New Horseshoe Bar Grill
11/30/2008 04:00PM ● Published by Super Admin
The New Horseshoe Bar Grill uses sustainable products from California as much as possible. All of their meats and seafoods are natural and wild. “Our scallops are day-boat scallops. They’re dry-packed. We have all-natural steaks – hormone and antibiotic free. We get produce delivered seven days a week to keep everything as fresh as possible.”
Facciani describes the New Horseshoe Bar Grill as an “upscale-casual” restaurant. He explained that people usually don’t come in suits and ties. “We’re more of a day-to-day restaurant than a special occasion restaurant.” But don’t worry; Facciani is planning a New Year’s Eve gala with a six-course meal!
For more about Chef Robert Facciani including his recipe for Venison Osso Buco, be sure to pick up this month's copy of Style-Roseville Granite Bay Rocklin edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at email@example.com, or call her at 916-988-9888 x116.