Previous
-
Bacon Wrapped Pork Tenderloin Gorgonzola Gnocchi & Braised Bitter Greens at Hook & LadderRead Blair Anthony Robertson's review of Hook & Ladder here.
-
Hook & Ladder Burger of the day with french fries - $13 at the Hook & Ladder on S Street in Sacramento
Read Blair Anthony Robertson's review of Hook & Ladder here.
-
In just five months, the talented folks behind Hook & Ladder have created something very special, a new breed of restaurant that pays homage to city's past while showing so much promise for what lies ahead.
Read Blair Anthony Robertson's review of Hook & Ladder here.
-
Ramen & Rice's doldot bibimbap, in a hot bowl, features an egg to be pierced so the yolk oozes out to make the dish creamy. In a casual, no-nonsense setting, chef Chuck Kim cooks excellent Korean and Japanese dishes while wife Lee provides friendly and attentive service
Read more here: #storylink=cpy -
Tako Korean BBQ: Kimchi quesadilla Housed in a charming vintage gas station, this fusion of Korean and Mexican cuisines is creative, playful and delicious.
Read Blair Anthony Robertson's review of Tako Korean BBQ here.
-
Toby Keith performs at the 47th Annual Academy of Country Music Awards in Las Vegas. Toby Keith's I Love This Bar & Grill vs. Sammy's Rockin' Island Bar & Grill.
Read Blair Anthony Robertson's review of Toby Keith's vs.Sammy Hagar's here.
-
Guitarist Joe Satriani, left, and singer Sammy Hagar, right. Toby Keith's I Love This Bar & Grill vs. Sammy's Rockin' Island Bar & Grill.
Read Blair Anthony Robertson's review of Toby Keith's vs.Sammy Hagar's here.
-
Owner-bartender Matt Nurge mixes a cocktail at the Red Rabbit Kitchen & Bar on J Street, which tries to do a lot and largely succeeds
. -
Braised Lamb shank with polenta and swiss chard is an excellent example of what the Red Rabbit does well.
-
"Maybe it's not the hippest place going, but this is a great restaurant for families looking for something fun and lively and, assumptions aside, it's a good, solid bet for serious pizza snobs, too."
-
"Maybe it's not the hippest place going, but this is a great restaurant for families looking for something fun and lively and, assumptions aside, it's a good, solid bet for serious pizza snobs, too."
-
"Our first experience here was an eye-opener – as in deer in the headlights. Every foodie, faux foodie, Yelper, blogger, Facebook exhibitionist and Bourdain wannabe was here when we ambled up, ready for some fast and easy takeout grub."
Read Blair Anthony Robertson's "first impressions" of Tako Korean BBQ here.
-
"Our first experience here was an eye-opener – as in deer in the headlights. Every foodie, faux foodie, Yelper, blogger, Facebook exhibitionist and Bourdain wannabe was here when we ambled up, ready for some fast and easy takeout grub."
Read Blair Anthony Robertson's "first impressions" of Tako Korean BBQ here.
-
"It would be difficult to say which component or course we enjoyed most. The sixth course, for instance, may have been the best squab I've ever eaten, a 3-ounce portion of tender breast meat cooked sous vide (in a vacuum sealed bag in a circulating water bath) then sautéed to order in a very hot pan, making the skin perfectly crisp and delicious."
Read Blair Anthony Robertson's review of Sons & Daughters here.
-
"It would be difficult to say which component or course we enjoyed most. The sixth course, for instance, may have been the best squab I've ever eaten, a 3-ounce portion of tender breast meat cooked sous vide (in a vacuum sealed bag in a circulating water bath) then sautéed to order in a very hot pan, making the skin perfectly crisp and delicious."
Read Blair Anthony Robertson's review of Sons & Daughters here.
-
"Harry's Cafe is the real deal because the food is a reflection of everything Harry Luong is all about. He's an American immigrant success story through and through, modest and unsung as he may be."
-
"Harry's Cafe is the real deal because the food is a reflection of everything Harry Luong is all about. He's an American immigrant success story through and through, modest and unsung as he may be."
-
"The Chez Daniel experience, including what some might interpret as "attitude" mixed with charm, begins well before you arrive to enjoy the classic French cuisine, the clichéd French music and the polished but occasionally laggard service."
-
"The Chez Daniel experience, including what some might interpret as "attitude" mixed with charm, begins well before you arrive to enjoy the classic French cuisine, the clichéd French music and the polished but occasionally laggard service."
