If you've been to an event with craft beer lately, you've probably seen the Beers in Sac team pour beers, organizing the event, etc.

My curiosity was piqued last summer during Gather Oak Park, where people wearing Beers in Sac shirts were pouring the beer. They were just at the Fairytale Town event I had gone to several weeks earlier.

I knew they started as a Web site listing the various beers on tap in Sacramento and later added a smartphone app, but it was clear they were much more than that.

So I decided to ask. Here's an e-mail Q and A I did earlier this month with Ted Rozalski, who partnered with Scott Scoville to found Beers in Sac:

Q: How did Beers in Sac start?

A: The original concept was to host a live search engine for all beers currently on tap in the Sacramento region. After a few months of keeping the search engine updated, we decided our time was better spent by covering the happenings in the region as a whole by promoting events and developing content. We still feel, with the right technology and capital, someone will figure out how to properly keep an up-to-date search engine for beers on tap.

Q: From your original vision, what has it expanded to?

A: We originally proposed to have a website that helped users find their favorite beer in the various bars, restaurants, and breweries, but quickly found that there was so much more that had yet to be covered. We slowly started to promote and market for bars, restaurants, breweries, events, etc. Beers In Sac is online-focused, and social media driven, promoting via Facebook, Twitter, and Instagram.

We have delved into content creation, with contributing writers and photographers at Beers In Sac, covering reviews of beers, places, and news. Last year, we teamed up to co-produce a short film documentary on the resurgence of hop farming in the area.

Moreover, as the scene has grown, we realized that there was no central location for the industry to post beer jobs, or for job seekers to get jobs in the industry, thus we created the first ever Beer Industry Job Board, which we are proud to have indirectly played a small part in job creation in the region.

We've also grown our Email Newsletter, which has been a great way to get all the beer discounts, deals, and savings directly to those that want it the most.

Most importantly, as we continued expanding Beers In Sac, we found that the mobile experience needed improvement, so we created the free Beers In Sac app, available on iOS and Android, which allows thousands of users throughout the region to navigate the ever-growing craft beer scene.

Recently, we have started to develop smartphone applications for other industry businesses, for example, we built and managed the CA Craft Beer Summit App for the CA Craft Brewer's Association. And the Summit was amazing, definitely a must see event for next year!

Q: Who are the founders and how is the group organized?

A: Ted Rozalski and I are the original founders of the company, however over the past year, we have grown to include many staff, contributing to the growth and vision of Beers In Sac. This also includes Cicerone and BJCP Certified staff, which has not only contributed to the growth of our company, but ourselves knowledge of beer as well. The company is structured to continue to evolve as the market changes, and our primary goal is to continue to find ways to support the craft beer scene in the region, while informing the public via multiple platforms what's going on in the beer community.

Q: I see people wearing Beers in Sac shirts pouring beer at community events like Gather Oak Park and local fundraisers. How did you guys get involved in events like that?

A: As the Sacramento beer scene evolved, so did craft beer-centric events in the region. We've participated in various beer weeks, Sacramento and Stockton Beer Weeks, which helped give us a platform. We have been receiving requests by various event organizers to manage and curate beer areas. As things progressed, we were able to tap into our user base to find out what beers they wanted to see at events, and thus began to create beer areas that really identified with beer aficionados, as well as the person that was just getting into craft beer.

Gather Oak Park has given us a platform to curate beer areas for other large scale events, and currently, we are running the tasting garden at the Midtown Farmer's Market, which is bi-monthy, featuring a different brewery every month. Other events that we've run is the annual Cafe Au Ale which is a Coffee Beer Competition during Sacramento Coffee Week, the Fantasy Food Truck Showdown which is a Summer-long event series featuring a competition between the best of the gourmet food truck scene, Craft Beer Industry Night at the Sacramento Rivercats which was a unique opportunity for industry folk to gather and socialize together, and countless others.

