INK Eats and Drinks

2730 N Street • Sacramento

When Norman “Sailor Jerry” Collins first put ink to skin in the late ’20s and uttered the words, “Color is here to stay. Good color that is,” he encapsulated the very essence of the tattoo culture that exploded in the ’90s onto the arms, legs, chests and even faces of almost one in four Americans.

Now, some 40 years after his passing, you can’t stroll down the street without seeing an endless stream of walking canvases sporting pinup queens, tribal bands and portraits of loved ones. No longer are they a rite of passage for soldiers, sailors or those living on the fringe of society that defined ink-lovers a generation or two ago—a 2006 survey by the American Academy of Dermatology revealed that 24 percent of Americans between 18 and 50 are tattooed.

It’s not often that art, food and commerce converge, but after a decade in one of the most challenging businesses to break through, the tattooed-themed INK Eats and Drinks has built a solid following of regulars and bar hounds who frequently gobble up its fare.

“We’re not trying to be a chain or corporate,” says Christina Arntson, bar manager and assistant general manager. “Our success was just [being in] the right time and location—it was like the stars aligned and now we’ve been here for 10 years.”

The scene at INK Eats and Drinks in Midtown reads like a living tribute to Sailor Jerry’s artistic style—the space is open and inviting and sleeved-up with a vibrant adornment of tattooed-inspired art in the classic tattoo tradition.

“Most of the stuff that you see on the ceiling is by a couple of artists at Forever Tattoo, Brent [Patten] and Eiland [Hogan],” Arntson says. “The mural is actually by [David] Garibaldi, who is kind of a big deal now. He did the mural right when we opened.”

The eatery recently put on a hum-dinger of a bash in celebration of its 10 years on the grid. The daylong affair included the christening of its new outdoor patio, where guest artists flexed their creative muscles with body painting, chalk art and live painting demonstrations. Also on hand were a few of the members of The Sizzling Sirens Burlesque troupe.

“When I was there it was a pretty good turnout,” says Elizabeth Miller, a regular customer and tattoo artist at Relentless Tattoo. “There were some old, familiar faces from back in the day from when we first started going to the first happy hour, so the old-school group from happy hour was there. I got to see faces that I hadn’t seen in a really long time.”

Partygoers also were treated to raffle prizes from Side Show Studios, Relentless Tattoo, Trash Film Orgy, Sacramento Horror Film Festival, The Sizzling Sirens Burlesque Experience and Body Advantage.

“The first big push was all of our regulars,” Arntson says. “We had a pretty good turnout, but the most important thing was to get all of our regulars together to have a good time and show our appreciation. We also featured our brand new merchandise with our 10-year logo by Liz at Relentless.”

The Relentless ink slinger, who has also decorated the bodies of many of the staff at INK with her work, was allowed to display her artistic chops as well as express her passion for traditional-style pin-up art by designing the restaurant’s T-shirts commemorating its decade-long run in the business.

“Christina approached me to see if I would design a logo for their 10-year anniversary. They gave me some information on what they wanted, they wanted me to use the INK logo, but they let me pretty much pick overall how it would come out,” Miller explains. “The pin-ups on the back were something I came up with to make the 10—tattooing pinups is one of my favorite things.”

The restaurant boasts an extensive menu that includes classics like burgers, sliders, hot wings and macaroni and cheese, but it’s their dedication to their guests with daily specials that keeps their doors swinging open with a parade of guest after guest. Every day there’s a special deal; on “Medical Monday” members of the medical industry can score 35 percent off of dine-in or to-go eats, on “Taco Tuesday” flashing your ink gets you $3 drafts, $5 wine and $3 Tuaca shots, on “Whiskey Bum Wednesday” whiskey specials flow all night long with $3 whiskey cocktails and $3 Jameson shots, while Thursday draws in the many construction crews working nearby with their “Hard Hat Lunch” where workers get 35 percent off their tab.

On the weekends, when brunch reigns supreme on the grid and everyone seems to be doing bottomless mimosas and build-your-own bloody Mary bars, Arntson is looking to steer people away from the typical brunch bevvies.

“I know people are all about the bottomless mimosas, but I’ve been trying to incorporate other things. I have a five-dollar breakfast cocktail menu,” Arntson explains. “I’m starting to do St. Germain sangria pitchers with all seasonal, fresh fruit.”

