Martin Rios Jr., co-owner and chef of the new Social Kitchen in Palo Cedro, can tell when his customers enjoy their meals.
“When I see a plate coming back empty, that’s my reward,” he said. “That means the people like the food.”
Chef Martin (pronounced mar-TEEN) must be seeing a lot of clean plates lately.
The family-owned restaurant, an offshoot of the Casa Rios Grill in nearby Redding, has been providing praise-worthy breakfast and lunch dishes for about three months now.
“The servers, they always say, “Everybody loves your food, Martin,’” he said.
Rios is humble about the compliments he receives. But the high marks aren’t surprising considering he’s been working in local restaurant kitchens and learning from other chefs for nearly 30 years.
“I’m not saying I’m the best at what I do. … I cook (food) the way I would eat it myself,” he said. “I’m always hard on myself because I always strive for perfection.”
The Social Kitchen, the former location of the Farmhouse Cafe, can seat about 60 guests inside and another 20 on two patios. It’s best to get there early, especially on the weekends when it’s the busiest.
Rios and his brother came up with the name Social Kitchen to show they want guests to hang out.
“We’re not here to rush you out,” Rios said. “Come in and have fun and socialize with your friends. Have a nice meal and have a good time,” he said.
Rich variety
Rios and family members, including co-owner and brother Abraham, opened the Social Kitchen under the umbrella of Casa Rios.
While the Palo Cedro location offers a number of Mexican dishes like its Redding cousin, classic homestyle American dishes also on the menu.
“Your biscuits and gravy, your eggs Benedict, you know, we just elevate it a little bit,” Rios said.
Take, for example, Rios’ hearty version of biscuits and gravy. It’s served with savory house-made cheese biscuits, sausage gravy, house potatoes, fried egg, bacon, green onions and a sprig of rosemary.
The eatery’s bacon, lettuce and tomato sandwich also is a popular order. It’s served with a fried egg between slices of thick, toasted brioche.
“These are some of the classic dishes.” Rios said. “I’m doing them with a little bit of a different twist. It’s nothing crazy. It’s just what people like around here.”
The beef birria Benedict is a tantalizing choice that comes with a masa cake, poached egg, micro cilantro, chipotle Hollandaise and house potatoes.
Other best-sellers are the smash burger quesadilla and the plate of chilaquiles verdes and steak.
Coffee drinkers can order a hand-crafted, organic variety from Northbound Coffee Roasters in Mount Shasta.
The breakfast menu goes from 8 to 11 a.m. and then lunch is served until 2 p.m. Breakfast is all day on Saturdays and Sundays with some limited lunch choices.
Look for occasional breakfast and lunch specials that Rios advertises on Facebook. They recently included a chicken club bagel, shrimp Benedict and a peach-and-granola waffle.
Soon, the Social Kitchen will open for dinner, likely on Thursdays, Fridays and Saturdays. Rios also is preparing to serve drinks with his full liquor license.
‘Who’s crazy now?’
While Rios, brother Abraham and their mother, Adulfa, are part of the business, Rios is in charge of running the Social Kitchen. Abraham Rios, meanwhile, oversees the Casa Rios Grill. They also get support from four sisters.
But, Rios said the Social Kitchen would not be possible without the influence of the grill’s founder, his late father Martin Rios Sr.
The family got involved in the Mexican restaurant business when Rios Sr. and an uncle partnered to open El Rinconcito on Eureka Way, the son said.
When that restaurant closed, the father wanted to open another one, which became Casa Rios Grill on Hartnell Avenue, the former Savory Spoon location.
“Everything started with that man right there, my Dad,” Rios said, pointing to a portrait of his father that’s displayed in the Social Kitchen.
“I used to call him crazy,” Rios said, because the family lacked the money for a restaurant startup.
At the time, Rios Jr. was working at the former Gironda’s, an Italian restaurant, where Karline’s is now. Before that, Rios said he worked 20-plus years as a chef for C.R. Gibbs American Grille. (Rios Jr. says Ed Rullman, managing partner of Best Western Hilltop Inn and C.R. Gibbs, is a big inspiration and huge influence in his life.)
Other jobs included a stint at the Snack Shack on Eastside Road off Highway 273.
Rios said at the time his father wanted him to help open Casa Rios.
“I go, ‘With what money? We don’t have no money,” the son said.
Rios said his father was very determined and had connections to get the grill’s doors open. Nine years later, Casa Rios is thriving.
“I don’t know how, but he did it,” Rios said. “And sadly, (my father) passed away in 2021.”
“We’re not like a fancy restaurant. We just make good food,” Rios said of the Social Kitchen.
“My dad always said, ‘If you’re going to do something, do it with love or don’t do it at all,” he said.
“None of this could’ve happened if it wasn’t for my dad,” Rios said. “Dad would be really proud of all this. … He probably would’ve said, ‘Who’s crazy now?’”
If you go: Social Kitchen
Mike Chapman is a veteran Northern California reporter and photojournalist who retired from the Redding Record Searchlight. His byline also has appeared in the USA TODAY Network, Siskiyou Daily News and the Eureka Times-Standard.
This article originally appeared on Redding Record Searchlight: New Social Kitchen restaurant honors a family legacy
Reporting by Mike Chapman, Special to the Record Searchlight / Redding Record Searchlight
USA TODAY Network via Reuters Connect
By Mike Chapman, Special to the Record Searchlight | USA TODAY Network
