AM24: New Glory Eatery & Taproom

11:30AM, 7/3/2022

https://www.newglorybeer.com/eatery/

Happy Independence Day! On Sunday I headed out to New Glory Eatery & Taproom, located way down Douglas towards the lake in an isolated little commercial development called Quarry Ponds Town Center. I’ve been to this center a few times before, notably for Sparkles Ice Cream (which looks to be closed now). I first became aware of New Glory when my trivia team and I checked out King Trivia at the South Sacramento location, which is strictly a brewery/taproom with no food served. The beer was solid and despite how out-of-the-way it was we went back a few times until they suddenly stopped hosting trivia.

Today I arrived a few minutes before opening and took the time to snap some drone shots, remembering when I flew out over the pond in back that the entire back end of this center has a patio. As I landed and packed up I could hear them open up and someone welcoming a small handful of people waiting out front. With that I headed in. The space is large and bright, with windows letting in lots of light from 3 sides. When you step in you are greeted by a bar to the right, which wraps around the corner into an area with more bar seating. To the left is the main dining room, flanked by the front end of the kitchen that runs all the way to the back where the patio doors are. I was greeted right away and opted to sit in the dining room (on my previous visit I sat at the bar).

(Taken from the back of the dining room, the patio is to the left)

I was hooked up with a few menus (food, specials, beer) and a water and quickly greeted by my server. I took some time going over both sides of the tap list, thinking a flight was sounding good. One thing I appreciated about New Glory in my brewery visits was not only that the beers were good, but that they had a nice variety of styles available. Most breweries tend to favor a style or two and that’s 90% of the menu. Here they have lagers, pale ales, IPAs (NE and WC), sours, stouts and porters.

I ended up going with a flight of the following:

  • DDH Use ‘Em or Lose ‘Em – Northeastern DIPA 8.1% ABV – American Double IPA brewed with double the amount of a special blend of Pacific Northwest Hops and fermented with our expressive ale yeast for a huge blast of pineapple, mango, and sweet mandarin. (5oz, $3)
    • This is a solid NE IPA all around.
  • Holy Spumoni – Stout – Imperial / Double 13.3% ABV – This creamy, spumoni inspired beer is all about the layers. It was barrel-aged in bourbon barrels for 24 months to give it that extra bit of complexity. Layers of decadent chocolate and vanilla start the flavor journey, followed by nutty pistachio, and then finally, subtle sweet cherry. Saluti! (5oz, $4.50)
    • Wow, this is like dessert in a glass. It starts off strong that quickly gives way to sweetness that lingers long after the initial sip.
  • Yasss Cream (Extreme) – Imperial Creamsicle Sour 8.5% ABV – To put it quite frankly, we slayed this beer! It’s extreme for a reason. We packed our tanks to the brim with Cara Cara orange purée, milk sugar, and a whole-lotta vanilla. Yasss! This beer’s got that smooth creaminess and that juicy sour citrus punch. What’s not to love? It’s fabulous! (5oz, $3.25)
    • A sour that’s only mildly sour, instead leaning hard into that unmistakable creamy orange flavor. Very nice.
  • Mystery Chords – West Coast IPA 7% ABV – This beer’s got that classic New Glory flare. It’s like a riff you keep returning to: distinct, melodic, and catchy. Do you enjoy flavors of tropical fruit with a mild dank finish? Yep, this westy’s got all that thanks to Citra, Simcoe, and Mosaic hops! It’s our jam! Coming in at 7% ABV. (5oz, $2.75)
    • A nice, mild and crisp IPA with light floral and tropical notes.

On to the food. Last time I was here I tried the Bacon & Brie burger (pictured just above), which was incredible. Today I gravitated towards the small plates and appetizers. When my server came back to see if I was ready to order food, I had a couple questions. 1. What was the current Tots creation (looks like it rotates each month). She pointed me to the little specials menu which listed the Sloppy Tots (sloppy Joe mix, bacon, cheddar cheese, crème fraîche, green onions)[$15]. And 2. Did she recommend the Fried Avocado Tacos (three soft corn tacos, beer battered avocados, citrus slaw, ubahdank-pickled jalapeños, chipotle crema, side of house-made tortilla chips and roasted salsa)[$17] or the Grilled Shrimp Tacos (three soft corn tacos, cajun shrimp, citrus slaw, avocado crema, chipotle crema, side of house-made tortilla chips and roasted salsa)[$17]. She thought for a moment and then suggested the shrimp. I went ahead and ordered both the tots and the shrimp tacos.

The tots arrived in a hot cast iron skillet, piled high with sloppy joe mix and plenty of melty cheese, which I found as far down as the first layer of tots. This was delicious. The tots were perfectly crisp. This was a gigantic portion, best to be shared but I did my best and put away about half of it. The skillet kept this nice and hot all the way to the end, including a break where I focused on the tacos until those were gone.

The tacos each consisted of two large shrimp over top the light slaw and topped with the vivid green avocado crema. The house-made chips with roasted salsa were awesome, thick and super crunchy. If I could easily get chips like this at the supermarket I’d be a much larger person. I got a bit of that cajun spice but the crema really smoothed out that flavor far into the background.

