“That’s what I wanted to do. Not just a shop, but an experience.” Sara Arbabian Owner, The Rind
and beverage reporter for The Sacramento Bee. The book highlights dishes from some of the city’s most popular eateries including The Rind’s Not Your Mom’s Mac. Made with aged Parmigiano-Reggiano gruyere, Black Diamond cheddar aged for five years, and breadcrumbs, the dish is a customer favorite. Another popular menu item is the T-Brie-D grilled cheese, which consists of Marin French triple crème brie, Fuji apple, prosciutto meat, salted caramel sauce, rosemary, a
at her shop, regardless of her customers’ level of expertise with various cheeses and wine selections. “[We’re] exposing people to countless varieties of cheeses. We don’t want it to be intimidating because you can’t pronounce the name. We want to make it a relaxed environment,” she continues. “We’re not trying to be bougie. We want to make it simple, enjoyable and approachable.” With more than 50 different cheeses and charcuteries to choose from, The Rind’s menu also includes snacks, wine, beer and non-alcoholic beverages—many of them local. The menu is seasonal, farm-to-fork and accommodates customers with allergies. Gluten-free and vegan breads from an all-natural, local bakery are available, while cheese board selections change regularly. There are also special occasion cheese wheel cakes. “We’re a cheese-focused establishment. Everything we do is curated with cheese as the star,” Arbabian says. Best of the best Recently, the cheese-centric bar was featured in “Sacramento Eats: Recipes from the Capital Region’s Favorite Restaurants” by Benjy Egel, food
hint of cayenne and guajillo on sourdough. Restaurant Hospitality named it the “Best Sandwich in America” in 2016. According to the judges, “This sandwich was a revelation. It did offer the gooey quality level Arbabian sought and, too, the sweetness from caramel and Fuji slices. But the salt from the prosciutto and the caramel sauce elevated the flavors beyond the expected. What sealed the deal for us, though, was the just-right heat from the guajillo and cayenne. T-Brie is a brilliantly constructed sandwich.” Arbabian says this “weird composition of an exploration of the senses” came to her in a dream. “It’s one of my favorites…you get the crunch, the brie. It’s to die for,” she exclaims. You don’t have to take her word for it. Cheese and wine gourmands are invited to get the full experience by attending one of the restaurant’s events, which have included cheese and charcuterie board-building classes, an exploration of various butters from around the world with local French baguettes and champagne, and a cheese and cider pairing. “I love teaching people to experience what the nose and mouth can do with cheese,” Arbabian laughs.
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