With so many reviews of Capital Dime published within days of each other, this gives readers the rare chance to figure out which reviewers they agree with. And instead of having to compare an entire restaurant experience, you can actually just do it with a few dishes that reviewers have coincidentally reviewed.
Note that I'm not saying one is right and one is wrong. Every critic's entitled to their own opinion. Like a movie or TV reviewer, you just get to figure out which one you agree with. Also, it's possible that the restaurant's inconsistent in serving a great dish one night and serving the same dish poorly the next. But still, I think this is a valuable exercise.
(Critics are color coded for convenience.)
On Capital Dime's watermelon salad:
"The watermelon salad with shrimp was outstanding — it showed finesse, elegance, a range of subtle flavors." - Sac Bee's Blair Anthony Robertson
"I know Yelpers have been orgasmically excited over the watermelon-and-shrimp salad. Not sure why. The watermelon’s gloppy texture and soft edges indicated it had likely been cut the day before. And the bonito flakes didn’t provide the saltiness needed for balance, and the mozzarella was lost. This lack of salt and a lack of acidity left us wanting feta and lime juice for a classic watermelon salad." - Sac News & Review's Garrett McCord
On Capital Dime's pastrami:
"The pastrami sliders are just ordinary, possibly because ours were served with nothing but a bun." - Sac Bee's Blair Anthony Robertson
"I found the house-smoked pastrami to be by and far the best pastrami I’ve ever had in this city. It’s intensely smoky and delightful." - Sac News & Review's Garrett McCord
On Capital Dime's Spinach Dip:
"Standout menu items included a rustic, better-than-mom’s spinach and artichoke dip, which left a subtle, lingering heat on the palate." - Sac Mag's Kira O'Donnell
"While early online reviews raved about the dip, our whole party thought the dish was unremarkable. While it had an unusual amount of spinach and artichoke, because it was covered in cheese, it was impossible to determine how fresh/local it was. We also understand that real estate costs are high in that building, but our group thought a fairer price for that dip was in the $7.50 range, not the $10 range, and come with more toast." - Cowtown Eats
A magical night with food: Dining at Enotria, then cooking into wee hours at Kru - One of the reasons Billy Ngo, the owner and chef of Kru, is such a compelling part of the local restaurant scene is because he’s always looking for new ways to get better. He and a few friends dropped $2,600 at Meadowood in St. Helena to get a front-and-center look at Christopher Kostow’s 3-star Michelin food at the special $500-per-person chef’s table. And this past Monday, Ngo was on hand at Enotria to eat and gather intel during the restaurant’s monthly guest chef series — this time it was Michelin two-star chef Dominique Crenn of Atelier Crenn in San Francisco. By all accounts, the dinner was a tremendous success, with Enotria executive chef Pajo Bruich holding his own with this major talent from the big city. Blair Anthony Robertson in the Sac Bee.
6th Annual Midtown Cocktail Week - I’ve got three words for you Sacramento: Midtown Cocktail Week. That’s right, next week marks the start of five full days filled with craft creations and specialty concoctions from some of Sacramento’s most talented mixologists and bartenders. Starting Wednesday 8/21 and continuing through Sunday 8/25, Midtown will be buzzing with an array of events dedicated to its cocktail scene. In its 6th year, Midtown Cocktail Week is no small event. In fact, it is one of the contributing factors to Sacramento being recognized as one of the country’s hottest cocktail destinations, in addition to Shady Lady and Pour House also being named among the Top 55 Bourbon Bars in the US. Jake Ferguson in Sac Foodies.