Sac Bee's Chris Macias has a great article on Capital Dime Chef Noah Zonca, detailing his road from working for the Selland Family to now running Capital Dime, and his thoughts on how it's going thus far.
Lobley acquired the former L Wine Lounge space in February and showed it to Zonca, who initially had reservations about it. The kitchen was notoriously small, and he wasn't yet sold on midtown's Panhandle District. The former L Wine Lounge had also lay dormant for nearly two years and was saddled with heating and air conditioning problems...
Zonca signed on as a partner in Capital Dime with Lobley and Melissa Sanchez, an attorney, in March. Lobley declined to say how much money was invested in opening Capital Dime, though a minimum of $250,000 is generally required to open a brick-and-mortar restaurant.
Along with becoming a co-owner of Capital Dime, Zonca would design the food program and become the de facto face of the restaurant. While Zonca eyes more projects with his partnership group, the first order of business is managing the learning curve of running a new restaurant. He admits some stumbles with service, and the kitchen's still settling into its groove.
"We want the 'perfect 10' experience, but do I think everybody's getting the 'perfect 10' experience right this moment?" said Zonca. "It takes a minute to get there. I think we've missed a few – a lot of hits, a few misses. We're getting there and tightening up the crew."
Read the entire article in the Sac Bee. (It's worth the time - a great read.)
Everybody I know is rooting for Chef Zonca to succeed and I'm glad to read that he sees that the restaurant's not great yet. In addition to my experience where there were some hits and some misses, I've heard the same from three friends who've eaten there separately. Not massive issues - but growing pains. I look forward to trying them again in a few weeks to see what progress they've made.
Try It: Sushi Café’s Sashimi Plate - If you’re feeling fishy, Sushi Café on Alhambra Boulevard has got the dish for you. Bring a friend and order up the restaurant’s delectable, extra-large sashimi plate, which comes loaded with beautifully fresh fish (selection changes daily), octopus, bunches of feisty microgreens and shredded daikon, a pile of zingy ginger and a big ball of wasabi. Kira O'Donnell in Sac Mag.
Bacon & Butter - I don’t throw accolades easily, but that burger was one of the best I’ve ever had. Zoellin masterfully builds flavor by combining freshly ground beef with just the right amount of bacon inside and on top. It’s juicy, perfectly seared, lightly seasoned and wonderfully balanced with the smoked aioli. Add in some crisp shallot rings and havarti cheese and let the “trip to Flavortown” begin as Guy Fieri would say. The side of smashed potatoes (masterfully poached, smashed then fried) is rustic yet light and unexpected. I’ve never had potatoes served like this and I can’t wait to try it at home. Brooke Burgess in Sac Foodies.
Taste of Sutter: A casual affair in historic Folsom - As a child, Michael Hampton often rode his bike down Folsom’s Sutter Street in search of his grandfather, who spent a great deal of time at the Sutter Club bar and other businesses along the historic drive. “Today, my uncle owns the Sutter Club,” Hampton says. “And because there’s a lot of family history there, I’ve always wanted to have some type of presence on the street, too.” Last year, that vision became a reality. Douglas Curley in Comstock's Mag.
Kanpai Sushi: A Fresh Face in Folsom’s Sea - My first impression of new sushi restaurants is always based on a particular menu item. Raw fish, you ask? Well, no, it’s actually fried fish—soft-shell crab to be exact. When fresh and cooked correctly, soft-shell crab is the eighth wonder of the world, and Kanpai’s creation scored remarkably. It was served perfectly—lightly breaded, deep-fried and paired with ponzu for dipping. In a word: incrediblydelicious. (Yes, it deserves its own new word to describe it!) Patrick Carte in Style Mag.
VIDEO: Pearl On The River: Key Lime Pie - Pearl on the River is back in studio to show us how to make this yummy dessert! On Good Day Sac.