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Dining News: Auburn's Carpe Vino a 'Truly Marvelous Restaurant'


Sac Bee restaurant critic Blair Anthony Robertson has found another restaurant to put into the highest tier of restaurants in the Sacramento region - Carpe Vino in Auburn.

But here’s a chef, so talented and committed to his craft, whose name really should be on the tip of every serious epicurean’s tongue. And the restaurant itself – a breeze to enjoy as a drop-by spot for a glass of wine and a snack or for an involved multicourse dinner – deserves to be considered right up there among the handful of the best in the region...

When it comes to farm-to-fork dining, Alexander and Carpe Vino are leaders.

Alexander’s way of expressing ingredients both familiar and esoteric, his preference for complementary and contrasting textures, his sense of color and balance on the plate, his notion to both reassure and challenge the palate, and, more than anything, his ability to build layer upon layer of flavor using time-honored techniques, are apparent throughout his repertoire.

Read the entire review in the Sac Bee.

Owner Gary Moffatt wrote a short blog post about the review.

Robertson, who has a reputation among restaurant owners for throwing stars around like they were manhole covers, was critical of the noise issue in the main dining room during the height of service...yet the weight of all of the other quality factors compelled him to award the maximum rating.

The review (click here) quite reasonably focused on the food, but our entire crew, front and back of house, get an equal share of the responsibility for all that we do.  There is no question in my mind, that pound-for-pound, Carpe Vino’s staff is champion caliber and competitive with the big boys in Midtown. . .and beyond.

Read the entire post on Carpe Vino's Blog.

I wrote about my visit to Carpe Vino last month, raving about the prix fixe meal I had during the Winter Olympics. I completely agree with Robertson about the mastery of the chef's cooking and the value the restaurant brings with its wines at retail prices. I only wish it were a little closer.

Carpe Vino is located at 1568 Lincoln Way, Auburn and can be found online at https://www.carpevinoauburn.com/

More News:

First Bite: Blackbird Kitchen & Beer Gallery -  I was happy to see that Lampkin’s trademark “Captain’s Chowder” has remained on the new menu—creamy and satisfying, and chock-full of Pollock, squid, mussels and clams, this dish alone is worth a visit. Another appealing menu item was the salmon toro, prettily arranged on a plate with an array of lively pickled vegetables and flower petals. Kira O'Donnell in Sac Mag.

Palate Reviver: Hawks Restaurant’s Ginger Julep - Long work day? Busy, overscheduled weekend with the kids? If you’re in serious need of a pick-me-up, tuck into one of Hawks’ sprightly Ginger Juleps. Composed with Woodford Reserve bourbon, ginger syrup and fresh ginger, the mint-garnished cocktail offers up a bright, zingy, refreshing flavor that revives the tiredest of palates (and spirits). Kira O'Donnell in Sac Mag.

Make This One To Go - It often surprises friends when they discover that I happily dine at home (in my bathrobe, I might add) on Lasagne Verdi alla Bolognese from Biba Restaurant, delectable, crusty fried chicken from Mama Kim Eats, and refreshing salad rolls (and Shaking Beef) from the Lemon Grass Restaurant. Kira O'Donnell in Sac Mag.

The Beer Run: Take break, try these not-IPA brews - Not everyone embraces the hop-forward qualities of an IPA, complete with telltale citrus and piney aromas and a sometimes bitter bite on the finish. We recently did a private tasting with two friends to suggest some alternatives. I picked up several of these sours at the recent Hot City Pizza sour-fest. I also included some barrel-aged beers as another option for those looking for IPA alternatives, although it can be hard to come by some of these beers. Hunting them down can be part of the fun. Blair Anthony Robertson in the Sac Bee.

VIDEO: Home Cooking at Raley Field - KCRA 3's Mae Fesai reports from Raley Field where workers are getting the tri-tip ready for Opening Day. On KCRA.


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