Food trucks are not welcome in Auburn's historic district under an ordinance passed by the City Council on Monday.
I'm sitting in a large room that's very quiet, very expensive, has no windows, pipes in bad music and, every minute or two, there's this frantic-looking dude who stops by to apologize and thank us for being patient.
During our several visits to Clark's Corner for breakfast, lunch, dinner and for drinks we tried to put our finger on what it was exactly that makes this place work and work so well.
As 2012 comes to a close and we gear up for many more dining adventures in the next 12 months, let's recount some of the great and not so great moments on the local culinary scene.
First Impressions: In our latest dizzying round of visits to new restaurants in and around Sacramento, we discovered one in Roseville that could soon be excellent, and we zeroed in on some very good burgers and beer in West Sacramento.
One of my favorite books on exotic cuisine is an oversized, colorful tome called "Thai Street Food" by David Thompson.
At the risk of sounding like a Yelper tapping out a review with his thumbs on a smartphone, I really, really wanted to like this place.
I have thought about Zindagi Indian Bistro often since we first dined there six months ago and were blown away by several elements of the experience, especially the wonderfully balanced and precisely seasoned food, the modern décor and a small wine and beer list that aspired to be food-friendly.
First Impressions visits dining spots in the region that are new or have undergone recent transitions.
Over the past year, Enotria has quietly and carefully been hiring one top-flight restaurant professional after another, all with designs on transforming this place into the best restaurant in the city.
I have a dangerous job, I hope you know. Besides having to write unpleasant things about unpleasant people who own and operate sharp instruments, I am obligated to eat enough rich, fatty food to make my primary-care physician cringe.
The problem with reviewing Blackbird Kitchen + Bar is that it's a wonderful restaurant, a pretty good restaurant and a muddled and middling restaurant. It all depends when you go, how you order, who is overseeing the kitchen and who is waiting on your table.
When Revolution Wines came to town and set up shop about seven years ago, it was an exciting even momentous occasion in local culinary circles.
It's easy to say something is done the New York way. You can put it on your sign, you can stamp it on your menu and tell everyone who will listen that you're making pizza the way it's made at Patsy's in Harlem, Luzzo's on the Lower East Side or Grimaldi's nestled beneath the Brooklyn Bridge.
The last time I ate in a four-star white-tablecloth restaurant, I was frustrated and unhappy. (Bear with me; I'm not asking for sympathy.) This wasn't an isolated incident: It simply isn't what I want anymore.
First Impressions visits dining spots in the region that are new or have undergone recent transitions. Have a candidate for First Impressions? Email us at email@example.com.
First visits to unfamiliar restaurants are generally a scouting trip and little more. Should we take a deeper look or cut our losses and move on?
It is tempting to assume the worst: When a restaurant is big and busy, when it offers a good bit of pizazz to go with its many styles of pizza, and when its very existence holds so much hope for a once-dire part of downtown, surely the overall quality is going to suffer.