This is a farm-to-table restaurant with a passion for seasonality and locally grown ingredients. They are committed to educating the community and they are a stop on the Local Roots food tours. The restaurant offers a relaxed setting for breakfast in an open atrium environment. PMB's specializes in seasonal California cuisine with a farm-to-table approach, available both at the buffet and à la carte.
Best known for our Regional American Cuisine and direct focus on California's Foothill Wines with a list of over 50 selections. We embrace locally grown produce; fresh vegetables grown in the central valley, locally raised meat, and seafood from the cold waters of the coast of Northern California.
2831 S Street, Sacramento 95816 • (916) 444-7711 • rwwinery.com
Revolution Wines Bistro sports menu changes that synchronize with the seasons and local availability. They typically purchase from local farms, including Soil Born, Del Rio, California Olive Ranch, River Dog, Twin Peaks and Watanabe farms as well as local farmers markets. Chef Rachael carefully researches each cheese, farm, ranch and the producers as well as their produce and meat products to ensure that all foods they serve are local, fresh, seasonal and ethically produced. They hark toward foods like local heirloom beans and tomatoes that make their menu offerings unique. The Bistro strictly enforces a recycling and compost program to ensure nothing is wasted. All food waste iscomposted and to-go containers are made of 100% recycled material and are biodegradable. They strive to purchase only products that are produced ethically and at fair prices both for the producers, buyers and the customers.
Shoki Ramen House (two locations) is not your usual corner ramen place. At both their locations (24th Street and R Street) the emphasis is on locally grown and organic produce, including organic eggs, tofu and soymilk as well as grass-fed Angus beef. Their shiso leaves are from Del Rio Farm, and their Natto fermented beans are from Petaluma. Seasonal items are featured, including Tomato Ramen and a special edamame soupless ramen. But that’s not all. Everything that can be made from scratch is made from scratch. They make two types of broth daily (the Japanese Wadashi and All Vegetable). Also made from scratch is the ramen sauce, the menma (bamboo shoots) shiitake, the dressing, chili oil, chili paste and sauces for the chashu pork. No MSG anytime, on any dish, or any other preservative for that matter. Chef owner Yasuskhi apprenticed to a kaiseki chef in Kyoto, Japan. After mastering the basics of Japanese cooking, he went on to create a new style of ramen that doesn’t exist in Japan, but is here in Sacramento. All of Shoki’s to-go packaging is make from earth they recycle cans and use LED lights.
Thai Basil Restaurant Midtown (J St.) began forty-five years ago in Ubon, Thailand as a neighborhood eatery offering seasonal and fresh ingredients. Today Thai Basil Restaurant offers the same authentic Thai food made from fresh, local ingredients using traditional methods of cooking passed along from their original founder. All curries are prepared daily and each dish is made to order. No pre-made or frozen products are used. Their signature curry dish consists of 12 herbs and spices slow roasted and ground three times for the right consistency. Thai Basil purchases from local Asian farmers as well as Chan’s Market. Wines are from local vineyards. They offer bicycle delivery by Edible Pedal, use only biodegradable products, compost kitchen scraps, participate in GO Box, and recently purchased a 100% electric car for errands and food delivery. Their guiding philosophy is to be mindful of what we eat, to eat according to season, region and body type, and to savor every bite slowly. That sounds like the Slow Food we know and love!
This small café in East Sacramento on J Street has captured a big idea in food: keep it simple using high-quality ingredients procured locally and seasonally. All menu items are made from scratch, including aioli, salad dressings, stock and soups, desserts and bread. The assortment of breads made daily are all crafted from a wild starter, no commercial yeast is used. Their menu includes heirloom lettuce, beans, squash, turnips and beets when available. Produce comes from Del Rio Botanicals and other local producers and farms and all meats are humanely raised. All disposable to-go containers and tableware are made from recycled materials, which are in turn recyclable. Juno’s Kitchen stands ready to answer questions about sourcing of any food in their menu.
Paragary's Bar and Oven was a pioneer in utilizing local, seasonal ingredients when it first opened in 1983, spurring the now prevalent "locavore" trend in the Sacramento dining scene. Since the beginning, the menu has featured seasonal items that utilize the highest quality meats and produce, provided by small local purveyors. Along with introducing the region's first wood-fired pizza oven, the restaurant boasts one of the most unique outdoor patio spaces in the city. The restaurant has been certified as a "Sustainable Business" by the Business Environmental Resource Center.
1213 K Street, Sacramento 95814 • (916) 448-8900 • website
Esquire Grill serves classic American cuisine, with a modern twist. Menu highlights include natural Angus steaks, sustainably raised pork, local oysters, hand-crafted pastas, and free-range chicken. The kitchen uses local, seasonal meats, seafood and produce from small local purveyors. The restaurant has been certified as a "Sustainable Business" by the Business Environmental Resource Center.