The BigView – Monthly Feature

Aventura de Taco Trucks By ModestoFamous

When you decide to make a life here in Modesto you have to realize that at some point someone will ask you to eat Mexican food from a truck. This might scare you at first but you will be just fine.

We just spent a day sacrificing ourselves to dig into the taco truck culture of the Modestoarea for you and we learned about some great places. Have some fun with this. Spend a day getting stuffed and having fun! It won’t cost you much cash and you might be surprised what you find.

Location…Location…Location…

Most newbies to Modesto automatically head over to Taco Truck Row on 8th Street to test out the scene. You will definitely find a great selection of food there but we wentbeyond that particular street a bit. The following are places that we were referred to and places that we simply stumbled upon.

Tacos Vallarta – Corner of 14th and D Streets

This place never seems to close and attracts a vast cross section of Modesto fans. You will find our local police force in line with the suit and tie crowd and the nightclub crowd. Food is cheap and tasty and you get plenty of it for the price. Ask about the phone number that you can use to call ahead. We hear that only their favorite customers get it.

Adrianna’s – Taco Truck Row – 8th Street

Hit this tasty place up for fifty-cent tacos every tuesday, handmade tortillas and a nice spicy kick. We love their sopas!

Alejandra’s – Food cart behind the courthouse downtown on H St.

This is a tamale cart disguised as a hot dog cart. Get their early for tamales that are fresh, hot and thick. The last time that we were there tamales were about $2 each.That is a bargain!

El Mexicano – Taco Truck Row – 8th Street

We were lured in by signs promising homemade tortillas and we are glad that we stopped in. Count on fresh eats that will fill you up without leaving you poor. Be prepared for a bit of a kick in regard to spiciness. It won’t hurt you but it will burn a bit. Best tortillas of the day!

F.K. Jessica’s – Taco Truck Row – 8th Street and Crows Landing Road

Jessica’s seems to be the most famous collection of taco trucks in the Central Valley. This is the place to roll in after a long night at your fav club to eat a $4.50 burrito the size of a newborn. We never hear complaints about these trucks.

Taco’s Apatzingan – Corner of Hatch and Crows Landing Roads

Seriously authentic eats designed for folks that either just arrived from Mexico or have the desire to eat like they live there. Try something called a Morisqueta. You will be served a heaping plate of bone-in pork, rice, beans and cabbage. Bewarned – You will feel the burn here!

“Chito” Birria Tatemada- Crows Landing Road

Absolutely the cleanest outdoor dining area that we visited. I never thought I would have the chance to say this – “I ate a goat!” Their goat meat tacos are tender, delicious and spiced to perfection! My health-conscious girlfriend fell in love with the cup of consume (soup) that was served free with our taco. It featured a ton of cilantro and onions swimming happily in a cup of tasty beef broth.This place is amazing!

Mariscos Sinaloa – Crows Landing Road

We had to think long and hard about buying seafood from a truck but were glad we did! One of the best deals that we found all day was the ceviche de camaron tostada that came piled high with shrimp and fresh salsa for $1.25. They also serve octopus, abalone and oysters on very clean stainless steel tables.

El Rey del Taco – Crows landing Road

This truck came highly recommended and did not disappoint. It is hard to beat fifty-cent tacos served all the time. Hot, fresh and packed with flavor!

Super Taqueria – Crows Landing Road

We were tempted by the sign advertising aguas frescas. Order the red one! For less than $2 you get a sweet juicy bucket-of-a-beverage complete with fresh fruit chunks that will quench your thirst on a hot summer day.

Tony’s Tacos – Salida Blvd. in Salida

Relax outside and watch families eat fat burritos at Tony’s that are priced too low to resist. You can take them to go – if you can carry them! Value and freshness is thefocus here.

