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.

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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.

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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.

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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

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#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.

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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)

Receive daily news and reviews for BJ’s Restaurants – Enter your email address below to receive a concise daily summary of the latest news and analyst ratings for BJ’s Restaurants and related companies with’s free daily email newsletter.

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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

CrushCraft Thai Eats has moved to 2688 Laclede St. in Dallas - very close to the original...
CrushCraft Thai Eats has moved to 2688 Laclede St. in Dallas, very close to the original restaurant.(Rebecca Slezak / Staff Photographer)

The excellent Thai restaurant CrushCraft has moved to a new space in Uptown, a few blocks from the original. It’s still in the Quadrangle, which is undergoing a massive renovation. If you haven’t been there, go: Lots of buildings were bulldozed. We’re glad CrushCraft experienced this so we can continue to get khao soi and kra pao to go. If you ask Guy Fieri, the kheo wan (green curry) and drunken noodles are top notch.

CrushCraft Thai Eats’ new restaurant is located at 2688 Laclede St., Dallas.

Darkoo Chicken Shack

The former Khao Noodle Shop, which was once called the #2 best new restaurant in America by enjoy your food magazine, closed. In his place, Khao owner Donny Sirisavath opened Darkoo’s Chicken Shack alongside Jimmy Niwa, owner of Niwa Japanese BBQ. Darkoo’s sells Asian fried chicken with fries, cucumber salad, coleslaw and fried chicken skin, our Claire Ballor reports. It’s great to see Sirisavath’s Lao cuisine come to life and it’s good to see it paired with the Japanese influence of Niwa.

Darkoo’s Chicken Shack is located at 4812 Bryan St., Dallas.

Don Artemio

Adrian Burciaga, General Manager of Don Artemio, was previously General Manager of Cafe Modern...
Adrian Burciaga, general manager of Don Artemio, previously worked as general manager of Cafe Modern at the Museum of Modern Art in Fort Worth.(Shafkat Anowar / personal photographer)

Fort Worth’s newest restaurant, Don Artemio, oozes understated confidence. It is a contemporary Mexican restaurant serving dishes from the famous Mexican chef Juan Ramón Cárdenas. Soon one of his sons, Rodrigo Cárdenas, will move to the United States and take over as executive chef. I loved the nopalitos fritos, a fried cactus appetizer served on homemade blue corn tortillas; and Chilean sea bass with plantains and black mole. All of the restaurant’s design elements, from the clay bricks on the wall to the cowhide chairs in the dining room, were made in Mexico.

Don Artemio is at 3268 W. Seventh St., Fort Worth. It’s a date or a business dinner, and it’s the best is to make a reservation on OpenTable.

Farm + Food

People seem to love Farm + Feed, a restaurant in Plano made by gamers, for gamers, reports special contributor Jeremy Hallock. There’s Xbox and Playstation 5, arcades and PCs. There’s even a board game area and a library with science fiction books. Games cost between $5 and $10 per hour, per person, depending on the time of day. Food includes pizza rolls, Flamin’ Hot Cheetos Corn Cheese Balls, and burgers.

Farm + Feed is located at 7401 Lone Star Dr., B120 in Plano.


Anyone remember the Eureka restaurant in Dallas’ West Village? (No?) An Italian restaurant named Fiatto has opened in its place, at the north end of the Uptown shopping complex, near McKinney Avenue and Blackburn Street. Dishes on the menu include pork bolognese and ricotta gnocchi, prawn scampi with broccolini and short rib pappardelle.

Fiatto is at 3700 McKinney Ave., Dallas, in the West Village. Dinner only.

Gahwena coffee station

I haven’t been to this new cafe in Duncanville, but it’s at the top of my list. Gahwena Coffee Station is owned by a 29-year-old University of Texas at Dallas graduate who opened a cafe because the neighborhood needed it, according to CultureMap. I’m interested in trying the Arabic latte, a mix of Turkish coffee, espresso and cardamom. Sounds seriously caffeinated.

The Gahwena Coffee Station is located at 711 S. Main St., Duncanville.

Hattie B’s

A hot chicken sandwich and fries is the way to go at Hattie B's in Deep Ellum.
A hot chicken sandwich and fries is the way to go at Hattie B’s in Deep Ellum.(Ben Torres / Special Contributor)

Nashville Hot Chicken may be overdone in Dallas, but Nashville native restaurant Hattie B’s does it better than anyone. Hattie B has six heat levels, and you should skip the hottest two unless you like pain. My go-to is the warm, fried chicken sandwich at a “hot” spice level. It’s a little moist, but the coleslaw, back sauce and pickles cool it down. Get to this fun restaurant in Deep Ellum ASAP.

Hattie B’s Hot Chicken is located at 3000 Main St., Dallas.

The Mexican

Le Mexican is a beautifully decorated and massive venue in the Dallas Design District, ideal for a business dinner or a group gathering of 10, 12, or up to 40 people. And who is the Mexican? That would be Roberto González Alcalá, a native of Monterrey, Mexico, whose family owns a $5 billion food business.

The Mexican is at 1401 Turtle Creek Blvd., Dallas.

Patriot Sandwich Co.

After veteran David Jordan never received $86,000 in restaurant revitalization funds promised by the Small Business Administration, he closed Patriot Sandwich Co. in Denton and sank into “a very dark place,” as he put it. describe. Then, an anonymous donor wired him $45,000, and this rambling little sandwich shop came back to life. Jordan needs your business to keep the restaurant running.

Patriot Sandwich Company is at 1507 S. Loop 288, Denton.

David Jordan, owner of Patriot Sandwich Co., prepares sandwiches for customers Saturday, March,...

Reata Restaurant

Reata, a Fort Worth staple, is leaving Sundance Square after 20 years, reports Ballor. Owner Mike Micallef says he’s looking for locations — anywhere there will be a better parking and valet situation, he says. In a surprising tactic, Micallef asks customers to tell him where they want to see Reata next. You have until June 2024 to visit the original.

Reata Restaurant is located at 310 Houston St., Fort Worth.

At Sadelle’s

Brunch spot Sadelle’s now serves bagels, Benedicts and mimosas to the eager crowds of Highland Park Village. Sadelle’s was one of the most anticipated restaurant openings of the year, alongside Carbone. They’re also related: the two are operated by Major Food Group, the New York and Miami-based company that opens bold restaurants all over the world. Take a seat at Sadelle and you’ll be the hero of your weekend drinking clique.

Sadelle is at 1 Highland Park Village, Dallas. Reservations on Resy. Closed on Mondays and Tuesdays.


Sfuzzi is a pizza bar that opened in East Dallas after nearly 10 years away.  Sfuzzy...
Sfuzzi is a pizza bar that opened in East Dallas after nearly 10 years away. Sfuzzi opened its doors in 1987.(Shelby Tauber / Special Contributor)

For a glass of nostalgia, head to Sfuzzi on Henderson Avenue in Dallas. This reborn Dallas restaurant serves up pizza and booze, two things we can’t help but adore. Longtime East Dallas drinkers may feel an extra rush of nostalgia when they walk upstairs: it’s the old Capitol Pub.

Sfuzzi is at 2401 Henderson Ave., Dallas.

Steak and Lobster Lounge Steve Fields

For another dose of local history, head to Steve Fields in West Plano. The original restaurant closed in Park & ​​Preston in 2019, then moved across the intersection to its new home (formerly Brick House Tavern + Tap and Bennigan’s – remember that?) . Steve Fields serves up lobster tails and filet mignon, but its owner likes to think of the restaurant as D-FW’s affordable steakhouse — a place that’s not too snooty. “There’s still some ‘ahh’ when you walk through the door,” says designer and builder Bruce Russo, “but we’ve turned the music down, so to speak.”

Steve Fields Steak & Lobster Lounge is located at 4900 W. Park Blvd., Plano.

There is no trace of the old restaurants, Bennigan's or Brick House Tavern, at the new...
There is no trace of the old restaurants, Bennigan’s or Brick House Tavern, at the new Steve Fields in Plano. (Jason Janik / Special Contributor)

What restaurants should have been on this list? Email [email protected]

Or check out the latest Hot Lists to see which restaurants are in and out:

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

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Restaurants to visit on Tybee Island

SAVANNAH, Ga. (WSAV) – Tybee Island is one of the best places to go for a fun beach trip, but where should you go for a bite to eat after the day is over (or before it’s over). start?) Here are five Tybee Island restaurants to get you on the road to a great meal.

Seafood Sting Ray

If hush puppies, fried shrimp cakes and Louisiana crayfish are your thing, you’ll love Sting Ray’s Seafood. This restaurant offers a long list of seafood options, from Alaskan snow crab to Gulf Coast oysters. Not only do they have seafood, but they also have burgers and salads.

Sting Ray’s Seafood is located on Butler Avenue. They are open every day from 11 a.m. to 10 p.m. and you can find their website via the link here.

Cafe Sundae at Tybee

Once an ice cream parlour, this friendly restaurant serves southern-inspired seafood and steaks. Their lunch plates vary by day of the week, but include chicken fried chicken, pot roast, and fish n’ grits. They also serve low country tacos, fried green tomatoes and more.

The Sundae Cafe at Tybee is located on 1st Street and hours vary depending on the day. You’ll want to check their lunch and dinner times on their website via the link here if you want to skip.


If you’re looking for a drink and a bite to eat, you’ll want to try Huc-a-poos. This local favorite serves up pizza and more, all at a reasonable price. A single slice of pizza, which is advertised as “bigger than your face,” costs just $5.

This truck stop is located on US-80 near McKenzie Avenue. Huc-a-poos opens at 11 a.m. every weekday and you can find more information about their menu by visiting the link here.

Agave Bar & Grill

Want Mexican? Agave Bar and Grill has you covered. They have all the classics. This includes fajitas, burritos and enchiladas as well as carnitas, sopes and quesadillas. Whatever Mexican cuisine you’re looking for, you’ll find it at Agave Bar and Grill.

The Tybee Island location for this restaurant is on 1st Street. It is a short walk from the Sundae Cafe. Their hours of operation are 11 a.m. to 9 p.m. Monday through Thursday and 11 a.m. to 9:30 p.m. Friday and Saturday. They are closed on Sundays. You can find more information about them by visiting their website at the link here.

Salt Island Fish and Beer

The Salt Island Fish and Beer menu has more than you would expect from a seafood restaurant. In addition to the usual fish and chips and fish and grits dishes, they also have fried goat cheese salads, poke bowls and shrimp bruschetta. Their varied menu means there is plenty to choose from. Even if you don’t want seafood, you can always find something you’ll enjoy, like their pork fries or Greek meatballs.

Salt Island Fish & Beer is located on Lovell Avenue. They are open Wednesday through Monday until 9 p.m. and you can find more information about their hours of operation by visiting the link here.

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Tri-Valley family restaurant in Dumont has a new look, same taste

Owner Sandy Panagiotou hasn’t let the public know when, after being closed for seven months for renovations, she reopened the Tri-Valley Family Restaurant, a nearly half-century-old luncheonette in Dumont.

“I didn’t want to be too busy,” Panagiotou said. “I always want to give good service.”

It didn’t matter. In no time, the traditional neighborhood mainstay was packed – again. The neighbors told the neighbors. Families have told other families. And some ad hoc influencers took to social media to spread the news.

The Tri-Valley family restaurant opened in Dumont in 1975 by Peter Panagiotou (not pictured).  Panagiotou's daughter Sandy Panagiotou (not pictured) took over the business and recently had the restaurant renovated.  An assortment of dishes is presented on Wednesday, March 16, 2022.

That day in February, “there was a line at the door,” said Panagiotou, a 49-year-old mother of two who lives in Harrington Park. “The first week was amazing.”

For its fans, many of whom are decades-old patrons – during renovations a ramp was widened to better accommodate diners in wheelchairs – the reopening was a huge relief.

The ultimate guide:Finding really good food in North Jersey

Many feared that Tri-Valley would never reopen, forever denying them the pleasure of biting into a two-fisted Tri-Valley “Rodeo” burger slathered in melted cheddar cheese; or the joy of devouring a stack of Oreo pancakes topped with scoops of ice cream; or the satisfaction of polishing a plate of tender Hungarian goulash or velvety Yankee roast.

Perhaps even more than losing the joy of eating down-to-earth meals in their neighborhood, they feared losing the kind of warmth and hospitality that Tri-Valley served.

The Tri-Valley family restaurant opened in Dumont in 1975 by Peter Panagiotou (not pictured).  Panagiotou's daughter Sandy Panagiotou took over the business and recently had the restaurant renovated.  Sandy Panagitou comes to the aid of Reynold Rieger, a client since the mid-1970s, on Wednesday, March 16, 2022.

“Customers were worried that I would change it too much and make it too fancy,” said Panagiotou, who has spent more than half a million dollars installing new booths, new tables, new floors, new bathrooms and a new kitchen.

She did this, she says, to help attract younger diners; The Tri-Valleys tend to be “older,” she said. “It’s beautiful. It’s brighter. It has a nice fresh look. But it’s still Tri-Valley.”

It’s always a welcoming and inviting place where the prices are reasonable, the food is tasty and familiar, and the staff isn’t haughty.

Panagiotou has increased its price by 15% to 20%, but many customers agree that it is still quite affordable; a large Greek salad is $10.50; London broil with soup or salad, potato and vegetables, $16.95.

“I haven’t changed the menu much,” she said. Except for its first eight months, Tri-Valley has had the same chef: John Matthews, now 80, who “can pick up a sack of potatoes like nothing happened,” said declared Panagiotou.

Its staff of 20 does not change every two weeks either. Many have been in the restaurant for at least 15 years.

And, of course, it’s still the same family that runs it.

Sandy Panagiotou’s parents, Peter, 87, and Stacey, 72, bought the shop, then an ice cream parlor, in 1975. “I made my own homemade ice cream,” Peter said. He eventually turned the lounge into a restaurant, making sure to offer dishes made with “top quality ingredients”, he said. “I doubled the turnover. You have to have quality.”

“A lot of police and firefighters would come here,” he said. “I felt very protected.

His father was his first boss. Peter hired current chef Matthews – “I’ve known him for 70 years” – eight months after opening.

Sandy has worked in the restaurant since she was 10 years old. “Sandy was standing on a crate of milk and working the crate,” Peter said. Some customers remember seeing her doing her homework at the counter.

The Tri-Valley family restaurant opened in Dumont in 1975 by Peter Panagiotou (not pictured).  Panagiotou's daughter, Sandy Panagiotou (not pictured), took over the business and recently had the restaurant renovated.  A plate of beef goulash is presented on Wednesday, March 16, 2022.

Sandy graduated from Northern Valley Regional High School in Old Tappan, went to college and, after getting married, went into the restaurant business with her then-husband. They owned Borderline Bagels in New Milford and Delmonico Steak and Seafood Restaurant in Closter.

Six years later, they divorced. In 1999, his parents sold Tri-Valley and retired. “I was sad,” Sandy said.

The restaurant passed through a few owners, eventually becoming an Italian joint named Intermezzo. When, in 2007, she learned that it was for sale, she bought it with her sister and converted it back into Tri-Valley. “My parents were so happy,” she said. The sibling partnership did not last, but his parents always lent him a hand.

“I’ve been in the restaurant industry all my life,” she said. “It’s in my DNA.”

His customers are delighted.

“I’ve been going there forever,” said Matt Santiago, a bariatric nutritionist who lives in Demarest. And apparently often. “At one point I ate more there than at home. I thought our stove was broken.” Today is maybe once a week.

The reason for his loyalty? “It’s a good neighborhood family restaurant, the kind we’ve lost today. It has a great atmosphere. The staff are friendly. They always say hello. And the food is surprisingly good.” He loves salmon, he says.

Want to take a road trip? :These 8 New Jersey Restaurants Are Worth It

Keith Wright, 72, of Montvale, who considers himself a “foodie” (“My son graduated from the Culinary Institute of America”), is also a fan. “Everything is so well prepared,” he said. “I haven’t found any other place that cooks vegetables as well as they do.”

He loves roast pork, omelettes and burgers. “A burger should be easy to make, but not all places do it well.” Adding: “The first week Sandy opened, we were there.”

Wright’s brother Mark, a Demarest resident and retired English teacher at Northern Valley Regional High School in Demarest, was there days after the opening. “It’s still packed with locals. It’s really affordable, kind of a neighborhood restaurant. Everyone knows it. Everyone really missed it.”

Sandy insists she’s not going anywhere. She loves the place too – and is there every day. Tri-Valley, at 366 Knickerbocker Road, is open daily from 6 a.m. to 9 p.m.

“It’s in my heart,” Sandy said. “I go to work and it’s not like work for me. I don’t even count the money.”

Esther Davidowitz is the food editor of For more on where to dine and drink, please register today and sign up for our North Jersey Eats newsletter.

Email: [email protected]

Twitter: @estherdavido

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Make outdoor dining changes permanent for Portland restaurants

Eem, a Thai barbecue and cocktail restaurant in North Portland, is one of many restaurants in the city to add outdoor seating during the pandemic.

Eric Nelson / Courtesy of Eric Nelson

Early in the pandemic, the City of Portland Department of Transportation created programs to provide restaurants with outdoor seating that otherwise would not have been permitted. Some streets were partially blocked off to accommodate outdoor dining spaces, which in many cases was the safest form of food service. Now the department has been instructed to prepare to make these special outdoor seating arrangements permanent. Security, ADA compliance, and private use of public spaces are among the issues that need to be addressed — and funded by the city council. We’re joined by Portland Department of Transportation Chief Chris Warner to learn more about those plans. And two restaurant owners share the role outdoor dining has played in their businesses: Lisa Schroeder of Mother’s Bistro and Bar and Carlo Lamagna of Magna.

Contact “Think Out Loud®”

If you would like to comment on any of the topics on this show or suggest a topic, please contact us at Facebook Where Twittersend an email to [email protected], or you can leave us a voicemail at 503-293-1983. The midday call-in phone number is 888-665-5865.

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Reed backs fund to help restaurants impacted by COVID | News, Sports, Jobs

US Representative Tom Reed. photo AP

Rep. Tom Reed wants the federal government to help restaurants as they continue to recover from lost business during COVID-19.

In a conference call Wednesday with media from the 23rd congressional district, including The Post-Journal and OBSERVER, Reed noted that he supports the proposed restaurant revitalization fund. If approved, affected restaurants would receive $60 billion.

“This is the fund from the COVID relief fund that goes directly to our restaurants who are still struggling to get back on their feet to a large extent,” he said. Some of the biggest issues restaurants still face include hiring staff and supply chain shortages.

The Corning Republican said he would like the money to be made available to restaurants that weren’t eligible for previous relief programs or were unaware and hadn’t applied for funds before. He said the package was backed by both Republicans and Democrats, with more than 300 congressional representatives signing a letter of support.

“We just want to send a message to our restaurant owners and the workers in our restaurant industry that we hear your pain, that we hear your struggles as we navigate this final chapter of COVID,” he said.

Reed noted that Congress and the administration are working on a much larger COVID relief package, of which the Restaurant Revitalization Fund would be a part. He imagines funds for things like testing and personal protective equipment would also be part of the package.

“The whole package is going to include more than just restaurants,” he said.

Reed expects that, if approved, eligible restaurateurs will be required to show how their business has been impacted by the pandemic.

“This program has already been established under the previous COVID relief program,” he added.

Reed was unable to provide a timeline for the completion of such a package. “I wish I had a crystal ball that would guarantee you a time frame that said that’s when it would be done, but it can’t be done right now,” he said.

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Deploy the robots: Startup Peoria brings robots to restaurants and hotels in the region

A robotics startup has taken root in a modest office suite in North Peoria.

Pringle Robotics, 1605 W. Candletree Dr., started with complaints from customers of parent company Pringle Technologies, which sells restaurant software called Bistro Stack.

“As we were developing this and talking to our clients there, they let us know they were having staffing shortage issues and asked us to look into the issue and see what we could come up with,” said said Gerald Prall, director of sales for Pringle Robotics.

