Restaurant Reviews

Dining review: St. Helena's Meadowood pushes envelope of greatness - The only Michelin three-star restaurant in the north state is Yountville's venerable French Laundry. But Meadowood, with a completely different style of food and a highly competitive chef pushing the limits, is making a case for consideration as one of the nation's premier restaurants. Blair Anthony Robertson in the Sac Bee.

Hokkaido Noodle House: Hot in Japan - Ramen, on its own, isn’t terrifically flavorful. It’s the broth and the fixins that enliven it. Hokkaido could add some flair and flash to its fare. The chef’s self-made hot sauce is a promising creative step in that direction. Zutto tsuzukete kudasaimasu. Greg Lucas in the Sac News & Review.

Night Life: Old Spaghetti Factory cranks up happy hour production - Most wouldn't expect to pop into a chain restaurant for happy hour drinks and snacks, but this Old Spaghetti Factory is not typical of chain restaurants. Casey Mar in the Sac Bee.

The Press: In with the new - The menu matches the space: ethereal and pleasant with its stylish but homey dishes. Potato croquettes and fried meatballs  (which I would kill to get the recipe for) are a delightful reminder that new things can be good, possibly better, than what you might be missing when it comes to the restaurant world. Garrett McCord in the Sac News & Review.

Club Pheasant celebrates 75 years - Club Pheasant in West Sacramento celebrates its 75th anniversary with live music and meal and drink specials Friday, Saturday and Sunday. Mark Anderson in Sac Biz Journal.

Vic's Ice Cream co-founder Rutledge dies - Ashley Wayne Rutledge, co-founder of Sacramento landmark Vic’s Ice Cream, died Sunday. He was 90. Mark Anderson in Sac Biz Journal.

Trails still going at 70 - Take one step inside Trails Restaurant and you enter another era — an era when record-breaking swimmer Esther Williams was a movie star and meat dominated the dinner table. Suzanne Hurt in Sac Press.

Your Guide: Ahh, shucks! Guinness and oysters at de Vere's -  Irish stouts and oysters is a mix almost as perfect as Champagne and oysters, but it works in a very different way. The smoky richness of the beer, and the creaminess of stouts like Guinness (the cream comes from the nitrogen, but now we're way off the main road) match and blend with the briny salt of oysters. Rick Kushman in the Sac Bee.

Sac Connect: Cakegrrl and Cowtown Eats - Cowtown Eats finds football and sushi make an unconventional and economical pairing at Mikuni. In the Sac Bee.

Looking for more restaurant news and reviews? Find previous roundups at http://www.cowtowneats.com/happy_hour/weekly-news-roundup/