Great New Places to Eat 2018

(page 7 of 11)

A vegan plate of battered and fried house-pickled vegetables (cauliflower, baby carrots, asparagus and sunchokes) with beet aioli (Photos by Jeremy Sykes)

Beast & Bounty

It's dinnertime, and your beef-loving buds are caught up in a melee with your vegetarian pals about whether to head to the latest barbecue joint or that cool vegan Thai place down the street. If this sounds all too familiar, Beast & Bounty, set to launch mid-July at midtown's Ice Blocks complex, maybe your new way to keep the peace.

Beast & Bounty's dry-aged rib eye topped with chermoula relish and served with fried potato confit

"We're celebrating both meats and vegetables on the same level, all on an exhibition wood-fired grill," says Michael Hargis, who owns the restaurant with chef Brock Macdonald, and co-founded LowBrau and Block Butcher Bar. "[Beast & Bounty] is actually an answer to what's missing in the Sacramento food landscape."

The Tobacco Old Fashioned made with Rittenhouse rye whiskey, tobacco syrup and tobacco bittersThe setting—minimalist chic with white oak tables by local artisan Steven Tiller, hand-glazed black kitchen tiles, and pink-and-brass hanging planters and cascading greenery—serves as the ideal complement to Macdonald's eclectic herbivore- and carnivore-friendly menu. We sampled a variety of dishes, including a vibrant vegan plate of fried pickled vegetables like cauliflower and asparagus with beet aioli made using aquafaba (the leftover liquid from cooked chickpeas), and a 60-day dry-aged rib eye, perfectly charred in the open wood-fired hearth, topped with chermoula (a zesty Moroccan relish with cilantro, harissa and garlic) and accompanied by fried confit potatoes.

And with the clever cocktail menu—Tobacco Old Fashioned or Lemongrass Fizz, anyone?—and extensive wine list, not to mention the bocce ball court out back, we think this new midtown foodie haven is shaping up to be the ultimate people pleaser. —Jessica Rine

1701 R St. eatbeastandbounty.com

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