Campbell's Culinary Coup
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Chef-Driven Eats at Orchard City Kitchen
From Michelin-starred chef Jeffrey Stout of Alexander’s Steakhouse comes Orchard City Kitchen at The Pruneyard. “Campbell used to be known as the orchard city,” Stout says. It’s a fitting home for his new farm-to-table eatery.
To help fund the restaurant, Stout and his partners turned to Kickstarter. They ran a successful campaign, far exceeding their goal of $25,000, with 152 backers pledging $53,085.
Chef Stout’s approach at Orchard City is “a new American restaurant where it is very casual, very at ease,” he says. Don’t look for white tablecloths and formal service here. You can drop in for a quick bite before a movie or graze on a few small plates over the course of an evening. The vibe is unstuffy and comfortable but the food is serious.
Stout sources ingredients from small local farms and vendors, including Campbell-based Ecopia Farms. “We’re talking about having a CSA pickup right here at the restaurant,” Stout says. He and his team also shop the Campbell Farmers Market.
On the menu, simply prepared dishes such as a butter leaf lettuce and raw beet salad with shaved almonds and a yogurt dressing, or live spot prawns grilled on an open wood fire with toasted bread and butter.
Stout is most excited about is his walk-in refrigerator with a sliding glass door, so diners can see what’s inside. “It’s a display of what’s best of the season, what we pick up from the farmers market,” he says.
Find it
1875 S. Bascom Ave., #190
Campbell, CA
95008
408.340.5285
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