temp-post-imageThe appetizing Napa Cabbage Salad was featured on the menu at the original Paragary’s Bar & Oven for many years, and continues to be be a guest favorite at Paragary's today. Now you can enjoy this dish right in your own home, or impress your friends with this delicious salad!

INGREDIENTS
Napa cabbage salad:

  • 8 cups finely shredded Organic Napa cabbage
  • 1 cup finely shredded Organic purple cabbage
  • ½ cup finely shredded Organic carrot
  • ½ cup finely sliced Organic scallion
  • ¼ cup chopped, 365 Everyday Value roasted cashews
  • 2 grilled, Mary’s air-chilled boneless chicken breasts, cut into ¾” dice (optional)

Chinese Black Bean Vinaigrette:

  • 1 tsp chopped Organic garlic
  • 1 Tbsp chopped Organic ginger
  • 1 tsp 365 Everyday Value red chile flakes
  • 1 Tbsp Lee Kum Lee fermented black bean and garlic sauce
  • 1 ½ tsp 365 Everyday Value Organic Dijon Mustard
  • 1 Tbsp 365 Everyday Value sugar
  • ¼ cup 365 Everyday Value Organic Shoyu soy sauce
  • ½ cup Wa Ja Shan rice wine vinegar
  • 1 cup plus 2 Tbsp 365 Everyday Value canola oil
  • 1 Tbsp Dynasty sesame oil

INSTRUCTIONS
Directions for Cabbage Salad:

  1. Combine all ingredients except cashews in large mixing bowl and toss with 1 cup black bean vinaigrettes. Divide among 4 entrée bowls and garnish with chopped cashews.

Directions for Chinese Black Bean Vinaigrette

  1. Combine garlic, ginger, chile flakes, black beans, mustard, sugar, soy sauce, and vinegar in a mixing bowl and whisk to dissolve sugar. Whisk in the oils in a slow steady stream.

Join us for our first "Takeover Tuesday" dinner of the year!

Enjoy a special one-night-only menu, inspired by the House of Prime Rib restaurant in San Francisco. Limited seating will be family style. $55 per person does not include beverages, tax or gratuity. Give cards and iEat rewards may not be redeemed. No substitutions. Not recommended for those with food allergies or dietary restrictions.

MAKE RESERVATIONS HERE

MENU

Passed Hors D'Oeuvres Upon Arrival

DINNER
Chilled Romaine, Iceberg & Watercress Salad
Pickled beets, creamy sherry vinaigrette

Salt Crusted Prime Rib of Beef

Baked Russet Potato
Bacon, sour cream, chives

Yorkshire Pudding

Creamed Spinach

Fresh Horseradish

DESSERT
English Trifle
Citrus custard, vanilla sponge cake, tangerine gelee

...

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Paragary's is excited to welcome and introduce chef de cuisine, Patrick Prager. With 20 years of experience in the restaurant industry and a passion for creating delicious food, we are thrilled to have Patrick on our team.

While we can certainly speak to Patrick's talents as a chef, this month we got the chance to learn more about his life beyond the kitchen - from his greatest inspiration and favorite activities outside of work, to his number one guilty pleasure food and more.

We hope you enjoy learning more about Patrick as much as we did!


Q&A With Chef Patrick Prager:

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temp-post-imageHappy Holidays from Paragary Restaurant Group! Please check holiday hours below for all PRG restaurants.

Christmas Eve - (Sat, 12/24)
Paragary's Esquire Grill & Hock Farm -Closed
Centro -Open lunch only; bar closes at 5pm
All Cafe Bernardos -open for breakfast & lunch
Christmas Day – (Sun, 12/25)
All locations closed

Day after Christmas (Mon, 12/26)
Paragary's, Esquire Grill & Hock Farm - Closed
Centro - Open regular hours
All Cafe Bernardos - Open at 8am * Serving Saturday Brunch Schedule

New Year's Eve (Saturday, 12/31)
All locations open!

New Year's Day (Sunday, 1/1)
Esquire Grill & Hock Farm - Closed
Paragary's - Open regular hours
Centro - Open regular hours
All Cafe Bernardos - Open regular hours

Monday, January 2Paragary's, Esquire Gril...

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Warm, sweet, chewy, spicy gingerbread... What's not to love? Learn how to make Paragary Bakery's classic gingerbread cookies to share with friends & family this holiday season.

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Recipe by Laurel Sanders-Melchor for Paragary Bakery

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Celebrate the New Year in style with a delicious dinner at Paragary’s, Hock Farm, Esquire Grill or Centro!

Reservations required!
Reserve your table today.

