Dear Friends, Neighbors and Valued Customers,
Here at Kru, we have always prided ourselves on pushing culinary boundaries and offering exceptional food and service. After 11 years at our previous location, we realized that we had outgrown our beloved little restaurant and that it was time for an upgrade. We built a beautiful space with a bar, a private dining room and a patio, all of which we are very proud of. Aside from moving into a bigger and more refined space, we also wanted to continue to grow and blossom from within.
Through this transition, we also found ourselves wandering down divergent paths. On one hand, we wanted to continue to elevate our offerings; on the other hand, we were trying to figure out exactly how best to serve our new neighborhood.
We began lunch service offering our full menu only to realize that most of our neighbors are extremely pressed for time midday. Our initial reaction was to slim down the menu in an attempt to speed up the lunch experience, but this didn’t give us the results we had hoped for. Next, we composed an entirely new lunch menu that could be executed quicker, allowing our guests to get back to work in a reasonable amount of time. It was well received, however, it also presented internal challenges: we needed two different teams, two sets of inventory, two separate prep lists, and an entirely different method of training and service from dinner. It didn’t feel harmonious.
We again reassembled to see if we could come to a solution. We threw around lots of ideas and one thing became clear: we want to innovate, create and realize our goal of becoming one of the region’s finest restaurants. To do this, we need to streamline our systems and we need to put our focus back into one unified goal from top to bottom. We need to continue building a team that will all be working towards the same mission and we need to provide our chefs the time and opportunity to cook the food they really want to cook with the passion that landed them at Kru in the first place.
We have been blessed to work alongside some of the most talented people in the culinary world at events like the LA and Pebble Beach Food and Wine, and at the recent James Beard Foundation Dinner. Through conversations with these leading chefs and after much deliberation, we realized our biggest missteps were trying to do too much and spreading ourselves too thin. For these reasons, we have decided to stop lunch service in order to focus on providing the best possible bar and dinner experience possible. Our last lunch service will be Friday, June 30th.
Of course we were hesitant to make this change, but the more we talked about it, the more excited we became about the possibilities. Our chefs are looking forward to preparing for one menu rather than two. Our managers are excited about having time to spend training our team, creating fun events and spending more time speaking with you, our valued guests. Our service team will run more fluidly, with unrivaled hospitality as our primary focus. We are all looking forward to walking down the same path together, with the same goal in mind.
Starting Monday, July 3, 2017, we will open at 4 p.m. for happy hour and 5:30 p.m. for dinner service, Monday through Friday. On Saturday and Sunday, we will open for dinner at 5 p.m. This new schedule will run for the foreseeable future.
More than anything, we want to thank all of you for your patronage at our new location and for your patience as we continue to learn and grow. Our journey is just beginning and we are confident that with this streamlined vision and with your continued support we will make Sacramento very proud.