SACRAMENTO (CBS13) – After undergoing a million dollars’ worth of renovations, Paragary’s in Midtown Sacramento has a new story to tell.
From locally-sourced sausages sizzled to perfection to precisely sautéed corn and green beans, this strict kitchen is as seasonal as it looks.
Paragary’s, located in Midtown Sacramento, dates back to 1983. It’s Randy Paragary’s fifteenth restaurant in town – and he decided it was time for an upgrade.
“The competition in town started creating more attractive places,” Paragary said.
Thirteen restaurants opened in the capital city last year alone. So, Paragary gave this one a unique touch: A new Mediterranean look, only, with the same fresh concept he owes his success to.
“Then it was called California cuisine, but it was the same as fresh seasonal and local ingredients,” Paragary said.
It’s called “farm-to-fork.” It’s the fresh food movement Sacramento’s trying to live by – with an annual gala dinner on the Tower Bridge and a mayor who’s declared Sacramento “America’s Farm-to-Fork Capital.”
“He’s had the platform to brag about his city and he isn’t shy about it,” Paragary said.
In many cities, it could take days for fruits and vegetables to even hit the market. But in Sacramento, it could take mere hours before something like a tomato, hits your fork.
“Shopping local, drawing from local produce, proteins, anything we can get our hands on locally,” said chef Paul Dipidrro.
Dipidrro is one of the stars here. He’s not just a cook, he’s a trained chef.
“You eat with your eyes first and then you smell and then you taste, and it’s kind of the whole culmination of the meal,” Dipidrro said.
A dining experience some would argue only foodies could appreciate. But now, he says, that fresh and clean concept is in hot demand.
Because for Paragary, the ingredients to success are simple.
“A little bit of oil and salt and pepper is all you need,” Paragay said.
Paragary says he’s not done. His next venture will be at the new Kings arena, where he plans to open a few new locations.