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Greenwood Village ends temporary restaurant patio extensions

A spokesperson for the City of Greenwood Village did not give a specific reason why the city allowed the patio extension program to expire.

GREENWOOD VILLAGE, Colorado – It cost a small fortune, but the rigs Peakview Brewing owner Sean Peters built outside his brewery during the COVID lockdown literally kept his young business alive.

But amid a further rise in COVID cases and hospitalizations, Greenwood Village, where Peakview is located, has chosen to let its temporary outdoor patio extension program expire, unlike the larger city of Denver, which has made its temporary patio extension program permanent last month.

Peters estimates that between lumber and fishing tents, his company spent around $ 8,000 to build an enlarged patio, as permitted by a temporary ordinance from the Town of Greenwood Village to help keep businesses like his afloat. when people weren’t allowed to drink beer inside.

“These platforms are pretty much the only reason we’ve survived COVID,” Peters said. “We were just under a year old when it all hit. So we haven’t really had a lot of time to develop as a business as a craft brewery.

When restrictions eased and some people were allowed to return to his small sales room in a mall off Arapahoe Road, the platforms outside still offered additional space to make up for the loss of returned during the closures, Peters said.

When the weather turned cold, the brewery dragged fishing tents, so parties could have space while supporting the brewery.

“We put lanterns in there and people kind of had that camping vibe in the Denver Tech Center, which is pretty fun,” he said.

When all restrictions were lifted, the platforms continued to help the brewery rebuild their nest egg which was strained during the pandemic.

Peters, a veteran, found out about the policy change in Greenwood Village through his business partner who is currently on deployment.

“He said we had to get rid of it by Monday last week or they would start fining us,” Peters recalls. “They didn’t really give us a lot of warnings.”

A spokesperson for the city of Greenwood Village did not give a specific reason why the city allowed the patio extension program to expire.

“So far, the city has not received any requests from our companies to extend this program,” spokeswoman Melissa Gallegos wrote in response to questions from Then with Kyle Clark. “City Council, in coordination with our partners at Tri-County Health, will continue to monitor conditions and take appropriate action.”

Peters said he and his business partner were unaware the city was considering letting the program expire.

“If they’d given us the opportunity to say ‘Why do we want these platforms or why do we still need the extended patio?’ I would have easily gone to the town hall meeting and I would have been like looking, these are the numbers, ”he said.

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Peters said he doesn’t understand why keeping the expansions at least until the pandemic goes away really hurts the city.

“Denver’s sprawling patios are on busy streets,” he said. “Greenwood Village is in the parking lots and if parking isn’t a problem it never is, why can’t we keep it.”

According to the Colorado Restaurant Association, the state still has a temporary rule in place allowing patios to be extended until at least May 2022, but individual jurisdictions can make their own decision. The association says restaurants are still allowed to request patio extensions in towns where temporary programs have expired, but they should follow pre-pandemic authorization procedures.

The city of Aurora also allowed its temporary patio program to expire at the end of October, citing a lack of business interest. A spokesperson for that city said most restaurants that wanted to keep their enlarged patios had already applied through a normal process to make them permanent. He said Aurora would allow some companies to temporarily expand patios for social distancing on a case-by-case basis.

Peters has already found someone to take the wood from his parking platforms, when he quickly dismantled them to follow Greenwood Village rules. Now he’s focused on getting the city approved for permits for a permanent extension of his indoor valve room to the unit next door, hoping the latest increase won’t cause too many problems.

“Now with some kind of COVID number on the rise, there are a lot of unknowns,” he said.

Contact 9News reporter Steve Staeger with advice on this or any other story by sending an email to [email protected]

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https://www.youtube.com/watch?v=videoseries


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Whittier restaurants hit by burglars during power outage – CBS Los Angeles

WHITTIER (CBSLA) – Two small Whittier restaurants were hit by burglars during a power outage scheduled for Monday morning.

The break-ins took place around 2 a.m. at the family-run El Camino restaurant and Pizzamania, both located side-by-side in the same mall in the 13000 block of Telegraph Road.

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According to the Los Angeles County Sheriff’s Department, the burglars smashed the front windows and took an undisclosed sum of money from the two restaurants.

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The two suffered hundreds of dollars in damage, the sheriff’s department said.

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The circumstances of the scheduled power outage were not immediately confirmed. It is not known whether surveillance cameras captured the break-ins.



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Three Door County Restaurants with Unique Soups for Cold Days

Soup isn’t just for when it’s cold outside. Just ask the folks who run some of Door County’s soup joints.

