Posted by: Sean Carter | May 31, 2014

Welcome to Eating Through Roseville!

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I began a mission in August of 2011 to eat everywhere* in Roseville. I completed this mission, in a way, in late April of 2014 when I visited the last open business on my list. I’ve now visited over 200 restaurants, cafes, diners, delis, bistros, etc.

I’m no food critic. My writing skills are mediocre at best and I really didn’t know that much about food when I began. I still don’t know very much but I’ve definitely learned a lot as I encountered dishes, ingredients and even entire cuisines that I had previously never tried before.

Originally my intent was simply to snap some quick photos of the food and post them to my personal Facebook page. It got a little bigger than that. I now have over 200 pages of write-ups and nearly 2500 photos documenting them. The above mosaic is built from these (click it for a bigger version).

Am I done? Not really. New places are always on the horizon and I intend to visit those too. Below there is a list of upcoming businesses that I am keeping an eye on. If you know of something that I’ve missed, new or otherwise, please leave me a comment on the Submit a New Restaurant page.

In addition to keeping up with new Roseville restaurants, I will now be venturing out into the surrounding areas to check out restaurants that are on my radar.  There’s no plan for these, it’s just a casual way to expand beyond the original scope.

Looking for a specific restaurant? Try the Completed Restaurants pages.

I’d like to thank all the people that have read and followed this blog over the past few years. Your comments, suggestions and criticisms helped direct me and your encouragement helped me find the motivation to keep going (on more than a few occasions). I am glad that you’ve found this to be informative/useful/entertaining. :)


So what’s next in Roseville?

  • Chando’s Tacos
    • Where: Pleasant Grove at Highland Pointe
    • What: Tacos / Mexican
    • When: Unknown
  • Chaat Paradise
    • Where: Sierra College at Douglas (Safeway Shopping Center)
    • What: Indian/Vegetarian
    • When: NOW OPEN!
  • Porter’s House of Drafts
    • Where: Foothills at Pleasant Grove
    • What: Taproom?
    • When: Early March
  • Guy’s For Lunch
    • Where: Pleasant Grove at Foothills
    • What: Deli
    • When: Unknown
  • Monsoon Cuisine of India
    • Where: Douglas at Santa Clara Dr (Near Ross)
    • What: Indian
    • When: Unknown
  • Pita Kitchen
    • Where: Douglas at Santa Clara Dr (Behind Dimple)
    • What: Greek
    • When: NOW OPEN!
  • White Lotus
    • Where: Baseline at Foothills
    • What: Indian?
    • When: Unknown
Posted by: Sean Carter | February 22, 2015

AM4: MOOYAH Burgers • Fries • Shakes

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I was craving a burger today and nearly went to Five Guys until I remembered right before I left that Mooyah had just opened up.  This burger joint is fairly large, so I’ll keep this brief as I try not to do big chains.  Since this is pretty new to the area I figured something in-between my normal post and photo-only would be OK.

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They opened up maybe a week or two ago in the same shopping center where Studio Movie Grill is located, at 80 & Sierra College in Rocklin.  The vibe is very similar to Five Guys with a slightly nicer feel to it.  Also like Five Guys they put their potatoes on display.  Actually more so as you could walk up to the boxes up front and grab one.  I wonder what they would say if you did.

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I ordered a double burger with cheddar cheese, bacon, avocados and Mooyah sauce.  Added fries and soda to make a combo.  Thy had just opened so the turnaround was pretty quick, maybe 4 minutes tops.

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The fries reminded me a lot of Five Guys fries, but much better because they weren’t soggy and grease-soaked.  They weren’t crispy, but they were definitely cooked much more than Five Guys’.

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The burger itself was pretty good.  I think they Mooyah sauce was some sort of thousand island type.  It was a bit tangy, so that made it different.  The cheese, avocado and bacon were all good although the cheese was not as melted as I’d like.  Different, I’d say, than most burgers with these toppings was that the juicy beef was still very much was center stage in terms of flavor, and it was quite good.  Overall it was very enjoyable.  Next time I’ll try a shake.

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Mooyah on Urbanspoon

Posted by: Sean Carter | February 10, 2015

#220: Mama Sophia’s Take N Bake Pizza

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Last night for dinner I went out to a new take’n’bake pizza place out on the extreme south-eastern side of Roseville.  Mama Sophia’s took the place of what was for a long time a Papa Murphy’s at Sierra College and E Roseville Pkwy.  That Papa Murphy’s moved over to Douglas in the Target shopping center some months ago.  This local business apparently started over on Elkhorn a while back.  That spot is under new management with a grand reopening in a couple weeks.  Their website only lists this Roseville location now, so I don’t know if they’ve moved or if they’re expanding and the website is just not showing both.

