Uncle Vito's represents East Coast sensibilities with its menu of devotional New York pizzeria homages. Feed the fires of tradition with the classic New York pizza, a dough disk slathered in whole-milk mozzarella and sweet tomato sauce ($12.99 for regular), or search for and barter with the tropical treasures baked into the Big Kahuna, including canadian bacon, pineapple, solid-gold palm fronds, caramelized onions, red sauce, and fresh mozzarella ($15.99 for regular). Aspiring aliment architects can build their own circular comestible ($12.99 for regular), selecting from a plethora of toppings including red onions, green peppers, and prosciutto ($0.99–$1.99 each). Uncle Vito's savvy servers also sling sandwiches and burgers, such as the New York pastrami melt ($6.99) or Vito's Classic ($6.50), an old-fashioned burger making polite small talk atop an artisan bun.
At Davis Creamery, visitors can wind down while sampling a wide selection of delectable desserts in a cozy atmosphere. Davis Creamery’s menu offers 9 classic flavors, including salted caramel and cheesecake, as well as 25 seasonal flavors that include avocado coconut, amaretto, pomegranate raspberry, lemon custard, and vanilla honey. Sweet-tooth-toting customers can lick away with a single scoop ($2.75) and add extra scoops for a dollar each, or opt for a shake ($3.95) and a cow-pie ice-cream sandwich ($3). To supply your whole coven with sweet treats, take home ice cream by the quart ($6.50). Additionally, patrons can soak in a cozy atmosphere that’s much more relaxing than a rickety windmill under siege by a delusional knight.
The sushi choices are many at Enju Sushi. Chefs first start with a number of ingredients, such as mango, whitefish, avocado, spicy tuna, asparagus tempura, and even hot Cheetos. They then wrap such ingredients inside seaweed paper, soy paper, or cucumber slices, and decorate the rolls with flavorful bites of avocado, tobiko, and spicy sauces. Sushi rolls are then served completely raw or lightly cooked via a mini blowtorch or a baby dragon with allergies. Customers can bypass the roll and have sliced fish served atop a tiny mound of rice or on a plate by itself, or enjoy other entrees such as ramen, udon, and bento boxes. Meals can end on a sweet note with tempura ice cream with bananas and mangos.
You won't find Let Them Eat Cake!'s indulgent cake recipes published anywhere, since founder Paulette Coffman and her daughters Brittany and Chelsea fiercely guard their culinary secrets from competitors and town criers. But an interview with Sacramento Press in 2010 reveals three signature flavors that are served each day: red velvet, Guinness Stout chocolate, and vanilla. "We’re really kind of geared towards childhood favorites,” Paulette divulged. "But we’re also a little bit more innovative…You can find your standard red velvet here, but you can also find a margarita cupcake here."
In fact, the mother-daughter trio's three staple flavors are joined by a weekly rotation of 24 flavors, and customers can also commission more than 80 other flavors—including vegan and gluten-free options—via special order. These desserts always include real butter, fruits, and pure vanilla, and forgo preservatives since they're baked fresh each morning. Paulette, Brittany, and Chelsea stack the cupcakes into towers, line them up in boxes, and fashion them together as specialty cakes, donating $2 of their Flavor of the Month sales each Wednesday to charity. Alongside steaming mugs of Ritual coffee and Mighty Leaf tea, the Coffman women also dole out scones, breakfast sandwiches, and gourmet cookies that, like hand weights divvied up in a divorce settlement, weigh in at a 1/4-pound each.
Run by a duo of longtime friends with a mutual love for baking, Cupcake Craving rocketed to popularity from its modest beginnings?within a year of the first store?s grand opening, Sacramento Magazine awarded it the Diners? Choice Award for the area?s best cupcake. Since then, the bakery has become a mainstay on CityVoters and KCRA 3's top-five dessert lists, and its handcrafted creations continue to earn new fans. Artful swirls of buttercream or cream-cheese frosting top the bakery?s diminutive cupcakes, which come in more than 20 traditional and signature flavors. The bakery can also handle orders for large parties and special occasions; an on-site artist designs custom cupcake cakes with special flavors and decorations to celebrate birthdays and welcome new gallons of milk into the home.
At Kathmandu Kitchen, kebabs of free-range chicken, lamb, and other meats marinate in aromatic blends of yogurt, garlic, and herbs before they're roasted in the tandoor oven's mesquite-tinged heat. This adherence to iconic ingredients and cooking techniques helps to imbue Kathmandu's cuisine with the distinctive flavors that define Indian and Nepali food. In addition to cooking these meaty entrees, the chefs also demonstrate their mastery of the region's multitudinous vegetarian offerings, including housemade paneer cheese cooked with a vibrant assortment of herbs, vegetables, and spices.
Deep earth tones fill the entire dining room, which includes a functioning fireplace in the center of a solid brick hearth. From time to time, a live belly dancer will glide through the dining room, impressing patrons as she deftly rights crooked tables with a bump of her hip.