Cask & Barrel (disclosure: they're a valued advertiser) has been doing amazing things over on Del Paso Blvd.

I was there several weeks ago and Chef Gabriel Glasier described how his recipes aren't measured in ounces or minutes, but rather are so precise that grams and seconds are used.

When developing his Hangtown Fry recipe, he says he ended up eating 50 eggs that weren't quite what he wanted before he nailed the recipe.

So it's no surprise that others are also noticing what's going on at Cask and Barrel.

Here's a snippet of Carla Meyer's review in the Sac Bee:

Its dishes do not seem transitory. They wedge themselves into memory. You will think often of the meats’ tenderness, of the appetizers’ visual allure and of the local, seasonal ingredients Glasier uses. You will think of these things because nearly every restaurant you visit after this one will seem expensive by comparison...

Even if Cask & Barrel grows busier, Glasier said he will not change his 40-seat model. Here’s hoping that’s true. For me, Cask & Barrel has ruined that other restaurant model – the one charging a lot for quality ingredients and pretty presentation. It needs to stay as is.

Read the entire review in the Sac Bee.

More News:

Organizers cancel – then un-cancel – Davis Beer Week - We’re doing a lot of writing – and rewriting – here in the newsroom this afternoon, fresh off the news that organizers opted to cancel Davis Beer Week, then, in a matter of a few hours, reverse course and say the event is back on. Blair Anthony Robertson in the Sac Bee.

Food truck owner’s dog fatally shot in Sacramento home burglary - The owner of Drewski’s Food Truck is offering a $5,000 reward for information leading to the arrest and conviction of the person who shot and killed his dog and business mascot during a burglary of his home Saturday night. Cathy Locke in the Sac Bee.

Downtown Plaza's west end empties out. Now what? - In the food court, Gyro Supreme's last day of business is Tuesday and a sign at Panda Express says it's open through July 3. Sonya Sorich in Sac Biz Journal.

Don't Miss The Dish: Zabuton - Zabuton. When I saw a dish by that name on Grange’s menu recently, I almost passed it by, figuring it for some sort of fish. But when the server came to take our order, my curiosity got the better of me, and I asked about it. Turns out it’s beef—and absolutely delicious. Marybeth Bizjak in Sac Mag.

Cielito Lindo, which was ravaged by fire in April 2014, is scheduled to reopen its doors in the next week.

The building sustained approximately $100,000 in damage, per the Sac Bee's Chris Macias in May 2014, and the owner suspected at the time that the fire was intentionally set. At that time, he expected the rebuilding process would take six months, but as usual, it took longer than estimated.

Sac News & Review's Janelle Bitker has more on the reopening:

Now, Alarcon plans to reopen Cielito Lindo (3672 J Street) the first week of May: May 7 or 12, he wrote to SN&R with the help of a translator. The bold, complex flavors and upscale flair will remain, but regular customers can look forward to some big changes as well.

“The seating area will be much larger,” Alarcon said. “We’re adding two rooms and changing the colors. Everything is new and right now it is very pretty.”

The change in the interior design of the restaurant is notable because the Sac Bee's then restaurant critic criticized the drab building while praising the cuisine.

The restaurant originally opened in October 2013.

Cielito Lindo can be found at 3672 J Street, or online at http://cielitolindomexicangastronomy.com/.

* Updated headline to make it more accrurate at 8 a.m. on 5/5.

More News:

Brunch out on Mother’s Day? Here are 5 ideas around Sacramento - This is how much we love Mom. Some 80 million adults partake in a restaurant meal for Mother’s Day, according to the National Restaurant Association, making it the busiest day of the year for eating establishments...The good news is we’ve helped simplify the work by considering Mom’s personality and the kind of food that she would prefer. Keep in mind that now is the time to make a reservation, as Mother’s Day brunch tends to book up quickly. Featuring Grange, Crawdad's, New Canton, The Waffle Experience and Florez Bar & Grill. Chris Macias in the Sac Bee.

Sacto Chicken Co. Shuts Down - The Sacramento Chicken Company, which took over the iconic, orange Merlino’s Freeze building on Stockton Blvd two years ago, has served its last chicken wing. They closed down in March. Greg Brown on SacramentoLand.