I’ll probably need to come back and try those avocado tacos sometime. They’ve caught my attention on both visits so far. I wonder if they are anything like the amazing avocado tacos from Austin’s Torchy’s. I spent the last part of my visit here picking at the tots and sipping on Holy Spumoni for dessert. I’m a fan, both of the brewery and of this excellent restaurant.

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#279: Local Kitchens

1:15PM 6/18-19/2022

https://order.localkitchens.com/store/roseville/

A couple of months ago a co-worker recommended Local Kitchens, located on Fairway (near Kohl’s, BevMo, In’n’Out), and told me a little about it. It sounded a bit like a few food trucks got together and leased a brick and mortar restaurant space. I didn’t really have much of an idea what it would be like. Does each vendor have their own counter? Does it feel like a food court? Is it pickup only? Today I have answers to these questions and more as I just returned from lunch #2 in as many days at Local Kitchens.

Sometimes I like to go in cold, doing zero research. Sometimes this gets me into trouble, like when they are closed and I didn’t even go so far as to check their hours. Other times, like yesterday, I was delighted by a totally fresh experience. At first from outside it’s hard to say what you are looking at. The windows in-line with the building signage are totally covered up with more signage. The front door is to the left. Once inside it’s a shockingly simple setup. An open kitchen with a pickup counter sits at the back. To the right is a bare bones seating area with a few different types of tables, high and low-tops. A small counter towards the back of that area has a few basic items like napkins and plastic utensils. To your immediate left from the entrance are 3 touch screens for placing orders (you can also use their app to order for pickup or delivery). It’s honestly as if a shared Ghost Kitchen started offering dine in.

The ordering process was very smooth. I found the touch screens (iPad Pros, I think) responsive and the ordering app to be well designed, uncluttered and with a nice photo of every single item I looked through. It took me a moment of poking around to realize what “trucks” were available here. The first menu lumps a bunch of the most popular items from all the businesses together. Other menus organize the options for beverages, kids, vegan and vegetarian. Finally, each entity has their own menus. You can choose from: Sushiritto (Japanese), Nash & Proper (chicken), Senor Sisig (Filipino / Asian fusion), The Melt (burgers), Curry Up Now (Indian, burritos), Garden of Eat’n (healthy, salads, sandwiches) and Humphry Slocombe (ice cream). I’ve heard of a few of these before, most notably Nash & Proper, Curry Up Now and Garden of Eat’n (the last of which I visited back in 2016 and still has a location across from the Galleria). I was very excited to see Nash & Proper here. They are one of a few trucks I will go out of my way to try and visit when they are up here. Below is my favorite photo of their “Sammich”, their signature Nashville Hot Chicken Sandwich.

Now that I’ve downloaded and looked around the app I see that this is one of a small handful of locations. All the others are in the Bay Area and have mostly the same options for “trucks” with each store seemingly having one or two unique to it.

Nash & Proper was calling to me loudly. I fought those calls off and checked out nearly everything available before the Tosilog Burrito caught my eye and I added to to the visual cart/bag/whatever. This is from Senor Sisig and consists of Filipino Sweet Pork, adobo garlic rice, fresh tomatoes and a fried egg. Served with a side of peppered vinegar. (Additional Eggs can be added). This was $13.50 + $1.75 to add a fried egg, which I did. The configuration options for this were kind of funny. First off the spice levels you choose from are No Spice, Mild, Medium, Spicy, Hella Spicy & Hella Hella Spicy. After the egg selection screen is a screen that just says “No Tomato” and has a checkbox for it. Tomatoes are sort of a love/hate thing for me so I went ahead and ticked the box. The last screen has a handful of extras you can add: Beans, Shredded Cheese, Guacamole, Sour Cream, Pico de Gallo, Adobo Rice, Cilantro Cream Sauce and Lettuce. I left all those alone, added a can of soda [$2] and checked out.

Checking out was simple with tap-to-pay on the credit card machine. You enter your name, which then shows up on a screen above the kitchen with an estimated wait time. You can also email yourself a receipt and enter your phone number for order updates.

The vast majority of customers seemed to be taking out. Most of the dine-in crowd were utilizing the outdoor seating since the weather was insanely beautiful. My order was ready in about 10 minutes and the manager, whom I spoke to briefly after ordering, actually brought it out to me (well we met about half way as I didn’t expect that). I grabbed a couple napkins (excellent, substantial and large napkins by the way, they were surprisingly noteworthy) and got to work.

What can I say other than this was a tasty burrito. It was constructed expertly and everything inside was perfectly distributed so I got a bit of everything in just about every bite. As noted in the description this came with a little cup of peppered vinegar. I cautiously took a whiff of it and wasn’t sure I would like it. It was straight up intense vinegar. Carefully, I poured a small amount into the burrito and took a bite and was pleasantly surprised. The strong vinegar flavor had melted away into the burrito and just served to enhance all the existing ingredients. I ended up using all of it by the end!

