September 9, 2025 • 16 mins
☕ What happens when a historic building once closed to people of color becomes a thriving restaurant built on legacy, purpose, and community? Meet Sachiko Baez, co-owner and executive chef of Coda Rouge, Harrisburg’s best-kept brunch secret. Step inside a space where history is honored on the walls and served on every plate.
✨ “We wanted this building to be a reflection of that… This is a safe space. Everybody, from every walk of life, can come in and just enjoy themselves.” – Sachiko Baez
This is not just a restaurant. It’s a story of transformation, honoring the Tuskegee Airmen, and creating a safe space where everyone belongs. With her partner Jameson Christopher, Sachiko turned vision into reality. Building a place that blends California cuisine, family recipes, and history in every bite.
☕ In This Episode, You’ll Learn:
- How the name “Coda Rouge” directly honors the Tuskegee Airmen’s “Red Tails” legacy
- The unexpected journey from a contractor’s private lounge to a community-focused restaurant
- How a chef from California convinced a building owner to launch a restaurant (and found love along the way)
- Why purpose drives every detail, from the speakeasy décor to the seasonal menu
- How they’re mentoring local youth and building bridges in the community
📍 Visit Coda Rouge: 2013 North 6th Street, Harrisburg, PA | Open 8am-2pm Mon-Fri, 10am-4pm Sat-Sun
Follow their journey: Coda Rouge on Instagram, TikTok, and Facebook.
⸻
#CoffeeWithE #EricaRawlsTeam #WomenInLeadership #NonprofitWork #LeadershipPodcast #InspirationalConversations #RealTalkPodcast #CodaRouge #SachikoBaez #JamesonChristopher #HarrisburgPA #HarrisburgRestaurants #BlackOwnedRestaurants #TuskegeeAirmen #RestaurantWithAPurpose #CommunityImpact #WomenInBusiness #BrunchGoals #CentralPAEats #HiddenGems #CulinaryMentorship
Follow Us for More Inspiration:
📸 Instagram: @erica.rawls
🎥 YouTube: Erica Rawls
📧 For inquiries and collaborations: customercare@ericarawls.com
✨ Don't forget to like, comment, and subscribe to stay updated with our latest episodes!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Erica Rawls (00:02):
We are here at Cote Rouge.
We have a special edition ofCoffee with E.
I'm sitting down with one ofthe co-owners, Sachiko Baez, and
her co-owner, DamisonChristopher.
He's not with us.
However, they both togetherhave a dynamic story.
You need to check this one out.
Chef Sachiko Baez (00:19):
Hi, I'm Sachiko Baez.
I'm co-owner and executive chefof Côte-aux-Rouges Breakfast,
brunch and Lunch.
We've got it.
We've got that boutique stylevery small, intimate and great
vibe.
We're located in Harrisburg,pennsylvania, 2013, north 6th
Street.
We're open 8 am to 2 pm Mondaythrough Friday, 10 am to 4 pm on
(00:43):
Saturday and Sunday, so comeand check us out.
Erica Rawls (00:55):
I don't know how to thank you for this opportunity
to sit down with you, one of theowners at Cote Rouge.
You are just so dynamic and I'mso grateful.
I'm trying to think how Iactually got connected with you,
and I believe it was throughone of mutual friends, leland.
He had a surprise birthdayparty here.
Yes, and that's the first timeI ever walked through the
(01:17):
building, I was like what isthis place Literally, yes, the
best kept secret?
Chef Sachiko Baez (01:22):
But you know what?
Erica Rawls (01:22):
We've blown the doors open because I think more
people need to know about you,because this is a great
experience.
So tell us, how did you come tothis point?
Chef Sachiko Baez (01:34):
Oh boy, well, Jameson, christopher, actually
my partner owns the building.
Yeah, he is actually the firstafrican-american owner of this
building, really.
Yes, um, it used to be calledthe clover club, which was a
private uh, white establishmentand they wouldn't allow any
(01:56):
anyone of color to be onproperty, work here, anything.
So somehow, some way.
