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Doing our part to save Florida restaurants


The pandemic has left us all wondering, ‘What just happened? “

I never imagined that a global health crisis would change every aspect of my life, including our convenience food business that has served Tampa Bay for 17 years.

As we continue to recover and get back to normal, it’s more important than ever to remember small businesses and show our support for the community.

The national association of restaurateurs estimates that more than 110,000 restaurants have closed their doors temporarily or permanently by the end of 2020. Florida is officially reopened, but not all businesses have survived. According to Global State of Small Business Report, small business closure rates have fallen to 18% since the start of 2021. For the past year and a half, my husband Dan and I have made it our mission not to be part of these statistics.

Our business, Dinner finished!, was founded on the idea of ​​creating healthy ready-to-cook dinners using fresh ingredients. The backbone of our original business model was in-person classes, and over the years we’ve added a Grab & Go suitcase with ready-to-cook-to-pick up items.

When the stay-at-home order was issued, we had to indefinitely put our cooking classes, a guest favorite, on hold.

Faced with the loss of income from our classes, we always considered ourselves lucky.

In 2017, we updated our website with Grab & Go online ordering, which has now allowed us to fully pivot to curbside pickup and delivery. To manage this change, we have rearranged the now empty cooking class space so that our team can work efficiently while being safely remotely.

This has allowed us to stay open, keep our team employed, and continue to serve the community.

As we continued to evolve, we relied heavily on social media to communicate quickly with customers. Facebook and Instagram have been (and still are) an important part of our success. We were able to post updates to let our customers know that we are still in business and operating safely.

We used direct messaging to immediately respond to customer questions and ran Facebook ads encouraging curb pickup and adherence to CDC safety guidelines to help maintain and grow our customer base.

These efforts have been instrumental in keeping our doors open over the past year. And while Florida is reopened, our local businesses are still very much in recovery mode. Now more than ever, local restaurants need our support, or they won’t survive.

I urge my fellow community members to consider eating local at least once a week.

Support your favorite family or local restaurant by sharing recommendations and posts about these businesses with your friends and family. Join a Facebook group of local foodies and share your positive experience with members. Write a positive review for your favorite restaurants and businesses.

It is more important than ever to support our local businesses and our neighbors so that we can all come out on the other side prosperous.

___

Audra Nasser and her husband Dan founded Dinner finished! which has been perfecting frozen ready meals since 2004.


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Restaurants

Opening of 2 Peoria restaurants at the new OSF HealthCare head office


PEORIA – OSF HealthCare’s new head office in downtown Peoria will not just have offices.

It will feature two restaurants open to the public, both locally owned.

Great Harvest Bread Company is opening its third location in the space formerly occupied by the Caterpillar Merchandise Store, and a new restaurant called Saffron Social will occupy space at the rear of the building, in an adjoining structure that once housed a grocery store.

“This restaurant, Saffron Social, will be like nothing else I’ve done,” said Travis Mohlenbrink, owner of Spice Hospitality Group, the parent company of six local restaurants, including Thyme, Sugar Wood-Fired Bistro and Industry. Brewing. “We’re going to focus on a fresh seafood plan. … We are also planning to make premium steaks, and we will be making pasta dishes that are like favorite dishes with a twist, which is what I developed my business on. We plan to make this our best location by far. ”

Following:These 6 restaurants are coming soon to Peoria’s new food hall

Saffron Social is expected to be designed in a 1950s Art Deco style.

Craig Janssen, president of Central Illinois Doughboys, the parent company of Great Harvest Bread Company, said his new location will serve fresh baked goods, salads and sandwiches. They will be open from 7 a.m. to 4 p.m. Monday to Friday, while Saffron Social plans to be open seven days a week.

While it is not unusual for a large facility to include a cafeteria in the construction plan, the integration of two local restaurants is innovative. This is something OSF has planned to revitalize downtown, said Jim Mormann, general manager of Integrated Solutions at OSF HealthCare.

“We have intentionally made the decision not to install a cafeteria in the building,” he said during a tour of the facilities on Tuesday. “It is important that our mission partners (employees) go to the community to take advantage of available services, so we didn’t want to find ourselves in a situation where OSF had in-house cafeteria services. We felt it supported downtown and local downtown businesses.

Want something new? :These 12 restaurants in the Peoria area opened in 2021

Putting local restaurants in the building offers another option for OSF employees.

“We have 500 mission partners here who for some reason love coffee,” Mormann said. “It’s important to make sure we’ve given them options. And the second thing is, we wanted to make sure we had a space that really opened up to the outside. We thought this complements the museum across the street.

“We felt it was an opportunity to start to revitalize downtown rather than trying to, you know, do it on our own,” he added. “So it’s important that other business owners like Travis (Mohlenbrink) join forces with us to kind of get down and keep pushing for downtown Peoria.”

A Great Harvest Bread Company is slated to open in January in the old Caterpillar store, which is now part of OSF HealthCare's new headquarters under construction in downtown Peoria.

Leslie Renken can be reached at (309) 370-5087 or [email protected] Follow her on Facebook.com/leslie.renken.


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Three Bay Area restaurants make the world’s top 50 list this year


Three gourmet restaurants in the Bay Area – Atelier Crenn and Benu in San Francisco and SingleThread in Healdsburg – were named to this year’s list of the world’s 50 best restaurants.

Atelier Crenn and Benu were both ranked in the top 50 in 2019, but this is the first time SingleThread has made the cut.

The 2021 list, the first since the pandemic, was announced Tuesday at an awards ceremony, with Benu at # 28, SingleThread at # 37 and Atelier Crenn at # 48. The owner of the Atelier Crenn, Dominique Crenn, also received this year’s icon. Award “as a chef who” has not only made significant contributions within the hotel space, but has also used his platform to raise awareness and foster positive change, “reads an announcement.

Golden Osetra caviar with potato and onion served at Atelier Crenn, photographed June 13, 2018.

Carlos Avila Gonzalez / The Chronicle

The famous Noma from Copenhagen again landed the top spot on the list.

The 50 Best Restaurants in the World has ranked the world’s best dining destinations since 2002. The organization behind this influential award has been criticized in recent years for its lack of diversity, both in its restaurant selection and in its internal voting jury. The group is committed to a 50/50 gender balance among its voters in 2019, but the list itself remains insufficient in terms of gender and geographic representation. Only four restaurants on the Top 50 list are run by female chefs. There is only one restaurant in Mainland China and no restaurant in the Middle East or India.

Chef Corey Lee in the kitchen at Benu in San Francisco in 2018.

Chef Corey Lee in the kitchen at Benu in San Francisco in 2018.

John Storey / Special for the Chronicle

Atelier Crenn, Benu and SingleThread have both become dining destinations since their opening, known as much for their food as for the dining experiences there. At Atelier Crenn, the menu is presented like a poem. SingleThread chef-owners Kyle and Katina Connaughton pull produce from their own farm, and some diners also stay at the SingleThread Inn as part of the experience. Corey Lee from Benu is known for reinventing classic Asian dishes, like a millennial quail egg. The three restaurants have also just received three Michelin stars this year.

Prior to 2019, the only San Francisco restaurant to make the World’s 50 Best Restaurants list was Chef Joshua Skenes’ Season. Benu has climbed over the years, rising from 47th place in 2019 to his current ranking. Atelier Crenn lost its 25th place in 2019.

Thomas Keller’s French Laundry in Yountville has earned a permanent spot on the organization’s Hall of Fame “Best of the Best” list, made up of restaurants that have been named # 1 since the inception of the list. The French laundry took first place in 2003 and 2004.

Due to pandemic restrictions on travel and dining in 2020, this year’s Top 50 list reflects a combination of votes cast in January 2020 and a “vote refresh” in March 2021, according to the organization. Voters were able to update their 2020 selections based solely on dining at restaurants in their own region in the 14 months since the last ballot. All restaurants that have closed permanently or significantly changed their concept since the vote have been removed from the list.

Here’s the full list of 2021 winners, with American restaurants in bold:

1. Noma (Copenhagen, Denmark)

2. Geranium (Copenhagen, Denmark)

3. Asador Etxebarri (Atxondo, Spain)

4. Central (Lima, Peru)

5. Disfrutar (Barcelona, ​​Spain)

6. Frantzén (Stockholm, Sweden)

7. Maido (Lima, Peru)

8. Odette (Singapore)

9. Pujol (Mexico City, Mexico)

10. The President (Hong Kong, China)

11. Den (Tokyo, Japan)

12. Steirereck (Vienna, Austria)

13. Don Julio (Buenos Aires, Argentina)

14. Mugaritz (San Sebastian, Spain)

15. Lido 84 (Gardone Riviera, Italy)

16. Elkano (Getaria, Spain)

17. A Casa do Porco (São Paulo, Brazil)

18. Piazza Duomo (Alba, Italy)

19. Narisawa (Tokyo, Japan)

20. Diverxo (Madrid, Spain)

21. Hiša Franko (Kobarid, Slovenia)

22. Cosme (New York, United States)

23. Arpège (Paris)

24. Septime (Paris, France)

25. White Rabbit (Moscow, Russia)

26. The Calandre (Rubano, Italy)

27. Quintonil (Mexico City, Mexico)

28. Benu (San Francisco, United States)

29. Reale (Castel di Sangre, Italy)

30. Twins Garden (Moscow, Russia)

31. Restaurant Tim Raue (Berlin, Germany)

32. The Clove Club (London, United Kingdom)

33. Lyle’s (London, United Kingdom)

34. Burnt Ends (Singapore)

35. Ultraviolet (Shanghai, China)

36. Hof Van Cleve (Belgium)

37. SingleThread (Healdsburg, United States)

38. Borago (Santiago, Chile)

39. Anthology (Tokyo, Japan)

40. Suhring (Bangkok, Thailand)

41. Alléno (Paris, France)

42. Belcanto (Lisbon, Portugal)

43. Atomix (New York, United States)

44. Le Bernardin (New York, United States)

45. Nobelhart & Schmutzig (Berlin, Germany)

46. ​​Leo (Bogotá, Colombia)

47. Maaemo (Oslo, Norway)

48. Atelier Crenn (San Francisco, United States)

49. Azurmendi (Larrabetzu, Spain)

50. Wolfgat (Paternoster, South Africa)

Elena Kadvany is a writer for the San Francisco Chronicle. Email: [email protected] Twitter: @ekadvany



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Paso Robles restaurants face deadline to request parklet extension


The deadline is looming for businesses in downtown Paso Robles to decide whether the parklets should stay a little longer or leave.

The whole parklet concept in Paso Robles was adopted during the pandemic.

Now businesses have two weeks to decide whether they want to extend their parking permits for an additional 90 days or have their parks removed on November 1.

Makeshift outdoor rest areas found all around the heart of Paso Robles have served as a lifeline for struggling local restaurants during COVID-19 closures, restrictions and uncertainty.

“Well for us it was a lifeline, you know, for all the restaurants, and we appreciated that the city allowed us to be able to take these parking spaces,” said Andre Averseng, chef. / owner of Paso Terra Seafood Restaurant. .

The police department says 60 parking spaces are used for parklets throughout the city center.

Paso Terra is just one of 23 companies that are currently using the outdoor dining option on the city streets.

“Otherwise, we could have been closed a long time ago,” Averseng said.

The city says that due to the recent wave of Delta variants, it is giving businesses the option to extend the life of their parklets until January 31 of next year.

Some restaurateurs we spoke with say the parklets should stay beyond this timeframe because they not only benefit businesses, but give the city center a European flair.

“I think it’s a wonderful idea,” said Janet Vonfreymann of Nipomo. “I wish they did it everywhere and I hope they keep it.”

Critics have said that parklets are an eyesore and consume too much parking.

Others say that while some parklets end up sticking around for good, creating more visually appealing structures would be ideal for the downtown area.

“I think if we could reduce the footprint of parklets where they are needed and increase their aesthetic and positive integration, if they were to expand, that would be the best bet,” said Mary Uebersax, owner of a downtown retail store.

Businesses have until October 18 to apply for an extension of their parking permit. Otherwise, it will be deleted on November 1.


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What’s on the menu at WeHo’s dineL.A. Restaurants?


The city of West Hollywood has some of the best dining options in Southern California and the dineL.A. The event is a great opportunity to explore the city’s many delicious and diverse culinary options by tasting selected menu items at participating restaurants at special fixed prices.

dinner L.A. begins Friday October 1, 2021 and ends Friday October 15, 2021. Diners keen to discover new culinary delights or enjoy the restaurants they already love will have a number of options to choose from in West Hollywood, including:

  • Conservatory, 8289, boulevard Santa Monica
  • EP & LP 603 N. Boulevard La Cienega
  • Gracias Madre, 8905 avenue Melrose
  • Granville West Hollywood, 8701 Boulevard Beverly
  • Hugo’s, 8905 avenue Melrose
  • Justin Queso’s Tex Mex Restaurant and Bar, 8917 Sunset Boulevard
  • Bohemian, 8400, boulevard Santa Monica
  • Tessé, 8500 Sunset Boulevard
  • WeHo Bistro, 1040 N. boul. La Cienega

Participating restaurants will offer fixed-price menus for lunch and / or dinner; no tickets or passes are required. A complete list of participating restaurants and their dineL.A. the menus are available online at www.discoverlosangeles.com/dineLA. Prices and meal times vary by restaurant and exclude drinks, taxes and tips.

The City of West Hollywood is implementing COVID-19 vaccine verification requirements for customers and staff of covered businesses, which includes establishments where food or beverages are served indoors. As of October 7, 2021, proof of one dose for clients 18 years of age and over is required for admission to interior areas; As of November 4, 2021, full proof of vaccination for clients 18 years of age and older is required for admission to interior areas. For details, visit the Vaccine Verification Requirements website information page posted at www.weho.org/coronavirus.



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According to the restaurant, only half of the candidates show up for the interview


  • Only half of the people who set up an interview at the Denver Chocolate Lab show up for the interviews.
  • Owner Phil Simonson has said he wants to increase his workforce from five to twelve employees.
  • He increased his salary from $ 11.75 to $ 15 an hour in some cases, to entice new hires, he said.

The Chocolate Lab, like many restaurants in the United States, is understaffed. It operates with only five workers, up from 16 before the pandemic, and needs reinforcements.

He hires a mix of waiters and chefs, owner Phil Simonson told Insider. The problem is, only half of the people who set up interviews don’t actually show up.

Two people work in the kitchen, including Simonson, while the other three are part-time waiters, which doesn’t cover all of the restaurant’s hours, he said.

Simonson, who founded the Chocolate Lab 11 years ago, hires between 10 and 12 workers.

To entice job seekers, Simonson said he increased his worker’s hourly wage by $ 11.75 an hour across the board and paid $ 15 an hour, plus tips. , in some cases. It also started offering medical and dental care packages to workers.

This is still not enough for some people who apply. “A lot of people are going to set up an interview with you and they don’t even show up,” he said.

Average wages for unsupervised restaurant staff hit $ 15 an hour in May, according to data from the Bureau of Labor Statistics (BLS).

Like many businesses in the United States, the Chocolate Lab suffers from a huge labor shortage. Some companies claim the labor shortage is because employees don’t want to work, while workers say they want better wages and working conditions if they want to stay for a job.

Simonson had to lay off all of his 16 employees at the start of the pandemic to keep the business afloat, he said.

Once business picked up this summer, he brought back five employees and hired two new staff because a lot of employees didn’t want to come back, Simonson said. Two employees then left the restaurant.

Workers who quit have left the hospitality industry for good, he said, adding that one of his former employees is now training as a massage therapist.

Catering workers have left the industry in droves, blaming low wages, poor benefits and a lack of flexible working hours.

The Chocolate Lab has landed in a pool of debt since the pandemic hit in March 2020, having had none when it started, Simonson said.

He had to take more than $ 100,000 in loans to cover operational costs, he said.

“If we go back to our normal services, I can pay it back in about six months. But if we don’t see pre-pandemic traffic, we’ll probably take a few years,” Simonson said.

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Are restaurants exacerbating the obesity epidemic?


Since the start of the COVID-19 pandemic, almost all discussion of restaurant health has focused on one topic: how to protect diners and staff from the virus. But another health issue has been largely overlooked: how restaurants are compromising the health of Americans by selling foods high in calorie density, fat, added sugars, and sodium, but low in essential fiber. And during a pandemic where obesity and other pre-existing health conditions have been risk factors for serious illness, this discussion could not be more relevant.

It is common knowledge that fast food sold by chains such as McDonald’s, Burger King, Wendy’s, etc. has a poor nutritional profile. But the starters, main courses and desserts sold in full-service restaurants are hardly better.

This was made clear in a study from the Friedman School of Nutrition published last year. He showed that about 70% of the meals in fast food restaurants were of “poor quality” and only 30% were even of “intermediate” quality. In full-service restaurants, 47% of meals were of intermediate quality and 52% of poor quality.

Perhaps most strikingly, less than 0.1% of the meals consumed at these restaurants met the American Heart Association’s definition of “ideal quality”, namely meals high in fruits, vegetables, whole grains, legumes and vegetables. low in processed meats, sugary drinks, saturated fat and sodium.

Franchisees – fast food restaurants and others – have tried to balance their menu offerings. Burger King, for example, offers a garden salad. But more common are the offerings – like a triple bacon and pretzel cheeseburger sold by Wendy’s – that are high in calories, saturated fat, cholesterol, and sodium.

Beyond the nutritional profile

Another area of ​​concern is portion sizes in restaurants. While the Cheesecake Factory’s monster portions may seem aberrant, the CDC reports that the average serving size of a burger and fries in a restaurant is now about three times as large as it was in the 1950s. .

Likewise, the authors of a 2019 study analyzed the menu items of 10 popular fast food chains in the United States from 1986 to 2016. They found that the number of calories and the size of the portions (in grams) of main courses had increased by 12% and 25%, respectively. ; desserts had increased by 46% and 37% respectively; and the calorie count of secondary orders had increased by 21%.

This double dose of large portions and unhealthy foods contributed to the increase in the obesity rate among American adults from 15% in 1980 to over 42%. Weight gain is of particular concern given that obesity and related conditions, such as diabetes and high blood pressure, have been linked to an increased risk of complications and death from COVID-19.

The evolving restaurant landscape

The rise in obesity rates comes against the backdrop of two major changes in the American gastronomic landscape.

The first is the dramatic expansion of access to food options outside the home. From 1977 to 2012, the number of food establishments in the United States increased by 77%, according to the United States Department of Agriculture. More recently, the number of “quick service” establishments has grown from around 150,000 in 2007 to nearly 200,000 last year.

The impact of increasing restaurant density was shown by the authors of a 2015 article. They showed a strong link between an increasing obesity rate and a per capita increase in the number of restaurants in a state. .

The second change in the restaurant landscape is that people eat a lot more in restaurants than before. In 1962, food consumed outside the home made up 27% of the total food budget of Americans. By 2017, this figure had risen to over 50%.

These trends, coupled with the troubling nutritional profile of the foods offered by restaurants, partly explain the poor state of the average American diet. Most American adults and children do not consume the recommended daily amounts of fruits, vegetables, whole grains, and legumes, while consuming higher than recommended amounts of added sugar, sodium, and processed meats.

These eating habits are correlated with adverse health effects. In 2012, more than 45% of American adult deaths from diabetes, heart disease and stroke were associated with suboptimal eating, according to a JAMA to study. This diet is defined as low in fruits, vegetables and whole grains, and high in sodium, processed meats and sugary drinks.

What needs to change?

There are no easy answers to getting Americans to develop healthier eating habits, but one step is to eat out less often and cook healthy foods at home more often. Researchers at Johns Hopkins University have found that when people cook their own food, they consume 12% less sugar, 6% fewer calories, and 6% less fat.

With delivery services making restaurant meals more accessible than ever, there is an urgent need for all food establishments to improve the health profile of their dishes. This means more offers that are low in fat and sodium and high in nutrient density. It also means smaller portions.

COVID-19 has shown the vulnerabilities of people facing food-related health issues. Restaurants should take the lead in helping Americans overcome these challenges and in doing so, help them improve their health.

Vanita Rahman, MD, is Clinical Director at Barnard Medical Center, Clinical Instructor in Medicine at George Washington University School of Medicine, and author of Simply Plant Based. Matthew Rees is editor of the Food and Health Facts newsletter, senior researcher at the Tuck School of Business in Dartmouth, and a former White House speechwriter.


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San Bernardino County Restaurant Closures, Inspections, September 23-30 – San Bernardino Sun


Here are the restaurants and other food establishments that San Bernardino County health inspectors have temporarily closed due to imminent health risks between September 23 and September 30, 2021. While no reopening date is mentioned, the agency had not listed this property as reopened as of this post.

Jollibee, 1 Mills Circle Suite 103, Ontario (in the Ontario Mills shopping center)

  • Firm: September 29
  • Class: Unclassified (got a 91 / A on September 21)
  • Raison: Rodent infestation. After seeing rodent droppings in a storage area on September 21, the inspector wrote that there would be a follow-up in two days. Instead, he returned on September 29. Pest control had visited and set up traps, but the inspector again found rodent droppings in the storage area as well as in the food preparation area, on the floor and on a cart containing hamburger buns. As of September 1, six more restaurants in Ontario Mills had been closed due to a rodent infestation, but they were all reopened on September 2 and follow-up inspections on September 9 found no further evidence of pests.
  • Reopened: September 30

Mexican Grill Zendejas, 2440 S. Vineyard Ave., Ontario

  • Firm: September 29
  • Class: 81 / B
  • Raison: Cockroach infestation. Visiting in response to a foodborne illness complaint, the inspector found around seven live cockroaches near the cooking line and in a cabinet under the soda fountain, and more than 10 dead cockroaches in the same cabinet. There was another critical issue: the food inside three refrigerator units was at unsafe temperatures. Among the seven minor infractions, there was mold inside the ice maker and liquid waste was backing up into a floor sink which the manager said he could not fix until the owner’s approval.

Shirley Market, 25388 E. 6th St., Highland

  • Firm: September 27
  • Class: 85 / B
  • Raison: Rodent infestation. The inspector said the entire facility smelled of rat urine and saw feces “on every shelf in the food display area”, including mixed with loose crisps and flour. from a bag that had been torn. There was also excrement on a tray in the cold room, the floor of a storage area, and the floor of a shipping container. The operator said he was aware of the rodent problem and was trying to get rid of it without professional pest control. The inspector also noted a missing wall in a storage area where the operator said plumbing had been repaired and holes in the ceiling in two places, including an area rotting from water damage.
  • Reopened: On September 28, after two pest control visits, all the droppings were cleaned up.

Yermo inc., 35474 Yermo Road, Yermo (partial closure)

  • Firm: September 23
  • Class: Not rated (most recent was 90 / A on August 9)
  • Raison: Rodent infestation. An inspector surrendered in response to a complaint that someone had seen mice and cockroaches in the convenience store. The inspector found rodent droppings – of which the operator was aware – in a cabinet containing a trash can under the soda maker. There were also rodent chew marks on a cardboard box and a taped dead cockroach in the same cabinet, and more old droppings in a storage room. The store was allowed to continue selling prepackaged items, but no prepared food or drink. It was the store’s second issue in six weeks; it was closed for a day in august so as not to have hot water after a line break.
  • Reopened: September 28 after the pest control visit

Non-closure inspections to note

Here are selected inspections of facilities that were not closed but had other significant issues.

Fuji Restaurant, at 73603 Twentynine Palms Highway in Twentynine Palms, was inspected on September 28 in response to a complaint about unsanitary conditions. He received a score of 77 / C with a critical offense. The owner did not wash his hands and, when asked to do so, washed incorrectly, twice. Among the 13 other offenses, the fake crab was at a dangerous temperature in a cooler that did not keep cold, the cooked rice was at room temperature, a large container of raw cabbage was placed on the ground in front of the cooking line , and surfaces throughout the kitchen were heavily soiled with grease, food debris, and “black slimy matter.” The restaurant has now received B or C ratings in five consecutive inspections, and seven of the eight carried out since 2018, according to records.

The Pick up Stix at 1053 E. 19th St. Suite B at Upland was inspected on September 24 and given a rating of 80 / B with a critical violation. Raw chicken and raw shrimp were at dangerous temperatures in a prep cooler; staff were told to keep the lid closed. Among the other 10 violations there was mold in the ice maker and on the floor under the cooking line equipment, cold water had been cut off at a hand washing sink, some food containers were not cooled quickly enough and an employee did not know the safe temperatures for cooking chicken, reheating food or keeping food hot.

About this listing

This list is posted online on Friday. Any updates as restaurants reopen will be included in next week’s list.

All food facilities in the county are regularly inspected to ensure they meet health codes. A facility loses four points for each critical violation and one to three points for minor violations. An A rating (90 to 100 points) is considered “generally superior”, a B rating (80 to 89) is “generally acceptable” and a C rating (70 to 79) is “generally unacceptable” and requires a follow-up inspection. . A facility will be temporarily closed if it scores less than 70 or has a critical violation that cannot be corrected immediately.

For more information on inspections of these or any other restaurant in San Bernardino County, visit www.sbcounty.gov/dph/ehsportal/FacilityList/food. To file a health complaint, go to www.sbcounty.gov/dph/ehsportal/StaticComplaint or call 800-442-2283.

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Three restaurants you must try in Owensboro, Ky.


OWENSBORO, Ky. – Beautiful fall weather means it’s a great time to take a short drive to a nearby town, take a walk downtown, maybe explore parks or trails . Owensboro is just down the road and with Smothers Park and a great view of the river this is a great stopover.

It’s hard to miss one of the classic barbecue restaurants or the famous bistro in Owensboro, but we’ve been hearing about three relatively new places for a while now and wanted to see what they were all about; so, if you haven’t tried them yet, we’d love to introduce you to The Brew Bridge, City Walk, and Niko’s Bakery and Café.

The Brew Bridge is Owensboro’s first brewery. It is owned by Davjd Hayes, William Gomez and Max Garvin and has been around for just over a year.

Following:Playa Azul offers a new taste of authentic Western Mexican seafood in Huntingburg

“It’s really exciting,” said Hayes. “We tried to get off the ground for about four years without much luck because Kentucky is pretty tough on alcohol-based businesses, but we finally figured it out. It’s a lifelong passion. Breweries are great indicators of community success, it’s not just another bar.

A grilled chicken cobb salad and Specter Mild English ale on the Brew Bridge terrace on Wednesday, September 30, 2021.

The Brew Bridge offers nine of their own brews on tap – currently looking for Specter Infused English Mild Ale, a Harvest Moon Belgian Wit, and a range of homemade seltzer, among others, but a total of almost 25 taps seems almost endless. with everything from Ichabod Pumpkin and Yam beer from New Holland to Ichiban pale lager from Kirin brewery in Japan.

On the menu you will find all kinds of fun pub food. Starters include homemade beer cheese with pretzels or tortilla chips, crispy stickers of fried veggie jars, and a huge quesadilla big enough to feed the whole table.

Following:Wednesday is National Coffee Day. Here’s how to celebrate it in Evansville, Tri-State

Light eaters will enjoy a grilled chicken on the cob or a Caesar salad, and a variety of sandwiches and burgers can be classic or creative.

David Hayes of The Brew Bridge pulls a beer on Wednesday, September 30, 2021.

The Brew Bridge has a full bar, is family-friendly, and even has a kids’ menu.

Site: Brew Bridge is at 800 W. Second St., Owensboro, Ky.

Telephone: 270-215-7742

Hours: Tuesday – Thursday 3 pm-10pm; Friday – Saturday 11 am-11.59pm; Sunday 11 am-8pm; closed on Mondays.

Chef Anthony Tong is a veteran of Owensboro restaurants, dating back to the famous Gabe’s Tower Inn in the 1970s. City Walk of Owensboro, which opened four years ago, is his latest business. Chef Tong runs the kitchen, while his sons Travis and Trevor Tong are the official owners.

Chef Anthony's meatloaf and delicious green beans on the lunch menu at the City Walk of Owensboro on Wednesday, September 30, 2021.

Travis and Trevor also refurnished the building with a rustic wood and exposed brick interior and wall paintings.

Following:Inkas Charcoal Grill & Bar Brings a Taste of South America to the North Side of Evansville

City Walk can be as sophisticated or heartwarming as you want it to be. Stop at lunch for a hearty dish like a warm Kentucky brown or pasta with Cajun chicken and shrimp; or stick with fried chicken or catfish. The flatbreads can be a starter or to share, and the sandwiches include the Philly steak and barbecue pork, among others.

At dinner time, higher fare takes center stage, with hand-cut steaks from Blackhawk and Creekstone Farms in Kentucky.

Start your meal with crab cakes, sautéed scallops or butterfly shrimp in a Sriracha Bourbon sauce. Other entrees include Maple Glazed Salmon, 12 oz Smoked Pork Chop, and Chicken Cord Bleu… but you can always warm up with a plate of fried chicken, meatloaf, or a burger.

The City Walk Restaurant is located on Allen St. in downtown Owensboro, Ky.

We have to recommend the green beans to accompany anything you order – we ate this with our meatloaf at lunch and they were exceptional, with a rich and unusual seasoning that Chef Anthony keeps a secret but we guarantee you will. love.

City Walk has a full bar with Bourbon, and customers can create their own Bourbon flight.

Site: City Walk of Owensboro is located at 222 Allen St. in Owensboro, Ky.

Telephone: 270-478-4958

Hours: Tuesday – Thursday 11 am-9pm; Friday – Saturday 11 am-10pm; Closed on sunday and monday.

This European-style pastry cafe was opened in February 2019 by the Nousiadis family, owners of Niko’s Italian Restaurant, a staple in Owensboro. It has since been purchased by Chef Matt and Jessica Weafer in early 2020, but the European touch and exquisite baking quality has remained the same.

When you walk into the business, you are immediately confronted with two pastry crates full of decadent goodies such as croissants, handmade danishes, scones, ‘cruffins’ and sweet rolls. Trays of huge cookies line the counter.

