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Style Magazine


Jun 30, 2008 05:00PM ● By Super Admin

Daniel Seifried put himself through college by cooking. He started out washing dishes and eventually moved up to waiting tables, running the kitchen and then ultimately, running the restaurant.

He was a guest chef at Granito’s on a few occasions, and then purchased it late last summer. “I’m very talented at cooking and I love doing it, but I’m a businessman.” Very much a business man indeed, Granito’s is starting construction on their second location in Folsom. While the Granite Bay restaurant is nostalgic, the Folsom location is going to have a newer, more modern Tuscan look. “It’s not that we want to get away from the nostalgic look, it’s a difficult design to recreate and it’s really key for us to design something that is going to be current 20 years from now.” 

Unique to the Granite Bay Granito’s is the forward kitchen. Yes, the kitchen is literally in the restaurant. “You’re able to see all the guests. The chefs interact with people, which makes for a very interesting dining experience,” says Seifried.

Granito's A Garlic Restaurant
7160 Douglas Boulevard, Granite Bay

For more about Chef Daniel Siefried and Granito's, be sure to pick up this month's copy of Style-Roseville Granite Bay Rocklin edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.