T&R Taste of Texas BBQ

Dining News: Not Yet Open - Sticky Fingers BBQ, Replacing Rick's Dessert Diner (Updated)


Sticky Fingers BBQ, by Rodney and Lisa Nannini, part owners of Oak Park's T&R BBQ, was scheduled to open last week, has a Yelp review, but has not yet opened.

Per Sonya Sorich in Sac Biz Journal:

At Sticky Fingers, which specializes in Texas barbecue and New Orleans soul food, customers will approach a counter of prepared foods and choose their main course and side dishes. There will be no table service...

The restaurant covers fewer than 1,000 square feet, plus an outdoor seating area. Nannini expects Sticky Fingers will stay open until 2 or 3 a.m. on Fridays and Saturdays, depending on the demand they see.

Read the entire article in Sac Biz Journal.

While I haven't had the opportunity to try Sticky Fingers, I have tried T&R BBQ and it was fantastic. I'm looking forward to giving Sticky Fingers BBQ a try.

Sticky Fingers BBQ is located at 2322 K Street. This spot was vacated by Rick's Dessert Diner when it moved to its new, larger spot on J street.

* First paragraph has been updated. The post initially incorrectly said that the restaurant had already opened.

More News:

What's coming to Capital Nursery shopping center? - Moe's Southwest Grill plans to open its Capital Nursery Village store next fall, a company spokesman confirmed in an email. Leasing agent Steve Edwards of The Edwards Co. would not confirm the leases. However, a conceptual site plan for Capital Nursery Village posted online lists Smart & Final, Moe's and Mel's Diner as tenants. Sonya Sorich in Sac Biz Journal.

Sacramento among best places for coffee snobs, study says - The Sacramento metro area is among the nation's best places for coffee snobs, according to a list released in conjunction with National Coffee Day on Sept. 29. The area ranks No. 10 on the list. It's based on data collected by Foursquare, a location-based mobile app, and Redfin, a real estate website. Factors include number of indie coffee shops per capita and median home price in the ZIP code with the most independent cafes. Sonya Sorich in Sac Biz Journal.

Personal pizza restaurant Blast 825 plans additional locations - A Fresno-based restaurant specializing in personal pizzas is continuing its Sacramento-area expansion with upcoming locations in Rocklin and Elk Grove. Blast 825, which lets customers build their own pizzas, plans to open a Rocklin location on Commons Drive in December. An Elk Grove restaurant in the Laguna Crossroads shopping center is expected to open next year. Sonya Sorich in Sac Biz Journal.

Let's eat: Three places to try this week - Looking for somewhere different to try for lunch or dinner? Here's three spots to try, from one of the best places to grab a burger, an old place with a new menu and somewhere to try authentic island food. Featuring Dawson's at The Hyatt, Old Soul Co., and Sapatu Polynesian Food. Andrea Thompson in Sac Biz Journal.

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Dining News: Now Open - Lou's Sushi

Lou's Sushi, which Cowtown Eats wrote about in mid-May, has opened at 28th & P, replacing what had been an Una Mas.

The restaurant, which opened for business in the frist week of the month, is run by Lou Valente, a chef who has done a stint at Zen Sushi at 15th & I streets and the now defunct Sushi on the River. He's also worked in LA and San Francisco.

The restaurant's first 3 weeks in business haven't been trouble free. They were shut down for a day after theives stole exposed copper pipes, which cut off their water supply.

For now, they're open Tuesday through Saturday, but expect to be open 7 days a week by the end of the year.

While ther are a lot of of sushi places in Midtown, there aren't a lot of restaurants in that part of town. I'm hopeful they can carve out a niche as a good neighborhood sushi place.

Lou's Sushi can be found online at http://www.lousushi.com/.

More News:

Osaka Sushi coming to K Street - The owners of Osaka Sushi in Woodland plan to open a Sacramento location on the K Street Mall around Dec. 1. The space in 1200 K St. previously was the sandwich shop Magnolia Grill. Mark Anderson in the Sac Biz Journal.

Natomas Denny’s Set to Open in Oct. - The new Denny’s in Natomas is expected to finally open late next month. A tentative “soft opening” date of Oct. 27 has been set for the restaurant located at 4441 E. Commerce Way. On Natomas Buzz.

