Appetizers

Go on restaurant tour with Sac Mag

Employees at the Fatted Calf in Napa prepare more goodies, such as artisanal charcuterie.
Employees at the Fatted Calf in Napa prepare more goodies, such as artisanal charcuterie. rbenton@sacbee.com

The July issue of Sacramento magazine takes its readers on two dining adventures that caught our attention.

In “A Chef’’s Tour,” Michael Tuohy, who opened Grange Restaurant & Bar and Block Butcher Bar, drops by some of his go-to restaurants, bars, bakeries and patisseries in San Francisco, Pt. Reyes Station in west Marin County, and the towns of Napa and St. Helena in the Napa Valley.

Tuohy, who has been drafted as executive chef for the food segment of the future Golden 1 Center, is a fine guide. In S.F., for instance, we visit Craftsman & Wolves in the Mission District, an incredible bakery with croissants that can stand up to the epic ones sold at Bouchon Bakery in Yountville; and to the revitalized bar of the legendary Tosca Cafe in North Beach.

In Point Reyes, he leads us to — among other destinations — the Marin Sun Farm Butcher Shop for grilled sausages and to Osteria Stellina for Tomales Bay oysters. The Fatted Calf in Napa is also on the list, for artisanal charcuterie and more, with a stop in St. Helena at the Goose & Gander for a “speakeasy-style” cocktail.

Part of the magazine’s cover package, “Take Me To the River” by Mari Tzikas, offers Delta dining suggestions in the form of five “rustic riverfront spots” that have been around for awhile — Mi Pueblo Ajijic Mexican Grill, Giusti’s Place, Wimpy’s, Al’s Place and Swabbies.

Allen Pierleoni: 916-321-1128, @apierleonisacbe

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