Broderick 1893

Dining News: Food 101 at Lucca Restaurant

Lucca

We all feel like food experts. We've been eating it as long as we've been alive, and obviously, we're right and everybody else is wrong.

But that doesn't mean that there isn't always more to learn, and Lucca has put together a series of food seminars to help you be a more educated eater.

Here are the events:

  • Saturday, Sept. 26 at 11 a.m. - Rodney ‘Burger Junkie’ Blackwell – the founder of the Sacramento Burger Battle and creator of the blog, "Burger Junkies." He has built a lifestyle traveling around the world, experiencing & rating hundreds of burgers. His topics may include: the best burger preparation techniques, home recipes, what’s new in the burger scene and even Instagram tips.
  • Saturday, Oct. 10 at 11 a.m. - Debbie Cunningham – a contributing photographer for Sacramento Magazine & Edible Sacramento who specializes in food & restaurant photography. She has worked with countless top restaurants and been published in numerous other venues. Her topics may include: how to take the best food pictures, composition lighting and editing -- all ranging from using a professional camera to a mobile phone.
  • Saturday, Oct. 24 at 11 a.m. - Catherine ‘Ms. Munchie’ Enfield – the creator of the Sacramento Food Film Festival; Have an Offal Day; her blog, Munchie Musings; and the owner of SacFoodTrucks.net. Her topics may include: upcoming trends & predictions of the culinary industry and food trucks, tips for amateur food bloggers and community involvement of local food bloggers.
  • Saturday, Nov. 7 at 3 p.m. - Mike Dunne – the writer of a weekly wine column for The Sacramento Bee and The Bee’s former food editor, wine columnist and restaurant critic. His topics may include: tasting, pairing and writing about wine; as well as touching on observations and predictions of the California wine scene.
  • Saturday, Nov. 21 at 11 a.m. - Hank Shaw – the creator of the blog, Hunter Angler Gardener Cook; author of the books, Hunt, Gather, Cook: Finding the Forgotten Feast, and Duck, Duck Goose: Recipes and Techniques for Ducks and Geese, both Wild and Domesticated; and an award-winner from both the James Beard Foundation & the International Association of Culinary Professionals. His topics may include: innovative & unique methods of preparing seafood, wild game and sausage.

 

Each class is 2 hours long and cost $30, including cuisine related to the topic. In addition, each seminar is capped at 50 people so you get the type of experience you're paying for.

For more information, visit http://food101.brownpapertickets.com/.

Lucca is located at 1615 J Street and can be found online at http://www.luccarestaurant.com/.

More News:

Try It: Beeler Ranch Pork Chop - Head on over to Esquire Grill, part of the Paragary Restaurant Group, and try the Grilled Beeler Ranch Pork Chop, complemented by roasted peaches, sweet corn, housemade succotash and tangy balsamic syrup. Sara Stidham in Sac Mag.

Spoonful of Chutney—Bombay Bar and Grill - There are a few must-have Indian snacks when it’s raining outside, and most of them are best paired with hot chai (spiced tea with milk). So I went to Bombay Bar and Grill, in the heart of Midtown Sacramento, and ordered a box of paneer pakora to go. Shreya Suresh on Sac Foodies.

Three new eateries to try this weekend - If you're looking for a weekend dining lineup that doesn't include "the usual," you're in luck. A variety of new local businesses have recently opened. Here are some highlights. Featuring Alley Katz in Citrus Heights, Boiling Avenue on Howe and Bawarchi Indian Cuisine in El Dorado Hills. Sonya Sorich in Sac Biz Journal.

New restaurant coming to El Dorado Hills Town Center - The managing partners of Aji Japanese Bistro didn't have to travel far to expand their local restaurant empire. Their new eatery, Milestone Restaurant, will open just a few doors down from their existing bistro in the El Dorado Hills Town Center. Nick Dedier and Russell Okubo of Aji expect to open the "casual-style American restaurant" in the next six weeks. They've added a third managing partner for this venture, Alexa Hazelton. Sonya Sorich in Sac Biz Journal.

Continue reading "Dining News: Food 101 at Lucca Restaurant" »


Dining News: Carpaccio at Localis 'Flirted With Best-Thing-I-Ever-Tasted Status'

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 Localis, the latest in a string of restaurants at 21st & S, has been open almost two months, and its getting rave reviews.