I arrived at about 5:30 and walked into a very quiet store.  Hearing the door, the one and only employee I saw during my visit came out from the back and greeted me up at the register.  I ordered my large pizza [$12], a half Mama’s Supreme (Mama’s sauce, mozzarella cheese, pepperoni, sausage, bacon, olives, tomatoes, onion melody, bell peppers and mushrooms) and half Garlic Chicken Ranch (Ranch sauce, mozzarella cheese, grilled chicken, fresh sliced garlic, tomatoes and red onions).

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An interesting thing to note here, as I struggled to accurately list my toppings above, the menu they have displayed on the big LCDs compared with the paper menu I was given (with baking instructions on the other side) and the menu on their website do not match each other exactly.  For instance, the in-store menu only lists mozzarella and the other two call it a “house blend of cheese.”  There was obviously some cheddar sprinkled on top when I got my pie.  The paper menu says that the garlic chicken ranch should have pineapple while the in-store one doesn’t.  I would have been surprised and annoyed if it actually did have pineapple, but they mostly seemed to follow the menu I saw in the store.  Anyway, it’s something I would take note of and confirm any toppings if you are calling in an order.

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Up at the register I was told that they were out of red onions that night, so I told him to just throw some extra green onions on in their place.  We had to move down to the opposite end of the store to use a register there to pay for some reason.  Once that was done I took a seat on the one bench in the place and waited for about 5-6 minutes until he had finished and wrapped up my pizza.

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I headed home and popped it in the 425º oven as soon as it was warmed up.  15 minutes later it looked and smelled great.  I let it stand for a few minutes before cutting it up.  They apparently have three basic types of crust – original, pan and thin (they also have a stuffed crust and a gluten free crust).  I hadn’t noticed or asked and it wasn’t brought up at all when I ordered, so I am assuming this is original.  It was right in-between a thin and a big honkin’ filling pan crust.  The bottom had become perfectly golden and crisp and held the weight of a slice on it’s own just fine.  They were pretty heavy slices too.

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I first had a garlic chicken ranch slice.  The sauce was very mild and definitely creamy.  I found there to be quite a lot of cheese in which all but the lightest of toppings kind of sank into and were anchored into place as it cooled.  It was pretty decent overall.  The chicken was moist and was in a good quantity of big chunks.  I could taste the garlic but never saw any slices of it.

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The supreme side was good.  Specifically it was just a little more bold and complex in it’s flavors.  The red sauce was perhaps a bit uneven from bite to bite.  It was more of a spicy than tomato flavored sauce, but not too spicy.  The sausage and pepperoni were both delicious.  Bacon was absent.  Not sure if he forgot it or if this was another menu issue, though all three menus list bacon so I’m leaning towards a mistake.  All the produce was good and fresh.  There were a ton of mushrooms.

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I really enjoyed the crust, which is saying something because I usually only care for really thin crust.  There was a bit of seasoning sprinkled around the edges, which added a little extra bit of flavor as I crunched away at them towards the end.

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Overall I’d say it was good.  The price is very reasonable.  For $12 I got 3 meals out of a large.  Also as a nice surprise, either the tax was included upfront or, because it’s not being baked in the store, it’s not taxable.  I have no idea which is correct but it’s refreshing to be charged exactly what is on the menu and to deal with a nice round number.

Website: http://www.mamasophias.com

Mama Sophia’s Take n Bake Pizza on Urbanspoon

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Posted by: Sean Carter | January 26, 2015

#219: Dr. Bob’s Donuts & DoYos

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On Saturday morning I headed over to old town Roseville to check out something new.  This is Dr. Bob’s Donuts & DoYos, and it’s not your typical donut shop.  They are located on Lincoln Street near Boxing Donkey and Pacific Street Cafe.  Dr. Bob’s focus is on organic, gluten-free, vegan and dairy-free donuts and frozen yogurt.  When I first heard about this place, about a month ago via Reddit, I was pretty skeptical.  Nevertheless it went on this list and here I was to cross it off.  I think this is the only other truly vegan place in Roseville aside from Baagan.  Thinking back to that visit I recall feeling much the same way before eating there.  Unsure of what I was about to walk into, probably a little bit nervous.  My friend Dan commented about the “fish out of water aspect” of the post, which looking back was actually pretty fun.  With all this going through my head again I stepped through the front door.

