Back in the 1950s Joe Anticevich created a very special dinner house where the courthouse crowd came to celebrate victories and nurse defeats. Years rolled by and after several changes in ownership, The Broiler still remains one of Sacramento's definitive steakhouses with high back booths and an exclusive martini bar.

Their house specialities include bacon-wrapped duck breast with raspberry balsamic glaze and creamy polenta, and fettuccine pasta tossed with grilled chicken, basil pesto cream, tomatoes and toasted pine nuts. The tender petite filet is marinated with thyme and juniper berries and served with lime-juniper-thyme butter and merlot sauce. Shellfish lovers could feast on starters of oysters on the half shell with spicy cocktail sauce and mussels St. Francis with garlic, shallots and tarragon Irish whiskey cream.

There is a carefully selected list of Cabernet Sauvignon and Blends, Pinot Noirs and Chardonnays to choose from, in addition to ports and brandies.