Customers are greeted with crates full of desserts and pastries when they enter Niko's Bakery & Cafe on Wednesday, September 30, 2021.

Behind that is a wall of bread, made with wild sourdough and daily ciabatta and a rotating range of brioche, ancient grains, baguettes, and flavored bread, among others.

Niko’s Bakery and Café is open daily for breakfast, lunch and dinner.

For breakfast, homemade croissants and breads become the backing for sandwiches like the Florentine Egguf, which includes eggs, spinach, local ham, provolone and sourdough aioli.

More continental-inspired sandwiches include porchetta, pork rubbed in grated fennel and served on ciabatta with pesto aioli, feta cheese, pickled peppers and mixed greens. Even the grilled cheese sandwich is something special, with provolone and white cheddar on Buckwheat Village sourdough bread with aioli. If you’re in the mood for soup, grab one of the flavors of the day like andouille and barley on Wednesday or gazpacho on Friday.

European-style Amoretti cookies at Niko's Bakery & Cafe on Wednesday, September 30, 2021.

For dinner, enjoy a shepherd’s pie, chicken and mushroom cannelloni and more.

Finally, leave enough room for the baklava, tiramisu, chocolate mousse or another homemade dessert.

Site: Niko’s Bakery & Café is located at 601 Emory Drive, Owensboro, Ky.

Telephone: 270-478-4441

Hours: Monday to Friday from 7 a.m. to 6 p.m. Saturday 7 am-2pm; close on Sunday.

Contact Aimee Blume at [email protected]


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Restaurants

Local restaurants bring Hispanic history to the table


GRAND RAPIDS, Mich. (WOOD) – As restaurants in western Michigan celebrate Hispanic Heritage Month, two Mexican chefs say they are working to preserve old and family traditions.

MeXo is located on Fulton Street in downtown Grand Rapids. The restaurant brings a modern twist to pre-Hispanic dishes prepared by ancient Aztec and Mayan groups.

“Corn is one of the staples of pre-Hispanic cuisine,” said chef Oscar Moreno, pointing to three different varieties of corn they serve. “It’s the restaurant’s mission to show you and save a lot of those ingredients that were used in pre-Hispanic times.”

The restaurant currently offers a full tequila bar, a variety of moles, and several kinds of tacos. Moreno says he grows fresh herbs inside the restaurant and hand-cooks tortillas for the dishes. He says that because most of the pre-Hispanic cuisine didn’t include dairy, MeXo’s menu doesn’t include much either.

Moreno says one of the most interesting dishes they serve is called rock soup. He says it was traditionally prepared by the men in the family.

“The men would go and fish whatever they could find in the river, shrimp or whatever fish he could get,” Moreno said.

Moreno says that in its modern version, it uses shrimp, fresh herbs, and broth. The dish is then served to the chilled customer before the waiter drops a 500 degree stone into the bowl to cook the soup, mimicking a traditional cooking method.

“Basically it’s all raw, and he’ll pick up river stones on the fire and when the kids and family are ready to eat, he’ll drop the stone and cook the soup, then lunch will be ready,” Moreno said. .

Moreno said it is important to preserve this history.

“Not just for the cultural side, but for the health benefits,” Moreno said.

On the west side of Grand Rapids, El Granjero staff say their recipes come from previous generations of the family.

“We are from Mexico. I also lived in Baja California before coming to Grand Rapids in 2005 and when a neighbor took us to a restaurant, because we missed Mexican food, it was a place that was not authentic ”, said Paola Mendivil, vice president of catering at El Granjero. and the restaurant owner’s daughter.

Mendivil says that when the family moved to Michigan, his mother Mercedes López started working at El Ganadero on Bridge Street. When López learned that the restaurant would close permanently, she took over in 2007 and renamed the restaurant El Granjero.

“My mother had very humble beginnings. When she didn’t continue her studies and got married young and had young children, when the time came to find a job, she found it in a restaurant and she started to do the dishes ”, Mendivil said.

El Granjero now serves recipes handed down from generation to generation, including a dish called enfrijoladas, which resembles an enchilada but is topped with a sauce made from black beans, chorizo, and queso fresco.

At every meal, Mendivil says she hopes the community feels like part of her family.

“I think in our culture we like to eat; we love food. We have this passion to always share a meal together and it brings people together, ”said Mendivil.

For more information on the menu and opening hours of El Granjero or MeXo Gr, visit the company’s websites.

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Which Montgomery restaurants have received pandemic funds? What we found.


The Restaurant Revitalization Fund provides funding to help restaurants and other similar businesses keep their doors open during the COVID-19 pandemic.

Alabama has received approximately $ 1.9 billion in funding from the CARES Act to respond to and mitigate the coronavirus pandemic.

We’ve picked out some of the data highlights, but you can review the numbers yourself here.

CARES Law:County and local governments say they weren’t told about CARES law deadline

Which Montgomery restaurants received the most money?

Full Armor Foods LLC., Chow Town Inc. and 7413 EastChase QSR LLC., Or BurgerFi, were the top three recipients of Restaurant Revitalization Fund dollars.

They received approximately $ 1 million, $ 878,736 and $ 826,538 respectively.

Of the top five recipients, one was designated as a women-owned business; none were from a veteran.

One of the 60 eligible businesses listed was owned by veterans. Thirty-three of the 60 were owned by women.

In silver :Alabama reallocates $ 12.3 million to recruit nurses to COVID-19 wave hospitals

What was the fork of money received?

The least money allocated, according to this dataset, was to YJC LLC, which owns Satsuki Sushi on 6534 Atlanta Highway in Montgomery. He received approximately $ 6,107.

Two other Montgomery businesses – H&Y Pretzel Bakery (Tante Anne’s) and caterer Kamisha Coleman – also received less than $ 10,000. Only one company, Full Armor Foods LLC, owner of Martha’s Place Buffet, received $ 1 million or more.

To summarize:Alabama restaurants and hotels raise wages as staff issues persist

How can restaurants use the money from the Restaurant Revitalization Fund?

  • Payroll (not including salaries used for employee retention credit (ERC)
  • Principal or interest on mortgage bonds
  • To rent
  • Utilities
  • Maintenance, including construction to accommodate outdoor seating
  • Personal protective equipment, cleaning supplies and products
  • Normal food and beverage inventory
  • Certain operational expenses covered
  • Paid sick leave

The program provides restaurants with funding equal to their lost revenue from the pandemic of up to $ 10 million per business and no more than $ 5 million per physical location.

Recipients are not required to repay funding as long as funds are used for eligible purposes by March 11, 2023.

Molly Weisner is a digital producer for the USA Today Network. Find her on Twitter @molly_weisner.


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Fingers crossed by bar and restaurateurs near Soldier Field Bears – and their joint patrons – stay in town


Owners of bars, restaurants and hotels near Soldier Field, who rely on patrons who flood the area when the Bears play at home, are hoping the city will strike a deal to prevent the team from relocating to Arlington Heights.

“For a lot of reasons, that would be sad,” said Grant DePorter, head of restaurant group Harry Caray, which has a location on Navy Pier that transports fans to and from Soldier Field by boat on game days.

“When the Bears play it brings a lot of business to Chicago, a lot of people travel for the weekend to watch their team play against the Bears and fill hotels and restaurants. It would be a big economic loss. I just hope they decide to stay, ”DePorter said.

“In New York and Los Angeles they have Hollywood actors, but in Chicago your celebrities are sports stars, and the Bears are some of the biggest stars out there,” he said.

“The Bears are great for us,” said Billy Lawless, owner of Gage, a restaurant on Michigan Avenue just steps from the grounds. “A move wouldn’t be good for hotels and restaurants in the area, but in reality it’s only eight days a year,” he said, referring to the number of home games in the regular season which the Bears play.

“I hope they can get through this, though. Emotionally it’s very important to have the Bears in the city, they are part of who we are, ”Lawless said.

Sam Toia, chef of the Illinois Restaurant Association, hopes a deal can be made.

“A move of the Bears out of town would definitely have an impact on restaurants and bars in the South Loop, West Loop and the Central Business District,” he said.

“I hope that the town hall and the Bears can come out of this,” he said. “We also have members (restaurants) in Arlington Heights, but Chicago is the economic lifeblood of the state.”


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Restaurants

Latest coronavirus: British restaurants are recovering from the pandemic


Patients of a private health care provider in Brazil did not know they would be “guinea pigs” in a study of drugs including hydroxychloroquine with no proven efficacy against Covid-19, a parliamentary inquiry has learned.

The lawyer for a dozen whistleblowers, who worked for the medical group Prevent Senior, also told senators in Brasilia on Tuesday that doctors risk being sacked if they refuse to prescribe the combination of drugs to people with the disease. respiratory.

The charges came during hours of testimony at a congressional inquiry examining Brazil’s response to the coronavirus crisis, which has claimed nearly 600,000 lives in Latin America’s most populous country.

Lawmakers on the committee are now focusing on Prevent Senior, after receiving a dossier containing evidence of suspected wrongdoing in its experimental use of the antimalarial drug hydroxychloroquine with the antibiotic azithromycin in cases of Covid-19.

Jair Bolsonaro, President of Brazil, has promoted the use of such drugs as a form of “early treatment” for respiratory disease, despite the lack of clinical evidence.

Complaints against Prevent Senior include manipulation of data, lack of transparency and cover up of deaths of patients who participated in the study, according to the Senate website. He added that there were nine deaths during the study, but the authors only mentioned two.

Prevent Senior has vigorously denied all of the allegations. “These are unfounded accusations, based on truncated or edited messages leaked to the press and which will be dismantled throughout the investigations,” he said.

Bruna Morato, the lawyer representing the 12 doctors who worked at the company, said on Tuesday that the alleged practices showed a “lack of respect for people’s lives.”

She claimed that the roll-out of the so-called ‘Covid kit’ of drugs within the healthcare group was aimed at avoiding hospitalization of patients and thus reducing costs.

Sao Paulo prosecutors have created a task force to investigate the allegations.

The parliamentary inquiry is expected to deliver a final report in the coming weeks that could include recommendations for criminal charges against Bolsonaro for his conduct during the public health crisis. The right winger denigrated the use of masks, opposed blockades and denounced the importance of vaccines.


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Restaurants

Unions are gaining strength in restaurants. They’ve been here before.


The food and beverage industry has one of the lowest unionization rates in the United States – 3.4% of workers last year, compared to the overall rate of almost 10.8%. But workers at some high-profile stores are hoping to narrow that gap and have tried to organize at Anchor Brewing in San Francisco; Voodoo Donut in Portland, Oregon; and, most recently, a group of Starbucks workers in Buffalo, New York.

While this may seem like a new movement, organized labor in the industry dates back to 1891, when the first restaurant union – now called Unite Here – was formed.

“It was a different world, especially when we entered the turn of the 20th century,” said David Whitford, historian at Unite Here.

A union promotional video shot at the Waldorf Astoria in New York in the 1950s.

When American industry was strong, so were manufacturing unions. And it had a ripple effect.

“If you owned a bar or restaurant in a small town in the Midwest where there was some sort of union factory and you wanted union workers to come and patronize your establishment, then you had to be a union restaurant as well,” said Whitford.

Communities organized “sip-ins” at non-union restaurants, with activists lingering over a single cup of coffee as an act of protest. Unionized bars and restaurants hung signs on their windows as badges of honor. Customers viewed these signs as signals that the quality would be higher.

“So it felt like if you had a union cook you would have better food. If you had a union server, you were going to get better service, ”said Dorothy Sue Cobble, author of“ Dishing It Out: Waitresses and Their Unions in the Twentieth Century ”.

Catering unions were so common that membership was transferable. Workers took their benefits with them from job to job. The unions have not only benefited workers either. Employers turned to unions for hiring, human resource issues and even scheduling when someone was sick.

In the 1950s, almost a third of workers in the private sector belonged to a union. But, remember how many more restaurant workers unionized as manufacturing expanded? The opposite was also true.

When manufacturing declined, unionization in restaurants also declined. Labor laws written in the 1930s were primarily created to protect factory workers, Cobble said. And on the other hand, “there were also provisions in these laws that made it more difficult to organize non-factory workers, especially in small industries where there are small employers and high turnover.”

During this time, the restaurant industry was changing drastically. Chains with the money and power to fight the organization have become neighborhood staples, and cheap fast food has proliferated. Union membership rates in restaurants have plummeted. Salaries have fallen and benefits have mostly disappeared.

In recent years, however, the momentum to organize has grown. Union membership rates increased slightly over the past year. Public support for unions has been at the highest level in nearly two decades, with two-thirds of Americans approving them, according to a recent Gallup poll.

Cobble believes the pandemic could push the trend even further. “There has been tremendous stress on frontline and service workers, so there is a real desire for change,” she said.

Midwestern chain Colectivo Coffee recently became the largest coffeehouse company in the United States to unionize, with approximately 450 eligible employees.

“I think the momentum has really grown with COVID, like people saying, ‘This has been a problem for a while, but it only brought it to light,'” said Zoe Muellner, the one of the organizers.

It was not easy and took years as workers had to coordinate at 20 sites and deal with staff turnover. The union won by seven votes. Since Colectivo workers organized, Muellner said, other cafe workers across the country have called for advice on how to do the same.

“You keep hearing things like, ‘Well that’s just the service industry. If you don’t want things to be like this, find another job. And so I think that’s something people are seeing now, “Oh, there are a lot less people willing to work in the service industry. They get different jobs, ”she said.


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Restaurants

Middletown to Introduce Restaurant Chain Ordinance | Municipal


Middletown will move forward with the formal introduction and public hearing process for an order that would ban new restaurant chains in the city.

City commissioners agreed at a Monday night meeting to move the ordinance proposed by Burgess John Miller to the introduction.

The proposal would ban restaurants that share a name, logo, standardized menu, interior design or exterior architecture with restaurants located in other locations.

It would exempt restaurants in less than 10 locations in the mid-Atlantic region that are locally owned and operated but not franchised, or restaurants without drive-thru that are part of a food court or in the same building as other restaurants.

Formula restaurants at gas stations would also be limited to 26,136 square feet in total site area.

Existing businesses such as the city’s Dunkin ‘Donuts and Subway restaurants would be allowed to stay under the proposal.

Commissioner Jean LaPadula has said she is ready to move forward with the order, while Commissioner Jennifer Falcinelli said the public hearings will give them a chance to see what people think of the idea.

City administrator Drew Bowen said the ordinance would be subject to review by the city planning commission, which will hold its own public hearing, as well as a hearing by the townsman and commissioners.

Follow Ryan Marshall on Twitter: @RMarshallFNP


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Restaurants

Vote for the best burger in Raleigh NC restaurants


Vote for your favorite burger among these tasty 16 in the first round of our Burger Bracket.

Vote for your favorite burger among these tasty 16 in the first round of our Burger Bracket.

There isn’t just one way to have a blissful burger, but you know it when you find it.

The sports bar, the walk-in roadside stand, the gourmet restaurant, it’s often the gooey cheeseburger that unites them.

The News & Observer searches for the best burger in Raleigh. We’ve narrowed down the city’s burger sphere to 16 of Raleigh’s most popular local burgers. Some are icons, some are beginners, some are shattering burgers, some are towering restaurant-style burgers served with a cloth napkin. All of them have made a contribution to the collective joy of Raleigh burgers.

There are plenty of great burgers out of Raleigh, and these burgers will have their time. This rack is only for local burgers in Raleigh, excluding some very popular and very tasty chain burgers from elsewhere. (For example, Bad Daddy’s Burger Bar was not selected because it is a chain from Charlotte. Likewise, Cookout is not there because they started in Greensboro.)

The first round of the Raleigh Burger Bracket will go live on Monday, September 27 and will be open until Friday, October 1 at 11 a.m. You have four days to vote for your favorite burgers. Choose eight favorites from the grid below.

Check back for the second round starting Friday October 1 at noon.

Raleigh Savory 16

â–ª Beasley Chicken + Honey

â–ª Capital Club 16

â–ª Char-Grill

â–ª Cloo’s Coney Island

â–ª Cow burger

â–ª Good Folk

â–ª High-end burger

â–ª Mandolin

â–ª Mama Crow’s Burger & Salad Shop

â–ª MoJoe’s Burger

â–ª Neuse River Brewery

â–ª Retirement of players

â–ª Square Burger

â–ª The train station

â–ª Sam Jones’ barbecue

â–ª Town hall

This story was originally published September 27, 2021 at 12:59 pm.

Related articles from Raleigh News & Observer

Drew Jackson writes about dining and dining for The News & Observer and The Herald-Sun, covering the Triangle and North Carolina food scene.


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5 restaurants to try for Hispanic Heritage Month


Hispanic cuisine is known for its variety of dishes and flavors. From pan dulce to pupusas, there really is something for everyone. However, when you live in the Bay Area with a wide range of local businesses, the question is no longer where to find food, but where to find food first. To help answer that question, I have a list of recommendations from the Berkeley community of local Hispanic restaurants to try before Hispanic Heritage Month ends.

Casa Latina

Casa Latina is a small and beautiful restaurant nestled between the shops on San Pablo Avenue. Known for its pupusas, pan dulce and pozole, Casa Latina is a beautiful restaurant that has something delicious for everyone. Not only is the food tasty, but the long hours (7 a.m. to 10 p.m.) make Casa Latina perfect for early risers in the morning or late night snacking.

The mission

With mole, carne asada and carnitas, La Mission is known for its delicious Mexican cuisine that will keep you coming back for more. The good thing about La Mission is that it’s on University Avenue and it’s not too long a walk from campus. Even though it was miles away the food is so good you might just want to make the trip.

Platano

Known for its delicious Salvadoran cuisine, Platano serves high quality pupusas, sopas and tamales that will delight everyone. However, the menu doesn’t stop at staples. If you fancy breakfast rather than dinner, Platano also has some delicious breakfast options for you. So if you fancy a breakfast or dinner, I recommend this delicious place on University Avenue.

Gordo Taqueria

Located on College Avenue, Gordo Taqueria serves comfortable Mexican staples at good prices and better quality. With great burritos and flavorful carne asada plates and guacamole to treasure, Gordo’s never disappoints and is perfect for a night out with friends.

Cafe Buenos Aires

Moving from Mexico to Argentina, Café Buenos Aires brings Argentinian flavors to Berkeley with empanadas, café con leche, and alfajores (an Argentinian pastry). Along with the great food, the prices are also very affordable and give you the most bang for your buck. The next time you want to sample Argentinian cuisine, try Café Buenos Aires.

Hope this list has inspired you to try new places in time for Hispanic Heritage Month. Bienvenidos to Hispanic Heritage Month!

Contact Isabella Carreno at [email protected].


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Restaurants

Impossible Foods Plant-Based Pork Coming to Restaurants This Fall



Impossible foods went further in its product line by adding new meat to the range: vegetable pork.

The famous plant-based meat company has just launched its nuggets in popular restaurants, once again surprising us all with its ingenuity and the speed of expansion of its product line.

Over the next a few weeks, places like New York, Hong Kong and Singapore will start serving Impossible Pork. We don’t know exactly when it will be available for in-store purchase, but you might find it at your favorite restaurant.

Impossible Foods said its plant-based pork is not only healthier than real pork, but also more sustainable. It uses up 85% less water and as much as 82% less land when creating the product. They also said it creates up 77% less greenhouse gas emissions than traditional pork.

Impossible foods also said that their pork contains less fat, fewer calories and more iron than the real one, making their plant-based pork a healthier and more sustainable option.

Vegetable pork seems to be the new meat alternative on the market! Other vegan meat distributors have also started offering their own versions of pork, making it easier for people to choose a better, milder option.

Make your own vegetable pork at home:

Learn how to cook plant-based meals at home!

Reducing your meat intake and eating more plant-based foods is known to help chronic inflammation, heart health, mental well-being, fitness goals, nutritional needs, allergies, intestinal health, and Following! Consumption of dairy products has also been linked to many health problems, including acne, Hormonal imbalance, Cancer, Prostate cancer and has a lot Side effects.

For those of you who want to eat more plant-based, we strongly recommend that you download the Food Monster Application – with over 15,000 delicious recipes, this is the largest resource of plant-based recipes to help you reduce your environmental footprint, save animals and get healthy! And while you’re at it, we encourage you to educate yourself on the environmental and health benefits of a herbal diet.

Here are some great resources to get you started:

For more animal, earth, life, vegan food, health, and recipe content posted daily, subscribe to A green planet newsletter! Finally, being publicly funded gives us a greater chance of continuing to provide you with high quality content. Please consider support us by making a donation!







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Fire Department – NBC 7 San Diego


Firefighters fought a blaze in a commercial fire near a downtown Oceanside restaurant that spread to another restaurant on Saturday.

Smoke could be seen behind Benito’s Pizza Café in the 600 block of Mission Avenue, where several firefighters quickly responded. At the scene, the flames spread to the neighboring company, Angry Chickz, and caused “significant fire damage” to the two restaurants, according to the Oceanside Fire Department.

However, the crews were able to rescue a nearby Dairy Queen.

Yovani Arrija, who was in the area for his nephew’s football game, said he was in disbelief when he saw the blaze.

“I saw a fire and everything. I’ve seen employees run away, pretty crazy, ”Arrija told NBC 7.

He added that he immediately saw flames erupt from the building and hit the windows.

“(I saw) big flames right away,” Aririja described. “Through the door, they literally walked out.”

Alyssa Whitlock, who lives a few blocks from the scene, said she learned about the fire when she received a message from a friend asking if she was okay.

“I live on the street, I got stuck here and saw the fire department,” Whitlock recalls.

She added that the site of a few local businesses in distress was overwhelming.

“I actually walked in and started crying. It’s emotional, “she said.” You want to make sure everyone is okay. It hurts the city, it hurts everyone.

The response to the fire prompted authorities to close Mission Avenue from Nevada Street to North Coast Highway.

The cause of the fire is still under investigation. No injuries were reported in connection with the fire.


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Louisiana oysters are slowly returning to restaurants, markets; month of industry recovery | Environment


For the first time since the state’s oyster harvesting areas were closed for safety after Hurricane Ida, fresh Louisiana oysters are back on local menus.

But a return to pre-Ida supply levels is likely in months, according to Mitch Jurisich, an Empire-area oyster grower and restaurateur, who is also chair of the Louisiana Oyster Task Force.

“It will be months before the oyster farmers and fishermen in western Plaquemines and other places further west return to normal,” Jurisich said. “We’re a few weeks away from having a good supply.”






Vincent Mitchell grills oysters at Acme Oyster House in Metairie, Louisiana on Friday, September 24, 2021. (Photo by Max Becherer, NOLA.com, The Times-Picayune | The New Orleans Advocate)




As of Friday, only seven of the 28 oyster-farming areas along the Louisiana coast had been reopened for harvest by the Louisiana Department of Health, including five on the east bank of the Mississippi River in Orleans, in the parishes of St. Bernard and de Plaquemines, and two on the west bank near Empire at Plaquemines.

The limited number of health department inspectors available to sample the oyster beds and the oysters themselves, if necessary, is slowing this process. The Louisiana agency has up to 10 employees who perform inspectors at any given time, which is actually far more than any other state that practices oyster harvesting, said Justin Gremillion, who oversees the testing program. oysters.

The agency follows guidelines set by the National Shellfish Sanitation Program to determine whether oysters are free from contaminants like sewage or pollutants. These guidelines could also help speed up demining of remaining areas where there are no clear sources of pollutants, he said.

“If the waters return to normal temperatures for this time of year, to normal salinity levels, you can count that after 21 days of life an oyster can purge itself. Theoretically, after 21 days some areas will be able to reopen without sampling and everything will be fine, ”said Gremillion. This would not include areas where there have been reports of pollutants, he stressed.

But health approvals are only the first step for oyster farmers in what should be a very slow recovery process. Oyster farmers living in parishes most affected by Ida are suffering damage to their homes, businesses and boats. All of them add to the time it takes to get oysters into restaurants.

The raw bar menu at Sidecar Patio & Oyster Bar is as detailed as a wine list and reads like a love letter to the world of oysters, to routine …

“The oysters were very, very difficult to obtain,” said Tommy Cvitanovich, owner of Drago’s seafood restaurant at Six Locations. “On Monday, the Louisiana oysters came back into the pipeline and we were able to serve fresh oysters on Tuesday. Obviously, they were a bit more expensive. But that’s the end of the good news.

Paul Rotner, general manager of the Acme Oyster House chain, agreed.

“The biggest challenge after every storm is always availability,” he said. Its chain uses 8 million fresh oysters and fried an additional 3.5 million per year. After power was restored to New Orleans and other Acme sites after Ida, the chain turned to Virginia oysters for a time to fill the void.

On Friday, Acme was again serving Louisiana oysters in three of the regions that were reopened by the Department of Health.

“In a week, you can spend 150 bags of oysters in a restaurant, but with the storm, business has slowed down, especially in the French Quarter,” Rotner said, as well as in Metairie, Baton Rouge and even in his Texas. restaurant.

Stay up to date on the latest news on the Louisiana coast and the environment. Register today.

“The state immediately closes all beds in the event of sewers and whatnot, for basic precautionary reasons. We expect this after every storm, ”he said. But with Nicholas following Ida so closely, this process was further delayed.

Once an oyster farmer returns to the water, there is still a lot of work to do before harvest begins. In a number of places overrun by the powerful central Ida storm, with winds close to 150mph, the two “floats” – floating swamp grasses – and the mud in which it was rooted eventually covered the walls. growing oysters.

Producers will need to determine which areas are hard hit and attempt to remove the worst of the mud and grass to ensure their oysters don’t suffocate before they are harvested in the weeks and months to come.

All of the same issues affecting commercial oyster farmers have also slowed the efforts of the state’s Department of Wildlife and Fisheries to clear the 1.7 million acres of public oyster beds. These oyster beds, once opened, will be the subject of captures of bags of oysters grown by commercial fishermen and, just as importantly, of spat or “spat” oysters, which producers capture and move into their own parks. oysters to create new cultures.

“The problem is, Hurricane Ida was so powerful that it was not only a natural disaster, but also a disaster for all of our employees, for our public buildings,” said Carolina Bourque, program manager. of oysters for the wildlife agency. “We have employees who are still trying to fight with their insurance companies, or who are still out of town, waiting for the power to be restored. “

The good news for public beds, she said, is that there appears to be a mix of areas where no damage was caused by the storm, with some areas experiencing the same coating of mud and grass. than on private leases.

“We haven’t sampled all the reefs yet, especially in the parishes of Terrebonne and Lafourche,” said Bourque. “But I expect we will still have a decent oyster season if the dealers in the area are able to recoup their electricity and begin operations.”

The state has also already started collecting information to seek a federal declaration of emergency on fishing, which could provide federal funds over the next two years to add tumbling – rocks and shells that oysters can. use as anchors – both on state public oyster beds and private leases.

One of the hardest-hit oyster farmer subsets is a member of the new ‘alternative oyster farming’ industry, about six producers who have established above-bottom caged oyster farms in the sea. Barataria Bay, just north of Grand Isle, said Earl Melancon, a Louisiana Sea Grant biologist and oyster expert.

“Whether big or small, most of them have lost all of their cages and oysters,” he said. “You would expect a lot of desperation, rightly after the hurricane hit, if they were to get back into the industry. But I am amazed at their resilience. They will all try to come back and that’s a good sign.

Oyster-bottom oyster culture efforts are in part aimed at finding alternatives for traditional bottom-growing areas that might be made too cool by the water from the Mississippi River used to provide sediment by the diversion of the Mid-Barataria sediments. proposed by the State.

But new producers have significant hurdles to overcome, Melancon said, as no current insurer in the state was willing to provide them with policies. Sea Grant is in the process of developing a grant proposal to identify better ways to anchor grow cages in the face of weather challenges, Melancon said. “But honestly, in the face of a Category 4 storm, it’s hard to say you could have a hardening that would handle something like this.”

For the oyster industry as a whole, a key question in its takeover of Ida is whether large oyster farms that contract with smaller producers to move their oysters to market will see those producers return. .

“Many workers and operators at the factory are homeless,” he said. “It will be a difficult climb for them to even have a sense of normalcy.”

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Restaurants

Skateboarding Icon Tony Hawk Goes Into Restaurant Game – NBC 7 San Diego


Skateboarding icon Tony Hawk has yet another trick up his sleeve: he’s getting into the restaurant business, teaming up with former chef de Jeune et Jolie at an Encinitas restaurant and bar. Eater San Diego shares this story, along with other top news of the week from our local food and drink scene..

Chick N ‘Hawk arrives at Coastal Encinitas
By Spring 2022, Chick N ‘Hawk is a collaboration between skate legend Tony Hawk and chef Andrew Bachelier, formerly of the famous Young and Jolie of Carlsbad. The ‘fine casual’ restaurant and cocktail bar will focus on seafood, chicken and seasonal produce with dishes like fried chicken sandwiches, fish ceviche and more. This takes us back to when Hawk brewed craft beer with Black Plague Brewing in 2019. The northern San Diego County resident certainly likes to keep it local: he’s also an investor in places like Animae, Herb & Sea, Market Del Mar and Steel Mill Cafe in Oceanside.

The Michelin guide awards Bib Gourmand status to five local restaurants
Ahead of the upcoming announcement of the Michelin Star in the International Restaurant Guide, the company awarded Bib Gourmand awards to San Diego’s Callie, Cesarina, Ciccia Osteria, Dija Mara and Morning Glory restaurants, deeming them to be “of good quality and ‘A good price-performance ratio”.

15 essential sushi restaurants in San Diego
The city is full of remarkable sushi restaurants serving top quality local seafood as well as fresh fish from Japan. Eater’s latest guide lists 15 of the best sushi restaurants in a Diego, ranging from omakase-only sushi bars to Michelin-rated restaurants and establishments with more creative versions of the kitchen.

