When Kru Sushi, by Billy Ngo, leaves its current space, Tank House owners Melissa and Tyler Williams will open The Jungle Bird, reports Sonya Sorich in Sac Biz Journal.

Kru initially expected to retain the spot at 2516 J St., likely for a restaurant with a slightly different concept. But on Tuesday, Kru chef and owner Billy Ngo confirmed he won't be involved in the new business.

Ngo said he once planned to redo the concept for Red Lotus, his midtown dim sum restaurant that closed in 2011, at the Kru space. Red Lotus was at 2718 J St. With Kru's move and the expansion of Fish Face Poke Bar, his other restaurant, he decided to wait.

Read the entire story in the Sac Biz Journal.

This is the first I had read that the space was supposed to become a Red Lotus. Ngo told the Sac Bee in August 2014 that Kru would be replaced by a "new sushi-only concept that is intended to showcase the craft at the very highest levels."

Sorich also reports that Kru expects to move into its new, larger location adjacent to Obo' Italian in June.

As for The Jungle Bird, information was not immediately available about the concept. However, The Jungle Bird is a tiki drink invented in the 1970s in Kuala Lumpur. With Tiki bars again rising in popularity, my money is that we'll have more rum and tropical drinks on the grid.

More News:

Craving of the week: The Mill’s Waffle-in-Hand - The waffle, which is served from 7 a.m.-noon every day, is made in the same few minutes it takes to make your cappuccino and can be placed on a plate with sides of maple syrup, house-made butter or jams in flavors like pluot. But we think it's at its best when ordered the same way they do in Belgium: plain, in hand and on the go. Either way, no waffling about this breakfast treat: We give it two sugar-coated thumbs up. Tori Masucci Cummins in Sactown Mag.

Hawks Provisions & Public House expands with brunch - Brunch fans have another place to check out soon: Hawks Provisions & Public House. The Sacramento casual outpost of the Granite Bay fine dining destination, Hawks Public House (1525 Alhambra Boulevard) will start brunch service on Sunday, February 7. The menu is pretty compact—seven small plates and seven mains to choose from—with a European bent. Janelle Bitker in Sac News & Review.

Berkeley’s Fieldwork Brewing to open taproom in midtown - Fieldwork Brewing, which exploded on the craft beer scene in the Bay Area a year ago and rose to lofty heights among aficionados, has signed a deal to open a taproom in midtown Sacramento. The new branch is considered a significant step in the city’s burgeoning beer scene and a contribution to its growing reputation as a craft beer hotbed. Blair Anthony Robertson in the Sac Bee.

Dining review: Dos Coyotes, 25 years, enduring quality - Turns out the food does not require embellishment at Dos Coyotes, a counter-service, Southwestern-food chain founded in 1991 in Davis by Southern California transplant Bobby Coyote (not his government name, but the only one he uses professionally). Dos Coyotes’ chicken, marinaded with citrus and herbs before being charbroiled, is consistently tender. Its shrimp is juicy and its green chili sauce, made with New Mexico hatch chilies, carries a sneak-attack touch of heat. Carla Meyer in the Sac Bee.

Downtown Roseville business changes hands - A Dash of Panache, of the region's few remaining tea parlors, has new owners. But tea won't disappear from the downtown Roseville store. Husband-and-wife team Paul and Debra Gillman bought the business at 217 Vernon St. from Scott Alvord. Escrow closed Feb. 1. Terms were not disclosed. Sonya Sorich in Sac Biz Journal.

 

It's official! Stop in for a hot liège style yeasted waffle made to order 7am-12pm everyday! House made is always best. Photo by: @ryanpdonahue #themillsacramento #innajam #visitsacramento #sacramento365 #cityscoutsac #sacfarm2fork #ediblesacramento #ediblesf

A photo posted by The Mill (@themillsacramento) on Jan 14, 2016 at 9:27am PST

Liege waffles are addictive.

This type of waffle is "is a richer, denser, sweeter, and chewier waffle...They're an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation," per Wikipedia.

