Welcome to SN&R’s guide to regional food and dining
There’s a fine line between a foodie and an a-hole. For instance, a foodie can tell the difference between an angel-food cake and, say, a Twinkie. An a-hole refuses to eat their vanilla-bean ice cream with nothing less than a drizzling of Grand Marnier.
So now that we’re straight, we’ve got a lot of ground to cover. Northern Californian restaurateurs are known for utilizing local farms and farmers’ markets to their advantage. Whether it’s a place like Hawks in Granite Bay—with its tender, Niman Ranch pork chops—or Tazzina Bistro in Woodland—with their Snake River Farms Kobe burger—the region’s chefs proudly use fresh, local ingredients that exhibit the sweet and savory tastes of Sacramento. This little guide will point you to a few of those places. So whether you’re a foodie or just a flat-out a-hole, always remember: it’s best just to taste it!
Now where did I put my Grand Marnier?
Chef David Boswell at Lounge on 20, who prepares elegant and sophisticated fare, like the lobster amuse-bouche (below) that he and sous chef Sarah Kemalyan invented for our Taste It cover shoot. But perhaps it was too savory and delectable for SN&R; we had to run a shot of a tater tot, instead.
Apologies, David. Make it up to him and sample the Lounge’s unparalleled menu—pesto marinated masami hanger steak, pan-roasted diver scallops, excellent pommes frites—this week (1050 20th Street, Ste. 100; (916) 443-6620; M-Sa, 4 p.m. to close; www.loungeon20.com)!
Cover Portrait: Jeremy Sykes
Cover Model: Christina Gonzales
Cover design: Kate Murphy
Web: Kelsey Falle