SAMMY'S IN THE NEWS
Allen Pierleoni shares his top 10 from a year of restaurant reviewing
The surprise of the year was finding a serious restaurant with an international menu inside a casino, though it turned out that Stones Gambling Hall is a class act. Among our favorites: lobster bisque, Thai grilled chicken salad, pork dumplings, duck tacos, wood-fired New York-style mushroom-sausage-pesto pizza and braised lamb shank.
Inside Stones Gambling Hall, 6508 Antelope Road, Citrus Heights; 916-735-8440, www.stonesgamblinghall.com
Source: Sacramento Bee
Cowtown Eats – 6/30/2015
Walking into a restaurant in a casino, I’ll be honest. I had low expectations.
I thought it would be smoky, dingy, dilapidated, and noisy. And I thought the food would be an afterthought since they had a captive audience of gambling, let’s say, enthusiasts.
So when there PR person (and a professional acquaintance) e-mailed me about driving 30 miles round trip to sample their food, I agreed to do it as a courtesy.
When I got there, though, my view totally changed. I was wrong, and pleasantly surprised.
First, there was no smell of stale smoke wafting through the air. Second, the casino is only a card room, which means the quiet sounds of cards shuffling and not the loud cacophony of slot machines. The room was modern, clean and well lit.
After a quick introduction, the restaurant staff brought out tastes of several of their dishes.
Among the winners we tasted:
Mini Duck (tenderloin) Tacos with feta, tomato, napa cabbage and tomato-cilantro sauce – $11.25: This is one of their best selling and signature items, and for good reason. They come a half dozen on a plate, crispy and topped with fresh lettuce and diced tomatoes. There wasn’t much farm to fork about the dish, but it was still delicious. It’s a great small plate to share with friends or big enough for an entree for one. I’ll be getting it when I return.
Hot Rock with sliced New York steak, chili ponzu and miso sauce – $14: This was the most unique dish of the night. They bring you raw, sliced meat and a 600 degree rock. Sear, dip and eat. I’m generally not a fan of having to cook your entire meal at a restaurant, but cooking one dish – especially one that smokes and sizzles, was a welcome activity.
Chicken Tequila Fettuccine with Spinach fettuccine, bell peppers, red onion, jalapeno, tequila-lime cream sauce – $17.50: This was a good, solid execution of pasta, and well sauced. I especially loved the leftovers of this dish the next day. The chef told me that this would be one of the dishes he would serve if one of his out of town friends came to his restaurant. I can see why.
Grilled Short Rib with marinated boneless short rib, rice and picked slaw. – $12: Most Sammy’s don’t have an Asian entree section, but the clientele at the gambling hall demanded more Asian options. The beef was reminiscent of a Korean kalbi seasoning, which I found familiar and enjoyable.
Oak Roasted Salmon with pea shoot salad, edamame, cucumber and ponzu sauce – $19.50: I was ready for the fish to be thin, overcooked and dry. To their credit, it was thick, juicy and flavorful. The sides paired well with the fish.
Lastly, we were also provided samples of two of their soups, the lobster bisque and the fresh tomato basil. The bisque was delicious with chunks of lobster. Tomato tasted fresh with chunks of tomato.
So I’m convinced. Despite having preconceived visions of gamblers tolerating bad food in a smoke filled restaurant, Sammy’s turned out to be a good restaurant that happens to be in a casino. On the night I was there, it was filled with families. With their multiple TVs, I could see spending a NFL football Sunday there. It’s also a great place to meet your buds halfway who live in Roseville.
If you’re in the area, you should check the place out.
Source: Cowtown Eats
by Allen Pierleoni, Sacramento Bee, May 20, 2015
We’ve been ricocheting around town recently, stopping here and there on the chance of discovering some choice chews. And we did.
In January, I gave four stars to Sammy’s restaurant inside Stones Gambling Hall for its diverse menu of excellent fare. We sampled a tableful of items at that lunch, including duck tacos and a New York-style mushroom-sausage pizza smeared with basil pesto, hot out of the oak-fired oven.
We saved the boneless short ribs for another day, which happened to arrive last week. The dark, tender-chewy beef had soaked for 24 hours in a proprietary marinade of soy sauce, vinegar, sesame oil, garlic and ginger. Then it was quick-fired on the broiler-grill, arriving at the table with two marinated slaws (white and red cabbages and carrot, and daikon radish and carrot) and white rice ($12). We splashed the rice with the leftover sauce from the pork dumpling appetizer and made it all vanish.
Allen Pierleoni: (916) 321-1128, @apierleonisacbe
Source: Sacramento Bee