Sacramento Area Dining Guide Fall/Winter 2018
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SN&R Sacramento Area Dining Guide Fall/Winter 2018
Pu bli s h e r
Jeff vonKaenel Ed it or
Laura Hillen D e s ig n e r
Serene Lusano Ph o to Edi t or
A note from the editor
Anne Stokes Writ e r s
Laura Hillen, MacKenzie Mendez, Thea Marie Rood, Corey Rodda Ph o to gr ap h y
Anne Stokes, Reid Fowler Ad v e r tis ing D i r e c t or
Michael Gelbman S a le s C o o r d i n at or s
Skyler Morris, Victoria Smedley Sales
Taleish Daniels, Mark Kates, Anthony Madrid, Rosemarie Messina, Mike Nero, Rodrigo Ramirez, Kelsi White Wh o w e ar e :
Indulge is a special advertising supplement produced by N&R Publications for the sales department of Sacramento News & Review (SN&R). N&R Publications is a separate division of SN&R that creates custom publications for clients. More of these publications can be seen online at www.nrpubs.com. This publication does not reflect the editorial opinion of SN&R. Sacramento News & Review 1124 Del Paso Boulevard Sacramento, CA 95815 www.newsreview.com 916-498-1234
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must admit, when someone asks “where should we go for dinner” I often have the fewest suggestions and the loudest opinions (although, to be fair, not all sushi rolls and french fries have the same merit). In those moments, when I’m desperately trying to come up with an answer under pressure that I don’t hate, what I really need is a curated list of above-par eateries to quickly pare down until only the victor remains. This is Indulge. Besides eating for requirement, we have different asks and aspirations for our food and where we’d like to eat it. Where I choose to stop for lunch in the middle of a busy Saturday full of errands isn’t always where I want to host a longer, more intimate meal. And that’s OK, because the Sacramento food scene is as diverse as its people — you just have to know where to look. So flip through the following pages of Indulge at your own leisure. Envision yourself at the same tables where our writers sat — soaking up the same ambience, stimulating the same senses — and see which part of your life fits there perfectly. Indulge may not be able to change your unceasing preference for salt over sugar (guilty!), but it may stifle that raw sense of panic when it’s your turn to pick where to dine. Laura Hillen
Editor
On the cover: Pizza Rock Right: Kupros Craft House Photos by Anne Stokes
2018 Sacramento Area Dining Guide
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Below: Journey to the Dumpling
index
Chando’s Cantina page 10
Crepes & Burgers
Ghiotto Artisan Gelato
pa ge 11
page 12
Ink Eats and Drinks
Journey to the Dumpling
pa ge 13
page 14
Kupros Craft House
Little Sheep Hot Pot
pa ge 15
page 16
Mana Sushi Korean BBQ
Mayahuel
pa ge 17
page 18
Mesa Mercado
Mystique Dining
pa ge 19
page 20
Pizza Rock
Sun & Soil Juice Company
pa ge 21
page 22
2018 Sacramento Area Dining Guide
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1110 T Street • Sacramento, CA 95811 • (916) 822-4665
www.thecoconutthai.com
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Photos by Anne Stokes Words by Corey Rodda
Chando’s Cantina Street food never tasted so good
C
hando’s Cantina & Gastronomia Callejera in Midtown has a reputation as a bright splash of color in the more conventional offerings for renowned taqueria chain Chando’s Tacos. And it doesn’t disappoint. Seat yourself in an ornate chair crafted out of mesquite straight from Jalisco, and order a drink — perhaps the subtle and salty Nalgas Alegres, an elixir of Damiana liqueur, tequila, tart lime juice and tangy orange soda. This is a cocktail to savor slowly as you settle into your surroundings.
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Pink and turquoise mood lighting play off velvet curtains that frame paintings of Mexican musicians and actors. The artist is Rachel Ann Madrigal, the niece of Lisandro “Chando” Madrigal — better known as the owner of Chando’s. If you’re lucky, you’ve gone on Tuesday for mariachi and tamborazo night. Or, Saturday to see headlining touring bands. But Chando’s expansive menu of Mexican offerings is still the star here. For instance, the wings. Chando’s smoked chicken wings arrive with drumstick and wing attached. Poblano mole, Michoacán mole and cilantro-lime avocado sauces accompany the wings. Each bite smothered in the melodious sauces delivers tasty complexities. Madrigal launched Chando’s Tacos following the death of his father. “He came to this country to live the American dream,” Madrigal says. “He came in search of a better life for my mom and my siblings.” When his father passed away, Madrigal used his grief to perfect his craft — marinating and grilling carne asada, pollo and pork adobada tacos at special occasions for friends and family before opening his first store. Chando’s Tacos now has five locations and two taco trucks. The Cantina, which opened last year, is its newest spot. Chando’s says that making tacos brings him back to his youth, when he helped his dad run Tortilleria y Abarrotes Familia Madrigal in Tijuana, when he was just 17. “He was always a dreamer – he was always a businessman,” Madrigal says. “He taught me how to appreciate people.”
