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Grange Restaurant Review: Grange was one of the first restaurants in the downtown area to focus solely on locally-grown foods. The menu takes advantage of the city's home in the heart of the state's agricultural belt, and the chef can be seen weekly at the nearby farmers market selecting ingredients for that night's dishes. Starters may include salmon tartare with jalapeño caviar or carrot and ginger soup with crème fraîche and almond oil, while mains may showcase local trout with California wild rice or lamb shank with fava bean gremolata. Desserts are equally enticing, and include a strawberry tapioca with honeycomb and a rhubarb Pavlova with brown sugar pound cake. The all-California wine list upholds the local-only focus, and is arranged by growing region.