Impress your friends with this handy phrase guide-

Pollo- Chicken

Asasda/Carna asada- Beef

Cabeza- Cow brains

Lengua- Cow tongue

Birria- Goat

Tripas- Tripe

Pastor- Meat shaved from the bone. Most typically pork.

Carnitas – Fried shredded pork

Mariscos – Seafood

Camaron – Shrimp

How much does it cost? ¿Cuánto cuesta?

What is on that? ¿Lo que hay en eso?

Is it spicy? ¿Es picante?

Help! My mouth is on fire! Ayuda! Mi boca está en llamas!

Where is the bathroom? ¿Dónde está el baño?

BarView

Modesto Margarita Marathon By Kate Serpa (and guest-starring Carlos Rodriguez) Due to an unforeseeable unfortunate turn of events, interview plans were changed very-last minute. As a result, Carlos (camera man-extraordinaire) and I were left up to our own devices to find a suitable May bar to bother for a few hours. The end result? The first, and likely last (as I cannot drink that delicious and poisonous tequila): Modesto Margarita Marathon, or the MMM. Say it with me: MMMmmmm…margaritas…. Two people, fighting dinner rush on a Saturday afternoon, venturing out to find the best Modesto bars willing to be photographed, interviewed, and videotaped on a completely spontaneous basis. Not all bars, mind you, were up to par. The three bars that came out as the lead contenders: Tresetti’s, Damian’s, and the Boardroom. So now, ModestoView Reader, I will do the unthinkable. I have thrown my tried-and-true regular bar-review agenda out the window in order to attempt to cover three very excellent and very obliging bars in one solitary article and with a deadline rapidly approaching—and three massive cocktails deep. And now for something completely different: Bar Uno: Tresetti’s World Café Vodka Cucumber Mint Margarita What you need: -Mint -Limes -Cucumber -High Roller Vodka -Simple Syrup What you do: -Slice up them mint leaves, limes, and cucumber. -Put the above into a glass with some simple syrup and muddle everything. -Add a healthy dose of High Roller vodka, a bit of fresh limejuice, and a dash of simple syrup. -Shake it, baby. – Pour the delicious mixture into a salt-rimmed glass. Garnish with alime, and enjoy the hell out of it. I’ve never had anything but good things to say about Tresetti’s; it’s one of my Modesto-favorites as it always has amazing cocktails, excellent bartenders, and consistently non-lame clientele. Ms. Natalie Worden not only whipped up a fantastic original cocktail, she was also a total champ about being the first bartender on our Modesto Margarita Marathon expedition. Her original vodka-based margarita was not only made with local liquor, but was also a refreshing heat-beater. Be sure to stop in to see Tresetti’s renovated interior. 927 11th St., Modesto, CA 572.2990 Bar Dos: Damian’s Damian’s Cadillac Margarita What you need: -Fresh limejuice -Jose Cuervo Tradicional -Simple Syrup -Grand Marnier What you do: -Fill the biggest glass you have in the house with ice. -Squeeze fresh limejuice over the ice. -Add in the Jose and a bit of Simple Syrup. -Float with Grand Mariner. -Stick a straw on that sucker and a lime wedge. -Drink the entire thing in one go. No cheating! Many a time I have driven past Damian’s, but since I am zero fun and am impartial to trying new places, had never ventured in. Thus, I was pleasantly surprised with the festive décor, the delicious margarita, and bartender Alejandra Castillo who was as lovely as she was accommodating. Damian’s Cadillac Margarita is the Mexican restaurant’s most popular, and it’s easy to see why. Even though it is NOT in my best interest to be imbibing in the tequila, I decided against my better judgment, figuring it was well worth such a tasty drink. 2705 W. Orangeburg Ave., Modesto, CA 526.3800 Bar Tres: The Boardroom What you need: -Avion Anejo (the tequila from Entourage) -Cointrieau -Grand Marnier -Fresh limes for squeezin’ -A bit of margarita mix What you do: -Build the Avion, limejuice, Cointreau, and the mix in a shaker. -Shhhhake it. -Pour in salt-rimmed, ice-filled glass. -Float of Grand Mariner. Garnish with lime wedge. -It might be hard, but try to pace yourself. They’re delicious, but they start to go to your head after about nine of these. Not that I would know…geeze. The Boardroom was another new bar-stop for me, and what a lovely closure they were to the MMM tour. The charismatic Sean Devlin rose above-and-beyond the occasion with his top-shelf Cadillac, thus delivering me the last bit of delicious tequila I could consume before hitting the ‘danger zone.’ The Boardroom’s interior is sleek, the bartenders are all attractive AND nice (they must be up to something), and the cocktails are ideal. It was agood thing I had a one-drink-per-bar limit in place, else I might still be there now. 1528 J St., Modesto, CA 409.8665

