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.
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.
Peter Monson and Jessa Berkey, romantic and business partners, were the pub's general managers before buying the business. For 40 years, Fox & Goose has stood as a bastion of tradition in downtown Sacramento.
Cielito Lindo in East Sacramento was hit by fire but is back a year later with high-end Mexican food. Sacramento Bee restaurant critic Carla Meyer reviews the mole and more. Video by Carla Meyer of The Sacramento Bee.