If you like brisket, you have to try Brisket Daddy!!!! Gregory is passionate about his product and…read moreit shows! The flavors that come through in both the brisket and the bbq sauce took time and technique and you can tell no short cuts were taken. I used to live in San Antonio and since moving in 2018 one of the things I miss the most is a good breakfast taco. I took some of the brisket (which reheats beautifully without drying out) and made tacos loaded with hash browns, cheese, eggs and of course brisket. Let me tell you.....it took me right down memory lane! The perfect balance of flavor and smoke with a touch of sweet from the sauce.....AMAZING! Long story short...if you are looking for made from scratch deliciousness you need to try Brisket Daddy!

Gregory is the best! Brisket Daddy BBQ did not disappoint! I…read moretook a risk and trusted the google reviews for Brisket Daddy and man it was the best decision. I had to find a last minute caterer for my son's baby shower. I turned to google, like everyone else, and looked at reviews. I choose Brisket Daddy because of the reviews... and ya'll were on point. I also searched his FB page and saw that he serves the homeless, I was sold! The BBQ chicken was juicy, tender and delicious. It was the first thing gone! Gregory didn't let the rain stop him from serving mouthwatering food! It was so good I didn't have time to take photos of the BBQ chicken, because by the time I went to take a pic the 40 pieces of thighs were gone! Thank you Gregory and Brisket Daddy!

Food is really good. Favorite is the brisket, pork belly and collard greens. Need to try the oxtail…read morebut they don't have often. Service is quick.

Good barbecue is tough to find around here. And great barbecue? I've only had it once in Northern…read moreCalifornia. Until today. Pitmaster/Chef Michael has an amazing backstory. I actually stumbled across the Dirty Pit BBQ page on the Nextdoor app, where he had posted a video about an unhoused community member who needed a bike. Michael was reaching out to the community and using his platform to see if anyone had an old bike they were getting rid of, or even one to sell and he would buy it and then gift it to the man. Today, Michael told me that he saw the person just the other day, and someone came through with the bike. As I stood talking with him, enjoying my meal (more on that in a second), there was not one but two other people who were standing nearby. Michael offered both of them some food and a smile, saying he knows how hard it is out here. I don't know that I've seen that level of generosity ever at a food stand, and I'm here for it. The question, then, is Does the food measure up? And that's an easy one to answer. I was the third party in line at about 12:15 this afternoon, shortly after opening, so I was able to get a good look at what I was already smelling. No one got to the front before being offered a sample - a bite of tri-tip or a burnt end or an oxtail - which was a great way to try almost everything in one visit. Amazingly, there were zero misses, and everything on the menu was as delicious as Chef Michael described. I chose tri-tip, ribs, and burnt ends for my plate, with mac n cheese and beans as my sides (though I was also offered a sample of collard greens, as well), and I can tell you this: the biggest problem you're going to have is narrowing down your choices. The tri-tip is tender and flavorful, and the temperature was a very nice medium rare. The oxtails had a fantastic homemade blend of seasoning. I don't often order oxtails, but these had such a comfort-food quality that I immediately realized I've been missing out. The pork ribs were large, meaty, and perfectly seasoned. The burnt ends had an incredible glaze. I brought a bite of mac n cheese over to take a dip in the burnt end sauce and almost fell over, it was so good. The mac n cheese was exactly what you want it to be - a nice crust on top, and cheesy, gooey goodness all throughout. As for the beans and the collard greens: I can't remember ever having better beans or greens anywhere, ever, and that's after living in the South for over a decade. The greens were incredible - so often they're too salty or bitter, but I could eat a whole plate of these. And the beans were the most savory, hearty bbq beans you've ever seen. I've literally never been excited about bbq beans, because so often people either heat them up straight from a can, or cook them in a way that makes them taste like they're canned anyway. These beans were insane, and that in an of itself is kind of an insane thing to say about beans. All of that to say, this is competition-winning-level stuff here. And let's put this in context - at this point, Chef Michael has his meats and sides all kept in catering trays lined with foil, which would make it tricky for an all-day setup. But he's been selling out before anything gets too dry. I've been fortunate to be at the front of the proverbial line of a few of the best (Texas Monthly Top 50 - actual best!) bbq places in Texas before they blew up (Corkscrew in Spring when it was a trailer and a tent, Tejas in Tomball when it was a chocolate shop), as well as most of the famous spots, and I am completely confident in saying that if Chef Michael keeps up this level of smoking and cooking, we're looking at what could become the gold standard for NorCal bbq.

Came to Midtown to give this place a try and it was an incredible experience truly some of the best…read moreTexas style barbecue that I have come across in Sacramento!! They have a beautiful inside seating area as well as outside, so it really gives you that full experience special on these beautiful summer days. The food they have is absolutely incredible. I mean the portions are huge compared to the prices. It's honestly not that bad. It's also packed with flavor. It is so juicy and fall off the bone a carnivore's dream honestly Will love to come back here again sometime it was a incredible experience

I enjoyed their barbecue two years in a row at the Asian Pacific Culture Fest! Shared between us…read morewere beef Brisket, a pork Sisig plate and a chicken Inasal plate. Their garlic rice and slaw were great too. If you see them at a pop up or festival, don't hesitate to give them a try! On their website, they have a calendar that they update monthly.

