Family-owned Husick's offers gourmet foodstuffs and gift baskets, wines, and periodic dinners in a charming country store. With a seat at a Winemaker's Dinner, you'll join up to 20 guests for a sumptuous, seasonal meal in the heart of the country, complete with an introduction to some regional wines and a chance to play footsy with a devilishly handsome Tule elk. The menu abounds with fresh, local ingredients, starting with crab cakes dressed in red-pepper aioli sauce ($11) and a salad of field greens, delta pears, Cypress Grove chevre and pear vinaigrette ($13). Roasted sage and butternut squash soup comes drizzled with truffle oil ($11) and tastes like autumn in a bowl, without the unpleasantness of dry leaf-bits between your teeth. For the main course, feast on braised short ribs in pinot noir sauce, roasted rosemary-garlic fingerling potatoes, french-cut green beans with prosciutto and mushrooms ($37) and a glass of Spoto cabernet ($21). Crème brûlée served with fresh berries and mint in chocolate cups ($14) provides an elegant companion to Bogle port ($8). Throughout your meal, you'll sample house wines from the likes of Old Vine Zin, James Blake, Tierra Del Ore, and Heringer Estates.
Cuisine Type: Winery
Handicap Accessible: Yes
Parking: Parking lot
Most popular offering: Wines and a rustic event venue
Alcohol: Wine only
Outdoor Seating: Yes
The Carvalho family's history in the winemaking industry began in the vineyards of Portugal more than 100 years ago, right after drinking wine for pleasure was invented. Although the family has since immigrated to the rolling fields of Clarksburg Wine Country, the new generation of Carvalhos still hand-crafts small batches of wine with the same dedication as their ancestors. They source their grapes from local vineyards in the surrounding area to concoct a variety of California wines, including their crisp sauvignon blanc, creamy chardonnay, smooth pinot noir, and five-barrel tawny port, which can all be sipped in their quaintly appointed tasting room. In addition to tastings, the room hosts regular events including tastings, art openings, and live music.
The family further proves that they know how to entertain in their charming Old Sugar Mill event space, which hosts weddings and special occasions of all kinds beneath it's cathedral ceilings. John Carvalho renovated the space, but preserved its Old World?style brick walls and rustic doors.
As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s Pizza has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
Every day since “Daddy Dave” Leatherby Sr. and his wife, Sally, opened the first Leatherby’s Family Creamery 30 years ago, the shop has been churning out fresh ice cream layered in sweet sauces straight from the candy kettle. Milk, cream, and sugar form the base of Leatherby’s more than 45 flavors, which range from staples such as chocolate and strawberry to more exotic varieties including mocha almond fudge and spumoni. Inspired by family recipes that date back a half-century, these frosty treats come in cones, shakes, malts, and sodas, as well as in heaping sundaes and banana splits, the largest of which tips the scales at 54 ounces. Leatherby’s menu has expanded over time, and includes savory options such as sandwiches, burgers, soups, and salads.
The first Cool River Pizza opened more than 10 years ago with a mission to serve handcrafted pies made from fresh ingredients and California cheese in a family-friendly environment. All of the dough is made fresh daily and each pizza sports Cool River's homemade sauce accented with more than seven herbs, spices, and umlauts. Over the years, Cool River Pizza has grown from a solo outfit to a family of restaurants in California and Indiana. Inside each location, televisions illuminate dining rooms packed with long wooden tables and board games for families to play while waiting for their orders.
Tiled floors, a stool-lined counter, and a jukebox pumping out tunes from the ’50s, ’60s, and ’70s all combine to drive home the vintage, midcentury vibe of The Original Mike's Diner. The menu echoes this theme with its selection of down-home comfort foods that range from slow-cooked yankee pot roast and housemade meatloaf with gravy to the charbroiled Big Bopper burger with bacon, onion rings, and barbecue sauce. Regardless of the time of day, the chefs cobble together platters with iconic breakfast staples, including housemade corned-beef hash with eggs and stacks of hotcakes with decaffeinated orange juice.