17 Best Restaurants in Sacramento and the Gold Country, California

The tale of how the couple running this spot for to-go or dine-in French food became husband and wife says all you need to know about their passion for beautifully crafted cuisine—he won her heart with his escargot sauce. In a casual space with ocher walls, six utilitarian stools at the wine bar, and a few tables inside and out, the two serve baguette sandwiches; salads; crepes; stews; and entrées like coq au vin, cassoulet, and pork tenderloin.

The husband chef at this East Sacramento restaurant recognized for its singular concept and chic, deep-green aesthetic creates nimbly plated Italian-tinged cuisine his sommelier wife and co-owner pairs with international wines from mostly Italian grapes (the California Nebbiolo selection alone is epic). Seafood is a specialty on the three- to five-course prix-fixe tasting menu, which always includes exceedingly fresh and tender oysters, alluring pasta dishes, and often voluptuous entrées.

Farmhouse meets semi-industrial open-kitchen chic at this light-filled restaurant whose executive chef found success in the Midwest and the Napa Valley before returning to Sacramento, where his culinary career began. Carefully chosen produce and proteins go into shareable small plates and larger platters that might include crispy octopus, vegetables à la plancha (seared on a metal plate), or smoked roasted lamb.

The menu describes this restaurant inside an ivy-covered redbrick building as "a comfort kitchen," but the term doesn't do justice to the sophistication displayed in the cuisine and presentation. Dinner items on the seasonally evolving menu have included mushroom dumplings in a shiitake ginger broth, diver scallops with pureed cauliflower and bacon jam, hanger steak with smashed fingerling potatoes, and a corn polenta bowl with asparagus and mushroom gravy.

This swank restaurant and bar near the Capitol is artfully designed and thoroughly modern. The California–French, farm-to-table cuisine changes seasonally, but typical dishes include oysters on the half shell, steak tartare, and wood-fired bone marrow and entrées like wood-fired beef tenderloin and poached or pan-roasted fish.

A cheery, sometimes boisterous vibe prevails at this ode to Black cuisine and culture that former NBA star and past Sacramento mayor Kevin Johnson and his wife, Michelle, founded in a high-ceilinged, quasi-industrial space 3½ miles southeast of the Capitol. Expect heapin' helpings of soul food's greatest hits—gumbo, shrimp and grits, oxtails, and fried chicken, catfish, and pork chops among them—that you can pair with sides that include hush puppies, black-eyed peas, candied yams, and collard greens (with turkey necks).

From potato pancakes for breakfast to grilled rib eye for dinner, this bustling bistro with a series of wainscoted rooms and an outdoor back patio has something for all palates. Lighter grilled vegetables, chicken, sandwiches, salads, and homemade soups always shine here, as does heartier fare that might include elk medallions and prawns, forager-mushroom risotto, and cioppino with a relatively delicate yet full-flavored broth.

A 2023 refresh of the Imperial Hotel's ground-floor dining space made the most of its existing charms—tall ceilings, original woodwork, exposed brick walls—enhancing these elements with Gold Country memorabilia, sturdy tables, leather chairs, and metal chandeliers. More important, the owners brought in a chef capable of achieving their aspiration to create offhandedly intricate dishes based on ingredients grown as near as the culinary garden out back.

The smell of waffle cones will guide you to this town treasure whose Portuguese-Swiss namesake has been making ice cream since she was a young lass. Handcrafted flavors include Chill'n Cherry Chip (cherries and dark chocolate) and Wake Up Murphys (coffee, cocoa, and fudge).

Exquisite plating and compelling, at times piquant, flavor combinations are the trademarks of this restaurant whose chef-sommelier owner, Chris Barnum-Dann, won the debut (2021) season of the culinary-competition TV show The Globe. The open-kitchen choreography of Barnum-Dann and his team deftly preparing one intricate dish after another (12 courses, prix-fixe) lends the proceedings a balletic air.

Riffing off the calculated flamboyance of its namesake, the gold-rush-era celebrity Lola Montez, the National Exchange Hotel's restaurant flirts with excess—long turquoise banquette benches, wall-mounted Persian rugs, swooping brushed-bronze lighting fixtures—yet retains its composure. The chefs show a similar knack for incorporating unexpected elements that enliven but don't undermine dishes like pan-seared salmon, fried chicken, and a double-cut pork chop.

Something special transpires nightly at this ground-floor restaurant inside Auburn's 1894 redbrick Odd Fellows Hall that transcends the romantic, softly lit space and French bistro–inspired fare. Caviar, fresh oysters, steak tartare, and duck-liver mousse are typical starters, perhaps leading into moules frites (steamed mussels and fries), grilled Duroc pork chop, or pan-roasted fish with foraged mushrooms, all prepared from the heart by chef-owners Eric Alexander and town native Courtney MacDonald.

Carefully sourced ingredients from local purveyors, meticulous execution, and the setting at a former mine site 3 miles east of downtown have made this restaurant a hit among locals, Gold Country tourists, and Tahoe travelers. Wild-mushroom Bordelaise appetizer, jambalaya risotto, and the Black and White entrée of filet mignon and perfectly grilled prawns are among the staples on the seasonally changing menu.

A serendipitous find in downtown Plymouth, Taste serves eclectic modern dishes made from fresh local fare. The signature mushroom "cigars"—sautéed shiitake, crimini, and oyster mushrooms rolled with goat cheese in phyllo dough and served with porcini sauce and white truffle oil—are a small-plate staple, and seared day boat scallops, filet mignon, duck leg confit, and a grilled pork chop with foraged mushrooms are examples of the sustainably sourced, creative entrées.

Rural French cooking with locally sourced, seasonal, high-quality, often organic ingredients is the hallmark of this upscale, white-tablecloth, corner storefront restaurant that's as appealing for a casual meal with friends as it is for a drawn-out romantic dinner for two. Among the mains, try the steak, duck breast, or seasonal seafood, and save room for one of the palate-cleansing desserts.

The music-loving owner of this downtown shop mashes up ingredients with verve and imagination—a recent grilled purple grapes and feta specimen with micro-herbs, dry-roasted peanuts, and pear vinaigrette is but one example. Regulars rave about three frequently appearing messy-good sandwiches (ask for a fork), namely the banh mi; the chicken satay with harissa cucumber slaw; and the Spam and kimchi with grilled pineapple, chunky chili sauce, and peanut butter.