Last week, a friend was given a tour of Block Butcher Bar. This is the quick dispatch he sent over.
I got a tour of Touhy's new place next to Low Brau tonight and it looks awesome. Much smaller than Low Brau with booths and a much smaller bar with no beer taps. It'll connect to the other side since they share bathrooms. In between, they will be hanging charcuterie in enclosed cases, like the Chops fridge.
I was upset that they painted over the David Hasselhoff painting, but they assured me that a new version will return.
Becky Gruenwald of Sac Foodways also got a preview last week.
The menu got me little moist (I know I am being SO GROSS) because it’s pretty much my dream menu. It was like Tuohy had said, “Becky, what type of place would you like to see in Sacramento?” My answer could have been “a good Jewish Deli with actual bagels instead of the bagel-like monstrosities we have here”, but right up there would be a charcuterie bar with local and European wines, cheese and charcuterie, delicious-sounding, creative salads, and where the chef is committed to pickle-y items as well. Boom! Wish granted.
Read the entire story in Sac Foodways.
Block Butcher Bar is located at 1050 20th Street. Its exact opening date is still TBA.
Paragary’s restaurant will close Feb. 17 for $600,000 makeover - Randy Paragary is undertaking an extensive $600,000 remodel of his namesake restaurant at 28th and N streets in Sacramento. Paragary’s Bar and Oven will close Feb. 17 and won’t reopen until August, at the earliest...The renovation will touch every floor, every ceiling, every wall and all the furniture, Paragary said. He and his partners – his wife, Stacy Paragary, and executive chef Kurt Spataro – plan to replace one wall with floor-to-ceiling windows, so diners can see into the restaurant courtyard. The menu will continue to stress fresh, local and seasonal dishes, but it will take on a French emphasis rather than Mediterranean. Employees will work in other Paragary Restaurant Group restaurants until the landmark eatery reopens. Cathie Anderson in the Sac Bee.
Chef and GM at highly anticipated SF restaurant have strong local ties - Duncan Holmes, whose mother, Karen Holmes, owns the beloved Karen’s Bakery in Folsom, has made a name for himself as the chef at Sons & Daughters, a Michelin-starred restaurant in San Francisco. Now Holmes is teaming with Matt Walker, the former GM at Hawks in Granite Bay, to open a new restaurant in North Beach called Square. The two restaurants are owned by Teague Moriarty and Matt McNamara, and Holmes, at age 27, will preside over both as executive chef. Blair Anthony Robertson in the Sac Bee.
Roseville moving to take Sammy's back from delinquent owners - The Roseville Community Development Corporation could pursue a deed in lieu of foreclosure over the defaulted loan for Sammy’s Rockin’ Island Bar & Grill, the downtown restaurant that closed suddenly in November and whose co-owner subsequently turned up dead...Because four different potential businesses have approached RCDC since then with an interest in re-opening, Rudd said, there’s reason for the corporation to move more quickly than going through a normal foreclosure process. Ben van der Meer in Sac Biz Journal.
Fieldhouse American Sports Pub envisions big-city tastes in suburbs - Partners opening the Fieldhouse American Sports Pub in the Arden-Arcade area want to bring some of the culinary and cocktail experience from midtown and downtown Sacramento to the suburbs...The idea is to create a neighborhood place in Arden Arcade for people who like the neighborhood places in midtown, but who don’t want to have to drive to midtown. Mark Anderson in Sac Biz Journal.
VIDEO: Sacramento Grocery Store, Restaurant Revives Family Farm for Fresh Produce - But California’s dire water outlook will still mean higher prices at the market. “Everything is going to be high across the board. We are looking at 25 percent minimum increases,” Danny Johnson, owner of Taylor’s Market and Taylor’s Kitchen in Land Park, said Wednesday...That is one of the reasons why Johnson, owner of Taylor’s Market and Taylor’s Kitchen, decided to rehab his old family farm to supplement his businesses to help keep prices down. Kimberly McDougall on FOX 40.