Sacramento Region Restaurant Awardees
Slow Food Sacramento is proud to recognize the following restaurants with our Snail of Approval. This award is given to restaurants that best exemplify the Slow Food principles of good, clean, fair food. These restaurants vary in their menu offerings, but as a whole they plan their menus around seasonal, local, and organically grown foods to the greatest extent possible. Many of these restaurants purchase produce and meat directly from local farmers. All have a strong commitment to high quality food grown and harvested in a sustainable manner.
Sacramento area restaurants currently receiving a Snail of Approval are presented below. For further information, including hours and menus, please follow the link to the individual restaurant website.
Look for the Snail of Approval decal on designated restaurants when dining out in Sacramento. Be sure to let the restaurant management know that you value their commitment to Slow Food principles.
Locally sourced menu options, including vegetarian, vegan and gluten free.
Centro Cocina Mexicana
Centro Cocina Mexicana was founded on the idea of providing authentic, regional Mexican food in a fun, festive atmosphere.
Ella Dining Room and Bar
Founded in 2007, Ella Dining Room and Bar is part of The Selland Family of Restaurants, and it embodies their philosophy of serving quality food that is from local sources whenever possible with honest hospitality, and their passion for making the most out of life.
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.
Grange Restaurant and Bar
Grange’s menu showcases market-driven bounties selected from farms throughout the golden state and is best described as simple, seasonal, and soulful. With an authentic American brasserie style, Grange celebrates California with straightforward entrees, rustic artisan breads, and an all-California wine list.
HOT ITALIAN strives to use local and organic ingredients with a menu that changes seasonally to reflect nature’s cycle to make its salads, pizza and calzone, as well as its gelato and sorbetto by Naia that is organic and made of seasonally selected ingredients.
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.
Set in a beautifully restored midtown Craftsman building, Kupros prides itself on providing seasonal, house-made offerings throughout the year, changing its menu to use foods at their peak of freshness and flavor.
Lemon Grass Restaurant offers a casual fine dining experience, for lunch and dinner, in an atmosphere that’s quaint, cozy and inviting.
Lucca offers a California-Mediterranean influenced menu emphasizing seasonal ingredients in a beautifully repurposed historic building.
Magpie Café offers food and menus inspired by the fresh, high-quality ingredients available to us seasonally, with an emphasis on those from the Central Valley and Northern California. The Café offers baked goods, sandwiches, salad and soup for lunch and full service dining in the evenings.
Historically speaking, pizza is still a relatively new phenomenon, having had its origins as a street food in Naples, Italy, about 200 years ago.
Mulvaney’s Building & Loan is an American restaurant, banquet hall, and offsite catering company.
OneSpeed Pizza is a neighborhood pizza joint in the heart of East Sacramento brought to you by Rick Mahan, Chef and owner of Waterboy Restaurant.
Paragary’s Bar and Oven
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.
PMB at the Sheraton (formerly Morgan’s)
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.
Here at Roxy, our focus is on using as many locally raised and naturally healthy food products as possible.
Sacramento Natural Foods Co-op Deli
Our purpose is to provide our community with seasonal, local, organic food that is wholesome, delicious and prepared with love.
Selland’s Market Café
Open since 2001, Selland’s Market Café is a neighborhood gathering place serving handcrafted foods made with love by the Selland Family.
Both Taylor’s Market and Taylor’s Kitchen are committed to the fundamentals of the Slow Food Movement.
Chefs at The Kitchen serve a 6-course prix fixe menu to 50 guests each night for their one-seating, seasonal Chef’s Demonstration Dinners that are prepared before your eyes in a kind of theater-in-the-round. The ingredients are the best and freshest available and almost all local, and the chefs prepare their amazing, all-you-can-eat feasts with humor, excitement and a passion for real food, great wines, and unsurpassed hospitality.
We’re a cozy restaurant in Midtown Sacramento providing really great service and cooking delicious food since 1996.
Revolution Wines Bistro
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. www.rwwinery.com
Shoki Ramen House
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. http://shokiramenhouse.com
Thai Basil Restaurant
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! http://www.thaibasilrestaurant.com