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Farm to Fork

Farm-to-fork brightens up Dawson’s

Hotel restaurants’ reputations are easily bashed: high prices, bland atmosphere and a laissez-faire relationship with seasonal cuisine, never mind anything grown and raised locally. 

Such reputations should be reconsidered, especially in Sacramento, America’s Farm-toFork Capital, where Hyatt Hotels Corporation is following the lead of independent restaurants by sourcing and serving local and sustainable ingredients. 

This sense of place is a bright spot at Dawson’s, the Hyatt Regency Sacramento’s moody fine-dining restaurant, where chef Jason Poole, a 10-year Hyatt veteran, is making the company’s culinary mantra — food thoughtfully sourced, carefully served — a reality

Over dinner for two, a solo meal at the bar and during a multi-course photo shoot just after Poole completed his menu’s spring makeover in late May, I was surprised — deliciously surprised — by Dawson’s locality and vitality, especially considering that very little about Dawson’s has changed since it opened 25 years ago. 

Read my full review at FarmToForkCapital.com’s Dig In blog.

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Ed Murrieta

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