A quick trip last week to Sacramento found Buzz eating with a local foodie at the newest addition to the city’s thriving restaurant scene. g.v.hurley’s restaurant & bar hops with a great vibe, comfortable room with high ceilings, dark wood, booths, large horseshoe shaped bar, and a snappy outdoor cantina style bar at the back of the main dining room. The kitchen, under the guiding hand of executive chef David Hill creates small plates of addictive kennebec potato truffle fries with shaved Parmesan (not the usual puffs of grated cheese) ($8), a trio of Kobe beef sliders with all the trimmings ($15), and a not so successful duo of lobster corndogs that we figure won’t stay on the menu. One terrific plate featured perfectly cooked scallops on a bed of fresh fava bean, corn and fennel succotash with a garnish of deep fried lemon slices. The combination worked perfectly. Mac & cheese poppers sounded so good, but we were out of stomach space! This six- week-old restaurant is absolutely worth trying. Lunch and Dinner, 2713 J Street, Sacramento, 916-704-2410.

At the Sacramento Airport, if you find your Southwest flight delayed as I did, wander through the food court to Vino Volo. It’s a comfortable wine bar serving wines by the glass or flight. The $9 glass of Wolfberger Crémant d’Alsace Brut Rosé hit the spot as I relaxed away from the hubbub. Definitely a spot to seek if you’re not into noisy sports bars. Other airport locations include Seattle, Baltimore, New York City and Washington, DC.

If you’re looking for honest, solid food Ritual Tavern, only a few months old,  might be your place.  It’s on 30th Street, a few blocks north of Lincoln.  Buzz and pals made two visits to taste some of its small menu.  Not fancy, but homey with dishes made with mostly local, organic ingredients. You might call the place a neighborhood Slow Food eatery.  Owners Michael Flores and Staci Wilkens  (alums, along with chef Glenn Farrington, from The Linkery) strive for dishes made from sustainable and organic ingredients.  Niman Ranch provides their meats and Farrington makes his own catsup, mustard, pickles and slaw to avoid high-fructose corn syrup and other additives usually found in commercial brands.

A northern version of gumbo that adds carrots to the usual southern trio of onion, green pepper and celery is thickened with roux and the bites of spicy sausage, chicken and shrimp mix well in the bowl with organic wild rice.  It’s a zippy, hearty dish that is just terrific, as a dish, regardless of whether it can be called gumbo in the strictest sense.  A dish should be good on its own merits and this one is.  Farm-raised catfish and house-made chips are light and crunchy though the fish could have used a moment more in the fryer to give it a firmer texture.  A perfectly cooked medium-rare lamb sirloin flanked with fresh chard and potatoes du jour is the highest priced item on the menu ($19).  There’s a delectable bread pudding with homemade bourbon sauce and a seasonal fresh fruit (apple and pear one night) that hit the spot–albeit with an unexpected heavy crust.

An extensive list of beers and a small eclectic group of wines by the glass make good beverage choices.  You’ll find gluten-free dishes and the kitchen is willing to adjust a dish to meet your needs.  That said, it can impact the kitchen and service.  One night all went well, another time salad and entrees arrived together.  One could argue it’s food you’d make at home, simple and tasty, but why bother if you’ve got a neat little tavern nearby.     

Zensei in North Park is a favorite among the locals. Here you can sit at the sushi bar and listen to the chefs speak Spanish as they create nouveau fusion rolls (many with cream cheese–too over-the-top fusion for me). This restaurant, in 2005, was a finalist (along with winner Café Japengo) in the First Annual California State Sushi Competition where fusion reigns in the presentation and ingredients.

At this comfortable corner restaurant two of us found a menu with everything from oysters on the half shell and tempura jalapenos filled with crab and cream cheese to standard nigiri and quirky rolls such as pizza (baked smoked salmon, avocado and dynamite sauce) and yellow submarine (eel, crab, cream cheese, avocado, golden tempura and eel sauce, with a slice of jalapeno if you desire). Imitation crab is used, though the real thing can be substituted. Not your purist place.

We enjoyed crunchy roll with shrimp tempura, crab, cucumber, cream cheese (avocado substitutes for the cream cheese). Also pleasant was the crunchy salmon roll with cucumber, gobo and bonito flakes. These rolls run $ 9 to $11. If fish isn’t your thing, the kitchen produces a multitude of noodle, chicken and meat dishes with unusual twists. Service is attentive and the room is hopping most of the night. Monday through Wednesday from 5 to 7 p.m. is happy hour. 3396 30th St. at Upas, North Park, 619-546-6171. www.zenseisushi.com