We're really excited to be bringing the first ever Beer Fest to Elk Grove on May 27th, 2016 benefiting the Runnin' For Rhett Foundation (children's exercise program), and will also be helping organize another Beer Fest in Land Park in June, and Yolo Micro Brewfest at the end of next Summer. Almost every event we participate in, is centered around a Non-Profit, so it's been an incredible opportunity to partner with some great organizations doing amazing things in Sacramento. For example, we helped organize a Beer Fest at Fairytale Town over the Summer called Tales and Ales, and have first hand seen the impacts of the money raised from that event. It's amazing to bring your kids to this children's theme park that has been around for decades, and see improvements being made to ensure that it remains open for the next generation.

Q: Is Beers in Sac your day job? If not, do you guys make any money at this?

A: We are generating revenue via advertising, event management, and promotions/marketing, and are beginning to develop smartphone applications for other industry businesses.

We have outside employment that helps supplement what we do, but this is essentially full-time for us. We also have 1 full-time employee, and 1 part-time employee.

Thanks to Scott and Ted for indulging my curiosity.

Beers in Sac is partnering with Track 7 and the Sacramento Kings for Long Live The Kings, a special Sac Beer Week event on Friday, Feb. 26.

Head to Track 7 Natomas from 4 to 7 p.m. before the Clippers vs. Kings game for a special commemorative Kings/Beer Week engraved stainless steel credit card polished bottle opener, with proof of purchase. Visit Beers in Sac for more information.

* Photo via their Facebook page.

More News:

VIDEO: Bacon Cocktail Competition - Jason Wilde from Bottle & Barlow throws down some bacon-themed cocktails. Amy Carraba on ABC 10.

VIDEO: Tasty treats galore at Sacramento’s Bacon Fest - Sacramento’s bacon fest is underway and Chef Bryan Martinez from Raley’s is here with his entry for the Bacon Fest competition. Deirdre Fitzpatrick on KCRA.

VIDEO: Bacon Fest at The Golden Bear - Bacon Fest is in full swing for the fifth year and Gary is at The Golden Bear checking out their bacon specialty drinks and foods. Check out their Happy Hour Specialties for Friday. Gary Gelfand on FOX 40.

VIDEO: Bacon Fest at V. Miller Meats - Gary has found the source of all the bacon making its way around Sacramento. V. Miller Meats does their best to give every cut of meat the attention it deserves. Gary Gelfand on FOX 40.

VIDEO: Bacon Fest Brunch - Chef Brian Mizner is in the studio from Hook & Ladder is in the studio with loads of bacon. They will be featuring everything bacon -- even bacon cocktails! -- on January 30 from 10 a.m. - 2 p.m. Paul Robins on FOX 40.

Wrap N' Roll Sushi Burrito closed on Sunday, January 17 and will reopen on Saturday, Jan. 30 as Make Fish Poke & Sushi Burrito, according to a sign on the door sent by a Cowtown Eats tipster.

Wrap N' Roll Sushi Burrito shares ownership interests with Make Fish Poke & Sushi Burrito, which opened in Elk Grove in October.

According to their Facebook page, you can have poke as a burrito, bowl, nachos or salad. They also sell snacks from $2 for spam musubi to pork belly asada fries for more than $8.

Just three days ago, Eater.com ran an article asking if poke might be the next fast casual trend. Given the fact that a restaurant changed from the quasi-trendy sushi burrity to the very trendy poke, the answer is probably yes.

I ate at the old Wrap N' Roll several times and always enjoyed myself, but found it to be too much food at times. I look forward to giving their new poke forward restaurant a try.

When it opens on Saturday, Make Fisk Poke & Sushi Burrito will be located at 1801 L Street and can be found online at http://www.makefish.com/.

More News:

Shoki Ramen House - After its original location on 24th St. closed its doors at the end of 2014, a new outpost of Shoki is slated to open at the end of January at 21st and Broadway in the building that formerly housed Trails Restaurant...The new Shoki will also offer a specialty beer created by Ruhstaller Brewery exclusively for the ramen house’s new outpost. Anna Petkovich and Johanna Puch in Sactown Mag. (Second item.)

