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Dining News: 'Chef Gabriel Glasier creates art at Cask & Barrel'

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Cask & Barrel (disclosure: they're a valued advertiser) has been doing amazing things over on Del Paso Blvd.

I was there several weeks ago and Chef Gabriel Glasier described how his recipes aren't measured in ounces or minutes, but rather are so precise that grams and seconds are used.

When developing his Hangtown Fry recipe, he says he ended up eating 50 eggs that weren't quite what he wanted before he nailed the recipe.

So it's no surprise that others are also noticing what's going on at Cask and Barrel.

Here's a snippet of Carla Meyer's review in the Sac Bee:

Its dishes do not seem transitory. They wedge themselves into memory. You will think often of the meats’ tenderness, of the appetizers’ visual allure and of the local, seasonal ingredients Glasier uses. You will think of these things because nearly every restaurant you visit after this one will seem expensive by comparison...

Even if Cask & Barrel grows busier, Glasier said he will not change his 40-seat model. Here’s hoping that’s true. For me, Cask & Barrel has ruined that other restaurant model – the one charging a lot for quality ingredients and pretty presentation. It needs to stay as is.

Read the entire review in the Sac Bee.

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