If you’ve done any exploring in Sacramento’s picturesque Midtown, we can pretty much guarantee that you’ve spotted the California bistro Paragary’s. Nestled on the corner of 28th and N, you’ll enter a warm and inviting space filled with a staff that has an attention for detail. The restaurant has been a staple of the Sacramento food scene since 1983 and re-opened in June 2015 after a remodel.
SacFoodies was given the opportunity to join other Sacramento influencers to taste Paragary’s current seasonal menu of pizzas, cocktails, desserts and so much more. Their menu is designed to showcase the different bounties available in Sacramento at any time of year. So what you’ll enjoy in the winter will be completely different than what you’ll find in the summer.
Many don’t know that Paragary’s is the home of Sacramento’s oldest wood fire pizza oven, the second oldest in California. Chef de Cuisine Patrick Prager kicked off the evening by serving mussels and two pizzas: a butternut squash and chanterelle pizza and a fennel and sausage pizza, all of which were prepared with the wood fired oven.
Paragary’s made sure to showcase the full range of their menu and they certainly showed us they have a great handle on everything from seafood to meat dishes. Our evening continued with items from the Chef Selections section of the current menu, including smoked trout, grilled sakura pork chop and seared scallops.
As if the evening hadn’t already been charming enough, beverage director Brad Peters took a moment to line up his seasonal cocktails. A variety of cocktails including an old fashioned, a gimlet and a margarita, all with a holiday twist, adorned the bar. We had the chance to sample the blood orange margarita, and it was a great twist on a classic cocktail.
Our evening concluded with dessert and one of the cocktails of the month: milk punch, which was very similar to egg nog. We also enjoyed sampling a Meyer lemon tart, butterscotch pots de crème and a dessert called “Santa’s Coming,” which includes hot chocolate, whoopie pies and home-made marshmallows.
My favorite dish of the evening had to be the grilled sakura pork chop. It was one of the most tender and flavorful pork chops I’ve ever had. The fennel sausage pizza was a close second.
We can’t thank Paragary’s enough for such an enjoyable evening. It was obvious by the attention to details throughout the entire evening that the staff is proud and passionate of their work. This devotion to their craft did not go unnoticed by us SacFoodies. We hope that you get a chance to check out not only this seasonal menu but others in the future.