Ron Berger, a local veteran of the hotel industry, will be running the shop, and he said the idea is similar to a shop called The Melt in San Francisco, but will be expanded with the addition of soups and a salad bar.
“We’ll have various types of grilled cheese, with Spanish, French, Italian and American cheeses,” he said. “We’ll also have soups every day, and we might do specials with a lasagna or something.”
First Bite: Pork Belly Grub Shack - I had a tasty bahn mi from the new Pork Belly Grub Shack, opened recently by Kru’s Billy Ngo and Aimel Formoli of Formoli's Bistro. Composed on a chewy baguette smeared with a richly-flavored pork pate, the sandwich was stuffed with crackly sliced pork belly (more fat than meat), pickled carrots, cucumber slices, daikon, cilantro and enough jalapeno peppers to give it a spicy snap. Kira O'Donnell in Sac Mag.
Dining review: Simplicity speaks delicious volumes at Village Bistro - He's put his time to good use. Everything on his menus – lunch, brunch or dinner – is reliably delicious. Some, however, are even better than that, like the beef Wellington we had on the special Valentine's menu. Regulars should beg or cajole the chef to serve it more often. It was so tender, so perfectly cooked and so flavorful, this thick steak covered with duxelles (mushrooms and shallots minced and then sautéed in butter) hiding inside a golden brown pastry. I'd plead for more of his crab cakes, too. Blair Anthony Robertson in the Sac Bee.
Two Rivers Cider Company rolls out sour cider - The local Two Rivers Cider Company recently delved into offering sour ciders, and the newest Two Rivers Sour Apple Cider was released Friday. Brandon Darnell in Sac Press.
2012 Grape & Gourmet to stay at Cal Expo, but held after State Fair - Plans are firming up for the 2012 edition of Grape & Gourmet, and expect another year for this tasting at Cal Expo albeit with some tweaks. Chris Macias in the Sac Bee.
Lounge ON20 chef gets invitation to big-time Napa Valley event - The accolades and opportunities continue to pile up for Pajo Bruich, the talented executive chef at Lounge ON20 in midtown. Hot off a Valentine's dinner that won raves, Bruich has been recruited to show off his modernist cuisine at a special event in Napa Valley this spring. Blair Anthony Robertson in the Sac Bee.