A recent trip to the restaurant proved why the spot has been around for 10 years. The room was bustling with construction workers enjoying a quick break from the dust and grime while chatting it up with the wait staff. The staff, while obviously enjoying the jokes and stories being told by the construction workers, still managed to provide impeccable and attentive service to the rest of the diners in the room.

The food didn’t disappoint either. The mac and cheese was a display of ooey-gooey goodness, the salmon BLT was an artful display of smoky succulence, the classic Reuben, while not overloaded with pastrami, was lightly dressed in Thousand Island and lovingly sandwiched between two slices of a soft and buttery marble rye and their fried calamari was a study in deep-fried perfection—not too chewy or reminiscent of an old rubber tire.

“My absolute favorite is the grilled triple cheese and a cider,” Miller says. “I get that every time. They put Parmesan cheese on the outside of the bread and then they grill it—it’s buttery and the top of the bread has that kind of burnt cheese on the top.”

Miller also says that while tattoo art typically resides on the human flesh, she is currently working on art for two local restaurants. Proof that the trend set by INK wasn’t just a gimmicky ploy to wrangle in diners.

“I think when people see the art in INK, they look at tattoo art in a different light,” Miller says. “I think that’s why a lot more restaurants are steering toward that [design aesthetic] because I think they realize tattoo artists aren’t just tattoo artists—they can do a lot of other cool things, too.”

Somewhere in tattoo heaven Sailor Jerry is beaming with pride.

Sacramento’s Top Bartenders Talk Brews and Booze

Words by Submerge Staff

We probably don’t have to tell you that Sacramento has many talented bartenders. If you’ve ever sipped on a concoction from the masterminds at places like Shady Lady Saloon, The Red Rabbit, Grange or a number of other joints around town, you know what we’re talking about. Much like the musicians and artists we regularly feature in the pages of Submerge, Sacramento’s best bartenders have an extraordinary amount of passion for their craft and a ton of talent. With the fifth annual Midtown Cocktail Week happening from Aug. 19 through 26, 2012, Submerge decided to catch up with some of our region’s finest mixologists so that you, our valued readers, can learn a little bit about the folks that mix, muddle, shake, stir, garnish and serve your drinks.

Midtown Cocktail Week’s theme this year is “A Spirited Debate” (get it, it’s an election year!), so all of the host venues have come up with “political party” names like the Free Thinkers (Ink Eats and Drinks), Forza Italia (Hot Italian), the Kennedy Conspiracy (Blackbird Kitchen and Bar) and the American Bourbon Drinkers Union (Golden Bear). On Tuesday, Aug. 21 2012 catch these bartenders, as well as a number of others not featured here, represent their respective political parties at the “Super Tuesday” Bartenders Cocktail Competition at Shady Lady. Or, just stop in and say hello to them on any given night and see them in their zone, we’re sure they’d be happy to make you a drink. And hey, at least now you’ll know what they prefer after a long shift so you can buy them a round!

Christopher Sinclair

Representing The Red Rabbit {AKA RR Party}

How long have you been tending bar?
In October, I will have been behind the stick for a decade.

Where can people currently find you serving up drinks?
I work behind the bar at The Red Rabbit Thursday through Monday nights and co-own Coley’s Flask and Co., a cocktail company specializing in private events and cocktail and bar consulting.

After a long shift…shot, beer, cocktail? All of the above?
I’ve got to be honest, I love a crappy beer and a shot of whiskey, or tequila. Honestly Oly [Olympia], PBR or preferably Miller Low-Life makes me feel so much better. I’ve read a ton of responses to bartenders all over the country who have admitted to liking crappy beer like I do that have been super negative and degrading–this sucks. Honestly at the end of a long shift, nine times out of 10, I’m too tired to want to think about the flavor of anything I’m drinking. Of course I geek out and love complex and fascinating wine, beer or other. All I’m saying is at that time I just want cold, refreshing booze.

