Celebrate summer at Hock Farm & Esquire Grill July 15-23 and enjoy our special $30 3-course summer menus. Reservations are required.

Please note that Hock Farm and Esquire Grill are closed on Mondays through Labor Day. Give Cards and iEats Reward dollars may not be redeemed. Price does not include tax or gratuity. Valid for dine-in only, after 5pm.

See menus below:


1st course

choose one

Chilled Corn Soup

Roasted tomato, roasted Anaheim pepper, feta

Grilled Octopus Salad

Butter bean, chickpea, wax beans, roasted peppers, Mohlo cru

Warm Goat Cheese Wrapped In Fig Leaves

Mission figs, hazelnut, fennel pollen, Saba, prosciutto

2nd course

choose one

Pork & Clams

Cherrystone clams, smoked pork, fingerling potatoes, roasted peppers, aioli,...

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Chef Jason is the head chef at Hock Farm Craft & Provisions in Sacramento. The menu at Hock Farm is farm-to-fork centric, with chef sneaking pork, in one form or another, into many of the dishes like the house-made kielbasa in the beer-steamed mussels, or the pork cheek ragu in the pappardelle pasta.


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People are often surprised to hear that, in addition to operating 14 restaurants and bars in the Sacramento area, Paragary Restaurant Group also runs a bakery that supplies pastries, desserts, bread, pasta, and pizza dough to all their own locations, as well as a few other restaurants outside of their group.

It is no easy task managing a bakery with such high demand, but Laurel Sanders-Melchor, head pastry chef and bakery manager, handles it with ease. She is backed up by a dedicated crew that works throughout the night to make sure all orders are ready to be delivered by 7a.m. every morning, like Ramon Lopez, who has helped manage the bakery since 1999, and starts his shifts at midnight.


Laurel has been with Paragary Restaurant Group s...

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Celebrate Dad

Esquire Grill and Hock Farm will be open and servingFather’s Day dinner from 4-8pm, Sunday, June 19.
Paragary’s will be open for brunch, 10am-2pm and dinner 4-8pm.

Centro & Cafe Bernardo locations open normal business hours.

We’re kicking off Negroni Week with a Negroni Dinner. Chef Jason Azevedo will be presenting a 3-course menu inspired by classic Negroni ingredients paired alongside a flight of Negroni-inspired cocktails crafted by Paragary Restaurant Group beverage director, Brad Peters, and Hock Farm bar manager, Matt Gonzalez, featuring the portfolio of Bols & Fratelli Branca. This is sure to be a night you don’t want to miss.
Tickets are $60 and seats are limited.
Please RSVP to hf@paragarys.com.
First Course


California rock fish, shrimp, grilled squid, tomato, chervil, tarragon, and lotus root chips

Second Course

‘Lamb on a String’

Seasoned with rosemary, juniper, and coriander. red lentils, and Campari glazed vegetables

Third Course

‘Peaches and Cream’

Grilled peache...

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The Stag Savior cocktail was crafted by Baron Stelling, a talented bartender at Paragary’s Midtown. Stelling recently participated in a national competition sponsored by the National Restaurant Association titled “Star of the Bar”. After winning the regional competition in San Francisco, Stelling went on to compete in Chicago against some of the top bartenders in the nation. Thanks to his tasty and refreshing cocktail, along with his professional presentation, he took first place in the competition!

Stelling dubbed the cocktail “The Stag Savior” as a play on the heritage of Jagermeister. The creator of Jagermeister, Curt Mast, was also a notable German hunter. Mast’ design for the Jagermeister logo was inspired from the story of St. Hubertus, the patron saint of hunters. St. Hubertus was converted to Christianity after he witnessed a vision of the cross between the antlers of a Stag.

Impress your friends at your next gathering with this tasty concoction, or enjoy to yourself after a long day!

The Stag Savior
Author: Baron Stelling, Bartender, Paragary's Midtown
Recipe type: cocktail
Prep time: 5 mins Total time: 5 mins

Baron Stelling recently created this refreshing concoction when he competed (and took 1st place) in the National Restaurant Association "Star of the Bar" competition.


  • ½ oz. gin (recommended brand: No. 209)

  • 1½ oz. Jagermeister

  • ½ oz. apricot liquer (recommended brand: Luxardo)

  • ¾ oz. fresh lime juice

  • ½ oz. aromatic bitters (recommended brand: Angostura)

  • ½ oz. Absinthe

  • ½ oz. Grenadine


  1. Combine all ingredients in a shaker with ice.

  2. Shake vigorously for about 10 seconds.

  3. Strain into a double old-fashioned glass with fresh ice.

  4. Garnish with a lime wheel.

  5. Enjoy!

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Jen Lewis, the assistant general manager at Cafe Bernardo on K and KBAR, is a Sacramento native with a passion for the growth of the downtown Sacramento dining and nightlife. Jen’s career with Paragary Restaurant Group began in November 2014 as a bartender and supervisor at Cafe Bernardo Midtown and Monkey Bar located on Capitol and 28th in midtown Sacramento. Her hard work, quick wit and humor quickly earned her a spot in the heart of frequenters to the midtown location.In August 2015, Jen was promoted to assistant general manager of Cafe Bernardo on K and KBAR located on K and 10th Street in downtown Sacramento. Jen is the type of manager who is willing to get her hands dirty while remembering the importance of keeping a positive...

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Just Two Blocks from Memorial Auditorium
FREE Valet Parking (with reservation)
Accepting 4pm Dinner Reservations

Esquire Grill

Celebrate your student’s special day with dinner at Esquire Grill. Now accepting dinner reservations starting at 4pm and offering free valet parking for graduation parties with reservations. Let us help make it a night to remember.

Hock Farm

Conveniently located just two blocks from the Memorial Auditorium, Hock Farm is ready to help you celebrate your student’s graduation. Join us for a celebratory dinner before or after graduation. We’ll focus on the food so you can focus on family.

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March is known as the month that everyone becomes Irish Americans who love to wear green and eat corned beef. But, did you know that corned beef is actually not traditionally eaten in Ireland, but was a result of the British invasion of Ireland? Either way, Americans have adopted corned beef as our staple St. Patrick’s day meat, and we can all be thankful for that!


Step 1: Brine the Beef

1 gallon water1-1/2 cups kosher salt½ cup sugar4 teaspoons pink salt (sodium nitrite), optional3 cloves garlic, minced4 tablespoons pickling spice1 5-pound beef brisket1 carrot, peeled and roughly chopped1 medium onion, peeled and cut in two1 celery stalk, roughly choppedBring all ingredients to a simmer to dissolve salt and sugar, let cool, and then chill. Subm...

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Since opening its doors a little over two years ago, Berkley Bar in the Pavilion shopping center has become a popular spot to enjoy a libations and provisions in a friendly and lively (yet relaxing) space. While Berkley Bar has gained a reputation as the go-to wine bar in the area, the new bar manager, Eli Bob has some exciting new ideas to set the bar even higher for Berkley Bar by expanding its craft cocktail selections and ensuring that every visit to Berkley Bar is one you won’t forget.

Berkley Bar has always offered top-notch service from knowledgeable service staff, but Eli Bob wants to help all staff focus on creating an extra special experience for his guests. Bob prides himself on his desire to always find a way to connec...

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