Crush 29
1480 Eureka Road, Roseville; (916) 773-2929; www.crush29.com
Judging by the vote tally, Sac Mag readers rate Crush 29 a regional treasure, and who would disagree? Pull up a chair at the circular bar (if you can get one) and enjoy a Highway 29 Mojito: a glassful of Myer’s Platinum rum, lime, fresh mint, fresh red grapes, and superfine sugar garnished with a lime wedge. Or sample one of 200 different bottled wines and 60 wines by the glass. Either way, take time to examine the decorative dropped ceiling hanging over the bar. Glistening mica tiles cover the circular structure. There’s much to see inside, though in the summer months, patrons spill out onto the patio area to enjoy the subtle breezes.
Reader Comments:
Are you guys kidding me? Obviously your readers and team does not get out much in Sacramento. Places with artisan drinks, like Lounge ON20 and Ella's, are much more UPSCALE and SOPHISTICATED and have world class libations are not even considered?!
Yeah (In response to Anonymous's "Are you kidding me?")-
I just moved back from the East Coast after twelve years between Boston, New York and Nantucket- Bartending/Growing. Was hoping Sacramento Magazine would have a better bead on overall changes or direction the Cocktail world is heading in or be able to help point me in a direction for interesting cocktails. We get it, wine is cool, cocktails are cool too and when made with proper attention to detail and experience all together worth the weight in gold, experience sakes wise.
It was always an experience/ honor to have a Sushi Chef study you at length in your relationship with the cocktails-Space and ingredients freshness you were serving up to him/her as you took them through a spectrum of cocktails playing notes as the evening progressed.
This loc'd out coast is poised with its ingredients and amazing nature overall to design and make some incredible additions into the history of what can be constructed with The "Spirit," The Bitters and The right Sugar.
Please dig a little deeper as a magazine and as a drinker Sacramento expect more.
THE MAYOR
Yeah (In response to Anonymous's "Are you kidding me?")-
I just moved back from the East Coast after twelve years between Boston, New York and Nantucket- Bartending/Growing. Was hoping Sacramento Magazine would have a better bead on overall changes or direction the Cocktail world is heading in or be able to help point me in a direction for interesting cocktails. We get it, wine is cool, cocktails are cool too and when made with proper attention to detail and experience all together worth the weight in gold, experience sakes wise.
It was always an experience/ honor to have a Sushi Chef study you at length in your relationship with the cocktails-Space and ingredients freshness you were serving up to him/her as you took them through a spectrum of cocktails playing notes as the evening progressed.
This loc'd out coast is poised with its ingredients and amazing nature overall to design and make some incredible additions into the history of what can be constructed with The "Spirit," The Bitters and The right Sugar.
Please dig a little deeper as a magazine and as a drinker Sacramento expect more.
THE MAYOR