Restaurant Reviews

In 1975, Bill and Denise Dalton opened an English-style pub at 10th and R streets. The building was a warehouse and factory, more than 60 years old, fronted by bricks with high ceilings.

It was an unlikely setting, a traditional English pub in an industrial part of town.

Fifty years later, Fox & Goose Public House is a permanent fixture. The pub helped launch music careers, political careers and hospitality careers. It inspired convivial evenings of laughter and friendship for generations.

Named after Bill Dalton’s hometown pub in Yorkshire, Fox & Goose is more than a good bar, more than one of the city’s best breakfast spots. The Goose’s dedication to community, arts and Downtown is exceptional.

You wouldn’t expect fantastic pizza at an old hardware store on the banks of the Sacramento River, but Matt Brown knows better. His restaurant, Husick’s by Forester, is a gem.

Just a few minutes off Interstate 5, Husick’s is from another place and time. Opened more than a century ago as a hardware store in Clarksburg, the site is now a dining destination for wine tasters, boaters and Delta locals. In easy traffic, it’s about a 20-minute drive from Downtown.

Chef Brown worked in several local kitchens, and each stop brought more praise than the last. He cooked at Hook & Ladder, created the food program at The Jungle Bird tiki lounge and drove the exceptional kitchen at The Golden Bear. Plaudits followed.

Two Midtown breakfast spots span the spectrum from old-fashioned to new-fangled. Both create delightful mornings with excellent cooking.

Eight years ago, the Selland Family Restaurants debuted their newest concept, OBO’ Italian Table & Bar. The Folsom Boulevard space once housed Andiamo, a beloved East Sacramento institution. OBO’ kept the Italian fire burning and became a neighborhood favorite.

Similar to Selland’s Market-Cafe, OBO’ combines hot case and cold case foods—beet salad, Caesar salad, chicken breast, mac and cheese. The similarities stop there.

OBO’s menu runs deep into Italian recipes and preparations. Pasta dishes and Italian sandwiches fill the menu and leave room for pizza.

Hidden in plain sight, a tiny kitchen sits on a busy Curtis Park street. Called Good Things to Eat, the storefront produces amazing scratch-cooked meals.

It’s not exactly a restaurant, but mother-daughter team Delcy and Elinor Steffy create delightful, satisfying meals. I want more of it.

Let me set the stage. Picture a hot October night on Franklin Boulevard. There’s a line out the door at Gunther’s Ice Cream. Flavor of the month is pumpkin.