Campbell has become a notable Silicon Valley hotspot for dining, and South Bay residents tuned into the local food scene will likely already know about Orchard City Kitchen.
OCK is a contemporary American restaurant known for its modern and creative dishes. It’s been the birthplace of enduring friendships and the gateway into a world of adventurous dining.
As the restaurant just celebrated its 9th anniversary, I figured now would be a good time to reflect on the magic that Chef Jeffrey Stout has cultivated.
OCK emerged on the Silicon Valley culinary scene through a Kickstarter campaign, a testament to Chef Jeffrey Stout’s vision for an ingredient-driven dining experience. Within its first year, the restaurant made big waves and played a significant role in reshaping the local dining landscape.
Craft cocktails became more of an art form and their commitment to high-quality cuisine set a new standard for what can be best described as “casual fine dining” that other establishments eagerly followed.
Chef Stout once irreverently challenged the term “foodie,” advocating for a more inclusive view of food appreciation. Stout boldly expressed, “The term ‘foodie’ needs to die a quick death,” and went on to emphasize that “everybody likes food. So everybody is a foodie.”
This perspective describes Orchard City Kitchen’s approach to food curation–an open invitation for everyone to savor the diverse flavors presented on their ever-changing menu in a straightforward, no-nonsense kind of way.
The tapas-style concept encourages shared dining experiences and a chance for guests to explore a myriad of flavors with each visit. The dynamic menu fluctuates with the seasons, sometimes daily, reflecting eclectic dining. The newly released menu format separates items by price.
Menu favorites include Triple B (bacon, butter and biscuits) and the glazed Korean fried chicken. The current fall menu features items like the five-spice Maitake fritters, the robust Vetkoek dumplings, creamy garlic noodles with shiitake mushrooms and the decadently flavored bone marrow pasta.
The almond grilled ribeye is an enjoyable option for those looking to treat themselves. It’s served with black garlic butter and mushrooms, and totally worth the splurge. OCK’s ever-changing craft cocktail menu currently embraces a Kung Fu theme that adds an extra dash of excitement.
Their Dinner Additions birthday menu includes a black hawk Wagyu katsu and is a delightful way to meld the tenderness of Wagyu beef with a satisfying outer crunch of katsu. The menu’s branzino is served with smoked trout roe and a rich hollandaise sauce.
I had a butterscotch pudding dessert with their chilled chocolate ganache with crusted pistachios, shio-koji caramel and rich cocoa. Its sweetness was complimented with a subtle savory saltiness.
Chef Michael Maydeck, the creative mind shaping the majority of the menu, has been with the restaurant for nearly six years and is about to hit his second anniversary as the head chef. Chef Maydeck embraces a lighthearted and playful approach to experimenting with flavors.
Eater.com secures its status among the top 10 culinary destinations as well as top 20 bar programs in the Bay Area.
Orchard City Kitchen has clinched the Michelin Bib Gourmand awards year after year. It signifies not just exceptional food but also an outstanding dining experience with remarkable value.
Chef Maydeck emphasizes that OCK stands out for being more open and communicative compared to other restaurants. Communication flows smoothly between the front and back of the house, and Chef Maydeck takes pride in the positive culture they’ve built.
OCK’s social media presence is like a virtual extension of the restaurant, where the community and fun spill over from each post.
Cheers to nine years of culinary excellence and the promise of many more to come!
– –
Orchard City Kitchen
1875 S Bascom Ave #190, Campbell
Open daily for lunch and dinner as well as happy hour and a weekend brunch.
