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.


Recipe by Laurel Sanders-Melchor for Paragary Bakery

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Celebrate the New Year in style with an elegant dinner at Paragary’s, Hock Farm or Esquire Grill. Each restaurant will be offer special $75 3-Course menu.

Reserve your table today!

Click the links below to view menus & make reservations!





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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


Passed hors d'oeuvres

First Course

Butter leaf Salad
persimmon, pistachio, humboldt fog, pomegranate

Second Course

Heirloom beans, duck confit, garlic sausage, cured pork


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.



  • 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.


  • 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!


  • 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


  • 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!

Celebrate Mexican Independence Day at Centro from Thursday, September 15 - Saturday, September 17!

It is common for many Americans to mistake Cinco de Mayo (May 5) as Mexican Independence Day. It was actually in September of 1821 that Mexico finally won its independence from Spain.

September 16 is the date officially recognized by Mexico as her independence day. Cinco de Mayo celebrates a victory over the French in 1862.

Independence Day in Mexico is a huge celebration with parades and festivals taking place across the country.

In celebration of Mexican independence, we will be serving the following specials from Thursday, September 15 - Saturday, September 17:


Garnachas YucatecasCorn masa boats stuffed with refried black...

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In honor of Farm-to-Fork month, we decided to have some fun with our chefs and get them to spill the beans on their most secret vegetable aspirations.

We asked them to tell us, if they could be any vegetable, what would it be and why. It is pretty obvious that some of our veggie loving chefs have put a good deal of thought into this question before.

First up, Chef Jason from Hock Farm! He says he would be a pepper because he is fiery and sweet! Do you think he looks more fiery or sweet in this picture?


That's just his chef face! He is the sweetest pepper ever!


Next, Chef Kelly Her from Cafe Bernardo on Capitol is a broccoli fanatic exclaiming, "Grill it! Steam it! Saute it! Eat or raw! Mash it! Use it any way you want. I love those little trees."

Chef Scott Turnipseed from Cafe Bernardo Pavillions stuck to his roots and decided he would be a turnip because he comes from a turnip seed and is sustainable and rooted in the ground!

Chef TJ Brewer from Cafe Bernardo-R15 might just have been a green bean in a past life. He said he "would like to be a green bean, when I grow I hang and watch everything else grow day and nite. Everyone likes to watch me grow into this beautiful eatable bean." temp-post-image

Chef TJB went on to explain that, as a green bean, he could be served up in many many ways, and is very nutritional. He also suggest that he would prefer to be served as chilled green bean salad with red wine vinaigrette.
Do you see a resemblance?

Paragary's chef, Jodie Chavious was a bit more indecisive than the rest of the chefs. First she chose to be a sweet pea. Then she decided that a spring carrot was more appropriate because it is grounded, sweet, and a staple in cooking. But then her true vegetables dreams were realized when she decided to become a couch potato...or better yet, a fun-gi (mushroom, get it?)!


If you could be any vegetable, what would it be and why?
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