Liege waffles were rare until food truck Volkswaffle served them as they occasionally showed up at events. They've become slightly easier to get, and are available regularly in Natomas (Waffle Experience), Carmichael (Volkswaffle brick & mortar) and some Saturdays at the Midtown Farmer's Market (Volkswaffle truck). But now, you can find them regularly at The Mill.

Here's what some local chefs are saying about it:

• "If you haven't been by to try the new waffles yet......run!" - Chef Michael Touhy
• "If nick and ilah [owners of The Mill] were restaurateurs they would have my bet for the first Michelin star in Sacramento. Their patience with their product development and standards of execution is rare to find anywhere. Plus they got soul. They inspire me." Chef Michael Thiemann of Mother and Empress Tavern.

Right now, you have three choices:

• $4.25 Waffle in Hand - Liege style yeasted waffle dusted with powdered sugar. Served-to-go.
• $6.50 Maple Waffle - Pure maple syrup and whipped butter atop Liege style yeasted waffle.
• $7.25 Jam Waffle - Dapple Dandy Pluot Jam or Pink Lady apple Butter, Whipped butter atop Liege style yeasted waffle.

I can't wait to pay them a visit.

The Mill is located at 1827 I Street and can be found online at http://www.themillsacramento.com/.

More News:

Local Roots Food Tours expands its lineup of regional culinary escapades - Local Roots Food Tours, which showcases the region’s bounty through guided culinary bus excursions, farm visits and walking tours in the Sacramento region, is expanding its tour offerings...On the cards for February is a brand new walking tour through the R Street Corridor that touches on the history of the historic railroad and commerce district and will make stops at popular restaurants in the neighborhood, including potentially Cafe Bernardo, R15, Iron Horse Tavern and Shady Lady Saloon. This spring, Local Roots will also begin a guided East Sacramento tour, likely hitting spots like One Speed Pizza, Chocolate Fish Coffee Roasters, Cielito Lindo and Formoli’s Bistro, while walking through the Fabulous 40s neighborhood to learn about historic homes like the 1945 Tudor on 45th Street where Ronald Reagan lived during his term as California’s governor. Tori Masucci Cummins in Sactown Mag.

A Day at V. Miller Meats - I recently had the pleasure of stopping by V. Miller Meats in East Sac for a quick chat with company co-owner, Matt Azevedo. As I was waiting to ask him about the amazing assortment of meats they had in their cases, I got to watch him and his staff do some expert butchery and slice up some seriously large pieces of various animals. It. Was. Awesome. Shaun Slaughter in City Scouts Mag.

New pizza here - Hot Italian is open at 500 First St., in Davis Commons, in the corner spot last occupied by The Melt. It opened that portion on Jan. 5, which includes the kitchen, ordering station, and a few tables inside and out. The second section, which adds more indoor seating, was scheduled to open by this weekend. That space was formerly home to Verizon Wireless. (Verizon moved to Pinkberry’s former space). An expanded patio, with more outdoor seating, will come this spring. Wendy Weitzel in the Davis Enterprise.

Noodle movement - Mongolian barbecue is weird. The name alone makes little sense. It’s not Mongolian, it’s Taiwanese. And it’s not barbecue, it’s stir-fry via a giant, circular griddle...One local spot managed to last for 35 whopping years: Mongolian Bar-B-Q by Great Wall (1537 Howe Avenue). It lost its lease and closed last week, though its owners intend to reopen somewhere else soon. Janelle Bitker in Sac News & Review. (Second item.)

Big news for coffee drinkers in Elk Grove - Elk Grove Mayor Gary Davis is selling his two Grace Coffee Roasters locations in the city to separate buyers who will run them under new names. Between serving as mayor and family demands, "owning these two coffee shops puts just a bit too much on my plate," Davis said on his Facebook page. One of the locations is a drive-thru and the other a traditional cafe. 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.

It's National Pizza Month, and in honor of that, the food delivery app Caviar is trying to help you save a few bucks while enjoying a pie.

