food in an Elegant Setting


Authentic taste, bold flavors, and the spices of life.


Enjoy our new outdoor patio! Wine & Beer BreakfastAll Day


Private Banquet Room • Catering 120 E. Main Street, Grass Valley


273-8111 • KanesRestaurant.net MON-THURS 11-9, FRI-SAT 11-9:30, SUN 9-9


Serving lunch and dinner daily and breakfast on weekends


restaurant quality catering available


www.Marias-GrassValley.com [auténtico]


MexicanCuisine


226 East Main St., GV 530-274-2040 open 7 days


FoodWineArt 11 |


PHOTOS LARRYMILLER


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