Chef View By Dana Johnson

Food Fiesta!!

Cinco de Mayo, yes, May 5th is observed in the United States as a celebration of Mexican Heritage and pride. It commemorates the cause of freedom and democracy during the first years of the American Civil War celebrating a military victory over the French. Cinco de Mayo is no exception to the rules of celebration as it revolves around indulging in an abundance of authentic Mexican foods!

It’s was my challenge to choose one Mexican restaurant in all of Modesto to feature this month. Many Modesto View fans shared their pic faves with me, thank you! Modesto is well covered when it come to choices for great Mexican food and drink! One of my faves is Damian’s! It has a bit of everything; an authentic Mexican menu, a full bar with several tequilas to choose from, a lively atmosphere, and family friendly service!

Jose Martinez, owner and executive chef has been in the restaurant business for 21 years and has had Damian’s for the past 9 years. Chef Jose is fit at 52, happily married to wife Rebecca since 1982, has children Rebecca Hope, manager and Jose Damian working in the family restaurant. Hope’s boyfriend, Daniel Balison, also works in the restaurant and is the artist for the menus. ChefJose starts his workday at 4am making carnitas, while he still finds time to go to the gym and plays soccer twice a week! Chef Jose told me he has to stay active as he likes to eat a lot, just like me! Unlike me, he’s a Raider fan, but admits he’s embarrassed to say so!

At Damian’s you will be pleased to find a large variety of selections on the menu including, breakfast all day, separate lunch, kids, and dessert menus, too.Chicken milanesa, posole, tacos, taquitos, and the ever popular burritos arejust a plate away. I was thrilled to find a Mexican restaurant that has cabbage and flour chips upon request. But the most Dana~licious would have to be the green sauce! Nothing quite like a grilled chicken or cheese enchilada smothered in this sassy-smooth green sauce! I actually got a container to go, too! Thanks Chef Jose! I owe you a Corona!

So I directly looked at Chef Jose and asked him to think about music, Beatles orStones? He wisely said both! He did lean towards the Beatles as he prefers older music. Then Chef Jose revealed his love of music is found in romanticMexican classics, aaah! He is as soft as the flan on his dessert menu!

Chicken Milanesa

Boneless, Skinless Chicken Breasts Flour Eggs Dry Bread Crumbs Vegetable Oil Salt Pepper

Butterfly chicken breasts across, but do not cut all the way through. Open each piece and cover with parchment; pound thin. Season each cutlet with salt and pepper. Coat cutlets in flour, egg, and breadcrumbs. Heat vegetable oil over medium to medium-high heat, for shallow frying. Add chicken and cook 4 minutes on each side or until golden brown. Serve with fresh limes, rice, and beans.

2075 W. Orangeburg Ave. Modesto, CA 95350 (209) 526-3800 Hrs. M-Thurs. 10am to 9pm Fri./Sat. 10am to 10pm Sun. 10am to 9pm Happy hour: Everyday 3-8pm Margaritas & tall drafts $2.95

Bar View Ridgeway

Chef View
Bauer’s 66 1Ž2
By Dana Johnson

Boasting about Bauer’s 66 1Ž2

From gourmet bar food to Spanish tapas owner/ executive Chef Tye Rhone Bauer is on the tasty edge of Modesto. Literally on the backside edge in McHenry Village you will find Bauer’s 66 1Ž2 Restaurant connected to Vieira’s Lounge.