The latest is from the Sac Bee's Carla Meyer:

That carpaccio dish also held cherry tomatoes, dressed in a foie gras vinaigrette, that flirted with best-thing-I-ever-tasted status. More seafood and/or vegetables, and less game, would have been welcome in the tasting menu. But the meal tasted special and thought-out, and Barnum makes a good host/chef. Friendly but low-key, he mostly lets his food speak for him.

Read the entire First Impressions column in the Sac Bee.

I've only had dessert there, and I found their strawberry dessert to be unique and impressive. I have it on the list of restaurants I want to head back to soon.

 

Strawberries and Cream for dessert at @eatatlocalis. ($9) Delicious. Bound for greatness.

A photo posted by Cowtown Eats (@cowtowneats) on Jul 10, 2015 at 9:05pm PDT

On a side note, I think Meyer is really hitting her stride as the Bee's restaurant reviewer. Her writing is more confident and I've noticted that her more recent reviews have been more assertive. (Please don't intrepret that as a backhanded compliment. It's not intended to be.) I look forward to reading as her restaurant critic voice gets even stronger.

Localis is located at 2031 S Street, and can be found online at http://www.localissacramento.com/.

More News:

Downtown eatery resurfacing - Sacramento’s popular Blackbird Kitchen + Beer Gallery is set to reopen in late September – about four months after closing because of water damage linked to a broken pipe. Owners initially expected to have the repairs done in four to six weeks, but it took much longer to reach an agreement with insurers over how much of the damage was due to the broken pipe and how much was pre-existing in the century-old building at 1015 Ninth St., said Anthony Priley, a partner in the venture. Bob Shallit in the Sac Bee.

East Sacramento butcher at forefront of latest trend: Meat from the entire animal - The owners of a new butcher shop in East Sacramento want you to think beyond the ribeye. V. Miller Meats is expected to open within the next eight weeks at 4801 Folsom Blvd. As a whole-animal butcher shop, it will offer meat from the "entire animal, from nose to tail," according to Eric Veldman Miller. He owns the approximately 1,465-square-foot store with fellow chef Matt Azevedo. Sonya Sorich in Sac Biz Journal.

Bigger, brighter, cooler - Broderick Midtown officially opened last week and the menu is identical to the West Sacramento post. But the interior is an entirely different story. It’s Broderick the way Broderick is supposed to be—open and bright; rustic and casual; with a huge bar and, more importantly, a much bigger kitchen. The place just feels cool, in large part due to the striking number of vintage Edison-style lightbulbs strewn around. Janelle Bitker in Sac News & Review.

Food trucks, craft beer and live music at Harvest for Hunger event - Nab a scoop of gelato or a glass of Track 7 IPA for a good cause at the 7th annual Harvest for Hunger event. Thurs., Sept. 10. The lively street festival benefits the River City Food Bank, Sacramento’s oldest continuously serving food bank, whose volunteers have provided assistance to children, seniors, the homeless and the working poor for nearly five decades. Gregory Allen in Sactown Mag.

Hot Italian preparing to heat up Davis pizza wars - Plans are coming together for Hot Italian in Davis Commons. I met with founder Andrea Lepore, who is “super-excited to be here.” Lepore hopes to have the pizza restaurant open by late fall. It takes over the space last occupied by The Melt, and will expand into the spot behind it, where Verizon Wireless is, and add more patio seating. Verizon will move to Pinkberry’s former space. The Davis Commons center is at 500 First St. Wendy Weitzel in the Davis Enterprise.

Continue reading "Dining News: Carpaccio at Localis 'Flirted With Best-Thing-I-Ever-Tasted Status'" »


Dining News: B-Side, West Sac's Sail Inn to Open in October

 

BsideFile photo of the old Monte Carlo and soon to be B-Side location.

Team Shady Lady has been busy.

Construction is underway at both B-Side (replacing dive bar Monte Carlo at 15th & S) and West Sac's Sail Inn on Jefferson, with both expecting to open in October.

First, Jessica Rine in Sactown Mag on B-Side:

On the Sacramento side of the river, B-Side—formerly the Monte Carlo Club on 14th and S Streets—is also looking at an early October opening, according to Boggs. The neighborhood joint will feature an outdoor patio and music-themed décor reminiscent of the 1970’s funk and soul era.

Read the entire story in Sactown Mag.

