Artisan’s Chris and Mike Kobayashi Launch a Second Venture – A Breakfast and Lunch Eatery on Main Street in the Heart of Templeton
TEMPLETON, California; September 2015 – Chef Chris Kobayashi and his brother/partner Michael Kobayashi have opened their second venture, Kitchenette, on September 1, 2015 at 105 South Main Street in Templeton. Located in the former Roost Café, Kitchenette is a breakfast and lunch eatery serving new American fare created by Chef Chris Kobayashi. Kitchenette will feature all new items with the exception of a few favorites imported from Artisan, along with locally roasted coffees, house-baked goods, draft wines and beer. As with Artisan, Kitchenette will showcase locally sourced ingredients, with selected organic produce coming directly off their farm (founded in 2011) less than a quarter mile away.
“Chris and I have always had an affection for towns with charm and character that appeal to patrons across the board – Templeton exemplifies this,” says Mike Kobayashi. “Chris has always been intrigued by the challenge of a breakfast and lunch restaurant that has the ability to churn out high quality products with warmth and efficiency. When the space in Templeton became available, Chris knew the 1160 square foot space was ideal for the Kitchenette concept, so here we are.
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Breakfast items include: Fried Egg B.L.T.A. on Potato Bun with nitrate free bacon, arugula, white cheddar; Brown Rice Hash, sorrel pesto, Kitchenette hot sauce, feta, radish and fried egg; Beer Braised Corned Beef Hash with Kitchenette hot sauce and fried egg; Yellow Corn Grits with Linguica, braised kale, tomato and soft poached egg; Coconut Pecan Granola, pepitas, chia seed, seasonal fruit, organic milk (or almond milk); Cinnamon Brioche French Toast with crème fraiche, meyer lemon curd and preserves; and Daily Quiche with market salad.
For lunch expect Kobayashi’s favorite Kitchenette Cheeseburger with onions, lettuce, spicy pickles, and special sauce and ordered with a single or double patty. Also a Grilled Cheese Italiano with burrata, mozzarella, tomato and basil pesto; Mushroom and Goat Cheese Tortawith Kitchenette hot sauce, spinach and guacamole; Turkey Bánh Mì with country pâté, pickled carrots, cucumber, herbs and house sriracha mayo; Cr’q Monsieur with prosciutto, gruyere on country bread (or the Madame version with added egg); Grinder Sammy of mortadella, salami, cappicola, pepperoncini, provolone and vinaigrette. Lunch salads include Little Gems with Bacon, tomato, cucumber and soft boiled egg with blue cheese dressing ; Antipasti Chopped of salami, pepperoncini, chick peas, provolone; Spicy Vietnamese with turkey, herbs, peanuts, cucumber, glass noodles and house chili vinaigrette; Quinoa Tostada with black beans, cherry tomato, avocado, cilantro, tomatillo, and feta.
Desserts are Kitchenette’s inimitable interpretation of family favorites – Brownie Ice Cream Sundae; Ice Cream Sandwich; Candy Bar Pie; Seasonal Pie and whipped cream and Kobayashi’s signature Churros and Chocolate.
All dishes are marked as vegetarian, vegan or gluten free, making it easy to navigate for special dietary needs.
Designed by Chef Chris Kobayashi and Designer/Photographer Rob Stark, Kitchenette’s color palette uses Windsor blue and brass, lending a modern edge to a subtle farm environment.
The furnishings of natural wood chairs, tables and countertops reflect Templeton’s agricultural heritage and Kitchenette’s commitment to locally sourced ingredients. There is a juxtaposition of humble and utilitarian elements – subway tile, concrete floors and chicken wire glass panels – to counterpoint the regal color palate, resulting in an elegant yet comfortable space. Kitchenette’s design process is a continuation of Artisan’s founding philosophy, incorporating custom work by local artists and designers.
Chef Chris and his brother Mike Kobayashi were both inspired as children while working in their parents’ hardware store. They learned to fix things and dreamed of one day opening a restaurant. Chris went to culinary school while Mike worked in the music industry with high profile artists (he currently manages Def Leppard), to hone his business, people and hospitality skills.
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A front and back of house business was born as they joined forces.
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Together with their families, they have collectively applied this understanding of how things work inside and out to create a unified, second-generation family business based on a strong sense of sharing and giving back to the community.
Chris Kobayashi has received two nominations as a semi-finalist for Best Chef Pacific by the prestigious James Beard Foundation Awards (2009 and 2011) and has been a participating chef for six consecutive years at “Outstanding in the Field,” a nation-wide roaming culinary dinner series that partners diners to the land and the origins of their food. He is also honored to be a member of the widely respected Monterey Bay Aquarium Seafood Watch Blue Ribbon Task Force. Chef Chris has competed on the reality culinary series Knife Fight in 2013 and Beat Bobby Flay in 2014.
Highly prized in the culinary community nation-wide, the Kobayashi’s flagship restaurant Artisan garnered a stellar review from the Los Angeles Times and has been featured in the New York Times, San Francisco Chronicle, W, Wine Spectator, Chicago Sun-Times, Oakland Tribune, Bon Appetit, Sunset, Los Angeles, Angeleno, San Francisco, Central Coast and National Geographic Traveler magazines.
Kitchenette is open Monday through Friday from 7 a.m. – 12 p.m. for breakfast and from 11 a.m. – 2 p.m. for lunch. Brunch is served on Saturdays and Sundays from 9 a.m. to 2 p.m. Kitchenette does not accept reservations; walk-ins are seated on a first come basis.
Please visit Kitchenette on the Web at www.kitchenettetempleton.com
Kitchenette| 105 S. Main Street, Templeton, California 93465 | Phone 805.400.1006
Become a fan of Kitchenette on Facebook at www.facebook.com /KitchenetteTempleton
Follow Kitchenette on Twitter at @kitchenettetemp and on Instagram at @kitchenettetempleton
Follow Chef Chris Kobayashi at @ChefKoby