Chef Tye, at the relaxed age of 38, opened Bauer’s 66 1Ž2 in Nov. 2009. He grew up in San Lorenzo, CA in a family of seven, being the baby of the bunch. Both of his parents did the cooking at home, so when birthdays rolled, around they didn’t have parties but they got to choose a restaurant for their celebration. Chef Tye and his girlfriend Niccol are the proud parents of 9 month old Ellie Rose. Tye told me he speaks his own language dubbed “Tye-Rhone-Ese” defined as scatter talk in the kitchen when they are super busy, just ask him! When Chef Tye relaxes it might be with an Albarino or Rioja Spanish wine, very nice.

“Diners are guaranteed to get something they have never eaten before!” says Chef Tye. He and head chef Heidi oversee the menu and the ever changing specials that include Alcatra- Portuguese Braised Beef, Paella, 4 different sliders are amongst the numerous choices. Mmmm, 100% organic grass fed rib eye filets, too! Themenu also features vegan and gluten free selections. On Wednesdays see Bauer’s Board; you will find great deals like $2 slider, $2 taco, & $2 fries. Iwent for the ultra quad sliders as they came highly recommended from our very own Sr. Editor, Ruben Porras. It was an excellent choice that was accompanied by Chef Tye’s french fries made with his original rub recipe! Yep! Dana~licious was licking her lips!

Bauer’s 66 1Ž2 is only for patrons 21 years and older even though they do not sell alcohol due to the type of liquor license that governs the shared space of the adjacent Vieira’s Lounge, where can easily purchase an alcoholic beverage. You can also bring in your own wine for an $8 corkage fee. Make a note that Bauer’s is open 3 late nights each week until 3-4am especially for those who work standard restaurant hours or party people looking to get some great grub on! To go food and full service catering is also available.

Every 2nd Sunday (excluding holidays) of the month Chef Tye hosts a brunch that all ages can attend located at Bella Vagos Salon, 521 McHenry in Modesto, co hosted by Pure209.

So without applying any pressure whatsoever, I asked Chef Tye the signature question: Beatles or Stones: “STONES! Beatles are not in my playlist at all!” I do believe we just shared another high point in the interview!

Recipe: Clip and save
Brazilian Cheese Bread  (pao de queijo)
This recipe makes approximately 48 loaves
Ingredients:
3 cups tapioca flour ,
3 eggs  ,
1 cup oil ,
1 cup whole milk ,
1 cup of parmesan or asiago cheese ,
1  teaspoon salt  ,
1 quarter teaspoon baking powder
Combine all ingredients in food processor and blend for 30 seconds  .
Should make a pancake like batter
Spooncontents into mini muffin tray (make sure to spray with cooking spray)
Oven should be preheated to 350 degrees
Bake for approximately 10 minutes

1700 Mc Henry Ave. Ste 66 1Ž2
Modesto, CA 95350
(209)985-1199
Hours: Wed: 6pm-10 pm
Thurs: 6pm-3am
Fri: 6pm-4am
Sat: 6pm-4am
(21 and older)

Chef View By Dana Johnson

Let the Mmmmm March Madness Begin!

64 basketball games will be played during March Madness! With that being said, I’m thinking that’s going to be a lot of eating and drinking to play through! Modesto has just the place to accommodate such demands. Coach’s Corner! It has a clever set up with the full bar and restaurant being a shared setting with 4 flat screen TVs. If that isn’t enough, they also have a huge 9’ x 5’ TV in the banquet room that has an 80 person capacity. The atmosphere is upbeat and incredibly friendly! Then there is the Wow Factor…the succulent fried chicken is what will really brings the patrons in!

