Red Rabbit celebrats its first anniversary on Saturday. I loved its concept and execution so much that that's where we went for Valentine's Day dinner last year.
A year later, Sac Bee restaurant critic Blair Anthony Robertson takes a look at the maturing restaurant.
The food, the drinks, the service, the décor, the energy in the room, even the name (a nod to the giant red rabbit art installation at the airport) – it all works. And there's room for improvement.
The braised lamb shank ($22.50) with creamy white polenta and braised Swiss chard was an excellent example of good ingredients and skillful execution. The thick, crispy square of pork belly ($9) with a lemon caper sauce was a tender, tasty, rustic, comforting appetizer. The eye-catching "winter is coming caprese salad" ($7), featuring slabs of tender golden beets instead of tomato slices, along with croquettes of warmed goat cheese, was clever and beautifully done, even if the pickled red onions threatened to overwhelm the dish with their acidity...
The food here does indeed have an edge. It's creative and thoughtful. It's all over the map with flavors, textures and ingredients. Service is solid and sometimes well above average. The menu features several winners and a few clunkers.
Read the entire review in the Sac Bee.
Orphan Breakfast House - Some mornings just call for a sit-down, ignore-the-world, enjoy-yourself kind of breakfast. When those mornings call, Orphan Breakfast House answers. From fresh daily specials using seasonal ingredients like the Meyer Lemon Poppyseed Pancakes (three Meyer lemon poppyseed pancakes baked with fresh raspberries and surrounded by house-made Meyer lemon curd) to menu standbys like the Papas Loco (rosemary potatoes grilled with jalapenos and scallions, topped with black beans, jack cheese, fresh salsa, sour cream, avocado, cilantro and Roma tomatoes), Orphan doesn’t disappoint. Jenna Buhagiar in Sac Foodies.
Inside the performance at The Kitchen - Dining at The Kitchen Restaurant is like watching a celebrity chef cooking show — but you actually get to eat the food. Like a foodie celebration, The Kitchen is dinner and a show in one. In fact, dinner is the show. The story of that show begins with what goes into the menu and it includes with how a dish is made and then presented. The ending, fittingly, is dessert. Mark Anderson in Sac Biz Journal.
Check it Out: La Superior Market - What do you do when you’re traveling along Stockton Boulevard with a carful of hungry kids? Stop in at La Superior Market, one of the city’s best – and friendliest – Mexican grocery stores. The market’s in-store taqueria offers an array of (very reasonably priced) traditional goodies, from tacos and chile relleno to fajitas – though the younger set in my family favor the toothsome cheese and beef (asada) quesadillas. Kira O'Donnell in Sac Mag.
Lunch at Seasons 52 - Last week, I had the chance to dine at Seasons 52, the new restaurant that took over the spot formerly occupied by Fresh Choice at Arden Fair. The outing was a treat on many levels. Did you ever dine at Fresh Choice when it was at the mall? If you did, when you step into Seasons 52, you will not recognize the place. I’m talking major overhaul—from the dark, upscale interior to the separate bar, dining and reception areas. I am not even sure the bathrooms were in the same place (though I’ll bet for plumbing purposes they were). Elena M. Macaluso in Sac Mag.
VIDEO: Cajun Food on Wheels - Amy Carabba was checking out the mobile Cajun Food on Wheels. On Good Day Sac.