Hermosa Beach Tower12 extends to Pacific Beach
Land near Crystal Pier in PB’s former Fat Fish Space is an unnamed restaurant and bar from the owner of Tower12, a popular pier-side hangout in Hermosa Beach, California. Inspired by an expansive beach bungalow, the restaurant will feature multiple dining areas and a wraparound patio, and serve Tower12’s premium food menu.

New to San Diego’s Little Italy neighbor, Wolfie’s Carousel Bar, a restaurant with a unique centerpiece: a slowly spinning carousel bar.

Where to sip thoughtful mocktails in San Diego
Local bars and restaurants get savvy with mocktails, using zero-proof spirits, homemade herbal teas, and aromatic bitters to create drinks for the sober as well as for those cutting back on alcohol. Eater’s map highlights 17 places in San Diego where bartenders mix things up.

After years of back and forth, it looks like the plan to bring legendary Roscoe’s House of Chicken ‘N Waffles restaurant to San Diego is back.

Candice Woo is the founding editor-in-chief of Eater San Diego, a leading source for information on the San Diego restaurant and bar scene. Keep up to date with the latest content from Eater San Diego via Facebook or Twitter, and sign up for the Eater San Diego newsletter here.



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Latino restaurants serve up a home flavor in the Midlands


Some Latino-owned restaurants showcase the richness of their culture through their food.

COLUMBIA, SC – Latino restaurant owners have said the heart of their culture is their food.

“I know how to cook original Puerto Rican dishes, which is why I opened the restaurant to introduce the Spanish community, the American community, to my country,” said Isla Bonita owner Angela Crespo.

Crespo said her Puerto Rican restaurant was the first of its kind in the city and that she is proud to represent the island where she was born and raised.

“I am proud to be born in Puerto Rico and to be a part of Puerto Rican culture,” she said.

Crespo left Puerto Rico for Colombia at the age of 21 to join the army. Later, she decided to be an entrepreneur.

She said her favorite dishes to serve are chicken, rice and plains.

RELATED: Here’s Why Dozens of New Hispanic Businesses Opened in British Columbia

“The food, the music is what keeps my culture my Puerto Rican race and speaks Spanish to my daughters, to my children,” Crespo said.

Joseph Cagan was also born and raised in Puerto Rico and owns Lulu’s Latin restaurant in Lexington. He said he used the kitchen as a way to showcase his culture.

“We use proteins that everyone is familiar with. We use it in a very Caribbean way. We just want to show it, ”Cagan said.

He said some of his most popular dishes are steak and onions, and shrimp and chicken. Cagan said he hopes his food will help connect people, regardless of culture.

“I want to show with my food, with my drinks, that we are not that different. That we are here, ”he said.

Evelyn Lugo of the Hispanic Chamber of Commerce said Hispanic businesses statewide have thrived in the past year. Most of them are in the food industry.

RELATED: ‘It’s My Passion, Helping People’: Midlands Man Honored by Mexican Government

“Over the past year and a half I would say it has increased since like June. Things are accelerating. More and more people are calling us, ”Lugo said.

The Hispanic Chamber of Commerce offers workshops to help business owners learn about financing and connect them with financial centers.

“I know the struggle and I know firsthand what you need to do when starting a business. So it’s very important to be here to serve and connect our business owners, ”said Lugo.

Crespo said she hopes her restaurant will continue to thrive for years to come.

“I am proud that my restaurant is still open and I will continue to do so to please my client,” she said.

RELATED: SC Campaign Highlights Hispanic Heritage Culture and Traditions


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Dave’s Hot Chicken opens three restaurants


Dave ‘s Hot Chicken, the mind-blowing late-night pop-up that turns into a hot chicken sensation, today announced the grand opening of three new locations, each opening this Friday, September 24, continuing its expansion and goal of bringing the most coveted hot chicken to communities across the county.

The company’s first location in Houston, and the second in the state of Texas, is located at 12161 Westheimer and will be open 11 a.m. to 11 p.m. Monday through Thursday and 11 a.m. to midnight Friday through Sunday. Dave Hot Chicken’s Houston location has drive-thru and ceilings nearly 20 feet high, with outdoor seating as well.

The company’s first site in Northern California, in Santa Rosa, is located at 2240 Mendocino Ave., and will be open from 11 a.m. to 11 p.m., seven days a week. The Santa Rosa Restaurant has a generous outdoor dining area, as well as custom interior graphics that reinforce the brand’s commitment to delivering irresistible ‘out of this world’ hot chicken.

Dave’s Hot Chicken’s second restaurant in California is located in Santa Ana at 3332 South Bristol St. Ana’s Firefighter Uniform. The restaurant will be open Sunday through Thursday from 11 a.m. to 11 p.m., and Friday and Saturday from 11 a.m. to midnight.

The quick and casual concept specializes in hot chicken fillets and sliders, as well as sides of house kale salad, creamy mac and cheese, and crispy fries. Offered in seven different spice levels ranging from No Spice to Reaper (which requires a signed waiver for those who dare), each hand-breaded, juicy piece of chicken uses a proprietary spice blend designed specifically for its heat level. . The brand started a few years ago as a pop-up parking lot and has drawn lines around the block, with rave reviews from its fanatic Instagram followers.

“Dave’s hot chicken will blow your mind!” Every offering is tangy, juicy and spicy, ”says Bill Phelps, CEO of Dave’s Hot Chicken. “Our founders started Dave’s as a pop-up restaurant in a Hollywood parking lot with a portable fryer and picnic tables in their backyard just three years ago. We are excited to open these new locations in California and Houston! “

The news and information presented in this press release has not been corroborated by QSR, Food News Media or Journalistic, Inc.


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Contra Costa County restaurants prepare to ‘watch the public’ with COVID vaccine checks – Silicon Valley


Some of Hazy Barbecue’s Instagram followers disliked Tuesday’s announcement that Restaurant Danville would begin checking diners inside to prove they had received their COVID-19 photos.

The post was immediately inundated with so much vitriol that the restaurant shut down comments completely.

It was a rocky start for Hazy Barbecue’s attempt to comply with Contra Costa County’s latest health order, which went into effect on Wednesday.

Intended to curb the spread of COVID-19 fueled by the delta variant since the start of the summer, the health order requires anyone entering restaurants, bars and gyms to prove that they have been vaccinated. The order broadly applies to all indoor businesses where people breathe heavily from exercise or remove their masks to eat or drink.

Contra Costa is the first Bay Area county outside of San Francisco to adopt the “vaccine passport” policy, which also went into effect last month in Berkeley.

“People need to know that it is not our fault that the regulations change and that we have to comply with them,” said Brendan Harrigan, co-owner of the Hartz Avenue restaurant in downtown Danville.

DANVILLE, CA – SEPTEMBER 22: Spencer Umidon, left, and host and hostess Michele Johnson, respectively, wait for customers to enter the Revel Kitchen and Bar in Danville, Calif. On Wednesday, September 22, 2021. The Contra Costa County begins its mandate that customers must show they are fully vaccinated against COVID-19 if they wish to dine indoors or enter gyms and bars. (Ray Chavez / Bay Area News Group)

Customers who refuse to show proof of vaccination are supposed to either be directed to the outdoor space of a business or be asked to leave.

As of Wednesday afternoon, the new health order was already complicating a Danville couple’s plans for an early dinner. Doug Thompson said he was fully vaccinated but will have to sit outside with his wife, who left her phone and vaccination card at home.

Thompson sympathized with the restaurateurs, saying they would now be forced to play the hall monitor. And he was skeptical that the order would have the desired effect at the end of the day.

“I think anti-vaxxers are going to continue to be anti-vaxxers, although that can be troublesome,” Thompson said. “I don’t think it’s going to change anyone’s mind… it might change a few, but not a lot.”

A restaurant manager said on Wednesday morning he was preparing for the difficult conversations he expected to have hours later with customers who could prank him if he was turned down.

“We want to comply, but we don’t think it’s our responsibility to watch the public,” said Patrick Kelly, who manages Norm’s Place restaurant and cocktails in Danville.

DANVILLE, CA – SEPTEMBER 22: Miranda McCurry, left, and coworker Paull Penn dine at Revel Kitchen and Bar in Danville, Calif. On Wednesday, September 22, 2021. Contra Costa County begins tenure as customers must show they are fully vaccinated against COVID-19 if they want to go to dinner indoors or enter the gym and bars. (Ray Chavez / Bay Area News Group)

Kelly said patrons who dined inside Norm’s Place – which flaunts an American flag above the bar – complied with past health rules, such as mask warrants, without causing grief to staff.

As the latest wave of COVID-19 appears to be abating, 126 people are currently hospitalized with the virus in Contra Costa, and 44 of them have been admitted to intensive care, according to county data.

The county has recorded eight deaths from COVID-19 so far in September. Of 631 deaths since December – when vaccines first became available – 95% were people who had not received COVID-19 vaccines.

Contra Costa Health Services, which announced the new ordinance last week, said its main goal was not to crack down on non-compliant companies, but rather to educate them, as well as the community, on the practices. sure.

“That said, the application for not complying with this health ordinance is the same as for not complying with other health ordinances,” agency spokesman Will Harper said in an email. . “The county will investigate complaints about businesses that violate health ordinances and act accordingly. “

Maria Gonzalez, an employee of the Valley Medlyn cafe, said a couple of customers initially refused to show proof of vaccination on Wednesday, but did so reluctantly after learning about the new policy. Nonetheless, she is concerned that other interactions with customers will become more confrontational.

The outdoor patio at the Revel Kitchen and Bar is large enough that owner Curtis deCarion is hoping it can accommodate those who are not vaccinated or who refuse to prove they are.

As a business owner, deCarion said, he “would never want to turn away clients” even though it is a reality he is about to face.

“We understand why we have to do it,” said deCarion. “We’re not really excited about it, but we’re doing what we have to do these days to survive.”

A calm Wednesday afternoon saw only a few patrons sitting at Hazy Barbecue – the calm before a storm of patrons expected during dinner hours. While Harrigan, the restaurant’s co-owner, was being interviewed, he noticed that some customers at a table inside had yet to show his staff their vaccination cards.

Dealing with them would be the next item on his to-do list, Harrigan said.


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Angelo’s transforms Federal Hill restaurant into an indoor-outdoor place


Wednesday September 22, 2021

Enlarge +

Angelo touted the completion of the new installation of new windows on Tuesday. Photo: FB d’Angelo

Federal Hill’s nearly century-old Italian restaurant has announced the installation of new windows for an enhanced dining experience.

On Tuesday, Angelo’s – located at 141 Atwells Avenue – announced the completion of the renovation that now allows for increased ventilation – and more.

Veal and sausage and fries may even be better – and that’s a high bar.

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And although this is a major benefit during a pandemic, Jamie Anitgano d’Angelo said on social media that the project has been in the works for four years, to bring more light into the restaurant and connect the spaces interior and exterior catering.

“Ciao Bella,” Angelo wrote. “The secret is out, our new windows are here! They open fully, allowing open air circulation and beautiful natural light. It’s a long-held vision that has finally come to life – we can wait for you to see them! Thank you to everyone at Towne Glass for working with us and protecting our historic building!

Latest for Federal Institution Hill

During the pandemic, Angelo’s, like many restaurants, has struggled to “think outside the box” and deal with state restrictions on coronaviruses.

In October 2020, the restaurant featured a twist on an Italian classic and offered take-out ‘Halloween cannoli kits’, which included’ mini mummy cannoli shells, green mud cannoli cream. and Halloween nuggets for all your favorite ghouls and elves ”.

Earlier that fall, the restaurant offered its own “twist” on PPP loans – naming one dish the “PPP”.

“Bowtie pasta sautéed in oil and fresh minced garlic mixed with crispy prosciutto and peas topped with pecorino romano cheese,” wrote Angelo’s “Restaurant week has never looked better.”

During the pandemic, Angelo’s announced that it had obtained a ServSafe Restoration Commitment Seal.

Story

The restaurant writes the following of its history on its website:

“In 1924 Angelo’s Civita Farnese restaurant opened on Atwells Avenue. Farnese is a small town 60 miles northwest of Rome (central Italy) and the name reflected the style of Italian cuisine to which the new Federal Hill settlers might have expected. Angelo’s was the “worker” restaurant, a no-frills restaurant serving simple and delicious cuisine based on village recipes. Every dish was plentiful and filling, never expensive, and the restaurant had an ambience which was and still is unique.

A place where food is known to be plentiful and the prices affordable, Angelo’s has had the help of history to establish itself as a landmark in Rhode Island. The humble restaurant survived the Great Depression. That’s when Angelo’s tradition of serving French fries with meatballs began, providing customers with an inexpensive way to have a full stomach without emptying their wallets.

When founder Angelo Mastrodicasa retired in 1954, his daughters took over and in 1965 moved the restaurant for the third and final time to its current location at 141 Atwells Avenue. In 1988, the family business was transferred to nephew, Bob Antignano, his wife Lee and their two daughters, Cindy and Jamie. With the Antignano family at the helm, the same spirit of generosity continues at Angelo, as thick and hearty as the tomato sauce, which is still fresh every morning. “

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Sonoma County restaurants still struggling in 2021


Martin said it was painful to see all of the effort and hard work the couple put into the restaurant over the past two decades fading away.

“It’s really sad, to be honest, and it’s been hard to stay motivated, but we force ourselves to keep going. We’ve worked harder than ever in the past two years. It would be easy to quit, but I can ‘can’t afford that,’ he said.

If there’s a silver lining, Lucas said, it’s that the couple have come full circle, leading a lean operation together and trying to look to a brighter future. “This little restaurant that started with two of us has come full circle. I love this place. It’s our heart and our soul,” he said.

The $ 22 Turkey Sandwich

Chef Chris Ball of the Seafood and Eat restaurant in Windsor and Down To Earth Cafe in Cotati has had to increase the prices of his menus to keep up with the rising cost of produce.

He knows customers hate it.

“We’re incredibly busy and we can’t break even,” Ball said of his restaurant Cotati. “I can’t charge enough because any increase I make is only half enough, but when I increased the prices on my menu people went crazy.”

Ball has always prided itself on using ingredients sourced from local farms and ranches, paying good wages and doing as much as possible from scratch, like the pastrami which takes nearly a month to heal, his au pesto or whiskey sauce for his donuts. According to Ball, basic ingredients from factory farms, pre-made sauces and processed ingredients are up to 40% cheaper.

Cash strapped, restaurants are already turning to prefabricated products that solve their labor issues and cost a lot less.

“The sad thing is that people probably only notice once that things are different,” he said. “You don’t need talented staff when all they have to do is show up and put it in a bag.”

“Restaurant owners lower their products to stay profitable, and it’s a smart business time. I could cut prices, and I would lose a few people, but the rest would still show up, which doesn’t support anything around us. This is not the model we have to adopt. It is not good at scale. Our entire food chain and distribution chain depends on us, “he said.

Ball said when factoring in the cost of the right ingredients, wages, workers’ compensation, rent, insurance and all other business-related costs, a turkey sandwich should cost him around $ 22. $ to make a profit, but no one would pay it. .

Instead, business is shifting to less labor-intensive restaurants.

“If you serve pizza, Chinese food, burgers, or Mexican food, you’ve probably done very well during the pandemic. But white tablecloth meals are not coming back,” he said.

This means that talented chefs move into different careers, and high-end waiters extend their sales skills elsewhere.

“There is a massive brain drain from this industry,” he said.

“The older guys who know what they’re doing are gone, and there’s no one behind them who can cook. All of a sudden, you’re a chef at 22 because you can buy everything ready-made. Most of the people I know have been released on bail.

Ball is looking to cash in on the take-out market with a new ghost kitchen, a food business with no physical presence, just cooks preparing food in a commercial kitchen for delivery. He can use his kitchen and staff, use ingredients at lower cost, and outsource delivery to Doordash or Grubhub.

It’s not what he dreams of as a training chef, but at least it will help pay the bills.

A light at the end of the tunnel

With seven restaurants and 475 employees, Mark and Terri Stark faced their own challenges. This includes the opening of their new restaurant, Grossman’s Noshery & Bar, in March 2020, which was not eligible for any of the federal relief programs, and is working to achieve 100% voluntary vaccination for staff.

While each restaurant operates independently, the group benefits from unified management practices that have enabled restaurants to retain employees by prioritizing employee salaries and benefits. Despite being forced to lay off most of their staff in early 2020, Terri Stark said restaurants have kept much of their old team and hired several hundred more during the tight labor market.

The Stark owns Stark’s Steakhouse and Seafood; the Willi’s wine bar; Seafood from Willi; Monti’s; The bird and the bottle; Noshery by Grossman; and Bravas.

With places easily accessible and popular with tourists in Santa Rosa and Healdsburg, Terri Stark said that in April 2021, when diners started to go out in droves, things started to improve in their restaurants.

“It’s been ups and downs, but we’ve seen a few months even better than 2019. We’re holding out,” Stark said.

The management of unvaccinated diners and the emergence of the delta variant were, however, difficult. Stark’s mission is to encourage immunization compliance, including a raffle of 21 $ 1,000 gift cards and a party for immunized staff in early September.

More than 90 percent of the group’s workers are now vaccinated.

“We’re waiting for the inevitable… people will probably need to be vaccinated to get into a restaurant soon. We’re trying to understand our protocol and get on the train as soon as possible,” Stark said. San Francisco recently required restaurants and bars to require guests to show proof of vaccination before entering.

Despite their challenges, Stark has a long-term view.

“I would like people to be optimistic that the current staff situation is not forever. People cannot see the light at the end of the tunnel, but it will come,” she said.


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Local restaurant affected by SEMO district fair


CAP GIRARDEAU, Missouri (KFVS) – The comeback of the SEMO District Fair was a success, but have questions from local restaurants contributed to the company’s bottom line.

Orders have returned to Raul Nieves, manager of El Torero Mexican Grill in Cape Girardeau, since the SEMO District Fair ended on Saturday.

Nieves said customer attendance had not been the same since the pandemic and the return from the fair had reduced their customers by almost 30%

“Maybe 200 people would come in and we’re used to seeing at least 4 or 500 people,” Nieves said.

He said that every time they see fewer people, their employees see less tips.

“We had to cut some of our employees and that can really affect them too because it means they have less income for them,” Nieves said.

Dustin Fornkohl, a local resident, said he was delighted he and his family were enjoying a meal in downtown Cape Girardeau.

“I like the one from Brussard. After she ate at the fair and everything, I was like, “Let’s go to Brussard,” Fornkohl said.

However, he said the fair allows eating in one place. He thinks other families feel the same way.

“Because we’re going there anyway, so you might as well eat while we’re at it and the kids can get on the rides and just grab a bite to eat while we’re at it,” Fornkohl said.

Despite the drop in clientele due to the fair, El Torero sees the numbers returning to where they were before.

It wasn’t all bad news, Nieves says they’re seeing new customers from out of town, due to the SEMO District Fair.

“It was right for us, but I know of other places where it has not been so fair,” said Nieves.

Copyright 2021 KFVS. All rights reserved.


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Two chefs meet at the intersection of tradition and innovation


Wolfgang Puck is a culinary figure that needs no introduction. The Austrian-born chef and restaurateur has built a far-reaching brand synonymous with innovation. He’s fused flawless classic European technique with Californian produce and flair, and the result is over 40 years of iconic cuisine across the globe. His passion for all aspects of the hospitality industry keeps him going, and one of the things he’s most proud of is his role as a mentor. With dozens of restaurants under its brand, countless chefs have passed through its kitchens and benefited from its tutelage. Many have stayed with him for decades; others draw on the valuable lessons they have learned and pursue their own successes.

One of those former charges is Denver-based chef and restaurateur Jennifer Jasinski. Jasinski worked closely with Puck for over a decade before going on her own. She now heads a group in Denver with five restaurants and a new one about to be launched. Jasinski credits his time with Puck as being the basis of his confidence to tackle the challenges of his own brand, and we were delighted to be able to listen to him as the two made up for it.

WP: So what are you doing exactly [these days]? I know I can see you have a brand new restaurant at the museum coming up.

JJ: Well, I’m sitting in our new restaurant. We will open on October 20 or 24e, somewhere over there, and [are] keep crazy busy. We have five restaurants in our group. We would have had six, but we lost one in the pandemic. I’m working on creating a really nice Denver-based brand, but I kind of feel like you taught me all those years ago: the finest ingredients … I’m still working hard, I train good people and I still love the job, Wolf. You know, I always love being the kitchen and creating food and that’s awesome. But what about you? You go all over the world now, international.

WP: You know, we have developed a lot internationally. We also lost a few restaurants in Detroit and Atlantic City [N.J.], which was good. You know, sometimes you get a deal, and it’s not the best deal, and it goes, and then you get a better deal. In Las Vegas, we moved Spago to Bellagio, which gave us a whole new life. We have doubled the turnover. And then, 10 years ago, we started to really have opportunities abroad, so we started to develop. First in Singapore, then we signed an agreement with the Dorchester in London. Then we continued to the Middle East to Dubai [UAE] and Qatar and Bahrain. Now Saudi Arabia offers two locations. We keep moving forward, and we just opened in June in Budapest [Hungary].

JJ: Is most of the team still intact?

WP: Some yes, but some have moved on. It is not always better to stay too long. Change is hard, but change is good. You know how to stay relevant and give people new opportunities. I lost a few people who were with me 16 or 17 years old, quite a few. But making others evolve has been a good thing. It is [a] good educational thing, and even with the pandemic, even how difficult it was, we learned a lot of lessons about our business and how to be more efficient and effective.

JJ: I learned a lot of hard and good lessons.

WP: I think everyone has learned to function better, more efficiently. And some people had to go ahead to achieve it.

JJ: Yes, and fight against complacency. It’s difficult, especially with people who feel so comfortable after a few years. What I love about you is how loyal you are, and I’m the same. But at some point, if the business suffers, you have to make some tough decisions. Because you love these people, but it’s hard.

WP: You can tell when complacency sets in, instead of having constant improvement. This is how it should be. I would say to myself every day, “How can I do this better? You are one of those who thinks like that. I tell everyone when they talk about you, Jennifer worked harder than anyone in the kitchen. So, I’m so proud of what you do, it’s wonderful. You deserve it after working your ass your whole life.

JJ: Well, you’d still be kidding. “Twelve hours is only half a day, you know. I still play this joke on my cooks, but I have to give the same example. When I was 22 or 30, you worked harder than me. So, I felt I had to show the same energy, I’m going to work harder than you.

NRN: How did you both deal with the challenges that the pandemic has brought?

JJ: We closed our five restaurants, put almost everyone on leave except a very few. Obviously the owners, we all stayed and just worked. We made a bunch of tough decisions. Do we really need this? Do we really need this? Do I really need this person? Do I really need such a business model? Should I rationalize my menu to become more efficient, so I should remember that the bar program should be less inventory? Should I make sure there is more cross-use of ingredients on the menus? We have gone into survival mode. I want to be in growth mode, where we can understand this work and have a more efficient and cost effective way to do it.

WP: We have really changed the way we operate. Even before the pandemic, I said I wanted to hold every boss and manager accountable at their site. That way, we don’t need to have corporate overhead, because we have 27 restaurants, we have 80 airport restaurants and everything, so we keep things really light at the corporate level. Without these corporate overheads, it saved us approximately $ 2,000,000 per year. I think to move forward you have to have a good mix of tradition and innovation.

JJ: I like your point on tradition and innovation. Because I think that’s really the key to growth. Keeping the things that people really love and know us about is great. But also innovate constantly, because if it is not if we stagnate, we will never succeed in this world. Relevance is therefore important. How do I stay relevant to my guest?

WP: I always remember a client. We were making this tempura sashimi from the start, and one day I changed the sauce. You know, I’m sick of making this rich sea urchin sauce, so I just changed it. And a customer comes, a regular, and orders the dish. He calls me and says: “What have you done with my dish? And I said, “Well, I changed it, I was sick of this sauce, I wanted to make it a little lighter.” And he looked at me and said, “You know, if I can’t get enough of eating it, you shouldn’t be tired of cooking it.” So I said, “You have a point!”

JJ: I think a good mix of tradition and innovation is the place to go. I don’t know if I’m ever happy with where we are at our restaurants. I still think we can do better.

WP: It’s a matter of passion. If you are passionate about what you do, you are never going to work because you love what you do.

JJ: So true. One of the big lessons. And I just want to make sure you know how much thank you so much for all the years you’ve taught me so much.

WP: I am so proud of you. What you have accomplished and what you have done in your new adopted city. I knew your hard work and passion would pay off, I never doubted it.


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Vote Now: Which is the best Dine-In restaurant in Owensboro?


Graphic by Owensboro Times

What’s your favorite local Dine-In restaurant? Voting is now open exclusively on our site and takes place until Wednesday afternoon.

This week features the seventh of eight categories in the Owensboro Times Eat Down the Street voting contest to ultimately determine Owensboro-Daviess County’s favorite local restaurant. Here’s everything you need to know, including how to vote.

Week 7, featuring the Best Dine-In restaurant, is sponsored by Nick Warren with Shelter Insurance. Voting can be done below. Comments on Facebook will not count as votes.

For a full description of how the entire contest works, including our list of eligible restaurants and categories, click here.

What’s the best Dine-In restaurant in Owensboro?











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Restaurants

Prairie Village Restaurant Named to America’s Top 100 Neighborhood Gems List


PRAIRIE VILLAGE, KS (WDAF) – A restaurant in Prairie Village is recognized nationally for its charm, neighborhood appeal, and alfresco dining.

Cafe Provence landed on OpenTable’s list of America’s 100 Best Neighborhood Gems for 2021. It’s the only Kansas restaurant to make the list. The only Missouri restaurant to make the list is in the St. Louis area.

The San Francisco-based online restaurant reservation provider has showcased restaurants that add character to their neighborhoods and welcome diners with exceptional hospitality.

OpenTable said the list of winners was determined after analyzing internal data generated solely from guest reviews collected between April 1, 2020 and March 31, 2021.

All restaurants with a minimum “overall” score and a number of qualifying reviews have been included or taken into account.

These eligible restaurants were then rated and sorted based on the sum of the tags for which “neighborhood gems” and “alfresco dining” were selected as a special feature.

This is not the first time that Café Provence has been recognized. The French restaurant also landed on the OepnTable ‘America’s 100 Best Restaurants’ list and more.

Executive Chef Philip Quillec describes the cuisine as comforting French cuisine, but he also likes to add American touches every now and then, like bacon in his French onion soup.


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Restaurants

Vegan Tofu, London: ‘Bring the Big Hitters’ – Restaurant Review | Food


Vegan Tofu, 105 Upper Street, London N1 1QN (020 7916 3304). Starters and dim sum £ 5.50-£ 8.50, large plates £ 7.90-£ 14.80, desserts £ 4.80, wines from £ 18.50

About a dozen years ago, an editor invited me to go vegan for two weeks, so I could get back to the boisterous frontline of herbal life. I reduced it to a week, then after five days I announced that I meant a week of work and angrily grabbed a steak. While the room took the challenge seriously and was accompanied by a stacked order of self-mockery, it was also well-seasoned with eye rolling. How funny. Rayner, the carnivore, swears meat, dairy, eggs and honey, with hilarious consequences. Let the fun begin.

This feature would not be turned on now or, if it was, would look grossly disconnected. Until 12 years ago, he could only hold it by the tips of his fingers. While I don’t claim to have adopted this lifestyle, only an idiot would ignore the imperative to eat less meat. However, it is not always easy. I learned during my five days, for example, that powdered milk is the enemy of veganism. I assumed roasted nuts would be my friend. Then I discovered that a huge proportion of products, those flavored enthusiastically with salt and vinegar, or paprika and grilled onions or black pepper and kumquat (maybe I made one) , use powdered milk to keep the aromas on the nuts. The first lesson in vegan food shopping has become: always read the fine print.

“A deeply fragrant and inviting bowl”: spicy wontons. Photograph: Sophia Evans / The Observer

The other lesson took a few days to arrive, like high clouds pouring into a once blue summer sky. I slowly found myself falling into the embrace of the Asian repertoire; in a menu of noodle and rice dishes inspired by the traditions of Japan and Thailand, India and the various provinces of China. All-plant food can come from any culinary tradition, but it will always be easier when there is no compromise; no tedious attempts to imitate or substitute for non-vegan ingredients.

Obviously, China loves its pig. Japan loves its fish. Watch out for awkward generalizations. And yet, for all of this, there is truly so much of this part of the world that just happens to be vegan. Bring on the big hits: those chili bean pasta and sesame oils, misos and roasted spice blends, tofu and coconut milk. I could do a lot of things with it, and I did. So, it seems, the cuisine of Tofu Vegan, a new Chinese restaurant in Islington, London, may have been folks behind the much admired (not vegan) Xi’an Impression in nearby Highbury. Its name gives you the basics. The meat and the fish are out; tofu and various other tofu preparations are available.

“No animal product can improve it”: the black cloud ear fungus. Photograph: Sophia Evans / The Observer

There are cheerleader slogans on the walls and waiters’ aprons announcing its virtue, and a chart comparing the nutritional value of eggs and tofu. (Tofu has zero cholesterol compared to eggs, which are lousy on it. Go tofu!) But virtue is not a suggestion of service, although some people may claim it. Virtue can literally leave an unpleasant taste in your mouth if the person doing the cooking isn’t up to it.

The best dishes here are the ones that are really just themselves. There is no animal product that can improve on a slippery, crispy black cloud mushroom salad with a weight of salted and sliced ​​fresh red peppers, cilantro leaves and a sweet and sour dressing, with a big nutty kick of Sesame oil. It’s the edible equivalent of swimming in cold water. It makes your skin tingle slightly. It makes you feel more alive, which is a serious feat for a bowl of mushrooms.

