At Magpie, we are more committed than ever to our mission of celebrating what makes our city and region special, and contributing to it by making seasonal, farm-to-table food in Sacramento.

OUR STORY

Janel Inouye and Ed Roehr are both Sacramento natives, who bring their love for California-grown ingredients with worldwide culinary influences to Magpie. Inspired by a bustling farmers market in downtown Santa Cruz, Janel & Ed returned home after college to create something just as seasonal and vibrant here in Sacramento. With a tiny loan, a rented communal kitchen, a simple website, and an ad in the yellow pages, Magpie was started as a catering company in 2005.

In 2009, they stumbled upon a cozy red brick spot on R Street and turned it into a restaurant. The early days were scrappy—Janel scribbling daily menus on brown paper while Ed was prepping for three weddings in a weekend. Despite the Great Recession, Magpie’s casual approach to ingredient-focused food resonated with our community and critics alike. 

Today, you’ll find Magpie in a newer location across from beautiful Fremont Park on 16th Street, complete with a full bar and outdoor patio. We’ve invited local artists to add their flair to our dining room, creating a space where everyone feels at home. It’s pretty great to have a place where strangers at the bar become friends, travelers make a routine stop on their way to Tahoe, and our friends can have a local date spot. We have an impressive staff who care for each other and our guests while taking pride in the work we produce. Magpie is a place for everyone and a tribute to the beautiful Central Valley.

Our Commitment

Since 2005, Magpie has focused on serving farm-to-table fare that reflects the cultural and agricultural bounty of California's Central Valley. Sacramento, known as America’s Farm to Fork Capital, offers a diverse array of produce grown by small, sustainable farms. We are proud to source these ingredients and create dishes that celebrate the richness of our region.

Magpie is a tip pool restaurant with equal parts shared between culinary and service sides of the business. This makes Magpie a stronger team. We see a kitchen with skilled cooks practicing their craft who see their hourly wage increase in a meaningful way with the amount of business generated by the restaurant. We see professional servers and bartenders who respect the whole of the restaurant and the culture that is created by being more inclusive.  Part of sustainability is not just the culture of eating, it is the culture of making food too. We see a better Magpie.

Our Founders

Ed has spent most of his life in the kitchen—his culinary journey began at the young age of 15 scrubbing pots and prepping food. His passion for cooking took him from Sacramento to the Central Coast, Hawaii, and even a charming trattoria in Venice, Italy, where he honed his skills in Italian classics. Ed's diverse background brings a rich tapestry of flavors to Magpie.

Janel's warm personality and keen organizational skills ensure every guest feels welcome and cared for. She is a fourth generation Sacramentan, and credits her grandparents’ backyard gardens and bountiful tables for her appreciation of place and people. From serving cocktails at the Ahwahnee Hotel in Yosemite to managing a private charter sailboat's catering and sales, Janel has organized and supervised many hospitality events over the years.