Favorite bar you’ve ever been to?
It really depends. I have been to a great many bars I have loved and honestly never wanted to leave (despite the bartenders ushering movements). Ranstead Room in Philadelphia is unbelievably cool. It is so sexy and chill in there that just thinking about it now kind of makes me tingle. If you come to my bar on any given night and tell me to surprise you, you will most likely find me giving you the drink that they served up to me. Rickhouse in San Francisco has got to be the bar I’ve been to the most to celebrate anything, for any reason. I have such a great time there every time. Not to mention a ton of Sacramento bartenders have worked behind that bar. The thing that really makes a good bar, though, are the bartenders, not the bar itself. The bar is just a frame, the bartender and the service they provide are the painting. I have been to bars with peanuts on the floor and bars where a well drink costs damn near as much as a car payment, but the only thing that really mattered was the fun time I had. It is because of this that my all time favorite bar has to be The Rabbit. I know, I know. Shameless self promotion and all, but really, the bar staff there not only is super knowledgeable and can whip up a drink made with anything from Sriracha to twinkies or gin. But we all love what we do. We love coming to work and love making people smile.

What drink do you make that best describes your style?
The Daiquiri, classically speaking. It’s a super simple drink, really easy to make with only three ingredients (rum, lime, sugar. No, not whipped cream), and it’s so incredibly tasty. There are so many ways it has been maligned over the years, but the original Cuban drink has to be one of my all time favorites. Its foundation is present in many other popular drinks like the Mojito, Caipirinha, Old Cuban and so many more. It’s such a versatile drink and is so solid at its core that it can play well with almost anything you throw at it. My hope is that my skills are fundamentally sound, while still playful with variables, like this drink.

Patrick O’Neil

Representing Blackbird {AKA The Kennedy Conspiracy Party}

How long have you been tending bar?
I started tending bar full-time back in 2008. I’ve been in the restaurant business since I was 15 years old. I started off as a busser at a brewery In Southern California where I’m from. Then worked my way to the bar as a bar back by the time I was 18. Something about being behind the bar was exciting to me. I would always try and pour beers and make cocktails even though I was not of age, so I just had to be sly about it. If you got a drink from me back then it was probably an eight count as opposed to the standard four.

Where can people currently find you serving up drinks?
I currently reside at Blackbird Kitchen and Bar. We opened at the beginning of April. I had met Carina Lampkin (chef/owner) a couple times in the months before. I knew that I wanted to come work for her. The name alone sucked me in. So I bugged her for a while and she finally gave me the job. The Blackbird flock is quite a mixed bag of talent. It’s awesome to be able to come to work every day and just get inspired by what Kevin [O’Connor, Chef de Cuisine] and Carina are doing in the kitchen with our food, and it fires me up to create cocktails that are up to the standards of our food, which is very fuckin’ high.

After a long shift…shot, beer, cocktail? All of the above?
I’ll usually walk down the street to Henry’s and order a Bud Light and a shot of Fernet. Which usually leads to more and more of that. The Fernet shots Matt pours over there are huge man. But it’s the perfect cure for busting your ass all night, and if you know you put everything you had into service that night, it’s damn rewarding. After that it’s home to play with the dog.

Favorite bar you’ve ever been to?
My favorite bar has to be The Continental Room in Fullerton, Calif., my hometown. It’s the oldest bar in that city. It’s dark as hell, smells like an old stogie that was lit up probably 40 years ago is still lingering. The booths have the old school button you push that lights up a bulb above your booth to let your server know you’re ready for another. I know I’ve probably pissed a few of them off after a night with my good friend Jameson. Every Wednesday they have an Elvis impersonator who does like three sets a night. And of course the drinks are awesome. They don’t do much as far as modern cocktails, which is what makes it even that much more special. I love when people just do what they want and believe in and if you don’t like it, that’s your problem dude. That “we ain’t changin’ for no one” attitude is what it’s all about. It’s like when you write music. You write what you want to hear, or at least I do. You have to believe in what you do. It might not be for everyone but it will mean everything to some. So many great bars here in Sac also. I’m grateful for all the spots I’ve tended and a huge shout to the guys over at Shady, Jason [Boggs], Alex [Origoni] and Garret [Van Vleck], those guys have been my boys for a long time and working there was what lit the fire for me to want to step up my game.

What drink do you make that best describes your style?
A cocktail I made recently called the “William Tell.” Maker’s Mark, Antica Carpano, Cherry Heerings, Luxardo and orange juice. I was taking light rail to work on a Monday, we are closed on Mondays, so I like to come in and workshop some drinks and see what happens. But I was listening to the Brand New song “You Won’t Know,” and there are some references to William Tell in that song. Got to work and started playing around and all of the sudden I had this cocktail. I was happy with everything in it. Then I threw a slice of green apple over a rock cube and threw a cherry on top of it and there it was in front of me. And the name sealed it. I love when you can take something so simple as a song and use that inspiration to make a cocktail. There is nothing better than a drink that has a story behind it. Guests love to hear that stuff and I love to tell it. Pun intended. William Tell has his legend and I am glad I can pay it my respect.