Yeah, he was able to buy thisproperty and own it and
originally he wanted the spaceas his office space, um,
somewhere he can come and calmafter work, because he's a
contractor, he has a contractingbusiness okay, general
(02:17):
contracting or painting,painting, okay, yes, um.
So he wanted a place upstairs,you, he thought it was perfect
for his office space.
And then he thought, hey, whynot have like a lounge space for
my employees so they can comehere and relax and, you know,
shoot some pool or just, youknow, watch sports?
(02:39):
And that just developed intomore, you know.
Then he has one of those mindslike mine we match pretty well
where they just keep rollingwith creativity.
So then he thought you know,why not actually have cigars?
Let's have cigars, yeah.
So he ended up making that aprivate cigar lounge.
(03:00):
Really, maybe his friends, yeah, yeah.
So for Mario it.
It was membership members only.
Um, this space that we'reactually sitting in was like a
business meeting space that hewanted to um give to his members
as an opportunity to just comein and have their meetings
privately.
It never got used.
(03:20):
Never, ever once, did anyonehave a meeting in here.
It was just a table longbusiness table chairs, okay, um,
and the room out in the diningroom, which you'll you'll be at
later on, yeah, uh, was, like wecalled it, kind of like a wine
room.
Um, the wine was on the wall asthe core and then you can just
(03:42):
lounge there, yeah, and justhang out.
You know, if you wanted to, ifthey brought guests or something
.
So this space here wasn'treally being used for a lot and
I had moved here from California.
We met through my uncle.
My uncle asked me to help himat Crawdaddy's.
He was, he's the original girl,yeah, my uncle Diane, and she's
(04:02):
so much yeah, they're theoriginal owners of crawdaddies.
And, um, he asked me to comehelp out for a little while.
This is right after pandemic,like this is the time where you
can start taking your masks off,right, um?
And this is when I met jameson.
So from there he said you know,I have, originally, that
(04:24):
kitchen was built for his mother.
She wanted to own a bakery, thekitchen for the business.
Yes, okay, she wanted to own abakery.
That's her dream, his mother'sdream, okay.
So he said I have this kitchenand you know, originally it's
for my mom.
She doesn't want to be downhere anymore, like they're from
(04:46):
carlisle, okay.
So she didn't want to drive toand from, and I have this empty
kitchen.
I have no idea what to do withit.
Can you help me?
So that's how we kind ofstarted off.
Yeah, I'll help you.
Put things in the kitchen.
That's what you need, this iswhat you need.
And from there we just um, ourrelationship blossomed into more
, more personal, romantic,romantic relationship than
(05:07):
business as well.
So I said, hey, what do youthink about making this a
restaurant?
And then I convinced, him.
Yeah, I convinced him somehow.
So here we are.
He has a beautiful muraloutside by Brian King.
I saw that, yeah, brian King,prolific, it meant some
(05:27):
dedication to his grandfather.
It was almost like, you know,like a memorial.
His grandfather was a big, bigpart of raising him, you know.
So it was just one of thosethings where let me, let me show
the world my grandfather, whichhe was a Tuskegee Airman, his
grandfather, his grandfather wasso the mural outside, the face,
(05:49):
the largest face you see onthere, that is his grandfather,
charles Petty Jr.
Yeah, wow, so it's beautifultoo.
Erica Rawls (05:57):
I mean it's absolutely beautiful, absolutely
beautiful.
Yeah, thank you, I appreciatethat.
Chef Sachiko Baez (06:04):
So everybody, it was just a popular mural,
you know, drive past 6th Street,everybody stopped wanted to
take pictures.
So we thought it would be greatto kind of have the concept,
part of the concept of therestaurant, reflect the Tuskegee
Airmen and their grandfather.
So the name of the restaurant,cote Rouge, actually derived
(06:28):
from the nickname Red Tails,which were the Tuskegee Airmen
nickname.
So red is rouge in French andcoda is tails in Italian.
Erica Rawls (06:38):
Talk about a business with a purpose.
Chef Sachiko Baez (06:40):
Yeah, and that's where that came from.