-
Azul Blue, left and Green Iguana, right - both drinks from Ernesto's Restaurant.
Read Blair Anthony Robertson's review of Ernesto's Restaurant here.
-
Carne Asada ala Tampiquena at Ernesto's Restaurant.
Read Blair Anthony Robertson's review of Ernesto's Restaurant here.
-
Trio of meat: Adventurous eaters can preempt their meal with an appetizer of potted rabbit at Kupros. The rabbit is cured, confitted in duck fat, and then the fat layer is removed, seasoned and potted, then topped with more duck fat. The creamy potted rabbit is topped with peach mostarda, an Italian condiment similar to chutney. Here, the dish was paired with fried rabbit kidneys and a rabbit liver mouse.
Read Blair Anthony Robertson's review of Kupros Bistro here.
-
Sausage sandwich: Give Kupros executive chef John Gurnee some wild boar and pig intestines and you've got the makings for lunch. One day last week, wild boar sausage was served on a hoagie with roasted onions, peppers and aeoli.
Read Blair Anthony Robertson's review of Kupros Bistro here.
-
One of the entrees at the Wine Konnection in El Dorado Hills. Chef Jess Milbourn holds a WK Steak, grilled wagyu beef bavette, scalloped potatoes, french green beans and red wine demi glace which sells for $17.95.
Read Blair Anthony Robertson's review of Wine Konnection here.
-
OneSpeed restaurant is at 4818 Folsom Blvd., in Sacramento, Wednesday, December 30, 2009.
-
Smoke salmon and herb scrambled eggs on a potato pancake with scallions and sour cream at OneSpeed restaurant in Sacramento, Wednesday, December 30, 2009.
-
Bruschetta Pomodoro at Michelangelo's Restaurant.
Read Blair Anthony Robertson's review of Michelangelo's here.
-
Sesame crusted salmon at Moxie.
-
Pork tenderloin at Moxie.
-
The steamed lobster tail at Buckhorn Steakhouse in Winters.
-
The 24-ounce rib eye and sides at the Buckhorn in Winters: Simple, delicious.
-
Sacramento restaurateur Biba Caggiano at her restaurant, Biba.
-
Lounge ON20's take on rib-eye steak with potato gratin, green garlic mousse, braised cippolini and carrot fluid gel.
-
Foie Gras Mousse: compressed strawberry, whipped maple syrup, sherry gastrique.
-
Coniglio alla Cacciatora con Pomodoro, Pancetta e Piselli: Oven braised rabbit with spring onion, pancetta, tomatoes and peas with polenta at Biba.
-
Seafood Pasta du Jour: mix of shellfish and seafood served over linguini at Monkey Cat Restaurant in Auburn March 31, 2011.
-
Pan Seared Jumbo Scallops: jumbo scallops topped with blackened corn salsa served over sesame potato cake at Monkey Cat Restaurant in Auburn March 31, 2011.
-
Cheese Plate at Magpie Market and Cafe on R Street in Sacramento.
-
Gnocchi with Duck at Magpie Market and Cafe on R Street in Sacramento.
-
Papas Bravas at Enotria restaurant in North Sacramento Friday March 18, 2011.
-
Marinated Cod Tacos at Enotria restaurant in North Sacramento Friday March 18, 2011.
-
Café Americain's dining room is grand and elegant with period décor.
Read Blair Anthony Robertson's review of Cafe Americain here.
-
Caviar of different grades is served at Café Americain in Old Sacramento.
Read Blair Anthony Robertson's review of Cafe Americain here.
-
Eva and Louie Chruma have owned and operated Café Marika for 21 years. They began serving old-fashioned comfort food before it was known as comfort food.
-
Szekely goulash is served with spaetzle.
-
Chicken tacos are but one delicious option at Chando's.
Read Blair Anthony Robertson's review of Chando's Tacos here.
-
Juan Francisco, right, puts together a burrito at Chando's Tacos. The stand also offers "mulitas," tortas and, of course, tacos.
Read Blair Anthony Robertson's review of Chando's Tacos here.
-
The colorful and warm main dining room at Bombay Bar and Grill on 21st Street in midtown Sacramento.
Read Blair Anthony Robertson's review of Bombay Bar and Grill here.
-
The colorful and warm main dining room at Bombay Bar and Grill on 21st Street in midtown Sacramento.
Read Blair Anthony Robertson's review of Bombay Bar and Grill here.
-
Salads are a lunch-menu mainstay at Casa Garden. Here, Greek salad with shrimp.
