In March, the escalating coronavirus pandemic prompted California state leaders to shut bars and force restaurants to provide only takeout food. Now, breweries that once thrived on over-the-bar service are scrambling to sell enough beer just to survive.
In a series of new orders and regulations, state authorities have eased restrictions on cannabis dispensaries and on restaurants in the booze business to help them weather the financial impact of shelter-in-place orders.
The success of Revolution Winery & Kitchen is a testament to retooling where necessary and sticking with what works in order to grow and thrive in Sacramento’s food and drink landscape.
In May 2019, the Davis City Council approved the “Food and Economic Development (FED) in Davis” report that urges the city to rethink its relationship with food.
The Berkeley-based Fieldwork Brewing Company unveiled plans in January to expand in Sacramento, increasing the size of its taproom from 1,400 to 4,900 feet.
While the general American drinking public prefers lagers over ales, craft breweries often give these cold-fermented brews the cold shoulder. Yet some area brewers believe the balance is starting to shift.
These days, the Sacramento region’s beer scene is so large and bustling that a consumer may find it hard to keep tabs on it without a scorecard and roadmap.
The famed Buckhorn empire stretches across the country, with 12 restaurants from the Bay Area and Capital Region to New York City.
Unlike a typical orchard with rows of olive trees, Coldani Olive Ranch’s olives are grown on trellises, resulting in dense, long walls of olives for its oil label, Calivirgin.
After taking over the historic Steady Eddy’s in 2013, owners Jamell and Carla Wroten are focused on expanding the wholesale business.