$15 for $30 Worth of Upscale American Fare at Malabar

Natomas

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In a Nutshell

American staples such as wood-grilled chicken, salmon, and steak marinated in homemade orange-chipotle sauce and sesame-soy glaze

The Fine Print

Expires 120 days after purchase. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Dine-in only. Valid only for dinner after 4 p.m. on regular menu. Not valid for happy hour. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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$15 for $30 Worth of Upscale American Fare

The menu features entrées such as a hickory-smoked pork sandwich ($9.75), fettuccine jambalaya in spicy tomato creole sauce ($17.95), and macadamia-nut-crusted mahi mahi with pineapple salsa and sesame-soy glaze ($19.95).

Malabar

Malabar owner John Cook has teamed up with executive chef Jose Luis Garcia to add a contemporary flair to time-honored American staples. The menu, which amalgamates influence from Asian, Latin American, and Italian traditions, and spares no expense in terms of ingredients. In order to make his culinary fusions work, chef Garcia relies on USDA Choice beef, hand-cut veggies, and made-from-scratch marinades and sauces.

Large plate-glass windows and modern hanging lights cast a buttery glow across Malabar's elegant dining room, illuminating plates filled with Louisiana-style wings, hickory-smoked pork, and rib-eye steaks cured over a wood fire. While perusing the restaurant's separate gluten-free and vegetarian menus, diners can quiz the bartender about the wine and beer selection.

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