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.

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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.

Ernesto Delgado, the owner of Mayahuel, is in negotiations with the city to open a taco bar at the spot formerly occupied by Cafe Soleil, reports Bob Shallit in the Sac Bee.

Valerie Mamone-Werder, a business development manager with the Downtown Sacramento Partnership, said the city is in “exclusive negotiations” with Delgado to take over the restaurant site but said no deal has yet been made...

Real estate broker David Herrera of Colliers International said he understands that Delgado plans to offer Mexican food, including a taco bar, along with beer at the new site if he can reach agreement with the city’s Parks Department.

Read the entire story in the Sac Bee.

Until then, you can still enjoy Mayahuel, located at 12th & K.

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Davis Beer Week - Third time’s a charm for the Davis Beer Week, Aug. 10 to 16. Now in its third year, the seven-day, citywide celebration of suds is set to kick off on Monday, Aug. 10. With more than 60 vendors and the addition of the Bike and Brew Fest at Davis Central Park, the event will be bigger and better than ever — all despite fears of cancellation earlier in the summer. Barbara Harvey in Sac Mag.

Café Plan B - Café Plan B, a French restaurant in midtown which opened in 2014, had caught my eye many times and recently I had just the right occasion to check it out. A colleague and I decided to venture out of the office for a rare midtown lunch outing and we were not disappointed. Right off the bat we loved the open-air feeling of the restaurant – an ideal mix of indoor/outdoor, even on a warm day. We decided to start our meal with an order of the Prawn Stix, pancetta-wrapped prawns which arrived on skewers with a spicy aioli on top. The dish was a perfect start to the meal and definitely had us excited for the next course. Liz Conant in Sac Foodies.

XOSO Presents Sactown Wings on Aug. 15 - Calling everyone who loves chicken wings, beer, and helping support the community (so yea, basically everyone) – Sactown Wings is nearly upon us! Mark your calendars and work up that appetite-this year’s Annual SacTown Wings Event, is put on through XOSO Sports and Social League. Laine Himmelmann on Girls on the Grid.

Beer Run: In the age of craft brew, big beer comes up short - In the interests of updating and calibrating my palate, I decided to do a more thorough big beer tasting. I invited celebrated beer enthusiast and world traveler Louie Toro, Burgers and Brews co-owner Derar Zawaydeh and Brandon Megowen, brewmaster of Zawaydeh’s in-the-works local brewery called Olde Ritual. On a recent afternoon, we sipped and scored some of the best-selling beers in the land...The best big beer we tasted? Budweiser. There, I said it. Budweiser was better than Stella Artois, which I had always considered a better, more sophisticated, pricier Bud. Blair Anthony Robertson in the Sac Bee.

Big Sexy Brewing Company - After their lease fell through in Auburn last June, James Thompson and Mark Taylor, owners of Big Sexy Brewing Company, took a year to find a place that would suit their needs for a local taproom. Now they are aiming for an October opening in a South Sacramento warehouse, which will provide them with 8,400 square feet of brewing and taproom space, outdoor seating and a hop garden. In Sactown Mag.

Cask & Barrel has been open less than a month. In that time, they've already started generating positive buzz in the food media. Here's a "first impression" from Chris Macias in the Sac Bee from February:

At $6, the plump skillet of mac ’n’ cheese is one of the best food deals in town. Flavor-wise, with its gooey aged cheddar and bacon bits, it’s also one of the best we’ve tasted in Sacramento...

Overall, the prices at Cask & Barrel are about on point, if not on the cheaper side in some cases, compared to Tank House, Farneheit 250 and other new-school bbq spots around Sacramento...

The food’s off to a solid start, and this concept could stick, especially given its reasonable pricing.

Read the entire story in the Sac Bee.

I agreed with much of what Macias wrote. I enjoyed the preview that I attended, and I plan to be back - soon.

Cask & Barrel is located at 1431 Del Paso Blvd., and can be found online atCaskandBarrel916.com. You can also find them on Facebook, Twitter andInstagram.

