A young chef lures drivers off I-5
Rebecca Reichardt could have opened her restaurant inSacramento, or even San Francisco. Instead, she stayed in Woodland,where she was raised, and where she still lives.
Though she’s a hometown girl through and through, Reichardt didlive in Sacramento for four months, taking courses at AmericanRiver College’s culinary program and working at Paragary’s, awell-known Sacramento restaurant. She stuck with the job, notschool: “I was learning more at work, and they were paying me,” shelaughs. And, she says, “I liked the speed and the pressure and thepeople.”
Apparently, it liked her too. Now, at age 27, she’s packing incrowds at Tazzina Bistro, which opened last year along Woodland’squiet Main Street. The bistro, with a changing menu of inventiveNew American fare like sweetbreads, a Kobe beef burger, and friedgreen tomato salad, has lured visitors from as far away as Oregonand Washington― most of them venturing off Interstate5―but it also has an enthusiastic following with a broadcross section of locals.
The support from locals is only fitting, given Reichardt’semphasis on buying from area farmers and on helping her hometowncome into its own. “People have known that Woodland could do a lotmore and had resources that weren’t being tapped,” she says.”Woodland is proud that someone is using their ingredients, andthey show that in their support.” ―Kate Washington
INFO: Tazzina Bistro ($$; lunch Tue-Sat, dinner Tue-Sun, breakfast Sat, brunch Sun;614 Main St., Woodland; 530/661- 1700)