Star Treatment

Is Sacramento Red Guide worthy?

As restaurant review guides go, it has no equal. It is so prestigious that whole cities vie for even a single mention, and Sacramento is no exception. Breaking in, however, is easier said than done.

Oct 31, 2012 Bill Romanelli
Hungarian pork sirloin goulash stewed with onion, garlic, paprika, caraway and red cabbage, served with spatzle and a pint of Warsteiner Pilsner

A Pub with Pizzazz

Forester Pub & Grill is not your typical joint

While Bill Carey is amply appreciative of Highway 50 patrons looking to reconnect with his former establishment, the German-style St. Pauli Inn, he is just as quick to point out that his Forester Pub & Grill is not a Continental restaurant.

Sep 30, 2012 Douglas Curley
Grass-fed New Zealand beef burger with caramelized onions, Manchego cheese, pickled cucumber, tomato and aioli

Doughboy

Juno’s Kitchen & Delicatessen

When I sit down at Juno’s for one of the best burgers of my life, Chef Helms starts by telling me he doesn’t want to be a namedropper. The fact that he mentored under legendary French Chef Jean Luc Chassereau of The Cookery and Reda Bellarbi Saleha of Aioli Bodga Espanola is not the point. 

Aug 31, 2012 Douglas Curley

Sports Bar 2.0

Television, beer and a modern spin

Failing in the restaurant business is a great way to go broke. The risks are huge, and the collapse rate is high yet there’s always the chance you’ll hit the sweet spot.

Jul 31, 2012 Laura Coyne Steel