“A seashore kick”: “fish” cooked twice.
“A seashore kick”: “fish” cooked twice. Photograph: Sophia Evans / The Observer

Dry-fried green beans with more red chili and lots of ground, fried garlic have a crunch and punch. There is a version of this dish with ground pork, used more as a condiment than a main course, but this iteration doesn’t seem like its poorer substitute. Cubes of tofu have been deep-fried and are generously seasoned with salt and the numbing joys of Szechuan pepper, accompanied by a sweet chili sauce. Here, the tofu is really just a blank canvas for the flavors it conveys. But then a lot of these kinds of dishes work that way. I remain skeptical of the idea of ​​fake vegan meats. It always felt sorry and unnecessary. Plant-based foods should definitely be good because of the fact, rather than despite it. Still, once you’ve pulled a shootout of salt, peppercorns, and chili peppers over fried chicken, it might as well be tofu.

This is exactly what happens with a plate of Chongqing “chicken” with chili peppers. There are a lot of quotes on the menu like this, used for “meats” that are not what they claim to be. I have eaten the chicken version of the chilli dish several times. I love the childish thrill of the forced treasure hunt; to pick among the rubble of red chilli and pepper in search of breaded and fried nuggets. The fact that it’s tofu here, makes very little difference to the absorbing pleasure of it.

“Tofu is a blank canvas for the flavors it conveys”: fried tofu and pepper.
“Tofu is a blank canvas for the flavors it conveys”: fried tofu and pepper. Photograph: Sophia Evans / The Observer

The twice-cooked “fish” cleverly adds a strip of seaweed, full of saline and surf, to the edge of flattened pieces of tofu before it’s fried. It provides a seaside kick. Even with my doubts about the nomenclature – we know it’s not fish – this part works. The problem here is with the sauce. I made the double-cooked pork version of this dish at home and I know a bit about the balance of Szechuan chili paste with the sweet flour sauce and black beans. There isn’t enough of it, perhaps because there is a fear that it will make the “fillets” soggy, but it’s still an engaging plate.

I’m encouraged by various waiters to have their spicy wonton, which they all tell me is their specialty, and the sauce with it is a belt. Our server pours a little on the ravioli with the skin tight, garnished with a fine dice of unidentified but crunchy vegetables. It is a deeply fragrant and inviting bowl. I could do a lot of damage to a lot of them. I end up drinking the sauce.

I’ve never hung out at Chinese restaurants for desserts and the two here – the red bean paste stuffed sesame rolls and the caramel sticky rice balls – don’t hold me back. Instead, we go next to a branch of the Amorino ice cream chain. It makes a good range of sorbets which are also vegan. However, I do not end the evening feeling virtuous. I do not shine with complacency. I just feel fed.

New bites

While most restaurants have reopened since the first lockdown, some have taken their time. Among them is London theater mainstay Joe Allen, who will finally do so next month, and in a certain style. What used to be a separate dining room at the front has become Joe’s Bar. It will be overseen by Russell Norman, who began his hospitality career with the legendary Joe’s in the 1990s. The drink menu will be long on Martinis and Negronis and there will be a bar snack menu including the truffled egg toast from Norman Spuntino’s former restaurant. Meanwhile, the Dining Room has a new Executive Chef in the form of Gary Lee, who for many years ran the kitchen of the original Ivy on West Street in Covent Garden. His new menu retains many Joe’s classics including Caesar salad and baby back ribs, but adds the crispy duck and watermelon salad from the Ivy. TO joeallen.fr.

And another door unlock delayed by the pandemic: Hawksmoor New York, which was due to launch in early 2020, has finally opened. The restaurant, on East 22 of Manhattansd Street, features executive chef Matt Bernero, formerly of the Minetta Tavern in Greenwich Village, and a menu of locally sourced ingredients including Island Creek oysters, Maine lobster, and Vermont smoked bacon. Visit hawksmoornyc.com.

Email Jay at [email protected] or follow him on Twitter @ jayrayner1

Chewing The Fat by Jay Rayner: Tasting Notes of a Gourmet Life, is now available. Buy it for £ 4.99 at guardianbookshop.com



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Restaurants

Kansas restaurant named one of America’s best neighborhood gems


PRAIRIE VILLAGE, Kan. – A Prairie Village restaurant is nationally recognized for its charm, neighborhood appeal and alfresco dining.

Cafe Provence landed on OpenTable’s list of America’s 100 Best Neighborhood Gems for 2021. It’s the only Kansas restaurant to make the list. The only Missouri restaurant to make the list is in the St. Louis area.

The San Francisco-based online restaurant reservation provider has showcased restaurants that add character to their neighborhoods and welcome diners with exceptional hospitality.

OpenTable said the list of winners was determined after analyzing internal data generated solely from guest reviews collected between April 1, 2020 and March 31, 2021.

All restaurants with a minimum “overall” score and a number of qualifying reviews have been included or taken into account.

These eligible restaurants were then rated and sorted based on the sum of the tags for which “neighborhood gems” and “alfresco dining” were selected as a special feature.

This is not the first time that Café Provence has been recognized. The French restaurant also landed on the OepnTable ‘America’s 100 Best Restaurants’ list and more.

Executive Chef Philip Quillec describes the cuisine as comforting French cuisine, but he also likes to add American touches every now and then, like bacon in his French onion soup.

Based on OpenTable’s methodology, here are America’s 100 Best Neighborhood Gems for 2021 (in alphabetical order):

  • 1501 Uptown Gastropub – Palm Springs, California
  • 579 Benefit Street Restaurant – Pawtucket, RI
  • Acova – Denver, CO
  • Al Solito Posto – Las Vegas, NV
  • Amsterdam Café – Auburn, Alabama
  • Anis Café and Bistro – Atlanta, GA
  • Atchafalaya Restaurant – New Orleans, LA
  • Babette’s Café – Atlanta, Georgia
  • Bar-Bill Tavern – Aurora, NY
  • Beetlecat – Atlanta, Georgia
  • Bettolino Kitchen – Redondo Beach, CA
  • Bistro L’Hermitage – Woodbridge, Virginia
  • Bistronomic – Chicago, Illinois
  • Italian Brewsters Cafe – Buffalo, MI
  • Brooklyn Café – Sandy Springs, Georgia
  • Ca Del Sole – North Hollywood, California
  • Café Bizou – Agoura Hills, California
  • Café Luxembourg – New York, NY
  • Café Monte – Charlotte, North Carolina
  • Café Nell – Portland, OR
  • Café Provence – Prairie Village, KS
  • Café Terracotta – Littleton, CO
  • Caleb’s American Kitchen – Lahaska, PA
  • Cappy Restaurant – San Antonio, Texas
  • Casa di Amore – Las Vegas, NV
  • Casa Nostra Ristorante – Westlake Village, California
  • Cesarina – San Diego, CA
  • The Charles – Wethersfield, Connecticut
  • Citron Bistro – Vero Beach, Florida
  • Claire’s at the Depot – Warrenton, VA
  • Coastal Cuisine – Dana Point, CA
  • Coldwater Coffee & Dining – Tipp City, OH
  • Cozy’s Cafe and Pub – Liberty Township, OH
  • The Cup Café – Tucson, AZ
  • Daniella’s Cafe & Market – Danvers, MA
  • Hotel Restaurant Deposit – Sonoma, CA
  • E&E Stakeout Grill – Bellair Bluffs, Florida
  • Fabian’s Italian Bistro – Fair Oaks, CA
  • Fable – San Francisco, California
  • Fig & Ash – Pittsburgh, Pennsylvania
  • FITZGERALDS – Berwyn, Illinois
  • Frank – Beverly, MA
  • Gaetano Restaurant – Torrance, California
  • Grand Finale Restaurant – Cincinnati, OH
  • Grassroots Kitchen & Tap – Scottsdale, AZ
  • Hazelwood Food & Drink – Multiple Locations
  • The Hidden House – Chandler, AZ
  • Insalata’s – San Anselmo, CA
  • Iozzo Italian Garden – Indianapolis, IN
  • Ironwood, Cave.Craft.Cook – Laguna Hills, CA
  • Impeccable Coffee – Raleigh, NC
  • Italian Restaurant – Minneapolis, MN
  • The Italian House on Park – Westfield, IN
  • Keeler’s Neighborhood Steakhouse – Sans Soucis, AZ
  • La Fonda sur Main – San Antonio, Texas
  • La Merise – Denver, CO
  • La Piquette – Washington DC
  • Bistro Lavendou – Dallas, Texas
  • Lena’s Wood-Fired Pizza + Tap – Alexandria, VA
  • Lunetta – Santa Monica, CA
  • My Home – Boston, MA
  • Madison – San Diego, CA
  • Maple Tree Inn – Homewood, Illinois
  • Maya Del Sol – Oak Park, Illinois
  • The Mermaid Inn Uptown – New York, NY
  • MIDA – Boston, MA
  • Milton Cuisine and Cocktails – Alpharetta, Georgia
  • Mon Ami Gabi – Chicago, Illinois
  • Monty’s Steakhouse – Woodland Hills, CA
  • Mulberry Street Ristorante – Fullerton, CA
  • Murphy’s – Atlanta, Georgia
  • Mystical Fish – Palm Harbor, Florida
  • Northern Italy – Las Vegas, NV
  • Olio e Più – New York, NY
  • Original Joe’s Westlake – Daly City, CA
  • Paravicinis Italian Bistro – Colorado Springs, CO
  • Parc Bistro-Brasserie – San Diego, CA
  • Preserved Restaurant – Augustine, Florida
  • Red Rooster Overtown – Miami, Florida
  • Ridgway Bar & Grill – Naples, Florida
  • Root down
  • Rosemary and Thyme – Sarasota, Florida
  • Rosmarino Osteria Italiana – Newberg, OR
  • Rusconi’s American Cuisine – Phoenix, AZ
  • Ruthie’s All-Day – Arlington, VA
  • Si Bon – Rancho Mirage, CA
  • The Smoke House – Burbank, California
  • Spencer Restaurant – Palm Springs, CA
  • Stone’s Public House – Ashland, MA
  • Sugo – Duluth, Georgia
  • Swan River Seafood – Naples, Florida
  • Tam O’Shanter – Los Angeles, California
  • The Tap Room at Dubsdread – Orlando, Florida
  • Tavern 4 & 5 – Eden Prairie, MN
  • Tramici – Saint Simons, Georgia
  • Trattoria Marcella – St. Louis, MO
  • Ship – New Orleans, LA
  • Vintner Grill – Las Vegas, NV
  • WeHo Bistro – West Hollywood, CA
  • Willi’s Wine Bar – Santa Rosa, California


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Restaurants

These Dallas restaurants all serve Hawaii-style frozen Dole Whip


Dallas has seen a surge of Hawaiian food in the past few years, starting with the poke trend in 2018 and more recently with Hawaiian-themed restaurants specializing in comforting “plate lunches” with rice and meat.

All this Hawaiian infusion gives us a little extra sweetness: the frozen treat commonly known as Dole Whip.

This frozen non-dairy ice cream will surprise you as a pleasant refreshing surprise. First, there’s the texture: a perfect ice creamy firmness that melts quickly as you eat it. (They have special machines that make it that way.) And then the flavor: Pineapple is a flavor you might not expect in a soft-serve, where old-fashioned vanilla and chocolate reign supreme.

Formerly known as Dole Whip, now officially Dole Soft Serve, the treat was created by Dole in 1986, who sells it to tourists at their plantation in Hawaii. But it developed a cult following its introduction to Disney theme parks, which promoted it as an exclusive, even though the blend, made by Iowa-based Kent Precision Foods Group, is available to any. provider.

Six Flags, being another theme park, started serving it in some locations in 2012. Six Flags Over Texas got it in 2015, making it one of the few places to get it locally.

It remained a theme park thing until recently, when the Hawaiian town hit, and Dole Whip started to get all the rage. It’s also vegan. Now you can find it not only at Hawaiian themed restaurants, but also at froyo and burger stand places, in an expanded selection of flavors such as lime, cherry, raspberry, and a new watermelon.

Two catering / food trucks in the Dallas area make it even more accessible. One is a Dole Whip themed food truck called Southern Dole Whips – motto: “You don’t have to go to theme parks anymore to get a Dole Whip. We can bring them to you!” – which publish a monthly calendar of appearances as well as a rotating menu of flavors.

The other, Sweet Frog DFW Mobile, is a Virginia-based food truck chain that mainly offers frozen yogurt, but also Dole Whip flavors.

Here are all of the places you can get Dole Soft-Serve around Dallas:

Bobbers
The AT&T Discovery District food court restaurant / stand in downtown Dallas offers Wagyu burgers topped with queso, fried eggs, bacon and more. But Dole Whip is half the story. After all, they’re called Bobbers Burgers & Whips, so you know Dole is in the house. They still have pineapple, plus a rotating flavor such as mango.

Ice cream in cauldron
The Orange County-based ice cream concept is known for its “puffle” cones which, when filled with their ice cream, create a floral appearance. With flavors such as Earl Gray Lavender, they are certainly not mundane. Their line includes “Pineapple Express,” AKA Pineapple Flavored Dole Soft-Serve, which they position as a vegan flavor.

Cinnaholic addison
This chain is home to the decadent but vegan cinnamon bun, topped with frosting, cookie dough, nuts, candy and more. Their vegan profile makes them a logical place to find the Dole Whisk but for now it’s only at Addison Cinnaholic, where they have two flavors: pineapple and raspberry.

Dole Soft Serve Fruit Swirl at Six Flags Over Texas
Arlington Theme Park is home to a branded booth that sells pineapple and mango flavors. You can get a cone or an extra tall plastic cup that has chopped pineapple on the bottom and Dole Whip on top.

4 Tiki Kahunas Lounge
Arlington Tiki Bar is a haven for drinks like Mai Tai. They have a soft serving of Dole Whip pineapple that you can order with or without alcohol.

The Hawaiian Brothers
The Kansas City-founded fast-casual restaurant chain specializes in island comfort food, including the classic Hawaiian lunch with rice and pulled pork or teriyaki chicken. They are expanding to Dallas-Forth Worth this fall, including a location at 6011 Greenville Ave. in Dallas, which they will open on October 19. They offer Dole Whip in the original pineapple as well as a rotating flavor.

Menchies
The California frozen yogurt chain was very early on the Dole Whip front and serves it in all of its stores, including eight stores in Allen’s DFW area at Plano in Fort Worth, in the pineapple flavor of origin only.

Pineapple Grill Texas
Pineapple Grill was founded in 2017 as a food trailer and catering business before expanding to a brick and mortar restaurant at 121 E Harwood Rd. In Hurst in December 2018. They are owned and operated by Hawaiians and take great pride in the authenticity of their Hawaiian dishes, from the Spam Musubi Platted Lunches, and of course the Dole Whisk in the Classic Pineapple.

Pokéworks
The New York-based poke chain has two DFW locations – one at The Hill in Dallas and the other at Richardson Restaurant Park at 746 S Central Expy. – and they’ve done a good job of going beyond the poke trend with poke, bowls, wraps and salads, all healthy, all satisfying. They serve pineapple Dole Whip, plain or with an optional pinch of ground red pepper.

Pure poke
Frisco’s quick and casual restaurant that offers bowls of poke, salad and rice is by husband and wife John and Sophia Kim. They are lovely and conscientious, from the care they take in preparing the food to serving free miso soup if you dine there. They have a soft serving of Dole Whip pineapple in a generous 9-ounce serving for just $ 3. Come for the Dole Whip, stay for dinner.

Swizzle
The adorable tiki bar at 1802 Greenville Ave. serves rum classics like mai tais, as well as fun drinks for two served in the hollowed-out shell of a fresh pineapple. There is also a menu featuring Polynesian / Hawaiian dishes such as pork, spam, and chicken katsu, but also edamame dip with taro chips and, the reason we’re here, Dole Whip, to taste. pineapple.



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Restaurants

How a 27-year-old flight attendant opened a restaurant during Covid


This story is part of CNBC Make It’s Millennium Money series, which details how people around the world earn, spend and save money.

Nicholas Alston, 27, had been working as a flight attendant for barely a year when the pandemic shook the travel industry. By November 2020, due to budget cuts and reduced service, he took a voluntary leave where he worked only one month out of two.

But during this downtime, he saw an opportunity. Alston worked in the food industry before becoming a flight attendant in 2019, which he saw as a way to overburden his savings to fund other career and financial goals. So when the pandemic slowed down his flight schedule, he took it as a sign to revisit his goal of opening a restaurant – a passion project for him since college.

In December 2020, he started his own restaurant business, Clutch Handheld Breakfast, a one-person operation he ran from a ghost kitchen in Columbus, Ohio.

In May 2021, Alston returned to flying full-time and kept a “busy” schedule: he would report for work at the Detroit Metro Airport on Friday, fly across the country until Tuesday, return to Detroit and would immediately jump on a plane to Columbus to begin serving his restaurant, which he operated Thursday and Friday mornings. On Friday afternoon he would fly back to Detroit and start his week all over again.

Nicholas Alston, 27, works as a flight attendant in Detroit and runs a restaurant based in Columbus, Ohio.

CNBC do it

In August, Alston temporarily shut down Clutch so it could increase its flying hours, save money, and move on to the next phase of its business plan: buying a food trailer to run its business.

Here’s how Alston manages his time and money by earning $ 51,000 as a flight attendant to fuel his dining dreams.

A career detour – and a big pay rise

In 2019, Alston was making $ 15 an hour as a crew chief for a German food truck when his friend introduced him to the idea of ​​becoming a flight attendant. He was drawn to the job for its relatively high salary (his friend was making $ 45 an hour), perks like a 6% match on a 401 (k) company, the freedom to set his own schedule and, well of course, the ability to travel the world.

After doing some research, he applied to six airlines, received offers from two, and landed on one. He took eight weeks of training and started flying in May 2019.

Alston gets a raise every year on his anniversary and currently earns $ 35 an hour. Over time, he expects to hit a cap of $ 69 an hour, he told CNBC Make It.

An average flight schedule is around 75 to 85 hours per month, Alston says, although he takes as many shifts as he allows in the Federal Aviation Administration. rules and regularly logs 100 to 120 hours per month.

Alston likes to monitor how much he works and earns, as well as the seamless progression of wages with seniority: “It can go up quite significantly,” he says.

Cook something on the side

Alston says using his theft earnings to fund his dreams of opening a restaurant next door “has always been the plan.”

In college, he came up with the idea of ​​opening a food truck specializing in portable breakfast foods – think omelets and French toast, but in sandwich form. By mid-2020, he had around $ 28,000 to open the business. It wasn’t enough to invest in a truck, but he could start his restaurant from a so-called ghost kitchen, or a kitchen facility that produces food only for delivery and take-out without catering areas.

Alston rented space for a kitchen and storage facility on an hourly basis. He spent around $ 5,000 on start-up costs, including setting up an LLC, obtaining his food handler license, collecting supplies, and testing his menu.

Nicholas Alston’s passion project, Clutch Handheld Breakfast, is a restaurant specializing in breakfast sandwiches.

CNBC do it

For the next eight months, Alston operated Clutch from Columbus on Thursday and Friday mornings when he was not flying. The expenses varied month to month, from $ 1,800 to $ 2,300, depending on the cost of supplies and advertising. Income also depended on his schedule: in June, it was open for six days and brought in $ 760.

He sees the first part of 2021 as the first phase of his business: getting to grips with running a food business and collecting customer feedback.

At the end of August, Alston temporarily closed his ghost kitchen to once again focus on theft and save money. The second phase of his plan is to purchase a food trailer to house Clutch before the end of the year. He’s about $ 9,000 away from his goal of $ 33,000.

“I know it’s going to take a little while,” Alston said of his business plan. Eventually, he hopes to develop Clutch enough to hire employees and expand to new locations.

The best learning experience so far has been hearing positive customer feedback which keeps him motivated. “I’m lucky to have enough money to make it happen,” he says. “It’s my passion, and one of these days it will be a profitable business.”

How he spends his money

Here’s a look at how Alston typically spends his money, in July 2021, before closing his kitchen:

Elham Ataeiazar | CNBC do it

  • Savings: $ 1,180 divided between his business account, personal savings, emergency fund and health savings account
  • Professional expenses: $ 1,125 for cooking and storage time, supplies and marketing
  • Investments: $ 854, including contributions to a Roth 401 (k), Roth IRA and several brokerage accounts
  • Discretionary: $ 658 for a bachelor party weekend, entertainment and other miscellaneous expenses
  • To rent: $ 400 for a room in a condo in Canton, Michigan
  • Transport: $ 305 for gas, insurance, Lyft rides and a $ 150 car repair
  • Food: $ 259 on groceries and restaurant meals
  • Student loans: $ 150 paid directly to her mother for her parent PLUS loan
  • Assurance: $ 67 for health, dental, vision and life
  • Telephone: $ 55

In Columbus, Alston stays with his parents for free and borrows his father’s car to get around. Back in Detroit, he rents a room for $ 400 in Canton, Michigan, in a condo he shares with two other people, and he drives his own car. As of September 2021, he mostly stays in Michigan when not working.

Alston aims to put around half of his salary in savings and over the years he has become a fan of opening accounts to get login bonuses and other introductory offers. He currently has savings in six different banks.

Alston pays 15% of his salary into his company’s Roth 401 (k) plan and an additional $ 50 per month into a Roth IRA. Outside of retirement, he has several brokerage accounts for investing in the stock market, cryptocurrency, and real estate stocks.

Alston graduated from college with $ 26,000 in student loans, which he paid off in a year by cutting living expenses and putting 90% of his income into his balance. Today, he pays $ 150 per month directly to his mother, who took out a Parent PLUS loan for her college education.

As her parents approach their retirement, “I plan to seed a good amount of money in their lives so that I can pay off this student loan and I just thank them for all the support they gave me growing up,” says Alston.

Much of Alston’s entertainment is done during layovers between flights. Because he is responsible for his flight path, he tries to bid for cities where he knows someone and can catch up with friends or family.

“What I love about my job is the lifestyle it brings,” he says. Some of her favorite destinations include Vancouver; San-Francisco; Washington DC; Kansas City, Missouri; and Cincinnati, Ohio, where he grew up.

Look ahead

Over the next five years, Alston hopes to move to Washington, DC, where he has always wanted to live. To do so, he will have to decide to move his food business from Columbus to DC. But he enjoys his daily job with his current employer in Detroit and also hopes to develop his racing career. “I do my best every day to provide the best hospitality to everyone on board,” he says.

“The goal is to do both: to have this job in this company, [have] good benefits, a good lifestyle, and also starting my own business and running the business at the same time, ”adds Alston.

Nicholas Alston hopes to have a long career as a flight attendant and use his earnings to fund his restaurant at the same time.

CNBC do it


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Restaurants

Hank investigates abandoned restaurants – Boston News, Weather, Sports


BOSTON (WHDH) – More than 100,000 bars and restaurants across the United States have closed since the start of the pandemic. Many others struggled to stay open and were promised government money to help them. But they never got that money! Hank Phillippi Ryan is investigating.

The door to the District 7 tavern has been closed since the start of the pandemic.

Inside, the bar is empty. The pool table is covered. The televisions and the jukebox are turned off.

“It’s been a struggle to keep the lights on,” says co-owner Arianne Waldron. “We are in debt. We are drowning. The Roxbury pub is struggling to find the money to reopen.

The bills are piling up in a very overwhelming way ”, Ariane says, “How are we going to get out of this?” “

Earlier this year, she and her business partner applied for a grant from the federal “Restaurant Revitalization Fund”.

The fund had $ 28 billion that Congress set aside to help businesses like Arianne’s that have been hit hard by COVID.

“It was like, okay, this was going to be our lifeline” said Ariane.

District 7 received an email from the Small Business Administration with good news: “Congratulations, award approved. ”

“We were delighted” said Ariane.

The email promised that a grant of $ 100,000 would be in the restaurant’s bank account in “3-7 business days.”

This money was going to save us. This money would allow us to reopen, to allow us to rehire our workers, and to be able to provide for the needs of their families ”, said Ariane.

Arianne and her partner used the email – and the promise of that money – to get a bank loan.

They began repairs, bought employee uniforms and rehired their manager.

But two weeks later, they got another email that said:

“We regret to inform you that due to recent court decisions the US Small Business Administration will not be able to disburse your Restaurant Revitalization Fund award.”

“I immediately had a stomach ache” said Ariane.

We found that the same shocking notice had been sent to almost 3,000 bars and restaurants across the country. The money they had been promised was not coming!

Their immediate reaction was terror, despair, grief, confusion, ”said Erika Polmar, co-founder and executive director of the Independent Restaurant Coalition.

What happened? When Congress established the fund, lawmakers prioritized applications from businesses owned by women, veterans, or those who are socially and economically disadvantaged.

But then some companies took federal action to challenge that. And the judges agreed with them.

“It’s especially devastating when you think you have the price and it’s taken away from you,” Erika says.

The Independent Restaurant Coalition has been inundated with calls from business owners who have also already spent the money they were promised.

“I spoke to people who were rightly hysterical. I had never in this role called crisis counselors on the phone with people, it was just as serious and it still is, ”says Erika.

The fund then had to reconsider all outstanding requests on a first come, first serve basis and quickly ran out of money!

We found that only 36% of businesses that applied for money were ultimately approved.

And now, over 100,000 restaurants and bars – including District 7 – are still waiting for help.

“That sudden hit of that rug under our feet really left us out,” says Arianne.

There are currently bills in Congress calling for more money to be given to restaurants and bars to stay afloat. Industry experts tell 7-Investigates that if something isn’t done soon, more businesses will close and more people will lose their jobs.

FOR MORE INFORMATION:

Coalition of independent restaurants and additional resources

Video published by the Coalition of Independent Restaurants

National Association of Restaurateurs

Boston Black Hospitality Coalition

Here are links to some of the bills pending in Congress to replenish the fund and other laws to help restaurants, bars and other food and beverage businesses:

Restaurant Revitalization Fund Replenishment Act, 2021

Entry law

Information from the Small Business Administration on the Restaurant Revitalization Fund

Companies that have received money from the fund

The Small Business Administration (SBA) recounts 7 surveys:

As of June 30, 2021, the RRF program has received over 278,000 eligible submitted applications representing over $ 72.2 billion in requested funds, and approximately 101,000 applicants have been approved for restaurants, bars and other businesses in restaurant type.

Underserved populations received approximately $ 18 billion in grants, including:

  • Women-owned businesses ~ $ 7.5 billion
  • Veteran-owned businesses ~ $ 1 billion
  • Socially and economically disadvantaged businesses ~ $ 6.7 billion
  • Businesses owned by representatives of several underserved populations ~ $ 2.8 billion

The remainder of the $ 28.6 billion was awarded to eligible applicants not identified as part of an underserved group.

Additional economic relief is available: The SBA still administers programs such as economic disaster loans [EIDL], Advanced Targeted EIDL Programs, and Additional Targeted Advanced EIDL Programs. SBA administrator Guzman has increased the maximum amount small businesses can borrow through the EIDL program.

If you have a story idea or a tip, please send an email to: [email protected]

(Copyright (c) 2021 Sunbeam Television. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)

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Umana Yana Restaurant brings owner’s vision to life as a “place to meet people”


Orange, yellow and green permeate these surroundings. These are the virgin cocktails inked with turmeric, mango and basil. These are kaleidoscopic Afro-Caribbean-inspired street food platters, Ethiopian injera platters, and spicy stews. They are the bright interior where tangerine towels burst against teal and emerald chairs and the browns and blues of large canvases by Obaro Ene, a local Nigerian-American painter, teacher, and hula-hooping artist, anchor the walls. This is the second act of Umana restaurant and wine bar in its new location on Central Avenue (the former New Scotland Antiques) just two doors down from where it once stood.

Umana Yana is named after a famous thatched-roof communal hangout in the owner’s homeland, Dale Davidson, Guyana. Here on Central Avenue, where the storefronts are most often filled with posters and offers, its bright floor-to-ceiling windows emerge as a transparent and warm invitation. On a warm night, orange chairs and towels light up the sidewalk while plants hanging from the windows add flashes of greenery. When a sudden downpour sends staff in a hurry to collect things, the perforated metal lampshades glow with fractured light and the bulbs hanging from the awning to the trees on the sidewalk emit a fuzzy glow.

The heat is apparent as soon as you enter. The staff in shorts and t-shirts warmly welcome behind the island bar and explain that they are still awaiting the transfer of a wine bar license to the new location. My predecessor raved about a South African muscat-like wine made from bukettraube grapes and a smoky, oaky 2012 Pinotage in 2014, but we are not dismayed by its absence: the tea with homemade sorrel and ginger beer offer a Caribbean touch; The blank potions include a No-jito with crushed fresh basil, lemon and allspice syrup, and a mango-mint refreshment with pepper syrup and pink salt. If you need to relax, you can add a coconut CBD boost for $ 3.

Besides the reopening, I’m here for the Ethiopian injera. With no Ethiopian restaurants for miles around, Umana is the perfect place for classic teff-fermented spongy pancakes with which to scoop up Berber-flavored meats and salads layered into a colorful spread. Previously offered weekly, injera platters are now on the menu every night so you can switch between doro wat fragrant simmered chicken, asa wat fish – a spicy stew lighted with jalapeño, ginger, cilantro, cumin and chili pepper. Jamaica – or yetsom beyaynetu tofu, a spread of vegan sides. I’m trying to recall the names of trips to Philly where Ethiopian restaurants abound: Atkilt, a dish of cabbage and potatoes is here alongside misir wat (lentil stew) and a smoked eggplant dip which is an Ethiopian version of baba ganoush. There’s braised kale with peppers, a jumble of fresh cucumbers and tomatoes to freshen things up and, finally, a fried egg on top.

If injera was the goal as a classic dish to tear up and share together, it’s by no means the only treat. French and Jerk Seasoned Lamb Lollipops are brilliant with a pineapple mint sauce, the temperature is perfect for sweet lollipop bites. The chewy soufflés of yucca and shallots mashed with Indian spices and rolled into cigar-shaped crisps have the spicy profile of samosas amplified by mango chutney and tamarind jam.

