The Rind — Restaurant in Sacramento

APPS Alpeño 4.6 Bermuda Polenta 4.5 Bright & Briezy 3.5 Wanted more Brie & Apples Burrata 5, 4.9 creamy di Stefano burrata 4.8, cashew butter 5, candied fuyu persimmons 4.8, chili onions 4.8, kale crisps 4.7, butter grilled french baguette slices 4.3 Christina prefers with late harvest wine Butternut blues 4 could use more gorgonzola Tomato Burrata Cup = 3.9 prefer the old Burrata dish but this is still solid

GRILLED CHEESE Bahn mi oh my 4.3 BrieLT 2.8 Chorizo melt 4.9 Donut Griller =4.9 c=5 Flame Mango 4.9, 5, then 4.2 c4.7 Pancetta Griller 4.9 5c Peach & Chevre = 4.1 Silence of lionza 4.7 c=4.9 Smoke n Jam 4.6 Spanierd 4.5 c=4.7 T-Brie-D 4.6 Three pigs 4.2 c4.8 Truffles and cream 3 tasted like the classic Twisted classic 3 c4. 1 Original veggie 3.6

MAC & CHEESE Apple walnut Mac 4.3 c=4.7 Asparagus Merlot 4.5 Beet Mac 4.2 c=4 Butternut Squash - 3 to 3.7ish can't remember Cajun 3.8 Green Mac 3.9 Gruvin Rueben 2 Lobster Mac 4.5 c 4.2 Mole Mac 4.5 Not your mom's Mac 3 c=4. 1 Pesto Masquerader Mac 4.8 Wanted more cherry tomatoes & less onions Shroom Mac 4.5 Truffle Shuffle 4.5(w) 5c Apple Maple 3.6 (wanted more apple)

CHEESE BOARD Barely buzzed 3.8 Bergamino di Bufala 3.9 Brebirousse sheep france 4.9, c4 Cabbot Cheddar 2.7, c3.5 Castello blue cow 4 c4.2 Delice du poitou goat 4.2 Epoisses cow 4.2 Griffin hard portal soaked 3.4 Harbison cow 4.5?(w) Hollander gouda hard 3.5a 3.5c Humboldt fog Goat blue 4.3 Idiázabal sheep 4 Koko's cow/coconut cream 4.6 La tur cow/goat/sheep mix 4 Laura Chenel orange honey blossom goat 4.5 Laura Chenel summer fig 4 Laura Chenel Truffle chevre Goat 3.9

Midnight Moon hard goat 3.8 O'bannon goat 4 Paradiso hard cow 3.8 Piave Vecchio 4.3 Rochetta soft cow/sheep/goat 3.8a 3.5c Roquefort sheep France 3 w sweet pairings/port 4.2 Smokey Blue hazelnut cow 4.3 Smokey Blue cow 4, c4.5 Tome w Espelette Pepper 4.5?(w) Truffle tremor 4.3 Valdeon blue 2 Zimbro sheep 4.2

DESSERT Cheesecakes 2nd place blue cheesecake 3.9 Seasonal mexican crust cheesecake March 2018 3 Chocolate and cheese pairing 3.5 Excellence, Fromager d' affinois, Double cream brie 3 Milk chocolate with browned butter 3.7 Chocolate Mousse Carpone 4 Chocolate Mousse 4 similar to cold sipping chocolate Creme Brulees Strawberry Rosemary 4.5, 4.1 Vanilla lavender 4.4 Lemon 4.4 c4.5

WINE Albarino, legado del Conde, Spain 2016 3.9 Albarino white wine 4.2 went well with the burrata not as much with the flame mango Bordeaux, Chateau La Freynelle, France, 2016 - 3.8 Cab Sauvignon, educated guess, Napa 2014 4 Cab Sauvignon, Glen Elley Estate, South Africa 2016 4 Cabernet Sauvignon, Tooth + Nail, Paso Robles, CA, 2020 4.1 Chardonnay, laguna ranch, Healdsburg, CA 4 Chardonnay venture wines Russian River CA 2013 4 Claret blend, tinga Rio reserve 2015 3.2 Grand Vin de Bordeaux Chateau Rocher-Calon 2016 3 Malbec, Amalaya Winery, salta, Argentina, 2017 - 4.5 Malbec 4.1 didn't go as well with the Flamango & Burrata this time but still good Malbec, Punto Final 1, Argentina 2014 4 Malbec, La Posta, Argentina 2019 4 Moschofilero, Bosinakas Winery, Greece 2014 3.6 Marselan Reserva, Bodega Garzon, Garzon, Uruguay, 2019 3 N... N... (Nero?...) 3.7 Pinot grigio 3.8 Pinot grigio, Caterina Zardini, Venezia, Italy 4.2 Pinot grigio, (served in Sept 2018), Venezie, Italy 3.7 Pinot Noir - Grenache, The Source, Voluptuary Wines, Santa Cruz- Calavera, CA 2018 - 2 Pinot Noir Kali Hart 2016 4.2 Rose Cinesault Syrah Grenache Languedocs France 3 Sauv Blanc 3.9 Sauvignon Blanc 7 Terraces New Zealand 2016 3 Tempranillo-cab blend Spain, 2012 4 Valpolicella superiore, Italy 2015 3.9 Vermentino Toscano, Solosole, Italy 2016 4 Zinfandel, D'art Winery Lodi 2012 4.1 Zinfandel, Lava Cap, El Dorado, CA 2016 - 3.3