West Sac Web has the details on Sail Inn:

I stopped in and was able to talk to one of the construction workers, Marko. He was kind enough to allow me to take some pictures of the progress, which appears to be a complete remodel from the ground up. Marko also verified the name of the bar was still planning on being named the Sail Inn, and the group running it is indeed the crew from the Shady Lady. in 2014, Shady Lady is also soaking in some recent national acclaim, including its inclusion in Esquire’s 2014 list of the top 25 bars in America...

They have an aggressive potential opening date of October 2015. Please stay tuned to WSW for more information, details and photographs as they become available.

Read the entire story in West Sac Web.

Sactown Mag also reports that Amaro next to the Warehouse Artist Lofts building (where Fish Face Poke Bar is) is scheduled to oepn in November.

More News:

Seven new places to eat, drink and stay cool - If the heat has put you in a bad mood, don't worry. This week's list of new eateries includes three places that specialize in frozen desserts. There's also beer and chicken. Featuring Bombolone Cafe, Craft Beer Vault, Eatuscany Caffe and Rita's Italian Ice. Sonya Sorich in Sac Biz Journal.

Miabella Brings Gelato to Market Square at Arden - Out of that small handful of early-going, exclusive gelato pioneers, Miabella Gelato was one of the Sacramento area’s firsts. And now, it’s finally movin’ on up to the east side … er, southwest, actually. Having been in business at the Fountains in Roseville since 2008, the gelateria has now opened a second location, Miabella Gelato and Coffee, in Arden Fair’s Market Square, right alongside Smash Burger, Dos Coyotes and the United Artists movie theater. Fabian Garcia in Submerge Mag.

New seats at the table - The lineup of restaurateurs expanding in the Sacramento region is a long one. Featuring OBO' Italian, New Kru Location, Bottle & Barlow, Iron Horse Tavern, Broderick Midtown, Hawks Provision & Public House, Mesa Mercado by Tequila Museo Mayahuel's Owner, Shady Lady's owners opening B-Side, Amaro Bistro & Bar and West Sac's Sail Inn, and the Haines brother's East Sac project. In Comstocks Mag.

Pull Up a Chair: Restaurateurs are feasting on expansion opportunities across Sacramento - Around the Sacramento region, the Mulvaney’s attitude is rare. So many other chefs and owners are taking up those offers or have their own plans to expand. 2015 is proving to be a banner year for restaurant expansions, and as Sacramento’s new Golden 1 Arena rises, 2016 will surely continue the trend. Here’s just a partial lineup of what’s shaking down around the region. Rick Kushman in Comstocks Mag.

Pocket Bistro closes doors to the public; will reopen in new location - During an interview with this paper last week, Edmund Abay, who co-owns the business with his wife, Jade, was quick to make it clear that his restaurant had not experienced a permanent closure, but was instead simply preparing for a move to a different location. Edmund, who is also the restaurant’s chef, said that the new location of the restaurant will be somewhere in the vicinity of Bel Air Market in the Promenade Shopping Center at Rush River and Windbridge drives. Lance Armstrong in Valley Community News.

Continue reading "Dining News: B-Side, West Sac's Sail Inn to Open in October" »


Dining News: This Local App Helps You Get Discounts or Skip Long Restaurant Lines

IMG_2502Screen shot from Monday night showing restaurants giving discounts.

Requested App, by a team that includes Sonny Mayugba, a partner in midtown's Red Rabbit, recently launched version three of its restaurant app.

I asked him to help Cowtown Eats readers understand what the app does and how it works.

Here's an e-mail Q & A I did with Mayugba over the last week:

1. A third iteration of Requested was just released. How has the concept evolved over time and what does it do now?

Our core concept has not changed at all: we want to help independent merchants keep doing what they love and connect great customers to great places. However, the way we’ve tried to achieve this through the product has evolved like crazy!

First, we gave users the ability to name their own price in a Request and merchants the ability to approve or deny those Requests. People liked the concept, but the app was too complicated. We spoke with hundreds of users and restaurant partners, listened to their feedback, and simplified the experience. It is the best thing we’ve ever done. Now users view a selection of dynamically-priced table options they can book which vary in price depending on time of day.

That’s just the discovery side of the app, however. The real magic of Requested is in the dining experience itself. After your table is booked, you go to the restaurant and the host already knows your name. You get excellent service and when you’re done, you can just leave. The payment for your meal, including tip (a percentage you can adjust in the app during your meal), is calculated and handled through the app. You never have to worry about waiting for the check or calculating the tip, and we email you your receipt when you walk out the door.

