Chef Adam Pechal of Tuli Bistro will launch his second restaurant, THIR13EN, on Friday with a five-course menu based on 13 local ingredients. With business partner Ulli Petersen, THIR13EN will be housed at the Sterling Hotel (13th and H streets, Sacramento) and focus on prix fixe menus with touches of molecular gastronomy techniques. Friday and Saturday's menu will feature edibles from River Dog Farms, Soil Born Farms, Passmore Ranch and other local sources. The cost is $75 a head and dinner is served at 7 p.m. Reservations only: (916) 594-7669.
Meanwhile, out in Folsom the expansion of Back Wine Bar (25075 Blue Ravine Rd., Ste. 150, Folsom) has been completed. The newly dubbed Back Wine Bar and Bistro includes an expanded food program with entrees and dinner specials, along with extra seating and a private dining room. The bistro will be open from 5 p.m. - 9 p.m. on Tuesdays through Sundays; the wine bar will run Tuesdays through Saturdays from 3 p.m. to 10 p.m. For more information: (916) 986-9100 or www.backwinebar.com.