Diners seated in what used to be the Frasinetti's east cellar sate themselves on handcrafted Italian lunch and dinner dishes, surrounded by huge vats evoking the 112-year-old winery’s storied past. Dinners commence with starters such as crostini slathered in grilled brie and red-pepper chutney ($10) or steamed clams in white-wine sauce ($9). Next, certified non-android servers bring out entrees such as seafood manicotti, a mix of salmon, scallops, and crab packed in pasta ($15). Pine-nut-gorgonzola butter adds a zesty twist to the 12-ounce center-cut prime rib ($25), and the regal Atlantic salmon rests on a bed of mushroom risotto ($19), like an eccentric rice baron.
Sudwerk Brewing Co. is passionate about its pours. The craft brewery has been making award-winning, German-style lagers for more than 21 years. To sample the brewers' spectrum of libations, visitors head to the tasting room, a simple setup right on the brewery's loading dock. Its menu of four brews rotates regularly, rewarding frequent visitors with seasonal beers. Meanwhile, tours of the whole facility teach visitors how beer is made, packaged, and distributed. After visiting the facility, patrons can fill up a growler with their favorite beer to take home, drink, and bring back to Sudwerk Brewing Co. for refills.
Pyramid Alehouse pours a flavorful cascade of handcrafted draft beers, passing straight to the mug from the on-site brewery. Whether guests prefer a malty amber ale or a hoppy, Thunderhead IPA, Pyramid Alehouse’s vast menu of succulent cuisine and beer-infused bites are specially designed to complement every frothy glass. Pair down the sweetness of fruity apricot ale with a spicy platter of wheat-battered chicken wings served with louisiana hot sauce and blue cheese ($11). Or, absorb a double dose of unfiltered bavarian ale by pairing the Haywire Hefeweizen with a hearty helping of shepherd’s pie, featuring Haywire braised lamb stew, slathered over a pile of garlicy mashed potatoes, and topped with a puff pastry ($12). Though football and cheese-rolling season have almost finished, Pyramid Alehouse boasts a daily rotating lineup of food and drink specials to keep sports fans well fueled until the championship line-dancing semi-finals makes its triumphant return to prime time.
The Market at Pavilions builds its lunch menu around gourmet ingredients such as smoked prosciutto, crème fraiche, and imported cheese. Smoked turkey and lappi cheese, the Lewis and Clark of the deli empire, forge a bold path through the sprouts, tomato, and Mendocino mustard of the signature Mendocino Masterpiece sandwich ($6.99). Deli masters dish out salads by the pound or pint, such as beets with pickled onions and artisanal red-wine vinegar ($8.99/lb), and accessorize meals with potato chips in eight different flavors ($1.29/small) and 11 different kinds of house-made cookies ($2.25). Lunchers can bask with a glass of Talbott chardonnay or Byron pinot noir ($8) amid the flowers and umbrellas of The Market’s sunny patio or in its glass-roofed atrium, or take their eats on the road for an elegant monster-truck-rally picnic.
Downtown & Vine all but transports its guests to lush, rolling vineyards, stocking the fruits of a dozen wineries from across five regions surrounding Sacramento. The house sommelier, Gregg Lamer, curates the selection of more than 100 bottles that are served by the glass. Gregg regularly changes up the menu, but always highlights wines from local growers that use sustainable farming practices. The list includes Sonoma vintner, Iron Horse Vineyards—whose wines have been served at White House events hosted by the past five presidents; Shadow Ranch in Fairplay who exclusively uses solar power and organic farming methods; and Dillian, an Amador County farm in the Shenandoah Valley that's been handed down through four generations of Dillians.
To give palates something to do between sips, Le Cordon Bleu-trained chef Kate Chomko has built a small, charming menu of farmhouse small plates and artisan grilled cheeses. The latter takes traditional comfort food and drags it into adulthood with inventive flavor combinations such as prosciutto and fig jam. Desserts get a similar upgrade with salted caramel cookies or the Basque cake served with crème fraiche and blood orange syrup. Diners tuck into the gustatory proceedings at intimate tables flanked by cushy chairs support tasting pairs, while the private Vintner's Room features an eye-catching glass table enclosing a riddling rack.