Belly Left Coast Kitchen and Tap Room in Santa Rosa

Tuesday, January 15th, 2013

Belly Left Coast Kitchen in Santa Rosa

Belly Left Coast Kitchen in Santa Rosa

A rock star chef is heading up Belly Left Coast Kitchen and Tap Room in downtown Santa Rosa. But not that rock star chef.

Slated for a spring 2013, owner Chef Gray Rollin, who’s been Tour Chef for the likes of Motley Crue, KISS, the Black Eyed Peas, Katy Perry and most recently Linkin Park, is rehabbing the former Checkers restaurant (523 Fourth Street) to showcase a hearty menu of locally-inspired comfort foods from throughout the Pacific.

Already booked for several weeks of touring, however, Gray has tapped partner and co-exec chef Reino Cruz and GM Pablo Scurto to get the restaurant ready for a mid-March opening. All three have worked at Tres Hombres, with Cruz’ most recent stint at Lark Creek restaurant Yankee Pier in Mill Valley.

Look for dishes like Three Hog Mac and Cheese with chorizo, smoked bacon and pancetta; pulled pork sliders and beer-braised sausages; tuna poke, Crab Louie and Dungeness Crab Cakes, the “Belly Burger”, crispy braised pork belly, barbecue ribs, chorizo Brussels Sprouts and churro fondue along with 20 beers on tap.

Stay tuned for more details.

Interior construction at Belly Left Coast Kitchen and Tap Room in Santa Rosa

Interior construction at Belly Left Coast Kitchen and Tap Room in Santa Rosa

Author: biteclub

Food Dining and Restaurants in Sonoma County and beyond, is Wine Country dining with Drive-Thru Sensibility.

Share This Post On


  1. Yes, but I can count on one hand the places that actually do it right.

  2. Crabcakes were too dense, overcooked and salty. Definitely not worth $15. Needed more grapefruit to lighten it up. Thank god for the arugula. Mac and cheese was not the best. Not and an entree. Not worth the $…parsnip soup & wedge salad were good. Overall were excited to try a new restaurant, but needs some fine tuning. All the beer should be in a pint.

  3. Sometimes, eating at fancy restaurants is very fulfilling especially if most o the stuff they serve are dishes that I can’t make at home. I appreciate great food and it generally pays to spare a few more cash to have a delicious meal.

  4. Just don’t give everything a fancy name charge an arm and a leg. BBQ should be available everyday at an affordable price. With no frills.


  5. You’re not wrong. We have reached a tipping point. However, more “avant” restaurants that try unique dishes with unique ingredients tend to do better in larger cities with more, ahem, adventurous clientele.

    Our restaurants are a reflection of a community’s tastes. Keep that in mind when you order.

  6. Mmmm. That sounds delicious. They can serve like iceberg lettuce and boneless breast of chicken with a side of steamed carrots.

    The reason I go out to eat is to enjoy dishes that I can’t make at home. Things that are deep-fried or loaded with cheese and butter, or cuts of meat that I can’t buy (pork belly is not something that’s readily available or easy to prepare for the home cook) or don’t want to make at home.

    I understand that there are people with special diets and restrictions who want to enjoy a dinner out with friends, and for them, I know that chefs are always willing to prepare something special. But the crush of picky eaters who who demand the skin taken off their chicken or refuse to eat garlic because it is “icky” need to stay home and eat if they can’t tolerate restaurant food.

  7. How about a low carb, low sodium restaurant?

  8. More pork belly, sliders and mac n’ cheese? This area is saturated with that and wood-fired pizza.

  9. Please, no more sliders or mac and cheese. Enough already. Basta!

  10. Pork fat & sodium! Ooo, Ooo, Ooo, Ooooo……

  11. This place is gonna be bad ass with a chef like that!

  12. Sounds interesting!

  13. Oh yeah, I’ll be ready to Belly up!

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>