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Up front is all the seating.  About 2/3rds of the way in you get to a little counter with the register on your right and drinks to the left.  Just past this is where you get started.  When I got to this point there were a few people, first-timers much like myself, who were just finishing their walkthrough by the owner Tasha.  She greeted me and pretty much ran me though the same thing.  She said that on Saturdays most of the customers are coming in for their first time, so she probably does a lot of explaining on this day.

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You start with a vanilla or chocolate SteamFresh donut.  These are made fresh throughout the day as opposed to deep fried donuts that are made in a giant batch for the whole day at a traditional donut shop.  From there you move to a station with sauces and glazes to add some flavor.  Some of these include bourbon-vanilla glaze, chocolate glaze, coconut glaze, Himalayan salted caramel and a Nutella-like sauce.  From there you move to the fruit station where you add fresh fruits like blueberries, bananas and grapes to add some natural sweetness.  As one woman next to me mentioned, as she sampled some of the sauces, the chocolate graze actually wasn’t that sweet, so the fruit helps add the sweetness you might be looking for.

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Next to the fruit is a frozen yogurt machine which dispenses non-dairy froyo.  They call it a DoYo when you add this to your donut.  Past the fruit and yogurt are chia puddings.  I don’t know anything about chia puddings other that what I just read online about them, being essentially chia seeds, unsweetened almond milk, pure vanilla extract, maple syrup and a pinch of salt.  I didn’t explore them this time but I think I will when I return.  Last but not least is, what I would call, the texture station.  Here you can add lots of different types of crunchy items from almonds, hemp seeds, flax crunch, granola and fruits like dried cranberries and raisins.  If you need any more sweetness you can also find at this station a variety of sweeteners including a few different types of honey (Note: u/exit143 on Reddit pointed out that this is not vegan, which makes sense, although the topic does seem to be a bit controversial, at least in my initial reading.  Something to consider.), a vanilla flavored syrup and also a little shaker of something called Bob’s G*Sweet, which is labeled “6 time sweeter than sugar.”

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If all of this is a little overwhelming, and it certainly was for me, you can start out with some pre-made donuts.  I went with the Bourbon Vanilla Blueberry.  Tasha suggested I add a drizzle of some of the fresh warm bourbon vanilla glaze.  I did so and also added some warm chocolate glaze as well.  Not really sure how strong any of these flavors were I tried to go easy on them.  Next I added a few more blueberries and some slices of banana to the size.  I finished it all off with a sprinkle of hemp seeds for a little added texture.  This is pretty much one of the creations listed on their website that I looked at in advance and thought sounded good.

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The prices are based on weight, so I placed it on a scale by the register and she rung me up.  I grabbed a chocolate almond milk from the cooler behind me as well.  All together it came to $4.88, which actually surprised me, I had expected for some reason to be paying more like 6 or 7, especially with the drink.  So not crazy, but certainly more than your average donut+milk.  I took a seat and dug in.  I found both the bourbon-vanilla glaze and the chocolate glaze to be much less rich than I would have guessed by looking at them.  They also didn’t leave a sugary coating in your mouth leaving you in a Got Milk situation (a good thing).  Indeed, my chocolate almond milk (which was delicious by the way) was not really needed that much and I drank most of it on the way out.  The fruits were both good and were the primary source of sweetness in this creation.  The bourbon-vanilla glaze definitely did contribute some of it’s own however.  The blueberries were nice and juicy.  As for the donut itself, it is much more dense then a typical donut.  I thought it might have a grainy texture but instead found it to be softer like a cake, maybe like a flourless cake due to the density.

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Like my experience with Baagan, I was pleasantly surprised here at Dr. Bob’s Donut’s & DoYos.  One thing that I think helped out with the initial impression in both instances were the extremely friendly and helpful owners.  I think that’s key for keeping anyone that’s not familiar with this type of food (e.g. me) from thinking “this is weird” and turning around within a minute of walking in.  I also happened to meet Dr. Bob himself during my visit who like Tasha was super nice and happy to see me experiencing their donuts for the first time.  I recommend this place, interesting stuff.

Here were a few creations made by customers while I was there.

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Website: http://www.drbobsmix.com

Dr. Bob's Donut's & Doyo's on Urbanspoon

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