Jocelyn McGregor

Representing Ink Eats & Drinks {AKA Free Thinkers Party}

How long have you been tending bar?
I’ve been bartending a little over three years.

Where can people currently find you serving up drinks?
I’m pouring, shaking and stirring at Ink Eats and Drinks in Midtown, but if you adventurous, I also run the Lamplighter Bar out at Burning Man.

After a long shift…shot, beer, cocktail? All of the above?
It’s usually a shot of Jameson and a PBR. But if it’s a particularly long and trying day, it just may require a double Jameson and ginger or quite possibly multiple shots of Fireball. Since Ink is open until 4 a.m., there’s always a chance that you may just catch me (and the sturdier members of my late night crew) for first call and Irish Coffee at Zebra Club!

Favorite bar you’ve ever been to?
Although I do enjoy a fancy cocktail, something infused and topped with an exotic foam, my favorite bar is a dive bar. If you ever have a chance, I suggest you stop in at Buckshot in San Francisco. Each wall is an eclectic mix of Bob Ross paintings, skateboards, Kiss dolls and various taxidermied critters. You can get beer in a can, play an assortment of bar games and don’t forget to try their “Chicken Fried Bacon” with maple syrup on the side. Once again, if you’re ever out at Burning Man, I do suggest finding the 7 Sins Bar or the Party Naked bar. No details, you’ll have to experience those first hand.

What drink do you make that best describes your style?
At a base level, I’m a total nerd. I love science and I love to cook, bake and get creative with it. Any time I can combine that with cocktails I’m a happy camper. I’m constantly trying to create new cocktails with homemade syrups, preserves, purees and anything else I can get my hands on. Bacon? Tea? Yep, I’ll put that in a cocktail! I never know quite how they’ll work out, but I never have a lack of people willing to try them. Cocktails are one big, involved science project for me. Sometimes they’re a first place winner, sometimes they totally suck. But I like to play “I win” so I’m always back at the drawing board.

Brad Peters

Representing Centro {AKA Mezcalistas Party}

How long have you been tending bar?
Six years.

Where can people currently find you serving up drinks?
Centro Cocina Mexicana, Shady Lady Saloon and Pour House.

After a long shift…shot, beer, cocktail? All of the above?
Honestly, a pillow. If I am going to have a drink it’ll most likely be a beer.

Favorite bar you’ve ever been to?
Great question, I would have to give a top 5 in no particular order: Clyde Common (Portland, Ore.), Rob Roy (Seattle), Noble Experiment (San Diego), 15 Romolo (San Francisco), The Patterson House (Nashville, Tenn.).

What drink do you make that best describes your style?
Manhattan. Simple, classic, straightforward.

Ryan Seng

Representing Grange Restaurant & Bar {AKA Barrel Dandy Party}

How long have you been tending bar?
I started tending bar full-time about seven years ago. Before that I was serving, bussing, line cooking and dishwashing.

Where can people currently find you serving up drinks?
Just at Grange, on top of my art career. I did the painting at Shady Lady, and being a father of three, one job is enough. I opened Shady, but too many gigs is not fun.

After a long shift…shot, beer, cocktail? All of the above?
After work drink is what is in the cabinet above my refrigerator. I just finished off a Glenfiddich 18 that I was mixing with Galliano’s vintage recipe and Angostura. Those were good. Wine and gin and tonics are also grand!

Favorite bar you’ve ever been to?
Bourbon & Branch, Rickhouse, Comstock Saloon, Shady Lady, but the place that really started it for me was the Flatiron Lounge in New York, back in 2003 or so.

What drink do you make that best describes your style?
Currently I guess the “No Pimm’s Pimm’s Cup” or the “London Style California Gin Flight,” both on our Olympic happy hour. I like drinks that are color smart, playful, thoughtful.

Amy Battaglia

Representing Golden Bear {AKA American Bourbon Drinkers Union Party}

How long have you been tending bar?
Well, I’ve tended bar on and off for a few years, but never at a place that had embraced the classic cocktail until The Golden Bear. I’ve learned so much in the last year from working with people like Chris Tucker and Tyler Williams that, in a way, I can say I’ve been bartending for years.