Order from local pizzerias Federalist, Hot Italian or Pizza Rock and save $5 off any purchase of $15 or more by using the code SACSLICE5.

I used the Caviar app for the first time on Friday evening and ordered a pizza from Hot Italian at about 6:33 p.m. and it arrived at my house at 7:12 p.m. The pizza was still piping hot, and I loved it. (I loved it even more since Hot Italian gave away free pizzas with the purchase of a pizza last week.)

You can download the Caviar app at http://www.trycaviar.com/sacramento. (Disclosure: I get a few bucks in free Caviar credit if you click on that link.)

Separately, Sacramento is in the midst of Sliced, where a loose confederation of pizza places have all decided to get together to offer pizza specials or host pizza events from Oct. 17 through Oct. 25. Unfortunately, they don't seem to have a good Web site or Facebook page that lists all their events so I can't do a thorough post on it.

There's a partial list on Facebook if you want to check that out. Here are also a couple media hits the organizers have received:

AUDIO: Restaurants like the Federalist Come Together to Celebrate the Best Pizza in Sacramento - A special week for the Sacramento food scene begins Saturday. "Sliced: A Celebration of All Things Pizza" is a week dedicated to celebrating the best pizza in Sacramento, with nightly specials, chef competitions, instructional courses and even a Sac Brew Bike tour. Marvin Maldonado and Liza Madigan from Federalist Public House in Midtown are here in the studio with us for our Friday Food segment. Kitty O'Neal on KFBK.

VIDEO: Pizza Week in Sacramento - Sliced Pizza Week is October 17-25 and Gary is out getting all of the details. Local pizzerias -- Federalist Public House & Beer Garden, Hot Italian, Masullo, Chicago Fire, Buffalo Pizza, Urbano and more -- will be celebrating and demonstrating their craft for all to enjoy. There will be nightly specials, chef competitions, instructional courses and one crazy bike tour with Sacbrewbike for the first 60 people who sign up. Details for the Pizza Crawl can be found at slicedpizzacrawl.eventbrite.com. Gary Gelfand on FOX 40.

Guide to Sliced - This is the first annual SLICED: A Celebration of All Things Pizza, so this week think not of present-day you. Think of future you. The you who’s going to have to explain to your future grandchildren why you don’t know what it was like during the first ever SLICED in Sacramento. Don’t do that to yourself. Don’t do that to posterity. Instead, help make history by hitting the open road in search of wood-fired, deep-dish, by the slice and thin-crust delights. Before you don your half-shell, though, pizza please peruse our extra cheesy guide. Cowabunga! Michelle Labi-Klonecke on City Scouts Mag.

VIDEO: Sacramento celebrates all things pizza - From October 17th – 25th, local pizzerias will be celebrating and demonstrating their craft for all to enjoy. From nightly specials, to chef competitions, instructional courses and even a bike pizza tour, featuring Ed Roehr of Magpie Cafe. On KCRA.

More News:

Sacramento Reverse Food Truck - Thanks to fan favorites like Drewski’s Hot Rod Kitchen and Bacon Mania, our waistlines are now intimately familiar with the concept of food trucks. But have you ever heard of a reverse food truck? Essentially, reverse food trucks collect quality food from local farmers markets and donate/deliver the food to local hunger relief organizations. Sacramento is now home to one, aptly named: Sacramento Reverse Food Truck. Laura Braden on Girls on the Grid.

Much like Uber and other sharing economy companies, Postmates, while growing quickly, is creating its fair share of enemies along the way.

The latest restaurant to announce it will not take orders from Postmates or other third party delivery companies is The Rind. Here's what they posted on Facebook late last week:

Dear Cheese Fans, due to concerns regarding THIRD PARTY DELIVERY SYSTEMS, including POSTMATES, we will be denying orders via these platforms.

We have recently discovered that Postmates has been delivering our product without our consent, thus delivering at less than the high standards that we believe you deserve. Additionally, we have been BULLIED recently by their representatives in our small restaurant in front of guests and lied to on the phone. This does not represent The Rind.