Counter Culture: Monte Cristo sandwich at Disneyland - Closer to home, versions of the Monte Cristo are at the Village Bistro ($11.25), 7984 California Ave., Old Fair Oaks Village, 916-966-6384, www.village-bistro.com; Early Toast Mimosa House ($9) with two locations: 2023 Vine St., El Dorado Hills, 916-934-0965, and 761 Pleasant Grove Blvd., Roseville, 916- 784-1313 (www.earlytoastnuggetplaza.com for both); and the Black Oak ($11.59), 320 Orange Drive, Vacaville, (707) 448-1311, www.blackoakrestaurant.com. Allen Pierleoni in the Sac Bee.

Beer Run: Auburn Alehouse takes quality to next level - In 2012, Auburn Alehouse won a gold medal at the Great American Beer Festival for its Gold Country Pilsner, an incredible achievement in a very challenging category at what is arguably the most important beer event in the country. The brewery has also won two bronze GABF medals for this beer, in 2010 and ’13. So, what did owner/brewmaster Brian Ford do for an encore? In 2014, he spent $20,000 on lab equipment, including a dissolved oxygen meter and pH meter, in an effort to dial in his brewing procedures and take his entire lineup of beers to new heights. The focus is on quality and freshness, including a “best by” date stamped on the bottle that lets consumers know time is of the essence if they want to enjoy that same pub-quality freshness at home. Blair Anthony Robertson in the Sac Bee.

Cure for what ales you: Behind-the-scene challenges of opening Midtown Sacramento’s newest brewery - Larissa Meltz and Alex Larrabee sit around a conference table in a darkened office on L Street. It’s hard to believe this space will transform into Midtown’s newest craft brewery in a little under four months—if everything goes to plan. Engaged for over a year, Meltz and Larrabee need Big Stump Brewing Co. to open for sure by May 22 to host their wedding reception. But launching a brewery on the grid has proven tougher than expected. Graham Womack in Sac News & Review.

On the right track: Gina’s Filipino Kape - Lumpia are possibly the most well-known Filipino dish. The ones at Gina’s are long and slender, freshly fried and served with a sweet and slightly spicy dipping sauce. The pork filling isn’t plentiful, but they’re tasty nonetheless. You can also get them with a shrimp filling. They’re on the right track, introducing Filipino food to downtown, but Gina’s could use some more oomph. Some enthusiastic promotion of the menu items and what they are, plus some fine-tuning of flavors could really make it a go-to spot on the grid. Ann Martin Rolke in Sac News & Review.

Earlier this month, Cowtown Eats reported that the new RailBridge Cellars & Co. would open in the ground floor of the Elks Tower on Feb. 10. Now, Sac Biz Journal's Sonya Sorich has more details on the place.

Here are 5 things you need to know about this upcoming restaurant:

1. The executive chef will be Christian Sieck, who worked in Enotria for 10 years in the same role before leaving to help open Toast in Granite Bay in 2007.

2. One of their featured sandwiches will be a pastrami sandwich called "The Levine," named after Larry Levine who helped source the meat. Levine is the father of former Assemblyman Lloyd Levine and the father in law of KCRA anchor Edie Lambert.

3. The restaurant plans a soft opening on Feb. 1 ahead of its Feb. 10 grand opening.

4. Prior to 2 p.m., the restaurant will offer counter service, with the late afternoon and evening crowd getting table service.

5. The restaurant will "focus on wine and craft beer, with some specialty Manhattans and martinis."

Read the entire story in Sac Biz Journal.

When it opens, RailBridge Cellars will be located at 921 11th St., and can be found online at http://www.railbridgecellarsandcompany.com/.

More News:

First Impressions: New Hawks good but loud - As an offshoot of a fine-dining restaurant that keeps the atmosphere casual but food quality high, the new Hawks immediately evokes OneSpeed, Rick Mahan’s (The Waterboy) pizza-centric place that sits not too far away from Hawks, on Folsom Boulevard. OneSpeed’s high noise levels never have deterred East Sacramentans from patronizing it. Hawks likely will keep packing ’em in as well, especially given its high quality of service. Carla Meyer in the Sac Bee.

