Pikanha's Brazilian Steak House transports the traditions, culture, and food of Southern Brazil to the Bay area. Here, picanha—a cut of beef typically served grilled or roasted—joins kabob, sausage, roasted pork, top sirloin, and other savory morsels in making up the restaurant's rodizio and buffet selections. Both dining styles showcase the flavor of each meat, which the restaurant draws out with slow-cooking methods on special grills. To balance out the meal, order a glass of wine, a fruit juice spiked with rum, or a seesaw and another meal.
Since the first Logan's Roadhouse opened in Lexington, Kentucky in 1991, the restaurant has grown to more than 200 locations, bringing its grilled roadhouse food as far west as California. At each location, the floors of which are typically covered in shells from the buckets of peanuts at each table, eaters can carve into top sirloin and pull apart baby back ribs that have been slow roasting for eight hours. The grilled grub is complemented by beers, cocktails, sweet teas, and sides, such as baked potatoes, coleslaw, and mac 'n' cheese.
The brainchild of an iron chef with more than 30 years of restaurant experience, Susumu Japanese Steakhouse dazzles diners with hibachi-style fare prepared tableside with fresh ingredients and show-stopping cooking methods. Nighttime noshers take a front-row seat to the spectacle of Susumu?s trained chefs twirling knives, flipping eggs, and constructing active onion volcanoes on the sizzling grill. Lemon chicken, teriyaki beef, hibachi prawn, and veggie specialties sputter and pop tableside like Thomas Edison?s short-lived invention, the electrified tablecloth, setting the stage for inventive desserts, such as tempura ice cream or banana spring rolls. The sushi bar?s chilled appetizers and rolled samplers provide a delicious alternative to grilled entrees, and a yakiniku menu features Japanese barbeque.
Annie's Breakfast & Steaks has all the makings of a quintessential American diner—knickknacks and family photos on the walls, stacks of tiny jam packets on every table, and hearty steaks on the menu. Waitresses bustle about the cozy space, refilling mugs of coffee, greeting regulars, and organizing games of "the floor is lava" using the chairs and tabletops. In the kitchen, cooks whip up a variety of classic American breakfasts, from syrup-soaked stacks of buttermilk pancakes to tender pork chops and eggs. As the day wears on, the staff turns their attention to juicy cheeseburgers, crispy fried cod, and new york steak dinners.
Co-owners Christopher J. Rubino and Henry Carrillo Jr.—the original owners of Roseville's Bella Italia Bistro and Wine Bar—now train their eyes on Rocklin. Local publications and TV news programs have heaped multiple awards upon the eatery, which is designed to evoke the feel and taste of New York's Italian restaurants of the 40s and 50s.
Executive Chef Jesus Mendoza's plates present classic Italian dishes, such as spaghetti and meatballs, veal piccata, and chicken parmesan, and he pairs them with a wine list that spotlights California libations. Curtains and leather booths come together as an inviting dining room where guests savor their Continental lunches, Sunday brunches, and dinners. A banquet room accommodates larger groups, such as birthday parties and revolutionary movements. Mendoza and his team also cater.
Rubino's is guided not only by an old-fashioned sense of service and cuisine, but by a commitment to its community. In addition to belonging to the Rocklin and Roseville Chambers of Commerce, the establishment donates to local organizations, hosts benefits, and sponsors the Rocklin High School football team, whose cheerleaders wave pom-poms made of donated linguine.
Executive chef Christopher Mathew Headding knows the value of patience. When shipments of marbled Midwestern beef arrive at Chops Steak, Seafood & Bar, he doesn't trim them right away. Instead, he and his kitchen team hang the meat, pull up seats, and intently watch for the next 28 days as natural enzymes break down any toughness and flavor density builds. Once the beef hits the perfect color and firmness, Christopher gets up and trims the top sirloin, new york strips, and other cuts of steak by hand.
Such attention to detail pervades Chops Steak, Seafood & Bar at both its Folsom and Sacramento locations. Besides the aged steaks—which also include fillets wet aged up to 21 days—Christopher's team works with high-quality seafood, such as chinook salmon, australian lobster, and alaskan king crab. To complement these dishes, bartenders serve a selection of wines and signature cocktails, such as the Saint Bernard with Absolut Ruby Red vodka and freshly squeezed grapefruit juice.