After returning home from a lengthy stay in Indonesia, Temple founder and barista Sean Kohmescher opened the first Temple Coffee house on S Street in 2005. His dream was to create a gathering place, much like the temples he visited in his travels. His vision was simple. Good vibe, great service and exceptionally well-prepared coffee.
Traditional Spanish and Basque tapas, live music and inspired cocktails are a tradition at Tapa the World, founded in 1994 by siblings Conni Levis and Paul Ringstrom. Conni Levis is shown here with executive chef Marcos Murillo and bar manager Chris Callaway. This lively Sacramento restaurant offers a sophisticated assortment of small-plate dishes to be shared and savored.
A 1950s burger joint comes alive within a former “Orbit” -style gas station at the corner of 29th and P streets, complete with a pointed roof that looks like it migrated from Mars, circa 1960. Suzie Burger makes the mash-up of eras work like magic in a setting that can never be duplicated, with outstanding, proudly American food to seal the deal.
Molly Brown and Tatiana Kaiser opened Sun & Soil in June 2014 with a simple mission: infuse raw, organic nutrition into the community through delicious juice, smoothies and food with produce from local farms. Sun & Soil seeks out the freshest, non-GMO fruits and vegetables to ensure that all drinks are naturally raw, vegan and gluten-free with no processed sugars.
As the city’s only fully operational urban winery, Revolution Wines is devoted to the idea that locally produced wine and food is the best expression of the Sacramento landscape, or terroir. Revolution is owned by Gina Genshlea (shown) and her husband, Joe. From its headquarters on S Street, Revolution excels as a full-service operation, combining the winery, tasting room and eatery in one location. Using fruit from Yolo Vineyards, Aparicio Vineyards, Gandyhill Vineyards and Sutter Ranch Vineyards, Revolution’s family-owned and -operated facility crushes, ferments and bottles in the city’s midst.
Owners Matt Nurge and John Bays—who serve as barman and chef, respectively—focus on all things local at The Red Rabbit. They present food served with boundless sophistication and local ingredients and run an endlessly bespoke operation, making as much as possible by hand. Appropriately, even the syrups for The Red Rabbit’s creative cocktails are created in-house.