The Ramen King: Ryujin and Raijin Ramen House Owner Sai Wong - Lately nothing sounds better to me on a cold winter day than walking over to a local ramen house and refueling by way of slurpable noodles in a piping hot, deeply flavored broth. For a while, Sacramento had very few places to satisfy this craving; now the demand is growing and high-quality ramen is not so hard to find. One man responsible for bringing high-quality ramen to Sacramento is Sai Wong. Mr. Wong is a restaurateur who lives and breathes ramen, so it made sense for him to open not just one, but two ramen houses in the area. What caught my eye, however, was the fact that they are located right across the street from each other. Ronnie Cline in Submerge Mag.

West Sacramento approves grant application for new craft brewery - Revision Brewing Company received a nod of approval from the West Sacramento City Council last week to set up a craft microbrewery and taproom in town. Council members passed a resolution at their Wednesday meeting to submit a $330,000 grant application to the state’s Department of Housing and Community Development to provide the brewery a loan for its startup costs. Revision Brewing is co-owned and co-operated by Jeremy Warren, founder of popular Knee Deep Brewing Company in Auburn, and Jeb Taylor. Ellen Garrison in the Sac Bee.

Coffee wars continue as new player enters region - The Human Bean will welcome customers next week. The drive-thru kiosk at 2401 Coppervale Drive in Rocklin will open at 5 a.m. on Jan. 12. It's the second Human Bean location in California. The company offers a variety of espresso beverages, as well as teas and smoothies. Sonya Sorich in Sac Biz Journal.

Here's what's happening at Poor Red's - Call it a renovation, upgrade or expansion. Either way, El Dorado County landmark Poor Red's Bar-B-Q is getting closer to reopening. The bar and restaurant is expected to be ready for customers in March, according to the business partners involved in the venture. Jeff Genovese, Mike Genovese and Mike Hountalas are leading the project. Sonya Sorich in Sac Biz Journal.

In a surprise move, Selland's Market Cafe will come to Broadway instead of The Kitchen, reports Sonya Sorich in the Sac Biz Journal.

But on Tuesday, Selland said he's "never really been in a hurry to move The Kitchen." Conversations with customers, many of whom have requested a Selland's Market Cafe location in the Land Park or Curtis Park areas, reinforced his decision to put the cafe on Broadway. Money didn't play a role in the decision, he said.

Compared to The Kitchen, the cafe has potential to bring even more traffic to Broadway, according to Selland. The Kitchen is currently open five nights a week, for dinner service only. Selland's Market Cafe has a more casual setup and is open seven days a week, offering lunch, dinner and Sunday brunch.

Read the entire story in Sac Biz Journal.

I think this is a great move. In the 15 years I've lived in Sacramento, I've only been lucky to eat at The Kitchen twice. But I can see myself eating at Selland's Market Cafe more often than I should. It's affordable, accessible and for those who work Downtown, convenient. I can't wait for it to open in September.

When it opens, the third outpost of Selland's Market Cafe will be located at 915 Broadway, and can be found online at http://www.sellands.com/.

More News:

Sushi bar vandalism being probed - Last month’s late-night vandalism incident at midtown’s Tamaya Sushi Bar & Grill is now the subject of a Sacramento Police Department investigation, according to the leasing manager for the property. Mary Mesa said this week she’s been informed that an investigator has been assigned to look into the incident that happened the evening of Dec. 3 after former operators of the business lost their lease. Bob Shallit in the Sac Bee. (Second item.)

