Little Village restaurant La Catedral Cafe announces business is back to normal

Little Village restaurant La Catedral Cafe announces business is back to normal

Ten years ago, Ambrocio Gonzalez took a look at the stone building with the church-shaped turret and thought it will never function as a Mexican restaurant.

He even considered covering the cream-colored stone with orange and green paint.

But he and his business partner moved into the building on the corner of West 25th and South Christiana in the Little Village neighborhood – and it wasn’t long before people lined up, sometimes for two hours, to drink the Mexican coffee. de Gonzalez and devour his chilaquiles.

Those eventful and happy days have returned to the popular La Catedral Cafe after months of agonizing worry and uncertainty during the pandemic.

“I feel like we’re getting back to normal now. So we are very, very happy and very blessed, ”Gonzalez said on Friday morning, shortly after Governor JB Pritzker, Mayor Lori Lightfoot and other dignitaries used the restaurant as a backdrop to talk about the recovery. post-pandemic.

Gonzalez was on a dream vacation in Europe when the pandemic swept through. He cut the trip short and returned to Chicago in early March 2020. He was in quarantine for two weeks – but was watching footage from his restaurant’s security cameras. Almost no one came to his restaurant.

At worst, business has fallen by 75%, he said. Loans and grants helped, as did the demolition of the building next to the restaurant. This gave him space to pitch a huge tent for alfresco dining. He did not have to lay off any of his 17 employees, although he had to reduce their hours.

But the tent was $ 3,000 a week to rent and the heaters didn’t do much to protect against the cold, he said.

“We had fun, the employees had fun – because it was something new for them too,” Gonzalez said.

And now, with the reopening of the city, the lines are back in front of La Catedral. Inside on Friday, it was bustling – clinking plates, waiters scurrying from table to table between walls adorned with religious relics, some from Gonzalez’s hometown of Guadalajara.

“I love this place because it is so rich in culture. The staff are really friendly. The food, you can tell right away that they do it with love and it’s delicious, ”said Heidy Rivera, 26, who was eating with her sister, Josie Rivera, both making their second trip to the restaurant as well. days.

Business is going so well that Gonzalez plans to expand into another space at the adjacent corner of the intersection.

“I feel like a rock star when I see such a packed restaurant,” he said.

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Eaton Hotel Downtown has a new restaurant and café from a Michelin-starred chef

The restaurant attached to the Eaton Hotel along K Street NW has changed hands between two of DC’s most prominent chefs. After opening American Son shortly after the hotel’s debut in fall 2018, Tim Ma recently left the property to focus on a host of upcoming projects. Matt Baker, who oversees the tasting menus filled with French techniques and Chesapeake ingredients at Michelin-starred Gravitas, plans to launch a new project this fall.

Baker’s new restaurant, Michele’s, will have a Franco-American theme that incorporates influences from New Orleans and Houston. He named it after his late mother, a native of New Orleans who raised the chef in metropolitan Texas. The restaurant will have two main elements: a dining room where guests can order shared plates suitable for common meals, and a raw bar serving 18-course omakase-style dishes filled with dishes that can be finished in one or two bites.

In addition to Michele’s, Baker will replace Eaton’s cafe, Kintsugi, with a location for Baker’s Daughter, the gourmet market he introduced in response to the pandemic Last September. Washingtonian first reported details yesterday about Baker’s move into the hotel. The chef tells Eater that he has to open Baker’s Daughter at the hotel by August 1. A new location for the cafe in Chinatown – known for its global menu and huge sourdough sandwiches for breakfast – “wait for a piece of equipment to open,” said Baker.

A croque madame off the menu from Baker’s Daughter
Baker’s Girl / Facebook

Baker tells Eater he made plans for Michele even before opening Gravitas, which was beset by construction delays. “I had a plan of what the next 10 years would look like, and Michele’s was designed as the next step,” he says. “The hotplate I give people is it’s gonna be like Gravitas’ little sister. If Gravitas’ little sister made a trip to Paris and France and came back as a Francophile with a lot of panache and a lot of charisma, that’s what Michèle’s will be.

Baker is already testing dishes for Michele’s menu, including a one-on-one chicken that will undergo five days of prep before it’s finished in the hotel’s wood-fired oven. The plan of the plate includes a stuffing of chicken brioche with confit, a sabayon with chicken fat and a crispy panisse (chickpea fritters).

Tributes to Cajun and Creole cuisines could include tasting menu dishes of grilled oysters and barbecued shrimp. When it comes to cuisine in East Texas, Baker says he will take inspiration from the rich and diverse food scene in Houston. “I don’t think people really understand how serious the Vietnamese food is there, how serious the Chinese food is there, how the city’s middle eastern neighborhoods and the halal markets are. are serious, ”he said.

Ma, meanwhile, tackled several new projects at once. An Arlington location of Lucky Danger, the well received The American-Chinese take-out operation that he runs with chef Andrew Chiou is just weeks away from opening. Ma is a partner of ExPat Hospitality, a recently formed group which plans to build bars around sports betting. The chef tells Eater that the group has acquired a lease in the Penn 2000 development that houses the planned Western Market at Foggy Bottom, taking over the 8,000-square-foot space that was a pizza outpost from Bertucci. Ma says he’s also converting fundraising efforts from Chiefs End AAPI Hate in a 501 (c) (3) certified non-profit organization.

“With all of this, obviously I’m very busy,” Ma says.

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Boca Helping Hands Offering ESOL Virtual Classroom and Conversation Coffee – Boca Raton’s Most Trusted Information Source

Boca Helping Hands offers a six-week Virtual English Course for Speakers of Other Languages ​​(ESOL), called Intermediate ESOL Practice, every Wednesday starting July 21 from 6:30 to 8:30 p.m. In addition, the The organization has also set up a permanent virtual ‘conversation café’ as part of its professional development program to help clients improve their English skills. Both programs currently run via Zoom.

Almost 500 people have participated in the Boca Helping Hands ESOL program since its launch in 2014. The goal of the new ESOL Intermediate Practice Course is to develop fluency through spontaneous discussion. The class will view and discuss videos on everyday topics, participate in writing and vocabulary activities, and learn structure and grammar to improve their English proficiency.

“As a resource-based agency, it is imperative that we continue to find ways to adequately meet the needs of our community,” said Trina Chin Cheong, Director of Programs at BHH. “This course gives Boca Helping Hands another opportunity to meet those needs by providing engaging and meaningful English learning opportunities.”

This is the second iteration of the class, with the first starting in May with 17 students. “I would absolutely recommend this course, the teachers are very patient and it’s a good opportunity to learn and feel confident,” said Doris Fisher, a former student of the ESOL Intermediate Practice. “I feel more confident talking to people, it has helped me learn new words and my English has improved. “

The volunteer instructor for the next class is Lisa Talley, who is the president of a multimedia consulting agency geared towards nonprofit organizations in her professional life. Talley holds a master’s degree in communications and digital media as well as a TEFL (Teaching English as a Second or Foreign Language) certification. She first discovered BHH programming while volunteering with the Rotary Club of Boca Raton, packing food in the BHH warehouse.
In May, Talley began following current volunteer instructor and ESOL course creator, Victoria Navaratte, to learn the ropes in preparation for the July course. Involved with Boca Helping Hands since 2019, Navarrete designed the Survival English (ESOL for Beginners) course which launched earlier this year and has compiled videos and lesson plans for the ESOL Practice Intermediate Course.

