Often, new restaurants get much more buzz than they deserve, and we neglect some of the old standards of the Sacramento food scene. The Broiler at 11th & K streets, probably fits that description perfectly.
But two Sacramento publications recently took a look at the Sacramento stalwart. First Kira O'Donnell in Sac Mag:
It’s tough to find a good piece of prime rib, but I was pleased recently to make the acquaintance of a rich, fork-tender slab of this ethereal cut of beef at The Broiler in downtown Sacramento. Served up simply with a crusty baked potato and a tidy pile of green beans and broccoli, the meal was bathed in a meaty, fragrant au jus – a delectable dunking liquid for the restaurant’s warm bread.
Read the entire article in Sac Mag.
The Sac Bee's counter culture lunch columnist Allen Pierleoni also covered the restaurant.
The special this day was a luscious tri-tip sandwich with excellent mushrooms tossed in balsamic vinaigrette, roasted yellow bell peppers, chunks of blue cheese and delicious parsley-basil pesto, served on a chewy roll from the estimable Village Bakery in Davis.
The sliced tri-tip was tender, well-seasoned, crusty on the outside and pink in the middle.
On the phone later, sous chef Debi Stice was saying she's been with the Broiler for "almost 23 years." As for that tri-tip, "I marinated it in olive oil with kosher salt, black pepper, garlic and Italian parsley, then put it under the broiler."
A clear case of simpler being better.
Read the entire article in the Sac Bee.
More News:
Dining review: Davis' Zindago Indian Bistro still leaves positive impressions - I have thought about Zindagi Indian Bistro often since we first dined there six months ago and were blown away by several elements of the experience, especially the wonderfully balanced and precisely seasoned food, the modern décor and a small wine and beer list that aspired to be food-friendly...The more I deliberated about the food in the months afterward, the greater my expectations became. When it came time to revisit this smart little place, explore the menu more thoroughly and take a serious look at this restaurant, I wondered: How would it hold up? Blair Anthony Robertson in the Sac Bee.
Eating For a Good Cause; Plates serves up delicious food while serving those in need - There are restaurants you go to because you like the service. Others you frequent because you’re a fan of the vibe. Rarely, however, do you consider a restaurant’s mission. Why? Because almost every restaurant these days aims to serve local, sustainable, organic, nonexploitative food in creative yet accessible ways in an upscale yet casual environment. You know the drill. Greg Sabin in Inside Publications.
Gluten free bakery coming to midtown - Look for a shop selling all-natural, allergen sensitive baked treats coming to 29th & S streets around Valentine's Day. Pushkin's Bakery will sell cookies, cakes, donuts, macarons and more - all made gluten and dairy free. The bakery will be run by the husband-wife team of Danny and Olga Turner. They currently sell a line of all-natural baked goods which are sold commercially throughout northern California, and rent a commissary kitchen to produce their goods. That will change in February, when the two are slated to take over the space now occupied by The Frosted Cake Shop, which is adjacent to Revolution Wines and Temple Coffee at the edge of midtown. Chris Macias in the Sac Bee.
Yellowbill Bakery & Cafe - The owners of Magpie Cafe and Caterers recently opened a downtown outpost specializing in baked goods, such as these delicious carrot cake sandwich cookies with cream cheese filling. Kira O'Donnell in Sac Mag.
Bacon Tater Tots - Melissa Cabral was live from River's Edge Cafe with a very delicious treat! On Good Day Sac.
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