Bud’s Pub & Grill

One of the busiest intersections in our town of Dixon has always been the corner of First and A streets. It was the main thoroughfare for travelers from Vacaville, Rio Vista and Sacramento in years gone by. Bud’s Pub & Grill and Catering sits on a very historic corner.

In and around 1870, when most businesses were making the big move from Silveyville to the new town of Dixon, A. Kirby, a young pharmacist for W. A. Trafton, decided to reestablish himself in the new town and chose the southwest corner of First and A Street. The building was moved by huge rollers drawn by mules the distance of about three miles.

The original building was of wood and was part of or adjoined by the I.O.O.F. Lodge Hall. In November of 1883, a great fire erupted on B Street and was swept by the north wind across town destroying the west half of the business section including the Kirby Drug Store. The I.O.O.F. Lodge rebuilt a two story brick structure on this location and the lower corner was leased to a saloon keeper. A photo, circa 1895, shows a corner view of the saloon with an advertisement for Buffalo Beer for 5¢.

In 1922, shortly after Prohibition laws were being enforced, this corner was transformed into a grocery store. In 1928, the new grocers were Brewen, Coleman & Lucas. In 1931, the Corner Cafe opened for business with Joe Young in charge. He had come over from China at the age of 30 and had a restaurant in Davis. After his death a year later, his wife continued to operate the cafe until the business was purchased by Tom Wong in 1936.

The establishment continued as the well-known Corner Cafe until it became known as Frank’s in 1969 under the guidance of Frank Fong. Several renovations occurred under the new proprietor and then, in 1980, Wally Munoz took over the business and made additional changes to include some weekend entertainment. However, Wally then sold the place back to Frank, who, along with his wife Rowena, continued a successful business until his death in 1995. His wife continued to operate the cafe until its sale to the present owners, Bud and Cherie Fanning, in January of 1996. It has been the Fannings goal to present an exterior and interior atmosphere of the 1890s–in fact, they were the first to recreate the 1890s look in the downtown area.

Bud’s Pub & Grill and Catering is a place of history and good taste!

Categories: Restaurant

Tags: BarRestaurant

100 S. First Street
Dixon, CA 95620 USA

Website

(707) 678-4745

Cattlemens

It’s more than a name…

Enjoy! We appreciate that you’ve chosen to dine with us. If there is something special you need, just ask. If there’s something not to your liking, let us know and we’ll fix it for you right away. It’s the Cattlemens Way — a tradition that began 50 years ago…“It was my first ranch, a nice little place…,” Cattlemens founder Pete Gillham Sr. remembered fondly, “I had about 1,000 head of longhorn, and of course, Pete Jr. was born there.” Pete Sr. grew up on his dad’s ranch near Tucson, Arizona and in 1937 he bought his first ranch — the U Circle in the foothills of the Catalina Mountains near Oracle, Arizona. At one point in the 50’s, he managed a ranch that ran over 15,000 head of cattle! “I knew there was great beef out there, and I was always puzzled (and a little peeved) that you couldn’t find it in restaurants.” So in the mid-1960’s, both Pete Sr. and Jr. set out to learn the restaurant business. In 1968 they opened the first Cattlemens and brought their rancher’s straightforwardness to the restaurant business.

Today Pete Jr. presides over eight Cattlemens restaurants. You’ll find the same straightforward Western Hospitality and great food regardless of which Cattlemens you visit. Though Pete Sr. has passed on, his legacy and kind spirit are still with us today, and a big part of who we are.

horses

 

 

 

Thank you. Please come back soon and “I’d rather be in the saddle, with the sun on my back, than just about anywhere else on this earth,” Cattlemens founder Pete Gillham Sr. used to say.

At left, Pete Sr. ‘n Pete Jr. circa 1970 bring more of your partners with you!

 

Five Things That Set Us Apart: “The Cattlemens Code”

  1. Home Grown Hospitality for 50 Years
    Cattlemens is owned and operated by a ranching family — offering old-fashioned True Western Hospitality — great food, served with a smile, in an authentic environment.
  2. The Finest Ingredients
    There’s no substitute for the best. Cattlemens’ Pete Sr. and Pete Jr. and the Cattlemens team are “mighty picky” — personally selecting the best ingredients for decades.
  3. The Art of Aging Beef
    Aging beef used to be a common practice, but in today’s busy world it’s become a lost art. At Cattlemens we age our own beef in a carefully controlled environment until it’s just right.
  4. Hand Cutting
    Simply put, pre-cut steaks just don’t taste as good. So at Cattlemens, we have experts on site to hand-cut our steaks, the same day that we serve them!
  5. A Taste of The Old West
    To make your dining experience distinctive, we’ve re-created the “feel and flavor” of the Old West, using authentic antiques and incorporating local color whenever possible.

Categories: Restaurant

Tags: Restaurant

230 Dorset Court
Dixon, CA 95620 USA

Website

(707) 678-5518 or 333-8207

Mary’s Pizza Shack

Scratch Cooking Since 1959

At each Mary’s Pizza Shack, we prepare Mary’s Italian comfort food from scratch every day. No heat lamps. No frozen dough. No canned sauces. Our soups, salad dressings, sauces, pizza dough and focaccia are all made fresh daily, using Mary’s original recipes.

