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.

Capital Dime was first opened in July 2013, with former Kitchen Chef Noah Zonca at the helm to mixed reviews. He was soon replaced in March 2014 by Stan Moore, who had been chef de cuisine at Tuli.

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.

More News:

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.

The new Kings arena has caused a building boom downtown, and I can think of 15 planned restaurants, bars or cafes off the top of my head. But if you build it, will they come?

Randy Paragary, perhaps Sacramento's most successful restauranteur, seems at least a little worried, via an interview with Chris Macias in the Sac Bee.

It’s a good question of what the future will be like when there’s 10, 20, 30 more restaurants opening in the downtown area. There’s a thing called supply and demand. There’s a demand out there of people who want to go out to eat, and we have our supply. Is that demand going to increase as we build these 20, 30 more restaurants downtown? I hope so.

As far as I can tell, there's no massive expansion in office space or full time residential living (yet) coming with the arena. There will be new hotels, but a look around where the Sheraton or Embassy Suites is doesn't seem to show that a hotel itself can anchor a restaurant row. I guess time will tell.

In the very newsy article, Chris Macias also reports:

• Paragary's Bar & Oven will now be called just Paragary's
• Scott Ostrander will move from Esquire Grill to be the head chef at Paragary's
• Centro was declining, but changes to the management team and menu have sales up 25 to 30%

Read the entire story in the Sac Bee.

Paragary's is expected to open in May, and will be located at 28th & N streets.

* Art above is an artist rendering provided by Paragary's.

More News:

Ridgeway, Patel selected to oversee gala farm-to-fork dinner on Tower Bridge - Oliver Ridgeway of Grange and Ravin Patel of Selland Family Restaurants will orchestrate a four-course dinner for 700-plus people on the Tower Bridge, according to Mike Testa, chief operating officer of the convention bureau. Blair Anthony Robertson in the Sac Bee.

Dine locally, eat globally - New restaurant overload: If you’re bored with your current dining rotation, you officially can’t complain anymore. A slew of new and diverse options opened up in the Sacramento area within the past couple of weeks. Featuring Taste of AngKor, Los Tres Reyes, Sarom's Southern Kitchen and Sky Sushi. Janelle Bitker in Sac News & Review.

Pickle me this: Pickle plate, Capital Dime - It's awesome those times when I order Capital Dime's pickle plate ($9) and get to devour all the vinegary yum. This small plate assortment includes thinly cut pickled vegetables, pickled eggs and a generous heaping of Dijon mustard for dipping. Rachel Leibrock in Sac News & Review.

Food startups get a taste of raising money online - Preservation & Co. is selling its pickled vegetables and bloody mary mix. Huck’s Hollow Farm in Grass Valley wants to expand nationwide with its organic, GMO-free, artisanal crackers. Gluten Free Specialty is trying to open Sacramento’s first allergen-free restaurant, while Save Point Tavern plans to host the first bar and nosh spot for gamers. What’s their common ingredient? They’re all independent foodie ventures turning to crowdfunding to raise money. And in Sacramento, that makes them something of a rarity. Ellen Garrison in the Sac Bee.

This news nugget was hidden in the long 32 Sacramento Restaurants Opening in 2015 post, but I thought it deserved its own post.

Team Broderick is slowly growing its empire across Sacramento. It started with a food truck, then a brick and mortar location, and then taking over Capital Dime and Trick Pony. What's next? A new seafood concept, co-owner Chris Jarosz tells Comstocks Mag.

I want to do seafood really bad. I used to love going to Blackbird when it first opened up; they would toss an octopus salad in front of me, and I loved it. But a lot of people don’t; you really have to ease them into it. Having a surf-and-turf-style restaurant that has some seafood that’s approachable for people but that also has a little flare is what it’s going to take. I have a concept that I would really like to roll out in the next year.