“We also sell a lot on hot summer days,” said Sarah Gibson, co-owner and general manager of Jackson Harbor Soup & Sandwiches on Washington Island.

“Even in the summer it’s surprising how much soup we sell,” said Susan Guthrie, co-owner of the Bluefront Cafe in Sturgeon Bay. “I’m like, ‘Really? It’s 90 degrees in there!'”

That said, this is the time of year when temperatures drop and winds blow coldly in Wisconsin. Not to mention the autumn rains, with sleet and snow probably not far behind.

And when that happens, people who are out in this weather – like holiday shopping, enjoying fall or winter recreation, attending a tree-lighting ceremony – and are ready for lunch. are often looking for something warm and filling to warm their icy bones. Like the soup.

Most Door County restaurants have soup on their menu, but many make a point of creating and serving unique soups made from scratch that diners are unlikely to find in other restaurants, let alone. in a box at the grocery store. One of those locations, The Summer Kitchen in Ephraim, is not open during the colder seasons, typically closing on the weekends after Halloween.

Here’s a quick look at three restaurants on the Peninsula that currently have a steaming cup or bowl of something special for lunch on a cold day.

Bluefront Cafe, Sturgeon Bay

The Bluefront only has one soup of the day on its menu (although now that it is November it also has an Asian noodle bowl which is truly an everyday soup), but it won’t be like a soup that you will find in most places. How about moqueca (a Brazilian fish stew), butternut squash with maple curry or a Tex-Mex corn chowder?

The Asian Noodle Bowl at Bluefront Cafe in Sturgeon Bay.

Guthrie said she, chef and co-owner Patrick Barbercheck and their kitchen staff have suggestions and are free to experiment. Chef Adriana Zumpeno-Stack from Brazil created the moqueca that ended up on the menu, for example, and sometimes a soup is made from what is normally a main course, like Indian soup chicken tikka masala with coriander and lime rice.

“(The different soups) are more interesting to us, and we’re interested in different ethnic flavors,” Guthrie said. “And, we have talented cooks in the kitchen who like to do different things … do different things. We prefer to make just one good soup a day.”

Guthrie said that of the 10 to 12 different soups the Bluefront serves each month, the Thai-style and curry-based soups have proven popular with customers, as have the chowder and chili varieties in the cafe, such as a chili made from butternut squash. . One of his favorites, besides the various curry and coconut soups, is the Chicken and Meatball Soup that Zumpeno-Stack makes from scratch, right down to the meatballs.

Adriana Zumpeno-Stack of Bluefront Cafe in Sturgeon Bay makes dumplings for what cafe owner Susan Guthrie calls the "best chicken meatball soup ever."

Local produce is used wherever possible – you won’t find coconuts in Door County for curry – and can influence the menu as well. Guthrie said that when corn is plentiful in the summer at Sully’s Produce, for example, many corn chowders are made.

Besides the homemade taste, she said she thinks diners appreciate the variety and effort involved in creating and making such soups.

“(The variety) is very well received,” Guthrie said. “You can go to a lot of places to get the usual. A lot of places are just bagged porridge.”

The Bluefront Cafe is located at 86 W. Maple St. Soups are served by the cup, bowl or pint and in combination with half sandwiches. Open from 11 a.m. to 3 p.m. Wednesday to Sunday (closed in January). For soup of the day and specials, visit facebook.com/86wmaple; for more information call 920-743-9218 or visit thebluefrontcafe.com.

Czarnuska Soup Bar, Ephraim

Named after a black seed popular in Polish cuisine, Czarnuska is one of Ephraim’s most popular establishments, offering a rotating menu of four soups and two sandwiches each day. The soups are made from scratch much like soups in Eastern Europe, Southeast Asia, Central America and West Africa, according to its Facebook page.

Bohemian potato chowder is an everyday item, but the rotation includes soups like khao soi (a Thai curry noodle soup with beef and pickled mustard greens), sesame kielbasa, Spicy ginger, black-eyed peas and andouille, cheddar bratwurst and kraut, and miso roasted parsnip, to name a few. More familiar soups like rustic beans and ham are also on the menu.

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Czarnuska Soup Bar is located at 9922 Water St. Hours of operation are 11 am to 3 pm Thursday through Monday. Soups are served by the cup or bowl. For the daily menu or more information, visit the Facebook page “Czarnuska Soup Bar”.

Jackson Harbor Soup and Sandwiches, Washington Island

This restaurant just off the Rock Island Ferry dock on the northeast side of the island offers three soups each day – baked French onion, beer and cheddar, and Gibson’s favorite, Grammy’s Creamy Potato – as well as two to four more soups of the day made by Gibson’s sister, Becca Gibson.

