The wait is over. Those looking for a short trip to Squeeze Inn from The Grid can start swarming the West Sac location on Harbor, reports Mark Anderson in Sac Biz Journal.
The tiny old location is long gone, but the burgers live on at three locations. The new West Sacramento restaurant coming on tap this week will be the fourth Squeeze Inn and it will, of course, be offering the “squeeze with cheese."
The Squeeze Inn got massive media attention when an accessibility lawsuit threatened the business several years ago. It also scored national attention with spike-haired celebrity chef Guy Fieri’s show “Diners, Drive-Ins and Dives.”
The newest Squeeze Inn is a pretty good sized space just north of the entrance to the Port of West Sacramento. It had formerly been the South Port Coffee Co. and Cafe.
See the entire story in the Sac Biz Journal.
Selland's Market Cafe to open in El Dorado Hills - A lease is expected to be signed mid-week which would bring a Selland's Market Cafe to Town Center in El Dorado Hills. Run by the family which operates The Kitchen, Ella Dining Room and Bar and a Selland's Market Cafe in east Sacramento, the new El Dorado Hills location will be 4,200 square feet and include a large patio. Look for it to open near Thanksgiving. Chris Macias in the Sac Bee.
Monday postscript: Maranello, flavor and Ferraris - There was so much good food at Maranello Restaurant in Fair Oaks that I didn't have room to address all of it in my review that ran Sunday. The scallops, for instance, were wrapped in sturgeon, and that nutty sweetness I tasted was actually rhubarb chutney. Quite a creative way to do scallops, I thought. I'm told this was the brainchild of the sous chef, Thomas Daily. Watch for that name because I hear he is quite a talent. Blair Anthony Robertson in the Sac Bee.
McDonald's revamps stores to look more upscale - McDonald's is looking less like McDonald's and more like Starbucks. At a time when most of McDonald's competitors are still shell-shocked from the recent recession, the fast-food giant is undertaking its biggest store-by-store makeover in the chain's 56-year history: The 500-pound clown of fast food is trying to look more like a grown-up. Brian Blanco in USA Today.