New French restaurant in Eldorado | Business

French restaurants are slim choices in Santa Fe, and French restaurants that serve dinner are even slimmer.

Alain Jorand and Suzanne Eichler, soon to be married, will become French in their own right with their Le Pommier, which will open in one form or another on Bastille Day, the big celebration in France on July 14.

They won’t bolster French offerings in Santa Fe, but instead will open a bistro at La Tienda in the Eldorado shopping center, 7 Caliente Road. Le Pommier will be in the former La Plancha de Eldorado restaurant area.

“We want people to come here and feel like we’re going to spend two hours in the French countryside,” Eichler said. “This is not about turning things around. If you want to sit on the patio with your dog, then do so.

Jorand is originally from Reims in the province of Champagne north-east of Paris. He has owned French restaurants in Quebec; Florida; Buffalo, New York; and the non-French Flying Fish Café in Aspen, Colorado. He was briefly part of the Palace Restaurant ownership group in 2002, but has not owned a restaurant since then.

“Then he met me,” Eichler said.

She already uses her name on Alain and Suzanne Jorand’s business card even though the wedding does not take place until September 18.

“The menu will be in French with English underneath,” Eichler said. “There will be frog legs and pâté. It’s a very French menu. One of my favorites is the Ham butter – baguette with ham and butter.

There will also be steak fries, steak tartare and lamb stew with curry and apples (the Apple tree translates to apple tree). And the unexpected beef on weck, a nod to when Jorand lived in Buffalo.

Bouillabaisse and stew will make appearances on the menu.

One menu item specifically reads Chef Alain’s Niçoise salad. He said so often that the Niçoise salad deviates from the traditional recipe. Traditional ingredients include tomatoes, hard-boiled eggs, olives and anchovies or tuna, seasoned with olive oil.

“If you go to Nice, that’s what you’re going to get,” Jorand said of his eponymous Nicoise Salad.

Le Pommier will open for lunch first and add dinner about a month later, Jorand said.

Jorand worked for 14 years at Peter Dent’s Adobo Catering before taking three years off and now returning to catering. He left France in 1976 and made his first stopover in Quebec, where he owned La Chaumière, north of Montreal.

He arrived in the United States in 1986, opening Restaurant St. Honoré, Brasserie St. Honoré and Café St. Honoré in Florida.

“I was going crazy,” Jorand recalls. “My blood pressure went up.

He moved to Buffalo, opened the Enchanté restaurant and was introduced to the beef on weck sandwich which now challenges the very French flavor of the Le Pommier menu.

While in Aspen, he heard about the Palace Restaurant & Saloon for sale in Santa Fe. He and two associates bought it from Lino Pertusini, who had owned the palace for 20 years. Jorand moved away soon after but remained in Santa Fe.

Why choose Eldorado for a French restaurant?

“We took a house in Eldorado last year,” Eichler said. “We already have a small community of friends here. We were looking to open a cafe for breakfast and lunch, and this one became available. It’s a great place. We can’t just make a little coffee.

Le Pommier will join La Tienda’s already eclectic dining options, including Thai Bistro, Santa Fe Brewing Co., and Mami and Papi’s food truck.

“It’s a wonderful affirmation of the vitality of this community,” La Tienda co-owner Destiny Allison said of the Apple Tree. “We offer a diverse range of foods designed to attract and titillate your taste buds. “

Married couple Kathleen King and Mark Hawrylak opened Eldorado Coffee Corral on April 1 at La Tienda. The organic, fair-trade coffees and teas come from the Agapao Coffee and Tea roaster in Santa Fe. It also serves donuts, breads and sweet empanadas from Whoo’s Donuts. Bagels are shipped from New York.

El Sabor Gourmet Cheese, Sweets and Meats opened in April at La Tienda. Owner Ashley Scott offers around 20 varieties of cheeses from Spain, Denmark, Italy and beyond, as well as Humboldt Fog from California. The store offers seven imported meats, including mortadella, prosciutto, and Molinari salami, and Scott has 12 gluten-free desserts, including cheesecakes, layered cakes, and pecan pies.

“I’m a fifth generation Santa Fe,” Scott said. “Basically I grew up in Eldorado and then moved to Colorado a bit and had a restaurant. I’ve always wanted a cheese factory. La Tienda fell on my knees.

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Lake Worth Beach Restaurant Gives Customers Covid-19 Discount

LAKE WORTH BEACH – After COVID-19 food service shutdown last year, some restaurants nationwide resorted to ‘covid fees’ – supplements added to a customer’s bill to help pay for pandemic-related costs.