As Afro beats fill the air, patrons venture out to the bar as a thunderstorm rages outside. We’re working on a slow roasted goat stew, pulling the meat from cut bones, savoring hints of basil and ginger, tasting bites of African jollof rice with tomato, and sliding crispy, marinated tofu on top of them. skewers topped with red curry sauce.

Our pace slows down and a waiter walks by to offer pineapple bread pudding or flourless chocolate ganache cake, both too rich for a full stomach. We give in and share a coconut cinnamon square served hot with some melting vegan ice cream.

Umana Yana has changed little in ideology: Funky and warm, with a thin mix of Afro-Caribbean dishes. While no one shies away from hearty stews and snacks, the popular Sunday brunch is back with vegan drafts, crispy johnnycakes and sorrel jam, or piña colada challah French toast. For now, Umana is a welcoming space to eat, but when its wine list returns, its new location slightly closer to Lark Street will surely make it a “people’s meeting place,” as Davidson clearly wishes.

Umana Yana

240 Central Ave, Albany, 518-915-1699; umanarestaurant.com

Hours: 5 p.m. to 10 p.m. Tuesday to Saturday, Sunday brunch 10 a.m. to 3 p.m., closed Sunday evening and Monday.



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The Pigs, Norfolk: ‘Living up to its name’ – restaurant review | Food


Pigs, Edgefield near Holt, Norfolk NR24 2RL (01263 587634). Appetizers £ 4.50 or £ 8 per person for a selection, main courses £ 14 to 15.50, desserts £ 6.25, wines from £ 21

Restaurant names matter. If you refer to hedges, petals and berries, you are telling us that you cook only to serve nature’s bounty. You can do it brilliantly or not very well at all, but at least we know your intention before you cross the threshold. Use words related to the shore and we would expect a menu built around the most recent take. And if you call your restaurant Sexy Fish, that indicates you have the sensitivity of a 14 year old boy who loves underwear ads in his mom’s copy of Cosmopolitan. If you honestly think that’s a good name for a restaurant, you should be forced to sit in a locked room with a bunch of rotten herring for two days. Then you can tell us how sexy you think fish really are. If it sounds like corrosive beef with restaurateur Richard Caring, it’s because I’m doing it; the vulgar stereotypes used to market its Ivy Asia restaurants fully deserve the opprobrium.

There is a restaurant in Sidcup called Sophie’s Choice which, given the plot of William Styron’s novel, is a bit baffling. And I’ve always had a soft spot for what I guess was the sweet, literal act of translation that resulted in a South London Chinese restaurant called After Taste. I also don’t judge the food or the service, only the names.

“They understood the essentials”: the entrance to Piggy Pieces for two. Photograph: Chris Ridley / The Observer

The Pigs, a low rise pub not far from Holt in North Norfolk, makes a serious statement with its name. They can serve whatever they want, but a good slice of it is better to have something to do with pigs. The great news is that they keep their promises, and do so with enthusiasm and vigor. I have long said that there are no bad words, only badly used words. However, there are certain combinations that make me flinch. Among them is the expression “hearty meal”. He talks about forced bullshit and Ukip bingo nights and the intoxicating whiff of Lynx Africa. Yes, of course I’m a snob.

Yet it works here. There is nothing elegant or posh about the Pig kitchen. This is a positive point. It’s a solid, unconscious and, yes, filling dish. He’s there to feed you and keep feeding you until you put your cutlery down and realize you’ve been downright overfed. I am told that the building has grown somewhat since it opened. Now there is a series of interlocking rooms stretching out in all directions, but the staff have no problem dealing with the dynamic trade that fills them. The rolled menu appears to be more of a symptom of these complicated Covid times than any attempt to place the business alongside other restaurant pubs.

“A simmered, tanned and generous round”: pork belly with beans.
“A simmered, tanned and generous round”: pork belly with beans. Photograph: Chris Ridley / The Observer

I could list all the starters. I could tell you that it includes roasted honey figs with goat cheese and chopped walnuts, as well as a rare with tomato chutney and mushrooms on toast. That’s not what I’m here for. I’m here for the Piggy Pieces, a mixed board of their £ 16 pork starters for two.

They have nailed the essentials. Start with the crackle. If it’s a bummer, you might as well curse the expectation gods and go home. Both pieces here are crunchy and furiously bubbling. They’re salty and have just the right layer of fat. They sit, like an honor guard, on top of the dense, spicy, pot pork that shatters into threads when you dive in. There are dollhouse-sized cheese and smoked ham buns, served hot, to spread it out. On one side is a flaky sausage roll speckled with sesame seeds, on top of a dollop of their own fruity brown sauce. On the other side is an egg of black pudding and pork scotch, the yolk right next to the jelly. There’s a crunchy pickled veggie jar which, a bit strangely enough, is mostly sweetcorn, but does the job of slicing through the plunging depths of what’s here. There’s also a cast iron skillet of sweet and tangy barbecue beans, with bacon. It is in the logic of this menu that I am intended to find them.

“Use a knife and a fork”: the Hog Butty. Photograph: Chris Ridley / The Observer

While I love pork belly, I rarely order it as much as I would like as it would get repetitive. But hurray. I have an excuse. Here, it is served in a simmered round, tanned and generous, in a huge lake of these beans. On top is a piece of extremely good black pudding, seared so that the outside has a salty crunch. There’s a spike in applesauce and then, naturally enough, more planks of crackling. It’s £ 15.50 from “No dinner for me tonight, thank you.” We round out the theme with the Hog Butty: a toast bun filled with most of the things we’ve come across, beautifully repackaged into an elusive sandwich. Use a knife and fork. There is pulled pork well in sauce, a slice of pan-fried pork belly, another of black pudding and applesauce. There are fleas. There is crunchy red cabbage. There are roasted root vegetables with honey.

It’s a lot of simple, well-done points. A lemon meringue sundae made with lemon ice cream and cream, cream and meringue, is a concerted attempt to cleanse the palate. A strawberry tart is a quick assembly, the sliced ​​fruits are placed on a pastry cream filling. On the side, a scoop of elderflower sorbet which, after all that had happened before, was really the only dessert we needed.

'Palate cleanser': lemon meringue sundae.
‘Palate cleanser’: lemon meringue sundae. Photograph: Chris Ridley / The Observer

The drink list is rich with beers, many of which are local, including Jigfoot Norfolk Golden and Woodforde’s Wherry. I have no idea what it is. I just love the names. The short selection of wines is available by the glass, carafe and bottle. The bill won’t make you gasp, and if you have a Norfolk Passport, a program that offers discounts throughout the region, you’ll get a 10% discount. Note that from this month they will continue to open for breakfast, but not for lunch Monday through Friday, due to all too familiar staff shortages in the hospitality industry. But they stay open for dinner and all weekend, and it’s definitely worth going to find out how aptly the Pigs are. I mean, they could’ve called her Sexy Pigs. But it sounds like the title of an episode of Black mirror written by Charlie Brooker. And no one would want to eat there.

New bites

Amidst various new restaurant openings, comes a rebirth. After a ten-year hiatus, chef Mark Wadsworth has reopened Brighton’s favorite Due South in collaboration with the owners of Riddle & Finns. The kitchen is built around a high heat grill and the plan is to source 80% of their ingredients within a 35 mile radius of Brighton. The current menu features grilled oysters with lardo, a skate wing with sweet miso pepper and grilled kale in butter with almonds, chili and ginger. Visit duesouthrestaurant.co.uk.

Meanwhile, early next month, chef Nick Rudge, formerly of The Fat Duck, will be opening the Jackdaw in Conwy, near his hometown of Llandudno. During the lockdown, he ran a take-out business, also known as Jackdaw, in his parents’ kitchen. The new 30-seat business, located above a city bingo hall, will offer an à la carte dinner menu on Wednesday and Thursday evenings, and a tasting menu on Friday and Saturday. Jackdaw is the name given to a person born within the walls of Conwy. TO thejackdawconwy.co.uk.

In September and October, more than 200 restaurants, including Ox Club in Leeds, Darjeeling Express in London and the Pig hotel group, are adding £ 1 to their menus to support Action Against Hunger’s Love Food Give Food campaign. The money raised will be used to fight hunger and malnutrition in the UK and around the world. To find a restaurant near you supporting the campaign, visit actionagainsthunger.org.uk/get-involved/love-food-give-food.

Email Jay at [email protected] or follow him on Twitter @ jayrayner1

Chewing The Fat by Jay Rayner: Tasting Notes of a Gourmet Life, is now available. Buy it for £ 4.99 at guardianbookshop.com



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Notice: There is no recovery without restaurants


Ninfa’s is an institution in Houston. It was founded by Ninfa Laurenzo, a Mexican-American woman widely recognized for popularizing fajita in Houston, nearly half a century ago. I love the restaurant and am proud to have owned the Ninfa Mexican Restaurant Memorial for the past 26 years.

Obviously, during that time, we’ve had some ups and downs. But nothing could have prepared Ninfa’s, or anyone in the restaurant industry, for the COVID-19 pandemic. While more than 10,000 Texas restaurants have closed since the start of the pandemic, we have been fortunate to continue to take out after the temporary shutdown. The church next to our facility has included us on their Facebook prayer list, praying that we will survive the pandemic.

Many people believe that the restaurant industry has already recovered, or at least is on the right track, thanks to Paycheck Protection Program loans. But this is not the case.

The PPP was a tourniquet meant to stop the bleeding before it was too late to recover. What could finally get us out of intensive care is the Restaurant Revitalization Fund, which aims to provide much-needed grants to restaurants to get back on track. But in order to do this, it must be replenished.

Like most restaurants, Ninfa’s operates with very low margins. The impact of COVID-19 on the supply chain has driven up the cost of almost everything. The beef we used to buy at $ 6 a pound is now $ 13. Tequila is in serious shortage because there are not enough glass bottles. Other operating costs are also increasing. Relief for restaurants cannot come quickly enough.

That’s why Congress approved nearly $ 30 billion in Small Business Administration grants to food and beverage companies through the RRF. To ensure that historically underserved businesses have access to assistance, businesses owned by women, veterans and minorities have been given priority request status for a 21-day exclusivity period.

I applied for an RRF grant on May 3, the same day the application portal opened. After testing my banking information to make sure I was using a valid business operating account, the SBA approved my request. I thought that meant we were going to start thriving again, and I could reward the loyal staff – some of whom have been with Ninfa for over 20 years – for sticking with us when we could barely make the payroll.

Then things stalled. The loan we were promised never arrived, and I found out that the RRF was closed because a lawsuit had been filed in response to the priority status given to women, veterans and businesses owned. to minorities. We wouldn’t get the loan we were promised, and we were back where we started – in limbo.

Unfortunately, we are not the only ones in this impossible position. SBA data confirms that more than 12,000 eligible Texan restaurants that applied for an RRF grant did not receive the funding they were counting on before the program ran out of cash. Nationally, the figure is over 177,000.

With the rapid spread of the delta variant, restaurants and the economy are not yet out of the woods. Once again, there are new protocols for navigating and a growing anxiety that threatens our recovery. It takes a lot of time and money to keep up with the changing rules – money restaurants and bars don’t have to spare.

Fortunately, some senators want to replenish the RRF and give the restaurants the funds that have been promised to us. US Senators Mark R. Warner and Tim Kaine sent a letter to Senate leadership asking them to “propose legislation that provides additional funding to the RRF to meet the exceptional demand for the program” to ensure restaurants “have the resources they need to stay solvent. And “facilitate rapid economic recovery”.

I couldn’t agree more. Until this industry gets back on track, there will be no recovery. I urge readers to encourage their lawmakers to replenish the RRF and keep the promises the SBA has made to small American businesses like Ninfa.

Sanei has owned Mexican restaurant Ninfa’s Memorial in Houston since 1995.


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Maui County to Begin Requiring COVID Vaccine Cards for Dining Indoors at Restaurants


MAUI (HawaiiNewsNow) – Starting next week, vaccination cards will be required for dining inside restaurants on Maui.

“Customers will need to present a vaccination, vaccination card or some sort of verification. And those who don’t, if they have outdoor seating, are allowed to sit outside and / or take out, ”Maui County Mayor Michael Victorino said at the time. of a press conference on Friday.

Victorino said his request had already been approved by Governor David Ige and would go into effect on September 15.

It’s similar to Honolulu’s Safe Access Oahu program that goes into effect on September 13.

Victorino has not yet mentioned whether other businesses besides restaurants will be required to check vaccination cards. He said more details will be released on Tuesday.

“We feel like they’re just handcuffing us,” said Aaron Placourakis.

Placourakis has four restaurants in Maui: Nick’s Fishmarket, Son’z Steakhouse, Manoli’s Pizza Company, and Koho’s.

He says he understands the need to limit the spread of COVID in his community, but wonders why the requirement is only for restaurants.

“We don’t mind being team players, but we don’t think we should be the only ones to suffer the consequences. Are they talking to the airlines? What are they doing that is different? Said Placourakis.

Maui County has the lowest COVID vaccination rate in the state at just 57%.

Some Maui residents say the new rule won’t encourage people to get vaccinated, it will only hurt restaurants even more.

“People just won’t go,” said a Maui resident who asked not to be named.

“It’s not very fair to restaurants and there are so many other businesses that don’t have this restriction and restaurants have been through so much already and they are already struggling to stay in business”, a- she declared.

It is still unclear how the new vaccination card program will be implemented.

“We have to self-monitor,” Placourakis said. “So all of a sudden we have to be experts on what’s on the inside, what’s on the outside, who’s vaccinated, who isn’t? Is vaccination a legitimate thing? … Will we now have to compare it to a driver’s license to be sure? “

Copyright 2021 Hawaii News Now. All rights reserved.


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Effects of $ 50 Meal Credits on Taste of Nashville Restaurants – The Vanderbilt Hustler


Despite staff and food shortages, Taste of Nashville restaurants benefited from higher-than-usual tips and increased foot traffic from August 24-29, thanks to a $ 50 daily meal credit for children. students.

Taste of Nashville Restaurants experienced understaffing, food shortages and long wait times, but also considerable tips and increased foot traffic due to the $ 50 processing Vanderbilt students were given every day from August 24 to 29. Staff at the 11 restaurants interviewed told The Hustler that they had not received any notice from Vanderbilt about the initiative.

“We didn’t know this was happening – it was probably the most shocking thing,” Nicole Brant, owner and general manager of Cereals and berries, noted. “Tuesday, all of a sudden, we had a huge queue at the gate.”

Campus Dining did not immediately respond to The Hustler’s request for comment on their lack of communication with Taste of Nashville restaurants regarding the allocation.

Due to the lack of notice regarding the $ 50 allowance, six of 11 restaurants surveyed told The Hustler that they did not have enough time to order additional food to cater for their extended clientele. According to shift supervisor Marlee Mclain, Jeni’s Splendid Ice Cream sold almost all of their pint stock on August 24 and had limited availability of bucket flavors for a few days.

“We all called it the Vandypocalypse,” Mclain said. “It would have been nice to have had an advance warning, just so we could know how to prepare. “

By employee, Urban citrus juicer temporarily removed sandwiches and other main dishes from their menu, resorting to the sale of only juices, smoothies, ready meals and acai bowls.

Additionally, some restaurants have reported facing staff shortages due to increased traffic to their establishments due to the $ 50 allowance. This problem has exacerbated the staff shortage induced by the pandemic in the catering industry and the fact that many employees have recently returned to university.

“It was insane, we were so understaffed that the employees had to stop all take out orders, turn everything off and call our owners,” Steven Younger, manager of Wood-fired pizza ‘Za, noted. “We even ran out of dough three times. “

There were also incidents where restaurants had adequate starting staff but were not up to par in the kitchen. By a waiter Anzie Blue and as evidenced by Eileen Zheng, first year, the kitchen staff of Anzie Blue left the restaurant on August 26 for unspecified reasons which prevented the tables from receiving their food. However, Anzie Blue co-owner Marcie Allen Van Mol denied the claims, instead pointing to the benefits of her restaurant’s Taste of Nashville allowance and partnership.

“The students ordered bigger and more expensive dishes like our Peruvian chicken, which takes 25 minutes to prepare, while they usually get tacos or enchiladas, which only take 10 minutes.” Nada Waiter Amirah Tayuun said. “It has been very supportive of our kitchen and we missed larger plates for the other guests.”

The $ 50 credit also forced restaurant staff to balance the needs of Vanderbilt students with those of their other patrons.

“If I saw repeat customers I would try to place their orders quickly and explain why there was a massive influx of Vanderbilt students – everyone was really patient and understanding,” Brant said.

According to several students, some restaurants have temporarily stopped accepting Commodore cards or reported broken card readers, preventing Vanderbilt students from dining at these selected locations. Second year student Olivia Marco said that a waiter at Line claimed that their Commodore card reader was accidentally thrown away. Likewise, Tayuun said that Nada’s card reader broke on August 26.

“Our card reader went out on Thursday night, so large groups of students canceled their reservations at the last minute, leaving us out of some business,” Tayuun said.

On campus, Munchie Marts also ran out of food – staff members mentioned they had to order new shipments of candy, chips and other popular snacks because they were sold out at the end of each day.

Despite the initial chaos and confusion, many restaurants were able to recover and meet the growing demand.

“Fortunately, our market manager was able to pick up pints from different Jeni stores around town until we got our big shipment on Friday,” Mclain said.

Many restaurants also reported an increase in tips received during the $ 50 allowance period. Since the $ 50 was not carried over at the end of each day, students were forced to tip the remainder of their allowance to their servers rather than leaving it unused.

“On a normal day, we might receive $ 500 in tips; in our night shift only during that time, we got well over $ 1,000, ”Jack Waite, a waiter at Hopdaddy, noted.

Some restaurants have also praised the increased profits they’ve racked up, despite the stress of the $ 50 allowance.

“This location [in Hillsboro Village] was the top-grossing Jeni of the week across the country, ”Mclain said. “We made over $ 12,000 in one night, so even on a really good weekend night our usual is only around $ 6,000.”

The $ 50 meal cash credit had the added benefit of increasing advertising for partner restaurants, especially those new to Nashville.

“It wasn’t necessarily what we wanted to do the first week, but I’m glad it happened because now the students at Vanderbilt know Grain & Berry is here,” said Brant. “As we only opened in January and we’re so new, it allowed everyone to get to know us and spread the word to their friends.”

Likewise, freshman Elana Agarwal said the $ 50 allowance made her introduction to the Nashville dining scene easier in a way that wouldn’t have been possible otherwise – a sentiment echoed by Campus Dining in its August 31 edition. update of services.

“I really love that we got to experience the food and the city of Nashville during our first week here,” said Agarwal. “It was a unique and memorable experience for sure.”


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Local restaurants face a labor shortage | New


PADUCAH – There has been disappointing job growth in the United States over the past month. That’s according to the US Department of Labor’s employment report that was released on Friday.

The largest losses were recorded in retail trade and the service sector. The hospitality industry stagnated because of the Delta variant.






Signs like these may sound familiar. Many local restaurants have them displayed on their doors. They are displayed at restaurants like Subway, Marco’s Pizza, and Dunkin ‘Donuts. Chains aren’t the only ones struggling to hire help. Strickland’s Seafood in Paducah is also understaffed.

Bonnie Sanders is a waitress at Strickland. She says it has been difficult to find reliable workers.

“They’re having talks with people. They’re going to post on Facebook that they’re hiring, and no one shows up or just a few people show up. They say they want to work, but they don’t really want to work. They don’t want to work. not take shifts, ”Sanders said.






Bonnie sanders

Sanders says this puts a strain on staff who are already working.

“We take shifts. We try to make sure people can take breaks and days off whenever we can,” Sanders said. “Some of our managers have about 56 hour weeks. They also have kids, so we try to keep our families at work happy and the families you have at home happy and healthy.”

Staff shortage impacts wait time, so they ask for your patients. They don’t have enough staff to cope with the large crowds.






Strickland Seafood

“You see tables open, and they’re wondering why can’t I sit there? It’s like we are going to sit down, but the kitchen only has 3-4 people there versus 6-7 waitresses. So if we can just remember being kind and patient to each other, ”Sanders said.

The U.S. economy is still 5.3 million jobs below its February 2020 level, just before COVID-19 was declared a pandemic.


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Italian restaurant owner Boardman reveals secrets that won 4 of 5 categories in weekend competition


BOARDMAN, Ohio (WKBN) – This region prides itself on its Italian cuisine, so it’s impressive that a restaurant wins four of five categories in an Italian sauce competition. It happened last weekend at the Southern Park Mall.

On Thursday, First News learned the secrets of the sauces at Papa GeGe’s Italian villa in Boardman.

Papa GeGe is Eugène Razzano.

“I make fettuccine Alfredo. It was one of the dishes the judges enjoyed, ”said Razzano.

First News presenter / reporter Stan Boney was among the judges for the Sunday Sauce Showdown at the Southern Park Mall where Papa GeGe’s Italian villa took on nine other top Italian restaurants and took home top prize in four of five categories: Traditional, alfredo, bolognese and vodka.

The Italian Restaurant is located on Route 224 across from the Boardman Park Shops.

“It was actually just overwhelming. I just started giving my staff a high five. I just said, ‘This is great,’ ”said Razzano.

Razzano is the owner and chef of the most decorated Italian sauces in the Mahoning Valley. For 20 years, he owned Sghetti’s Italian restaurant in New Castle before moving to Boardman eight years ago.

“I like being in the kitchen. I loved watching my grandmother cook. I used to love watching my mom cook, and I just have a thing for it. I like to do it, ”he said.

Razzano is so in touch with his Italian roots that the restaurant’s dining room is covered in vintage photos of his family.

“Well, that’s my great-uncle Ludovic and my great-uncle Frank – they’re my maternal grandmother’s brothers,” he said.

But the food is the reason people come to Papa GeGe’s Italian Villa – whose secrets begin with quality ingredients.

“We use extra virgin olive oil, Roman Pecorino cheese. We get big wheels, 60 pound wheels, every week and we grind it fresh. We use imported pasta. We use one of the best tomato products on the market, ”Rozzano said.

Once the basic sauces are done, the rest falls into place. The vodka sauce is half alfredo and half marinara.

“The same with our Bolognese. We use the base sauce from our marinara, and we put our meat mixture in it and that’s how we have our bolognese, ”Rozzano said.

On the Sunday Sauce Showdown, the judges were given the sauces by number, not by restaurant, so they had no idea what sauce they were eating.

Papa GeGe’s Italian villa is also planning to open a second location in October in New Middletown.

It was previously known as the Italian village, but the name was changed about a year ago.


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North Phoenix Carl’s Jr. restaurant catches fire | Arizona News


Dozens of firefighters battled a second-alarm blaze at a Carl’s Jr. restaurant on Bell and Cave Creek roads



PHOENIX (3TV / CBS 5) – A fast food restaurant in northern Phoenix caught fire on Tuesday night. A Carl’s Jr./Green Burrito on Bell and Cave Creek Roads caught fire around 9 p.m.

More than 3 dozen fire brigade units are on scene to tackle the second alarm fire. Flames and smoke billowed from the building.

Crews fought the blaze for over an hour, but smoke continued to escape the structure. Firefighters should stay on the scene for hours to clean up hot spots.

It is not yet known what started the fire.

There are no reports of injuries.

This is a developing story. Stay with Arizona’s Family for the latest updates.


Copyright 2021 KPHO / KTVK (KPHO Broadcasting Corporation). All rights reserved.



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Restaurants

Fayetteville restaurants ready to welcome college students


FAYETTEVILLE, Ark. (KNWA / KFTA) – University of Arkansas students are back in town for the start of in-person classes on Monday, and some restaurants have mixed feelings about the new crowds.

Michael White, director of Farrell’s Lounge, said back to school meant more customers for his restaurant.

“It’s a positive impact,” White said. “It increases our activity, especially during the type of initial events like move-in and offer day. “

Alex Parris, bartender at Tony’s New York Style Pizza, said he was also glad there were more people in the city.

“I love the stuff that all the students bring to Fayetteville and Washington County,” Parris said.

Despite Parris and White’s enthusiasm for the return of the students, they both also fear that more people may mean more COVID-19 cases for the region. Both restaurants do everything possible to ensure the safety of customers and staff.

“We strongly encourage people to take precautions and get vaccinated,” White said.

White said he hopes the school events that are back this year after not taking place last year due to the pandemic would also help boost the restaurant’s business.

The University of Arkansas and the city of Fayetteville both have mask warrants in place.


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Restaurants

In Memory of Mom: How an East Village Restaurant Owner Struggles to Keep Their Doors Open


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Since the COVID-19 pandemic, most of the time Vladimir Grinberg can be found walking around the Organic Grill on 123 First Ave. in the East Village, taking orders, cooking, seating customers and more in an attempt to keep her 21. – old business together amid the financial difficulties of the times.

Grinberg is worried about his future after losing many longtime clients throughout the deadly virus crisis, and potentially more of them due to the state’s new vaccine mandate. However, it was not always so.

A Russian Jewish immigrant, Grinberg traveled to New York City with the aim of disseminating healing herbal foods. However, it was not just a business venture, but rather a deeply personal ideal: a dedication to his beloved mother. As a young man, Grinberg discovered his mother was diagnosed with cancer and said he was given a grim prognosis.

“Twenty-eight years ago she fell ill very suddenly, we found out that she had a very advanced form of lymphoma,” Grinberg told amNewYork Metro.

With death appearing to be imminent, his mother decided to go to a retreat to teach a macrobiotic diet – a regiment that drastically limits animal fat – which Grinberg says was critical.

“I left home early, around 17, and joined the army because it was compulsory. So I decided to go with him and spend the time I had left. They hugged us from the start, but I was still skeptical because people get paid but we were on our last legs, ”said Grinberg.

In a monastery surrounded by dense Massachusetts forest, the retreat taught cooking, growing fruits and vegetables, and promoting food as a healing agent.

“It was very embarrassing for me, I heard it said several times that food was medicine, but it was very, very abstract for me. But I decided to be open and I spent a month there and I went vegan, ”said Grinberg, explaining that he had seen changes in his mother. “I don’t approve of it, but it has helped my family. My sister went vegan, it was a change that affected us all.

Whether it was food or the caring community, Grinberg credits the retreat for helping to extend his mother’s life. Veganism became such a big part of his mother’s life before she finally passed away, he decided to honor her memory by starting the Organic Grill in the year 2000, hoping to share the gift of health with others.

“When she passed away, we decided to open a vegan restaurant. If they eat here and don’t eat meat even one day a week, that’s great, ”Grinberg said.

After experiencing prejudice in his native Russia due to his Jewish background, he came to New York with big dreams.

The East Village welcomed Grinberg with open arms and for over two decades has served food in a neighborhood synonymous with avant-garde and alternative lifestyles with great success until the emergence of COVID- 19.

After being forced to shut down and sharing that he has lost much of his customer base, the health food advocate admitted he was considering shutting down for good.

“I love the neighborhood, it’s very down to earth but I didn’t think it would be that difficult. At first my wife and I thought about whether we should stay or whether we should close. We had a good journey for 20 years, should we continue? It was very hard. But we are stubborn people and we decided to prove our concept. To be honest, now we have to do it on our own and work five or six days a week. If I knew how difficult it would be I’m not sure I would continue, ”said Grinberg.

Yet he continued, and he still continues, feeling like he had to weather the storm. But he also believes the storm is endless thanks to a revolving door of rules and guidelines, the latest being the vaccine mandate requiring customers to receive the new coronavirus vaccine.

While Grinberg still holds both his mother’s memory and an ideal for spreading healthy eating, the longtime restaurant owner asked amNewYork Metro to share a message: he’s still here, he’s working hard and he hopes his customers and friends will return soon.


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Restaurants

Old-fashioned Italian restaurant opens in Libby



Libby’s menu expanded last week when Dorio’s, an Italian restaurant with a touch of old-fashioned house style, smoothly marked its opening.

Chef Johnny Coiro Jr., who started the California Avenue restaurant, said he aimed to bring fine Sicilian cuisine to southern Lincoln County. Born and raised in Brooklyn, Coiro draws on over a decade of experience in the restaurant industry.

Although he spent time in culinary schools, Coiro said he learned most of his knowledge by cooking with his mother and grandmother. The rest he picked up on the way.

“I’ve always liked it,” he said. “I’m leaving here after cooking all day, going home and cooking for everyone. It’s just a love and a passion.”

Rather than relying on recipes or measuring cups, Coiro said he lets taste be his guide when preparing dishes.

“So far here, no complaints,” he said. “No plate came back with food on it.”

Visitors who are tasting Dorio’s for the first time are likely to have a hard time choosing a dish from the restaurant’s top-notch menu. Coiro touts lasagna and chicken parmesan, describing them as “off the hook.” Dorio’s pork loin, stuffed with arugula, prosciutto, spinach and provolone cheese, is, he said, “to die for.”

Dorio’s is now open for lunch. It is best to call ahead as reservations are already piling up.

Coiro expects that soon, especially after starting to offer dinner, visitors will not be able to find a seat.

To reserve a table, customers can call the House of Libby Event Center at 406-200-3193 or message the center on Facebook.

Once he gets the ball rolling, Coiro plans to expand his menu with specialties. True to Italian tradition, it will offer a selection of seafood dishes on Fridays, including spaghetti with white clam sauce, and platters of salmon and tilapia.

To help run the restaurant, Coiro is looking to put together a small team of budding chefs. Coiro’s daughter will come to Libby at the end of August to participate.

Although finding employees locally has been a challenge, Coiro said he found a promising sous-chef in Willow Williamson.

“She’s just started, she’s learning fast and being careful,” Coiro said. “I hope to God that she will stay with me forever.”

Since opening, Coiro said he has already received high praise for Dorio’s menu.

Guests have left rave reviews for the spot on Facebook. Coiro said he even had customers who lived in New York City who said the Libby restaurant was as good or better than the Italian restaurants they tasted in Brooklyn or Manhattan.

