Risotto with Braised Short Ribs at Bistro Don Giovanni in Napa.
One Speed, Many Smiles
I’ve been an East Sacramentan for eight years now so we’ve seen quite a few restaurants come and go in the neighborhood. It was bittersweet when Café Milazzo went out of business a couple years ago – it was a casual and comfortable space with friendly service but the food was lacking. We did enjoy $2 Tuesdays when you could get $2 slices of pizza and $2 beers. Little did I know I was in for much, much better pizza within those walls years later…
Ever since I heard Rick Mahan, chef/owner of the Waterboy, was opening a new restaurant, I’ve been dying to try it. The store front was wrapped in brown paper for what felt like years. Finally, One Speed Restaurant opened last month and apparently I wasn’t the only one who had been anticipating that great day. We tried three different times to dine at the fully remodeled restaurant space (Café Milazzo diners will be shocked at the transition) but each time we were told it would be a 45-minute wait – just something we can’t do right now with a toddler and an infant even though the atmosphere is absolutely kid appropriate.
Therefore, we’ve done takeout twice until our most recent attempt last Sunday, which happened to be our sixth wedding anniversary. We were told again it would be a 45-minute wait and we decided to place our order to go yet again. While we were waiting, my husband had the great idea to entertain our two-year old with a walk down to Burr’s (East Sac’s neighborhood ice cream parlor featuring Vic’s ice cream) to pick up ice cream to go for dessert.
Upon the boys return, the one table in the bar opened up and the amazingly friendly staff sat us and served the gnocchi with browned butter and sage (a well-portioned appetizer perfectly cooked for melt-in-your-mouth potato pillows in my favorite decadent sauce), plus the two pizzas (classic Margherita and Rick’s – potato, caramelized onions, pancetta, goat cheese, olives and arugula, OMG) we had ordered piping hot. The ambience, the service, and the food were well worth the wait (the years and the minutes) and we look forward to having One Speed in the neighborhood for many years to come.
One Speed Pizza
4818 Folsom Blvd.
Sacramento, CA
(916) 706-1748
Tickled Pink(berry)!
Could it be true?! I just read in the Sac Bee that Pinkberry (worth visiting for the catchy Pinkberry remix) may be coming to Sacramento. I first enjoyed the trendy Hollywood treat in San Diego (no, not Hollywood – they’re everywhere but Sac!) with one of my favorite Austin colleagues. We were staffing a conference at the Convention Center and I spotted the location across the street. For days we walked by and I said we HAD to try it before we left. Finally, on the way out of town, I jumped out curbside while Allison did laps in the rental car. We were not disappointed. My perfect combination is the original (described on the Pinkberry web site as “soft swirls of chilly bliss with a distinct pouty peak”) with raspberries and chocolate chips (raspberry and chocolate is pretty much my favorite combination for any dessert). I’ve since enjoyed the treat in New York City and at Santana Row in San Jose.
For the record, I fell in love with “tart” yogurt growing up in San Jose. Sweet Retreat is the one food stop I must make every time I visit home. What do I dream of when I’m not in town? You guessed it – original with raspberries and M&M’s. It’s so different than any other yogurt shop I’ve ever visited. The yogurt and toppings of choice are thrown in to a giant (and very loud) mixing machine that combines all the ingredients until it spews out a perfectly blended treat guaranteeing your favorite flavors in every bite. Yogurt heaven.
As for local tart yogurt, I was lucky enough to stumble on Top This! in the R Street Corridor following a yummy dinner at Burgers and Brew a couple weeks ago. I was thrilled to see sour vanilla on the menu and topped it with raspberries and DARK chocolate chips. It was delish and will definitely satisfy my tart yogurt craving locally…until Pinkberry comes! (Above photo courtsey of Flickr user donnjmck).
Have a favorite place to get tart yogurt? Tell me!
Order Your Bunny Bread Today!
Whether you’re hosting or a guest at an upcoming Easter celebration, the Bunny Bread from Freeport Bakery is a must this weekend. I purchased my first Bunny Bread last year and I won’t go another Easter without it! As the host, it serves as an adorable table decoration that both the kids and adults loved. When brunch is served, it’s equally delicious! The buttery egg bread is terrific at room temperature (one less thing in the oven!) and complements traditional Easter fare perfectly. For only $11.95, you can’t beat the convenience and great taste. It’s wrapped beautifully so pick one up as a hostess gift or offer to bring the bread to Easter brunch if you’re an invited guest. I ordered mine today for pick-up on Saturday. I couldn’t resist the adorable Easter Basket Cake, Easter-themed cookies, and Fudge Easter Eggs while I was at it! (Above photo is courtsey of Freeport Bakery).
