Restaurant Reviews
Dining: Occasional imperfections are part of the greatness at Mulvaney's - You won't find many chicken dinners that cost $26, even at the finest restaurants. Around town, that's the price for lamb and filet mignon. Chicken for dinner is $16 or $18, maybe $22. But $26? Besides, true fine-dining enthusiasts almost never order chicken. So if you select it from Mulvaney's menu, it's only because you trust that it might be chicken as you've never tasted it. You will know the farm from which it hails is as good as it gets, doing right by the animals and the land. Old-fashioned values out in the country, it turns out, translate to superb flavor on the plate. Blair Anthony Robertson in the Sac Bee.
House Kitchen & Bar: Mom never made this - House may not be home, but it’s certainly homier than 55 Degrees, its stark, steel-and-glass Bauhaus predecessor on Capitol Mall. House’s warm shades of brown, with a tan wood wall studded with bright yellow daisies, are inviting. The wall is topped with an enormous sculpted whisk. So inviting is House that lots of folks are dropping by uninvited, filling up the place to 15-minute wait capacity at lunch. A circumstance that no doubt delights the manager, bartender, servers and owner, Chris Nestor. All handle the heavy traffic with aplomb. Greg Lucas in the Sac News & Review. (See their happy hour here and read my experience about their heavy lunch traffic here.)
Counter Culture: Gatsby's Diner food and style blend classic, contemporary - There's plenty going on at Gatsby's, in addition to the big portions: paper-thin house-made chips from Kennebec potatoes (the hot new variety), with proprietary spice blends on the side. Hand-cut french fries from russets. From-scratch salad dressings, chipotle mayo and soups, and house-cured pickles. Half-pound patties formed from choice ground chuck and laid on burger buns from Grateful Bread bakery. Allen Pierleoni in the Sac Bee.
Review: Bombay Bar and Grill - I loved the menu. It was HUGE, diverse – lots of vegetarian options, lamb, I think maybe seafood was thrown in there, and all very flavorful. We ordered the Bombay appetizer plate which consisted of samosas, pakora and some fried dumpling thing. It was sooo good – flavorful, interesting and not too fried, but still heavy. Don’t know if I would start out a large dinner with heavy apps again. Or maybe I would. Who knows. Ashley Robinson in Girls on the Grid.
Restaurant News
The Good Life: 33rd Street Bistro to celebrate a Sacramento eon in
business - Sometimes, successful restaurants are like good
relationships. It's only after they're clicking that you really see why
they work. Matt Haines would be the first to tell you they got a little
lucky with 33rd Street Bistro, the restaurant and, by now, Sacramento
institution he owns with his brother, Fred. Rick Kushman in the Sac Bee.
(See 33rd St. Bistro's happy hour here.)
Seeking urban cowboys - You might say Andrea Martin is bullish on
downtown Sacramento. Today she's opening a new bar and eatery, called
Bulls. Bob Shallit in Sac the Sac Bee.
Diners Charged Additional Fee To Eat In Midtown - You may want to look
closely at your receipt next time you eat in midtown Sacramento. Some
restaurants on the 10 blocks surrounding Sutter's Fort in Sacramento are
charging a 1.5 percent assessment fee, which is on top of your sales
tax. CBS 13.
The Gastropub Comes to Sacramento - Sacramento is finally about to get
its first gastropub. John Gurnee, formerly the chef at Mason’s, is
opening one, called Kupro’s, in the old Cheap Thrills space at 1217 21st
Street. Marybeth Bizjak in Sac Mag.
Sacramento Locals Get Richer, Snags Win At National Beer Pong Event -
What started out as a drinking game has blossomed into a nationwide
competition with a $25,000 first prize, all for doing what millions of
college kids do when they should be studying. Tuesday night in Atlantic
City, Michael Seviert and Byron Findley, of Sacramento, Calif., split
the top prize as their team, Drinkin' Smokin' Straight West Coastin',
bested all comers. Wayne Parry for the Associated Press.
Food Is the Thrill at Some Bachelor Parties - BY tradition, a bachelor
or bachelorette party is a night of Dionysian excess. How that unfolds
is a matter of taste. For some, it entails a liberating number of drinks and a close encounter
with the taut, spray-tanned skin of an exotic dancer. But for one
recently married man and his friends, it meant bottles from a good
winemaker to accompany the crispy, golden skin of a roast suckling pig.
Oliver Strand in the New York Times.
Looking for more restaurant news and reviews? Find previous roundups at http://www.cowtowneats.com/happy_hour/weekly-news-roundup/
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