Like many restaurants, going from inception to launch is never easy. But from the sounds of this long-ish profile of the restaurant in Comstocks Mag (that I've had open for weeks on my computer, but not read until now), the origin story of Fahrenheit 250 makes me respect the work they've gone through to open the restaurant even more.
First, a snippet from the profile by Douglas Curley in Comstocks Mag.
The past two years have been remarkably unpredictable for long-time Sacramento chef Jacob Carriker. In 2012 he went from overseeing a kitchen to managing an entire sports bar and nightclub. He participated in the sale of that establishment to buyers with an entirely different vision for the property, and he suffered the shock and anguish of learning that the previous owner, his former boss, had taken his own life. And it all took place in one chapter of the story of an eatery formerly known as Bisla’s...
The original idea was to form a multi-location restaurant partnership with Bob Bisla. His death changed everything...
For his part, Carriker knew a thing or two about kitchens and menus. He began his restaurant career at Club Pheasant in West Sacramento at the age of 15. He had stints as a cook and head chef at Fulton’s Prime Rib in Old Sacramento, the former Bridges on the River and Paesano’s in midtown. After several months of weekly menu presentations to Sardo and Lettini, Carriker made his recommendation.
“Since we had such a small kitchen and ultimately a very large restaurant, I suggested barbecue,” he says.
Read the entire story in Comstocks Mag.
There was also a recent story about Fahrenheit 250 that focuses on the interior design of the place, by Amy Serna in Submerge Mag.
The atmosphere brings a comfortable yet upscale barbecue dining experience. From the décor on the walls to the red mismatched chairs, the majority of the items inside Fahrenheit 250 were upcycled from Fringe, a Sacramento vintage and consignment store. While helping to decorate the interior of the restaurant, Monk kept three ideas very close in mind: “cool, comfortable and classy.”
The walls are lined with various wood panels originally from an old barn in Auburn, the red chairs are tucked into wooden tables that are topped with mason jars for water, the bar back and silverware “cabinet” is an old printing press. There are vintage benches from Harlow’s and large pieces of a metal windmill that hang on a few walls. The décor makes it feel as if you were eating in someone’s old farm house, making it welcoming and cozy.
Read the entire story in Submerge Mag.
In the Comstocks Mag piece, Chef Carriker says it took him about two months to get used to the cooker. I've eaten there twice - once as they opened, and they were good then, but again during the NBA playoffs, probably in mid-May. It was much better. It was clear that they were learning the ins and outs of the smoker and the meat was even more tender and flavorful. I definitely plan to return to get more BBQ.
Sactown Wings Event - Love hot wings and ice cold beer? Then SacTown Wings is THE event for you! Held August 23 from 2-7PM in Fremont Park, this festival is the first of its kind in Sacramento and will feature not one, not two, but six Sacramento-based hot wing vendors. Rachel Smith on Girls on the Grid.
University of Beer opens in midtown and ups competition - But what about beer bars (and some restaurants that specialize in beer)? When do we reach overkill? This comes into focus more than ever with the recent opening of University of Beer on 16th Street (there is another location in Davis). This sparkling brew pub/sports bar has 100 beers on tap. Beer snobs will scoff and say that’s the carpet-bomb approach to beer. But it looks like University of Beer intends to be a serious player. I visited during its first week and enjoyed a very nice Petrus aged pale ale in a tulip glass. The bar was loaded with TVs and the acoustics were terrible – LowBrau can no longer hold its head in shame as the noisiest, echo-chamber beer joint on the grid. The crowd was also very young. (The doorman called me “sir,” which made me feel entirely non-hipster. Whatevs.) Blair Anthony Robertson in the Sac Bee.
Federalist’s funding approach as unique as its shipping-container construction - Federalist Public House will also incorporate Leapset, an app and restaurant operation system from Sysco, to manage ordering and customer flow. Among the features: Once an order is placed at the counter, customers will receive a code that enables them to place additional food and drink orders without having to leave their seats. Chris Macias in the Sac Bee.
More third-wave coffee hits Midtown with The Mill's new cafe - Midtown’s coffee geeks seeking a high-end caffeine fix landed another option today: The Mill opened up its first brick-and-mortar location at 1827 I Street. Janelle Bitker in Sac News & Review.
Cochon 555 Heritage Fire Crashed by Sacramentans - I’d like to declare the end of the need for official recognition to inform our municipal pride . Sacramento has a strong culinary tradition. One that uses the best product on Earth from skilled chefs that let their food do the talking. Make no mistake, this is not new. We’ve had it for years. What has changed is the layer of bullshit that has blurred the lines between great food and the popular perception of great food. I took me some time to ease into this revelation. It’s a reality. It’s something that Kelly has been saying for years. Ryan Donahue in Sac Foodways.
VIDEO: First craft beer festival in Folsom sells out - A large crowd showed up in Folsom for the first ever Tap Folsom craft beer festival -- an event that ended up being sold out. Richard Sharp on KCRA.