“There’s nothing better than people who say it’s the best they’ve ever had. And when you hear that? It’s like ‘Ah’,” Coiro said as he put a hand on his heart. “This is what is worth it.”


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Restaurants

Should Pennsylvania Restaurants Require Proof of Vaccination? Owners say this will lead to conflict


At CityLine Diner in Paxtang, owner Tefa Ghatas practices security in regards to COVID-19.

Its staff are vaccinated and the restaurant has adhered to previous guidelines regarding masks, social distancing and occupancy levels.

But Ghatas said he was not ready to ask diners for proof of COVID-19 vaccination.

“We cannot ask every client if they are vaccinated,” Ghatas said. “It’s going to cause problems and conflict and people will get angry and say it’s none of your business. “

As concerns about the delta variant grow, there is more talk of mandatory vaccinations and companies requiring proof of vaccines.

Last week, New York City Mayor Bill de Blasio announced that starting August 16, proof of vaccination will be required for indoor restaurants, gyms and indoor entertainment venues. Los Angeles is considering a similar proposal.

The Yelp website, popular for its restaurant and store reviews, recently announced that it allows businesses to add descriptions to their profile pages to let customers know if “proof of vaccination” is required and if “all the staff [are] fully vaccinated.

In Pennsylvania, a handful of restaurants have announced policies, but at this point no formal rules have been instituted. A handful in Philadelphia and Pittsburgh have started checking vaccination cards for entry.

In fact, Philadelphia restaurant Martha recently sparked outrage when it announced on Instagram that it was adopting such a policy, prompting the owner to turn off comments on the post.

“There is no perfect map for what to do,” owner Olivia Caceres told the Philadelphia Inquirer. “We’re just trying to do what we can do to keep our staff and our neighbors safe.”

The restaurant industry has talked about vaccinations. In fact, the Pennsylvania Restaurant & Lodging Association runs pop-up vaccination clinics in parts of the state. The effort is aimed at vaccinating more people and ultimately protecting hotel workers.

READ MORE:

  • Penn State requires everyone to wear masks on all of its campuses
  • With school opening almost here, Pa struggles to prepare for COVID-19

In response to New York City’s proof of vaccination policy, the National Restaurant Association said it supports vaccinations but does not believe operators should be responsible for verifying the vaccination status of customers.

“Now, without training, our staff members are expected to check the immunization status of every customer who wishes to eat inside the facility,” said Larry Lynch, senior vice president of science and industry for the association in a press release. “Last year, when mask warrants across the country were put in place, restaurant workers suffered a terrifying reaction when these rules were enforced.”

Chuck Moran, executive director of the Pennsylvania Licensed Beverage and Tavern Association, said he hasn’t heard of any central Pennsylvania facility that has adopted the practice.

“I think at this point business owners would have to comply if it was mandatory, but they wouldn’t be happy because they’ve taken all the precautions and have already taken this route,” he said.

Importantly, Moran said he’s seeing a few restaurant chains bring back mask policies. In some cases, in other parts of the country, restaurants reward vaccinated customers by allowing them to sit indoors and welcoming unvaccinated customers with outdoor seating, he said. .

Don Carter, Jr., operator of Wormleysburg restaurants including Duke’s Riverside Bar & Grill and Dockside Willies, said he would oppose verification of vaccine status.

“The people here are not going to put up with you at the front door doing an inquisition to find out where they are.” Even if they got the hang of it, they are going to be insulted and angry with you, ”he said.

In addition, Carter said the industry is facing a serious shortage of workers and he wonders every day whether he will have enough staff to open his restaurants. Between those shortages and a slight increase in business this summer, Carter admitted there was enough to cope with let alone monitor whether diners were vaccinated or not.

Joey Straw, owner of Harper’s Tavern in East Hanover Township, wonders how she would handle such a mandate and said it would likely lead to confrontations with clients. She noted that she would probably have to pay someone to hold the door and check customers’ cards.

“We’re busy buying your martini and now I have to stop. It is disrupting our whole industry, ”she said. “Are Lowe’s and all these stores going to turn people down?” “

Some owners like Jason Viscount of Greystone Public House in Lower Paxton Township and Greystone Brew House in Dillsburg have said they need to learn more about the legality of asking customers for vaccination information.

However, he said, if the state mandates indoor masking for unvaccinated people, restaurants will require it for everyone. But it does not go so far as to put in place controls.

“I don’t think there is anything good that comes out of it. My employees, we are in the hotel business to make people happy. I am not in charge of monitoring people and their ideas and beliefs, ”he said.


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Restaurants

Customer Who Got Angry And Left Maine Restaurant Sends Letter Of Apology – With $ 100 Tip


Local

“You never want to be ‘that guy’ and that day I was ‘that guy’.”

It’s a tough time being in the restaurant industry, whether it’s a lack of help or discussions about vaccine mandates.

Then there are the angry customers who are not used to waiting maybe a little longer than usual for service.

It’s been a lot this summer in particular, according to Tammy Stirk Ramsey, who has worked at Union Bluff in York, Maine, for about 25 years.

What she didn’t expect was that one of those angry, cursing customers would send her a letter of apology – and a big tip.

Ramsey recently received a letter from the anonymous client, who apologized profusely for his behavior and attached $ 100. In the letter, he describes how he was at the restaurant on July 5 between 5 and 6 p.m., and he and the big party with him were waiting “longer than I thought”.

At one point the man wrote that he said, “This is b *******.”

“It comes from a guy who tells people to be nice to the service staff and tip big after the pandemic – what hypocrisy,” he wrote.

“The cocktails before dinner before arriving at the Bluff may have helped – No apologies…” he also said.

The man said he planned to apologize in person.

“You never want to be ‘that guy’ and that day I was ‘that guy’,” he wrote. ” Sincerely sorry. “

When Ramsey got the letter, she said it gave him goosebumps.

“I was just overwhelmed,” she said, noting that she shared the tip with a colleague who worked with her that day.

Ramsey also shared a photo of the letter to Seacoast Eats, a Facebook group dedicated to area restaurants. His post had received around 2,000 likes and over 300 shares by Friday afternoon.

This summer has been particularly difficult in terms of customer frustration or anger.

“There have been so many cases,” she said.

It’s a stark contrast to last summer, when people were just thrilled to go out and eat when restaurants reopened after the pandemic forced them to close.

“Everyone who came was so happy,” Ramsey said. “They didn’t care if they had to wait two hours.

In addition to the unhappy customers, the restaurant also struggled to find help, which is not unique to Union Bluff. Much less of the regular summer help came back.

“We had a hard time hiring,” she said.

To those who may be frustrated while waiting to be seated in a restaurant, Ramsey says customers should anticipate that things don’t go as fast as they used to.

“I would say just give yourself time,” she said. “Be patient, be kind.”

Read the full letter:

Tammy Stirk Ramsey – Tammy Ramsey


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Restaurants

DoorDash users can now add C-Store items to their restaurant orders

DoorDash users can now add C-Store items to their restaurant orders


DoorDash this week launched a new feature, DoubleDash, which allows users to bundle items from different businesses like grocery and convenience stores into one transaction. DoorDash customers can add grocery and convenience items to their original order and checkout in one transaction and at no additional delivery charge, according to a company blog post.

DoubleDash is currently available for 7-Eleven, Walgreens, Wawa, QuickChek, and The Ice Cream Shop. It is also available for orders placed in DoorDash’s DashMart convenience store.

Customers who place an order at the restaurant can look for the DoubleDash option to add items from those stores. The available stores are listed on the app inside the DoorDash app. Theoretically, orders from these different stores and restaurants are supposed to arrive at the same time, although a line at the bottom of today’s blog post states that “deliveries may arrive separately.”

In some cities, DoorDash also offers DoubleDash for local restaurants. In these markets, users can add “free items” from other restaurants to their existing order.

All of this is further proof that DoorDash is very serious about becoming a must-have service for more than just restaurant food. In addition to launching DashMart last year, the San Francisco-based company has also launched a grocery delivery service and has existing deals with some convenience stores. As of this week, DoorDash is also said to be in talks to invest in the German service Gorillas, which offers fast delivery of groceries from small “dark stores” located in dense residential areas.

At the end of last month, DoorDash also opened a new location for its Ghost Kitchen. For now, this operation only delivers restaurant food.


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Restaurants

Local restaurants still struggle to find employees after restrictions are lifted


LYNCHBURG, Va. (WFXR) – Since numerous COVID-19 restrictions were lifted, businesses have seen more customers, but fewer employees. Small businesses have done their best to stay afloat.

For some, running a business is more difficult than usual. Some have done employee work in addition to looking to hire. Lynchburg managers say the process has not been easy.

Virginia Lewis is a waitress at the Italian restaurant Graziano. She said: “I think what is happening is people see that they are making more money with unemployment. So they decided “if we make more money out of unemployment, we can just stay home.”

Graziano receives a lot of candidates. But they are not serious.

Lewis said: “We have had so many unemployed people who say they are going back to the job market, so they come for a few days to work and then they never show up again.”

When that happens, it leaves more work for their manager, Chelsea Easterbrook. She said, “You are trying to find qualified people and train them. So as a manager I don’t really wait for tables but ended up doing a lot. You have to do this to keep the place afloat.

At Firehouse Subs, they usually have a membership of 14 or 15, but currently they have nine.

Director James Campbell said: “A lot of people don’t want to risk coming to work. So that makes us longer hours.

Campbell added that it’s great to see sales increase, but like most small businesses, they are looking to fill all positions.

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Family fights for iconic Sheepshead Bay Lundy’s restaurant


Lundy’s at 1901 Emmons Avenue (Culinary Institute of America and NYC LGBT Historic Sites Project)

Lundy’s served loads of fresh seafood to nearly a million diners a year at its iconic Sheepshead Bay dining room. But now the owners of the 49,000 square foot building are just serving beef in the courtroom.

A lawsuit filed Wednesday seeks to force the estate of a deceased shareholder to sell his stake in the company that has owned the Lundy’s building since 1988.

When Brooklyn entrepreneur Dimitrios Kaloidis died in September 2019, he left 25 shares in Sheepshead Restaurant Associates, owner of the iconic building at 1901 Emmons Avenue. While Lundy’s closed decades ago, its once deteriorated building has been restored and a recent appraisal valued it at $ 11.4 million, making Kaloidis a 25% stake to almost 3 millions of dollars.

Now George Kaloidis – his brother and co-shareholder – is suing to force the estate to sell the shares. The lawsuit is based on a 1988 shareholders’ agreement stipulating that deceased shareholders are obligated to offer their shares for sale to existing owners. Despite the clause, the Kaloidis estate did not respond to George’s offers, according to the documents.

George Kaloidis, who already owns 50 shares in the company, has filed a lawsuit against Georgia Kaloidis, Dimitrios’ widow, and Paul Kerantas, a New York accountant, who are the executors of the estate.

“I think this is a purely procedural matter,” said Alex Kleyman, lawyer for George Kaloidis. In the next few days, Kleyman plans to file a summary judgment motion, which would settle the case without a full trial. Georgia Kaloidis could not be reached.

Lundy’s Restaurant was an institution in Brooklyn, providing special dining to the borough’s middle and working class for nearly half a century. When it was built, it was one of the largest restaurants in the country; At its peak, Lundy’s served an average of 10,000 people on a Sunday, according to the Landmarks Preservation Commission.

It was built by Irving Lundy in the teeth of the Great Depression, just as Sheepshead Bay emerged from decades of construction. In 1929, as a government-sponsored facelift completed modernizing the neighborhood’s exploded piers, Lundy decided to expand his fish shop into a two-story restaurant on Emmons Avenue.

That year he acquired prime bay land for his “Seafood Palace,” and when construction was completed in 1934, he moved his restaurant there. It was by far the largest in the area and could accommodate 2,400 to 2,800 people (the number varies depending on the establishment’s many stories).

Lundy’s family kept the restaurant in business for some time after his death in 1977, but sold it along with neighboring land for $ 11 million in 1981. Lundy’s was closed for years and as the building went down deteriorating, it seemed doomed to demolition.

But Sheepshead Restaurant Associates bought the building in 1988 and ultimately divided it into 15 rental spaces, with a handful of restaurants downstairs and a few commercial tenants above.

The iconic exterior, with its stucco walls and low-pitched tiled roof, remains largely the same, including the FWIL Lundy Brothers lettering in the original font above the entrances, for the founder’s initials , whose full name was Frederick William Irving Lundy.


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Restaurants

OUR ADVICE: Continue to be patient with restaurants during times of job shortages and other COVID-19 issues – LaGrange Daily News


A a few months ago, we wrote an op-ed asking the public to be generous and understanding when going out to eat or shopping in a retail store. For whatever reason, hiring for these types of jobs has been a real challenge in recent months as we come out of the COVID-19 pandemic.

We updated the hiring challenges over the weekend, and while it seems to have improved for some, others are still struggling to find reliable employees who can do a good job.

With that in mind, we encourage you to continue to insist on patience when you are on the move. These retail and restaurant positions are all essential jobs that often have low wages and long lines of customers to deal with. And unfortunately, some of these customers are impatient, don’t understand, and are in a bad mood.

It doesn’t have to be that way.

Everyone hates standing in line or looking for a waiter who has seemingly disappeared at a restaurant, but it’s not the most important thing that happens in our lives, either. It’s a little speed bump during the day, and hopefully that’s how you see it, especially now when these companies are struggling to find good workers.

For example, many waiters can help more tables than normal right now, so keep that in mind if your sweet tea glass has been empty for an extended period of time.

There is also another way to help.

Not only should you keep going to your favorite restaurants and stores as a sign of support, but also keep all available positions in mind. Often the best way to find out about a vacancy is by word of mouth, and people often appreciate what their friends and family have to say.

It’s much nicer than an Indeed or Monster job posting. If you know someone who might be a good fit for you, tell them about the job.

We value everyone in these industries because they provide an essential service and give us an outlet when we are away from work or spending time with family. Keep this in mind when shopping or dining out.


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Restaurants

A record number of restaurants are opening in New York. Kind of.


The return of restaurants. The season of hedonism. New York summer. There is no shortage of names to describe what is happening on the streets of New York once laden with yurts, but Nicole Biscardi believes there might be room for another. “This is the start of the restaurant renaissance,” says Biscardi, hospitality industry specialist at the Brooklyn Chamber of Commerce.

In July 2020, when the five boroughs became an epicenter of the coronavirus around the world, city officials struggled to document the number of restaurant closings across the city – there were just as many. About a year later, the opposite is now true: New York is having one of its busiest restaurant opening seasons in over a year. Even if it’s not that busy.

Restaurant openings are on the rise again in New York City, but seen through the prism of pre-pandemic openings data, the renaissance is more like a slow recovery. “People might think restaurants are blowing doors, making money hand in hand, opening left and right, but they don’t realize how devastated the industry has been,” Biscardi said. “Even though it looks like things are back, they still aren’t.”

Nearly 700 restaurants opened between March and May 2021, according to the latest data available from Yelp, but more than 1,000 opened during the same period in 2019. May is generally one of the busiest months of the year for restaurant openings, the number of new openings fell by 300 restaurants from 2019 to 2021.

Restaurant reservation company Resy estimates that roughly the same number of businesses opened on its platform between April and June 2021 as during this same period in 2019. However, the reach of the company has more than doubled in recent years, from around 2,000 restaurants at the end of 2018 to more than 5,000 the following year, suggesting that openings have not kept pace with the company’s growth.

Still, this is an encouraging increase after a year that interrupted even the city’s busiest seasons for restaurant openings. Over the past year, Biscardi says she has monitored restaurant openings across the city, examining a workload of more than 600 businesses grappling with seasonal weather conditions and changing regulations. In the fall, when indoor dining briefly returned to New York City, there was a “panic” about how loosely worded state policies would play out in reality, she says. After the restaurants inside closed two months later, most of the restaurateurs she spoke to “were crying hysterically”, unsure whether their businesses would survive the winter.

By the spring, restrictions on coronaviruses had started to loosen and something became apparent, Biscardi says. In a year of ups – and especially downs – some restaurateurs were holding their breath, planning new projects, and waiting to launch those that were already in preparation before the pandemic. Now well into the summer, restaurant openings “shoot like a shotgun,” she said.

Aldama, located in the former location of Williamsburg Bar Loosie Rouge, opened in June.
Adam Friedlander / Eater

Granted, the number of restaurants open between March and May 2021 is down from 2019, but year over year the number of new food businesses is up about 92%, according to Yelp data. . Between March and July, about 1,300 additional establishments applied for permits through the New York Department of Health and Mental Hygiene, although that number also includes non-restaurant food businesses and renewals. existing restaurants.

Spring and fall were typically the busiest seasons for restaurant openings before the pandemic, but the latest increase in numbers is the culmination of a year-long “bottleneck”, according to Biscardi. “Because of the time it can take to plan and open a restaurant, there were a lot of restaurants waiting in the pipeline,” she says. When the pandemic restrictions on restaurants and bars started to ease, “people who were even kind of ready to go said, ‘Fuck it. Let’s do it now. ‘”

This is the case with Hand Hospitality, the successful group behind Her Name is Han and Izakaya Mew. Emboldened by the city’s reopening, Hand launched Little Mad in early June, a Korean-American restaurant in Nomad located in the same group’s former On space. Hand plans to expand with a second restaurant next month, a Thai establishment that has been under construction for more than a year but has been suspended due to the pandemic.

The openings were spurred by a feeling – that “everything is coming back slowly,” a spokesperson for the hotel group told Eater – but also a fear. “If we don’t do it now, how long later can we wait?” ” they say.

Hand Hospitality has reallocated its restaurant spaces, but elsewhere in New York City openings are being spurred by ‘fire sale’ rental deals made earlier in the pandemic, according to Andrew Moger, founder of local sandwich chain Melt Shop and real estate development company BCD. “The things that are opening up now are deals that were made during the pandemic,” when rents were reduced by 30 to 50 percent in parts of the city, he says. “It’s not like you sign a lease now and take it over the next day. It takes time.”

A luxe dining room with gold trim, red and orange booths, custom light fixtures, and fruit on display

Restaurateur Andrew Carmellini opened Carne Mare at the South Street Seaport in June.
Nicole Franzen / Carne Mare

For operators with capital earlier in the pandemic, the investments are starting to pay off. Blank Street Coffee, which opened in Williamsburg last August, now has a double-digit line of brick-and-mortar coffee carts and cafes to its credit. Founders Issam Freiha and Vinay Menda plan to open 20 more locations in New York City by the end of the summer, they say, about a third of which will be brick and mortar.

“We were the only bid most of the time,” Menda said of lease agreements made around the same time last year. “We had all the time in the world to decide what we wanted to do. “

These same opportunities are rarer today. Brandon Pena is the founder of Puerto Rican roaster 787 Coffee, which nearly doubled its number of locations last year – from four to 11 – by signing leases on coffee spaces that closed during the pandemic. He estimates that rental prices have increased by around 20% compared to the same period last year. “There are a lot of restaurants opening and everyone is trying to get the best price,” says Pena, who outbid three cafe spaces in June alone.

“Everything we’ve looked at, the prices are going up because they have deals now,” he says. “Before, they didn’t have anyone.

Food courts may relocate again, but experts say New York City’s economy may still be years away from returning to pre-pandemic levels and may be slower to rebound than other regions metropolitan areas of the country. Other factors, including the end of the state’s hiatus on business evictions on September 1 and the depletion of the Restaurant Revitalization Fund, mean a slight increase in restaurant closings could be on the horizon.

Biscardi will be the first to say that she is not a “fear sower” – or a city-wide economics expert – but as someone who has been on the ground with restaurant owners and bars over the past year, she thinks “we’re on the right track. return ”, even if it is long. “Even under perfect circumstances – everything is open, the rules are lifted, people want to come out – I think we are looking at another two or three years,” she said.

Still, a rebirth is a parent, and Biscardi expects restaurants and bars to keep opening, especially as New York City draws closer to its second busiest season for openings: the fall.


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Restaurants

Four companies named Ocean Friendly Restaurants


LIHU’E – Some restaurants are taking a stand against plastic pollution in the oceans by eliminating their use.

The Surfrider Foundation Kaua’i Chapter is relaunching its Ocean Friendly Restaurant program with four restaurants meeting the criteria.

“The Surfrider Foundation Ocean Friendly Restaurant program has started in restaurants in California and Hawaii to prevent plastic pollution of the ocean,” said Ruta Jordans, Ocean Friendly Restaurant Coordinator for SFKC.

“Surfrider has extended all of its memberships until October 2021. At that point, they will need to comply with the new OFR 2.0 criteria in order to renew their membership.

So far, restaurants that have joined OFR 2.0 with the new criteria include Kaua’i Island Brewing Company, Passion Bakery Cafe, Oasis on the Beach, and Pineapple in Paradise. Before the pandemic, 26 restaurants qualified.

Kaua’i Island Brewing Company and Pineapple in Paradise are both Platinum Members, which means establishments meet all mandatory and optional criteria.

Ocean Friendly restaurants are plastic-free and are committed to working for the sustainability of Kaua’i.

“We decided this was our kuleana de malama notre ‘aina and to become ocean friendly,” said Farah Aquino, Managing Director of Passion Bakery. “At Passion Bakery, we believe in a holistic approach to keep our community pono. We are committed to a sustainable and responsible Kaua’i. Our mission is to improve our community, and we take this responsibility seriously. “

The program was created to solve the problem of ocean plastic pollution in the Pacific Ocean.

“Single-use plastic is particularly damaging, as bags, bottles, straws, styrofoam and food packaging always top the list of items our volunteers collect during cleanups,” Jordans said.

“The solution is simple: we have to stop plastic at the source. This is exactly what the OFR program of Surfrider Foundation does. We recognize restaurants that are committed to eliminating single-use plastic waste and provide a simple and straightforward framework to help them make sustainable choices for our ocean, ”she said.

Jordans said the new OFR 2.0 program requirements have been increased to seven mandatory and three optional criteria to focus more on sustainability issues. Additionally, the fee structure has been changed to allow the choice of donating $ 150 tax deductible or paying $ 0.

•••

Stephanie Shinno, journalist, can be contacted at 245-0424 or at [email protected]


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Restaurants

A&W to open three restaurants in the Charlotte area


A&W <a class=Restaurants plans to open three restaurants in the Charlotte area. The restaurant is known for its American cuisine and fresh root beer.” title=”A&W Restaurants plans to open three restaurants in the Charlotte area. The restaurant is known for its American cuisine and fresh root beer.” loading=”lazy”/>

A&W Restaurants plans to open three restaurants in the Charlotte area. The restaurant is known for its American cuisine and fresh root beer.

An iconic root beer and hamburger chain will open several restaurants in the Charlotte area, debuting in North Carolina.

A&W Restaurants, based in Lexington, Ky., Will open nine franchise restaurants, including three in the Charlotte area, five in Las Vegas and one in St. Louis, the company said in a press release.

Ronald and Nadyne Jennings will build restaurants in the Gastonia and Kings Mountain areas and in South Carolina in the Rock Hill area, according to A&W.

A company official did not immediately respond to a request for more information about plans for the Charlotte area.

A&W is known for making its root beer on site at every restaurant and served in frozen mugs. The menu includes burgers, chicken, and hot dogs, and of course, root beer floats and other desserts.

The company owns five restaurants in South Carolina, according to the company’s website.

Since its acquisition by franchisees nearly 10 years ago, A&W sales have grown by more than 50%, according to the company.

Handmade Chicken Tender.jpg
Three A&W restaurants will open in the Charlotte area serving freshly made root beer and other menu items like chicken fillets. A&W Restaurants

About A&W

The 102-year-old company began with a root beer stand from founder Roy Allen in Lodi, California. There are now over 900 A&W in the United States and Asia.

Five years ago, A&W parted ways with Yum Brands, which includes fast food restaurants like KFC, Pizza Hut, and Taco Bell, and reverted to being an independent business.

A&W CEO Kevin Brazner said in a corporate video that the chain is focused on growing with franchise partners. A&W is the number one franchise restaurant chain in the United States, according to the company.

Related stories from Charlotte Observer

Catherine Muccigrosso is the retail journalist for The Charlotte Observer. An award-winning journalist, she worked for several newspapers and McClatchy for over a decade.


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Some frustrated Bend restaurants say Uber Eats drove many unhappy customers


They say they never put their business on the platform, that it contains incorrect information – and it was difficult to reach them

BEND, Ore. (KTVZ) – Two restaurants in Bend say food delivery platform Uber Eats, which is supposed to bring them more business, has done their business instead.

Juan Moreno, owner of Super Burrito in Bend, said on Monday that since his restaurant was listed on Uber Eats, he has had many unhappy customers.

“Uber Eats’ menu on their website is totally bogus. They have things that we don’t even do,” Moreno said. “They say we sell hot dogs and hamburgers, and we don’t, so people, when they order and come and get it, they’re frustrated with us.”

Moreno said he applied to be on the Uber Eats platform at the start of the pandemic, but never got a response.

“They never asked me if they could download a menu on their own. They don’t have permission from anyone,” Moreno said.

Another restaurant in Bend is having similar problems.

Jon Weber, owner of J-DUB, said he also never put his restaurant on the food delivery platform.

“We weren’t asked, and so some of these platforms took my menu items, or my entire menu without permission and put it online to their advantage, without any warning to us,” Weber said.

Weber added that his main concern is the way his food is presented to customers.

“It didn’t represent my product very well and speed was an issue,” Weber said of food delivery services.

Weber’s frustration stems from the fact that Uber Eats did not request permission to place their food on the delivery platform.

“It makes sense to ask ahead of time or partner with people – that they can’t take your property so to speak and then use it,” Weber said.

Moreno said he wants his business to be pulled from Uber Eats because it leads to unhappy customers.

When asked if he had contacted the food delivery company, he replied that he had tried going to their website, but it was “difficult to talk to them”.

NewsChannel 21 also struggled to get in touch with Uber Eats for a comment or response.

Some states have laws in place that help prevent these types of problems. California passed a law this year that requires food delivery services to enter into an agreement with restaurants in order to deliver their food.


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Hotels Suffered ‘More Than Restaurants’ During COVID Closures, Still Trying to Recover | DFA 90.7


The hospitality industry took a hit last year when closures halted travel plans. Travel is rebounding this summer as trapped Americans get vaccinated and leave home. Lynn Minges is the President and CEO of the North Carolina Restaurant and Accommodation Association. She joins WFAE “Morning Edition” host Marshall Terry as part of our Rebuilding Charlotte series to give us a sense of where hotels are going this summer.

Marshal Terry: Welcome.

Lynn Minges: Thanks a lot, Marshall. Glad to be with you.

Thierry: Well, let’s start by going back to last year, first. I guess the first part of the pandemic, when the shutdown came, was the worst for hotels. How bad was it in North Carolina?

Minges: Well that was bad enough, but it’s interesting that I think a lot of people focused on the pandemic and the impact it was having on their personal lives. We were also very focused on restaurants that had to close entirely for indoor dining. And so they were closed. And I think there wasn’t as much emphasis on hotels.

Interestingly, hotels were never closed at any time during the pandemic. In fact, many of them housed aid workers, vaccination sites and medical workers who came to our state. They were never closed, but they were in fact heavily impacted. They have truly taken the brunt of the pandemic and have suffered greatly – if even possible – more than the restaurants. It’s kind of the unknown, underlying story that really hasn’t been told. So thank you for sharing that and covering that up this morning.

Thierry: Well, do you have any idea of ​​the loss in terms of jobs or hotels that are closing for good?

Minges: Well, we know this – I don’t know permanently – but we do know that when the pandemic first happened in March 2020, when it first hit, we had around 510,000 Carolinians. of the North working in the hotel sector. So that would include restaurants and hotels. And then, you know, immediately, around April, we only had about 288,000 left. So, literally, we laid off half of our workforce. These concerned restaurants and hotels, but had a significant impact.

If you think from the hotel’s point of view, meetings and conventions have been canceled. It was illegal to have more than 10 people in a hotel ballroom, which was just unheard of, something we never imagined because, you know, these hotel meeting spaces keep busy. and reserved, before COVID. It all stopped and so the business stopped. And when the business ceased, those owners and operators had no choice but to lay off employees.

So we ended up, you know, really working with about half of our workforce. There were hotels that had maybe five employees in one establishment. And these are hotels that, you know, employed maybe 100 to 200 people, depending on the scale.

It was tough, but we see them bounce back. Business is coming back. We’re still down in this industry – and it is restaurants and hotels – about 70,000 jobs. You know, if we weren’t facing a labor shortage, we might have come back to almost full capacity.

Thierry: You said things are starting to bounce back. When did hotels start to see things change?

Jodie valade

The Grand Bohemian in downtown Charlotte opened in August 2020 – in the midst of the pandemic.

Minges: Well, it’s been really interesting to follow. I think sometimes we try to generalize when we talk about hotels or restaurants. And what we’ve seen is that it really depends on their location. So from a hotel perspective, hotels that cater more to vacationers have done pretty well. Hotel accommodation on the North Carolina coast and in the mountainous region has completely rebounded. In fact, they are full and, in some cases, refuse visitors, either because they do not have the capacity to accommodate them or because they do not have staff to take care of the rooms and the rooms. guests. These have rebounded really well, even in the midst of the pandemic. People took vacations for leisure and certainly to places they could drive.

Urban areas like Charlotte, like Raleigh, these urban areas, and especially downtown Charlotte, have really suffered the most during this pandemic. And that’s largely because there was no business travel, basically. The workers worked remotely. People did not take trips for business or otherwise. There were no meetings or conventions. There were no live sporting events that normally attract people to cities and hotels. There were no festivals or events. And so, with all of this at a standstill, business entering hotels, especially in urban centers, has really, really suffered.

So we saw this in Charlotte, unfortunately. But things are starting to get better. It’s going to take time for it to bounce back. These business travel meetings and conventions are not just coming back. Rebuilding will be slow because many of these events are scheduled with a fairly long delay.

