When Tuli closed, Chef Adam Pechal said he hoped to line up new investors and reopen at the same location soon.
If he does that, he'll be without Stan Moore, chef de cuisine at Tuli when it closed two weeks ago, reports S.T. Vanairsdale in Sactown Magazine.
Barely one week after the departure of its founding chef, Capital Dime has a new kitchen boss: Stan Moore, who was until recently a chef of Adam Pechal's Tuli Bistro, will take over for Noah Zonca at the Midtown hotspot.
Moore was a sous chef under Zonca for five years at The Kitchen, and prior to working at Tuli, he was a sous chef at Wayfare Tavern in San Francisco, as well as Enotria. He says he’s starting to gradually reshape the menu before moving on to a more significant revamp this spring.
The story also seems to imply that there was some friction between former Dime chef and partner Noah Zonca and the other owners. “We’re a casual restaurant, so we didn’t want to bring in somebody who is exclusively focused on high-end fine dining. We wanted somebody who has the breadth of experience to do more casual food. So we’re going back to our emphasis on shared plates—our $10 plates—and more of our casual feel, because we’re a neighborhood restaurant," Capital Dime co-owner Melissa Sanchez told Sactown Mag.
While this is purely speculation, this fact combined with the fact that Zonca signed a settlement agreeing not to comment to the media would imply that there was at least a little drama involved.
Read the entire story in Sactown Mag.
California law would let gloves come off for bars and restaurants - In response to the backlash, Pan has introduced a bill that would restore the former status quo. The legislation is an urgency measure, which means it would go into effect immediately if legislators can conjure two-thirds votes. Pan hopes to push it through before the glove requirement takes full effect in June (for now, violating the rule results only in a warning). “Everyone wants to be sure people don’t get sick from eating food at a restaurant or bar,” Pan said, but “clearly what we did last year is not working appropriately.” Jeremy B. White in the Sac Bee.
Mangia in midtown - We sampled three sandwiches, liking the Hail Mary best: An Acme Bakery roll was stacked with juicy house-cured pastrami and melted Swiss, with Russian dressing and chipotle-spiked coleslaw. In second place was the Mojo Cubano, a good attempt at the real thing, which is sold everywhere as street food in Florida. Shredded pork joined ham, Swiss and jack cheeses, house-made pickles and mango-cilantro mayo on a toasted roll. The sandwich special was Middle Eastern-themed chicken shawarma with kalamata olive spread, tzatziki sauce (yogurt-cucumber), cucumber, feta cheese, onion, tomato and lettuce. It sounded good, but fell apart into a mess; not helping was the stale, dry pita bread. Allen Pierleoni in the Sac Bee.
Coffee Garden offers a mixture of cultures for locals - With its bright Christmas lights and tropical plants surrounding the front patio, Coffee Garden is sure to capture the attention of anyone passing by. Located on Franklin Boulevard, less than 15 minutes away from Sacramento State, Coffee Garden offers a mixture of cultures for everyone to enjoy. Daisy Aguilar in the Sac State Hornet.
The Cellar Wine Bar: The Brie melted into a creamy mess, and with the crisp apple and fruity quince paste, it tasted like dessert - Some combinations are just made for each other—peanut butter and jelly, salt and pepper…how about brownie and Barbera? Well, as my husband and I discovered on a recent evening at The Cellar Wine Bar, it’s truly a wonderful duo. Jennifer Resnicke in Style Mag.
Try It: Café Bernardo’s Grilled Cheddar and Smoked Ham Sandwich - It has never occurred to me to grill apple slices, let alone add them to a sandwich. But this is exactly what the folks at Café Bernardo on K Street have done with one of their signature sandwiches. Tart-sweet grilled apple slices are combined with melted cheddar cheese and delectable slices of Applewood-smoked ham. Enlivened with a feisty smear of Dijon mustard, this is a robust lunchtime nosh that offers a fun mélange of textures and a nice balance of sweet and salty flavors. Kira O'Donnell in Sac Mag.
We Made a Sommelier Taste All the Trader Joe's Two-Buck Chuck - Whether you were throwing a dinner for people you felt compelled to not impress, or just hate paying $2.01 and up for literally anything, at some point you've likely been in a position to load up a shopping cart with a crapload of Two-Buck Chuck, pray nobody from church sees you, and party down. Here's the thing, though: some of it's actually pretty damn good, and could easily be sold as Nine-to-Eleven-Buck Chuck without anyone being the wiser. Ben Robinson on Thrillist.
VIDEO: Steamers Latte And Coffee - Steamers in Old Town Sacramento has come up with a peanut butter cup latte and also they can throw down on the breakfast tacos. Melissa is there trying out both. On Good Day Sac.