Gibson said their location is one of the keys to the restaurant’s success, giving people traveling to and from Rock Island the chance to grab a soup and a sandwich or a salad. The other is the food itself, of course.

“There are a lot of places for burgers,” she said. “There aren’t many places for a soup with a sandwich.”

Bisques are popular soups among customers, like the recently served shrimp bisque, and the pumpkin black bean and Thai coconut shrimp soups have also gone really well this year, Gibson said.

Other unique soups that have recently appeared on the menu are whitefish or salmon chowders, chorizo ​​hominy, chili corn chowder and ginger carrot, as well as a borscht prepared in recognition of the Russian employee. of the establishment. These soups join old school favorites like creamy chicken and rice, Italian marriage, and split peas and ham.

Jackson Harbor Soup & Sandwiches can be found at 1904 Indian Point Road. Fall hours are 11 am to 3 pm Thursday to Monday; the restaurant closes for the season on november 27 and reopens in april. Soups are served by the cup, bowl (bread bowls available), and pint with half sandwich combos available. For daily soups and daily specials, visit facebook.com/jacksonharborsoup; for more information call 920-847-2589 or visit jacksonharborsoup.com.

Contact Christopher Clough at 920-741-7952, 920-562-8900 or [email protected]


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WNY Restaurant Owners Group Calls on Congress for Help

Restaurant owners in western New York state have expressed concern over the loss of outdoor dining options as winter approaches.

BUFFALO, NY – As alfresco dining ends and winter weather arrives, local restaurateurs and the New York State Restaurant Association (NYSRA) are calling for continued covid-related restaurant aid.

On Thursday, restaurateurs in western New York, along with restaurateurs in the Capital Region and the NYSRA, came together to call on the federal government to sue the Restaurant Revitalization Fund (RRF). Continuing the program would help restaurants overcome challenges they would face as outdoor dining options are being phased out due to weather conditions, according to NYSRA and restaurateurs.

Restaurant owners say they still face the challenges of the COVID-19 pandemic. An NYSRA investigation found that 85% of restaurants have seen a reduction in indoor dining since cases started to increase. Al fresco dining has expanded their options, but this will no longer be possible for some businesses with the cold and snow on the way.

In New York State, most restaurants that requested RRF assistance received none; of those who requested it, 35% received assistance. A total of $ 9.6 billion was requested by the restaurants that applied; a total of $ 5.9 billion in aid has not been received.

“The RRF program was deemed necessary to help relieve many ailing restaurants during the height of the pandemic, but this help is still desperately needed today. Replenishing the RRF will provide additional resources to restaurants struggling to see another day and help offset the loss of income as alfresco dining is no longer a viable option. Many industry players have benefited from the RRF program, and many more deserve the same relief, ”said Melissa Fleischut, President and CEO of the New York State Restaurant Association.

US Representative Brian Higgins has expressed support for the request from restaurateurs in western New York.

“I rise to add my voice and support for restaurateurs in Buffalo and Western New York State, rising today to call on Congress to approve additional restaurant relief. Congress authorized, through the American Rescue Plan, the Restaurant Revitalization Fund providing $ 28.6 billion to help restaurants hit hard by the pandemic. While the program has been able to help more than 101,000 small business owners, more than 63% of eligible applicants – more than 177,000 restaurants that the Small Business Administration deemed eligible for funding – received nothing, ” Higgins said.

“Restaurants support jobs, fuel our local economies and, as gathering places for families and friends, help rebuild stronger communities. I strongly support the early replenishment of the Restaurant Revitalization Fund and urge my colleagues to do the same. “

Higgins is a co-sponsor of the Restaurant Revitalization Fund Replenishment Act which is said to provide $ 60 billion in funding nationwide. With the first RRF, $ 28.6 billion has been provided and more than $ 76 billion has been requested, according to a report by the Congressional Research Service.


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Lexington is home to Davidson County’s five best restaurants for lunch, survey finds

Whether it’s fried chicken or a chopped barbecue sandwich, Davidson County residents don’t want to skip lunch, according to a recent social media poll.

Best of Davidson County:Readers share their favorite local Asian restaurants

Readers who voted in the poll for their favorite Davidson County lunch restaurants offered many suggestions. Votes have shown that apparently the top five places for lunch in the county are located within a mile of each other in Lexington.

In the coming weeks, we’ll be asking Dispatch readers to tell us about their favorite local businesses across various categories through social media posts. We hope to highlight some of our readers’ favorites such as the best place for lunch, the best pizza place, the best boutique for women’s clothing and more.

