Greg Sabin

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.

On Jan. 26, 2023, James Takashiba woke in the early morning to a fire notification from his alarm company. His family’s restaurant, Hana Tsubaki, was burning.

The fire department was on scene and quickly subdued the fire, but not before the kitchen suffered major damage.

For many longtime residents, Hana Tsubaki, a Japanese restaurant in East Sacramento, had been there forever. The butterfly roof and red and black paint stood out on J Street almost unchanged since 1978.

But that’s too simple. To keep a restaurant open for nearly 50 years, an operator must push through adversity. The Takashibas pushed hard.

Ryan Ota’s humble sandwich window says a lot about him. First, the name. Mecha Mucho, two Japanese and Spanish words that mean “a lot.” The phrase reflects Ota’s Japanese and Mexican origins. And “a lot” is what Ota is doing.
A lot of focus. A lot of flavor. A lot of passion.

Inspired by West Coast Little Tokyos and Japantowns, Ota developed a tight menu of exceptional lunchtime offerings. His sandos, hearty and simple in appearance, hold the details of precise cooking. The results are unforgettable.

“This tastes like vacation,” my wife says as she takes the first bite. It does. Everything about Octopus Baja, the new Mexican fusion restaurant in Midtown, feels like a step away from the ordinary, a mile from the everyday.

Octopus Baja is the latest from restaurateur Ernesto Delgado. Other sites include Tequila Museo Mayahuel, Mesa Mercado in Carmichael and Sal’s Tacos in West Sacramento.

Having eaten at most of these establishments, I can say Delgado’s businesses share the same DNA: mix familiar with creative, traditional with modern, and do it with exceptional service.

Octopus Baja is a happy place. Music is happy, servers are happy, even the decor is happy. The brightness of the drinks, brightness of the dishes and brightness of the setting sun over Sutter’s Fort provides a joyous, lighthearted atmosphere.