Chocolate replacing cupcakes at Roseville Galleria - A Berkeley-based chocolate maker that's expanding its retail based presence will soon have a location in the Westfield Galleria at Roseville. Tcho Chocolate will fill a kiosk previously occupied by Esther's Cupcakes, according to Heather Haskell, the company's e-commerce and retail manager. The cupcake store, which came from the owner of Estelle's Patisserie, closed last year. Sonya Sorich in Sac Biz Journal.

Oshima Sushi (which has also been known as Coyote Tap House and Big Bowl Noodle) at 14th & H is closed.

Their phone line was disconnected on Thursday when I called, and their Web site lists only their Natomas location but shows no sign of their downtown location. Their last Facebook post was in January.

The last Yelp review was dated on March 29, with "Jessica P." writing:

Horrific!  No receipt even offered with bar tab! Even when requested.   My glass of wine was served 1/3 full for $7.  And a plastic cup of coors light was also $7! Really? Also the food was quoted to be "well over an hour wait".   Rude incompetent service.

I've also had less than stellar experiences in the Downtown location, but I have found the food and service at their Natomas location to be much better (though it's been a few years since I've visited either location).

In December 2013, Coyote Tap House was in the news, asking for the city to change the terms on their lease. At the time, the restaurant's rent was approximately $10,500 per month.

The restaurant replaced Brew It Up in Nov. 2012. The owner of Brew It Up has since moved on to Yolo Brewing Company.

Oshima Sushi was located at 801 14th St.

H/T to Maya Wallace on FB.

* Photo from late 2012.

More News:

Warehouse Artist Lofts to launch a public market in May - In early May, a group of shops, eateries and juiceries will open at the ground-floor public market inside the Warehouse Artist Lofts (WAL), the new mixed-use complex along R Street between 11th and 12th in Sacramento. The retailers sharing the 9,000-square-foot space will be Metro Juice Kitchen and Drinkery, casual sushi counter Fish Face, vintage and handmade goods boutique Old Gold, MediumRare Records & Collectibles, Kicksville Vinyl & Vintage, Moroccan rug trove Kechmara Designs and men’s footwear store Benjamins Shoes. Nicole Yi in Sactown Mag.

Old Soul at the Weatherstone bans smoking - Unlike other major coffee players in town, Old Soul Co. has been putting more and more effort into its food program. With that in mind, Old Soul at the Weatherstone (812 21st Street) announced today that it will ban smoking at that particular cafe starting May 1. The Weatherstone boasts a lovely, idyllic patio, where hip patrons often chain smoke with their black coffee and Russian literature. Apparently, other patrons have been complaining about it for years. Janelle Bitker in Sac News & Review.

Kathmandu Kitchen: The accidental curry tourist - Kathmandu’s laal maas is a rather unique curry that would almost seem like a riff on Italian food if not for the spices. Chunks of lamb are braised in a shocking red chili sauce. Shouts of numerous spices such as black cardamom, coriander and cumin all beckoned for attention, yet it was the sweet and spicy kashmiri chili’s bold flavor that rose above the din...Kathmandu Kitchen is an excellent stop to make if you happen to be in Davis. The food is solid and you’ll find yourself smiling by the end of the meal. Garrett McCord in Sac News & Review.

Tako Korean BBQ, hot on the heels of the opening of their second location in Davis called Tako Cantina, may expand to Roseville, reports Stephanie Towne in Sactown Mag.

The menu here [at the Davis location] will be nearly identical to the Sacramento flagship, where diners select a base dish (like tacos, nachos, or rice bowls), which then serve as the foundation for meaty toppings including bulgogi, pulled pork, or marinated tofu, and flavorful condiments like green tomatillo or blueberry yogurt sauces. In the coming weeks and months, new items will be added like “bao” pork bun sandwiches, kimchi French fries, and Korean-style shaved ice with different toppings like mochi and sweet condensed milk.

And if all goes smoothly, those and other recipes might soon be available at future Tako locations across the region. “If [Tako Cantina] does well, we can try to do another at Roseville,” says co-founder Alex Won. “We want to see how far we can go.”

Read the entire post in Sactown Mag.

Tako's original location is at 3030 T Street.

More News:

Track 7 Brewing Co. signs distribution deal with Markstein in Sacramento - Sacramento’s Track 7 Brewing Co., which opened in late 2011 and has since expanded at 3747 W. Pacific Ave., has signed its first distribution agreement with Markstein Beverage Co., also based in Sacramento. The deal provides a single point of distribution for Sacramento, Solano, eastern Yolo, Yuba, Sutter and Napa counties. Track 7 noted that it will continue to self-distribute its products outside of these counties. Mark Glover in the Sac Bee.