The seamless payment system through Requested saves servers and diners an average of 10 minutes per table, and that really adds up. The other side of it is that our default tip percentage in the app is 20%, and while users can lower the tip amount, most do not. So the value of a customer using Requested is generally higher for servers, which makes for a better, happier experience all around.

While 20% may sound steep to some people (and like I said before, they can adjust the percentage), as someone who has worked in the restaurant industry for decades and now co-owns a restaurant, I believe that staff deserves that level of tipping, so I love that the app is inadvertently helping out some of the hardest-working people I know.

2. Why did you move away from some of the previous features?

Data and behavior. When you build a product or create anything - a song, a poem, a restaurant, a new car - you have preconceived notions on how people will react. And as entrepreneurs, we’re always too optimistic. And as founders, we all have two things in common: notions of what will work and things we want to build that will make our time spent meaningful. But those two things can be nebulous and shifting. The one factor we all can agree on is data.

We launched in March of 2015. And between then and now, we shipped a few cool features. But there were three glaring data points that caused us to pivot:

Thousands of people were starting requests, but only hundreds were sending them. Of the hundreds that were sending them, only 50% were getting their request accepted.

Forcing our restaurant partners to say “no”, even to a seemingly obvious ludicrous request, was damaging across the board.

We could dive deep for hours into this question, but those were the primary factors that caused us to look at changing how the app functioned. Everyone - foodies, restaurants, press and investors - really loves our concept. But in order to accomplish our goal of making the restaurants more busy and foodies happy, we had to do the following:

Move from ~15 taps, wait 10 minutes, get a no half the time…

to

Make the app two taps with an instant guaranteed yes every time.

And that’s exactly what we did.

3. What restaurants in Sacramento participate?

Independent, locally owned and operated places that are awesome. We curate our merchants. You can’t just sign up. You will not see a Subway, Panera or Wendy’s on Requested. I’m not against those places, I even love In N’ Out, but our mission is to grow the business of our independent restaurants without incurring any additional fixed costs. And we’re literally doing that and it’s providing true incremental margin to their bottom line.

With the success of our latest version of the app, we’re actually a little backlogged working to get a bunch of new places live! The best way to know which places are on Requested is to take out your phone and launch the app right now. Keep checking, because the list keeps growing.

4. How does the app know how much of a discount a restaurant is offering?

Some things need to remain a secret.

5. You guys are nice guys, but there must be something for you. What's the revenue stream

Awww, thanks! Of course there’s something in it for us, we need to be around forever and you can’t do that on nothing. Our app is 100% free to consumers and there is no upfront cost or fees to our merchant partners. However, when someone places a reservation and enjoys their experience, Requested receives a percentage. We’re like eBay and HotelTonight. We only get paid if both sides of our market are successful and happy.

6. Why should someone use the Requested App instead of some of the other reservation systems out there?

There are two key differentiators:

  1. With Requested, you can get a table as usual, or get a table and score a discount on your entire bill, or score a hard-to-get table by paying a premium. We have dynamic pricing.
  2. With Requested, you pay on your phone. So when you’re done, the total sales, along with your gratuity to the server, is processed through your phone. And that saves you and the restaurant 10 minutes. We're like uber for restaurants!

7. Who is behind this app?

Requested has 8 employees, four of which are founders and we’re all local to Sacramento:

Sonny Mayugba, Nichole Barnum, Jon Shumate, and Carlos Rivera are all founders. Dani Loebs heads up growth, Randy Balzarano heads up sales, Carlos Sola-Llonch is our Senior software developer and Katie Stein is our Merchant Ambassador. We also have a key Angel investor, Dave Pringle, who leads a lot of our structure and financial development and lead our first friends and family round of investment. We have an Advisory Board of amazing and active people. Our seed series round was led by Jason Calacanis, so we work closely with him and his tribe. Plus, we were funded by Social+Capital Partnership, so they weigh in on our development as well. We also have half a dozen part-time employees. We’re a small, scrappy team driven by a love of tech and restaurants and bars.

8. Is there anything else that I haven't asked that people should know about?

That’s a great question. I want our mission to be clear: we help high quality local businesses do what they love. So as we evolve, we are saluting this everyday.