But Pasakorn “Eddie” Moopun, owner of OKA Sushi and Thai in downtown Lake Worth Beach, took the opposite approach.

After Governor Ron DeSantis ordered in March 2020 that restaurants limit their activity to take-out, Moopun instituted a 10% discount for anyone ordering food at his Lake Avenue restaurant, which serves a combination of sushi. , ramen and Thai dishes.

“Everyone was struggling,” said Moopun, 42. “So I opted for the discount.”

This despite its own result taking a substantial hit. Moopun said its business was down 20% overall last year after being limited to take-out for most of three months.

“It’s good,” he said. “If my clients are happy, I’m happy.”

Although the on-site catering service has long since been reinstated, the 10% discount at OKA remains.

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Sarah Martin of Lake Worth Beach was “blown away” when she noticed that $ 4.80 had been taken from her $ 48 bill during a recent visit. This left Martin wondering if she had received a happy hour rate or a day-of-the-week discount.

Martin was told this is the restaurant’s way of giving back to its customers.

It was poignant for Martin, an event producer whose business has been severely affected by the pandemic.

“Just to see someone in business feeling this pain and doing something so awesome, that gesture meant so much to us,” said Martin.

Pasakorn "Eddie" Moopun, owner of OKA Sushi and Thai in Lake Worth Beach, cooks lunch.

She wrote about her experience on Facebook and included the post: “Can you say, ‘CUSTOMER FOR LIFE! “

The post received hundreds of likes and comments.

“It will give them more business now,” one respondent said, while several others said they would visit the restaurant to show their appreciation.

“We’re going to try them out,” a post said. “Impressive.”

An OKA Sushi and Thai customer's invoice shows a 10% discount applied to all take out orders.

Moopun opened OKA in June 2018. He immigrated from Thailand to San Diego in 2003 to pursue a master’s degree.

But that plan never materialized. Instead, Moopun moved to Fort Lauderdale to join his best friend from high school. The friend was a sushi chef, so that’s what Moopun has become as well.

After working for 17 years as a chef in Broward County, Moopun opened OKA in June 2018.

“I love this job,” Moopun exclaims, even after working hard for an hour making sushi rolls – the Miami Heat roll is a big favorite – for a busy lunch crowd.

Moopun has five employees, each of whom kept even during the height of the pandemic.

The discount is there too.

“I’ll keep it,” Moopun said. “Everyone likes it.”

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Rebuilding San Joaquin County’s Restaurant Industry After COVID-19

After 15 months of global war on COVID-19, restaurants in San Joaquin County face a grim future. To date, dozens of restaurants have closed. Many more are expected to follow. I have spent my entire adult life working in and around the restaurant industry, and in my opinion we cannot afford to lose one more restaurant.

These unique businesses represent the very fabric of our communities. Sixty percent of restaurants are owned by people of color. Fifty percent of restaurants are owned or partly owned by women. And nine out of ten restaurants have fewer than 50 employees.

But running a restaurant isn’t all about cooking and serving food and drink.

And many customers barely understand how restaurants work. The thorny regulatory issues, physical demands and emotional pressures of the restaurant industry can be daunting.

Many federal, state, county and municipal authorities impose an array of laws, ordinances and regulations that require operators to comply – or face financial penalties. These general guidelines range from obeying copyright laws to obeying menu labeling rules. They also discuss issues such as the hours and tasks allowed when employing teenagers, the proper pooling / reporting of tips, the correct use of surcharges, and a seemingly endless list of others.

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A restaurant is a single link in a long chain connecting thousands of other people over thousands of kilometers. The removal of any restaurant has a direct impact on owners / investors, employees and their families. But it would also negatively affect livestock industries, farmers, fisheries, canneries and a variety of other food vendors.

And there are other companies that also supply paper products, linens, candles, flowers, ice cream, music, beer, wine, and spirits. A shutdown impacts the jobs of people who perform equipment maintenance, calibration, pest control, landscaping, and home delivery services.

Equally important, especially in our county, the loss of a local restaurant means it can no longer support ball teams, help fundraising activities, or donate to vital community charities. Not to mention the loss of the various taxes it generates.

It’s easy to identify the consequences of closing a restaurant – what worries me are the unintended consequences of such a calamity. What will a domino effect do to nearby stores, stores, and businesses that depend on restaurant enthusiasts – and the countless people who work there? Boarding windows marginalize lives, opportunities and dreams.

Restaurants are immediately affected by fires, floods, droughts, hurricanes and other extreme weather events that increase costs and cause shortages. Just look at what you pay to fill your grocery cart.