2018 Sacramento Area Dining Guide
And Sacramento appreciates Chando’s. There’s so much to choose from on Madrigal’s menu full of mouthwatering dishes. Try the quesadilla chilanga with tinga chicken — a Mexico City delicacy that features a bed of three homemade tortillas, lightly fried to perfect crispiness. The chicken is cooked in a spicy broth before being seared with chipotle and onions, and then reintroduced to the broth. Topped with red salsa, sour cream, queso fresco and shredded lettuce, this spicy and savory chicken softens delightfully — sure to be remembered. ●
Vi be
Mexico’s vibrant colors come to life Perfect for
Casual date night with an exciting twist As k abou t
Taco Tuesday specials Cu i si ne cost
Drinks: $6-$12 Food: $3-$24 L ocati on
Midtown: 15th & H Contact
chandoscantina.com 916-400-3929
Photos by Anne Stokes Words by Thea Marie Rood
Crepes & Burgers A little something for everyone V ib e
Cute and unique, just like your family! Pe rf e c t f or
Feeding your foodie aunt and fussy eater son As k ab out
Gluten-free crepes and buns C u is ine c os t
Drinks: $1.50-$5 Food: $4-$16 Lo cat i on
Citrus Heights: Auburn & Grand Oaks Boulevards C o ntac t
crepesandburgers.com 916-735-5143
O
ne look at the Crepes & Burgers’ menu is all it takes to see just how passionate chefs and owners Martin Garcia and José Garcia are about their food. As the restaurant’s name suggests, the popular Citrus Heights locale has a little bit of everything, and “everything” is done well — making it the perfect answer for when the family all want a different dish for dinner. “It’s almost always guaranteed that everyone will find at least one item they’ll love,” says Makayla Blake, manager of the restaurant. She recommends the daily specials, noting, “That’s where the chefs are most creative with trying out new dishes.” The extensively remodeled space is gaining a reputation for being a cozy, family-owned and familyfriendly eatery with sophisticated food. It has an open kitchen offset by golden walls, where you can wave to Martin or José in chef whites, plating meals before they are delivered tableside. And there are ample choices to choose from. “We are known for a couple of things — the freshness of our ingredients, the portion sizes and how diverse our menu is,” says Blake. A good example is the restaurant’s Fuji apple salad. The apples are arranged like a frame around crispy mixed greens, tossed in a light, sweet balsamic vinaigrette and topped with caramelized walnuts and gorgonzola cheese. It could make a meal, but is also excellent as a shared dish if you want to save room for the restaurant’s namesakes. The San Francisco crepe, for instance, folds big chunks of fresh salmon inside a delicate pancake that is stuffed with fresh spinach, tomatoes
and onions. The stringy provolone cheese and dried tomato pesto pull the separate flavors together into one big savory hit. It is served with fried country potatoes that are seasoned with fresh herbs and find that perfect balance of crunchy on the outside, soft on the inside. To really do Crepes & Burgers justice, have your dinner companion order one of its many burgers so you can also try this side of the menu. Order the Louie Burger: Set the lightly toasted brioche bun on top of a half-pound of Angus beef with Applewood bacon, cheddar cheese, lettuce, tomato and fried egg, and press down — letting the yolk spill flavorfully into every juicy bite of burger. Finish the meal by sharing a couple of dessert crepes. More delicate pancakes, but this time filled with bananas and topped with fresh berries or walnuts, cream cheese, brown sugar and cinnamon. Your hands will smell like cinnamon all the way home — a perfect way to remember this homey and sweet place. ●
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Photos by Reid Fowler Words by Corey Rodda
Ghiotto Artisan Gelato A step into the exquisite
T
here’s a place in Carmichael where you can find creamy European excellence to balance the typically heavier fare found during colder months — Ghiotto Artisan Gelato. Owner Jannet Pishtoy hails from Ukraine but studied at PreGel America, where she learned her craft from Italian chefs who spent years churning milk fat into transcendental confections. Ghiotto offers world-class varieties of gelato that range from the Italian classic, spumoni — pistachio gelato with pistachio nuts, black cherries and dark chocolate — to an elevated version the American classic, s’mores, which pairs dense marshmallow gelato and graham crackers with chocolate drizzle. Ghiotto’s gelato is the real thing. “My new home, America, has given me the opportunity to express my creativity and leave a piece of
12