Yeah, that is awesome barlounge area that we're in right
now.
We wanted to make it look likethe 1940s, kind of speak
easy-ish, and really reflect,you know, that time period where
his you know grandfather washanging out.
You know we have pictures onthe wall where you see other
(07:01):
airmen hanging out together at abar similar, setting playing
cards and just having a goodtime.
It's kind of how we wantedthings to be here.
Um, and this bar is called 332,which was their 332 okay, their
squadron number really.
Erica Rawls (07:20):
Yeah, I don't know why I keep getting goosebumps
just hearing you tell the story,because it's like everything
had there.
So I am a big person, a bigproponent of doing things with
purpose.
So when you just talk about thebuilding a mural, the name, the
look, the atmosphere is allwith intentional purpose.
Yeah, definitely.
(07:41):
So.
In the experience too that youall give like, seriously, it's
just, it is, it's.
It's a really good experience,thank you even the name of the
building.
Chef Sachiko Baez (07:50):
So we named, like, each part of, like, every
room has a different name to it.
Yeah, the lounge upstairs iscalled charlie's lounge trust
fathers, charles.
So, um, the building in itsentirety.
We actually named thecontinental.
The continentalinental HBG isthe name of it.
Okay, and he actually came upwith that name from the movie
(08:13):
John Wick.
I don't know if you've everseen John Wick movies, why?
Erica Rawls (08:16):
is John Wick coming up all the time lately?
I know I know that's like oneof his favorite movies.
I didn't know until my son toldme yeah.
Chef Sachiko Baez (08:22):
Yeah, so in the movie you always see John
Wick going into this bigbuilding, this big, grandiose
building.
It's called the Continental, andin that building, all like it
doesn't matter if you're likethe leader of the triads or, you
know, the Russian mafia,whichever, they all came
together in that one building.
There was no animosity againsteach other, no grief, nothing
(08:44):
was going on.
You just came there to enjoyyourself, have a good time all
together, okay, okay.
So we wanted that building tobe a reflection of that, where,
you know, we are uptown but it'sbecoming gentrified as well.
We have our, our locals and wehave people coming out from all
over the US coming into this.
You know this neighborhood,yeah, and we wanted to kind of
(09:08):
be the middleman, almost like abridge between.
We're still here, right, we're.
You know we also aregentrifying.
Yes, you know refining.
You know our business as well,yeah, so this is that place.
This is a safe space we can allbe.
You know everybody of everylight come in and just enjoy
themselves.
Yeah, and thank you for tellingme, you know, when you come
(09:29):
here, like the vibe is that.
It is that.
Erica Rawls (09:32):
So you probably have the best fan in my husband
Like he.
We literally went away on avacation and he was telling my
in-laws hey look, I have thisbrunch place I want you to go to
.
I'm like that's how much youhad impressed him, and he's not
easy to impress when it comes tofood because he's such a foodie
(09:53):
.
Yeah, so yeah, he's like yeah,we should go on.
I'm like, babe, I don't want togo every weekend, I don't.
I mean, I'm sure they wouldenjoy it, but I want it to be
something special.
Can we just wait a couple weeks?
Yeah, so we'll be back verysoon, thank you for sure this is
become one of those likespecial occasion places.
Chef Sachiko Baez (10:08):
Yeah, people come here to announce something
to the parents, or engagements,or birthdays, anniversaries, we
can get a lot of that, um, so Ifeel like it has become one of
those like special occasion typeatmospheres.
But we also have been getting alot involved with the community
we were with.
I don't know if I was tellingyou the last time you were
(10:32):
eating here, but this summer itjust ended this week.
Last week actually was the lastweek, but we were in
collaboration with HarrisburgHousing and they do a youth
program in the summer and it'sabout 100 kids and it's pretty
much all summer long.
It ends in August, the firstweek of August, okay, and they
(10:52):
actually choose a neighborhoodand they clean the neighborhood
and after they clean theneighborhood, they come in and
eat and it kind of introducesthem to meals that they probably
would not have been exposed tosomewhere else.
What type of menu?