Small plates, big feasts: SN&R takes some tasty bites out of the local dim sum scene - Cart after cart stops by the table, showcasing bamboo baskets, plump dumplings, various fried things and other mysteries. This is dim sum, the Chinese alternative to brunch that’s way more fun, interactive and affordable. It’s kind of like Spanish tapas—instead of alcohol, you consume tea—with lots of small plates meant for sharing. For what feels like an extravagant feast, you’ll probably spend $10 to $15 per person. Janelle Bitker in Sac News & Review.

Extremely good enough: Shabu Extreme Tea House and Restaurant - The only thing extreme might be the prices for a meal I essentially cooked myself (shabu, for all intents and purposes, is Japanese fondu) and could have accomplished at home for a fraction of the price. This isn’t to say I’m giving Shabu Extreme a poor review. I had a fine enough time, was pleased with the food and left full. It’s getting a solid three-and-a-half star rating, which translates to better-than-good-but-not-great. Garrett McCord in Sac News & Review.

Italian Meets Californian - “FARM TO FORK” IS BEING REPLACED BY A NEW BUZZ PHRASE: PROOF OF CONCEPT. It means that a restaurant is successful and can be replicated in other places. In other words, it’s scalable, another business-school buzzword familiar to anyone who watches TV’s “Shark Tank.” It’s no longer enough to dream of opening a single restaurant and running it for 30 or so years. These days, many restaurant owners hope to hit on The Next Big Thing, like Chipotle or Danny Meyer’s Shake Shack. With proof of concept, they can find deep-pocketed investors willing to help them expand their business. Here in Sacramento, a few restaurant folks are working away on their proof of concept. (Think roadhouse burgers and poké.) One local restaurant is already well on its way to proving its concept: Hot Italian. Marybeth Bizjak in Sac Mag.

Seen in Natomas: Second Domino’s Location - Domino’s added a second location in Natomas last month. The new pizza delivery and pickup store is located at 4401 Gateway Park Boulevard, next door to the U.S. Post Office. On The Natomas Buzz.

With Magpie Cafe's move to a new and larger space over the summer, is it still as good? Sac Bee dining critic Carla Meyer gives her two cents:

Magpie visits revealed remarkably high consistency in food quality and comfortable places to sit in a space I initially found too austere...

One can and should order the excellent burger, which is new to this location and already has evolved since the summer. The first burger was bigger, had cheese and was becoming too unwieldy to make for a place that’s not a dedicated burger joint, Roehr said. Diners often wanted to customize, creating 10 different experiences for every 10 burgers.

Magpie now offers one burger experience, which involves a house-baked brioche bun with a dark patch atop it courtesy of a grill flipover. The Niman chuck patty is cooked just past medium, so the salt and char tastes come through prominently. Brightened by mustard aioli and house dill and bread and butter pickles, and then peppered by arugula, this burger’s missing nothing, even with no cheese.

Read the entire review in the Sac Bee.

I've had several meals in their new space - including the aforementioned burger at a recent lunch - and all of my experiences have been delightful.

Magpie Cafe is located at 1601 16th Street, and can be found online at http://www.magpiecafe.com/.

More News:

‘Culinary concourse’ proposed for downtown Sacramento - Downtown Sacramento’s historic D.O. Mills Bank Building could become a farm-to-fork showplace featuring a dozen high-end eating spots under plans being floated by the owners of the ornate, century-old building...The idea is to replicate the feel of San Francisco’s Ferry Building or the Oxbow Public Market in Napa, where multiple restaurants and related businesses operate synergistically in the same space, said Valerie Mamone-Werder, business development manager with the Downtown Sacramento Partnership. Bob Shallit in the Sac Bee.

Eat ’n’ drink: The local look ahead - The Food World is chatting with speculation: What trends will heat up and take off in the new year? Could there be another pastry as trendy as the Cronut? Will a fresh new cocktail push the shrub off the bar? Is there a step up from sous vide cooking? We asked a well-informed Kurt Spataro, Chris Tucker and Whitney Johnson for their 2016 forecasts for Sacramento. Allen Pierleoni in the Sac Bee.