We’ll create a top five list (or more in case of a tie) based on our readers’ votes and tell you a bit more about each company. Check back each week to The Dispatch’s Facebook and Twitter page to see which category of reader’s choice we’ll highlight next. Look for social media posts this week asking readers what are the best places to eat steak in Davidson County.

Here are the results of the reader’s choice for the best local restaurants for lunch.

JJ's Mama's Soulfood & More in Lexington.  (November 2, 2021)

1. JJ’s Mama’s Soulfood & More

Address: 601 W. Fith Ave, Lexington

Working hours: 12 p.m.-6.30 p.m. Wednesday and Thursday; 12 pm-7.30pm Friday and Saturday; noon to 5 p.m. Sunday

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Price level: $$

Famous for: “I didn’t have anything wrong there. I love her spring rolls, oxtails and rice, fried chicken, greens, green beans and macaroni and cheese. sometimes seafood too. potatoes and salmon patties are to die for. I would definitely recommend his restaurant to anyone !! ” – Facebook commentator Raneisha Ariél.

Main Street Pizza & Deli on Main Street in Lexington.  (November 2, 2021)

2. Main Street Pizza and Deli

Address: 13 N Main St., Lexington

Working hours: 11 a.m.-2 p.m. Tuesday-Friday and 4.30 p.m.-6.30 p.m. Tuesday

The Homemade Roast Beef Sandwich is a favorite for those who dine at Main Street Pizza & Deli.  (November 2, 2021)

Price level: $$

Famous for: “Roast beef sandwich and hot fudge cake for dessert.” – Facebook commentator Diane Grant Miller

South lunch in Lexington.  (November 2, 2021)

3. South lunch

Address: 26 S. Railroad Street, Lexington

Working hours: 11 am-7:30pm Tuesday to Friday

Price level: $$

Know for: “Fried chicken, country steak; they have a lot of food choices and it’s delicious! ” – Facebook commentator Michael Miller

BBQ Center in Lexington.  (November 2, 2021)

4. BBQ center

Address: 900 N Main St., Lexington

Working hours: 11 am-9pm Monday to Saturday

A cook in the kitchen at the Barbecue Center pours a barbecue dip on a sandwich.

Price level: $

Know for: “A chopped sandwich and a side of hush puppies with a Cheerwine at the BBQ Center is hard to beat.” – Facebook commentator Garland Beamer

Village Grill is located on West Second Avenue in Lexington.  (November 2, 2021)

5. Grill Village

Address: 31 W. Second Ave., Lexington

Working hours: 11 am-9pm Monday to Saturday; 11 am-3pm Sunday

Reader choice::Readers Rank Their Favorite Davidson County Mexican Restaurants

Price level: $$

Know for: “Chicken Finger.” – Tiffany Everhart, Facebook commentator

Jill Doss-Raines is The Dispatch’s senior reporter on trending topics and personality profiles and is always on the lookout for advice on entertainment businesses and events, secret and new menu items and interesting people in the county. by Davidson. Contact me at [email protected] and subscribe to the-dispatch.com.


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Detroit restaurants face new challenges, fewer commuters, as the second pandemic winter approaches

On a typical afternoon in a typical year, Detroit restaurateur Tom Teknos says the ten-year-old Hudson Cafe Woodward Avenue is normally bustling with downtown office workers stopping by for lunch.

“Obviously during the day we’ve had a lot of business people and a lot of business lunches here. The restoration was [also] a huge, huge part of our business, ”Teknos recalls.

That changed in 2020, when the 20-year industry veteran was forced to lay off 100 of his 134 employees at six restaurants, including Hudson Cafe and the Serrated forkMetro Detroit’s five locations, due to COVID-19 restrictions. Like many local restaurants, Hudson Cafe, which is open for breakfast and lunch, has been forced to pivot, switching to a take-out model that saw revenue drop 45% last year.

“I’ve never had to fire anyone in my life,” Teknos says. “It still bothers me to this day.”

The Hudson Cafe was able to resume its in-person meals last summer, staff were brought back and earlier this year the restaurant’s income finally rebounded to pre-pandemic levels. However, Teknos says he recently noticed an increase in takeout orders as fall sets in – a trend that other Michigan restaurateurs have expressed concern about as health officials continue to push back. sound the alarm about increase in new cases COVID-19 statewide.

Among state restaurateurs, 58% said in August that their establishments had “seen a drop in customer demand for on-site indoor dining in recent weeks due to the increase in coronavirus cases due to to the Delta variant ”, according to Michigan Restaurant and Lodging Association data. Of those, 23% said their restaurant was unlikely to be open again in six months if business stayed the same.