my heart in each flavor I make,” Pishtoy says. Among her most notable and unique creations is her take on the Ukrainian classic, Pavlova — a dish inspired by famous Russian ballerina Anna Pavlova. Pishtoy’s version folds a vanilla gelato with strawberry and passion fruit puree, and baked meringue. The chewy, sweet meringue contrasts beautifully with the dense gelato, especially as the ice cream slowly melts. Pishtoy rotates an eclectic array of gelato flavors, inspired by the interests and lifestyles of her customers. For instance, one of her patrons who recently enjoyed an exemplary gelato during a trip to Italy had it recreated at Ghiotto. Dubbed Bacia, the chocolate hazelnut gelato folds hazelnuts and chocolate kisses in its creamy texture. “I never make the same flavors twice,” she says. In addition to gelato and sorbetto, Ghiotto also offers
2018 Sacramento Area Dining Guide
miniature meringues and macarons — delivering a flavor explosion of piquant fillings encased in delicate shells that differ each season. The lemon macaron boasts a delicious, tart custard that stays perfectly enclosed in its pastry exterior through the marvel of Pishtoy’s baking expertise. Other taste tempters on the menu include hot doughnuts filled with gelato and Nutella — a staple for any Californian. For the coffee lovers, Ghiotto offers affogatos — a double shot of espresso poured over the diner’s choice of gelato, served in a fluted champagne glass. Each Ghiotto delectable is dished up amid European luxury. Glossy white bistro tables and retro glassdoored cabinetry complement a shimmering, diamond-tile backdrop that makes this hidden gem a perfect spot to munch on an exquisite treat — no passport required. Ghiotto shares an open outdoor space with neighboring coffee shops and eateries. The patio features a Spanish-style fireplace, trickling fountains and heat lamps for the cooler season. On crisp fall days,
the patio is perfect for savoring one of the gelateria’s seasonal specialties. Indulge in the crisp fall air with a slice of caramel apple pie or pumpkin cheesecake gelato, and wrap your hands around a mug of Ghiotto’s pumpkin latte. ●
Vi be
Sleek with pops of bold color Perfect for
A relaxing and elegant Saturday afternoon pit stop As k abou t
Gelato cakes Cu i si ne cost
Drinks: $2.50-$4.50 Food: $2.50-$9 Locati on
Carmichael: Fair Oaks Boulevard & Marconi Avenue Contact
ghiottogelato.com 916-601-8544
Photos by
Anne Stokes
Words by
Thea Marie Rood
Ink Eats
and
Drinks
Dressing up ever yone’s favorite classics
T
here’s no question that Ink Eats and Drinks is an original — from the American traditional tattoo art adorning its walls and ceilings in vivid reds and purples, to its prescient corner in a now-bustling section of Midtown. “When we started 15 years ago, nothing was around us,” says chef and owner Chris Nestor. “Today, new things are popping up all over.” That makes Ink’s location great for people watching as you enjoy food and drinks from a seat in front of its large-paned windows or shaded sidewalk patio. Patrons feel immersed in the movement of Midtown and its people: couples strolling the tree-lined street, audience members rushing to a performance at the new B Street Theatre. The vibrant mix of Sacramento also reflects on Ink’s menu, which is “simple comfort food,” according to Nestor, but with a modern twist. This means parents and grandparents will happily recognize each dish, as will younger, trendy millennials. In fact, Ink has remained a popular Sacramento locale due to its adaptability — like being one of the first area restaurants to cater to the late-night weekend crowd by keeping their kitchen open until 4 a.m. But no matter what hour you arrive, you’ll find deliciously filling options at Ink, many of them fun to share. For example, start with the jalapeño and artichoke dip, which combines bright notes of citrus and a subtle spiciness. Cut through the top layer of gooey cheese with a freshly fried, housemade corn chip and race your dinner companion for each rich, creamy scoop. Need something heavier to energize you before hitting up the Midtown farmers market? Try the
shaved prime rib sandwich: mouthwatering rare beef with a slice of Swiss cheese on a soft white steak roll, cut on an angle and slathered with horseradish mayo (with warm au jus for dipping, of course.) Consider a piping-hot mini-casserole of macaroni and cheese that Mom would be proud of for your side — complete with fat corkscrew noodles, six perfectly blended cheeses and browned bread crumbs for the top. Finish with a very shareable dessert: a large slab of fresh-baked brownie cooled off by a scoop of premium vanilla ice cream that hides molten pockets of chocolate chips and slivered almonds. Or, cap off your experience with the new Bad Apple cocktail, stirred together by Ink’s inventive barkeep — with Fireball, vanilla cream, nutmeg and apple chips — just in time for fall. ● Vib e
Hip tattoo parlor meets favorite diner P e r fec t f o r
A long dinner date Ask a b o ut
Movie Monday with $5 cocktails Cuisin e c o st
Drinks: $6-$8 Food: $3-$16 Lo c at io n
Midtown: N & 28th Co n ta c t
inkeats.com 916-456-2800
2018 Sacramento Area Dining Guide
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Photos by Anne Stokes Words by Thea Marie Rood
Journey to the Dumpling Discover the art of dumplings and be changed
J
