Clubhouse 56

Daily Dining News: Blackbird (9th St. between J & K) Opens Wednesday*

Blackbird Kitchen & Bar is an exciting new restaurant that focuses on "gourmet food at hipster prices" will open this week, reports Brandon Darnell in Sac Press.

A soft opening this weekend for friends and family is planned to give the staff at Blackbird Kitchen & Bar some hands-on experience and feedback before opening to the public on Wednesday.

“It’s been a lot of work, but everything is turning out really nice,” said Kevin O’Connor, chef de cuisine for the restaurant.

The restaurant will serve dinner only at first, but plans to expand to lunch soon. It fills the space that used to house Gaesorn Thai.

Read the entire article in Sac Press.

More News:

Magpie Cafe celebrates three (great) years - Magpie Café, which has quickly established itself as one of the city's consistently great dining experiences, will celebrate three years in business this weekend...One sign of a great restaurant is how impactful its food is. I can sincerely remember nearly everything I have eaten at Magpie during my dozens of visits - precisely where I was seated the first time I smelled the gnocchi with duck, how I felt when I tasted the rib eye steak with pan sauce, the iconic chicken for two, the risotto with duck egg, the breakfast sandwich, the simple salad with chicken and beautiful watermelon radishes, the trout sandwich, the pork five ways (pictured), the carrot cake cookie, the seared ahi with runner bean ragout, the crab Louie, all the soups. On and on. This is just off the top of my head. Blair Anthony Robertson in the Sac Bee.

Counter Culture: Pearl a filling sidetrack at the Red Hawk Casino - The dinner menu is lengthy and impressive, and we managed to wrangle an item from the kitchen. The juicy and tender pan-fried slices of beef tenderloin in the "Peking steak filet" were covered in a zingy bell pepper sauce delivered waves of flavors. For us, one lunch at Pearl was enough, but we're eager to try dinner. Maybe a whole steamed black bass and a bowl of Singapore-style vermicelli. Allen Pierleoni in the Sac Bee.

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