Food & Drink
Science Fare
What happens when you mix Iron Chef with Mr. Wizard? Molecular gastronomy, that’s what. How Lounge on 20 is reinventing itself with compressed strawberries, carrot gel and, yes, mango “yolks”
Q&A: Food Writer Hank Shaw
Hank Shaw follows his passion for wild food—first on his blog, Hunter Angler Gardener Cook, and now in a new book, Hunt, Gather, Cook, a lively primer to sourcing, cooking and eating everything from elderberries to eels.
Message in a Bottle
Downtown’s new Tequila Museo Mayahuel pays homage to the culinary art of Mexico and the unexpectedly elegant side of the country’s most celebrated spirit
La Dolce Biba
Martha Stewart helped make her a national treasure and Darrell Corti says she makes the single best dish in town. Biba Caggiano has served up Sacramento's most authentic Italian food for 25 years.
The Lyon King
The former chef-owner of the Zagat dining guide’s highest-rated restaurant in the Sacramento region, La Bonne Soupe Café, is back in business with a cozy new boîte in Folsom.
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.
Wine Director of The Firehouse Restaurant Mario Ortiz
Mario Ortiz recently celebrated 40 years at The Firehouse Restaurant. He started as a 16-year-old busboy and is now the GM, and curates the region’s largest restaurant wine cellar (25,000 bottles!). The area’s best-known sommelier talks about his philosophy on wine, his encounters with everyone from Robert Mondavi to Andy Warhol, and some very spooky paintings.
On Sale Now!
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