Servers were making four or five trips to the kitchen per table due to staffing issues, Prall said. This was leading to an overall poorer customer experience and employee burnout.

“That’s when we started looking at this robotic technology, basically LIDAR technology for self-driving cars, and we thought, ‘wow, this might be a solution here to remove these worthless tasks added to the people who deal with the complex customer interaction, take that away from them and let them spend more time with customers,” Prall said.

The robots use light to map the environment around it, taking into account obstacles as they arise in a changing environment.

Once an area has been demarcated, a user can designate certain points for deliveries, lodging, or food pick-up.

Pringle Robotics Sales Manager Gerald Prall strokes a “Ketty” delivery and hosting robot. It is programmed to interact with this tactile contact.

The robots are equipped with trays. A “Ketty” delivery and hosting robot has a payload of around 30 pounds on three trays, while the heavier “Bella” can sell up to 80 pounds on its four smart trays. The robot can be interfaced through a touch screen running on the Android platform not much different from the average smartphone.

The models are already in use across the country. In addition to restaurants in Michigan, Texas, Phoenix and Atlanta, the Avanti’s location in North Peoria recently began piloting an accommodation robot to help employees on staff shortage days.

The “Puductor” disinfection robot is equipped with a 360 degree medical grade UVC disinfection lamp and an ultrasonic dryer. It is currently used by the Par-A-Dice Hotel in East Peoria and Hickory Grove Elementary School in Dunlap, with plans to introduce them to gymnasiums soon.

Robotic deployments are also expected soon at Northwoods Mall, where the robots will serve as both a customer escort and an advertising vehicle.

The robots range from the lowest four figures to the mid-five figure cost, depending on the model. Some are sold directly to customers, while others are leased under multi-year service agreements.

Automation of tasks performed by humans can come with some criticism. But Prall said that was not the purpose of Pringle’s robots. He said it’s a tool to help short-handed employees at work, not to take anyone’s place.

“We’ve never had a case where a restaurant owner said ‘hey, I want to replace someone’. It’s ‘we don’t have the staff. And my employees are exhausted. And my customers aren’t getting the service they need,” Prall said. “Because at the end of the day, we like to say the last mile was walked by a human. So the BoT can bring the food from the kitchen to the table, but you still need that human interaction.”

Prall said the Peoria area offers a large pool of potential talent with Bradley University, Illinois Central College and the University of Illinois College of Medicine.

“We are looking to start programs at these local universities and hire people fresh out of college to start training them in this new industry. Let them be part of something new. It gives us the talent we have need,” Pall said.

The old adage that a product “plays Peoria” making it viable elsewhere also applies here, Prall said.

“It allows a variety of different industries at different levels of comfort with technology,” he said. “So we’re getting a lot of good feedback here, which just tells us it’s going to play out everywhere else.”

Founded by entrepreneur Sudheer Sajja, Pringle Robotics plans to expand to Peoria over the next two years. Prall said the startup was in talks to buy a campus in Peoria and assemble the robots in-house. This would create 50 to 60 new jobs.

But Prall said Pringle Robotics remains a software company at its core. They are currently working to synchronize the disinfection robot with an air quality filter also manufactured by the company, so that it can be deployed in certain areas when needed. Another task is to make the robots “talk” to the elevators so that they can move between floors more easily.

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Arizona Ranking: Top 10 Breakfast Restaurants for 2022

Here are the Top 10 breakfast restaurants in Arizona, based on public vote for the 2022 edition of Ranking Arizona, the state’s largest and most comprehensive opinion poll. Arizona’s ranking is based purely on opinion and ranks companies based on how voters answer this simple question: Who would you recommend doing business with?

READ ALSO: Arizona Ranking: Top 10 Steakhouses for 2022

Want to buy a copy of the 2022 edition of Ranking Arizona when it becomes available? Click here. Want information about advertising in the 2023 edition of Ranking Arizona? Click here.

Here are the Top 10 breakfast restaurants in Arizona, as presented in the 2022 edition of the Arizona Ranking:

1. Jamming

Context: Although Scramble may appear to be a national channel, it is not. Scramble is grown in Arizona with the pride of Sun Devil. So when you dine at Scramble, you’re not feeding an out-of-state super corporate structure, you’re helping support our local economy, local farmers and vendors, the Scramble team and their families, and the community. local to which Scramble gives back.

Strengths: “Faster. Fresher. Friendlier. Our staff lives by our company motto to bring the freshest meals to Arizona, by a team that truly loves what they do, with fast food style and relaxed.

2. Hash cooking

3. Matt’s Big Breakfast

4. First Watch

5. Repeat an AM restaurant

6. Farm and crafts

7. Coffee date

8. Chez Chompie

9. Breakfast Club

10. Biscuit Factory

Think someone else should be on the list? To make your vote count in the 2023 Arizona Rankings, click here to cast your vote.

Voting for Ranking Arizona’s 2023 issue ends July 31, 2022.

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7 Houston Chefs, Bars & Restaurants Named James Beard Award Finalists

Houstonians are well represented on the list of James Beard Award finalists for 2022. Four Houston chefs and businesses will compete in the national categories, and three of the city’s chefs are up for the first-ever Best Chef: Texas award.

Considered the Oscars of the food world, the awards honor chefs and other culinary professionals in a wide range of categories from Outstanding Chef to Best New Restaurant. The Beard Foundation created the Best Chef: Texas category in 2019 to recognize the state’s diverse talent.

The Houstonians vying for the national awards are:

  • Exceptional hospitality: Hugo’s
  • Outstanding Barre Program: Julep
  • Excellent Pastry Chef: Rubén Ortega, Xochi
  • Outstanding restorer: Chris Williams, Lucille Hotel Group

Two other Texans are up for national awards:

  • Best New Restaurant: Roots Southern Table, Farmers Branch
  • Emerging Chef: Edgar Rico, Nixta Taqueria, Austin

The finalists for Best Chef: Texas are:

  • Tiffany Derry, Roots Southern Table, Farmers Branch
  • Christine Ha and Tony Nguyen, Xin Chao, Houston
  • Quy Hoang, Blood Bros BBQ, Bellaire
  • Steve McHugh, recovered, San Antonio
  • Iliana de la Vega, El Naranjo, Austin

Overall, the nominees demonstrate the Beard Foundation’s commitment to recognizing a more diverse group of nominees and restaurant styles than in the past. For example, five Texas pitmasters earned semifinal nominations for Best Chef: Texas, with Hoang emerging as the consensus pick.

The Beard Foundation will announce its media award finalists on April 27. The winners will be awarded in Chicago on June 13.

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South Carolina jobless numbers drop, but restaurants still face labor shortages

MYRTLE BEACH, SC (WBTW) — Reports show South Carolinians are returning to work, but for some restaurants, staffing shortages are becoming the new normal.

Megan Fenwick, general manager of Croissants Bistro and Bakery in Myrtle Beach, said her company has definitely seen an increase in job applications. However, when it comes to actual interviews, candidates tend not to show up, she said.

“It might be a little hectic, but you know, I have good people on my team,” Fenwick said.

The Department of Employment and Manpower has reported more South Carolina returning to work, but Fenwick said Croissants Bistro and Bakery hasn’t seen much change.

“I think one day it was like 60 applications through Indeed across our various platforms, but we only had one person who actually showed up for the interview,” Fenwick said.

The total number of South Carolina workers is estimated at 2,292,415. From December to January, the DEW said 5,854 people were hired. From January 2021 to January 2022, the number of employees increased by 51,748.

“It’s been a much faster job recovery than what we’re generally used to, you know, after the 2008 recession,” said Bryan Grady, director of labor market information for the SCDEW. .

For the month of January, the unemployment rate fell to 3.5%.

“The revised December number was 3.6. so we ticked off a 10th of a percentage point and, you know, it’s been pretty steady,” he said.

But at Croissants, they focus on the servers and making sure they deliver the Southern hospitality they’re known for, even if that means closing sections.

“I’d rather know that these three servers are coming today, and I can rely on them, you know, I can look at the schedule in the morning and say, ‘yeah, it’s going to be a good day,'” Fenwick said.

And as the world adjusts to a new normal exit from the pandemic, Croissants staff are doing the same.

“A short server, and we’re going to help him in his section,” Fenwick said. “We don’t have a dishwasher 75% of the time, so it’s just a team effort, and I really think that kind of mentality really saved us.”

The DEW said the new data shows an economic recovery in South Carolina.

As for Fenwick, she said she was lucky to have the key employees she has now.

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Lenawee County bars and restaurants see business rebound in 2021

With many indoor dining restrictions lifted in 2020, restaurants and bars have started to see business return after pandemic limitations in 2021.

One measure is the amount of liquor establishments with liquor licenses purchased from the Michigan Liquor Control Commission.

While beer and wine are sold through a few distributors, spirits – whiskey, gin, vodka, etc. – are all sold only through the Liquor Control Commission. Each year, the commission releases reports showing how many bars, restaurants, stores, and others are licensed to sell state-ordered alcoholic beverages. The report gives a dollar amount for each company and not a breakdown of what was ordered. It also does not include beer or wine orders because the state is not a wholesaler of these beverages. Additionally, the amounts do not match the amount the companies collected from customers during sales and could include inventory ordered in 2021 but not sold until 2022.

Stores are by far the top source for those enjoying a drink 21 or older – Super Liquor III in Adrian led all stores in Lenawee County with $1,057,681.80 in state orders in 2021. But sometimes people want a bartender to serve them a cocktail and in 2021, these are the top 10 places people have barged in in Lenawee County:

1. Chaloner Cigar House, Adrian

2021 orders: $95,455.62

2020 orders: $57,082.04

2019 orders: $100,689.13

Fine cigars, old-fashioned candies and bags of fresh popcorn have been part of Chaloner’s Cigar House and Store business model for over 100 years. High-quality, handcrafted cocktails that you simply can’t enjoy elsewhere are also part of this successful business model, which continues to establish Chaloner’s as a destination location in downtown Adrian and throughout Lenawee County.

“We strive to have the best variety of liquors, spirits, wines and beers and strive to be the best,” said Joelyn Roberts, Bar Manager at The Chaloner. “We serve the best bourbon, rum, scotch and tequila. It is this product that you cannot find anywhere. Here, people are looking to spend money on certain bottles that they can’t find anywhere else.

A gin drink called

Chaloner’s customer base is quite loyal, Roberts said, and thanks to their patronage, Adrian’s historic business was able to rebound last year from COVID-19 mandates and limitations on restaurants and gathering places.

“Since COVID, we have picked up, perhaps doubling our number of customers. Our volume is just awesome,” Robert said. “We have clients (here) from all over the state. Our regular customers keep us afloat. We really appreciate the city’s support.

2. Lenawee Recreation, Adrian

The Lenawee Recreation Center and ZZ Sports Bar & Grill is located at 520 College Ave.  to Adrian.  The sports bar and 24 lane bowling alley offer something for everyone of all ages.

2021 orders: $48,052.83

2020 orders: $24,795.04

2019 orders: $30,849.64

Home to a 24-lane bowling alley and ZZ’s Sports Bar and Grill, Lenawee Recreation Center is also home to Second Arrow Pro Shop, a full-service pro shop where guests can meet all their bowling and entertainment needs. ‘equipment.

The center is also the home bowling alley of local Lenawee County high school bowling teams, including Adrian, Madison, and Sand Creek, as well as the bowling teams of Adrian College and Siena Heights University.

There’s a bit of something for everyone to enjoy at the Lenawee Recreation Center, and for adults, that includes its selection of spirits, too.

ZZ’s Sports Bar and Grill offers a full bar featuring various types of liquor with “premium cocktails prepared by our talented bartenders,” according to information posted at

“Eat, drink and watch sports at Adrian’s first sports bar, ZZ’s Sports Bar and Grill,” enthuses the website. “We offer large flat screen TVs throughout our bar, Keno, great space for small or large parties and our food and drink menu is top notch.”

3. Fiesta Ranchera, Adrian

Mexican restaurant Fiesta Ranchera, 1675 US 223, Adrian attributes much of its success in liquor sales to its variety and popular sizes of margaritas.  Flavors include traditional lime, strawberry, peach, mango, and coconut.  All varieties of flavors can also be mixed,

2021 orders: $44,574.50

2020 orders: $25,731.49

2019 orders: $51,636.08

If you want to treat yourself to a tasty locally made margarita, look no further than Mexican restaurant Fiesta Ranchera.

Margaritas and Mexican cuisine are an almost perfect marriage of food and drink and it seems the current system at Fiesta Ranchera is pleasing its customers.

“COVID has been a pretty good blow to our sales,” manager Luis Vega said. “The community came out to support us however they could, and we couldn’t do take-out alcohol (during the pandemic shutdowns). We could make blank drinks, if customers requested. He took a good hit. Our sales have plummeted.

Luckily for Fiesta Ranchera, its clientele has supported the business as best they could, and the support continues today as COVID-19 warrants begin to run out. The restaurant is almost back to normal serving customers and celebrating with big birthday parties.

Margaritas can also be quite large.

Margarita sizes are available in 12, 16 or 27 ounce glasses, or customers can order half pitchers or full pitchers of margaritas in a variety of flavors including traditional lime, strawberry, peach, mango and walnut of coconut. Any variety of flavors can also be mixed together, Vega said.

“Fortunately, we have a good community here at Adrian. They are good for us and we are good for them,” Vega said. “Everyone get out now, if they can.”

4. Taverne des deux lacs, Manitou beach

Two Lakes Tavern, 110 Walnut St., is located in the Manitou Beach Village and is well known for its smoked pork and freshly made burgers.  These menu items and many more pair well with the tavern's selection of handcrafted liquors and mixed drinks.  Hours of operation are 11:30 a.m. to 9 p.m. Sunday through Thursday and 11:30 a.m. to midnight Friday and Saturday.

2021 orders: $44,383.32

2020 orders: $23,021.11

2019 orders: $22,575.25

Two Lakes Tavern in Manitou Beach wasn’t even open for an entire year of business before sweeping state-imposed regulations to curb the spread of the COVID-19 virus, impacting bars and restaurants nationwide.

Owner Misty Robertson referred to the pandemic shutdown with one word: “Stressful.”

“We have tried to stay open as much as possible during COVID for our neighbors,” Robertson said. “The people who come here are our family and our friends. We are here for the long term.

Just about any variety of liquor you could think of is available at Two Lakes Tavern. Robertson, who has worked in the restaurant industry for more than 20 years, said she owes the success of the tavern bar to bar manager Rachel Beach, who is responsible for preparing daily drink specials. Beach, Robertson said, has an idea of ​​what customers like to drink.

Live music, entertainment and karaoke create a fun atmosphere at the tavern. During the summer lake season, lake goers and tourists are almost regulars.

“I have a great team of employees who want to work hard and be successful,” Robertson said.

Two Lakes Tavern rebranded under Robertson’s ownership. The rebranding phase included the addition of an expanded beverage menu and well-known items such as its smoked pork and freshly made burgers.

5. Brooklyn Moose Lodge, Onsted

The Brooklyn Moose Lodge on US 12 near Onsted, pictured March 8, 2022, features souvenir license plates from other Moose lodges above the bar.

2021 orders: $41,502.63

2020 orders: $27,856.28

2019 orders: $39,948.59

Located between Evans and Sand lakes on US 12 is the Brooklyn Moose Lodge, a private fraternal organization. Ranking so high on this list came as a surprise to former Governor Phil Gilliam.

“I can’t believe we competed with County, being a private club,” he said.

Membership costs $70 for the first year, then $50 per year to renew, Gilliam said. The lodge supports charitable causes like Moose International’s Mooseheart, a residential day care center near Chicago for children whose families cannot care for them, and Moosehaven, a seniors’ community in Florida.

Maintaining a family atmosphere and being close to Irish hill lakes helps the lodge’s bar and restaurant stay busy, Gilliam said. In the summer they have live music and cornhole on the terrace. They were able to add seats this year and people came back to the lodge.

“We are grateful for our members,” Gilliam said.

6. Artesian Wells Sports Tavern, Cement City

2021 orders: $39,615.02

2020 orders: $26,935.32

2019 orders: $40,716.14

7. Jerry’s Pub & Restaurant, Brooklyn

2021 orders: $38,836.73

2020 orders: $20,891.52

2019 orders: $41,725.73

8. Applebee’s, Adrian

2021 orders: $36,458.07

2020 orders: $27,160.29

2019 orders: $39,924.98

9. Muk Sports Pub, Tecumseh

2021 orders: $30,959.99

2020 orders: $18,682.12

2019 orders: $31,235.36

10. Brick Wall Pub & Grill, Adrian

2021 orders: $24,599.72

2020 orders: $20,668.40

2019 orders: $32,193.80

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Thơm Owner Jimmy Le’s Go-To Restaurants in Portland

Welcome to Dining Confidential, a monthly column in which local chefs talk about their favorite places in Portland, highlighting their own restaurant ethos, sharing fun personal takes and fostering a community spirit. Do you know a chef you would like to see featured? Let us know through our tip line.

Jimmy Le’s parents have owned Phở Lê in Vancouver for 30 years. In August, he opened his own Vietnamese restaurant called Thơm (meaning “it smells good”) in Alberta. A comfortable space with ten seats, four menu items and no substitutions, the space crystallizes all the lessons it learned from its family: keep it small, keep it simple and keep your integrity intact.

“You go out to these restaurants with giant menus and get overwhelmed,” Le says. “This menu is made up of the four dishes my parents have always killed him with since I was a kid. These are the staple products of many customers. So I just thought, you know, why don’t you focus on that?

Le’s perspective as a restaurateur is informed not only by his parents’ experience, but also by what he’s witnessed at other restaurants in Portland: boundary setting, a relatively new phenomenon in the restaurant world.

“My parents belong to the generation where the customer is always right,” he says. “Damn, I hated that. These are immigrants who came here and all I saw was that they were being exploited and saying “yes” all the time… Seeing my parents working so hard and being walked on above was really frustrating. I started eating out a lot at restaurants around Portland and just saw how you could say “no”. It was kind of refreshing in a way. So there, it’s like: that’s it. Take it or leave it. No submarines.

In this month’s Dining Confidential, Le not only shares his must-visit spots, delivery expectations and Alberta favorites — he shares a bit of his philosophy, as a restaurant owner, a Portlander and his parents’ son. This interview has been edited and condensed for clarity.

Eater: What is one of those places where you’ve seen people say “no” that inspired you?

Jimmy Le: Khao Man Gai from Nong. I remember my brother taking me there when the chicken and rice was about seven dollars. Just a few items, that’s all you need. Watching her grow up with such a limited menu was really cool. I always get the dark meat and a side of crispy chicken skins.

How much you’re [at Thơm] during the day?

Right now, every day. I do the preparation and everything myself. Phở is usually my breakfast. I just started getting help from my mother.

Portland is a really tough city to eat after work. Do you have spots that you like?

Now? I don’t know, with COVID? It sucks, man! What is it ? Fast food? That’s another thing I want to do here, it’s late at night.

You will have a huge audience that will be tired of going to Popeye at midnight.

I’m not rushing, but that’s the end goal. I could pick up a good Seattle dog at Donnie Vegas down the street.

Do you hang out with any of your other neighbors in Alberta?

Gumba, for unexpected pasta. Alberta Market, their chicken wings. The Filipino food truck here on Prescott, Baon Kainan, they have really good adobo chicken. Editor’s note: Baon Kainan has moved to 807 NE Couch Street.

How about a place where you would like to take a date?

Next door Urdaneta, probably the best tapas in Portland. The atmosphere, the food is good, the people nice. Javier (Cantreras), the owner, is a great guy. Brasa Haya is a good, like a nice cozy little house, I remember taking a girl there. When I go out to eat, my favorite cuisine would be tapas. Bar Casa Vale is a good one. You just have variety and you can try everything and it’s not like twenty bucks a dish.