Coach’s Corner is owned by 2 couples, Krystal and Chubs Harakn & Jan and Hank Hesser. It will be 2 yrs. in May that they opened this shared happy place. Krystal is the Party Girl (haha) the supervisor, Chubs is the executive chef, Jan is H.R. and accounting, while Hank has the unique title of being in charge of the solitaire games going on throughout the day! The 2 couples met there several years ago when it was Monaco’s.

At least 2-3 times a week you will find Tom, a regular customer, dining at his fave place enjoying “the best fried chicken ever, and fried bologna sandwiches on Tuesdays!” Tom recalled coming to the restaurant since the 1970s when it was the only place he could get a burger and his Dad could get a drink! All thecustomers were excited to share their faves with me! “Steak sandwich by far! No, the ribs on Wed.! Wait it’s the Prime Rib on the weekends!” I say come decide for yourself!

The menu has a wide variety of selections all prepared fresh daily, including a kid’s menu. I was pleased I could start with appetizers and perhaps finish with dessert. The wine list compliments the menu while favoring both local and Napa wines. Yes, I did devour the fried chicken, but I also found the homemade raviolis with a rich red sauce to be Dana~licious!

Eat, drink, and get your Mmmmm March Madness on at Coach’s Corner! LMS… Coach’s Corner is on FB with updates for daily specials including happy hour M-F 3-7pm and Sat. drink specials 11am-2pm!

I asked Krystal Beatles or Stones? Without any hesitation “Stones! Because I love them!” With my 100% approval for her stellar response, I left our interview blissful, full and with a to-go order that my family was thrilled to dine on!

Coach’s Corner 950 Oakdale Road Modesto, CA 95355 (209)491-2805 11am to closing M-Sat. closed Sun.

<> Coach’s Corner Clam Chowder The forumla is: (4 slices bacon, 1 cup potatos, 1 cup celery, 1 cup celery, 1 cup carrots, 1 cup onions)chopped – 1/4 teaspoon salt, 1/4 tyne leaf, 1/4 pepper, 10 oz chopped clam, 1/4 cup flour, 3 cups milk.

askDana@live.com FB: Dana’s Family Kitchen Seen every 3rd Monday live on FOX40 9:20am eHow.com: Dana Johnson (how to cooking!)

P. Wexford’s Pub By Kate Serpa

St. Patrick’s Day has always held a special place in my heart. Perhaps it’s the fact that I am a good portion Irish and like the notion of celebrating my heritage. Or it might be that with my lovely (totally natural) red hair I look especially fetching in green attire. But it’s likely the fact that good ol’ St. Paddy’s Day revolves exclusively around drinking, a traditional Irish pastime I gladly practice. And though I’ve never figured out whose genius idea it was to make cabbage a food staple on a beer-based holiday, St. Paddy’s always promises a fun time. P. Wexford’s Pub is a renowned location for Modesto’s Erin go Bragh festivities.

P. Wexford’s has an impressive 23 beers on tap and 25 taps in total. The remaining two taps are a hard cider and Jameson Whiskey. That’s right: Jameson freaking Whiskey on tap. The beer selection is rotated often,occasionally daily, but never fear, the Jameson is there to stay. TheIrish pub not only boasts an excellent beer selection, but also a great bar-menu spread, a healthy scattering of sports-playing flat screens (including one out on the sizable back patio), an unofficial steel-tips dart league, very attractive waitresses, a big fat fireplace, and did I mention the Jameson tap?

Ron Hurst has been the Operational/Nighttime Manager/Jack-of-all-trades at P. Wexford’s for the last six years. I have been told, on more than one occasion, of Hurst’s extensive beer knowledge, and he did not disappoint. I did admit to Hurst that I am not the most avid of beer drinkers, but he was quickly able to find me brew I liked and even offered to blend two together to find an ideal taste. Hurst states about P. Wex: “There’s an atmosphere here you can feel, and there’s never a reason not to talk to someone.”