As crowds increase, restaurants in the Detroit area still face huge hurdles during the ongoing pandemic. Photo: Steve Koss.

The virus isn’t the only challenge local restaurants face this fall, as staff shortages, delivery delays and supply chain issues create stubborn new hurdles for owners and staff before their second. pandemic winter.

For Teknos, the pandemic has highlighted the links between its industry and others. Shortage of affordable parking for staff due to nearby lots closed amid the pandemic, restaurant opening an hour later to accommodate employees with school-aged children (Teknos says work-life balance is a priority), unpredictable deliveries and rising business costs have all required big adjustments for the small restaurant in recent months.

“Previously my deliveries would arrive here at 5 am and we would start getting ready at 6 am, but today, for example, they arrived at 9 am, so everything is sort of delaying,” says Teknos.

These delays are linked to larger issues in the global supply chain, which has experienced staff shortages and other challenges since last year and has impacted a variety of businesses at all levels, contributing to the rising costs of products and ingredients that many business owners rely on to operate – costs Teknos says it can only pass them on to its customers a certain number of times.

“I had to increase our prices twice in the last year,” Teknos explains. “But I can’t charge people $ 30 for an omelet. “

Bash Original Izakaya opened in 2020, amid the COVID-19 upheaval. Photo: Steve Koss.

Against all odds

Across town to Bash Original Izakaya, which opened last year in Woodbridge just before the pandemic hits, owners and staff have had an equally unpredictable year.

“We knew it would take a while to become really profitable, just because typically when we look for restaurants it takes 18-24 months,” says co-owner Ben Nolan. “What’s really cool is that we hit [that goal] even with COVID.

Shifting from a traditional izakaya to offering take-out sushi in response to restrictions on indoor dining last year, Bash was able to build a following amid the pandemic even as a brand new restaurant. Nolan attributes their success, which has defied even his own expectations, to a variety of factors, including a talented team of chefs, clever marketing tactics, and experienced management who put the financial well-being of the servers first – a decision that has maybe helped to avoid a potential endowment. shortage.

Tom Myers (left) and Ben Nolan of Bash Original Izakaya have been able to overcome the challenges of COVID-19, but still face the same issues as other local restaurateurs. Photo: Steve Koss.

“We were paying the waiters $ 10 an hour when it was just take out […] When we reopened, I said, “We’re going to stay at that number,” co-owner Tom Myers said, adding that he was concerned about losing staff to busier and more established restaurants amid the pandemic. The plan worked, and Bash was able to keep 90% of its employees (around 15 people) by offering higher hourly wages until the restaurant could fill its dining room again.

As a brand new restaurant with no established clientele, marketing has been another area of ​​concern throughout the pandemic – it was addressed by hiring a marketing company that specializes in promoting restaurants and using the reach of apps from popular food delivery to alleviate the loss of pedestrian traffic in the neighborhood.

Although Nolan says the delivery apps were “instrumental” in attracting customers and promoting the new restaurant, their fees, which he said were around 30% of gross revenue, were high.

Photo: Steve KossStill, Bash was able to turn a profit earlier this year (Nolan says they’re now bringing in about three times as much business as in 2020), and even landed top-tier restaurant clients over the summer. , including several local and visiting professional teams. when the sport returned.

Despite their success, Myers and Nolan admit there are still challenges in the midst of an ongoing pandemic. Like many of their fellow local restaurateurs, they have also experienced delivery delays and had to contend with ever increasing ingredient costs in recent months.

“Every day is the ‘big unknown’ at this point,” Myers says. “All I can do is compare it to where we were last winter. “

Yanni Dionisopoulos has witnessed a decline in the number of customers at Woodbridge Pub, thanks to remote and virtual working trends. Photo: Nick Hagen.

Defend an inheritance

One block to Woodbridge Pub, a popular hotspot for neighborhood residents and Wayne State University students, co-owner Yanni Dionisopoulos struggled to set new hours of operation last year as the college and offices in proximity were going virtual, draining the restaurant’s normally busy lunch hours – a trend that continued into this fall.

Since reopening last summer, the Woodbridge Pub remained open for dinner only, with revenues down 30-40% from pre-pandemic levels.

“When the school is in person, fully, we will reconsider [opening for lunch]Dionisopoulos says, explaining that the daylight hours are still not busy enough to bring in what he describes as an already overloaded staff of six, compared to the usual 12.

“We only have a handful of employees since our reopening. We were very lucky that they stayed and helped even during the long hours, ”he says.