Market shelves at Thom
Thom Hilton/EPDX

Do you have a place you like to go with a group of friends?

I like the Rontoms… Usually with my friends, I would be the person to approach to go eat, we did tasting menus every weekend. Now…I don’t know.

Now, there are people who were the “you” in their friend group who will be reading this and looking to you for recommendations.

I had a phase where I went to Kachka every week. Their Siberian pelmenis (beef, pork, veal and onion dumplings) and their horseradish vodka, I would drink that like water.

I just made their frozen dumplings! You can get them everywhere now.

Canard is a good place, the steam burgers are always a hit. I have to pick them up when I go there. I was just on Someday eating oysters. Oysters are big for me, and mussels at La Moule and St. Jack.

Charcuterie boards are great for me when I go out too. I love cheese and crack, it’s fun. Another place on this street is Stammtisch; I can go get a good sausage once in a while. A bar I like there is Angel Face – the food is more than your average bar food.

Oh, Chicken and Guns. I get extra green sauce. Like, seven more.

That’s life. It’s so perfect.

Since COVID, I’ve been ordering so much fucking food.

What are your delivery essentials?

(Jimmy immediately pulls out his phone)

Yeah, go back in history!

The salmon nigiri is my favorite sushi order. Sushi Chiyo, conveyor belt, affordable. Momoyama in the Pearl. I thought fish and rice was a really good counter service point on 23 NW.

Phở Mekha on Sandy, a Vietnamese spot, they have a good hủ tiếu, a pork noodle soup.

You’re, like, a big soup guy.

Yes. Yes. Mainly Asian soups. Fork and Spoon on Sandy, they have a very good sinigang, it’s Filipino sour soup.

Could you reserve maybe a spot or two in Vancouver for people who live there?

My parents’ place.

That’s the most important, right?

Thơm is open for dine-in and take-out at 3039 NE Alberta Street.

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New York restaurants still require proof of vaccination

About 20 people descended on Dame in Greenwich Village on Tuesday night to protest the restaurant’s demand that diners inside provide proof of vaccinations, a day after the city dropped its vaccination mandate.

Five men walked into the tiny seafood restaurant and didn’t want to leave, while others, angered by the restaurant’s decision to keep asking for proof of vaccinations, crowded outside, Patricia said. Howard, a landlady. The police were called several times, she said, and a nearby restaurant, Carbone, sent a security guard to help them come up with a security plan.

“They have every right to protest outside in the street,” said Ed Szymanski, the restaurant’s chef and owner. “I just don’t want them threatening employees and encroaching on private property. If they want to stand outside with picket signs, be our guest.

When the city ended its requirement Monday that restaurants ask indoor diners for proof of vaccinations, it left it up to owners to decide whether to voluntarily pursue such requests. And some restaurants, like Dame, aren’t ready to let go of the security measure, which they see as a way to protect their customers and employees.

The incident at Dame began around 8pm, when Ms Howard asked two men to leave. They had arrived without a reservation and the restaurant was full, she said, adding that the men had not provided proof of vaccinations and had tried to sit at the bar. The men eventually left, but returned with other people and the protest began.

New York’s decision to end the vaccine requirement, one of the most restrictive in the country, was part of a broader effort to reopen the city, whose economy is still struggling, and to bring back a sense of normalcy after rate of new Covid-19 cases dropped, Mayor Eric Adams said. The announcement came as other cities, such as Philadelphia, and states ended their terms. On Feb. 10, Governor Kathy Hochul ended a statewide rule that indoor businesses require masks or proof of vaccinations.

The mandate was introduced last August by Mr. Adams’ predecessor, Bill de Blasio. Some restaurants across town and country had set their own rules weeks before, during a ramp-up of the Delta variant.

Some restaurant owners, like Ms. Howard of Dame (one of the first places in New York to ask diners for vaccination cards), are now concerned about the potential for messy customers who are upset about vaccines. She felt the mayor’s end of the vaccine requirement was a signal that restaurants lacked the city’s support. “It’s like we’re alone now,” she said.

Other owners have said they fear that by relaxing the requirements they will end up back where they started if there are new Covid variants or surges.

“At this point in our lives, we believe that small moves are better than big moves,” said Marc St. Jaques, owner and chef of Bar Bête, a restaurant in Carroll Gardens, Brooklyn, who said managers decided to continue. the vaccine requirement after meeting with its staff, who supported the mandate. “We’re going bit by bit to figure out what’s the best thing.”

Restaurant owners have said the vaccination requirement can prevent employees from catching Covid and missing work, or force the restaurant to close, as many had to when the Omicron variant surged this winter.

“Everyone needs money to survive, but I care more than anything about my staff,” said Kyo Pang, the owner of Kopitiam, a fast food restaurant serving Nyonya cuisine on the Lower East Side. Before deciding to extend the restaurant’s vaccine requirement, she met with staff, who supported the move. “We wanted people to feel like it’s their second home.”

For Sivan Harlap, a Lower East Side restaurateur, requiring proof of vaccinations has helped her Eastwood and Dancer regulars feel more comfortable dining out, she said.

“We feel like our community prefers to be in an indoor space where most or all are vaccinated,” she said. “It’s the thing that suits us.”

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UPDATE: Developer requesting permit to add two restaurants in front of Kmart building | Featured Story

BATAVIA – The Kmart building on Lewiston Road would still be empty, but part of the parking lot in front of Kmart, facing Lewiston Road, could contain a few new restaurants.

Benderson Development LLC, which owns the property, requests a special use permit and site plan review when the county planning board meets via Zoom at 7 p.m. Thursday.

County planner Felipe Oltramari said the additions would not affect the vacant Kmart.

“They’re going to build two new buildings in front of the north side and the south side of the parking lot. We don’t know what the restaurants will be,” Oltramari said. “One of them will be a restaurant or a retail space, but there will be a café as the end of the building. The other building will be a drive-thru restaurant.

One restaurant would be about 4,000 square feet and the other a total of about 8,752 square feet, including the 2,000 square foot cafe, he said.

Oltramari said the city requires a special use permit for any project that includes a drive-thru, whether it’s a restaurant, pharmacy, etc.

Benderson offers two drive-thru lanes. The total project size would be 10,752 square feet.

In a letter to members of the Batavia City Planning Board, Benderson said the project would include the following:

not drainage upgrades to bring the site into compliance with current stormwater regulations;

not an increase in overall green space and landscaping;

not new curbs, pavement and site lighting around the proposed buildings.

“The project will take a vacant property and a large vacant car park and revitalize the front of the subject property along the road frontages – greatly improving this property and the area,” the owner said.

The two restaurant buildings will require 84 parking spaces and the site offers 366 parking spaces, which is more than enough for the proposed uses, Benderson said in its application. He also said the empty Kmart building didn’t need parking.

“At this point, there are no proposed uses for this (Kmart) building and any reuse of the old Kmart building should require significantly less parking than the old Kmart required by code…”, Benderson said. “When future development is proposed for the rear of the property, Benderson will return to the parking lot with the planning board at that time. We are asking the Planning Board to approve the parking lot as it is currently offered.

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LA may soon end COVID vaccination mandate for restaurants, bars, gyms and movie theaters

Los Angeles may soon relax city rules requiring indoor restaurants, gyms, bars, movie theaters, hair salons and other businesses to verify that customers are vaccinated against COVID-19 before letting them in .

LA City Council Speaker Nury Martinez this week introduced a proposal to stop requiring such companies to check whether customers are vaccinated, instead making the practice voluntary. The proposal would also remove requirements for large outdoor events in Los Angeles to check whether patrons are vaccinated.

The decision came the same day the LA County Public Health Department lifted numerous mask requirements and stopped requiring vaccination verification in indoor areas of bars, wineries, breweries, distilleries, nightclubs and lounges, as well as at outdoor mega-events, including theme parks, SoFi and Dodger stadiums, the Hollywood Bowl and the Memorial Coliseum.

The city council voted in October to require a series of indoor businesses to check that their customers were vaccinated. But officials said they would wait until February to cite any company for violating those requirements, saying they wanted to focus on education and awareness first.

It’s unclear when LA might relax its rules, known as SafePassLA: To roll back the requirements, the city council must approve the proposal put forward by Martinez.

LA County Public Health Director Barbara Ferrer supported vaccine verification rules at some businesses last fall. But on Friday, Ferrer said it was reasonable to waive those requirements in places like bars, given the trajectory of the pandemic. City and county officials began discussing a vaccination mandate for customers of some interior businesses this summer as the Delta surge swept the country.

Over the summer, some local businesses began to impose vaccine requirements themselves, frustrated that unvaccinated people were at greater risk of spreading infection, including being the source breakthrough infections that made vaccinated people sick.

Ferrer said it made sense to impose a vaccine requirement for businesses in high-risk settings at a time when coronavirus case rates were high, and it makes sense to relax them now that case rates have falled.

The lifting of vaccine verification orders is “a recognition that we are in a different place today than we have been before,” Ferrer said in an interview.

She still suggests that companies continue to check customers’ vaccination status, but, “instead of telling people what to do, we’re asking people to do it now.”

By early August, 64% of LA County residents ages 12 and older were considered fully vaccinated. By the end of February, 79% of residents in this age group were fully immunized. Ferrer said she thinks the public health infrastructure has improved since the summer, making it easier to access vaccines.

The idea of ​​waiving the vaccination verification requirement has alarmed some Angelenos. “A great way to make sure we never get it completely out of control is to ease the restrictions before we get to a place where it’s really safe to do so,” said Jesse Alson-Milkman, secretary of the board of directors. administration of the progressive organizing group Ground Game LA. .

The Los Angeles rules have been targeted by opponents, including leaders of the Los Angeles County Libertarian Party, who have sought to overturn the city’s ordinance through a campaign initiative.

Angela McArdle, county party chair, said if the city rolls back vaccination verification rules, her group would instead pursue a measure to prevent LA from reinstating those rules in the future.

McArdle said she and other naysayers wanted to “make sure this never happens again.”

New York City announced Friday that it will end vaccine verification rules for restaurants, gyms and other entertainment venues starting Monday.

In February, Contra Costa County — the third most populous county in the San Francisco Bay Area — lifted its vaccine or testing requirement for patrons of indoor restaurants, bars and gyms after 80% of its residents of all ages have been fully immunized.

Other cities that have retained similar vaccine verification rules include West Hollywood, Oakland and Berkeley. San Francisco requires patrons of places like restaurants and gyms to show either proof of vaccination and a booster, if eligible, or a recent negative coronavirus test.

Proof of vaccination or a recent negative test is still required at indoor mega-events — those with more than 1,000 people, like NBA games at Arena in Los Angeles — which remains a requirement at the statewide. Vaccination verification is also required for healthcare workers and nursing home employees.

Ferrer said she continues to support Gov. Gavin Newsom’s plan to require K-12 school children to get vaccinated whenever the U.S. Food and Drug Administration updates its authorization to emergency use to distribute COVID-19 vaccines to full approval for each age group. It’s unclear when the FDA will fully approve vaccines for the first pediatric group — those ages 12 to 15 — which would start the process of requiring vaccines for schoolchildren 12 and older.

“Requiring essential life-saving vaccines for school children makes a lot of sense,” Ferrer said. “These are places where kids really need to go, unless they want to be homeschooled, and because of that the obligation to provide as safe an environment as possible is really high.

“You don’t have to go to a bar if you feel it’s not a safe environment,” Ferrer added. “But school is an essential activity. And many, many children who need to go to school are also children who are at greater risk of serious illness.

Ferrer also said it still makes sense that city workers who work with vulnerable people — like police officers, sheriff’s deputies and firefighters — should be required to get vaccinated. “If you’re on a mission to support the most vulnerable people in the county, it makes sense for people to be fully immunized, especially during a pandemic,” Ferrer said.

“These are extraordinary times, I don’t think any of us should think it’s some kind of normal time here,” Ferrer said of the vaccination mandate for first responders. “We are in the midst of a pandemic. And COVID is not the flu and COVID is not a cold. Mortality data is so much higher with COVID. So I think with this higher mortality, and especially with all the vulnerability that people may be experiencing, I just think we’re in a place where it still makes sense to get vaccinated.

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Some King County restaurants and bars meet vaccine requirements

This week, King County lifted the requirement for bars and restaurants to verify proof of vaccination. But some owners say they don’t plan to stop checking just yet.

SEATTLE — King County has officially lifted a mandate requiring restaurants, bars and certain other businesses to check for proof of vaccinations before customers enter. However, some local spots say they still plan to require proof at this time.

The Octopus Bar in Wallingford is one of them.

“What I want people to know at home is that it’s not us who are saying that because you think that way, we don’t want you here; at the end of the day, we want you to everyone be here,” said general manager Keeley Gislason.

Gislason said they want everyone to come and feel comfortable, but their priority is the health, safety and comfort level of their staff.

“Obviously, we’re not scientists or medical professionals, but that’s what got us this far without any major incidents, so we have to stick with it,” she said. declared.

She and her colleagues are hoping someday soon COVID and vaccinations won’t be a factor.

“And hopefully then it’s all gone and everyone can come back and we never have to talk about it again – but it just doesn’t seem like it is yet,” Gislason said.

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It’s just one of many Seattle restaurants that have posted on social media that they plan to continue checking for vaccination evidence.

Gislason said they weren’t trying to make anyone feel uncomfortable and hoped customers would be receptive and understanding.

“When you run a bar you try to avoid politics at all costs because alcohol and politics are dangerous, but for us it’s all about staff safety first and foremost,” Gislason said.

Gislason said The Octopus Bar had to close for two weeks in December as cases skyrocketed after she fell ill and the rest of the staff followed.

“So just to be on the safe side we closed for a couple of weeks and surprise all of a sudden they tell us we can get rid of the vax cards but it’s like we just closed yesterday,” he said. she declared.

They expect to let the mask mandate go, given that people tend to take their masks off once they eat or drink anyway, and they hope to end the vaccination requirement when everyone will be comfortable. But for now, they hope people will support them and respect their staff.

“Whatever hyper-awareness I had of the staff before, that’s even more the case, because I mean when this vaccine mandate started, we had door guys who had just been reprimanded, everything was quite difficult,” Gislason said. “We went through this and the last thing I’m going to do is go back and start over.”

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13 Colorado Restaurants and Chefs Make James Beard Award Semi-Finalist List | The gallery

Thirteen Colorado restaurants and chefs landed on the semi-finalist list for the James Beard Awards 2022 Restaurant and Chef Awards last week.

The winners, including those in leadership. Lifetime Achievement and Humanitarian of the Year will be announced March 16 in Scottsdale, Arizona. The finalists will celebrate at a ceremony on June 13 at the Lyric Opera in Chicago.

The awards, established in 1991, recognize the best in the restaurant industry nationwide. A link to all semi-finalists and rules can be found at

“We are thrilled to see the diverse and broad representation of talented Colorado restaurants and chefs on the James Beard Foundation’s semi-finalist list for its Restaurant and Chef Awards,” said Sonia Riggs, President and CEO. of the Colorado Restaurant Association, in a statement. “This prestigious recognition is huge as Colorado continues to establish itself as a national culinary destination.”

“The return of the awards, and 13 of them recognizing Colorado’s incredible restaurant teams, is a great time to step back and celebrate those who feed us, serve us, bring us so much joy, show us a window on a different culture and show up for our communities in essential ways during crises,” Katie Lazor, executive director of EatDenver, said in a statement. “And not to mention those who are dedicated to creating better jobs in this industry. Celebrating chefs, restaurant owners and restaurant workers certainly has a deeper impact this year.

Semi-finalists include:

Outstanding restorer: Edwin Zoe, Zoe Ma Ma and Chimera Ramen, Boulder and Denver

Outstanding cook: Josh Niernberg, Bin 707 Foodbar, Grand Junction

Emerging cook: Manuel “Manny” Barella, Bellota, Denver

Best New Restaurant: Casian Seafood, Lafayette

Exceptional hospitality: Spuntino, Denver

Outstanding Wine Program: Little Nell, Aspen

Best Chef, Mountain Division:

Jose Avila, El Borrego Negro, Denver

Cody Cheetham, Tavernetta, Denver

Caroline Glover, Annette, Aurora

Mawa McQueen, Mawa’s Kitchen, Aspen

Dana Rodriguez, Work and Class, Denver

Eric Skokan, Black Cat Farm Table Bistro, Boulder

Luis Young, Penrose House, Colorado Springs

“The well-deserved honor and press gained from these nominations is especially valuable to Colorado restaurants and chefs at this difficult time,” said Riggs. “Our January 2022 Economic Impact Survey found that 54% of restaurants in Colorado are still at risk of closing within the year and, on average, restaurants face $180,000 in pandemic-related debt.”

Contact the author: [email protected]

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SevenRooms offers restaurants a new path to building closer relationships with their customers

After 20 months of challenges and uncertainty following a global pandemic, restaurants are in recovery mode. Yet despite this continued recovery, the omicron variant threw operators into a loop as they entered what was expected to be a busy and profitable holiday season, resulting in canceled bookings and lost revenue. With Valentine’s Day and other major food and beverage holidays on the horizon, today’s operators need to prioritize a direct strategy, giving them more flexibility in how they connect and interact with clients. To do this, they must rely on the technology platforms that allow them to deepen their relationships with their customers through access to customer data.

Similarly, consumers rallied around restaurants to order directly at the start of the pandemic; now, more than ever, restaurants need consumers to do the same when making a reservation. Restaurants don’t need the added stress (and cost) of not being able to create deeper relationships with their customers due to a lack of access to customer data. Third-party online reservation and ordering marketplaces that no longer give restaurants their customer data offer a viable business model for restaurants.

Plus, consumer benefits translate directly to better customer experiences every time. When consumers book or order directly, they can be assured of a more personalized customer experience and tailored marketing for future experiences. This can extend to on-site or off-site perks which could include free prosecco on their birthday, preferred seating on arrival, a special dessert in a take-out order, or a whole host of other perks.

Since 2011, SevenRooms has offered restaurateurs the opportunity to build closer relationships with their customers, which generate more revenue and customer loyalty. As CEO and co-founder of SevenRooms, Joel Montaniel led the company’s business strategy for more than 10 years, expanding to more than 250 cities worldwide, helping operators accommodate more than 500 million customers. ‘guests. With an eye to the future, restaurants that implement a direct reservation and ordering strategy, in conjunction with a technology platform like SevenRooms, can deliver better customer experiences that turn casual diners into loyal regulars.

Unlocking better customer experiences with data

According to Montaniel, the pandemic has shown the value and importance of establishing and building direct relationships with customers. A direct customer relationship is crucial to the success of a restaurant. This creates a better way for restaurants to reconnect with their most loyal customers to drive recurring business instead of relying solely on third-party marketplaces.

Studies have shown that acquiring a new customer costs seven times more than retaining an existing customer. In fact, keeping 5% can increase profits by at least 25%. When a customer books a reservation or places an order online directly, rather than using third-party marketplaces, it helps restaurateurs collect more data, which can ultimately be used to provide a better customer experience. Not only does a direct strategy allow operators to collect more data, but customers also prefer it, with 67% of diners preferring to order direct and 40% of consumers are more likely to spend more than they intended when experiences are highly personalized for them.

The SevenRooms platform helps hotel operators build direct guest relationships that help them increase profitability, build guest loyalty, capture critical guest data, and regain control of the entire experience customer, both onsite and offsite.

“SevenRooms was initially born out of a consumer problem that my co-founder and I encountered while working in banking. With very little free time outside of work, we struggled to make reservations in the best restaurants in New York. We either had to book a month in advance or visit enough times to strike up a relationship with someone who had the power to fit us in at the last minute. We never knew when we would We were going to have a free evening to book in advance, and we also couldn’t go often enough to become regulars,” says Montaniel.

