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American, Italian, and Mexican are common Gold Country fare, but chefs also prepare ambitious European, French, and contemporary regional cuisine that mixes California ingredients with international preparations. Grass Valley's meat- and vegetable-stuffed pasties, introduced by 19th-century gold miners from Cornwall, are one of the region's more unusual treats.
If you're in Winters on a day this self-proclaimed "delightfully random place to eat" is open, try to score a seat (no reservations) to enjoy internationally inspired small plates that might include chicken tostadas, marinated lamb, empanadas, or baked eggplant. With a few tables indoors, plus counter seating on stools and more tables outside on a wooden deck, Ficelle, run on the whim of its European owners, lives up to its motto.
The chef at this brewpub with a no-nonsense industrial decor (high ceilings, concrete floor, huge garage doors) tailors the cuisine to the namesake beers produced by two Sierra foothills natives, one with an enology degree, the other with extensive experience in European beer making. A buttermilk fried-chicken sandwich, a corned root-vegetable Reuben, and a burger with the cheese of your choice might appear among the gastropub options.
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