T & R Taste of Texas BBQ - Based on their reactions, I'm pretty sure the kidlets and Mr.S. would most definitely welcome more takeout from T&R. The portions were Texas-sized (big), the food's reasonably priced and the ribs were tasty-- an overall good value. Being that it's not too far from the Grid, I could see it becoming a popular place to quench our BBQ fix on family dinner nights. Ally Gaffan on A Girl & Her Fork.

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Dining News: BBQ Tips from Sacramento Chefs


Grilling seems like it should be easy. Light your coals on fire, add raw meat, and out comes a delicious meal. But for anybody who's tried it knows that it's not that simple. That's doubly true for anybody who's tried low and slow BBQ.

The Sac Bee recently had a great series where they interviewed great Sacramento chefs on what they do to make a successful BBQ. Here's an excerpt of the interview the Bee's Blair Anthony Robertson did with Tako Korean BBQ chef Yoon Hee Cho.

How would you prepare the meat?

For the short ribs, I buy them at the Korean grocery market. We have two different kinds of short ribs – thin slices and thick. For barbecuing outside, I usually get thin slices. If I get thick, I usually have to trim it. I usually shop at Smile Food Market (2948 Bradshaw Road, Sacramento). I call ahead and order, and they will pre-cut it for me. They also have good sticky rice.

What's the most unconventional item you like to grill?

Sometimes we like to do noodles – the Korean style noodles called japchae. It's a very popular Korean dish. It's noodles made with sweet potatoes. You boil them, then prepare the other ingredients like sliced carrots, onions, egg, garlic and mushrooms.

Do you prefer a charcoal or gas grill?

I like charcoal. It has more flavor, especially charcoal made with wood. It's a little bit harder to control, but the fire is stronger.

Read the entire interview in the Sac Bee.

The Bee also interviewed T&R Taste of Texas chef Rodney Ray and Blackbird Kitchen + Bar chef Carina Lee Lampkin.

Coincidentally, I went to a party on Saturday evening where the food was catered by T&R Taste of Texas. It was absolutely scrumptious. The ribs were tender. The hot links were perfectly spicy, and they had some sort of sweet potato pie tater tots that I can't wait to eat a proper meal at the restaurant.

More News:

Savoring Seasonal Fare at Mulvaney's B&L - You can always count on Mulvaney’s B&L for a prettily composed, fresh-from-the-farm repast. I stopped by the popular midtown restaurant recently for a quick lunch and hit the jackpot with the kitchen’s frisee and arugula salad, whose greens were sourced from West Sacramento’s Del Rio Botanical  – a farm well-respected by both local chefs and Sacramento foodies (it happens to offer one of the most interesting and exciting CSA boxes in the region). Kira O'Donnell in Sac Mag.

It's All About Cheese at The Rind - Other treats we savored at The Rind included a fabulous salad featuring locally-grown greens and beets, enlivened with a dash of lemon zest; and the best grilled cheese sandwich I have ever tasted, showcasing Modesto’s Fiscalini “clothbound” cheddar cheese and tangy sourdough bread. Kira O'Donnell in Sac Mag.

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Dining News: Doughbot to Make Cooking Channel Debut Wednesday


Doughbot, Sacramento's favorite gourmet donut shop, took off for a secretive trip to Toronto to compete in Donut Showdown, a Canadian Food Network cooking competition last winter.

The show aired in Canada earlier this year, but not all of us can be blessed to be from the Sac Bee restaurant critic's homeland.

For those of us in the states, the show airs Wednesday at 7 p.m. on the Cooking Channel. On Comcast, that's channel 203 (not available in HD) and on DirecTV, it's channel 232 (in HD).

Doughbot is located at 10th & W streets.

Since we're talking donuts, there was a really entertaining exchange yesterday by The Eatery's chef Jess Milbourn and Doughbot.

For another preview of the show, Catherine Enfield has a writeup on Sac Press.

Click here for more posts referencing Doughbot Donuts.

More News:

Dozens camp overnight for Krispy Kreme opening in West Sac - Some doughnut fans even camped out overnight for a chance at a year's supply of the sugary treat. Brian Jacobson, the first person in line, claimed his spot almost two days in advance. On KCRA.