“This program will allow them to develop and practice these skills in a relaxed environment where they can experiment and make mistakes in English without negative consequences,” said Navarrete. “When they use their new language skills outside of the classroom, they will have confidence in their communication skills and will have strategies to deal with new situations that arise in these contexts. “

The Conversation Café is open to all levels and helps students practice English in a relaxed and conversational setting. People can participate as they please to further develop existing language skills through conversations with other students and BHH volunteers. The Conversation Café takes place twice a week on Tuesday from 5.15 p.m. to 6.15 p.m. and Friday from 2 p.m. to 4 p.m. Participants must register at least 24 hours in advance to receive the Zoom link.

To register for the ESOL Practice Intermediate Course or the Conversation Café, please visit Individuals must reside in Palm Beach County and require a personal computer, Internet connection, and Zoom access.
For more information on Boca Helping Hands, visit

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Pandemic is making Denver pay what you can coffee in its busiest year yet

DENVER – Last year took the lunch rush at a pay what you can to a new level cafe. SAME Coffee which means “So All May Eat” had its busiest year yet in 2020 as the COVID-19 pandemic caused financial hardship for families in the Denver area.

“What we are seeing are a lot of people who are experiencing homelessness for the first time, poverty for the first time, or food insecurity for the first time in their history, so they are navigating a system that they do not. not know about it, ”said Brad Reubendale, executive director of SAME Cafe.

Denver7 introduced coffee at the start of the pandemic when Reubendale moved operations to the restaurant patio and started doing take out. When ordering home, he says the need is starting to skyrocket and he’s committed to staying open.

“We’ve actually served more people in that time, almost as many people in that three-month shutdown as we had the whole year before,” Reubendale said.

Reubendale, his staff and volunteers served more than 28,000 meals last year, up from 20,000 meals served in 2019. He said about 90% of guests face some kind of challenge, and many of those challenges are linked to the pandemic.

“There was a woman that came in a van and she said, can I have five meals and we said of course she said my kids are in the van we have never been homeless before but we sleep in my van, ”said Reubendale, explaining what it was like to see this need firsthand.

He said he asked the woman in the van what she was planning to do for dinner and decided to give her extra meals when he realized she had no way of feed her children that night.

When other restaurants made the decision to close permanently or temporarily, Reubendale said several of those businesses decided to donate their entire food inventory to the cafe.

“I got to see the best of humanity last year, it was a big challenge but it was also an amazing year,” said Reubendale.

The SAME Cafe operates on a payment model that you can, but customers can also volunteer or donate goods in exchange for a meal. Grants and donations from charitable foundations are used to fund expenses that are not covered by food sales. The cafe is currently in need of volunteers.

“We still see a lot of people in need and they come to the SAME cafe, it just means we need volunteers and donors more than ever,” said Reubendale.

SAME Cafe is hosting a fundraising event on July 15th, the proceeds will help the nonprofit continue to meet this increased demand. More information is available here.

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How Front Street Cafe Survived and Thrived Amid COVID-19

Located just off the Market-Frankford line at Girard East station Front Street Cafe, a cozy, local neighborhood spot known for its healthy meals anytime of the day.

The small business has been around since September 2015 and has built its reputation on serving unique and nutritious foods that customers keep coming back to.

Despite the restaurant facing many dilemmas amid the ongoing COVID-19 pandemic, customers are still flocking to the cafe, causing a boom in business.

Front Street Cafe owner Andrew Petruzelli is dedicated to creating comfort foods with a healthy twist. His team also prepares vegan and gluten-free foods for customers with dietary restrictions.

“We changed our menu where vegans could eat anything that didn’t have an animal icon on it,” Petruzelli said in a recent interview with News AL D NewsA.

The Front Street Cafe was forced to close in March 2020, but reopened later, in June of the same year. Petruzelli described the weather as stressful, but necessary for clients.

“We have done our best to follow the protocols as well as our own protocols,” he said. “We used a lot of disposables just to be on the safe side.”

The company was able to take advantage of its large seating capacity outside. The space also caused an influx of customers who lived in the neighborhood, adjusting to their new normal.

“With all the new families and people now working from home in this area, clients are probably coming here instead of going downtown,” he said.

Another reason the Front Street Cafe is constantly busy is its menu, which ranges from breakfast to late-night bites.

One of his best-known staples is the buffalo cauliflower bites, a dish that has received a fair amount of attention on social media.

“It’s kind of meant to be in place of the wings,” said Petruzelli. “We have won the Best of Philly award several times for the cauliflower bites. “

Cauliflower is dipped in a thick paste made from rice flour, then fried until golden brown. After frying, they are coated with a spicy buffalo sauce.

Other sauce options include garlic-sriracha, general garlic tso sauce, and whiskey barbecue.

Another fan favorite is Front Street Benedicts, which is built on an all-English muffin, and offers either a tofu scramble or poached eggs, and vegan hollandaise.

Customers can also add fresh bacon to applewood or their special vegan scrapple, made on site.

“Our scrapple is made from mushrooms,” said Petruzelli.

The cafe also has a smoothie and juice bar with many homemade recipes to choose from, such as Super Green, a drink made from coconut, a mixture of green vegetables, cocoa, orange juice. and bananas.

“We also have a bakery on site, so we make our own baked goods,” he said.

The restaurant has flourished, but Petruzelli is hoping residents of Philadelphia can stop by for a quick smoothie or sit-down brunch with family and friends.

“We have something for everyone,” he said.

If you’re in the neighborhood, head to Front Street Cafe’s menu.

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Global Coffee & Coffee Shop Market 2021: SWOT Analysis of Key Factors Driving CAGR Value Growth

The latest research report on the Global Cafés and cafes Market provides the cumulative study on the COVID-19 outbreak to provide the latest information on the main characteristics of the Coffee Shops and Coffee Shops market. This intelligence report contains investigations based on current scenarios, historical records and future forecasts. The report contains various market forecasts related to market size, revenue, production, CAGR, consumption, gross margin as charts, graphs, pie charts, tables etc. While emphasizing on the major driving and restraining forces in this market, the report also offers a comprehensive study of future trends and developments in the market. It also examines the role of major market players involved in the industry including their business overview, financial summary, and SWOT analysis. It provides a 360-degree overview of the competitive landscape of industries. The coffee and coffee shops market is showing steady growth and the CAGR is expected to improve during the forecast period.

The Global Coffee & Coffee Shop Market report gives you in-depth information, industry knowledge, market forecast and analysis. The global Coffee Shops industry report also clarifies financial risks and environmental compliance. Global Coffee & Coffee Shop Market report helps industry enthusiasts including investors and policymakers to make reliable capital investments, develop strategies, optimize their business portfolio, achieve success in innovation and to work in a safe and sustainable manner.

Get a FREE sample of this report with charts and graphs at:

The segmentation chapters allow the readers to understand aspects of the market such as its products, available technology, and applications. These chapters are written to describe their development over the years and the course they are likely to take in the years to come. The research report also provides detailed information on new trends that could define the development of these segments in the coming years.

Segmentation of the cafes and cafes market:

Coffee Shops & Coffee Shops Market, By Application (2016-2027)

  • Coffee
  • Food
  • Other drinks

Coffee shops and cafes market, by product (2016-2027)

  • Soft drink
  • Non-carbonated drink
  • Alcoholic beverages

Main players operating in the coffee shops and cafes market:

  • Starbucks
  • Costa coffee
  • McCafe
  • Cafe Doutor
  • Coffee bean and tea leaf
  • Cafe Néron
  • TullyÃlyâ ?? ¬â ?? ¢ s Cafe
  • Espresso Ediya
  • Cafe Caribou
  • Cafés Gloria JeanÃâ ?? ¬â ?? ¢ s

Company Profiles – This is a very important section of the report which contains accurate and detailed profiles for the major players in the global Coffee Shops Market. It provides information on core business, markets, gross margin, revenue, price, production, and other factors that define the market development of the players studied in the Coffee Shops Market report.