Yeah, just how to order.
(11:13):
They have a budget.
You know how to stay withinyour budget.
You know when you're ordering.
Yeah, things like that, tryingsomething new.
Erica Rawls (11:20):
So this is our second summer doing that with
them that is so good and I betthe children are like, wow,
we're going to this fancy place,yeah.
Chef Sachiko Baez (11:29):
And then they get the history lesson on top
of it, because we will tell thestory.
Erica Rawls (11:34):
Yeah, that's awesome, that is so good.
So then when someone walks inyour doors, like what's the
experience that you want them tohave?
Like we know the intentionaland the purpose behind the
building and everything, butwhat do you want them to feel
when they walk?
When they walk into the doors,like what's that one thing?
Yep, we got them.
You know, you won them.
You won that customer over.
What is that thing?
Chef Sachiko Baez (11:54):
I feel like when you step into inside
Coderoo or inside theContinental Building itself, it
almost takes you away from yourreality of things.
So when you come in here, yourexpectations, you don't know
what you're going to.
Just being in the locationwhere it's at, you know outside,
you know coming into it, it'sthe wow factor.
(12:17):
So just taking them kind ofaway from, yes, we are on 6th
Street, but also making youstill feel Almost like you're at
home, very comforting, yeah,that you belong here.
You know, you do it, you do it.
Erica Rawls (12:32):
I promise you, because if you look outside,
right, you don't expect thisexperience inside.
So yeah, you're doing the darnthing.
Chef Sachiko Baez (12:39):
You are, you're really doing the darn
thing.
Erica Rawls (12:40):
Thank you so much so let us know what your hours
are, because, ok, y'all, youneed to come to Cote Rouge.
Ok, need to come to Cote Rouge.
Okay, they're open.
So, very conveniently, you canhave work dinners here, you can
have brunch, you can have datenight, I mean, the list goes on.
And the cuisine, y'all, I'm notkidding, I'm not exaggerating,
(13:03):
it is one that you do not wantto not experience, okay, so yeah
, share what your hours are,yeah, are, and just share a
little bit what's on your menutoo, because I like.
Well, I'm not going to share,I'm not going to steal it.
Chef Sachiko Baez (13:16):
Okay, you tell it.
You tell it.
Our hours right now are sevendays a week.
We're open eight to 2 PM Mondaythrough Friday, and then
Saturday and Sunday.
We're open for brunch 10 AM to4 PM.
We have social media.
We have Tik for brunch, 10 amto 4 pm.
We have social media.
We have TikTok Instagram.
We have Facebook and Iperiodically put out invites to
(13:39):
a pop-up that we do and it's adinner pop-up, five-course
dinner with live entertainment.
It's something very elevated,very fine dining, something that
we don't have here inHarrisburg.
I also do private events, soyou know you can contact us and
we are looking forward toopening for dinner in 2026.
Erica Rawls (14:01):
So that is awesome, I love it.
I love it.
Ok, so if you're you're lookingto become a chef and you're
trying to figure out how tobecome one, like seriously, you
need to contact, yeah, Sashiko,because she is the one she said
that she likes to mentor.
Here's the thing.
It comes with a cost, so don'tcome with her and say, hey, show
me how to do a thing, andyou're not ready to do that
(14:22):
thing right, or to hear and beopen to it, because she is one
that has actually earned herstripes, has worked with
Wolfgang Puck Jameson, is agreat co-owner too, so I applaud
you both.
So thank you so much for yourtime.
Thank you.
Chef Sachiko Baez (14:38):
Thank you Really quick.
The menu it's based onCalifornia.
I know you asked me.
It's based on Californiacuisine, so it's a little bit of
different cultures.
We have an omurice omelette,which is a Japanese traditional
omelette.
It has New York steak in it aswell as rice peas, a little bit
(14:59):
of a tomato jelly that I add toit, and it's wrapped in an
omelette, french style omelette.
We have so many great if youhave a sweet tooth so many great
French toasts.
I can go on with peach cobbler.
We have blueberry strawberrycheesecake stuffed French toast.