“When we founded SevenRooms, it was more common for a master to keep customer notes stored in his head, and this database would come out with him if he decided to leave the restaurant. So we decided to create a system which would help operators capture data about their guests to personalize the experience regardless of the booth being hosted. This, in turn, also helped them increase revenue and profitability, build more relationships, deliver exceptional experiences and increase repeat visits and orders.This has helped make better service easier.

Restaurant Marketing and Operations Upgrade

SevenRooms helps small independent operators improve their operations with tools that automate many of the most time-consuming processes while helping large multi-site groups gain more accurate data to deliver personalized hospitality experiences to customers. This is especially relevant today in light of the labor shortages facing operators globally. Onsite and offsite customer data stored in SevenRooms also helps automate one-to-one marketing that drives customer retention without additional work, effort, or marketing expertise. These tools help streamline in-room operations to make it easier for restaurateurs to focus on what they do best: providing the best hospitality to their customers.

In the coming year, data will be crucial in helping hotel operators scale up their marketing efforts to reach guests with the right messages at the right time to drive onsite and offsite revenue. With onsite and offsite data available in a single CRM database, operators can unlock more personalized experiences for their customers that will drive revenue and loyalty. Key to this is ownership of customer data and enrolling customers in restaurant marketing programs. When operators own their data, they can build deeper, longer-lasting relationships with customers, resulting in more profitable businesses.

Adopting the right restaurant technology for now

Since the start of the pandemic, there has been a monumental shift in how operators think about new technologies and in their willingness to adopt new technologies for their businesses. In March 2020, SevenRooms saw restaurants rush to technology as a solution to many of the issues they were feeling as their businesses were forced to shut down overnight. While beneficial to their restaurants in the short term, this rapid adoption has allowed them to learn many lessons as they realize the importance of working with law types of technology providers.

The most important lesson learned over the past 20 months has been the importance of prioritizing ownership of customer data to enable a direct relationship with their customers. Before the pandemic, many restaurants relied solely on third-party reservation process and online ordering marketplaces to do business. However, when the pandemic hit, many of these same restaurants realized they had no access (or ownership) to their customer data. At the start of COVID, most didn’t even have customers to email to let them know they were no longer open for in-house dining but were offering take-out. They started to really understand the negative impact on their businesses of outsourcing their customer relationships.

Today, carriers understand that the best vendors are those that facilitate deeper relationships with their customers. They also now understand the importance of working with technology providers that integrate with their entire technology stack, allowing them to do more with less as they operate with fewer people, high costs and higher margins. tighter. That’s where SevenRooms comes in, providing a solution that focuses exclusively on their success as we help them generate more revenue and deeper, long-term customer relationships for their restaurants.

Waiting for 2022

Over the next 12 months, SevenRooms will continue to innovate its platform with the needs and wants of hotel operators at the forefront.

“Our industry-leading platform gives hotel operators a better path forward as we look to the future to create a more sustainable future for the hospitality industry,” says Montaniel. “With an open and connected business philosophy, we will continue to integrate with other technology providers and demand channels around the world while improving our product to offer the most comprehensive system on the market today. Our goal is to continue to facilitate the daily operations of hotel operators with a focus on providing the best experiences for their guests.

SevenRooms is transforming the industry, from neighborhood restaurants and bars to multi-concept international hotel groups, by empowering operators to take back control of their businesses. The full suite of products includes reservations, waitlist and table management, online ordering, mobile ordering and payment, review aggregation, and marketing automation. These solutions create a 360-degree view of customers in onsite and offsite restaurants while giving operators full control and ownership over their brand, customer relationships, and data.

SevenRooms has hotel customers in over 250 cities around the world, partnering with many of the world’s leading hotel brands. Founded in 2011 and backed by Amazon, Comcast Ventures, Highgate Ventures and Providence Strategic Growth, clients include MGM Resorts International, Mandarin Oriental Hotel Group, The Cosmopolitan of Las Vegas, Jumeirah Group, Wolfgang Puck, Michael Mina, Bloomin’ Brands, sbe , LDV Hospitality, Zuma, Australian Venue Company, Altamarea Group, AELTC, D&D London, Corbin & King, Live Nation and Topgolf. For more information, visit

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Vote in Fresno poll, restaurants owned by Clovis Black

All kinds of food is available at black-owned <a class=restaurants in the Fresno and Clovis area. Pictured is a Nashville Hot Chicken sandwich from the FURY Hot Chicken food truck.” title=”All kinds of food is available at black-owned restaurants in the Fresno and Clovis area. Pictured is a Nashville Hot Chicken sandwich from the FURY Hot Chicken food truck.” loading=”lazy”/>

All kinds of food is available at black-owned restaurants in the Fresno and Clovis area. Pictured is a Nashville Hot Chicken sandwich from the FURY Hot Chicken food truck.

Special Bee

From African restaurants to vegan food trucks, Fresno has nearly two dozen black-owned restaurants.

Although Fresnans love their chain restaurants, they also enjoy supporting local businesses, especially small family businesses.

In honor of Black History Month, we thought we’d take a look at Fresno-area restaurants with black owners. We also keep in mind that Black-owned businesses have long faced challenges such as historical underinvestment and systemic racism.

The businesses in our survey include restaurants, food trucks, bars and a brasserie. Some are small and operate under the radar. Others are heavyweights in Fresno’s dining scene.

If you feel like some familiar names are missing from the list, you might be right. The past few years have been tough for business, and several black-owned restaurants and food trucks have closed or relocated.

But we still have plenty here to cook great food.

Tell us who your favorite is in our poll below. If there are places you haven’t heard of, be sure to visit them. If we missed someone, click on the “other” option and type in your choice.

Voting closes at 6 a.m. Monday and we’ll let you know the results shortly after.

Can’t see the poll? You may need to disable your ad blocker.

This story was originally published February 24, 2022 4:53 p.m.

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Bethany Clough covers restaurants and retail for The Fresno Bee. A journalist for 20 years, she now works to answer readers’ questions about business openings, closings and other economic news. She has a journalism degree from Syracuse University and her last name is pronounced Cluff.

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Funck’s Restaurant Group buys TJ Rockwell’s restaurants in Elizabethtown, Mechanicsburg | What’s in store

A quarter century after TJ Rockwell’s opened in Elizabethtown, brothers Steve and Jeff Heckman sold what turned into a second restaurant in Mechanicsburg.

TJ Rockwell’s at 800 Mount Gretna Road in Elizabethtown and 896 W. Grantham Road in Mechanicsburg was purchased earlier this month by Funck’s Restaurant Group, whose seven regional restaurants include Funck’s Restaurant & Bar in Leola and Mt. Gretna Hideaway at Mount Gretna.

“It was time for my brother and I who were partners to move on to the next chapter and spend a little more time with our growing children.very quickly,” said Jeff Heckman, who said he now plans to become a referee for some youth sports.

Elizabethtown TJ Rockwell’s opened in 1997 and the large terrace that has become its hallmark was added in 2013. Mechanicsburg restaurant opened in 2008. Both restaurants offer American dishes such as burgers, steaks and seafood. Together they can accommodate around 350 customers.

Jeff Heckman said he and his brother were looking for potential buyers and found what seemed like an ideal operator with Funck’s Restaurant Group, run by Alan Funck. Funck did not respond to a message seeking comment on the sale.

Heckman said he understands there won’t be any major changes although some systems will be streamlined.

“I’m super happy with how it all turned out and I think everyone here, Alan and everyone will be very successful,” Heckman said. “It’s very rewarding to see TJ Rockwell live and hopefully get bigger and better.”

Heckman declined to disclose the full purchase price for the restaurants, though TJ Rockwell’s property near Elizabethtown sold for $1.4 million, county records show.

In addition to Funck’s Restaurant in Leola and Mt. Gretna Hideaway, Funck’s Restaurant Group owns Funck’s Restaurant in Palmyra, Rising Sun Bar & Kitchen in Palmyra and Quentin Tavern in Lebanon as well as Snitz Brewery, which has offices in Lebanon and Annville.

Funck’s in Leola opened in 2016, replacing the Leola Family Restaurant.

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Opening hours for McDonald’s, Domino’s, Olive Garden, Red Lobster

Presidents’ Day, also known as Washington’s Birthday (in reference to George Washington, the nation’s first president), is observed on the third Monday of every February. In 2022, Presidents Day falls on February 21.

As it is a federal holiday, many government offices are closed and some private businesses may also be closed. But several retail locations, including many restaurants, will be open on Presidents Day.

Presidents’ Day was originally intended to celebrate the birth of Washington, born on February 22.

However, since President Abraham Lincoln was born on February 12, “the holiday’s position between Washington’s and Abraham Lincoln’s birthdays has given rise to the popular name of Presidents Day,” explains the National Archives and Records Administration (NARA) of United States.

Amid the ongoing pandemic, some restaurants may offer limited services and have safety requirements, such as mask-wearing and social distancing. Contact your local branch to confirm the security restrictions in place before visiting.

Below are the Presidents Day hours of operation for select restaurant chains across the country.


  • Open on Presidents Day? Yes. Most branches are open.
  • Typical daily opening hours: Around 10:30 a.m. to 6 p.m. local time

red lobster

  • Open on Presidents Day? Yes. Most locations are open.
  • Typical daily opening hours: Around 11:00 a.m. until 10:00 p.m. or 11:00 p.m. local time


  • Open on Presidents Day? Yes. Most sites are open.
  • Typical daily opening hours: Around 6:00 a.m. to 12:00 p.m. local time.

Burger King

  • Open on Presidents Day? Yes. Most branches are open.
  • Typical daily opening hours: Around 6:00 a.m. to 10:00 p.m. local time


  • Open on Presidents Day? Yes. Most restaurants are open.
  • Typical daily opening hours: Around 10:30 a.m. to 11 p.m. or midnight local time


  • Open on Presidents Day? Yes. Most restaurants are open.
  • Typical daily opening hours: Around 11 a.m. to 12 p.m. local time

Dominos Pizza

  • Open on Presidents Day? Yes. Most locations are open.
  • Typical daily opening hours: Around 10:30 a.m. to 12 p.m. or 1 a.m. local time

pizza hut

  • Open on Presidents Day? Yes. Most branches are open.
  • Typical daily opening hours: Around 10:30 a.m. to 11 p.m. local time.

olive garden

  • Open on Presidents Day? Yes. Most locations are open.
  • Typical daily opening hours: Around 11:00 a.m. to 10:00 p.m. or 11:00 p.m. local time.


  • Open on Presidents Day? Yes. Most sites are open.
  • Typical daily opening hours: Around 11 a.m. to 11 p.m. or 12 a.m. local time.

dairy queen

  • Open on Presidents Day? Yes. Most sites are open.
  • Typical daily opening hours: Around 10 a.m. to 10 p.m. local time.

jack in the box

  • Open on Presidents Day? Yes. Most sites are open.
  • Typical daily opening hours: 24 hours.
Exterior view of Chick-fil-A restaurant in New York, photographed in May 2020. Many restaurants, including Chick-fil-A, are open on Presidents Day.
Cindy Ord/Getty Images
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Kenosha Restaurant Week 2022 runs from February 19-27

Kenosha’s annual Restaurant Week actually gives you nine days to check out the more than 50 participating locations, from February 19-27.

Options, from breakfast to dinner and snacks to dessert, include individual and family ready-to-eat or take-out and reheat meals; dine in and take away. Some places have a delivery or curbside service.

Each restaurant or store has its own discounted menu or other offer. Research each location’s restaurant weekly menu for specials (regular menus will also be available) in person or online and check restaurant websites for hours and reservation information.

More details are available on the organizer’s website Visit Kenosha’s website, including each restaurant’s or store’s specials and menus for Restaurant Week: Visit

Here are the participating restaurants and shops; all are in Kenosha unless otherwise noted. Reservations are recommended if the venue accepts them:

Apis-Restaurant, 614 56th St.; (262) 220-7120

Ashling on the Lough, 125 56th St.; (262) 653-0500

Beef Jerky Experience, 11211 120th Ave., Suite 74, Pleasant Prairie; (262) 288-6222

Boat House Pub and restaurant, 4917 7th Avenue; (262) 654-9922

brat-stop, 12304 75th St.; (262) 857-2011

Restaurant Bristol 45, 8321 200th Ave, Bristol; (262) 857-4545

Lively cafe, 5621 6th Ave, Kenosha; (262) 220-7782

Captain Mike’s Beer and Burger Bar, 5118 6th Avenue; (262) 764-8889

Casa Capri, 2129 Birch Road; (262) 551-7171

Century Pub and Restaurant, 5511 6th Avenue; (262) 764-6501

Choo Choo Charlie’s, 5414 13th Avenue; (262) 220-3634

Kitchen El Camino, 9900 77th St., Pleasant Prairie; (262) 891-3101

Frank Dinner, 508 58th St.; (262) 657-1017

Gordon’s Sports Bar & Grill, 5703 6th Avenue; (262) 577-5145

Hob Nob Restaurant, 277 Sheridan Road; (262) 552-8008

Iguana Wana Mexican Grill and Tequila Bar, 9080 76th St., Pleasant Prairie; (262) 694-5400

Italian American Supper Club, 2217 52nd St.; (262) 658-4881

Jersey Mike’s Subs, 5836A 75th St., (262) 577-5084; and 3625 Market Lane, Somers, (262) 764-6006

Johnny’z For Home, 10936 Sheridan Road, Pleasant Prairie; (262) 564-5756

Kenosha Kaiser Pizza and Pub, 510 57th St.; (262) 653-5897

Kenosha Brewing Co., 4017 80th St.; (262) 694-9494

KYC Bar and Grid, 5130 4th Avenue; (262) 652-2320

Mexican Grill La Fogata, 3300 Sheridan Road; (262) 654-5900

Authentic Mexican Restaurant Los Cantaritos, 4031 52nd St.; (262) 652-6821

Lou Perrine’s gas and groceries, 5145 Sheridan Road; (262) 654-7828

Mars Cheese Castle, 2800 W. Frontage Road; (262) 859-2244

Mason’s Restaurant and Pub, 7000 74th St.; (262) 925-3330

Public Craft Brewing Co., 628 58th St.; (262) 652-2739

Rustic Road Brewing Co., 5706 6th Avenue; (262) 320-7623

Sandy Poppers, 5503 6th Avenue; (262) 605-3202

Sazzy B, 5623 6th Ave; (262) 925-8499

Scoops of ice cream and candies, 5711 8th Avenue; (262) 657-9866

Silver Spoon Gourmet Brewery and Pizzeria, 101 S. 2nd St., Silver Lake; (262) 885-5021

Soon Sushi Cafe, 2100 54th St.; (262) 658-0220

Delicatessen and liqueurs from Tenuta, 3203 52nd St.; (262) 657-9001

Restaurant & Pub TG, 4120 7th Ave; (262) 658-8080

The table and the mash of 1844, 5706 8th Avenue; (262) 764-8940

Stella Hotel Cafe, 5706 8th Avenue; (262) 764-8940

The coffee maker, 4914 7th Ave.; (262) 653-8849

Daily Dose coffee, 6010 40th Avel; (262) 925-8338

The Downtown’r Saloon, 707 56th St.; (262) 764-7013

The Sports Garage and Burger Bar, 3001 60th St.; (262) 564-5121

The red oak restaurant, 4410 200th Ave, Bristol; (262) 857-8588

The Spot Drive-In, 2117 75th St.; (262) 654-9294

carriage dogs, 5501 6th Avenue; (262) 652-3647

Tuscan bistro, 7410 118th Avenue; (262) 891-3272

twisted kitchen, 7546 Sheridan Road; (262) 564-0220

Union Park Tavern, 4520 8th Ave; (262) 652-6454

The Valeo pizza kitchen, 5021 30th Ave; (262) 657-5191

Carl’s Villa, 5140 6th Avenue; (262) 654-3932

Warehouse by the water, 3322 Sheridan Road; (262) 764-4970

Wine Knot Bar and Bistro, 5611 6th Avenue; (262) 653-9580

Visit Kenosha is asking diners to consider making a donation during restaurant week to the Shalom Center or Sharing Center, the nonprofit partners of the nine-day event.

Some of the participating restaurants and stores also have the opportunity to support non-profit organizations during Restaurant Week, such as donation jars.

Information about restaurant gift card giveaways through Facebook and Instagram can be found on the Visit Kenosha website.

Contact food critic Carol Deptolla at [email protected] or (414) 224-2841, or via the Journal Sentinel Food & Home page on Facebook. Follow her on Twitter at @mkediner or Instagram at @mke_diner.

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Robotics could soon be integrated into restaurants

As restaurant labor issues combine with rising food costs and other supply chain issues to present new challenges, the need to leverage technology for greater operational efficiency becomes more and more pressing. Thus, many companies are looking for automated solutions to reduce their labor requirements, leading to rapid innovations in restaurant robotics.

However, in an interview with PYMNTS, Jake Brewer, chief strategy officer of restaurant industry Robots-as-a-Service company Miso Robotics, warned that the rush to develop new products could come at the expense of the best use of existing technologies.

“It’s the old adage: one in the hand is worth two in the bush,” Brewer said. “You could always hunt two of these two birds in the bush and never catch them… Many of these brands, including Miso, have several products on hand that we know work and we know solve a big problem in the world. ‘industry… [Some] people have been chasing that next big innovation forever, and they never really do their first project.

Miso, for its part, has rolled out a robotic fryer, with an artificial intelligence (AI) grill sensor system and an automated beverage dispenser coming soon to market. Earlier this month, the company announced the opening of its Series E funding round, following its $50 million funding round in its Series C and D rounds.

The digital control effect

Brewer argued that with the rise of digital ordering making consumers more likely to place orders remotely, restaurants cannot depend on order flow to follow the patterns they might generally expect, making more likely that a restaurant will be backed up to meet an unexpected large number. ordered.

For example, he said, “If the 10th floor of the office park down the street with 200 people in it, all of a sudden it’s like, ‘You know what? Let’s order Chipotle today,’ [a restaurant] can [be] have a normal day, and boom, you have a huge order.

He argued that while these unexpectedly large orders can present a valuable sales opportunity, they can present labor challenges for down-staffed restaurants, increasing the need for automated solutions.

According to data from the PYMNTS’ 2022 Restaurant Friction Index, created in collaboration with Paytronix, 41% of restaurant sales are generated through digital channels. Additionally, 58% of Quick Service Restaurants (QSRs) and 42% of Table Service Restaurants now offer online ordering

Read more: New data shows digital loyalty programs are a key differentiator for top-performing restaurants

Additionally, the study, which is based on a survey of a balanced panel of more than 2,100 U.S. consumers and more than 500 restaurant managers, found that 100% of top-performing restaurants offered the opportunity to order online and pick up the food in the store. Meanwhile, only a third of underperformers offer the same.

Meanwhile, in front of the house

Automation isn’t just helping restaurants address labor challenges in their kitchens. Brewer noted that the front-of-house automation space is more advanced, with AI-powered steering wheel voice control well on its way. Moreover, consumers are already becoming more comfortable with technology.

“There are a lot of people who have talked to a Siri, they talk to Alexa, they talk to Google Home,” he said. “And so talking to someone who is an AI voice assistant, say, in the drive-thru is a normalized and more mature technology area in the restaurant industry.”

He argued that back-of-the-house automation can be more complicated because the work is shared between machines and human employees, who both have to work together, with robots covering repetitive, dangerous and/or tasks. or unpleasant and with humans do the rest of the work.

“Those are the two trends I see – people focusing on transplanting current technology or…implementing [robotics technology] in a new way in a new space,” he said.

The next big thing

Looking to the future, Brewer said he’s “really excited” about the possibility of “cobotics” – robots that can truly collaborate with humans on joint tasks – in the restaurant industry. He noted that this type of technology could be anywhere between five and 15 years old.

“No one will release real cobotics on a large scale [anytime soon],” he said.

In the nearer future, he said he believes digital restaurant systems will become increasingly capable of communicating with each other, with humans playing a smaller and smaller role in the process. Miso’s future robotic beverage dispenser, for example, is compatible with restaurant point-of-sale (POS) systems to automatically process the order.

