Dad's Kitchen, a Land Park favorite for brunch, is always crowded on the weekends. But they've seen our hung over annoyed looks and are expanding, reports Karen Wilkinson in Sac Press.
Dad's Kitchen recently broke ground on a 30-tap room that will double as a waiting room, with space for single diners to sit.
"There's nothing really like it in town," said Peix, who through his nearly 10 years as a national sales rep for Anchor Brewing, has made a few friends in the industry.
At nearly 1,000 square feet, the tap room will have 10 stools at the bar, with room for people to order appetizers and enjoy a pre-meal beer, cider, or glass of wine. Peix didn't want the space photographed while under construction, but its entrance is visible once you step foot inside. The room will have another entryway that leads to the back patio – an ideal dining environment when the temperatures warm up – that is separated by a roll-up door (similar to a one-car garage door).
Read the entire story in Sac Press.
Making room to grow - The next time you despair over your tiny kitchen, think of pastry chef Ginger Elizabeth Hahn, who whips up macarons, chocolate chip cookies, chocolate bark, bittersweet chocolate bars, Bûche de Noël and other sweet temptations in a 200-square-foot kitchen. The co-owner of Ginger Elizabeth Chocolates isn't going to be squeezed for too much longer. Hahn told me that she is going to put a commercial kitchen in a warehouse space, something around 3,000 square feet. Cathie Anderson in the Sac Bee. (Third item.)
Counter Culture: A visit to Noodles & Co. - Pulled into the crowded parking lot of the vintage Loehmann's Plaza the other day and walked by a lineup of chain restaurants, including Jack's Urban Eats. It plans to move into the much bigger space – now under renovation – vacated by Scott's Seafood Grill on June 18. Just an FYI. Met two lunch pals at Noodles & Company, whose service style is known as "fast-casual" in restaurant-speak. That means you order at a counter, and the food is delivered to your table. The chain has about 300 outlets across the nation. Allen Pierleoni in the Sac Bee.
Skipolini's opening in old Tahoe Joe's location in Folsom - The region’s second Skipolini’s Pizza will open Monday in Folsom at 191 Blue Ravine Road, in the former location of Tahoe Joe’s. Started in the Contra Costa hamlet of Clayton in 1974, Skipolini’s has grown to five locations. Folsom will be its sixth store. Mark Anderson in the Sac Biz Journal.
First Bite: The Lodge - Rancho Cordova has a new restaurant, and, interestingly, it’s located in Cordova Casino – a “cardroom” that offers table games like Black Jack, Baccarat and Three Card Poker. And while I’m not interested in playing cards, I am very interested in new dining establishments – and several visits to The Lodge have proven that this fledgling eatery will be as much of a draw to locals as the casino with which it’s associated. Kira O'Donnell in Sac Mag.
Doritos Locos Tacos a standout success of 2012 - As
2012 comes to a close, one particular menu items stands out among the
many introduced by chain restaurants during the year: Taco Bell's
Doritos Locos Taco. That one item has been proclaimed the most
successful product launch in Taco Bell’s 50-year history. Lisa Jennings on Nation's Restaurant News.