ourney to the Dumpling is aptly named, because if you haven’t discovered Chinese soup-filled dumplings (known as bao), you are in for a fun culinary trip. Tucked into Elk Grove’s local food scene, Journey to the Dumpling specializes in both steamed (xiao long bao) and panfried (sheng jian bao) dumplings. Order the steamed dumplings to be served bite-sized pillows of handmade and intricately folded dough. Served eight at a time in bamboo steam baskets, each dumpling is filled with a spoonful of hot broth and tender white pork. Diners can also choose from a vegetarian mushroom bao, or to pair their pork with snow crab. When you lift the basket lid,
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overcome your sense that the dumplings are too pretty to eat and take co-owner Yvonne Nguyen at her word that there is no wrong or right way to consume them — although she does give some advice. “Make sure your soup spoon is nearby when you are carefully picking up the dumpling [with your chopsticks],” she says. “Once it’s on your spoon, you can pop a hole so that the soup pours out. From there, you’ll be able to blow away some hot steam.” Slurp up the cooled and flavorful broth, and enjoy your mouthful of cloud-like, delicately seasoned dumpling. Experience each bite with its natural sweet yet savory flavor, or dip it in the white vinegar sauce first. Your technique will improve as you go, and it is a cheerful exercise — to do with friends, children or to break the ice on a first date. In fact, these are the groups that fill the dark wood tables and gray upholstered booths each evening. Flat screens line two walls so patrons can catch the game or put on the kids’ favorite cartoon, but most diners occupy the senses with serious eating as each course comes quickly from the kitchen. So what should you order with your bao? Start with a pot of jasmine tea, served in a trim white teapot set over a votive candle that will make any tea lover wistful. Choose Chinese sliders (roujiamo) as an appetizer: Each biscuit-like bun is house-made and filled with chopped pork, green onion, green bell pepper, and cilantro (tip: Dip them in the chili oil!). To finish your dumpling journey with another trip to the clouds, it must be the mini egg tarts. A soft crunch of flaky, buttery pastry that gives way to a smooth, silky, warm custard with a lightly browned top. ●
2018 Sacramento Area Dining Guide
Vib e
Modern and sure to appeal to the whole family P er f e c t fo r
Putting your significant other’s chopstick skills to the test Ask a b o ut
Pint jars of chili oil and $8 refills Cuisin e c o st
Drinks: $1.50-$8 Food: $4.50-$14 Lo c at io n
Elk Grove: Laguna Boulevard & Bruceville Road Co n ta c t
journeytothedumpling.com 916-509-9556
Photos by Anne Stokes Words by Thea Marie Rood
Kupros Craft House Welcome to your new favorite weekly spot
B
y 6:30 on any given night, the second-story market lights of Kupros Craft House shine as dozens of young professionals crowd onto its two porches. Inside, foursomes grab a quiet table for dinner, old friends line the bar — everyone wanting a seat at Sacramento’s neighborhood hangout. “We try to be everyone’s comfortable home-away-from home,” says Keegan Currey, general manager. “A place you can go and just be yourself and relax. It’s easy to do since we are situated in what used to be someone’s home.” Kupros has settled itself inside of a 1910 Craftsman-style house on 21st Street in the heart of Midtown. As you walk up the friendly front porch it’s impossible not to admire the richly colored stained glass ceiling that forms a canopy over the bar, designed by local artist Mickey Abbey. Other Craftsman
architectural details — like a wide staircase, turquoise and cream-colored walls set off with dark woodwork, and period light fixtures — wrap you in an old-house vibe, whether you sit at an antique table upstairs or curl up on a comfy couch. The food however, is cutting edge. Especially since Dillon O’Dea became Kupros’ young and inventive executive chef. “Dillon’s creative vision pairs well with how unique we are as an establishment,” says Currey. “We keep our menu aligned with the seasons.” What to order as temperatures chill? O’Dea suggests greeting the season with a smoked chili pepper maple Old Fashioned that tastes, honestly, like fall. Pair it with a poblano pepper appetizer, stuffed with pomegranate, jicama salsa and cilantro-lime grilled shrimp. Strips of fresh and crunchy carrots, radishes,
jicama, peppers and arugula balance the tenderness of the shrimp, which is infused with a refreshing pop of citrus. If you’re looking for more substantial fare over drinks, then you can’t beat the bone-in pork chop, which is like autumn on a plate. The succulent pork — grill marks on the outside and still pink inside — is topped with baked apple and currants, and laid across a bed of tender-crisp, roasted root vegetables which almost steal the show. Finish up with the ginger beer cake — crunchy on top, but soft on the inside — and served on a stone slab that includes a pear sorbet, candied persimmons, an almond crumble and bourbon caramel sauce. If you don’t live in the neighborhood, Kupros will make you wish you did. ●
Vi be
