In the heart of San Rafael sits Kitchen Table, where culinary innovation meets neighborhood charm. We recently sat down with Chef Alexander Alioto to learn about his journey from San Francisco's famed Fisherman's Wharf to creating one of the Bay Area's most beloved dining establishments.
Q: Could you share a bit about your background and what led you to the restaurant industry?
A: I was born into it, really. My family has been in the business for 100 years at Alioto's on Fisherman's Wharf. I was always around restaurants, traveled extensively, and experienced fine dining from a young age. I eventually attended the California Culinary Academy in San Francisco, then honed my skills working in Italy and Germany before returning to local restaurants. I spent about 4-5 years staging in different restaurant, and worked front of house too, which gave me a complete perspective of the business.
Q: What was your first venture as a restaurant owner?
A: I opened Seven Hills with my brother-in-law, then opened a restaurant in the Mission district, which was acclaimed as the 3rd best restaurant in the Bay Area. I actually wanted to create something in my backyard, San Rafael. That evolved into what is now Kitchen Table.
Q: Why San Rafael for Kitchen Table?
A: I grew up in San Rafael and wanted to create community where I live. It was that simple. This is home, and I wanted to build something meaningful here.
Q: Were there any pivotal moments that shaped your approach to running Kitchen Table?
A: My father was instrumental in helping me understand the business side of restaurants. The experience at Alioto's taught me HOW to run a business, not just how to cook. That foundation has been invaluable.
Q: How would you describe the cuisine and overall atmosphere at Kitchen Table?
A: We're semi-casual and really cater to the neighborhood. The food is approachable, rustic Italian-California cuisine. We visit the farmer's market often, and all our pasta and pizza are homemade. I like to say we use Michelin star ingredients while keeping things as approachable and reasonably priced as possible. I refuse to sacrifice quality, even though prices have doubled. We really strive to remain a neighborhood place. We have 38 seats plus 20 in the parklet and 5 bar seats, which keeps things intimate.
Q: How important is being part of the San Rafael community to Kitchen Table's identity?
A: It's essential, though Covid changed everything. Our fixed costs like PG&E are now three times what they were pre-Covid. We're seeing more destination customers now, but we want to get back to serving more locals. That's been a big difference since Covid. Before, reservations were 3-4 weeks in advance. Now it's typically the day or week of for reservations.
Q: When you're not at the restaurant, what do you enjoy doing in your free time?
A: I have three children—2, 10, and 12 years old. Family time is precious, so we often go to Tahoe or Stinson Beach when I can get away.
Q: What's next for Kitchen Table?
A: We've already opened a second Kitchen Table in Reno with a friend who lives there and runs the restaurant. It's been very successful, which has been exciting to see.
This interview has been edited for clarity and length.
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Special Offer for Readers: Anyone who mentions this interview or realtor Tracey Broadman when visiting Kitchen Table will receive a complimentary glass of prosecco!