Global Coffee & Coffee Market: Regional Segments

Different sections on regional segmentation give regional aspects of the Global Coffee & Coffee Shops Market. This chapter describes the regulatory structure likely to have an impact on the entire market. It highlights the political landscape of the market and predicts its influence on the global Coffee & Coffee Shop market.

  • North America (United States, Canada)
  • Europe (Germany, United Kingdom, France, rest of Europe)
  • Asia Pacific (China, Japan, India, rest of Asia-Pacific)
  • Latin America (Brazil, Mexico)
  • Middle East and Africa

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The objectives of the study are:

  1. To analyze the global coffee shops and cafes status, future forecast, growth opportunities, key market and major players.
  2. To present the development of Coffee Shops & Cafes in North America, Europe, Asia-Pacific, Latin America, Middle East and Africa.
  3. Draw up a strategic profile of the main players and analyze in depth their development plan and strategies.
  4. To define, describe, and forecast the market by product type, market applications, and key regions.

This report includes the market size estimate for Value (Million USD) and Volume (K units). Top-down and bottom-up approaches have been used to estimate and validate the market size of the Coffee Shops market, to estimate the size of various other dependent submarkets in the overall market. Major market players have been identified by secondary research, and their market shares have been determined by primary and secondary research. All percentages, divisions and distributions were determined using secondary sources and verified primary sources.

Some important points from the table of contents:

Chapter 1. Research methodology and data sources

Chapter 2. Executive summary

Chapter 3. Coffee Shops Market: Industry Analysis

Chapter 4. Coffee Shops and Coffee Shops Market: Product Overview

Chapter 5. Coffee and Coffee Shop Market: Application Information

Chapter 6. Coffee and coffee market: regional information

Chapter 7. Coffee shops and cafes market: competitive landscape

Ask your questions about personalization to:

How Reports Globe is different from other market research providers:

The creation of Reports Globe was supported by providing clients with a holistic view of market conditions and future possibilities / opportunities to derive maximum profit from their businesses and assist in decision making. Our team of in-house analysts and consultants work tirelessly to understand your needs and come up with the best possible solutions to meet your research needs.

Our Reports Globe team follows a rigorous data validation process, which allows us to publish editor reports with minimal or no deviation. Reports Globe collects, separates and publishes more than 500 reports per year covering products and services in many fields.

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INTENTIONALIST: Stay Cool at Melo Cafe

by Kristina Rivera

intentionalist is based on a simple idea: where we spend our money matters. We make it easy to find, learn and support small businesses and the various people who support them through day-to-day decisions about where we eat, drink and buy. #SpendLikeItMatters

As western Washington experiences a record-breaking heat wave this weekend, it’s important that we stay cool as best we can.

Why not stay cool with freshly squeezed juice which at the same time strengthens our immune system?

Hanan Hassan Diriye and Ambrosia Austin opened Melo Cafe, a juice and a coffee, in the central district in early 2021 to bring their passion for community, hospitality and health to the people around them.

Ambrosia said her ultimate goal is to grow and occupy space in the beverage industry as a black and female-owned business focused on nutrition and health.

“There is a disproportionate rate of unhealthy drinks as well as food items suitable for the black and brown community,” Ambrosia said. “One of our goals is to be able to sponsor lots so that we can send them to under-represented communities who may be facing a food desert, which [don’t] have funds to have Melo Juice, and things of that nature.

Melo Cafe is housed in the former space of Cortona Cafe – a 10-year, community-engaged Central District institution run by Isolynn “Ice” Dean who passed the torch to Ambrosia and Hanan.

“We are always grateful for [Isolynn’s] legacy, and we are also very excited to establish our own, ”said Ambrosia.

“When you find those places where you feel like people treat you like family or treat you like you belonged, you did, it’s nice to see you – that feeling is really important. “Hanan said. “And that’s a feeling that Isolynn definitely had all the time. We love it and we want to keep that same feeling.

Ambrosia Austin (left) and Hanan Hassan Diriye (right) inside the Melo Cafe in the Central District.  (Photo: intentionalist)
Ambrosia Austin (left) and Hanan Hassan Diriye (right) inside the Melo Cafe in the Central District. (Photo: intentionalist)

Hanan said it was imperative to create a space in the Central District that is welcoming to everyone while building its own legacy as a black-owned business.

“It’s like we have the opportunity to interact with all types of people, but also to be a safe space from the start for anyone like us,” Hanan said. “It’s a beautiful thing because I have been through this, where I have been in neighborhoods where they have become gentrified and I have the impression that there is no place for someone like me can participate. “

Hanan and Ambrosia met years ago through mutual friends. They both lost their jobs before the pandemic, but that loss gave them an unexpected gift: space – space to think about what exactly they wanted to do next and how to do it.

“I felt like everything I had learned before, including working at Starbucks and working at another coffee shop – all of it had just served that, and it made a very interesting sense,” Hanan said.

Right at the start of the pandemic in March 2020, Hanan started making her own juice because she has asthma and wanted to give her immune system a boost. Juicing made sense to her as she grew up with her mother making freshly squeezed concoctions with fruits and vegetables like papaya, watermelon and honeydew melon.

“It just felt like it was a great way to transfer my love of flavor and also health,” Hanan said.

Hanan loved making fresh juice so much that she started sharing it with her friends. When Ambrosia tasted, she immediately joined in and the duo began selling bundles of their conditioning drinks on Instagram as Melo Juice, including the signature Melo Original flavor of ginger, turmeric and echinacea.

“Hanan brought me juice and I loved it right away,” Ambrosia said. “I was really excited to be a part of his journey with the sale, and we expanded the operation and put in place a production system based on the resources we had.”

They chose the name Melo because watermelon juice was the very first flavor they started selling. Melo also reflected the feeling they wanted to evoke in people – a feeling relaxed, calm and inviting. They brought that feeling to the cafe by painting the walls an earthy yellow the same color as the Melo Original juice.

Ambrosia lived in the 25th and Union in the central district, so she befriended Isolynn from the Cortona Cafe. The duo shared a jar of Melo Juice with them, and Isolynn has become a frequent buyer and supporter.

When Isolynn told Ambrosia and Hanan that she was going to sell the Cortona Cafe and offered to sell them the space, Hanan and Ambrosia felt they were ready to take the next step with their business.

“It was something that we were willing to try and go ahead and make it known to the public because I have confidence in the product, Hanan has confidence in the product and we wanted to give it a home.” , said Ambrosia.

Opening a cafe during a pandemic was about as difficult as it sounds. Hanan and Ambrosia said many people were skeptical about the possibility of opening a successful business during COVID. But they remembered why they were opening a cafe and continued on.

“It was like we had to remember who we are and what we bring to the table,” Hanan said. “We know what we are bringing. We know that each of us is part of many communities. We know that we have ideas that we don’t see and that we are trying to bring to life.

“When it comes to success, you can fail in any climate, you can be successful in any climate,” Ambrosia said. “You just have to know how to take a step back, analyze the situation and act accordingly. “

Ambrosia added that openness during the pandemic set them up for success as they were able to adapt their business model to thrive under COVID conditions and easily shape what they wanted Melo Cafe to look like in a post-pandemic world.

Bottles of Melo's, Melo Type Beet, Melo Original and Melo Apple bottled juice.  (Photo: Melo Café)
Bottles of Melo’s, Melo Type Beet, Melo Original and Melo Apple bottled juice. (Photo: Melo Café)

Melo Cafe is a carefully organized space where Hanan and Ambrosia want everyone to feel welcome.

“Hanan and I talk about it all the time, about conserving a third space and the importance of opening your doors and making people feel at home between work and home,” Ambrosia said. “Hospitality is natural for us.

Ambrosia’s favorite item at Melo Cafe is the Belgian Praline Pecan Waffle with Added Fruit, and Hanan is addicted to the combination of carrots and oranges, so Melo Sunrise is his go-to drink. You can also find an okazu pan from Umami Kushi, Herkimer coffee, pastries and empanadas from Rapa Nui Foods on the menu at Melo Cafe.

As for Melo’s future, Ambrosia and Hanan want to make Melo Juice accessible to everyone, everywhere, while maintaining their unique sense of hospitality.

“Maintaining the integrity of our ingredients, our style and the way we treat people – and always strive to grow and reach the larger community – is my ultimate goal with Melo,” said Ambrosia.

Kristina rivera is the Marketing and Communications Coordinator at Intentionalist. She graduated from Western Washington University with a journalism and public relations degree and has worked with organizations ranging from local nonprofits to global public relations firms..

📸 Featured image: A plate of Belgian fruit and cream waffles, bottles of Melo juice, pastries and coffee from the Melo Cafe in the central district. (Photo: Melo Café)

Before you move on to the next story …
Please consider that the article you just read was made possible by the generous financial support of donors and sponsors. The Emerald is a BIPOC-led nonprofit news outlet with the mission of offering a wider lens of our region’s most diverse, least affluent, and woefully under-reported communities. Please consider making a one-time gift or, better yet, joining our Rainmaker Family by becoming a monthly donor. Your support will help provide fair pay for our journalists and enable them to continue writing the important stories that offer relevant news, information, and analysis. 
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The Eternal Sunshine Café will close the Leland site; Wilmington is still open

The Eternal Sunshine Café, which serves innovative breakfasts and brunches in Leland and Wilmington, announced the closure of one of the locations on Friday.

According to a social media post, the decision was made to increase staff at the Wilmington site and offer better products and services – and support existing staff.

Friday was the last day of operations for the 117 Village Road NE cafe in Leland, until further notice.

Like us on facebook:Get the full menu when you visit Port City Foodies

“Consolidating our staff at our Wilmington site will reduce workload stress, improve quality of life and allow for paid time off for our employees,” the post said.

Closures:Wilmington restaurant closes, others temporarily closed due to staff issues

Restaurant scene:With the arrival of more national chains, is the downtown Wilmington restaurant scene changing?

“We would like to thank all of our loyal and trusted regulars customers for all the continued support, especially in these difficult times,” the post read. “We appreciate all the love in Leland and hope you will always make the trip to the bridge to dine with us at our Wilmington facility.”

The Wilmington location at 420 Eastwood Road opened eight years ago and was the first for the restaurant which serves unique Egg Benedictine, mimosas, pancakes, entrees and desserts.

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MCOE Education Spotlight: Wired Café Provides Lunch and Employee Opportunities – Fresno, CA

Fresno, CA 06/24/2021 4:30:28 PM –

Fresno, Calif. (KFSN) -Segment ABC30, Education Spotlight, Action News anchor Landonberg chats with staff from the Merced County Department of Education (MCOE) on some of the biggest topics in the ‘education.

Local restaurants provide customers with lunch and employee life skills. Landon Burke discovered Wired Café and its mission to provide opportunity.

Descent: Explain what Wired is for those who don’t know.

Cindy: Wired is a learning place owned and operated by the Special Education Department of the Merced County Department of Education. And it provides a safe and comfortable learning space for our students and adults. We have worked with several programs for adults with special needs, but extra time, extra opportunities, more so that the students and adults we work with are ready. Because they need practice, they have the opportunity to come and learn and practice their skills, taking those skills elsewhere.

Descent: What are some of the skills students learn at Wired?

Cindy: Food security is first and foremost. Thus, all students receive a food safety training certificate before they go to the kitchen and start. Once done, you’ll do a lot of hands-on learning, including learning a knife safety book. Not only does this ensure that we are providing safe food, but they also learn about the restaurant industry as a whole and what employers want. We really want students to learn these soft skills because employers want reliable employees and understand that they arrive at work when they expect to work. I am concentrated.

Cindy: And just by saying that they also learn social skills, I would like to add to that. For many students with special needs this is a difficult field for them and they have learned many social skills needed to work in the restaurant and hospitality industries.

Descent: What are the long-term goals of students training at Wired?

Cindy: I think one, and the most important, is to give students self-esteem. In other words, everyone wants to feel needed, and everyone wants to feel useful. Our students also want to contribute. And our long-term goal was to give them the skills to go out, get it done, and get hired. And we teach all the skills that Lori talked about, and they can take them in and apply them, you know, we put them in different “transfer skills” contexts that I call that.

Lori: It is very rewarding for us to work with the students and the adults here. I would love you to join Wired to meet them and see how well they are doing.

Copyright © 2021 KFSN-TV. All rights reserved.

MCOE Education Spotlight: Wired Café Offers Lunch and Employee Opportunities MCOE Education Spotlight: Wired Café Offers Lunch and Employee Opportunities

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Los Cucos Mexican Cafe replaces Mimi’s Cafe near Summerlin

For the second time, Houston’s Los Cucos Mexican Cafe is taking over a vacant Mimi’s Cafe restaurant and has already started building an extension of its popular Mexican menu to the west.

Mimi’s Cafe at 1121 S. Fort Apache Road closed earlier this year near the Charleston Boulevard intersection, with its casual French and American-inspired breakfast menu served for 13 years. The chain’s two remaining branches in the Las Vegas area continue to serve Centennial and Henderson.

Work on the large, 6,672-square-foot freestanding building will include remodeling the exterior and altering the interior layout, but building permits do not mention any further structural improvements and suggest the new restaurant could open within six. next months.

Mexican cafe Los Cucos arrived from Texas in 2016, relocating to Spring Valley and occupying another Mimi location on Arroyo Crossing Parkway.

Operating more than a dozen locations, including a venue in Sandy, Utah, the extensive Mexican cafe menu in Las Vegas is available for lunch or dinner and includes seafood dishes, ceviche , lunch specials, fajitas, parrilladas, carnitas and happy hour. .

The parent company’s plans to open Vida Mariscos Seafood & Sports Bar on Flamingo Road currently appear to be at a standstill.

• From Texas to the Eastside, Vida Mariscos is back on Flamingo Road [ELV]

• Mexican coffee Los Cucos expands to Spring Valley [ELV]

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Ragin Cajun Café brings a taste of New Orleans to Redondo Beach – Daily Breeze

There is a bright red giant crayfish inflatable arch marking the outdoor food court in the parking lot of the Ragin Cajun Café on PCH in Redondo Beach, looking in part like a decoration from a Mardi Gras float – and in part like a clip from a 1950s sci-fi movie about crayfish growing to immense size as a result of nuclear testing. (Remember “Them!” From 1954, about giant ants infesting the Los Angeles sewer system? To this day, I still think it was a documentary, not a monster movie!)

Either way, the giant crayfish are reminiscent of the general craziness the Ragin Cajun has brought to South Bay in its multiple incarnations – including two on Pier Avenue in Hermosa Beach. I miss the originals. But I’m glad the PCH branch managed to survive – like N’awlins himself, no matter the storms, she’s always there, ready to party. As it says on the menu, “The easiest treat you can find west of Bourbon Street…”

It is also one of the spiciest.

If you ask, they’ll bring you a metal rack of homemade hot sauces, ranging from bearable to cleansing your sinuses for next year. I believe the hot sauces here could resuscitate the dead, if only they were a little hungrier. And it’s a place worth coming back to – a crazy joint serving food straight out of Crescent City, in a bustling space worthy of if not the (too touristy) French Quarter and then the nearby Warehouse District.

On a good night’s sleep, the aptly named Ragin Cajun captures the food, spirit and funk of The Big Easy. It’s a crazy amount of fun, especially if you’re going with a bunch of revelers who wanted to pretend it’s Mardi Gras, even when it’s not. And it’s a pleasure to enjoy the N’awlins atmosphere, without the risks of a night out on Bourbon Street, with its plastic containers filled with diabetic cocktails.

Which isn’t to say that there isn’t a lot to drink here. The drinks menu is as big as the food menu – bigger, in fact. And all the good brands are on the drink list – Abita Root Beer and Hank’s Orange Cream Soda, as well as five Abita beers from NO, including Purple Haze Raspberry Wheat and Turbo Dog Brown Ale. They make a Rum Hurricane (“Based on Pat O’Brien’s Original Recipe”), which revelers drink by the gallon in the neighborhood. (I’ve been there, I’ve never seen people so drunk – mid-afternoon!) There are also cocktails served in smoking skulls: Blue Voodoo, Reaper, El Diablo. There is a special edition Ragin Margarita served with food only. It helps the survival rate.

And what better with a strong drink, than strong flavors, which brings us to okra. It’s a wacky creation with so much in it: amazing chicken sausages, veggies, rice, broth and flavor – a bayou of flavor. It is mixed with jambalaya, a cousin of paella, turning into a homemade creation called “gumbalaya”. Get your gumbalaya with red beans & rice and sausage, accompanied by gravy shrimp or smothered crayfish. You can hear the Dixieland bands playing in the streets, I swear you can.

  • Much of the menu at Ragin Cajun Café is built around the good things you can do with spices and gravy. The restaurant even has its own brand of hot sauce. (Photo by Merrill Shindler)

  • The dining room is simple and the food is simply delicious at the Ragin Cajun Café in Redondo Beach. (Photo by Merrill Shindler)

  • Follow the oversized “crayfish” and you’ll find the outdoor dining area at the Ragin Cajun Café in Redondo Beach. (Photo by Merrill Shindler)

Much of the menu is built around the good things you can do with spices and gravy – like I said, the restaurant has their own brand of hot sauce on every table. Fried is a big deal too, but not essential. With fried, it is blackened and grilled.

There are levels of spiciness as well, for those who fear peppers, although there is a fair amount of spiciness. Like Sichuan cuisine, it comes with the territory. And regardless of the level of spice, the choices are plentiful. While okra is a no-brainer, the peeled shrimp eaten in the seafood boil is pretty good; I eat it all, because there is good in the shells.

There are fish preparations – especially catfish, which takes me back to the bayou childhood that I never had. Cajun fried chicken is always a good choice; if you are a little adventurous, try the “Gators & Tater”. And yes, the fried alligator really tastes like chicken. Or at least, a chicken that lives near a swamp.

Po’boys are grilled, blackened or fried; there is a 16 ounce rib eye; and this being the South Bay, there’s a vegan combo, a Beyond Burger vegan, fried okra, and fried cauliflower. There are silent puppies that would make Emeril Lagasse (do you remember him?) Say “Bam!” And there’s the pecan pie for dessert.

Giant crayfish outside are not hostile like ants in the sewers. Their message is in, and take a good cold Abita. You all.

Merrill Shindler is an independent Los Angeles-based food critic. Send an email to [email protected]

Ragin Cajun Coffee

  • Rating: 2.5 stars
  • Address: 525 S. Pacific Coast Hwy., Redondo Beach
  • Information: 310-540-7403;
  • Cooked: cajun
  • When: Lunch and dinner, every day
  • Details: Complete bar; large reservations
  • Atmosphere: The third incarnation of the beloved Ragin Cajun brings a lot of joy to a post-pandemic world with Cajun music, Cajun vibes… and Cajun food. As they say at the bottom of the Bayou, “Let the good times roll!” ” (“Let the good times roll!”)
  • COVID-19 Security: Very good with a sprawling outdoor patio, limited indoor seating, and well-masked staff.
  • Prices: About $ 35 per person
  • Suggested dishes: 12 Appetizers ($ 11- $ 26), 8 Salads ($ 8-26), 9 Bols Bayou ($ 10- $ 31), 6 Po ‘Boys ($ 14- $ 19), 4 Sandwiches ($ 15), 7 Appetizers ($ 28- $ 48), 9 Cajun favorites ($ 19 – $ 48), 5 desserts ($ 9 – $ 10), 16 Happy Hour dishes ($ 7 – $ 9
  • Credit card: MC, V
  • What do the stars mean: 4 (World class! Worth the trip from anywhere!), 3 (Very excellent, if not exceptional. Worth the trip from anywhere in Southern California.), 2 (A great place to go for a meal. Worth the trip from anywhere in the neighborhood.) 1 (If you’re hungry and it’s nearby, but don’t get stuck in traffic.) 0 (Honestly, not worth it. speak.)
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Everyone is welcome at the Merritt Island Cafe with their dogs and children

Before we begin, let’s talk about the giant lemons in the room.

Debora Speer knows that the name of her new Merritt Island Cafe can be frowned upon. She was there for the sole purpose of leading a woman and expressing her distaste.

Speer knows Packing Mothers This may not appeal to everyone.

“I know it’s controversial,” she said. “But life is short and we are all having fun here.”

Learn the origin of the name and it makes sense. Scott, Speer’s husband, is planting an orchard of lemon and lime trees in his home on northern Merritt Island. He started calling his wrapper mom at home. They thought the name would be funny for the cafe.

Now back to business.

Opened about two months ago on the South Tropical Trail, just off the Merritt Island Causeway, Mother Packers is bright and eclectic with outdoor pet-friendly seating and a menu of fresh, simple breakfast items. and lunch. It is a beautiful place.

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Speer owned a cafe in Niagara Falls, NY. When she moved to Florida about six years ago, she vowed never to open another because it was too difficult.

She couldn’t resist. The space formerly occupied by Boli Mami Bakery is now available. There are many chain restaurants and eateries on Merritt Island. She wanted to bring something different to the community.

The menu includes smoothies, flatbreads, quesadillas, sandwiches and salads. Breakfast includes avocado toast, wraps, waffles, eggs, bacon, fruit, and yogurt.

Mom's avocado with avocado, caramel bacon, mixed greens, fried egg and balsamic vinegar at Mother Packers Cafe on Merritt Island.

Most of the dishes on the menu can be vegetarian, vegan, or gluten-free.

Speer said he buys fresh ingredients from the cafe every day.

“I don’t have a can opener,” she said.

How would you like to eat with your favorite sidekick? The menu includes a section for children and a menu for puppies.

“I am very dog ​​friendly,” she said. “If I could get people to drop off the dog and bring food, I would go back and get the dog …”

When coffee is late, Speer can find him hanging out with his customers over a cold drink. She cooks everything and returns to the kitchen when an order arrives.

“Sometimes things are saved in the kitchen, so people have to be patient,” she said.

She takes pride in every dish she cooks, but wants people to see her wrapper mom as more than just a place to eat. She wants to build a community.

Mother Packers Cafe on Merritt Island.

She got help from local artist Jennifer Garo. He painted adorable plump and cheerful lemons with his lips on the walls of the building, and since then has added a lot of artistic touch to the patio and indoor dining area.

The patio has a lending library and a place to unload and pick up egg cartons.

Did you get the cuttings from the plants you want to share? Leave them.

Do you think someone can take you to the door of death and revive the hanging figs you throw away? Take that home.

“Next door there is a small art gallery where people can leave small art objects and take pictures,” she said.

Speer recently added a piano to the patio. Guests are encouraged to play with the “Judge the audience by playing” warning.

It hosts an outdoor market for handmade recycling items on the second Sunday of each month from 8 a.m. to 2 p.m.

Speer has a great time getting to know his customers and growing his business.

She wants people to put humor in the name of the cafe, but to be honest, those who don’t are not really her target audience.

“I want you to come here and have fun,” she said. “We are us and people seem to like it. “

Mother’s coffee 125S on Merritt Island. Located on the tropical trail. Call 321-848-0062 or visit the following website The opening hours are Wednesday to Sunday 8 am to 2 pm.

Send an email to [email protected] ..

Facebook: @SuzyFlemingLeonard

Instagram: @SuzyLeonard

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Everyone is welcome at the Merritt Island Cafe with their dogs and children

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Brother-sister chef duo plan LA-inspired all-day cafe for the East End

A new all-day cafe is coming to the East End. Louie Cafe will open in late summer inside Giant Leap Coffee at The Plant, the redeveloped East End industrial site home to the famous How To Survive on Land and Sea wine bar.

The restaurant is the latest project of chef Angelo Emiliani, whose Angie’s Pizza pop-up was a resounding success. Emiliani will partner with his sister Lucianna – the restaurant’s namesake – on the project. She is a pastry chef who has worked for the famous Tartine bakery in San Francisco and locally at Tiny Boxwoods. Pastry chef Erica Valencia (Emiliani’s girlfriend) will also be there.

Initially, Tlauhuac, the Mexican concept of chef Nicholas Vera and pastry chef Stephanie Velasquez, had been planned for the space, but the duo are focusing on Papalo Mercado, their restaurant in the Finn Hall food court in downtown city. When the owner of Giant Leap approached him to reclaim the space, Emiliani says he jumped at the chance.

“I’ve always wanted to make a concept like this, an all day breakfast that’s super light and fun,” Emiliani told CultureMap. “It just happened to fall on my knees. It also gives me the opportunity to show my sister a little bit because she is really amazing.

The menu has been stocked with what Emiliani describes as “delicious” dishes made with locally sourced, seasonal ingredients. In the morning, Café Louie will serve freshly baked pastries such as viennoiseries (croissants and other puff pastry), morning rolls and kolaches as well as breakfast sandwiches. In the afternoon, look for dishes like candied lemon chicken with vadouvan rice, a poached egg and a salad of dried carrots and a white Sonoran roti with honeycomb, salted butter and canned roasted peaches, a dish he made while working at Emmer & Rye in Austin.

Other dishes on Emiliani’s tentative menu include croissant sandwiches, fresh corn polenta with marinated tomatoes and Portuguese sausage, and spiced roast chicken with fries inspired by a dish he ate at Dino’s in Los Angeles.

“I don’t mean to say it’s the best chicken on the market, but it’s pretty good,” says Emiliani. “As [James Beard Award-winning pizzaiolo Chris] Bianco would say, ‘as good as anyone.’ “

Overall, Emiliani’s time in Los Angeles shaped the direction of Cafe Louie. The chef cites restaurants such as Sqirl, the famous café known for its jams, toast and salads, as a major influence on Café Louie. Emiliani says he hasn’t found many similar restaurants in Houston and sees an opportunity to bring the concept here.

“I’ve been editing this menu for a while,” he says. “I can’t take things away because I want people to eat there. It had been a long time since I had been so excited about a menu.

As for the pizza, Emiliani says he’s put his oven away for now to focus on Café Louie. He has identified a space for a pizza place, but it probably won’t open for a year or more.

“I’m focusing on Café Louie from now on,” he says. “I hope it comes faster, but you never know.”

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Fort Worth’s reinvented museum restaurant brings modern touches – Inside Jetta Mora’s modern cafe transformation

When Wolfgang Puck Catering took over the operations of the Fort Worth Museum of Modern Art, it turned the North Texas restaurant world upside down by PaperCity first reported in March. Now we have it for the first time at the museum’s recently reopened restaurant of the same name, Cafe Modern.

It is now under the direction of Chef Jett Mora and open for lunch, brunch and bar service after a one-year COVID shutdown. Mora is a seasoned Wolfgang Puck Catering veteran and Roxanne Mclarry returns to Cafe Modern as General Manager.

A new modern cafe?

The restaurant’s famous setting, overlooking a spectacular reflective pool and modern landscape, would be intimidating to any newcomer. Tadao Ando’s spectacular architecture is as much a masterpiece as any of the works of art on display inside the museum. But after a recent weekend brunch at the reinvented restaurant, I can tell you that Jett Mora feels right at home.

The new executive chef of Cafe Modern is Jett Mora.

Cafe Modern has made a name for itself with seasonal menus rooted in ingredients from Texas. So how does Mora marry his own Filipino heritage and his education and career in the Los Angeles restaurant world melting pot with Texas?

Mora tells PaperCity Fort Worth that learning about the land and building a network of suppliers, producers and manufacturers lend themselves to the production of local flavors. He has forged all of these relationships over the past few months since being appointed by Wolfgang Puck Catering to lead this prestigious position.

“I came here for the chance to work with our regional manager, Andrew Swanson,” says Mora. “We have worked hard on R&D.

Migas is served in layers with a folded omelet. (Photo by Courtney Dabney).

Here are the new birria beef migas. I couldn’t resist tasting the Mora take. Ever since the chef grew up in LA, I knew this would be the real deal. Served on a toasted corn tortilla rather than having the typical crisps mixed in and already soggy by the time they’re served, Mora’s birria beef migas retain a slightly crispy texture.

Rather than the standard egg scramble, Mora features a delicately folded omelet. The guajillo chili braised beef crumbles in its rich tomato salsa. The dish is garnished with cilantro, onion, avocado cream and queso fresco with pinto beans.

But this chef is just getting started.

Mora’s unique take on Eggs Benedict adds some truly southern notes. The base is fresh ciabatta bread, with its texture and collars absorbing soy caramel-glazed Berkshire pork belly protein. The whole thing is topped with a mixture of wilted collard greens and spinach, which gives an unexpected touch of bitterness. Then two pretty Timberview Farmstead Vacuum Eggs and a rich Hollandaise sauce with just a little lemon finish it off.

Mora’s unique take on Eggs Benedict speaks with a Southern accent and Berkshire pork belly. (Photo by Courtney Dabney).

Want more? Mora’s Five Ingredient Cookies are served as part of a Southern Fried Chicken Cookie Sandwich or as a side. These square-cut doughy cookies, with an almost cornbread-like texture, will defy the one-bite rule.

modern - pasty cookies
Five-ingredient pasty angel cookies. (Photo by Courtney Dabney).

“I’m surprised at how health conscious people are here,” says Mora. “I want to make a Keto plate and add more plant-based blue zone friendly menus to the mix.”

Mora was not aware of the Blue areas healthy lifestyle before coming to Fort Worth. But now he understands that many local diners are well trained to look for this designation next to menu items and he is very supportive.

Overnight oatmeal takes center stage. (Photo by Courtney Dabney).

A great veggie brunch dish at this new modern cafe is the Overnight Oat Bowl. It’s almost too pretty to dive into, edged with fresh berries and bringing all the appeal of a magnificent charcuterie board. You have to sit down for a minute to figure it all out. You’ll find a spoonful of spring berry jam, coconut chia pudding, and Turkish yogurt drizzled with Kelly Farms honey. A little coconut milk and crunchy cherry and nut granola complete the dish to divide.

“When I have dinner with my chef friends, we order 20 or more items and share them,” says Mora. “This is the mood I want to create.”

Modern coffee is getting there quickly. And now, dinner service will be back in the coming weeks. With a chef who cooks like at home.

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Sarasota Café Amici owner learns that being a dad is a gift

Massimiliano Nigri took the rare Saturday night February 27th.

It was nearing the peak of the winter tourist season in Sarasota, and the city was teeming with locals desperate to escape COVID lockdowns and enjoy a restaurant meal.

As the owner of Café Amici in downtown Sarasota, Nigri had to be there. But he had a date that night.

Instead of making sure tourists were happy with their squid or osso Bucco, Nigri danced the night away with her 6-year-old daughter Viviana in a father-daughter dance hosted by her school, The Classical Academy of Sarasota.

“My phone was ringing constantly with phone calls and texts with people saying we needed a table,” Nigri said. “I realized I better turn off my phone or else I’ll go crazy.

“These are the days you will never forget for the rest of your life.”

Massimiliano Nigri's 6-year-old daughter, Viviana, spends a lot of time at Nigri's restaurant, Café Amici.

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It’s a lesson Nigri is constantly learning, ever since he became a dad with the birth of Viviana in 2014, and he tries to balance running a business with raising a young girl. Nigri shares custody of Viviana with her mother, Lyndsay.

He had a lot of advisers – he started bringing Viviana to Café Amici when she was just a baby, and customers were quick to give advice to the new dad.

As these clients shared their wisdom, many of whom were retirees who had their own fathering experiences to ponder, they found a common theme: time is a gift.

Growing up in southern Italy, Nigri learned from his father that providing for the family is most important. Leave something for your children to hold on to, it is a sign of fatherly love.

But when Nigri became a father, he took on a different mindset. Yes, if Viviana wants to take over the business one day, he would like her to make it her own and have her legacy to build on.

But he’s not going to trade that for hours spent playing soccer on the beach, picking her up from school, or teaching her how to make homemade pasta. As she learns to tie her shoes, he learns to be a dad, and he said it simply, “You grow up together.”

“Sometimes when you are very involved in your business, sometimes you forget to spend quality time with your child and then you realize ‘Oh my God, where have all those years gone,’ said Nigri. “Simplicity is the ultimate sophistication – it means you just have to do the basics, like spending time with it, being there, not ignoring it.”

Massimiliano Nigri has been bringing his daughter Viviana to his restaurant since he was a child.  But recently, he took a rare Saturday night off to attend a father-daughter dance at his school.

For Nigri, who runs a restaurant in the evenings and weekends when her daughter is at home, that means bringing her to restaurants as much as possible. She’s an integral part of Cafe Amici, and regulars got to see her growing from a baby learning to make homemade pasta in the kitchen, though Nigri said he hadn’t served it to any of his customers yet. .

These hours spent together are what Nigri cherishes most in fatherhood. And that’s an attitude he didn’t have before he became a father, when running a restaurant was his all-consuming passion.

Now, he sees evenings like father-daughter dancing as sweet moments that he wouldn’t trade for nothing, and he talks about them in the same way one might spend an unforgettable evening in the city.

“The music, the food, so many fathers there. It was different, a different feeling. I said I’m glad I took off today, ”he said.

“You make her dance, you spin her around and she just wants to do more spin and spin,” he said with a laugh. “It was very, very pleasant. “

Ryan McKinnon covers schools for the Herald-Tribune. Connect with him at [email protected] or on Twitter: @JRMcKinnon. Support the Sarasota Herald-Tribune by subscribing today.

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Cafe in Illawarra joins growing list of COVID-19 exposure sites across NSW

An Illawarra cafe is on a growing list of COVID-19 exposure sites across NSW as the suburban cluster now has six cases.

The addition of the Broken Drum Cafe to Fairy Meadow comes after a man who tested positive for the virus visited the scene.

The Sydney man in his 30s had also visited Bondi, Surry Hills and Westfield Bondi Junction. His infection was reported last night but missed the 8:00 p.m. reporting period and will be counted in tomorrow’s figures.

Transmission of COVID-19 has occurred in and around Westfield Bondi Junction.(

ABC News


The other new case today was a woman in her 40s who lives in the Bondi Junction area. How and when she became infected was still unknown, but she regularly walked through the Westfield Mall, NSW Health Minister Brad Hazzard said.

These latter two cases join the 60-year-old limo driver who experienced the onset of symptoms around June 13 and was the first reported case in the eastern suburbs cluster. It was discovered that he had contracted the highly infectious Delta strain.

His wife was then diagnosed with the coronavirus. Her case was quickly followed up by a woman in her sixties who was sitting in front of the Belle Café de Vaucluse at the same time as the limousine driver was inside the room.

Health officials believe there must have been a cross-event between the two people at some point because the woman also contracted the Delta strain.

It was reported yesterday that a man in his 50s had been infected after standing near the limo driver for a few seconds.

Prime Minister Gladys Berejiklian said it was frightening how a “fleeting passage” is all it takes in some cases for the virus to spread.

Due to the epidemic, wearing a mask on public transport is mandatory in Greater Sydney until next Thursday.

Further restrictions have been ruled out at this point, but authorities have urged residents of the eastern suburbs to minimize their exposure to others.

As the number of sites visited by infectious cases increases, residents of NSW have also been urged to check regularly NSW Health website for exhibition site updates.

As of 5:00 p.m. Saturday, the following were identified by NSW Health as areas of concern.

Anyone who visited Bondi Junction, including the parking lot, at the following times was asked to take a COVID-19 test, even if they had no symptoms.

  • Westfield Bondi Junction, 500 Oxford Street, June 12 from 11:00 a.m. to 12:00 p.m.
  • Westfield Bondi Junction, 500 Oxford Street, June 13 from 1:00 p.m. to 2:00 p.m. and 4:00 p.m. to 4:30 p.m.
birkenhead point
Anyone who has frequented the Birkenhead Point Brand Outlet is considered an occasional contact.(



Anyone who has visited the following locations is considered close contact and urged to immediately test and self-isolate for 14 days.