Click the links below to view menus & make reservations:

Paragary’s: MENU || RESERVATIONS * ONLINE RESERVATIONS REQUIRED

Esquire Grill: MENU || RESERVATIONS * ONLINE RESERVATIONS REQUIRED

Hock Farm: MENU || RESERVATIONS * ONLINE RESERVATIONS REQUIRED

Centro: MENU || *Please Call Restaurant to make reservations 916.442.2552


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Paragary's • Thursday, Nov. 17 • 6pm • $65/person

Join us in celebrating Beaujolais Nouveau the French way: with food and wine!

What is Beaujolais Nouveau?
In France, the third Thursday of November is when wineries release the first wine of the harvest season.

Paragary's will celebrate this day with a 3-course meal & wine for all guests.

Seating is limited! Reserve your seat at www.paragarysmidtown.com/reservations

MENU:

Passed hors d'oeuvres

First Course

Butter leaf Salad
persimmon, pistachio, humboldt fog, pomegranate

Second Course

Cassoulet
Heirloom beans, duck confit, garlic sausage, cured pork

Dessert

Pear & Quince Galette
Milk jam, pickled raisin, chai cream

beaujolais nouveau dinner at paragary's

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If you've been to Paragary's, you know we have a passionate, talented and knowledgable team. This month, we had the chance to catch up with award winning bartender & Paragary's house sommelier, Kristin Lozano.

Kristin recently won first place - a trip to Ireland - in the national Tullamore D.E.W. Bar Stories Cocktail competition for her cocktail, Irish Rose. She was also featured in the latest issue of SOMM Journal Magazine as part of their SommCamp, hosted by Fred Dame- MS and the Wineries and Vintners in Santa Barbara County.

So we know Kristin can craft a delicious cocktail and tell us all about wine, but what's her favorite thing to do outside of work? Her guilty-pleasure food? Her favorite thing about Sacramento? We're about to find...

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As the cold weather sets in, hot cocktails are perfect crow pleasers! Learn how to impress your holiday visitors with Paragary's Hot Buttered Hard 'Chai'-der.

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HOT BUTTERED HARD ‘CHAI’-DER

  • 2 tablespoons chai toffee sauce (recipe below)
  • 1 ½ ounces darjeeling-infused vodka (recipe below)
  • 6 ounces boiling apple cider
  • Garnish: orange twist, cinnamon stick & grated nutmeg & whipped cream (recipe below)

Combine 2 tablespoons chai toffee sauce with 1 ½ ounces Darjeeling-infused vodka in heatproof glasses. Pour 6 ounces boiling apple cider over each, and stir. Garnish with cinnamon stick, orange twist (express oils over top of drink), & grated nutmeg.

CHAI TOFFEE SAUCE

  • 4 ounces (1 stick) room temperature 365 Everyday Value Organic unsalted butter
  • 1 cup C&H lightly packed dark brown sugar
  • ¾ cup Humboldt Creamery Organic heavy cream
  • 8 green Spicely Organic cardamom pods, lightly crushed
  • ½ teaspoon Spicely Organic black peppercorns
  • 8 365 Everyday Value Organic cloves
  • 4 365 Everyday Value Organic cinnamon sticks
  • 4 – 1 ½ inch piece fresh Organic ginger, peeled and thinly sliced

Combine spices, butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes. Strain toffee mixture thr...

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temp-post-imageThe air is getting cooler, days are getting shorter and leaves are changing color - it's fall! Celebrate autumn with the perfect chai tea recipe. The combination of sweet and spicy is perfect hot or cold!

Ingredients:

  • 8” piece Organic ginger, peeled and sliced into ½” thick coins
  • 4 Whole Foods Market Organic Fair Trade cinnamon sticks, broken in half
  • 4 tsp 365 Everyday Value black peppercorns, lightly crushed
  • 48 365 Everyday Value whole cloves
  • 24 Spicely Organic cardamom pods, lightly crushed
  • 4 Tbsp 365 Everyday Value fennel seeds
  • 30 grams Two Leaves & A Bud Organic Assam tea leaves
  • 24 cups water
  • 3 cups 365 Organic Everyday Value brown sugar

Directions:

  • Place spices in a saucepan and place over high heat. Lightly toast the
  • spices until fragrant, about 20-30 seconds. Add the water and ginger
  • and bring to a boil. Simmer the mixture for 5 minutes. Turn off the heat,
  • cover, and let steep for 10 minutes. Bring back to a boil and add tea
  • bags. Turn off the heat, cover, and let steep for 5 minutes. Strain the
  • mixture and add the sugar.
  • Let cool.
  • ENJOY!