Brewer predicted that the space could evolve to be more digitally integrated over the next year to 18 months.

“I really think brands are really going to start integrating some of these things where when you order on, say, your mobile app, it goes from your phone at the restaurant POS straight to the robot,” he said. declared. . “For example, the restaurant may react to an order before the human labor in the restaurant actually understands what’s going on, because it happens automatically.”



On: Forty-two percent of US consumers are more likely to open accounts with financial institutions that facilitate automatic sharing of their bank details upon sign-up. The PYMNTS study Account opening and loan management in the digital environmentsurveyed 2,300 consumers to explore how FIs can leverage open banking to engage customers and create a better account opening experience.

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Modesto, California man suspected of burglary at Merced restaurants

A 31-year-old Modesto man suspected of commercial burglary at two Merced <a class=restaurants has been arrested by Livermore police on auto theft and other charges, according to the Merced Police Department. Image courtesy of Merced Police Department.” title=”A 31-year-old Modesto man suspected of commercial burglary at two Merced restaurants has been arrested by Livermore police on auto theft and other charges, according to the Merced Police Department. Image courtesy of Merced Police Department.” loading=”lazy”/>

A 31-year-old Modesto man suspected of commercial burglary at two Merced restaurants has been arrested by Livermore police on auto theft and other charges, according to the Merced Police Department. Image courtesy of Merced Police Department.

[email protected]

A Modesto man has been arrested for allegedly committing burglaries at the Turmeric Indian Cuisine and the Black Bear Diner in Merced.

Steven Russell Carson, 31, was recently taken to Santa Rita Prison in Dublin by Livermore Police.

Merced Police Detective Edwin Arias was contacted by Livermore Police, who said Carson was in their custody.

Officers responded to a burglar alarm at the Black Bear Diner at 1435 V Street around 4:22 a.m. on February 9. Officers discovered that the back door of the business had been forced open and no suspects had been located. Police said an undisclosed amount of cash was stolen, according to a news release.

CCTV of the incident showed a suspect pulling up in front of the business in a white Ford Mustang convertible. The suspect then broke into the business, stole cash and fled in the vehicle, the statement said.

Police said later that day that a similar incident allegedly took place at Turmeric Indian Cuisine in the 700 block of East Yosemite Avenue. Authorities said Officer Tim Farmer located surveillance video of surrounding businesses and it was determined that the suspect who broke in and stole cash from Turmeric Indian Cuisine was the same suspect as that of the robbery of Black Bear Diner.

According to police, the vehicle Carson was observed driving in the incidents had been reported stolen. The vehicle was equipped with a GPS, which police said linked Carson to the crime scenes. According to the statement, Carson was also in possession of a receipt from Black Bear Diner as well as an undisclosed amount of cash.

Police said Carson will be transported to Merced County Jail once he is released from custody at Santa Rita Jail.

Anyone with information regarding the alleged crimes is asked to contact Det. Edwin Arias at 209-388-7826 or by email at [email protected]

Certain crimes can be reported online through the Merced Police Department website and anonymous information can be submitted to police by calling 209-385-4725.

Anonymous information may also be submitted to law enforcement online through the Merced Area Crime Stoppers website.

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Some Central Pennsylvania Restaurants See Super Bowl, Valentine’s Day Boom

Some central Pennsylvania restaurants and bars see Super Bowl, Valentine’s Day boom


Some central Pennsylvania restaurants and bars see Super Bowl, Valentine’s Day boom

With the Super Bowl and Valentine’s Day rolling around this year, some restaurants in the Susquehanna Valley are experiencing a good business boom. Watch Amber Gerard’s report above.

With the Super Bowl and Valentine’s Day rolling around this year, some restaurants in the Susquehanna Valley are experiencing a good business boom. Watch Amber Gerard’s report above.

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4 people were shot near a West Hollywood restaurant hosting a Justin Bieber after-party

The altercation took place around 2:45 a.m. local time on the 400 block of N La Cienega Boulevard, the Los Angeles Police Department said.

Bieber was hosting an after-party at The Nice Guy restaurant and lounge after a concert, and “the shooting happened…near The Nice Guy, but it wasn’t directly in front,” a reporter told CNN. source close to the event.

The source added that the musician had already left the party when the shooting took place.

Police said there was a “physical altercation” between several people and shots were fired by a suspect who then fled. In one Press release On Saturday afternoon, the LAPD asked for the public’s help in identifying the suspect.

Four people were shot dead, police said in their statement. Two of the victims were taken to nearby hospitals by paramedics while the other two self-transported to hospitals, police said.

“The incident is not gang-related,” police previously said.

CNN contacted Bieber’s publicist on Saturday, but did not hear back.

Nice Guy Restaurant is owned by The h.wood Group, a hospitality company that owns several locations in the Los Angeles area. CNN was unable to reach a representative for h.wood.

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Restaurants encouraging customers to place their orders as soon as possible for the Super Bowl

ROANOKE, Va. – The big game is just days away, and restaurants in Southwest Virginia are telling customers to place food orders now if they plan on getting takeout for the Super Bowl. Whether you’re ordering wings, burgers, fries, or anything else for your party, the sooner you order, the better.

All Sports Café said it has been taking Super Bowl orders for the past two weeks. The restaurant only has a certain number of wings and once they are gone they cannot take any more orders.

“We will sell approximately 7,000 to 12,000 wings,” said Julie Atkins, president of All Sports Café.

Atkins said it’s a process to cook so many wings, so they’ll start cooking at 8 a.m. on Sunday.

“Every sauce we sell here, we make by hand. So all of that needs to be done and we’re talking gallons of it,” Atkins said.

A d

Cast Plates & Pints ​​in Roanoke said this Super Bowl will be different because it will also celebrate Valentine’s Day, which means they will be very busy this weekend.

They smoke all their wings in advance and have a limited supply. Owner Jeff Tate recommends ordering them by Friday.

“Pre-orders are going to have first availability for the wings and we’re just going to run until we drop,” Tate said.

Uncle D’s Take-Out has announced that it will be offering chicken tenders, lasagna platters, meatballs and a long list of other items perfect for your Super Bowl party. Dan Curtis, the owner of Uncle D’s, says you need to have your orders by the end of the day on Friday to ensure you have all the big game food you’ll need.

Copyright 2022 by WSLS 10 – All rights reserved.

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6 Israeli restaurants ranked among the 50 best restaurants in the Middle East

In the first-ever list of its kind, six Israeli restaurants were ranked among the top 50 dining establishments in the Middle East and North Africa.

The top-ranked Israeli restaurant was OCD Restaurant, which was third overall on the Top 50 list released Monday by website. It is the first time that they classify the region.

OCD, led by chef Raz Rahav, exclusively serves tasting menus that are inspired “by local culture, raw materials, history and ‘chutzpa,'” according to its website.

In the OCD ranking, called the food an “Israeli fusion extravaganza.”

“Rahav combines Israeli-inspired dishes and raw ingredients in OCD’s menu, giving them an unexpected interpretation. Don’t miss the Israeli sturgeon black caviar combined with cauliflower pancakes, Ashkenazi dumplings, buckwheat kasha puffs or Rahav’s own amba – Jewish-Iraqi mango pickle paste,” he said. he declares.

Other Israeli restaurants on the list were George & John (9), HaBasta (14), Animar (17), Pescado (24) and Milgo & Milbar (40).

With the exception of Pescado, a fish restaurant in the southern coastal city of Ashdod, all of the Israeli restaurants on the list are in Tel Aviv.

The top restaurant on the list, sponsored by San Pellegrino and Acqua Panna, was 3 Fils in Dubai. The highest ranked restaurant in the world was Noma in Copenhagen, Denmark.

The climate crisis and responsible journalism

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I am passionate about the natural world and discouraged by the dismal lack of awareness of environmental issues shown by most of the public and politicians in Israel.

I am proud to do my part to keep The Times of Israel readers properly informed on this vital subject – which can and does lead to policy change.

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The Heights restaurant group break-ins caught on video

Two restaurants in the heights, Cactus Cove Bar & Grill and Cedar Creek Bar & Grill, have been the subject of an attempted break-in and burglary in recent weeks.

HOUSTON – “Angry, you know?” says general manager Dani San Miguel describing how she feels watching this surveillance video from Thursday morning.

The video appears to show someone trying to break into his restaurant Heights Cedar Creek Bar & Grill.

“It’s scary,” she said.

In the three years she has been general manager, San Miguel says this is the first time someone has tried to break in, but unfortunately this is the second incident at one of her restaurants. Creek group, in the last few weeks alone.

Video from nearby Cactus Cove on January 22 appears to show two suspects in this maroon truck breaking into before business hours using a crowbar. She says they stole thousands of dollars in booze.

“I’m glad the staff weren’t in either place when it happened, although we obviously would rather it didn’t happen at all,” San Miguel says.

And according to public police crime data, these are just some of five burglaries or break and enter incidents at various businesses in the area in the past 30 days.

“We want to catch these guys, if it’s not related, if it’s the same people. We don’t want that to happen in another bar or restaurant as well,” she says.

In the meantime, Dani says they are offering a $500 reward to anyone with information about the Cactus Cove incident…

“There’s a shattered rear window…which you would think would be very recognizable,” San Miguel said.

“We never leave cash in the tills…they don’t have anything to take…maybe that’s why they took bottles of alcohol. But I don’t know what their motivation is,” she continued.

She hopes someone knows something and talks.

“We work very hard for what we have…we just want them to be caught.”

KHOU also contacted the HPD who said they are investigating these two incidents, but could not confirm at this time whether these incidents are related to one another or to others.

To reach the Creek Group with information, you can call 713-880-1224.

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Group gathering for “Chuck the Sheds” of open restaurants

Open Restaurants, an emergency measure the city instituted when New York State banned indoor dining in 2020 due to the COVID-19 pandemic, remains on track for permanence. But residents of the five boroughs are mobilizing against the plan, citing the loss of quality of life due to noise, piles of garbage, rats, fire hazards and blocked sidewalks.

The United Coalition for Equitable Urban Policy – an alliance of neighborhood and bloc associations, organizations, businesses and residents – has organized a protest action tomorrow afternoon to shed light on the scourge. It starts at noon in Father Demo Square for a march to the Washington Square Arch, where there will be speakers supporting the removal of the sheds from the streetscape.

Promoted by former Mayor Bill de Blasio and backed by the hospitality industry, the program was designed to make it easier for food establishments to serve customers on sidewalks and curbside shacks. Hearings were held at community councils across the city, resulting in an overall rejection of 62% with a 38% margin. A group of 23 citizens, primarily in Greenwich Village and the Lower East Side, also filed a lawsuit against the city in the New York Supreme Court, claiming the city circumvented longstanding zoning rules and failed to keep account of the long-term effects of the program.

Open restaurants were a lifeline for food establishments when customers were banned from dining indoors. Critics now say, however, that the sheds are an extension of the bars‘ interior spaces. Effectively leading to noise, excess litter and feeding rats, traffic and honking, and overall loss of sidewalks. The structures also pose a problem for emergency responders such as firefighters by obstructing and narrowing vehicular routes.

Photo: Candace Pedraza

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10 Sag Harbor Restaurants to Try for HarborFrost 2022

Sag Harbor’s annual HarborFrost winter festival returns in 2022 with an exciting list of events and activities in the village this Saturday, February 5 – unfortunately meals are not part of this year’s program, which has a policy “all exterior” to protect revelers from COVID-19.

That said, no Sag Harbor celebration would be complete without a visit to one or more of the village’s fabulous restaurants – especially in the winter, when we want to show our appreciation for all the restaurants that choose to stay open year-round. So while HarborFrost isn’t officially incorporating restaurants into the festivities this year, attendees will no doubt need to know where to eat when planning their day in Sag Harbor.

Here are 10 great choices offering a variety of delicious dishes, from casual and inexpensive to refined and sophisticated. If none of this tickles your taste buds, just get out there and explore. You’ll find something in Sag Harbor, a famous hotbed of foodie entertainment.

The American Hotel (49 Main Street) Step into this charming, historic hotel and restaurant dating back to 1846 for American and French delights. Enjoy fresh local seafood, premium meats and poultry served in classic preparations including sweetbreads, veal liver, Peconic Bay scallops, Long Island duck, partridge or pheasant and much more. 631-725-3535,

Cappelletti Restaurant (3284 Noyack Road) Outside of the restaurants on Main Street, this stylish and cozy establishment offers fantastic classic pasta and Italian dishes, as well as pizza to eat in or take out, and it’s on its way back to west for anyone avoiding the traffic of Route 27. Cappelletti truly has a bit of everything, everything is good whether you like steak, seafood, burgers, soup or salad and of course their famous pizzas and pastas. 631-725-7800,

The Cappuccino (30 Madison Street) An Italian staple in Sag Harbor since 1973, this cozy and welcoming spot is a longtime local favorite that’s equally popular with the summer crowd. People swoon over their garlic rolls, along with just about everything else on the extensive menu, including delicious desserts, specialty cocktails, and a full range of Italian dishes. 631-725-2747,

K Pasa (2 Main Street) No restaurant list would be complete with a tasty Mexican option. Effectively calling itself an American taqueria, K Pasa eschews traditional hard shells for soft tacos in a variety of inventive styles, not to mention ceviche, rice bowls, grilled octopus, cheeseburger empanadas, wonton tacos, black beans with coconut and much more. 631-800-8226,

little birdie (51 Division Street) This is the place for chicken, the way you like it served: fried, grilled, rotisserie, whole and sandwiched (try the OG)—it’s all good! They also offer interesting salads and sides, as well as meatless treats. Manchurian cauliflower, anyone? 631-808-3013,

Inside LT Burger in Sag Harbor

LT Burger (62 Main Street) As the name suggests, Chef Laurent Tourondel’s restaurant is the perfect place to enjoy incredible burgers with creative toppings, plus plenty of other comfort food in a sleek, white-tiled dining room. Enjoy chopped brisket, nachos, onion rings and fries, which you can dip into some seriously decadent milkshakes. 631-899-4646,

Kitchen & Bar Lulu (126 Main Street) With cooking over a wood fire as its soul and guiding method, this refined French restaurant focuses on simple and authentic cuisine above this open flame. Visit for a wonderful brunch, wood-fired pizza or raw bar and some serious seafood options perfect for a waterfront community. 631-725-0900,

Page to 63 Main
Page to 63 Main

Page to 63 Main (63 Main Street) With a bit of everything and lots of locally sourced ingredients, like home-grown aquaponics and fresh fish, this restaurant is all about the East End dining experience and the locals. cleverly presented plates. 631-725-1810,

Collapsed pizza (103 Main Street) Another Laurent Tourondel joint, families and partiers at HarborFrost can keep it simple and satisfying with a range of pizzas and pastas, plus savory salads and Italian entrees, serving lunch, dinner and appetizers. take away food. 631-725-3167,

Sen’s Restaurant (23 Main Street) Sushi lovers will love Sen, conveniently located on Main Street. This beautifully designed modern Japanese restaurant offers all the must-try dishes you’d expect, plus unique creations and a full assortment of sake with dozens of hot and cold options. 631-725-1774,

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Chicago restaurants at Fulton Market call on government to increase funding

CHICAGO (WLS) — January is already tough in the restaurant industry, and some Chicago restaurants say more help from the federal government is urgently needed.

“Restaurants that haven’t received subsidies, those restaurants are on the verge of closing now,” said Roger Romanelli of the Chicago Restaurants Coalition and the US Restaurants Coalution.

“There are so many wonderful communities where all you could have is a McDonald’s. What happened to the neighborhood restaurant?” said Anthony Waller, Catering Out the Box.

On Monday, several local restaurant owners urged Congress and President Joe Biden to replenish the Restaurant Revitalization Fund. They said restaurants followed federal and local government COVID guidelines to keep the public safe, and now businesses that didn’t get help in the first round may not make it.

And for these merchants, it’s personal: the staff who have been supporting them for years depend on the restaurant’s income.

“You have all these employees, general managers, who don’t work for tips,” said Len DeFranco, Hawkeye’s Bar & Grill. “You have service people working for tips, and those people are being asked to sacrifice not directly but indirectly.”

“I’m not looking for a vacation, I’m looking to keep the staff together and keep the business going,” said Joel Nickson of Wishbone Restaurant.

A spokesman for Illinois Sen. Dick Durbin said he favored adding additional funds, but Republicans opposed it.

“Senator Durbin believes restaurants are the lifeblood of our communities. When they struggle, our cities struggle. Congress needs to do its part to give them a helping hand as we continue to deal with this pandemic,” said a spokesperson said in a statement.

“I fully support the replenishment of the Restaurant Revitalization Fund, and will continue to work to help ensure these small businesses continue to get the federal support they need as soon as possible,” said the Illinois senator. Tammy Duckworth in a statement.

The restaurant coalition calls for action by February 11.

Copyright © 2022 WLS-TV. All rights reserved.

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Restaurants open in West Hartford after winter storm Bobby | Connecticut News

WEST HARTFORD, CT (WFSB) – Some restaurants in West Hartford have decided to open their doors on Saturday evening.

Saturdays are usually crowded in downtown West Hartford.

This is not the case on Saturday evening.

The sidewalks have been cleared and some businesses have decided to open.

As the snow from Winter Storm Bobby subsided, crews quickly got to work, clearing driveways and shoveling.

Many restaurants in the area remained closed on Saturday night due to winter weather.

Some, like Barcelona Wine Bar, open at 4 p.m.

The restaurant says it strives to be a place where people can go no matter what.

“Especially in times like this, being there for people no matter what. It’s still uncertain in COVID. Being open and unopened. We want to make sure we’re as open as possible whenever we can,” said Barcelona beverage manager Lisa Teitelbaun.

“I’m from Minneapolis, I grew up in western Massachusetts. I am a snow person. T-shirt hat kind of guy in the snow so I think it’s great,” said Barcelona bartender Chris Ru. “Great opportunity for the neighborhood if you don’t want to cook or are just tired of being around the house.”

You can expect more restaurants to be open on Sunday as more people continue to emerge from winter storm Bobby.

Copyright 2019 WFSB (Meredith Corporation). All rights reserved.

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Igloo dining drives business at local restaurants

Igloos at the Cherry Valley Hotel located at 2299 Cherry Valley Rd. SE, Newark, Ohio, December 17, 2021. By Preston Harmon | Lantern Reporter

Some restaurants in central Ohio offer a unique dining experience during the winter.

Local restaurants are taking advantage of outdoor dining spaces, which would otherwise be unoccupied during the freezing Ohio winter, by setting up large heated igloos that can accommodate up to eight people. Brad Hampu, owner of Amato’s Wood-Fired Pizza in Delaware, said his restaurant had started offering igloo seating to increase seating during the winter months.

“People were worried about going out to eat,” Hampu said. “I thought it would be a good way to give people reassurance that they were safe with each other.”

Hampu said Amato set up four igloos last winter after statewide COVID-19 protocols limited its hosting capacity. He said the 32 extra seats provided by the igloos make customers feel comfortable and increase the restaurant’s capacity.

The igloos have remained successful despite staffing challenges over the past year, Hampu said.

“It helped our bottom line tremendously,” Hampu said. “Any time you can add 32 seats, it’s definitely beneficial.”

Reservations to dine in an igloo at Amato are not necessary, and Hampu said the igloos will remain available until the weather warms up. The igloos operate on a first-come, first-served basis.

“A lot of places reserve them, but we wanted as many people as possible to use them,” Hampu said. “We are right at the main downtown intersection – they are very visible and lit.”

Mary Dimitrijeska, marketing manager for the Craftsman Kitchen & Terrace restaurant at Newark’s Cherry Valley Hotelsaid his restaurant started offering igloo seating in December 2021.

Craftsman Kitchen & Terrace reopened for the first time since 2020 last December — after being closed due to the pandemic — with newly installed igloos that can accommodate two to six customers, Dimitrijeska said. She said the igloos had generated much-needed publicity for the Cherry Valley Hotel, as many were unaware of the reopening.

