On Fair Oaks Boulevard, between El Camino Boulevard and Marconi Avenue sits the dormant and barely noticeable Hillside Shopping Center. Or what’s left of it.

The woman on the other end of the line, a long-time patron of the now-shuttered La Boheme restaurant, said she wouldn’t be able to dine at Mighty Tavern. Her church didn’t allow its members to go into bars.

Six months ago, Kevin O’Connor hit a wall. He had a good job in a good kitchen, but his body was exhausted and his passion was gone. So, at 24, he decided to step down as the chef of the now-shuttered Blackbird Kitchen & Bar and dig for a new plan.

Pulling up to the bland business park that is home to La Tourangelle’s nut oil bottling facility gives no indication of the nexus of culinary artistry housed inside.

But step through the doors and start talking to Matthieu Kohlmeyer, the energetic founder and CEO of the Woodland company, and you’ll discover that this quiet farming town is home to a vibrant French connection and a business that’s ridden the wave of consumer health trends and successfully plugged into the farm-to-fork movement.

It took a year of arduous twists and turns, but Matt Sin and Krissy White finally got what they wanted. The business partners and co-owners of the just-opened Foundation Restaurant & Bar at Fourth and L streets in downtown Sacramento have an eatery of their own. It’s a sweet relief to be sure, because the story behind it is rather unsavory.

Tucked in a quiet corner of western Yolo County, Winters embraces the soul of small-town living. Centered around a historic downtown complete with white gazebo and an oversized main street clock, this tiny farm town (population 6,624) is on the cusp of a burgeoning new food scene.

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.