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The Dinner Detective Interactive Murder Mystery Show (March 14 & 28) - Popular all over the country, The Dinner Detective is a fun, award-winning interactive murder mystery dinner show where everyone is a suspect (even you!) and the killer might be sitting at your very own table. The professional actors and producers that put on the show are masters of improvisation, creating unique one-of-a-kind experiences for all patrons. In Submerge Mag.

Waffles Corner fills former Marie Callender's space - There's a new restaurant in the space that previously was a Marie Callender's location in the Arden-Arcade area. Waffles Corner is now open at 3129 Arden Way. Sonya Sorich in Sac Biz Journal.

Ettore’s offerings include breakfast, lunch and dinner - Ettore’s is best known as a bakery that makes world-class cakes, but breakfast, lunch and dinner have been served for years. “There are still people who don’t know we have food,” said Ettore Ravazzolo, who runs the operation with his wife and company vice president, Meggan Rush-Ravazzolo. Allen Pierleoni in the Sac Bee.

Is tipless merely a trend, or dining-out’s future? - A movement around Northern California, and the San Francisco Bay Area in particular, is shifting away from the time-honored practice of tipping servers to simply adding a service charge to the bill. Gratuity has long been included in the bill at Chez Panisse in Berkeley and Yountville’s The French Laundry, and recently become the norm at such Bay Area restaurants as Comal and Trou Normand. In Sacramento, The Kitchen has traditionally tacked on a service charge in lieu of tipping. And now, the seasoned restaurant critic of the San Francisco Chronicle has added his 2 cents on the matter. In a Feb. 17 editorial for the Chronicle, Michael Bauer opined that surcharges and service fees should become the new normal. Chris Macias in the Sac Bee.

Ettore’s: Sweet on Sacramento for 30 years - You remember Gourmet Gulch, right? That stretch of Fair Oaks Boulevard from Howe Avenue to Munroe Street, so named because of its menu of then-iconic restaurants. Places such as Wulff’s, Mace’s, Mitchell’s, Lautrec, Amadeus, Moveable Feast and Fish Emporium. All are memories, but the bakery among them is still there and flourishing like never before. Ettore’s European Bakery & Restaurant celebrates its 30th anniversary today. How is that possible? Allen Pierleoni in the Sac Bee.

Vic's Cafe, the addition to the beloved ice cream parlor next door, has applied for a license to sell beer and wine, Cowtown Eats learned in a visit over the weekend.

The cafe, not yet a year old, plans to expand its evening business by serving alcohol. Since its opening, it has expanded from a very limited menu serving just coffee and breakfast pastries to lunch items such as wraps. This is the latest in their expansion plans, although they are not yet sure if they will expand their hours.

As a neighborhood resident, I'm very excited for another venue to grab a beer or a glass of wine within walking distance. Just a week ago, a group of friends and I had dinner at Masullo and wanted another after dinner drink, but felt guilty taking up table space with a line of diners waiting to eat. Nearby Riverside Clubhouse wasn't a real option since their bar is always busy on the weekend. We settled on Iron Grill, an adequate choice, but with a limited wine list.

Per the store personnel, the public notice has to be up at least 3 months before they can start serving alcohol. The posting went up on Oct. 20, which means that the end of January is the earliest they can start serving beer and wine. The type of liquor they've applined for will not allow Vic's to serve hard liquor.

I hope the Vic's Cafe team builds a great wine and beer program. The demographics of the neighborhood would certainly support a sophisticated and unique menu.

I can't wait to finally have a place that I can walk home from after several drinks.

Vic's Cafe is located at 3193 Riverside Blvd., and can be found online at http://cafevics.com/.

More News:

Shady Lady owners take over Monte Carlo Club - One of Sacramento’s oldest bars will debut in February with a new name and ownership team. The owners of Shady Lady Saloon at 14th and R streets – Jason Boggs, Alex Origoni and Garrett Van Vleck – have taken over the Monte Carlo Club a block away at 15th and S streets. The bar, which is undergoing a remodel, will debut in February with a new name, B-Side. Bret Bair, co-owner of Ace of Spades music club and Goldfield Trading Post, serves as the landlord. Chris Macias in the Sac Bee.