It's unclear whether this would launch at a new location, or at one of their current locations. Given that Broderick appears to be a success and the recent critical love that the new Trick Pony's received, if they do it at one of their existing locations, my money is on Capital Dime. But that's purely a guess.

Read the entire interview in Comstocks Mag.

I've also covered this ground in the past, but Team Broderick has earned their success the old fashioned way - through hard work. While the rest of us were nursing hangovers on New Year's morning, Jarosz on Good Day Sac promoting the BBQ they'd have that day at Capital Dime.

More News:

New Roseville doughnuts are healthy, but how do they taste? - The business boasts "the world's most delicious and nutritious doughnuts." Tasha Richard, its CEO, says her doughnuts are healthy because they're steamed, not fried...But can you have the tasty satisfaction of a doughnut when your order includes multiple references to chia seeds? The short answer: Yes, but if your sweet tooth is strong, you'll have to add lots of toppings. Or go somewhere else. Sonya Sorich in Sac Biz Journal.

Hook & Ladder draws diners with housemade pasta, pizza and happy hour - With cocktails, wine, beer and bites all for under $6, the happy hour is one of the city's most popular. But it's also worth it to pony up the $10 for one of the many house cocktails crafted by bar manager Chris Tucker and his team of bartenders. The drinks menu changes about eight times a year to keep things seasonal. Presently until Christmas, the restaurant is running a "12 days of toddys" special, with a different hot toddy on the menu every day. Andrea Thompson in Sac Biz Journal.

Try It: Oak Park Brewing Company’s Irish Fries - I had a delightful dinner recently at the new Oak Park Brewery on Broadway. The highlight of the evening was the kitchen’s irresistible “Irish fries,” smothered with rabbit gravy and melted Provolone cheese. Kira O'Donnell in Sac Mag.

Fahrenheit 250 has new additions and deals - One of our go-to ‘cue restaurants, Fahrenheit 250, has made some recent additions and added some deals. Yes, it’s known for its smoked brisket, pulled pork and St. Louis-style pork ribs, but let’s look at the menu add-ons. Allen Pierleoni in the Sac Bee.

Midtown Sacramento toy boutique, run by owners of food truck Wandering Boba, closing - A designer toy store in midtown Sacramento is closing, but will continue to operate as an online retailer. Dragatomi, which sells designer toys and art inspired by pop culture, announced in a Facebook post that its store at 2317 J St. will close Wednesday. Sonya Sorich in Sac News & Review.

We reopen on Monday, October 6, 2014. See you then for our #bbhomecoming :) http://t.co/biPCpM9zka pic.twitter.com/legKnRStor

— bacon & butter (@baconandbutters) October 4, 2014

Bacon & Butter will finally open its new Tahoe Park location on Monday, it announced last week.

Originally scheduled to open on Father's Day, Bacon & Butter's move from its original midtown location took 114 days longer than expected due to permitting, contruction, health and other delays. (Click here to learn more about the delays.) Whatever the reason, it's now open and ready for you to get in line for a table outside of.

In its previous location, because it shared a space with a bar and nightclub, Bacon & Butter was only open during the days. In the new location it will also add dinner. I'm excited to give the new place a try.

Bacon & Butter is located at 5913 Broadway, and can be found online at http://baconandbuttersac.com/.

More News:

Sacramento dessert pros to make dinner at hot-ticket Sweet & Savory event - A limited number of tickets go on sale Monday for Sweet & Savory, an intimate new tasting event in which five of the region’s best pastry chefs and chocolatiers will converge to provide a uniquely flavorful dining experience for a good cause on Nov. 9. Featuring Ramon Perez (Puur Chocolat), Ginger Elizabeth Hahn (Ginger Elizabeth Chocolates), Matt Masera (Mother), Edward Martinez (Bourbon Steak) and Jane Anderson (Ella Dining Room and Bar). Jessica Rine in Sactown Magazine.

