Daily Dining News: Red Rabbit on J St. Opens
February 07, 2012
Red Rabbit, named after the ginormous sculpture at the new airport terminal, is now (soft) open and will have its grand opening on Friday, Feb. 10, reports Brandon Darnell in Sac Press.
The restaurant and bar aims to bring affordable food and drinks with an international flair to the block and see the same successes that other businesses – Harlow’s, BarWest Burgers & Wings and Centro Cocina Mexicana – have seen, said co-owners Matt Nurge and John Bays.
“We’re going with the globally inspired concept,” said Bays, who is the restaurant’s chef. “We’ve got a little Vietnamese, a little American – a lot of braising going on, and we’ve got some Hawaiian.”
Red Rabbit fills the space formerly occupied by Red Lotus.
Read the entire story in Sac Press.
More News:
Saigon Bay serves savory stamina by the plate - Bob and Bing can take the road to Mandalay, but I’ll take Dorothy Lamour and Saigon Bay. This venerable Vietnamese eatery may not have the precise mix of star anise, coriander and cardamom in its pho for the just-so ephemeral epicurean exclamation mark or the town’s truly tip-top tripe, but it’s steady and reliable throughout its long menu. Greg Lucas in Sac News & Review.
Selland’s Market-Cafe Opens in El Dorado Hills - I had the opportunity to check out the brand-new Selland’s Market-Cafe in El Dorado Hills Town Center before it opened earlier this week. For those of you not familiar with Selland’s, it’s an upscale cafe offering a selection of hot and cold entrees: everything from stick-to-your ribs meatloaf to a light and healthy couscous salad, as well as made-to-order sandwiches, pizzas and any number of sides (such as the decadent macaroni and cheese topped with bread crumbs). Elena M. Macaluso in Sac Mag.
Tower Theatre owner renovates long empty retail spaces - Blumenfeld Enterprises Inc. of San Francisco, owner of the Tower Theatre complex at Broadway and Land Park Drive, is continuing to do renovations on the property, including the long vacant spaces on the Broadway side of the building where a big fire occurred seven years ago. Mark Anderson in Sac Biz Journal.
Counter Culture: Bella Bru stands among the upper crust - Our best dish was French dip, made with thin slices of roasted cross-rib Angus beef and excellent house-made jus that begins with veal stock and a mirepoix (a combination of diced celery, onion and carrot). We substituted sliced Pugliese bread for the soft roll, lost the caramelized onions and added sautéed mushrooms. Soaked in the jus, the sandwich was delicious. Allen Pierleonin in the Sac Bee.
Diggin’ the ‘Wich - On a recent trip to Track 7 Brewing last weekend, I had my fist experience with the Wicked ‘Wich food truck. Despite having vehicle graphics that remind me simultaneously of my distaste for anime and eSruance, they serve up mighty tasty sandwiches. On The Sac Rag.
Comments