Dig IPAs? Track 7 Brewing to host legit IPA ‘Invitational’ during Sacramento Beer Week - The city’s most popular local brewery, Track 7, will host its first ever Invitational Festival this year during Sacramento Beer Week. Nick Miller in Sac News & Review.

Roll-it-yourself: Hand rolls, Fish Face Poke Bar - Fish Face Poke Bar gets a lot of love for its DIY poke bowls, but its sushi is pretty genius as well. A few hand rolls ($4) are always ready to go. Janelle Bitker in Sac News & Review.

Hidden Breakfast Gem: Harry’s Cafe - Harry’s Café serves Chinese, Vietnamese, and American food, all of which is a reflection of owner Harry Luong – a Chinese man who grew up in Vietnam and moved to the United States in search of the American Dream. While the lunch and dinner options are good (try the oxtail stew), it’s the breakfast options that keep me coming back. Tony Cervo in Sac Press.

A man was shot outside Chando's Tacos on Arden Way on Wednesday evening, per the Sac PD Daily Activity Log.

Here's the entry in full:

800 block of Arden Way at 1717 hours.

The victim was in the area when an argument ensued with two unknown suspects. One suspect armed with a handgun shot the victim and fled. Sacramento Fire personnel responded to the scene and transported the victim to an area hospital for a serious, but non-life threatening injury. Officers checked the area for the suspects. The investigation remains very active and no arrests have been made at this time.

Chando, the owner of the beloved Mexican restaurant, provided additional details on Facebook Friday morning:

While we're on the topic of the restaurant, Chandos Tacos also announced a price increase due, in part, to the the minimum wage hike that took effect on Jan. 1.

Chando's Tacos is located at 863 Arden Way, with two additional locations in the greater Sacramento region, and can be found online at http://www.chandostacos.com/.

More News:

Twelve Rounds Brewing plans to open a distillery - Turns out, Twelve Rounds Brewing Company dreams of whiskey. The brewery plans to become Sacramento’s first distillery. Janelle Bitker in Sac News & Review.

Pangaea’s cookies and beer pairing to feature coveted Firestone Walker milk stout - At 6 p.m. on Jan. 21, you can delve into the grown-up version, featuring a top-notch California craft brewery and one of Sacramento’s leading craft beer bars. Dubbed “Milk & Cookies Night,” this casual tasting event at Pangaea Bier Cafe, (2743 Franklin Blvd., Sacramento) pairs a pint of Nitro Merlin Milk Stout from Firestone Walker of Paso Robles with two brown butter and sea salt cookies by Brown Butter Cookie Co. (with shops in Paso Robles and Cayucos). Reservations are not required. The event is first come, first served. Blair Anthony Robertson in the Sac Bee.

Oldest brewery in town finally given OK to fill and sell growlers - At 11 a.m. Thursday, Rubicon Brewing made a bit of local beer history. Owner Glynn Phillips and his staff at the pub at 2004 Capitol Ave. in Sacramento began selling growlers — those extra-large to-go containers that have become a popular and lucrative part of the craft beer industry. Blair Anthony Robertson in the Sac Bee.

2016 food fads: What’s hot, cold and old - Oysters, ramen, burnt vegetables and “reverse-seared” roasts will continue to be show-offs this year, expert observers predict. Gaining momentum will be hand-crafted ice cream in savory flavors (feta cheese, anyone?), mung beans in many forms, pizzas with sourdough crusts topped with smoked duck or fresh fruits, single-barrel spirits, flavored booze beyond vodka, beets, smoked foods, harissa and gochujang (chili pepper pastes) and crudo, the ancient dish of thinly sliced raw fish drizzled with olive oil, lemon juice and seasonings. What do you think of the returns of lard, escargot and the raw bar? Prepare yourself. Allen Pierleoni in the Sac Bee.

West Sacramento considering loan for new microbrewery - West Sacramento is poised to get its fourth microbrewery and tap room, in an operation by one of the founders of Knee Deep Brewing in Auburn...Revision Brewing would use the loan in two ways. One would be to buy equipment used for brewing, while the other would serve as proof of concept to attract other investors. The agenda item for the loan notes Revision’s partners have also applied for a $400,000 Small Business Administration loan. They estimated total start-up costs at $1.3 million, with the balance coming from the owners. Ben van der Meer in Sac Biz Journal.

