Farm to Fork got a boost this month as Sacramento's regional identity when The Grange was featured in Southwest The Magazine, the free publication that Southwest Airlines puts in the seat back pocket.
Sacramento is an agricultural hub, and chefs are starting to take note. There's a lot of creativity coming in, and a lot of camaraderie. At Grange, we're all about locality and sustainability. Living in this bountiful area, it's not hard to do, because even in the winter we've got an abundance of local produce.
The magazine featured a recipe by Grange Executive Chef Oliver Ridgeway for braised roots.
Boba blast- Whatever the case, boba seems to be picking up popularity in South Sacramento and Elk Grove with a host of new shops recently opening. Among the best of the new spots are Cool Tea Bar (5555 Sky Parkway, Suite 207; www.coolteabar.com), Snowbee Tea Station (6905 Stockton Boulevard, Suite 250) and Moo Moo (8698 Elk Grove Boulevard, Suite 2B in Elk Grove). Jonathan Mendick in Sac News & Review.
Let's eat: Three places to check out for lunch- Looking for somewhere different for lunch? Our three places to try this week include a place with vegan and raw foods, a place to get ramen in Davis and a Southeast Asian restaurant in Loomis. Andrea Thompson in Sac Biz Journal.
Sactown Union Brewery proposes full tasting room in East Sacramento- A new craft brewery has applied to open a full tasting and sales location in an industrial building in East Sacramento. According to an application with the city of Sacramento, Sactown Union Brewery would be established in 7,200 square feet of a 24,700-square-foot building at 1210 66th St. Ben van der Meer in Sac Biz Journal.
Try It: Ju Hachi- When I’m craving Japanese cuisine but want to avoid noisy crowds, I head to quiet, peaceful little Ju Hachi in midtown. This friendly spot offers a more laid-back, personalized dining experience than many other options in town, and it also warmly welcomes my kids. Kira O'Donnell in Sac Mag.
At Sacramento’s Pancake Circus, clowns are all around- With a name like “Pancake Circus,” there must be clowns. And there are – a small gallery’s worth. The vintage restaurant is part of Sacramento’s cultural landscape, and its collection of clown art and memorabilia is a niche repository reflecting a rarefied form of community involvement. Allen Pierleoni in the Sac Bee.
Temple Coffee will add a location in Davis, its fourth overall, reports Wendy Weitzel in the Davis Enterprise.
It’s official. Temple Fine Coffee and Tea officials signed a lease Monday to be the anchor tenant of the new building going in at Third and G streets...
While the coffeehouse will take about two-thirds of the ground floor, Ruebner still needs to fill the remainder of the building. Temple’s reputation should be a draw, he said. Roughly 800 square feet of retail space is left fronting Third Street, as well as 2,500 of office space upstairs, which could be divided.
Now they can focus on construction, he said, which could be complete in the spring. An optimistic timeline would have Temple opening in May or June.
In the same story, Weitzel reports that Old Soul appears to be having issues with its Davis location.
Meanwhile, the owners for another popular Sacramento coffeehouse, Old Soul Co., are mum on what appear to be stalled lease negotiations for a new café at the former Little Prague space on G Street. It would be less than a block away from Temple. Broker Jim Gray of Cassidy/Turley Commercial Real Estate Services said Thursday, “Wish I had good news. But at this moment I have no news.”
Winters Brew: Berryessa Brewing Co. reaps the benefits of committed regulars but may soon face growing pains- On hot summer weekends, a 20-barrel brewery west of Winters overflows with patrons. They flood the taproom and crowd around shaded picnic tables, sipping beer while soaking in live music. A few kids play baseball in the gravel lot. Others pull wooden blocks from an oversized Jenga set by the food truck. Some are locals, but many come from Davis, Sacramento and beyond to get a taste of whatever Berryessa Brewing Co. has on tap for the week. This scene is nothing new to brewmaster Chris Miller. The place has been packed every weekend since he opened the taproom two years ago and began selling his signature brews on-site. For this reason, Miller is a hard man to catch. Russell Nichols in Comstocks Mag.
Granola Girl launching nutrition-packed food truck in November- The words “food truck” and “healthy” rarely go together. Yet locally-grown business Granola Girl is going the mobile route, bringing good eats to Sacramento yogis and juice cleansers in mid-November. Among the truck offerings: granola bowls with homemade almond milk; superfood smoothies; veggie and fruit juice; and plant-based sandwiches. It’s not a de facto vegan, gluten-free truck, but a lot of the options are vegan and gluten-free. Janelle Bitker in Sac News & Review.
Rubio’s New Sustainable Shrimp Tacos- While I’ve always been a fan of Rubio’s shrimp tacos, I recently made a lifestyle change that prohibits me from eating non-sustainable meat. As you can imagine, this modification eliminated many of my favorite quick lunch/dinner stops. However, I was thoroughly impressed upon walking into Rubio’s and learning that the brand is diligently working to expand its menu with innovative recipes, ranging from sustainable shrimp tacos to Atlantic salmon burritos, sustainable tilapia items and much more. Stephanie Rudy on Sac Foodies.
