Mulvaney’s Building & Loan
1215 19th St.
Sacramento, CA
(916) 441-6022
culinaryspecialists.com/mulvaneyBL.htm
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editorial profile:
Small restaurants often reflect the personality of their owners. Mulvaney’s Building & Loan in midtown Sacramento is just such a restaurant. Distinctive and cozy, it exudes the generous affability of owner Patrick Mulvaney. The restaurant is housed in a former firehouse, a gorgeous brick structure constructed in the late 1800s. The lush, flower-festooned patio area, available for outdoor seating during the warm months, once stabled the historic firehouse’s “ready to go” horse team, and the restaurant’s huge white doors are recreations of the original swinging doors. Handsome antique pieces, some displaying grainy and endearing family photos, are showcased in the restaurant, and an old, large wood display case, crammed with cookbooks, partially separates Mulvaney’s open kitchen from the dining area. Mulvaney’s menu changes frequently, and is focused on locally sourced, seasonally appropriate ingredients. Meats and produce are organic, and anything that can be made in-house—such as the pasta, smoked salmon and Irish brown bread – is carefully prepared by Mulvaney’s talented staff. Patrons curious about fine food production are encouraged to walk right up to the long wooden work table that serves as the locus of the restaurant. Surrounded by a team of serious, absorbed cooks constructing the evening’s salads, appetizers and desserts, it’s an entertaining spot from which to learn a few valuable kitchen skills. Specialties of the restaurant include fabulous pasta dishes—on a recent visit we were blown away by Mulvaney’s smoked salmon and potato “mezzaluna,” half-moon shaped raviolis delectably stuffed full of smoked salmon and drenched in a dreamy Meyer lemon cream sauce. Double-cut pork chops are often on the menu, and are always a good choice, as is the kitchen’s 28-day aged Niman rib-eye steak. Mulvaney is a big fan of greens, and you’ll find them sautéed, in lively salads and soups, and stuffed into an endless array of pastas. He also has a deft hand with seafood (if octopus salad is on the menu, order it) and foie gras. On a busy night, the restaurant can be quite loud and crowded, but the ambience is unmistakably warm and welcoming. This is a great place to bring an old friend or to celebrate a special occasion. — Kira O'Donnell
Insider tip: Considering hosting a large event? Check out Mulvaney’s private party room, directly adjacent to the restaurant.
Reservations: Recommended
Payment methods: AmEx, MasterCard, Visa
Alcohol: Full bar
Corkage fee: $20
reader reviews:
First Impressions posted on 2008-04-01 22:21:27
taste |
8 |
décor |
5 |
service |
5 |
atmosphere |
5 |
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" Mulvaney's Building & Loan was not our favorite experience. We went because of a good review in a news paper. The server did not tell us they were out of rib-eye until after my glass of wine was already ordered in anticipation of red meat. Running out is forgivable. We just ask that the server keeps track of the count and lets guest know up front that there is a short count. On a separate note serving water from an old wine bottle is something we can appreciate except it is warm and it runs out fast. I would also have appreciated the opportunity to know more about the foods we ate and the story of where they came from. If seasonal and local is the angle let us in on the story. Give us one page on the back of the menu to let us read about where some of the foods we might be eating are coming from and why it matters. Will we return? If we read some current and excellent reviews we might be willing to give it another shot. Also, in fairness, we did not experience the main building. We did not reserve early and were seated in a newly acquired side building. Being in the main building would probably be a very nice experience. "
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Wow! posted on 2008-04-25 12:28:36
taste |
10 |
décor |
9 |
service |
10 |
atmosphere |
10 |
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" My husband & I had a great dinner at Mulvaney's! It was our first time there and we were really impressed. I work in the industry so I'm definitely aware of everything in the restaurant whether I choose to be or not and they were really on top of it. My husband & I started with the pork & fontina raviolis, which were delicious and we both had the pork chop for an entree.The pork chop was cooked perfectly and it had great flavor.Hands down best pork chop I've ever had. We also had a very well balanced pinot noir, which paired nicely with our meal. The server, Justin was very nice, professional and was always there when we needed anything. We loved it! "
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By far the single best restuarant in Sacramento! posted on 2008-07-31 14:58:37
taste |
10 |
décor |
10 |
service |
10 |
atmosphere |
10 |
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" From the wine to outdoor patio atmosphere to the Fois gras and Prosciutto appetizers and the impressive and knowledgable staff, a 100% enjoyable experience. A forever patron I have become. Me and my partner spent almost 3 hours, enjoying the food and the environment. It was Great! "
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