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Andy Soto
GenderMale OccupationFounder - Spectrum Restuarant Consulting and General Manager at Taste Restaurant NeighborhoodRosemont |
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About MeBorn in New York and now live in Sacramento with my family. Been in restaurants most of my life and have worked every facet. Currently I am a restaurant consultant specializing in start ups and failing concepts. I founded Spectrum Restaurant Consulting in 06 out of San Diego. Spectrum has a page on facebook which talks all things restaurant related. My goal is to set people up for success in the business and give them the tools to reach the next level. I am also currently studying for my Sommelier certification which I plan on going for after the New Year when the C.O.M.S. puts out the new schedule. I write a hospitality related blog at http://justaskthespectrum.blogspot.com/. I enjoy reviewing because I view things through the eyes of the employee as well as the guest. Any stories or reviews I post are based solely on my personal experience at whatever place I happen to be dining at. I have no affiliation or loyalties to any specific restaurants in Sacramento. |
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Recently there have been many restaurants closing in Sacramento for different reasons, most due to the down economy. Somewhat new to the scene is Blue Prynt Restaurant and Bar located at 815 11th street in the downtown area of Sacramento. Blue Prynt occupies the space formerly known as Sofia, one of the culinary casualties of our area. While this restaurant has its own entrance it is unfortunately connected to a Best Western Motel. Upon entering I was excited to see the grand transformation that had taken place. I noticed new paint, furniture and light fixtures. The carpets seemed the same but I could be mistaken. I don’t judge restaurants by how beautiful or tacky they look (not 100% any
In search of a place to watch some of the last championship NFL games, the wife and I set out to Bisla’s Sports Lounge. It was incredible that I wanted to leave the house at all knowing The Steeler’s weren’t in the championships but I suppose life goes on. We have frequented Bisla’s on days when the bar has been less busy which seems to be the case when there is not a professional sporting event taking place. Bisla’s was empty when we arrived for the first game but as we suspected, the crowd poured in as the day went on. Sports bars are generally known for having rowdy crowds, mediocre food and nonexistent service. I am happy to say this does not describe Bisla’s. This is a conclusion re
Several days ago I gave in to my curiosity about the restaurant I always drive by, Espanol Italian Dinners. I have always wondered why a restaurant with a name like Espanol would serve Italian food but, tis not mine to judge. When you walk into Espanol which has been at its current location for over 40 years you can quite literally feel the transformation from modern day to yesteryear. The furniture, artwork and cash register which oddly resembles a slot machine appear as they would in an old gangster film. As we looked around the crowd was mature and tame. It seemed clear that this concept was brought to life in an era when dining out meant something very different. While we at no point
Sacramento has its share of fine brew pubs such as Rubicon, Brew It Up and Pyramid but what about a place with no beer of its own name? Perhaps a ridiculous selection of fine beers from all over the world? We found this and more when we happened upon the shack in East Sacramento. Walking into The Shack you find a small but welcoming room where the staff is busy, the guests are smiling and the beer selection is endless. The Shack reminds me of a beach bar you might find in Santa Cruz or even San Diego. A very laid back neighborhood joint with lot’s going on. You can find every style of beer here from light pilsners to hoppy IPA’s and rich malty stouts and porters. By the bottle or on tap,
It seems there are new restaurants popping up all over Sacramento. Many of these restaurants fall victim to the economy and fail within a year and a half, some only last several months. Fairly new to the scene is Red Lotus Kitchen and Bar where we decided to stop in last night. The decor is eclectic and modern and aromas of dim sum and dipping sauces creep up the nose when you enter the dining room. As we sat ourselves and looked over the menu we were approached by our server Isabel. As Isabel began going over some of the menu with us I noticed we were the only table in the restaurant in the middle of Happy Hour, as a matter of fact the only other people in the room besides the staff were
That's a good question. Sometimes if an establishment is located within a certain proximity to a residential area, they have to shut down early by law but if memory serves they should still be able to remain open until roughly midnight. Other times owners just decide they would prefer not to deal with some of the clientele that comes with a late night crowd. I honestly can't say I know the reasoning for The Shack closing as early as it does but I agree it would be great if I could grab one of those beers a bit later in the evening.
Thanks for the kind words. I will absolutely keep em comin and I will give Luigi's a try. Sacramento Magazine has the "Dining Divas" and the Sacramento Bee has Mike Dunne. I am doing this for Sac Press simply because I want to give my neighbors some useful information on where to find some good eats that won't break the bank in a down economy.
I will try some of those places out. And I fully agree with you on the deli thing. I worked across the street from Katz's and ate there almost every day for lunch. Carnegie deli was great too if you could afford it. Thanks for the feedback.
No I'm in the right place. While yelp is a great place for people to rant and say basically whatever they want, that's not my goal. As a food and beverage professional and restaurant consultant I am dining out and sharing my findings with Sacramento Press readers. There aren't a whole lot of people out there reviewing for Sac Press and I felt it would be a nice addition to the mix since it's my area of expertise. Thanks for the feedback :)
Conversation about: The Culinary Time Machine
Thank you Geoff. I respect all feedback. I actually just got a new camera which I will be using for future posts. Thanks again.