The story
Since 2012, siblings Amber Michel and Executive Chef Billy Zoellin have run Bacon & Butter on Broadway in Sacramento. Their approach is hands-on and artisan—every plate is made to order, and sourcing is local as much as possible. They shop at farmers’ markets, choose humanely raised meats, and let the seasons decide the menu.
The kitchen’s commitment to scratch cooking has earned Bacon & Butter a Michelin Plate award for five consecutive years, and the restaurant now carries a Michelin Recommended distinction. The guide describes it as one of California’s essential restaurants, a nod to its unfussy, ingredient-driven American brunch.
The menu balances staples with creative seasonal items. The B&B burger packs house-ground beef with bacon both in and on the patty, topped with Monterey Jack, shallot rings, and smoked aioli on a brioche bun. Flapjacks use buttermilk batter with warm syrup and whipped butter. The biscuit, bacon and gravy layers a warm biscuit with bacon gravy and fried sage. For something bolder, the schnitzel is a breaded pork cutlet with Brussels sprouts, toasted almonds, and honey mustard. Cocktails like the red sangria and bloody mary are available for brunch.
The space is welcoming—pets are allowed on the patio, and the atmosphere is relaxed. Open Wednesday through Sunday from 8 am to 2 pm, Bacon & Butter is a Sacramento brunch destination that lets the ingredients speak for themselves.
Recognition
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