Following in the footsteps of Magpie, Ella has added a kitchen tip option to their receipts.

For those unfamiliar with the way tips are distributed, generally, only service staff can legally share in the tips. Kitchen staff is prohibited by law from getting a cut (unless servers choose to share their tips as a gift), and this leads to great pay disparities between the front of the house and back of the house staff.

Click here for a more detailed explanation of the issue.

Magpie was the first Sacramento restaurant to add a line where diners could choose to leave a tip of any amount for kitchen staff. Ella's option is similar, but the receipt asks if you want to "allocate 5% of the above tip to the Kitchen Staff." My server clarified that it meant that for every $100 in tips collected, $5 would go to the kitchen staff. This does not mean that if you leave a 20 percent tip, 5 percent goes to the kitchen, with the remaining 15 percent going to the servers.

One of the criticisims of the Magpie system is that some servers started to see less take home pay as diners started splitting the same tip percentage between service and kitchen staff. The Ella system seems to try to tackle this issue by strongly suggesting that 5 percent go to the kitchen, though I suppose one could change that 5 percent split to any number.

Selland's PR contact did not respond to a phone and e-mail request for comment and elaboration on Wednesday afternoon. My server at Ella during an afternoon visit said that the change took place at the beginning of the year.

While we're on the topic of tipping, there was a great San Francisco Chronicle article earlier this month that examined what's happened to restaurants that have tried to eliminate tipping and increase wages.

So when Sous Beurre Kitchen opened in the Mission in February, Mauschbaugh followed the example of five Bay Area restaurants that abandoned tipping in late 2014. He printed all-inclusive prices on his menu, which allowed him to pay his kitchen staff well above minimum wage and offer health insurance.

This October, though, Mauschbaugh aban-doned the tipless model and issued pay cuts. “We got overrun with taxes, and it became unsustainable,” he said.

Read the entire article in the San Francisco Chronicle.

More News:

Rum Rok - The weather may be cooling down but this newly opened Tiki bar has been heating up the downtown bar scene ever since it opened Dec. 9...Co-owner Bob Simpson hopes that the bar, which occupies a former nightclub space on the corner of H and 15th streets, will become a go-to stop for concert and theater-goers attending shows at nearby Memorial Auditorium and Wells Fargo Pavilion. In Sactown Magazine. (Fifth item.)

Soup as medicine: Aka Tonkotsu, Ryujin Ramen House - But there’s no rest for the busy, so I load up on soothing soups like the Aka Tonkotsu ($8.95) from Ryujin Ramen House. With spicy red ginger, green onions, BBQ pork and plenty of super-hot broth, it’s like medicine in a bowl. I love the semicooked egg, too, for its creamy smoothness. Ann Martin Rolke in Sac News & Review.

That parm, tho - Rocklin recently got its first Jimboy’s Tacos, which held its official grand opening last week. Welcome to Parmesan-dusted heaven, Rocklin. The Rocklin Jimboy’s (5410 Crossings Drive) joins the Folsom location and a few spots further away in testing new Jimboy’s menu items. Janelle Bitker in Sac News & Review.

Tea, please - More and more boba shops keep opening in Natomas. The latest is T4 U, which boasts hip decor and excellent credentials. The first T4 opened in Taiwan in 2004, slowly adding more Taiwan locations before expanding to Malaysia in 2012. Janelle Bitker in Sac News & Review. (Fourth item.)

Bakery’s invisible expansion - Its customers may not realize it, but the popular Karen’s Bakery & Cafe in Old Folsom has practically doubled its space. After years of having its cooking and baking staff squeeze into a tiny kitchen, the business has leased a nearby building that formerly housed the Thai Siam Restaurant. Bob Shallit in the Sac Bee.