Like other local restaurateurs, Dionisopoulos says supply chain issues and product shortages have compounded his challenges this year, with prices for ingredients and supplies nearly quadrupling pre-pandemic costs – an issue to which Dioisopoulos has also been confronted with the other restaurants he operates in the city. , prompting him to remove certain items from the menu.

“It’s definitely a challenge. It’s very overwhelming and very frustrating because we’ve been in the business for over 21 years and found ourselves in a new standard where it’s not as sustainable, ”Dionisopoulos said. “It costs you dearly when you have to raise your prices on something that was very cheap before COVID. “

In Greektown, Dionisopoulos is also co-owner of the Golden Fleece (the oldest restaurant in the area was originally opened by his father and uncle in April 1970), Exodus Lounge, and Bakalikon, a Greek market in which he and his partner started working just before the pandemic. As a Greek-American whose family business has operated there for more than 50 years, Dionisopoulos says the market was part of an effort to preserve Greektown’s authentic Greek culture and heritage – something that, he says could be lost over time as businesses struggle.

“One of the reasons we continued [market] was for foot traffic, ”Dionisopoulos said, noting that visitors to the typically touristy district have declined over the past two years as casinos, sports, concerts and other events normally draw crowds, as well as visitors from Canada. , were all choked by the virus. As a result, activity was lower than initially expected.

At Golden Fleece, lunch has returned with a bang, although Dionisopoulos says dinner remained unpredictable after returning to food service last year, with unusually late spikes and sometimes erratic weekends.

Amid the uncertainty, Dionisopoulos remains hesitant to set expectations as he prepares for the coming winter, although he is grateful for the support he has received from his loyal customers throughout the pandemic. .

“I’ll be completely honest – I don’t have high expectations right now. I’m just grateful to be here, ”Dionisopoulos says. “We’re still in business and still open and able to make ends meet, even without making a profit. But we can only tolerate this for such a long time, so we expect a better spring and a better summer next year.

Photo: Steve Koss.


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Fall flavors in grocery stores and restaurants

Beyond the changes you’ll discover on so many seasonal menus in town, there are also local events to help mark the passing of time.

To exploreThe poet’s work on display at Dayton Arcade

On November 4, 5, 6, 11, 12 and 13, the Carillon Historical Park Tavern Dinner Series will host their annual Harvest Festival with an authentic three-course baked meal and historic entertainment in the oldest Dayton Building – the 1796 Newcom Tavern.

Legend

Newcom Tavern, now located in Carillon Park in Dayton, was built in 1798 by Colonel George Newcom, one of Dayton’s first settlers. TO FILE

Credit: Lisa Powell

Credit: Lisa Powell

Newcom Tavern served as the city’s first county jail, church, general store, and county courthouse. With recipes taken from 19th century cookbooks, this is your chance to get a candlelight taste of how other Daytonians ate in the 1800s. Talk about marking the passing of time.

The cost is $ 45 for Dayton History members and $ 50 for non-members. Private dinners in a tavern are also available by reservation for the holidays. To learn more, visit https://www.daytonhistory.org/event/event-registration.

On November 6, from 1 p.m. to 9 p.m., the Fall Festival will be held at Gem City Market (https://gemcitymarket.com), featuring local beer and wine tastings, cooking classes, hands-on art, live music and more. grocery shopping experience around. This is your chance to experience an awesome new shopping place built for people, by people in a food desert, and to pick up some of the aforementioned seasonal ingredients to cook for yourself in the comfort of your own home.

On November 6, from 1 p.m. to 9 p.m., the Fall Festival will be held at Gem City Market (https://gemcitymarket.com), featuring local beer and wine tastings, cooking classes, hands-on art, live music and more.  grocery shopping experience around.  JIM NOELKER / STAFF
Legend

On November 6, from 1 p.m. to 9 p.m., the Fall Festival will be held at Gem City Market (https://gemcitymarket.com), featuring local beer and wine tastings, cooking classes, hands-on art, live music and more. grocery shopping experience around. JIM NOELKER / STAFF

Credit: JIM NOELKER

Credit: JIM NOELKER

It’s the last day of October and if the displays at local vacation shops haven’t knocked you over, the vacation is definitely upon us. The fish fry season will be shifting into high gear, holiday bazaars will be here in no time at all and festivals like the 34th Annual Springboro Christmas in Springboro on November 19 (www.springborofestivals.org) are approaching. to big steps.

With four weeks until Thanksgiving and eight until Christmas, time will fly faster than you or I can keep up with. Just be sure to trim a bit to take advantage of the flavors of fall. You will not regret it.

