Leftovers anyone?

Frank Fats Celebrates 75 Years. Also, Free Money.

At 75, Frank Fat’s isn’t the longest running restaurant in Sacramento (it’s somewhere in the …

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Cochon 555 Heritage Fire Crashed by Sacramentans

This last weekend marked my second annual pilgrimage to Cochon Heritage Fire in Napa. Last year …

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I’m just tired of driving all the way to Rocklin to get a good slice of pizza…

Said no one ever. Not yet anyway. I believe Sacramento has great pizza, just not enough …

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Recipe: Young Tomato Confit

Mother received a shipment of dozens of green tomatoes last week. Our chef’s like to …

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Sacramento’s Secret Weapon: The Goldilock’s Principle

I frequently chat about the present and future of Sacramento’s food scene with friends and colleagues. …

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New Sincerity in Food: Authenticity, Frosted Tips, and the Death of Snark

Wes Anderson films, Cormac McCarthy’s writing, In ‘n’ Out burger, Indie Rock, Anthony Bourdain’s (more …

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What makes a good chef? The hell if I know…

It’s no surprise that chef’s today are celebritized and admired. It’s a blue collar job …

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FRY-GEIST: The Shack

Beyond the type of potato, fat, and salt the only other major factor in individual …

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FRY-GEIST:Ella and Grange

With the first installment of FRYGEIST concerning fast food joints I felt the need to …

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Missed Connection: The Squeaker

Mr. Blackwell and I made our way out to Fahrenheit 250 for their very first …

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