Looking forward to seeing you soon!
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Gonul's J St Cafe
The opening of our restaurant in April, 2003 was the fulfillment of a lifetime dream of owner, Gonul Blum. Raised in Turkey, a country with a rich heritage of fine cuisine based on preparing everything fresh and using the exotic spices of her region, Gonul was exposed to great cooking from an early age. Her family is in the spice business and those spices (famous Maras pepper and wonderful fresh saffron) are used liberally in our food. Gonul came to the United States and was a cardiac surgery nurse for 12 years at Mercy General Hospital before an injury ended that career. That gave her the opportunity to return to her first love. After a number of classes at Napa's Culinary Institute of America, she started catering. As that business thrived, the next logical step was the opening of Gonul's J Street Cafe.
Soon after opening, our lead chef, Craig Mabry joined us and has added his years of experience at Harlow's and Mendocino's Heritage House to the development of a varied and interesting menu.Our emphasis is on using the freshest products available. When possible, organic produce is used and canned food is shunned in our kitchens. Our fish is delivered fresh three times a week from San Francisco. Our meats are of the highest quality and in many cases are organic. Our chicken is free range. We believe that hand preparation (avoiding food processors when possible) helps retain taste, aroma, and nutritional value. In addition to our wonderful food, we offer you a wonderful selection of wines that fit our cuisine from the various wine regions of California, France, Italy, Argentina, and Australia . Owner, Mitch Blum, is a Grand Knight of the Order of the Knights of the Vine and has tried to match a very affordable selection of wines (over 60 labels) to our menu.
We know you enjoy the food. Using organic, environmentally responsible and local fresh sources of food matched with Craig Mabry's artistry with flavoring is a fail proof formula. To make it more enjoyable and interesting we have dedicated Wednesday thru Friday evenings for special events.
We added around 30 new wines to our wine list since the summer, many of them local. Look for our tastings to try the new selections. We will be trying some new wines at an open tasting on Wednesday, December 7th, wines not yet on our list. Help us choose some winners. On Wednesday, December 14, we will sample wines from the wine makers of Row Eleven. We have already added a few of their selections to our list. We plan to have music to add to the ambiance on the Dec 14th tasting. On January 11 there will be a wine dinner featuring Forchini Vineyards with a special gourmet menu by our executive chef. Special prices will be available for their wines at the event.
Cuisine: California Cuisine Turkish Style
Dress Code: Casual/Dressy
Hours :
- Monday thru Thursday 11 am to 9 pm
- Friday 11 am to 10 pm
- Saturday 8 am to 10 pm
- Sunday 8 am to 9 pm
Entertainment:
Mike Dunne's (Sacramento Bee food critic) wine of the year (2004) -- the Patianna Sauvignon Blanc is one of our new offerings. We are featuring a number of nice wines from Sierra Vista Vineyards in El Dorado county and we have added a couple of nice affordable French wines as well as a 2000 Bordeaux -- the best vintage in 40 some years. Our choices among the popular varietals has greatly expanded. We feel we have one of the nicest wine lists in Sacramento and we price much more reasonably than the average.
The restaurant is available for meetings and special events every morning till 11 during the week and on Mondays after 2. Plan breakfast meetings or a special dinner. Rotary meets here Tuesday mornings at 7:15 and the Soroptomist Club of Greater Sacramento meets here Thursday mornings at 7:30
George Sheldon plays a mellow jazz guitar every Friday night. Alan Ginter, his trio, and guests (we had a really nice performance by a drummer from his Jesuit High School music class last week) will entertain Thursday, December 22 from 6 to 9. He has been a weekly feature on Thursdays and will return weekly starting February 2.
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