As part of a planned change, Capital Dime closed Monday, it announced on Facebook.
Starting today, the Capital Dime closes & we will begin the transformation of the space, as we prepare to breath new life into 1801 L Street with a brand-spanking new concept, with some legendary history in our city...
[T]he renaissance in Sacramento has inspired us to revive this historic restaurant brand, & paying homage to Sacramento through food & drink, under the direction of Executive Chef, Kevin O’Connor. Stay tuned for news regarding a top-secret POP UP series that we will be hosting, leading up to the Saddle Rock Restaurant launch!...
The Handle District will see more heat this Summer, as we’re extremely excited to open Broderick Roadhouse’s Midtown location, which will be directly across the street from Saddle Rock, in the base floor of the 18th Street Lofts. This will mark the first “modernized” Broderick, with a fun & enhanced menu, featuring milkshakes, smoked meats and more. Broderick Midtown is slated to open the first week of August.
If that's too long, Capital Dime will become Saddle Rock Restaurant with Executive Chef Kevin O'Connor, and Wahoo's Fish Tacos will become Broderick Roadhouse Midtown.
However, that iteration of Capital Dime lasted three months before the ownership group decided to work with Team Broderick to help right the ship in June 2014.
The closing of Capital Dime comes the week after the owners opened Localis at 21st & S, the spot that formerly housed Tuli, Trick Pony and briefly Piccola Citta. I stopped by Localis on Friday night for dessert and it was clear the restaurant will be one of the best restaurants in Sac. You should stop by and give them a try.
While on the topic of restaurant closures, Tank House BBQ & Bar announced that it was closed for construction this week. "We will be up and smoking soon," it said on Facebook.
Good news for downtown: No ‘goings’ - Temple Fine Coffee & Tea may open in mid-August, according to Cole Cuchna, creative director and head trainer. The high-end coffeehouse is the anchor tenant in the new 3+G Building at Third and G streets. Wendy Weitzel in the Davis Enterprise.
Beermann’s making another comeback in Lincoln - Everything old is new again, especially in the beer business. With an eye to the past, a familiar name is returning to the same beloved location in downtown Lincoln. Beermann’s is making another comeback. Debbie Arrington in the Sac Bee.
Beer: Where the Grain Goes - At Oak Park Brewing Company, you can get free spent beer grain for composting, to feed your backyard chickens or to make your own dog treats. A lot of the grain goes to a farmer who uses it for animal feed, but Oak Park co-founder Bonnie Peterson says they have also found many creative ways to use it in the restaurant’s kitchen, including in housemade crackers for the meat and cheese boards, barley risotto, vegan burgers, English muffins, even dessert. Dogs hanging out on the patio can get a treat made of spent grain, natural peanut butter, eggs and cinnamon. Lisa Howard in Sac Mag.
Try it: Selland’s Macaroni & Cheese - Oftentimes, the hype surrounding a dish is just that: hype. This is not the case for Selland’s Macaroni & Cheese. Selland’s sinfully delicious dish is not your child's blue box mac and cheese. Kristopher Hooks in Sac Mag.
Beer Run: Is this the end of a beer downpour? - Anyone who has attended a sports or charity event knows the soul-crushing frustration of long beer lines. But what if a device could make those lines a distant memory? That’s the idea behind Bottoms Up, an innovative beer-dispensing machine that fills from the bottom of the cup, limits foam in the glass, and in just one minute, can produce up to 62 16-ounce beers. Pouring beer the regular way with the tilted glass to manage the head? “I’ve seen a very skilled person do seven (in a minute),” said Josh Springer, inventor of Bottoms Up and president and founder of GrinOn Industries based in Indianapolis. Blair Anthony Robertson in the Sac Bee.
Feast Q&A: All hail the tomato in Sacramento - Our city is known as the Big Tomato, and with good reason. We harvest at least 78,500 tons a year in our county. We grow them in backyard gardens, we cook them, we consume them. We celebrate them, too, as in the second annual Sacratomato Week, July 20-25. Allen Pierleoni in the Sac Bee.
Farmhaus: Slow it down - Farmhaus, a bright little spot off the busy Auburn Folsom Road, has plenty of flavorful food from Chef Michael John, but the eating experience practically overwhelms it...Owner Madeleine Faeith owns Coffee Plus in Citrus Heights, and may have the quick-serve philosophy in mind with this venture, but it doesn’t work here. For entrees that go up to $34 at dinner and artfully crafted food, customers should get a better dining experience. Slower, more attention to detail and servers that know how to wait tables in a restaurant with silverware. Ann Martin Rolke in Sac News & Review.
Hello, gelato - Roseville’s Miabella Gelato recently opened a second shop, Miabella Gelato & Coffee (1735 Arden Way) at the Market Square at Arden. It’s a modern-looking spot with dark decor and, unlike the Roseville location, espresso and coffee. That means affogato, and that is very exciting. Janelle Bitker in Sac News & Review.
VIDEO: Chef’s Table PB and J Burger - A restaurant is taking a spin on a classic lunch favorite by making it into a burger. On Good Day Sac.
VIDEO: KCRA 3 A-List Winner: The Squeeze Inn - Squeeze Inn owner Travis Hausauer shows you how to make the perfect burger. Lisa Gonzales on KCRA.