As the concept of Farm to Fork as evolved, it's started to mean better food, but often at higher prices. Capital Dime, is bring Sacramentans quality food at a lower price point, reports Janelle Bitker in the Sac Bee.

The hotly anticipated restaurant comes from proprietor Noah Zonca, previously of The Kitchen fame. The goal? Make the farm-to-fork movement accessible - and affordable - to a wide audience. Zonca wants it to be a neighborhood restaurant, and the vibe is formal enough for business luncheons without being stiff. Better yet, most of the menu is around $10.

"It's been difficult to pull off," Zonca said. "I can tell you that it's taken 20 plus years of building relationships with my purveyors to be able to get these price points."

Zonca wanted to open a couple weeks ago, but he's still waiting on his liquor license. Once it's in hand, The Dime is ready for business.

Read the entire story in the Sac Bee.

As Capital Dime prepares to open to the public, they've also gotten on social media. Like them on Facebook or follow them on Twitter, @CapitalDime.

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GOTG’S TWO CENTS ON CAPITAL DIME - We can tell that this spot will be great after work cocktails/date night/GNO. It’s classy and upscale, yet laid back. It’s one of those places you can rock your Louboutin’s or Old Navy flip flops (which Laura and Rachel tested last night, respectively)...There were a few misses … We didn’t like the watermelon and shrimp salad and not just because it was ridiculously healthy. It was just a bad combo – like Amanda Bynes and a mirror. Also, it was hard to determine the finished product, design-wise, because they hadn’t hung any art yet (but obviously they’re not officially open yet). And the servers didn’t describe the dishes – they just dropped the food off and walked away. (Good lord, we sound snobby. In all seriousness, the staff were totally friendly and attentive.) Hell, on second thought, guess we didn’t need a detailed description of the chocolate cookies anyway. Laura Braden &  Rachel Smith on Girls on the Grid.

Last Night’s Sneak Peek of Capital Dime - In my opinion, the odds of success are in Chef Zonca’s favor. He waited until the real estate prices were lower to open Capital Dime, and has several long time relationships with farmers and suppliers (securing good pricing for him to pass onto customers). Not to mention all those loyal fans from The Kitchen. And the great location. And the tasty plates were tried. To start, Andy and I enjoyed a cocktail named ”Boxers and Bobbysocks,” created by head bartender Rene Dominguez (who has worked at Ella Dining Room and Bar), containing gin, bitters, muddled cherries and rosemary. Kristy DeVaney on Cavegrrl.