Under the guidance of chef and owner Yasushi Ueyama, ramen becomes a culinary art form that is as much about health and wellbeing as flavor. Following a successful career as a restaurateur and chef in Kobe, Japan, Ueyama and his family arrived in the U.S. in 2001 and opened restaurants in Folsom before founding Shoki Ramen House with co-owner and wife Kathy in Midtown.
From its first meal in 2009, Magpie Café has defined the term “farm-to-fork.” Seasonal menus, locally sourced ingredients and a sustainable environment have been goals consistently met by this ambitious Sacramento restaurant, which expanded from its R Street home uptown to 16th Street in 2014. Co-owners Ed Roehr and Janel Inouye maintain the original location as a base for their powerhouse catering business (which provided their introduction to the hospitality industry).
At Localis, chef-owner Christopher Barnum-Dann celebrates Northern California dining in every way: each plate embraces the Sacramento restaurant ethos of local sourcing but eschews a rustic presentation in favor of treating every dish like a work of art. Take for example the beet salad: showcasing beets in multiple ways, the dish features ruby red and golden beets, roasted, smoked and pickled, with a light sifting of ingeniously engineered beet “dust.”
One hundred sixty years ago, passenger trains rumbled down R Street from Sacramento to Folsom. Next came freight trains serving endless warehouses. Today, locomotive history merges with industrial cool and the sleek modernity of a revitalized neighborhood at Iron Horse Tavern.
Hearty appetites and grand ambitions meet and become combustible at Hook & Ladder Manufacturing Company. A former warehouse boasting a proud blue-collar legacy amid corrugated tin and reclaimed wood, Hook & Ladder embraces a lofty vision–it strives to serve as the quintessential Sacramento restaurant and bar.
