Food & Drink
30 Things Every Sacramentan Must Eat
Boy, are we full—of both nosh and nostalgia. That’s because we’ve spent the past two months ambling down memory lane and chowing down on foods we can’t live (or rather, live well) without. From forever favorites like Squeeze Inn’s Squeeze with Cheese and Frank Fat’s banana cream pie to instant classics like Bacon & Butter’s flawless flapjacks and Mother’s chicken-fried mushroom po’boy, here is our guide to 30 essential edibles in the Sacramento region. If you live here, or are even just passing through, this is required reading—and eating. Scroll down and get ready to start ticking off your gustatory “must” list.
Whiskey and ’Cue
A new barbecue joint with a down-home vibe, 250 whiskeys and a meaty menu brings some Southern hospitality to DoCo
Morning Glory
Breakfast-for-lunch becomes an instant everyday tradition at Pushkin’s Restaurant, the new midtown offshoot of Olga and Danny Turner’s popular gluten-free bakery
Raw Talent
When Kru moved from a pocket-sized midtown locale to an expansive space in East Sacramento, chef-owner Billy Ngo responded to the sophistication of his Japanese restaurant’s splashy new digs by upping his already elevated sushi game and creating an even more seaworthy dining experience.
Home Grown
The Yisrael family’s urban farm has flourished in the middle of a food desert, planting the seeds for a whole new farm-to-fork movement
Culinary Art
At the Haines brothers’ buzzworthy new Wildwood restaurant, the art on the walls shares equal billing with the art on the plate
Welcome to the Jungle
Say aloha to The Jungle Bird, the new midtown tiki lounge where it’s always island time and the mai tais are ever flowing
Once Upon a Time in Mexico
Mushrooms. Walnuts. Pomegranate seeds. Mashed potatoes. Can this really be Mexican food? Welcome to Mesa Mercado, a new market-to-table restaurant in Carmichael that celebrates Mexico’s historic cuisine.
The Deer Hunter
Go in search of great venison recipes and you’ll likely come across uninspiring ones for dishes like brown stews and charred roasts instead. Well, the hunt is over, thanks to Orangevale-based food writer and chef Hank Shaw’s newest cookbook, Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things.
From Italy with Love
Inspired by their trips to cities like Rome and Naples, the Selland family opens Obo’ Italian Table & Bar in East Sacramento. With house-made pasta dishes and scratch-made Neapolitan-style pizzas, it’s ciao time.
First Look: The Newly Reopened Kru
None of the works of public art recently unveiled at the new Golden 1 Center offers more aesthetic pleasure than Billy Ngo’s sashimi bowl at the newly reopened Kru on Folsom Blvd. in East Sacramento.
Sea Worthy
Skool on K’s inventive take on fish dishes hooks food lovers, while the new midtown restaurant’s playful concept reels in the whole family.
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