When perusing a lengthy menu, it can often be difficult to make a selection. In order to make the ordering process just a little easier for you, we asked a handful of local restaurateurs to tell us which menu item is their “not to miss” dish—and we got some very enthusiastic replies!
Ink Eats and Drinks, Sacramento “Definitely our Sacramento sliders,” asserts Ink owner Chris Nestor, who proudly points to a Wall Street Journal mention of these teeny burgers (four to an order). Made from freshly ground chuck and placed on sweet Hawaiian bread buns with dill pickle and caramelized onions, these cute little burgers are Ink’s “signature item,” says Nestor. 2730 N St., Sacramento, (916) 456-2800; www.inkeats.com
Utopia Grill, Roseville “Hands down,” says general manager Dave Johnson, “it’s the avocado-chicken sandwich.” Briskly outselling all other menu items two-to-one, this sandwich features organic chicken—very important to Johnson’s customers—and a lively chipotle sauce, in addition to lettuce, tomatoes, creamy-ripe avocado, all piled on chewy ciabatta bread. 1465 Eureka Road, Roseville, (916) 788-1122
Brew It Up! Brewery & Grill, Sacramento Brew It Up! diners relish the kitchen’s baby back ribs (two slabs to an order), doused with housemade bourbon barbecue sauce and served up with a slice of sweet cornbread and a roasted vegetable skewer. “They’re fall-off-the-bone tender,” declares manager Noah Whitmarsh. You’ll want to pair these meaty slabs of goodness with beer, of course —head brewmaster RJ Kappler suggests the Scotch Ale—“It’s an amber ale made with peated malt, which gives it a smoky flavor that’s just perfect with the ribs.” 801 14th St., Sacramento, (916) 441-3000; www.brewitup.com
Zinfandel Grille, Folsom We’ve been told the pan-roasted, mustard-crusted chicken is “far and away” the most popular dish at Zinfandel Grille. Pungent, crusty and rib-sticking, the chicken is drizzled with basil aioli and flanked by roasted red potatoes and a side salad of fresh spinach, red onions and tomatoes, tossed in a red wine vinaigrette. 705 Gold Lake Drive, #380, Folsom, (916) 985-3321; www.zinfandelgrillefolsom.com
Paul Martin’s American Bistro, Roseville Paul Martin customers are going gaga over the kitchen’s pan-seared Alaskan halibut, dappled with fresh scallion oil and accompanied by just-picked Brentwood corn that’s been quick-cooked with heavy cream and shallots. And if that’s not enough to make your mouth water, the dish also comes with earthy, delicate morel mushrooms sautéed with salty bits of pancetta. According to manager Kevin Dunphy, “We get nothing but compliments on this dish! It sells out pretty much every day.” 1455 Eureka Road, Roseville, (916) 783-3600; www.paulmartinsamericanbistro.com
Malabar, Natomas Attention, carnivores! The “don’t miss” menu item at this handsome Natomas restaurant is the wood-fired skirt steak. Marinated for 24 hours prior to cooking, the chewy-flavorful steak is embellished with a maple berry-chipotle sauce and served up with a mound of garlic mashed potatoes and sautéed seasonal vegetables. 2960 Del Paso Road, Sacramento, (916) 574-9074; http://www.malabaramericancooking.com
| A Godengo Technology | Email Marketing powered by StreamSend