Our kitchens are open, allowing our guests to see the cooks in action. Kids love to sit at the counter and watch the dough spin, the flour fly, and their favorite dishes prepared right before their eyes.

Our beloved founder Mary Fazio passed away in 1999, but her legacy lives on in her family and her restaurants as a Sonoma County legend. Today, Mary’s Pizza Shack continues to be a family-run organization, carrying on her rich family traditions, delicious recipes and passion for good food and good company.

Categories: Restaurant

Tags: ƒRestaurant

1460 Ary Lane
Dixon, CA 95620 

Website

(707) 693-0300

McDonalds #7543

Pride in Preparation

Every day, our kitchens work to prepare your food just the way you like it. That’s why we’ve implemented a new searing method for beef which makes our burgers hot and juicy. We’ve also begun toasting our buns for burgers and sandwiches 5 seconds longer for a little extra crisp.

A Global Commitment to Sustainable Beef

Burgers are an integral part of our menu, but that’s just one of the reasons we’re on a journey to advance more sustainable beef production. We’re striving to improve environmental practices in how beef is produced, make a positive difference in the lives of farmers, and to drive improvements in animal health and welfare. By joining forces with our partners, our goal is to influence industry-wide changes on a global scale.

New Chicken Antibiotics Policy

In March of 2015, we committed to source chickens not treated with antibiotics important to human medicine* in two years’ time. We are proud to say that we fulfilled that promise for our chicken nearly a year ahead of schedule.

*Farmers still use ionophores, a class of antibiotics that are not prescribed to people, to help keep chickens healthy.

Back to Basics

Our food philosophy is – The Simpler The BetterTM, and our menu shows it with ingredients like real butter on our breakfast items. Or, our Artisan Grilled Chicken: it’s made with 100% grilled chicken breast filet and simple ingredients you’d find in your pantry. Even our tasty Buttermilk Crispy Chicken embraces batter with real buttermilk. Simply delicious.

Commitment to Cage-Free Eggs

We’re proud of our commitment to only source cage-free eggs by 2025 in the US and Canada, a commitment that has had a ripple effect throughout the industry. Today, McDonald’s USA already purchases more than 13 million cage-free eggs each year, some of which are used in our freshly-cracked Egg McMuffin®.

Breakfast Refresh

We’re making our Breakfast even more popular with a positive change: Now, our pork sausage patty and our folded eggs have no artificial preservatives. And, still with no artificial flavors or colors, that means another great reason to wake up to the favorites you love on our All Day Breakfast Menu.

Commitment to Sustainably Sourced Coffee

McDonald’s is making meaningful changes to our coffee supply chain. We’ve partnered with other industry leaders in a shared effort to make coffee the world’s first sustainable agricultural product by joining Conservation International’s Sustainable Coffee Challenge.

In addition to 100% of the espresso beans used in the McCafé beverages we serve in our restaurants being sustainably sourced and Rainforest Alliance Certified™, we’ve launched the McCafé Sustainability Improvement Platform (SIP) which will help us engage our entire coffee value chain in sustainable sourcing.

We are also committed to sustainable packaging—our goal is to source 100% of our fiber-based packaging from certified or recycled sources by 2020.

Learn more from our 2016 Coffee Sustainability Report [PDF] that outlines key elements of our sustainable coffee sourcing efforts.

Milk From Cows not Treated with rbST

The milk we use in our low-fat white Milk Jugs, fat-free chocolate Milk Jugs and Go-Gurt® Low Fat strawberry yogurt comes from cows that are not treated with rbST, an artificial growth hormone*.

*No significant difference has been shown between milk derived from rbST-treated and non-rbST-treated cows.

Evolving the Happy Meal® for the Better

In March 2012, McDonald’s USA introduced a new Happy Meal® bundle that automatically included Apple Slices and a smaller, kid-sized fry and we continue to expand the Happy Meal side options, which now include Apple Slices and Go-Gurt Low Fat strawberry yogurt.

Our Salad Medley

Recently, we’ve added baby spinach, baby kale, romaine & red leaf lettuce to our salad blend. Our premium salads offer at least 2.5 cups of vegetables. That’s a lot of green!

Sustainability at Sea

We serve wild-caught Alaskan Pollock which has been sourced from a fishery and certified sustainable by the Marine Stewardship Council. In fact, in the US, the Alaskan Pollock filets used in our Filet-O-Fish® can be directly traced back to a sustainable fishery.

Committed to Menu Evolution

Change is good, especially when it means adding new tastes to our menu. Ingredients like Gilroy Garlic and avocados will be making an appearance, as well as turkey sausage in our breakfast options. For a little extra kick, get ready because we’re testing Sriracha.

Making Nutrition Information Accessible

It’s been a longstanding practice to provide you with relevant nutrition information so you can make informed food choices. We’re continuing to develop new ways to provide this information to you such as our new Nutrition Calculator and our mobile app.

 

Categories: Fast FoodRestaurant

Tags: Fast FoodRestaurant

1410 Ary Lane
Dixon, CA 95620 USA

Website

209-857-4301 (Main)