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We've compiled the best of the best in Placerville - browse our top choices for the top things to see or do during your stay.
The tale of how the couple running this spot for to-go or dine-in French food became husband and wife says all you need to know about their passion for beautifully crafted cuisine—he won her heart with his escargot sauce. In a casual space with ocher walls, six utilitarian stools at the wine bar, and a few tables inside and out, the two serve baguette sandwiches; salads; crepes; stews; and entrées like coq au vin, cassoulet, and pork tenderloin.
Carefully sourced ingredients from local purveyors, meticulous execution, and the setting at a former mine site 3 miles east of downtown have made this restaurant a hit among locals, Gold Country tourists, and Tahoe travelers. Wild-mushroom Bordelaise appetizer, jambalaya risotto, and the Black and White entrée of filet mignon and perfectly grilled prawns are among the staples on the seasonally changing menu.
The music-loving owner of this downtown shop mashes up ingredients with verve and imagination—a recent grilled purple grapes and feta specimen with micro-herbs, dry-roasted peanuts, and pear vinaigrette is but one example. Regulars rave about three frequently appearing messy-good sandwiches (ask for a fork), namely the banh mi; the chicken satay with harissa cucumber slaw; and the Spam and kimchi with grilled pineapple, chunky chili sauce, and peanut butter.
The chef-owner of this restaurant also known as The "Little Italian Place" describes the menu's influences as his East Coast grandmother's multicourse Sunday family suppers, his later culinary explorations, and his zeal to create "fresh and original" Italian cuisine. The country-road setting accentuates the just-like-home feeling, as do the calzones, pizzas, pasta dishes, and truffle risotto.
The chef at this brewpub with a no-nonsense industrial decor (high ceilings, concrete floor, huge garage doors) tailors the cuisine to the namesake beers produced by two Sierra foothills natives, one with an enology degree, the other with extensive experience in European beer making. A buttermilk fried-chicken sandwich, a corned root-vegetable Reuben, and a burger with the cheese of your choice might appear among the gastropub options.
A circa-1865 Victorian that was expanded willy-nilly over the years houses this downtown spot known for made-from-scratch fare. Scrambles, four-egg omelets, pancakes, waffles, and French toast get things going for breakfast (served until 1 pm), with salads and well-built sandwiches the main items for lunch.
