COVER STORY 27
The beans were sautéed in the bacon grease-Yum! We also sampled the local- ly caught Salmon Filet which was grilled to perfection and served with creamy lemon dill butter. Julia’s wine pairing suggestion of Crème de Lys Chardonnay was right on the money. Other
seafood offerings include
Scallops, Shrimp Scampi, Clam Steamers, and Pasta a la Mare. Surf and Turf entrées paired a perfectly grilled 8 oz aged RibEye or a tender New York Strip with a sweet succulent 8 oz lobster tail. We finished our tasty meal with an extra large slice of the best Banana Cream Pie we’ve ever had. (Sorry Fats). Had’s version is a mound of sweet creamy goodness with a light home- made graham cracker crust, topped with thick creamy banana custard, a layer of freshly sliced bananas, then topped with a rich whipped cream, house made caramel sauce and shaved chocolate. You definitely have to try this scrumptious dessert. Throughout our meal, the staff,
including servers, Kim D'Angelo, work- ing the front of the house and Gwen Hare who created the wonderful ambi- ence, were all very attentive and knowl- edgeable. Julia relates, “I have never worked so hard and put in this many hours in any past profession; I tip my hat to anyone in this business. But I have also met so many fantastic people in our customers who make all the time and work here so enjoyable and worthwhile! I would never have had the opportunity to meet so many wonderful people if it weren't for opening Hads”. So the next time you’re looking for
delicious freshly made comfort food that ‘doesn’t cost an arm and a leg’, give Hads on J a try. We’re sure you will not only leave satisfied and full, but return again and again.
•
Hads Steak & Seafood is located at 1925 J Street, Sacramento.
For reservations call 916-446-3118 or visit
www.hadsonj.com
Thick and Creamy Banana Cream Pie served here with Bison Brewery Chocolate Stout during 'Beer Week'
S P R ING 2012 • EAT P LAY S
TAYMAG.COM
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