A Yolo County native, 26-year-old Rebecca Reichardt has enlivened downtown Woodland’s drowsy dining scene with Tazzina Bistro’s friendly ambiance and straightforward, accomplished food. Reichardt began her culinary career at Davis’ Murder Burger while studying accounting at American River College. On a lark, she took a few cooking classes there and discovered her life’s passion. After graduation, she honed her skills at local restaurants, always nursing the dream of having her own. In September 2004, she realized that dream with the opening of Tazzina Bistro.
Her cuisine: “It’s ‘mutt cuisine’: American with a little Creole, a little California and French influence. It’s old- fashioned.”
On her restaurant’s name: “Tazzina means ‘cup’ in Italian. [We chose it because] our coffee style is Italian, but my food is somewhat French-influenced.”
Why she’s in Woodland, not New York City: “I wasn’t trying to do something large. I love our community—it’s who I am. I’m not very ‘city.’”
Where she likes to eat: “I am a regular at Bistro Jeanty in Yountville. All the staff members know me there!”
On the region’s dining scene: “Sacramento is getting a real city feel with the diversity of food choices. The downtown has just taken off! Yolo County is very Napa-influenced—we’re using the same farms they use.”
Don’t miss: “Everyone loves the Kobe [beef] burger. We weren’t allowed to take it—or the onion soup—off the menu. And we always have quiche on our menu—it’s very good.”
Where she’s worked: Zinfandel Grille in Sacramento and Folsom, Catahoula Restaurant in Calistoga, Seasons Restaurant in Davis and Morrison’s Upstairs in Woodland.
Why she needs a vacation: “It was a year of agony preparing to open Tazzina. We’ve been so busy since we opened that I’m still a little numb. But I’m a workaholic—I love the pressure.”
Why Tazzina Bistro is worth the drive: “We’re going for warmth, for comfort food. I want people to know we’re going the extra mile, making everything from scratch, getting farm deliveries and trying to use organic ingredients whenever we can.”