Blair Anthony Robertson is a freelance writer who previously worked at The Sacramento Bee in multiple roles over 18 years, including feature writer, restaurant critic and craft beer columnist. He also worked at the Detroit Free Press and at the Charlotte Observer. These days, he is a dog lover, fitness enthusiast, avid cook and devoted vegan.
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.
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.
She was the woman who helped keep Frank Fat’s a vital component of regional political life while expanding the brand and solidifying the Fat family as one of the most prominent names in the Sacramento hospitality scene.
Peter Hoey, co-owner of Urban Roots Brewing & Smokehouse, is hoping a long-term gamble on barrel-aged beer will pay off in the form of satisfied customers who leave thirsty for more.
Design thinking is embraced by leaders as a way to deal with the complex and competitive 21st-century workplace. But there are critics who say the process can be misunderstood or misused by those who don’t complete the required deep dives to arrive at new and profound solutions.
While IPAs are better, more nuanced and more popular than ever, it’s also the style that continues to keep many would-be craft beer drinkers on the outside looking in.
The 65,000-square-foot tasting room formerly owned by Renwood is now operated by Rombauer, the family-owned winery based in Napa County best known for its chardonnay.
She was the owner and host of Biba, the guiding force behind the menu, and, in those roles, she was everybody’s favorite Italian mamma. Free of gimmicks and trends, Biba was not trying to be edgy or innovative. The kitchen did things the right way — use excellent ingredients and classic technique while paying attention to all the little things from start to finish.
New beer releases at top-notch craft breweries usually come with plenty of fanfare, attracting the connoisseurs and the curious. In some cases, lines form hours before the beer goes on sale.
It’s around 1992, and a long-haired dude in his early 20s is sitting with his friend at Taco Loco, a popular Mexican eatery on J Street in Sacramento. They’re eyeballing the customers, waiting to pounce.