Thierry: What’s the biggest challenge right now that you hear from your members at the accommodation association – especially when it comes to hotels?

Minges: You know, without a doubt, the # 1 challenge and concern that I hear everywhere is the workforce. We simply do not have enough workers to fill the many jobs that we need to fill today. There are just a number of reasons for this, but largely from what I can say and what I hear from members is that the workers we moved in April 2020, they probably have pursued other careers in other sectors that were hiring. Many of our workers have left the industry. This is one of the biggest concerns we hear. So now they are slowly trying to replenish a workforce.

Thierry: What are you telling them to do to make it happen?

Minges: Oh my God. They do all kinds of. They organize job fairs, we have a job site. We recruit aggressively. Many of them offer signing bonuses and pay at rates that this industry has never seen before. So, for people interested in entering the hospitality industry, there has never been a better time. Extremely high wages – or at least compared to what these employers were paying before the pandemic.

But that also has the downside, you know, of increasing the overhead, the operating costs, and therefore the room rates. So it’s an interesting paradigm, but wages are currently at an all time high in our industry. So now is the right time to find a job in the hospitality industry.

The other thing I just want to make sure to point out is that even when we see that business has started to rebound, I think it’s important to note that many of these hotels have been struggling for 14 years. , 15 months without any income – and the bills have remained constant. The cost of running an operation has remained high, but there has been no income to compensate for it. It is therefore important to note that these companies have incurred significant debt and the payback period for them should be quite long.

Thierry: And when do you think the hotel industry will recover?

Minges: There are analysts who would say, you know, that we’re not really going to see a full, healthy rebound until maybe 2024. It’s going to take a while. But again, I think it depends on the nature of the hotel and their business model. If they depend on travel for meetings and conventions, it will be much slower. Or transient business travel – slower. But for leisure destinations, those that can attract leisure visitors, it is expected to come back faster.

Thierry: Are there any changes hotels made during the pandemic that they will keep in place after the pandemic is over?

Minges: I think there has been increased awareness of the health security measures that were put in place during COVID. We see many hotels doing contactless keys where the keys are sent to an app on the phone and those are used instead of handing a key to a guest. We are seeing places where you can wash your hands in restaurants and other facilities so that you don’t have to touch the taps to do so. We see automatic door openers and that sort of thing, elevator buttons that can be manipulated without having to physically touch them.

So we see a lot of evolution in this stuff. I think it’s going to settle down and continue. You know, sure, some of these things were happening already, but I think COVID and the increased sanitation awareness really accelerated this.

Thierry: Thanks for joining us.

Minges: Thanks a lot, Marshall. Great to be with you.

Thierry: Lynn Minges is President and CEO of the North Carolina Restaurant and Lodging Association.

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Cape Cod restaurant closes for ‘day of kindness’ after suffering abuse from its customers


After customers cursed their staff so violently, the staff were reduced to tears – a restaurant on Cape Cod closed for a “day of kindness.”

Apt Cape Cod customers in Brewster, Mass have been particularly abusive this summer, but the straw that broke the camel’s back came last Thursday when Restaurant co-owner Brandi Felt Castellano said The New York Times a man verbally demolished a young worker who told the customer that he was unable to take his breakfast order because the restaurant had not opened for the day.

“I never thought it would turn out to be this,” the shocked restaurateur told The Times.

“As many of our guests and clients treat us with kindness and understanding, there has been an astronomical daily influx of those who don’t, swearing at us, threatening to sue, arguing and yelling at my staff, making members cry. of the team “, Felt Castellano and his wife Regina Felt Castellano, wrote the Facebook.

Chef Regina (above) and Brandi Felt Castellano have decided to give the staff a day off for everything they've been through this summer.
Chef Regina (above) and Brandi Felt Castellano have decided to give the staff a day off for everything they’ve been through this summer.
Facebook
Apt Cape Cod's long post on Facebook about the situation.
Apt Cape Cod’s long post on Facebook about the situation.

“This is an unacceptable way to treat any human being. So Chef Regina and I decided to take the day and give the staff time to deep clean the restaurant, train and give my staff a day. kindness We will be open again for breakfast tomorrow Remember many of my staff are young this is their first job or summer job to help pay for their education We had to make adjustments due to increased business volume, size of kitchen, product availability and staff availability, we are not trying to spoil the holidays or days off from nobody.

Brandi Felt Castellano told The Times: “Many (restaurants) did not survive the pandemic. That people are so aggressive towards those who have is disheartening. “

Felt Castellano said the bad behavior worsened as the summer went by and staff continued to be lacking, resulting in longer wait times for tables and making some menu items unavailable.

A note of thanks left to the restaurant staff.
A note of thanks left to the restaurant staff.
Facebook
Brandi Felt Castellano said a young employee was reprimanded by a customer.
Brandi Felt Castellano said a young employee was reprimanded by a customer.
Facebook

“It’s like abuse,” she told The Times, recalling an incident in which a group of people threatened to sue after they failed to get the table that ‘they wanted.

“These are things people say that would not be allowed to be shown on TV because they would be paged. People are always rude to restaurant workers, but that far exceeds anything I’ve seen in my 20s… I’d say it’s its own epidemic.


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Small-staffed restaurants make last-minute meals a thing of the past


Making a reservation the same day or going out for dinner at a favorite local restaurant was a no-brainer. Perhaps a prime-time table for four wasn’t always available on a perfect summer weekend, but restaurants in the Hudson Valley were generally accessible. Not anymore. Gone are the days of last minute dining plans, and not just on weekends.

Search Resy.com for a four course dinner on a random weekday in July and you will find yourself everywhere from Kinsley Restaurant in Kingston to Saugerties’ Red onion.

Before you fully blame the massive influx of newcomers and tourists for taking their places, wait. “Staffing is a huge problem,” says Fletcher W. Tingle, III, director of operations and general manager of Amsterdam at Rhinebeck.

This restaurant recently increased wages to ensure that a 35-hour work week pays more than unemployment, and it has cut serving breakfast, lunch and dinner every day to just dinner from 5 p.m., as well as brunch on weekends. Even with these service cuts and salary increases, they still have a smaller staff than normal, so they can accommodate fewer guests at a time. It works for them financially, but it’s hard to get a table.

Jeffery Beck, Managing Director and Sommelier at Red Onion, finds himself in a similar situation. “Our summer activity is always spectacular, but the difference for us is that in the middle of the week with the labor shortage, I am definitely holding the reservation tables to see how our night is going.” The little restaurant has just closed on Wednesday evening.

His weekend bookings are also scarce. It is still losing 15 seats to the pandemic because it doesn’t pack its tables as tightly and it doesn’t have the staff to serve more diners than it already accommodates. A normal Saturday night meant 190 to 220 covers, but now it serves 160 to 165 diners per night.

If he had more servers he could turn up the volume, but he currently has four people in front of the house. During the pandemic, Beck notes that the entire restaurant industry has lost workers. “They kept finding different things to do. I have been here for 10 years. It was really difficult.

Beck says the overall number of diners he serves is off the charts. “We are hitting record highs every week compared to the previous week against non-pandemic numbers, even being closed on a day.” More and more people dine there or go out regularly throughout the week, instead of being satisfied with the traditional weekend crush. But between their higher labor costs and the higher cost of goods, this increase in activity did not lead to higher profits.


As local restaurants scramble to find more staff, Beck suggests making midweek reservations a few days in advance. For weekends, reservations must be made at least one week at both The Red Onion and The Amsterdam. “We’re heading into a two-week absence,” says Tingle, who adds that yes, the influx of new people and vacationers keen to eat out after a year and more of pandemic containment is partly to blame for the reservations crisis.

Making a reservation for two or four people can be an adjustment, but groups always require a reservation in advance – something diners may have forgotten after a year of eating without friends.

“There’s not a Friday or Saturday that doesn’t happen when we get 30 to 60 phone calls per afternoon from people trying to book six to 10 people at 7 am. No, we can’t do that! You have to book in advance, ”says Tingle.

Your local restaurant may have made it even easier to reserve a seat online. “Due to our small staff, we make everything bookable – bar stools, indoors, outdoors, everything,” notes Tingle, who recommends being flexible with your timing.

A restaurant with fewer staff on weekday evenings will have fewer tables available. Amsterdam is careful not to overload during prime time. “At one point we could handle 60 people at 7:30 am. Now I have limited it to 20 and am spreading it out so that we have the opportunity to welcome you and make you feel taken care of. It’s a balancing act.

Phone calls have fallen out of favor, but when it comes to reservations, the artwork is lost. Some restaurants, including the Kinsley Hotel in Kingston, only accept online reservations for indoor dining. For the outside, you have to call. So if a restaurant’s website says to call to check availability, do so.


Always call if you don’t see what you want, ”Beck advises. Although he is happy with online systems like Resy and Open Table, he does not always bring all of The Red Onion’s available tables online. “I keep it pretty tight. It’s not as smooth as running a restaurant. I still have some control over [reservations],” he says.

One thing is clear: Thinking that you can bypass the reservation system probably won’t require you to sit down. “I am not using the tables for the walk-ins. If I can book my restaurant before going in, I’ll do that rather than guessing how we’re going to get in at night, ”says Beck.

Walk-ins look more and more like unicorns at The Amsterdam. “If you arrive at the right time of day you can, but at least 5-7 days a week we’re full,” says Tingle. “As far as reservations are concerned, they are one step away from being compulsory.”




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Mount Kisco gears up for very first restaurant week on July 23


The Mount Kisco Chamber of Commerce Restaurant Logo of the Week. The room is trying the promotion which is similar to Hudson Valley Restaurant Week where participating establishments offer specials to diners.

If you’re a foodie in the area and fancy trying out different dining choices, Mount Kisco is the place to go later this month.

Mimicking the popular Hudson Valley Restaurant Week, the Mount Kisco Chamber of Commerce will launch its own Restaurant Week next Friday, with more than 20 restaurants across the village currently offering specials and deals to customers.

It starts on July 23 and runs until Sunday August 1. It not only provides the public with a reason to explore a buffet dining choices, but it’s designed to help bolster the local restaurant scene, where many owners have struggled to survive the pandemic.

“It comes out of the chamber as another way to help a segment of our members, which restaurants are chamber members, and after COVID we worked very closely with them to see how they were doing,” said The House Co. – Executive Director Loretta Brooks.

The offers of each participating restaurant will be unique to their establishment. The goal is to have the community and residents of neighboring towns learn more about the restaurants on Mount Kisco and showcase the wide assortment of cuisine available in the village.

House Co-Executive Director Beth Vetare Civitello said many area residents are always intrigued by what to eat locally when looking for a night out and it’s a great way to bring more choice for people and to help restaurateurs.

“We’re always looking for ways to bring people to our great city and one of the things we know has worked across the county and across the state has been Restaurant Week,” Civitello said. “So we decided that we should have one specifically designed for Mount Kisco, and the restaurant business is a pretty tough business and we have all these world class restaurants here.”

Last week, 21 restaurants registered to participate. A restaurant must be a chamber member to be involved, but if they are, they don’t have to register, Civitello said.

The list of restaurants includes Exit 4 Food Hall; Georgian cuisine Badageoni; Seafood from Mount Kisco; Kisco River Restaurant; Basilico Pizza, Pasta & Gourmet; Stone fire; Locali Mt Kisco; Social village; Skinny Buddha Organic Food & Fitness; Mimi’s coffee; Sette E Venti by Gianfranco; Mario’s Pizza and Pasta; Lexington Place Café; Italian cuisine and Mardino steakhouse; Frannie’s candy store; Captain Lawrence Barrel House; The Holiday Inn’s Hub Restaurant; Ben & Jerry’s ice cream; Dinner by coach at Mount Kisco; Mexican restaurant Azteca; the mount Kisco farm; and Captain Lawrence Barrel House.

Brooks said that for many downtowns, restaurant success can be the lifeblood of the business district.

“We really hope they are doing well,” said Brooks. “I think it’s a good time for someone to try a new restaurant they might have thought of and it’s a good excuse to try it.”

Civitello said the chamber has scheduled Restaurant Week in mid-summer, when some people might be on vacation and business might be slower, as opposed to spring or fall, when foot traffic picks up. usually.

If it works as expected, there would likely be more restaurant weeks in the future, possibly next winter, she said.

For more information on Restaurant Week and to find out what each participating establishment has to offer and if new restaurants are added, visit the Mount Kisco Chamber of Commerce website over the next two weeks at www.mtkiscochamber.com.

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Food shortages affect restaurants and bars


KRONENWETTER, Wisconsin (WAOW) – Continuing food shortages and delays are impacting restaurants and bars in our area.

“I would say it’s been at least 6 months, it’s gradually getting worse,” said Jackie Fisher, co-owner of ReLocation Pub & Eatery, “Every week it seems like a different item is missing. We just don’t know never what product we’re going to get each day, we’re on the phone with the distributor or trying to figure out what to buy. ”

Sometimes it’s not just the product itself that’s causing the shortage.

“So even when you can get the product, a lot of times the product is there but it’s nothing to do with that product. So it’s like putting that product into something,” Fisher said. “An example is our dressing is what’s going on this week. So the dressing is ready to use, but there are no containers to put the dressing in to ship it to us.”

This dressing should be used up for eight to twelve weeks.

It is these delays in shortages that put pressure on prices.

“So our cutback that we get for our fryers went from $ 21 for 35 pounds to $ 48 in two weeks. And people don’t realize that we have these costs behind the scenes that we have to absorb somewhere. , I feel like the consumer is the one who is going to have the benefit of catching up, ”Fisher said.

This pressure is not only on the owners, but also on the menu.

“I think the menu prices are going to go up and I think you’re going to see it all,” Fisher said.

But for now, don’t worry too much about your favorite items disappearing from menus forever.

“I don’t think it’s bad enough to take things off the menu, we’re going a week or two where we don’t have them, and we have to post saying we don’t have them or tweak our menu a little bit up. ‘to have the product come back, and people are very understanding about that because they also know, when they go to the store, that they can’t find that product, ”Fisher said.


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Opening of an Egyptian restaurant, the first of its kind in York City


The owners of an Egyptian food stall at York’s Central Market House hosted a smooth opening of the region’s first Egyptian restaurant on Saturday.

Neama’s Egyptian Food, located at 24 N. George St. and owned by a family of Egyptian immigrants, offers traditional Egyptian cuisine that many locals may never have tried, Neama Khalil said.

“The food is like we used to do at home. Fresh, homemade food,” Khalil said.

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After:PHOTO ALBUMS: York County 2021 proms

Kahlil’s family moved from Egypt to New Jersey in November 2017 after her husband, Youssef Ibrahem, won the lottery. In March 2018, they moved to York County.

“The United States is a dream for everyone in the world,” Khalil said.

Neama's Egyptian Food, a new Egyptian restaurant in York, will open on Saturday July 10.  The restaurant is located at 24 N. George St.

Khalil and his family already operate a food stand under the same name at Central Market House, located at 34 W. Philadelphia St. They opened the stand in December and will continue to operate it alongside their new storefront location.

The restaurants serve what the family says is traditional Egyptian cuisine. Their menu includes popular Egyptian and Middle Eastern dishes such as kofta, hawawshi, and chicken shawarma.

The restaurant also offers breakfast dishes, soups and pastries, with recipes handed down by their families for generations.

“It’s pretty much Egyptian food that a lot of people don’t know,” said Felo Malak, Khalil and Ibrahem’s son. “Therefore, a lot of people are willing to try it. And they end up coming back for it.”

In some cases, people just come back for the salads, Malak added.

Neama's Egyptian Food, a new Egyptian restaurant in York, will open on Saturday July 10.  The restaurant is located at 24 N. George St.

The menu, which also includes Egyptian coffee and cold drinks, is available on http://neamasegyptianfood.com/.

While the family were delighted to detail their menu, what was most evident was the emphasis on working as a cohesive family unit in the kitchen and dining room.

“Anyone can do something right,” Ibrahem said.

Neama Khalil of Neama's Egyptian Food prepares a serving of koshary at York Central Market on Saturday February 6, 2021. Photo by Dawn J. Sagert

There are no plans at this stage to open more locations, according to the family. But if the restaurant is well received, they can expand.

Khalil said that at least since arriving in York his American friends have offered overwhelmingly positive reviews.

Although the restaurant had a smooth opening on Saturday, it will probably be two weeks before they have a grand opening ceremony as they have to wait for delivery of an oven hood.

The location previously housed DiCarlo’s Pizza.

– Logan Hullinger can be reached at [email protected] or via Twitter at @LoganHullYD.


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Chefs at one of New York’s hottest restaurants say they’ll reveal their reasons for stepping out when they’re ready


After a stellar review, three chefs and a general manager walked away from their popup at Outerspace. has_dac_biet / Instagram and kreung_cambodia / Instagram

  • The New York Times gave Outerspace a rave review on Tuesday.

  • Wednesday morning, the three chefs and a general manager moved away from the pop-up restaurant.

  • The team has yet to formally comment on their reasons for leaving, but have shared feelings following examining the experience of white salivism and disrespect.

New York Times food critic Pete Wells gave Brooklyn’s Outerspace a apparently rave review Tuesday. On Wednesday morning, the three leaders resigned.

Outerspace, the summer pop-up restaurant starring Anthony Ha and Sadie Mae Burns from Vietnamese “traveling cuisine” Ha’s Đặc Biệt and Chinchakriya Un from Kreung, who specializes in Cambodian cuisine, was scheduled to run through Labor Day after it launched on Memorial Day weekend, according to the Times. Instead, the three chefs retreated from the restaurant set up in what Wells called “the picnic area of ​​a post-industrial Jurassic Park.”

According to a note they posted on Instagram on Wednesday, Ha, Burns and Un plan to continue cooking together elsewhere.

In the Instagram post, the team of three chefs, along with General Manager Ross Warren, jointly expressed their gratitude to the Outerspace diners and fans and explained that “after a few days off we were able to really reflect on our priorities and our desire to push this industry and this philosophy. This thinking directly led to this unfortunate decision. “

“While this chapter concludes, we are actively looking for new spaces so that we can continue cooking together this summer,” the original joint statement read to subscribers. “This is just the start, see you soon!”

well announced the departure of the chefs on Wednesday in a New York Times article, and spoke with the owners of Computerspace Wells Stellberger and Molly McIver.

“We were shocked,” Stellberger told Wells. “They are amazing, talented people. There were things we just couldn’t see agreement on, and for us, we thought we could fix everything. Nothing was overwhelming.”

Thursday, Kreung shared a screenshot of Wells’ New York Times article on Instagram. “When we are ready, the chefs will explain why we left the computerspace,” says the caption.

Although the teams say they will talk about what went wrong in outer space, especially when they feel it is best, the legend of Kreung apparently points to problems in the industry. of the restoration as a whole.

Kreung’s Instagram caption continued, pointing to toxic work environments, “white saviorism” and “shit owners going wild in New York” who “often use words like collaboration inappropriately” as problems common in the restaurant industry.

“I will elaborate on the exploitation”, continues the legend. “I will speak of internalized misogyny. If I am to hear how difficult this has been once again for a [f***ing] owner of this pandemic- I will also speak about my frustration. I will talk about small businesses that are unable to collect their outstanding balances. “

Some followers have said Wells’ report failed to capture both points of view, and Chiefs Pages reposted some of the reviews.

The Times confirmed to Insider that Wells asked for comment, but the team declined to make a formal statement.

Read the original article on Initiated



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@Thesussmans restaurant memes say what no one else says about the hospitality industry


i watched the new one Doctor Hemingway, and at one point an eloquent old scholar said something like: In his fiction Hemingway told more truth about the world than in his journalism.

… And I feel the same for @thesussmans, an Instagram meme account on the restaurant industry. It is owned by brothers and chefs Max and Eli Sussman, and they used it to promote Samesa, their shawarma restaurant in New York and other projects. But when restaurants closed last March and Eli had some free time, he started creating and posting memes in his Instagram Stories that found a way to laugh at the messy and ruinous industry ending of catering as we know it. A small cloud broke in the still thunderous internet sky and lit us all.

A rabid semi-truck is about to run over a guy on a shabby red motorbike.
The truck [landlords/second wave/total economic collapse]
The guy on the bike [biz owners]
The motorbike [PPP]

Eli has been this guy on the bike. Samesa’s owner was unwilling to give them a break and the restaurant had to shut down for good last year on September 27, 12 days after it was posted.

“I think [the memes] expressed my confusion, anger and frustration about, at first, maybe my own personal situation with the restaurant, ”Eli told me,“ but it also reflected the situation of so many other people. At least 110,000 people. This is the number of restaurants closed in 2020, according to the National Association of Restaurateurs. Meanwhile, Max was throwing a pop-up pizza– it’s amazing, by the way – in Ann Arbor, Michigan. The memes are (for the most part) all Eli, with input from Max. Eli told me he spent about 30 to 40 minutes a morning doing them.

Memes that cover: The government absolutely abandoning restaurants during the pandemic, Tom Colicchio saving the day, stoner line cooks having existential conversations about Japanese knives, crappy customers rocking badly and leaving orders without a mask (pre- vaccine), the carriers keeping the restaurant from complete and utter destruction every night, the myth-making and megalomania of the fancy chefs chasing Michelin, MANY Die hard references, Eleven Madison Park going vegan, getting reservations at Carbone, the futility of the restaurant industry and how messy cocoa powder is.

It’s brilliant. Absurd. Disturbs. Clumsy. Awesome. Do yourself a favor and spend a few minutes that will inevitably turn into an hour watching her saved Instagram stories. Let the memes wash over you like a Hobart Industrial Disinfectant Dishwasher.

As the memes took off and 5,000 more people began to follow the count, Eli began receiving DMs from chefs, waiters, and dishwashers like “I feel like I was seen”.



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Restaurants

Howard County to Kick Off Summer Restaurant Week Monday – CBS Baltimore


HOWARD COUNTY, Maryland (WJZ) – Howard County is preparing to celebrate its Summer Restaurant Week which will begin July 12 and run through July 25.

“This summer, with our progress in immunization and the record number of COVID-19 cases, is a great time to take a step back and discover all that our community has to offer – delicious food, amazing drinks and a good company, ”county manager Calvin Ball said. “You can travel the world through the food and the ambiance here in Howard County – and we are encouraging more of our local restaurants to use the Dining Weeks platform. “

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Howard County Restaurant Week and Craft Beverages is a two-week celebration of the community’s tastiest food and drink to support local businesses.

READ MORE: Baltimore Co. Police Seek Public Help In Identifying Man Found Near I-95 Overpass

Several sites are participating, in particular:

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  • AIDA Bistro & Wine Bar
  • The Ale House Columbia
  • BOLDER food / drink
  • Bonchon Colombia
  • Boisseau and a Peck Kitchen & Bar
  • Chosun Hwaro
  • Cantina from the Coriandre district
  • clove and cardamom
  • Cured | 18 and 21
  • CE dinner
  • Elkridge Furnace Inn and Garden House
  • Italian restaurant and wine bar Galliano
  • Great Harvest Bakery Cafe
  • Han Joon Kwan
  • Hang Ari
  • Honey pig
  • Hudson Coastal Raw Bar & Grill
  • The Iron Bridge Wine Co.
  • Kloby’s smokehouse
  • Lib’s Grill Maple Lawn
  • Manoir Hill Tavern
  • Neo Pizza & Taphouse
  • Ranazul – Tapas.Wine.Bistro
  • Rathskeller
  • Ramen Slurpin
  • The green turtle
  • The periodic table restaurant and bar
  • The White Oak Tavern
  • Tiger Sugar Ellicott City
  • Tino’s Italian bistro
  • EVERYDAY
  • Uma Uma
  • Victoria Gastro Pub
  • Walker’s Faucet and Table
  • The Walrus Oyster & Ale House
  • Yama Sushi

For more information visit: www.visithowardcounty.com/howard-county-restaurant-weeks


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Restaurants

Cockroaches invade downtown Miami’s Subway restaurant


MIAMI – A state inspector was on a downtown Miami subway last week on the basis of a complaint and ordered the place to be closed.

Live cockroaches have been found in several places, including inside a box of baked cast iron bags.

The inspectors were also at May Fu Chinese last week on the basis of a complaint.

Cockroach and rodent problems were discovered and May Fu was also ordered to shut down.

Below is a list of locations and some of their violations.

ALL of the locations listed have been authorized to reopen following an orderly clean-up and re-inspection.

***SUBWAY

165 SE 3RD AVENUE

MIAMI DOWNTOWN

CLAIM INSPECTION

CLOSE ORDER 06/28/21

11 VIOLATIONS FOUND

“Cockroach activity present as evidenced by live cockroaches found. Observed 1 live roach crawling on a wheeled cart next to the freezer. Observed 1 live roach crawling on the wall under a rack with clean pots near the freezer. Observed 2 live cockroaches crawling on the grills with clean pots and bowls near the freezer. Observed at the front counter: 1 live roach crawling on the counter near the cash register, 1 live roach crawling on the cookie stand with cookies inside, 1 live roach crawling on the floor near the oven next to the wall. Observed on a lower shelf of a prep table next to the rack with a bottle of soda: 3 alive crawling inside a box on baked cast iron sacks, 4 live roaches crawling on a box of trash bags . Observed in the dining room at the entrance to the kitchen: 1 live roach crawling on the wall next to a table with two chairs.

A d

“Dead cockroaches on the scene. Observed inside the employees’ bathroom: 1 dead roach on the floor under the sink to wash their hands. Observed on the ground under the dry storage shelves: 3 dead cockroaches. Prep table near the rack with soda bottles: 6 dead cockroaches on the floor. Observed over 20 dead cockroaches on the floor near the mop sink and under the bag in the soda rack. Operator 12+ dead cockroaches on the floor under grates with clean pans. Observed in the dining room at the entrance to the kitchen: 1 live roach crawling on the wall next to a tithe table two chairs.

“The manager or responsible person does not have proof of food manager certification. Yanory Chazzanes could not provide proof of manager certification.

“Proof of state-approved employee training required not available for some employees. “

“Gaskets in walk-in refrigerators and walk-in freezers are soiled with a viscous build-up / mold.

*** MAI FU RESTAURANT

A d

15030 NO 7E AVENUE

NW MAIMI-DADE (GOLD SALARIES ZONE)

COMPLAINT INSPECTION

CLOSE ORDER 29/06/21

15 VIOLATIONS FOUND

“Rodent activity present as evidenced by rodent droppings found. Observed around 12 droppings in the dry storage room in the kitchen and around 6 droppings under the shelves in the hallway leading to the toilet.

“Cockroach activity present as evidenced by live cockroaches found. Observed about 10 live cockroaches under the cooking equipment in the kitchen area.

“Food stored on the floor. Plastic container seen with raw chicken in cooler soil.

“Food debris / soil residue buildup on the hand wash sink. By triple sink.

Copyright 2021 by WPLG Local10.com – All rights reserved.


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Restaurants

Brains of Brasserie 19 unveil rewarding Rice Village restaurant


Rice Village’s new foodie destination keeps things classic. Gratify neighborhood bistro, the new concept from the owners of Brasserie 19 Clark Cooper Concepts, recently opened next to Coppa Osteria in the former Punk’s Simple Southern Food space (5212 Morningside Dr.).

Currently open for dinner Tuesday through Saturday (lunch and daily operations will begin on time), Gratify aims to fill a need in Rice Village for an adult concept with an expansive raw bar. Instead of the rustic Punk interior, the space was decorated with chic furniture the company had quietly collected for a few years – and a disco ball. Clark Cooper co-owner Grant Cooper says customers are excited about the new arrival.

“In a week of smooth opening, people come in and their jaws drop,” Cooper says. “I had people kissing me. They love the space. They are thrilled to have something like this in the neighborhood that is higher, more adult.

Cooper cites the style of the restaurants he and his wife Jacy frequent when traveling as a major influence on the direction of Gratify. They are looking for small restaurants that serve classic dishes like shrimp cocktail, tuna tartare, Louie crab, etc.

“It’s not a rocket menu,” says Cooper. “Sometimes I think restaurants try to get really cute. We wanted the neighborhood bistro to be a place for people to understand and share our point of view. Do it better, in our opinion.

In the case of Gratify, making a better bistro means crab cakes with barely any breadcrumbs, mac and cheese loaded with lots of lobster and crab, and a pepper steak with fries that’s a nod to the Belgian heritage of Cooper. Other items include cheese and cold cuts, caviar and ribs with garlic mashed potatoes.

A neat menu of agave-based cocktails and the company’s low-margin wine list provide diners with different beverage pairing options.

Some comparisons with Brasserie 19 are probably inevitable. After all, the two restaurants offer mostly classic fare and an expansive raw bar, but Cooper sees them as very different establishments.

“It’s different in the decor. It’s different in the menu and the overall tone,” he says. “The only similarities are that a bistro and a brasserie are both essentially the hubs of a neighborhood. I think that’s where the similarity is. Other than that, it’s different.”

At this point, the only thing holding Gratify back is the understaffing. Cooper says the restaurant only has 30% of the front desk staff it needs to kick start the daily lunch and dinner service. Similar problems have prevented the company from reopening Dunlavy, its restaurant in Buffalo Bayou.

“It’s always about finding people who match our culture,” he says. “Ideally, we want people with us for the long term. As soon as we have the staff, we will roll.


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Why Restaurants Add “Clean Food” to Their Menus – East Bay Times


There are several years of history behind the new truffle fries at Islands restaurant.

For starters, they mark the casual restaurant chain’s return to serving baskets of made-to-order fries with sliced ​​potatoes daily, something it stopped doing about 10 years ago, according to Michael Smith, president of the he is.

But they also show the chain’s commitment to clean eating, a movement that began a dozen years ago. It was a backlash against highly processed foods, which contain five or more ingredients, according to early clean food advocates.

