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Escape the City for Sacramento This Weekend

It's time you took a spin upriver. 

Ruhstaller brewery

Ruhstaller brewery 

 

Sacramento has blossomed into a life full of high-minded cooking, third wave coffee, and local art. Here’s where to visit this month.

Sip: 
Celebrated local brewery, Ruhstaller, has a a taproom and beer lab to test out new craft brew recipes downtown (available by appointment) where you can sample their specialty beers and limited releases made from local hops and barley, like their cold-brewed Kenyan coffee-infused ale. Better yet, venture to their farm, a quick drive outside of the city proper, where you can BYOPicnic and kick back on hay bales tasting their beers and watching the sun go down. On Father’s Day (June 21), expect bluegrass music, barbecue, and, of course, plenty of beer. 

Perk Up:
The third wave coffee buzz has hit Sacramento hard, with nearly a half-dozen new shrines to caffeine opening over the past few years. If you only hit one, make it Temple Coffee Roasters, the Blue Bottle of the Central Valley. Each of their three cafes offer different vibes, with midtown being the most mellow due to its large outdoor plant-filled patio. For a more immersive coffee experience, take an espresso tasting or home brewing class. 

Do:
The 19th century Italianate building housing Crocker Art Museum is a work of art in itself, earning rank on the National Register of Historic Places. An expansion in 2010 more than tripled the size of the museum, ushering in space for more art. Inside, permanent collections comprise of cultural pieces and artifact from African, Europe, and Asia. A temporary exhibit saluting California Classicist, David Ligare, featuring nearly 80 pieces of his work, opens June 7. 

Stay and Eat:
The Citizen Hotel has brought a dash of Great Gatsby-era flair to downtown Sacramento, with a dramatic brown and red lobby and guest rooms lined with striped lemon yellow walls. Downstairs you’ll find Grange, a modern restaurant and bar packed with locals (a rarity for hotel restaurants), who come for the dinners that source ingredients from the Sacramento region’s bounty of farms and brave but familiar dishes like ahi tuna with sweet breads and pork served three ways (loin, smoked belly, chicharron) with apricot. During summer take advantage of their guided farmers market tours with the chef, followed by lunch. 

 

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