I wasunder the impression that P. Wex was exclusively a beer bar, which, Hurst informed me, is not the case. Wine, liquor, along with a substantial selection of whiskey cater to anyone with, as Hurst put it, a “thirst for life”—life, of course, meaning alcohol. I’ve long heard P. Wex has a good selection of whiskey, which Hurst claims is “not enough,” but he’s lying because there’s more than enough. Not including that lovely Jameson tap.

Where did the name P. Wexford’s originate you ask? It’s a rather complex story, so try to stick with me: Previous owner Patrick Johnson threw a dart at a map of Ireland, and the dart stuck in Wexford. And thus, a Modesto-favorite bar-name was born.

St. Patrick’s Day is, naturally, P. Wex’s biggest day of the year. The Best Small Event MAMA award winning bar remains packed throughout the day and everyone, has Hurst puts it, is “in the right atmosphere” for the drinking holiday. There will be considerable pub fun on March 17th, so be sure to plan your day accordingly.

And remember, when someone wishes you well on St. Patrick’s day to respond with a smile the traditional Gaelic response: “Pug Mahone**!” And also remember to never trust an Irishman.

**Not a traditional St. Patrick’s Day phrase.

Your P. Wex Weekly To-Do List: Monday: Monday night football (and weekend recovery day) Tuesday: Trivia night & Irish pint night! Specials on all Irish beers on tap Wednesday: Live music with Neil Buettner Thursday: The Modesto-famous Pint-Night and Johnny & Kelly Friday: Live music with Rick Barnes Saturday: Live music Sunday: Football Sunday and breakfast (9 am- 11 am)

<>>

P. Wex’s Black & Tan

What you need: -Guinness -Bass(beer, not fish) -A spoon What you do: Fill a pint glass half-full with Bass. Then, while pouring over a spoon you’ve placed over the glass, fill the rest with Guinness. Yell out a healthy “Sláinte!” before downing it like an Irish champ.

www.pwexpub.com 209.576.7939 3313 McHenry Ave., Modesto

ChefVIEW By Dana Johnson

Delighted by Dream Dinners

For February, you are the chef! With the month of love upon us and Valentine’s Day full of possibilities, Dream Dinners has the right idea! The ultimate romantic dinner just may be in your own home. Dream Dinners is a unique concept developed by two women who wrote the book The Hour That Matters Most, dinner! Dream Dinners was designed to reduce time shopping, chopping, set-up, and clean-up while still achieving savory mealsthat are compliant with the American Heart Association. The concept is simple, view the 17 delicious menu selections for the month online www.dreamdinners.com/modesto, sign up a session, place your order, come in to assemble you’re your Dream Dinner, take it home and prepare it fresh in under 30 minutes! Viola’! The cooking instructions are no-brainers; even a ‘blank’ could make it! Once a month dinner shopping, while saving time and money, I say yes to that!

Carla Ciccarelli opened Dream Dinners five years ago in Modesto. She and her husband Greg also have Ciccarelli Jewelers of Modesto for 21 years. Carla has been a “foodie” her whole life, she’s a mother of three, and has a business degree from the University of Nevada. More than all that, Carla has a dedication and passion that welcomes you from the moment you walk through her door. Her staff is warm, friendly, and most accommodating according to Jennifer Giblin of Oakdale and loyal customer for the past 2 years. Jennifer is a single mom on the move, who relies on Dream Dinners for meals her children enjoy eating, that are healthy and convenient. Plus Jennifer loves the affordable monthly variety of choices especially the pastas and seafood.

Whether you plan on celebrating Valentine’s Day with a special someone or it’s going to be a family and friends’ affair, Dream Dinners is like having your own personal sous chef in your kitchen! Create the mostromantic dinner in the privacy of your own home, no reservation needed, choose your own music, take the worry out of driving as you raise your glass of fave spirits, and delight in your Dream Dinner.

