Four years after risking everything and moving from Midtown Sacramento to Tahoe Park, Bacon & Butter’s owners are getting ready to take another big risk. The owners are just weeks away from opening a new location at the site of the old Formoli’s Bistro at 3889 J St. But, taking risks is nothing new for head chef and co-owner Billy Zoellin. Zoellin opened the first Bacon & Butter restaurant more than six years ago in a space he shared with a nightclub. It started generating buzz the moment the sign went up, even before it opened for business.“I guess I didn’t know what I was getting into when I named it Bacon & Butter,” Zoellin said. “Once that name came out, there was no going back.”A couple of years later, when they had to find a new location, Zoellin decided to take a chance on his own neighborhood. They moved to Broadway, west of 65th Street. The risk paid off, and the restaurant still sees customers lining up to get in for favorites like the Grilled Cheese Benedict, the spicy Chicken and Waffles or the aptly named Kitchen Sink.“Everyone thought I was crazy for jumping ship, and leaving Midtown and moving here,” Zoellin said. “It was unheard of… but it’s beautiful.”Zoellin’s culinary philosophy has always been centered on fresh and sustainable food made with care.Bacon & Butter's menu changes often. Zoellin never tries to sell food items, like tomatoes, out of season. The restaurant works with farmers to make sure they care about the soil and what their customers will be eating. Zoellin also makes sure all the food is made with care, using top ingredients, and trying to make sure even their bacon is as healthy as it can be. If everything goes right, Zoellin plans to open their new location soon. The plan is to keep the same quality , and feel of the original, but with a location close to the hospital, and nearer to other restaurants. They also hope to include more “to-go” options. Zoellin isn’t ruling out ever returning to Midtown Sacramento, but he’s not in any hurry. He knows other restaurants that are hurting because they’re all fighting over the same customers. So for now, Zoellin prefers to stay in the same area he grew up in. Looking out at a busy lunch crowd on a Wednesday afternoon, Zoellin looks like a man who took a long shot that paid off. “This feels like what I’m supposed to be doing," he said.