A Winters Tale - On a warm February morning, Craig’s son, Sean, walks into his father’s office, pulls off mud-caked work boots, sits down on the floor and runs a hand through his dark, shaggy hair. He has been out putting a mineral called gypsum on the soil to improve the drainage of the one-acre field on his father’s property that he took over last year and where he is now growing hops for Sacramento’s Ruhstaller Beer. It’s a perfect example of how Craig is helping nurture the next generation of farmers. Unsure about a future in farming, Sean was drawn into giving it a try, in part, by the opportunity to participate in the region’s budding farm-to-fork or, in this case, farm-to-pint movement. The Sacramento area was once home to the country’s most abundant hop-growing industry. Hops, the key ingredient in beer, fueled Sacramento’s reputation as the West Coast beer capital until Prohibition came along and the local farmers switched crops. Working with J.E. Paino of Ruhstaller—and on a challenge from grocer Darrell Corti to create an authentically local beer—Sean planted the first hop field in the Sacramento region in decades, with the support and advice of his dad. Now in his second season, he already has his sights set on expanding. Anita Chabria in Sactown Mag.

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Dining News: Sac Bee's Final Look Back at 2012


Just before we turn the page on 2012, the Sac Bee's Blair Anthony Robertson published his year in review piece. A few highlights:

Restaurant that really flexed its muscles: Enotria Restaurant & Wine Bar has elevated its game in nearly every conceivable way, so much so that it must be considered a serious contender as the area's best fine-dining restaurant...

Pizza and more pizza: Sacramento diners need to realize that in recent years we have become a seriously good pizza town. But when I set out to rank the best of the best, I literally bit off more than I could chew. In the end, Masullo topped my list, followed closely by Hot Italian, OneSpeed, Spataro, Matteo's and Pizza Rock...

Biggest ordering mistake: Months ago, I had the bright idea to compile a list of the best spicy-hot dishes in town. So I started at Shoki Ramen House. I ordered my usual "extra hot" tan tan men. But I wanted to compare it to the "super hot," so I got a bowl of that, too. I winced, I wept, I slurped, I slumped until I felt my lips had suffered second-degree burns. That story? Um, it's still on hold...

Read the entire, very entertaining article in the Sac Bee.

More News:

Counter Culture: A look back at 10 favorite lunch spots in 2012 - With another year's adventures in casual dining under the belt, so to speak, here's a subjective list of the 10 places my lunch pals and I especially liked in 2012, in order of preference. But first, to be clear: This column's agenda is to find small, diverse, mostly family-run places that offer recommendable dishes at fair prices, and bring them to readers' attention. We concentrate on lunchtime fare, and sometimes cover breakfast and brunch. Featuring T&R Taste of Texas BBQ, Crocker Cafe by Supper Club and Ryu Jin Ramen House. Allen Pierleoni in the Sac Bee.

Food Truck Updates for a New Year - It's been a while since I've posted any truck updates and so I'm going to do so in two parts. Part 1 is updates on some happenings of individual trucks/owners and then Part 2 will be regarding Sacramento ordinances and industry news. Featuring updates on Krush Burger, Om Karmabile, California Love Truck, Coast to Coast, Papa Dale's Drivin Diner, All Angle Catering and New Bite Catering. Catherine Enfield on Munchie Musings.

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Dining News: Truck and Mortar Throwdown Tomorrow

In an effort to raise money for childrens' charities such as Toys for Tots and the CA Fire Foundation, brick and mortar chefs are teaming with their mobile food counterparts to team up in a cooking competition tomorrow at noon. Each team consists of one brick & mortar chef and one food truck chef. They are required to create a cuisine that must include an entire pig and a gallon of honey.

The teams include:

Read more about the contest/fundraiser in the Sac Bee.

The fundraiser is a collaboration between the Sacramento Dining Collective and SactoMoFo. You can purchase tickets online for $45 each.