Decisions, decisions! Butternut raviolis with caramelized onions or herb crusted flank steak? Then again, I haven’t had a tasty chicken with lemon and artichoke sauce in awhile! Make cooking time a fun time! Bringing couples closer together and families back to the dinner table!

So Carla, Beatles or Stones? She was so not excepting the question, her initial response was one of awwww and Oh wow! With slight hesitation she said Beatles for the easy listening but I could totally see her rocking out at a Stones concert with me!

Dream Dinners 4048 Dale Road #201 Modesto, CA 95356 (209) 543-9333

BarVIEW Bacchus By Kate Serpa

For whatever sick, sick reason, I absolutely LOVE Valentines Day; it just so happens to be my favorite holiday. I usually keep this declaration to myself as it often earns me skeptical looks and raised eyebrows coupled with a condescending ‘why?’ Why you ask? Beneath my compelling, beautifully cold, and perfectly eyeliner-ed visage, I do believe I may be a bit of a romantic. Or it may have to do with the abundance of See’s chocolate and cheap champagne circulating that day. And despite the fact my closet is about as color-diverse as Johnny Cash’s, Valentines Day is the one day I will voluntarily wear pink and not hate myself for it.

Valentines does pack quite the high-expectations-for-date-night punch, however, and some of you may be unawares as to where to actually take your date. Never fear, ModestoView readers, for I have written this article specifically for you. Consider it a Valentine from me to all you uniformed types. So with my father, Rick, as my Valentines interview date (cue audience: aww!) off we went to Bacchus.

I originally went to Bacchus for the mojitos. I have a barfly friend who states you can always judge a bar by their mojitos and Bloody Marys (however I think he’s a bit biased since those are just his two favorite drinks). I had heard tales of Bacchus’ fantastic mojitos (thanks to Ben, the “Mojito King”) and extensive wine list so obviously I had to make a trip on by. Upon entering Bacchus, I was struck by how damn pretty the interior of the establishment is. Bacchus boasts a ceiling-high wall of liquors, with a rigged library ladder to aid in reaching the top shelves, a huge above-ground wine cellar, and a sizable area for dining/dancing/dancing while dining. Bacchus also boasts an enormous wine list with 30 by the glass and available split bottles. For those of you who like tequila (most of you know I do not), there are over 20 tequilas available; if scotch is more your speed, the list reaches over 20 as well. In summary, there’s a ton of really delicious stuff there. Be sure to try the delectable Cappuccini.

Rod Oldfield has been working at Bacchus since day one (which would be five years ago this month), has been in the restaurant business since he was 15, and has earned major points with me for that one time he brought me out a shot glass full of bleu cheese-filled olives. Rod is also a substitute teacher for City Schools and wants to eventually become ajunior high/high schoolteacher. He was born and raised in Modesto, went to UC Santa Cruz to get his degree in politics (a perfect degree for a bartender if I do say so), and moved out of state thereafter. He ultimately decided to move back to Modesto because he fell in love with hiswife, Stacy (audience cue: aww!).

So what, according to Rod, makes Bacchus extraordinary? “This place has two phases,” he stated. “On the weekdays it’s a great restaurant and on weekend nights the tables get pushed back and becomes a great bar. The food, drinks, and atmosphere concept is basically upscale comfort. We deliver a good mix and we keep it affordable. My best experiences in bartending have been in local and independent places. They are the best spots. I never have to wear a nametag. It’s better for everything, for the city and the employees.” Rod just saved me a whole paragraph of writing with that fantastic quote; thank god I can write in shorthand so could get it all down.

In short, Valentines Day people, Bacchus is a pretty ideal location for any romantic schmoozing you may be up for on Feburary 14th; and if things don’t work out as planned, you’ll at least have quick access to a delicious drink. Either way it’s a win-win. The staff is incredibly nice, the atmposhere is lovely, and Rod always delivers out fantastic drinks.