Freeport Bakery
2966 Freeport Blvd.
Sacramento, CA 95818
916-442-4256
A December Dinner to Remember
I live in East Sac so dinner with the Selland’s is a family weeknight favorite when we don’t feel like cooking. On the flip side, there’s only been one lucky night in my life that I was able to experience Randall Selland’s The Kitchen. I was just reminded of that wonderful day in December a few years ago when this month’s menu (see below) arrived in my email inbox. A true foodie cannot deny how delicious this menu reads. Apparently reservations are still available. Call now for reservations (916.568.7171) if you’ve never been. It’s worth the splurge and the dining room is stunning during the holidays!
The Kitchen: December Menu 2008
– First Course –
Randall’s Classic French Onion Soup
with Cave-Aged Swiss Gruyère Fried Bread
This is one of our perennial favorites at The Kitchen. With a deep and richly flavored mix of all organic red and yellow cipollinis, red and white pearl, and sweet Walla Walla onions, this comforting classic is a winner. For the cheese, we are using a decadent and intensely flavorful cave-aged real Swiss Gruyère melted on sourdough bread and then fried. On top, a bit of crisp micro-chive is a perfect last touch.
– Second Course –
Fresh Dungeness Crab Chopped Salad
with Preserved Meyer Lemon, Celery Heart, Chervil
and Vetrice Orchard Designated Olive Oil
We follow the French Onion Soup with a crisp, delightful salad of fresh local Dungeness Crab chopped with romaine hearts and topped with crunchy celery heart and chervil drizzled with a touch of our house preserved Meyer Lemon to really accent the crab. We also have a beautiful orchard designated Vetrice Olive Oil from Prunatelli that is made from picholines for a robust and earthy counterpoint. This is a lovely, light second course to lead you into our tempting Sushi and Sashimi Intermission.
– Sushi – Sashimi – Crudo –
– Third Course –
Our Signature Perigord Black Truffle-Maine Lobster Pot Pie
This is one of our all-time best-loved dishes. It’s so simple, but the excellent ingredients don’t need much gussying up. We take our flakey, buttery house made pot pie crust and fill it with fresh butter-poached Maine lobster and first-of-the-season real Perigord black truffles. In truth, the lobsters this month are coming from slightly further north off the East Coast of Canada, where the colder waters make for a lobster with a harder shell and sweeter meat. And the aromatic, divine black truffles are just becoming available and are pure heaven with the lobster. We are really excited to serve this dish in December.
– Fourth Course –
40-Day Dry-Aged Five Dot Ranch Strip Loin,
Roasted Root Vegetables, Béarnaise and
Baby ‘Baked’ Butter Potatoes
My favorite beef is back! Five Dot Ranch out of Susanville raises the tastiest all-natural, lean yet full-of-flavor beef. We usually use the tenderloin, but this month we are taking the New York strip that is dry-aged a whopping 40 days to delicious effect. These cuts are aged hanging with the bones and fat still attached to allow for optimal moist and tender flavor. With the grilled strip, we are serving roasted root vegetables from the farmers markets – most likely parsley root, parsnips, Tokyo turnips and the like – along with Stan’s baby baked butter potatoes. Our Sous Chef Stan Moore loves these miniature potatoes simply baked and then topped with our house made crème fraiche. As a final touch, a creamy, rich Béarnaise sauce will delight your palate.
– Dessert Course –
The Kitchen’s Funnel Cake with
Chocolate-Swirl Ice Cream, Black Walnut Brittle
and Caramel-Huckleberry Broth
This is a new and fun dessert that is pretty indulgent a bit decadent, but hey, it’s the holidays. Our version of a deep-fried funnel cake will be topped with a house made chocolate and vanilla swirl ice cream and a black walnut brittle. Now, normally walnuts can be a little bitter, and they don’t scream, “brittle” or “dessert.” But these black walnuts are unique. Locally grown, they have a higher oil content and are much sweeter than traditional walnuts. For a sauce, Noah is using these delicious little garden huckleberries from Del Rio Botanicals to make a sweet and rich caramel-like syrup.