Empress Tavern, the meat lovers counterpart to the vegetarian Mother, is scheduled to open on Thursday for dinner.
Over the last several days, they've been holding preview dinners, including a big party on Saturday.
The best preview that I've seen over the last week is from Catherine Enfield on Munchie Musings:
Inside the bar occupies the center with 360 degree access. I liked that many of the tables have leaves on them to make them either square or circle in shape. The benches are similar to Mother in that they also act as storage bins. On the far wall are the most impressive tables. There are several arched alcoves with longer tables for parties of 6-8. Someone joked that they should place bar doors on them so it would look like prison cells. At the farthest corner is the Chef's Table, long and beautiful.
The open kitchen is in full view with the star being the large rotisserie. When I arrived it had two racks of chickens and a rack of porchetta. Yum!
The food will be familiar carvery selections. I'm glad they will be going truly nose-to-tail based on some of the offerings at the event. Offal selections that night included chicken hearts with chimichurri and lamb sweetbreads. But most folks will probably stick with the steaks, porchetta, chickens, and burgers. We asked to see a menu, but there were none to be found at the event.
Read the entire post on Munchie Musings.
Empress Tavern opens Thursday for meat nirvana - Start making your reservations now. Empress Tavern—the meat-centric restaurant from the Mother team—opens on Thursday, but it’s already booked solid until the following week. Those earliest reservations were snatched up by friends and industry folks who attended a preview gala Saturday night—and understandably so. The space is stunning. It feels undeniably, well, cool. Janelle Bitker in Sac News & Review.
Empress Tavern to open in downtown Sacramento on Thursday - Appetizers went fast at Saturday’s party, though we did snag a piece of turducken (a chicken stuffed into a duck, with the result then stuffed into a turkey). It offered an intriguingly sweet finish and tasted most prominently of turkey. Plans to allow Crest patrons to take alcoholic beverages to their theater seats have been put on hold, theater manager Yulya Borroum said, until details are worked out. Carla Meyer in the Sac Bee.
Food, setting shine at Oak Park Brewing - The food at Sacramento’s Oak Park Brewing Co. meets all expectations for craft-beer companionship, and then some. Chef Steve Yarbrough and crew deliver the fat, salt, heat and sugar that pair so well with beer, and at a higher level than one might expect in a restaurant that affords a view of large metal fermenters in the next room. Carla Meyer in the Sac Bee.
Icy fresh: Fruit Basket sorbetto, Devine Gelataria - Summer demands delicious seasonal refreshment—the colder the better. Devine Gelateria's Fruit Basket sorbetto is made from fruit in the prime of its season, and the recipe regularly changes to highlight whatever is fresh and delicious. Meg Masterson in Sac News & Review.
Not your usual fare: Gala dinner chefs come from outside the grid - Oliver Ridgeway of Grange and Ravin Patel of Selland Family Restaurants are the lead chefs for this year’s sold-out dinner. In May they began recruiting chefs for the event, which will serve about 740 people. The result is a culinary lineup that’s not confined to well-known eateries on the grid. “I think it’s nice to widen that scope,” Ridgeway said. “I think everyone’s brought a different skill set.” Sonya Sorich in Sac Biz Journal. ($$)