Former Streets of London in midtown gets new owner, name - The Streets of London Pub in midtown Sacramento gained a new owner, and lost most of the words in its name. The business at 1804 J St. is now simply called Streets, but customers shouldn't expect radical changes in daily operations. Sonya Sorich in Sac Biz Journal.

Sacramento Cool Treats for the Fall Heat! - One thing we at GOTG love are cool and delicious treats.  There’s nothing like a cold treat on a hot day and while it is technically Fall now with yesterdays teaser rain, it is forcasted to be in the high 80’s for the next week! The Girls on the Grid contributors are sharing a round up of  our favorite local cool treats that you should get your hands on before the weather officially cools down. Featuring The Parlor, Cleary's Ice Cream and Cream Nation. On Girls on the Grid.

Sactoberfest Happens Oct. 10–12 - Promising “all of the traditional elements of Germany’s famed festival,” the lively event will include premium German beer and food, a full “familiennachmitagen” (family-friendly) carnival with rides, and an entertaining lineup of live music. Kira O'Donnell in Sactown Mag.

Farm to Fork celebration was quite a dish - Sacramento’s second annual Farm to Fork Week was a hit, and the Sacramento Convention & Visitors Bureau has the numbers to prove it. The SCVB acted as producer of the celebration, which ran Sept. 13-28 and showcased our region’s unique position as “the largest producing state of agriculture in the nation.” Four events in particular highlighted F2F, and their attendance set new records over last year’s inaugural. Allen Pierleoni in the Sac Bee.

Federalist Public House has targeted Oct. 20 as its opening date, barring any further unforseen delays, a source told Cowtown Eats.

In mid-September, Sactown Magazine's Stephanie Towne reported that it would attempt to open by Oct. 11 -- Second Saturday. It appears that the opening has slipped a little longer.

“The restaurant is unique in that a lot of times, developers may not use shipping containers for an entire restaurant, but in this one, shipping containers were used for the entire structure,” explains Hetrick, who worked closely with Maldonado and Capitol Paint & Construction’s Shawn and Jodie Eldredge to bring Federalist to fruition. “I don’t think there’s anywhere in the United States, and certainly not in California, that has containers for the entire restaurant.” (Der Biergarten, the outdoor beer destination that opened last winter at 24th and K streets, employs covered shipping containers for its tap space and kitchen.)

The containers will house a kitchen area with a wood-fired oven, which will churn out everything from Neapolitan-style pizzas to roasted lamb and chicken for wrap sandwiches (other menu items include charcuterie, seasonal salads and other small plates).

Read the entire story in Sactown Mag.

I hope Sactown Mag is right and that my source is wrong. Either way, I'm excited to give the place a try.

When it opens, Federalist Public House will be located at 2009 N St., or online at FederalistPublicHouse.com.

More News:

Tower Bridge dinner wraps up a bigger Farm-to-Fork celebration - Sacramento’s second Farm-to-Fork celebration, capped by a gala dinner Sunday night on the Tower Bridge, outdid last year’s installment in nearly every way. Even rain – agriculture’s best friend and a welcome visitor to the region over the weekend – seemed to know it should make way for Farm-to-Fork 2.0. Midday sprinkles became brilliant late-afternoon sunshine that bounced off the yellow-gold bridge holding a well-dressed crowd who nibbled on sturgeon-poke appetizers and drank local wine. Carla Meyer in the Sac Bee.

VIDEO: Farm-to-Fork Festivities Conclude with Dinner on Tower Bridge - The two-week Farm-to-Fork festivities wrapped up with a Gala Dinner on the iconic Tower Bridge. More than 30 area chefs, led by Jason Poole of Hyatt Regency Sacramento and Brian Mizner of Hook & Ladder, served a 7-course-meal to more than 700 guests. Rina Nakano on FOX 40.