The Holy Trinity of successful restaurants is fine cuisine, excellent service and a pleasant atmosphere. Now the food is more expensive (and often with limited options), the service is necessarily slower – and often provided by a new entry-level hire. That is if the restaurant can even find staff.

As for the atmosphere, we endured the confusion of dining inside and out, a mask / mask existence, sitting between plexiglass barriers. Most of us now dine in a sanitized, contactless bubble. Taken together, these changes (imposed by fluctuating regulations) are hardly conducive to the pleasurable dining experience most of us desire. These are sad times for restaurateurs.

In a recent National Restaurant Association survey, 89% of adults feared their favorite restaurant was closing. While 56% responded that they knew of restaurants in their area that had closed, that number rose to 64% in urban areas. Their fears are well founded. In January of this year, 22 million people lost their jobs or were put on leave.

Various people have been credited with saying, “The first casualty of war is the truth. And the truth is, our global war with COVID-19 has ravaged the restaurant industry – and we have no idea how or when the restaurant industry will emerge – or what it will look like when it ends.

I urge those who support restaurants to speak with your favorite restaurateur / manager / chef about their plight. They are your neighbors. Their children go to school with your children. Learn how they hold up. Ask them how you can help them keep their doors open. Buy gift certificates. Organize business meetings in their restaurants. Increase your take-out purchases. Volunteer to partner with them in a charitable fundraiser – you both will win. And our community too.

John Britto has taught hospitality management and the culinary arts at community colleges and private institutions in California for over 30 years. He lives in Stockton.

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Bigfork Restaurant brings 1920s glitz and glamor to town

BIGFORK – Electric Avenue restaurant opens sweatshop, the first of its kind in Bigfork.

“There are obviously bars and restaurants in town, but there really isn’t anything quite as unique as this,” said Aaron Killian, owner of Showtyme Act 2. The sweatshop will be called 1908, and it will embrace the history of the building that was once a bank.

“The original bankers from 1908, I found pictures of them so I have them framed across the street and we put on this cool stuff like that,” Killian said.

Offering high-end bourbon and gin, the sweatshop brings back the historic feel of the basement with its rock walls and Edison bulbs.

Killian and his wife have always had this idea for the restaurant.

“My wife and I always had the idea of ​​saying ‘oh man, that would be such a cool space. We have to figure out what to do with it, ”Killian said.

But devastation struck on March 20 when Killian’s wife Jenny died in her sleep from a kidney infection.

“His potassium levels dropped in the middle of the night and his heart stopped,” Killian said.

Showtyme closed for six weeks as Killian and his family mourned the loss of Jenny.

“There was a good week and a half where we had to decide if we were going to open at all,” Killian said.

After getting over her loss, Killian got down to business and decided to set up the sweatshop for Jenny. With the help of the community and colleagues, 1908 was opened.

“People helped and my staff were really good about it and helped me with stuff and they still are, they pick up little bits of things that she would do and they maybe do for me now. “said Killian.

Now, a photo and frame signed by friends and family of Aaron and Jenny have been placed in the foyer since their restaurant’s first opening night, to remember and pay tribute to her.

1908 and Showtyme are open Tuesday through Sunday from 5 p.m. until the last person leaves.

You can find more information here.

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San Diegans flooding restaurants and bars the first weekend since the state reopened – NBC 7 San Diego

San Diegan residents are going out in groups as the town’s restaurants, bars and brasseries are now fully open.

“We’re starting to see, especially this week, a lot more foot traffic,” said Kenon Nibbs, CEO of Burgeon at the Arbor. “People definitely take off the mask, have a lot of fun and go back there.”

For many, this is a glimpse of what life was like before COVID-19.

“It reminds me of how things were maybe a year or two ago, before the pandemic,” said Gumi Sethi, a tourist from San Diego.

For companies like Burgeon at the Arbor, a brewery, this is a sign of relief.

“I am ecstatic,” Nibbs said. “I can’t wait to come in, shake hands, kiss babies, have a beer with people. This is what we are eager to do.

The Little Italy brewery opened just two months ago, after being delayed for nearly a year due to the pandemic.

“Starting to open during the pandemic is certainly difficult, but we’ve seen a great response so far and we’re really excited because you can see things are going really well,” Nibbs said.

At Ballast Point, in Miramar, things are also getting ready.

“I feel like the floodgates have kind of opened,” said Kayla Petitte, director of retail operations for Ballast Point. “We see more and more people. “

There are people who get together with friends.