(15:21):
It's not fair.
Yeah, jameson's mom, you knowbefore I said she wanted to be a
baker.
She is our baker.
So all of our baked goods, allof our coffee cakes, all of my
fillings for the French toastare of her creation as well.
So it's a joint family affair.
(15:43):
I am changing the menu.
I actually change the menuseasonally.
I do a spring summer and thenI'll do um a fall winter, just
to, kind of, because I use a lotof local ingredients, fresh
ingredients.
I like to try to keep it, youknow, seasonal.
So this menu, the spring menu,is changing.
Probably in a week or so I'llprobably have the fall menu.
(16:04):
Some favorites will stay, butthen there will be some new
options yeah, yeah, that'sawesome.
Erica Rawls (16:10):
I, I love that.
No, thank you for your time.
I appreciate it Y'all.
Please, in the comments, let usknow what you thought of this
dynamic woman and co-owner,jamison, and the whole just idea
of Cote Rouge.
I think it's amazing.
And when you stop by, come backto the comments and say, yep,
you were right, the food isabsolutely amazing.
(16:33):
So until next time, see ya.
We are here at Cote Rouge.
We have a special edition ofCoffee with E.
I'm sitting down with one ofthe co-owners, Sachiko Baez, and
her co-owner, DamisonChristopher.
He's not with us.
However, they both togetherhave a dynamic story.
You need to check this one out.
Chef Sachiko Baez (00:19):
Hi, I'm Sachiko Baez.
I'm co-owner and executive chefof Côte-aux-Rouges Breakfast,
brunch and Lunch.
We've got it.
We've got that boutique stylevery small, intimate and great
vibe.
We're located in Harrisburg,pennsylvania, 2013, north 6th
Street.
We're open 8 am to 2 pm Mondaythrough Friday, 10 am to 4 pm on
(00:43):
Saturday and Sunday, so comeand check us out.
Erica Rawls (00:55):
I don't know how to thank you for this opportunity
to sit down with you, one of theowners at Cote Rouge.
You are just so dynamic and I'mso grateful.
I'm trying to think how Iactually got connected with you,
and I believe it was throughone of mutual friends, leland.
He had a surprise birthdayparty here.
Yes, and that's the first timeI ever walked through the
(01:17):
building, I was like what isthis place Literally, yes, the
best kept secret?
Chef Sachiko Baez (01:22):
But you know what?
Erica Rawls (01:22):
We've blown the doors open because I think more
people need to know about you,because this is a great
experience.
So tell us, how did you come tothis point?
Chef Sachiko Baez (01:34):
Oh boy, well, Jameson, christopher, actually
my partner owns the building.
Yeah, he is actually the firstafrican-american owner of this
building, really.
Yes, um, it used to be calledthe clover club, which was a
private uh, white establishmentand they wouldn't allow any
(01:56):
anyone of color to be onproperty, work here, anything.
So somehow, some way.
Yeah, he was able to buy thisproperty and own it and
originally he wanted the spaceas his office space, um,
somewhere he can come and calmafter work, because he's a
contractor, he has a contractingbusiness okay, general
(02:17):
contracting or painting,painting, okay, yes, um.
So he wanted a place upstairs,you, he thought it was perfect
for his office space.
And then he thought, hey, whynot have like a lounge space for
my employees so they can comehere and relax and, you know,
shoot some pool or just, youknow, watch sports?
(02:39):
And that just developed intomore, you know.
Then he has one of those mindslike mine we match pretty well
where they just keep rollingwith creativity.
So then he thought you know,why not actually have cigars?
Let's have cigars, yeah.
So he ended up making that aprivate cigar lounge.
(03:00):
Really, maybe his friends, yeah, yeah.
So for Mario it.
It was membership members only.
Um, this space that we'reactually sitting in was like a
business meeting space that hewanted to um give to his members
as an opportunity to just comein and have their meetings
privately.
It never got used.
(03:20):
Never, ever once, did anyonehave a meeting in here.