Where trendy and cozy hang out Perfect for
Spilling workplace drama over drinks and a hearty meal As k abou t
Kupros Quiz trivia night on Sundays Cu i si ne cost
Drinks: $5-$10 Food: $6-$16 L ocati on
Midtown: 21st & L Contact
kuproscrafthouse.com 916-440-0401
2018 Sacramento Area Dining Guide
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Photos by Anne Stokes and Reid Fowler Words by MacKenzie Mendez
Vi be
Upbeat but private Perfect for
A personal meal with someone special As k abou t
The half & half pot Cu i si ne cost
Drinks: $6-10 Food: $4-$20 Locati on
Sacramento: Franklin Boulevard & Florin Road Contact
littlesheephotpot.com 916-228-4599
Little Sheep Hot Pot Gather round the pot
L
ittle Sheep Hot Pot inspires a kind of mindfulness often lost in our food these days. By turning a fleet of raw ingredients into a warm and ready-to-eat stew, diners are encouraged to consider what they’re eating carefully — noticing not only the taste of the food but the shape, color and texture of each bite. The result is a multisensory dining experience that’s as much fun as it is absorbing. It starts simply: Broth is brought to the table in a large silver pot and put on burners to simmer in the center. Diners choose from original, spicy or tomato broths as the foundation of their meal, and are easily wrapped into the process at the first bubble that surfaces. From there, diners drop whatever they’re craving from a wide array of toppings into the stew — waiting until each item is cooked to scoop them out
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with a spoon. Each cupful of stew becomes different from the next. While there’s no doubt that Little Sheep Hot Pot offers a delightful and varied experience for a diner’s palate, the broths are almost an experience of their own. Star anise and cardamom give the steam a lightly sweet, earthy aroma and complement the savory base of the broth. Additional spices like red date and goji berry break down almost imperceptibly with the heat, filling out the flavor of the broth while adding antioxidants and essential vitamins and minerals. Each ingredient chosen for its bubbling destination interacts with the broth’s carefully curated flavor profile in different ways, from thinly sliced marbled meats to fresh vegetables. This allows foods to be fully saturated with seasoning and cooked to suit individual tastes. The social component, however,
2018 Sacramento Area Dining Guide
is possibly the most rewarding aspect of creating something with your dining companions — be it a perfectly cooked mushroom or a tender slice of American Kobe beef — and inspires a homey sense of community that frequently eludes us in a restaurant setting. Ladling broth into your neighbor’s bowl basks the meal in an easy familiarity typically reserved for home tables. The experience feels comfortable. “Everybody can have a different experience,” says Alex Li, the manager of Little Sheep Hot Pot. “We want to let everybody try more, different things.” Little Sheep Hot Pot is a place to do just that. Trying something new applies not only to the array of foods that are included in a single meal, but also to the entirely unique dining experience that takes eating out to a newly intimate experience. ●
Photos by Anne Stokes Words by Corey Rodda
Mana Sushi Korean BBQ It doesn’t get better than all you can eat
P
aper lanterns dangle from the ceiling of Mana Sushi, softly waving hello at diners as they enter into owner Billy Yoon’s labor of love that has Sacramentans thinking “sushi.” Yoon, who is also the head chef, shouts out “Irasshaimase!” — or “welcome” in Japanese — as patrons file into the restaurant which has held its same location in Arden since 1985, but with Yoon now steering its direction. His relentless work ethic ensures the spontaneity and sumptuousness of each dish coming out of the restaurant’s busy kitchen. But sushi isn’t all Mana does, and does well. The restaurant’s expansive menu boasts both Japanese and Korean foods for diners to taste. For kimchi lovers, the aromatic kimchi fried rice is a staple — crispy fried egg tops with an addicting alchemy of ginger, soy sauce and tangy kimchi. The restaurant’s popular sea steak entrée also holds its own among V ib e
Authentic and inviting Pe rf e c t f or
Filling up on sushi rolls As k ab out
99-cent sake bombs C u is ine c os t
Drinks: $3-$17 Food: $6-$24 Lo cat i on
Arden-Arcade: Alta Arden Expressway & Fulton Avenue C o ntac t
manasushionline.com 916-971-0728