On a fun note, something we’ve started with Requested that has been really fun are our happy hour parties. We partner with our restaurants and users every week or so to talk about the app, stay in the know about innovation and happenings in Sacramento and always keep the feedback and dialogue open with our users base. To find out more about our events, I’m just going to give a quick shout out to Like us on Facebook and subscribe to our events, because usually we give away free cash on the app.

One more thing! We have a pretty killer referral program built right in the app itself. Users can send $10 to their friends to try Requested, and if the friends use it, the user who sent the invite gets $10 dropped into their account as a thank you. So if you have a big social network and love Requested, we’ll pay you to spread the word.

Lastly, I encourage anyone and everyone to contact me directly. My cell is 916-320-3560 (text me) or email me at sonny@requestedapp.com or tweet me at @sonnymayugba. Most of all, thank you for all the support. -Sonny Mayugba

For Cowtown Eats readers who are just trying out the app, you can get a $10 credit by entering the by getting the app here. (Disclosure: I get $10 also when you get the free $10 in credit.)

The Requested Team is also holding a Happy Hour at Alley Katz on Wednesday, Aug. 26 from 6 to 9 p.m., where they'll give you a code for $5 (which is basically buying your first beer) and 15 percent off the rest of the night. Click here to register.

More News:

Meet the chefs working this year’s Tower Bridge Dinner - The chefs team for the Bridge Dinner: from left, Matt Azevedo (Z. Miller Meats), Vinnie Lazzaretto (Hook & Ladder), Brock MacDonald (Block Butcher Bar), Ravin Patel (Selland Family Restaurants), Oliver Ridgeway (Grange), Patrick Prager (Marriott Rancho Cordova), Bret Bohlmann (Boulevard Bistro) and Jim Mills (Produce Express). Blair Anthony Robertson in the Sac Bee.

Bottle & Barlow's Jayson Wilde - Earlier this summer, bartender Jayson Wilde teamed up with barber Anthony Giannotti to open Bottle & Barlow, Sacramento’s first bar and barbershop under one roof. Wilde grew up near Natomas and learned the cocktail business as a bartender’s assistant at Shady Lady Saloon before going to work at San Francisco’s famed Bourbon & Branch. SF Weekly named him one of San Francisco’s new generation of bar stars when he was 28. Now 33, he’s back in his hometown, planting his craft-cocktail flag on the city’s white-hot R Street Corridor. Marybeth Bizjak in Sac Mag.

Pieology has quick, crispy pizza down to a science - The thin crust is perfectly crisp, with char visible on bottom, and tastes just salty enough to be memorable. There’s not enough material here to compare it with local craft pizza houses’ crusts, which tend to be larger. But crust crispiness remained consistent through the 10 Pieology pizzas we tried. Carla Meyer in the Sac Bee.

Temple Coffee & Tea - The local third-wave coffee mecca is taking its first step out of Sacramento and opened its doors in a new downtown Davis location on Aug.15. The interior will feature Japanese-inspired design with a 32-foot-long solid oak community table, thoughtful touches like a mid-century modern clock. In Sactown Mag. (Fifth Item.)

Bring the Funk - It looks like 9999 Thai-Laos Boat Noodle could still use more luck. On multiple visits, the spacious restaurant was completely empty, or contained just one other party. That meant more than 120 seats lay vacant, plus a large, desolate bar. A karaoke stage and its accompanying dramatic music videos hint at 9999’s potential as a nighttime destination. But for now, it’s just another undiscovered gem in south Sacramento. Janelle Bitker in Sac News & Review.

VIDEO: Lord of Rice - Finalists in Mikuni's Lord of Rice competition will go head-to-head to see who reigns supreme when it comes to rice. On Good Day Sac.

Continue reading "Dining News: This Local App Helps You Get Discounts or Skip Long Restaurant Lines" »


Dining News: Broderick Midtown Sets Opening Date

Broderick

Broderick Restaurant's new midtown outpost is expected to open on Wednesday, reports Sonya Sorich in Sac Biz Journal.

Broderick Roadhouse opens its new location in midtown Sacramento this week, filling space vacated by a short-lived Wahoo's Fish Taco outlet.

The restaurant in the L Street Lofts building will open on Wednesday. Expect something similar to Broderick Roadhouse in West Sacramento, which opened in 2012 and will stay open.

