Sacramento Farm-to-Fork Restaurant Opens This Week: Hock Farm Craft & Provisions

Sacramento’s newest restaurant is Hock Farm Craft & Provisions, which features farm-to-fork fare from veteran Sacramento restaurateur Randy Paragary and Chef/Partner David LaRoche.
Hock Farm

The Downtown Sacramento restaurant was formerly Spataro, but it reopened Tuesday, April 9, with a completely redone interior and fresh menu. The next-door space will soon open as Vanguard, a bar to complement the restaurant.

“It’s American cuisine,” Paragary said recently as workers scrambled to prepare the restaurant for opening day. “Farm-to-fork is not something new to us – we’ve been doing it for years, but it’s something that today’s market really appreciates.”

LaRoche said cooking with fresh, local ingredients makes him a better chef.

“You have to always be tweaking your menu with what you have in stock – you aren’t just getting whatever is at the grocery store,” he said. “You use the fresh ingredients because they’re better for you, they’re in-season and they are cheaper when they’re freshest.”

Local farmers bring as little as a single case of produce to a restaurant, and it can be part of the night’s special. LaRoche said that enables Sacramento’s chefs to extend the seasons for produce, because they’re getting fresh goods earlier and are able to keep them later, whereas restaurants relying on large suppliers only get ingredients when there are large amounts to ship.

A pre-opening benefit dinner for Soil Born Farms drew more than 200 people on Saturday, demonstrating the restaurant’s connection to local farms and sustainable produce.


Bar Manager/Partner Brad Peters said the farm-to-fork concept will stretch to the bar offerings as well.

“We have tons of distilleries, wineries and breweries here in California,” he said. “We’re working with a couple of local wineries to bring in that exact taste we are looking for.”

With such an emphasis on what’s seasonal and local, LaRoche said the menu will likely change on a weekly basis, and vegetables accompanying main dishes may change even more frequently. Some core items will be available all year, but diners can expect a unique experience each time they visit.

The décor is a combination of colonial/1850s style with contemporary elements. Reclaimed wood accents and cast-iron lamp bases contrast with the smooth satin-finished wooden tables, including one cut into the shape of California, with Sacramento being the star on the map.


The restaurant is located at 1415 L St., just a couple of blocks away from the Sacramento Convention Center and the Capitol. It will be open for lunch and dinner from 11 a.m. – 10 p.m. Monday through Friday, with the bar staying open later, and for dinner from 4:30 – 10 p.m. on Saturdays, with the bar open later. It will be closed on Sundays.

Paragary opened his first restaurant in Sacramento in 1983, and later this year the group of local farm-to-fork restaurants will celebrate 30 years.

Many of Sacramento’s prominent chefs today spent time in one of Paragary’s restaurants, including chefs Patrick Mulvaney and Adam Pechal.

“I feel a certain amount of pride when I look at that,” Paragary said. “It’s great, because we all know each other, and we all support each other.”