Mulvaney’s B&L

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Sacramento, CA

Mulvaney’s B&L (Building & Loan) is at the center of Sacramento’s “Farm-to-Fork Capital” movement. The restaurant sits in a restored 1893 firehouse, where Patrick and Bobbin Mulvaney have built more than just a place to eat — they’ve created a hub for the community. By 2026, Mulvaney’s is still known for its “Green Promise,” showing that a busy Midtown spot can keep the spirit of a family farm alive.

The Sustainability Print:

Mulvaney’s leads the way in zero-waste operations. With an on-site anaerobic digester, the restaurant has cut its landfill waste by more than 99% — going from three dumpsters a week to less than a five-gallon bucket. Their dedication to the environment runs through every detail:

Upcycled Packaging:

All clear wine bottles find a second life as water pitchers on the tables. Daily menus are printed on 100% post-consumer waste paper, then reused for in-house printing before recycling.

Eco-Friendly Serviceware:

To-go boxes are Bio-Pak; disposable cutlery is made from a bamboo byproduct; plates and cups derive from sugarcane — all sustainable and biodegradable.

Garden Loop:

Grill ashes, espresso grounds, and leftover table water all feed an on-site garden, closing the loop on organic waste.

Social Sustainability:

Through the “I Got Your Back” (IGYB) program, Patrick and Bobbin Mulvaney have changed how the hospitality industry supports mental health — creating a peer-to-peer support system that has become a national model for reducing stigma and helping staff in crisis, backed by Sacramento’s four major health systems and the James Beard Foundation.

A Study in Sourcing: The Handshake Economy

Patrick Mulvaney’s menu changes daily, dictated entirely by what his network of local farmers brings to the back door.

The “Whole-Animal” Omnivore:

A staunch defender of sustainable ranching, Mulvaney rejects waste in favor of total utilization — using “every part of the pig but the oink,” honoring the animal and reducing the environmental footprint of protein consumption.

Sacramento’s Soil Stars:

The menu features a rotating cast of regional farms and ranchers — Sacramento-area growers whose produce defines each day’s offerings.

Seafood Integrity:

All seafood is strictly vetted against the Monterey Bay Aquarium’s Seafood Watch guidelines, ensuring dishes are as ethical as they are elegant.

Water Consciousness:

In a nod to California’s climate reality, servers only pour water upon request — and any leftover table water goes straight to the garden.

  • Photos courtesy of Mulvaney’s B&L and 11th House Media
  • Photos courtesy of Mulvaney’s B&L and 11th House Media
  • Photos courtesy of Mulvaney’s B&L and 11th House Media
  • Photos courtesy of Mulvaney’s B&L and 11th House Media
  • Photos courtesy of Mulvaney’s B&L and 11th House Media
  • Photos courtesy of Mulvaney’s B&L and 11th House Media
  • Photos courtesy of Mulvaney’s B&L and 11th House Media
  • Photos courtesy of Mulvaney’s B&L and 11th House Media
  • Photos courtesy of Mulvaney’s B&L and 11th House Media
  • Photos courtesy of Mulvaney’s B&L and 11th House Media
  • Photos courtesy of Mulvaney’s B&L and 11th House Media
  • Photos courtesy of Mulvaney’s B&L and 11th House Media
  • Photos courtesy of Mulvaney’s B&L and 11th House Media

Insights

Mulvaney’s B&L sets a strong example of “Civic Stewardship.” Patrick Mulvaney believes that “knowing the family behind the food increases your comfort.” This idea has made the menu a means of supporting the community. By caring for farm animals, feeding the unhoused, and supporting their staff’s mental health, the Mulvaneys have shifted the focus from just “what we eat” to “how we live.” The restaurant remains the top choice for people who believe sharing a meal can help make society better.

contact

mulvaneysbl.com

(916) 441 – 6022

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