Zocalo expanded to Roseville in August, but it's often hard for a restaurant to maintain the same quality when opening a second outpost. How's it doing? Megan Wiskus of Style Mag fills us in.
You never get a second chance to make a first impression, but within seconds of entering Zócalo, I was smitten.
Floor to ceiling, the 4,500-square-foot airy space, fashioned by designer Ernesto Cruz, is brimming with authentic and artistic furnishings, from seven-foot hand-carved columns to chandeliers reminiscent of agave plants. Black and white fixtures, brick walls and splashes of scarlet are punctuated by lush palm trees and artwork created by Cruz; the overall vibe is contemporary yet comfortable.
On a recent visit, the balmy autumn air beckoned me to dine on the spacious outdoor patio. As mariachi music set the mood, a blackberry margarita and warm, just-fried chips served alongside salsa and creamy black bean dip piqued my palate for what was to come.
Read the entire review in Style Mag.
Ruhstaller Beer introduces its first all-Sacramento brew - A new brew from Ruhstaller Beer achieves what the company set out to do when it launched last year – brew a uniquely Sacramento beer. Drawing on the region’s brewing history and one of the pioneers of the trade – which largely disintegrated during Prohibition – Ruhstaller owner J-E Paino launched a locally brewed beer with an emphasis on using California ingredients. According to Corti Brothers Store Director Rick Mindermann, that wasn’t quite enough for owner Darrel Corti. Brandon Darnell in Sac Press.
Natomas farm hopes its Steel Magnolia will grow in town - You may recall the company broke ground a year ago on Feeding Crane Farms in North Natomas. This week, Stein told me, it completed the purchase of Steel Magnolia, a commercial kitchen on 16th Street in Sacramento. "Our focus with Steel Magnolia is to really cultivate and support local food production and participate in local food production," Stein said. "We want to teach local producers how to work in a commercial kitchen, how to navigate the permitting process through the county and through the city. Cathie Anderson in the Sac Bee.
The Willo: Steaks, steaks and more steaks - Here’s a recipe for a perfect late-summer day (Indian or otherwise): Drive up through Nevada City and find a good spot on the South Yuba River. The water is translucent and blue-green in shallow spots and so magnificent it makes the American and Sacramento rivers seem like dirty, silty bro conduits. Then, after a day spent swimming and drinking weak beer in the sun, pile back into the car and head a few miles up Highway 49 to The Willo, where a neon sign of a green martini glass with a bright-pink olive beckons as your cue to turn in to the gravel lot, which is usually packed, especially on a Friday or Saturday night. Reservations are strongly recommended. Becky Gruenwald in Sac News & Review.
Is Wine Dead? - Scratch cocktails have blurred the line between chef and bartender. Craft beer is finding its way onto fine dining menus everywhere. Do these white-hot trends spell the death of wine? According to Joe Anthony Savala, co-founder of Midtown Cocktail Week and a representative for the spirits industry, cocktails definitely have grown in popularity, but he doesn’t foresee them displacing wine anytime soon. “Cocktails still have their place before dinner or after dinner,” he says. “But I think wine will always have its place with food. That’s what makes it so special.” Catherine Warmerdam in Sac Mag.
Burger Smack-Down Preliminary - Mark S. Allen joined us live from El Dorado Hills for the preliminary rounds of the "burger smack-down!" On Good Day Sac.