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Daily Dining News: High Praise for Cocktails at Red Rabbit

Redrabbit

I've been a fan of Red Rabbit since their February opening. In addition to their official grand opening events this week (produced by the awesome team at Event Marketing Creative), they've been getting a lot of love for their amazing bar program. (Click here for happy hour info.)

First, Becky Grunewald in Sac News & Review:

Matt Nurge, barman and co-owner of the new Red Rabbit Kitchen & Bar, says that in the two-plus months since Red Rabbit opened, the restaurant’s featured upwards of “60 completely different batches of punch.” In fact, he says, “The possibilities are endless.” Nurge mixes up a mess o’ punch every morning so that when it gets crowded, a patron can get that first, loosening cocktail without waiting 10 (or more) minutes.

Read her entire story in Sac News & Review.

Sac Mag's Catherine Warmerdam also shows Red Rabbit some love:

From a cocktail drinker’s perspective, there’s a lot to love at The Red Rabbit, starting with a dozen craft drinks on a menu smartly organized by flavor profile—bright and tart; bitter; juicy; rich. The approach takes the guesswork out of what to order. “Sometimes people just want to order a drink; they don’t want to have a lecture” on bartending, explains coowner Matt Nurge. “I wanted to make it easy.”

Read the entire story in Sac Mag.

More News:

Track 7 Brewing Company - Meet Track 7 Brewing Company. Located in a small strip-mall-style warehouse space in a Curtis Park neighborhood off of Sutterville Road, Track 7 embodies everything meant by the word “handcrafted.” Upon walking through the rolled-up garage door entrance to the tap room, visitors not only see all of the brewing action, but feel as if they’ve become part of a family. Jenna Buhagiar in Sac Foodies.

Top 5 Places to Eat/Drink on the Sacramento River - In my book, there’s nothing better then dining on the Sacramento River. We are so very lucky to have that murky yet entrancing waterway flowing through our city. Sure, I wouldn’t swim in it – nor does it remind me of Venice – but hey, it’s still nice to look at right?! Featuring Swabbies, Pearl on the River, Freeport Bar and Grille, Rio City Cafe and Al the Wop's. Jamee Sims on Girls on the Grid.

King of Craft Beers - Jim Koch of Boston Beer talks about what makes microbrews so grand. WHAT HAPPENS WHEN the small get big? Craft beer is at a turning point. While upstart breweries continue to blossom—more than 150 opened last year—the companies that started the movement two and three decades ago have grown into relative giants. The largest by far is Boston Beer Co. Started by Jim Koch in 1984, today it operates three breweries and produces 1.2 million 31-gallon barrels of beer annually—so much, in fact, that last year the Brewers Association raised the definition of "craft" from a yearly cap of two million barrels to six million. William Bostwick in the Wall Street Journal.

Sacramento's best tuna sandwiches - To Bumblebee or Not to Bumblebee — In my clog of April 26, I announced my intention of sampling the best tuna sandwiches around town since these have always served as my preferred comfort food. When you chalk up a certain number of years, “comfort” may be a relative term but “always” really means something. Your responses have been gratifying. Seems I’m not the only one who finds solace in a somewhat healthy meal. (By the way, I was going to call my quest The Impossible Bream — but bream, a freshwater fish, isn’t really tuna, so another pun bites the dust.) Here’s a sampling of early returns. Featuring Selland's Cafe, Les Baux and Sundance Cafe. Ed Goldman in Sac Biz Journal.

Restaurants use Facebook Offers, ordering to boost sales - Brands are looking into new developments in the way they can execute offers and ordering on Facebook to help boost sales and build brand awareness. In mid-April, Facebook rolled out its Offers platform on a wider basis after announcing a beta test the previous February. Structured like an online daily deal, Offers allows restaurants and other merchants to advertise a special deal on their brand pages and push it into fans’ news feeds or with “sponsored stories” and Facebook ads for a small fee. Mark Brandau in Nation's Restaurant News.

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