While you wait for Sacramento temperatures to drop, here are tips of where to dine al fresco.

The Burger Saloon is a large, casual and family-friendly restaurant where the food is solid and the burgers – 19 of them on the menu – are mostly $6.99 to $7.99. Even “The Heartstopper” is only $13.99, and it features three full-sized patties, two fried eggs, three kinds of cheese, thick strips of bacon, and pastrami.

Kathi Riley Smith draws on her experience in highly regarded Bay Area restaurants and her familiarity with the late chef Judy Rodgers.

The refurbished space offers plenty of sports memorabilia to peruse over your beer or cocktail.

Sacramento has a new country music club and eatery.

Sacramento’s cocktail industry has bubbled over with acclaim during the past year, and Andrew Calisterio’s line of POP beverages captures the excitement in a bottle. The bartender’s sodalike cocktails include ingredients such as grilled blackberries, peaches and local herbs, and are capped inside quaint 187-milliliter bottles. The flavors change all the time.

Sacramento has been getting plenty of attention for its bars and cocktails in recent years – high praise in everything from the San Francisco Chronicle and Sunset magazine to a major thumbs-up from Playboy and extensive coverage in Imbibe magazine.

Here’s a restaurant concept that’s new to Sacramento and has the potential to catch on and flourish. It’s exotic enough to be intriguing, unusual enough to be engaging and, yes, specific enough to be divisive.

Woo-hoo! Soon Sacramento will show some spirit for the seventh incarnation of Midtown Cocktail Week, which breaks the seal Tuesday and sips its way through Aug. 24.

Wahoo’s Fish Taco draws a crowd in midtown

In the 13 months Capital Dime has been open, its defining characteristic has been change.

Preserve Public House in Winters is an intriguing mix of old soul, forward thinking and classic style.

Now and then, we come across a small restaurant operated by sincere, passionate people whose family heritage and recipes are the foundation of their business. So it is with Third Strike Cafe in West Sacramento.

Little Saigon is so replete with restaurants that it’s not uncommon to find three, four or even five eateries in a single strip mall, with each having a specific appeal and distinctive style.

When California’s minimum wage jumped from $8 to $9 on July 1, owners of restaurants, coffee shops and bars braced for the fallout.

Shipping containers, embraced as restaurants and shops in other cities, are gaining acceptance in Sacramento with the planned opening of the Federalist bar and restaurant in midtown.

Turkish cuisine isn’t that unfamiliar after all.

About one in four restaurants go out of business within a year of opening. This happens for all kinds of reasons. The concept is wrong. The food or service is substandard. The location is bad. The inexperienced owners thought it would be a fun way to get rich and didn’t realize all the hard work involved.

A vacation affords the chance to hit spots all over Northern California.

After Enotria closed, Pajo Bruich pushed to find the right job and keep a good attitude.

The 33rd Street Bistro has been around since 1995, when it exploded onto the local restaurant scene and established itself as a neighborhood hot spot with some cool ideas, pleasant surroundings and food that won raves.

We arrived for an early dinner on a recent Saturday, and already Auburn’s Tre Pazzi Trattoria was hopping.

Sacramento-area chefs have learned to read their Yelp reviews, both good and biting.

Let’s celebrate this most American of holidays – the Fourth of July – with a classic American dish – pizza.

Peruvian cuisine turns an ordinary waffle house into something special in Sacramento’s restaurant scene.

Since it began rather modestly in 1991 as a once-a-week, performance-style, hang-out-with-the-chef, three-courses-for-$35 restaurant, The Kitchen has grown into a beloved, unique, essential and very expensive destination at the upper end of the local pecking order.

Babylon City Market is one of this town’s mom-and-pop ethnic restaurants.

Since he opened his modest little eatery in 2002, William Rolle has emerged as the witty, absolutely lovable, very French and very successful proprietor of Cafe Rolle.

Father’s Day is Sunday, but many dads like to treat it as a weekend-long celebration, beginning tonight right after work. Rightfully so, but their significant others may disagree, and that’s where gender differences can stop by for a visit. After all, some would claim it’s as simple as women loving shopping and men loving explosions, but not us.

The Volcano of 2014 is, in the best of ways, in the middle of nowhere and, at the moment, is more into showcasing history than making it. But that shouldn't discourage you from making the hour-plus drive from Sacramento to a modest little restaurant there that just might be the apotheosis of 21st century California casual cuisine.

This stylishly casual cloth-napkin restaurant twists the barbecue concept.

The chain eatery targets its audience and then delivers expected if uninspired food.

The restaurant Mother on K Street downtown has been a hot spot for vegetarian diners since opening in January, but there are other vegetarian and vegan destinations, too – Sunflower Drive In, Bodhi Bowl, California Fresh, Plum Cafe and Anna’s Vegan Cafe to name some. The website www.sacramentovegan.blogspot.com is dedicated to “helping vegans find restaurants for themselves and their non-vegan friends and family.”

When it first became clear that Cafe Dantorels was catching on and that its business seemed to be surpassing its predecessor, Crepeville, I wondered why.

A change of ownership doesn’t change the menu of made-by-hand dishes.

More and more, tapas are finding their way onto menus and into mouths throughout the United States. If they’re not specifically listed as such, they’re called small plates, bites or appetizers, with a focus on cuisine that goes well beyond the traditional offerings in Spain.

One of dozens of eateries in south Sacramento’s bustling Little Saigon district, Yang’s Noodles is brightly lit, slightly shabby and has an almost fast-food feel. A fake flower decorates the front-counter tip jar, which, on a recent visit, contained six or seven dimes. The tables and chairs are unremarkable and well-worn. A handwritten sign affixed to the wall says they have ice cream, but they don’t. There’s no wine or beer on the premises.

You say you want a Revolution

We could go round and round on the topic of tacos.

The casual cousin of a more formal restaurant brings a French flair to Midtown.

Last fall, when I heard Michael Thiemann was back in town and doing pop-up dinners months before he was to open his mysterious new restaurant, I was on it.

Bamiyan is a welcome oasis offering Afghan cuisine.

When Capital Dime opened last July, pushing the idea that it would serve high-caliber farm-to-fork fare at eye-popping prices, the concept got a lot of attention, and the name of this potentially high-profile eatery made a lot of sense.

It’s eye-catching, but is a sushi burrito actually worth eating?

Blackbird 2.0, six months removed from a mini scandal after it shut down suddenly and then broke the news to unsuspecting employees via email, has three new business partners, a new craft beer emphasis, a more tightly focused menu and a revamped floor plan that adds seating to the main level of this very attractive restaurant and bar.

CrepeTown 2.0 in Shingle Springs is larger, brighter and more welcoming than the original. It also has a bigger kitchen, with an expanded menu and staff.

For a place with a superb chef, a savvy and opinionated owner with a propensity for blogging, and a retail wine shop with an excellent inventory of hard-to-obtain bottles at easy-to-like prices, Carpe Vino does not generate nearly as much buzz as it should.

Fahrenheit 250 could be the new candidate for BBQ greatness.

Aji may have some hits on the menu, but this is a big restaurant with big ambitions, and the food program doesn't seem to know when to say when.

At the Roseville cafe, the Broaster is ready — an iconic dish rarely seen hereabouts.

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