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You can always count on fresh seasonal produce at The Waterboy, a midtown bastion of farm-to-fork fare. On a recent visit, spring peas were on stage at the restaurant, appearing in several different menu items. I wolfed down the kitchen’s fabulous bruschetta of the day, slathered with a thick layer of sprightly pea puree, thin slices of prosciutto and a creamy, velvety lump of burrata cheese, brightened with a judicious drizzling of balsamic vinegar. But the tour de force of the evening was chef/owner Rick Mahan’s outstanding saffron risotto, punctuated with peas and enlivened with pecorino cheese and an inspired sprinkling of chopped fresh mint.