Read Blair Anthony Robertson's review of Casa Garden Restaurant here.
-
Roast chicken breast with apricot wild rice at Casa Garden Restaurant, located in Sacramento.
Read Blair Anthony Robertson's review of Casa Garden Restaurant here.
-
Carnitas at Tres Hermanas located in midtown Sacramento, November 28, 2010.
Read Blair Anthony Robertson's review of Tres Hermanas here.
-
Soft tacos at Tres Hermanas located in midtown Sacramento, November 28, 2010.
Read Blair Anthony Robertson's review of Tres Hermanas here.
-
Pancetta wrapped shrimp on a bulgar wheat-chickpea salad with preserved lemon vinaigrette and aioli at Tazzina Bistro, located in Woodland.
Read Blair Anthony Robertson's review of Tazzina Bistro here.
-
One of the drinks mixed at Tazzina Bistro is the Mandarin Blossom Mojito, above.
Read Blair Anthony Robertson's review of Tazzina Bistro here.
-
Kahlua cheesecake is an examples of the Buggy Whip's timetested menu. "I think of putting new things on the menu," says owner Larry Lesieur, "but people order the same old thing."
-
A plate of steak and prawns - one of four steak combo meals - is an examples of the Buggy Whip's timetested menu. "I think of putting new things on the menu," says owner Larry Lesieur, "but people order the same old thing."
-
The Golden Bear's interior received a major rehab. Regular patrons know to grab a menu and choose their own table.
Read Blair Anthony Robertson's review of The Golden Bear here.
-
Fresh mozzarella crowns a bowl of gazpacho with heirloom tomatoes.
Read Blair Anthony Robertson's review of The Golden Bear here.
-
The" Agedaashi Tofu" - six pieces of tempura tofu with sauce - appetizer for $4.95 at Hokkaido Noodle House at 1724 Broadway in Sacramento.
Read Blair Anthony Robertson's review of Hokkaido Noodle House here.
-
The" BBQ baby ribs" appetizer for $5.95 at Hokkaido Noodle House at 1724 Broadway in Sacramento.
Read Blair Anthony Robertson's review of Hokkaido Noodle House here.
-
Brewhouse mussels steamed with smoked bacon, garlic, whole grain mustard, roasted leeks, and Dixie lager at Tuli Bistro, in Sacramento.
-
The wood-roasted quail risotto at Tuli Bistro.
-
Huong Lan Sandwiches
Read Blair Anthony Robertson's review of Huong Lan Sandwiches here.
-
Taste meets beauty in thin-sliced Wagyu beef cured with pine needles from the Meadowood property.
Read Blair Anthony Robertson's review of The Restaurant at Meadowood here.
-
The chocolate almond fudge dessert.
Read Blair Anthony Robertson's review of The Restaurant at Meadowood here.
-
Bistro Michel, 1501 14th St.
Read Blair Anthony Robertson's review of Bistro Michel here.
-
At Dave & Buster's in Roseville, diners turned game players can collect tickets that are redeemable for prizes.
Read Blair Anthony Robertson's review of Dave & Buster's here.
-
At Dave & Buster's in Roseville, diners turned game players can collect tickets that are redeemable for prizes.
Read Blair Anthony Robertson's review of Dave & Buster's here.
-
Tia Chili mahi-mahi at Sienna.
-
Grilled skirt steak at Sienna is served with asparagus, parmesan potato and blue cheese butter.
-
Billy Ngo surveys the interior of Red Lotus before its opening.
-
Guests Evan de Bie and Hannah Mayfield, both of Sacramento, enjoy the Sunday Brunch at the Capitol Garage, Sunday July 11, 2010.
Read Blair Anthony Robertson's review of Capitol Garage here.
-
The Capitol Garage Monte Cristo starts with a croissant, honey ham and Gruyère cheese, toasted and sprinkled with powdered sugar.
Read Blair Anthony Robertson's review of Capitol Garage here.
-
An appetizer of "Treasure Rolls" made of grilled soy shrimp and ham, Asian herbs & slaw of daikon &carrots, crushed peanuts & crunchy strips wrapped in rice paper, served w/peanut dipping sauce is a menu item at Andy Nguyen restaurant.
Read Blair Anthony Robertson's review of Andy Nguyen Restaurant here.
-
"Karmic Konnection Krepe" at Andy Nguyen Restaurant is a crispy golden brown crepe made of rice flour, filled w/soy shrimp & Ham, tofu, mushrooms, onions & bean sprouts, accompanied with a side of fresh leafy grens, Asian herbs & a light soy vinaigrette.
