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Daily Dining News: Chef Pajo Bruich Lands at Enotria


Enotria's always been a fine restaurant. I've enjoyed it everytime I went, but I because it's not exactly convenient, I didn't go very often. Now, I have a reason to make it appointment dining.

Enotria Restaurant Wine Bar, which completed a $1.5 million renovation in 2011, has now undergone its most significant change in kitchen staff. Pajo Bruich, formerly of midtown's Lounge ON20, is now serving as Enotria's excutive chef. He's also helped recruit some of Sacramento's top culinary talent to help run Enotria's kitchen. Among Enotria's new staff: Stan Moore, former sous chef of The Kitchen, and Edward Martinez, the former pastry chef of Hawk's Restaurant who was profiled by the Bee in April. Other new staff come from such notable Sacramento establishments as Blackbird Kitchen + Bar and The Selland Group...

While Bruich is best known for embracing molecular gastronomy and other modern cooking techniques, he's scaling back his style to emphasize seasonal, ingredient driven dishes with classic techniques. Most dishes will be based on just four ingredients. Look for such items as dayboat scallops, risotto and dry aged rib-eye. Entrees cost between $19 and $30, and $50 for a four-course tasting menu.

Read the entire story in the Sac Bee.

More News:

Sushi restaurant with 15 private karaoke rooms coming to downtown Sacramento - A style of entertainment popular in Japan that also has a proven track record in the United States is coming to K Street by October: karaoke – but not the karaoke you’d expect at most bars. Oishii Sushi Bar and Grill, located at 1000 K St., will be a sushi restaurant with 15 private karaoke rooms. Brandon Darnell in Sac Press.

Dining review: Zazon right up there with area's best Mexican restaurants - First visits to unfamiliar restaurants are generally a scouting trip and little more. Should we take a deeper look or cut our losses and move on? My foray into the world of Zazon Guadalajara Grill was something special from the get-go. I knew it within seconds of taking my first bite of a barbacoa taco – followed by a second bite and a third. The flavors, the texture, the clean finish, the overall heft, the heady cravings they inspired. They were all there. Blair Anthony Robertson in the Sac Bee.

In search of Sacramento’s spiciest foods - One person’s spicy is another person’s mild. Some people—like my dad, for example—can’t handle a hint of black pepper. Then, there are people, such as my grandmother, who grew up eating food from Sichuan, China—bright-red dishes so full of pepper and chili oil, that eating them makes your eyes and nose drip. And although spice levels in different peppers are scientifically quantifiable, the concept of “spicy” is still purely subjective. That said, the following are some of Sacramento’s tastiest—and hottest—options. Jonathan Mendick in Sac News & Review.

A Peek Inside Sammy’s Rockin’ Island Bar & Grill - Sammy Hagar’s restaurant in Downtown Roseville is under construction and set to open mid-September. Lauren Gibbs in Roseville Patch.


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