Family owned, operated and inspired. That is the story behind the Craft Kitchen in La Mesa.
Dena and Randy Shamoo, owners of the Craft Kitchen have a lot to celebrate. After a very long construction period, the restaurant first opened its doors on April 6, 2015. Now a year later, they held a huge block party celebration on April 9, commemorating the first year of a very successful business.
And rightfully so.
Family owned, operated and inspired. That is the story behind the Craft Kitchen in La Mesa.
Dena and Randy Shamoo, owners of the Craft Kitchen have a lot to celebrate. After a very long construction period, the restaurant first opened its doors on April 6, 2015. Now a year later, they held a huge block party celebration on April 9, commemorating the first year of a very successful business.
And rightfully so.
The Craft Kitchen, first place winner for Best New Restaurant in the 2016 edition of the Best of East County is a viable neighborhood restaurant with more than 30 craft beers, specializing on local craft brewers.
Dena Shamoo said the reason Craft Kitchen is situated at its particular location is due to the fact that her husband Randy Shamoo and his family opened Palm Spring Liquor, 300-feet to the right of the restaurant 20 years ago when he was 14-years-old.
“This building was always a 7-11 store and when we saw this opportunity, he had to jump on it due to the competition,” she said. “Then we got married and it became our project. It’s a husband and wife thing. Craft beer has been such a huge success and craft beer had boomed at the liquor store over the past five year, so we knew that was the direction we had to take it to.”
Dena Shamoo said Craft Kitchen is a huge neighbor hood spot, and that everyone at the celebration had been there since the day they opened for business.
“They’ve been with us through all the motions,” she said. “The staff, I’m proud to say, the 10 of them have been here since the day we opened. That’s huge for me.”
The food served is scratch food, with everything made in house. With an eclectic menu from brunch to dinner, the restaurant offers home styled cooking. Dena Shamoo said they do their best to get the best quality food, including only using grass fed beef, deliveries three times a week and physically going out and purchasing special quality ingredients for its menu. So there is no frozen back stock, they do not own a microwave and strive to provide its clients with a place that serves fresh food, a clean facility and good quality. Along with its very large selection of craft beers, it is no wonder the Shamoo’s first year is one for the record books.
“We feel lucking to have this part of La Mesa. We fill the void on this part when everything else is on the other side,” she said.
