Join us as we celebrate legendary farming family, Heidi and Clark Watanabe of Watanabe Farms, with a special, one-night-only pop-up dinner on Tuesday, August 30 at 6pm.

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*Photo credit: California Bountiful Magazine

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The dog days of summer are meant for over indulging and relaxation. Treat yourself to a delicious deal at Hock Farm & Esquire Grill August 12-20 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:

HOCK FARM

1st course

choose one

Grilled Octopus
New potatoes, saffron aioli, molho cru

Gazpacho
Cucumber, tomato, onion, micro cilantro, avocado
Warm Nicasio Valley Cheese Co. Raclette
Mission figs, Marcona almonds, saba, membrillo, cornichons


2nd course

choose one

Pork & ClamsBraised pork, m...

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In celebration of Sacramento Cocktail Week (August 14-19), we asked some of our team members to name their favorite cocktail from their bar or restaurant.

All cocktail recipes on our menus are created by our beverage director, Brad Peters. While our menus include many classic cocktails such as a margarita or a Manhattan, Brad combines his knowledge of the history of spirits and classic cocktails with modern twists. Brad is an expert at taking a basic cocktail formula (base liquor, sour, and sweet) and elevating it with special ingredients like house-made infusions that cannot be enjoyed anywhere else!

Let's start with one of Brad's favorite cocktails, Cuffs and Buttons, from Paragary's restaurant. Brad enjoys this cocktail, not just beca...

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Summer in Sacramento is all about staying cool. Enter the Basil Cooler cocktail from Berkley Bar. This refreshing concoction, made with fresh squeezed and locally sourced ingredients, is sure to hit the spot. Cheers!

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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:


HOCK FARM

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.

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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.
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First Course

Ceviche

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.

Ingredients

  • 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

Instructions

  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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