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Daily Dining News: Bacon and Butter Opened Sunday, Announces Menu

Bacon and Butter, the new brunch-focused restaurant by chef Billy Zoellin, opened over the weekend, reports Cathie Anderson in the Sac Bee.

Zoellin revealed that he's worked up recipes for blue corn dogs, chorizo and egg pancakes, and a fried green tomato salad made in the Caprese style. As for that blue corn dog, it gets its color from blue corn meal, and those tiny dark flecks are roasted pasilla peppers. Not all these items will be on the debut menu, he said. To get them, you'll have to keep coming back.

One perception Zoellin is trying to nix: "A lot of people think, 'Oh, Bacon and Butter, they are a greasy spoon, so you don't want to eat there too much.' We're actually quite the opposite. We'll have homemade biscuits and bacon, of course. But we'll also have things you can eat every day, like oatmeal made from scratch and muesli."

The 28-year-old Zoellin expects a crowd Sunday, and although he plans to regularly close at 2:30 p.m., he'll stay open until everyone gets a meal. Zoellin said he'll be operating with temporary registers because his checkout system won't arrive for a couple of weeks.

Bacon and Butter will be closed today to determine what went right during their opening and what improvements need to be made, but the restaurant is expected to reopen on Tuesday.

Read the entire story in the Sac Bee.

Find them online at their Facebook page.

More News:

Counter Culture: Capitol Dawg going for Guinness title of priciest hot dog - Mike Brown is reinventing the hot dog. Again. Since opening Capitol Dawg four years ago, he has created 29 styles of wurst (and two luscious pastrami sandwiches), named mostly with local references in mind. The River Dawg, the Tower Dawg, the Mayor Johnson/Kings Dog, like that. Each gets its identity from various mixes of toppings, available in a dizzying variety. Now Brown is set to take away the Guinness World Records' World's Most Expensive Hot Dog title from DougieDogs in Vancouver, which took it from Serendipity in New York. DougieDogs' Dragon Dog (after the Year of the Dragon) is a foot-long bratwurst injected with century-old $2,000-a-bottle Louis XIII cognac, and topped with lobster, Kobe-style beef cooked in truffle and olive oils, and a proprietary "picante sauce." It sells for $100. The Haute Dog at Serendipity costs $69. Brown's California Capitol City Dawg will be priced at $145.49, a seemingly ridiculous sum until you hear the list of ingredients and learn that a third of its sales will benefit Shriners Hospitals for Children. Allen Pierleoni in the Sac Bee.

Ettore's is good; adjustments would make it better - It's easy to like Ettore's European Bakery & Restaurant because the folks there keep it simple. You walk in, you order, you sit down, you eat. Along the way, there may be a few bumps in the road, especially for the uninitiated. The food is largely straightforward and the setting relaxed, with a low-key, unpretentious vibe permeating the room. Blair Anthony Robertson in the Sac Bee.

Las Islitas: La vida aquatic - Complimentary ceviche. Accompanied by a bowl of lime wedges and at least a half-dozen crispy corn tortillas. Positive opinion formed. Review concluded. Las Islitas in North Highlands is authoritative. There’s also a new location near Florin Road on 24th Street. Only a higher power or random chance draws diners to the A Street Las Islitas. Not seeing it while plodding along Watt Avenue is more likely than glimpsing it tucked behind an Adalberto’s Mexican Food. But there is some kismet here. Some karma at work. Some irresistible compulsion that screams “Check it out!” And upon opening the front door, I’m greeted by Ana, one of the co-owners. It’s over at hello, as the expression goes. Brightly effervescent, Ana asks if spicy is OK. Si como no. In that case, she recommends the shrimp (camarones) a la cora. Only fools question advice from experts. Greg Lucas in Sac News & Review.

Buggy Whip steak house closes - The Buggy Whip restaurant, a traditional steak house on Fulton Ave., is closed. The restaurant filed for voluntary bankruptcy reorganization in August, a move spurred by a $47,000 tax claim from 2000 by the Internal Revenue Service. The only debt listed in the filing was the IRS. The restaurant was open through the reorganization, but it is closed now. Mark Anderson in Sac Biz Journal.

Now Hiring: Revolution Wines for an executive chef, Enotria Restaurant & Wine Bar for a full time host. Via Craigslist.


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