Down home, hearty cuisine from restaurants in the foothills and Sierra

Some of our favorite fall dishes:

SALCEDO DIEGOS RESTAURANT
The sandwich features shredded pork or steak, topped with house-made coleslaw and
peach barbecue sauce on a homemade Amasado bun. Diego’s Chilean-inspired South American cuisine includes sandwiches, street-style tacos, empanadas, grilled meats and fresh fish, all made fresh local, organic ingredients whenever possible.
217 Colfax Ave, Grass Valley
DiegosRestaurant.com

 

CIOPPINO TOFANELLI’S
Seasonal dish consists of fresh clams, mussels, prawns, scallops, halibut, crab claws and legs — all in a big bowl with plenty of tasty garlic bread to soak up the delicious juices.
302 W. Main St., Grass Valley
Tofanellis.com

ENCHILADAS
MARIA’S MEXICAN RESTAURANT
California Enchiladas stuffed with chicken, cheese, onions, smothered in a light pepper sauce. Enchiladas Suissa are stuffed with chicken, cheese and onion, then smothered in chile verde sauce and topped with sour cream and Mexican cheese.
226 E. Main St., Grass Valley
MariasGrassValley.com

“M.C. MAC ‘N’ CHEESE”
MONKEY CAT RESTAURANT & BAR
Elbow macaroni in decadent sharp cheddar and bacon cheese sauce. Baked with a Parmesan and bread crumb topping.
805 Lincoln Way, Auburn
MonkeyCat.com

CAJUN CUISINE
IKE’S QUARTER CAFE
Gumbo, jambalaya, red beans and rice, blackened catfish, po’ boys, muffuletta, etouffée — all made from scratch, with fresh local ingredients.
401 Commercial St., Nevada City
IkesQuarterCafe.com

LOBSTER GRILLED CHEESE
MORGAN’S LOBSTER SHACK
Lobster and white cheddar cheese on Truckee sourdough bread, with fries and cole slaw. Morgan’s has fresh seafood arriving daily.
10089 W. River St., Truckee; 1401 S. Virginia St, Reno
MorgansLobsterShack.com

(Diego’s sandwich: Rick Tracewell)

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