Sacramento bartender is bringing taste of the tropics to area’s hottest parties
Bartender and competition bodybuilder Angel Figueroa often turned down his bar colleagues’ encouragement to start a mobile bartending service, saying it wasn’t for him. That’s exactly what he’s doing and, in less than two months, he’s gained attention from some big Sacramento names.
In September, Figueroa launched Cabana Cubana, an event catering business specializing in Cuban coffee and mocktails.In recent weeks, he brought his bright blue mobile bar to local parties and tailgates, wearing a white Panama hat and blue apron to channel the spirit of Miami’s Little Havana.
“I kind of wanted to ... bring an ambiance ... mobile to (clients),” Figueroa said.
Figueroa specializes in Cuban-inspired drinks, including the classic Cuban coffee, brewed with beans from Elk Grove-based roaster Eco Delight Coffee. This is Figueroa’s first foray into the coffee world — he acknowledges he’s still growing but has no fear of modifying iconic Cuban beverages.
His signature drink is an iced Cuban cafecito, which he tops with banana-flavored cold foam. So far, Figueroa’s coffee drinks are exclusively iced as he learns the ropes of steaming milk. With a slate of holiday parties coming up, Figueroa is adding seasonal coffees to his menu, flavored with gingerbread, white chocolate and peppermint.
Cabana Cubana does not yet have a license to serve liquor, so adult drinks are still BYOB, Figueroa said. In the meantime, he is whipping up nonalcoholic versions of coffee-based cocktails like espresso martini and carajillo while infusing an espresso twist to piña colada.
Although he has Cuban heritage, Figueroa has not yet visited his motherland, saying it’s a “goal to do that ASAP.” Still, he is striving to use his business to represent areas of Latin America that may not get as much visibility in the Sacramento region’s coffee scene, like the Caribbean and Latin America.
“I’m trying to learn and grow in my culture as much as I can and share those experiences through ... my drinks,” he said. “If I can bring in something that hits at home and that I feel confident and comfortable doing, I’ll run it.”
Despite having only served at three events so far, Figueroa said he is already scheduled to bartend at Northern California lawyer Anh Phoong’s annual holiday party on Dec. 12, which drew nearly 900 guests last year, The Bee reported.
He credits much of his success to his silent partners, Sergio Rico and Hook & Reel co-owner Peter Phong, who provide support with maintaining and storing the eye-catching bar as well as facilitating industry networking.
“I feel like everything happens for a reason, but I can’t take full credit,” Figueroa said. “(Phong) really pushes my social media presence ... he gives me opportunities.”
Figueroa said he certainly did not expect to be running a business like Cabana Cubana at the start of the year, but he’s looking forward to growing his small but mighty cabana and possibly expanding in the next year.
“I guess when my mind told me I was ready, then the body followed, and it’s just been going,” Figueroa said. “I don’t think I would be where I’m at right now if I slowed down, because I just can’t.”
What I’m Eating
One of the city’s newest sushi joints is bringing a new — or aged — twist to a fan-favorite sashimi dish.
I discovered Naoki Japanese Cuisine through its slew of Instagram advertisements regularly popping up on my feed. The image on the advertisement was the same each time: A shot showing salmon being dry-aged in an enclosed refrigerator with a caption teasing its impending addition to the menu.
The fish sits in the in-house dry-aging machine for up to two weeks, developing a complex umami profile and dense texture. The Newton Booth Japanese eatery claims to be the only spot in Sacramento serving dry-aged salmon dishes, and it’s easy to see why it’s not so popular.
In addition to the fortnight of preparation, each filet of salmon only produces about three orders of dry-aged salmon sashimi ($36 for five slices) due to the nature of the aging process, according to one of Naoki’s chefs. The dish comes with lemon slices and freshly grated wasabi root, set apart from the common horseradish alternative by its earthy notes and a touch of sweetness.
Naoki is otherwise a relatively standard Japanese restaurant, albeit with high-quality fish cuts. In the two-sided restaurant, split into an elegant, high-ceiling dining room and a cozy vinyl-booth neighborhood joint, the place to be is the latter section’s sushi bar. The team of four chefs readily put forth food recommendations, ingredient insight and friendly banter while preparing highly decorated rolls and omakase platters.
Larger plates of sushi, including the 10-piece chef’s choice nigiri omakase (market price) that feature both style and substance. A small cauldron pouring with seasonally appropriate smoke effects shrouds the sushi in a soft mist, but the decorative element is quickly overshadowed by the meal itself. Salty, rich wagyu beef, melt-in-your-mouth otoro bluefin tuna belly, lean yellowtail and buttery salmon are just a sample of what the daily rotating platter can include.
Naoki will be celebrating its first two months in business with a grand opening celebration on Saturday, Nov. 29, according to one of its chefs. Guests will be treated to a live tuna prep demonstration and caviar tasting, the chef said.
Naoki Japanese Cuisine
Address: 1920 29th St., Suite A, Sacramento
Hours: 11 a.m.-9 p.m. daily
Phone: 916-497-8410
Website: naokijapanesecuisine.com
Vegetarian options: Vegetarian and vegan sushi rolls and appetizers
Drinks: Japanese sodas, soft drinks, hot and iced tea, matcha lattes, sake
Noise level: Moderate
Outdoor seating: None
Openings & Closings
• Milpitas noodle restaurant Highland Noodles opened its first Sacramento-area location last month, hand-pulling noodles into one of seven sizes for succulent soups, bowls and stir-fries. The new restaurant, at 1132 Galleria Blvd., Suite 100 in Roseville, is the eatery’s second outpost.
• Wild Groves Olive Oil, an oil mill based in Newcastle, opened a tasting room on Nov. 4 at 9385 Old State Highway, Suite 4, offering samples of more than 20 varieties and flavors of olive oil and balsamic vinegar. Owner and farmer Dewey Lucero is a fourth-generation olive grower, and his family has some of the nation’s oldest olive trees, according to the company’s website.
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