“OK, so you’ve never tried a raw oyster. Well it’s high time you tasted one!* You are missing one of the most transporting experiences a person can have. If the oyster is cold, briny and moist, you can close your eyes and you would swear that you are on the beach, with the wind in your hair, salt air in your lungs and a smile on your face.”

“We’re still here aren’t we? Still rolling with the punches, still upright and plugging away every day. Still trying to serve the best food, the best beverages and the best service. Our incredible staff just shrug it off, keep doing what they do, doing the best they can to make ends meet, which sometimes is far from easy.”

“There are a number of new cocktails like the Lycheetini, a mixture of Nolet’s Gin, Lychee and fresh lime juice. The Strawberry Limeade, a blend of Deep Eddy Lime Vodka, strawberries and a spritz of soda is a great refresher.”

“It’s now 2022 and he is tired, a little bored and sad, so Stephanie decided that what he needed was a new look, a metamorphosis. From a chrysalis to a butterfly. Follow the story on Facebook or Instagram, to see the process, the creation of a new colorful personality, from conception to the execution of Stephanie’s vision.”

“Establishing Grgich Hills winery in 1977, their wines have been a consistent beacon of quality ever since. It is a delicious, well-balanced wine with good fruit and acid, lots of flavor and goes rather well with our Macadamia Nut Crusted Atlantic Halibut.”

“The story of Scott’s started in 1976 on the corner of Scott and Lombard in San Francisco, in Sacramento since 1991. We are proud to continue that legacy at Scott’s on the River, of good fresh food served well in a safe, comfortable space.”

“We have never seen such huge price increases in our raw products, some of them almost 100% over what we were paying. Some ingredients are just not available anymore. It’s a daily scramble to source food and beverage.”

“We have never seen such huge price increases in our raw products, some of them almost 100% over what we were paying. Some ingredients are just not available anymore. It’s a daily scramble to source food and beverage.”

“Happy Hour is back in the tent and it’s easier, better. 4pm-8pm, Monday through Friday. Here are a couple of the new menu items. We even have Fried Calamari!”

“Oh, no part locally, have to call the factory in N. Carolina. Be here overnight Wednesday. Oh, they need to manufacture the part, be here overnight, Thursday. No part Thursday.”