I had a fabulous dinner recently at downtown’s Hock Farm, which was packed with pre-Thanksgiving revelers savoring the restaurant’s farm-to-fork cuisine. We ordered up one of my favorite dishes, the popular, stewlike “pork & clams,” featuring fork-tender braised pork shoulder, Manila clams and crispy-fried potatoes, embellished with a creamy aioli sauce and a generous topping of fresh, feisty arugula. But the star of the evening was a scrumptious Ahi tuna steak, served atop pungent broccoli rabe (rapini) and chickpeas in a light, flavorful tomato sauce. If you’re making holiday plans with friends, consider meeting up at this lively, interesting restaurant, located directly across the street from the state Capitol.
paragarys.com/sacramento-restaurants/hock-farm