Streets of London changes owners, but fish ’n’ chips stay great - The recent newspaper ad caught our attention: “Keep calm. We are under new ownership.” Egad! Nobody called to tell us. Turns out the time-tested Streets of London Pub has simplified its name to Streets, expanded its menu and slicked-up its logo to show profiles of Sacramento’s Tower Bridge and the Tower Bridge in London. Allen Pierleoni in the Sac Bee.

The Best Thing Since Sliced Bread - I have loved sandwiches since I was a little kid.  Growing up in Ireland, my Mom always made me a packed lunch to take to school, a tradition she continued well into my high school years.  Everyone at school knew about my mom’s sandwiches, and she would often make me extras to share with “the boarders”—the students who lived in dormitory during the week and supplemented their cafeteria diet with large quantities of sugary snacks from the tuck shop.  The best sandwich my mom made, (and I’m hoping she will make when I visit over the holidays, wink!) is the roast chicken sandwich, which includes white and dark meat, sausage stuffing, arugula, mayonnaise, and a few slivers of red onion.  This was usually served on a perfectly fresh and crunchy French baguette.  I think because my mother is an artist and interior designer, she can’t help but express her superior understanding of the intricacies of flavor and texture and proportion even when making a humble sandwich. Featuring Dad's Sandwiches, Cafe Rolle, Corti Brothers, Juno's Deli & Mr. Pickles. Laurn Norton on Girls on the Grid.

Try It: Evan's Kitchen & Catering - Tuck into the kitchen’s superb omelets (I’m partial to the rib-sticking “Evan’s Favorite,” packed full of ground beef, spinach and mushrooms and doused with chunky country gravy) or choose from a delectable selection of creative Benedicts (don’t miss the indulgent version prepared with crab cakes). Other starring dishes include a rustic, fabulous housemade corned beef hash; and the cinnamon-kissed Texas-style French toast. Kira O'Donnell in Sac Mag.

Drought-defying tomato harvest breaks California record - In a year when most commodities saw declines in production, the tomato crop was 16 percent larger than last year. It surpassed the old record of 13.3 million tons harvested in 2009, according to the California Tomato Growers Association. Dale Kasler in the Sac Bee.

In the cover story in the Sac News & Review on the reasons restaurants close (I'll spoil it for you - mostly money reasons), Rick Kushman also gets restaurateurs to reveal what they think Sacramento diners want.

The next piece is comfort.

“I think feeling at home is the biggest thing in Sacramento,” said Michael Chandler [who just opened Strings Urban Eats], a veteran sommelier and restaurant manager. “Most people aren’t looking for an adventure, they want to feel like going out is easy...”

Sacramento has its own twist on comfort. Josh Nelson is a principal in the Selland Group, which includes Ella Dining Room & Bar, The Kitchen and the Selland’s Market-Cafes. He said despite their range of motifs, he sees the same general trait among Sacramento diners—they don’t want eating out to be a big commitment.

“I think people don’t want to have to put mental power into it,” Nelson said. “They want to go out, have a great meal, be interested in the food, but they don’t want it to be work. There are plenty of occasions in life when we have to make a level of commitment, but not when we eat out...”

Now we’re getting somewhere. This is Sacramento’s dining scene. Not every person, not every place. There are, of course, major exceptions to any generalization, but these qualities ring true intuitively: comfortable, so that we feel we belong. Casual, in the way of going to a party, not an event. We dress down as much as we can get away with, not up. Connected, so we feel a bit like regulars.

Read the entire story in Sac News & Review.

In this portion of the long article, it seems like all these restaurant owners say that what Sacramentans want is their own version of Cheers - where everybody knows your name.

But that doesn't ring true for me. I'm not a regular anywhere, despite how often I eat out. I enjoy trying new restaurants. Granted, by definition, I'm an outlier since I spend my free time on this site, so my preferences may not reflect the majority opinion. But my site traffic spikes every time I write about a restaurant closing or opening, which indicates to me that at least readers of this site aren't necessiarly looking for Cheers: Sacramento.

I'm not saying that Kushman is wrong based on the reporting he did. It could be that regulars are the backbone of a restaurant and are top of mind since they're who the owners see all the time, but I'm not ready to draw this conclusion based on anecdotal evidence. I'm not yet convinced.

