Emerging restaurateurs Clay Nutting and Michael Hargis found a niche made in heaven when they opened their midtown spin on a German bier hall. Now, just ten months after opening, LowBrau is operating in the black, and the owners have their sights set on future growth. Check out the story behind the beer taps in this month’s Emerge video feature. 

On a late afternoon in the Caraccioli Cellars tasting room, the scrape of bar stools on the concrete floor signals the arrival of yet another couple exploring Monterey’s thriving wine scene.

Demand for gluten-free foods is increasing as more American’s are gaining awareness about the health impacts of wheat. Health seekers and people sensitive to wheat’s protein composite are often limited by the menu options at standard restaurants. But that is changing as local eateries capitalize on the surge of consumers with dietary restrictions.

In October of last year, Sacramento Mayor Kevin Johnson declared Sacramento the “Farm-to-Fork Capital of America,” presenting the city with a long-term opportunity to build a distinct brand identity that could help the region attract and retain citizens, conventions, tourists and entrepreneurs. It’s especially valuable because a strong regional identity gives energy to the economic engines that make cities successful. Anyone needing proof can look directly to Austin, Texas.

As a child, Michael Hampton often rode his bike down Folsom’s Sutter Street in search of his grandfather, who spent a great deal of time at the Sutter Club bar and other businesses along the historic drive.

“Today, my uncle owns the Sutter Club,” Hampton says. “And because there’s a lot of family history there, I’ve always wanted to have some type of presence on the street, too.” Last year, that vision became a reality.

Across the street from the bustling Capitol, a new establishment is making the most of the region’s history of agriculture and abundance — at the hands of three owners willing to supply the gusto and know-how.

Food truck success is leading to brick-and-mortar spin-offs for mobile restaurateurs ready to expand in Sacramento and beyond. For some, a fixed kitchen was always the goal, but for others, the choice to settle down was unexpected, the result of cultivating faithful patrons spreading the good-food word to more and more hungry friends.

In the past 13 years Rick Mahan has not only learned a lot about launching, financing, owning and staffing a business, he has also experienced first hand some of life’s toughest lessons. Today, as the well-respected proprietor of The Waterboy restaurant in midtown and One Speed pizza shop in East Sacramento, he is willing to share those lessons.

To this day I lament the closing of the California Café at Arden Fair Mall.

For years I would describe it as “my favorite restaurant that I never go to.” It had a great vibe, comfortable ambience, cool bar, eclectic wine list, intelligent bartender and a seasonal, farm-fresh menu long before that was trendy. I just couldn’t get over the fact that it was located in a shopping center. I take partial blame for its demise nearly a decade ago; I should have frequented it more often.