DESSERT WINE Banyuls, Rimage, Domaine La tour vielle 2014 4.3 Late Harvest Sauvignon Blanc, La Playa, Chile 2011 4.9 mellower and less sweet, light fruity refreshing Ruby port 4.9 very sweet, less acidic, grape juice, one dimensional (served in Sept 2018) 4.7 Tawny port 4.9, c4.2 10 year, sweeter, more acidic,...

I like this place. They have a great selection of cheeses, craft beers and all kinds of sodas you never heard of, which always gets me excited :)

We had a "french" sandwich: T-Brie-D, and it is a bomb. Second, we had a "pork" sandwich: Banh Mi Oh My, and it is okay. Just okay. We also had a bowl of tomato soup.

T-Brie-D (french) is a "must try at least once" kind of meal. Banh Mi Oh My (pork) is the kind of sandwich you can never have again in your life and you would be okay with it, but if you happen to have it again you'd be okay with it too. Tomato soups falls in that same category as the "pork" sandwich.

Despite all of my liking of this eatery, 2 negatives (not a deal breaker, but every place has some, and it wouldn't be fair not to mention them):

It's a little pricey. We had 2 sandwiches, 1 bowl of soup and a soda for lunch and our bill came out to be $52 (including taxes and a 15% tip). I don't know, maybe I am wrong for saying it's expensive. I just compare it to the "opportunity" value of these $52, and in our restaurant adventures, $52 usually will also entail lots of leftovers, which is good for the next day lunch/dinner. So, in truth, $52 converts to $13/meal (2 people, 4 meals total), and in this case it came up to be $26/meal (2 people, 2 meals total).

Really cramped. Looks like they have a lot of interest (demand) and not a lot of space (supply), which is probably an explanation for higher prices. Tables are located very close together, which is obnoxious for waiters (not to mention the customers), because they have to ask customers to move every time they want to get to the table in the corner. From a pure business prospective, your overhead cost per customer will go down if you expend. And that's because it looks like you will have more customers (demand) than the increase of some overhead cost (like rent, wages, and amortization), which in turn will allow for retail prices' reduction, which will bring even more customers. Not to mention that a bigger place will attract more customers because it won't be cramped anymore. Do...

I've been here 3 times. The food is great and the first 2 times the service was impeccable. However, the 3rd time was a very different experience. I'm not sure if the staff had an off day, or if because on my 3rd time I didn't get the same server who had my table twice. Coming in during Covid, tables were limited inside, they had no outside seating on this day because it was raining. There were 5 tables, and 3 servers. So the service shouldn't have been too difficult. My boyfriend and I ordered a very easy order; soup, sandwiches, and 2 drinks. Upon arrival of the food I asked the server/food runner if we had one more soup coming out (since we ordered 2) and she rolled her eyes at us and said yes. Next, no one came to check on us when we were trying to leave and pay our check - we saw the restaurant manager (or server?) that day turn down 2 new guests because they were full (they could have taken them if they just cleared our table). We had to flag down someone for our check, then watch them hand it off to the next person, then they charged our table for the wrong tab! Then, we had to ask twice for boxes to go. They probably ignored us because shortly after we asked the 2nd time 2 servers out of the 3 were just standing at the bar drinking beers. We ended up leaving highly unsatisfied and I hope they see this review to reconsider the way they treat customers. Overall, food is good, but be prepared for off-days for service. There were 5 tables and I my self being a server am understanding when someone is rude or if they're busy. But I definitely feel like the treatment was extremely...