  • David Jones Bondi, 500 Oxford Street, Bondi Junction, June 12 from 10:55 am to 11:15 am
  • Harry’s Coffee Kitchen, 500 Oxford Street, Bondi Junction, June 15 from 3:10 p.m. to 3:55 p.m.
  • Myer Bondi, 500 Oxford Street, Bondi Junction, June 12 from 11:15 am to 11:50 am
  • Tea Gardens Hotel, 2-4 Bronte Road, Bondi Junction, June 13 from 5:00 p.m. to 5:15 p.m.
  • Levain Bakery, 500 Oxford Street, Bondi Junction, June 11, 12:35 p.m. to 12:50 p.m.
  • David Jones Bondi Level 1, 500 Oxford Street, Bondi Junction, June 15 from 3:55 p.m. to 4:15 p.m.
  • Event Cinema, 500 Oxford Street, Bondi Junction, June 13 from 1:30 p.m. to 4:00 p.m.
  • The Broken Drum Cafe, 6/78 Princes Highway, Daisy Street, Fairy Meadow, June 18 from 10:20 a.m. to 10:40 a.m.
  • Harris Farms, Shop B1, 51-57 Norton Street, Leichhardt, June 15 from 9:50 a.m. to 10:05 a.m.
  • Amaroo Tavern, Amaroo Drive, Moree, June 4, 4:50 p.m. to 6:30 p.m.
  • Adora Handmade Chocolates, 2/325 King Street, June 13 from 2 to 3 p.m.
  • Café Macquarie Park Cemetery, Macquarie Park Cemetery, Corner Delhi Road and Plassey Road, June 15 from 1:00 p.m. to 2:00 p.m.
  • Northmead Bowling Club, 166 Windsor Rd, Northmead, June 13, 3:30 p.m. to 10 p.m.
  • The Twisted Olive, 684 Bourke Street, Redfern, June 13 from 12:50 p.m. to 1:20 p.m.
  • Wax Car Wash Cafe, 375 Cleveland Street, Redfern, June 14 from 12:25 p.m. to 1:10 p.m.
  • Rocco’s, 103B Laguna Street, June 14 from 10:55 am to 11:30 am
  • Belle Café, 103 New South Head Road, Vaucluse, June 11 from 9:15 a.m. to 9:50 a.m. June 12 from 10:20 am to 10:45 am. June 12 from 1:20 p.m. to 1:50 p.m. June 13 from 11:30 a.m. to 12:00 p.m. June 15 from 9:50 a.m. to 10:25 a.m.
  • Washoku, 52 New South Head Road, Vaucluse, June 12 from 12 p.m. to 1:30 p.m.
Anyone who visited IKEA in Tempe on June 16 from 10:00 a.m. to 12:00 p.m. should get tested and self-isolate.(

Provided: IKEA website


Anyone who has frequented the following places is considered casual contact and is encouraged to get tested and self-isolate until a negative result.

  • The Health Emporium, 263-265 Bondi Road, Bondi, June 15 from 12:15 p.m. to 12:45 p.m.
  • Fruitologist, 151 Bondi Road, Bondi, June 15 from 12:15 p.m. to 12:45 p.m.
  • Aldi, Eastgate Bondi Junction, 71-91 Spring Street, June 14 from 11:20 a.m. to 11:50 a.m.
  • Bondi Junction Interchange Food Court, 422 Oxford Street, Bondi Junction, June 15 from 3:05 p.m. to 3:15 p.m.
  • Bondi Junction Westfield Level 5 Food court, 500 Oxford Street, Bondi Junction, June 13 from 1:15 p.m. to 1:45 p.m.
  • Daiso, 430 Oxford Street, Bondi Junction, June 16 from 12:00 p.m. to 12:30 p.m.
  • Eastgate Bondi Junction – Ground Floor Food Court, 71-91 Spring Street, June 14 from 11:15 am to 11:25 am
  • Ichiban Boshi, 1 / 171-173 Oxford Street, Bondi Junction, June 16 from 11:40 a.m. to 12:15 p.m.
  • Miter10, 452 Oxford Street, June 16 from 12:15 p.m. to 12:45 p.m.
  • Myer Bondi Junction Level 2, 500 Oxford Street, Bondi Junction, June 13 from 10:00 a.m. to 10:30 a.m.
  • NAB at Westfield, 500 Oxford Street, Bondi Junction, June 15 from 2:45 p.m. to 3:10 p.m.
  • Woolworths, Westfield Bondi Junction, 500 Oxford Street, Bondi Junction, June 14 from 2:15 p.m. to 2:40 p.m. June 13 from 4 p.m. to 4:20 p.m.
  • The Alkalizer, Campbelltown Council Building, 91 Queen Street, June 15, 9 a.m. to 10 a.m.
  • Spotlight on Castle Hill, 12 Victoria Avenue, June 15 from 11 a.m. to 11:20 a.m.
  • Content International Design and Luxury Store, 19 / 20C Hills Super Center North 18 Victoria Ave, June 15 from 11:20 am to 11:45 am
  • Birkenhead Point Brand Outlet, 19 Roseby Street, June 15 from 10:00 a.m. to 2:00 p.m.
  • Flower Power Garden Center, 609 Old Northern Road, Glenhaven, June 12 from 2:00 p.m. to 2:30 p.m.
  • Eden Gardens, 307 Lane Cove Road, Macquarie Park, June 13 from 12:30 p.m. to 1:00 p.m.
  • Stocklands Merrylands Shopping Center, Merrylands, 1 Pitt Street June 14 from 1:00 p.m. to 3:00 p.m.
  • Café Omega, 145 Balo Street, Moree, June 4 from 7:00 a.m. to 9:30 p.m. and from 1:50 a.m. to 2:00 p.m.
  • Greenwood Grocer, Greenwood Plaza. lower level, 71/36 Blue Street, North Sydney, June 15 from 5:00 p.m. to 5:20 p.m.
  • IKEA, Tempe, 634-726 Princes Highway, Tempe June 16 from 10:00 a.m. to 12:00 p.m.
  • Decathlon, 634-726 Princes Highway, Tempe, June 16 from 12:00 p.m. to 12:30 p.m.
  • Field to Fork, 101 New South Head Road, Vaucluse, June 11 from 12:00 p.m. to 4:00 p.m.
  • Plants Plus, 95 Castle Hill Road, West Pennant Hills, June 12, 12:30 p.m. to 12:45 p.m.
  • Coles, East Village Shopping Center, O’Dea Avenue, Zetland, June 14 from 12:05 p.m. and 12:10 p.m.
  • East Village Shopping Center, O’Dea Avenue, Zetland, East Village 4 Defries Avenue, June 14 from 11:45 a.m. to 12:20 p.m.
  • Lorna Jane, Zetland, East Village Shopping Center, T12A East Village, 4 Defries Avenue, June 14 from 12:00 p.m. to 12:05 p.m.
  • Taste Growers East Village Shopping Center, Shop 39/2 Defries Avenue, Zetland, June 14 from 11:50 am to 12:05 pm
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Two accused of mischief in alleged racist incident at cafe in Richmond, BC

A man and woman face mischief charges after an alleged racist incident at a Richmond cafe in March.

Part of the incident, which occurred on March 29 at Rocanini Coffee Roasters in Richmond, was captured on security video.

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According to the cafe manager, the couple were seated at a table and chairs in an area where they were not allowed.

When she asked them to move, the situation worsened – with the man pouring coffee on the floor and the woman pouring coffee on the manager, she said.

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The couple then reportedly hurled anti-Asian slurs at the manager as they left.

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A video shared with Global News appears to show a man pouring a drink on the cafe floor and a woman tossing a partially empty mug at an employee.

A cell phone video recorded by the manager outside the cafe shows a man saying “F—– Chinese” as he gets into his car to leave.

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43% of Asians in British Columbia have experienced racism in the past year, 87% say it’s getting worse: Poll

Richmond RCMP said Astrid Maria Secreve and Michel Jean-Jacque Berthaume now each face one charge of mischief.

The RCMP are asking anyone who has experienced or witnessed a hate incident to call 911 if the incident is still ongoing, or their local non-emergency police line if it is not.

© 2021 Global News, a division of Corus Entertainment Inc.

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