a diverse and taste-filled menu, featuring seared tuna on top of a bed of crisp cabbage, cucumber, carrots and daikon. Spicy mayo dressing, drizzled over the dish, creates a joyous union with the melt-in-your mouth tuna. If sushi is more your game, then you must try the S.M.F. roll, which pairs soft-shell crab, avocado, snow crab and a spicy tuna center together with seared tuna, avocado, green onion, tobiko and teriyaki sauce for the top. This is an explosive dish, with a flavor complexity that will linger long after you’ve paid the bill. Portions at Mana Sushi are generous. The restaurant has also made its name with many diners as their preferred choice when it comes to local all-you-can-eat menus. Diners almost feel a part of the tradition of the cuisine as they observe the sushi chefs at work, busily crafting their creations under sparkling green lights at the bar. Mana Sushi is a proud momand-pop operation, with Yoon’s sons contributing to the success of the family business as well. “Mom-and-pop restaurants like Mana Sushi remind me of my childhood,” server Vinh Yan says. “The food at Mana is crafted by a family. It’s authentic.” The ambience of the restaurant also speaks to that authentic experience with a relaxing atmosphere, as if bowing to the culinary delights that star in this show. The decor is simple, yet pleasing: earth-tone walls, posters of popular sushi rolls and quixotically nodding, ceramic lucky cats. At Mana Sushi, there are always happy returns — starting with Yoon’s welcoming “Irasshaimase!” beckoning you to your next delicious journey. ●
2018 Sacramento Area Dining Guide
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Mayahuel
Photos by Anne Stokes Words by Thea Marie Rood
Finding the art in tequila
E
rnesto Delgado is slowly making his mark on Sacramento, one distinct restaurant at a time — each reflecting features of his childhood, love of Mexican culture and fresh take on authentic Mexican dishes. Mayahuel is one of those restaurants, a teeming eatery with real candles on a dark wood bar and tables. Located in The Kay District of Downtown, patrons can take in the activities of passing light rail trains or moviegoers bound for the Esquire IMAX right from the restaurant’s expansive patio, lit with soft, round lights. Although Delgado uses this particular restaurant to educate and introduce his guests to Mexican spirits, he also hosts frequent special events and focuses on food from his hometown — giving it a California farm-to-table twist. For example, start with the roasted poblano pepper soup: rich, creamy and comforting with a subtle hot kick, it’s perfect to curl up with
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in order to kick that seasonal cold. As an appetizer, consider Mayahuel’s bocaditos de México — six unique bites on handmade tortilla rounds, topped with savory combinations of cheese, beans, chicken, pork, mushrooms or peppers. Pair these with the “Mexico” cocktail, a watermelon and tequila combination in a chili-powder-and-salt-rimmed glass. The slices of fresh watermelon and cucumber add an extra layer of genuine flavor, and the spicy saltiness of the rim contrasts beautifully with the sweetness of the drink. Sundays are a particularly enjoyable time to grab a table at Mayahuel, when it is filled with large families fresh from mass at the cathedral up the street — from toddlers to abuelos, all are laughing, talking and, of course, eating. Sundays are also when members of Mayahuel’s Tequila Club can bring their VIP card (and a guest) for a special tasting flight. Sit at the bright, comfortable bar — which
2018 Sacramento Area Dining Guide
stocks dozens of tequilas, mezcales, Bacanoras, sotols and Oaxacan rums — and catch a Niners game on the enormous flat screens. In need of an extra tequila kick for your dish? You’ll find that in the camarónes Moctezuma al tequila, consisting of sautéed shrimp, mushrooms, serrano chile strips, parsley and a splash of tequila — all served with cilantro-infused rice and warm tortillas. The complex flavors of this dish are both sophisticated and unexpected, going far beyond more pedestrian versions of Mexican cuisine. Finish with chocolate de abuelita ice cream, “Granny’s chocolate,” which comes in a large, homey mug. You will indeed feel like a kid again, but one who is also old enough to indulge in those tequila treats. ●
Vi be
Upscale tequila bar Perfect for
Intimate chat over drinks and dinner As k abou t
Latin food fests and cultural events Cu i si ne cost
Drinks: $9-$12 Food: $3-$19 L ocati on
Downtown: K & 12th Contact
tequilamuseo.com 916-441-7200
Photos by Anne Stokes Words by Thea Marie Rood
Mesa Mercado Next stop: Chilangolandia
I
f you’re looking to get out of Sacramento, then Mesa Mercado’s latest concept is your solution — Chilangolandia. Located inside of Mesa Mercado’s restaurant, Chilangolandia will transport you from its locale in Carmichael to somewhere south of the border with its taco bar. Mexico City, to be precise, because this is what “chilango” means: a resident of Mexico City. It is also where owner Ernesto Delgado gets his inspiration. “We went there, and as an American — as a Mexican — I was culturally shocked,” Delgado says. “The architecture, the design, the restaurants, the ambience … And the street food is so amazing.” That’s why Delgado set out to channel Mexico City’s urban and culinary vibrancy with his newest opening. A bold black-and-white mural above the bar, created by local artists Rosa and Antonio Sarabia, situates diners within Mexico City’s skyline. “The skyscrapers do not stop,” Delgado says. “These are the buildings and the structures important in Mexico City.”