To exploreCity, non-profit organizations work with homeless people in Xenia to make a difference

Dayton eats takes a look at regional culinary stories and mouth watering restaurant news. Share information about updates to your menu, special dinners and events, new chefs, interesting new dishes and culinary adventures. Do you know of any exciting outdoor spaces, exciting new format changes, specials, happy hours, restaurant updates, or any other tasty news that you think deserves a closer look? Email Alexis Larsen at [email protected] with the information and we will endeavor to include it in future coverage.


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Product Shortages Affect Local Restaurants | Business

Many businesses face product and food shortages, and local restaurants must adapt to unpredictable changes in unique ways.

Adams Bar & Grill co-owner Whitney Loehnig said product shortages were weekly. She noted that she and her staff have responded to product shortages by getting creative, mixing menu items and advising their customers to try different menu items.

“It seems like every week we have, we place orders three days a week. And it seems like every day is something that comes out or only happens the following week, out of stock. So it’s a constant battle, ”Loehnig said. “And like I said, it’s all across the board.

She explained that Adams responded to their shortages by getting a new supplier, which is beneficial as they added a new delivery day. In addition, she said that they have run different promotions based on their available items.

“(The) quality of our food is our most important concern,” Loehnig noted. “And so if we’re running out of something, it’s just because we’re not willing to sacrifice quality for it.”

She praised her husband for doing everything to ensure that the business has food and that its shortages are rare.

Loehnig said it was amazing how understanding and cooperative their customers were when responding to menu items that weren’t available.

Like Adams, Pappy’s Grill & Pub owner Michelle Margulies said product shortages vary and are inconsistent. Margulies said Pappy’s had shortages of items such as chicken, take-out containers, onion rings and jalapeño poppers.

Along with sporadic shortages, Loehnig added that Adams has seen a dramatic rise in prices.

“Our price increase has been astronomical, nothing we haven’t seen since we’ve been in the restaurant business. It’s clear across the board, it’s all in place, and I’m talking about, you know, top ends of over 60 percent on some items, ”she said. “It’s been a whirlwind trying to get this under control.”


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Restaurants

Restaurants are creative in keeping menu prices low for customers

FRESNO, Calif. (KFSN) – Restaurant owners across the country are facing higher food and labor costs, but increasing menu prices isn’t an option many want to consider .

“I know restaurants change their menus every week and raise the prices a bit here, a bit there, but to be price-friendly and price-conscious you have to be flexible on your menu,” says Vino Grille & Spirits co. – Owner Chuck Van Fleet.

He says the changes to his menu have come at no cost to customers, adding that “the fillets have gone up by over $ 10 a pound. When we looked at the price we were going to have to charge, we said we weren’t going to use nets anymore, so we went to New York. “

With supply chain shortages, many foods and everyday products used by restaurants are much more expensive.

Van Fleet says: “The price of lemons and limes per case has doubled. Due to the drought and the lack of water, we get an inferior product. Cooking oil has also doubled in price.

Delivery delays also have an impact on restaurants.

“It’s hard to get Italian, French, Spanish wine, but you also look at wineries that can’t get the glass to put the juice in,” Van Fleet said.

Restaurants like Vino Grille and Spirits are taking advantage of the addition of outdoor dining areas and hosting banquets to equalize costs, but that brings up another problem: finding employees.

While the future is uncertain about restaurant overhead costs in the coming months, there are programs to help them recover from the pandemic.

Earlier this month, California decided to expand the sale of take-out cocktails and maintain alcohol service for alfresco dining in parklets.

Copyright © 2021 KFSN-TV. All rights reserved.


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Restaurants

Best restaurants to eat ramen noodles in Charlotte, NC

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Futo Buta’s Fire & Ice ramen bowl.

More and more ramen restaurants are popping up here in Charlotte, and we love it. The experience is comfortable and the atmosphere is sure to bring a smile to any ramen bar.

So, to help you choose your next noodle dish, we’re sharing the best places to have a bowl in and around town. From the tastiest broths to the many protein choices, there is a ramen dish for almost everyone.

Here are our picks for some of the best restaurants to find your favorite Japanese noodle soups:

Bao and broth

Location: Optimist Hall, 1115 N. Brevard St. Suit # 5, Charlotte, NC 28206

Neighborhood: Optimist Park

Menu

Try: Tonkotsu Ramen is served with pork broth, chashu pork belly, shoyu egg, bamboo shoots (menma), mushrooms and green onions.

Price: $ 13

What you need to know: Order in person, order online, or call 704-625-2269. Open Monday to Sunday.

Cafe Binki

Location: 9211 N. Tryon St. Suite # 5, Charlotte, NC 28262

Neighborhood: University town

Menu

Try: Spicy salmon ramen is served with Tonkotsu broth, your choice of noodles (ramen, udon, or soba), grilled salmon, naruto (fish cake), bamboo shoots, spring onion, nori and egg.