This morning, after playing video games instead of hitting the gym, I decided I would return for Nash & Proper for lunch. Little did I know that when I would get there I’d change my mind at the last second and order from Sushiritto instead. The Sumo Crunch sounded interesting and the photo was just sucking me in (Shrimp Tempura, Surimi Crab, Cucumbers, Red Tempura Flakes, and Sriracha Aioli rolled with Ginger Guac, Super-Premium Koshihikari Rice, and Proprietary Nori) [$14].

I had a decent view of the area that was making Sushiritto items. They have this crazy automated rice machine that spits out perfectly formed rice sheets ready to be rolled up. I would love to get a closer look at how the hell that thing works on the inside (Science Channel, let’s get together on a mini “How It’s Made” with stuff like this!)

My order was ready once again in about 10 minutes. This was a bit messy and slightly less crunchy than the name implied, though quite a visually interesting item with the red tempura flakes. The nori was fairly easy to bite through, although I wonder how well it would hold up if you had it delivered or were taking it to go. It did seem to get slightly chewier as I got to the end.

Overall I was really quite pleased with this place and it’s concept. These businesses all have something interesting to check out and it’s nice that you can get them all in the same order. A couple of thoughts I had on how they could make this even better:

  1. Shrink some of the items and sides down or offer different sizes, so you can try more variety in one visit without having leftovers or spending a small fortune.
  2. Liven up the dine-in option some more, it’s incredibly basic – amounting to the indoor equivalent of picnic tables and little else. Serve up some local beers!
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AM23: Capriotti’s Sandwich Shop

4:10PM, 5/27/2022
https://capriottis.com/

Although I recently learned this was a large nation-wide chain, anyone I’ve ever mentioned it to had not heard of it. This location, at Sierra College & Douglas, opened a little over 2 years ago. The next closest locations are in Reno, Carson City and Fresno. I was introduced to this chain by my friends in Vegas and it became a must-go spot for lunch any time I traveled there. I was ecstatic when I noticed the sign go up on the building in 2019. Anyway, although this is not unique to the area, I don’t think they are well-known to NorCal, which is a shame, so I figured it was worth doing a post on.

They offer a few traditional deli sub options like Italian, tuna & meatball subs and have a line of Wagyu cheesesteaks as well. The sandwiches that really stand out to me are The Bobbie and the Capastrami. These are the ones I was introduced to Cap’s on and regularly order to this day.

This location is situated in a row of excellent food options (Vampire Penguin, El Sombrero, Falafel Corner & Habit). I headed in just after 4PM and was greeted right away. I had already mentally picked out what I would order today. Looking at the menu I don’t see anything new. A year ago I noticed a sign advertising Flat Fries with a couple topping options (Capastrami or Cheese Steak). This day I decided I would finally check them out. They come in a regular ($6.69) or large ($8.69). I asked what the size difference was like and honestly did not get a good sense as he appeared to hold up two identical containers, though he did liken it to appetizer vs entree sizing. With that I got the regular size and added on a Half size Bobbie (Turkey, Cranberry Sauce, Stuffing & Mayo)[$6.49], because I can’t come here and not get a sandwich.

The Bobbie is offered in cold and hot versions, but I’ve only ever tried cold. For some reason hot has never appealed to me (until I type this that is, I’m suddenly very curious now…). Toward the bottom of this post I’ve added additional photos of the Bobbie, Capastrami and a Cheese Steak from previous visits. Today’s sandwich was no different than any other time. If they have one thing, it’s consistency. But they have more than one thing and that’s a damn good sandwich that’s like Thanksgiving any time of year. I never cared for cranberry sauce until I first had the Bobbie. It won me over on it. The only thing I think that they might be able to do better with is the roll, which is totally fine and nothing to write home about. It’s a fairly dense bread and I think this sandwich would be incredible with something a bit lighter.

Moving on to the Capastrami Flat Fries. The sandwich version is Pastrami, Swiss cheese, Cole Slaw & Russian Dressing. The flat fries are basically flat steak fries with all that on top. The way this comes is not exactly the most photogenic. You can’t really tell what’s in it and it sort of just looks like a salad at first glance. It was only once I started moving things around that I found a thin later of pastrami underneath the Cole slaw and the fries under that. While I will say that flavor-wise this was totally on point, I strongly prefer the sandwich version. Steak fries are possibly the worst type of fry in my opinion. They are often not cooked long enough, leaving the entire thing too mushy instead of having a crisp outer shell and soft inside. These had that issue which was compounded with the ingredients piled on top. The pastrami and Russian dressing really carry the flavor here, with the dressing adding a sort of 1000 island flavor but more tangy.

The fries were an interesting idea but ultimately I’ll be sticking to the sandwiches. As far as other sandwiches here I’ve tried both the Wagyu and the Impossible Cheese Steaks (side by side even) and they are both solid and I can recommend them.

Factoring in the fries for this visit I’d knock it down from 5/5 to 3.5/5. It’s the first miss for Capriotti’s that I’ve experienced.

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