Wed: 6-8 pm is wine tasting and food pairing night! Fri-Sat: DJ, dancing, debauchery (kidding). Sun-Mon: Closed Happy Hour is 3-6 pm every weekday: $3 well & beer, $5 mojitos, $6 appetizers

Bacchus 1200 I St. Modesto 209.576.8994 Bar Bites

BarView By Kate Serpa

I consider my dear friend Samantha to be a champion drinker. I don’t flatter myself when I say that I can hold my own better than most, but I’d have to have a sick death-wish to ever put myself up against Samantha in a shot contest. She would shut me down instantly a la intro to Indiana Jones: Raiders of the Lost Ark. No matter the quantity or how late into the night/morning it may be, girl will still be standing and trying to persuade me into having ‘just one more.’ Best part is, she’s an excellent drinking buddy and won’t ever get drunk-weepy-girl on me. So when Samantha, my favorite Modesto drinking partner, told me I had to go to this fantastic dive which dished out even more fantastic cocktails, there was not a shred of doubt in my mind that she was speaking true.

So with my good faith in her drinking-hole judgment (because I’m an old lady set in my ways and have a hard time going to new bars), off we went for Thirsty Thursdays at Manny’s Cocktails.

Stephanne Rumbaugh, our lovely January featured bartender extraordinaire, was managing thirsty Thursday like a pro. Instead of ordering something specific, Samantha gave a ‘surprise me’ line which resulted in Stephanne making us both one of her secret-signature tri-colored, fruity, fantastic cocktails called the Rocket Pop. As a person who limits her girly-drinks exclusively to Minnie’s Jerks, I was blown away with how damn good the drink was. Every drink Samantha and I ordered with the ‘surprise me’ line that night (never fear, we thankfully had a D.D.) was unique, fantastic, and surprisingly colorful; and with fun drink names like the Captain’s Dessert, the Horny Housewife, the Sipper, Hawaiian Delight, to name a few, who would be surprised?

This is, amazingly, Stephanne Rumbaugh’s first bartending gig. Armed with a deadly combination of innovation, knowledge, her bar-back Rico, and some mean-ass eyeliner, Stephanne has been pouring out fantastic drinks at Manny’s for the past eight years. When asked how she comes up with all of her original concoctions, she stated: “A lot of female customers didn’t want the taste of alcohol in their drinks, but wanted the strength. I’m the same way, so I make drinks that I would want to drink” The result is absolutely delicious and I’ve rarely seen so many grown men walking around with such colorful drinks, because those drinks are that delectable.

The muraled corner bar has been around for ‘forever’ and was originally a pizza joint by the same name. Inside you’ll find two pool tables, darts, a healthy sprinkling of TVs, a scratcher machine, a well-endowed bar, and an ominous black telephone that only accepts incoming calls.

Needless to say, Samantha and I had an excellent time at Manny’s and, I’ll admit it, have been back three times this past week. The bartenders are fantastic, the patrons are fun, and Stephanne’s drinks are freaking amazing. This no-frills all-fun establishment is now my new favorite, thus earning Samantha a healthy high-five for introducing me to Manny’s.

Manny’s Cocktails 420 Paradise Road 209.577.4427 Open 6 am- 2 am Monday- $5 all-you-can-drink during the game, food at halftime Thursday- Thirsty Thursdays $3 anything 6-9 Friday and Saturday- DJ Carlos and dancing, $3 anything 8-9

Drinkrecipe

AMF (with a Stephanne-twist) Combine equal parts of: -Vodka -Gin -Rum -Tequila -Sweet and sour -Pineapple juice -Raspberry Puree -Blend the hell out of it until it’s a lovely lavender shade -Top it with whipped cream if you please And pace yourself on this one kids. It’s delicious but should not be overdone. I’m not speaking from experience here….