Device Brewing Company's Ken Anthony Shows Passion in Every Pint - When I meet up with Device Brewing Company owner Ken Anthony, he’s visibly exhausted and endearingly blunt. “I can’t really keep up with much but my beer. I don’t really care about press and that sort of stuff. I just brew and it kind of consumes me whole,” he says. With one sip of his beer, you’ll understand exactly why he doesn’t have to. Rob Lund in Submerge Mag.

Need Comfort? Try These 5 Dishes - Sometimes, we all need a dose of cozy, soothing nourishment. Here are five dishes I’ve enjoyed recently that are the culinary equivalent of a warm blanket. Featuring 33rd St. Bistro, Magpie Cafe, Kitchen428, Drewski's Hot Rod Kitchen, Hock Farm. Kira O'Donnell in Sac Mag.

Block Butcher Bar's only been open two weeks, and the initial reviews have been fabulous.

First, Ed Murreita in the Sac Business Journal:

I got my first taste of Block Butcher Bar on Monday night. It was my kind of eating: a serving board piled with ruffles of thinly sliced meats that have been "cooked" with little more than salt, spice and time...

Meat boards are accompanied by pickled and brined vegetables and whole-grain mustards flavored with subtle explosions spices that match and complement the flavors in the meats. Jamon iberico's juniper jab, for example, was counter-punched by the clove and star anise in the pickled beet stems. (Yes, beet stems -- stalky, crunchy and fibrously chewy.)..

First impression? Block Butcher Bar is an instant hit.

Read the entire review in the Sac Biz Journal.

The Sac Bee's Blair Anthony Robertson also gave his first impression.

A recent visit after work found a full house in the stylish room that has plenty of warmth and sophistication. Many will consider it one of the most attractive bar/eatery designs in town...

You won’t necessarily come here for a standard full meal. Think variety, a range of flavors and sharing. The “ABJ” – a warm panini made with almond butter and housemade bacon jam – is destined for local iconic status. Vegetarians are not neglected. The farro salad with preserved tomatoes and kale is a meatless option with flavor and finesse in mind.

Read the entire review in the Sac Bee, via Google Cache. (For some strange reason, I couldn't find the article on SacBee.com on Thursday evening.)

And for one more viewpoint, don't forget to read my Instant Reaction.

More News:

AUDIO: Food Trucks - Sacramento’s food truck scene has grown a lot since the first gourmet food on wheels hit the streets in January 2011. We’ll talk to Andrew "Drewski" Blaskovich about his food truck’s success and with Paul Somerhausen, the co-founder and director of SactoMoFo, about the food truck movement in Sacramento. On Capitol Public Radio.

Audio: Tap rooms - Neighborhood brewers are moving out of their garages and into brick and mortar storefronts across the Sacramento region. Beer Week is a testament to this proliferation. But what’s behind the growing number of small breweries and taprooms? And what separates them from a bar or restaurant? Joining us to answer these questions and put their beers to the test in tasting challenge are brewers from New Helvetia Brewing Co. and Track 7.  They’ll also explain why food trucks get along so well with microbreweries, and vice versa. On Capitol Public Radio.

Fiesta Feast - It has been said that some of the best food can be found in “hole-in-the-wall” spots that offer little more than, well, the food itself. These low-key dining establishments typically boast bare-bones interiors and a penchant for serving up dishes that keep its patrons coming back, again, and again, and again. The latest eatery to adopt this philosophy is Sampino’s Comida del Pueblo, a small restaurant in a midtown strip mall. Lovelle Harris in Submerge Mag.

Tuli Bistro closed, at least temporarily, on Monday night.

As of Tuesday evening, a sign was taped to their door saying:

Dear Tuli Fans:

Tuli Bistro has closed pending transfer of ownership. We hope to re-open very soon.

Thank you so much for your years of support and we look forward to serving you again.

Sincerely,

The Tuli Family

As I took that picture, three people were inside the restaurant, sitting at the bar area. I tried to clandestinely look, but I didn't see Chef Adam Pechal, one of Tuli's owners, inside.

In an interview with the Sac Bee today, Chef Pechal blamed finances for causing the restaurant's demise.