More News:

Smokin' Good 'Cue at T&R Taste of Texas - Lusting for some good barbecue? Check out the menu offerings at T&R Taste of Texas, located in Oak Park. Owner/chef Rodney Ray has been barbecuing since he was 12, and learned his craft from his Texan mom – “a fantastic cook,” he says. T&R stands for “terrific and reasonable” (price-wise), and Ray hits the mark on both counts. Kira O'Donnell in Sac Mag.

Feeding Crane Farms/Lulu's Kitchen hosting open house - Feeding Crane Farms is on the move -- again. The organic farm and forward-thinking food operation based in Natomas is hosting an open house at its newest venture, Lulu's Kitchen. If you're into the food scene and curious about a young company on the rise, you'll want to stop by and get to know these folks. The event is this Tuesday (Dec. 4) from 5-8 p.m. It is open to the public, but those interested in attending are asked to RSVP via email, [email protected]. Several of the food companies that use the kitchen will also be on hand serving samples. Blair Anthony Robertson in the Sac Bee.

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Dining News: 16 Places for Fall Comfort Food


The recent rains and the early dusks are reminders that Fall is finally here. Looking for dishes that help you feel like the fall? Consider these suggestions from the Sac Bee's Allen Pierleoni on or near The Grid.

  • We're happy as a clam with multiple chowder ingredients: tender chunks of sea clams, clam broth, white wine, sherry, cream, butter, bacon, potato, fresh thyme, bay leaves, Old Bay seasoning, celery, onion, carrot and coarsely ground black pepper. Get it at Jamie's Broadway Grille, 427 Broadway, Sacramento; (916) 442-4044; www.jamiesbroadwaygrille. com.
  • Begin the day with chicken-fried New York steak (hand-cut from a strip loin), breaded and deep-fried, with from-scratch country gravy. Get it at Evan's Kitchen, 855 57th St., Sacramento; (916) 452-3896, www.chefevan.com.
  • Two winners: peppercorn-and-cumin-crusted bavette steak topped with melting blue cheese-infused butter (with perfect mashed potatoes); and luscious citrus-accented salmon that's so fresh it almost swims off the plate. Get them at Crocker Cafe by Supper Club, Crocker Art Museum, 216 O St., Sacramento; (916) 808-1289, www. supperclubsacramento.com.
  • Fried pork ribs may be a staple in the South, but not around here – except for these. Raw pork ribs are coated in seasoned flour and fried in vegetable oil. They come out tasting like a crisp hybrid of pork chop and chicken. Moist, salty, delicious, especially when dunked in the outstanding house-made 'cue sauces. Get it at T&R Taste of Texas, 3621 Broadway, Sacramento; (916) 739-1669.
  • Better burger: The patty is a half-pound of Niman Ranch short-rib meat, topped with Spanish sheep's milk manchego cheese, Little Gem lettuce, tomato confit, onion straws and a "dijonnaise" of house-made mayonnaise and Dijon mustard from France. The buttered and grilled-to-a-crunch roll is from Grateful Bread bakery. Get it at Maranello, 8928 Sunset Ave., Fair Oaks; (916) 241-9365, www.maranellorestaurant. com.

Check out all 16 suggestions in the Sac Bee.

More News:

A Farm at the Center of Things - It’s best known for its salad mix. But Feeding Crane Farms does a lot more than proffer pretty produce. Since breaking ground a little over a year ago, the North Natomas organic farm busily extended its tentacles into a multitude of community ventures, from starting a CSA program to partnering with local restaurants for “farm to fork” dinners. You also can find Feeding Crane’s produce— tomatoes, peppers, potatoes, beans, squash, chard, kale, broccoli and more—at farmers markets and local grocery stores, including Sacramento Natural Foods Co-op and Corti Brothers. Owner Brian Shaad and his small but determined crew aren’t stopping there. If things go right, you’ll soon see food products boasting the Feeding Crane label, too. Cathy Cassinos-Carr in Sac Mag.

Enotria and Carpe Vino make the OpenTable Top 100 wine list - When you want a special bottle of wine with dinner, which restaurants are your go-to's? OpenTable has some suggestions, sort of. The San Francisco-based online restaurant-reservation company recently released its latest Diners Choice Top 100 Restaurants With the Most Notable Wine Lists. Allen Pierleoni in the Sac Bee.

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