But the most authentic recreation, of course, is the food itself. “In Mexico, you walk up and order right there from the taquero: ‘Give me two,’” says Delgado. “You eat them and then say, ‘Give me three more.’ At the end you say, ‘What do I owe you?’” This is faithfully recreated at Chilangolandia, where taco lovers can choose between several variations of chef Dora Robles’ street taco — beef, chicken or pork. All are served on handmade corn tortillas that you can watch being made on the grill and which make Robles’ dishes extraordinary. As do the subtle ingredients that accompany the grilled meat — fresh onion and pineapple in the pork, for example, or chunks of french fries with the beef — and the perfectly selected spices and seasoning that make for a slow and pleasant burn. To further the flavor, add condiments at the bar yourself — such as housemade salsas, onions, fresh chopped cilantro and a pot of whole beans. Tacos are Chilangolandia’s specialty, but don’t miss out on the quesadilla (a thick corn tortilla
folded over tender seasoned pork), the pambazo torta (special bread soaked in chili sauce, then stuffed with chorizo, lettuce, potatoes, queso fresco and crema) which is often eaten for breakfast or late at night. The drinks on Chilangolandia’s menu would also be happily consumed in Mexico City, but you only need to visit Mesa Mercado in order to find them. Take the guava margarita — light and sweet — that contrasts well with the thick salt on its rim. Or, opt for the lime-andcucumber water, which will cut the spice of your tacos with a big hit of citrus. ¡Qué rico! ●
Vi be
Mexico City with a squeeze of Sacramento Perfect for
Tacos, tacos, tacos! As k abou t
Taco Tuesday specials Cu i si ne cost
Drinks: $6-$15 Food: $3-$17 L ocati on
Carmichael: Fair Oaks Boulevard & Marconi Avenue Contact
mesamercado.com 916-283-4081
2018 Sacramento Area Dining Guide
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Gothic finery
Mystique Dining
Photos by Anne Stokes Words by Thea Marie Rood
As k abou t
Popping the question here
There’s dinner, and then there’s pizzazz
A
Cu i si ne cost
t Mystique, you get more than dinner — you get a show. Styled in a Victorian-era setting, arriving at Mystique is so immersive that you feel almost like an extra in a historical drama — complete with period wallpaper, crystal chandeliers, cushioned window seats, a large fireplace, and an impeccable butler and maid with seamless table service. A subtle hand reaches for your plate moments after you’ve finished a course or refills your halfempty glass, almost by magic. Because at Mystique, it’s not just the table service that is magical — a real magician performs after the seasonal, five-course dinner, which is served around a communal table in a candlelit dining chamber. “My husband Terry was on a mission to try and find a way to combine all of his loves — magic, culinary, theatrical production and hospitality,” says co-owner Nicole Commons. “We have rotating
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Perfect for
Trying something new for once
magicians in weekly to give our customers the opportunity to come back at any time and see someone new.” For instance, throughout October, guests can experience Mystique’s Halloween-themed “Tribute to Edgar Allan Poe.” After that, the theme switches to yearend holiday spirit with “Magic of the Season” — which runs through to New Year’s. We won’t spoil any of the surprises, but some of these works are sure to end with a bang! The magicians choose their magic to correspond with the theme at hand, although any darker tricks — using tarot cards, copper pennies or mystery paperbacks — are done in good humor. But perhaps the most important element is chef Johnny Hornybrook’s expertly prepared and presented food, which floats out from the unseen kitchen in a steady procession. The fall menu, for
2018 Sacramento Area Dining Guide
instance, starts with the “Poisoned Apple” appetizer: Fresh slices of apple on the rim of a glass filled with dry ice that smokes spookily as you scrape up every bit of luscious caramel and toffee dip. It’s followed by a salad of fresh, crispy mixed greens, juicy berries and mandarin oranges that are lightly dressed in a pumpkin/poppy-seed vinaigrette. A tiny scoop of house-made raspberry sorbet — with more berries — comes next to clear your palate. Or, if you prefer the intricacies of veggies over meat, the brightness of the vegetarian lasagna’s sliced bell peppers pair well with the creaminess of the dish’s perfect al dente pasta, and cheesy white sauce with a crunchy bread crumb top. Don’t turn down the last course: a chocolate cake — adorned with an Oreo crust — as well as two layers of chocolate mousse, all centered in a caramel and chocolate sauce. Now that’s magic! ●
Drinks: $5-$95 Food: $70-$85 L ocati on
Historic Folsom: Sutter & Riley Streets Contact
mystiquedining.com 916-293-9000
Vib e
Rock ‘n’ roll never dies P e r fec t f o r
Satisfying cravings for an artisan slice Ask a b o ut
Acoustic Sunday Brunch C uisin e c o st
Photos by
Drinks: $3-$13 Food: $7-$32
Anne Stokes
Words by
Thea Marie Rood
Lo c at io n
Downtown: K & 10th Co n ta c t
pizzarocksacramento.com 916-737-5777
Pizza Rock Don’t settle for the same ole slice