Read Blair Anthony Robertson's review of Andy Nguyen Restaurant here.
-
Various sandwiches with endless fries come out of the kitchen, waiting to be served at the House Kitchen & Bar.
Read Blair Anthony Robertson's review of House Kitchen & Bar here.
-
5 Cheese Elbow Mac & Cheese is one of the appetizers availabe at the House Kitchen & Bar.
Read Blair Anthony Robertson's review of House Kitchen & Bar here.
-
Lemlem Taddese bakes large circles of enjera, the spongy flatbread that replaces forks and spoons, at Queen Sheba Ethiopian restaurant.
Read Blair Anthony Robertson's review of Queen Sheba Restaurant here.
-
Queen Sheba serves wine and beer, including Ethiopian honey wine.
Read Blair Anthony Robertson's review of Queen Sheba Restaurant here.
-
A large bone-in ribeye steak at Henry's Steakhouse at Red Hawk Casino in Shingle Springs.
Read Blair Anthony Robertson's review of Henry's Steakhouse here.
-
Chef Mark Wermiel presents a crab cake at Henry's Steakhouse.
Read Blair Anthony Robertson's review of Henry's Steakhouse here.
-
The entrance to Ten22 in Old Sacramento.
-
For dessert at Iron Steaks, try tasty zabaglione.
-
A Sushi Sampler is available at Shabu Japanese Fondue.
Read Blair Anthony Robertson's review of Shabu Japanese Fondu here.
-
"American Kobe Beef" entree ready to be cooked fondue-style at Shabu Japanese Fondue.
Read Blair Anthony Robertson's review of Shabu Japanese Fondu here.
-
Pizzas come out of the brick oven ready to be served at the Hot Italian.
-
Vinny Lazzaretto throws some pizza dough at the Hot Italian.
-
Tim and Jenny McGowen of east Sacramento dine at Michelangelo's on the anniversary of their first date.
Read Blair Anthony Robertson's review of Michelangelo's here.
-
Table 260 Downtown promises soul food fusion, but with so many items on the menu unavailable, it was hard to define the term.
-
Matt Woolston is the executive chef at the Supper Club restaurant on Del Paso Boulevard.
Read Blair Anthony Robertson's review of the Supper Club here.
-
Kelly McCown plates a simple flatiron steak at Ella.
-
Wine Konnection bar manager Jenna Greene pulls a bottle of Felino Vina Cobos malbec from the wine shelf.
Read Blair Anthony Robertson's review of Wine Konnection here.
What You Should Know About Comments on Sacbee.com
Sacbee.com is happy to provide a forum for reader interaction, discussion, feedback and reaction to our stories. However, we reserve the right to delete inappropriate comments or ban users who can't play nice. (See our full terms of service here.)
Here are some rules of the road:
• Keep your comments civil. Don't insult one another or the subjects of our articles. If you think a comment violates our guidelines click the "Report Abuse" link to notify the moderators. Responding to the comment will only encourage bad behavior.
• Don't use profanities, vulgarities or hate speech. This is a general interest news site. Sometimes, there are children present. Don't say anything in a way you wouldn't want your own child to hear.
• Do not attack other users; focus your comments on issues, not individuals.
• Stay on topic. Only post comments relevant to the article at hand.
• Do not copy and paste outside material into the comment box.
• Don't repeat the same comment over and over. We heard you the first time.
• Do not use the commenting system for advertising. That's spam and it isn't allowed.
• Don't use all capital letters. That's akin to yelling and not appreciated by the audience.
• Don't flag other users' comments just because you don't agree with their point of view. Please only flag comments that violate these guidelines.
You should also know that The Sacramento Bee does not screen comments before they are posted. You are more likely to see inappropriate comments before our staff does, so we ask that you click the "Report Abuse" link to submit those comments for moderator review. You also may notify us via email at feedback@sacbee.com. Note the headline on which the comment is made and tell us the profile name of the user who made the comment. Remember, comment moderation is subjective. You may find some material objectionable that we won't and vice versa.
If you submit a comment, the user name of your account will appear along with it. Users cannot remove their own comments once they have submitted them.
About Comments
Reader comments on Sacbee.com are the opinions of the writer, not The Sacramento Bee. If you see an objectionable comment, click the "Report Abuse" link below it. We will delete comments containing inappropriate links, obscenities, hate speech, and personal attacks. Flagrant or repeat violators will be banned. See more about comments here.