More News:

Local dive bar perfect for that laid back atmosphere - Whether looking for a quick drink or a new hangout spot, local dive bar Hilltop Tavern, provides a selection of affordable drinks and a lively atmosphere just five minutes away from Sacramento State. Located at 4757 Folsom Boulevard in East Sacramento, Hilltop Tavern comes to life at night as many nearby residents walk to the bar without the stress of driving home. Kelly Tao in the Sac State Hornet.

Puur Chocolat sweetens Sacramento’s culinary rep - Los Angeles’ swanky new hotel, The Line on Wilshire Boulevard, is home to Pot, a buzzy Korean restaurant from native-son Roy Choi, the ace chef with swagger and star wattage to spare. But the high-end chocolates served at The Line? Those come from Sacramento chef Ramon Perez. Perez, 32, founded online boutique Puur Chocolat in October, adding another Sacramento name to a burgeoning artisanal chocolate scene that demands a rare blend of technical skills and creative handiwork. Sammy Caiola in the Sac Bee.

Don't miss FREE breakfast tacos & @PachaCoffee during our #Breakfast Launch Party! March 7th 7:30am-11am http://t.co/aeueNVTRXP

— Mayahuel Restaurant (@MayahuelMuseo) March 5, 2014

Mayahuel will start serving breakfast on Friday. To make sure you give them a try, they're giving away free coffee and breakfast tacos from 7:30 to 11 a.m. on Friday, March 5.

Or if you can't make it for breakfast, they have a great and lively happy hour there too.

Mayahuel is located at 12th & K streets, across the street from Ella.

* Corrected to reflect that they're breakfast tacos, and not burritos.

Papa Dale's, the food truck which had followed the well worn trail of food trucks partnering with bars, has decided to end its relationship with Starlite Lounge, the food truck announced on Facebook.

Friends- I'm sure a couple of you are wondering what's going on with Papa Dale's.

So many changes are happening. First, Pub Grub at the Starlite is ending. Too many bigger and better projects to focus on. Was fun while it lasted, but we are destined for so much bigger and better then a bar.

Second, with my (Chef) joining forces with two of my best friends at French 25, we thought co-branding Lucy with them was an inevitable move, so that's happening mid January with some new clothes for the old girl and new awesome graphics by the design master at Pomegranate Design.

Third, Gods of the Kitchen gatherings will continue in January once I find a perfect spot (unless any of you care to venture to Stockton).

Big things friends. We firmly believe in growing and getting better. Thank you each and every one of you. We love you all.

See the post on Facebook.

French 25 appears to be a restaurant in Stockton. I'm not sure what the reference to Gods of the Kitchen is. If you know, please leave it in the comments below.

Update: Papa Dale's provides a little more info, via Twitter on Wednesday.

@CowtownEats French 25 is a high end Cajun/Creole inspired restaurant in Stockton. Gods of the Kitchen is a monthly powwow of cooks

— Papa Dale's diner (@PapaDalesDiner) December 12, 2013

Update 2: Papa Dale's takes to Facebook to clarify their earlier post.

I want to elaborate on my post regarding the changes.

It appears to come across as 'to good for a bar' that was a bad choice of words on my part.

In order to develop the merger of Papa Dales and French 25 will require 100% focus on our parts. And sadly a choice had to be made. Our teaming up with the team at Starlite has been a really good experience. The team there: Shannon, Phillip, Charlie, Jeff, Rick, Ash, Tara, Roxanne are all wonderful people that I'm proud to call friends. That's all. Just can't do everything anymore. Thanks

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Try It: Bud's Salisbury Steak - As the days get chillier and darker, we all start seeking out restorative, nourishing food. I recently discovered a delicious plateful of comfort at Bud’s Buffet—the kitchen’s weekly Salisbury steak. Kira O'Donnell in Sac Mag.

UC Davis professor to The Bee: Respect the beer - Bamforth is a beloved professor who holds the title of Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis, which in short means we have one of the world’s great beer authorities in the greater Sacramento region. Bamforth’s also the author of numerous beer books, a list of which can be found here. Anyways, Bamforth took to Facebook to blow off some steam about The Bee and beer. Here’s a sample of what he said. Chris Macias in the Sac Bee.