“It’s about feeding people. I love to feed people.”—Chris Barnum Dann
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Localis
It's a jungle of our own making...
Chef Galen, who used to run the kitchen at Sons and Daughters, stopped by and at first I didn't recognize him...
"Do not wait too far into fall to try this particular combination of ingredients..."—Carla Meyer, Sacbee.com
Read more here: http://www.sacbee.com/food-drink/article109293402.html#storylink=cpy
We've updated our wine list with many great new selections...
Localis is fortunate to benefit from the hard work and exquisite talent of many of our local vendors... today, we thank the team at NIXTACO...
We love babies and we believe in giving every baby a fighting chance! Localis is showing its support by participating in the March of Dines' Signature Chefs Auction...
Hey, Food Network's FN Dish and Amy Sherman, thanks for the shoutout about our Farm Plate... so happy to have our dish be one of the ten "enticing bites" you ate about Sacramento...
We bet you can figure out where we are right now...
In case our exciting news hasn't reached you yet...
We have exciting new menus and we can't wait to cook for you...
These words were great to hear, especially because they were uttered by Chicago-based Jeanne Nolan after eating her first meal at Localis...
Feast Mode comes to Localis...
Localis is offering a 3-course prix fixe meal for Dine Downtown week, January 7 – 16, 2016. For every Dine Downtown meal purchased, $1 will benefit Food Literacy Center, a nonprofit dedicated to teaching low-income elementary children cooking and nutrition to improve our health, community, and environment.
"Chef Christopher Barnum’s dishes rank among the best in town."
Chef whips up a pasta dish for KCRA-3 using fresh local produce...
Chef Chris and other local chefs will be preparing samples using produce and specialty items from local farms and producers. Don't miss the raffle for three pairs of tickets to the Dirty Feet Dining Fall Dinner at the Farm.
"That carpaccio dish also held cherry tomatoes, dressed in a foie gras vinaigrette, that flirted with best-thing-I-ever-tasted status."
"Chef Chris has a ton of experience in creating creative, local dishes. Its fine dining without the fancy attire requirements."
"I would have to say this was the absolutely closest thing to farm fresh my taste buds have had lately in a restaurant."