Pajo Bruich gets a lot of buzz. I've eaten his food either at the former Lounge on 20 or at receptions catered by him, and his food has never ceased to amaze me. He recently started as the chef at Enotria, and the Sac Bee's Blair Anthony Robertson is impressed.

When I visited Enotria several times a couple of years back on the heels of the restaurant's $1.5 million renovation, my impressions were alarmingly mixed. It was a pretty good restaurant but an underperforming one, with great wine, mediocre food and a hazy notion of what it could and should be. If it were to become a good restaurant, it needed to tighten its focus, elevate the menu and improve its approach to marrying wine and food.

But a great restaurant? That would require lots more skill, plenty of hard work and a 10-pound bag of pixie dust.

And yet, Enotria has done it, suddenly and with a startling degree of wisdom and sophistication. It's not only the most improved restaurant I can remember, it has come back with a vengeance as perhaps the very best fine-dining restaurant in Sacramento and beyond.

Read the entire review in the Sac Bee.

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Oishii sushi restaurant/karaoke rooms now open - Oishii Sushi Bar and Grill held its grand opening Thursday, announcing it will offer half-price karaoke rooms for the first week. The restaurant, located above the Cosmopolitan Cabaret at at 1000 K St., is the third one for owner Joe Zheng, who also owns similar places in New York and San Francisco. Brandon Darnell in Sac Press.

Dos Coyotes’ chile stew will be sold in north state Costco stores - Local restaurateur Bobby Coyote is going retail with his signature Dos Coyotes green chile stew. Starting next week, the stew will be sold in 53 Costco stores in Northern California. Mark Anderson in Sac Biz Journal.