Beloved Smith Flat House has closed its dining room; events will continue through 2026

PLACERVILLE, Calif. — After years of milestone celebrations, quiet dinner and community gatherings, Smith Flat House is preparing to serve its final meals later this month. 

The historic restaurant announced it will close its restaurant operations after January 31, citing the growing financial challenges of running a small business in California. 

While the dining room will close, the property will continue operating as an event center throughout 2026, hosting weddings, celebrations and private events. 

In a public message to customers, the owners of Smith Flat House said the decision was not made lightly, noting their pride in what the restaurant has represented under their ownership over the past six years. 

During that time, the restaurant earned accolades such as Best Restaurant, Most Romantic Restaurant and Best Wedding Venue while serving as a gathering place for everyday meals and life’s biggest moments. 

For head chef Scott Tomblin, the news brought an emotional reckoning with a kitchen that has defined much of his career. 

Tomblin said he learned the restaurant would be closing just one day before the announcement was made public. 

“I’m sort of going through the stages of grief here,” Tomblin said. “But I’ve had some meetings and prospects and am trying to stay positive.”

As Smith Flat House enters its final weeks of service, Tomblin said the kitchen feels different, filled with reflection, uncertainty and determination. 

He described a staff committed to maintaining quality as they navigate what comes next. 

“It’s pretty emotional,” Tomblin said. “I feel like myself and my crew on this weird sort of nostalgia trip. Every day is kind of like a job fair, discussing possible careers and outcomes for each other. We are all working hard to keep the quality as high as it’s always been, despite how difficult these times have been.”

Smith Flat House has long been known for its fine-dining steakhouse experience, something Tomblin said is foundational to the restaurant’s identity. 

He said the kitchen took pride in high-quality ingredients, original recipes and a warm, welcoming approach to service.

“We have always had pride in our high-quality ingredients, original recipes and dishes, as well as warm and welcoming service,” Tomblin said. “We are a steakhouse with a focus on a fine dining experience with a rich history.”

Since the closure announcement, Tomblin said the public response has highlighted how deeply the restaurant resonated with the community. 

He said reservations quickly filled as guests rushed in for final visits. 

“The public outcry about us closing has been tremendous,” Tomblin said. “People are tripping over themselves in droves to get in this last week. It’s nice to know we are appreciated and will be missed.”

Having worked in multiple kitchens, Tomblin said Smith Flat House stood apart in a way that went beyond food or service. 

He described the restaurant as a place shaped by generations of shared experiences. 

“This one has been my home for 16 years,” Tomblin said. “I feel as if I’m losing a part of myself and my identity. This place has some kind of ethereal quality, a spirit, if you will. It’s been a community gathering place among many other things over the last two centuries of its history.”

What he will miss most, Tomblin said, is both the creative freedom and the relationships built in the kitchen. 

He emphasized the staff bond and the autonomy he had as a chef. 

“The complete creative freedom and control,” Tomblin said. “I don’t know if I will be so lucky to have that again. It’s also really hard to see us all go our separate ways.”

While the kitchen prepares for its final services, owner Mason Antonucci said the decision to close came down to financial realities that could no longer be overcome. 

He said rising operational costs made continuing restaurant service unsustainable.

“The costs associated with keeping us open – overhead, labor vendors – were the biggest factor in us having to suddenly close our doors,” Antonucci said. 

January 31 was chosen deliberately, Antonucci said, to ensure the business could operate at full capacity through its final days. 

He explained the goal was to provide employees with as many working hours as possible and ensure they were compensated fairly. 

“The 31st was the furthest date I could remain open while still providing our employees as many working hours as possible,” Antonucci said. 

Although Smith Flat House has received strong community support, Antonucci said California’s financial environment continues to present challenges.

He pointed specifically to taxes as a major obstacle.

“We have always received the utmost support from our community and fellow businesses,” Antonucci says. “But ultimately, I could not keep up with California’s taxes.”

The restaurant’s trajectory shifted during the COVID-19 pandemic, Antonucci said, initially in a positive way.

He explained the property’s large outdoor space allowed Smith Flat House to thrive during a difficult period for the industry.

“For us, it was actually the biggest positive impact on our business,” Antonucci said. “It led to a significant spike in outdoor weddings and events, which kept us thriving.”

As the local economy stabilized in subsequent years, Antonucci said demand gradually slowed.

He noted that while customers were understanding about menu price increases tied to rising food costs, overall business and event inquiries declined.

“We definitely felt the local economy balance out again a couple of years ago,” Antonucci said.

Before deciding to close, Antonucci said the business made repeated efforts to adapt and expand.

He pointed to new community programming and an expanded events and catering operation as examples.

“From the day I took ownership in December 2019, we have been constantly expanding and adding new events for the community,” Antonucci said. “I believe we made every effort we were capable of.”

Reflecting on the restaurant’s role, Antonucci said one of the most meaningful aspects was seeing how deeply it became woven into the community.

He described hosting weddings, milestones and even staff family events.

“It has been an absolute honor to host so many special moments here for so many people,” Antonucci said.

One standout moment, Antonucci said, was Smith Flat House’s appearance on Food Network’s Best Bite in Town.

He said the experience was a source of pride for both staff and ownership.

“It was such a unique experience for our staff and for me,” Antonucci said. “I am so proud of our staff for everything they’ve accomplished.”

As Smith Flat House transitions away from restaurant service, Antonucci said he hopes the legacy continues through the people who worked there and the community it served.

He emphasized that the closure was not due to a lack of effort or care.

“We gave it our all,” Antonucci said. “This was not a decision made lightly, nor was it the outcome any of us wanted.”

While the restaurant chapter is ending, the property will remain active as an event venue, with weddings and private events already scheduled throughout 2026.

For now, the focus remains on honoring the restaurant’s final days and the relationships, memories and sense of community built within its walls.