Tuli Bistro to reopen alongside two new ‘ghost kitchen’ restaurants in downtown space
Dine-in service? What’s the point nowadays?
Chef and restaurateur Adam Pechal has returned to Sacramento to reopen Tuli Bistro along with two new concepts, a gourmet burger outpost called Atom Burger and fried chicken-based Cali Bird. All three will be run as “ghost kitchens” out of Tiger’s downtown space at 722 K St., available only for takeout and delivery with no dining areas starting Wednesday.
Pechal has tested Cali Bird and Atom Burger as pop-ups over the last couple of weeks, and menus for both remain available on Tiger’s website. He hopes to introduce more concepts out of Tiger’s kitchen, including a breakfast sandwich concept, a taco shop and even a steakhouse, while continuing pop-ups such as one that riffs on State Fair food.
Atom Burger orders start with a choice of beef, turkey or vegan patty, followed by a selection of “style” like the Hella Happy (harvest greens, tomato, pickled peppers, crispy onions strings and “Veghead sauce”) or Fungi Fondue (sherry-glazed mushrooms, Jarlsberg, pickled onions, greens and Dijonaise).
Cali Bird’s menu is a little more expansive, with Mary’s Chicken done up as a sandwich, wings or in a salad. Customers choose between pickle-brined fried chicken or grilled lemon-herb breasts for dishes such as the Surfin’ Bird (pepper jack, grilled pineapple, Tahitian-style glaze, shredded lettuce and Atomic sauce). Pre-made Tiger cocktails will also be available with any Tuli Bistro, Cali Bird or Atom Burger purchase.
A Sacramento native, Pechal is best known locally for founding Tuli Bistro, which lasted from 2007-2014 in the midtown space now occupied by Localis. He also co-owned Restaurant Thir13en in the Sterling Hotel until its closure in January 2014, and appeared on ABC’s “The Taste” in 2013 alongside Nigella Lawson and the late Anthony Bourdain.
“This is home for me and I can’t wait to plug myself back into the community,” Pechal said in a media release. “I’m also looking forward to bringing back some of my local fan favorites while trying out some new ideas that I think everyone will enjoy.”
Pechal had begun work as the executive chef at Hog Island Oyster Co.’s new Larkspur seafood bar location two months before the coronavirus pandemic ramped up in California. He’ll operate the three new restaurants alongside Joe Pruner, his former sous chef at Restaurant Thir13en who went on to become chef de cuisine at Allora, Woodlake Tavern, Mulvaney’s B&L and OBO’ Italian Table & Bar.
Tiger struggled to find its identity since opening in November 2018, pivoting from dim sum-style carts to tacos to “globally-inspired” food and an emphasis on nightlife. The two-story space has remained closed since mid-March, and it’s own restaurant side won’t reopen.
Orders can be placed on Tiger’s website, by phone at (916) 382-9610, by walking into the restaurant or through GrubHub, Uber Eats, DoorDash or Toast. Each restaurant will be initially open from noon to 9 p.m. Wednesday to Sunday.
This story was originally published July 28, 2020 at 10:00 AM.