Igloos have been in such demand at Craftsman Kitchen & Terrace that Dimitrijeska said it has added more dates for reservations, with availability now through the first two Fridays and Saturdays in March.

Craftsman Kitchen & Terrace’s igloo dining option has a curated menu and normally costs $65 per person, or $75 per person on Valentine’s Day weekend, Dimitrijeska said. Craftsman is open Thursday through Saturday and igloo reservations can be made on the reservations app Resy.

Hampu and Dimitrijeska said both restaurants plan to continue igloo dining for the foreseeable future.

“It’s a cool trend, and I think it’ll be around for a little while,” Dimitrijeska said. “We will definitely do it again next year.”

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New restaurants on our radar

Another year, more F&B establishments! Here’s the January 2022 roundup of new restaurants on our radar.

Sandwiches and wine, anyone? (Photo: Ether House)

Aether House is Aether Wines & Spirits’ new contemporary French-influenced bistro and wine bar, located at 35 Robinson Road, ground floor of the So Sofitel. Inspired by French bistros serving delicious French cuisine, complement your meal with an extensive range of French wines and a selection of coffees and teas for teetotallers.

Experience the French joie de vivre with the Les Petits Plats menu. Choose between a three- or five-course menu customized to your tastes and dietary preferences by Chef Laurent Brouard, Aether House’s Director of Operations and Culinary. Looking for something light yet tasty to go with your drink? Consider Aether House cheese and charcuterie. Taste charcuterie and cheeses imported directly from France.

Along with its culinary delights, Aether House also boasts a quaint retail space offering a plethora of merchandise ranging from exclusive collectible wines, jams and condiments to lifestyle products like Moleskine wine magazines and books. informative wine selections chosen by Aether House sommeliers.

ethereal house

35 Robinson Rd, #01-05/06/07, Singapore 068876

Open Monday to Saturday from 11:00 a.m. to 10:30 p.m. (Closed on Sundays and public holidays)

Bibimbap garden (Photo: Am I addicted)

Bibimbap garden (Photo: Am I addicted)

Am I Addicted is a 6,000 square foot pottery studio that houses a Korean vegetarian cafe. From healthy finger foods to nutrient-dense entrees, Am I Addicted’s vegetarian menu is made delicious with signature Korean-Western fusion cuisine that adds unique and punchy flavors to plant-based dishes. The cafe menu consists of refreshing drinks, raw and cooked vegan plates and guilt-free staples with alternative vegan ingredients – all original recipes from AIA’s in-house chef who promises not to compromise taste at all. keeping everything nutritious.

Don’t forget to check out Chung (청), the kitchen team’s 100% handmade signature line of drinks. Chung is a kind of candied marmalade made with only two ingredients: fresh fruit and sugar. It can be served in many ways, such as in drinks like lemonades or mixed with milk, as well as toppings for breads and desserts to add a lively, fruity taste.

See the full cafe menu here.

am i addicted

13 Stamford Rd, B2-51/52/53 Capitol Singapore, Singapore 178905

Open daily from 10 a.m. to 9 p.m.

Bar counter at Eclipse (Photo: Stephanie Zheng)

Bar counter at Eclipse (Photo: Stephanie Zheng)

In time for Valentine’s Night planning, rooftop destination Eclipse has officially opened on the sixth floor of the historic Yue Hwa Building, with magnificent views of Singapore’s Chinatown.

The gourmet restaurant is run by chef Samuel Quan, who draws inspiration from a marriage between his roots in European cuisine and his Asian origins. The restaurant will serve a host of East-West fusion delicacies made with his favorite ingredients. Chef Sam is also supported by a stellar team of culinary experts and veterans.

Discover some culinary insights below!


70 Eu Tong Sen St, 06-01 Yue Hwa Building, Singapore 059805

Open every day, 12pm-2pm, 6pm-10.30pm

Charcoal grilled meat, need we say more?  (Photo: KOAL)

Charcoal grilled meat, need we say more? (Photo: KOAL)

Grilled meats and seafood have just been upgraded with KOAL, the latest addition to Les Amis Group’s award-winning restaurant lineup, featuring a combination of Japanese, Korean, Chinese and Western flavors brought together on the Konro Grill.

In addition, a variety of appetizing starters and desserts are also available, experienced and crafted to perfection by the head chef of one of Les Amis Group’s most coveted restaurants.


1 Scotts Rd, 03 – 09/10/11 Shaw Centre, Singapore 228208

Open Tuesday to Sunday, 11:30 a.m. to 2:30 p.m., 6 p.m. to 9:30 p.m.

Australian cuisine, right here in Singapore.  (Photo: Grocer Surrey Hills)

Not just an Eggs Benedict, but a Crayfish Benny. (Photo: Grocer Surrey Hills)

Surrey Hills Grocer, a brand new local grocery store and one-of-a-kind lifestyle and dining destination, brings authentic Australian on-farm and gourmet experiences to Singapore. The space is home to a gourmet market, a beer garden (with a menu created by an Australian star chef!), an artisan bakery, a florist bar and even a pop-up farmer’s market. Expect to spend a good part of your day here exploring!

Surrey Hills Grocer

511 Upper Jurong Rd, 01-01, Singapore 638366

Open every day except Tuesday, from 10:00 a.m. to 3:00 p.m., from 6:00 p.m. to 9:00 p.m.

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Augusta Brunch House in Yelp’s Top 100 Restaurants List

Tucked away in the former Whistle Stop Cafe on Greene Street is one of Augusta’s newest gems – though it’s set to get a lot more attention after being named one of Yelp’s top 100 restaurants in the United States. United States.

Brunch House of Augusta debuted in the Garden City last February and is already at No. 51 on the list that includes everything from fine dining to food trucks.

Asian Brown said he decided to open the restaurant on a whim after noticing that downtown Augusta needed a place to have local breakfast.

To create the list, Yelp says it’s reaching out to “Yelpers” for their favorite restaurants. Then, each location is ranked based on the total number of submissions, ratings, reviews, and how restaurants represent their areas, along with other factors. Brunch House of Augusta has 48 reviews on Yelp with a rating of 4.5 stars. It also has 4.8 stars on Google Reviews and five on Facebook.

Brunch House serves homemade breakfast items including shrimp and grits, salmon croquettes and grits, chicken and waffles with the option of blueberry, strawberry or maple syrup and the bowl City Breakfast Pack – an open-faced omelet on yellow stone oatmeal with a choice of meat, vegetables, and bread. The lunch menu includes sandwiches, pasta bowls, burgers, and salads.

Chef Frank Mims said he strives to provide “top quality food”. Mims is also Brown’s cousin and the duo started catering together before opening Brunch House.

“He’s the creative brain behind the menu,” Brown said. “You give him an idea and he’ll run with it and make it his own.”

Mims has worked in the restaurant industry for over 30 years and attended Johnson and Wales to study culinary arts after a high school teacher mentored him and encouraged his love of cooking. Now, Mims is doing the same by teaching interns at the restaurant.

“I teach my cooks here that you build on the flavors – you start with something simple and add a little of this and a little of that and do whatever you want with it,” he said. .

Now that Brown has made the list, he only wants to go higher. He’s looking forward to claiming the No. 1 spot at Cocina Madrigal, a Mexican restaurant in Phoenix, next year.

“That’s the goal,” he said. “When we opened this restaurant our goal was to be the best we can be and to be one of the best restaurants in Augusta.”

Brown said he knows he wouldn’t be where he is now without the loyal support of his clients, family and staff.

Customer Duane Harris visited the restaurant on Thursday morning after Yelp’s big announcement. After congratulating Brown, he sat down in a corner booth. He admits he is not considered a “regular” at the restaurant, but has been there at least a dozen times since it opened.

“This is a fabulous little restaurant in a historic location in Augusta,” he said. “The service is excellent – how well they treat guests, they are always happy to see everyone.”

Brunch House of Augusta isn’t the only restaurant in Augusta to make the list. In 2020, Jackie M’s & Son’s was #77 and has five stars on Yelp.

The restaurant at 573 Greene St. is open 7 a.m. to 3 p.m. Wednesday through Friday and 9 a.m. to 3 p.m. Saturday and Sunday. Find it online at

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Local restaurants hope for a business boom this week | News

Butte County Restaurant Week is expected to attract more local businesses as restaurants continue to battle the pandemic and a slow start to the new year.

CHICO, Calif. – The fourth annual Restaurant Week kicked off Friday in Butte County.

The 10-day culinary event showcases restaurants with local ingredients.

Restaurants like Stoble in downtown Chico are hoping their dinner specials this week will attract more people.

Stoble’s kitchen manager, Nathan Johnson, wants people to know they are more than a cafe and a place to work.

He hopes adding new options to their menu will boost sales and expand their reach.

Downtown restaurants told Action News Now they have seen a slowdown in recent weeks.

“This month of January has been pretty quiet,” Johnson said. “It’s helped us work on the new things we’ve been organizing as we prepare for another big uptick and another year.”

They will be serving dinner Thursday through Saturday on the rooftop. They start with their new specials this weekend which include dishes like honey roasted kabocha squash salad and caldo de camarones, a shrimp soup.

Businesses like Woodstock’s Pizza in downtown Chico have also been slow.

Butte County Restaurant Week Kicks Off Friday

“Just like with COVID and everything, fewer people have come in and our older age and customers [are] really like the students at Chico State,” quartermaster Marcus Bittle said. “With them gone for winter break, there’s no one here at the moment, it’s pretty much dead.”

Stoble and Woodstock’s said much of their staff was made up of students. Bittle can’t wait for Chico State students to start school next week.

He told Action News Now that they typically make around $15,000 on an average Tuesday with their two-for-one deal.

Lately, Bittle said it’s been tough because they only made around $5,000 on the day of the trade.

This restaurant week they are offering a large pizza with a pitcher of beer for $25.

Bittle is also looking forward to advertising more of its alcoholic beverages this year in hopes of attracting more people and boosting sales.

Other restaurants like Deja Vu Breakfast Company just opened five months ago. They hope Restaurant Week will make their name more widely known.

It’s been a challenge for them to open during the pandemic.

Deja Vu owner Christian Griffith told Action News Now that one of the most difficult things has been that people’s eating habits have changed. Even though they offer take-out orders, his vision was for experiential dining.

Already seen

Still, they’re cooking up new dishes as they face other hurdles caused by COVID.

“There are major supply chain issues that can add a big headache when a product doesn’t show up and then just spending the time and trying to research and find different items in stores,” said Griffith.

Deja Vu’s head chef, Spencer Honne, is delighted to introduce a new dish this week for restaurant week, a Florentine Benedictine.

“Right now it’s pretty hard to find something to do,” Honne said. “So we’re making sure everyone gets what they need. And I’ve had great feedback so far and people are enjoying the food.”


Griffith said some products have doubled in price, making it difficult when they see slower days.

He also said the labor shortage is real. Some of the staff are also students from Chico State who will be returning this week. However, much of their business does not come from students as they are farther from campus.

Griffith is still very grateful for all the community support he has had since they opened.

Restaurant Week is a partnership between the nonprofit Explore Butte County, the Downtown Chico Business Association, and local chambers of commerce.

Special menus should cost $15 or $25.

You can click here to see a full list of all participating restaurants.

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The next great American restaurants are in the suburbs. But can they thrive there?

Megan Curren, 35, owner of Graceful Ordinary, a fine dining restaurant in St. Charles, Illinois, said while many Chicago restaurants are still hurting financially due to the pandemic, St. Charles is recovering faster. Spaces like hers have plenty of room for outdoor dining, she said, and people are moving into the area — not out of it.

Yet this seemingly symbiotic relationship between restaurants and diners has its complications.

As suburbs welcome more diverse businesses that enrich the community, this success may attract the attention of developers, said Willow Lung-Amam, associate professor of urban studies and planning at the University of Maryland. The resulting developments can drive up costs, forcing out the same contractors who helped make the area more attractive in the first place.

Mikey Ochoa opened his Latin restaurant, Oculto, in Castro Valley, Calif., last December. But he can’t afford to live nearby. In Castro Valley, he said, “the price of a one-bedroom apartment is higher than my two-bedroom apartment” in Hayward, just three miles away.

Mr. Ochoa, 31, added that Castro Valley is not well equipped for an influx of restaurants. Many spaces for rent don’t have refrigeration, fume hoods or grease traps, he said, and building a restaurant there could end up costing more than in town. He opened Oculto at Castro Valley Marketplace, a food hall where he was able to negotiate an affordable lease.

The design of some suburbs makes it even more difficult for independent restaurateurs to succeed.

While not all suburbs are alike, in general, suburban planners are unsure how to best support independent restaurants, said Dr. Samina Raja, a professor of urban planning at the University at Buffalo. Because they don’t understand that these businesses often have a shorter financial trail than larger restaurant groups or chains, planners are less likely to award economic development grants or relax zoning restrictions.

Restaurant owners must also navigate many local government departments, including health, planning and zoning, which may not be as well prepared to meet the needs of independent owners as cities.

“I haven’t come across suburbs that do a great job of streamlining the process,” Dr. Raja said.

Dr. Lung-Amam, Professor of Urban Studies and Planning, said many suburbs lack public transit and aren’t zoned for mixed-use development, so homes and businesses can’t exist in the same area. Restaurants therefore have few nearby residents who do not have to go there to eat.

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Two beloved Jacksonville restaurants destroyed by fire plan to rebuild

The faint acrid smell of smoke drifted on a cold Saturday morning wind.

Piles of charred debris — the blackened ruins of two longtime North Jacksonville restaurants — stood silent witness to a fire that struck the community two days earlier.

Junior’s Seafood Restaurant & Grill along with the adjacent Junior’s Famous Sandwiches were destroyed by fire shortly after dawn on Thursday.

Owned by the same family, the sandwich shop opened 44 years ago and then expanded in 1999 to include the seafood restaurant.

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The sandollar:Fire severely damages iconic North Jacksonville restaurant

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“It was definitely a shock,” owner Abraham Hassan told the Florida Times-Union on Sunday. “We are really, really grateful that this happened hours before our opening and that no staff or customers were inside. Also, we are beyond grateful that no firefighters were hurt.”

Hassan’s partner who is also his uncle, Romal Kassees, opened the sandwich shop which started the family catering business and also includes a Junior’s Seafood Restaurant & Grill in Callahan.

“It’s definitely too early to say 100%, but so far it appears to be an accidental electrical fire,” Hassan said of the blaze that swept through restaurants on North Main Street.

A fire destroyed Junior's Seafood Restaurant & Grill and Junior's Famous Sandwiches in North Jacksonville on Thursday.  The sandwich shop opened 44 years ago and then expanded in 1999 to include seafood restaurant owner Abraham Hassan.

The state fire marshal’s office is investigating the cause and origin of the fire, a normal procedure in such cases.

Due to the Martin Luther King Jr. Day weekend and holiday on Monday, neither an update on the investigation nor a damage estimate was available.

A total of 65 firefighters from the Jacksonville Fire and Rescue Department, aided by 25 fire engines, battled the blaze for just under an hour before bringing it under control, the JFRD spokesperson said, Captain Eric Prosswimmer. He was called around 7:20 a.m.

“They were greeted with a light smoke as they arrived, but that [the fire] was charging in the attic,” he said, noting that a second alarm went off as the fire grew more difficult to control.

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At one point, firefighters were ordered out of the burning building for safety reasons.

“We had to pull our crews back a bit because we were worried about a flashover due to high heat in the attic,” Prosswimmer said. “They pulled them out, cooled that down, put the crews back in place and worked to save that building.”

Devastation but not an end

The “open” sign will once again shine in their restaurant’s window, according to Hassan.

“We will definitely reopen,” he said.

Hassan said the deadline cannot be set until the insurance is settled. The timing will also depend on the COVID-19 pandemic, which has already slowed down the process.

“We plan to set up a food truck and the sandwich shop to do a hot dog stand while we rebuild,” he said. “We’re still working out the details on that. … One of our other blessings is that our staff are ready to present in any way we can.”

Hassan announced plans to reopen in an emotional post on the restaurants’ Facebook pages on Saturday.

“Just like the incessant smoke that rose Thursday morning, we will rise too!” says the post.

“Thursday we temporarily lost our original ‘home’. but we did not lose our Junior’s Family,” he posted. “The fire may have blanketed the walls in ash, but the heart and soul of the restaurant remains intact. The heart is fueled by our staff and the soul by our amazing customers. Both of those things have not succumbed to the fire.”

Junior’s employs approximately 25 people between the two restaurants.

“Honestly, all of our staff are devastated because so many have worked together there for years,” Hassan said, noting that they plan to keep them together.

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“We don’t let a single member of staff go,” he said. “Love from the community keeps us optimistic and moving forward. Our staff take pride in making everyone feel like family and it reminds our team how beautiful that is.”

Hassan said they intend to keep staff on the payroll. Some offered to go work at the Junior’s of Callahan. Others who cannot ride there will still be paid until the North Main Street location reopens, he said.

Side by side, the restaurants in Jacksonville share a one-story building. The seafood restaurant is at 9349 while the sandwich shop is next door at 9347 N. Main St.

City signs – visible from outside the yellow caution tape surrounding the burned building – indicate that the structure will be demolished.

Customers ready to help

Richard and Wanda Edmonds are regulars at Junior’s Seafood, located about five minutes from their home.

They have been dining there for about 20 of their 48 years of marriage. They got to know Hassan as well as the waiters and cooks.

“It’s just devastating,” said Wanda Edmonds. “I hate that this happened to them. Abraham is a really nice person. He would do anything in the world for anyone. It really is a family restaurant, and Abraham cares a lot about this community.”

Historic St. Mark’s Square: A fire ravages the Beach Diner and damages neighboring businesses

The morning of the fire, the couple heard the sirens, then their son called and told them that Junior had burned down. On Saturday, the couple drove by to check on the closed restaurant.

“Abraham and his whole family are like gold… Anything we could ever need, you know, he’d be there,” Richard Edmonds said.

A fire-ravaged property is shown Thursday, Jan. 13, 2022 at Juniors Seafood Restaurant & Grill on North Main Street in Jacksonville.  According to Jacksonville Fire and Rescue Department Captain Eric Prosswimmer, the fire was reported around 7:20 a.m. when no one was in the building.

Hassan said their customers are like family, whether new or regular.

“We believe that when they take a chair at one of our tables, we want them to feel like family,” he said. “Especially in these past two years with COVID, that sense of family for our staff and customers has been even more important.”

Ken Jefferson, another longtime client and former spokesperson for the Sheriff’s Office, created a GoFundMe account – “Love for Junior’s!” — to raise funds to help restaurants and employees.

Jefferson said he typically ate at Junior’s once or twice a week.

Garden of olive trees: Fire destroys Jacksonville Olive Garden restaurant

“Abe and his family not only provided delicious meals at affordable prices, but also created a safe and appreciated space for all, and gave selflessly to support many organizations and causes throughout our city,” said writes Jefferson at the fundraiser. .

Hassan said the donations “will help us pay both our employees who are transferring to our Callahan site and those who cannot work at Callahan.”

The outpouring of love and support we have felt over the past week has been nothing short of overwhelming. he also said.

“Once again, we can’t thank our community and amazing customers enough during this unprecedented time,” Hassan said. “We know better days filled with prawns, sweet tea and a full Main Street dining hall are just around the corner.”

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A dilemma for restaurants and workers in New York: what to do with Omicron?

After Nikolas Vegenas, a bartender at Apotheke in Chinatown and Bar Meridian in Brooklyn, tested positive for the virus in mid-December, he tried to apply for unemployment benefits by phone and online. The website “was super complicated,” he said. “I called them and waited on the phone, and they said I didn’t qualify.”

Asked if restaurant workers who test positive for the virus are eligible for unemployment, a New York State spokesperson said, “Unemployment determinations are made on a case-by-case basis, but Restaurant workers are eligible for unemployment under the same standards as every other worker.