Capital Dime: The do-over - Brunch is a fantastic event best armed with bottomless mimosas. The biscuits and gravy are a savory start to the morning. Best to avoid the baked French toast; it’s a sugar bomb that could kill a diabetic through skin contact alone. For the most part, the avid bruncher will be quite happy with the menu...Overall, Capital Dime meets the expectations it set for itself: affordable, approachable, farm-to-fork food for the masses. So, you masses, go get a table and enjoy. Garrett McCord in Sac News & Review.

Sweet Tooth Nirvana: Andy’s Candy Apothecary - I spent a pleasurable half hour recently gawping at the colorful, sweet treats available at Andy’s Candy Apothecary on Ninth Street in downtown Sacramento. Brimming with scrumptious items, from dazzling artisan chocolates and jars and basketfuls of hard candies to fanciful lollipops and handcrafted, silky-soft caramels, Andy’s is a delectable treasure trove of goodies. Kira O'Donnell in Sac Mag.

Blast 825 pizza restaurant opens in Roseville - Blast 825, which specializes in quick-fired pizzas, has opened a new location at 1132 Galleria Blvd. in Roseville. Grand-opening festivities are on Oct. 2, with half-price pizzas and salads from 5 to 9 p.m. A portion of some purchases made between Wednesday and Oct. 2 will go to regional charities, the company said. Mark Glover in the Sac Bee.

1801 L Street, the building housing at least five popular restaurants, is getting a facelift. Among the improvements, per the Sac Biz Journal, are:

• A parklet or a small outdoor gathering space with plants and benches will take the place of parallel parking spaces.
• A rooftop lounge accessible to residents or to patrons of restaurants that give them access.
• New paint and energy efficient windows.

I've also been told that The Rind is looking to add some patio seating after the facelift is complete.

But otherwise, the building management tells the Biz Journal, that it's normal seven to 10 years after a building opens. The construction is scheduled to be completed in the fall.

Whatever the reasons, I imagine that the business in that building are suffering with scaffolding covering their businesses. Capital Dime, though, is fighting back with a "Hard Hat" Happy Hour.

Everyday from 2 to 7 p.m., Rolling Rock drafts are $2, Moscow Mules and Well Drinks are $5 and all bottles of wine are half off.

Capital Dime is located at 1801 L Street, and can be found at CapitalDime.com.

Over the course of a month, I ended up eating or drinking four times at restaurants run by Team Broderick. Once at Broderick for Sac Bacon Week, twice at Capital Dime (once for a work happy hour and once for dinner) and most recently, on Friday evening for dinner at Trick Pony. It wasn't intentional - it just kind of happened organically.

During my many visits, in coversations with the owners, management and staff, I've had the opportunity to hear about what they've done with the restaurants thus far, and what's to come. Here are 5 of the most important things I've learned, and why I think they have a good chance at being successful.

1. Andrea Vadavato, the effusive Italian server with an infectious energy from Masullo, is now the manager at Trick Pony. Vadavato is my favorite restaurant employee in Sacramento. I had heard on Twitter that he had moved to Florida, and was surprised when I later heard he became Trick Pony's manager. When I saw him on Friday evening, he explained that it was just a big game of telephone. He had gone on vacation, but never planned to move permanently, and now he's lighting up the room at Trick Pony.

2. Speaking of Trick Pony, co-owner Matt Chong told me that they have a new Italian chef hired to execute their vision for an osteria, which is generally a simple and inexpensive Italian restaurant serving local specialities such as pasta, grilled meat or fish. They'll also continue to put their wood-burning oven to use to make pizzas. Co-owner Chris Jarosz told me that the new chef will be improving their dough again and will provide training to the staff to improve both the texture and taste of the pizza. They now also own a pizza cutter, so if you're like me and like to have your pizza cut for you, they'll do it.

3. The owners are hands on. During each of my visits, either Chong or Jarosz were visible at the restaurant - no easy feat since I popped into the restaurants randomly. At Trick Pony, Chong was delivering additional napkins for the evening. At Capital Dime, Jarosz was directing traffic. On Second Saturday when I was walking by Capital Dime at 10 p.m. or so, Chong was outside attending to details. These guys are busting their butts to make the restaurants a success.

