I love pizza. I love eating breakfast food for any meal. No restaurant combines those two concepts as well as Buffalo Pizza & Ice Cream, located on 21st St. In an office I used to work in, Buffalo Pizza was the treat we got delivered whenever we celebrated a birthday.
Here's Sac Mag's Jonathan Mendick take on the place:
The eatery has all the quirky characteristics one might expect a local foodie to love: a unique product (breakfast pizza) and a small location (actually, it’s take-out or delivery only, no dine in). It also has limited hours (7 a.m. to 1 p.m. Monday through Saturday). There are no tables, no fancy decorations and no credit cards accepted here; all of these give way to make room for Buffalo to deliver heavily on creativity and taste...
The eatery has all the quirky characteristics one might expect a local foodie to love: a unique product (breakfast pizza) and a small location (actually, it’s take-out or delivery only, no dine in). It also has limited hours (7 a.m. to 1 p.m. Monday through Saturday). There are no tables, no fancy decorations and no credit cards accepted here; all of these give way to make room for Buffalo to deliver heavily on creativity and taste.
Read the entire review in Sac News & Review.
Staff pick: Low Brau satisfies meat lovers and offers vegan options - Satisfying meat lovers when choosing where to eat may often imply that a vegetarian’s preferences are out the window, but carnivores and omnivores alike can enjoy the laid back restaurant that aims to please each and every customer: Low Brau. The restaurant is relatively new to midtown Sacramento and opened on Jan. 1 of this year. Energy runs high throughout the German-themed restaurant as friends, families, dates and business partners chatter as they indulge in greasy food and beer. Hope Roberts in the Sac State Hornet.
A Magazine For Beer Lovers - Hops to Table, a free bimonthly magazine launched in February by publisher and homebrewer John Zervas, bills itself as the “ultimate source for all things beer and food.” The inaugural issue included articles on the history of Rubicon Brewing Company; advice on beer and food pairings; and a homebrew recipe for a pale ale featuring Citra hops from Yakima Valley. “We’re trying to make beer as fun and accessible as possible. That’s really the focus of the magazine,” says Zervas, who founded Hops to Table as a labor of love. Catherine Warmerdam in Sac Mag.
Superstar chef Guy Fieri always reinventing - Love him or hate him, he's our Guy. That Cajun chicken fettucine? It debuted at American River College before selling millions. Bananas foster a la Fieri? First flambéed at the Sacramento Red Lion. When he was honing his kitchen skills and fusion palate, superstar chef and restaurateur Guy Fieri left his imprint (and tire tracks) all over Sacramento – and vice versa. Debbie Arrington in the Sac Bee.
Midtown’s Sutter District Hosts Party on the Patios - The weather in Sacramento is warming up, and fast! In my book, that means it’s time for a cold drink in a comfortable outdoor space. For other like-minded folks, you’re in luck as this Saturday, May 18, The Sutter District in Midtown is hosting Party on the Patios. Featuring Red Rabbit, Paragary’s Bar and Oven, Centro, Ink, Blue Cue, Barwest, Café Bernardo and Monkey Bar. Jake Ferguson on Sac Foodies.
VIDEO: Frank Fats Wins National Honor - Lina Fat and Chef Jimmy Ma are cooking Yu Kwok, General Tsao Chicken, and Imperial Chow Mein with Paul Robins as they discuss Frank Fat`s 2013 James Beard Foundation award. Paul Robbins on FOX 40.