Read the entire story in Sac Biz Journal.

Based on my Facebook feed, it looks like Broderick's already started holding preview nights on Monday, so a Wednesday opening is probably pretty solid.

There are a couple other tidbits related to Team Broderick (officially Working Class Heroes) to share:

  • Congrats to Team Broderick, who won this past weekend's Sactown Wings Festival's Best Overall Wings in Sacramento award.
  • Saddle Rock, which will soon replace Capital Dime, has been holding pop ups around town to build buzz for the place. In early August, they were the guest chefs at the Plates Cafe monthly dinner, and this past weekend, they did a pop up brunch at Localis. Follow them on Facebook to find out where they'll be next.
  • This one's a little dated, but Jess Milbourn (formerly of West Sac's The Eatery) announced he left Broderick in May. He's hinted that he has a new venture coming.

Broderick Midtown is located at 1820 L St, Sacramento.

* Photo via their Facebook Page.

More News:

At-movie dining is catching on in Sacramento, beyond - The hot link cost $8.50, and the equally tasty Ruhstaller 1881 red ale – a beer that’s substantial without being heavy – ordered with it was $9.50. That’s pricey considering it costs $18 to enter the theater. But convenience costs. We also liked the chicken tenders ($7.50), which were crisp and not too greasy. Aside from these items, however, the Esquire’s food selections, including Freschetta pizza and White Castle burgers, do not differ much from what’s available at other theaters. Carla Meyer in the Sac Bee.

Coffee house’s shrub drink is worth cultivating - The shrub is actually an old, old drink that has been rediscovered and revamped by a new wave of cocktail artisans and discerning foodies. The Mill’s version is nonalcoholic and drinks more like a craft soda. To the uninitiated, the most notable flavor note is the vinegar – it’s tart in a way that will soothe some and jolt others. But no one denies its palate-pleasing finish that sweeps over the tongue in a way that is crisp, dry and refreshing. Blair Anthony Robertson in the Sac Bee.

Heirloom tomatoes meet arugula, basil and bacon — as pizza toppings - The news: Instead of ending the run of the Pizza of the Month for July — the Heirloom Tomato and Pancetta Pizza — Guerrera has decided to keep it through August. That’s because of the stunning quality of the heirloom tomatoes she’s finding at farmers markets. “They are looking so beautiful that we will continue serving the pizza,” she wrote.The e-newsletter goes on: “We start with a thinner-crust dough for a medium pizza. Then we add mozzarella and top it with a selection of heirloom tomatoes (these could include Brandywines, Cherokee Purples, Green Zebras or even the yellow Dagma’s Perfections). We then add pancetta, in the form of applewood-smoked bacon. When the pizza comes from the oven, we sprinkle on fresh arugula and basil.” Allen Pierleoni in the Sac Bee.

Gastronomicon: Revisitng crust knuckles with Pizza Hut's Cheesy Bites Pizza - We paid $11.99 before tax and delivery charge for a one-topping large. Was it worth it? Not really. You could argue over the novelty, but when I can get larges from Domino’s for $8 apiece and feel better about actually eating them, that’s what’s gonna happen. Save this pizza for those mired in the stuffed-crust life. Anthony Siino in Sac News & Review.

Construction Starts on Jimmy John’s in Natomas - Construction has started on a new Jimmy John’s Gourmet Sandwiches slated for Natomas Town Center. As reported by THE NATOMAS BUZZ in May 2015, the new eatery will be the first franchise for the sandwich chain in the greater Sacramento area. On Natomas Buzz.

Continue reading "Dining News: Broderick Midtown Sets Opening Date" »


Dining News: Sacramento Chefs Discuss Sac Bee's Food Coverage

Azevedo

Jason Azevedo, the executive sous chef at Esquire Grill and formerly at Mighty Tavern, started out with the observation that there wasn't much local news in this week's Food and Wine section of the Sac Bee.

That set off a lengthy Facebook discussion with (among others):

  • Chris Macias, former Sac Bee food writer who now is a "Critic-at-Large"at the Bee
  • Adam Pechal, formerly of Tuli Bistro who is working on a new East Sac restaurant
  • Scott Ostrander, the chef de cuisine at the new Paragary's Midtown
  • Erick Avila, whose Facebook profile says he's the sous chef at Kru
  • Nick Dedier, managing partner at Aji Japanese Bistro in El Dorado Hills
  • Keith Breedlove, chef at the Culinerdy Cruizer food truck

In the end, Chef Pechal probably summed it up best in his comment.