Price: $ 17.99 +

What you need to know: Order in person, order online, or call 980-859-2002. Open Monday to Sunday.

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Binki Cafe’s spicy salmon ramen. Courtesy of Binki Café

CO

Location: 7416 Waverly Walk Ave. Charlotte, North Carolina 28277

Neighborhood: Waverly / South Charlotte

Menu

Location: 4201 Park Road D, Charlotte, North Carolina 28209

Neighborhood: Park Road Shopping Center

Menu

Must Try: Vietnamese ramen is served with pork belly, pulled pork, poached egg, egg noodles, and bok choy, served in pork broth.

Price: $ 16.50

What to Know: Order in person, order online, or call 980-245-2584 in Waverly or 980-237-4655 on Park Road. Open Monday to Sunday.

Futo Buta

Location: 222 E. Bland St. Charlotte, North Carolina 28203

Neighborhood: South End

Menu

To try: The Fire & Ice Ramen is served with kimchi and dashi broth, hot smoked salmon, fresh mint, bok choy, grated carrots, radish, black sesame, leek julienned and diced Green onions.

Price: $ 15

What you need to know: Order in person, order online, or call 704-376-8400. Open Monday to Sunday.

Jinya

Location: Ally Charlotte Center, 601 S Tryon St. Charlotte, NC 28202

Neighborhood: Uptown

Menu

What to try: Premium Tonkotsu Red is served with pork broth, pork chashu, kikurage, green onion, seasoned egg, dried nori seaweed, red pepper oil and Spicy bean sprouts, served with thick noodles. Choose a spice preference from level 1 to 6 for free, or from level 7 to 10 for an additional $ 1.

Price: $ 16

What you need to know: Order in person, order online, or call 704-817-7911. Open Monday to Sunday.

Roppongi ramen bar

Location: 9626, chemin Monroe. Charlotte, North Carolina 28270

Neighborhood: Sardis Woods / MoRA

Menu

What to try: Shio Ramen comes with natural salt flavored ramen with dried chicken and seafood broth topped with egg, pork chashu, leek, seaweed, sprouts bamboo and dried scallop powder.

Price: $ 10.95 – $ 11.95

What you need to know: Order in person, order online, or call 980-339-5353. Open Tuesday to Sunday.

SARU

Location: Camp North End, 1801 N Graham St. Charlotte, North Carolina 28206

Neighborhood: Lockwood

Menu

Must Try: Kurozaru is served with pork broth, pork chashu, green onions, bamboo shoots, egg, sesame seeds, and black garlic oil.

Price: $ 16

What you need to know: Order in person, order online, or call 980-819-5889. Open from Wednesday to Sunday.

The Kurozaru Ramen dish at SARU.  Photo credit_ SARU.jpeg
The Kurozaru Ramen dish at SARU. Courtesy of SARU

Sheng Ramen

Location: 15201 John J Delaney Drive B, Charlotte, North Carolina 28277

Neighborhood: Ballantyne Commons East

Menu

What to try: Seafood ramen is served with shrimp, clams, scallops, fish patty, seasoned eggs, cabbage, bean sprouts, onions, and green onions in a seafood broth made from chicken.

Price: $ 18

What you need to know: Order in person, order online, or call 980-335-2738. Open Monday to Sunday.

Silverlake Ramen

Location: 8694, boulevard Concord Mills. Concorde, North Carolina 28027

Neighborhood: Concord Mills

Location: 2041, boul. Charlotte, North Carolina 28203

Neighborhood: South End

Menu

What to try: The Shoyu Ramen comes with your choice of protein (pork, chicken, or tofu), clear chicken broth with shoyu, bamboo shoots, spinach, green onion, seaweed, and egg.

Price: $ 13.95

What to Know: Order in person, order online, or call 980-585-2008 in Concord Mills or 980-299-2400 in South End. Open Monday to Sunday.

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Silverlake Ramen’s Shoyu Ramen. Courtesy of Silverlake Ramen

Yume

Location: 1508 S Mint St. Suite A, Charlotte, NC 28203

Neighborhood: Wilmore

Menu

What to try: Thai coconut curry ramen comes with Thai coconut curry broth, pork chashu, boiled eggs, vegetables of the day, corn, green onions, roasted seaweed, sesame seeds and sesame oil.

Price: $ 15

What you need to know: Order in person, order online, or call 980-858-5678. Open Monday, Wednesday to Sunday.

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Thai coconut curry ramen at Yume. Courtesy of Yume


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