The New Wine Country

Opportunity abounds for California varietals

Let’s say you’re in a glitzy Beijing restaurant. Your waiter uncorks a $300 bottle of Cabernet Sauvignon. He pours you a glass and you sip it, savor it, let it breathe. But around the table, everyone else gulps theirs down one swallow, like a shot, yelling “Gan bei!”

Welcome to wine culture in China.

Apr 1, 2013 Jeff Wilser
Allyson Dalton, owner, Fox & Goose Pub & Restaurant

Breakfast of Champions

I’ve long believed that just about the worst way to begin a workweek is scheduling an in-office staff meeting. Employees start dreading it by mid-day Sunday. The gatherings usually get off to a late start, drag on and are deemed worthless by most participants.

Enter the breakfast meeting.

Mar 1, 2013 Douglas Curley
Biba Restaurant Chef Steve Tosso

Cuisine Under Construction

Biba Restaurant endures some neighborly development

What Biba Caggiano describes as the “bing, bang, bong noises,” began on Jan. 26, 2007. That’s when the building next door to one of the region’s most established destination restaurants was being demolished. What followed was a three-sided, multi-year Sutter Medical Center construction project that continues to this day.

Feb 13, 2013 Douglas Curley

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.

Nov 1, 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.

Oct 1, 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. 

Sep 1, 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.

Aug 1, 2012 Laura Coyne Steel

Drink for a Cause

Young social entrepreneurs value altruism over profits

Ashley Coleman has wine in her blood. Great-granddaughter of winemaker Julio Gallo, she grew up tending grapes in the family vineyard and working at its winery in Livingston. She knew the family business would color her future, but she never dreamed she would use wine to drive social change.

Mar 1, 2012 Carol Crenshaw

Greasy Spoon Favorite

A West Sac icon keeps it classic

Emile “Whitey” Boisclair was 47 years old in 1963 when he quit his job as a sheet-metal worker and bought a struggling West Sacramento burger joint called Jolly Kone.

He had no experience in the restaurant business, and friends worried he’d fail.

Emile “Whitey” Boisclair was 47 years old in 1963 when he quit his job as a sheet-metal worker and bought a struggling West Sacramento burger joint called Jolly Kone.

He had no experience in the restaurant business, and friends worried he’d fail.

Feb 1, 2012 Dixie Reid