Where can people currently find you serving up drinks?
The Golden Bear!

After a long shift…shot, beer, cocktail? All of the above?
A long shift definitely ends with a shot of Jameson. After that, it all depends on my mood.

Favorite bar you’ve ever been to?
That’s a tough question! I really like Heaven’s Dog in San Francisco. They’ve got a great cocktail program and walls adorned with rad paintings of pit bulls.

What drink do you make that best describes your style?
The Bond Girl. Dewar’s White label, Campari, Peychaud’s bitters, vanilla bean simple syrup and grapefruit juice. While not everyone wants to get down with a peat monster served neat, I hate hearing the phrase, “I don’t like scotch.” Scotches can be so complex, and thus rewarding to mix with, and the vanilla/citrus combo in the Bond Girl mellows the smokiness into something everyone can dig.

Ian Beightler

Representing Hot Italian {AKA Forza Italia Party}

How long have you been tending bar?
I’ve been bartending for roughly five years and I love it! I’m always learning new things and meeting interesting people. I’ve spent some time in Tahoe as well as Sacramento learning the trade and always like the change of scenery to introduce you to new spirits, pun intended.

Where can people currently find you serving up drinks?
I currently make magic behind the bar at Hot Italian. We have an elite team of personalities and wonderful people. They are definitely my second family.

After a long shift…shot, beer, cocktail? All of the above?
After a long shift I like to settle into a pint of my current obsession. However, depending on the company and atmosphere shots and cocktails are not far from my thoughts. If I’m taking shots it’s usually whiskey and if I’m drinking cocktails I’ll let the bar menu decide. I’m up for trying new things; however, when I’m out I also stick to what I know and drink the classics.

Favorite bar you’ve ever been to?
Asking me what my favorite bar is would be like asking me to choose my favorite movie, impossible to pick just one. I like to enjoy different environments whether it be a classy joint or a run down dive bar, I’ve seen it all. I’m really enjoying what Sacramento has to offer as far as creative cocktails, compelling atmosphere and style. When I think favorite bars I’m immediately drawn to alluring cocktails. But scenery in and out play a big part, I like to feel relaxed and as though I’m on vacation at my “favorite bar.”

What drink do you make that best describes your style?
I created a custom cocktail that infuses cucumbers and jalapeños in a refreshing yet spicy cocktail. I call it “Between the Sheets,” because it’s hot. It’s an off menu cocktail. I bring classic ingredients together with wild card spirits to form a perfect combination and taste that you would otherwise disregard.

Submerge Facebook friends chime in on their favorite cocktails

We have a ton of input on cocktails and booze from Sacramento bartenders in this issue, so we figured we should ask our friends on Facebook what their favorite cocktails in town were and where they get them. You have a voice too, after all, and apparently a lot of you love Shady Lady. Here are some of your responses!

Adrienne Cheng says, “Hibiscus margarita from Tres Hermanas, just be careful, Jared has heavy hands.”

Breanna Giannotti says her fave is “the basil gimlet at Shady Lady.”

Jimmy Bell agrees with Giannotti on locale: “The Missy Bell at the Shady. Our favorite breakfast drink.”

Noel Matthew DeWitt says, “Vodka soda and Jameson shot, Press Club! I love that place.”

Phil McNeill says, “Ball and a Bat at Clark’s Corner, it’s a 24oz Pabst and a shot of well whiskey for six bucks, can’t go wrong!”

He later chimed in again with, “For a frou-frou drink, go get the Sex Kitten at Hideaway, I’m not into them kinda drinks, but that one sets the standard.”

Jennafer Phillips says she is all about the “Zombie Brains shooter from Powerhouse Pub on a Wednesday night!”

Anne Laccopucci and Chris and Marita Hambek all agree on “the Bloody Mary at 33rd Street Bistro.”

Joseph Davancens thinks “If specialty is the real question, Horses Neck at Shady. The tenders know how to respectfully pour whiskey.”

Apparently Anthony Lee Pellerin is on the same page as Davencens because his response was simply, “Old Fashioned at Shady Lady!”

And last but not least, Jarrod Affonso digs the “Blackberry Crush from Dive Bar.”