Yes, we all love a good delivery system, however we made a choice to not deliver in an effort to provide you a consistently delicious and beautiful product. Additionally, because Postmates has us on their platform in part because you love us, it is because we love you that we will have to deny Postmates as a delivery system in order to meet our mission. They may or may not take us off their platform permanently, so I apologize if you see us on it and think we are working with them. We are not.
PLEASE BE ADVISED, WE ARE NOT WORKING WITH POSTMATES OR ANY THIRD PARTY AND WILL DENY ALL ORDERS THROUGH THEM!

I have spoken to a representative and was informed that if an order is initiated and then denied, you will not be charged! We apologize for the confusion, and we hope you will continue to support us as we strive to consistently do what we have been doing for the past 2.33 years!

Thank you all for your support and understanding!

Sincerely your cheesiest friends in town,

Sara & Steve

In the comments to that Facebook post, The Rind clarifies that they do allow take out for their food, just not through Postmates and their ilk.

We are happy to do take out to guests and have been since day 1. Giving to a third party loses any assurances of food safety and quality control, thus the primary reasons to focus on giving the food directly to you instead of them. Thank you for understanding.

While I have great respect for the restaurant owners and they can run their business however they want, I'm not sure I understand why they would allow a customer to do take out while not allowing a third party to deliver the food for me.

I understand that there are foods that do well when delivered (burritos, sandwiches, cooked Asian food, etc.) and foods that don't do well (anything raw, charcuterie, cheese plates, etc.). The customer has to understand that when they order from Postmates. If their order is ruined, Postmates is to blame and not the restaurant's fault.

I also hear the argument that food is meant to be eaten the second it's served, but let's be honest - there are many reasons that doesn't happen. A friend will bring pizza over to your house, and it's 20 minutes old when you dig into it. You may grab lunch to eat at your desk, but get an important phone call delays your meal for 30 mins. A co-worker brings in doughnuts and bagles to share with the office and it sits for 2 hours before you see it. It happens all the time, and I don't see a flood of complaints blaming restaurants for the diminished food quality due to the passage of time.

I asked Postmates to comment, and a spokeswoman said that they are acting as an agent of the customer who is requesting a service. In addition, they are driving volume and revenue to restaurants who would otherwise not be able to serve that customer.

Thus far, the list of restaurants that I've seen who won't have said they prefer not to work with Postmates are:

• The Rind
• Kru
• Fish Face Poke Bar (Technically, owner/chef Billy Ngo questioned "the safety of a third party transporting raw fish to customers" but hasn't explicitly said that they won't. I'll check during open hours.)
• South
• Mother
• Pushkin's

Many of the restaurants on that list are very successful and probably don't need the extra revenue. I'll continue to eat in at those restaurants. But for us consumers, we can bring our delivery dollars elsewhere to restaurants who want our business and who will take our money.

Previously: Postmates Not Loved by Many Sacramento Restaurants

* Updated at 10:08 p.m. reflecting uncertainty over Fish Face's status.

More News:

Magpie Cafe: Free bird - In July, Magpie flew its cramped coop on R Street and opened a new location on the corner of 16th and P. The current space is not only larger, but more open, with lots of windows and a high ceiling...Fortunately, many of the stand-out menu items are still available. The California farmstead cheese plate ($16) has always been outstanding. You get five California cheeses paired with fantastic dried figs, fresh seasonal fruit (lately figs and nectarines) and plenty of crisp toasts. Ann Rolke in Sac News & Review.

Hot, hot and cold - Watch out for a new food truck from Hot Italian chef and co-owner Fabrizio Cercatore...It won’t be a mobile Hot Italian, rather, a Passione Pizza truck...Cercatore said he anticipates the food truck allowing him to offer more pizza crusts at events, including whole wheat and gluten-free. He’s currently working on sprouted grain as well. He’s working on a lot. Janelle Bitker in Sac News & Review.

