Canon
Citrus, Green Almond, Vanilla Shrub Soda
DUTCH CRUNCH ROLLS, tomato chili butter
TOTS, mole, pepitas, cotija, pickled onion
CHICHARRÓNES, chili powder, tomato honey relish
CRISPY SKIN PORK BELLY, charred plum, brandy mustard, pickled onion
CHICKEN DRUMSTICKS, urfa chile sauce, orange, garlic, yogurt
GRILLED GAI LAN BROCCOLI, parmesan custard, caramelized bagna cauda, cured egg yolk
CA GROWN PEACH PAVLOVA, sweet tea, condensed milk, lavender
A six-time Michelin bib-gourmand recipient, Canon sees Chef Brad Cecchi playing with a lot of spices and local produce to create big flavors across a collection of small plates.
Located in East Sacramento between residential roads, the indoor-outdoor space secluded from any semblance of a capitol city, guests are greeted warmly at the hostess podium before being led to tables, bar or booths offering a full view of the kitchen.
Dimly lit amidst dark woods, the sort of setting that creates a seductive glow while smoke from a wood fire lightly perfumes the room, service is friendly yet informed while making recommendations pertaining to both portions and preparation plus new items and those set to disappear soon.
Priced less than some chains, seven dishes and a mocktail just $140 with tax and tip, unnamed Mocktails are smartly crafted and pair well to spiced Pig Skins or signature Tots stacked atop piquant dirty Mole with Pumpkin Seeds and Cotija.
A “neighborhood” concept that works in all the right ways, Dutch Crunch Rolls highly encouraged for sharing, Cecchi displays a deft hand with Produce ranging from bitter Broccoli to to charred Plums cutting Pork Belly’s Fat, and for fans of spice the Urfa Chili Drumsticks offer big bang for the buck.
Globally inspired and accommodating for allergies, vegans or celiac diners, Dessert tempts across Panna Cotta or Sopapillas, though passing on Canon’s Pavlova currently featuring Peaches with “Sweet Tea” flavors and a floral hint would be a mistake.
www.canoneastsac.com

