What's Cooking

A look at the latest in local food, dining and drinking news
New Glory Craft Brewery opens new taproom and eatery in Granite Bay

10/29/18

New Glory Craft Brewery opens new taproom and eatery in Granite Bay

New Glory Craft Brewery is pairing pies—pizza pies, that is—with pints at its new restaurant in Granite Bay, which held its soft opening in mid-October and will host a grand opening later this year. Unlike the brewery’s existing taproom near Sacramento's Colonial Village neighborhood, where the only eats have come from visiting food trucks since it opened in 2013, New Glory Eatery & Taproom features a 5,500-square-foot space fitted with a full kitchen and two pizza ovens. Chef Yuri Dancer, who cut her culinary teeth at Esquire Grill and Station 16, is focusing on California-style pizzas—loaded with local produce from the Granite Bay farmers’ market—like a pie with Yukon Gold potatoes, chorizo sausage and goat cheese...

Posted at 10:59 AM | Permalink | Comments

Taste: New food truck Nash & Proper dishes up tongue-tingling hot chicken, and other dining news for Oct. 18

10/18/18

Taste: New food truck Nash & Proper dishes up tongue-tingling hot chicken, and other dining news for Oct. 18

The bird is the word at Nash & Proper, a new mobile hot chicken joint that has been heating up the region's food truck scene since it debuted at the Our Street Night Market along the R Street Corridor in June.  Co-owned by Cecil Rhodes (of food truck Cecil's Taste) and Jake Bombard, Nash & Proper serves hot chicken in classic Nashville fashion (the “Nash” in the name is a nod to Music City, where this particular style of fried chicken originated)—brined and double-fried, dripping with cayenne-red juices, nestled on a bed of white bread and topped with pickles. The “Sammich” version, which had its pilot run last year at Cecil’s Taste, features a fried chicken thigh piled with cabbage-jalapeño slaw, pickle brine...

Posted at 09:52 AM | Permalink | Comments

Golden 1 Center unveils new menu for the 2018-19 season

10/17/18

Golden 1 Center unveils new menu for the 2018-19 season

Just in time for the Kings’ home opener on Oct. 17, Golden 1 Center (G1C) has switched up its starting food lineup, offering a smorgasbord of brand-new dishes for the 2018-19 NBA and concert season. Here's a sneak peek of the new additions to the menu of elevated arena fare with local flair (90 percent of the food is sourced from within 150 miles of the arena) helmed by G1C's executive chef Brien Kuznicki, such as the brat mac and bier cheese, with bratwurst from midtown sausage mecca LowBrau, and the new Burger Patch Cart, whose fast food items—like the Patch Burger with a Beyond Meat vegan patty—are 100 percent plant-based.  And on opening night, when the Kings will face off against the Utah Jazz, the arena will offer six special flavors of...

Posted at 10:19 AM | Permalink | Comments

Drake's Brewing sets opening date at The Barn

10/16/18

Drake's Brewing sets opening date at The Barn

The west bank of the Sacramento River is about to get a whole lot sudsier. Two years after announcing its forthcoming West Sacramento pizza restaurant and beer garden, Drake’s Brewing Co. is set to open its doors at The Barn on Wednesday, Oct. 24. A collaboration between The Barn and San Leandro-based Drake’s, the 2-acre space is anchored by the swooping cedar-shingled pavilion designed by Dutch architect Jerry van Eyck, and will feature a 30,000-square-foot lawn (more on that later) and a 400-seat open-air biergarten. The bar will boast 50 taps pouring popular Drake’s mainstays like the signature Best Coast IPA and the boozy Denogginizer Double IPA, along with guest brews and new specialty releases, including 30 Motels, a reference to a...

Posted at 09:14 AM | Permalink | Comments

Gourmet "hipster-hop" doughnut shop Milk Money sets opening date

10/15/18

Gourmet "hipster-hop" doughnut shop Milk Money sets opening date

For well over a year, foodie tongues have been wagging about the eagerly anticipated gourmet doughnut shop Milk Money that promises brioche doughnuts in wildly original flavors. And starting on Friday, Oct. 26, they can stop wagging and finally start eating when the bite-sized shop — doughnuterie? — will open its doors at the Ice Blocks in midtown, near the corner of 17th and R streets.  In August, pastry chef Edward Martinez, who had nurtured the concept throughout its prolonged pre-opening phase, departed the Milk Money team helmed by Michael Hargis and Brock Macdonald of Lowbrau, Block Butcher Bar, and Beast & Bounty, but accomplished pastry chef Rebecka Smith quickly stepped into Martinez's shoes. The shop will...

Posted at 09:12 AM | Permalink | Comments

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