Photos by Josselin Basaldu
Newfangled Fooderies
With over a year of food serving experience tucked nicely into the check presenter in the middle pocket of my black apron, I’ve learned things about the commercialized consumption business.
The most enduring information is that weekends equal workworkwork for those employed at eateries. When “normal” working folk are enjoying their weekends of brunching, lunching and dining, I’m waitressing away.
Ultimately, my wait staff workmates and I miss out on all things weekend (and most things holiday).
So when the Petit Pedlar opened at 3011 Franklin Boulevard Feb. 27, I was stoked for a new charcuterie/patisserie to visit morning or noon. But upon further exploration down Franklin last Tuesday, the small wood-framed windowfront of Petit Pedlar was unpeopled. I came to learn that its visitation hours were as limited as the “pen.”
Learning that early afternoon that my yearning for the possibility for a pain au raisin (a flaky, swirled French pastry with macerated raisins and pastry cream)—which I’ve yet to find in Sacramento—would just have to wait, I was disappointed.
When that gorgeous Saturday or Sunday morning when I’m free between 9:30 a.m. and 2:30 p.m. happens, I will do what is important for you, Submergists.
In the words of Submerge co-creator Jonathan Carabba: “You eat. And you write,” he said. “You drink. And you write. That’s all that matters.”
I’ll be sizing up the Frenchie-ness of this petite place soon. Perhaps it’ll have to wait for the patio expansion of dining space slated for April 15, according to owner Tod Bullen, at which time hours will expand and possibly carry over to the weekdays. You’ll certainly want to check back.
In other rising food news: New fooderies to come to Sacramento!
Being fairly impressed with House Kitchen & Bar (555 Capital Mall) on my lunch visit in January, I had expectations for a marvelous breakfast. A hearty, home-style and sophisticated breakfast is to be expected on the table of this house—when they start serving it. A killer biscuits and country gravy dish with a delicate twist MUST be on the menu. Although late February was the food forecast for breakfast available at House Kitchen & Bar, acquiring a liquor license has held up weekend brunching. But they expect to start serving breakfast in early April.
Speaking of home-style food, Sacramento culinary culture seems to be taking a downswing. To accommodate the economy, many restaurants are offering larger portions of food, more filling food and at lower prices to help diners feel like their money is well-spent. The days of expensive, individually created and crafted delicate elfin eats are over.
Restaurateur Mason Wong is smartly seeing the trend and will be done transforming the haute restaurant Mason’s into the more approachable Cafeteria 15L (on the corner of 15 and L streets) in April.
Offering lunch to late-night eats and questioning, “What is better than chocolate milk and square pizza?” Cafeteria 15L will feature more casual “American comfort cuisine.”
The Cafeteria 15L grand opening will double as a charity event April 6, benefiting the Hope Productions Foundation, which provides resources for children and youth. Tickets are $45 to $55 and more info on the event is available at www.cafeteria15l.com.
I first had Pinkberry frozen yogurt in March 2008 in New York City. It was winter and my green tea yogurt with blueberries and kiwi, topped with a dusting of matcha powder, was purely wondrous. Having never seen the swirls-y treat store in Northern California, it seemed to be an East Coast company. But alas, Pinkberry is a Los Angeles convention, one that will share original, green tea and seasonal flavor mango fro-yo with Sacramento soon.
The first of six branches to open in the Sacramento metro area opens at the Howe ‘Bout Arden Shopping Center April 9. Nordstrom’s Rack and Pinkberry in one complex will be a treat, indeed. Discount designer dresses and mango Pinkberry—what an excellent way to welcome spring.
There’s tons to look forward to, culinarily speaking. And having a weekend off to enjoy it would be ideal. But fro-yo is available often and Pinkberry is a more than acceptable substitute.
In the words of Notorious B.I.G. (who clearly was a newfangled food fan), “If you don’t know, now you know…”
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