Chef-owner Chris Barnum-Dann manifests his long-held dreams of cooking hyper-seasonal, haute farm-fresh cuisine in his fine-dining restaurant, Localis. True to the origins of the name (which means “local” in Latin), Barnum sources 85 percent of food from regional homesteads such as Azolla Farm in Pleasant Grove and Laughing Duck Farm in Newcastle. While the midtown eatery’s menu changes as the seasons progress, such full-flavored dishes as braised lamb shoulder (with celery root puree and a fennel salad) and fire-roasted octopus (served with Nantes carrots prepared three ways) are standouts likely to be reprised on future lineups. The signature multi-course dinner tasting menu is sure to impress, in both winning over clients or wooing your S.O. Whatever your mission, this poster restaurant for Sacramento’s farm-to-fork movement won’t disappoint.