There's a lot to love about this little place, during these holiday day's it's got a strong Christmas Carol - Fezziwig's Ball , English Pub, window boxes and gas lit lanterns feel about it.
It was a Tuesday night and the place was packed, it seems East Sac has found a new go-to eatery. Their chef was in attendance at the Turkey Cook-off making me think that this places is looking to not only take it's food seriously, but to have other's see what they can do as well...
...there is a bit of ambiguity of who's at the helm, as Alwin Santiago, Chef Clark's Corner was presenting for them at Trailfest, but on their website Executive Chef Marlaw Seraspi is named? Maybe it's a tandem team of talent? But despite who it is, they are talented at the pub level (first impression remember, not full review) of fare
Clark's Kobe Beef Burger - bacon, caramelized onions, blue cheese or aged cheddar, brioche bun 11
great eats! I loved that this was such a cheap, and well executed item. I had the blue cheese, the burger was cooked to order, the caramelized onions were sweet and savory, and the brioche was a solid pairing to this combo - this just hit the top of my Sac restaurant burger list
but where the burger shone from the hum-drum of Sacramento's burger culture, the dessert's really blew me away, I was hard pressed to reach a decision on which one was better
Xocopili Ganache Cake - Tahitian vanilla ice cream, caramel sauce, seasoned berries 6
spicy, sweet (but more dark chocolatey than sweet), creamy, lava-style cake, with ice cream
Guittard Butterscotch Pot De Creme - chocolate ganache, streusel, Chantilly 6
in the increasing debate of butterscotch pudding (and more and more places are throwing their hat's in the ring) it's hard to differentiate yourself, but Clark's does beautifully! their creamy, almost salty-sweet version is covered in intense chocolate, and crumbles of streusel - texturally this is quite appealing, and even made more creamy with Chantilly creme!
It was a Tuesday night and the place was packed, it seems East Sac has found a new go-to eatery. Their chef was in attendance at the Turkey Cook-off making me think that this places is looking to not only take it's food seriously, but to have other's see what they can do as well...
...there is a bit of ambiguity of who's at the helm, as Alwin Santiago, Chef Clark's Corner was presenting for them at Trailfest, but on their website Executive Chef Marlaw Seraspi is named? Maybe it's a tandem team of talent? But despite who it is, they are talented at the pub level (first impression remember, not full review) of fare
Clark's Kobe Beef Burger - bacon, caramelized onions, blue cheese or aged cheddar, brioche bun 11
great eats! I loved that this was such a cheap, and well executed item. I had the blue cheese, the burger was cooked to order, the caramelized onions were sweet and savory, and the brioche was a solid pairing to this combo - this just hit the top of my Sac restaurant burger list
but where the burger shone from the hum-drum of Sacramento's burger culture, the dessert's really blew me away, I was hard pressed to reach a decision on which one was better
Xocopili Ganache Cake - Tahitian vanilla ice cream, caramel sauce, seasoned berries 6
spicy, sweet (but more dark chocolatey than sweet), creamy, lava-style cake, with ice cream
Guittard Butterscotch Pot De Creme - chocolate ganache, streusel, Chantilly 6
in the increasing debate of butterscotch pudding (and more and more places are throwing their hat's in the ring) it's hard to differentiate yourself, but Clark's does beautifully! their creamy, almost salty-sweet version is covered in intense chocolate, and crumbles of streusel - texturally this is quite appealing, and even made more creamy with Chantilly creme!
as this is my first impression I've lot's more to see, and I'm excited to find out...from fish taco's to ribs, weekday specials, to their famous chocolate chip cookie dessert...East Sac just got re-invigorated!
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