This pop-up was at Treasure Island, Gold Bar Whiskey event Country by the Bay. They had a short…read moreline so I decided to get one of each of their grilled oysters top with different seafood's, Crawfish, Crab, Shrimp,Scallops, Octopus and Original. They all tasted fresh, only thing is it can use garlic butter!!! Made to order, so be prepare for a little wait.

You attended an event that had this as an option to eat. It had the longest line so we assumed it…read morewould be good it took forever to get our food, but good food can take a long time to make so that was OK with me. The people working the stand were not very friendly, actually borderline rude however the food speaks for itself and was absolutely delicious. We got several different flavors and all of them were delicious some of the best cooked oysters. I've had in a long time.

One of the newer taco stands that's set up in the West Sacramento area. They do the al pastor the…read moreauthentic way here by cookng it on the spinning vertical rotisserie or 'trompo' in Spanish. This is what caught my attention driving by. This gives the marinated pork an even cook and ensures a crispness to it without overcooking it. The meats here are more of the authentic Mexican meat choices you can find in a taco stand. Buch, cabeza, tripas. When a stand has those 3 you're guaranteed to have some trouble ordering without a translator. But honestly it's better that way! This stand is strictly cash and Zelle only. So make sure to bring your friends Andrew Jackson and Abraham Lincoln. They serve plenty of options here; tacos, burritos, tortas, mulitas and quesadillas. The tortas here look huge and I plan on coming back for one soon. I went with the an al pastor burrito. It was huge! Stuffed with fluffy Spanish rice, cilantro and onions along with the meat, the chef wasn't able to fold it because of how much he stuffed it. It started falling apart as I ate it. I loved it. Definitely dangerous knowing their proximity to my house lol. Service here is awesome. The cashier was nice and smiles and I try to speak what little Spanish I know. The cook greeted me also and the food came out quick despite a few families ahead of us. It's located where the Chichoche tire shop is. Once they close the taco stand opens. 7 days a week. From about 5pm to midnight.

We are San Diegans who are very picky about Mexican food. We almost lost hope for northern Cali…read moreuntil we stumbled upon this place. So tasty!

Wonderful pizza and Tom the owner is very customer oriented and aims to please. We are using him…read morefor two events at our community. I would highly recommend this pizza if you live good pizza.

Came here for a late night snack and oh my goodness they were amazing!!…read more Staff was super sweet friendly. I love the energy as soon as I walked in they accept cash card and tap pay so it's super simple. Everything is absolutely delicious

Not enough stars the food is made to order, the prices are very reasonable the owner is pretty…read morecool. The beautiful waitress Nicole was very helpful.The service was amazing. I'd 100% recommend stopping in .The ambiance is 80's "retro " and there's a nice room upstairs for party.

Beats n eats is fantastic! Kelley really knows what she is doing with vegan and vegetarian food…read more she is really well organized and great at menu planning and customizing for your crowd. Her presentation is beautiful and she is so much fun to work with. Give her a call for your next meatless catering job.

Thank you to the organizers of the Sacramento Vegan Chef Challenge (and to my friend, Allison, for…read morereminding me about it). Without you, I never would have known about Rider's Ranch. Overall, this might have been one of the best meals I've had, and I eat a lot of delicious bougie stuff... New England Clam Chowder: I really love clam chowder and I say with confidence that I could eat this instead any day. It is obviously not an exact 1:1, but it is pretty close, and delicious enough to replace it. It was thick, creamy, salty, and packed with flavor. The texture of mushrooms is pretty much the same as clams in this type of soup. Pumpkin & Sage Lasagne: Is this bliss? This is the best lasagna I've ever eaten in my life, possibly one of the best dishes I've ever eaten. I was quite sad to share it with my partner. It's an even better cheese flavor and texture than real cheese, and the pumpkin was subtle but clear, spiced well (not spicy, just spiced). The nuts added a nice crunchy texture, the pasta was soft (a little chewy the next day - yes! We ate it the next day and it was fine in the microwave), and the rest of it was creamy. Caramel Apple Layer Cake: And a perfect cake, to wrap the meal nicely with a bow on top. Cinnamon-y, soft, spongey but not too airy - I like my cakes to have some density. The icing was smooth and creamy. The slices of apples... I am actually salivating right now, and feeling a little grief that I will probably never get to eat this meal again lol The caramel glaze was light and a nice touch - not very overpowering, which was nice. The dream was beautiful and now every waking moment with the memory of it brings me a little sadness over a lot of desire. I want more... MORE!!!!

Our family discovered Rider's Ranch vegan meal prep a couple years ago, at a time when non-vegan…read moredelivery options had popped-up everywhere in Sac. We decided for a local, organic meal prep option when friends recommended the convenience and quality of the Rider's Ranch program. Their portions have never disappointed, which was a consideration for our family. We rely on a weekly delivered meal prep and appreciate Alannah's flexibility with occasional substitutions for our "discriminating" kiddos.

My food was delicious! Waitress was courteous and prompt. She even gave me a gift before I left!…read moreIt's hanging on my wall. I had to move out of Wichita Falls otherwise I'd be back again.