But Ms Jayaraman noted that the state’s unemployment eligibility requirements include being “ready, willing and able” to work, according to the New York Department of Labor website, and clarified that “you cannot file for a week when you work more than 30 hours or earn more than $504 in gross pay between Monday and Sunday.” This would make it difficult for anyone isolated for only about a week to qualify as “able” to work, or to even deem it worth applying, she said.

Getting information on unemployment benefits and best practices for restaurants can be a challenge. A New York Times reporter who reached out to city and state officials to clarify their health guidelines was directed back and forth between multiple departments for two days, and several specific questions went unanswered.

Olivia Sternberg, a waitress at Crocodile, a French bistro in Williamsburg, tested positive shortly before Christmas, and the restaurant granted her two weeks of paid sick leave. Managers and owners checked in on her regularly, she said, to see how she was doing.

Feeling supported by her employer has relieved her, but she still has concerns: will customers want to dine indoors during a new wave, in the middle of winter? Will vaccination requirements change, and if they do, how will customers react?

“Here we go again,” she said.

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Orange County restaurants closed by health inspectors (January 6-14) – Orange County Register

Restaurants and other food vendors were ordered to close and allowed to reopen by Orange County health inspectors Jan. 6-14.

Mariscos La Sirena, 515 S. Main St., Santa Ana

  • Closed: Jan 13
  • Reason: Rodent infestation
  • Reopening: Jan 13.

Cho Tam An, 9172 Bolsa Ave, Westminster

  • Closed: Jan 13
  • Reason: Rodent infestation

Hoshi Sushi, 1925 W. Malvern Ave., Fullerton

  • Closed: 12 Jan.
  • Reason: Rodent infestation
  • Reopening: Jan 13.

Champagne Bakery at Asian Garden Mall, 9200 Bolsa Ave., Suite 116, Westminster

  • Closed: Jan 11.
  • Reason: Rodent infestation

M&C Grill Sports Bar, 31911 Dove Canyon Drive, Trabuco Canyon

  • Closed: Jan 11.
  • Reason: Sewage overflow
  • Reopening: Jan 11.

Miyako, 1210 W. Imperial Highway, Suite E, La Habra

  • Closed: Jan 11.
  • Reason: Rodent infestation
  • Reopening: Jan 12.

Food sales to The reception deposit, 601 S. Placentia Ave., Fullerton

  • Closed: Jan 11.
  • Reason: Rodent infestation
  • Reopening: Jan 11.

Double Bamboo, 7013 Katella Ave, Suite A, Stanton

  • Closed: Jan 11.
  • Reason: Cockroach infestation
  • Reopening: Jan 13.

Bear Flag Fish Co., 3421 Via Lido, Newport Beach

  • Closed: 7 Jan.
  • Reason: No water supply

Woody’s dinner, 3461 Via Lido, Newport Beach

  • Closed: 7 Jan.
  • Reason: No water supply

Updates since last week’s list:

Mix Mix Kitchen Bar at 300 N. Main St., Santa Ana, which was ordered closed Jan. 5 due to a cockroach infestation, was allowed to reopen Jan. 13.

Mrs. Fields at 2101 Westminster Mall, Westminster, which was ordered closed on January 5 due to a rodent infestation, was allowed to reopen on January 7.

This list is published weekly with closures from the previous week’s list. Status updates are posted in the following week’s listing. Source: OC Health Care Agency database.

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California restaurant 105 Noshery extends closure due to understaffing

What would normally be a busy day has turned into unanswered calls as restaurants take a break. 105 Noshery in Roseville closed last week and was scheduled to reopen on Wednesday, but this has now been delayed for two more days. The shutdown comes amid a number of workers falling ill. Lisa Peters, owner of 105 Noshery, said that while the employees are eager to get home, “We really believe that we have to make sure everyone is safe, so hopefully Friday.” Eddie Salcedo, who was stopping by the restaurant to celebrate his wife’s birthday and retirement, said he felt compassion for workers who don’t work as a team. A few doors down the same block, The Monk’s Cellar and Public House general manager Kelly Long said it closed last week for the same reason. To maintain the best environment for our staff and customers and not expose anyone to more potential illnesses, we have chosen to close our restaurant, ”said Long. Despite the shutdown, Long hopes they will return to normal soon and adds that they, ‘Meanwhile, the two restaurants are awaiting COVID-19 testing, they say they have ordered to continue testing their employees. more days, which is why the staff are not able to get tested, ”said Peters. Other restaurants like Mikuni Sushi and Chando’s Tacos currently only offer take-out services.

What would normally be a busy day has turned into unanswered calls as restaurants take a break.

105 Noshery in Roseville closed last week and was scheduled to reopen on Wednesday, but this has now been delayed for two more days.

The shutdown comes as a number of workers fall ill.

Lisa Peters, owner of 105 Noshery, said that while the employees are eager to get home, “We really believe that we have to make sure everyone is safe, so we hope Friday.”

Eddie Salcedo, who stopped by the restaurant to celebrate his wife’s birthday and retirement, said he had compassion for workers who are no longer working.

“It’s a little bad for everyone right now because a lot of people are losing their jobs because of the pandemic,” Salcedo said.

A few doors down the same block, The Monk’s Cellar and Public House general manager Kelly Long said it closed last week for the same reason.

“We had several staff members who fell ill quickly, so what we decided to do in order to maintain the best environment for our staff and customers and to not expose anyone to more potential illnesses, we chose to shutting down our restaurant, ”Long said.

Despite the shutdown, Long says they hope they will return to normal soon and adds that they are on the cusp of being fully staffed.

In the meantime, the two restaurants are awaiting the COVID-19 tests they say they have ordered to continue testing their employees.

“We continue to monitor the follow-up and it just keeps adding up five more days and five more days, and that’s why the staff are not able to get tested,” Peters said.

Other restaurants like Mikuni Sushi and Chando’s Tacos currently only offer take-out services.

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How to eat on a keto diet at restaurants in Charlotte, NC

Fin & Fino mussels.

Fin & Fino mussels.


How to eat healthy in Charlotte restaurants in 2022

If you’re trying a new diet and aren’t sure how to order when you go out to eat, check out our guide:

At this point in 2022, New Years resolutions are in full swing, with healthy eating at the top of many people’s lists. Have you decided to go keto? You’ll have plenty of company: In 2020, ‘keto’ was the most searched-for food-related topic on Google in the world.

The ketogenic diet prioritizes consuming foods that are low in carbohydrates, moderate in protein, and high in fat in order to send the body into a fat burning state rather than carbohydrates.

But trying a new diet for the New Year brings up the age-old question: what about dining out?

We’ve scoured Charlotte’s menus to find the right foods so you don’t have to.

PRO TIPS: When Dining Out on the Keto Diet …

  • Avoid extra sauces which can often contain hidden sugars.

  • Skip the bread.

  • Stick to healthy proteins, fats and carbohydrates with lots of fiber.

  • Don’t be afraid to get creative and change the dish (if the restaurant allows).

  • Substitute green vegetables for the fries.

Here are some keto-friendly dishes from Charlotte restaurants to try:

Cafe Abugida

Location: 3007 Central Ave, Charlotte, North Carolina 28205

Neighborhood: Plaza Midwood

Cuisine: Ethiopian

Dish to try: Doro Alecha, tender chicken thigh cooked simmered in Ethiopian herb butter, garlic, onion and spicy curry sauce with hard-boiled egg.

Fin & Fino

Location: 135 Levine Avenue of the Arts # 100, Charlotte, NC 28202

Neighborhood: Uptown

Cuisine: Seafood

Dish to try: For those who like a little extra heat, try the mussels, served with poblano peppers, andouille and tomato-pickle broth. This broth has no added sugars – the sweetness comes from the tomatoes, tarragon and tamarind, then the sauce is finished in butter. To avoid added carbohydrates, skip the bread.


Location: 1400 Church Street B, Charlotte, North Carolina 28203

Neighborhood: South End

Cuisine: Korean BBQ

Dish to try: At this all-you-can-eat Korean barbecue restaurant, there’s no shortage of protein-rich meats, from curried pork belly to spicy chicken. Just replace the side of the rice with some green vegetables like zucchini or green lettuce.

Charlotte’s Mad Greek

Location: 5011 South Blvd, Charlotte, North Carolina 28217

Neighborhood: Madison Park

Cuisine: Greek

Dish to try: The Mad Greek Salad, made with lettuce, tomato, onion, cucumber, feta, green pepper, olives and pepperoncini. For more protein, consider adding grilled chicken. And hold the pita.

Charlotte’s Mad Greek salad is one of her most popular dishes. Melissa Oyler Charlotte five

Mezeh Mediterranean Grill

Location: 340 E 16th St, Charlotte, NC 28206

Neighborhood: Optimist Hall

Location: 4920 Old Sardis Rd, Charlotte, North Carolina 28211

Neighborhood: Strawberry Hill

Cuisine: Mediterranean

Dish to try: Build your own bowl with a green base like spinach, kale or arugula. Then wrap it with protein like chicken shawarma, chicken kebab, or grated lamb. Top it off with your choice of toppings.

The roasting company

Location: 1521 Montford Drive, Charlotte, North Carolina 28209

Neighborhood: Montford

Location: 122 Oakland Ave, Rock Hill SC 29730

Neighborhood: Rock Hill

Kitchen: Rotisserie

Dish to try: kale kale bowl, made with kale, arugula and mixed vegetables, cotija cheese and Italian dressing (which does not contain sugar). For more protein, add pulled chicken or pulled pork.

Related stories from Charlotte Observer

Maddie Ellis is a reporting intern at CharlotteFive. She is studying English and Journalism at the University of North Carolina at Chapel Hill.

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Restaurants adapt to the Omicron wave

A drive-thru restaurant in Webster Groves has recorded 30% more orders in recent weeks.

ST. LOUIS – The recent surge of COVID-19 has prompted some businesses in Saint-Louis to step up their security protocols while others have closed to help slow the spread.

On Saturday, Frank Romano and his staff at Parkmoor Drive-In in Webster Groves could be seen wearing masks along with some guests at the tables.

“This is serious business and we want everyone to be safe. We follow all protocols here. Keep it clean. And do our best, ”said the Managing Director.

The restaurant opened in the heart of the COVID-19 pandemic in 2020, when you could only dine outside.

As cases fluctuated, they switched to patio and sidewalk service until they had some relief in the summer of 2021.

“It was safer. People weren’t getting that sick and we were allowed to use inside restaurants, ”Romano said.

With the virus mixing operations again and new variations in play, the restaurant has seen a 30% increase in take-out orders.

Other restaurants in Saint-Louis are preparing for the battle.

The Morgan Street Brewery in the city center is closed until further notice.

Signage on the door reads “We have made the extremely difficult decision to close due to the continuing pandemic. If life returns to normal, we hope to see you again.

Planter’s House has also been on hiatus until the end of January for some “rest and recovery,” according to their website, after ending their vacation early due to cases.

For restaurants that stay open like Parkmoor with no cases inside, it’s all about masking, pulling out and deep cleaning.

“Constant hand washing, disinfection, wearing of gloves,” Romano continued.

Like so many others with a business in this ever-changing climate, the restaurant has asked everyone who is feeling sick to stay home.

The City of St. Louis Department of Health has urged companies to reduce their workforce indoors as much as possible.

The agency also asked the companies to work with experts in H-VAC to improve the air quality in the building.

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Crayfish season kicks off in New Orleans restaurants

About a month ago, the first restaurant crawfish boil was about a month ago in Mid City at Clesi’s, one of the city’s favorite places for the seasonal staple. But crayfish season and carnival season usually go hand in hand, and with King’s Day January 6 behind us, mud bug season is officially in full swing in New Orleans restaurants.

Top local seafood destinations like Clesi’s, neighbor Bevi Seafood Co., Harahan’s Seithers Seafood and NOLA Crawfish King in Gentilly have all alerted diners that crayfish season is upon them, and while some have started early. with special december boils, they’re now on the menu consistently. Bevi’s first boil was a few weeks before New Years Eve, and they’ve been pushing them every weekend since.

NOLA Crawfish King, the seafood and barbecue restaurant and market of longtime caterer Chris “Shaggy” Davis, has also had bags for sale for a few weeks now, and unlike other places, live crayfish are also available for sale. boils. at home – this weekend they’ll be $ 3.75 a pound live and $ 5.75 boiled. And after taking a few weeks off for the holidays, Jason Seither of renowned Seithers Seafood in Harahan is back to the boil as well this week, serving up platters of crayfish known for unexpected inclusions like sweet potatoes, artichokes. and whole garlic bulbs.

Be sure to check restaurant social media pages or call before you go to make sure they have crayfish in stock. For a full list of where to find hot boiled crayfish in New Orleans, check out the Eater Guide.

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Happy alcohol take-out restaurants grab Hochul’s attention

ALBANY – The hospitality industry, which has pleaded with the state to re-allow bars and restaurants to sell alcohol with take-out and delivery orders, was encouraged on Wednesday to hear the cited measure among Governor Kathy Hochul’s priorities to be accomplished over the coming year.

Although it was not included in the text of his state-of-the-state address that was distributed beforehand, Hochul verbally mentioned take-out alcohol, illustrating what a reporter from the pool said. in attendance was said to be the only audible reaction from the crowd in person to a variety of plans and goals that the governor described. The response was a “chuckle,” the reporter said.

In accompanying material for the State of the State Speech (see page 115), Takeout Alcohol is one of six initiatives in what is described as a billion dollar proposal to help small businesses across the state.

Calling on alcohol to become a “critical revenue stream for New York City bars and restaurants during the pandemic,” Hochul’s proposal said she would like to make the provision permanent, although such a measure requires adoption. of the state legislature.

Before the pandemic, restaurants and bars were allowed to sell take-out beer only. Under an executive order during the pandemic state of emergency, former Governor Andrew M. Cuomo in March 2020 began allowing restaurants and bars for sale, with takeout / delivery orders, every alcoholic products that they were allowed to serve internally, including cocktails and other alcoholic beverages, wine by the glass and bottled, and alcohol by the bottle. The order was renewed monthly for over a year.

Alcohol lapsed in late June after the legislature, faced with stiff opposition from the liquor store lobby, failed to pass a bill that would have continued to take alcohol to take away on a one year trial basis. Although the bill contains concessions to opponents, including banning sales of full bottles and limiting portion sizes in restaurant takeouts, it never made it past committee stage before the adjournment of the legislature.

Take-out liquor supporters applauded Hochul as he renewed attention to the issue.

“This incredibly popular and critical measure would add a much needed revenue stream to the restaurant industry as we continue to struggle through the third year of the pandemic,” Scott Wexler, Executive Director of The Empire, said Wednesday. State Restaurant & Tavern Association, in a statement. He continued, “For the benefit of restaurant employees, employers and their customers, we hope to see a permanent extension adopted as soon as possible.”

Melissa Fleischut, president and CEO of the New York State Restaurant Association, said her members were happy with Hochul’s plea for take-out alcohol, noting that 78% of the public believe it should be restored, according to a survey carried out for the commercial group.

“These are tough times that just don’t relax. The restaurant industry is hit again by another wave of COVID-19, colder weather restricting dining options and widespread staffing issues,” said Flsichut in a press release Wednesday.

Calling last year’s bill “better than nothing,” Fleischut said the restaurant association was concerned about some of its provisions and hopes to see a less restrictive version passed, but is encouraged by the firm’s support. governor to measure in principle.

“We will fight (…) to allow alcoholic drinks to take away and delivery,” she said.

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With sick staff and suspicious customers of omicron, CT restaurants open and close with “a lot of unknowns”

Omicron is the latest snowball to hit the beleaguered restaurant industry as staff fall ill or are exposed to COVID and customers lose confidence in indoor dining in the latest wave of cases.

While Connecticut reported a 21.5% positivity rate on Monday, schools closed and towns and villages rushed to distribute COVID home test kits to residents, where demand quickly outstripped supply. . Authorities have attributed the sharp increase in cases to the prevalence of both the delta variant, known to be highly transmissible, and the omicron variant, which is believed to be even more contagious.

The increase in cases over the past two weeks has prompted several state-owned restaurants to voluntarily shut down due to concerns for customer safety, as well as understaffing caused by employees testing positive – and a general difficulty to find tests, said Scott Dolch, executive director of Connecticut. Association of restaurateurs.

Zuppardi’s Apizza in West Haven has temporarily closed its dining hall due to an increase in COVID-19 cases. The pizzeria will offer curbside pickup only.

Lisa Nichols

“The challenges just weren’t relieved,” Dolch said. “There are still a lot of unknowns as to how we are handling this.”

Restaurant owners called him for advice, he said, noting queues of several hours for PCR tests in some cities and waiting days of several days for the results, which could lead to employees for long periods when restaurants are already understaffed.

“These are the kinds of calls I answer,” Dolch said. “[They’ll say] “I only have three cooks, I am a small restaurant with 11 people, I need to know when I can reopen my doors” … Safety is the first priority, but also timing is critical. They make sure they can reopen as quickly as possible in complete safety. “

The Broken Symmetry Gastro brewery in Bethel and Haven Hot Chicken in New Haven closed temporarily, citing the health and safety of their staff and guests, but both were open again on Sunday. On December 29, J. Timothy’s Taverne closed its main dining rooms for several days due to a “severe staff shortage,” according to a Facebook post, and instead offered take-out and limited seating in its. pub with a menu consisting only of chicken wings, chicken fillets and fries.

The Plainville Wings destination plans to resume normal activities on Tuesday, a restaurant representative said.

John Ginnetti, owner of 116 Crown and Meat & Co. in New Haven, closed his restaurants during the New Years to protect staff and customers. He made the decision because of “the changes in the social circle of people during the holidays as well as the swollen crowds over the New Year,” he wrote in an email.

He said Crown Street businesses would resume normal hours this week. The sandwich shop reopens today, and the cocktail bar is back in service on Wednesday. It offers rapid tests to all employees who believe they have been exposed to COVID-19.

“[We are] ask our employees and guests to pay close attention to any symptoms that should tell them to stay home, ”said Ginnetti.

In this archive photo, and example of a hot pizza being taken out of the oven.  It's at Sally's Apizza in New Haven on April 23, 2021.

In this archive photo, and example of a hot pizza being taken out of the oven. It’s at Sally’s Apizza in New Haven on April 23, 2021.

Lisa Nichols / Hearst CT Media / Lisa Nichols

Elsewhere in greater New Haven, two of the area’s most famous pizzerias have temporarily closed their dining rooms, with no concrete reopening date. Sally’s Apizza announced on December 26 that its New Haven and Stamford branches will only offer take-out and delivery. Zuppardi’s in West Haven won’t offer curbside pickup until Jan. 2, according to a post on its website, “due to rising COVID 19 positivity rates.”

Sally’s two sites are currently closed for routine scheduled oven maintenance, which is expected to take two or three days, Marketing Director Krystina Nataloni said in an email. After that, the pizzerias will reopen just for take out and delivery.

“As a precaution, with the increase in COVID cases, we want to ensure the safety of our team members and our guests. To do this, we have chosen to limit interactions by temporarily closing our dining room,” wrote Nataloni. “Currently, we do not have a set date for our dining room to reopen as we are monitoring the situation daily. Any updates will be posted on our website and social media.”

Zuppardi’s will offer curbside pickup only in West Haven until further notice, said Jim Ormrod, a fourth-generation Zuppardi who operates the pizzeria and his pizza truck with several other family members.

“It looks like we are preparing for a pretty dark time,” he said. “But we have a good curbside setup …[my family] has a good system that works for us. “

Zuppardi’s also has a satellite location at The Hops Company [THC] in Derby, a brasserie and an event space. THC remains open, he said, but Zuppardi’s will also offer a curbside service there. Ormrod said the pizzeria’s planned take-out location in Ansonia was also just weeks away from opening.

