Local Flavor

The word sustainability has been so branded by the green movement, we’re hard-pressed to remember its original definition. In black and white terms, to sustain simply means to last. With a green twist, it means to last in a way that’s renewable, and has no negative impact on the environment. In the restaurant industry, it means you offer a delicate balance between service that’s novel yet necessary, while other eateries and food trends flash in the proverbial pan.

Sacramento boasts an impressive collection of restaurants with staying power—even if its just to benefit an environment of collective craving for a peach milkshake. This year, Local Flavor takes a look at chefs who cook local ingredients to sustain the climate; restaurants whose great food, service and atmosphere have survived the changing decades; new foodie hits and misses; and an examination of that which is entirely useless yet has somehow sustained itself: the media dinner. We hope this supplement will provide a lasting reference for you to make fun, educated choices about where you dine. Or we just hope you’ll recycle it when you’re through.

Editor: Emily Page
Designer: Kate Murphy
Cover Photo: Jeremy Sykes