Jack Russell Brewing's artful brewmasters craft premium ales and lagers inside their English farm–style brewery in the heart of the Apple Hill region. Savor the elegance of Jack Russell’s smooth-drinking brews from the comfort of at-home digs with a portable half-gallon growler filled with 64 ounces of the brewery's signature suds. Tipplers select their inaugural fill-up from a range of brews that, like the slowest county-fair Ferris wheel ever, rotate seasonally, saluting the hoppy bite of the Captain Boomer's IPA, fortifying insides with the hearty oatmeal stout, or choosing from a taster’s choice of cyclical options, which may include Harvest Apple ale, Huntsman lager, and more. Groupon customers can call ahead for forecasts about beers are currently on tap. Each growler arrives branded with the Jack Russell logo and cut from clear glass, allowing customers to admire each beer's color, texture, and bioluminescence.
The Cellar's two rustic, Tuscan-esque oases pour out ambrosial liquids and arrange tasteful dishes with elegant flair. Craft a platter for two or four of your choice of cheeses, nibbling at the subtly piquant manchego or swapping stories about crying at the opera with the cultured triple-cream brie. Whether by the bottle or by the glass, the bright and lively Raymond sauvignon blanc inspires energetic conversation, and the deep purple of the Crios malbec turns teeth a stately royal hue.
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.
Streets of London Pub harks back to traditional London pubs with ice-cold pints and ample coverage of rugby and soccer. On the menu of hearty English fare, fries in the witness-protection program call themselves "chips" and lay low under toppings such as gravy, cheese and beans, or cheese and bacon, or pair up with fish in a platter of classic fish 'n' chips. The bangers-and-mash meal allows thick, juicy sausages to snuggle up on a hill of mashed potatoes. Along with food, the pub dishes out events; diners can throw back Guinnesses during weekly pub quizzes, compete for everlasting fame during monthly bingo tournaments, or stop in for Pint Night to enjoy pints on the outdoor patio.
Re-imagined in 1999 as a haven for live music, Powerhouse Pub hosts multiple concerts weekly from such sell-out performers as Elvin Bishop, Pablo Cruise, The Drifters, The Coasters, Edwin McCain, Tracy Lawerence, and Little Big Town. As the sound of music wends through the labyrinth of bars and patios, guests dance and drink a variety of uncommon libations fetched from a rolling oak ladder. When the stages die down, the owners turn up the 15 televisions and digital projection screen to capture sports action such as Monday Night Football.
Every inch of Powerhouse Pub is intricately decorated. The walls drip with musical paraphernalia and texture, the fine-grained wood is lit by intricate glass chandeliers suspended above animal- and floral-print carpets. Plush, velvet-topped stools cozy up to every horizontal surface, but leave plenty of room for games of pool and, most importantly, dancing, the only known cure for the starving artist besides money.
Old Europe’s gustatory guru, Chef Tomas, adapts Old-World flavors for a modern dinner and lunch menu of hefty traditional German and European dishes, earning kudos from MyFolsom.com as the Best Restaurant of 2010. Beneath the white ceiling’s exposed wooden beams, a weekend accordion player serenades diners as they nibble at appetizers such as the grilled-bratwurst sampler—served with kraut, horseradish, and mustard—and spear forks or medieval tridents into fresh garden or caesar salads. The original veal-goulash entree stews its flavorful, tender meat in a paprika-and-garlic sauce, and a half duck is slow roasted to perfection as its unused 50 percent sits elsewhere sadly assessing its flaws. An outdoor patio provides a taste of fresh air and sunlight for diners, and late-night hours divert hungry night owls on their flight home.