It's Beer Week in Sacramento! Not only do we enjoy drinking beer, we love cooking with it too! And, of course, eating beer food! One of our favorite beer infused goodies is Hock Farm's mac & cheese made with beer cheese sauce... yes please!

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Love wings? So do we! Impress your friends with our at-home adaptation of our classic sticky wings recipe! Or, if you want the real deal without any of the work, order them for take-out or join us at R15, Berkley Bar, Monkey Bar or Wiki Bar, for the big game, wings & more.



  • 5 lbs Mary’s Free-Range chicken wings
  • 1 cup Ninja Squirrel Siracha sauce
  • ½ cup 365 Everyday Value Organic honey
  • ¼ cup 365 Everyday Value Organic soy sauce
  • 1 Tbsp Dynasty sesame oil
  • 1 bunch Organic scallions, finely chopped
  • 2 Tbsp 365 Everyday Value sesame seeds, toasted
  • 365 Everyday Value Organic vegetable oil for deep frying

*Ingredients available at Whole Foods Market in Sacramento


Pre Bake the Wings:

  1. Arrange chicken wings on a parchment lined baking sheet and season with salt and pepper
  2. Bake the wings at 350 degrees for 15 minutes or until just cooked through
  3. Let cool and refrigerate until needed

For the sauce:

  1. Combine Sriracha, honey, soy sauce, and sesame oil - mix well

Fry the wings:

  1. Heat about 4 cups of vegetable oil in a saucepan - there should be at least 2 inches of depth
  2. Using an instant read thermometer, heat oil to 350 degrees
  3. Fry the wings in batches until well browned and crispy
  4. Toss the wings with a generous amount of sauce and garnish with sesame seeds and chopped scallions


Make this year extra sweet by celebrating Valentine's Day with Paragary Restaurant Group. Paragary's Esquire Grill and Hock Farm will each offer a special $75 prix-fixe menus, available for one night only. Reservations are required!

Paragary's: View Menu \\ Make Reservations

Esquire Grill: View Menu \\ Make Reservations

Hock Farm: View Menu \\ Make Reservations


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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!

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

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.



Passed Hors D'Oeuvres Upon Arrival

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

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.


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:




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


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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