I think it's great when chefs and media can have open dialog about this stuff. It's healthy and it's good for everyone. Keep up the good work gang!

Click here for the entire thread.

More News:

Shady Lady nominated for national bar award - With a reaction similar to shooting overproof whiskey, the Shady Lady team was knocked back and happy to hear news that their bar is up for one of the cocktail industry’s largest awards. On Monday, the R Street establishment received word it had been nominated for “Best American High Volume Cocktail Bar” in the 2015 Spirited Awards. Chris Macias in the Sac Bee.

Six ways to get your sugar fix - D'oh! National Doughnut Day rolled around again on Friday, June 5. In case you're unprepared, we’ve baked up a list of six sweet spots around town where you can celebrate this hole-y holiday. Featuring Baker's Donuts, Danny's Mini Donuts, Marie's Donuts and The Parlor. Jason Pham in Sactown Mag.

12 ideas for Father’s Day feasting - Mother’s Day may be a time for Sunday brunches at fancy restaurants and mimosas, but Father’s Day tends to be a time for dressing down, grabbing a beer and a pizza, or forking cold chili from the pot while leaning over the kitchen sink. In that spirit, we offer places Dad might enjoy if he’s got a hunger goin’ and prefers homey over haute. Note: It’s always wise to call first for days and hours. We’ve alphabetized this recommended list. Featuring Broderick Roadhouse, Field House, Limelight, 36 Handles and T&R Taste of Texas. Allen Pierleoni in the Sac Bee.

Continue reading "Dining News: Sacramento Chefs Discuss Sac Bee's Food Coverage" »


Dining News: Sac Brew Bike Bar Approved by Planning Commission

A permanent home base for Sac Brew Bike was approved by city planners last week.

The bar and building with space for storage of up to four bike buses, is planned for 1519 19th Street.

Hear are some of the conditions of the permit, according to Planning Commission documents:

  • The sale of alcoholic beverages for consumption off the premises is strictly prohibited.
  • No distilled spirits shall be sold.
  • Alcohol sales are limited to normal store hours between 10 a.m. and 10 p.m.
  • No coin operated games or video machines shall be allowed on the premises.

I understand all the restrictions except for the video game prohibition. What do the police have against a good game of Ms. Pac Man?

Anyway, the proposal did draw the ire of some neighbors before it was passed unanimously, reports Doug Johnson on FOX 40.

At Thursday night’s planning meeting, neighbors complained the party bikes are already too loud. Hall is disappointed the planning commissioned allowed the tasting room, feeling customers will only get louder earlier on their tour.

“The commission pretty much addressed the fact that that’s not their job,” Hall told FOX40.

Read the entire story on FOX 40.

For the civic minded among you, the video of the relatively lenghty Planning Commission hearing is available below.


More News:

Downtown Plaza cinnamon roll shop getting new location - After 28 years of ooey, gooey sweetness, Spinners bakery is leaving Sacramento's Downtown Plaza at the end of June. But its popular cinnamon rolls aren't dying. Owners Larry Taing and Sandy Taing plan to open a Spinners location inside the 76 gas station they own at 1400 Sutterville Road in Land Park. Sonya Sorich in Sac Biz Journal.

Pre-Flight Lounge, Homeless No Longer - PBR fans, take note: Pre-Flite Lounge, downtown’s favorite dive bar, is back after a brief closure, and some argue it’s better than ever. The faux-wood paneling and super-cushy lounge chairs may be gone, but the new spot boasts a longer bar and some of the same kitsch that gave the original location much of its character. Catherine Warmerdam in Sac Mag.

What Broderick owners are planning - Chris Jarosz and Matt Chong have a collective business name, and it's not "the Broderick guys." Their restaurant group, which includes multiple local eateries, officially is called Working Class Heroes. "We come from very modest beginnings," Jarosz said. "We feel like we've always been the underdog." Sonya Sorich in Sac Biz Journal.

Seven sweet and savory food festivals to attend this season - From peaches to tacos, we’ve got the best of the fests for the region’s summertime food celebrations. Here are seven great ways to partake in the abundance of the Golden State this season. Tori Masucci Cummins and Jessica Rine in Sactown Mag.

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