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f you haven’t eaten Tony Gemignani’s pizza yet, get yourself to Pizza Rock pronto. Simply put, it rocks. Gemignani is a 12-time World Pizza Cup champion, author of “The Pizza Bible” and the owner/chef of multiple award-winning pizzerias in the Bay Area and Las Vegas regions. Luckily for Sacramentans, his flagship Pizza Rock was opened in a bustling section of Downtown. “[My partners and I] like Sacramento, we like Downtown,” says Gemignani. “The Crest Theatre is across the street — it’s such a great area with so much potential. And the mayor is really behind us, he’s a strong supporter of K Street.” Pizza Rock, like all Gemignani’s restaurants, has a unique style with an incredibly diverse menu but is “not pretentious,” he says. The restaurant’s music theme gets you in the mood for a unique eating experience. The ceiling shows off a rock ‘n’ roll take on the Sistine Chapel, and your menu arrives encased in an actual album cover — with the original vinyl still inside. Pizza Rock’s gourmet pies include endless variations of Chicago-style cracker thin, Italian, American, Sicilian, and both Pizza Romana and Pizza Napoletana (baked in a 900-degree wood-fired oven, of course). “You see a Romana or Sicilianstyle pizza come out and you say,
‘I’ve got to have that one next time,’” says Gemignani. “[Or] bring a big group — say, six to 10 people — and order five or six pizzas to share and sample.” Two pies to include in that order: the New Yorker, with housemade fennel sausage, pepperoni and dots of ricotta cheese; and the Romana No. 1, a long, thincrust, three-part pizza. The latter is served on a wooden board in the middle of the table and is almost an appetizer, entrée and dessert all on its own. The first section has cherry tomatoes, black olives, basil, garlic, sea salt and mozzarella. It is not overly cheesy, and the juiciness and sweetness of the ripe tomatoes pair well with the tang of the olives. The second section is denser in flavor, but still light with its crispy, chewy crust and combination of soppressata picante, arugula, ParmigianoReggiano and hot red pepper oil. The final section is made with a sweet fig preserve, prosciutto di Parma and Gorgonzola, with a drizzle of balsamic reduction. Which is not to say you should skip actual dessert: Gemignani’s take on zeppole (fried dough with cinnamon, sugar and cardamom) or tiramisu (espresso-infused ladyfingers topped with cocoa and Frangelico) is not to be missed. Buon appetito! ●
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Photos by Anne Stokes Words by MacKenzie Mendez
Sun & Soil Juice Company Eat deliciously — and feel good about it V ibe
Minimalist, chic Pe rf e ct f or
Refueling after a bike ride through Midtown As k a bo u t
Cold-pressed, raw juice cleanses C u is ine cos t
Drinks: $10 Food: $7-$16.50 Lo cation
Midtown: P & 19th Davis: G & 3rd C o nta c t
sunandsoiljuice.com Midtown: 916-341-0327 Davis: 530-746-2448
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S
tepping inside Sun & Soil Juice Company feels energizing. Maybe it’s the way the sunlight streams in through the front windows, illuminating a rainbow of cold-pressed juices next to the register. Or perhaps it’s the cheery welcome each customer receives, or the abundance of plants that make the air taste fresher. Whatever the case, Sun & Soil is a place where you go to feel invigorated. At the heart of the restaurant’s vibrant energy is its menu, which puts a fresh twist on well-loved dishes. For instance, the Wonder Bowl: an açaí-based smoothie bowl made extraordinary with the addition of house-made maple granola and a drizzle of organic honey. Or, if comfort food is more your speed, opt for the vegan tamales. Inside, you’ll find a perfectly soft, juicy layer of masa bursting with freshly harvested vegetables and pepper jack cashew cheese. A closer look at the restaurant
2018 Sacramento Area Dining Guide
reveals its mission reaches deeper than just a commitment to making nutritious food accessible, as reflected on the menu — it’s personal. In the moments when the whirring of blenders dies down, the staff can be heard talking customers through individual menu items, helping them understand which option will best satisfy their needs — whether they’re looking to refresh their palate with the nutritional powerhouse of the Field of Greens juice with lemon, or indulge their sweet tooth with a slice of raw vegan chocolate cheesecake, rich and dense with coconut oil, dates and nuts. Catering each experience to the individual is the restaurant’s true goal, and the most rewarding part of the dining experience for patrons. “I want customers to come in and feel at home. I want them to ask as many questions as they want, as they need, as they feel that they have,” says Tatiana Kaiser, president and
owner of Sun & Soil. “A big portion of what we do is educational.” Sit for a moment at their Midtown location, or the newest store in Davis, and you’ll realize how true it is that food can be just as much about learning as it is about eating — and the team at Sun & Soil is there to help you understand just what about nutritious foods make eating great. ●
WINE COUNTRY World-class wine, warm hospitality, and distinguished history all in a breathtaking Sierra Foothills setting. T H AT ’ S A M A D O R W I N E C O U N T RY. JUST 45 MINUTES EAST OF SACRAMENTO
03 0 2 d e h s i l e s ta b
open late every night Sun.-Tues. until 1am | Wed. & Thurs. until 2am | Fri. & Sat. until 4am
weekday breakfast
happy hour
weekend brunch
monday - friday 7am - 11am
monday - friday | 4pm - 7pm thursday - saturday | 10pm - 12am
saturday - sunday 9am - 2:30pm
2730 N Street, Sacramento, CA | 916.456.2800