Featured Food

Chow Bella

Willow serves up love, Southern Italian style, with a side of colorful and texture-rich decor. After three tough pandemic-impacted years, the downtown restaurant scene is looking up.

Good Juju

The team behind The Press Bistro reassembles to open Juju Kitchen & Cocktails downtown, introducing new farm-fresh dishes and bringing back old favorites that we’ve missed. We’re reunited with chef-owner David English’s signature grilled calamari, and it feels—and tastes—so good.

Planting Ideas

At Burger Patch’s new Land Park location, husband-and-wife owners Phil and Danea Horn think outside the vegan bun and launch an innovation lab, where they’ll be cooking up new creative plant-based concepts. Fishless fish tacos, anyone?

A Shire Thing

At a new Lord of the Rings-inspired board game cafe, the owners welcome patrons—from midtown to Middle Earth— to “Speak, friend, and enter.”

From Paris with Love

Channeling the cafe culture of the City of Light, the team behind Canon—including a husband-and-wife duo who trained in Paris—launch Franquette in West Sacramento.

Our French Connection

The French Laundry may be a celebrated Napa Valley restaurant, but its origin story began over 60 miles away in co-founder Sally Schmitt’s childhood home in Citrus Heights. In a new culinary memoir, the pioneering chef honors her Sacramento roots.

A Leap of Faith

A pair of hospitality veterans make the career jump from working for national chains to launching a local supper club named Frog & Slim. It’s time to “get social.”

Stronger Together

Patrick and Bobbin Mulvaney are arguably Sacramento’s First Couple of Farm to Fork. With Sacramento celebrating our region's agricultural bounty in September, we sit down with the owners of Mulvaney’s B&L to talk about the impact of the pandemic on the restaurant industry, the life lessons learned from Bobbin’s bouts with cancer, the controversy surrounding local caviar purveyor Michael Passmore, the importance of openly discussing mental health issues in the workplace and the community, and their efforts to lend a helping hand, one loving spoonful at a time.

Reel Talk

With his new seafood cookbook Hook, Line and Supper coming out on May 7, the Orangevale-based food blogger Hank Shaw shares some true fish tales.

Brew and 'Cue

Ten years after conceiving the idea, two longtime beer buddies open Urban Roots Brewing & Smokehouse, where they hope to bring neighbors and strangers together, one glass of saison and tray of brisket at a time.

Sactown's Best BBQ

Sweet, savory, spicy, smoky… There’s no flavor that doesn’t come through in the magical realms of barbecue. And there’s no better time than these warm-weather days to bite into the meaty marvels grilled up by 10 of our region’s best barbecue wizards. Whether you prefer tender ribs straight out of Cajun country or Texas-tinged pulled pork smoked for 18 hours—or a heaping helping of both with three-alarm sauces and five-star side dishes—we’ve got your ’cue cravings covered. Dig in!

Fat's Incredible

As Sacramento’s first family of Chinese food celebrates its flagship restaurant’s 75th anniversary, delicious—and bittersweet—changes are in the air.

Cheese Wiz

With Melt, Garrett McCord writes the book—literally—on mac and cheese, from traditional stovetop versions to modern takes that redefine the enduring comfort food (coconut cheese wontons, anyone?).

Brewster's Millions

After a multimillion-dollar renovation, one of Galt’s oldest and stateliest structures is now one of the Sacramento region’s newest culinary destinations.