Pechal said the money problems from Restaurant Thir13en bled into Tuli Bistro, which opened at 21st and S streets in 2007.

According to Pechal, Tuli Bistro remained popular and recorded $1 million in sales annually. But overall financial woes led Pechal and his business partners, Karl Petersen and wife Ulrike Lesk Petersen, to ultimately separate. Petersen is the father of Pechal’s former girlfriend, Jessica Petersen.

Pechal is now bent on reopening Tuli under his control and with a new set of partners, an idea Pechal had been mulling for some time.

Read the entire story in the Sac Bee.

The Bee's Chris Macias also reports that Chef Pechal will also be taking over the kitchen at Pour House by early March. This coincides with the scheduled opening of Crawdads River Cantina, where Pechal and Pour House's owner Trevor Shults are partners.

Check out the first Cowtown Eats post about the closure of Tuli Bistro.

More News:

A tire blowout causes major damage to a Drewski’s truck - Drewski’s, one of the most successful food trucks to hit the local scene, suffered a setback Sunday afternoon when one of the company’s two food vehicles suffered a tire blowout on the freeway. The truck, with three employees, was returning to Sacramento from an event in Pleasanton when the tire blew out. The driver was able to keep the large truck under control and no one was injured. Blair Anthony Robertson in the Sac Bee.

Pasta, pizza, seafood offered at Strings - For those deciding where to take your date this Valentine’s Day, Folsom Strings Café will offer a variety of romantic Italian dishes to satisfy everyone. Folsom Strings Café owners Brian and Kim Johnson moved to their restaurant a year ago to its current location at 25035 Blue Ravine Road in Folsom. Previously the restaurant was on Riley Street for 12 years. Laura Newell in the El Dorado Hills Telegraph.

Site of the future restaurant. Photos taken on Friday, Nov. 1.

 Arthur Henry’s Supper Club & Ruby Room, from the owners of Naked Coffee, Tupelo and Orphan, will feature a communal grill in the center of the restaurant where diners will cook their own steaks, Naked Lounge Midtown manager Stephanie Cremin told Cowtown Eats in a phone interview on Thursday.

The new restaurant, located at 34th & Broadway, will be a supper club and only open for dinner and late night service from 5 p.m. to 2 a.m.

Initially, Arthur Henry's will only feature two sides -- a salad and bread -- in addition to steaks that will range in price from the mid teens to the mid $20s.

Cremin said the venue will also host live piano music, probably nightly.

The restaurant is expected to open in the first week of December.

I'm excited for a new concept in town. I grew up near a restaurant with the same concept, but because it was a bar, I was never old enough to try it. I'm looking forward to this new addition to the dining landscape.

For more information, visit NakedCoffee.net.

More News:

Dollar-Wise Gourmet: Grilled Cheese, If You Please - “Grilled cheese for a buck—WTF?,” a slogan I once heard at a Grateful Dead concert, rang through my head as I pursued this month’s Dollar-Wise. My mission: to find the tastiest grilled cheese, at the best prices, in the Sacramento region. Here are five gooey-good ’wiches under $7. For the best value, pick one that includes a side. Featuring Old Soul at The Weatherstone, Boudin SF, Dad's on J Street, Drewski's Hot Rod Kitchen & Cheese Louise. Cathy Cassinos-Carr in Sac Mag.

Try It: Formoli’s Stuffed Dates - Formoli’s luscious, baked Medjool dates - stuffed with creamy, tangy goat cheese and little bits of pancetta – are the perfect pre-meal nosh. I love the juxtaposition of sweet/salty, creamy/chewy in this teeny appetizer; and - with four dates per plate – it’s a great size for two people. Kira O'Donnell in Sac Mag.

Boulevard Bistro - One such gem like this is Elk Grove's Boulevard Bistro. And true to form, it's not in the newer sections of Elk Grove, but in old Elk Grove on Elk Grove Boulevard on the east side of Highway 99. My first time there was for business and I drove right past it. That's because it is housed in a converted bungalow in the midst of insurance companies, banks, etc. Bungalows are generally small homes and so Boulevard Bistro has an intimate air. There a few tables on the porch and then two small dining rooms on the inside. The decor is tasteful with a touch of simple elegance. It would be the perfect spot for a romantic dinner and a drop to the knee. Catherine Enfield on Munchie Musings.