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Daily Dining News: Trio, Tako & Bacon & Butter Reviewed

Sac Bee restaurant critic Blair Anthony Robertson occasionally features brand new restaurants in his column, giving his First Impression of these places. This week, he writes about Trio, Tako Korean BBQ and Bacon & Butter.

On Trio:

It's the work of Gönül Blum, the former registered nurse turned restaurateur. You may know her for Gönül's J Street Cafe, which moved and shrunk into Vanilla Bean Bistro.

Trio features the same kind of Mediterranean cuisine that has won Blum a following among discerning foodies. But we can't recall ever having a meal so good at her other places.

For a new restaurant that was entirely empty and still a week away from landing its beer and wine license, it was a revelation.

On Tako Korean BBQ:

Tako is a great idea with good food, but it wasn't ready to be swarmed en masse. We got the food in about an hour, and it ranged from bland (the tofu tacos need work) to deliciously spicy (spicy pork burrito) to superbly original (the kimchi quesadilla). That last one is not only fun to say, it's crunchy, tasty and full of exotic Korean flavors.

The kimchi is actually made by co-owner Yunece Cho's mother, based on an old family recipe.

Cho's concept is simple – the menu is very small, but the food is lively, fresh and largely delicious. Everything is $6 or less. We thought the rice bowl could use tweaking – overwhelmed as it is with shredded cheese on top, making for a goopy dish that's out of sync with the rice and meat (or tofu).

On Bacon & Butter:

And on Sunday morning, the wait was so long that we bailed after an hour. The good news: People really flock to good food like this. The bad? People will wait for honest cooking done right, but they lose patience with inefficiency and chaos in the front of the house.

Zoellin tells me the staff is working to handle the weekend onslaught. Give B&B a shot on weekdays (except Monday) and you'll have little to no wait.

You can read the entire article in the Sac Bee.

I've previously given my Instant Reaction to Tako Korean BBQ and Bacon & Butter, and had very similar reactions. 

More News:

Jack’s Urban Eats coming to The Marketplace in North Davis- Jack’s Urban Eats is coming to The Marketplace in North Davis, hopefully by early spring, part owner Bobby Coyote confirms. The California-themed eatery has locations in Midtown, Folsom, Natomas, Roseville and Sacramento International Airport. The concept is similar to Pluto’s but with a more varied menu that features sandwiches, salads, carved meats, chicken strips and fries. Wendy Weitzel in the Davis Enterprise.

Pho King 2: Crazy-delicious town - Although Little Saigon is arguably Sacramento’s premiere culinary asset, many of the Vietnamese restaurants on that particular precious strip of Stockton Boulevard exhibit a samey-samey quality. You’ve got your bun, you’ve got your pho and you often have a menu that’s half Chinese (of which it’s usually wise to steer clear). Occasionally, there’s a place that specializes in chicken pho or banh mi, but real variety is often hard to find. Unless you visit Pho King 2, which has those aforementioned dishes. Becky Gruenwald in Sac News & Review.

Chops steakhouse reopens for lunches - Chops steakhouse on L Street will reopen for weekday lunches starting Monday, now that owners Denise Fleming and Geoff and Trisha Flynn have launched – very quietly – a second restaurant in Folsom's Palladio outdoor shopping mall. The restaurateurs and executive chef Chris Heading are also changing up the menu, Geoff Flynn said. "Not everybody wants a 16-ounce New York," Flynn said, "so we have an 8-ounce New York, and not everybody wants a 54-ounce porterhouse, so we're scaling our steaks down to fit people's appetites and their pocketbooks because … the age of opulence is over." Cathie Anderson in the Sac Bee.

Chefs Get Fired Up About Dishes Coated in Ash - It's the height of barbecue season, which means millions of apron-clad, backyard chefs are engaging in that ever-familiar ritual of flipping their burgers and rolling their hot dogs while making sure nothing slips through the grill and accidentally hits the ash. But for Frank McClelland, a Boston chef, restaurant proprietor and organic farmer, it's the ideal time of year for the opposite approach: He likes to coat his food in ash. Charles Passy in the Wall Street Journal.

VIDEO: The Willie Burger - Melissa Cabral joined us live from Willie J's Burger restaurant where she tried out a grilled cheese sandwich with meat in the center! On Good Day Sac.


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