This sign outside of Zuppardi's Apizza in West Haven on April 23, 2021.

This sign outside of Zuppardi’s Apizza in West Haven on April 23, 2021.

Lisa Nichols

Ormrod said he believes the Zuppardi dining hall may be closed until spring, “unless we see a big change in the numbers and hospitals are doing better. [before then]”.

Dolch said he was concerned about the survival of the restaurants. A New Years Eve shutdown might not “make or break” a business, he said, but “next January absolutely will if you can’t maintain consumer confidence, do it in all confidence. safety and get people to continue to support the restaurant in one way or another. “

A survey earlier this year showed that restaurants in Connecticut are still suffering from the effects of the pandemic. About three-quarters of local restaurant sales in August were lower than in 2019, according to information from the Connecticut Restaurant Association.

Many have closed permanently and those that have remained open are paying more for food and goods, the survey showed. Labor shortages, inflation and supply chain issues have also affected Connecticut restaurants, restaurant owners said.

“I wish I could give [restaurants] the magic answer, “Dolch said.” But I tell restaurants they’re not alone in this case. I tell them to call like-minded restaurants in their area, to find the best solution for you in the short term and also in the next two or three months, on how you are going to survive. There is no easy solution to this other wave. “

Igloos outside Wood-n-Tap in Farmington

Igloos outside Wood-n-Tap in Farmington

Courtesy of Wood-n-Tap

Some restaurants that have installed outdoor structures like igloos and greenhouses are seeing more reservations as people may be reluctant to dine indoors. At the Wood-n-Tap site in Farmington, the team introduced a series of igloos to their outdoor food court in mid-December and saw immediate interest, said Phil Barnett, CEO of Hartford Restaurant Group.

“We have a hundred bookings over the next two weeks. People have gone mad [for them]Barnett said. He said he believed the interest was due to a combination of factors: some diners are excited about the new offering and others see it as a safer seating option.

At Millwright’s in Simsbury, chef-owner Tyler Anderson has brought back his tiny village of heated and ventilated greenhouses overlooking the waterfall outside the restaurant. They were popular for small groups celebrating the holidays, he said, and he’s noticed a direct increase in greenhouse bookings as the omicron push continues.

Anderson said he hasn’t seen a significant drop in business, however. It had a few cancellations for Christmas and New Years Eve, but filled the open slots with customers who were on a wait list. He also plans a series of weekend dinners, “The Workshop at Millwright’s,” in the restaurant loft with a maximum of 30 guests each evening. The first month of the series, which begins January 13, is sold out.

Outdoor dining structures at Millwright's in Simsbury on December 2, 2021.

Outdoor dining structures at Millwright’s in Simsbury on December 2, 2021.

Lisa Nichols / Hearst CT Media

“Consumer confidence is not as bad as last year, in my opinion,” he said. “Tight [bookings] have increased, but reservations inside have not gone down. So it’s very encouraging. “

With reporting by Ginny Monk, Nicholas Rondinone and Sandra Diamond Fox.

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10 Arizona Resort Restaurants That Set The Standard For Dining

Arizona’s hospitality industry is in the throes of its peak season, when the whole world descends on Grand Canyon State to enjoy our sun, spas, golf courses, restaurants, and restaurants. hotel complexes. Lucky for them, many of the region’s best beach resorts boast some of our greatest culinary skills. Here are some of Arizona’s best resort restaurants that set the standard for desert dining:

READ ALSO: Arizona Ranking: Top 10 restaurants for dining on the terrace in 2021


With celebrity chef Beau MacMillan at the helm for decades, the items listed here should come as no surprise as this is one of Arizona’s top resort restaurants. But there are actually two big reasons beyond the Food Network darling why Elements continues to be a must-have for any foodie. Last year, the resort named James Beard Award nominee Samantha Sanz as a chef at both Elements and the Jade Bar. Its farm-fresh American cuisine with Asian and Latin accents amid some of the Southwest’s most breathtaking views must be on your bucket list. In addition to her, Sanctuary also hired Christiaan Röllich as a bar manager. He revived the resort’s cocktail program, adding everything from harissa-infused syrups to truffle oil washes.

Learn more:

Chop, block and infuse

In 2018, Harrah’s Ak-Chin Casino opened Chop, Block & Brew in Maricopa. Rustic and laid-back but an upscale adventure for the taste buds, three of the many strengths: dry aging meats, allowing them to rest in a carefully controlled state to develop a deeper layer of flavor; the selected steaks are vacuum-packed, which produces a more consistent taste and size and ensures a more uniform temperature according to customer preferences; and many accompaniments ranging from lobster tail to butter master. The 3,454-square-foot restaurant also features Native American-inspired artwork and design elements that showcase the culture and traditions of the Ak-Chin Indian community.

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Bourbon steak.

Steak Bourbon by Michael Mina

Of Egyptian origin, Michael Mina is a magician of flavors. The members of his team at Michael Mina Group, which currently has more than 40 high-end concepts around the world, are atmospheric artists. And the team of its namesake Scottsdale, located in the Fairmont Scottsdale Princess? They are masters in the art of making evenings unforgettable for everyone who dines with them. Considering the name, it goes without saying that the steak offerings will rock your world. However, dig deep into the menu a bit when you get the chance and explore other delicacies, including an ultra-chic version of a shellfish platter. Also don’t miss this glass wine cellar.

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The Forbes four-star award-winning Talavera, which features floor-to-ceiling windows and a dramatic fireplace that lines the interior of the entire restaurant, is the jewel in the crown of the sophisticated Four Seasons Scottsdale Resort Troon North. Spanish-influenced menus, including paella, jamón ibérico and a long list of world-inspired tapas, are quickly becoming a legend. Insider tip: In Talavera, there’s also a small cocktail bar called Gin Bar that specializes in gin tonics, which are much more aromatic and botanically avant-garde than traditional gin tonics. It’s the perfect way to start or end an unforgettable evening.

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Home ’61

When Mountain Shadows Resort reopened in 2017 after a complete re-imagining of every square inch of the property, Hearth ’61 made its debut. Blending American and Mediterranean flavors, Hearth ’61 prides itself on truly using the best, local and seasonal ingredients whenever possible. The menu changes at least once a month, with which is exquisite at the moment. McClendon’s Select, Two Wash Ranch, Duncan’s Trading Company, and Noble Bread are just a few of the restaurant’s local vendors.

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Located at the Valley Ho Hotel, the whimsical restaurant is a tribute to ‘ZuZu’, which is the nickname given to famous cook and real estate icon Rosalyn Bennett Lyon, whose son Scott was a key member of society who developed the hotel. And you know if anyone names a restaurant after a mom; so that must be amazing. Russell LaCanse, who heads the on-site culinary team, is quietly one of the best chefs in the Southwest. He’s not afraid to be bold with the flavors, to have fun with the dishes, or to challenge guests to try something new. Of course, the place is also home to the Showstopper Shake, which is quickly becoming a legend. ZuZu’s pastry chef collaborates with LaCasce to deliver a whole new flavor every month, creating a new take on this classic 1950s dessert.

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LON’s at the Hermosa Inn offers many romantic settings for an intimate dinner: an outdoor patio with magnificent flora and fauna, a flowing fountain and a huge fireplace; a ruggedly beautiful indoor dining room illuminated by candlelight; and an underground wine cellar for private dining. The cellar dining room is a particularly magical experience. Limited to just 12 guests in total, the winery is modeled after the tunnels that existed on the property during the Prohibition era to allow submerged guests to escape the sheriff if he made an unannounced visit. Although they were eventually devastated by fire, in 1992 the owners of the day took meticulous care in finding the tunnels and rebuilding them using steel and salvaged bricks. Today, the space celebrates Arizona history while helping you write your own chapter. It is also one of Arizona’s most acclaimed resort restaurants.

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ShadowRock + Table faucet

As much a social hub as a culinary hotspot, this indoor and outdoor dining adventure at the Hilton Sedona in Bell Rock celebrates the spirit of Red Rock adventure through a host of amenities including the front porch, large outdoor garden with fireplaces, water games, lawn games and panoramic seats. In addition to the restaurant’s inviting setting, guests and locals alike can enjoy a variety of creative seasonal activations and stunning seasonal menus that place the resort’s dining experience among the best in the Southwest. Insider tip: Visit now through the end of March, as the resort offers an igloo dining experience under the stars, including your own after-dinner foyer for s’mores.

Learn more:

Weft & Warp Art Bar + Kitchen

In 2020, Arizona and Culinary Institute of America and Hyde Park celebrity chef Dushyant Singh took over all culinary operations at Andaz Scottsdale Resort & Bungalows, including the Weft & Warp Art Bar. Since arriving, Singh has worked with the culinary team to create a menu bursting with exceptionally bold flavors and focused on globally-inspired ingredients, especially his favorites from northern Italy, southern France, and the south of France. ‘Spain. The result is crisp, bold flavors, all with a view of Camelback Mountain.

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To harvest

Nestled in Castle Hot Springs near the property’s one-acre farm and greenhouse which grows over 150 varieties of fruits, vegetables, herbs and flowers, including 30 types of heirloom tomatoes, per season, Harvest strives to find the synthesis between each fruit, vegetable, herb and flower that make their way from the soil of Sonora to the plates of the diners. The menus change daily based on the actual performance of the on-site farm, with the aim of offering a kaleidoscope of freshness and flavor for breakfast, lunch and dinner, making this one of the resort restaurants. Arizona’s most unique.

Learn more:

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Some bars and restaurants in Asheville temporarily close, COVID protocols

ASHEVILLE – Diners and drinkers will need to take extra steps to prepare before heading to town.

Normal operations at local bars and restaurants may be disrupted due to the COVID-19 pandemic, increased regulations and the winter season.

Closure during the peak holiday season is not typical for food and beverage businesses and is another example of the pandemic’s toll.

“The week between Christmas and New Years has historically been a very busy and lucrative time for restaurants in the Asheville area,” said Jane Anderson, executive director of the Asheville Independent Restaurant Association. “The fact that some of them had to close is a big blow to their results. They depend on that income to get it through January and February.”

Positive COVID tests, negative result

The omicron variant of the virus continues to increase during the holiday season, leading to temporary shutdowns in the New Year. Some companies have announced closures and stricter health and safety guidelines after discovering employees have been exposed or tested positive for the virus.

Little Jumbo, a neighborhood bar at 241 Broadway Street, closed on Christmas Eve and is not expected to open until January 3 or later. The bar closed after employees tested positive for COVID-19 and came into contact with other employees.

Following:Restaurants brace for worst as COVID-19 cases rise amid spread of omicron variant

Following:Asheville restaurants that opened, closed in 2021. What’s to come in 2022.

“We wanted to be as careful as possible when it comes to protecting our guests and staff,” said Chall Gray, co-owner. “We have a small squad, so unfortunately we really didn’t have a lot of choice because we don’t have a lot of people to start. “

Some employees are waiting for the results of their tests, which will determine when the business reopens, he said.

“I stopped trying to predict the future two years ago because it just never worked for me,” Gray said.

Little Jumbo was closed for 387 days after the initial pandemic shutdown in March 2020, he said. The bar opened in April 2021, and this is the first time it has been forced to close due to the virus since then.

The latest shutdown has another big impact on the company’s revenue. Additionally, Little Jumbo canceled their New Years party and refunded ticket holders.

“It’s definitely a big hit on the income, that’s for sure. I don’t see any way to get it back. Business interruption insurance hasn’t really done much for anyone at any time, and I doubt it does now. It’s just a loss, ”Gray said. “I look forward to the day, which I hope won’t be in more than a few years, that all of this will be a thing of the past.”

Stricter COVID Protocols

Holeman and Finch, a restaurant that opened earlier this month on the South Slope, has been closed for more than a week, due to the pandemic. The restaurant has closed and is expected to resume operations on Jan.4, according to the restaurant’s website.

Once reopened, the restaurant will follow suit with other restaurants and bars in Asheville and require customers to present proof of vaccination to enter. And temperature controls will be required for all guests.

Little Jumbo introduced a proof of vaccination rule in August.

“We were among the first. Asheville Brewing, they were one of the main pioneers there, and The Crucible, ”Gray said. “I’ve heard that more and more places are starting to require it now, just in the last few days.”

There were negative comments from guests, while others expressed that the vaccination check was the reason they decided to visit, he said.

“From the calls we get at AIR, I think there are people looking for these restaurants,” Anderson said. “On the other hand, I know there are people who don’t like going to restaurants like this. It’s kind of a mixed bag.

Bottle riot

On December 27, Bottle Riot updated their guidelines to include the vaccination requirement.

Additionally, according to North Carolina law, guests will need to register as “members” of Bottle Riot to be admitted, as the bar now sells spirits and is considered a “private bar.” Previously, membership was not required since the bar only served wine and beer. The law has established bars that serve spirits but do not have restaurant kitchens serving food, co-owner Lauri Nichols said.

“Our priority continues to be the health and happiness of our staff, all our guests and our communities, and we believe that further proof of COVID-19 vaccination to become a member of Bottle Riot is a small but crucial step. to take to do so. “Nichols said.

Following:Seasonal cocktails to cheer you up this winter in Asheville

Following:Omicron in North Carolina: Buncombe County hospitals see gradual increase in COVID cases

Many bars operate under the categorization of private bars, Gray said, including Little Jumbo. Guests should be prepared to register at the gate if they are visiting for the first time.

“It’s easy and windy. Anyone 21 and over just needs to show valid ID, along with proof of vaccine, ”Nichols said. “It can be a vaccine card or a clear photo of the card on your phone and a one-time $ 1 membership fee.”

Winter downtime

After the holiday rush, some establishments close for days or weeks to give their employees time to rest and take care of internal tasks. Winter holidays are normal and a practice that dates back to before the pandemic, Anderson said.

“Because January and February are traditionally the slowest months of the year for our restaurants, it is not uncommon for many of them to take winter vacations … so they can do a bit. repair and restoration in their restaurants, ”she said.

Customers are recommended to visit the company’s website, social media pages or call before scheduling a visit to confirm that it is open and to know the updated hours, which may be reduced due lack of staff. Also check out its COVID-19 guidelines, which may have changed with the recent virus spike.

“My best suggestion for people looking to dine out, especially this week, is (to) make sure the restaurant you’re going to is open – so check their website and / or call them,” Anderson said. “The best thing is to be nice and wear a fucking mask.”

Tiana Kennell is the food reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at [email protected] or follow her on Twitter / Instagram @PrincessOfPage.

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The best new Dallas bars and restaurants of 2021.

After a tough year for small businesses, we’re raising a drink at the 21 Best Bars and Restaurants that opened in Dallas in 2021.

“You win, you lose”, as the old saying goes. This year in the food and drink news, Dallas has lost a lot to the ongoing pandemic that is hitting local businesses, resulting in numerous closures. But as the year draws to a close, let’s focus on the positives – as establishments have closed, many have opened – which is a feat worth applauding at times like this.

In no particular order, we’re highlighting 21 spots that caught our attention (and our taste buds) last year. So if you haven’t looked at them yet, quickly add them to your list – you need to make sure that you have time to check out all the establishments that appear in 2022.

Murphy’s Spider

Photo via Spider Murphy’s website.

This Irish pub is less beer-focused, which may sound blasphemous to some, but we’re in it. Offering cocktails like an old-fashioned mezcal and espresso martini, the pub serves more refined versions of bar fare, including burgers, nachos, and even weekend brunch options. Dublin owner Feargal McKinney opened the joint in March and subsequently completed a trio of Irish pubs on Henderson Avenue – McKinney also owns The Old Monk and Skellig, McKinney.

Charlie’s Star Lounge

This dive bar was brought to you by our friends behind The Nines. In a location that was once known as The Star Lounge on the edge of Deep Ellum, Charlie’s Star Lounge opened in April and kept the retro vibe of its predecessor – it’s just been cleaned up a bit. With DJs, arcade games, and expanded drink offerings, this is a place where you can truly relax.


Photo via the Cheapsteaks Facebook page.

Another Deep Ellum joint, this long-awaited casual steakhouse opened in August in the space that was previously Stonedeck Pizza. Here you can get cheap steaks (duh) from Israel Fearon’s cuisine, cocktails (Smoke, Hotel St Germain, The Porch and Neighborhood Services) and live music.

Blackbird Society Speakeasy / Neon kitten

It’s a 2-in-1. Neon Kitten is a dim sum lounge that opened in October and offers sushi, dumplings, and other Asian fare. There is also a cocktail menu, and one of them is served in a glass shaped like Hello Kitty. If you want more exclusive drinks and Japanese spirits, direct your attention to the back of the restaurant where its reservations clandestine bar, Blackbird Society resides.


Photo via Atlas menu.

Inspired by his travels, Krio owner Dan Bui opened this lounge bar at Bishop Arts that serves food and drinks from around the world. Here you can find bruschetta, gyros, and pho on the same menu, as well as spirits from Singapore, France, and Kenya, among others. It also sports a sophisticated bookcase aesthetic, so you can get drunk and feel smart. And if you want to book a private section, you can get there through a secret library.

South Roots Table

This Farmers Branch restaurant was named one of Esquire’s Top 40 New Restaurants in America. Chef Tiffany Derry’s Southern Comfort restaurant was the only Dallas restaurant on the list. We have previously quoted Esquire who called Roots “glaring proof that the black cuisine of the southern Creole coast … is both the country’s greatest culinary heritage and its way forward.”

Electric mixer

Photo via Electric Shuffle website.

Originally based in London, this Deep Ellum store is the country’s first and makes shuffleboard cool. The trendy spot, which serves both food and drink, contains 17 puck layouts. You can get Caught in The Rain – tequila infused with jalapenos, coconut, pineapple, lime, simple syrup – or Live Lav Love – vodka, lavender, lemon, simple syrup, and egg white.

Villa Azur

In November, this nightclub and restaurant opened its Dallas location at the W Hotel. During the day, it’s a Franco-Mediterranean restaurant where you can taste first-rate seafood. At night it transforms into an upscale nightclub with crazy entertainment like waders and contortionists.

Beckley 1115

Photo via Beckley’s website 1115.

In Oak Cliff you have this restaurant / wine bar which opened in October and offers comfort and fine dining for all meals of the day. They also have a burger of the month, which benefits various nonprofits. And of course, wine.


Led by Executive Chef Nick Hurry, the Bishop Arts Lounge offers cocktails and shared platters with tropical inspirations. This is another restaurant containing a sweatshop, well, a “singeasy”. Inside are the Casanova Karaoke Lounges – six rooms with an app-based database for choosing songs and adjustable lighting.

Social green light

Photo via Green Light Social Dallas on Facebook.

We’re a little ahead of ourselves on this one, as this Austin-based venue’s second location isn’t quite open yet, but it’s coming December 31st, just in time to place it on this. listing. It’s right next to your favorite spots – Bottled Blonde, Vice Park, Citizen, The Sporting Club, and Blum.

Thunderbird pies

In the fall, Jay Jerrier’s brand new concept from Cane Rosso opened in East Dallas. It specializes in rectangular and thick Detroit-style pizzas. You can also find beer and wine on the menu, as well as pinot freezio, a special frozen blend of pinot grigio and cucumber lemonade.


Photo by @smariefoodtography on Instagram.

This Lower Greenville ‘avant-garde cocktail bar’ opened in July and features things you’ve never had, like a gold leaf drink that costs $ 5oo and others that ‘numb it. your tongue, have an octopus tentacle or [are] made with pasta sauce. They make drinks with scientific tools and techniques like liquid nitrogen, centrifuges, and pyrolysis. The food is just as crazy.


Located in The Epic in Deep Ellum, Harper’s offers global cuisine and fine cocktails. Here you can get steak, seafood, and a Trip “N” Grass cocktail that contains CBD oil. The place is Milkshake Concepts’ latest neighborhood business that also brought you Vidorra, Stirr, Serious Pizza, Sky Rocket Burger, and Dirty Bones.