![]() ![]() Located at a bustling nursery in Loomis, this restaurant is surrounded by gorgeous gardens.īelly up to the well-scuffed counter at this diner and order a strawberry shake and a Megaburger. This bustling greasy spoon cranks out great no-frills food such as the California omelet, filled with turkey, mushrooms, zucchini and tomato. This Italian restaurant in Davis has a stunning outdoor courtyard with trellised grapevines and big trees strung with lights. If you like garlic, you’ll love the gambas al ajillo: rock shrimp sautéed in olive oil, a shocking amount of garlic, fresh parsley, white wine and dried red chili flakes.īest healthful lunch: Farmer’s Kitchen CafeĪt this Davis cafe, dishes are free of gluten and casein, and the focus is on locally grown and organic fruits and vegetables.īest place to pretend you’re on a Mediterranean vacation: Osteria Fasulo Try the flor de calabaza (gourd flower), hongo (mushroom) or pancita (tripe) quesadilla. Lalo’s dishes up the real thing no hybrid Tex-Mex creations here. ![]() This pretty Davis restaurant, with its seasonally inspired menu, is a favorite with UC faculty and staff. This intimate Davis wine bar/cafe serves a top-notch selection that includes Haystack Mountain Snowdrop (a bloomy rind goat’s milk cheese from Colorado) and Queijo da Serra Beira Alta (a Portuguese soft raw sheep’s milk cheese).īest place to eat before a Mondavi Center performance: Seasons You’ll feel even better after a couple of slices of the bakery’s Asiago garlic bread, sourdough walnut bread-or a bite or two of the celestial cinnamon rolls. Walk into Grateful Bread Company, and the wondrous, toasty, bready smells will instantly revive your spirits. But don’t stop there: The charbroiled Greek sausages, pillowy pita bread and dolmades will satisfy that manly appetite. Gorge on gyro meat sliced deftly off vertical rotisseries. ![]() This always-crowded Auburn hole in the wall whips up the most delicate, flavorful lemon-yogurt pancakes in the world.īest place to eat like a caveman: Petra Greek We would drive from just about anywhere for chef Mark Helms’ knockout pastas, including orecchiette tossed with roasted tomatoes, shrimp, caramelized onions and red chili flakes.Ĭome on a weekend for a thin-crust pizza, and you’ll rub hips with strangers at one of the family-style tables. They’ll be impressed.Īoli’s albondigas todo ajo are springy beef meatballs swimming in a garlicky tomato sauce with garbanzo beans and an egg cracked into the hot sauce just prior to serving. Want to show ’em how cool our dining scene really is? Take them to Cosmo Cafe, a striking space featuring intricately laid black and white tile floors, chartreuse bar stools and a “Mad Men” vibe, then go next door to the Cosmopolitan Cabaret for a live show. But here’s the kicker: It comes with gravy, a crispy waffle, pecan butter and warm maple syrup.īest place to take out-of-towners: Cosmo Cafe This fried chicken is crunchy on the outside, moist on the inside. Here, we present this year’s dining awards as chosen by Sacramento magazine and e-newsletter subscribers (winners are marked with a and begin on page 108), and a delicious assortment of picks from dining writer Kira O’Donnell and dining editor Marybeth Bizjak. It seems our appetite for dining out is as strong as ever, with many new restaurants sharing the spotlight with tried-and-true favorites. Food Matchingīold enough for beef, but delicate enough for fish.Take the valley’s enviable agricultural bounty and combine it with our noted cultural diversity and ever-growing appreciation for all things food, and it’s no wonder the region’s dining scene is fl ourishing. ![]() The ageing in old french oak gives this wine a delictate body with plenty of fruit and elegant tannins. Native to Ribeira Sacra, the Merenzao grape has intense rose, raspberry and cherry aromas, supported by cherry rose and raspberry on the palate. After malolactic fermentation the wine is aged in old French Oak for 10 months. The grapes are destemmed and crushed, then fermented for 10 days with gentle pumping over, followed by maceration for 8 to 10 days. The vines are grown in an atlantic climate with a continental influence. Cooled by the bracing Atlantic air and basking in the warmth of Galician’s sunlight these precariously placed vines produce wines of authenticity and heritage. From vines, often in excess of 100 years old, come fresh elegant expressions of Albarino, Godello, Mencia and rare Merenzao and Blanco Lexítimo. Delicate hands and nimble feet ensure the grapes are passed up the slopes to the winery to begin the next stage of their journey. At harvest time, workers descend as if on a pilgrimage to pick the fruit from these steep, narrow terraces. Deep in Galicia’s Ribeira Sacra region, on the banks of the River Sil, Adega Ponte da Boga nestles amongst precipitous and ancient terraced slopes. ![]()
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