On Jan. 22, famed Sacramento restaurant Localis sent out an email to its customer list touting the “triumphant return of brunch!” The Feb. 22 event required reservations, which quickly booked up in just 48 minutes.
I had an opportunity to visit the Localis kitchen with photographer Hannah Ruhoff that morning to observe the team in action and get a behind-the-scenes look at what goes into a Michelin-starred brunch.
On our arrival, the kitchen was in full preparation mode. One chef was dedicated to peeling and supreming oranges — lots of them. Servers and captains assembled the dining room, moving chairs and setting tables. Chef-owner Chris Barnum-Dann oversees it all while deftly working his own station…