April 24, 2008
The Greenhouse, The Firehouse

A couple of notes about what's new on the Sacramento area restaurant scene:

- Earth Day 2008 has come and gone, but Cory Holbrook and Roderick Williams used the occasion to launch what they intend to be a longterm commitment to "sustainable," "organic" and "green" values. In February, Holbrook closed his restaurant Town Lounge in Roseville, redesigned the quarters, redrew the menu, and on Earth Day reopened it as The Greenhouse. He says 95 percent of the produce is organic, all of the seafood is sustainably caught, and all the meats are free of steroids, antibiotics and added hormones. Ideally, the restaurant would like to be 100 percent organic, but occasionally chef Roderick Williams has to use conventionally grown habanero chile peppers, parsnip greens and the like if organically grown can't be found. Coffees and teas are free trade, takeout containers are biodegradable, and the new carpet is made of recycled soda bottles, say Holbrook and Williams. The New American menu includes starters like Five Dot Ranch beef sliders (two for $8) and a salad of panko-crusted ahi and arugula with a wasabi caramel vinaigrette ($11), and entrees such as a small plate of seared sea scallops with agave-glazed baby turnips ($13) and a large plate of rib-eye steak with a leek, potato and morel-mushroom ragout ($29). The Greenhouse, 1595 Eureka Road, Roseville, is open for dinner Monday through Saturday, with lunch to be added Monday.

- Anthony Laub, most recently executive chef at the Folsom branch of Malabar, has moved to The Firehouse in Old Sacramento as chef de cuisine, where he will be working with executive chef Deneb Williams. A graduate of the Culinary Institute of America in Hyde Park, N.Y., Laub also has put in stints with Horseshoe Bend Country Club and Cherokee Town and Country Club, both in Georgia.

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