Bank of the West Tower lands Bay Area cafe- Specialty's Café and Bakery will open a restaurant in the first floor of the Bank of the West Tower on Capitol Mall, filling that spot for the first time in the high-rise's 5-year history. When the Bay Area-based restaurant opens next spring, customers will find fresh sandwiches, salads, baked goods and Peet's coffee. The 5,600 square-foot restaurant will offer seated service as well as orders to go. Ben van der Meer in Sac Biz Journal.
Sun & Soil Juice Co. adding pop-up shop- A locally owned juice shop is adding a pop-up location in the 16 Powerhouse project that's under construction in midtown Sacramento. Sun & Soil Juice Co. will have a pop-up juice store inside Insight Coffee Roasters at 16 Powerhouse, co-owner Molly Brown confirmed Monday. She owns the business with Chris Ryan of Insight Coffee and Tatiana Kaiser. Sonya Sorich in Sac Biz Journal.
The alley where the entrance to Pre-Flite Lounge will be. In the background is Insight Coffee Roasters on 10th St.
Pre-Flite Lounge, the hipster dive bar displaced by the new Kings arena, has found a new home, reports Ryan Lillis in the Sac Bee.
On Thursday, the city Planning Commission unanimously approved a permit for the Pre-Flite to open in the basement of 1011 10th St., a stately building just off J Street that once housed a Wells Fargo bank. It’s across the street from the upscale Grange restaurant and next to the trendy Parlare night club.
There’s nothing upscale or trendy about the new Pre-Flite. The door to the new space opens into an alley lined with dumpsters stacked against the side of a single room occupancy hotel...
There won’t be any windows in the new bar. They’re bringing back the piano and the old jukebox. Many patrons used to pose for photographs with an oddly dressed mannequin at the Pre-Flite. The mannequin will be back.
Formoli’s Bistro nearly great, and getting better- While Sacramento’s dining scene has evolved in the eight years Formoli’s has been in business, this modest bistro has grown even more. Were it not for those mediocre desserts and minuscule missteps, it would be vying for a spot as a top-10 restaurant. For now, it’s very good – and very close. Because Formoli is so talented and his staff so professional, I’ve set the bar higher, and I expect just a bit more in the months and years ahead. Blair Anthony Robertson in the Sac Bee.
West Sac Veggie Trike- Meet Collin, the mastermind behind the West Sac Veggie Trike. He pedals fresh fruits and veggies, local honey and eggs around the streets of West Sacramento, all for very reasonable prices. One day you may find him on the state streets and another out in the Bridgeway Island neighborhood. It’s always easy to find him thanks to Facebook and Twitter. Kim Bedwell in Sac Foodies.
Nutty noodles- Sacramento doesn't have a ramen burger yet, but last month Shoki Ramen House (whose owners happen to be friends with Shimamoto) debuted the Rapanada, a burrito-esque “ramen-empanada” at a few special events. Shoki's Facebook page says it will be available soon (if not already), but in the meantime, here are a few other options in town for people who want their noodles stuck in some buns. Jonathan Mendick in Sac News & Review.
Let's eat: Three places you might want to try- Looking for somewhere different to try for lunch or dinner? Our three places to try this week include a place to get banh mi, South Indian vegetarian food in Folsom and an Italian deli favorite. Featuring Huong Lan Sandwiches, Mylapore Restaurant and Sampino's Towne Foods. Andrea Thompson in Sac Biz Journal.
A Tale of Two Sacramento Restaurants- I wanted to blog about two restaurants I have visited lately. We have been trying to eat at home lately, so going out feels like a genuine treat and we choose our destinations carefully. The first stop was the new location of Bacon & Butter, which moved from midtown to Tahoe Park, and the second is The Cultured & The Cured in East Sac. Stacy Grow on In Search of the Finer Things.
Last week, I was lucky enough to celebrate a special occasion at The Kitchen, and got to see new Executive Chef David Chavez in action. It was the second time I’d been fortunate enough to eat at The Kitchen, with the other time in the first month of previous chef John Griffiths’ tenure. (Click here to learn more about Chef David Chavez.)
Going to The Kitchen consists of two separate parts, the food and the interactive show. They stress that they are a demonstration dinner, not just a fine dining restaurant. I’m actually going to spend very little time on the food, except to say that I very much enjoyed the food both times I went. Both menus were well thought out and executed. But honestly, there are very few meals that are worth $135 in food alone. While both visits featured great food, the experiences I had was vastly different.
Under different leadership of Chef David and Chef Griffiths, The Kitchen is a very different experience, although the price has remained stable at a very expensive $135, before tax, tip and alcoholic beverages.