Sac Bee's Blair Anthony Robertson teased us last week with news that Chef Daniel Pont of La Bonne Soupe Cafe fame was opening a restaurant in Folsom soon. Pont, though, did not know when he would pass the necessary inspections to open. Robertson now has the scoop on when we can finally get another taste of Pont's fabulous cooking.
Pont called me at home (at 10:30 p.m.) Thursday and I could hear the excitement in his voice. After three months of work, including a month's worth of frustration with getting his fire alarm to pass muster with the Folsom Fire Department, the chef is ready and eager. I didn't mind the late hour. I was actually sipping a very nice glass of Cotes du Rhone, and I figured 10:30 to a Frenchman is like 7:30 to an American.
Robertson also gives Pont a couple friendly suggestions for his new restaurant. Read the entire article in the Sac Bee.
Gourmet seafood restaurant coming to downtown Sacramento - Two historical downtown buildings are being refurbished, and they will soon house Blackbird Kitchen & Bar, a seafood restaurant that owner Carina Lampkin said will serve “gourmet food at hipster prices” and is expected to open in December. Brandon Darnell in Sac Press.
Marie's maple doughnuts take the cake in informal taste test - The newsroom staff here at The Bee recently had the opportunity to buy and sample maple doughnuts from three establishments in Sacramento: Marie's at 2950 Freeport Blvd., Yum Yum at 3671 Franklin Blvd., and Doughbot at 2226 10th St. C.M. Anderson in the Sac Bee.
Counter Culture: Mama Sue's keeps the soul food train running - Soul food for Sunday brunch? Well, yeah, that'll work. The Brown family of Folsom recently joined me for that spread at the year-old Mama Sue's in Rancho Cordova. Allen Pierleoni in the Sac Bee.
Dining review: Pies are highlight of Monte Vista Inn - The strengths of the Monte Vista Inn – its location in a minuscule foothills town along I-80, the charming old building itself, the log-cabin décor, the lively bar and numerous home-baked pies that range from good to glorious – are enough to make this worth a stop on your way to or from Lake Tahoe. Blair Anthony Robertson in the Sac Bee.
A Completely Unbiased Opinion - Some people like their pastrami kind of sandwich, or their meatball kind of sandwich, me? I like my salami sandwich. The guy over at the Italian Importing Co. talked me into getting it “Italian style” (with oil and vinegar) one time instead of with mayo and I never looked back. That was about sixteen years ago. Sarah Singleton in Undercover Caterer. (Warning - Adult language.)