The Rind

Featured: Inside Sacramento – The Handle
2019

Three simple words encompass the philosophy of The Rind: “Cheese. Wine. Beer.” The cheese-centric bar in the Handle District offers artisanal cheeses paired with wines and beers selected by the two certified sommeliers and one certified cicerone—beer taster—on staff. Cheese enthusiasts explore all variety of exotic cheese products, from buttery and blue to nutty and stinky—created from local dairy sources. After sampling an array of slices, customers indulge their imaginations with “grown up” versions of grilled cheese sandwiches and mac and cheese. There are special discounts for “Legen-Dairy Hour,” The Rind’s version of happy hour. Sara Arbabian, who co-owns the shop with her husband, beer enthusiast Steve Tatterson, has made it her mission to offer locals the experience of a farm-to-fork wine bar without all the fuss and with a focus on fresh ingredients. The result is a tribute to what it means to live and eat well in Sacramento. The Rind features homemade morabas, or preserves, in flavors such as kumquat, pear and cardamom and quince. Each jar is handmade by Sherean Arbabian, The Rind’s official “Resident Chef Mother.” This is a tiny, but unique Sacramento restaurant worth a visit.