Seems as those big city folk in San Francisco are continuing to warm to its cowtown neighbor about 75 miles away. Following an April article in the SF Weekly which gave well deserved props to Sacramento’s cocktail scene, the San Francisco lifestyle magazine 7x7 posted a piece today about Sacramento becoming a culinary destination for farm-to-fork restaurants.
The piece notes how such leading San Francisco chefs as Dominique Crenn (Atelier Crenn) and Corey Lee (Benu) source some of their sustainably farmed fish from Sloughhouse’s Passmore Ranch. Local restaurants which get singled out include Grange and Mother (pictured above). Mulvaney’s B&L is noted by the article’s author as “a great option for heartfelt, locally sourced fare, on a fine-dining scale.”
FROM THE BEE: