12 restaurants that take brunch seriously

Finding Sunday brunch in Pensacola is as easy as finding seashells on the beach.

But with so many options, where to start?

Below, you’ll find 12 of the best brunch spots Pensacola has to offer.

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At Aunt Katie’s

Where: 3005 E. Cervantes St.

Aunt Katie’s takes brunch seriously and generously distributes portions. Open for breakfast and lunch, with both menus available all day, Aunt Katie’s offers a fairly simple menu that emphasizes seafood, steak, and Southern cuisine.

What to try: Aunt Katie’s Breakfast, Cinnamon French Toast and Breakfast Burrito.

Polonza Bistro

Where: 286 N. Palafox St.

When it comes to brunch, Polonza Bistro has it all: a good atmosphere, home-style comfort food, quality coffee and delicious cocktails. This is a medium sized restaurant with plenty of seating, but you should always expect a wait on Sundays.

What to try: Steak and eggs and the toad in the hole.

Coffee cup

Where: 520 E. Cervantes St.

The Coffee Cup is a local landmark that has served breakfast in Pensacola since 1945. The restaurant has changed hands over the years, but the quality is still there. Coffee Cup isn’t fancy with its menu, offering breakfast classics, omelets, eggs Benedict, and a few basic lunch options. However, everything it does, it does very well.

What to try: French toast and omelettes.

George Bistro + Bar

Where: 6205 N. Ninth Avenue.

If you’re looking to take your brunch to the next level, George Bistro + Bar is one of the best places to do it. The menu is inspired by the flavors of the South with a touch of modernity. Brunch has lots of omelettes, French toast, quiche and more. Skip the bottomless mimosas and try one of the 14 signature cocktails available for brunch.

What to try: Very berry French toast and eggs benedict crab cakes.

Taylor’s Breakfast and Lunch

Where: 7175 N. Davis Highway

Taylor’s Breakfast and Lunch is a relative newcomer to the dining scene after opening in 2019. It’s a local breakfast and lunch restaurant with a second location open in Panama City. When it comes to breakfast, this place has one of the most extensive menus. It has sections for healthy meals, sweet indulgences, benedicts, omelets, benedicts, skillets and hashes, scrambles, and southern sides.

What to try: Patriot apple cinnamon, breakfast burrito and the classic breakfast.

Ruby Slipper Cafe

Where: 509 S. Palafox St.

The Ruby Slipper Café in Pensacola is part of the Ruby Slipper Restaurant Group which has 18 locations throughout the South. It was created in New Orleans in 2008, right after Hurricane Katrina wreaked havoc on the city. No storm could stop the restaurant’s formula and it’s been a popular brunch spot in Pensacola since bringing its New Orleans hospitality and flavors to the Panhandle. The menu features many brunch dishes, like French toast, Benedictines, omelettes, and special options like breakfast tacos, Trifecta, John Dory grilled fish, and more.

What to try: Brioche French toast, French toast nourishing bananas and pork eggs.

South Market

Where: 905 E. Gregory St.

You know a restaurant is having brunch when its brunch cocktail menu is as important as the main course menu. South Market is a downtown restaurant known for its made-from-scratch dishes, craft cocktails, and wide selection of gluten-free meals. Brunch entrees include Belgian waffles, chicken and waffles, shrimp and grits, as well as benedicts and plenty of lunch options. For drinks, there are 10 house cocktails and 8 happy hour specials.

What to get: Benedict with crab.

Five Sisters Blues Cafe

Where: 421 W. Belmont Street

The Five Sisters Blues Café offers a different brunch with its Sunday Jazz Brunch. Every Sunday, from 10 a.m. to 4 p.m., a live jazz band is invited to accompany the restaurant’s Southern Creole cuisine. The brunch menu includes eggs, benedicts, cookies, waffles, and French toast with plenty of options for regular entrees, sandwiches, salads, and delicious side dishes.

What to try: Crab cake Benedict and chicken and waffles.

Jaco’s Bayfront Bar & Grille

Where: 997 S. Palafox St. and 12700 Gulf Beach Highway

Jaco’s is one of the best places to dine with a view in Pensacola as it is right at the end of Palafox Pier Marina and overlooks the bay. The brunch menu has a pretty interesting mix of foods like the BLT&E, which is a BLT with two eggs and a fried green tomato and a flatbread scramble, making it a more interesting option. There are also plenty of breakfast accompaniments, like French fries, Creole oatmeal and more.

What to try: Pile of fried green tomatoes, French toast with blueberries.

leisure club

Where: 1151 Office Woods Drive, Ste A

The Leisure Club is all brunch, all the time. It’s a cafe known for its brunch trio and coffee, the first of which is a fancy name for their $12 brunch option that lets customers choose two entrees from over 13 options, including the Conecuh sausage. , cookies and gravy, smoked salmon bagel and choice of side. Vegan versions are available for most options.

What to try: Biscuits with vegan sauce and vegan waffles.

Another broken egg

Where: 721 E. Gregory St.

Another Broken Egg is a breakfast and brunch franchise. The Pensacola location was sold in 2021 to Ron Schier, a retired Army Signal Corps officer. Schier also owns Auburn, Alabama, home of Another Broken Egg Café with his wife, Teresa.

The brunch menu is huge. Similar to Taylor’s, you’ll find the menu separated into sections such as brunch specials, low calorie options, indulgences, omelets, scramblers, traditional classics and more.

What to try: French toast with cinnamon and Mardi Gras omelet.


Where: 600 E, rue Gregory

A McGuire’s brunch is hot and heavy with limited hours, 11 a.m. to 2 p.m., complementary Irish coffee and homemade French Quarter donuts and a limited but serious menu. Although you can get anything from the full menu, the brunch menu only has seven options, most of which are omelettes and benedicts. A Belgian waffle and Killarney eggs are also available. Be careful, these plates are McGuire size, so don’t overfill the donuts.

What to try: Donuts and steak omelet.

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Daryoush is one of the best Persian restaurants in Berkeley

It’s not often that the star of a dinner party is an appetizer. But at casual Persian restaurant Daryoush in Berkeley, it’s the kashk-e-bademjan ($7.95), an eggplant dip, that should be advertised prominently on a marquee.

It exists somewhere between hearty home cooking and subtlety – the kind of food where its imperfections, like an oily halo or burnt mint, only add to the experience. The first sample is a rich surprise that almost has a delayed reaction in your brain, and before you know it, you’re wiping down the bowl with lavash.

It has a similar consistency to baba ganoush, topped with golden onions, mint and kashk, a whey paste made into porridge. This last ingredient is the secret touch: it thickens the long-simmering eggplant mixture and adds umami and flavor. Once set, the eggplant is topped with deeply caramelized translucent onion petals, almost blackened mint leaves and a final zigzag of kashk. The onions enhance the sweetness of the eggplant, and that final shake of kashk makes the dip deliciously creamy.

It turns out that Berkeley’s scenic restaurant scene includes a small center for Persian cuisine. Within a 3 km radius, there are three places to find credible Persian food: Daryoush, Alborz and Middle East Market. Daryoush is where I go when I miss the flavors of Tehrangeles, the Little Persia neighborhood in Los Angeles.

Plate of lamb kebab from Daryoush to Berkeley

Cesar Hernandez/The Chronicle

Daryoush won me over with the way it captures the spirit of a home-cooked meal and makes it financially accessible to students and locals without sacrificing quality. The restaurant, which opened its doors a few years ago, has been so successful that it plans to expand to San Francisco.

California is home to the largest population of Persians outside of Iran. In 2015, the census estimated that around 50,000 people of Iranian descent resided in the Bay Area – the actual Persian population is likely higher, since census data is based on Iranian descent, not ethnicity. Persian ethnicity. Although there are many Persian restaurants in the Bay Area, they still make up a small minority of restaurants overall.

Located across from the Berkeley Art Museum & Pacific Film Archive on Center Street in downtown Berkeley, the restaurant’s interior is cozy, with inflatable booths and walls decorated with stone carvings. The place is medium in size but fills up in a heartbeat with people who have been waiting on the sidewalk dreaming of koobideh skewers. In the partially open kitchen, you can watch the cooks twist the handles of the skewers to ensure that all the proteins are cooked evenly. Service is generally pleasant, sometimes a little slow, and owner Daryoush Ermagan takes orders and provides food information.

The koobideh combo plate is one of the most popular options at Persian restaurant Daryoush in Berkeley.

The koobideh combo plate is one of the most popular options at Persian restaurant Daryoush in Berkeley.

Cesar Hernandez/The Chronicle

Most often ordered at Daryoush: the kebab plates, which come with basmati rice and a burnt tomato. The koobideh combo ($15.95) — a ground beef skewer and a ground chicken skewer — offers a taste of the tenderness of charred Persian skewers. For this style, cooks toss ground meat with spices and drained grated onion, which helps keep it from sticking to the skewer.

Koobideh are also available in vegan forms, which replace beef and chicken with Impossible Meat. You can order both as a combo ($20.95). Soy-based Chicken Impossible is the same protein used in the company’s chicken nuggets. Daryoush orders it without the breading and seasons it in-house. Vegan skewers have a smoother mouthfeel than meat versions; the spice and texture reminds me warmly of Thanksgiving stuffing.

The most satisfying of the skewers is the chicken barg ($18.95), plump breast meat tenderized with yogurt and lime to ensure juiciness. Of course, there’s also lamb chops ($29.95), which come four to a plate and are tinged a warm yellow after being brushed with a saffron-infused sauce. I recommend replacing the rice with baghali polo ($3.50), which adds freshness in the form of dill and bean threads.

Khoresht bodemjan (lamb shank) from Daryoush in Berkeley.

Khoresht bodemjan (lamb shank) from Daryoush in Berkeley.

Cesar Hernandez/The Chronicle

But the kebab plates are not the only specialties of the restaurant. Khoresht bodemjan ($18.95), a lamb shank braised in a tender glory with eggplant and tomatoes, is among the beefiest options. The melting flesh slides off the bone with remarkable ease and sits in a velvety, sweet sauce that virtually eliminates all traces of gaminess.

Some things on the menu produced less appealing results. The filet mignon ($24.95) was well seasoned, but ultimately was just a thin flat cut of beef, pale in comparison to the well-executed chicken breast. The meat stew khoresht fesenjoon ($17.95), with its thick, brown sauce made with walnuts and pomegranate molasses, lacks balance compared to other versions I’ve had. I found it a bit like a chile en nogada, a pepper stuffed with ground beef covered in a walnut sauce and topped with pomegranate seeds. I respect the dish but find its nutty sweetness too awkward for repeated enjoyment. The staff will warn you that it is sweet before ordering.

Perhaps due to its proximity to UC Berkeley, Daryoush is open all day. See students face-to-face in their books, only taking to the air for bites from a skewer or spoonfuls of aash-e-reshteh ($6.95) – a slightly bitter herbal stew with beans, noodles and kashk – is common. If you are coming with a large party, consider making a reservation.

The restaurant accommodates students admirably with discounted lunch specials, most under $15. That doesn’t include expensive cuts like lamb chops or steak, but each plate comes with fluffy rice and a drink. I imagine it won’t make cramming for an exam any easier, but it will definitely be tastier.

2144 Center Street, Berkeley. 510-629-2144
Hours: 11:30 a.m. to 10 p.m. daily.
Accessibility: Wheelchair accessible.
Sound level: Light to moderate.
Meal for two without drinks: $50-$60.
What to order: Combo koobideh ($15.95), chicken barg ($18.95), khoresht bodemjan ($18.95)
Meatless options: Kashk-e-bademjan ($7.95), aash-e-reshteh ($6.95 a cup), salad-e-shirazi ($7.95), baghali polo ($7.95) , vegan koobideh combo ($20.95), hot tea ($2.50), ice cream ($6.95).
Beverages: Beer, wine and tea.
Best practices: Order a koobideh combo, kashk-e-bademjan, hot tea and ice cream. Book a reservation for larger parties.

Cesar Hernandez is the associate food critic of the San Francisco Chronicle. Email: [email protected] Twitter: @cesarischafa

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The Green House vegan restaurant in Wilmington has a head horticulturist

When the Green House Restaurant opened over a year ago, plans were already in place to include an actual greenhouse on the property. Now that vision is a reality.

In an area next to their space at 1427 Military Cutoff Road, diners can now see a series of white cylindrical towers that grow 11 varieties of lettuce, 35 different herbs, as well as spinach, kale, cucumbers, tomatoes , peppers and eggplant. for the rest.

The Green House also has a senior horticulturist in Michelle Lyon-Heatherly, who tends to the plants and harvests them when they are ready.

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“I’ve been growing things for almost 25 years,” she says. “There are so many farm-to-table restaurants, but it’s very literal here.”

And, as more people become interested in local food and plant-based eating, she thinks restaurants with on-site gardens will also be a growing trend. As it stands, there are now only four other restaurants in the country using the same tower gardening system. Lyon-Heatherly and her husband trained at one, Hamilton Farms in St. Louis.

Michelle Lyon-Heatherly, head horticulturist at The Green House restaurant in Wilmington, North Carolina, discusses the new on-site greenhouse.  ALLISON BALLARD/STARNEWS

At The Green House, she helps choose what to plant, along with chef Parker Lewin and other staff. Next, she uses organic seeds from quality sources.

“Because really, it all starts there,” she said.

Then, these vertical gardens circulate water and nutrients through the center. It is a system that requires less space and water to grow plants.

There’s still a bit of work to do in the restaurant’s greenhouse, including adding more light sources for the plants, but it’s going well. So Lyon-Heatherly plans to teach a few tower gardening classes and learn where your food comes from in the coming months. (Chef Lewin also has classes on the Green House calendar.)

Lyon-Heatherly said it also plans to add retail of some of the vegetables to the restaurant soon, with pick-up days scheduled about twice a week.

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During her career as a gardener, Lyon-Heatherly said she has worked with many systems, including hydroponics. But she has become a fan of the tower system. She and her husband also have a separate local business, Cape Fear Tower Gardens, in the Scotts Hill area.

“Growing food in this way is going to be important,” Lyon-Heatherly said. “And I think this system is a sustainable way to grow. We can’t create more farmland, but we can add more farmland just about anywhere.

Allison Ballard is the food and restaurant reporter at StarNews. You can reach her at [email protected]

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Best Chicago Delivery Foods From Latinx-Owned Restaurants

Going out to eat is fine, but with the ongoing COVID-19 pandemic and sweater weather fast approaching, sometimes all you want to do is have your meal come to you. It’s not only convenient, but it’s also the perfect opportunity to explore the culinary scene without having to leave your house (and can be a hack to get your hands on some of the most popular items in town) .

In honor of Hispanic Heritage Month, here are some of Chicago’s best dishes from Latinx and Hispanic-owned restaurants that you must try right now. How do we know? We asked a number of Latinx community leaders to divulge their favorite restaurants with their must-try menu items.

Photo courtesy of El Milagro

Small village
“This is the go-to restaurant for my family growing up in Little Village,” says entrepreneur Lucy Angel Camarena. “I love puerco en salsa verde so much that when Stéphanie Izard asked me where to take Anthony Bourdain for an episode of Unknown parts, that’s where I took them and what we ordered.” The tenderized pork dish is served in a sea of ​​green salsa mixed with nopals (cactus). As the temperature drops you will also want to add fide sofao, a noodle and potato soup made with tomatoes, and champurrado, a hot masa and chocolate drink, made to order.
How to try it: Order through Grubhub.


Not content to sell the popular pambazo, a torta-style Mexican sandwich dipped and fried in red guajillo pepper salsa and stuffed with potatoes and chorizo, the Con Todo team decided to pair it with the American burger and create the cross-cultural “pamburguesa” . The entire menu offers a mash of culinary items. If beef isn’t your thing, opt for the hot chicken torta inspired by Mexico City cuisine. “Sometimes fusion foods just don’t work, but this one absolutely does!” said Carlos Jaramillo, the race director of the popular Carrera de los Muertos de Pilsen. “It is so good.” And it is also available with a vegetable pancake.
How to try it: Order through Grubhub.

Photo courtesy of La Katrina

Tacos Quesabirria at La Katrina

Little Italy
With a simple menu of tacos and burritos, you can’t go wrong at this family restaurant. However, television producer Blanca Rios, a fan of the restaurant for many years, recommends its favorite option: quesabirria tacos. The order of three tortillas is stuffed with birria-style meat (usually beef or goat), melted cheese, cilantro, onions, and a jus au jus to dip your quesabirrias. Each order also comes with fresh salsa. “They started as a food truck and now they use the kitchen inside Little Joe’s on Taylor in Little Italy,” Rios says. “The food is amazing and the family is super nice.”
How to try it: Order through Grubhub.

wicker park
“I’ve had a hard time finding good baja-style fish tacos since I moved to Chicago a few years ago,” says attorney Eir Nakamura Salvi. “I was happy to find Barbaro again.” The taqueria and street food-inspired Mexican restaurant bills itself as a “cross-cultural experience.” It blends long-established family recipes with the owner’s Chicago roots. And while tacos, tortas and burritos are popular menu items, playwright Ricardo Gamboa says don’t sleep on the apricot piquin piquin aguachiles made with shrimp and alder wood-smoked sea salt.
How to try it: Order through Grubhub.

Advertiser’s content

Photo by Brent Hofacker

When the mood strikes, have your favorite restaurants delivered to your doorstep. Grubhub makes it quick and easy to get a delicious meal to the table, from trusted local favorites to delicious global cuisines, all with just a few button presses. This is food for thought.

Humboldt Park
Nellie’s, a family-operated restaurant, is a staple in Chicago’s Puerto Rican community. So it only makes sense to try Nellie’s breakfast special – a gigantic order of a Boricua tortilla. The open-faced omelet is seasoned with herbs and spices known as sofritemozzarella cheese, tomatoes, green peppers, salchichon sausage, maduros (sweet plantains) and onions. Each order comes with the bonus of one coconut avenue (coconut oats) and a side of tostada criolla. “I’m obsessed with this dish and pick it up at least once a week through Grubhub,” says Ashley Alvarez, founder of Oye Prima.
How to try it: Order through Grubhub.


Logan Square
Sometimes it’s not just about not wanting to leave your house, food delivery can be the ultimate hack to get your hands on some coveted groceries. Pan Artesanal baked goods is one such place. The queue for Mexican-inspired baked goods (think biscuits and cream conchas, Gansito croissants and arroz con leche cheesecake) that’s only open on weekends, runs down the block well before they open and once they sell out items they close for the day. Corn muffins are a must for Jackson Flores, president of Dish Roulette Kitchen, a popular Instagram account and food incubator. “Chef Marisol uses the French technique to deliver a muffin with a crisp, broken edge, deep corn flavor, and a sweet, savory flavor that has made it one of my favorite baked goods in Chicago,” says Flores. “No frills, just simple ingredients [made] by a disciplined hand.
How to try it: Order through Grubhub.

Chile Toreado
Chile Toreado

McKinley Park
The artist Alibé Brambila Navarro can’t get enough of the vegetarian tlayuda from Chile Toreado. “Traditional Oaxacan cuisine consists of a large, thin, crispy, partially fried or grilled tortilla topped with a refried bean spread and a variety of other toppings,” says Brambila Navarro. Cheese, salsa, nopales, onions and cilantro are some of the common toppings in Mexico. At Chile Toreado, the pizza-like item comes with roasted vegetables and grilled poblano rajas.
How to try it: Order through Grubhub.

The Tables
The Tables

View of the lake and Portage Park
Whenever Telemundo’s Nicole Suarez is back home from her job as an international TV presenter for the Spanish-language channel, you can find her at her family’s restaurant: Las Tablas, the city’s first Colombian steakhouse. . There’s a reason they’ve been in business for over 30 years. The portions are large and delicious, and the restaurant even counts Chicago Mayor Lori E. Lightfoot among its fans.
How to try it: Order through Grubhub.


Black Bean and Goat Cheese Empanadas Cafe Tola

Wrigleyville, Logan Square, Lakeview and Avondale
What started as a small, colorful storefront on Southport has expanded to four locations with plans to open in New York. Owners Victoria and Gerardo Salamanca have made a name for themselves with inventive empanada flavors such as guava and queso fresco, and buffalo chicken. The pint-sized display case has an impressive menu of tacos, burritos, and pozole, but the filling empanadas are where you want to focus your attention. While a lot of people called this place, the black bean and goat cheese empanada stood out as a fan favorite.
How to try it: Order through Grubhub.

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Ximena N. Beltran Qua kn Kiu is a Thrillist contributor and communications specialist based in Chicago.

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Two Austin Restaurants Baklava House and Taste of Home Handmade Dumplings Open

There were two fun restaurant openings to know about this year, both located in the North Lamar neighborhoods. The first is the Arabic desserts and pastry Baklava House, and the second is the Chinese restaurant Taste of Home Handmade Dumplings.

Baklava House opened at 10205 North Lamar Boulevard in March, brimming with Mediterranean goodies. Baklava owner Mohammed Tabbaa said the Chronicle that he wanted to open a bakery dedicated to Arabic desserts in June.

There’s the item of the same name: the baklava, made with layered phyllo dough, pistachios, and syrup. Then there are so many other phyllo and nut filled candies. The znoud el sit consists of a cylindrical phyllo dough drizzled with rose water and orange blossom and cream. There is a range of knafeh, which are dipped layered pastries available in cheese, bin narin (cream and cheese) and one with crispier pieces of dough. Madloukah is a chilled semolina pudding made with rose or orange blossom water topped with nuts. Dumpling-shaped katayef is a sweet pastry filled with cream or nuts. Cashew fingers are cylindrical pasta filled with nuts. The fun-shaped mabrouma is a crispy round nest-shaped dessert filled with syrup and nuts.

On the biscuit side, there is maamoul (almond biscuits filled with dates, walnuts or pistachios), barazek (biscuits with sesame seeds) and ghraybeh (shortbread biscuits). And often there are samples available. The savory menu centers on manakish, a round flatbread topped with za’atar, lamb and cheese, spinach, muhammara (red pepper spread), and more.

Baklava House hours of operation are 10:00 a.m. to 10:00 p.m. daily. There are indoor dining areas, takeout orders can be placed in person or through DoorDash, and Uber Eats deliveries are available.

And a few blocks north of Baklava House is Taste of Home Handmade Dumplings, which opened its standalone brick-and-mortar restaurant at 10901 North Lamar Boulevard, Suite B203 in May.

Naturally, the menu covers all kinds of dumplings, from pork/shrimp/chives to pork/pickled cabbage with chives/egg to cuttlefish to abalone. And there is a large offer of dishes without dumplings, such as noodles (cold noodles with chicken), braised pork with rice, peanuts with celery and fried rice with shrimp. There is also a range of offal and other animal parts, such as pig’s feet, ears and spine; and beef tripe. Drinks include teapots, milks and plum drinks.

There’s a membership program with freebies, discounts, and specials for birthdays, including the super member package for $2,799 per year, which includes two free dumplings per day for one year.

Owner Hao Li opened the business originally as a shadow kitchen operation in the Prep ATX retail space in November 2021. The restaurant took over the space previously housing Chinese and Vietnamese restaurant TC Noodle House, which opened in 2007 and closed earlier this year.

Taste’s opening hours are from 11 a.m. to 3 p.m. then from 5 p.m. to 9 p.m. from Tuesday to Saturday (it closes at 8 p.m. on Sunday). The space includes CNC machines. Pickup orders can be placed online; there are eating areas inside.

A noodle soup at Taste of Home Handmade Dumplings.
Taste of handmade homemade dumplings

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Construction of Gilbert Place continues towards 2023 retail, restaurants | Education

Construction of a six-story, $100 million building in downtown Blacksburg is expected to be occupied by Virginia Tech by late fall, with stores and restaurants expected to open next year, according to university officials.

The 250,000 square foot mixed-use building on Gilbert Street will include educational and student uses, as well as retail and dining options for the wider community, complemented by a rooftop terrace restaurant on the sixth floor, a previously announced Virginia Tech.

It is the tallest building in the city center.

For the moment, an underground car park with 124 spaces under the structure is open to vehicle traffic.

As for the storefronts and restaurants that will move into the first and sixth floors of Gilbert Place, negotiations are active and underway between the Virginia Tech Foundation and potential tenants, according to an email from university spokesperson Mark Owczarsky.

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“It would be premature to make any announcements,” Owczarski said in the email.

Two floors of the new building will be dedicated office space for Virginia Tech’s computer science department, the email said. Other departments will also use Gilbert Place.

Owczarski said the computer parts of Gilbert Place are key to the university’s “tech talent pipeline.” The pipeline aims to fuel the future Virginia Tech Innovation Campus in Northern Virginia with graduate students in high-demand technology fields like computer science and computer engineering.

“The Gilbert Place project will provide the home for [computer science] place students with an undergraduate degree in that pipeline,” Owczarski said. “In other words, the growth here connects to the innovation campus to the north and represents the pipeline coming together toward a key state goal that influenced Amazon’s decision to come here.”

Construction is also underway on an 11-story Innovation Campus building slated to open in 2024, according to a Virginia Tech webpage. Both efforts are guided by the Virginia Tech Foundation, a nonprofit corporation created to financially support the public university.

Additionally, Owczarski said Gilbert Place will house a counseling center for students, as part of the university’s efforts to improve mental health support.

“The timing of this couldn’t be better,” he said.

Catherine Potter of the University Foundation is due to give an update on the Gilbert Place project at a Main Street Connect meeting on Tuesday. The meeting is set for 8 a.m. at the Next Door Bake Shop on Turner Street.

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Golden Gate Express | Restaurants are making a comeback on campus. Here’s what reopened this semester

When the COVID-19 pandemic drove students off campus in 2020, restaurants across SF State were forced to close.

However, as the campus population returns to pre-pandemic normal, five restaurants have reopened on campus: Crave’s Birdhouse, Gold Coast Grill & Catering, HSS 121 Cafe, Taza Smoothies & Wraps, and Clean Bites.

It has been over two and a half years since some of these restaurants have served members of the campus community. But despite the seemingly endless wait, there was always a plan for them to return.

Corporation University worked with restaurant managers to determine the best time to relaunch.

“One of the unique things about our campus compared to many other CSU campuses is that we tend to focus on small businesses and mom-and-pop stores,” said Andrew Lok, director of retail services. and sales representatives of UCorp.

Here are some things campus members should know about returning local restaurants.

Crave nesting box

Located on the lower level of the Cesar Chavez Student Center, Crave’s Birdhouse offers a variety of vegan and meat sandwich options, many named after comic book characters such as Spider-Man, Batman and Black Widow.

The meat used by Crave’s Birdhouse is halal, making it one of the few dining options on campus for Muslim students who practice Sharia.

Halal meat follows religious criteria when it comes to how it is prepared. Animals cannot be treated with antibiotics or growth hormones, animals must be fed vegetarian diets, and there can be no pork or pork products, to name a few. .

“Muslim students need to know that they have a community that cares enough, that they provide halal options and that they meet their dietary needs,” said Muslim Student Association president Faheemah Shaikh.

According to Shaikh, the only other restaurants offering halal options are Nizario’s Pizza and Halal Shop.

While SF State is the original home of Crave’s Birdhouse, they have since expanded, opening another location near the UC Berkeley campus in 2019.

Gold Coast Grills and Catering

Another restaurant reopening at the Cesar Chavez Student Center is Gold Coast Grill & Catering.

The menu references local neighborhoods, landmarks and sports teams. There’s the “Park Merced,” a grilled teriyaki chicken sandwich served on a toasted sesame bun; or the “SF Giants”, a club sandwich with turkey, bacon, lettuce, tomatoes and pickles.

Options range from breakfast to dinner, so students can enjoy their food throughout the school day. Breakfast choices include omelets, pancakes, and breakfast sandwiches, while lunch and dinner offer grilled sandwiches, burgers, and wraps.

According to Alma Arguello, who has worked at Gold Coast Grill & Catering for almost four years, business is moving more slowly than usual.

“Hopefully as the semester goes on, more people start hearing about the place and they’ll start coming,” Arguello said.

Coffee HSS 121

Room 121 in the Health and Social Sciences building is not a classroom: it is a cafe serving hot drinks as well as breakfast and lunch options. The menu includes cafe classics such as bagels, sandwiches, soups and other snacks.

The restaurant is only indicated by a small sign above the door, so many students won’t know until they pass the nonchalant cafe entrance. The restaurant is gaining popularity as students come out of their classes.

“It started slowly, but it’s already catching up since it’s already been more than two weeks since school resumed,” said Cristian Ortega, an employee of the store.

The HSS 121 cafe has the unique advantage of being the only restaurant located inside a university building, making it an ideal option for students with classes nearby.

“It’s kind of like a quick stop before they get to class,” Ortega said.

Taza smoothies and wraps

Taza Smoothies & Wraps offers a wide cultural variety of Mediterranean, Mexican and Asian dishes.

The restaurant is located in the Village at Centennial Square, which provides plenty of foot traffic for the students who reside in the building.

When Taza reopened at the start of the semester, the menu was missing some of its usual items such as their Mexican cuisine. These items have slowly but surely returned and it is likely that more will reappear over the course of the year.

“It was a slow process,” said restaurant worker Adrian Uribe. “We slowly put items back on the menu.”

Although it offers plenty of nourishment, Taza Smoothies & Wraps has garnered the most attention for its signature smoothies. The menu offers a range of unique combinations such as the ‘Chocolate Monkey’, a smoothie made with chocolate, bananas, milk and fat-free frozen yogurt.

“The first day we opened, a lot of people were asking about the smoothies, so I think that’s probably the best thing about this place,” Uribe said.

Clean bites

Ideally located for students training at the Mashouf Wellness Center, Clean Bites has two primary purposes: protein and hydration.

Mashouf Restaurant offers a plethora of choices ranging from nutrient-rich wheatgrass shots to protein-rich cantina kebab bowls. Many menu items are filled with superfoods such as kale, hemp seeds, maca powder, spirulina and more.

“After [a] training, you need protein and healthy foods, so that’s our main focus,” said Clean Bites employee Yas Wesa. “You know what your body needs, protein and juices to keep you hydrated.”

Unlike other restaurants, Clean Bites did not return at the start of the semester. It officially reopened on September 6, but Wesa is confident it will return to its former glory.

“It’s going to be easy,” Wesa said. “We’re minimizing the menu part, so we’ll see how it goes.”

While some restaurants are struggling to regain their pre-pandemic success, it’s hoped the business will improve in the semester.

“I think a big part of it is just getting the word out,” Lok said. “A lot of juniors, because things have been remote for the past two years, this is their first time on campus. It’s just going to take time to rebuild that steady flow of traffic.”

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What restaurants are open on Labor Day 2022? Starbucks, McDonald’s

Going on a road trip this Labor Day? Wondering which restaurants might be open as you return home from a weekend getaway?

If you are traveling and looking for options, have no fear. Many national chains and regional restaurants will be open on the federal holiday if you’re looking to grab a meal — or if you’re spending the holidays at home and are simply tired of backyard barbecues.

Depending on where you live, delivery services such as Postmates, Grubhub, UberEats and DoorDash may also be available to participating restaurants. But check with your nearest restaurant and confirm they are open or don’t have special holiday hours – even some chain restaurants and stores are locally operated.

Prepare food safely:Grilling your food poorly could be risky this Labor Day weekend

What is open and closed on Labor Day? Things to know about post offices, schools, bank opening hours

Is Starbucks open on Labor Day 2022?

You can find Starbucks stores open on Labor Day, but hours and closings may vary by location, according to Starbucks. The coffee chain recommends checking local store opening hours on its app.

Is Chick-fil-A open on Labor Day 2022?

Chick-fil-A restaurants are open Labor Day with limited hours from 10 a.m. to 4 p.m. A spokesperson for Chick-fil-A told USA TODAY that some venues may open earlier or close later and recommended checking the hours on the channel’s app.

Restaurants open Labor Day 2022

  • Applebee’s
  • Grilled bone fish
  • Boston Market
  • Wild Buffalo Wings
  • Burger King
  • California pizza cuisine
  • Carl’s Jr.
  • by Carrabba
  • Chick-fil-A
  • Chilli’s
  • Chipotle Mexican Grill
  • Chuck E. Cheese
  • Cracker Barrel
  • dairy queen
  • Del Taco
  • Denny’s
  • Dominos Pizza
  • Dunkin’
  • El Pollo Loco
  • fire station submarines
  • Fogo de Chao
  • Hardee’s
  • I JUMP
  • jack in the box
  • KFC
  • Krispy Kreme
  • Little Caesars
  • Longhorn Steakhouse
  • Long John Silver’s
  • McDonald’s
  • Noodles & Company
  • olive garden
  • Outback Steakhouse
  • Panda Express
  • panera bread
  • Papa John’s Pizza
  • PF Chang’s
  • pizza hut
  • Popeyes
  • Qdoba Mexican Eats
  • robin
  • Starbucks
  • Taco Bell
  • waffle restaurant
  • Wendy’s
  • court house
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How are restaurants in Colorado doing in 2022?

Restaurant owners say rising food prices and labor shortages are getting worse.

DENVER — A Labor Day tradition returns to Denver’s Civic Center Park for the first time since 2019. Thousands are enjoying the taste of Colorado this weekend.

It’s a welcome sight for restaurateurs and food vendors, but their troubles aren’t about to end.

“From the outside, things look fantastic, but in reality, they’re not,” said Chris Fuselier, owner of Blake Street Tavern in Lodo.

Fuselier said food businesses are currently under enormous financial pressure due to the rising cost of food and supplies and a shortage of workers.

“It’s really tough. We think we’re going to make money, but the price is going up, and the price is going up,” Fuselier said. “It’s hard to explain to a customer that the burger that cost $12 two and a half years ago, you have to be charged $15.”

According to the Colorado Restaurant Association, 46% of restaurant owners say business conditions are worse now than they were three months ago. And 64% say they don’t have enough employees to meet customer demand.

“We just hired 25 people at Blake Street, and we’ve already lost 10,” Fuselier said.

Fuselier said he still sees restaurants closing regularly downtown and he doesn’t see the situation improving any time soon.

“I don’t know. I was hoping now. Maybe in a year, maybe longer,” Fuselier said.

On a positive note, according to Fuselier, is that customers are tipping more these days than they did before the pandemic.

Fuselier said the average tip at Blake Street Tavern is now close to 20%, about 5% more than it was before the pandemic.

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RELATED: Inflation Affects Denver Vendors and Restaurants

SUGGESTED VIDEOS: Latest news from 9NEWS

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The real reason 9 Burger King restaurants broke the law in South Carolina

Teenage employees working at a fast food restaurant like Burger King are not unexpected. But, in some cases, it seems that these companies are a little too lax on child labor laws, allowing their young employees to do work they are not supposed to do.

A McDonald’s franchisee in Santa Ana, California was criticized in February 2022 for allowing underage employees to load and operate indoor trash compactors (via the United States Department of Labor), which cannot only be done by trained employees 18 years of age or older. Another McDonald’s franchisee in Idaho was fined an incredible $50,000 for also allowing young employees to work long hours on school days (via Fox Business). Even Chipotle has been caught up in a similar scandal, with six Massachusetts restaurants having to pay a total of $1.4 million for similar violations, according to the New York Times.

It is because of similar incidents like these that labor law is beginning to focus more and more on the fast food industry and its practices. According to a 2020 article by QSR magazine, there have been discussions about how long a quick-service restaurant worker should work. Whether or not there will be radical changes in the employment of miners in the industry remains to be seen.

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Central NJ restaurants backtrack on rebuilds and closures

Take a look at Summer Ville Homemade Ice Cream in Somerville today and it’s hard to imagine that a year ago 3-4 feet of flood water from the remnants of Hurricane Ida filled the nautical-themed ice cream shop, ruining “everything,” owner Elio DeFranco said.

That’s because after the $215,000 rebuild, of which $170,000 was recovered by insurance, it looks “nearly identical,” he said; minus one or two misplaced plastic marlins.

“I even put most of the decorations back in the same places, except for a few because I forgot where they were,” DeFranco said.

You can’t blame him for forgetting. He was finally able to reopen the shop at the end of March, almost seven months after Ida ravaged it. Half of the plasterboard was destroyed. The sealed freezers began to float and then flipped over, shattering and spilling their ice cream contents onto the floor.

“There was so much ice cream on the floor it was unbelievable,” DeFranco said.

The situation was equally dire elsewhere in Somerville. The usually calm stream that runs through the heart of the county seat has become a raging torrent. Cars at the Brookside Gardens apartment complex were swept away by the flash flood. Some of the cars were still in the middle of Mercer Street the next day. One car had rolled over on its roof, another nearly slipped into the stream and got stuck on the bank, and another ended up on top of another car.

It took two weeks just to remove all the ice from the floor at Summer Ville Homemade Ice Cream. The store had to be aired out for two weeks, then its floors, plasterboard, and electrical and plumbing systems had to be redone. All equipment had to be replaced, some of which DeFranco rebuilt himself when certain items were unavailable due to supply chain issues.

Summer Ville Homemade Ice Cream after Hurricane Ida.

Since reopening — which DeFranco said was “fantastic” — it hasn’t been easy either. Supplies and ingredients have increased by at least 50% due to inflation, and the store has seen a slowdown in business that DeFranco also attributes to the economy.

Looking back:Somerset County food businesses reeling from Ida destruction

Despite the shortfall and the cost of rebuilding, DeFranco does not regret reopening.

“It was tough, but I knew I had to do it,” he said. “I like to keep busy, I like business and it’s fun, so it wouldn’t have mattered what it would cost.”

Reopening surrounded by devastation

Another ice cream shop across Hunterdon County, which tied Somerset with the most storm-related deaths of counties in the state with five, also battled to reopen after immense damage to Ida. Its opening was also not easy.

Owowcow Creamery after Hurricane Ida.

Nearly two months after the storm, Owowcow Creamery in Lambertville has reopened after “everyone on deck” completed the rebuild, said general manager Shira Tizer Wade. It cost $150,000 and only $15,000 was recovered from insurance. Floors were poured, walls were built, storage units were installed and freezers were found while battling supply chain obstacles. However, the reopening – just in time for Lambertville’s iconic Halloween party – was bittersweet.

NJ has had 30 Ida-related deaths.Here’s what we learned about the people we lost

“Reopening has been difficult because this part of Lambertville hasn’t fully recovered yet,” Wade said. “People have just started to come back over the past few months. It was not an easy winter for us because nobody wanted to go down to that part of Lambertville and I think it was because there were a lot of bad memories for people.”

After Ida, Owowcow Creamery was filled with 6 feet of water, and its 1,000-pound ice cream case was “floating on top of the water like a boat,” Wade recalls. Everything from gear to t-shirts was lost.

“Literally everything you could touch was gone,” Wade continued. Additionally, the shop had to rebuild its floors and walls, as well as its electrical and HVAC systems.

Owowcow Creamery after necessary reconstruction due to Hurricane Ida.

Lambertville went from scenic to chaotic on September 1 when 11 inches of rain fell there. Streams flowing at both ends of the city have swelled, causing the worst flash flood in living memory.

A community mobilizes:Lambertville will host a benefit concert for the victims of Ida

Owowcow Creamery took advantage of the reconstruction to modernize its Lambertville store by revamping the lighting and installing updated counters, walls and floors with new color palettes and decor. He looked at other insurance options and created a plan to mitigate future flood damage by storing items higher and putting more items on wheels for easy transfer.

A closure after 30 years of activity

However, not all of the businesses ravaged by Ida – and there were many, especially in central Jersey, which has seen some of the greatest storm devastation in the state – have found lifeboats. .

The European Deli after Hurricane Ida.

Maria Mikiewicz, owner of European Deli in Manville, decided earlier this year to make the grocery store’s closure permanent after Ida, ending a more than 30-year legacy of offering fresh kielbasa, 13 types of pierogi and other European specialties. Today, the old storefront remains vacant, like many others in the borough.

In Manville, the Raritan River, on the northern border of the borough, reached 27.66 feet. The Millstone River, on the borough’s eastern border, hit another record: 23.73 feet. Walmart’s parking lot on North Main Street was under 2 feet of water and City Hall was also under water.

It would have cost Mikiewicz around $100,000 out of pocket to rebuild after recovering insurance. Cost, time to rebuild and material shortages all factored into the decision not to reopen. It would also have marked the third major reconstruction Mikiewicz has had to do following storms, following Hurricane Irene in 2011 and Hurricane Floyd in 1999.

“It was not an easy decision for the family, for any of us,” said Jan Chwiedosiuk, Mikiewicz’s nephew and co-owner of the Jersey Cyclone Brewing Company. “Much of my life, including my childhood, was spent there with my family.”

Three feet of water filled the charcuterie. Fifty percent of its products were destroyed or had to be thrown away, in part because most of the refrigeration was destroyed and all the air conditioning stopped working. Most cabinets and wall light fixtures were gone. All the plasterboard below the waterline should have been replaced.

Preparing for the future: “I just don’t know when”

Sherban’s Diner, a 63-year-old South Plainfield cornerstone, was able to reopen weeks after 2 feet of water from Ida destroyed her $50,000 boiler and caused an additional $10,000 damage to her venue private reception for 120 people.

Sherban's Diner event room after Hurricane Ida.

Much of Middlesex County was spared the worst of Ida, however, some areas – such as parts of South Plainfield – bore the brunt of the storm’s wrath. Nine inches of rain fell on the borough, home to Spring Lake and Bound Brook, the latter neighbor of Sherban’s Diner.

Insurance didn’t cover anything for Sherban’s Diner because he doesn’t have flood insurance.

“Our boiler takes care of the steam table, so you can’t have hot food without it, which means it’s not something where you can say, ‘Oh, maybe I’ll repair next month,” said Kateina Ganiaris, co-owner of the family business. “Flood insurance is very expensive, so at the moment I have to wait and see if business presents itself and if I can get allow it, I will get it.”

Sherban's Diner's event hall was rebuilt after Hurricane Ida.

Things haven’t been easy for the family since COVID-19 hit. When they reopened six months after the pandemic, business was down 50%. Now, with inflation, lingering pandemic concerns and a loss of corporate customers, it’s down 30%, but they hope to be able to offer flood insurance for the restaurant as soon as possible.

“Of course, I’m concerned that this kind of storm damage will happen again,” Ganiaris said. “Five years from now I will definitely have some kind of flood insurance because I think a storm like this will happen again. I just don’t know when.

Jenna Intersimone.

Jenna Intersimone has been a staff member of the USA Today Network New Jersey since 2014, having become a blogger-turned-journalist after founding her award-winning travel blog. To get unlimited access to her food, drink and fun stories, please subscribe or activate your digital account today.

Contact: [email protected] or @JIntersimone.

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Chongqing in China escapes the heat wave in cave restaurants


World War II air-raid shelters have become a popular summer retreat for many in China’s interior southwest, as locals and tourists flock to underground bunkers and cave restaurants to escape the sweltering heat this summer.

In past summers, Chongqing has opened up part of the underground space from June to September, with stools, drinks, board games and TV projectors, for residents to get away from the heat. This year, most shelters have been closed in line with China’s “zero covid” policy, even though the city is experiencing the fiercest heat wave since Beijing set official weather records in 1961.

China’s summer heat wave breaks all records

But some restaurants, cafes and shops converted from these facilities are allowed to open as long as there is no major outbreak, and they find locals and tourists arriving in droves. Chongqing and neighboring Sichuan Province are facing a power shortage, which has forced factories to shut down production and left many of Chongqing Municipality’s 32 million people without air conditioning, with temperatures reaching 113 degrees Fahrenheit. (The Yangtze River that Chongqing straddles has reached an all-time high, decreasing the hydropower generation the region depends on.)

The most popular underground hotspots are “cave hot pot” restaurants, converted from former air-raid shelters to serve the Chinese hot pot – a simmering bowl of broth in which diners dip slices of raw meat and vegetables to to cook. Chongqing is known for its spicy hot pot, which uses beef fat, red chili peppers and numbing Sichuan peppercorns in the broth.

Cave Pavilion Hotpot, established in 1989, has garnered a cult following following recent media hits. Plastic tables and chairs line two long, narrow tunnels connected by a dimly lit hallway.

Diners can expect long queues outside and poor ventilation inside, according to customer reviews on China’s largest review site Dianping. Water leaks are a common problem, and a local restaurant chain told The Washington Post it suspended in-person dining at an underground outlet after reports of slippery floors last month.

As part of a campaign to use retired air-raid shelters, Chongqing has turned some places into museums, shops and other venues since the 2010s, according to the China National Defense Daily. As an important military base during World War II, Chongqing had built more than 1,600 shelters by 1942 to counter the Japanese invasion, according to an estimate by local researchers.

“I see the most customers in the summer because my house is insulated from the heat and the underground location gives you a different vibe,” said Chen Huanwen, owner of Stone House cafe. “It’s an experience in itself.”

Chen, an art curator and Van Gogh fan, rented and redecorated the space with his friends and installed plumbing and ventilation systems. They painted a starry night sky on the arched roof and marked tables as train seats, with Van Gogh-inspired picture blocks on the wall showing “views outside the train window”.

“A headache is that the water keeps dripping from the ceiling, and there’s not much we can do about it,” Chen said, adding that this hasn’t deterred visitors drawn to the cool weather.

To compensate for the closure of cooling shelters, Chongqing has designated 99 air-conditioned subway stations as summer rest areas for residents to “escape the scorching heat”, the official Xinhua news agency reported.

China’s innovative — and disturbing — efforts to control the weather

Temperatures have largely dropped after rain on Monday, made possible by artificial cloud seeding by the government, and local authorities expect this heat wave to end on Tuesday.

High temperatures may return in early September and drought may continue, but the risk of another large-scale extreme heat wave will be “quite low”, Zhang Yan, deputy chief of the Chongqing meteorological department, told reporters on Friday.

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Old Spanish Sugar Mill De Leon Florida’s Most Iconic Restaurants

A historic restaurant known for its pancakes here in Volusia County has been featured on a popular travel website.

Trips To Discover, created for readers to find vacation destinations and ideas, included the Old Spanish Sugar Mill Grill and Griddle in De Leon Springs State Park in its recently published article “12 Most Iconic Restaurants in Florida.”

With a hot plate at each table, the breakfast restaurant has been home to the “make your own pancakes” destination for over six decades.

Pancakes can be topped with apples or banana slices, blueberries, applesauce, pecans, peanut butter, or chocolate chips. For those who don’t like flapjacks, the Sugar Mill offers a classic egg and bacon breakfast plate, French toast, burgers, hot dogs and salads.

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Restaurant inspection:31 Volusia and Flagler County restaurants get high priority violations, 1 ace inspection

Old Spanish Sugar Mill Grill and Griddle House at DeLeon Springs State Park, which is scheduled to close September 12, pictured August 9, 2022.

The local staple will close in September after the family business‘s contract with the state was not renewed due to outbidding by another supplier, The News-Journal reported Aug. 9. The iconic spot is set to reopen in October, but it’s unclear whether the make-your-own pancakes will return.

Trips to Discover also featured another local restaurant, Flagler Fish Company, in its list of Florida’s Top 15 Seafood Restaurants in June.

Flagler Fish Company has been serving fresh seafood to Volusia-Flagler County residents as well as visitors since 2005. Patrons can dine on-site and have “food that knocks your flops down” or take home cuts fresh fish fillets, shellfish and side dishes to cook yourself with the restaurant’s house seasonings.

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Breast or ribs? Where to Find the Best BBQ Restaurants in Volusia and Flagler Counties

Restoration Guide:10 Fun Dog-Friendly Restaurants, Bars, and Ballpark in the Daytona Beach Area

In June, four Volusia-Flagler restaurants landed on Yelp’s first-ever list of Florida’s Top 100 Restaurants. Red Bud Café in Daytona Beach ranked highest, landing at No. 13. The popular review site also ranked Millie’s Restaurant and Catering in Daytona Beach Shores at No. 71 and Santorini in DeLand at No. 87. Rounding out the list at No. 100 was La Crèperie Kafè in Palm Coast.

Moreover, Millie’s Restaurant was also honored recently thanks to the visit of the famous chef Guy Fieri. The restaurant will be featured in an upcoming episode of Diners, Drive-Ins and Dives.

Restaurant news: Huge waterfront bar and grill in Port Orange announces new opening date

Long live a good deal! The best restaurants and bars for happy hour in Daytona Beach

The Spanish Sugar Mill is located at 601 Ponce De Leon Blvd., De Leon Springs and can be reached at 386-985-5644 or The restaurant is open Monday to Friday from 9 a.m. to 3 p.m. and weekends and public holidays from 8 a.m. to 3 p.m.

Caroline Hebert is the food and dining editor for The Daytona Beach News-Journal. Originally from New Orleans and passionate about food, she can be reached at [email protected] Follow her on Instagram, Facebook and Twitter. Support local journalism by subscribing.

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The El Arroyo Sign That Saved Texas Restaurants

Image for article titled The El Arroyo sign that saved Texas restaurants

Photo: El Arroyo

Ellis Winstanley and his wife are real-life restaurant lifeguards. They have earned a reputation in Texas for saving traditional restaurants who has fallen on hard times for one reason or another. “A lot of times things have just lost their way a bit and there’s no major change,” said Winstanley. “JJust a thousand incremental improvements and you’re constantly doing it better and better and it takes off.”

Sometimes it means changing organization of physical space; other times, is making small adjustments to the recipe ingredients and not finished-preparation, Chopped off down on the waste. In the case of El Arroyo, it was about refining the voice of the brand through a physical sign outside the restaurant.

The Winstanleys bought the El Arroyo restaurant in Austin, Texas in 2012 (one of four restaurants they currently own) and haven’t had to change much about the well-known place’s food. loved, who opened in 1975. Early efforts focused on connecting with people through fun, sometimes uplifting (often taco or margarita-related) signs outside the restaurant that said things like “Yes, I know that guac is awesome but so am I” and “It’s OK if you break down sometimes / tacos fall apart and we still love their.”

“The sign was still there in El Arroyo,” Winstanley says. “When we bought it, the sign didn’t have much consistency in its message. It was funny normally, but sometimes it was rude funny, sometimes it was mean fun, and sometimes it was soft fun, and it was just all over the place. We gave him more voice and it was about uplifting people, making them feel better, and so he gradually gained followers on social media, and then in COVID was in a really good place to contribute.

Photos of the signs quickly started going viral and now El Arroyo is known on the internet. I sat down with Ellis Winstanley to discuss how he used signs to raise money for restaurantschange liquor laws in Texas and connect people around the world.

The Takeout: During the pandemic, we have seen many restaurants close and lose their way. How did you work to save restaurants in your community back then?

Ellis Winstanley: El Arroyo held the first live fundraiser, the first live concert of the El Arroyo sign. Someone on our team had a relationship with Robert Earl Keen and arranged this, then organized with the Texas Restaurant Association and the office of the governor, which, political or not, it was about helping people. The Texas Restaurant Association set up something called the Texas Restaurant Relief Fund, the TRRF, and so it was in the beginning, all the big companies kept their money, nobody really knew what was going to happen, but it was really about helping independent restaurants. We raised $27,000, so not a huge amount of money compared to some of the other efforts, but it was the very first effort.

We also got through the pandemic, we didn’t lay off anyone in any of our stores, so we focused all of our energy on El Arroyo. We said, “If we’re going to fight this, we’re going to have a spear point and that’s where we’re going to do it.” So all of our employees from the other restaurants came to work at El Arroyo, whatever they wanted. In fact, we hired anyone in the restaurant industry who wanted to work. We had scooter companies bringing in 40 pre-loaded scooters and various packaged food companies coming in to supply products.

In the early stages of the pandemic, we put up a sign that said, “Now would be a good time to legalize margarita delivery,” so we used the sign to get that message across, and then we realized we could be a delivery business. We basically found in the law a way to become a delivery company. We worked with the governor’s office and the restaurant association to get it passed into law so all restaurants could do it. We basically put up the “Now would be a good time to legalize margarita delivery” sign and a few days later we said “Holy shit, I’m not even kidding, margarita delivery” with our phone number and our phones crashed immediately.

TO: I have to admit that when I started seeing the sign all over social media with so many posts, I assumed it was a photoshopped meme because of the number of different versions I have seen.

EW: It’s super interesting to see people’s reactions when they find out it’s real. Lots of people pass by on any given day, people drive by, stop, get out and put their arm around him, take a picture of him like an old friend.

TO: How did the billboards start to get attention online?

EW: When we first bought it, some local people were posting it a lot just for their own social pages, and we had a Facebook page that had 3,000 followers and that was it. I remember lying in my bed at night inviting to all those who liked the publications to like the page, and after increasing it from 3,000 to 60,000 subscribers, we realized there was a Javascript automation that costs $18 (after I already put a thousand hours into it). We just somehow gradually gained more and more followers.

You get a lot of messages from people saying “just so you know, I was going through a terrible time in my life and this really helped me.” Tthe hat is pretty cool.

TO: Is there a sign that stuck out to you from the start that was part of a big online pop?

EW: There are many. They do a lot of brand partnerships, we did a brand partnership with Netflix which was for weird eye when that revived, and it got a lot of traction. But also one of my favorites was “I don’t always roll a joint, but when I do, it’s my ankle.

TO: This is the one a lot of my friends sent me because I have really bad ankles.

EW: For sure-when you connect with him, you connect with him. There are many like that. Obviously, there are some who are more serious, like that of Uvalde. There was the one we did on Ukraine who said, “So it turns out that one comedian’s courage can rally an entire planet.” It’s interesting because most of them are funny, but some say “I don’t know how many tacos it takes to be happy, but right now it’s not 23.” From different angles, different people connect.

There’s a whole bunch of people running it, but a lot of them are now user-submitted. So we started about four years ago encouraging people following the page to send signs and now we’re getting some really good ones – two, three days a week, that’s the user –stuff submitted.

TO: How do you see this online popularity translate to the restaurant itself in terms of customer numbers and financial support?

EW: There are many people who come to the restaurant because they know the sign. Ihe’s a traffic driver, for sure. Originally we wanted to publish a book of signs, and publishers were saying, “It’s too specialized a product, nobody’s going to buy it.””So we did it ourselves. We ended up selling twice that first Christmas. Once we finally received all the books to fill those orders, we shipped them all, then my wife put the rest in her car and drove around San Antonio, Houston and dallas do business with retailers as she could. And it took off, so they launched more products and now it’s hundreds of product biases which are sold at retailers in 48 states and Canada, shipped all over the world. It’s amazing how this connection can be developed, and it all started with a brand voice that connected with people.

TO: Do you think there’s a difference in you creating this physical sign before it goes live, as opposed to just posting smart tweets every day?

EW: I guess I don’t know how to know if there is or not. I think with anything brand consistency is important so we look at the sign itself because it obviously has personality and funk it’s different it’s a consistent delivery medium , but the voice is what people really connect to. I think it’s easy to say “oh, it’s that sign, it works”, but it’s really the voice.

TO: From your experience, what can you say about how restaurants act as gathering places for communities?

EW: What’s really fascinating about restaurants is that they are the first place people go in their community for help. It’s the first place people ask to sponsor their little league jerseys or give them a raffle card for the organization they’re trying to raise money for.. And they are also normally the first to intervene in case of a problem.

So be it like COVID and restaurants turning to selling groceries, or even the frosts that happened in Texas – I know of at least three restaurant workers who drove to cook every morsel of food in their cooler because hospitals couldn’t get food delivered and there were all these stranded patients there – IThese are the kinds of decisions that restaurants make every day. Eespecially in times of disaster, it’s always the first to respond and the first place to go, and I think it’s become hyper focus during COVID. It’s easy to take what you have in restaurants for granted. Jhey’re the glue of the community.

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Ford plans to open themed restaurants in Memphis

MEMPHIS, Tenn. (WMC) – As Ford Motor Company continues to build its multi-billion dollar BlueOval City complex in Stanton, the company has also set its sights on Memphis for the expansion of its burger and craft beer restaurant franchise, inspired by Henry Ford himself.

Ford’s Garage plans to open two to three of its vintage garage and Prohibition-era themed restaurants in the metro area.

Each restaurant will occupy approximately 7,5000 square feet of land and employ approximately 100 people.

“After two years of confinement and restrictions, consumers are starting to go out with family and friends again, and they are looking for entertainment. They are looking for good food and great energy in a cozy, unpretentious and unique restaurant in a casual dining space,” said Steve Shlemon, President of Ford Garage.

“Turns out Ford Motor Company’s rich history as one of America’s premier manufacturing companies also translates into a pretty cool dining experience. We’re excited to bring the Ford’s Garage experience to the Tennessee.

Ford’s Garage’s St. Augustine, Florida, with a vintage Ford model hanging above the bar.(Ford Garage)

Each restaurant is sculpted to look like a 1920s gas station and is filled to the brim with Ford memorabilia, including vintage vehicles, light fixtures and gas pumps, plus a Model T or Model A car suspended above the central bar.

To take the theme further, waiters are dressed as mechanics, blue shop towels are used as napkins, and bathroom sinks are made from tires and fuel pump nozzles. Even the bars inside the restaurants are decidedly vintage, mixing prohibition-style elements like brickwork, richly colored woods, and a hand-hammered copper bar top.

When the Florida-based chain debuted near Henry Ford’s winter home in Fort Myers, it had no association with Ford Motor Company other than its name.

But when the automaker learned of its existence, it embraced the idea of ​​collaborating on a licensing deal and allowed Ford’s Garage to use the company’s iconic blue oval logo and other imagery. Mark.

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Oppenheimer analysts cut earnings estimates for BJ’s Restaurants, Inc. (NASDAQ:BJRI)

BJ’s Restaurants, Inc. (NASDAQ:BJRI – Get Rating) – Oppenheimer equity researchers cut their third-quarter 2022 earnings per share (EPS) estimates for BJ’s Restaurants stock in a note released to investors on Thursday August 18. Oppenheimer analyst B. Bittner now expects the restaurateur to earn ($0.36) per share for the quarter, down from his previous estimate of ($0.35). The consensus estimate of BJ’s Restaurants current annual earnings is ($0.03) per share. Oppenheimer also released estimates for BJ’s Restaurants earnings for fiscal year 2022 at ($0.12) EPS and earnings for fiscal year 2023 at $0.78 EPS.

Other stock analysts have also released reports on the company. Citigroup raised its price target on BJ’s Restaurants from $24.00 to $26.00 in a Friday, July 22 report. Piper Sandler cut her price target on BJ’s Restaurants from $38.00 to $29.00 and set an “overweight” rating for the company in a Friday, July 22 report. Wedbush raised its price target on BJ’s Restaurants from $24.00 to $25.00 and gave the company a “neutral” rating in a Friday, July 22 research note. Barclays reduced its price target on BJ’s Restaurants from $21.00 to $17.00 and set an “underweight” rating for the business in a Friday July 22 research note. Finally, Benchmark reduced its price target on BJ’s Restaurants to $32.00 in a Friday, July 22 research note. One analyst rated the stock with a sell rating, six issued a hold rating and five assigned the company a buy rating. According to, BJ’s Restaurants currently has an average rating of “Hold” and a consensus price target of $35.09.

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BJRI shares opened at $26.67 on Monday. BJ’s Restaurants has a 12-month minimum of $20.15 and a 12-month maximum of $47.20. The company has a market capitalization of $625.52 million, a price-earnings ratio of -121.23 and a beta of 1.89. The company has a 50-day simple moving average of $23.38 and a 200-day simple moving average of $26.29. The company has a debt ratio of 0.15, a current ratio of 0.43 and a quick ratio of 0.36.

BJ’s Restaurants (NASDAQ:BJRI – Get Rating) last reported quarterly results on Thursday, July 21. The restaurateur reported earnings per share of $0.01 for the quarter, missing analyst consensus estimates of $0.23 per ($0.22). BJ’s Restaurants posted a negative return on equity of 1.08% and a negative net margin of 0.42%. The company posted revenue of $329.70 million for the quarter, versus analyst estimates of $328.02 million. In the same quarter a year earlier, the company posted earnings per share of $0.26.

BJ’s Restaurant Institutional Trade

A number of hedge funds have recently changed their holdings in BJRI. Allspring Global Investments Holdings LLC purchased a new stake in shares of BJ’s Restaurants during the fourth quarter for a value of $316,000. Northwestern Mutual Wealth Management Co. increased its stake in BJ’s Restaurants by 56.2% during the fourth quarter. Northwestern Mutual Wealth Management Co. now owns 1,070 shares of the restaurateur valued at $37,000 after buying 385 additional shares last quarter. American Century Companies Inc. increased its stake in BJ’s Restaurants by 24.7% during the fourth quarter. American Century Companies Inc. now owns 826,238 shares of the restaurateur valued at $28,547,000 after buying an additional 163,907 shares last quarter. Trillium Asset Management LLC increased its stake in BJ’s Restaurants by 3.3% during the fourth quarter. Trillium Asset Management LLC now owns 99,404 shares of the restaurateur valued at $3,434,000 after buying 3,207 additional shares last quarter. Finally, Bank of America Corp DE increased its stake in BJ’s Restaurants by 0.9% during the fourth quarter. Bank of America Corp DE now owns 67,594 shares of the restaurateur valued at $2,335,000 after buying 601 additional shares last quarter. Hedge funds and other institutional investors own 99.15% of the company’s shares.

About BJ’s Restaurants

(Get an evaluation)

BJ’s Restaurants, Inc owns and operates casual dining restaurants in the United States. The company’s restaurants offer pizza, craft and other beers, appetizers, entrees, pastas, sandwiches, specialty salads and desserts. As of April 19, 2022, it operated 213 restaurants in 29 states. The company was founded in 1978 and is based in Huntington Beach, California.

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Earnings History and Estimates for BJ's Restaurants (NASDAQ:BJRI)

This instant news alert was powered by MarketBeat’s storytelling science technology and financial data to provide readers with the fastest and most accurate reports. This story was reviewed by MarketBeat’s editorial team prior to publication. Please send questions or comments about this story to [email protected]

Before you consider BJ’s Restaurants, you’ll want to hear this.

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While BJ’s Restaurants currently has a “Hold” rating among analysts, top-rated analysts believe these five stocks are better buys.

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Congressmen: Unused relief money should go to RI restaurants

PROVIDENCE, RI (WPRI) — With about four months left in the year, millions of dollars remain unspent in the nation’s Restaurant Revitalization Fund (RRF).

The RRF is providing emergency relief to eligible restaurants, bars and other businesses impacted by the pandemic. As of June 2022, $180 million in RRF funding remains uncommitted, according to

In an August 11 letter, members of the Rhode Island congressional delegation wrote to U.S. Small Business Administration (SBA) Administrator Isabella Guzman, asking that the SBA prioritize the award of unrequired RRF funds to applicants from states like Rhode Island “who received disproportionately low levels of awards relative to the number of applications in the state.

“Even if some are set aside for litigation or have to be sent to the Treasury Department, awards of this magnitude could make a transformative difference for the many restaurants still grappling with the aftershocks of the pandemic’s economic crash,” wrote the delegates.

Only 30% of restaurants in Rhode Island that applied for the RRF received relief, the lowest rate in the country and more than 10 percentage points lower than any other New England state, according to an analysis by the Government Accountability Office. (GAO) SBA data.

“We are asking the SBA to correct this discrepancy using uncommitted RRF dollars.
prioritize awarding restaurants to states with the lowest percentage of eligible applicants funded,” the letter reads.

“Such an action would ensure that program funds are distributed geographically equitably,
help more restaurants in more states,” the letter continues.

12 News has contacted the SBA for comment.

Harrison Elkhay, president of Chow Fun Food Group, told 12 News that he requested money for his restaurants more than a year ago, and there is no indication whether the requests will be approved. The fund was created in March 2021.

“We applied within five minutes of it being posted,” Elkhay said, noting the wait was frustrating.

Elkhay told 12 News that his group’s restaurants have still not returned to pre-pandemic levels of activity.

“If those funds aren’t released, there’s a good chance there will be cuts in other places, which would really hurt the economy and really hurt Rhode Islanders,” he added.

The story continues below.

The American Rescue Plan Act (ARPA) created the Restaurant Revitalization Fund (RRF) to provide funds to help restaurants and other eligible businesses stay afloat. Grant money can be used for a variety of expenses, including salary costs, utility payments, outdoor seating construction, and some vendor costs.

The SBA notes that the program provides restaurants with “funding equal to their pandemic-related revenue loss up to $10 million per business and no more than $5 million per physical location.”

FRR recipients are not required to repay the funding, as long as the funds are used for eligible purposes by March 11, 2023, according to the SBA.

A total of 446 Rhode Island restaurateurs have received more than $106 million in assistance from the program, the delegation said.

In May, Senate Republicans blocked bipartisan legislation that would have earmarked an additional $40 billion for the fund, which the delegation said would have been “enough to provide all RRF candidates who had received no assistance from the full grants”.

The bill failed to receive the necessary 60 votes after all but five Republicans voted against considering the measure.

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Millennials want to crawl into metaverse restaurants before they eat

Millennials are a strange mix of enthusiasm for crypto, mixed with social anxiety. That’s if a new survey is anything to go by.

A new survey has been published by me&u, which makes table ordering technology. In trying to determine what hospitality venues will need in the future, the report tries to give operators in the hospitality industry a head up. The survey was conducted in the United States, Australia and the United Kingdom

Millennials and hospitality

The report revealed new comments about Millennials and how they want their restaurant experiences to turn out.

52% of these crazy millennial cats say they wish they could try a new place in the metaverse before showing up. You can’t give millennials surprises, they hate that stuff. They need to know what awaits them at all times!

The report’s writers say, “Hospitality venues of the future will also see the role of the metaverse come into play. Most Millennials agreed that they would be interested in trying out a new venue in the metaverse first. Half would be interested in a place using the metaverse to experience virtual reality activities, such as virtual tours of the region from which they selected their wine.

According to me&u, “As operators seek to keep abreast of consumer demand, this data will enable hospitality businesses to be ‘future-proof’, accelerating key aspects of their business for customers. years to come.”

Want another byte?

Restaurants are no strangers to innovation. Said me&u, “Over the past few years, restaurants and bars have begun to embrace the use of technology for the same reason that most industries are quickly adapting to these advancements – to create a more efficient operation. .”

Not only is technology expected to make things more efficient. But. Millennials want to use it to get special treatment. “With the rise of hyper-personalized sites, there is a need to tailor the experience to each unique visitor. Half of consumers surveyed were found to be more likely to visit places that use technology to offer them a personalized menu that matches their tastes, including bespoke drink recommendations.”

Crypto payments

What we love about Millennials is that they’re down on crypto. And, they want to pay for their burgers with a range of tokens.

According to the report’s writers, “Facilitating borderless, peer-to-peer, and multiple tokens and blockchains, Web3 will convert anything you have in your wallet into payment — bitcoin, NFT, or other digital currency options.” It’s not only what you pay with that will become easier, but also how you pay.

Generation Y and alcohol

What we know about Millennials is that they are huge squares when it comes to alcohol. 33% of respondents expect bars and restaurants to offer a range of non-alcoholic options. More than a third would frequent bars or restaurants without alcohol.

I guess they really like the idea of ​​virtual beer.

Apple juice on ice, thank you.

What are we going to do with all those responsible, nervous crypto aficionados? With luck, build better restaurants.

Got something to say about Millennials and their crypto, or something else? Write to us or join the discussion on our Telegram channel. You can also find us on Tik Tok, Facebook or Twitter.


All information contained on our website is published in good faith and for general information purposes only. Any action the reader takes on the information found on our website is strictly at their own risk.

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Friendly’s closes another NJ restaurant

Beloved family restaurant Friendly’s is closing another of its locations in New Jersey.

Friendly’s restaurant in Marlton at 101 Route 70 W. closed Monday, August 15.

Two former Friendly site employees informed NJ Advance Media of the planned closure.

“As of Monday (August 15), this location is permanently closed. Please come visit us at our Deptford location! We hope to see you there!” read the signage posted on the front door.

Friendly’s closed its store at 101 Route 70 W., Marlton on August 15. (Christopher Burch | NJ Advance Media)

The Marlton location opened in 1983.

It occupies space in the Marlton Commons shopping center alongside brands such as ShopRite, Shake Shack, Honeygrow, PetSmart and Kohl’s.

Friendly restaurants near Cherry Hill, Haddon Township and Mt. Laurel have also closed in recent years. The company’s location in Voorhees is temporarily closed, according to Friendly’s website.

Friendly’s currently operates 18 restaurants throughout New Jersey and 125 restaurants nationwide.

The restaurant is popular for its variety of ice creams including sundaes, Friend-z, Fribble and floats.

Its menu also includes breakfast, burgers, salads, and other entrees for lunch and dinner.


New Jersey appliance store closing after 67 years in business

Italy rejects Domino’s pizza, forcing the chain to close all restaurants in the country

Closure of NJ Golf Center after more than 20 years in business

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Christopher Burch can be reached at [email protected]. Follow him on Twitter: @ChrisBurch856. To find on Facebook. Do you have any advice? Tell us.

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Restaurant owner charged with fatally shooting man in Waterbury brawl – NBC Connecticut

The owner of a restaurant in Waterbury, accused of fatally shooting a man during a fight early Saturday morning, has been arrested and is charged with murder, police say.

Officers were called to Mikey’s Jamaican Restaurant on East Main Street around 1.40am after receiving a gunshot complaint. When police arrived they said they found a 28-year-old Waterbury man on the ground outside the restaurant with multiple gunshot wounds.

The man was taken to Saint Mary’s Hospital where authorities said he later succumbed to his injuries and was pronounced dead. His identity has not been revealed.

Police say investigators have determined a fight occurred outside of Mikey’s Jamaican restaurant between the man and the restaurant owner, identified as 61-year-old Michael Anderson.

During the scuffle, police say Anderson pulled out a gun and shot the man dead.

Anderson was arrested and faces charges of murder, reckless endangerment and unlawful discharge of a firearm. He is being held on $2 million bail.

Waterbury Police Department major crime detectives are actively investigating the incident. Anyone with information should contact police at (203) 574-6941 or Crime Stoppers at (203) 755-1234.

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Looking for new restaurants BEFORE they open? Let help you get in first.

Click on the map above to see how can get you in first ahead of your competitors.

Looking for new restaurants BEFORE they open?  Let help you get in first.( released its latest Restaurant Openings Report, providing restaurant sellers with a sampling of new sales and marketing leads that can be found on their website.

Alton, IL – Tab’s Cafe
Two new restaurants are preparing to open in Alton, according to information shared Tuesday at Alton Main Street’s “What’s Up Downtown” meeting. West Virginia native Tabitha Craig will open Tab’s Cafe at 400 State St. by Saturday, August 20. She talked about her seven siblings and how she had to help her mother cook.

Petaluma, CA – Acme Burger
Acme Burger is coming soon to Petaluma! The burger spot, which has outposts in Cotati and Santa Rosa, will soon be located at 330 Western Ave. at a 1950s gas station next to Crooked Goat Brewing.

Nashville, TN – Ophelia
The group behind the Church & Union restaurant is opening another concept in downtown Nashville, an application filed with the Metro Planning Department has revealed. 5th Street Group, led by CEO Patrick Whalen, will open in a 3,383 square foot space at 401 Church St. The new restaurant appears to be next door to Deacon’s New South, operated by A. Marshall Hospitality, in the L&C Tower downtown. Ophelia’s will offer pizza and craft cocktails, according to its social media pages, and will open in 2022.

Camden, DE – Five Guys
The incoming Five Guys will join Chipotle at 34 East St, Camden, DE 19934 in the Shoppes in Camden this fall, according to David Czapski, vice president of operations for the site. While the facility was originally slated to open earlier, delays caused by “anticipated equipment availability” brought things to a halt. However, with signage recently erected and Czapski predicting a later September opening, hungry Camden patrons will be eating up Five Guys’ massive, laid-back platters in no time.

Salem, MA – Barrio Tacos
A popular national taco restaurant arrives in Salem and is looking for new members for its team. The Cleveland-based Barrio Tacos, with locations throughout the Midwest as well as Haverhill and Portsmouth, NH, is moving into space at 41 Lafayette Street.

Philadelphia, Pennsylvania – Cavanaugh’s Rittenhouse
The new Cavanaugh’s Rittenhouse is set to open at 1921 Sansom St. Philadelphia, PA 19103 later this year, according to press release details. Operations Manager Mike Anderson told What Now Philly, “Going forward, we expect a mid-August [opening.] Our inspections are scheduled and hopefully we should meet our deadlines and be ready for mid-August.

For more information or to see the slopes in your area, please visit

Ken Robert
[email protected]

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Aurora Celebrates the Opening of Three New Downtown Restaurants – Chicago Tribune

Aurora recently hosted events to celebrate the opening of three new downtown restaurants.

City officials gathered to celebrate the openings of Alice’s Corner, Kathryn’s Place and Craft Urban Aurora.

Alice’s Corner is the city’s first Bolivian restaurant, owned by Alice and Oscar Butron.

The Butrons have operated a food truck at local farmers’ markets for the past decade, but recently opened their own restaurant on New York Street, just east of River Street.

Fitness expert Quinton Thompson already owns QT3 Fitness Center in downtown Aurora and has opened his new companion business next door. Kathryn’s Place is a juice bar serving fresh juices, acai bowls and protein shakes. It is named in honor of Thompson’s mother, who recently lost her battle with breast cancer.

Restaurateur Bernie Laskowski opened Craft Urban Aurora last weekend, expanding his popular Geneva brand. The two-story restaurant rehabilitated a long-vacant building downtown, with an outdoor terrace, menu of American fare, and craft cocktails.

Kathryn’s Place and Craft Urban have both been in the works for a long time and their plans have been cut short due to the coronavirus pandemic. Both received help from the city to complete rehab and open up.

Both locations are directly across from each on a key downtown Downer Place and Stolp Avenue intersection.

Thompson received a total of $46,000 from the city to complete Kathryn’s Place and keep it running.

Laskowski purchased the building for Craft Urban in 2019 and entered into a redevelopment deal with the city. Originally, the deal was a $600,000 loan to be repaid by the restaurant over the next 10 years.

But things came to a halt during the pandemic in 2020, and Laskowski had to spend money just to keep his restaurant in Geneva afloat.

In November 2021, the city agreed to award Laskowski an additional $350,000, which the city received from federal funds. The city also gave Laskowski 15 years instead of 10 to pay off the original loan.

Due to rising costs, the project almost doubled from what it was originally supposed to be, to around $1.9 million.

Laskowski had a soft opening for his restaurant a few weeks ago, but the restaurant is now fully open.

[email protected]

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Understaffed restaurants, culpable price and wage hikes

Lake Street Local in Port Austin is just one of many restaurants in Huron County, and the country as a whole, that is struggling with an employee shortage that has become an industry-wide problem. industry.

Owner Ryan Detrick not only had to fill eight different positions himself, but also enlist the help of his mother and sister to fill in some of the job gaps. Now that the summer is drawing to a close, he will also lose his college employees who will return to school in the fall.

The biggest problem is money, according to Detrick. The relationship between food prices and restaurant employee payment is a domino effect, where the price of one affects the price of the other.

Previously, local restaurants could pay their employees $10 to $14 an hour, more than the big chains. However, company restaurants like McDonalds are now paying their employees between $16 and $17 an hour, forcing local establishments to match them.

There is also the question of qualifications; people need to be qualified to work as scullery cooks and get a higher salary, but corporate chain employees don’t need qualifications to work in a deep fryer and get paid $15 an hour at the beginning.

“Now we’re competing not just with the other restaurants in the area, but with the brands with an infinite amount of money,” Detrick said.

He’s seen this same problem with other restaurants, like at a friend’s in Greektown, Detroit, where they had to start paying their cooks $24 an hour instead of the $12 to $13 they were making at home. ‘origin.

This wage increase becomes particularly problematic with rising food and commodity prices, which are forcing restaurants to increase their menu prices. Combined with the shortage of employees, restaurants are forced to pay more for less.

The shortage has had a negative effect on the employees themselves, according to Detrick. They had to work multiple shifts to fill the gaps for more hours than a normal work week, which exhausts them. This is a problem, because it could lead to a drop in service quality, which could earn them more grief from less understanding customers. Detrick said he had a new waitress down in their first week of summer because of a particularly naughty customer.

Restaurants have a lot of seats to maintain and few staff to take care of them. The cooks in the kitchen are few, but a little understanding can go a long way to making a tough job a little easier to bear.

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Charleston-based ‘fast casual’ restaurants considering expansion | Food

Charleston isn’t as fast-paced as some of the nation’s larger cities, where fast-casual brands, many of which are chains, serve as lunch and dinner options for those on the go.

But Charleston’s appetite for fast food that’s not lacking in quality continues to grow, as do the handful of independent counter-service eateries that have their roots in the holy city.

As this type of service becomes increasingly popular, the line between casual quick service and full service is beginning to blur, and owners of restaurants where customers order at the counter say customer service remains a top priority. .

For local fast food brands with multiple locations, maintaining cohesive operations across all of them is a priority, especially when opportunities for expansion arise.

Focus on salads

Charleston didn’t have many local restaurants that offered fast service and health-conscious cuisine when Jennifer Ferrebee opened Verde with her husband on King Street in 2011.

So the restaurant serving make-your-own salads topped with house dressing and an assortment of over 40 toppings quickly gained traction.

“We had seen fast-casual restaurants in other cities, but at the time, in 2011, Charleston didn’t have what I would call a lot of fast-casual restaurants,” Ferrebee said. “We knew it was a type of restaurant and for us it was really appealing and somewhere we would want to eat.”

When the first Verde opened, the couple thought the concept could work, given its proximity to the College of Charleston. They did not expect to serve South Carolina at five locations 11 years later.

“We really felt like the students would be in on it and it would be something they would like,” she said. “From the first year, it worked and we were delighted.”


Verde specializes in make-your-own salads topped with house dressing and an assortment of over 40 toppings. Green/Provided

After opening two Verdes in Mount Pleasant, one in West Ashley and another in Columbia, Ferrebee grew the company to just under 100 employees. The menu changes seasonally, but some salads have stood the test of time.

“Amazingly, some of our signature salads have been on the menu since day one,” she said. “The basis of what we do hasn’t evolved a ton.”

A recent change has been the addition of canned beer and wine, a service launched by Verde earlier this year. Online orders now account for 40% of Verde’s business, up from 15% before the pandemic.

“The pandemic has certainly changed the number of people ordering online and a lot of people haven’t returned,” Ferrebee said.

As they continue to adapt to the pandemic-induced changes to the business, Ferrebee has its eye on more growth opportunities. She said North Charleston, Summerville and other Columbia neighborhoods could be the next home of a Verde outpost in the near future.

Beyond State Borders

Verde isn’t the only casual dining brand born in Charleston that’s expanding to other parts of South Carolina and beyond. Saveurs du Monde will soon add a fourth French café on Seabrook Island, soon to be followed by Summerville.

Owner Thierry Chateau, who opened the first Saveurs du Monde nearly 10 years ago, said operating a single location was never the end goal. There were initially plans to expand the business which was recently boosted by a partnership with “Mr. Wonderful” (Kevin O’ Leary) of “Shark Tank,” the popular show where investors hear the pitches of business owners seeking funding.

Saveurs du Monde works with investor 'Shark Tank' on expansion and franchising

Kairos Mediterranean (copy)

Kairos Mediterranean recently opened a new restaurant in Summerville in January 2022, its third in the Charleston area and sixth in South Carolina. File/Reese Moore Photography/Supplied

In 2021, Chateau began fundraising with O’Leary’s Startengine, a capital market firm that helps companies and investors find their partner. In June, Saveurs du Monde obtained franchising authorization in the hope of expanding nationally.

The owners of Mediterranean restaurant Kairos, which first opened in Mount Pleasant in 2017, are considering a franchise route after taking their business beyond the state lines of South Carolina. Cary Chastain and Will Oriani own and operate seven Kairos locations: three in the Charleston area, two near Greenville, one in Columbia and one in Tallahassee, Florida.

“The vision was to serve delicious, healthy food and give people an option as affordable as all that,” Oriani said. “As you have growth, it is very tempting to start outsourcing things. It takes a big commitment to make sure you serve fresh food that you prepare every day.

Kairos had been chef-led from the start, when Chastain and Oriani hired current South Carolina Chef Ambassador John Ondo as a consultant after closing his Cannonborough-Elliotborough Lana restaurant in 2017. (Ondo later joined the ownership team but is no longer affiliated with the Company.)

From spreads to pickles and a 17-step falafel, Kairos offers a menu filled with homemade bowls, salads, platters and pitas.

“It’s the core of what I consider to be our strong point moving forward,” Oriani said.

Sandwich BBM.jpg

Banh mi sandwiches range from $9.50 to $10.75 at Bon Banh Mi. Bon Banh Mi/Supplied

‘Quick Gourmet Meal’

Bon Banh Mi owners Jason Sakran and Jeremy Spencer aren’t big fans of the fast and laid back moniker.

With two locations in the Charleston area and another en route, Bon Banh Mi has many of the features found in fast casual restaurants, including counter service and online ordering.

Although structured to accommodate a large volume, Bon Banh Mi’s menu features homemade ingredients that feature in Southeast Asian-inspired bowls, tacos, salads, and banh mi sandwiches.

This, combined with their staff’s commitment to customer service, sets Bon Banh Mi apart, the owners said.

New Bon Banh Mi restaurant, gift shop in Mount Pleasant;  Bedford Falls plans to expand

“The experience we aim to deliver…I call it fast food, which means it’s a higher level of service,” Spencer said. “So being in the same category as somewhere that maybe doesn’t put as much emphasis on those things, maybe that would be my only gripe to define the segment as fast and laid back.”

The food, described as “healthy, vibrant and fresh,” is inspired by recipes Sakran and Spencer would cook for friends and family. They are under no illusions that the restaurants were built to spend a lot of time in Southeast Asia, but that doesn’t mean their food can’t be delicious and something people crave, have they stated.


Bon Banh Mi’s third location will open later this year in the Walmart-anchored market at the Oakland Mall at 1100 Oakland Market Road in Mount Pleasant. Bon Banh Mi/Provided

According to Sakran, the concept was built around the idea of ​​replication, meaning there could be more Bon Banh Mi in the Carolinas and beyond in the future. Owners had plenty of opportunities to expand beyond the Lowcountry in the past, but they went with the basics approach.

Customers often don’t leave a tip after ordering at the Bon Banh Mi counter. Some leave it at that, while others feel inclined to leave money on the table after talking to Bon Banh staff Mi throughout their meal, Spencer said.

An influx of online orders in a post-pandemic world has reduced those opportunities to engage with customers, but this part of the business remains a top priority, especially as the business expands.

Sakran calls it a hybrid model.

Sour beers abound at the

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Maine restaurants and hotels see strong recovery despite understaffing

Maine restaurant and lodging revenue in May rose from a year ago, reflecting a strong start to the tourist season as the industry still struggles to recover from the pandemic.

Restaurants saw taxable sales rise nearly 8% to $281.4 million in May from a year earlier, according to the latest state data. Accommodation taxable sales increased more than 17% to $128.4 million during the same period.

The increases were even higher compared to April sales, with taxable restaurant sales up 17% and accommodation nearly 62%.

This is good news for the state, as these two sectors make up a large part of the tourism industry, a major economic contributor. Tourism had a total economic impact of nearly $14.5 billion in 2021, up 61% from the first year of the pandemic marked by economic restrictions. The industry supports about 143,100 jobs, or about 21% of employment in the state.

“This is very good news,” said Matt Lewis, CEO of industry group HospitalityMaine.

He still expects some restaurants to close temporarily or completely as they still struggle to recruit enough staff to stay open for full hours. He said many restaurants had not received grants from the Small Business Administration’s Restaurant Revitalization Fund, and the US Senate in May rejected an effort to replenish the fund.

Restaurant and accommodation businesses are still showing a strong recovery from their pandemic low in April 2020, when strict travel and health restrictions related to COVID-19 were in place. During that month, taxable restaurant sales fell to $85.6 million and lodging to just under $10 million, with the hospitality industry losing about $1 billion in taxable sales in 2020.

Bar Harbor’s hot tourist area saw taxable sales of about $1 million in May 2020, but sales rose sharply to $8.6 million last year and $10.5 million this year. May 2022. Accommodation taxable sales were $462,000 in May 2020, but last reached $8.9 million. year and $10.3 million this year.

Still, Lewis said some members of HospitalityMaine are reporting parking lots are less busy now than they were last year and occupancy rates are lower than last year. Fall bookings at hotels are strong, perhaps because of makeovers for postponed weddings and fall foliage tours, he said. Inflation-related price increases also play a role.

“Price growth will help most places overtake last year,” he said. “But we’re not off the hook yet.”

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SORA West Conshohocken Hotel and Restaurant Update

The website for Hotel West & Main, the Tapestry by Hilton hotel in the final stages of construction on the SORA West redevelopment site in Conshohocken, is accepting bookings from November 21. We went through the booking process and a room is currently $190 a night for two queen beds or one king bed. It was $215 if you chose a corner room with two queen beds. The hotel has 127 rooms.

The hotel’s website also offers details of available meeting space. There is 5,376 square feet of total event space. The largest single space measures 3,519 square feet. There are four meeting rooms.

There are two restaurants that consist of the historic Washington Fire Company fire hall and a connection between the fire hall and the hotel. On the ground floor is 1874 Social (pictured above). On the second floor are the Skybar and the Hook & Ladder kitchen.

On, Restaurants has a job posting for a Restaurant Manager and describes the two restaurants as follows:

From 1st floor, 1874 Social at West & Main. An intimate and harmonious place offering coffee and breakfast to start the day, then turns into a dynamic social place in the evening with spirits and small plates. On the second floor you will find the Hook and Ladder bar and kitchen. Guests will be surrounded by history on this floor, whether they are dining in one of the dining rooms or socializing on the rooftop. Our brand promise is to provide an unparalleled dining experience, beverages and atmosphere…and the rest is history.

More soon.


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Restaurants fall victim to one-star review extortion scam

For customers and business owners, good reviews are of paramount importance. In fact, according to a study by business consultancy Invesp, 88% of customers trust online reviews as much as a friend’s recommendation, so for most people looking to try a new place on their lunch break or finding the perfect date, the internet acts like a friend that most of us trust. That’s why a new scam hitting restaurant review pages across the country is causing serious concern.

Scammers have bombarded restaurant pages with one-star Google reviews in hopes of extorting money from unsuspecting businesses. From San Francisco to New York and many places in between, restaurant owners are seeing a sudden drop in their Google ratings – only to find that it’s not disgruntled customers leaving reviews, but a much more insidious party.

“We were going through our reviews on all platforms and noticed that we started getting a lot of these one-star reviews on Google,” said Aaron Bludorn, chef and co-owner of the eponymous restaurant Bludorn in Houston, NZ. Texas at TODAY Food. .

Bludorn said restaurant staff started noticing the bad reviews in the week just after the 4th of July weekend, which is around the time restaurants in other cities started to notice. fall victim to similar scams.

“We realized that was becoming a big issue here,” Bludorn said. He said staff were puzzled by the sudden influx of one-star ratings with no reviews, but noticed those bad reviews only showed up on Google.

Wondering what was going on, Bludorn asked around and said he had heard of a few friends with their own establishments in New York and Houston who also found themselves facing a similar experience. “And then we got the email,” he said.

“Hello. Unfortunately, we have left negative comments about your establishment. And will appear in the future, one review per day,” reads an email sent by the scammers to Bludorn under the pseudonym “Trí Toàn Nguyên”. . apologize for our actions, I would not want to harm your business, but we have no other choice. The fact is that we live in India and see no other way to survive.

The scammer then demanded that $75 be paid as a Google Play gift card, even providing a link to PayPal for their target to purchase. The scammers also explained what they were going to do with the money, claiming that with the proceeds from the sale of this gift card, their family would have “three weeks of income”.

Bludorn said the scammer knocked the restaurant’s Google rating from 4.8 to 4.5 in a week with only a few one-star reviews. An outpouring of community support resulted in around 100 five-star reviews in one day, which recovered the rating somewhat, but Bludorn’s rating only rose to 4.6, below the d origin it had before the start of the event. He said an effort by Google to remove fraudulent reviews resulted in the removal of most five-star reviews from real customers.

Bludhorn said he never contacted the scammer and subsequently received more threatening emails over time, mirroring the story of another restaurant hundreds of miles away and a few states away.

“What happened was Lucho woke up and saw we got a star,” Kelly Barbieri, co-owner of Lucho’s restaurant in San Francisco, told TODAY. Barbieri said Luciano “Lucho” Romero, the restaurant’s chef and co-owner, told him an anonymous Google user left them a bad review but didn’t leave a reason.

“So he started going back to all the clients we had throughout the day to try to figure out where we had gone wrong, because we’re just not used to having them,” Barbieri explained. . “We always want to try to do something good.”

After being unable to figure out the source of that first bad review, Barbieri said the next morning she and Romero woke up to more 1-star reviews — and later even more. Convinced they couldn’t have received so many bad reviews in a few days, Barbieri and Romero decided to report their issue to Google, who told them in an email reviewed by TODAY that the bad reviews all respected their guidelines and would not. t be deleted.

“Then the next morning two more arrived,” Barbieri said. “So now we were really trying to figure it out.”

Customer reviews for Luchos Restaurant that include several fraudulent one-star reviews. Courtesy of Kelly Barbieri/Luchos

Putting on his detective cap, Romero reviewed the first account that gave them a star to see where they were and if they had written any other reviews. He noticed that the account only had two reviews: one at Lucho’s and another restaurant in Los Angeles, hundreds of miles away. Curious, he checked other accounts and found similar city-hoppers.

“Others gave us a one-star rating and a restaurant in Texas, and then we saw one in Chicago. And so we couldn’t determine where those people were,” Barbieri said. is when they received the first letter on June 24th.

“The first one was like, ‘We’re so sorry we have to do this,'” Barbieri said, adding that the letters grew more and more threatening over time without payment. In each email, just like with Bludorn, the scammers demanded $75 to be paid in Google Play gift cards.

“We realize what we are doing is illegal and unjust. But we have no other choice,” reads an email from the scammers to Lucho’s. “Let’s close this case positively and forget about each other.”

In all of the letters, the scammers use remorseful language, saying “sorry” and “we apologize” at several points in their extortion attempt. In an email, the scammer even signed his financial threat against Lucho’s with “Best regards”.

Google eventually began mass removing Lucho’s bad reviews. said Barbieri; however, the recent good reviews have been removed along with the fraudulent ones and there still seems to be another issue with their reviews page. “Something on our page is frozen. People can’t post new reviews. They keep going, it looks like it’s posted and then it’s gone,” Barbieri said.

A recent review for Lucho's restaurant which no longer appears on Google.
A recent review for Lucho’s restaurant which no longer appears on Google.Courtesy of Kelly Barbieri/Luchos

Barbieri said Lucho’s hasn’t received a review, good or bad, in over a month and she believes even good reviews with photos aren’t left on her restaurant’s page. After Google removed some of the fraudulent reviews, Lucho’s rating fell back to 4.8, although Barbieri said she was unhappy that her Google reviews have stood at 183 reviews since June, although she says several people have since left positive reviews.

“We recently became aware of a scam by bad actors targeting businesses on Google with the threat of 1-star reviews unless they send money via gift cards,” a doorman said. -Google’s word in a statement to TODAY. “Our teams are working around the clock to thwart these attacks, remove fraudulent reviews, and protect business profiles that may have been affected.

The spokesperson also said that Google’s policies make it clear that reviews should be based on real experiences and that they use a combination of human operators and “cutting edge” technology to closely monitor fraudulent content 24 hours a day, seven days a week. “We encourage users and business owners to report suspicious activity to us, which helps us maintain the accuracy and reliability of information on Maps.”

If a business finds itself the target of a scam like this, Google suggests not paying for it; Instead, restaurant owners should report reviews on Google’s Business Profile Help page or contact Google Support through its Help Center to help remove content that violates the policy.

According to Google’s article on how its review moderation systems work, it said it has created strict content policies to ensure reviews are based on real experiences to avoid irrelevant and offensive comments. Google Business Profiles, blocking or removing over 95 million policies. – non-compliant reviews and over 1 million reviews reported directly to Google. The company adds that technicians and team members have disabled more than 1 million user accounts due to non-policy activities such as vandalism or online fraud.

According to Google, it has teams of trained operators, analysts and automated systems that use hundreds of clues to detect abusive behavior, such as a change in review patterns on a company and patterns of behavior implausible by the examiners.

Google also said that it helps to keep information on the site accurate and reliable, and that in the event of unusual activity or a risk of potential abuse, it regularly implements profile protections. company to monitor and prevent content that violates the policy. This may include removing related reviews or even temporarily blocking reviews, which may be what happened to Bludorn and Lucho.

Yet even though Google said it was taking actions ranging from content removal and account suspension to litigation, the immediate effect of the situation was felt at both Bludorn, Lucho and beyond. .

“Who knows how many people were searching because out of all the reviews we have, it’s Google that’s so egregious, because people couldn’t search for reviews at all and still find our Google rating,” Bludorn said. .

Bludorn said his current rating of 4.6 is two-tenths of a point lower than his pre-scam rating. It may not seem like much, but according to marketing firm Bright Local, consumers’ use of Google to review local businesses has increased from 63% in 2020 to 81% in 2021, so every review counts for the viability of these companies.

“When you search for restaurants on Google Maps and see the name of the restaurant, the rating is right next to it,” he said.

“Because people rely on it. Right?” added Barbier. “If you haven’t seen a restaurant review in over a month, you might not go there. You can go somewhere else.

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Chronicle Lists Top Restaurants Splurge, Snubs French Laundry, Manresa and Quince

Chronicle restaurant reviewer Soleil Ho has spent much of the past three and a half years on the job spreading the wealth, so to speak, when it comes to reviewing lesser-known and less gimmicky spots in the area – and it was a bit refreshing! But a big-city newspaper critic finally has to deal with the Michelin-starred big names, and it seems Ho’s tour of the Bay Area’s most acclaimed and expensive spots is finally over.

“For most people, a meal in a fine dining restaurant is a heavy investment – so it better be good,” Ho writes. “This is where a reviewer is most valuable, I would say, because ‘It’s a lot easier to laugh at a bad slice of pizza than a bad $200 meal. So true!

But so far in the food section of the Chronicle, since Michael Bauer left, there hasn’t been a ton of attention to food, because Ho has devoted magazine articles to things like cart noodles at Beyond Cafe in SoMa, vegan pork banh mi at Lee’s Sandwiches and the pop-up Gumbo Social stand at the Outer Sunset Farmer’s Market.

As of this week, however, we’ve had Ho’s (albeit brief) take on some of the heavy hitters of the Bay Area restaurant scene via this list of the best Splurge restaurants – which is another way of saying the best fine dining restaurants . Mixed in are less sophisticated places, but still splurges like Animo in Sonoma and Rich Table. But the majority of the list consists of names well known to foodinistas and Michelin Guide readers alike, like Saison, Benu, Californios and SingleThread.

But there are some big omissions. Three restaurants that all have three Michelin stars – The French Laundry, Manresa and Quince – were all omitted from the list. And unlike the old Top 100 Days, we get no explanation for the snubs. (SFist has contacted Soleil Ho for details, but we have yet to hear back.)

It should come as no surprise, given the opening review Ho posted in early 2019 when he took over, that Chez Panisse isn’t here either.

About Saison, Ho writes, “Imagine you’re in a lodge on a snowy mountain while your friends and family ski outside, your only companions being the crackle of the fireplace and the soothing warmth of hot tea. spirit of the season…

Of Atelier Crenn and its now $410(!) tasting menu, Ho writes, “Dominique Crenn’s flagship restaurant, originally from France, adopts a cheerful narrative culinary style,” noting the 14-line poem that accompanies your meal with lines corresponding to each of the 14 courses.

Ho says Nightbird’s food is “simply breathtaking” and SingleThread’s $425 10-course tasting menu is “acrobatic.” And if you want a laid-back but high-octane experience involving caviar in Palo Alto, head to Protege.

In place of the old Top 100, the newspaper and website now have very many lists that have been published and updated over the last year or so – there was a long break in 2020 for obvious reasons. But the intersection of all the Chronicle lists is now confusing.

For example, Atelier Crenn, Lazy Bear, Mister Jiu’s, Nari, and Rich Table all appear on both the “madness” restaurant list and this other list of SF’s best restaurants that was last updated in June. But Benu, Saison, Birdsong, Merchant Roots, Nightbird, and Californios are all splurge-worthy, but aren’t they on the list of top restaurants in SF? And don’t even get me started on this Top 25 Restaurants thing, which is a totally confusing, quarterly updated snapshot of new, old, big and small restaurants in the Bay Area that’s a poor replacement for the Top 100 to say the least. , apparently modeled after the Eater 38, and not very useful.

That’s probably not the case for Ho – the food section editorial team knows lists are good for business, so why not make a lot of them? It’s just that, for a city’s official newspaper that should aim to be an authoritative source on things like fine dining, conflicts between these lists raise more questions than answers and do many a disservice. great restaurants like State Bird Provisions. , Mourad and Nightbird when they are on one list and not the other, maybe they will never be found when Google “sf best restaurants list” if that brings you to that weird Top 25.

Anyway, I’m now extremely curious to read Ho’s review on French Laundry, if they ever publish one. And I guess Quince (which is currently closed for a summer renovation) didn’t impress much either!

Congratulations to everyone who made the cut.

Related: Soleil Ho asks “Who is Michael Mina and why is his name treated like gold in this town”?

Top image: The Quince’s private dining room. Photo via Instagram

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Rising Inflation Rates Affecting Local Restaurants | New

Rising inflation rates and supply chain issues have created a tough landscape for local restaurants to navigate.

Consumer prices rose nearly 10% in June, making trips to the grocery store a costly endeavor, and wholesale prices rose again, putting even greater pressure on local restaurants.

“We’ve seen price increases here,” said Patrick Bosley, Vice President of Moonlite BBQ. “We’ve seen price increases everywhere you go. It’s just a real challenge. Everything has gone up. There’s not one area that hasn’t gone up.

According to CNBC, 75% of small business owners say their business has been negatively affected by inflation, and these negative impacts have caused local businesses to change the way they operate.

“You raise the prices a little bit,” Bosley said. “It’s unfortunate, but you have to stay in business. You also have to control waste. It’s a big deal. Both waste and work, you have to be productive. Your employees have to accept that they’re working when they’re here, and you tighten up your hours a little bit.

And Bosley says he’s not sure when this supply chain and inflation problem will end, but he doesn’t expect that to happen anytime soon.

“I don’t see it ending this year. I think we’re going through the end of 2022 with all these issues in place, and we’re going into 2023, and we don’t know what’s going to happen. »

Bosley says business has gotten tougher, but Moonlite will continue to adapt and succeed with the times.

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“Sit Down and Be Quiet”: My Midday Ordeal at Karen’s Diner | Restaurants

Masochism as entertainment has long been the stock in trade of the 21st century: Gordon Ramsay yelling at budding chefs; bad old Kevin McCloud comparing someone’s multi-million pound Grand Design with a car showroom. Even in this #BeKind era, we remain hungry for ritual humiliation.

It was only a matter of time, then, that someone came up with the idea for a restaurant experience that aims to be as unpleasant as possible. Blame the Australians for Karen’s Diner, a newcomer to the UK, which advertises itself with the slogan: ‘We hate good service’.

Some journalists infiltrate despotic regimes. Others create elaborate identities to lure the powerful into corruption. My lunchtime task was to go incognito to Karen’s in Prestwich, a suburb of Bury in Greater Manchester that was once home to the late Mark E Smith, the singer of Fall whose uncompromising rudeness was less a gimmick than ‘a way of life. Karen’s Diner would have represented everything Smith hated in modern life, where insults come from a script rather than from the heart.

A member of staff cleans up child customers at Karen’s Diner in Prestwich. Photograph: Richard Saker/The Guardian

My cover story fell apart at the first hurdle when the scowling butler noticed the notebook sticking out of my coat pocket. “What is that?” she barked. I stammered an unconvincing answer. She directed us to table 22, the worst in the house, right next to the toilets.

A waitress threw menus in our general direction. Another brought us hats stained with insults. Work experience student Hope, no doubt quickly reassessing her career goals, received a “Tory” reading of it. Mine said, “I sniffed Boris.” A heavily made-up woman strutted to the bathroom with the confidence of a supermodel, perhaps forgetting she was wearing one as she said, “Dopey slag.”

A surprising number of children dined with Karen. Under 16s should be accompanied by adults, with the website disclaimer “We are not Disneyland”, and expect foul language. They are not joking. Within an hour, we saw several rowdy elementary school kids being told to “sit down and shut your mouth.” Three 10-year-old boys looked delighted. Their mothers: less.

Karen’s Diner was born in Sydney last year and is named after an internet meme that rose to prominence in the late 2010s. The name, a classic for 1970s babies, has become shorthand for a particular type of woman – white and humorless with an inverted bob longer in front than behind – who is too quick to ask the director. Those of us who know and love a Karen (sorry, sis) feel very guilty for perpetuating the sexist, ageist stereotype, even if it comes with pretty decent burgers.

Why would a sane person pay money to be insulted? Ask a dominatrix. Sometimes it feels good when it hurts. But did I enjoy hearing the waiter ask, “Do you want me to wipe your ass too?” when I dared to ask for mayonnaise and ketchup. Not really. The teenage me probably would have loved it. There are a few ground rules: no racism, no sexism, no homophobia, no body image comments, no ableist comments.

Service with a smile.
Service with a smile. Photograph: Richard Saker/The Guardian

Karen’s is just the latest example of a hospitality venue that’s more about theater than food or drink. Like Dans Le Noir, where London diners have been dining in the dark since the early 2000s, or one of the crazy golf/axe-throwing bars so popular with bachelor parties, it’s less for foodies than for exhibitionists.

The nastiest waitress approached our table when we finished our burgers. Hope has been ordered to spin a wheel of misfortune, a collection of challenges. It landed on “Romantic Karen,” and she was forced to go use her best chat line on a tough-looking guy wearing a hat saying “Budget Danny Dyer,” eating with his kids. The waitress then asked the father how “tough” he was, on a scale of 1 to 10. She didn’t mean tough.

The staff then claimed it was my birthday. They serenaded me with a swear-laden version of Happy Birthday and served me a shot of some kind of milky slime served in a miniature toilet, delivered with two middle fingers. The experience ended as it began: with breathtaking rudeness. I struggled with the door. “It’s pushing, not pulling,” said a waitress. “Fuck stupid”.

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PYMNTS Research: Restaurants Cancel QR Code

While some catering technologies improve both efficiency and the diner experience, others can negatively impact the dining experience. Take, for example, the QR code menu – consumers have mixed feelings and restaurants are taking notice.

In numbers

According to the results of the 2022 edition of the PYMNTS Restaurant Readiness Index, created in collaboration with Paytronix, the share of restaurants offering the possibility of placing orders at the table using a QR code fell by 17 points, from from 42% in September 2021 to 25% in April.

Read more: More than half of restaurants rely on digital sales, despite rise in on-site orders

The index surveyed more than 500 quick-service restaurant (QSR) and full-service restaurant (FSR) managers across the country.

What insiders are saying

While younger consumers may be more accustomed to leveraging digital technologies in all of their daily routines, older consumers may be particularly alienated by technology.

“People are frustrated, especially people over 40,” Michele Baker Benesch, president of Menu Men, a company that designs and manufactures print and digital menus, told PYMNTS in an interview earlier this year. “Sometimes their phones don’t work. They don’t know how to access the QR code. So before they can even order a drink…they’re already upset, and it’s hampering the whole customer experience.

See more : Many restaurant customers feel alienated by QR-code menus



About: Results from PYMNTS’ new study, “The Super App Shift: How Consumers Want To Save, Shop And Spend In The Connected Economy,” a collaboration with PayPal, analyzed responses from 9,904 consumers in Australia, Germany, UK and USA. and showed strong demand for one super multi-functional app rather than using dozens of individual apps.

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Some La Jolla restaurants struggle to transition to ‘Spaces as Places’ while awaiting Coastal Commission

Nearly a week after temporary outdoor business permits in San Diego expired on July 13, some La Jolla establishments are scrambling to adjust to the new outdoor dining initiative in San Diego. the city while others appear to be awaiting further guidance.

The city established the temporary outdoor operations permits, called TOBOs, as an emergency measure during the COVID-19 pandemic to allow restaurants and other businesses to use on-street parking spaces in the city and other outdoor public spaces to help them continue to operate and limit the spread of the coronavirus.

The popularity and success of these facilities led the city council in October to approve “Spaces as Places”, an initiative to transform temporary eating and drinking spaces into permanent ones. Businesses must comply with the new regulations to obtain a permit under spaces as places. The city began accepting permit applications in January in preparation for TOBOs expiring on July 13.

Businesses that do not apply for or are denied permits under the new regulations are expected to dismantle their outdoor facilities.

However, in coastal areas such as La Jolla, Spaces as Places cannot take effect until it has been reviewed and certified by the California Coastal Commission, as the ordinance requires modification of local coastal programs, which serve planning documents for coastal communities. This exam has not yet been scheduled. The next committee meeting is scheduled for August 10-12.

Only a “very small percentage” of businesses in the city had applied for permits under Spaces as Places as of July 13, Councilman Joe LaCava, whose District 1 includes La Jolla, said during the La Jolla Village Merchants Association meeting last week.

In La Jolla, the percentage is even lower, given the pending Coastal Commission approval.

“The wrinkle that has caused a lot of confusion” is that the ordinance is not legally effective in La Jolla until the Coast Commission approves it, LaCava said. “So we are in this waiting game. Although we ask restaurants to apply for the [Spaces as Places] permit, we can’t approve it because we don’t have Coastal Commission approval. »

Chris Larson, program coordinator for the city’s Department of Developmental Services, told the La Jolla Light last month that establishments with a temporary permit and an application for a permanent permit on file would not be penalized after July 13, pending review of their application.

The city is producing an interactive map with all the businesses that have applied for the permit and gone far enough in the process to register. However, city spokesman Anthony Santacroce said this week that “there is a delay between the submission of the application, confirmation that it is a Spaces and Places permit application and confirmation that the application has been submitted correctly”.

As of earlier this week, only one business in La Jolla’s Village had applied for the permit, according to the listing: Bernini’s Bistro on Fay Avenue. To do this, the management called on outside help.

“It was way over our heads,” Bernini co-owner Reyhan Gumustekin said. “It was too complicated. We ask for permits with certain conditions that I didn’t understand, so we hired an architectural firm to help us. We feel blessed to be in a financial position to do this; I don’t don’t know how small restaurants are going to do.

Gumustekin added that she thinks the Spaces as Places program is “awesome” and is grateful to the city for providing restaurants with a way to turn their temporary spaces into permanent ones.

Ronald Famorcan of RF Famorcan and Associates, the company that helped Gumustekin, said the permit application was still being processed and they were awaiting “clear instructions” from the Coast Commission.

It was unclear whether other restaurants using parking spaces in The Village, such as Puesto on Wall Street, had applied for Spaces as Places permits. Representatives of Puesto did not respond to the Lights request.

Regarding the application in the coming months, Santacroce said “it is important to understand that the city has been in constant communication with [TOBO] companies in anticipation and during this transition. They know the rules and their responsibilities well.

According to the city, the code enforcement division will investigate complaints from the public about an outdoor operation. If an inspector finds a violation of the guidelines or other codes, the owner will be responsible for correcting the problem and paying any enforcement penalties.

La Jolla Coasts

In La Jolla Shores, which has closed a block of Avenida de la Playa for outdoor street dining since July 2020, restaurant owners have rushed to adjust their outdoor spaces based on three permits they have been asking for over the past few weeks. .

Since The Shores restoration program involves a street closure, organizers have been involved in frantic communication with city officials, often running into confusion over what permits are needed.

“It’s been a challenge,” La Jolla Shores Association board member Phil Wise said at the July 13 group meeting.

Wise, who has led the restoration program on Avenida de la Playa since its inception, said the city first asked him for a TOBO permit, despite its July 13 expiry date, and a Spaces as permit. Squares.

A TOBO permit requires restaurant owners to make room for two-way vehicular traffic 24 hours a day, Wise said, which would significantly reduce space for restaurants on the street and harm the program objective.

To circumvent TOBO, officials from the city’s special events and filming department encouraged Wise to apply for a third municipal permit to establish an “activation,” which allows a street to be closed for a large-scale art exhibit. scale outside of a commercial enterprise.

Wise worked with local artists to install large sculptures at the eastern end of Avenida de la Playa to meet activation requirements.

The approved special events and filming activation permit is valid through December and will allow the street to be closed to vehicular traffic from 8:15 a.m. to 11 p.m. daily, Wise said.

However, the permit requires a passage to two-way traffic after 11 p.m., so restaurants have been busy reducing their outdoor dining spaces to accommodate overnight vehicles.

Sites on the south side of Avenida de la Playa, which include Osteria Romantica, Sushi Mori, Barbarella and more, “must move their spaces to the sidewalk and they cannot extend more than six feet from the sidewalk in the street,” Wise said.

These restaurants have lost 58% or more of their dining space, he said.

Restaurants in La Jolla Shores are working July 18 to reduce their street-side dining space to comply with the new requirements.

(Phil Sage)

Shore Rider and others on the north side won’t have to make any changes, but Piatti, also on the north side, will have to change a lot of its layout.

Wise said he was baffled by the amount of work it took to apply, saying there was ‘nothing but tremendous support’ for the outdoor dining program at the from community members.

The process has proven to be a “huge expense” for restaurants given that the Coastal Commission has yet to even approve the spaces as places for the Coastal Zone, Wise said, and with the mandatory reduction of l ‘catering space,’ the city is asking these businesses to spend money to earn less money.

“Now all we need is for the Coast Commission to understand that closing the street doesn’t stop people from getting to the boat launch, it doesn’t stop swimmers. to go to Kellogg. [Park]”Wise said.

The Shores Association voted unanimously to support Wise’s efforts in the art of activation and his ongoing work to maintain the restoration program. ◆

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Customer passes fake movie tickets at Allen Park restaurant – The News Herald

A man used a counterfeit $100 bill to order food at an Allen Park restaurant, caring little about the food and only the large amount of change he received in real money.

The incident was reported July 11 to Olga’s Kitchen, 3432 Fairlane Drive. The manager told an officer that while counting the cash register at the end of the night, she came across a fake $100 bill printed with the words “For Motion Picture Purposes”. The fake invoice also stated “This is not legal tender”.

The manager pointed to the waitress who took the order and cashed in on the thief. The waitress told police a man entered the restaurant at 8:17 p.m. and placed an order for $16.41. Unknowingly, she took the counterfeit $100 bill as payment and gave the man $83.59 for his change.

The waitress told the man it would take 10 minutes for his order to be completed and said he could wait outside in his vehicle.

The man returned to his vehicle and left the parking lot, without waiting for the food he had ordered.

No one at the restaurant was able to obtain the make and model of the vehicle, or its registration number.

The thief is described as a tan-skinned man, with a slim build and about 5ft 10in tall. He was wearing a construction vest as he walked past the counterfeit money.

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Yelp Reveals Its 100 Best Bay Area Restaurants

The big winner is Vinoma, an empanada restaurant that serves “the best empanadas in the Bay Area,” writes one enthusiastic reviewer, raving about their plum and bacon empanadas and al pastor. “It’s located near a gas station, but don’t be fooled! It’s definitely a gem that’s not so hidden anymore.”

To create the list, Yelp looked at things ranging from review volume to restaurant ratings. All restaurants included also had to be open from June 27 and have a satisfactory health score by May 13, according to ABC7.

Following Vinoma in the top five on Yelp’s list were the Fairfield Big H Deli sandwich, San Francisco’s Ocean Indian Cuisine, Mexican and Middle Eastern fusion spot Àzalo in Rohnert Park, and Italian grocery store Limoncello. from San Francisco.

“This is probably one of the best Indian cuisines I’ve ever had…everything was perfect and delicious,” wrote a Yelp reviewer of Ocean Indian Cuisine. “All the salmon dishes were so tender. The chicken was so well seasoned and it was tender and flavorful. Their naan is huge! The food was amazing, the service was high for me, and I’m definitely coming back here.”

Rounding out the top 10 are Bagel Cafe in Pleasanton, MQ Healthy Fast Food in Millbrae, Sonoma Wine Shop & La Bodega Kitchen in Sebastopol, Falafelle in Belmont and Shewhat in Oakland.

Only 18 of the best restaurants in the Bay Area were located in San Francisco. A few restaurants that SFGATE has covered recently have also been recognized, including Modigliani Cafe in Oakland, whose tuna melt is one of the best sandwiches in the Bay Area according to an Instagram influencer. Check out the full list on the Yelp website.

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Some Durango restaurants are getting creative with reducing waste – The Durango Herald

Businesses reduce waste by asking customers to bring their own straws, spoons and cups

Katie Buford, left, and Claire Attkisson demonstrate Cream Bean Berry’s incentive discounts for using reusable cups and spoons. (Courtesy of Live Creative Studio)

Some Durango businesses are trying to reduce the amount of waste in the restaurant industry with the Bring It! Bring your own campaign.

Live Creation Studio along with Cream Bean Berry, Sew Alpine, WeFill and Live Creative Studio aim to reduce waste by encouraging people to bring their own cups, utensils and food containers when receiving takeout orders from restaurants.

According to a 2015 study, approximately 60% of the waste produced in Durango is food or other organic matter, much of which could be diverted from landfills.

“We’re kind of looking to manage and find solutions with businesses and restaurants around the growing problem of waste in our community,” said Claire Attkisson, Founder of Live Creative Studio.

From Monday, bring it! Reusable take-out kits will be offered at multiple Durango locations, including Cream Bean Berry, WeFill, Durango Welcome Center, Durango Outdoor Exchange, Sage Farm Fresh Eats and Zia Taqueria.

Two different types of kits will be offered: a reusable utensil and straw kit, and a carry and utensil set with a straw kit. Additionally, customers can purchase a collapsible cup and/or utensil holder separately.

Cream Bean Berry and Durango Welcome Center have already started selling kits on their premises.

This is part of the effort to reduce waste, especially for the restaurant industry which offers take-out where plastic is used.

The utensils are made from recycled razors by WeFill, a company dedicated to creating zero-waste products.

“Sixteen billion. This is the number of disposable cups used each year. But such large numbers can become overwhelming, so think one cup at a time and over time we will all have a huge impact,” said Cristin Salaz, owner of WeFill.

Attkisson hopes restaurants will board and allow customers to bring their own containers.

Bring it! BYO kits displayed for sale at the Durango Visitor Center. (Courtesy of Live Creative Studios)

Cream Bean Berry owner Katie Burford says she can’t ignore the amount of disposable waste created by her ice cream shop. She hired Live Creative Studio to help market an incentive program where customers could save money if they brought a reusable cup or utensils.

“I offer incentives to clients who bring their own because I want everyone to know how good it is to make positive change,” she said. “And the fewer disposables people use, the less I have to buy.”

Allowing customers to bring their own utensils or containers can be profitable for businesses, as they end up buying less packaging material. But Buford said she cares more about the cause than cutting costs. She offers a much larger discount for using reusable items than she needs to cover her expenses.

She offered 25 cents off the purchase price to customers who bring their own straw, 50 cents to customers who bring their own spoon, and $1 to customers who bring their own cup. She has asked 45 customers to bring their own spoons in the past month.

“It’s something we’re trying and piloting, and Cream Bean Berry, so far, is seeing a return on investment in saving money and encouraging people to go zero waste,” Attkisson said.

The campaign wants to work with each restaurant to determine their packaging costs and packaging composition. Live Creative Studio plans to take this data and compare it to compostable materials to see if restaurants can save money on packaging.

The campaign needed to consider the health hazards associated with the reuse of cookware in the restaurant industry. But after discussing logistics with health officials, Cream Bean Berry received approval because the milkshakes would be poured into cups, not produced in the reusable cups. The same concept is true for restaurants that place take-out food in reusable containers.

“So there are precautions a restaurant needs to take and we will educate them about that,” Attkisson said. “We have obtained confirmation that this is acceptable.”

The campaign has also worked with Table to Farm Compost to test compostable products.

“Waste in general is a huge problem,” the table told farm manager member Monique DiGiorgio. “Between 30 and 40% of what is thrown away, residential or commercial, is organic.”

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Restaurant industry continues to be latest to recover – LaGrange Daily News

Olivia Johnson contributed to this article.

As inflation, labor shortages and the cost of running a business rise, many local restaurants have barely been able to keep afloat. However, many have foundered under the pressure.

Locally, restaurants like Global Sports Bar and Seafood on West Point Road closed permanently earlier this month, one victim of the pandemic which has affected restaurants across the county.

Restaurant owner King Wang has been in the restaurant business for years and owns Global Beverage Superstore a few buildings away from the restaurant. Like other affected restaurants, Wang noted staffing shortages and liability risks.

“I didn’t necessarily want to close, but with staff and business stockpiling being slow, I had to close for the time being,” he said.

Wang has been in the restaurant business for years and owns Global Beverage Superstore next to the restaurant. Global Sports Bar opened in 2019.

In Hogansville, The Great Southern Pub closed in early June. The Pub owner Barry Morgan was contacted for comment after the closure but did not respond.

Posts on The Pub’s Facebook page said the business had to close for extended periods due to sick staff members in May.

Karen Bremer, CEO of the Georgia Restaurant Association and former restaurant owner, said these issues have become day-to-day issues for restaurants of varying capacities across the state.

“There are people who just don’t survive,” Bremer said. “Between staffing and inflationary pressures for commodities and food, this is affecting restaurants greatly.”

Bremer said rising prices are prompting Americans to cut back on discretionary spending. For fast food restaurants in particular, the average price for a main course is around $10.50, an increase of over 30% from 2019.

Rising prices have also led to wage increases for restaurant workers, Bremer said.

“The cost of food over the past year is up more than 18% and labor costs are up 13% now,” Bremer said.

During the initial pandemic, many restaurant workers left the industry to pursue different careers when restaurants reduced staff or temporarily closed, Bremer said. Many women have specifically worked in caretaking roles and still haven’t ventured into the workforce as they did before 2020. Many female workers have also taken early retirement.

Another recently discovered challenge is the number of entry-level workers available, Bremer noted.

“The entry level for any industry is the 18-24 age group. This age group is made up of people who are graduating from high school or college, and right now there are fewer than people [entering the workforce] of that age group,” Bremer said.

This struggle has not stopped new restaurants from opening or even expanding.

Bull Hibachi, a Japanese restaurant in Troup County, opened its third West Point location earlier this year. The restaurant’s owner is expanding into a nearby building – the former CheesyMac Deli – to open a related ice cream and boba tea business. Hogansville also experienced a modest boom with the introduction of a new upscale restaurant, 54 and Main, the Twin Mills Winery and even a new cafe, Fuel Coffee.

Even Wang said he planned to open another restaurant.

“I’m working on it right now. Hopefully in a few weeks I will know what is going on,” Wang said.

Bremer said those with the resources to negotiate leases may be able to open restaurants at a lower cost when they open in older restaurants that are already equipped.

Currently, Bremer predicts that the next year and a half will be a real test for restaurants at all levels. Some will survive, others will collapse. Bremer noted from personal experience that high-end restaurants will see greater success, although fast food restaurants, due to lack of workers, will take a harder hit than before.

“Those who were in precarious situations before the rise in gas prices and inflation will have a hard time getting out of it,” Bremer said. “Those who are more financially stable when entering the business will have a better chance of survival. [Restaurants] will never get back the money they lost to the financial devastation of 2020.”

Of approximately 19,000 restaurants in Georgia that existed in 2020, 60% have temporarily closed due to COVID restrictions. About 4,000 closed in total. Bremer estimates from past data that it was a loss of nearly $5 billion in restaurant revenue statewide.

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A new group of Portland restaurants wants to reshape the food industry

Before the pandemic, chefs Jasper Shen and Linh Tran followed a familiar path for restaurateurs: opening a new restaurant, finding an enthusiastic following of local foodies, gaining popularity, opening a second location, etc.

Shen is no stranger to the Portland food scene. Ten years ago he was one of the three founding chefs of Aviary, which blended French technique with East Asian elements, and in 2017 he opened Chinese restaurant XLB on his own. Eventually, Linh Tran, who was one of the first employees there, became a business partner and the couple opened their second location in February 2020. But within weeks everything changed.

“We were open for about a month and a half before we had to close,” Tran said. “It was really devastating.”

Win Win co-founder Linh Tran chats with OPB’s Crystal Ligori outside the XLB restaurant in North Portland. XLB’s second location was closed shortly after opening when COVID-19 restrictions forced staff layoffs and a transition to a take-out model.

Arya Surowidjojo / OPB

When the governor banned all indoor dining to guard against COVID-19, XLB laid off about 80% of its staff and quickly transitioned the restaurant to a take-out and delivery model. It was a devastating blow, not only because of the layoffs of staff and the halting of their expansion, but also because it took away a crucial way for them to be involved in the community.

“We realized that to build our community, we have to engage with our community,” Tran said. “And having a restaurant is our way of doing that.”

It also changed the whole trajectory of what they wanted to do.

Before the pandemic, Jasper Shen said they intended to open several different XLB locations, but the pandemic forced them to slow down and reevaluate.

“We kind of went in the opposite direction,” he said. “We wanted to focus on things that would make us happy and happiness for us didn’t mean a bunch of different restaurants, it doesn’t mean you make a lot of money, it doesn’t mean you get super famous, that’s all what matters to us is to pay it up front.

Even before the pandemic, the world of food was changing. After years of racial inequality, sexual harassment, poor working conditions and more, the restaurant industry had its own account. And the closures and layoffs have only shed light on the dark underside of the industry.

“We got to a point where we got very frustrated with what we saw happening,” Shen said. “The #MeToo movement, the racial inequality, the protests, the Asian bashing, all these very famous bosses being called out for heinous activities… We thought there had to be a better way for businesses to operate.”

Simply put, they wanted to improve the restaurant industry and the food industry – detoxify it from within. To do this, Shen and Tran, along with their partner Catie Hannigan, started a new restaurant group called Win Win.

Win Win co-founders Jasper Shen (L), Catie Hannigan (center) and Linh Tran (R) speak with

Co-founders Jasper Shen (left), Catie Hannigan (center) and Linh Tran (right) spoke with OPB’s Crystal Ligori about their new Win Win Restaurant Group which aims to center makers of BIPOC and LGBTQIA+ foods.

Arya Surowidjojo / OPB

Their goal is to create fair and sustainable foodservice opportunities while prioritizing BIPOC and LGBTQIA+ food makers. Chefs who partner with Win Win bring a combined 35 years of restaurant experience to help support and guide their concept – whether it’s a product for the market, a new restaurant or a a food truck.

They will get help with the management and financing of their restaurant or food concept, in exchange for shared ownership between the catering group and the chefs. Each grower will be paired with a mentor from the local food community, something Tran said is the foundation of Win Win.

“The idea is that if people see people who look like them doing the things they want to do, that’s an affirmation. It is to validate. »

Win Win has some pretty heavy hitters on his list of mentors. Like James Beard, named chef Carlo Lamagna, food truck icon Han Ly Hwang, pizza maker Shardell Dues and beverage authority Ro Tam.

Their goal was to find other BIPOC and LGBTQIA+ food makers who had different experiences than theirs to better match their mentees. For example, XLB is a counter service restaurant, so they wanted to make sure they had someone like Ro Tam who, as the owner of two cafes and the small tea company Tanglewood, has extensive experience in the world of drinks.

Win Win quietly launched its new restaurant group earlier this year, but already has its first group of partner mentees, including Sofia Khan and Sarena Maharaj. The pair are new to the Portland culinary scene, bringing their rich, spicy chai and delicate Pakistani sweets called mithai to pop-up events under the name Chaiwallah PDX.

Chaiwallah PDX sells traditional mithai, or

Chaiwallah PDX sells traditional mithai, or “sweets” in Urdu and Hindi, as well as their eponymous chai.

Arya Surowidjojo / OPB

Their first event was in February and they assumed it would be unique. But the response has been overwhelming. Khan and Maharaj said people took to social media saying the flavors reminded them of home.

“And that was exactly what it was for us,” Maharaj said. “It was so sweet that so many people connected to it in such a similar way to us.”

The couple had created Chaiwallah as a way to reconnect to their roots and deal with the isolation of being part of a first-generation diaspora.

“I grew up eating Pakistani food, [but] I lived in a fairly white neighborhood and was also trying to fit in with my peers,” Khan said. “So this food that I really enjoyed and that tasted like home, was also one of those things where I was like, ‘I don’t want to be associated with this. “”

For Khan, it took stepping away from her family in Texas and her parents’ cooking to realize what she was missing.

“I go to all these restaurants [in Portland] and it’s great and it appeals to me, but it’s not my home,” she said. “And so it became very important to me to understand how I find the flavors of the house.”

For Maharaj, who is Indo-Caribbean and whose father is half-Indian, it was a way to connect with a culture from which she felt disconnected. A feeling that was amplified once she moved from New York to Boulder, Colorado.

“I’m like the only brown person I know in the whole city, and I just didn’t have anything that reminded me of home,” she said. “Nothing felt familiar, nothing felt safe either.”

Chai was accessible – it had milk, cinnamon and vanilla – and even though she had never really cooked before, Maharaj started teaching herself how to make chai.

“I didn’t know a lot of things and I was ashamed, like so much shame, that I didn’t know that,” she said. “So I was like, ‘I’m going to learn everything about Indian cooking, even though I’m not even from India, I’m going to learn everything about chai.’ And that’s just something that stayed with me.

Maharaj continued to make chai after moving to Portland, sharing it with friends and bringing it to parties and events. It got to the point where if she went anywhere, people expected to have her chai.

Chaiwallah PDX Founders Sarena Maharaj and Sofia Khan speak with

Chaiwallah PDX founders Sarena Maharaj and Sofia Khan have partnered with Win Win to help bring their spicy chai and delicate mithai to a wider Portland audience.

Arya Surowidjojo / OPB

But when the duo decided to pursue Chaiwallah as a business, they hit their first hurdle: where to make it for commercial production. Maharaj said her roommate is far from having more production at home. After texting friends, they got in touch with Jasper Shen who pointed them to commercial kitchen options. He also introduced them to the rest of Team Win Win, asking if the pair would like to partner up.

“We were so excited,” Maharaj said. “To be asked that is like ‘Wow’, there are so many opportunities, they offer so much of their time and experience and it feels like such a special thing to give to the community.”

It also aligned with their own values ​​and vision of a food world in which BIPOC food makers would be more celebrated. There has been a long history of white leaders drawing inspiration from and capitalizing on different cultures, and Khan and Maharaj saw Win Win as actively charting a new course in the community.

“It was very appealing to be invited to be a part of this,” Khan said. “It was really cool to have two people of color, who also worked in the food business that’s in their midst. [with] flavors close to home… because that’s our raison d’être [too].”

The restaurant group has already partnered with five Portland food producers and is still looking to attract more. Win Win’s Catie Hannigan said they’re also curating a new food cart mod called Lil’ America in conjunction with ChefStable.

“Linh and Jasper are going to run it with only BIPOC and LGBTQIA+ food carts,” Hannigan said.

The group of six to eight carts is scheduled to open in September in southeast Portland.

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Waiters receive surprise tips of $400 and $800 at popular ME restaurant

Servers at the Taste of Maine restaurant, Tiana Burton and Ashley McElman, both received generous tips over the July 4 holiday weekend.

WOOLWICH, Maine – Tiana Burton and Ashley McElman, servers at the Taste of Maine restaurant in Woolwich, say they were shocked while working shifts over the July 4 weekend – when a customer arrived one day, leaving Burton a $400 tip.

“Walking into the restaurant, I was glad to be there, and that was just the icing on the cake, or the whole cake!” said Burton.

Then that same family arrived two days later, tipping McElman $800.

At a time when the price of everything is more expensive and the busy tourist season is hard work, the Burtons and McElmans say they are truly grateful for the generosity of a random guest.

“We sometimes make it look easy, but yeah, it takes a lot of work,” Burton said. “So when people recognize that and pay for it, it’s a blessing – especially on weekends, especially on holidays, everyone goes out with family and so on, but it feels like an extended family here. [at the restaurant]so I’m happy to come and spend the day with them.”

McElman reiterates Burton’s gratitude for the family’s heartwarming generosity.

“I just feel like it reflects, you know, they’re nice people, their kids are nice,” McElman said. “It’s just a reflection of nice people, and of course that tip was out of this world. It made me cry of course, it’s really very generous at a time like this.”

We are lucky to have amazing clients who appreciate my servers as much as I do.

Posted by Taste of Maine Restaurant on Monday, July 4, 2022

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$42 million earmarked for restaurants alleging soaring pork prices

Photography: Shutterstock

Restaurants that purchased pork products from Smithfield Foods between Jan. 1, 2009, and April 19, 2022, may be eligible for a share of the $42 million the seller has agreed to pay to settle price-fixing allegations, according to a court-approved announcement.

The notice was issued by representatives of the class of plaintiffs in a class action lawsuit brought against Smithfield and other pork suppliers in the United States District Court serving the Minnesota area. The other defendants, which include most of the restaurant industry’s largest pork suppliers, are not parties to the settlement.

The court clarified that Smithfield’s settlement offer did not state that the seller was guilty of the price-fixing allegations against him.

The group of plaintiffs pointed out that the announcement of a pending payment was made with the court’s approval and encouragement. Disclosure of the settlement is really aimed at parties who would prefer to opt out of the settlement and try their luck in a lawsuit. Operators who do not consider the $42 million to be fair have until September 3 to send in their rejection of the offer. They are also invited to submit their objections.

Only claimants located in these states are eligible for part of the settlement: Arkansas, Arizona, California, Florida, Iowa, Kansas, Maine, Massachusetts, Michigan, Minnesota, Mississippi, Nebraska, Nevada, New Hampshire, New Mexico, New York , North Carolina, North Dakota, Oregon, Rhode Island, South Carolina, South Dakota, Tennessee, Utah, Vermont, West Virginia and Wisconsin. Operators in the District of Columbia may also be eligible.

The $42 million payment has not yet been approved by the court. He intends to hold assessment hearings first, starting October 22.

If the settlement is approved, the money would then be divided among the plaintiffs who defaulted to settle.

The call for opt-outs and objections to the settlement is the latest development in a controversy that has embroiled several of the industry’s biggest meat suppliers, including Tyson Foods, JBS, Swift and Hormel.

The group was accused of collaborating to set and maintain the wholesale price of pork charged to restaurant customers. Such actions are violations of federal anti-trust laws.

Operators who have been charged the allegedly rigged prices include LongHorn SteakHouse, Erbert & Gerbert’s, Joe’s Steak and Leaf, The Grady Corp. and others.

Similar actions aimed at poultry suppliers are underway.

The price-fixing allegations came as the pandemic upended the restaurant supply chain. These disruptions helped accelerate wholesale food price inflation to its highest level in decades.

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A man sells 400 Adana kebabs a day in an American restaurant

Burak Cosan – MIAMI

A Turk said he sells some 400 Adana kebabs a day at his Miami restaurant, which entered the Michelin Guide in its first year.


“Our restaurant, Doya, was opened a year ago and we managed to enter the Michelin list with Turkish food,” said Erhan Köspeten.

Köspeten, who is the son of former transport minister Mehmet Köspeten, has lived in Miami, United States, since 2004.

Doya is his second restaurant after Mandolin Aegean Bistro, which was sold to Soho House.

“We promote Turkish cuisine in the United States,” he said. “We have baklava, kebabs, lahmacun, pitta, mantı and mezes on the menu.”

When asked what his customers prefer the most, Köspeten directly pointed to Adana kebab. “We sell about 400 Adana kebabs a day,” he said, adding customers’ interest in the “cağ kebab.”

Adana kebab is a Turkish dish that consists of a long skewer of hand-minced meat mounted on a wide iron skewer and grilled on an open barbecue filled with hot charcoal. The dish originated in the southern province of Adana.

Cağ kebab is a variety of horizontally stacked marinated lamb kebab, originating from the eastern province of Erzurum.


“Olives, beans, tomato paste, rice, dried meat… Most of the ingredients come from Turkey,” Köspeten noted.

The owner of Doya aims to form Doya chains of 10 restaurants over the next five years. “Our second Doya will be open in Doral, near Miami,” he said.

Monaco, Shanghai and New Mexico are other destinations where Köspeten plans to open new Doya chains.

When asked if the Turkish brand will open in Türkiye, he said: “We haven’t decided yet. But if we make such a decision one day, it will surely be in Istanbul.

adana kebap, United States,

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Why these Dallas-Fort Worth restaurants will close for a ‘brain break’ in July 2022

July is often one of the slowest months of the year for restaurants in Dallas. it’s hot. Customers travel. And some North Texas restaurateurs are embracing the scorching days of summer by closing for a week or more around July 4.

“It’s time to take a break and walk away,” said Jennifer Uygur, co-owner of Italian restaurant Oak Cliff. Lucy with her husband, chef David Uygur.

Take a break at Urbano Cafe July 2-7, 2022, because it’s taking one too.(Tom Fox / personal photographer)

His motivation has less to do with slow sales, which doesn’t really happen in a tiny, nine-table restaurant that’s still considered one of Dallas’ best. It’s more about resting, says Uygur. Their 18 employees are among thousands of North Texas restaurant workers who have been on the front lines of the pandemic for more than two years.

“It’s good for everyone to take a brain break,” Uygur says.

Lucia will be closed July 10-19 and its full-time employees will be paid for their time off.

Uyghurs are planning to take their first plane trip since January 2020 – and they are counting the days.

Urban Cafe in East Dallas is another restaurant that holds annual “summer vacations” for its employees. Owners Kristen and Mitch Kauffman are closing the restaurant July 2-7 and reopening for dinner July 8.

At French Room and the French Room Bar Inside the historic Adolphus Hotel, staff members are off June 27-July 5. They do it twice a year: for one week in the summer and one after the holidays.

The French Room at the Adolphus Hotel has not opened full dinner service since...
The French Room at the Adolphus Hotel hasn’t opened for full dinner service since the pandemic hit, but it does do afternoon tea. The restaurant is suspending tea service until July 5, 2022.(Steven Visneau)

“It’s a full-time profession for most of our team, and we stay so busy throughout the year that it can be difficult to find time for an extended vacation,” one executive wrote. company in a press release. “Taking a week off twice a year allows us to break up together and gives everyone the opportunity to travel, visit family and enjoy life.”

It also allows time to update the historic building in downtown Dallas, which is 110 years old.

Full-time employees of the French room accumulate paid vacation during the year and can use it during the two annual breaks if they wish, a spokesperson said.

Lone Star Donuts in Oak Cliff takes a different approach, closing for the entire month of July to “reorganize” its business. This isn’t so much a “headache” as more of a reset for a 72-year-old company.

The Swiss pastry takes its break this year from July 3 to 11. The bakery closed the week of July 4 “for as long as I can remember,” says chef and owner Hans Peter Muller. His father opened the shop in June 1973, and it’s one of the oldest restaurants in Dallas-Fort Worth.

“Everyone has the same week off and we’re not short-staffed all summer because people take individual vacations,” Muller said via email. Employees of the company for a year or more are paid for their free time.

Of course, many restaurant owners and employees feel they can’t afford to close, especially as the cost of food rises. Barbecues and bars, in particular, are likely hoping for strong sales in early July to offset the long hangover from weak sales during the pandemic.

The July 4 weekend “can be an incredibly busy and lucrative time for liquor retailers,” TABC Chief Enforcement Officer Brandy Norris said in a statement. They encourage bars and retailers to be careful not to overserve intoxicated customers.

Before going to a restaurant in North Texas in July 2022 —

Hours and dates for some restaurants will change in July. While some restaurants are taking a big break, others are taking a different approach: Between, they say. Many offer 4th of July promotions designed to entice customers.

Still others will close on July 4th only. Many consider it a day of celebration. But others, like TLC Vegan, call the 4th of July a day “to mourn the loss of personal freedoms, religious liberty, and the separation of church and state in America” ​​after Roe vs. Wade was overthrown.

So here’s a suggestion: if you’re heading to a restaurant in the next week or two in D-FW, call ahead or check social media first.

For more food news, follow Sarah Blaskovich on Twitter at @sblaskovich.

Discover over 30 D-FW restaurants and bars offering 4th of July specials

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Wilmington-area restaurants place town in Yelp’s Top 10 list

Yelp, the national crowdsourced review website, has released a new list with new summer travel inspiration. They used restaurant recommendations from their users for a list of the top ten US food destinations.

Three North Carolina cities, including Wilmington, made the list.

After:A guide to local seafood: Wilmington-area restaurants serve North Carolina fish, shrimp and more

After:Downtown Wilmington Restaurant Makes Yelp’s National Brunch List

On Facebook:Follow Port City Foodies for more food insights

The report made a point of mentioning that Yelpers love the crab cakes at Bridge Tender, 1414 Airlie Road, near Wrightsville Beach. This is a local spot where you can enjoy great food while admiring the view of the Intracoastal Waterway. They also say the crab dip from Cape Fear Seafood Company, which has a local restaurant in Leland, Porters Neck and Monkey Junction, is particularly popular.

The Bridge Tender Restaurant at 1414 Airlie Road in Wrightsville Beach is a local favorite overlooking the Intracoastal Waterway.  FILE PICTURE

Yelp’s data science team regularly compiles a list of destinations for foodies, researching which cities got the highest restaurant ratings from foreigners and what visitors enjoyed the most. For the 2022 list, they only included places with fewer than 250,000 residents that have “must know” food scenes.

Asheville, home to some of the recent James Beard Foundation award winners, was No. 1 and Kill Devil Hills in the Outer Banks was fourth on the list. Elsewhere in the region, Charleston, SC and Savannah, Ga. were also among the “Small towns, big flavors” spots.

After:Asheville restaurants Chai Pani and Cúrate win 2022 James Beard Awards

Allison Ballard is a food and restaurant reporter at StarNews. You can reach her at [email protected]

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Makeshift pandemic restaurant patio space becomes permanent in some Minnesota cities

Dumpsters and trash cans lined the small back passage known as the “garbage lane” between the brick buildings near Commercial Street in downtown Stillwater.

But since a cleanup by local business owners at the start of the pandemic, the space has been converted to outdoor dining tables and ax throwing pits. And it will remain so for the foreseeable future.

The revitalization of Stillwater’s Union Alley is a testament to the ingenuity of Twin Cities restaurants who were forced to modify their dining establishments to comply with COVID-19 restrictions. It also shows the willingness of some municipalities to try to reduce municipal licensing red tape and compromise with its small businesses.

“On days like this, all the action is outside,” said Sara Jespersen, who led much of Union Alley’s transformation, as she stood in the middle of the room at Eat lively early Thursday evening. “I hate to say COVID was an opportunity, but it turned into her.”

Jespersen opened his ax throwing bar the lumberjack in December 2019, just months before it and other businesses were forced to close as COVID-19 spread in the spring of 2020. When restaurants were allowed to reopen later in the summer, they were only able to have dinners out, per state rules.

But the problem was that the woodcutter didn’t have a patio.

So Jespersen glanced down the stinking alley outside his back door.

“Nobody would ever walk through it,” Jespersen said, of the alley she said was known as “the armpit of Stillwater.”

Jespersen had already considered the potential of the driveway. Just before the pandemic, Jespersen approached several businesses that used the alley to store their trash. As part of a mutual agreement, the group consolidated its fifty bins in and around the alley into three dumpsters and a recycling container, which made better use of the space.

In June 2020, neighboring business owner Joe Ehlenz of Lolito Cantina assisted in the process of cleaning, deodorizing and pressure washing the driveway. Jespersen hung lights between the buildings. A $5,000 donation from a local family helped Jespersen build two ax throwing pits and set up tables that could be used by both restaurants.

“Having that aisle available…it created momentum that gave me so much hope that we could do it,” Jespersen said.

Ehlenz said Union Alley was a godsend at the height of the pandemic, and now it’s the icing on the cake as sales have picked up and Lolito is poised to generate pre-pandemic numbers.

“I think it’s a really cool space that’s way better than it was,” he said.

In 2020, after Governor Tim Walz made changes to allow outdoor dining in June, many local cities issued executive orders relaxing rules so portions of streets and parking lots could be used for patios. .

After the peacetime governor’s emergency ended last summer, some cities have started to tighten outdoor dining rules again. But some have taken a hybrid approach to allow for particular patios.

Last February, Stillwater City Council indicated it wanted to end the city’s temporary allocation for outdoor seating in public spaces, but city officials agreed in April to approve an encroachment agreement as a pilot project to allow the Union Alley patio to continue. The city council was supportive as the driveway is not a full public street and there would be no loss of parking as the driveway was an unused and degraded area.

“Most of us know how terrible this alley used to be,” Mayor Ted Kozlowski said at the city council meeting.

Union Alley adds new energy as visitors flock to the city for outdoor activities, such as riverboat rides and Lumberjack Days, which will return in July after a two-year hiatus, Robin Anthony said. executive director of the Greater Stillwater Chamber of Commerce.