The Sommelier & The City: “Let Me Introduce Myself” - Apparently, telling the guy you’re dating you can’t meet up until 1 am on a Tuesday night because your business dinner (with four men in tailored Italian suits) went three hours longer than anticipated (due to copious amounts of rare and very expensive Champagne) doesn’t really go over well. Who could blame this Vino Vixen for NOT turning down free spectacular wine (that costs as much as my monthly salary) with men that have the power to skyrocket my career? Come on, most men can’t even turn down a free room temperate can of Coors Light, let’s keep it real. I digress… to put it simply, dating a Sommelier is hard. Jienna Basaldu on Girls on the Grid.

Eat, drink and give back - Speaking of restaurants, downtown’s Mayahuel is the site of one of the area’s cooler fundraising events: #Network4Cause. One evening nearly every month, the eatery’s banquet room/tequila museum is made available for a different nonprofit organization to bring in guests and generate some cash. Bob Shallit in the Sac Bee. (Second item.)

Bloggers conference here in 2016 - Riding the momentum of its burgeoning farm-to-fork reputation, Sacramento has landed the International Food Bloggers Conference – and all of that potential exposure in cyberspace – for July 2016. The conference, which attracts 300-plus attendees who routinely blog, tweet and use other social media to chronicle their food experiences, is considered the latest coup for the Sacramento Convention & Visitors Bureau. Blair Anthony Robertson in the Sac Bee.

 Localis, the latest in a string of restaurants at 21st & S, has been open almost two months, and its getting rave reviews.

The latest is from the Sac Bee's Carla Meyer:

That carpaccio dish also held cherry tomatoes, dressed in a foie gras vinaigrette, that flirted with best-thing-I-ever-tasted status. More seafood and/or vegetables, and less game, would have been welcome in the tasting menu. But the meal tasted special and thought-out, and Barnum makes a good host/chef. Friendly but low-key, he mostly lets his food speak for him.

Read the entire First Impressions column in the Sac Bee.

I've only had dessert there, and I found their strawberry dessert to be unique and impressive. I have it on the list of restaurants I want to head back to soon.

 

Strawberries and Cream for dessert at @eatatlocalis. ($9) Delicious. Bound for greatness.

A photo posted by Cowtown Eats (@cowtowneats) on Jul 10, 2015 at 9:05pm PDT

On a side note, I think Meyer is really hitting her stride as the Bee's restaurant reviewer. Her writing is more confident and I've noticted that her more recent reviews have been more assertive. (Please don't intrepret that as a backhanded compliment. It's not intended to be.) I look forward to reading as her restaurant critic voice gets even stronger.

Localis is located at 2031 S Street, and can be found online at http://www.localissacramento.com/.

More News:

Downtown eatery resurfacing - Sacramento’s popular Blackbird Kitchen + Beer Gallery is set to reopen in late September – about four months after closing because of water damage linked to a broken pipe. Owners initially expected to have the repairs done in four to six weeks, but it took much longer to reach an agreement with insurers over how much of the damage was due to the broken pipe and how much was pre-existing in the century-old building at 1015 Ninth St., said Anthony Priley, a partner in the venture. Bob Shallit in the Sac Bee.

East Sacramento butcher at forefront of latest trend: Meat from the entire animal - The owners of a new butcher shop in East Sacramento want you to think beyond the ribeye. V. Miller Meats is expected to open within the next eight weeks at 4801 Folsom Blvd. As a whole-animal butcher shop, it will offer meat from the "entire animal, from nose to tail," according to Eric Veldman Miller. He owns the approximately 1,465-square-foot store with fellow chef Matt Azevedo. Sonya Sorich in Sac Biz Journal.

Bigger, brighter, cooler - Broderick Midtown officially opened last week and the menu is identical to the West Sacramento post. But the interior is an entirely different story. It’s Broderick the way Broderick is supposed to be—open and bright; rustic and casual; with a huge bar and, more importantly, a much bigger kitchen. The place just feels cool, in large part due to the striking number of vintage Edison-style lightbulbs strewn around. Janelle Bitker in Sac News & Review.

