Mar 30, 2019
Traditional butcher shops are rare finds, but a shop that specializes in 100 percent whole animal butchering is unique – which makes V. Miller Meats a remarkable homage to the meat cutter’s art. Owner and butcher Eric Veldman Miller, who owns the shop with fellow chef Matt Azevedo, became interested in the craft of whole animal butchery while apprenticing under Master Butcher Terry Regassa. Previously, Miller built his culinary reputation as a chef at fine Sacramento restaurants, including Mulvaney’s Building and Loan in Midtown.
Mar 30, 2019
White subway tiles, gleaming glass and chrome, warm woods, deep teal walls and bar stools that look like vintage office chairs introduce a European flair to Alhambra Boulevard in the newest Sacramento restaurant project from Molly Hawks and Michael Fagnoni. Acclaimed for Hawks, their fine-dining flagship in Granite Bay, the wife and husband team has taken a more informal approach to their urban destination. Public House features a menu filled with the best ingredients from small farms and local purveyors.
Mar 30, 2019
Brothers Frank and Gino Corti opened their grocery store in 1947 to expand the culinary experiences of Sacramento residents. They offered delicacies and wines from around the world, not easily available in Northern California at the time. Frank’s son, Darrell Corti (shown), continues the tradition in the quaint East Sacramento grocery store.
Mar 30, 2019
A legacy of Michelin stars, music and artistic celebration provides the unlikely backdrop for a remarkable success story on 34th Street. Canon showcases the talent and imagination of owner Clay Nutting and chef Brad Cecchi. Nutting is a visionary on the Sacramento arts and dining scene, and Cecchi is one of the city’s most skilled chefs, having worked at Mulvaney’s, Grange and Solbar, a Michelin-starred resort restaurant in Calistoga.
Mar 30, 2019
In the hands of Jason Poole and Brad Peters, pickled habanero pepper chips become a work of gastronomical art. Poole and Peters are business partners and brining experts who preserve delicious and healthy produce from local farms without artificial colors, flavors or preservatives.
