Jason Poole, owner and brine boss at Preservation & Co. in midtown Sacramento, on Thursday announced plans to open a restaurant in the century-old downtown building being converted to an eating/drinking showplace called The Bank.
Preservation & Co., 1717 19th St., is known for its popular Bloody Mary mix. It also produces flavored salts and seven different kinds of pickles, ranging from dilly beans to balsamic beets.
In addition to its own midtown outlet, the company’s products are available at various local markets, including Taylor’s, Sacramento Natural Foods Co-Op, Safeway, Whole Foods and Nugget.
“When I began to think of where I wanted to bring a restaurant concept to life, The Bank was the obvious choice,” Poole said. “The site will be a great addition to Sacramento and aligns so well with Preservation’s local focus.”
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Extensive interior reworking of the historic D.O. Mills Bank Building at Seventh and J streets has been going on for months.
The Bank, scheduled to open before year’s end, will feature a “culinary concourse” offering distinct cuisines and more than 70 beers on tap, spread out over 30,000 square feet.
The ground floor that once served as a bank lobby will house a 33-foot-long bar and space for multiple eateries/kiosks, featuring local chefs and recognizable names among the food purveyors.
In April, Kim Scott, chef/owner of Mama Kim Eats restaurant in Sacramento, was announced as the first culinary tenant for the five-level neoclassical building at 629 J St., which opened as a bank in 1912.
Poole is the latest to join the lineup of food venues.
“There are so many great combinations that can happen with our products,” Poole said. “But up until now we could only promote recipes and hope people would try them out at home. Now we get the chance to bring those recipes to life.”
Poole’s restaurant at The Bank will include selections such as Bloody Mary Shortribs and Cayenne Carrot Cupcakes, all made from Preservation & Co. products. The restaurant also will feature house cured and smoked meats.