It was just a table longbusiness table chairs, okay, um,
and the room out in the diningroom, which you'll you'll be at
later on, yeah, uh, was, like wecalled it, kind of like a wine
room.
Um, the wine was on the wall asthe core and then you can just
(03:42):
lounge there, yeah, and justhang out.
You know, if you wanted to, ifthey brought guests or something
.
So this space here wasn'treally being used for a lot and
I had moved here from California.
We met through my uncle.
My uncle asked me to help himat Crawdaddy's.
He was, he's the original girl,yeah, my uncle Diane, and she's
(04:02):
so much yeah, they're theoriginal owners of crawdaddies.
And, um, he asked me to comehelp out for a little while.
This is right after pandemic,like this is the time where you
can start taking your masks off,right, um?
And this is when I met jameson.
So from there he said you know,I have, originally, that
(04:24):
kitchen was built for his mother.
She wanted to own a bakery, thekitchen for the business.
Yes, okay, she wanted to own abakery.
That's her dream, his mother'sdream, okay.
So he said I have this kitchenand you know, originally it's
for my mom.
She doesn't want to be downhere anymore, like they're from
(04:46):
carlisle, okay.
So she didn't want to drive toand from, and I have this empty
kitchen.
I have no idea what to do withit.
Can you help me?
So that's how we kind ofstarted off.
Yeah, I'll help you.
Put things in the kitchen.
That's what you need, this iswhat you need.
And from there we just um, ourrelationship blossomed into more
, more personal, romantic,romantic relationship than
(05:07):
business as well.
So I said, hey, what do youthink about making this a
restaurant?
And then I convinced, him.
Yeah, I convinced him somehow.
So here we are.
He has a beautiful muraloutside by Brian King.
I saw that, yeah, brian King,prolific, it meant some
(05:27):
dedication to his grandfather.
It was almost like, you know,like a memorial.
His grandfather was a big, bigpart of raising him, you know.
So it was just one of thosethings where let me, let me show
the world my grandfather, whichhe was a Tuskegee Airman, his
grandfather, his grandfather wasso the mural outside, the face,
(05:49):
the largest face you see onthere, that is his grandfather,
charles Petty Jr.
Yeah, wow, so it's beautifultoo.
Erica Rawls (05:57):
I mean it's absolutely beautiful, absolutely
beautiful.
Yeah, thank you, I appreciatethat.
Chef Sachiko Baez (06:04):
So everybody, it was just a popular mural,
you know, drive past 6th Street,everybody stopped wanted to
take pictures.
So we thought it would be greatto kind of have the concept,
part of the concept of therestaurant, reflect the Tuskegee
Airmen and their grandfather.
So the name of the restaurant,cote Rouge, actually derived
(06:28):
from the nickname Red Tails,which were the Tuskegee Airmen
nickname.
So red is rouge in French andcoda is tails in Italian.
Erica Rawls (06:38):
Talk about a business with a purpose.
Chef Sachiko Baez (06:40):
Yeah, and that's where that came from.
Yeah, that is awesome barlounge area that we're in right
now.
We wanted to make it look likethe 1940s, kind of speak
easy-ish, and really reflect,you know, that time period where
his you know grandfather washanging out.
You know we have pictures onthe wall where you see other
(07:01):
airmen hanging out together at abar similar, setting playing
cards and just having a goodtime.
It's kind of how we wantedthings to be here.
Um, and this bar is called 332,which was their 332 okay, their
squadron number really.
Erica Rawls (07:20):
Yeah, I don't know why I keep getting goosebumps
just hearing you tell the story,because it's like everything
had there.
So I am a big person, a bigproponent of doing things with
purpose.
So when you just talk about thebuilding a mural, the name, the
look, the atmosphere is allwith intentional purpose.
Yeah, definitely.
(07:41):
So.
In the experience too that youall give like, seriously, it's
just, it is, it's.
It's a really good experience,thank you even the name of the
building.
Chef Sachiko Baez (07:50):
So we named, like, each part of, like, every
room has a different name to it.
Yeah, the lounge upstairs iscalled charlie's lounge trust
fathers, charles.
