The recent rains and the early dusks are reminders that Fall is finally here. Looking for dishes that help you feel like the fall? Consider these suggestions from the Sac Bee's Allen Pierleoni on or near The Grid.
- We're happy as a clam with multiple chowder ingredients: tender chunks of sea clams, clam broth, white wine, sherry, cream, butter, bacon, potato, fresh thyme, bay leaves, Old Bay seasoning, celery, onion, carrot and coarsely ground black pepper. Get it at Jamie's Broadway Grille, 427 Broadway, Sacramento; (916) 442-4044; www.jamiesbroadwaygrille. com.
- Begin the day with chicken-fried New York steak (hand-cut from a strip loin), breaded and deep-fried, with from-scratch country gravy. Get it at Evan's Kitchen, 855 57th St., Sacramento; (916) 452-3896, www.chefevan.com.
- Two winners: peppercorn-and-cumin-crusted bavette steak topped with melting blue cheese-infused butter (with perfect mashed potatoes); and luscious citrus-accented salmon that's so fresh it almost swims off the plate. Get them at Crocker Cafe by Supper Club, Crocker Art Museum, 216 O St., Sacramento; (916) 808-1289, www. supperclubsacramento.com.
- Fried pork ribs may be a staple in the South, but not around here – except for these. Raw pork ribs are coated in seasoned flour and fried in vegetable oil. They come out tasting like a crisp hybrid of pork chop and chicken. Moist, salty, delicious, especially when dunked in the outstanding house-made 'cue sauces. Get it at T&R Taste of Texas, 3621 Broadway, Sacramento; (916) 739-1669.
- Better burger: The patty is a half-pound of Niman Ranch short-rib meat, topped with Spanish sheep's milk manchego cheese, Little Gem lettuce, tomato confit, onion straws and a "dijonnaise" of house-made mayonnaise and Dijon mustard from France. The buttered and grilled-to-a-crunch roll is from Grateful Bread bakery. Get it at Maranello, 8928 Sunset Ave., Fair Oaks; (916) 241-9365, www.maranellorestaurant. com.
Check out all 16 suggestions in the Sac Bee.
A Farm at the Center of Things - It’s best known for its salad mix. But Feeding Crane Farms does a lot more than proffer pretty produce. Since breaking ground a little over a year ago, the North Natomas organic farm busily extended its tentacles into a multitude of community ventures, from starting a CSA program to partnering with local restaurants for “farm to fork” dinners. You also can find Feeding Crane’s produce— tomatoes, peppers, potatoes, beans, squash, chard, kale, broccoli and more—at farmers markets and local grocery stores, including Sacramento Natural Foods Co-op and Corti Brothers. Owner Brian Shaad and his small but determined crew aren’t stopping there. If things go right, you’ll soon see food products boasting the Feeding Crane label, too. Cathy Cassinos-Carr in Sac Mag.
Enotria and Carpe Vino make the OpenTable Top 100 wine list - When you want a special bottle of wine with dinner, which restaurants are your go-to's? OpenTable has some suggestions, sort of. The San Francisco-based online restaurant-reservation company recently released its latest Diners Choice Top 100 Restaurants With the Most Notable Wine Lists. Allen Pierleoni in the Sac Bee.
This Plum is Worth a Visit - The Plum Café and Bakery, formerly know as Sugar Plum Vegan Cafe and Catering was rescued by Ron Russell and Rey Ortega earlier this year. While Melissa Wilhelm continues to be wildly successful with her Sugar Plum Vegan bakery, running a restaurant on top of exploding popularity and increasing orders became overwhelming. Russell and Ortega decided to take it on. Lynn Gowdy on Sacatomato.
Rediscover Il Fornaio - While working so close in proximity to Il Fornaio for nearly nine years now, the restaurant has become a main staple for quick grab-and-go sandwich from their lunch window, or from time to time a nice sit-down leisurely meal. On a recent weeknight, I had the opportunity to dine in and I was reminded of their clever regional menu approach, delivering food and wine samplings from different regions in Italy, characterized each with their own locally inspired delicacies. Vanessa Smith on Sac Foodies.
Audio: Friday Food Featuring Abyssinia Ethiopian Restaurant - Think about when you enter an ethnic restaurant....the aroma is thick with exotic spices and scents, which are all blended into the food that just soaks up the flavors. That's what Ethiopian food is like...and get this: you are encouraged to eat it without a fork! Nani Adane is here with Abyssinia Ethiopian Restaurant in Sacramento to introduce you to it. They are KFBK's Friday Food segment this week. On KFBK.