Daily Dining News: Cafe Capricho, Grange, Formoli's & More
October 12, 2011
Cafe Carpricio is a newish restaurant located between Cheaters Sports Bar and 33rd St. Bistro on Folsom. While the joint may lack the buzz of a lot of other new restaurants, Sac Bee restaurant critic Blair Anthony Robertson says it doesn't lack in the food department.
This cafe is making plenty of good moves and paying attention to lots of little things that lead to lasting success. It's also winning with two big things: the food and the prices.
Since that initial visit, I have come to love the food and the curiously eclectic sweep of the menu.
Read the entire story in the Sac Bee.
Grange hires new executive chef - After a national search and more than 100 applications from throughout the United States and internationally, Grange has hired Oliver Ridgeway, a British citizen. Classically trained in French cooking, Ridgeway's experience includes a stint as sous chef at The Carlyle, the renowned New York Hotel, and most recently, and as executive chef at at the Inn of the Anasazi in Santa Fe. His professional resume extends to restaurants in the U.S., Australia and the United Kingdom. He began working in the kitchen as a young boy in Horsham, England, where his father owned a restaurant. Blair Anthony Robertson in the Sac Bee.
First Bite: Formoli’s New Location - [T]he whiskey burger is as good as ever, and I enjoyed the restaurant’s toothsome, satisfying eggplant portabella Napolean – a terrific dish for non-meat eaters. And one of the best features of the new location: a great outdoor sidewalk dining area, perfect for Sacramento’s gorgeous, warm fall afternoons. Kira O'Donnell in Sac Mag.
Dickey's Barbecue planned in Elk Grove - Dallas-based Dickey’s Barbecue Restaurants Inc. is ramping up its expansion in California, most recently signing on a new franchisee to open a location in Elk Grove. Mark Anderson in Sac Biz Journal.
Mimi’s Café focuses on happy hour - The restaurant, along with several other casual-dining brands, is seeking to drive a turnaround by boosting bar sales. Mark Brandau in Nation's Restaurant News.