So, um, the building in itsentirety.
We actually named thecontinental.
The continentalinental HBG isthe name of it.
Okay, and he actually came upwith that name from the movie
(08:13):
John Wick.
I don't know if you've everseen John Wick movies, why?
Erica Rawls (08:16):
is John Wick coming up all the time lately?
I know I know that's like oneof his favorite movies.
I didn't know until my son toldme yeah.
Chef Sachiko Baez (08:22):
Yeah, so in the movie you always see John
Wick going into this bigbuilding, this big, grandiose
building.
It's called the Continental, andin that building, all like it
doesn't matter if you're likethe leader of the triads or, you
know, the Russian mafia,whichever, they all came
together in that one building.
There was no animosity againsteach other, no grief, nothing
(08:44):
was going on.
You just came there to enjoyyourself, have a good time all
together, okay, okay.
So we wanted that building tobe a reflection of that, where,
you know, we are uptown but it'sbecoming gentrified as well.
We have our, our locals and wehave people coming out from all
over the US coming into this.
You know this neighborhood,yeah, and we wanted to kind of
(09:08):
be the middleman, almost like abridge between.
We're still here, right, we're.
You know we also aregentrifying.
Yes, you know refining.
You know our business as well,yeah, so this is that place.
This is a safe space we can allbe.
You know everybody of everylight come in and just enjoy
themselves.
Yeah, and thank you for tellingme, you know, when you come
(09:29):
here, like the vibe is that.
It is that.
Erica Rawls (09:32):
So you probably have the best fan in my husband
Like he.
We literally went away on avacation and he was telling my
in-laws hey look, I have thisbrunch place I want you to go to
.
I'm like that's how much youhad impressed him, and he's not
easy to impress when it comes tofood because he's such a foodie
(09:53):
.
Yeah, so yeah, he's like yeah,we should go on.
I'm like, babe, I don't want togo every weekend, I don't.
I mean, I'm sure they wouldenjoy it, but I want it to be
something special.
Can we just wait a couple weeks?
Yeah, so we'll be back verysoon, thank you for sure this is
become one of those likespecial occasion places.
Chef Sachiko Baez (10:08):
Yeah, people come here to announce something
to the parents, or engagements,or birthdays, anniversaries, we
can get a lot of that, um, so Ifeel like it has become one of
those like special occasion typeatmospheres.
But we also have been getting alot involved with the community
we were with.
I don't know if I was tellingyou the last time you were
(10:32):
eating here, but this summer itjust ended this week.
Last week actually was the lastweek, but we were in
collaboration with HarrisburgHousing and they do a youth
program in the summer and it'sabout 100 kids and it's pretty
much all summer long.
It ends in August, the firstweek of August, okay, and they
(10:52):
actually choose a neighborhoodand they clean the neighborhood
and after they clean theneighborhood, they come in and
eat and it kind of introducesthem to meals that they probably
would not have been exposed tosomewhere else.
What type of menu?
Yeah, just how to order.
(11:13):
They have a budget.
You know how to stay withinyour budget.
You know when you're ordering.
Yeah, things like that, tryingsomething new.
Erica Rawls (11:20):
So this is our second summer doing that with
them that is so good and I betthe children are like, wow,
we're going to this fancy place,yeah.
Chef Sachiko Baez (11:29):
And then they get the history lesson on top
of it, because we will tell thestory.
Erica Rawls (11:34):
Yeah, that's awesome, that is so good.
So then when someone walks inyour doors, like what's the
experience that you want them tohave?
Like we know the intentionaland the purpose behind the
building and everything, butwhat do you want them to feel
when they walk?
When they walk into the doors,like what's that one thing?
Yep, we got them.
You know, you won them.
You won that customer over.
What is that thing?
Chef Sachiko Baez (11:54):
I feel like when you step into inside
Coderoo or inside theContinental Building itself, it
almost takes you away from yourreality of things.
So when you come in here, yourexpectations, you don't know
what you're going to.
Just being in the locationwhere it's at, you know outside,
you know coming into it, it'sthe wow factor.
