Renowned pitmaster Matt Horn expands to Elk Grove. With Michelin-rated brisket and ribs, the down-home Horn Barbecue delivers feasts worth ’cueing up for.| Sactown Magazine
With Chu Mai, chef Billy Ngo honors his mom and the dishes he grew up loving, while putting his own spin on Vietnamese and Chinese classics.| Sactown Magazine
A beer garden in East Sacramento, Garden at the Line, offers craft brews and craveable mix-and-match local dishes, from Kru sashimi to Nash & Proper fries.| Sactown Magazine
In her vegetarian cookbook, "The Yearlong Pantry," local author Erin Alderson argues for thinking seasonally about more than just fruits and vegetables.| Sactown Magazine
Chefs around the Sacramento region have developed mouth-wateringly meaty dishes that happen to be deliciously—even surprisingly—meat-free and vegan.| Sactown Magazine
The team behind LowBrau and Beast & Bounty gets cooking at Slow & Low Smokehouse, plating up succulent ribs, juicy tri-tip and standout brisket.| Sactown Magazine
The team behind Mother relaunches the celebrated vegetarian restaurant with an "evolved, grown-up version" in Sacramento's midtown.| Sactown Magazine