Savoring the Best of Sac

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That was some good grub at the Best of Sac party last night. Sapporo Grill’s tempura shrimp were light and crispy, and I was impressed at the large nori seaweed cones filled with crab salad that Sapporo’s chef was making to order. Grange restaurant exec chef Michael Tuohy was serving lovely little cups of butternut squash soup garnished with pomegranate seeds. And I just loved Opa! Opa!’s hummus and pita bread. My favorite dish of all: the pulled pork and smoked brisket from Texas West. I made my husband go back and get me seconds.