Sisters Mawiyah and Jamila Shepard treat every item on the Libra's Desserts menu like a treasured family recipe, infusing it with real butter and a shared passion for baking. Along with cookies such as chocolate chip and oatmeal raisin, the signature rocky bar blends Ghirardelli?s chocolate, marshmallow, and caramel into a single crunchy fusion, while soul cakes sandwich cream cheese butter cream frosting between chocolate brownies much like the layer of ice cream hidden within the earth's crust.
Big Spoon Yogurt’s special topping bar complements hot cocoa and frozen yogurt ensembles with more than 75 novel accompaniments. Beverage construction commences at Big Spoon’s topping bar, where steaming chassis of hot cocoa ($1.25–$2.59) don marshmallow tires—in mint, german chocolate, cinnamon, and toasted coconut flavors—and warm-cookie steering wheels in a rousing race to anticipating taste buds. Patrons sweeten metric-system conversions with frozen yogurt by the ounce (price varies by location), available in chocolate, vanilla, and a rotating stock of non-dairy and sugar-free flavors. Seasonal winter flavors provide the taste of frozen eggnog without the hassle of holding company Christmas parties in a polar bear’s living room, and fall flavors scour a farmer’s windowsill for apple pie and pumpkin yogurt—all customizable with the bar’s more than 75 toppings.
Perry and Sophia Potiris opened the Original Perry's in 1968 at the local Arco station. The eatery, then known as Trukadero, was the first of Arco's coast-to-coast chain of truck-stop diners. When lines began to form for their fluffy omelets, fried chicken, and gravy-smothered meatloaf, Perry and Sophia opened Mr. Perry's in 1973. They placed it just across the way, preferring to compete with themselves than a brood of pancake-flipping octopuses. While both eateries have similar menus, Mr. Perry's has a more upscale edge. When Perry and Sophia decided to retire from the restaurant world, they turned over the reins to a longtime employee who began his own career with them as a busboy at age 16.
It is not just the pastas, sandwiches, and pizzas that keep guests coming back to Pete's Restaurant and Brewhouse and Original Pete's—the handcrafted beers also play a major role, quenching thirsts with flavors ranging from the Uptown blonde’s light layers of honey to the highly hoppy profile of the Skinner’s Horse IPA. Pete’s team keeps meals in balance by offering food-and-beer-pairing suggestions, assuring diners that the Midtown ale harmonizes with fish tacos and that the Old Town red—a malty, medium-bodied amber ale—improves coordination for slam-dunking meatballs.
When all seats are claimed at three indoor tables, diners spill out to two outdoor benches to compete with the sun in a race to devour ice cream. Two fiddle-leaf fig plants stand guard over the interior and reach toward the ceiling alongside steam from simmering burgers. Ron Rekcar of Here's the Scoop aims to prepare all of his grill-garnered entrees and frozen treats from local ingredients and brands. Crunch drinks, named after the sound they make when whipped with ice in the blender, marry espresso crafted from local Coffee Works beans and scoops of Gunther's ice cream in a brief ceremony untouched by Pachelbel’s Canon in D. Quarter-pound beef patties and locally made Morant's dinner franks develop a seared coating on an outdoor grill. Soy-cream desserts and green-tea-infused smoothies cater to diet-conscious clients, including those who are vegan and lactose intolerant.
As a humble, scratch-minded shop, Freeport Bakery isn't exactly a secret in Sacramento. Along with garnishing the Best Bakery award from the Sacramento chapter of the California Restaurant Association in 2007, Freeport has also managed to lock down Best Bakery from Sacramento CityVoters for the past four years straight.