(12:17):
So just taking them kind ofaway from, yes, we are on 6th
Street, but also making youstill feel Almost like you're at
home, very comforting, yeah,that you belong here.
You know, you do it, you do it.
Erica Rawls (12:32):
I promise you, because if you look outside,
right, you don't expect thisexperience inside.
So yeah, you're doing the darnthing.
Chef Sachiko Baez (12:39):
You are, you're really doing the darn
thing.
Erica Rawls (12:40):
Thank you so much so let us know what your hours
are, because, ok, y'all, youneed to come to Cote Rouge.
Ok, need to come to Cote Rouge.
Okay, they're open.
So, very conveniently, you canhave work dinners here, you can
have brunch, you can have datenight, I mean, the list goes on.
And the cuisine, y'all, I'm notkidding, I'm not exaggerating,
(13:03):
it is one that you do not wantto not experience, okay, so yeah
, share what your hours are,yeah, are, and just share a
little bit what's on your menutoo, because I like.
Well, I'm not going to share,I'm not going to steal it.
Chef Sachiko Baez (13:16):
Okay, you tell it.
You tell it.
Our hours right now are sevendays a week.
We're open eight to 2 PM Mondaythrough Friday, and then
Saturday and Sunday.
We're open for brunch 10 AM to4 PM.
We have social media.
We have Tik for brunch, 10 amto 4 pm.
We have social media.
We have TikTok Instagram.
We have Facebook and Iperiodically put out invites to
(13:39):
a pop-up that we do and it's adinner pop-up, five-course
dinner with live entertainment.
It's something very elevated,very fine dining, something that
we don't have here inHarrisburg.
I also do private events, soyou know you can contact us and
we are looking forward toopening for dinner in 2026.
Erica Rawls (14:01):
So that is awesome, I love it.
I love it.
Ok, so if you're you're lookingto become a chef and you're
trying to figure out how tobecome one, like seriously, you
need to contact, yeah, Sashiko,because she is the one she said
that she likes to mentor.
Here's the thing.
It comes with a cost, so don'tcome with her and say, hey, show
me how to do a thing, andyou're not ready to do that
(14:22):
thing right, or to hear and beopen to it, because she is one
that has actually earned herstripes, has worked with
Wolfgang Puck Jameson, is agreat co-owner too, so I applaud
you both.
So thank you so much for yourtime.
Thank you.
Chef Sachiko Baez (14:38):
Thank you Really quick.
The menu it's based onCalifornia.
I know you asked me.
It's based on Californiacuisine, so it's a little bit of
different cultures.
We have an omurice omelette,which is a Japanese traditional
omelette.
It has New York steak in it aswell as rice peas, a little bit
(14:59):
of a tomato jelly that I add toit, and it's wrapped in an
omelette, french style omelette.
We have so many great if youhave a sweet tooth so many great
French toasts.
I can go on with peach cobbler.
We have blueberry strawberrycheesecake stuffed French toast.
(15:21):
It's not fair.
Yeah, jameson's mom, you knowbefore I said she wanted to be a
baker.
She is our baker.
So all of our baked goods, allof our coffee cakes, all of my
fillings for the French toastare of her creation as well.
So it's a joint family affair.
(15:43):
I am changing the menu.
I actually change the menuseasonally.
I do a spring summer and thenI'll do um a fall winter, just
to, kind of, because I use a lotof local ingredients, fresh
ingredients.
I like to try to keep it, youknow, seasonal.
So this menu, the spring menu,is changing.
Probably in a week or so I'llprobably have the fall menu.
(16:04):
Some favorites will stay, butthen there will be some new
options yeah, yeah, that'sawesome.
Erica Rawls (16:10):
I, I love that.
No, thank you for your time.
I appreciate it Y'all.
Please, in the comments, let usknow what you thought of this
dynamic woman and co-owner,jamison, and the whole just idea
of Cote Rouge.
I think it's amazing.
And when you stop by, come backto the comments and say, yep,
you were right, the food isabsolutely amazing.
(16:33):
So until next time, see ya.
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