The crab Louis salad at 33rd Street Bistro includes crisp cucumber chunks and a chili sauce. The restaurant’s executive chef, Fred Haines, who also is a co-owner, obtains the crab from Coos Bay, Ore.
The crab Louis salad at 33rd Street Bistro includes crisp cucumber chunks and a chili sauce. The restaurant’s executive chef, Fred Haines, who also is a co-owner, obtains the crab from Coos Bay, Ore. Randy Pench rpench@sacbee.com
The crab Louis salad at 33rd Street Bistro includes crisp cucumber chunks and a chili sauce. The restaurant’s executive chef, Fred Haines, who also is a co-owner, obtains the crab from Coos Bay, Ore. Randy Pench rpench@sacbee.com
Carla Meyer

Carla Meyer

The Sacramento Bee’s dining critic knows good taste

Carla Meyer

Cracking into California’s newly opened crab season

April 01, 2016 7:00 AM

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Sacramento Bee dining critic Carla Meyer reviews restaurants and covers other restaurant news in the Sacramento region. She formerly was The Bee's movie critic. She has been with The Bee since 2005. Before that, she worked at the San Francisco Chronicle.
cmeyer@sacbee.com.
Twitter: @CarlaMeyerSB

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