Photography by Susan Yee
Picnic Planning
In the olden days (that is, pre-2020), picnics were simple, DIY affairs. You’d pack a blanket to throw on the ground, a few sandwiches, maybe some fruit, and something cold and possibly alcoholic to...
Restaurateurs on the Pandemic
Simpler menus. New technologies. Work-life balance. Those are just a few of the changes wrought by COVID-19 at local restaurants. We caught up with three Sacramento restaurateurs for their stories of the pandemic.
Michael HargisDuring...
Never Say Die
Don’t get Randy Paragary started on the governor and his whipsawing COVID restrictions. Red tier, purple tier, no to indoor dining, yes-no-yes to patio dining—it all makes him see red.“I don’t think it’s fair,”...
Dining’s Front-Line Workers
Being a restaurant worker in a pandemic is no picnic.After recently talking with more than a half-dozen servers and bartenders, I came away with a new appreciation for these unsung heroes. For the past eight  months, they have...
Fish Tales
More than two years after getting fired from his namesake restaurant, Lou Valente is back and better than ever.The former Lou’s Sushi frontman debuted Southpaw Sushi on a suddenly bustling stretch of Del Paso...