4. Capital Dime is adding to its menu. Right now, all the entrees are burgers or sandwiches. When we went for dinner on a Sunday evening, the four of us, two of whom were my retired in laws, each chose a different burger. I could tell my mother and law tolerated eating a burger, but she would have preferred something else. Thankfully, they'll soon add more small entrees to serve the non-burger eating diners. BTW: The lamb burger, duck burger, fried tomato BLT and whiskey burger were all winners. The lamb is the most unique and therefore satisfying of the bunch.

5. Chef Stan Moore, who initially stayed with Capital Dime during the change over, is no longer at the restaurant. I hope he finds a new restaurant to showcase his obvious talents at.

The owners said they're about half way done with their improvements. I think they're making good progress and I'm rooting for them to be successful. As they are now, I enjoyed the meals I had at each of the restaurants, although it was clear that there were still little things that needed to be improved.

Given how hard the owners are working and the success that Broderick has become, I'd suggest you give Trick Pony and Capital Dime another chance.

If you're not convinced, here are a couple other opinions about the new place:

Capital Dime and Trick Pony get Broderick touch - Five weeks into this challenge, Jarosz is trying to bring some of that magic to the heart of midtown. He’s not there yet, but he’s playing to his strengths, which is a combination of farm-to-fork sincerity, a distinctive palate, an unpretentious way of looking at food and an edgy approach. I’m thinking about the Johnny Cash burger at Broderick, big and juicy and over the top; the banh mi fries, that are a wonderful mess of flavor; and the oddly delicious mac and cheese that is finished in the pan so it’s caramelized and crispy and really tasty. The best dish so far at Capital Dime 2.0 (or is it 3.0? 4.0?) is the duck burger. Second best is the whiskey burger with extra-thick slices of bacon, followed closely by the lamb burger with a lively sauce straight out of Lebanese cuisine. Blair Anthony Robertson in the Sac Bee.

What to expect from the Capital Dime reboot - Now that Broderick Roadhouse owners Chris Jarosz and Matt Chong have taken over operations of the restaurant, the menu has returned to its original concept of $5 and $10 price point dishes. And the revamped menu is very good. "They were having issues figuring out the right format and with operations. I'd been interested in the space for a while, since before, when it was L Wine Lounge. It was one place I really wanted to get my hands on." The offer ended up being a dream come true. Andrea Thompson in Sac Biz Journal.

Capital Dime is located 1801 L Street and can be found online at CapitalDime.com. Trick Pony is located at 2031 S Street, and can be found online at trickponypizza.com.

More News:

KP International Market food court: So. Much. Food. - While KP International Market is possibly my favorite place to shop in the Sacramento area, its food court doesn’t serve the best food in town. Still, when you can combine grocery shopping and dining into one trip—both at a bargain prices—it makes for a highly rewarding experience. Jonathan Mendick in Sac News & Review.

Coriander: Almost hip, almost there - It feels to me that Coriander is where a restaurant should be when it’s doing friends-and-family night a week before opening. There are good ideas here, and the cooks in the kitchen have a grasp on technique. At this point, it’s a matter of balancing flavors, adding a bit of chili pepper here or star anise there, or cutting back on the salt. More time and effort needs to be put into transforming this hope-to-be-hip joint from an indifferent occurrence into a sought-after adventure. The potential is there. It just needs to be nurtured. Garrett McCord in Sac News & Review.

Ice cream update! - Given the heat of July, ice cream is a pretty important food in my diet right now. In honor of the refreshing frozen treat, the following are a few scoops of ice-cream-related developments. This first one is old news. Featuring Here's the Scoop, Sweets and Sugars, Baker's Donuts, Ice Cream Walk. Jonathan Mendick in Sac News & Review.