“It will be good to get together with people you have been with all the time,” said Chad Mediate, a resident of San Diego.

Lots of sharing experiences together.

“[I am] really excited to see a Padres game for the first time in a long time, ”said Sethi.

Making up for lost time after a long year of limited pandemic life.

June 15, 2021 marked the full reopening of California – including San Diego County – meaning the state’s color-coded tiered system has been removed and pandemic-era restrictions have been removed. been modified.

June 15, 2021 marks the full reopening of California – including San Diego County – meaning the state’s color-coded tiered system will be removed and pandemic-era restrictions will change, reports NBC’s Rory Devine 7.

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Dover Brickhouse, Gravy restaurants in Somersworth NH for teamwork

DOVER – When Dover Brickhouse owner Chris Serrecchia began to experience personnel issues, he began to think of creative solutions. After losing most of his kitchen staff, he explored options like renting part of the restaurant and the kitchen to a smaller restaurant, but decided that was not the solution.

Serrecchia’s retention and recruitment challenges are not unique, as many other local and national restaurateurs have struggled to hire. It is even more difficult to compete with seasonal wages without passing the cost on to customers.

The challenge led to a new partnership: Brickworks of Dover and Sauce Somersworth’s restaurant will work together in the Brickhouse space, starting next week.

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“Help has become really hard to find and we are paying a lot of money just to be open,” Serrecchia said. “It is no longer financially viable to continue like this. I’ve been in our building for 17 years now, and have owned the business for 14 years, and I think it’s time for a change, refresh it and think outside the box.

So he forged a partnership with Mark Segal, owner of Gravy in Somersworth, as a solution to getting more help in the kitchen. Segal was already interested in a slow expansion of Gravy’s operations, but not quite ready to embark on a new lease and a new location. Naturally, the partnership was perfect, he said.

How Gravy and Brickhouse will work together

Segal and some of his team will be working in the kitchen at the Dover Brickhouse Wednesday through Sunday, starting June 23.

“I saw that he had lost almost his entire kitchen team and as a restaurant owner I felt bad for him,” Segal said. “I reached out, thinking there was really nothing I could do but sympathize a little and see if I could get him help. I was honored that he gave me an opportunity to work together.

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Segal calls the partnership “Brickhouse up front, sauce back”, but it’s actually an infusion of favorites from their two menus from those days. While the menu is still being finalized, customers can expect Brickhouse staples like wings, in addition to the lighter, more customizable options that Gravy serves.

How will Segal manage the two spots with the same workforce? He says he lucked out with the hiring and is grateful to have Renee Dockham, a staff member, as an anchor to maintain Gravy’s Fort.

“She’s just incredibly talented and wonderful on both sides of the house, so she’s very comfortable running all the food in gravy,” Segal said. “Plus, working just a few days at Brickhouse gives me a window to bounce back in between.”

The Dover Brickhouse hosted a pop-up Wednesday night, on a trial basis to help staff get started next weekend.

“I wanted to find someone like Mark – someone who is a seasoned chef, someone who loves and is good at what they do,” Serrecchia said. “It makes sense for me to reduce my profits a bit so that I can deliver a good product with someone who is reliable and who wants to be there. I think we can both benefit from the relationship.

The sauce remains open in Somersworth

Gravy is a young restaurant that opened in early 2020 in the heart of downtown Somersworth in the old 1886 railway station, weeks before the coronavirus pandemic closures began.

History 2020:Gravy is the chef’s vision for Somersworth Restaurant

But Segal was no stranger to catering, having worked as an executive chef at Portsmouth restaurants such as Pesce Blue and the One Hundred Club after working for award-winning chefs in California.

Serrecchia said he had ties to the old train station, when station 319 occupied the lower space of the building. This is where Serrecchia began his career, taking his first jobs in the restaurant business, so he sees the new partnership loop.

Chef Mark Segal, owner of Gravy, said his Somersworth restaurant will remain open as he also partners with Dover Brickhouse.

Segal said it was a great opportunity for Gravy to enter the Dover market, while also partnering with a well-established restaurant like the Dover Brickhouse. Segal jokes that the ‘Gravy Train’ is now heading for Dover, but claims his location in Somersworth is not going anywhere.

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“I’m a resident of Dover and my business is in Somersworth, so it’s kind of the best of both worlds for me,” Segal said. “Somersworth will be there for the long haul. I really love the community there and I love being a part of it. It’s an opportunity to have an extra side to maintain growth.

Speaking of this growth, Segal recently purchased a 23-passenger bus which it hopes to convert into a food and beverage truck in the future when local events intensify later this year.

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