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Dining News: Sac Learns More about its 'Mother'


There's growing buzz about Mother, a new restaurant helmed by former Ella chef Mike Thiemann. He's held pop ups at places like Old Ironsides, and the word of mouth I've heard from work friends has been great. But what about the actual restaurant? Ed Murrieta has details in the Sac Biz Journal.

Expect lunch during the week, brunch on weekends and dinner Tuesday through Saturday.

“It’s just meatless,” Thiemann said of his all-vegetable menu. “It's not a political restaurant. We’re meat-eaters ourselves. We love vegetables. They grow all around us. It seems the right thing to do...”

Thiemann said Mother’s menu will include small plates and entrees, from $5 to $15, including peppers grilled in a charcoal box, barbecue mushrooms, roasted radishes, tapioca puffs and hoppin’ john.

Murrieta also reports that the restaurant will open on Jan. 20.

Read the entire story in the Sac Biz Journal.

Unlike the other vegetarian places in general, I have high hopes for Mother. He doesn't seem to try to make regular dishes sans meat products, but the dishes I've heard about are great dishes that feature just vegetables.

As a point of reference, I'd heard about Dirt Candy, a restaurant in New York's East Village that's doing cutting edge vegetarian cuisine, on a recent America's Test Kitchen podcast. I found it a great intro to this segment of the restaurant universe.

Lastly, Mother replaces Blimpie Subs. When they closed, Blimpie's owners complained about the increasing rent due to the new arena. While I do feel bad for the small business owners displaced as the Downtown region is reshaped, if it means fewer chain sandwich shops and more innovative restaurant concepts, I'm all for it.

The Sac Bee's Blair Anthony  Roberts also write about the restaurant this week.

More News:

Try It: The VolksWaffle- There are many reasons to visit the friendly little midtown farmers’ market, which occurs year-round, every Saturday from 8am-1pm. But one of the tastiest reasons to throw on your sweatpants and make the jaunt to 20th and J streets is to order up one of Terry Jeske’s fabulous and very unique Liége “dough waffles.” Prepared by Jeske in his custom-fitted 1970 Volkswagen bus (hence the name VolksWaffle), the Belgian-style waffles are baked in very heavy waffle irons from dough that he imports from Belgium. Kira O'Donnell in Sac Mag.

Krush Burger’s Sweet Potato Tots: Get ‘Em While They’re Hot - It’s best not to count calories when patronizing a food truck, particularly one like Krush Burger. Loaded with thigh-thickening ingredients like bacon, crispy-fried onions and red pepper aioli, Krush’s fabulous burgers will definitely compromise even the most well-thought-out diet plan. But once you’ve moved into in the “it’s-time-to-indulge-myself” mindset, the sky’s the limit – or at least that’s how I felt recently, as I ordered up the food truck’s barbecue-sauce-slathered ”Cowbell” burger and juicy “Ninja” burger (composed with grilled Koran short ribs). Kira O'Donnell in Sac Mag.

Taste of success - The Cheema family of Roseville opened their third and largest India Oven restaurant in October at 6105 Sunrise Vista Drive in Citrus Heights, and in that same building, they have also constructed a chic banquet facility that can seat 1,000...The Cheemas’ first restaurant was called Shalimar, and it opened in downtown Roseville near the Tower Theatre in 2000. It didn’t get as much traffic as the family wanted, so they sold it and opened their first India Oven in 2004 in Grass Valley. A second followed in Natomas. Both of those were around 2,000 square feet. The newest India Oven has 3,000 square feet, Cheema said, and the White Lotus banquet facility has 11,000. Cathie Anderson in the Sac Bee.

Bring your sweet tooth to Andy's - A $6 quinoa-topped chocolate bar is steps away from candy that costs 10 cents apiece. Enter the world of Andy’s Candy Apothecary, characterized by a mix of traditional and high-end sweets. It’s part vintage throwback store, part niche food boutique. Sonya Sorich in the Sac Biz Journal.

VIDEO: Cooking with Chick-Fil-A - Paul Robins samples Chick-Fil-A’s chicken burrito. On FOX 40.


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