The 380-seat Sacramento Twin Peaks was close to full on a recent Friday night during which no big sporting event took place, and had to turn people away last week during the last game of the NBA Finals last week.
Choosing between tamales and hot dogs, Jason Cotter and his partner decided that the road to gastronomic success would be paved with sausages. Arlington Brothers uses locally sourced sausages and makes its own condiments in an effort to set itself apart, Cotter says.
Chef Brooke Preston is the owner of the Green Boheme raw, vegan and gluten-free restaurant in Roseville. Monday night is "Dine & Demo" dinner followed by a food preparation demonstration. Thursday nights, chef teaches "Raw Immersion," a four week course to embrace a vegan lifestyle with group coaching, demo class and take-home food plan.
A binchotan charcoal grill that reaches 1,000 degrees to 1,500 degrees is the linchpin of Binchoyaki Izakaya Dining, a new restaurant in the area that was Sacramento's Japantown after World War II focused on meat and vegetable skewers and izakaya (pub)-style small plates.