Frommer's Review
Until recently, Sacramento had a slim list of really good restaurants, but no more. At the top of everybody's list is The Waterboy. It's got everything going for it: an appealing, airy but unpretentious atmosphere; friendly and knowledgeable servers; and outstanding food cooked perfectly. Chef/owner Rick Mahan uses Niman Ranch naturally raised meats and local organic produce, and he offers a fine selection of wines. Main courses change every 4 weeks but include dishes such as saffron risotto; cassoulet; chicken al mattone; or boneless squab with a very crispy skin, served on sautéed greens with a squash polenta, figs, and a reduction of squab stock. Rick always has a traditional American favorite on the menu. On my last visit it was a great chili cheese dog.
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