Food trucks, craft beer and live music at Harvest for Hunger event - Nab a scoop of gelato or a glass of Track 7 IPA for a good cause at the 7th annual Harvest for Hunger event. Thurs., Sept. 10. The lively street festival benefits the River City Food Bank, Sacramento’s oldest continuously serving food bank, whose volunteers have provided assistance to children, seniors, the homeless and the working poor for nearly five decades. Gregory Allen in Sactown Mag.

Hot Italian preparing to heat up Davis pizza wars - Plans are coming together for Hot Italian in Davis Commons. I met with founder Andrea Lepore, who is “super-excited to be here.” Lepore hopes to have the pizza restaurant open by late fall. It takes over the space last occupied by The Melt, and will expand into the spot behind it, where Verizon Wireless is, and add more patio seating. Verizon will move to Pinkberry’s former space. The Davis Commons center is at 500 First St. Wendy Weitzel in the Davis Enterprise.

A former operator of Pearl on the River is set to open a modern american steak and seafood restaurant with an emphasis on regional Wine Country cuisine in the space left vacant by Bistro Michel, Cowtown Eats has learned.

A lease has yet to be signed, but in an unusual step, a notice for required by the Department of Alcoholic Beverage Control has already been posted, Dan Sneed told Cowtown Eats in an interview on Monday evening.

The restaurant has yet to be named, and a Sneed is not quite ready to name the chef yet, but he intends to serve the clientele south of the State Capitol, which tends to have fewer fancy lobbyists and more rank and file state workers. He's aiming to hit a $20 price point for the dinner crowd and emphasize service.

In addition to Pearl on the River, Sneed has worked at Ella from 2008 to 2010, The Park from 2005 to 2007, San Francisco's Gary Danko from 1999 to 2005 and The Dining Room at The Ritz-Carlton in San Francisco from 2000 to 2001. 

Strong Tower Management, owned by Steed, purchased Pearl on the River in 2012 and sold it in 2014. Since then, he's been searching for a new restaurant opportunity.

Sneed intends to "lighten up the space so that you feel as though you are in a wine country living room," and hopes to open the restaurant in November. Bistro Michel closed back in April.

When it opens, the new restaurant will be located at 1501 14th St. Stay tuned to Cowtown Eats for more details.

More News:

Stone Brewing’s Greg Koch taking West Coast IPAs global - What’s more, those West Coast IPAs and hop-forward pale ales are becoming known to the rest of the world as APAs – American pale ales. “We literally went from 35 years ago being the country that the rest of the world laughed at – mocked – when it comes to beer, to becoming the country where all eyes are on us and they’re emulating what we do,” Koch told me. Blair Anthony Robertson in the Sac Bee.

Yes, these local restaurant and retail projects are still happening - But these three businesses still plan to become a reality, just a little later than expected. Here's an update on Cheese Louise Diner & Grille (next two months), Save Point Tavern (hoping for November) and Vela Cafe (early October). Good things come to those who wait, right? Sonya Sorich in Sac Biz Journal.

Hot Italian to open Davis pizzeria this fall - The Davis location of the popular pizza and panini bar, which is scheduled to open in late November or early December, will be slightly smaller than its midtown Sacramento and Emeryville locations at 1,500 square feet, with both indoor seating available for 50 and an outdoor patio that can seat up to 60. Patrons will recognize the minimalist black-and-white style and Italian design throughout the new space. Dani Anguiano in Sactown Mag.

New Restaurant Coming to Former Blockbuster Location - A lease has been signed for an Asian style restaurant with a “hot pot” concept. It’s definitely a crowded field when it comes to Asian style restaurants on Freeport Blvd. There’s a restaurant off Broadway on 18th street called Heat Shabu Bara that is similar to the concept the new restaurant will offer. A name has been picked out, but it’s not official yet. Greg Brown on SacramentoLand.

Sacramento police need help finding Thai Canteen assault suspects - Sacramento police need help in finding the suspects involved in an assault which left a Good Samaritan with serious injuries. The assault happened at Thai Canteen on 16th Street on March 5. On News 10.