The Old Spaghetti Factory -Food CA (Near Sacramento)

Andrew Lim Kato by Jon Yao draws on his Taiwanese heritage and upbringing in the San Gabriel Valley to present a tasting menu that is both deeply personal and elegantly modern. The cuisine is rooted in Taiwanese flavors, reinterpreted through the lens of California’s seasonal ingredients and subtle technique. Many of the dishes carry a sense of nostalgia, inspired by Yao’s childhood memories, and each course feels delicate, precise, and intentional. The dining room reflects this balance of refinement and warmth. The modern, industrial-chic space—think wood, concrete, and clean lines—centers around a large open kitchen, where the Kato team works with calm focus and quiet artistry. It’s a space that feels simultaneously intimate and ambitious. At the front of house, General Manager Nikki Reginaldi is a standout presence, bringing genuine warmth, enthusiasm, and poise to every service. The broader team mirrors her professionalism: attentive, polished, and deeply engaged, clearly underscoring Kato’s pursuit of greater excellence and recognition. Guests should note that service pacing is intentionally unhurried and services runs approximately 2.5 to 3 hours for the full experience. The tasting menu sits at the upper end of the fine-dining spectrum ($325 per person), and an 18% operating charge is automatically added to each bill. For those seeking an elegant, meticulously executed dining experience in the ROW DTLA area, Kato stands among the city’s finest. Reservations are essential given its limited seating and consistent demand — but for a meal that thoughtfully bridges cultural roots and contemporary craft, it’s well worth the effort.

Mike Fein Fine dining does not get any better. This was close to absolute perfection. We arrived with reservations at their opening, and were promptly seated at my favorite location, a table in the back corner. A young man filled our water glasses without spilling a drop. Our server, Conner, recommended a wonderful Italian-produced Pino Grigio, which was light and fruity with a nice finish. There is not much better than a server who is like a sommelier. The wine list is quite diverse, and certainly adequate in reds, whites, and sparkles. We got warm, fresh bread, and breadsticks, while we contemplated the menu. The cuisine is strictly meat and pasta, no seafood, but there are many great choices. My wife got the outstanding Minestrone and the Lasagna Parmigian, our niece got the Ravioli de Radiccio, and I got the Escargot, and the Rack of Lamb. Pardon my lack of Italian language here. The escargot were large, in a tremendous traditional butter and garlic sauce, where the bread came in very handy. The lamb was perfectly cooked to order. I have never seen a lasagna presented like this before. All presentations were meticulous, as I am sure Chef Rafael demands. Dinner was nicely paced. While we were too stuffed to order off the homemade dessert menu, Conner did bring out some complimentary, lemony, wonderful Italian cookies. We were also greeted at our table by an elegant, gracious lady, Signora Mastro, who reminded me very much of Chef Andrea, former owner of the great New Orleans restaurant the bore his name for over 30 years. There is something about the Italian people, no matter where we go, that drives them to respect their tradition, and that seems to always make a difference. Signora Mastro is truly a culinary Maestro.

Denise Fisher This was, hands down, the best and most authentic Italian we have ever had! If it was local to me I would be a regular there. My only regret is that we are only traveling through and I couldn’t sample the entire menu. It’s a small location but the atmosphere is on point and it is very busy because the food is fantastic! I was so full but I couldn’t leave without trying their crème brûlée and their cannolis. OMGOODNESS it was so worth being beyond full when we left. I will make a point to go there every time I am traveling through.

Darrin Baker The food and the weight staff was excellent if you’re going, I would recommend making a reservation. We sat at the bar because the tables were all full.

Martha Gutierrez Love the live music by Ken Song! My husband is a pro trumpet player, and I love live music. The hamburger with the secret sauce was delicious. Had the Prisoner Cabernet Sauvignon and an Old Fashioned, both were great…

Kelly Jones Great beer and food, good vibes and will come back.