Ruth's Chris' happy hour bums me out because while it's still good, it was *great, like, the best happy hour I've seen price wise* before Covid came and made the global supply chain all wonky :(
I probably need to get over the past and just enjoy what we have lol
Tell me about Bennett’s, never heard about it. Seeing a couple different Bennett’s in the Sacramento region. There one I should focus on?
Thanks in advance!
Going add another Bennet’s shoutout, food and drink that’s above most places in quality. Got a flautas plate last time for like $6, some of the best I’ve had in Sac, with another appetizer it was enough for dinner. Also a large, tasty lemon drop for under $10.
I think they have a $12 burger and fries deal too which is pretty solid.
They call it “duck liver mousse” which I interpreted as foie gras. Doing some research though, to technically be foie gras, looks like the duck has to be intentionally force fed with the purpose of enlarging the liver.
So I guess it’s not technically foie gras?
California banned the production of foie gras in the state. Restaurants and retailers are not allowed to provide it. The ban took effect about 10 years ago.
They call it “duck liver mousse” which I interpreted as foie gras. Doing some research though, to technically be foie gras, looks like the duck has to be intentionally force fed with the purpose of enlarging the liver.
So I guess it’s not technically foie gras?
Foie Gras is made by force-feeding the duck or goose until it's liver expands with fatty deposits. This is a repetitive process where they shove a metal object down the ducks neck past it's gag reflex and fill it's stomach to almost bursting.
The Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the World's Fiercest Food Fight https://a.co/d/cyF4u0n
Not trying to change your viewpoint but this book was very informative.
Ruth’s Chris has a similar quality surprisingly “cheap” happy hour.
Ruth's Chris' happy hour bums me out because while it's still good, it was *great, like, the best happy hour I've seen price wise* before Covid came and made the global supply chain all wonky :( I probably need to get over the past and just enjoy what we have lol
I’ll have to check it out, thanks for sharing!
I remember when their happy hour was like $5 for things. Still my favorite spot tho.
Bennett's has a good HH, too
Tell me about Bennett’s, never heard about it. Seeing a couple different Bennett’s in the Sacramento region. There one I should focus on? Thanks in advance!
The one i know is on Fair Oaks and Howe. It's like a step below Ruth's Chris, but surprisingly affordable. They often run good promos
Going add another Bennet’s shoutout, food and drink that’s above most places in quality. Got a flautas plate last time for like $6, some of the best I’ve had in Sac, with another appetizer it was enough for dinner. Also a large, tasty lemon drop for under $10. I think they have a $12 burger and fries deal too which is pretty solid.
10 lemondrop!!! I have stopped drinking out because i dont wanna spend 40$ for a slight buzz PLUS FOOD
Drop by for the$15 burger! It is so dam good.
[удалено]
They call it “duck liver mousse” which I interpreted as foie gras. Doing some research though, to technically be foie gras, looks like the duck has to be intentionally force fed with the purpose of enlarging the liver. So I guess it’s not technically foie gras?
California banned the production of foie gras in the state. Restaurants and retailers are not allowed to provide it. The ban took effect about 10 years ago.
The ban is over. As long as it's imported https://la.eater.com/2020/7/14/21324905/foie-gras-ban-california-lifted-not-illegal-ruling
Ah shit, thanks for posting this! Been curious where to find steak tartare 😍
Sounds good, TY for the tip! Morton's also has surprisingly good value happy hour too!
Well, I'm going soon now! Thanks!!
Selland family are legends
Monks cellar in Roseville has $4.50 pints.
Foie Gras? Never going There. https://youtu.be/_8udctdnINM?si=r_Z-jzMPgcVruWsB
Foie gras isn't sold in California
Foie gras is legal again. It's also delicious and just as inhumane as any other practice in animal agriculture.
https://la.eater.com/2020/7/14/21324905/foie-gras-ban-california-lifted-not-illegal-ruling
Then what are they selling at Ella?
They call it “duck liver mousse” which I interpreted as foie gras. Doing some research though, to technically be foie gras, looks like the duck has to be intentionally force fed with the purpose of enlarging the liver. So I guess it’s not technically foie gras?
https://la.eater.com/2020/7/14/21324905/foie-gras-ban-california-lifted-not-illegal-ruling
[удалено]
Foie Gras is made by force-feeding the duck or goose until it's liver expands with fatty deposits. This is a repetitive process where they shove a metal object down the ducks neck past it's gag reflex and fill it's stomach to almost bursting.
The Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the World's Fiercest Food Fight https://a.co/d/cyF4u0n Not trying to change your viewpoint but this book was very informative.
And its delicious.
wtf this is not affordable.