Review: Cask & Barrel Sacramento

By Leia Ostermann & Chantel Elder

If you are looking to check out a new restaurant and feel like heading just slightly off the grid let us point you in the direction of Cask & Barrel  (Facebook, Twitter, Instagram) located on Del Paso.  Girls on the Grid, Leia Ostermann and Chantel Elder headed over to the establishment, formerly known as Enotria, to see what Chef Gabriel Glasier was cookin’ up.

Left:Chicken wings Right:Chicken skin and pork rinds.
Duck Liver Mouse Beignets and Beets!


The Basics:  Open Tuesday – Saturday 4:30 to 9PM. Reservations required for parties of 6 or more.  Street parking available. 

Address: 1431 Del Paso Blvd

Phone: (916) 922-6792

The Vibe: The overall feel of Cask & Barrel was pretty laid back. The decor is simple with light linens and warm lighting. If you frequented Enotria, you should still feel right at home. 

Price Range: Yelp says $$.  But here is their dinner price list – and we think it is pretty darn reasonable!

What to Wear: We couldn’t tell by looking at the website what we should wear so basically we both went wearing a lot of denim (long live the chambray!)  I think you can pretty much wear anything – while there were candles on the tables (and usually that means, class it up), you really don’t have to.

What to Order: If we had to order for you, we would choose: Bourbon Caramel Chicken Wings ($8), Hushpuppies & Passmore Catfish Nuggets ($8) and the Beef Short Ribs with Huckleberry & Molasses Sauce ($16). If you are miraculously still hungry, make sure you try the FRIED Chocolate Apple Pie. SO GOOD IT HURT.


Our spread! and tiny Leia with a GIANT skillet of pie!


Who are the owners or chef and what is their unique story:

Chef Gabriel Glasier is a veteran in the Sacramento community and an early advocate for seasonal-local-sustainable food. He is very passionate about sourcing meat from the highest quality vendors, slow cooking and working with local farmers to feature seasonal produce. Something about his passion made us excited to “taste the difference.”

Cask and Barrel is a joint project with his fiance, Kristel Flores, who is responsible for that 250-year-old fried chocolate apple pie recipe. The two originally partnered with the launch of their catering company, Chef and Baker.

Food for Thought: A few interesting points that are worth sharing

  • You can order JUST fried chicken skin. True story, that is happening at this place.
  • The back patio is GORGEOUS, seats roughly 150 and can be rented out for private parties!
  • Amazing number of Whiskeys are available and you can order them by the flight.
  • The Mac and Cheese doesn’t contain any rue or cream or milk. We aren’t fully sure how that works, but it tastes delicious!
  • Some of their meats are smoked for 79 hours. That’s a lot of hours.
  • The menu changes seasonally so there is always something fresh happening!

The Good:

  • Amazing enthusiasm from the Chef and staff for the craft of cooking and the local community
  • Revitalization of an area right off the grid

Areas of improvement:

  • Personalized decor highlighting some of the things that make Cask & Barrel different might really be fun!
  • Options for the vegetarian or Gluten Free customer who happens to have a lot of meat-eating friends isn’t necessary but is always appreciated!

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