“It’s pretty amazing how busy it is,” Anthony said.

Across the metro area, other patios that have sprung up during the pandemic are also allowed to stay.

When St. Paul’s declaration of emergency expired in April and ended the mayor’s temporary allocation for outdoor seating permits and licenses, Urban Growler co-owner Jill Pavlak frantically sent an email to city staff trying to save his brewery’s extended patio, which increases the capacity of his drinking room by a third. Within a week, Urban Growler got the approvals it needed.

“What we see is that people still want to be outside. … The virus is still with us and there are different levels of comfort,” Pavlak said. “When it’s hot, people are more outside than inside.”

Brian Ingram, co-owner of Hope Breakfast Bar on the outskirts of downtown St. Paul, hopes his restaurant will also get city approval to keep its patio space, though his situation is a bit more complicated.

During the pandemic, the short stretch of Leech Street that connects Grand Avenue and 7th Street between Hope Breakfast Bar and Cafe Astoria has been blocked off for cars to allow for outdoor dining space.

Ingram asked the city to give up the street and offered to pay to turn it into private property. If a deal is struck, it would add capacity for an additional 75 seats to the 100 already served inside the restaurant.

“When COVID arrived, [the patio] became a lifeline,” Ingram said. “If we hadn’t had that, Hope wouldn’t exist today.”

Going forward, Ingram said he wants to add trees and possibly a seasonal skating rink. “We hope to be able to set a precedent,” he said.

St. Paul officials say they are working with companies that want to expand their service areas on a case-by-case basis.

Minneapolis, which is still operating under an emergency bylaw, still allows loose zoning and business licensing regulations for outdoor spaces. City workers have discussed extending benefits past the emergency expiration, but Minneapolis’ ordinances code is expected to change.

“We are still early in the exploration process with internal departments and external agencies to see if there would be a viable path to pursue outward expansions in the future,” Minneapolis spokesman John Louis said. .

In Edina, the city has allowed restaurants in the 50th and the business district of France to generally keep their slightly enlarged terraces, although they still need permits.

“We saw no reason to go back and over complicate a process that works well,” said Bill Neuendorf, Edina’s director of economic development.

In Saint-Cloud, the city has continued to allow patios along 5th Avenue for now as it tries to revitalize its downtown area.

For Union Alley in Stillwater, Jespersen plans to fundraise to commission mobile art murals and chalk art as part of an “Art Alley” concept.

“It will continue to evolve, instead of being an armpit, in a dynamic space,” she said.

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627 restaurants penalized, 92 restaurants closed as part of the crackdown on expired food

Thiruvananthapuram: Crackdown on restaurants with poor hygiene standards and those serving substandard food is ongoing in Kerala.

So far, the licenses of five restaurants have been canceled after stale food was seized. A total of 92 restaurants were closed during the inspections themselves, according to a note issued by Local Government Minister MV Govindan on the inspections carried out at the local body level.

Officials from the health wing of local agencies carried out checks in 3,599 restaurants and expired food was seized in 545 food outlets. Notices were sent to 1,613 restaurants. A total fine of 19.03 lakh was also imposed on 627 restaurants. Action was taken against 131 grocery stores that were operating without a license.

Teams led by health inspectors are carrying out spot checks in grama panchayats and inspections have been stepped up across the state, the minister said.

10,750 kg of stale fish seized

Aryankavu, Kollam: As many as 10,750 kg of stale fish were seized in Aryankavu during an inspection by the food security wing on Friday night.

The tuna was transported in three vehicles from Cuddalore in Tamil Nadu to Karunagappally in Kollam district, Alamcode in Thiruvananthapuram district and Adoor in Pathanamthitta district. The fish was found to be unfit for consumption upon inspection.

The samples were sent to the laboratory to find out if the fish had been contaminated with a chemical other than formalin and ammonia.

Since the beginning of the ban on trawling in Kerala, more and more fish are being imported from other states.

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In restaurants and bars, vodka sales are skyrocketing, but why?

There is a change happening in the world of vodka. It may be subtle and long in coming, but it’s still gaining momentum. It is above all a change of perception. The types of consumers who previously didn’t consider ordering a vodka cocktail now do so in droves, specifically naming the premium brand they prefer, and bartenders who have come to an industry that has qualified vodka black sheep from the backbar are now breaking new ground in the category with nostalgic recreations flooding the pages of the mainstream press.

“We have recently seen tremendous growth in sales at on-site catering establishments,” says Estelle Horysa-Hubert, Absolute Elyxbrand manager. “Our sales are exceeding pre-pandemic levels.”

An ever-increasing push towards premiumization has occurred in the spirits industry, but vodka, more than any other category, has seen lower sales in lower priced segments in 2021 compared to gains in premium categories. , according to Distilled Spirits Board of the United States (DISK), losing 1.68 million nine-litre cases of sales in the two lowest price tiers, while gaining 3.6 million cases in the two highest tiers.

Even before the pandemic, the numbers indicated an increase in vodka’s already lofty status. In 2019, total on-premise vodka sales increased 5.9% in the United States, according to IWSR Beverage Market Analysis. But with the long-awaited return of consumers to bars after the pandemic-era hiatus, vodka’s positioning there has only grown and is set to continue.

The big picture

The buzz for vodka in restaurants and bars may seem at odds with recent reports of other spirits categories cannibalizing the category’s share. In a June press briefing, IWSR Drinks Market Analysis predicted that whiskey sales in volume will overtake those of vodka in the United States by the end of the year, marking the end of the two-year streak. decades of vodka as the number one category of spirits in the US

However, vodka still represents a huge slice of the pie: in 2021, vodka generated $7.3 billion in revenue with 78.1 million nine-liter cases sold, according to DISCUS. It’s also no secret that vodka has long been a key revenue driver for many establishments there.

“Vodka has been the top seller in bars for some time now, even with the rise of other spirit categories, such as American whiskey and agave spirits in particular,” says Tyson Buhler, national beverage manager at the house of Mort & Co..

But consumer demand is changing. However, as consumers return to bars overall, they are displaying more of a treat mentality, opting to upgrade their appeals because after the past two years they feel they deserve it. “Now when consumers go out for a drink, they’re opting for premium liquors that really enhance the overall experience,” says Katie Redlien, brand director at gray goosewhich saw a crazy 181% increase in on-site sales in 2021.

St. George's Spirits
Photo courtesy of St. George Spirits.

St. George’s Spirits also benefited from this windfall. “Understandably, people seem to really want to go back to their favorite bars and restaurants,” says Dave Smith, the head distiller. “Some markets have seen minor growth, while others have come back to life with strong demand and significant growth.”

Suffice it to say, vodka’s status as a sales mainstay but little else of relevance is changing, and so is its motto in cocktail culture. The vodka goes from the elephant in the room to, well, the elephant on the top shelf. Rising demand continues to give the category even more momentum.

Big changes in the appeal of vodka

Many of the cocktails that seem to dominate the conversation today – the ones consumers walk into a bar and order by name even when they’re not on the menu – are made with vodka, from the Vodka Martini to its caffeinated cousin , the Espresso Martini.

“Even the Cosmopolitan is making a comeback…[you can thank the new] sex and the city streaming series [And Just Like That]says Johnny Swet, the founding partner of jimmy rooftop bar at Modernhaus SoHo in New York. Alcohol has completely permeated the digital airwaves: Alcohol brands’ digital ad spend grew 9% between 2019 and 2023, according to a Zenith report—and that’s driving some of the trends. “Television marketing and streaming services with product placement have entered our psyche,” adds Swet.

Go a little deeper and it’s easy to connect the dots with viral cocktail trends and endless TikTok explainer videos – hello, Happy Hour by Stanley Tucciand even the semi-ironic weird feelings, including, yes, the Dirty Shirley, which has been disconcertingly heralded as the drink of the summer by mainstream publications. For the more classic, however, the Martini reigns supreme. “The Martini is experiencing a massive boom in cocktails and pop culture,” says Redlien. “Last year, demand for martinis grew 25% in bars and restaurants across the country, according to Technomic, and dominated pop culture, as we saw the Dry Martini, Dirty Martini and the hugely popular Espresso Martini take over our social media feeds.”

As for the Espresso Martini, it has become a wrecking ball. “You can hardly walk through a bar or restaurant and not see at least one on a table at any given time,” Buhler says.

The idea of ​​cyclical trends, as well as the allure of nostalgia, is something that Redlien, Buhler, and Horysa-Hubert each call out. “It’s a glamorous service that has been sipped for years and can transport the drinker to another era of elegance, and I think consumers are so drawn to the martini right now because of the trend of nostalgia everywhere we look,” says Redlien.

Haku Vodka
Photo courtesy of Haku Vodka.

A number of the early leaders of the cocktail renaissance banned vodka from their menus as a way to establish their craft credentials. Pioneer Audrey Saunders, co-owner of New York’s now-closed Pegu Club, didn’t carry vodka as a way to introduce drinkers to then-old-fashioned gin. Vodka was previously defined as “without distinctiveness, aroma, taste or color” by the Alcohol and Tobacco Tax and Trade Bureau (TTB), but both the attitude towards the spirit and its definition by the TTB have been updatedand many current bartenders are now embracing it.

“Bartenders are driving the resurgence and reinvention of vodka as the world knows it, with key players like Leo Robitschek championing the spirit and showcasing its versatility in cocktails, giving drinks give vodka the place they deserve on their menus,” says Horysa-Hubert.

Haku Vodka experiments with the potential reach of vodka by pairing it with food, especially with other vaunted culinary touchstones from Japan, drawing a straight line that consumers can easily connect. “We have focused on our wine pairing programs at on-site establishments that showcase Haku Vodka. with a variety of gourmet categories, including premium sushi,” says Susan Gibbons, Senior Director of North American Marketing for Suntory Beam.

“Top chefs and top mixologists across the country have embraced Haku as a spirit around which they can create great programs,” adds Gibbons. For example, during the early stages of the pandemic, the chief Sonoko Sakai led virtual cooking classes pairing Haku Vodka highballs with his Japanese curry dishes. Meanwhile, in Chicago Kumiko BarJulia Momose served Haku Martinis and highballs in her cocktail flights and alongside dishes from the kitchen’s vaunted culinary program.

New areas of growth

Flavored vodkas, which account for a fifth of on-site vodka sales, according to CGA on-site measurement, continue to thrive, especially with brands with more natural processes and authentic flavors. The days of cotton candy and bubblegum vodkas are long gone.

“Vodka drinkers tend to have their favorite appeal and are often less interested in exploring other brands,” Smith says. “They must have an important reason to step out of their comfort zone. Premium flavored, naturally made vodkas are one of the few ways we connect with that person. St. George has seen great success with its Green Chile and California Citrus vodkas, for example, the former being rolled out in Mules and Bloody Marys, and the latter in martinis.

Death & Co.
Death & Co’s Supper Club Martini in New York, which includes Haku Vodka. Photo courtesy of Death & Co.

While Death & Co doesn’t dedicate much of its menu to vodka cocktails, Buhler calls St. George one of the craft vodkas that have long stood out on their team for “being made with an emphasis on flavor.” spiritual character”, in addition to the options, including PSD, Goodand wooded creek.

Another area of ​​growth is vodka designed to be both lower in alcohol and lower in calories. While most brands would refrain from referring to any alcohol as being good for you, consumers show a preference for beverages that they perceive as healthier options.

“Like most other categories, the spirits industry has seen a growing desire for ‘better for you’ products made with fewer calories, lower ABV and quality ingredients,” says Redlien, pointing to the range of herbal infused gray goose essences. for example. “Since launching last winter, consumer response has been even better than we expected.”

The trends driving vodka’s current momentum aren’t going anywhere, and premiumization will continue to be paramount in the conversation. Of course, interest in premium vodka is nothing new. “While we’ve continued to see people more interested in the premium segment of the vodka market, the vodka category has been leading the charge in premiumization for decades,” Smith says.

A new point, however, is how consumer behavior has changed during the pandemic to build on this. “After so many months at home during the pandemic, consumers have truly embraced the true luxury of ordering a craft cocktail at their local bar, served the way they like it by their favorite bartender,” says Redlien. “It’s great to see consumers share this sentiment, and we hope the momentum continues for onsite in the months to come.”

Jake Emen is a freelance journalist whose drinks coverage has appeared in outlets such as AFAR, Barron’s, Condé Nast Traveler, Departures, Food and Wine, GQ, Imbibe, USA Today, Vinepair, Whiskey Advocate, Wine Enthusiast, and a wide range of other print and digital publications. Follow him online @ManTalkFood.

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Macau closes most businesses and restaurants amid mass testing; casinos remain open

People walk past Casino Lisboa in Macau, China December 21, 2019. REUTERS/Jason Lee/File Photo

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HONG KONG, June 20 (Reuters) – Macau, the world’s biggest gambling hub, began its second day of mass COVID-19 testing on Monday, with banks, schools, government departments and other businesses closed, but casinos remaining open.

Testing of Macau’s roughly 600,000 residents is due to end on Tuesday and comes after dozens of locally transmitted cases were discovered over the weekend.

The Chinese-ruled former Portuguese colony adheres to China’s “zero COVID” policy which aims to eradicate all epidemics, pretty much at any cost, going against a global trend of trying to coexist with the virus. .

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Most residents are asked to stay at home, restaurants will be closed for on-site dining and border restrictions have been tightened, meaning casino revenues are expected to be close to zero for at least a week and likely the coming weeks, analysts said.

The Macau government depends on casinos for over 80% of its revenue, with most of the population employed directly or indirectly by the casino industry.

The latest outbreak came suddenly and spread rapidly with an as-yet-unknown source, Macau Chief Executive Ho Iat Seng said in a statement posted on the government’s website.

Macau’s previous coronavirus outbreak was in October last year. An outbreak in the neighboring Chinese territory of Hong Kong this year has seen more than a million confirmed infections and more than 9,000 deaths, overwhelming hospitals and public services.

Macau has only one public hospital with its services already expanding daily.

Macau’s legislature is due to approve an amended gaming law this week that will lay the groundwork for what is required of multi-billion dollar casino operators to keep operating. Read more

“Depending on how quickly Macau is able to bring the new outbreak under control, there is a risk of delay in finalizing amendments to the Gaming Law and subsequent concession

bidding process,” said Sanford C Bernstein analyst Vitaly Umansky.

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Reporting by Farah Master; Editing by Michael Perry

Our standards: The Thomson Reuters Trust Principles.

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Greater Columbus Rooftop Bars, Restaurants to Visit in Ohio

The heat should finally subside this weekend, but the weather is expected to be pleasant.

So now is the perfect time to sit on top of one of Columbus’ rooftop bars and enjoy a drink with friends or family and a great view. These 12 places offer both.

Whether you want to try one of the new spots like Mandrake Rooftop, a scenic view of the Scioto River, or any other, there’s plenty to tempt you outdoors this weekend and beyond.

Midwest Heat Wave:Where to Go in Columbus to Beat Ohio’s Hot Weather and Cool Down

Don’t know where to go? We’ve got you covered with a sampling of Columbus rooftop bars and restaurants worth considering.

Mandrake Rooftop is the latest top-tier destination that offers stunning downtown views, stylish cocktails, and a tapas-style menu with carefully selected ingredients.

Mandrake on the roof

808 N. High St., Short North

The newest of the rooftop bars on this list, Mandrake offers downtown views, stylish cocktails, and a tapas-style menu.

Sitting at the Moxy Columbus Short North Hotel, Mandrake is part of Bobby George’s Ethos Hospitality group in Cleveland.

To look closer:Mandrake Rooftop brings downtown views, tapas and cocktails to Short North

The bar offers dinner hours from 4:00 p.m. to 10:00 p.m. Wednesday through Sunday, but is closed Monday and Tuesday. After 10 p.m., Mandrake transforms into a lounge with bottle service and a private lounge with a DJ playing music.

For more information on the menu, which features a host of shared items and sushi, head to

You can soak up the rays and take in the views at Lumin Sky Bar and Kitchen.

Lumin Sky Bar and Kitchen

517 Park Street, Downtown

On the eighth floor of the AC Hotel Columbus Downtown, guests of the Lumin Sky Bar and Kitchen can watch a glistening sunset over the Columbus skyline while enjoying Spanish-inspired dishes and signature cocktails and wines.

To eat: Lumin SkyBar seeks to brighten the experience of downtown diners with contemporary cuisine

For more information and to make a reservation, visit www.luminskybar. com/reservations/ or call 614-607-5960.

Vaso in Dublin offers a variety of specialty cocktails.


6540 Riverside Drive, Dublin

Another venue offering Spanish-inspired dishes, VASO is also home to scenic views, cocktails, wines and craft beers. Located atop AC Dublin, the space overlooks the River Scioto and historic Dublin city center for a great weekend vibe.

The restaurant has an indoor and outdoor bar offering signature drinks such as the Laid Back, made with Bombay East Gin, watermelon, mint, cucumber and lime.

To eat:VASO in Dublin named one of the best rooftop restaurants in America by Tasting Table

The food menu consists of small tapas offerings such as duck cannolis and miso deviled eggs, and a list of dinner options that bring a warm welcome to the Bridge Park District.

For more information and to reserve a table, visit or call 614-698-2525.

Lincoln Social Rooftop is a sleek and modern lounge.

Lincoln Social Roof

711 N. High St., Short North

In the heart of the Short North, the Lincoln Social Rooftop is a year-round oasis with a view that is sure to brighten your night.

Nine floors up, the sleek, modern lounge has a menu full of pizzas, candies, tacos, and other dishes to share. Lincoln also offers a variety of wine, beer and cocktail drinks.

For more information, visit or call 614-300-9494.

Columbus of Callahan

520 Park Street, near Goodale Park

Sitting along the line of bars and canteens on Park Street is Callahan’s, which can transform from a part-time sports bar to a nightclub. It’s a more laid-back outdoor environment than the others on this list.

The first floor offers traditional Irish pub decor, while the patio overlooks Park Street and Goodale Park. Although not as extensive a menu as other venues, there are plenty of options for visitors.

Summer entertainment:Our events guide to concerts, festivals, theatre, the arts and more

For more information, visit or call 614-223-1200.

The RH Rooftop restaurant in Easton has a glittering interior.

RH Columbus Rooftop Restaurant

4120 Worth Ave, Easton

Above the RH Furniture Outlet, a high-end housewares brand, the RH Rooftop Restaurant Columbus overlooks the downtown district of Easton. With locations in Charlotte, Dallas and New York, the company is known for its sophisticated menu and sparkling interior.

Guests are greeted with a menu featuring steak, lobster rolls, and a robust selection of craft wines and craft beers. Inside the restaurant, trickling fountains and sparkling chandeliers surround diners under an atrium of glass and steel.

Things to do:Your guide to 11 of the most popular rooftop bars and restaurants in the Columbus area

For more information and to make reservations, visit or call 614-968-8830.

Novak's Tavern & Patio has a casual vibe.

Novak’s Tavern and Terrace

475 N. High St., Arena District

A High Street staple for over 20 years, Novak’s Tavern & Patio offers daily drink specials, live music and craft cocktails.

Serving “pub grub” items, brewing offerings include Ohio-made beers, IPAs, wheats, and stouts. The menu also includes an assortment of house wines, champagnes and cocktails such as Lemon Shake Up, Casamigas Mint Lemonade, Makers 46 Old Fashioned and others.

Columbus Crew:A guide to bars and restaurants near the new Crew Stadium

For more information and private reservations, contact or call 614-224-8821.

The skyline of Columbus seen from the Canopy by Hilton Columbus Downtown.

Goodale Railway Station

77 E. Nationwide Blvd., Arena District

Goodale Station is located on the top floor of the Canopy by Hilton Columbus Downtown Short North. The restaurant has indoor and outdoor seating as well as a private dining room with stunning views of the city skyline.

Notable food items include lamb risotto and trout.

Columbus Rooftop Bars: Goodale Station enjoys the downtown skyline

The bar offers a mix of classic and new options. Favorites include the Fancy Nancy, made with Tito chamomile vodka, Lillet Blanc, lemon juice, yuzu and St. Germain.

For more information and reservations, visit or call 614-227-9400.

Relax and enjoy the surroundings at Antiques on High.

Antiquities at height

714 S. High Street, Brewery District

Antiques on High may be Seventh Son Brewing’s sister brewery, but the space is undoubtedly self-contained. The rooftop bar, located just inside Columbus’ brewery district, focuses on producing sours, wild ales, lagers, and IPAs, while offering several craft cocktails and wines on the drinks menu.

Although there is no kitchen at the bar, food trucks serve as dining options. Foxfire Tacos is there on Tuesdays, Street Thyme on Wednesdays, Aloha Ahina on Thursdays, Two Fat Indians on Fridays and California Burrito on Saturdays.

Local meat, cheese and beer:Local breweries launch deli vending machines

For more information and reservations, visit

Frozen margarita, anyone?  You can try one at the Terrace Bar.

Bar on the terrace

1079 N. High St., Short North area

Part of the Luxe 23 trio, with Urban Chophouse and Whiskey Lounge on the first floor, the Terrace Bar sits atop the space in the Short North. The terrace sports its own bar and kitchen, private and rental cabanas and a large pool at its center.

The menu features lighter fare such as shrimp skewers, fries, and dips, along with a melting pot of other offerings such as beef sliders, poke bowls, and Caesar salad.

Terrace bars:10 patio bars around Greater Columbus where you can enjoy the outdoors this summer

Guests can soak up the summer sun with a refreshing mix of frozen margaritas, sparkling wines, and cocktails, which together forge the metropolitan and tropical flair of the space. The West Coast Paloma is made with Volcan Blanco tequila, lime, mint, cane sugar and grapefruit soda; and Spa Day features Ford’s Gin, lime, cucumber, bitters, mint, and sparkling water.

For more information and reservations, visit or call 614-929.5430.

You can find a variety of specialty drafts at BrewDog.

BrewDog Franklinton

463 W. Town St., Franklinton

This Franklinton neighborhood gem has grown from a former auto mechanic shop to a two-story, 48-tap bar and rooftop terrace. BrewDog Franklinton, like its other Columbus-area locations, offers specialty drafts, bottles and canned beverages directly from the brand’s DogTap at Canal Winchester.

The bar menu includes carnitas; beef brisket, black bean and fried chicken tacos; and the Fast Joe, made with cheddar cheese, lettuce, tomato, mayo, pickles, red onion, and Elvis Juice bacon jam. Vegetarian options are also available on Mondays.

Jazz concerts:Columbus Summer Fun 2022: Jazz concerts offer a wide range of options, including for children

For more information, visit

ROOFTOP @ BUDD offers a relaxing place that offers a variety of drinks.


1086 N. 4th Street, Downtown

[email protected] is a great place to soak up the summer sun while sipping a glass of wine or craft cocktails.

Located inside the downtown Budd Dairy Food Hall, the view isn’t quite as compelling as the other bars or restaurants mentioned here, but the bar’s charm comes from its relaxed, laid-back surroundings.

Hey Budd, let’s party! :The food hall emphasizes the diversity of restaurants, drinks

Guests are greeted with a host of dining options from the venue’s “Chef Partners” who occupy the ground floor. These restaurants offer traditional Italian fare, New York-style pizza, savory fried chicken, fiery seafood platters, rich ice cream flavors, and other tasty selections.

Guests can try the various wines, sangrias, hard seltzers or finely crafted cocktails available on the Culinary Center’s beverage menu.

For more information, visit

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Chefs of the North Fork 2022: Restaurants and Wineries

The North Fork’s top restaurants and wineries will be serving up culinary delights and fine local wines when North Fork chefs return this summer to celebrate the region’s top restaurants with host and celebrity chef Rocco DiSpirito.

Dan’s Chefs of the North Fork — the second event of the Dan’s Taste Summer Series presented by yield streetfeatures some of the North Fork’s top chefs preparing each course paired with local wine during the series’ only sit-down dinner. The event will celebrate the region’s wealth of fresh farm and sea-to-table ingredients from 6:30 p.m. to 10 p.m. on Saturday, June 25 at Atlantis banquets and events at Riverhead.

What can ticket holders expect? Here are the participating chefs and winemakers who contribute to this one-of-a-kind menu:

Borghese Vineyard-Giovanni Borghese, Alya Ayoub


Created by Tom Schaudel and Adam Lovett, A Lure is a seafood restaurant overlooking the seafront of Egypt Marine Harbour. A Lure was created to serve high quality seafood in a casual setting for everyone from locals to holiday makers. A few of the menu favorites at A Lure include grilled swordfish with mango relish and Scottish salmon topped with black olive tapenade.

Adam Lovett and Tom Schaudel first opened aMano in June 2008. This Italian-inspired restaurant serves classic Italian cuisine staples, such as oven-baked pizzas and pasta dishes, while including ingredients local products such as seafood from the bay and products from the surrounding area. farms.

American Beech is a modern American restaurant that features fresh, high quality ingredients, to provide menu options for everyone. Inspired by the local culture of the North Fork and surrounding areas, American Beech serves a range of seafood dishes as well as vegetarian dishes, such as their roasted oyster mushrooms with beetroot risotto.

The Borghese Vineyard & Winery in Cutchogue is Long Island’s oldest winery owned and operated by Marco and Ann Marie Borghese. The vineyard offers a selection of red, white, rosé and dessert wines for purchase as well as a dedicated wine club. The vineyard also hosts events such as tours and weddings throughout the year.

Chef Franks Market offers delivery of high quality empanadas, cooked by Chef Frank Maldonado. Chef Frank’s Market serves a wide range of empanada creations, from classic Mexican empanadas to Nutella s’more empanadas. To accompany your empanada order, Chef Frank’s also offers chocolate coquito to wash it all down.

The Chequit on Shelter Island offers waterfront views of Dering Harbor and offers not only restaurants but also hotel rooms and suites. Chequit Restaurant is open for lunch and dinner and serves fresh seafood dishes, such as sushi rolls and tuna tartare tacos, as well as vegan options such as their vegan miso ramen.

Claudio’s Restaurant has been in business for over 150 years. Opened in 1870, Claudio’s became a staple restaurant and bar during Prohibition. Today, this waterfront property offers five different restaurants serving a variety of dishes, from fresh lobster to artisanal pizza. Claudio’s is best known for its fresh seafood dishes and raw sea bass.

Ellen’s on Front is a Greenport restaurant that specializes in hand-crafted lunch, dinner and Sunday brunch menus by award-winning chef and co-owner Jennie Werts. She is entering her fourth year with the establishment alongside her brother Andrew and continues to offer a variety of fan favorites such as Ellen’s Burger and steak frites.

Insatiable Eats offers an extensive menu of gourmet Italian dishes for in-person dining and delivery. Meals are prepared by hand by chef and owner Marco Barrila, who designed the kitchen as an open space, allowing for a better experience for guests. Insatiable Eats also offers catering services and public and private events.

Jamesport Vineyards is a family-run winery where guests can sample a variety of fine wines and select dishes such as pizza and meatballs. Ron Goerler Jr currently oversees operations at Jamesport Vineyards, one of the oldest wineries in the North Fork.

Fusion serves a wide variety of spring rolls, handmade with fresh, local ingredients. Their spring rolls are available for delivery, but are also featured at many Long Island farmers’ markets, such as Babinski’s Farm Stand and Farmers Market Farm Stand.

Dan's Chefs of the North Fork participating Main Road Biscuit Co.
Offers from Main Road Biscuit Co.

Main Road Biscuit Co. serves up a fine twist on classic comfort food for breakfast, lunch and dinner. For those in a hurry, Main Road Biscuit Co. offers a take-out menu, as well as dining options for those who want to stay a while. A few of their staples are the Buttermilk Oatmeal Pancakes, which let you choose their mixes, and their Cookies, which you can order individually or in a sample.


Since 2007, McCall Wines has been cultivating and producing its own wine. McCall Wines started out serving pinot noir, which has now evolved into 14 different types of wine and brandy. Their tasting room is open 7 days a week and combines wines by the glass with a selection of artisanal cheeses.

Peconic Bay Vineyards is a family run vineyard in Cutchogue that offers wine tastings, picnics, barn rentals, private events and a wine club. The vineyard reopened last year after being closed for nearly a decade. The winery also offers an online store where a variety of wines and apparel can be ordered for pickup or delivery.

Pindar Vineyards is a vineyard located in Peconic owned by Pindar Damianos with wines made by Erik Bilka. The shop offers a wide assortment of wines and accessories to purchase as well as events such as tours, private tastings and live music.

The Preston House & Hotel restaurant in Riverhead offers a huge selection of brunch and dinner dishes, but their wine selection is their most notable feature. The restaurant offers nearly 100 different wines from around the world and received the 2020 Wine Spectator Award of Excellence.

Raphael Wine is a winery designed by John Petrocelli that has a tasting room and a wine shop offering a selection of over 20 wines. The winery has a unique underground structure and specializes in private events thanks to the design of its rooms.

RGNY is a tasting room with Mexican roots located in Riverhead. RGNY allows reservations and tours to discover a selection of unique wine experiences as well as a quarterly wine club that costs $130. RGNY also offers a selection of wines in its boutique and event hosting.

Rugged Jack’s was founded at home in the summer of 2020 and has now grown into a business serving six different flavors of hot sauce. Rugged Jack’s uses local herbs and spices to create its hot sauces. “Jack’s Choice” hot sauce is the Ol’ Hickory flavor, which delivers a smoky, spicy flavor from their jalapeños.

Southold General serves a wide variety of menu items, for customers coming in at any time of the day. One of their popular menu items includes the general burger, which is topped with caramelized onions, peppercorns, and American cheese. Southold General is not only a cafe but also offers a catering service for customers.

Sara Gore
Sara Gore


Dan’s Dewy Evening
Host of Rosé Soirée is Emmy-Winning & Residential Matchmaker TV host NBC’s Open House and New York Live Sara Gore. The world’s finest rosé wines will be available for tasting along with delicious bites from the East End’s top chefs and restaurants. This event will take place from 7-10 p.m. on Saturday, July 9 at the Muses in Southampton.

Dan’s Grill Hampton
Dan’s Taste Signature Weekend – the culmination of the Dan’s Taste Summer Series presented by Yieldstreet – kicks off with Dan’s GrillHampton, featuring famed host Foodgod. It’s the Hamptons’ ultimate culinary showdown against New York, in which the chefs and pitmasters of the East End will compete against their Manhattan counterparts to win the votes of the judges and celebrity guests. Only one team’s dishes can ensure victory, so the competition will be fierce. And while guests choose their champion, they won’t want to miss the beer, specialty cocktails, live music and dancing that complete this unique evening of grilling and good times. Dan’s GrillHampton is Friday August 5th at the Bridgehampton Museum in Bridgehampton.

Dan’s Bubbles
Concluding the Dan’s Taste Summer Series presented by Yieldstreet, the all-new Dan’s Bubbles, a traveling tasting, also hosted by Foodgod – the first Dan’s Taste Summer Series presented by Yieldstreet to put the bubbly center stage. Guests will enjoy the finest Bubblies pairing each glass with fresh seafood and fried chicken prepared by 15 acclaimed local chefs from top restaurants in the Hamptons and North Fork. Dan’s Bubbles will take place on Saturday August 6th at the Bridgehampton Museum in Bridgehampton.

Visit for tickets and more information.

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Panera opens first of its restaurants for digital-only pickup and delivery |

Panera To Go is a fully digital restaurant with a reduced facade where customers and delivery drivers can easily pick up orders from dedicated pick-up and delivery shelves.

By RTN Staff – 6.10.2022

Panera Bread, which operates 2,118 bakery-cafés in 48 states and Ontario, Canada as Panera Bread or Saint Louis Bread Co., opened its first “Panera To Go”, a new restaurant format offering convenience digital for choosing preparation and delivery orders. The Chicago-based restaurant is the first of three so-called “Panera To Go” test sites slated to open this year.

Panera To Go is a fully digital restaurant with a reduced facade where customers and delivery drivers can easily pick up orders from dedicated pick-up and delivery shelves. Designed for densely populated areas that cannot accommodate a restaurant, the new format allows Panera to meet demand in these areas for easy off-site options.

At the end of 2021, 81% of Panera’s sales were through one of Panera’s offsite channels, including delivery, pickup, drive-thru and catering. The Panera To Go facade does not offer seating and is currently testing delivery and pick-up on shelves that customers and delivery drivers can easily access.

With fewer in-room tasks and streamlined operations, Panera To Go employees are focused solely on meeting the unique needs of an on-the-go customer. Panera plans to open two more Panera To Go locations in California and Washington DC this year, and will also evaluate adding kiosk and catering orders to the new format in the future. According to the company, the intention of Panera To Go restaurants is to serve all parts of the day, including breakfast, where available.

Innovation and adoption of restaurant technology is nothing new for the 30-year-old company. Recent rollouts include updated ordering kiosks, automatic loyalty identification and a fully digitized menu both in cafes and behind the wheel.

“We strive to make it easy for our customers to access the menu prepared by Panera’s chef, in the most convenient way. Panera To Go creates another access point for our customers, via fast pick-up or delivery, in places where Panera has never operated,” said Eduardo Luz, Brand and Concept Director, Panera Bread, in a press release.

By the end of 2021, 44% of Panera locations included drive-thru, and the company has continuously innovated to add new hotspots in response to growing demand for off-site dining. Panera launched “Rapid Pick-Up” nationwide in 2016, offering customers the option to order ahead and pick up their prepared order from a dedicated shelf in the dining room.

In 2020, the Missouri-based company launched “Panera Curbside,” a location-enabled service that allows customers to have their order delivered right to their car. The new nationwide restaurant model features dual drive-thrus with a dedicated pickup lane among other digitally powered elements.

The AI-powered system is designed to eliminate the need for manual coffee urn checks and provide simple, accurate coffee volume and temperature information. (Image courtesy of Miso Robotics)

Recently, the brand has been actively testing shadow kitchens, five of which are currently operational nationwide with more expected to open this year. The “Panera To Go” concept differs from ghost kitchens in that the new format offers a branded facade experience where customers can quickly take digital orders themselves. Ordering and payment for orders is available on Panera’s digital channels via the web or on the Panera app.

In April, Panera announced that it was evaluating and testing a new system designed to improve the coffee monitoring process. The AI-powered system is designed to eliminate the need for manual coffee urn checks and provide simple, accurate coffee volume and temperature information. This allows Panera associates to brew a new batch in a timely manner so the coffee stays fresh and hot for guests.

The system monitors key coffee parameters such as volume, temperature and time data, and combines them with predictive analytics to ensure a quality cup of coffee and a more efficient team member experience. The system, dubbed CookRight Coffee, was developed by Miso Robotics, known for its restaurant robotics and smart automation. The product line is Miso’s latest version of its CookRight system and is designed to evolve as it learns its environment and adds new enhancements over time.

“Panera To Go is another way to make life easier for our customers through digital convenience, which is always at the heart of what we do,” Panera Bread Chief Digital Officer George Hanson said in a press release. “We are already leaders in providing our customers with an exceptional digital experience and have adapted our digital channels to give our customers even more options in the Panera To Go format.”

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What’s taking so long? Why some restaurant openings in Atlanta are extremely delayed.

The patio of D Boca N Boca

Photograph by Brandon Amato

Its imminent opening, D Boca N Boca has been named one of the Atlanta magazine’s most anticipated restaurants of the year, especially 2020. Inspired by owner Helio Bernal’s family ties to Veracruz and the Yucatan Peninsula, D Boca was set to begin serving Mexican cuisine in Summerhill in May 2020. It turned out to be bad weather. But even in non-pandemic times, restaurant openings often face delays that can span months or even years.

Bernal knows how unpredictable the food and beverage industry can be: he was brought up in it. Her father, who emigrated from Mexico in the early 1980s, ran a food distribution center in Chicago for two decades. They moved the family business to Atlanta in 2000. Bernal recalls traveling to Atlanta as a child, napping between boxes of dry goods in the back of his father’s truck. “I grew up in the business – from being a kid driving a forklift, knocking over pallets and causing thousands of dollars in damage, sweeping the warehouse, driving trucks,” he says.

In 2017, Bernal launched a food truck called the Real Mexican Vittles, then added four more vehicles to its fleet within a year, serving tacos and tamales at subway breweries. The trucks would be the engine that kept Bernal’s business moving — and solvent — on the twisty road to its first brick-and-mortar. Bernal was dreaming of opening a taqueria when, in 2018, he walked past an empty storefront on Georgia Avenue. A few months later, he signs a lease, hires a contractor, and delivers his design plans to the city of Atlanta. “It’s 2019 and life is good,” he recalls thinking, as he poured his life’s savings into renovating the 1,800 square foot space. What could go wrong?

The long and winding road

March 2019: Bernal signs the lease for a space at 39 Georgia Avenue. Left empty for several years, the building needs a total renovation, as well as a kitchen and a bar.

August 2019: Contractor hired. “If it was a movie, that’s where it all goes wrong,” Bernal says.

October 2019: Design plans submitted to the city for approval. Secure building permit sender to ensure the paperwork process goes smoothly.

November 2019: License approved.

January 2020: First blow of the pickaxe on the new space.

March 2020: [oh shit]

April-June 2020: Construction interrupted on DBNB. Nobody knows what’s going on.

June 3, 2020: Bernal is spending his 30th birthday in isolation with Covid.

July 2020: With the pandemic underway, the owner of DBNB is suspending rent collection for the remainder of the year. Bernal continues the construction.

November 2020: Bernal begins designing the space and orders furniture from Mexico.

January 2021: Start paying rent on the space.

March 2021: The furniture and decoration come from Mexico.

April 2021: The kitchen does not pass what is called a light test because the range hood vents are not up to code. A lot of things are not up to code?

May 2021: Collect grandma’s handwritten recipes, start designing the menu.

July 2021: New contractor hired.

August 2021: The new contractor removes the old 18-inch duct from the hood vent and installs a new 24-inch one, costing $94,500. “I think I passed out here,” Bernal said.

August 2021: Collect the other grandmother’s handwritten recipes.

September 2021: The contractor asks Atlanta Gas Light to install a gas meter.

November 2021: Gas meter still uninstalled, Bernal calls to see what the hold-up is. The entrepreneur forgot to specify which suite. “So all that time – two, three months of waiting – is just because he didn’t put an ‘A’,” Bernal says. “Are you kidding me?”

December 2021: Gas meter installed. An inspector visits and tells Bernal that he needs to paint the gas lines outside the building yellow.

December 2021: The contractor paints the gas lines yellow inside the building.

January 2022: Somewhere along the way the hot and cold water pipes have been reversed so there is no hot water. The kitchen also does not pass the “balloon test” and the fire extinguishing system must be reinstalled.

January 2022: Bernal’s expenses officially double what he had planned for the construction.

February 8, 2022: Balloon test passed. “Everything is golden and the inspector signs. I’m like, I just wanna open up“, explains Bernal. “He’s like, I just want to get out of this building. Do you know how many times I came here?

February 24, 2022: The health inspector must visit but does not.

February 28, 2022: The health inspector approves the permit.

March 2022: Bernal realizes that some of the furniture he bought a year ago is missing?

March 14, 2022: The city of Atlanta grants a certificate of occupancy — meaning the space is finally ready to move in — but Bernal decides to delay the opening until he gets his liquor license. “I’ve been at a standstill for two and a half years,” he says. “I think an extra week will be fine.”

April (?) 2022: Bernal is approaching the finish line, in a way: “Because once we’re done, we have to start preparing food. It will be another roller coaster.

D Boca N Boca is set to open this summer – stay tuned for more information.

This article originally appeared in our May 2022 issue.

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Here are 5 to try in Mississippi

Jackson has an abundance of great restaurants offering a wide range of cuisines to choose from.

The surrounding areas just outside the city limits of Jackson also have a variety of great restaurants to choose from.

Below, we’ve got you covered with a roundup of five restaurants to sample outside of the city of Jackson that are worth checking out.

All you can eat buffets of seafood, catfish, fried chicken, salads, desserts and more.

Pitches: 2855 U.49 Florence South and 1616 US 49 Magee

Hours: Monday to Friday from 10:30 a.m. to 4 p.m. Saturday from 10:30 a.m. to 3 p.m. Closed on Sunday. Seafood Buffet is Thursday 4:30-9pm Friday 4:30-10pm Saturday 3:30-10pm

On Thursdays, only seniors get a 25% discount on all menu items and children can enjoy the seafood buffet for free.

Facebook:Facebook page

Call 601.845.7562 to place a takeout order.

Head to Vicksburg for some of Rusty’s best seafood pasta, steaks and Cajun food.

Location: 901 Washington Street Vicksburg

Hours: Closed on sunday and monday. Open Tuesday to Friday from 11 a.m. to 2 p.m. and from 5 p.m. to 10 p.m. and Saturday from 11 a.m. to 10 p.m.

The menu:Rusty’s Menu

Click here to access the bar menu.

Facebook:Rusty’s River Front Grill Facebook Page

Seafood pasta is one of the dishes on offer at Rusty's Riverfront Grill in Vicksburg.

If you love greens, ribs, BBQ pork, sweet potatoes and more, then a trip to Lee’s BBQ is just what you need. Located in Edwards, this restaurant offers some of the best BBQ in town.

Location: 114 Main Street S, Edwards

Hours: Closed on Sundays, Mondays and Saturdays. Open Tuesday to Thursday from 11 a.m. to 2 p.m. and Friday from 11 a.m. to 5 p.m.

The menu:Lee’s Heavenly BBQ Menu

Facebook:Lee’s Heavenly BBQ Facebook

Since 1977, Mama Hamil’s has been serving all-you-can-eat Southern cuisine and barbecue.

Location: 480 Magnolia Street, Madison

Hours: Monday to Saturday from 10:30 a.m. to 2 p.m. Dinner from Thursday to Saturday from 4 p.m. to 8 p.m.

Food menu: Mama Hamil’s

Facebook: Mama Hami’s Facebook page

Don O’Bannon “Oby”, a Navy man’s love of sandwiches, inspired him to open his own restaurant in various locations offering Cajun po-boys, oysters, sandwiches, real alligator tail meat and more.

Location: 504 Academy Road, Starkville

Hours: Monday to Sunday from 10:30 a.m. to 9 p.m.

Menu:Oby’s Food Menu

Facebook:Oby’s Facebook page

Journalist Kiara Fleming can be reached by email [email protected] You can follow her on Twitter and Instagram @ki_dajournalist

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Added sugar warning labels on restaurant menus may help consumers seek out healthier foods

Do you really want to order a soda with your burger? A single soda can contain more added sugar than the recommended daily limit for most adults.

Seeing a warning icon on a restaurant’s menu can help consumers identify high amounts of added sugar hidden in menu items -; and it may even convince them to switch to healthier products like water.

These are the observations recorded in a new study from the University of California, Davis. In a nationwide survey of more than 1,300 adults, researchers found that added sugar warnings with icons and text, or icons only, were effective in conveying a “high in added sugar” warning message. to people. The survey took place in 2021.

Excess added sugar in our food supply is a major driver of type 2 diabetes, which is expected to affect approximately half of all American adults during their lifetime.”

Desiree Sigala, Study Lead Author, UC Davis Postdoctoral Fellow, Department of Molecular Biosciences

The study, published online in the July issue of the journal Preventive medecine, is considered the first of its kind to design and test the effects of added sugar warnings for restaurant menus. And while the U.S. Food and Drug Administration requires major restaurant chains to make certain nutrition information available in restaurants, there is currently no requirement to publicly disclose added sugar for restaurant foods. said researchers.

This leaves consumers in the dark about high levels of added sugar in their meals, which can contribute to negative health outcomes, the researchers said. New York City recently sought to address this issue by passing a law requiring added sugar warnings on prepackaged restaurant menu items. Policymakers across the country are considering similar warnings for added sugar on restaurant menus.

“By exposing the high amount of added sugar in common restaurant foods, these warnings could help consumers make informed decisions,” said lead author Jennifer Falbe, assistant professor of nutrition and human development at UC. Davis in the Department of Human Ecology. “But more importantly, requiring these warnings could encourage restaurants to offer a wider variety of options that aren’t loaded with sugar.”

The icons, designed by the study team, look like stop, yield and “caution” traffic signs.

The warning icons are a simple way to provide consumers with nutritional information and prompt companies to improve the safety of their products, without taking up menu space, the researchers said.

In the online randomized study, participants were shown either a control label (a QR code), one of six possible added sugars warning labels, or one of the icons combined with three variations of text: “high in added sugars”, “high sugar” and “sugar warning”. Each icon contained an exclamation mark or an exclamation mark with a spoon. While icon-plus-text and icon-only labels had favorable responses among participants compared to control labels for outcomes of perceived efficacy and knowledge of added sugar content of items, there was no no significant differences when comparing icon-only to icon-plus-text labels, the researchers said.

According to the researchers, the label design was based on sodium warning labels required by law for restaurant chain menus in New York and Philadelphia.

Additionally, most study participants, 80%, supported the added sugar warning labels used on restaurant menus.

“These promising results support the need for further development and testing of restaurant menu added sugar warning labels by conducting experiments with menu ordering outcomes to determine behavioral effects,” Falbe said.

In addition to Falbe and Sigala, co-authors include Marissa G. Hall, Department of Health Behavior, Gillings School of Global Health, University of North Carolina, Chapel Hill; Aviva A. Musicus, Department of Social and Behavioral Sciences, Harvard TH Chan School of Public Health; Christina A. Roberto, Department of Medical Ethics and Health Policy, University of Pennsylvania Perelman School of Medicine; Sarah E. Solar, Department of Human Ecology, and Sili Fan, Department of Statistics, UC Davis; DeAnna Nara and Sarah Sorscher, Center for Science in the Public Interest.

The study was funded by Bloomberg Philanthropies directly and through a subgrant from the Center for Science in the Public Interest. Falbe has additional support from the National Institutes of Health and the US Department of Agriculture. Sigala is supported by the National Institutes of Health. The content is the sole responsibility of the authors and does not necessarily represent the official opinions or policies of the funders.


University of California – Davis

Journal reference:

Sigala, DM, et al. (2022) Perceived effectiveness of added sugar warning label designs for US restaurant menus: an online randomized controlled trial. Preventive medecine.

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Chicago-area restaurant has one of the ‘most outrageous’ burgers in the US, according to the list – NBC Chicago

One of the nation’s “most outrageous burger joints” is located in the Chicago area, according to a Yelp listing.

Boba Burger’s BBQ Lechon Burger in suburban Morton Grove was named No. 9 on the company’s list of the “11 Most Outrageous Burgers” in the United States.

The Filipino pork roast is fried and placed on a 5 ounce beef patty, with cheese, lettuce, tomato, an onion ring, and Chicago Sweet Baby Ray BBQ sauce.

What’s the best part?

The very popular burger is only $8.

Morton Grove’s Boba Burger is located in a 1970s bowling alley where some people will just taste the entree rather than the bowl, Yelp noted based on reviews.

Here’s where other burgers fell on the list:

  1. Big Cheese, The Shack: San Antonio, TX
  2. Y’all Burger, NFA Burger: Dunwoody, Georgia
  3. Sunday morning, hidden location: San Francisco, California
  4. The Godfather, Vinny’s Smokin’ Good Burgers & Sandwiches, North Bend, Oregon
  5. Western Bacon Cheez Burger, Bunz: Huntington Beach, CA
  6. Mac and Cheese Burger, Capitol Burger: Torrey, Utah
  7. Thee Glazed One, Thee Burger Spot: Tampa, Florida
  8. Applewood Smoked Bacon Cheeseburger, Island Ono Loa Grill: Kailua-Kona, Hawaii
  9. BBQ Lechon Burger, Boba Burger: Morton Grove, Illinois
  10. Yenta Burger, JewBoy Burgers: Austin, TX
  11. ½ pound of stuffed mushrooms and tasty and delicious Swiss burger: Nashville, Tennessee

See the complete list here.

To create the list, Yelp reviewed restaurants that were in the “burger” category based on total review volume and review scores. The brand also analyzed the keywords used in reviews to describe the “outrageous” burgers.

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A battle simmers between Italian restaurants Carbone’s and Carbone

Photo: Legal filing by Carbone’s against The Major Food Group

A battle is brewing between Carbone’s and Carbone.

A decade-old Italian restaurant in Dallas called Carbone’s Fine Food & Wine filed a lawsuit this week against New York-based Italian concept Carbone Restaurant, which recently opened an outpost in Dallas and sells packaged sauces in grocery stores. local.

Carbone’s Fine Food alleged that the New York restaurant, operated by Major Food Group, infringed on Carbone’s trademark and caused confusion both in the restaurant and in the grocery aisle. Carbone’s is seeking to stop Major Food Group from using the Carbone name in Texas, according to a filing in the U.S. District Court for the Northern District of Texas.

The New York-based operator also launched a website last month that is just one letter away from Carbone’s, the Dallas restaurant said.

Carbone’s Fine Food said it receives up to 20 calls a day from confused customers about the other restaurant with a similar name. And sellers and even the city of Dallas expressed similar confusion, Carbone said in the filing.

“By using an almost identical brand (Carbone’s v Carbone) in association with the same products and services (Italian restaurants and pre-packaged foods), consumers are and will be confused, misled or deceived as to the source of the products and services,” , Carbone said in his filing.

Major Food Group did not immediately respond to a request from Restaurant Business to comment on the lawsuit.

In addition to Carbone, Major Food Group operates nearly 30 high-end concepts, including The Grill, The Lobster Club, Hasalon, Don Camillo and many others in New York, Miami, Las Vegas and, since March, Dallas.

Carbone’s Fine Food founder Julian Barsotti, who operates four restaurants in Dallas, started using the Carbone’s name in 2011, but hasn’t trademarked it. Barsotti argues that he has a superior common law right to the trademark in Texas.

Barsotti, in a statement, said the name and logo are inspired by a restaurant and grocery store opened by his great-grandfather in New Jersey in 1941.

Major Food Group, which opened its first Carbone location in New York in 2013, holds a federal trademark for Carbone Restaurant.

Carbone’s Fine Foods is seeking to stop Major Food Group from using the name Carbone in Texas. He is also suing for damages and cancellation of the Carbone Restaurant brand of Major Food Group.

New to Dallas, Major Food Group’s “NY Carbone” is deliberately trying to trade on Carbone’s name, goodwill and hard-earned reputation to confuse local customers both on the front lines restaurant and retail,” Carbone attorney Matthew Yarbrough said in a statement.

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2 Chicago Restaurants Named Top 25 Nationally, New Yelp List Shows – NBC Chicago

Two restaurants in Chicago and several restaurants in the Midwest were named to Yelp’s Best Restaurants of 2022 list released Tuesday.

Oriole, located in Chicago’s West Loop neighborhood, ranked No. 4 among the 100 restaurants on the latest list, making it the No. 1 spot in the Midwest.

The Michelin-starred restaurant offers signature dishes like capellini with shredded truffles, A5 Japanese Wagyu beef with grilled lettuce, and Alaskan king crab with edible flowers.

Chicago’s 016 restaurant and sandwich shop ranks next among Midwest joints in the list, ranking 25th.

According to Yelp, 016 is the area code for Leskovac, Serbic, home to the world’s largest grilled meat festival and the inspiration for the Ravenswood hotspot.

Here’s where other restaurants in the Midwest ranked:

No. 41: The Sleeping Rooster in Chagrin Falls, Ohio
No. 45: The Dining Hall Restaurant in Columbus, Ohio
#52: FoxGardin Kitchen & Ale in Fortville, Indiana
#59: Bistro Bella Vita in Grand Rapids, Michigan
No. 62: Gray Ghost Detroit in Detroit, Michigan
#67: Fireside Pizza in Cincinnati, Ohio
No 74: The Alcove Restaurant and Lounge in Mount Vernon, Ohio
#81: Christos Greek Restaurant in Minneapolis, Minnesota
No. 92: JT’s Pizza & Spirits in Grand Rapids, Michigan
No. 100: Naviya’s Thai Brewery in Minneapolis, Minnesota

For the complete list, click here.

To create the list, Yelp said it contacted “Yelpers” for their favorite restaurants, then ranked them based on total submissions, ratings, reviews and geographic representation, among other factors.

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After years of social distancing, restaurants are ready for Memorial Day crowds without COVID-19 restrictions

NEW HANOVER COUNTY (WWAY) – As tourists and locals prepare to relax and enjoy Memorial Day weekend, restaurants in the area are preparing for crowds like no other.

Every year, tourists flock to Cape Fear for the water, the beaches, and the amazing food.

“In the north we do it, Rhode Island, Massachusetts, Boston, the calamari is the best,” said one Oceanic visitor. “These calamari here in this restaurant is the closest thing to New England calamari I have ever eaten in my life. Fantastic.”

This is one of the busiest times of year for local restaurants, especially those on the water.

“It’s the unofficial start of summer,” said Mark Zecher, CEO of Oceanic. “Just like the big kickoff. Lots of people come to town. We’re going to be very, very busy all weekend.

And as the first Memorial Day without any form of coronavirus restrictions in place, managers like Ben Reingold are preparing staff for non-stop shifts.

“We should expect to be even busier than we have been,” he explained. “Throughout the year, this year we have seen a steady increase in activity. I would expect it to be good.

Reingold runs Elijah’s, a riverside restaurant in the heart of downtown Wilmington. The establishment is no stranger to holiday crowds.

“If it wasn’t raining today, I think we could have had a long queue at the door,” he said, looking outside. “Especially since we are considering tomorrow, no school, no work. So I think tomorrow at 11:30 a.m. we will open to lineups at the front and lineups at the river.

Although the crowds have returned, staff have not fully recovered. Oceanic is always looking for cooks and cleaners. By this time last year, Reingold says he had half the staff and twice as many customers. Although they are still hiring, he says his staff are prepared and ready for anything.

“Friday, Saturday, Sunday is game time here. So I just tell them to rest now, take care of yourself, drink water, and yes, that’s what we’re here for. This is what we do.”

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Top Rated Steakhouses in Phoenix

(Stacker) — Cooking meat over low, slow heat over an indirect heat source – the only real qualification for barbecuing – is a true American tradition, dating back to indigenous cultures and carried over to the early Spanish colonizers who also gave it the name that the kitchen style now wears: barbacoa. Today, barbecue is a hugely popular staple in the United States, with many cities and regions offering their own version (and all claiming to have the best). Because barbecue meat takes hours and hours to cook, restaurants are a go-to source for many Americans who prefer not to spend all day and night tending to their flames. Stacker has compiled a list of the highest rated barbecue restaurants in Phoenix on Tripadvisor.

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#18. Cold beers and cheeseburgers

– Rating: 3.5 / 5 (22 reviews)

– Detailed ratings: Food (3.5/5), Service (3.5/5), Value for money (3.5/5)

– Type of cuisine: American, Brasserie

– Price: $$ – $$$

– Address: 4731 E Cactus Rd, Phoenix, AZ 85032-7725

– Learn more on Tripadvisor

#17. Cold beers and cheeseburgers

– Rating: 4.0 / 5 (13 reviews)

– Detailed notes: not available

– Type of cuisine: American, Brasserie

– Price: $$ – $$$

– Address: 3950 E Indian School Rd #150, Phoenix, AZ 85018

– Learn more on Tripadvisor

#16. Lovecraft

– Rating: 4.5 / 5 (16 reviews)

– Detailed ratings: Food (4.0/5), Service (5.0/5), Value for money (4.0/5)

– Type of cuisine: Mexican, Brasserie

– Price: $$ – $$$

– Address: 3128 E. Cactus Rd. ADDITIONAL PARKING: Wethersfield Road or East Florist AFTER 6 PM ONLY., Phoenix, AZ 85032-7115

– Learn more on Tripadvisor

#15. House of Astor

– Rating: 4.0 / 5 (13 reviews)

– Detailed ratings: Food (4.0/5), Service (4.0/5), Value for money (4.0/5), Atmosphere (4.0/5)

– Type of cuisine: Barbeque

– Price: Not Available – Address: 2243 N 12th St, Phoenix, AZ 85006-1703

– Learn more on Tripadvisor

#14. Hawaiian BBQ Ono

– Rating: 3.0 / 5 (11 reviews) – Detailed ratings: Food (3.0/5), Service (3.0/5), Value for money (3.0/5)

– Type of cuisine: Barbeque

– Price: $

– Address: 2415 E Baseline Rd Ste 121, Phoenix, AZ 85042-7089

– Learn more on Tripadvisor

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#13. Rustler’s Rooster

– Rating: 4.0 / 5 (1,952 reviews)

– Detailed ratings: Food (3.5/5), Service (4.0/5), Value for money (3.5/5), Atmosphere (4.5/5)

– Type of cuisine: American, Steakhouse

– Price: $$ – $$$

– Address: 8383 S 48th St, Phoenix, AZ 85044-5302

– Learn more on Tripadvisor

#12. L&L Hawaiian BBQ

– Rating: 4.0 / 5 (30 reviews)

– Detailed ratings: Food (4.0/5), Service (4.0/5), Value for money (4.0/5)

– Type of cuisine: Hawaiian, Fast Food

– Price: $

– Address: 2501 W Happy Valley Rd, Phoenix, AZ 85085-3701

– Learn more on Tripadvisor

#11. Sizzling Korean BBQ

– Rating: 4.5 / 5 (51 reviews)

– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.0/5)

– Type of cuisine: Asian, Korean- Price: $$ – $$$

– Address: 21001 N Tatum Blvd Desert Ridge Marketplace, Phoenix, AZ 85050-4206

– Learn more on Tripadvisor

#ten. hole in the wall barbecue seal

– Rating: 3.5 / 5 (209 reviews)

– Detailed ratings: Food (4.0/5), Service (4.0/5), Value for money (3.0/5), Atmosphere (4.0/5)

– Type of cuisine: American, Barbecue

– Price: $$ – $$$

– Address: 7677 North 16th Street #4434, Phoenix, AZ 85020

– Learn more on Tripadvisor

#9. Barbecue Company Grill and Cafe

– Rating: 4.0 / 5 (28 reviews)

– Detailed ratings: Food (4.0/5), Service (4.0/5), Value for money (4.0/5), Atmosphere (3.5/5)

– Type of cuisine: American, Barbecue

– Price: $$ – $$$

– Address: 4636 S 36th St, Phoenix, AZ 85040-2904

– Learn more on Tripadvisor

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#8. Trapp House

– Rating: 4.5 / 5 (15 reviews)

– Detailed ratings: Food (4.5/5), Service (4.0/5), Value for money (4.0/5)

– Type of cuisine: Barbeque

– Price: $$ – $$$

– Address: 511 E Roosevelt St, Phoenix, AZ 85004-1920

– Learn more on Tripadvisor

#7. HEK Yeah BBQ

– Rating: 4.0 / 5 (39 reviews)

– Detailed ratings: Food (4.0/5), Service (4.5/5), Value for money (4.5/5), Atmosphere (3.5/5)

– Type of cuisine: Southwest, American- Price: $$ – $$$

– Address: 15044 North Cave Creek Road #6, Phoenix, AZ 85032

– Learn more on Tripadvisor

#6. Texas barbecue house

– Rating: 4.5 / 5 (57 reviews)

– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (3.5/5)

– Type of cuisine: American, Barbecue

– Price: $$ – $$$

– Address: 5037 S 24th St, Phoenix, AZ 85040-2604

– Learn more on Tripadvisor

#5. Smugglers

– Rating: 4.0 / 5 (91 reviews)

– Detailed ratings: Food (4.0/5), Service (4.0/5), Value for money (3.5/5), Atmosphere (3.5/5)

– Type of cuisine: American, Bar

– Price: $$ – $$$

– Address: 3375 E Shea Blvd, Phoenix, AZ 85028-3352

– Learn more on Tripadvisor

#4. Angry crab and barbecue

– Rating: 4.0 / 5 (189 reviews)

– Detailed ratings: Food (4.0/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.0/5)

– Type of cuisine: American, Seafood

– Price: $$ – $$$

– Address: 2808 East Indian School Road #D110, Phoenix, AZ 85016

– Learn more on Tripadvisor

You May Also Like: Top-Rated Chinese Restaurants in Phoenix, According to Tripadvisor

#3. jL Smokehouse

– Rating: 5.0 / 5 (20 reviews)

– Detailed ratings: Food (5.0/5), Service (5.0/5), Value for money (5.0/5)

– Type of cuisine: Barbeque

– Price: $

– Address: 1712 E Broadway Rd Ste 3, Phoenix, AZ 85040-2400

– Learn more on Tripadvisor

#2. Bobby Q

– Rating: 4.5 / 5 (100 reviews)

– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.0/5)

– Type of cuisine: American, Bar

– Price: $$ – $$$

– Address: 3154 E Camelback Rd Biltmore Shopping Center, Phoenix, AZ 85016-4502

– Learn more on Tripadvisor

#1. Bobby-Q

– Rating: 4.5 / 5 (2,175 reviews)

– Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.5/5), Atmosphere (4.5/5)

– Type of cuisine: American, South-West

– Price: $$ – $$$

– Address: 8501 N 27th Ave, Phoenix, AZ 85051-4063

– Learn more on Tripadvisor

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Five new restaurants in Midtown St. Louis

ST. LOUIS, Mo. (KMOV) — This summer, food lovers in St. Louis will have plenty of new options in Midtown, as several new concepts open on Locust.

The development of the old Beaumont telephone exchange building helped spur Locust’s growth and now more excitement is to come.

“Part of the success of the neighborhood so far has been the mix of tenants and the dining opportunities we’ve been able to organize. This end of the neighborhood has a lot of momentum, but we need dining tenants to make it accessible. on foot and active,” promoter Jassen Johnson said.

Videira Wine Shop and Bar will open at the back of 2700 Locust. Owner Mykel McIntosh says he will offer local cheese, meats and wines from local vendors.

Kain Tayo will open 2700 Locust. The Filipino restaurant hails from Trenton, Illinois and will be moving to the St. Louis area, serving traditional cuisine.

Anita Cafe and Bar will open in the corner space of 2700 Locust. It is described as serving morning style drinks and small plates, with a focus on Mediterranean style drinks and food.

Nexus Cultural Cuisine and Craft Cocktails will open at 2704 Locust. Chef Ceaira Jackson worked at Eclipse at Moonrise and opened Bait STL in the Central West End. The new concept will feature elevated global cuisine and feature a lush patio.

Rick’s and Rick’s Rooftop will be located at 2639 Locust. The entertainment and music concept will open later this year. It is expected to feature bowling alleys, pinball and arcade games as well as a place for a food truck. The rooftop will be a live music venue at night.

Johnson says they’re also working to negotiate a lease with a football bar and a microbrewery.

The goal is for the new restaurants to open this summer.

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Spring and Summer Cocktails at Vermont Restaurants and Bars

With the arrival of warm spring weather and the easing of COVID-19 restrictions after two largely isolated years, many of us are reappearing in some semblance of social life.

This requires a toast.

So why not offer that toast with a signature cocktail created by one of Vermont’s bars or restaurants? Sure, Vermont is known as a beer state, but with a growing number of distilleries in the state and a penchant for the simple pleasures in life, Vermonters are more than happy to drop off their pint glasses at the take advantage of the martini glasses.

If you’re looking for an eye-catching cocktail, where do you start? Maybe one of those bars or restaurants that puts its cocktail concoctions front and center.

Get the latest food and dining stories around Burlington straight to your phone: Click here to download the Burlington Free Press app

Cocktail name: The lovely Rita

Composition of cocktails: Quebranta pisco (a Peruvian grape brandy produced by Barsol), Vida mezcal de Del Maguey from Mexico, Ancho Reyes chili liqueur, red pepper, strawberry and lime.

What is the story behind this drink? The Archives bar in Burlington offers a popular cocktail that includes yellow pepper and agave liquor and is called Lonely Hearts Club in honor of the album “Sgt. Pepper’s Lonely Hearts Club Band,” according to Sean McKenzie, Beverage Director for The Archives. “That’s kind of how we landed on the name Lovely Rita (also a song on this album) because it’s kind of inspired by that other cocktail,” McKenzie said of the drink. on the Winooski menu. “It’s a super refreshing summer cocktail.”

After:It’s Always a Great Day in the Neighborhood at These 7 Classic Vermont Bars

After:Restaurant roundup: new restaurants, breweries, cafes that have opened in Vermont

Tara Downs, bartender at Barr Hill in Montpellier, tops off a Bee's Knees cocktail on August 8, 2019.

Cocktail name: Bee knees

Composition of cocktails: 2 ounces of Barr Hill gin; 0.75 ounces of fresh lemon juice; 0.75 ounces raw honey syrup (two parts honey to one part hot water; let cool); lemon zest garnish; combine ingredients in a mixing container, add ice, shake, then double strain into a chilled cocktail glass. Add the filling.

What is the story behind this drink? Barr Hill is made by Vermont-based Caledonia Spirits, which has its roots in beekeeping. Hence a classic drink that incorporates honey into the mix.

An old-fashioned at Drink in Burlington on September 3, 2020.

Drink, Burlington

Cocktail name: Southwestern Old Fashioned

Composition of cocktails: Bourbon, Ancho Reyes chili liqueur, demerara syrup, Fire Water Bitters, orange and Angostura bitters.

What is the story behind this drink? If he had to pick an after-work drink, head bartender manager Matthew Doyle told the Burlington Free Press in 2020, he’d likely pick an Old Fashioned. This take on the classic spice things up a bit.

After:The Vermont Brewers Festival is back, headlining upcoming beer and wine events

Whispers of Meloncholy, a cocktail from Pizzeria Verita in Burlington.

Cocktail name: Whispers of the Meloncholy

Composition of cocktails: Cantaloupe purée, spicy tequila, port, lime juice and mint

What is the story behind this drink? This upscale pizzeria is revamping its cocktail menu, according to bartender Paul Beroza. While Verita wanted to keep some of its staple cocktails such as Brooklyn to Burlington, Icarus Wing and Botticelli’s Daughter, the restaurant was also looking for something spring-like to add to the list. “It’s bright, refreshing,” according to Beroza. “It kind of reminds me of what I think of when I think of spring.”

Hearts on Fire, a cocktail that features pineapple and jalapeño infused tequila, at Prohibition Pig in Waterbury.

Cocktail name: Flaming Hearts

Composition of cocktails: Charred Citrus, Pineapple & Jalapeño Tequila, Gran Gala Liqueur, Lime, Agave, Tajin Rim Seasoning, Alice and the Magician Fresh Citrus Spray.

What is the story behind this drink? This drink was recommended by the bar manager of the Waterbury barbecue restaurant, Laura Thompson. Exotic Vermont ingredients such as citrus fruits, jalapeño and lime get a local twist with the citrus spray created by Burlington-based aromatic beverage company Alice and the Magician.

Contact Brent Hallenbeck at [email protected] Follow Brent on Twitter at

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North Italia sets opening deadlines for its first two restaurants in Atlanta

Modern Italian restaurant Northern Italy later this year will enter the Atlanta market with not one but two locations in Buckhead and Dunwoody.

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North Italia Buckhead, at 3393 Peachtree Road in Lenox Squarewill open on June 22, 2022, and marks the brand’s 30th location in the United States, according to a press release on Tuesday. The Buckhead location will feature an outdoor patio and the concept’s first U-shaped bar as the centerpiece of the dining area.

North Italia Dunwoody, which will open in Peripheral shopping center, at 4600 Ashford Dunwoody Road, debuts later in the season. The Perimeter location has picture windows offering views of the surroundings and a large covered patio for alfresco dining.

Both venues will pay homage to the Atlanta area, incorporating the work of local artists in the form of unique murals and artwork.

“Bringing a local twist to the kitchen of Atlanta-born executive chef Buckhead Nate Lowe will add his exceptional culinary skills to the famous modern approach to the concept of classic Italian dishes, including pizzas, pastas, seasonal salads, chef’s boards, craft cocktails, handmade desserts and more. “, According to the press release. Chief Lowe will be joined by Monish “Mo” Banerjea who will run the restaurant as general manager.

Both Atlanta locations will offer lunch, happy hour, dinner and brunch service, as well as takeout, online ordering and delivery through DoorDash.

Starting May 18, North Italia Buckhead will host a job fair, first off-site at AC Atlanta Buckhead Hotel, and later at the North Italia Buckhead restaurant, for future employees. The job fair will run through May 24, with hours Monday through Saturday, 10 a.m. to 6 p.m. and Sunday, 11 a.m. to 4 p.m., at 3600 Wieuca Road NE., then 3393 Peachtree Road, NW from May 25 to June 5. , with the same hours.

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As virus cases rise and fall, some DC restaurants are keeping COVID restrictions in place

COVID-19 may be entering a more manageable phase, but some DC businesses are keeping their pandemic-era protocols alive for the foreseeable future.

COVID-19 may be entering a more manageable phase, but some DC businesses are keeping their pandemic-era protocols alive for the foreseeable future.

“As long as (hospitalizations and cases) continue to go up and down, and up and down, I’m comfortable maintaining the policies we have in place,” said Cathy Nagy, chief executive of Mr. Henry’s , in the southeast.

Proof of vaccination is still required at the Capitol Hill pub along Pennsylvania Avenue, a policy Mr. Henry has maintained for indoor dining since August last year, Nagy said.

Just around the corner from Southeast 8th Street, Crazy Aunt Helen’s also maintained its vaccine requirement and recently dropped its mask requirement for guests and employees.

The American comfort food restaurant only opened last July, and owner Shane Mayson implemented both policies when he said his business had plummeted a month into its existence due to concerns over the Delta variant.

Since then, Mayson has maintained its vaccination policy for customers.

The state of COVID

By any measure, coronavirus cases, hospitalizations and deaths are at some of their lowest levels in the district.

As of May 7 — the last date recorded in DC’s COVID dashboard — even though the city has seen a slight increase in cases over the past month, the percentage of people hospitalized due to their COVID-19 infection does not is only 0.4%.

(Screenshot via DC Health)

From Feb. 20 to April 22, the seven-day average of COVID deaths rounded to 0 in the district, according to the Centers for Disease Control and Prevention. From April 26 to April 29, the seven-day average of deaths briefly rose to 1 before falling back to 0, where it has remained since.

Cases fluctuated during this time. In early April, for a two-week period, DC’s case positivity rate exceeded the 2% threshold set by the CDC, moving DC from a “low” level of community transmission to a “medium” level. but it went down later in the month.

In its May 5 COVID Weekly Report, the CDC said that while cases and hospitalizations are on the rise nationwide, deaths continue to decline.

End in sight?

DC’s most recent pandemic restrictions seemed to come and go as quickly as omicron.

The District brought back its indoor mask mandate for a third time in late December and required proof of vaccination for certain businesses by mid-January. A month later, Mayor Muriel Bowser announced the end of the vaccination requirement and by March 1 had dropped the indoor mask mandate.

But the companies OMCP spoke to were in no rush to set their own end date.

“It’s certainly not a set schedule,” Nagy said of how often she plans to pursue Mr Henry’s vaccine demand. “It really has a lot to do with what’s going on in the news.”

For Mayson, the owner of Crazy Aunt Helen’s, he said, “I don’t really have a barometer of what (normal) looks like yet.”

Mayson said if DC returned to a medium level of community transmission, its staff would resume wearing masks, but would not require customers to do so.

Inside Crazy Aunt Helen’s in Southeast DC (Courtesy of Abdul Rahman Majeedi)

Although their general attitude is, what is the rush? It didn’t hurt their bottom line.

“I would say we had a little uptick as soon as we put this vaccination proof requirement in place,” Mayson said.

He mentioned that the overwhelming response from customers is that they appreciate it, especially those with children who are not yet eligible to be vaccinated.

Nagy said separately that generally anyone over 30 was in favor of his vaccine requirement.

She pointed out that they got new regulars from their requirement. Nagy said a regular now hangs out with Mr Henry because his old watering hole didn’t do vaccine checks.

“We also have a live music program, and it’s a bit difficult for a musician to sing with a mask or play with other instruments,” Nagy said. “So we adopted it at that time, and we got nothing but great responses.”

Crazy Aunt Helen’s had a COVID outbreak among its employees, which caused the restaurant to close for a week last December. All staff were fully vaccinated and masked at work, but that was still not enough to curb the spread of omicron.

But Mayson said the variant’s ability to evade its mitigations doesn’t mean there’s less reason to drop the requirement for customers.

“It’s really about safety and health, and being a little too cautious. But I’d rather be overcautious than underestimate,” Mayson said.

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Meals, frozen bananas served by Newport Beach restaurants at the Costa Mesa Bridge Shelter

The smell of fresh chili wafted through the air as hungry customers lined up at the kitchen window, with a volunteer in a red apron asking what additional toppings they would like.

Onions? Cheese? Sour cream?

Did they want cornbread?

A little butter ?

How about some honey?

A man, previously known at the Costa Mesa Bridge Center for only eating croutons when dining there, smiled behind the glass, then waved and thanked Newport Beach restaurateur Sheri Drewry, for the chili and fixings he was about to savor.

It was the second time they had met. At the first opportunity, last month, he tasted two baguette sandwiches she had given him, Drewry said.

“He said [that meal] was great. For someone to get so excited over a sandwich, I mean they knocked on the window and made a heart [gesture]. He said, ‘Thank you, thank you, thank you’ and it made my whole day to know he had something good in his belly instead of croutons,” Drewry said Friday afternoon as a volunteer served. bowls of chili from his company. , Wilma’s Patio Restaurant.

Courtney Alovis of Sugar n’ Spice in Balboa Island delivers frozen bananas to the Bridge Shelter freezer on Friday.

(Don Leach / personal photographer)

Other customers leaned over to ask when they could get a frozen banana at Sugar n’ Spice on Balboa Island. Costa Mesa outreach supervisor John Begin laughed as he said they had to serve lunch first and then they would start “throwing everyone bananas.”

This is the second lunch rush Drewry and Courtney Alovis of Sugar n’ Spice have taken over the Costa Mesa Bridge Shelter, despite being just two of the few other organizations and restaurants in Costa Mesa and Newport Beach who have fed shelter residents over the past year.

Alovis and Drewry said they became involved in the donation to the facility through their publicity and marketing teams and, for Drewry, through his personal relationship with the Newport Beach homelessness coordinator. , Natalie Basmacyan.

“They said, ‘We need help’ and asked if we could help and we jumped on it,” Drewry said. “It was the right thing to do, so now we’re here. It’s an amazing place. It’s amazing what they are doing and we just want to help as much as we can.

Sheri Drewry of Wilma's Patio and Courney Alovis of Sugar n' Spice, left to right.

Wilma’s Patio’s Sheri Drewry and Sugar n’ Spice’s Courtney Alovis, left, stand in the kitchen of the Bridge Shelter in Costa Mesa Friday.

(Don Leach / personal photographer)

Both said they received excellent feedback from shelter residents. Alovis noted that some had told him that frozen bananas reminded them of their childhood. About 70 frozen bananas and about the same number of chili and cornbread dishes were donated Friday by the two local restaurants.

That was just enough to feed every person in the shelter, which is currently at capacity, Begin said.

The plan, Drewry and Alovis agreed, was to continue their monthly giving.

Other local restaurants including Toast Kitchen and Bakery, Dick Church’s, Newport Rib Company and Dave’s Hot Chicken have also donated breakfasts, lunches and dinners to the shelter. Begin said he tries to reach out to others, but noted that Bracken’s Kitchen in Garden Grove will take over the shelter’s kitchen in June.

Costa Mesa Neighborhood Improvement Manager Nate Robbins said the shelter has served about 204 people, of whom about 33 have moved to permanent housing over the past year.

Basmaciyan confirmed Friday that at least 65 people who came through the shelter were from the Newport Beach community.

Melanie Vinyard serves chili and cornbread at the kitchen window.

Melanie Vinyard serves chili and cornbread from the kitchen window of the Bridge Shelter in Costa Mesa on Friday.

(Don Leach / personal photographer)

The cities of Costa Mesa and Newport Beach operate the shelter, with Newport Beach contributing $1.6 million in one-time funds to build the shelter and $1 million annually for operating costs.

Begin said the shelter is looking for volunteers to help distribute food in the kitchen. Interested readers can contact Bracken’s Kitchen at [email protected]

Those interested in volunteering at the shelter in general can contact Mercy House, the shelter operator, at [email protected] and businesses interested in donating meals can contact Begin at [email protected]

There’s more to food, Begin said, than just eating.

“What we’re really trying to create is community and that the community is involved in the process in the shelter. It’s not just a municipal government program. It’s really the city coming together and blessing those on the streets and helping them move forward,” Begin said.

A customer thanks waitress Melanie Vinyard for a second piece of cornbread.

A customer thanks waiter Melanie Vinyard for a second piece of cornbread in the dining room at the Bridge Shelter in Costa Mesa on Friday.

(Don Leach / personal photographer)

“If you go to [Bracken’s] website, they have a great quote about how food is not just physical food, but food for your soul,” he continued. “The family gathers around the table to eat. People gather around the table to eat — friends and community. I think that’s where relationships really feed, not just food, but you also feed into your soul to come together and have a good meal.

“We’re able to breathe people nutritionally through a good meal, but also fill them up in a good way.”

Customers enjoy chili and cornbread in the Bridges Shelter dining room.

On Friday, customers enjoy chili and cornbread in the dining room at the Bridge Shelter in Costa Mesa.

(Don Leach / personal photographer)

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Cloud kitchen software helps MENA restaurants

Operating – and growing – a restaurant business in the Middle East and North Africa (MENA) region comes at a high cost, leading to reduced margins for restaurant owners and operators who sometimes see no business logic in expanding to new locations.

According to Ahmed Osman, co-founder and CEO of Egypt-based cloud kitchen operator The Food Lab (TFL), it can cost between $100,000 and $200,000 to rent food court space, repair it and acquire the equipment. needed to start a food business in the North African country.

The fact that companies cannot afford these high rental prices is not the only problem to be solved. Osman said rising rent prices are pushing a growing number of Egypt’s 120 million people from urban cities to rural areas – an economic process known as counter-urbanization – leaving restaurants with the additional burden of volatile demand.

“Operations are so inefficient because you’re spending all that upfront fixed cost getting people – lab manager, cashiers [and waiters] — but you actually have no idea if there’s a demand there or not,” Osman told PYMNTS in a recent interview.

Another major challenge he pointed to is the negative impact of high third-party aggregator costs on restaurant operators’ bottom lines, enough to deter even potential business owners and operators from venturing into the food business.

“Aggregators currently take 25-30% [in fees] just to manage the orders, the restaurant ends up making between 0% and 5% margin while making an initial investment of $200,000. [With that low margin] it will take a long time for them to break even, so they end up not doing everything together,” he explained.

That’s where he said the Cairo-based cloud kitchen service provider comes in, helping restaurants – their “brand partners” – minimize costs, increase margins and improve customer service. operational efficiency through managed shared kitchens.

From a margin of 0% to 5%, Osman said, companies can earn 15% to 20% without incurring any capital expenditure (CapEx) or risk involved: “It’s a pure revenue sharing model, which means that every time you sell, I take my cut; if you don’t sell, I don’t get a discount.”

Related: Restaurants continue to automate despite staff shortages and demanding consumers

Branding, marketing, customer segmentation

According to Osman, the Egypt-based startup, which launched in October 2020, is not limited to its core cooking business, having grown into a food and beverage infrastructure services company providing additional services to empower regional brands.

Powered by machine learning, the company’s virtual brand consultant gives restaurateurs access to a data-centric dashboard that provides actionable insights and recommendations on menu engineering and food analytics. suppliers, as well as how to optimize operations and finances by reducing the amount of a specific ingredient used. , for example.

When it comes to marketing, he said business owners in Egypt and the Middle East approach it very reactively without having a clear target market in mind.

“For example, they just put sponsor ads on Instagram or Facebook, but there’s no call to action,” Osman said. Here too, the TFL brand consultant supports them in customer segmentation which allows them to properly target customers.

“It helps brands know their customers so well that they can literally target people who haven’t ordered in the last 20 days, for example, simply by automatically generating a custom list that they can copy and paste into Facebook and running a sponsored ad,” Osman noted.

He added that the whole point of The Food Lab is to integrate into restaurants’ infrastructure and provide services that will allow them to optimize their costs, improve their profits and increase their reach thanks to the cloud kitchens or delivery-only restaurants – also known as dark kitchens, ghost kitchens or virtual kitchens – as well as supply-as-a-service, delivery or a central facility for their retail needs retail.

See also: Consumer adoption of food service robotics varies based on local technical standards

The future is in the cloud

The cloud kitchen concept is rapidly gaining traction around the world, with research showing that by 2025, 50% of all restaurant deliveries will be food prepared in a dark kitchen.

According to Osman, the pandemic has further accelerated this trend, with brick-and-mortar food businesses losing appeal as more people embrace the convenience of ordering and delivering food online in Egypt – a food delivery market of $7 billion.

Going forward, he said the plan is to leverage the recently raised $4.5 million TFL to expand across Egypt over the next 12-16 months, ensuring his kitchens ghosts are found in key hotspots across the country.

Ultimately, TFL’s goal is to “connect the nearest kitchen or the nearest kitchen to the furthest appetite,” Osman said. “[Distance] shouldn’t be an obstacle.

Register here for daily updates on all of PYMNTS’ Europe, Middle East and Africa (EMEA) coverage.



On: Shoppers who have store cards use them for 87% of all eligible purchases – but that doesn’t mean retailers should start buy now, pay later (BNPL) options at checkout. The Truth About BNPL and Store Cards, a collaboration between PYMNTS and PayPal, surveys 2,161 consumers to find out why providing both BNPL and Store Cards is key to helping merchants maximize conversion.

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BJ’s Restaurants, Inc. (NASDAQ: BJRI) Receives an Average “Hold” Rating from Brokerages

BJ’s Restaurants, Inc. (NASDAQ:BJRI – Get Rating) received an average recommendation of “Hold” by the fifteen brokerages that currently cover the business, reports. One financial analyst has rated the stock with a sell recommendation, seven have issued a hold recommendation and six have issued a buy recommendation on the company. The average 1-year target price among brokerages that have reported on the stock in the past year is $41.08.

BJRI has been the subject of several research analyst reports. Deutsche Bank Aktiengesellschaft cut its price target on BJ’s Restaurants stock from $42.00 to $40.00 and set a “buy” rating on the stock in a Friday, April 22 research report. Citigroup launched coverage on the shares of BJ’s Restaurants in a research note on Tuesday, April 12. They set a “neutral” rating and a price target of $29.00 on the stock. Stephens lowered his price target on shares of BJ’s Restaurants from $50.00 to $45.00 and set an “overweight” rating on the stock in a research note on Friday, April 22. launched coverage on BJ’s Restaurants stocks in a research note on Thursday, March 31. They have placed a “holding” rating on the stock. Finally, Barclays raised its price target on BJ’s Restaurants shares from $25.00 to $26.00 and gave the stock an “underweight” rating in a Monday, April 25 research note.

Shares of BJ’s Restaurants opened at $24.83 on Tuesday. The company has a fifty-day moving average price of $27.50 and a 200-day moving average price of $31.33. The company has a current ratio of 0.40, a quick ratio of 0.40 and a debt ratio of 0.15. BJ’s Restaurants has a 12-month low of $24.02 and a 12-month high of $59.91. The stock has a market capitalization of $581.99 million, a price-to-earnings ratio of 827.94, a growth price-to-earnings ratio of 3.54 and a beta of 1.93.

BJ’s Restaurants (NASDAQ:BJRI – Get Rating) last released quarterly earnings data on Thursday, April 21. The restaurateur reported earnings per share of $0.06 for the quarter, beating analyst consensus estimates of ($0.26) by $0.32. BJ’s Restaurants had a net margin of 0.09% and a return on equity of 0.07%. The company posted revenue of $298.70 million in the quarter, compared to $297.22 million expected by analysts. During the same period of the previous year, the company posted an EPS of ($0.14). The company’s revenue for the quarter increased 33.8% year over year. Analysts expect BJ’s Restaurants to post earnings per share of 0.51 for the current year.

In other news from BJ’s Restaurants, insider Brian S. Krakower sold 1,000 shares in a trade that took place on Monday, April 25. The shares were sold at an average price of $29.42, for a total value of $29,420.00. Following the completion of the sale, the insider now owns 4,677 shares of the company, valued at approximately $137,597.34. The transaction was disclosed in a legal filing with the SEC, accessible via this link. Insiders of the company hold 3.60% of the shares of the company.

Several institutional investors have recently increased or reduced their stake in BJRI. Northwestern Mutual Wealth Management Co. increased its holdings of BJ’s Restaurants stock by 56.2% during the 4th quarter. Northwestern Mutual Wealth Management Co. now owns 1,070 shares of the restaurateur valued at $37,000 after buying 385 additional shares last quarter. Dark Forest Capital Management LP bought a new stock position in BJ’s Restaurants during Q3 worth $57,000. O Shaughnessy Asset Management LLC bought a new stock position in BJ’s Restaurants during Q3 for $72,000. Point72 Hong Kong Ltd increased its equity stake in BJ’s Restaurants by 73.7% during Q3. Point72 Hong Kong Ltd now owns 2,680 shares of the restaurateur valued at $112,000 after buying 1,137 additional shares last quarter. Finally, SG Americas Securities LLC bought a new position in BJ’s Restaurants stock during Q1 valued at $128,000. Institutional investors and hedge funds own 99.15% of the company’s shares.

About BJ’s Restaurants (Get an assessment)

BJ’s Restaurants, Inc owns and operates casual dining restaurants in the United States. The company’s restaurants offer pizza, craft and other beers, appetizers, entrees, pastas, sandwiches, specialty salads and desserts. As of April 19, 2022, it operated 213 restaurants in 29 states. The company was founded in 1978 and is based in Huntington Beach, California.

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Analyst Recommendations for BJ's Restaurants (NASDAQ: BJRI)

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Restaurants old and new, east and west of Route 1

I have to say the Back Porch Cafe has been my favorite restaurant since it started in the early 1970’s. It’s never open on my birthday or my anniversary, but I manage to splurge there a few times in summer. There are always old friends around, and the brewing of the house’s flamboyant coffee is a real sight to behold.

It used to be The Avenue Restaurant on Rehoboth Avenue, owned by Helen and Alvin Simpler. When I was a teenager, our family went there every Friday, and sometimes, if I was lucky, on Saturday evenings too. It served wonderful classic American dishes like imperial crab and braised beef, and the key lime pie was to die for! Then I walked by The Art Age, an art supply store, and visited Mr. Howard Schroeder, who was for me the first example of a “real artist”, as I wished one day the be.

I was at a recent class reunion and my classmates had gotten nostalgic for the Seahorse and the Dinner Bell, also old favorites. Since we moved back here at the end of 2016, I’ve been lucky enough to go out for dinner on Friday and Saturday nights like my parents did. When we spent our summers on Rodney Street in Dewey Beach, they used to go out for date nights at the Bottle & Cork or the Henlopen Hotel.

Jeff made lists of cheap and expensive restaurants. Now we’ve started looking around West Sussex for restaurants that are our southern home, or let’s face it, affordable. We still venture into Rehoboth and Lewes settlements some of the time to splurge. Feeling a bit like food critics, we like to discuss our experiences afterwards.

There were humorous events. We once visited a local restaurant a few times for, shall we say, a really budget dinner. One evening I ordered a Bloody Mary from a waitress who seemed beleaguered, pissed off and naive when there was no crowd to besiege her. The cocktail had always been well prepared before, served by a waiter with flair, and containing celery, olives and even carrot shavings, but this waitress brought me a glass of tomato juice juice, with maybe be a teaspoon of vodka and an ice cube. She then said she couldn’t make Greek salad. Finally, a more experienced waitress, looking puzzled but exasperated, brought me a competent version of my order. The first irresponsible waitress appeared with our main entrees and happily asked, “Who’s hungry?”

Later, the waitresses were herded into a nearby group. A woman who appeared to be their boss was telling them about their duties at the breakfast buffet the next morning and the behavior of the servers in general. Finally, amused, I asked, “Are you the head waitress?” “No, I’m the dishwasher,” she replied, to my amazement! Eventually our bill arrived, and it was for two corned beef hash breakfasts – nothing like what we ordered. If any of this sounds like Mel’s Diner from the old It was the TV show “Alice” or the movie “Alice doesn’t live here anymore.” Where’s good old waitress Flo when you need her?

Then there’s a local Italian restaurant whose owner is like a well-known character in an episode of Seinfeld, and all the customers feed on the hope that they’ll endear him, because he’s finicky – or he they just might keep coming back because his food is good and reasonably priced too. My husband’s sister went there and ordered a bottle of Italian sparkling water – on ice. He told her it was cold enough and he didn’t need any ice cream!

My search turned up some real gems west of Route 1. One is on Route 13 near Seaford, a restaurant called Stargate. It’s a 40 minute drive through rural pumpkin patch in the fall and definitely worth the drive. The pristine salad bar is phenomenal, well stocked with crispy choices chilled over ice. The usual offerings are lettuce, cherry tomatoes, shredded carrots, bean salad, heaps of sliced ​​onions and pickled mushrooms. But they also have the most fabulous potato salad, coleslaw and even a mountain of boiled eggs!

Their 2 for $25 special is a pretty good deal. You get soup or salad bar, starter and pudding or ice cream dessert. Our favorite starter is the grilled plaice. I also recommend the Maryland Crab Soup, loaded with veggies and even sprinkled with Brussels sprouts, a first for me.

Another favorite restaurant west of Route 1 “down Ellendale way” is the Southern Grille, where there are plenty of Southern offerings, as the name suggests. Lima bean soup with dumplings, homemade yeast buns, and even chittlins (aka chitterlings) and muskrat for the real down-homers. And of course, there’s a pretzel salad, a square of shimmering strawberry jelly with a scrumptious base of cream cheese and pretzels. The cakes lined up in the refrigerated display case are worthy of a painting. The people who own and work in the Southern Grille are also great. We had dinner and breakfast paid for by kind customers who said they pay next. Our first Thanksgiving here in Sussex, a waitress invited us to her Zion AME Church down the street from the restaurant for her free dinner. I’ve always believed that the best Thanksgiving dinners, like the very first one, are shared by new friends, and this one was no exception.

Finally, to complete my visit, we came across Bella Capri, a real find of an Italian restaurant in Georgetown across from the Walmart store. The owner is originally from Naples, Italy, and he offers great Italian classics and evening meals that can be 4-star quality! A memorable starter for me was a beautiful shiny oval dish topped with pumpkin ravioli in a succulent sauce and sprinkled with mussels and shiny black-boiled prawns. Even the salads that come with dinner are generous. The bread is warm and crispy. Thursday is half price wine night and the servers are friendly and efficient.

So ends my tour of East and West Sussex county restaurants, old and new. I’ll never taste The Avenue’s lunch special or the homemade key lime pie again, but I’ll always remember that warm feeling all the way home down Cave Neck Road after one of those weekend dinners.

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Staffing challenges slow fast food restaurants in High Point

HIGH POINT, NC (WGHP) – Staff shortages are causing a slowdown in fast food. Almost every fast food restaurant on South Main Street in High Point has signs advertising job openings.

Tyshawn Lilly, the manager of South Main Street McDonald’s, says staffing issues started with the pandemic. They weren’t able to fully rebound.

“We desperately need people to come to work. If you can come for an interview, you can come in. If you can come in and make the request, make the request. We just need people to come and work. Lily said. “We are looking for managers. We are looking for cashiers. We are looking for cooks.

Lilly says the restaurant is just getting back to normal after losing 10 employees in the past two weeks.

“It hurt us a lot,” he said.

McDonalds isn’t the only place on a staffing rollercoaster. Signs are also posted outside Wendy’s, the Metro and nearby KFC.

The lack of staff means customers have to wait a bit longer and the drive-thru lines are slowing down a bit.

Until these restaurants can get things back to how they were before the pandemic, they’re hoping customers can put up with them.

“Just be patient with us, and we’ll get back to where we used to be fully staffed and making sure all customers are happy,” Lilly said.

McDonald’s on South Main Street is hosting a hiring event on May 10.

They hope it will attract much needed help.

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Mother’s Day in Bartlesville Is Better at These Local Restaurants

Now is the time for all of Bartlesville to descend on local restaurants to celebrate our mothers. As it happens, the National Restaurant Association claims that Mother’s Day is the most popular restaurant party of the year.

While some restaurants may close on Sundays and others may not necessarily be doing anything special for the holidays, a few in Bartlesville go above and beyond their usual offerings.

Reservations and availability vary by restaurant, so be sure to plan ahead wherever you go.

Here are some local favorites worth considering when planning your Mother’s Day celebrations. And if you take a photo during your meal, send us a copy to the email address listed at the bottom of the page to be featured in a special gallery next week.

Luigi’s Italian Restaurant

Luigi’s is a staple in the Bartlesville community, having opened its doors in 2011 and proudly serving classic Italian dishes like Tortellini Alla Panna, Chicken Marsala and Stromboli for the past decade.

The restaurant recently opened a new location on Washington Boulevard which owner Vito Morino says provides a better customer experience. If you haven’t visited yet, Mother’s Day could be the perfect time to check out the new spot.

Luigi's new location is open at 1409 SE Washington Blvd.

Morino is preparing special menu options for Mother’s Day, including steak tenderloin and chicken sponge cake.

The restaurant won’t be taking advance calls or reservations, but Morino hopes to open the outdoor patio for additional guests.

Sunday hours are 11 a.m. to 8:30 p.m.

The Bartlesville Prize Tower designed by Frank Lloyd Wright.

Copper Restaurant & Bar

Copper’s opened in 2003 and currently offers artisan dishes from Chef Albert ‘Nook’ Ducre.

The restaurant has moved to the 1st floor of the Price Tower in the Plaza Dining Room while the 15th and 16th floors are being renovated.

The Mother’s Day menu will include Eggs Benedict, Florentine Crab Cakes, Quail and Waffles, Shrimp Omelet, Donuts, Mimosa Flights and special Mother’s Day drinks.

Stop by the art gallery, which is currently showing the “Evolution of Heartbreak” exhibition of works by Alexis Hallum.

Restaurant space is limited; call and make reservations at 918-336-1000.

Sunday hours are 11 a.m. to 3 p.m.

Hideaway Pizza is located at the corner of Johnstone Ave and Frank Phillips Blvd.

hidden pizza

Located in the heart of downtown, Hideaway is considered by many to be the best pizza in Bartlesville, and some would say it’s among the best in the state.

Hideaway offers traditional pizzas and unique flavor combinations like The Pollinator which uses olive oil and garlic glaze, salami, spicy capicola, cup ‘n’ curl pepperoni, banana peppers and topped with honey.

Not craving pizza, try one of their baked pastas or sandwiches – and be sure to order some spicy fried pickles to share.

Hideaway won’t be taking reservations, but you can join their online waiting list.

Sunday hours are 11 a.m. to 9:30 p.m.

Soho Japanese Steakhouse is located at 320 SE Washington Blvd in Bartlesville

Soho Japanese Steakhouse

Soho opened in 2016 in the former Golden Corral location and has been wowing customers ever since.

Soho’s menu offers a variety, from hibachi meals to fresh sushi.

The hibachi grill dining experience offers tableside cooking, humor and a bit of showmanship.

If you’re not in the mood for a show, find room in open seating and enjoy the same food, but without all the heat.

Soho takes reservations online or by phone at 918-876-3936.

Sunday hours are 11:00 a.m. to 9:30 p.m.

From left, Shawn Childress, master brewer and co-founder of Cooper and Mill Brewing Company, and his son and brewer, Asher Childress, prepare for Oktoberfest.

Cooper and Mill Brewing Company

Cooper and Mill, established in 2020, is Bartlesville’s first and only brewery.

They offer craft beer brewed on site and offer up to ten styles on tap.

Cooper and Mill is a family friendly environment with pool tables, cornhole, board games and more with plenty of room to spread out.

They offer pizzas for first come, first served every Sunday and Mother’s Day will be no different.

Sunday hours from 2 p.m. to 8 p.m.

Send your Mother’s Day celebration photos to [email protected] so we can share them with Bartlesville.

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Cincinnati Asian Food Fest: Times, Restaurants and More

The 11th annual Asian Food Fest returns to Cincinnati this weekend. Coinciding with Asian American and Pacific Islander Heritage Month, the two-day event will celebrate Asian cuisine, entertainment and culture with performances, food vendors and activities at Court Street Plaza downtown.

More than 35 regional restaurants and food trucks will be present at the festival, representing cuisine from 13 Asian countries. Asian Food Fest 2022 is presented by Kroger and Procter & Gamble and produced by the Cincinnati USA Regional Chamber in partnership with the Asian American Cultural Association of Cincinnati.

Entrance to the festival is free.

Taste of Cincinnati 2022:Here are the participating restaurants and food trucks

True taco festival: What you need to know about this May event

When is the Asian Food Festival?

Asian Food Fest takes place Saturday, May 7 from 11 a.m. to 10 p.m. and Sunday, May 8 from 11 a.m. to 8 p.m. at Court Street Plaza in downtown Cincinnati.

Which restaurants and food trucks are participating?

Attendees will have a choice of over 35 regional restaurants and food trucks, as well as local crafts and Asian beer. Meals will be sold in “small plates” with prices ranging from $2 to $8.

Here are the participating restaurants:

  • Angie Tee’s kitchen.
  • Black Lotus Dumpling Teahouse.
  • Blesame International Catering.
  • Boba Cha.
  • Nepalese bridges.
  • Gourmet from China.
  • Chino street food.
  • Christine’s casual restaurant.
  • Cinsoy foods.
  • Deme Kitchen.
  • Hawaiian dinner.
  • Eam Kruesah.
  • Evolve the bakery.
  • Hi Mark.
  • Cuisine of Kampuchea.
  • Kona ice cream.
  • Kung Fu tea.
  • LALO Chino Latino.
  • Mahope.
  • Coffee pot of milk.
  • Neko Sushi.
  • OH! Boba.
  • Ono Turo Turo.
  • Pho Lang Thang.
  • Quan Hapa.
  • Red sesame.
  • Foodtruck SEA Cuisine.
  • Sawasdee Thai cuisine.
  • Shanghai on the elm.
  • Korean stone bowl.
  • Streetpops.
  • Tea and bowl.
  • Thai Express.
  • Travelin’ Tom coffee truck.
  • Vannon’s Cambodian street food.
  • Wendigo Tea Company.

Need more to do? Here’s what’s happening in Cincinnati this week

To eat:Cincinnati Named One of America’s Next Great Food Cities of 2022

Nick Ho of Chino's Street Food prepares a batch of vegetarian fried rice at the Asian Food Fest on May 11, 2019.

Who is efficient?

Asian Food Fest will be headlined by singer-songwriters Kiyomi and Jamieboy on Saturday. Other notable acts include Katherine Ho, Simon Tam and Joe Jiang of The Slants, as well as local artists.

Check out the full Asian Food Fest entertainment schedule below:

Saturday May 7

main stage

12 p.m.: Sayaw FilipinoOH

1 p.m.: Mark Joshua Music

2 p.m.: Pamama dance group

3 p.m.: GCCCEA Youth Group

4 p.m.: Joy Deng Flower Dance

5 p.m.: FASO / Dancing kimonas

6 p.m.: Gajdi Jawani (Bhangra Group)

7 p.m. – 9 p.m.: Kiyomi and Jamieboy

DJ stage

11 a.m. – 1:30 p.m.: DoBoy x AstroPat x Druskii

1:30 p.m. – 3 p.m.: DJ Das

3 p.m. – 4 p.m.: Mowgli

4:30 p.m. – 6 p.m.: LoKeez x Druskii

6 p.m. – 7 p.m.: Vusif

9 p.m. – 10 p.m.: DoBoy

Sunday May 8

main stage

12 p.m.: Alena (Hula)

1 p.m.: UCKD

2 p.m.: FACPA / FASO Dance Troupe

3 p.m.: Katherine Ho + The Slants

5 p.m.: Taiko Drums – Dayton

DJ stage

11 a.m. – 1 p.m.: | v |

1 p.m. – 3 p.m.: Spam

3 p.m. – 5 p.m.: K.elgusain

5 p.m. – 8 p.m.: Ani Cheng x AstroPat

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“You never notice the cool little things that exist until it’s too late,” neon sign auction of Chicago’s beloved restaurants held in the North Center – Chicago Tribune

Loyal customers and curious shoppers flocked to a public auction of Chicago restaurant memorabilia on Saturday. The most precious? Neon signs for two long-running North Central neighborhood restaurants.

The signs, for the now-closed Chicago Joe’s and the soon-to-be-closed Orange Garden, sold in the five figures each: $32,450 and $20,060, respectively. The Dinkel’s bakery sign in Lakeview, which officially sold its last pastry on Saturday, will go up for auction next month.

The auction – which was attended by nearly 300 people – was held at Chicago Joe’s, 2256 W. Irving Park Rd., where every collectible had been torn down and displayed to buyers. Tables, milkshakes, plates, framed newspaper articles, light fixtures, sporting goods and even the Rock-Ola jukebox were up for sale.

Viewing began at 9 a.m. and the auction ran from 10 a.m. to 3:30 p.m.

A place where “average Chicago Joes” congregated and enjoyed cheeseburgers, the building was purchased by a construction company that plans to build condos in its place.

Chicago Joe’s was one of many restaurants that suffered financially during the COVID-19 pandemic.

After closing in October 2020 following statewide restrictions on indoor dining, Brad Rompza, the last owner of Chicago Joe and grandson of restaurant founder Joe Rompza, took the tough decision to close after being in the neighborhood since 1980.

Michael King, 30, has been a customer for many years, but this was his first auction. In addition to buying Chicago hockey sticks and sports pictures for less than $100, he was able to get Chicago Joe’s van for just $500.

“I didn’t come here thinking I was going to buy the van, but I thought it would be a fun little thing to have, it was a really good deal for $500 and I like the slogan on it,” he said. said King.

The Chicago Joe neon sign was purchased by an anonymous Michigan buyer.

Meanwhile, the recognizable bright orange neon sign affixed to the Orange Garden Chinese restaurant, also on Irving Park Road in the central north, has been sold to a local buyer in the northern suburb of Highland Park.

The double-sided porcelain sign with neon lights, the original signature of this 1932 restaurant, has been a neighborhood staple for 90 years.

Although Orange Garden, 1942 W. Irving Park Rd., remains open for business, its manager said he plans to sell next year because the owner wants to retire and the sign has no operated since the months before the pandemic in 2020. .

“We don’t want the sign to be wasted,” said the manager, who said he didn’t want his name used because he didn’t want publicity. “So we decided to auction it off before selling this place to a company that is trashing it.”

Both the last owner of Chicago Joe and the manager of Orange Garden have received heartwarming stories from loyal fans who went on first dates with their current spouses, celebrated birthdays and met many friends at their restaurants.

Randy Donley, founder and owner of Donley Auctions in Union, IL led the team that put together Saturday’s auction.

Donley, 68, founded the company with his brother Mike Donley, inspired by their father’s business – a children’s theme park in Union, IL called Wild West Town after collecting tons of relics from the US frontier .

“The park had a huge museum of Old West memorabilia,” Randy Donley said. “I remember going to auctions since I was five years old and it always intrigued me. So, you know, at some point in my life, I went to auctioneer school and started selling.

Additionally, Donley’s Auctions plans to sell the 101-year-old Dinkel’s Bakery neon sign in May after it closed on Saturday. All proceeds from the auction of Dinkel signs will go to charity, he said.

Wearing a vintage Cubs jacket, Harry Mitrovich, 55, was the second person to pop into Chicago Joe’s on Saturday morning to take a look.

“You go to a restaurant or anywhere and you never notice the cool little things there until it’s too late,” said Mitrovich, who grew up in Lakeview and used to go frequently at Chicago Joe’s in the 1990s to meet friends.

Before heading to the auction, he stopped at Dinkel’s around 6:45 a.m. to pick up a few last baked goods before the place closed.

“It’s so sad to see these places disappear,” Mitrovich said. “Chicago Joe’s, Dinkel’s Bakery, what next?”

Leroy Larsen, 81, lives in a seniors’ rental apartment community a few blocks from Chicago Joe’s, which was their “go-to” restaurant. Larsen remembers celebrating there with friends for their birthdays and using the special discount the restaurant offered to people in their residences.

Larsen, who is an American veteran, wore his American Legion cap and stayed throughout the auction to bid on the set of three American Legion wall memorials that have been in the restaurant for years, said he declared.

When Donley heard her story, he made the offers for Larsen and bought them from her as a gift for $225.

Georgina Kelle, 38, who also lives on the streets, said she and her family came to the restaurant until their last days during the pandemic.

“We were here when they brought out the tables (for outdoor dining during the pandemic). We had to come back for the key lime pie, oysters and burgers. Always the best!” said Kelle, who bid on several Chicago photos and also bought some Chicago Cubs-themed cookware.

Preservation Chicago, a nonprofit that advocates nurturing the local community by protecting Chicago’s historic buildings, creates an annual list of Chicago’s most endangered sites and in 2015 they included neon signs.

“Neon signs are in danger in Chicago because they’re being taken down left and right, they’re not necessarily appreciated, they’re not maintained,” said Max Chavez, 33, director of research and special projects at Preservation Chicago. .

“We are therefore extremely alarmed to see that not just one, but three iconic neon signs will be auctioned in the coming weeks,” Chavez said.

Preservation Chicago wants the city’s neon signs to be officially designated like any other historic building or landmark so they can be protected.

“Chicago’s neon signs are really like works of art in themselves,” Chavez said. “Each neighborhood has its iconic signs recognized by residents, which remind them of their home and which are important to them.”

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New Mexican restaurants, cafe, pizza

EVANSVILLE, Ind. – We bring you Tri-State restaurant events and food news you need to know. Here is the latest.

2nd Language opens a pizzeria in the city center

2nd language will add a pizzeria to the Downtown restaurant in the former pastry sector. A Neo-Neapolitan pizza similar to that served at partner restaurant Pangea Kitchen will be served, but in a user-friendly format that is baked in a special deck oven that allows the pizza to be larger and with a crispier crust. Packaged pints of gelato from Pangea Kitchen will also be available. The opening is scheduled for the end of the summer.

2nd Language is at 401 NW Second St; 812-401-2500.

The Evansville Country Orchard postponed this weekend’s farm-to-table dinner due to inclement weather and will host it instead on Saturday, June 11. The menu will include barbecue and other dishes prepared with local ingredients, and will be open to all ages. Strawberry and cherry picking is expected to take place at the same time, weather cooperating, and local artisans will showcase wares. Follow for more details as the day approaches.

The Evansville Country Orchard is at 16800 Old Petersburg Road; 812-490-9559.

Insomnia Cookies will open in Evansville

Insomnia cookies finalized a lease at Innovation Pointe in downtown Evansville. The company is known for delivering hot cookies late into the night. The opening date has not been announced.

Innovation Pointe is at 318 Main Street.

It’s an Urban Vibe Workspace and Open Cafe

It’s a Vibe Urban CoWork workspace and cafe is now open. On the menu are coffee and espresso drinks, mushroom coffee, teas including hibiscus and green tea, flavored lemonades and pastries from Moochies Cakes. The cafe is open to the public. Meeting rooms and workspaces are available for rent or through membership.

It’s a Vibe is at 1030 Washington Ave.

After:After your mushroom hunt, it’s time to eat them. Here’s how to cook morels.

A chicken salad sandwich on marbled rye with fries at the new East Side granola pot on Friday, February 11, 2022.

Granola Bar opens in Newburgh

The granola jar The Newburgh Restaurant is now open. This is the third location for deli, bakery and coffee. Look for homemade granola, lots of delicious cookies and baked goods, rolls, deli salads, freshly made sandwiches and green salads.

Granola Jar Newburgh is located at 333 State St. Suite A, Newburgh, Indiana; 812-568-8876.

After:New fast-casual restaurant brings a bit of ‘craziness’ to Newburgh

New shops in the old Schnuck building

The sign is in place for the Guanajuato Market and Taqueria’s Mexican cuisine in Schnuck’s old building at Green River Road and Washington Avenue. This will be the fourth location for The Taqueria, a fast and authentic Mexican restaurant also in the Eastland Mall, Bowling Green, Ky. and on First Avenue, although this location will have a slightly different menu with additional Central Mexican specialties. Remodeling is underway and no opening date has been shared.

Guanajuato Market and Taqueria will be at 4600 Washington Ave.

After:Wait… the bacon is ground IN the burger? A new East Side restaurant catches our attention.

Jalisco Taqueria now open

The Jalisco Taqueria is now open on Logan Avenue near Lowe’s, behind White Castle, in the former location of Mele’s Diner. The restaurant is owned by the owners of Jalisco Mexican Restaurant in Newburgh and offers authentic Mexican dishes such as street tacos, torta sandwiches, chicken and beef soups and daily specials such as menudo and a ‘guiso del dia “. Some favorites from the Jalisco restaurant menu such as chicken on the beach, paella rice and buffalo wings will also be available, as will a children’s menu with a cheeseburger and chicken nuggets.

Jalisco Taqueria is at 6840 Logan Drive; 812-602-3042.

John's Smokin' BBQ in Oakland City is now commissioning a barbecue and Tex-Mex taco truck.

BBQ Food Truck in Oakland City

John’s smoldering barbecue in Oakland City, Indiana, now has an active food truck in Evansville that serves barbecue and tex-mex treats with ground beef and chicken such as tacos, walking tacos, fries and tex-mex nachos as well as slushies and desserts in season. Watch the Facebook page for upcoming trips to Vanderburgh County or call 812-749-9227 for more information.

Fort Branch Mother Truckers Pizzeria Open

Mother Truckers Pizzeria trailer is now open in Fort Branch, Indiana. It is part of the R’z Café and Catering Company the empire with Flora June Shop Scoop and the Brickhouse shop. Mother Truckers will serve stone-baked pizzas, salads and other goodies next to Flora June’s. The outdoor courtyard will often host live music, family events and more.

Mother Truckers Pizzeria is located at 100 E Locust St., Fort Branch.

Myriad Brewing Company organizes a vegan food truck

the Myriad Brewing Company will host the Vuture food truck on Tuesday, May 3 from 4 p.m. to 8 p.m. Vuture (future vegan) is an LA concept that sends food trucks peddling extreme “vegan junk food” all over the country. Expect to see huge loaded crispy chick sandwiches, loaded fries and more. The specific menu will be announced on the day of the event.

The Myriad Brewing Company is located at 101 SE First St.

This crispy chicn'n sandwich is one of Vuture's extreme examples of vegan food.

Enter to win a charcuterie contest

Sicilian charcuterie hosts a Charcuterie Queen Contest Saturday, May 7. Doors open at 5:30 p.m. and competition begins at 6 p.m. For the $85 entry fee, each team of two receives a bottle of wine to drink while working, a charcuterie set with meat, cheese, fruit, vegetables and dips, and an artisanal charcuterie board. The winning team receives $150 and a charcuterie gift basket.

Siciliano Charcuterie is at 2015 W. Franklin St.; 812-455-8713.

Contact Aimee Blume at [email protected]

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Best Restaurants to Try in Orange County

In addition to being home to Disneyland and Knott’s Berry Farm, Orange County is known for its scenic beaches and enviable location between San Diego to the south and Los Angeles to the north. These days, the sixth most populous county in the United States is also enjoying a new designation as an authentic culinary destination worth seeking out.

It makes sense: Orange County is familiar with a temperate climate that produces abundant produce year-round, is located a convenient distance from the Pacific Ocean that allows for an abundance of fresh-caught seafood, and has long been home to a growing and diverse population. population eager to share its vast culinary heritage.

From farm-to-table fare in Dana Point to the steakhouse in Laguna Beach and more, it’s easy to find interesting dishes in the CO. Whether you fancy digging into a bowl of jambalaya or prefer to indulge in hot pot shabu-shabu, we’ve put together a list of highly-rated classics and notable newcomers. So hop on or hop off on I-405 to check out these 35 restaurants that are well worth checking out.

Based in Southern California, Danielle Bauter is a freelance writer who focuses on travel, LGBTQ, and culinary topics. His writing has appeared in various print and digital publications, including Thrillist, Condstar Nast Traveler, Lonely Planet and Fodor’s Voyage. Follow his travels on IG @missbauterfly and read more of his work at

Tiffany Tse is a Thrillist contributor and sadly only had about 1/8 of those dining options available to her when she lived in the OC. See what she’s eating now by following her on @twinksy.

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Restaurants are raising prices and adding fees amid continued inflation

CINCINNATI — Many people may feel that eating out is more expensive than ever, and they’re not wrong. Restaurants report that inflation and supply chain issues have yet to improve since last fall.

What do you want to know

  • Prices are at their highest in 40 years according to the CPI
  • March prices were 8.5% higher than in 2021
  • With rising costs for food, transportation and packaging materials, restaurants are seeing lower-than-average profit margins
  • Many pass these costs on to consumers through fees or price increases.

With their profit margins razor thin, many have looked for creative ways to stay afloat, including removing menu items, adding new fees, raising their prices, and even adding a supply chain surcharge, which means customers pay.

At Mt. Adams Bar and Grill, Pat Sheppard thanked his regulars for keeping his kitchen running for more than 30 years.

Pat Sheppard in the kitchen at Mt. Adams Bar and Grill. (Michelle Alfini/Spectrum News 1)

“We have such a large group of customers,” she said.

Over the past two years, she said that was truer than ever.

“It’s one thing after another that isn’t even fully supported yet,” Sheppard said.

In 2020, the restaurant closed for three months, unable to sustain the take-out-only service. Then, when they were able to return to a reduced capacity, Sheppard said customer support returned in droves.

In 2021, it was like the good old days in the dining room, but in the kitchen, the supply chain was causing its own disruption.

“It’s that I can’t have wings, so we could be out for two days,” Sheppard said. “And then we can get wings, but we can’t get Frank’s hot sauce, which we make the wing sauce from.”

Along with unpredictable ingredients, she said prices had started to climb faster than she had ever seen.

“Everything almost doubled in price, from gloves to straws,” she said.

Waitresses deliver meals at Mt. Adams Bar and Grill. (Michelle Alfini/Spectrum News 1)

According to the Consumer Price Index, prices rose 8.5% in March compared to the same month last year, making it the largest year-over-year increase in more than 40 years.

“Twice since COVID we’ve had to raise prices,” Sheppard said.

Sheppard said she tried to minimize the impact. It started with menu tweaks, removing some items and replacing them with more reliable and cost-effective options.

Then prices went up 50 cents, then a whole dollar. However, over the past year and a half, Sheppard said she’s committed to making any cost increases fully transparent, reflected in the menu.

“There are things that are easier to understand,” she said. “And when you start adding fees, people start thinking ‘I’m paying for this and I’m paying for that.’ Simply raise the price of your food or beer.

E+O Kitchen, which has three relatively new high-end restaurants in the Cincinnati area, came to a different conclusion.

“We’ve made a fairly conscious and quite difficult decision to do everything we can to keep prices the same for our customers,” said Tony Castelli, Marketing Director of E+O Kitchen.

The waiter prepares a take-out meal at E+O Kitchen. (Michelle Alfini/Spectrum News 1)

Castelli said the company, which opened two of its restaurants amid the pandemic, has been blessed with breaking sales records almost every month, although he said the cost of inflation and supply chain issues were increasingly difficult to overcome.

“While our revenue has increased, our margins are much lower, and that’s a result of our total cost of goods,” he said.

Looking for a way to keep the menu affordable, Castelli said E+O was looking for another way to raise costs. The restaurant has seen takeout, which once made up less than 1% of its business, have exploded in popularity and price, so Castelli said the restaurant group has expanded its online ordering portal and added fees 5% service charge on all takeout orders.

“Hard goods like take-out boxes, chopsticks and forks, those things are very expensive,” he said. “So as long as we can be considerate and fair to everyone in the process, we’ve found that our guests have been very supportive and willing to pay that fee.”

Other restaurants have opted for other methods, such as adding the processing fee for credit card purchases to the bill, or like Taste of Belgium, adding a “chain surcharge”. supply” by 8.5% instead of making permanent price changes.

Sheppard, meanwhile, said her current pricing may need further review, but she’ll keep customers in mind when weighing those decisions. Now that they are back in the building, she hopes their support will keep her business running.

“It can be worse,” she said. “We’ve been through worse before.”

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The best tapas bars and restaurants in Sanlúcar de Barrameda, Spain’s new capital of gastronomy | Holidays in Andalusia

Sanluqueños may have occasional hassles and worries, but you wouldn’t know it. The mood in the seaside town of Sanlúcar de Barrameda, north of Cádiz, seems to be one of euphoria, alegria. It probably has something to do with the sun and translucent light, and a lot to do with the local manzanilla Sherry. The city, also known for a popular king prawn, the Langostino from Sanlúcarwas named Capital of Gastronomy of Spain 2022.

Map of Spain

This will come as no surprise to those who have long flocked to Sanlúcar for long, lazy weekend lunches. The beauty of the city is also uplifting. At its heart is the Plaza de Cabildo, with palm trees and a fountain surrounded by restaurants with tables and umbrellas. At the top of a steep hill, the Barrio Alto has churches (the 14th century Nuestra Señora de la O is austere and powerful), old bars, small palaces with gardens, bodegas behind the white walls of former convents and a solid castle – Castillo de Santiago. A short walk in the other direction are sandy beaches with moored dinghies and the fish restaurants of Bajo de Guia, their tables along the beach of the Guadalquivir estuary offering views of dragged fishing boats by seagulls, and the bulbous ferry lumbering towards the dunes and sand wilderness of the Unesco-listed Doñana Reserve.

Fountain in the central Plaza del Cabildo of Sanlúcar de Barrameda. Photography: Cristina Arias/Getty Images

The Portuguese Ferdinand Magellan and the unfortunately neglected Basque Juan Sebastián Elcano set out from Sanlucar in 1519 for the first circumnavigation of the globe. Only the latter survived to accomplish it, returning here with only 18 of the original 270 crew, 500 years ago in September.



Manzanilla, the salty, fino-like sherry, is aged exclusively in the cellars of Sanlucar. Visitors can learn about its history at the Manzanilla Interpretation Center; taste it in bodegas, including Delgado Zuleta, the oldest (1744), and Barbadillo, the largest; or inhale its aroma in this casual and elegant restaurant nestled in the bodega Hidalgo La Gitana.

Specializing in classics like meat and fish at the brazier (snapper is €19) and arroces, dry, creamy and fluffy rice dishes (€14 on average) elevated to sublime levels, this is a place to linger. A glass of La Gitana manzanilla on tap costs €2.10; other wines are available.
Fri-Sun 1-4 p.m., 8 p.m.-12 p.m.midnight. mon, wed & Game lunch only,

Casa Balbino

Waiters trot stacks of lace camarone tortillitas, crisp as cognac, through crowded outdoor tables. The tortillitas are hard to resist, despite all the little eyes. Those who know their almejas (clams) of their naughty (shells) can choose from the raw materials of the glass counter and eat inside, standing in front of a barrel.

The bar, founded in 1939, has a gloomy charm, its history told in the photographs of starlets, matadors, guitarists and sherry barons adorning the walls. A long menu of the best classic fish and seafood tapas (from €2.50) is served on the terrace. As the jamons hanging above the bar suggest, there are also meat options. Save space for ice cream at Helados Toni, a few doors down.
Open every day 12-4:30 p.m., 8 p.m.-12 p.m.midnight,

Casa Bigote

Restaurant Casa Bigote
Photography: Juan Flores

Opening as wine despacho selling manzanilla to fishermen in the early 1950s, Bigote added dining rooms and became a showcase for their catch. Dogfish, cuttlefish, anchovies, sea bream, plaice and the famous Sanlúcar sole (acedia) come fried (from €15); snapper, bass, red mullet and a dozen other varieties are served grilled or cooked in salt (around €45 per kg). House specialities: tuna with Pedro Ximenéz sweet sherry (€18), cazuela de huevos a la marinera – egg and langostino stew (€15) – and sea bass eggs in olive oil (€40 per kg). The famous Sanlúcar langostinos are the stars, however. In the old bar, artifacts from the depths hang from the beams as well as fishing accessories, sherry is served straight from the barrel.
To open Mon-Sat 1pm-4pm, 8:30-11:30 p.m.,

Dona Calma Gastrobar

Doña Calma Gastrobar in Sanlúcar de Barrameda, Cádiz
Photography: RikardoJH

Three brothers, Gildo, Miguel and José Hidalgo Prat, opened this place five years ago to mix local produce with fusion cuisine to create a new generation of tapas. The shrimp and tuna tacos (€5.90) ​​are a hit, so it looks like their mission has been accomplished. It’s a good place to sample some interesting twists – a salmorejo (cold soup) made with beets, cannelloni of pork cheeks or octopus empanadilla, but also to taste the pure and natural flavors of local tuna in the form of tartare (€14.50), tataki (€14.50) and jamón (€12.50). The setting at the base of a residential block isn’t flashy and balcony seating is limited, but it faces Playa de la Calzada. Veranillo de Santa Ana around the corner (C Manuel Hermosilla, 2) is the family’s second restaurant, offering a range of arroces in a converted cottage.
To open Fri & Sat 12.30pm-4pm, 8.30pm-12pmmidnight, seaGame & Sunday noon only,doñ

Bar Tartessos

Bar Tartessos

This friendly bar just behind the market specializes in, yes, toast. Manager José (Agui) Aguilar and his team concoct imaginative toppings that shouldn’t work but do – like lemon toast citric with guacamole, chicharrones (scrapings) and lime (€4), or pâté of smoked herring with onion and caramelized sugar (€3.50). More traditional Cadiz tapas are also available, from mojama (air-dried tuna) with local cheese, pork loin, black pudding and orza chorizo (kept in ceramic pots with spices and lard). A good selection of wines, a range of Estrella Galicia beers, a slightly eccentric Moorish facade, and stools for perching outside add to the appeal.
Open Tue.-Sat 12:30 p.m.-3:30 p.m., 8:30 p.m.-12 p.m.midnight. Sunshine lunch only,


Restaurant El Espejo in Sanlúcar de Barrameda, Cadiz
Restaurant El Espejo in Sanlúcar de Barrameda, Cadiz

The atmospheric setting – in the 15th-century Posada del Palacio in Barrio Alto – an alluring patio and modern designer decor, bears similarities to Entrebotas (see above), and indeed, it’s the original, more formal and upscale two Sanluqueño gems led by chef José Luis Tallafigo. Fresh and light food, cooked to perfection, exquisitely presented and innovative, that’s what it’s all about.

Tallafigo works with greenery from navazo, vegetables grown in the brackish marshes of the Guadalquivir estuary, and the flavors are unique and unexpected. As a starter, sea urchin pâté served in its shell (€14) or snow peas with eel and amontillado sherry (€14.20), then butter beans, mantis shrimp and langoustine carpaccio. Carnivores will not miss the suckling pig with cauliflower cream and hazelnut butter (€24). Espejo also serves the most innovative G&T: gin jelly, lemon ice cream and tonic mousse (€6.60).
To open Fri & Sat 1pm-4.30pm, 8pm-12pmmidnight, Sun-Game lunch only,

Where to stay

Hotel Posada de Palacio (double room from just €60) is the original and atmospheric option. The building is fascinating, with its interior courtyards, old tiled floors, balconies and library. Many rooms are large, high-ceilinged, and furnished with antiques. It’s not lavish; the feeling of staying here is sometimes like being the guest of an eccentric and slightly indifferent host, but that’s unique (and convenient for El Espejo).

Hotel Barrameda (double from €49.50 room only) is calming, air conditioned and comfortable with trees in tubs and good service. It may lack local character, but it’s right next to Plaza de Cabildo and there are views of the square from most rooms.

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Giusto Newport will host Restaurants for Relief on May 2.

There is a lot of generosity within the hospitality industry. It comes from a deep sense of commitment to the community. You cannot succeed in this endeavor if you do not nurture the support that the local community has entrusted to you.

For this reason, smart restaurateurs will do what they can to give back. All businesses should be committed to their community, but restaurants are different. These are the meeting places. These are the places where meals are shared with friends and family. We share laughs together here. We celebrate our triumphs here. We seek solace here.

Beyond the lure of great food and rustic drinks, restaurants offer us all a place where we can come together. This is how the community is encouraged. When the call for help goes out, restaurants usually respond.

Dan Lederer

We are approaching the second anniversary of the Russian invasion of Ukraine. Stories of how the Ukrainian people have suffered continue to fill our newsfeeds. Moved. Wounded. Their cities in ruins. Families leaving their homes in search of safety, a journey filled with pain, hunger and uncertainty. They need help. And now our local restaurants are answering the call to help our global community.

On Monday, May 2 from 9-11 p.m., Giusto Newport will host Restaurants for Relief at its Hammetts Wharf location. The event is a benefit to help provide humanitarian aid to Ukraine.

After:Outdoor patios have helped Broadway restaurants during COVID. But should they be made permanent?

All proceeds will be donated to the World Central Kitchen (WCK), an organization with boots on the ground in Ukraine whose mission is to feed those in need. Tickets for the evening are $30 per person and can be purchased through the booking link on Giusto’s website or

If you cannot make it there, there is an option on the website to purchase a Donation Only ticket. But you might not want to miss this one. Not only will Giusto’s team be whipping up delicious treats, but his friends from Yagi Noodles, TSK, and Sup Dog Supper Club will be hanging out in the kitchen whipping up some of their favorite snacks.

It’s a lineup of stars of culinary creativity, all coming together to help you. And when word of the event spread to the folks at Newport Craft Brewing & Distilling Company, they too wanted to help, so they donated to the event.

And to make your special cocktails, a guest bartender from Stoneacre Garden will be present alongside the Giusto team to concoct delicious drinks. Each ticket for the event comes with a drink ticket, but they will no longer be available for purchase.

After:Yelp names the top 100 vegetarian restaurants in the United States and Canada. A Newport spot makes the list

To add a little more fun to the night, Giusto’s neighbors at the Hammetts Hotel, Saltzman’s Watches and Sweden’s Holebrook, are donating some major prizes for a silent auction. This is what a community that comes together looks like.

Giusto Newport is where Restaurants for Relief will be held on May 2.

Giusto has already proven itself as an organization deeply committed to giving back to the community. He proudly contributed to Newport Out events and also cooked up holiday cheer by donating a lasagna to the MLK Community Center for every lasagna purchased this past holiday season. But Giusto is also proud to be part of the Newport hospitality community.

Restaurants for Relief was designed as an industry event to celebrate those who work in the business. This is the kind of night restaurant that workers really appreciate. While trying to think about what to do this year for the industry event, the idea of ​​doing something to help Ukrainians was thrown around. Everyone was on board. And when they told some of their industry colleagues about it, they too wanted to have that chance to nurture the community in Ukraine.

After:The Marina Cafe and Pub in Newport won’t be closing after all

The World Central Kitchen is an incredible organization known for being the first on the front lines to help provide meals in response to humanitarian, climate and community crises. Founded by its food director, chef José Andrés, the WCK has been in Ukraine since day one of the invasion.

The organization is unique in that it not only provides meals to those in need, but also strives to create meals originating from the regions it serves. It does not serve pizza in Ukraine. It’s about making Ukrainian cuisine understand that the comfort of food makes the difference. WCK people are doing good things.

Giusto Newport on Hammetts Wharf hosts Restaurants for Relief, which will benefit the people of Ukraine.

Once again the restaurant industry is coming together to help. It’s kind of his thing. When you work every day in a business that brings people together over food and drink, you get a sense of what it means to be part of a community. It’s useful. It’s teamwork. It is thinking of others.

These are the things that will bring everyone to Giusto on May 2 – a chance to help out. Enjoy amazing snacks and drinks during your stay and savor the taste of doing your part.

Dan Lederer is a Middletown resident with 30 years experience in the restaurant industry throughout New England. He continues to work locally behind the scenes in the industry and remains a dedicated fan of all things restaurant and hospitality. His column appears on and Thursdays in The Daily News. Cheers!

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Top 5 Most Popular American Restaurants in Santa Clarita, CA | restaurant review

This list is based on feedback from previous customers.


Santa Clarita falls under a Mediterranean climate zone, and despite the hot days and high humidity, visitors and locals alike still enjoy delicious American dishes. If you’re looking for a foodie hotspot in the area, here are 5 of America’s best restaurants.

5. Homemade restaurant

The restaurant is appreciated for its best burgers. The food is delicious and freshly prepared by its talented chefs. The place can get crowded with everyone grabbing their favorites. The staff is professional and friendly, and their menu will delight you with treats. Plus, it has casual outdoor seating with a laid-back atmosphere.

4. Newhall Newsroom

Newhall is a chic wine bar and restaurant serving popular local cuisines. Even if its menu has been reduced, you can quickly get your favorite dish. The restaurant offers excellent wine selections and creates a memorable moment associated with its affordable dishes. It has on-street parking, a covered heated exit, waiter service, reservations and free Wi-Fi.

3. Rattler’s Bar B Que

If you’re looking to grab a delicious barbecue and salad, Rattler’s is the place to be. The restaurant is famous for its nachos and delicious barbecued ground chicken salad. You can’t go wrong with their menu. In addition, it offers tasty cocktails, music, authentic dishes, reservations and dinners. The main highlights of its menu include chicken wings, barbecue beef sandwiches, barbecue pulled pork and weekly specials.

2. Burger Hook

The restaurant is famous for serving American sweets and burgers and being a sandwich shop. What better place to enjoy fantastic sandwiches than Hook Burger? The restaurant specializes in burgers, including mushrooms and California burgers. You can’t afford to miss this!

1. Otto’s Crazy Dinner

This is the restaurant where you can enjoy delicious dishes in large portions. The hearty plates are freshly prepared, and you will eat your fill. The food is authentic and the staff are very welcoming. However, it only serves breakfast and lunch, but you will love the dishes.

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Olo, SOCI to centralize restaurant data management

Olo, an on-demand commerce platform for the restaurant industry, has partnered with marketing platform SOCi to centralize local data management for restaurants.

As part of this strategic partnership, SOCi will be linked to the Olo API to allow Olo’s data to pass through its platform and localized ad management solutions.

The move would improve the experience for restaurant brands, as it would allow them to update location information across multiple directories from one place.

Olo Vice President and Rails General Manager Andrea Coe said, “We are delighted to be working with SOCI to bring this exciting solution to the restaurant industry.

“We are committed to ensuring that our customers lead and benefit from the digital shift, not to chase trends.

“With SOCi integrations streamlining the process of updating location and other data for their potential customers, restaurant brands can focus less on managing various listing platforms and more on their critical day-to-day operations. .”

Olo and SOCi customers will be able to update contact information, hours of operation, location details, and brand-driven menu links through Olo’s pre-existing dashboard.

The information will be disseminated on the SOCi platform and redirected to search directories such as Google, Facebook, Yelp, Apple Maps, as well as the restaurant’s local pages and restaurant locator.

Listing management would also provide brands with insights such as profile completeness, listing accuracy, and order transaction data, which would help improve marketing strategy and location visibility.

SOCI CEO Afif Khoury said, “Our partnership with Olo is another step in unifying an increasingly complex digital landscape in hospitality.

“SOCi helps brands re-engineer and simplify their workflows by integrating the most critical platforms and making it possible to manage important customer data, information and experiences from a single source.” In February this year, Olo launched its payment platform called Olo Pay to enable its network of restaurant brands to jointly reach 85 million connected consumers.

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Good Times Restaurants Announces Second Quarter Same-Store Sales

GOLDEN, Colorado–(BUSINESS WIRE)–Good Times Restaurants Inc. (Nasdaq: GTIM), operator of Bad Daddy’s Burger Bar and Good Times Burgers & Frozen Custard, today announced that comparable store sales* for its second quarter ended March 29, 2022 had decreased by 0.9% for its Good Times Times compared to the same quarter of the previous year and increased by 15.5% for its brand Bad Daddy’s compared to the same quarter of the previous year. Average weekly sales during the second quarter of 2022 among restaurants open for at least 18 months were $25,469 for the Company’s Good Times restaurants and $50,405 for the Company’s Bad Daddy’s restaurants. Additionally, during the last week of the fiscal quarter, the company completed the acquisition of a Bad Daddy’s restaurant in Greenville, South Carolina, which was previously owned by a franchisee. As a result of this acquisition, the Company owns and operates all of its Bad Daddy’s Burger Bar restaurants other than its licensee at Charlotte Douglas International Airport.

Ryan Zink, President and CEO, said, “I am very pleased with the purchase of former Bad Daddy’s Burger Bar franchisee in Greenville. In addition to acquiring the restaurant itself, we have acquired a talented management team who we hope will continue to operate this restaurant to our high standards of operational excellence. This acquisition expands our presence in the Greenville market to two company-owned restaurants. »

Zink continued, “Each quarter our managers and team members impress me with their commitment to good food and hospitality despite the unpredictable nature of our industry. Their continued optimism and determination to meet any challenge that comes their way is reflected in the continued strength of both brands. I continue to be pleased with the sales generated by our restaurants, which are a direct result of the performance and efforts of our leaders and team members across the company.

*Comparable store sales include all currently open company-owned restaurants with at least 18 complete fiscal periods of operating history.

About Good Times Restaurants Inc.: Good Times Restaurants Inc. owns, operates and licenses 42 Bad Daddy’s Burger Bar restaurants through its wholly owned subsidiaries. Bad Daddy’s Burger Bar is a “small box” full-service restaurant concept featuring a chef-led menu of gourmet burgers, chopped salads, appetizers and sandwiches with a full bar and an emphasis on a selection of beers local and artisanal in a high-energy atmosphere that appeals to a broad consumer base. Additionally, Good Times Restaurants Inc. operates and franchises a regional drive-thru chain of 31 Good Times Burgers & Frozen Custard restaurants located primarily in Colorado.

Disclaimer Regarding Forward-Looking Statements: This press release contains forward-looking statements within the meaning of the federal securities laws. The words “intend”, “may”, “believe”, “will”, “should”, “anticipate”, “expect”, “seek” and similar expressions are intended to identify forward-looking statements . These statements involve known and unknown risks, which may cause the Company’s actual results to differ materially from the results expressed or implied by the forward-looking statements. These risks and uncertainties include, among others, the market price of the Company’s shares prevailing from time to time, the nature of other investment opportunities presented to the Company, the Company’s financial performance and its cash flows from operating conditions, general economic conditions, which could adversely affect the Company’s results of operations and cash flows. These risks also include factors such as the disruption of our business by the novel coronavirus (COVID-19) pandemic and the impact of the pandemic on our results of operations, financial condition and outlook, which may vary depending on the duration and extent of the pandemic. and the impact of federal, state and local government actions and customer behavior in response to the pandemic, the impact and duration of staffing constraints at our restaurants, the uncertain nature of current restaurant development plans and capacity to implement these plans and to integrate new restaurants, delays in the development and opening of new restaurants due to weather conditions, local permits or other reasons, increased competition, cost increases or shortages of raw food products, and other matters discussed in the Risk Factors section of Good Times’ Annual Report on Form 10-K for the fiscal year ended September 28, 2021 filed with the SEC, and other filings with of the SEC. Good Times disclaims any obligation or duty to update or modify these forward-looking statements.

Category: Financial

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Proposed fee for Manchester restaurants interested in hosting al fresco dining

Manchester aldermen will vote on renewing outdoor dining for the summer, but restaurants may have to pay to participate. A committee of aldermen recommended a third summer of downtown outdoor dining this week. The economic development director said businesses would have to pay if their facility took up public parking spaces. “A fair way for restaurants to use public property in a taxpayer-friendly way here in Manchester,” said the Alderman Will Stewart The fee would be $420 per parking space for the entire season if approved Boards and Brews said they would be willing to pay the proposed fee Manager Michael Harper said customers like being outside when the weather is nice.”We have a good space here, but our table space is limited and we are a sit-only type of place,” Harper said. went well last summer, other than a few bumps in the road.”People are starting to come back more and more,” Harper said. “Hopefully there will be more permanent installations, and maybe be even stretch out a little.” The aldermen are due to vote on the proposal on April 19.

Manchester aldermen will vote on renewing outdoor dining for the summer, but restaurants may have to pay to participate.

A committee of aldermen recommended a third summer of downtown outdoor dining this week. The director of economic development said businesses would have to pay if their facility takes up public parking spaces.

“Now that they’re back to 100 per cent, we thought that putting in place a very modest fee of essentially a third of what you see in Portsmouth is a fair way for restaurants to use the public property of a taxpayer-friendly way here Manchester,” Alderman Will Stewart said.

The fee would be $420 per parking space for the entire season if approved.

Boards and Brews said they would be willing to pay the proposed fee. Manager Michael Harper said customers like to be outside when the weather is nice.

“We have a good space here, but our table space is limited and we’re a sit-only type of place,” Harper said.

Harper said outdoor dining went well last summer, aside from a few bumps in the road.

“People are starting to come back more and more,” Harper said. “Hopefully there will be more permanent installations, and maybe even expand a bit.”

Aldermen are due to vote on the proposal on April 19.

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Participating Applebee’s® Restaurants in Long Island, NY Announce $1 Dollar Late Night Beverage Special for All of April | national news

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A look at new and closed restaurants in San Antonio’s food scene

Follow us as we follow the opening and closing of restaurants in San Antonio.

RoschetzkyIstockPhoto/Getty Images/iStockphoto

The restaurant industry in San Antonio is exciting, bustling and ever-changing. From the newest openings helmed by celebrity chefs to neighborhood staples for years, it can sometimes seem like the moment you finish a bite there’s news of a new opening or someone sinking.

We’ve collected all of this news for you here in this story which will be updated monthly so you can keep up to date with the latest happenings.

What opens:

Opening scheduled for early April.

Opening scheduled for early April.

Donut Stand

Donut Standone of the best food kiosks in the San Antonio Farmer’s Market, will soon open a physical location on Broadway. Opening this month. Read more:

What ends:

Closed March 17.

Closed March 17.

Jerry Lara / Staff Photographer

Jacala, one of San Antonio’s oldest restaurants, which recently burned down in a devastating fire last month, remains closed with no announced plans for its future. Closed March 17. Read more:

Read also : How to Get NIOSA Foods Without the Fiesta Crowds

Closed March 21.

Closed March 21.

Chuck Blount / Stick

Fletcher Burgers, a key part of the Pearl Bottling Department food hall since the summer of 2017, served its latest smoked burger. But rumors on social media hint at a future reopening. Closed March 21. Read more:

Check back with this story as we update it every month with the latest.

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17 Great Restaurants and Bars to Visit in Dallas-Fort Worth in April 2022

This feeling? It’s the buzz of new restaurants opening in Dallas-Fort Worth. We predicted this would be a big year for restaurant openings, and April 2022 has the highest profile yet.

Some of the exciting newcomers include: Italian hot spot Carbone (Dallas Design District), Darkoo’s Chicken Shack (Old East Dallas), Mexican restaurant Don Artemio (Fort Worth), Nashville hot chicken place Hattie B’s (Deep Ellum) , the contemporary restaurant The Mexican (Dallas Design District) and a candle brunch at Sadelle’s (Highland Park).

Find them and many more below, listed in alphabetical order.

Texan AG

State Fair of Texas concessionaire Abel Gonzales — you know, the guy who created Fried Butter and Fried Coke — has opened a new restaurant near Love Field Airport. It’s a modest place that serves breakfast tacos, smoked brisket, and steak quesadillas. Every week, he bakes a favorite State Fair dessert, like the Big Tex Choice Award-winning fried PB&J or his famous deep-fried cookie dough. Gonzales is a hard worker, trying to recoup the money he lost during the pandemic – a story he tells well on the A&E show Fried Dynasty. Go see him for lunch.

AG Texican is at 7101 Harry Hines, Blvd., Dallas. Breakfast and lunch only: it is open from 8:00 a.m. to 2:00 p.m. every day except Sunday.

A brewery !

Get this: In 2012, Texas had 84 craft breweries. Today, there are more than 350. Many of these breweries have struggled during the pandemic, and three recently closed in D-FW. If you love craft beer, there’s never been a better time to support these small businesses. Some of my favorites are Peticolas, TUPPS, 3 Nations and Vector. What are yours?

find a handy map of Dallas-Fort Worth breweries from Or, discover all our news on craft beer at


There’s no livelier restaurant in Dallas right now than Carbone, the New York Italian restaurant that’s finally opened in the Dallas Design District. The menu and design are fabulous and over the top. Prepare to spend big on a Caesar salad, lobster and shrimp ravioli, spicy rigatoni and wine. (Of course, wine!) It will be difficult to get reservations.

Carbon is at 1617 Hi Line Drive, Dallas. Dinner only. Closed on Mondays.

Crispy and green

I can’t stop eating Crisp & Green’s #SquashGoals salad. #SquashGoals is a kale and quinoa salad with chicken, apples, maple-roasted butternut squash and white cheddar, all tossed in an apple cider and pumpkin seed dressing. I don’t care if it’s not fall, and I don’t even hate the hashtag in the name (although you have full permission to hate it). The food at Crisp & Green is reliable and fast, and the restaurant keeps popping up in new parts of North Texas.

Crisp & Green restaurants are open at 6565 Hillcrest Ave., Dallas and 6333 E. Mockingbird Lane, Dallas. Rockwall and Southlake are next.

CrushCraft Thai Eats