“People say, ‘I want things you can pronounce,’” said Roger A. Clemens, assistant professor of pharmaceutical science and associate director of the regulatory science program at the University of Southern California School of Pharmacy.

He pointed to a new survey by the International Food Information Council carried out in May which showed that 63% of adults are influenced by ingredient lists on foods and drinks and 64% try to choose foods with clean ingredients.

Respondents in the online survey of over 1,000 adults in the United States described “clean” with terms such as “not man-made or synthetic” and used words such as “organic” or “fresh.”

They are motivated by the desire to enjoy the benefits of healthy foods or to avoid chemical-sounding foods.

Clemens saw how this desire manifests itself during a recent visit to an island restaurant.

There was a sign at the entrance stating that the channel was promoting the channel’s “clean and personalized” campaign.

“Catch the new wave of cleanliness,” one reads. “At Islands, we pride ourselves on sourcing the highest quality ingredients. Our commitment is to prepare and serve healthy and clean food.

He walked in and ordered a salad, but said the clean food sign didn’t affect his choice.

The sign reflects what customers want more than nutritional content, according to Clemens, speaking in a phone interview.

“Much of the restaurant industry and parts of the food industry have cut everything short.”

That’s not the intention, according to Smith.

“We wanted to improve our menu and be one of the casual restaurants that offers this to our customers. There aren’t many there, ”he said in a telephone interview.

“We want to be one of the first and do what’s right.”

The clean food movement influenced restaurants, but full-service chains did not embrace it like quick-service chains did. Newport Beach-based Chipotle Mexican Grill boasts of using 53 ingredients diners can pronounce, like yellow onion and sunflower oil.

St. Louis-based Panera Bread calls 100% of its food 100% clean, which means it doesn’t use any preservatives, flavors, sweeteners or artificial colors.

The islands’ commitment is to avoid growth hormones, antibiotics, artificial ingredients and preservatives.

“It’s a project that goes through all the ingredients on the menu,” Smith said in a telephone interview.

The islands menu is now around 75% clean, with the goal of reaching 100% percent by 2022, Smith said in a phone interview.

Much of the work, which included supplier relationships, was done during the pandemic, he said, even as the health crisis resulted in supply chain disruptions.

Clemens said clean food marketing doesn’t take into account the complexity of food chemistry.

“Their sign says no hormones,” observed Clemens in a telephone interview. “Well, how do you think plants grow? “

He gave some examples of how labels can be misunderstood or incomplete.

Vinegar, which is on Chipotle’s 53 ingredient list, is the same as acetic acid.

Carmine, a natural purple food coloring, is derived from beetles, which some vegetarians might not accept.

Milk contains over 100 ingredients, far more than the limit of five ingredients in many healthy food recipes.[[[[

Clemens said too many people make food choices based on what they see on social media and should instead seek out real medical experts.

“Talk to people like me. Don’t be fooled by the blogosphere.

Possible resources, he said, include the Institute of Food Technologists and the Academy of Nutrition and Dietetics.

Well-known establishments such as Johns Hopkins Medicine and the Mayo Clinic also publish articles on nutrition online.

Eating clean may mean eating more whole foods and less highly processed snack foods, dietician Emily Brown wrote in an article on the Mayo Clinic website.

She suggests limiting packaged foods; foods with added salt, sugar or fat; and foods that are significantly altered from their natural forms.

“Trying to simplify a menu, I get it,” Clemens said. “But I work in a space where you try to feed the undernourished population groups. And you can’t do that with five ingredients.

Nutritional resources

Institute of Food Technologists: “What is the Clean Label? ” blog.ift.org/what-is-clean-label

Academy of Nutrition and Dietetics: “20 health tips for 2021” mangerrightpro.org

Mayo Clinic: “A Guide to Food Labels” mayoclinic.org


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Breast, ribs and barbecue – Miami native, Buffalo Bills catcher opens new restaurant


MIAMI LAKES, Fla .– It’s an 88 degree wet day and the queue outside La Traila Barbeque is over a hundred people an hour after the doors first opened on Saturday before Memorial Day.

People happily waited (about two hours) with anticipation of something many had never tasted before. South Florida specializes in a variety of dishes, but the first barbecue isn’t one of them.

“What is the chest?” A customer asked aloud, reading the digital menu on her phone. After ordering it, she fell in love. Another man came out with a take out plate, calling it the best barbecue he has ever had.

Parked by the door, wiping sweat from his brow and handing out free beers and cups of water to waiting patrons, stand the wide receiver of Buffalo Bills and returning man Isaiah McKenzie. For much of the spring, he spent his days catching passes from Bills quarterback Josh Allen. This Saturday, McKenzie is a BBQ customer service rep trying to keep people happy on her restaurant’s opening day.

Standing at 5’8 ” and weighing 170 pounds, he doesn’t give off the vibe of a football player and he prefers it that way. The Denver Broncos’ 2017 fifth-round pick tells customers he “works right here.”

“I just want to be normal,” McKenzie said. “It’s barbecue and beer, you can’t beat it. Miami is great for Latin food, but not for barbecue. Definitely not like Texas. Living here, I would go to the Outback Steakhouse or at the Flanagan for ribs – I thought it was barbecue. I didn’t know brisket or pulled pork. But I know him well now. “

That turning point came in early 2020 when McKenzie met his potential business partner, Austin, Texas-born pit master Mel Rodriguez, who educated the NFL fifth-year player on the food game. For NFL fans, McKenzie is the restaurant’s spokesperson, football celebrity and recognizable face as a native of Miami.

McKenzie, 26, provided much of the start-up money for La Traila while Rodriguez manages everything in the field full-time – the cuisine, the culture and the management. Together, McKenzie and Rodriguez bring a true Texan barbecue to South Florida.

The hometown player hurt the hearts of home fans when he recorded three career-best touchdowns in the Bills’ 2020 regular-season final victory over the Miami Dolphins, which ended the dreams of the playoff team. But, he hopes that one day his barbecue finds its way to the Dolphins via post-game meals.

BBQ beginnings

A month later, on a return trip to La Traila, customers were still lining up an hour before the doors opened to get a taste of their barbecue.

“Isaiah and I are a great mix,” Rodriguez said. “We both know our strengths. When he’s here he’s great with customers. He’s humble. He takes photos with customers if they ask. But he will work at the cash desk. He will serve as the checkout. food in pop-ups. He loves it. People come to see him. I’m behind the scenes handling the day-to-day and of course cooking.

It’s a story of barbecue, football and a chance meeting with the family.

McKenzie and Rodriguez were two guys from different backgrounds. At the time, Rodriguez was dating the sister of McKenzie’s close childhood friend. They all met one day in 2020, just on the cusp of the coronavirus pandemic that has shut down the country, at a family reception. Rodriguez cooked for them. McKenzie loved it and shared his vision of wanting to invest some of his football money in a food truck.

Starting a business during a pandemic wasn’t the smartest of games, so they decided to run a few pop-ups, which are temporary outlets where they could sell their barbecue. They did a free pop-up in Hialeah, Florida where 350 people showed up. This participation allowed McKenzie and Rodriguez to rent a weekend at a Miami fresh produce market. A few months later, another pop-up led them to better adapt to Unbranded Brewery in Hialeah. They loved the cut; what better than barbecue and beer?

But Rodriguez, who ran everything while McKenzie played football in Buffalo in the fall of 2020, was still considering having his own brick-and-mortar restaurant. This spring, as the world began to open up with vaccinations, the couple hopped onto a permanent store in a location that previously belonged to a barbecue shop that failed during the pandemic.

“It will take a team”

A month later, at La Traila, Rodriguez increased his daily meat order to 2,000 pounds to satisfy the long lines of customers. Food is prepared as it’s ordered, like a Texas-style barbecue. They open at noon and sell out at 5 pm (or earlier) most days; the breast usually sells first.

Rodriguez, 40, learned barbecue from his family in Austin, especially his father. He has been in the pit since he was a teenager.

Everything about their restaurant looks like Texas, from the brick walls to the breakfast tacos for two hours in the morning before the main menu is served.

“When I moved to Miami I realized the barbecue here wasn’t very good,” said Rodriguez, who moved to the Austin area four years ago. “We’re way ahead of what people expect, so we have leeway, but I told my staff that I don’t want to just have good barbecues. I want to have a hell of a good barbecue. “

McKenzie added, “We didn’t know we would have long lines. We didn’t know we were going to sell. We just wanted to open up and cook some food. We’re still learning on the fly, but it’s been good. . “

Locals aren’t the only ones trying La Traila; a few NFL players also took advantage of the stage and the food. McKenzie Bills teammate offensive lineman Dion Dawkins showed up on opening day, as did New England Patriots running back Sony Michel. Former Denver Broncos cornerback Kayvon Webster, who owns a Miami-based soul and Cajun food truck, showed some love by stopping in and buying a big order in late June.

McKenzie and Rodriguez made their restaurant a dining experience. All the meat is smoked and Rodriguez cuts it in front of you. Many items on the menu are specialized, such as the brisket and queso empanadas, or McKenzie’s favorite, the brisket sundae – a mix of macaroni and cheese, baked beans, beef brisket, cream, queso fresco, creamed corn and house sauce.

There is much more to owning a business than investing money in it. McKenzie was shocked to learn that restaurants have to pay taxes on the 20th of every month and that there is a lot of paperwork involved in doing business the right way. It is important for McKenzie to be a “hands-on” owner when he can be present outside of football.

McKenzie’s goal when he heads to Bills training camp on July 28 is to brief restaurant workers so they can take some of the pressure off Rodriguez.

“I want everyone to speak the whole language,” McKenzie said. “I want it to be a well-oiled machine. Mel is the perfect guy to handle the day-to-day. But the little things make a great restaurant, and he shouldn’t have to worry about the storefront or the restaurant. back of the store. We have big goals here. It’s going to take a team. “

McKenzie now has two teams: the Bills, who aim to repeat as AFC East champions, and La Traila, who aim to make the best barbecue in South Florida.


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Restaurants

Chicken Wing Shortage Forcing Columbia Restaurants To Cut And Raise Prices | Local


A nationwide shortage of chicken wings has hit restaurants in Colombia, resulting in higher prices, smaller portions and, at times, early closure.

  • The Heidelberg on Ninth Street increased the cost of a seven-wing platter from $ 9.49 to $ 10.99.
  • Wingstop in the East Broadway Mall offers chicken thighs as an alternative to wings, introducing the Thighstop option.
  • Wingin Out on Downtown Broadway has increased the price of each wing from $ 1 to $ 1.25.

The price per pound has increased 87% from its lowest point in 2020.

“The prices have gone up a lot,” said Kyle Lewis, director of Wingin Out. “We were paying $ 70 a case, and now we’re paying about $ 140. ”

The problem is based in part on pent-up demand, as people ventured out to eat after pandemic isolation. The labor shortage across the country is also a factor, affecting not only chicken farmers, but also factories and transportation providers.

“We can’t really order as much chicken as we usually would,” said Brennesia Rogers, deputy general manager of Wingstop. “So we’re running out of chicken. ”

Restaurant owners say chicken wing prices were already rising before the closures began.

“About six months before COVID started, the price of chicken wings started to rise,” said Jonathan White, supervisor of WiseGuys Pizza at McNally’s Irish Pub on Sixth Street.

“And then when COVID hit, it got to the point where it was almost too expensive to even order them. ”

In February, two major events added to the pressure on the wing supply: the Super Bowl and a severe winter storm in Texas.

Super Bowl Sunday is one of the biggest annual events for the wing industry. This year, when the Kansas City Chiefs faced off against the Tampa Bay Buccaneers in the depths of the pandemic, a record for wing consumption was set.

“Assuming Kansas City Chiefs coach Andy Reid could eat three wings per minute, it would take him over 900 years to eat 1.42 billion wings,” the National Chicken Council noted on its website. Internet.

Adverse weather conditions in the chicken-producing states also took their toll. Texas suffered a snowstorm that killed millions of chickens.

According to the Wall Street Journal, a chicken company called Sanderson Farms in Texas euthanized 545,000 chickens that could not be shipped due to road conditions. Another 455,000 chickens froze to death.

The shortage has been a big blow to branded restaurant chains. There were days Wingstop closed early after running out of chicken wings, Rogers said.

“We are losing a lot of money because most of our customers come at night,” she said. “So during the day we don’t do that much, but at night when we run out we lose tons of money. ”

To recoup the loss, Wingstop decided this spring to rename its online site by adding bone-in and bone-in chicken thighs to its menu choices.

Thighstop orders are placed online through DoorDash, and a driver will deliver, or customers can pick them up at the local Wingstop point of sale.

Other Columbia restaurants have responded to the shortage by increasing prices, eliminating discounts and reducing portions.

In addition to increasing the price of wing trays, the Heidelberg has removed wings from its happy hour menu. They had offered a special purchase offer for a free item, director Rusty Walls said.

WiseGuys Pizza has reduced the number of buffalo wings per order.

“We used to do 10 or 15 counts,” White said. “Now we’re making eight or twelve, just so we can keep them in stock a little longer. ”

Wingin Out has raised the price of each wing by 25%, but that’s still not enough to keep profits stable, Lewis said.

“We’re making a little less profit for chicken right now,” he said. “We hope the price will come down eventually.”

Wings are among a number of food products that have seen price spikes in the past year due to the pandemic and supply chain disruptions.

Globally, meat prices jumped 1.7% and the cost of dairy products rose 3.2% last year, according to the World Economic Forum.

With labor shortages, limited supply and price changes, “it’s like a roller coaster,” White said.


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PETE TITTL: Relocated restaurants that bring us the birria | Food


The carnage of the COVID-19 pandemic continues in the restaurant industry. Recently, we lost two of my new favorite restaurants from the past 18 months: By the Way Grill at Bill Wright Toyota and Casa Flores Restaurant Bar (in the old Lie-N Den).

I enjoyed By The Way Grill not only for using Bill Wright’s old TV commercial signature (respect for local history), but also for how the food was good enough to inspire a visit when you weren’t fixing it. not your car. Casa Flores was a family owned Mexican coffee company, and the potential was there, but this virus has been vicious for this industry.

The good news is that new tenants have moved into these places: El Taco Rojo in the Auto Mall and Tacos El Asadero in Niles Place. Both specialize in birria (pronounced beer-ya), also known as Mexican beef stew, a dish native to the state of Jalisco, traditionally made with goat meat, but can also be made with beef. (increasingly popular), lamb or chicken. The most commonly used vegetables are tomatoes, onions, garlic, and various peppers, and the slow cooking process can tenderize some hard cuts.

Both restaurants use beef, and if you’ve never tasted one before, I predict you’ll be hooked on what they offer. Think really chewy shredded beef with the savory undertones vegetables can add to the dish. Each comes from humble origins – Rojo from a food truck, El Asadero from an exchange vendor – to join the bricks and mortar crowd.

Our first visit was to Taco Rojo for lunch (hours are limited to weekdays 7 a.m. to 3 p.m.) where we ordered a chicken burrito ($ 7), a street taco carne asada ($ 1.25 ) and what the woman taking our order said was the most popular menu item, the birria taco dorado ($ 3).

What was the quality of the birria? When we get back we will have the plate ($ 14) with rice and beans, the fluffy and almost fatty stringy beef but in this kind of meal it is an expected condition. Everything was impressive: the chicken burrito filled with chewy, small pieces of poultry, lots of moist rice and whole beans, onions and cilantro. More chicken and rice than anything else, but quite tasty.

The crispy dorado taco contained the birria with a tomato and cilantro broth after assembly, the cheese inside melting everything, a style popular in Sinaloa. Again, what they are offering here is not your standard rate that we find elsewhere. The asada was okay, but when you can get the birria it’s hard to go for that other beef version.

We were even more impressed with El Asadero, where the whole family wore masks all the time, taking the pandemic seriously with laminated menus at the table and cleaning often. (According to emails from readers, some are still wary of restaurants that aren’t diligent about security.)

The menu is much more extensive here, and we sampled the taco asada ($ 2.25), the taco pastor ($ 2.25), the chicken taco ($ 2.25), a burrito birria (10.50 $) and a quesataco birria ($ 3.75). Yes we ordered too much but it was so amazing. The burrito came with a broth that you can use as a au jus to dip your burrito in, but this one came with a spoon and can be eaten like a soup because it is much less brackish than the typical au jus. The burrito was toasted brown after assembly, nice and crispy.

The tacos are Tijuana style, our waiter told us, which means they are made with charcoal grilled meats and come with a dollop of guacamole and two salsas on the side, one medium green and one. spicy red. He told us they had an even spicier version of the red available on request. The taco birria was the best, with queso fresco, onions and cilantro inside but so rich in meat it was like eating a sandwich.

The pastor was fine, but it was just pale compared to the birria, which is really hard to resist after tasting a good version. I know this has been very popular in Los Angeles so it’s nice to see us offering similar options here in Bako.

Pete Tittl’s Dining Out column appears in The Californian on Sundays. Email him at [email protected] or follow him on Twitter at @pftittl.


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Umami in Huntington and more Long Island restaurants to try this weekend

Umami in Huntington and more Long Island restaurants to try this weekend


Of all the indoor dining experiences we lost during the pandemic, I missed the omakase the most. Omakase is a style of sushi serving where the chef creates the menu based on the freshest, most tantalizing fish of the day. (Japanese roughly translates to, “The choice is yours.”) You can eat omakase at a table – and I guess that table could be outside – but part of the fun is to s’ sit at the sushi bar, watch the chef create the meal and explain exactly what he’s doing and why. Many Japanese restaurants have yet to return to indoor dining, but here are three good ones that offer omakase, which on Long Island will cost between $ 45 and $ 100 per person.

Umami (329 Main St., Huntington): This unpretentious, two-year-old restaurant offers an extensive menu encompassing Chinese, Japanese and Asian fusion; the sushi menu lists dozens of rolls that rest on the usual suspect fish: tuna, salmon, yellowtail flounder, shrimp. But sit down at the sushi bar and chef Sean Chen will show you what he’s got, literally. A recent omakase included sea urchins from Hokkaido, toro kama (meat from the jawbone of tuna) with a raw quail egg, hamachi belly with rice wine salsa, king crab (no pollock), kampachi, otoro (tuna belly) and sweet shrimp – the head fried, the tail served raw. More info: 631-421-4726, umamihuntington.com

Japanese restaurant Torigo (196 Jericho Tpke. Floral Park): Chef-owner Tony San is obsessed with sourcing the freshest fish he can find and showcasing it. Don’t dip your sushi in wasabi soy sauce; if San thinks the fish needs help, he will season it accordingly. Torigo regularly serves an array of tuna, from fat to lean, and often has sea urchins from Japan, California and Maine. There may be bigeye snapper, giant clam, abalone, sea bream, mackerel and live horse mackerel and scallops. More info: 516-352-1116, torigorestaurant.com

Shoshaku (68 Middle Neck Rd., Great Neck): Shoshaku collects shipments of fish from Japan every week and lists the goods on a board. The first time I went there I was delighted to see mahi mahi, kampachi, gray mullet and, a first for me, raw sturgeon. My meal was filled with sushi made from steamed monkfish liver, barely seared king crab topped with Korean chili threads, sweet shrimp, and a stack of salmon and sea urchin roe. There is no real sushi bar to sit in, but you can see the chefs at work in the open kitchen. Shoshaku also has a huge selection of sakes with something for every palate, ranging from smooth to fruit to dry bone. More info: 516-780-0677, shoshaku.com


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Restaurants

General Mills loses sales to restaurants


The great post-pandemic food reversion is underway, where consumers are eating a lot more in restaurants and partying, and a lot less panicking Lucky Charms in the kitchen at 2 a.m. than they were a year ago. year.

For General Mills, whose portfolio includes eight different brands at $ 1 billion and above, including Betty Crocker, Cheerios, Pillsbury and Old El Paso, the change saw its latest sales results drop 10% for the three months ending May 30, the society reported Wednesday (June 30).

Still, the company said that while the coming year will see a drop in demand for home food products, it will still remain higher than before the pandemic.

“Although in some corners people thought that demand would somehow fall off a cliff when people start returning to the office again, getting back to normal before the pandemic, we actually think some of these behaviors will be sticky, and that’s what we saw, ”Jeff Harmening, CEO of General Mills, said on a call with analysts. He then clarified, “More people are going to work from home more often than going to the office every day, and we’re pretty sure it’s here to stay… [also,] many millennials really got cooking skills and baking skills and a newfound confidence in cooking, and they found they could save money just by doing it.

The “meals and pastries” category in the United States saw the most dramatic drop in sales, dropping 30% in the quarter – which makes sense, given the stress-induced baking trend over the years. first months of quarantine – while grain sales in the United States were down 16 percent. All US categories sold less than last year (although sales in Canada were up 3 percent). The widespread decline suggests a sharp drop in the number of consumers purchasing food for home consumption in April and May.

The company’s last quarter ended on May 30, and the decline in sales was much larger than that of its competitors. Post, for example, saw only one 0.7% decrease in sales during its most recent quarter, which ended on March 31, and the Kellogg Company seen his sales increase by 5 percent for the quarter ending April 3.

The news of these falling sales comes as grocery store visits are down (both month-over-month and year-over-year) as restaurants register record seating , with visits skyrocketing not only above 2020 levels, but also compared to the pre-pandemic. . As a result, General Mills expects OOH sales (which only account for about 10 percent of the company’s sales) to increase. Interestingly, however, despite the restaurant boom in recent months, the company does not expect out-of-home demand to reach pre-pandemic levels.

Part of the problem for packaged food brands like General Mills may not just be the return to restaurants, but also the fact that restaurants have gained a significant chunk of consumer spending on food. home. PYMNTS research from a survey of over 5,000 U.S. consumers – published in The Bring-It-to-Me Economy: How Online Marketplaces and Aggregators Drive Omnichannel Commerce, created in collaboration with Carat through Fiserv – finds that dining out at home is here to stay. The study notes that two-thirds of consumers now order restaurant meals to eat at home, and that restaurant patrons are 31% more likely to order for off-site consumption than on-site.

“As we emerge from the pandemic, it is clear that consumer behaviors are not returning to what they once were,” Harmening said. “Simply put, we are ending one period of significant consumer disruption to start another. “

Learn more about CPG:

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NEW PYMNTS DATA: FOCUS ON AI: THE BANK’S TECHNOLOGICAL ROADMAP

About the study: The AI ​​In Focus: The Bank Technology Roadmap is a research and interview report examining how banks are using artificial intelligence and other advanced IT systems to improve credit risk management and other aspects of their operations. The Playbook is based on a survey of 100 banking executives and is part of a larger series assessing the potential of AI in finance, healthcare and others.


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Restaurants

Talented and familiar chef takes over Italian restaurant Rice Village


A new face is in the kitchen of Rome, the cozy place in the Italian Rice Village located in a charming cottage on the corner of University Boulevard and Morningside promenade.

And this new face is familiar.

Sandro Scarafile ran the restaurant in its incarnation as Sud Italia, Roma’s predecessor. He spent the last year running a food truck and is happy to be back in the kitchen.

“I’m not going to change the staples on Roma’s menu,” he said in an email announcing his return. “I want to keep our repeat customers happy.”

However, he puts his beloved orecchiette con cime di rape back on the menu. The “little ears” pasta with raab broccoli is a dish inspired by his early childhood in Puglia, Italy and his parents’ cuisine.

Born in Puglia, Scarafile lived with his family in Italy and Germany before settling permanently in Nice, France, where he grew up. By age 15, he had made a career in cooking and would go on to become a professional chef in countries around the world, learning seven languages ​​as well as influences from global cuisine.

His specialty remains Italian.

Diners should look for Apulian and seafood dishes, with an emphasis on seasonal ingredients. They should also expect Scarafile to spend more time at the table, whether it’s filleting a branzino or making a risotto.

He and his wife Niki recently returned from a months-long visit to Italy and France, and Scarafile says he’s happy to be back in the town of Bayou.

“I am so excited to be back in Houston, a city that I love,” he said. “And I can’t wait to get back to the kitchen after so many months of absence.”


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Restaurants

Atlanta restaurants. Food stalls serving soul, smoothies and funnel cake fries will open in Northwest Atlanta Food Hall Chattahoochee Food Works


A soul food stand, superfood and smoothie bar, and comfort food stand will open later this fall at Chattahoochee Food Works, the Northwest Atlanta food hall on the outskirts of the Underwood Hills neighborhood. .

The first 13 restaurant stalls and a central bar are now open to the expansive 31-stall market and test kitchen, supported by celebrity chef and Weird foods host Andrew Zimmern and Robert Montwaid – the man behind New York’s Gansevoort Market.

The new stands

Selvasana
Owned by Juan Felipe Segura, Selvasana will serve acai bowls, smoothies, juices and sparkling fruit drinks, as well as a variety of salads on the menu.

Food truck stop
The food truck, owned by Jashaun and Lauren Lowery, will open a permanent location at Chattahoochee Food Works, serving its grilled lobster and crab cheese sandwiches, shrimp baskets and crab and funnel cake fries.

The daily soul of Delilah
Voted Best Mac and Cheese by Oprah Winfrey, Philadelphia chef and cookbook author Delilah Winder is opening a soul food stand at Chattahoochee Food Works this fall. In addition to the Oprah-approved mac and cheese, Delilah’s Everyday Soul will also serve fried chicken, Southern staples like fried green tomatoes and strawberry lemonade.

In addition, the food stalls Belen de la Cruz – Empanadas and pastries, Hippie Hibachi, Philly G Steaks, Cubanos ATL, It’s Baked Baby, and Dash and Chutney are slated to open later this summer. LoRusso’s Italian Market, serving Italian-style sandwiches and New York deli-style dishes and selling Italian and European food, and the raw Smoked Pearl bar opened earlier in June. Both belong to Montwaid.

Chattahoochee Food Works is part of the the Works complex, an overhaul of several warehouses located along an industrial strip off Chattahoochee Avenue bordering the Underwood Hills and Blandtown neighborhoods. The 80-acre development will eventually include 500 residences, a boutique hotel, retail stores and the completed food hall, 13-acre green space and full-service Fox Bros. outposts. Bar-BQ and California restaurant for breakfast and brunch the waffle experience. Scofflaw Brewing opened the Dr. Scofflaw Lab and Beer Garden at the factory last fall.

Atlanta-based coffee company Brash recently installed a mobile coffee bar at the Works inside a refurbished 1968 Citroen parked outside the food hall. Brash owner Chris McLeod and Stop Think Chew chef Julia Kesler Imerman are teaming up to open Brash Kitchen early next year. Once opened in the resort’s Maker Building, the all-day cafe will serve dishes influenced by Kesler Imerman’s Jewish and South African origins and McLeod’s Australian roots.

A third Fetch Park dog park and bar in the Atlanta area opens this year at the plant in a green space adjacent to the parking lot near the entrance to Ellsworth Industrial Boulevard.

Chattahoochee Food Works and the Central Bar are open daily from 11 a.m.



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Restaurants

Wimbledon restaurants and bars courting public in hopes of vibrant business | Wimbledon

Wimbledon restaurants and bars courting public in hopes of vibrant business |  Wimbledon


Wimbledon Village is decked out in the green and purple hues of the All England Lawn Tennis and Croquet Club as anticipation hovers in the air.

With less than 24 hours to go to the tournament, restaurants and bars are hoping the Wimbledon fortnight will help replenish revenue after the Covid-19 pandemic kept customers away, with thousands of fans on the point of descending on SW19.

Although the AELTC will limit spectators to half its capacity until the final, there is still potential for sustained activity for restaurants and inns.

No effort was spared to attract audiences, with extravagant tennis-themed display cases incorporating balls, racquets, flowers, strawberries – everything Wimbledon, even Wombles.

Thai Tho Restaurant has one of the most eye-catching displays, featuring a giant tennis ball as the window centerpiece, while interior photographs of tennis players cover the walls. “We do it every year. We really hope for good business, ”said Ploy Hennessy, staff member. In the past, well-known players were known to show up.

But, while celebrity spotting is one of the highlights of the year for fans, this year they’ll be harder to find.

Strict AELTC rules state that players – and their small entourage – will stay in a bio-secure hotel in central London, travel to the pitch by private transport, and stay in bubbles.

The rules apply even if players live nearby, like Johanna Konta, the British No.1. “We’re staying in the middle of London so it’s going to be pretty interesting what it’s going to look like from Westminster to Wimbledon,” she said. PA Media this week.

“I’m not sure everyone who booked where the hotel is located knew the route. It will be interesting to walk past my house every day on the way to Wimbledon, but the bottom line is that Wimbledon will be happening and the fans will be able to come and people will be able to enjoy it again, both in person and on TV.

Joanna Doniger of Tennis London, which rents Wimbledon homes to stars as their owners temporarily move to cash in lucrative rentals, said: “There will be no celebrity scouting. They will all be in blackened cars “

As for rentals, she said, “We’re down two-thirds. It’s not great. But last year it was nothing. Roll on 2022. “

No large properties have been rented this year, although international media have picked up on smaller properties, with social distancing meaning that there is often only one person on a property, she said. .

Gone, too, is the queue, where fans camp out to get last-minute tickets. Replaced with a virtual queue, ticket holders now have to prove they are vaccinated or are Covid-free, which will reduce ticket touts who usually line routes between train and metro stations and the club.

At the Rose and Crown, a pretty former 17th-century coaching inn in the heart of Wimbledon Village, tennis will be screened, food and cocktails served in its bars and large garden, and owner Nicky Green is keeping her fingers crossed. “We’ll see what happens. Let’s say it will be better than last year. We still have table reservations. No vertical consumption, but we will have appointments as long as people check in there. ‘NHS application.’

The cocktail menu includes a special strawberry gin spritz, with gin distilled by Wimbledon sponsor Sipsmith from strawberries grown for Wimbledon last year, which would otherwise have been wasted when the tournament was called off. “We will serve this. Hopefully there are many, ”she said.

Jacopo Filippone, manager of Sticks ‘n’ Sushi, a Japanese-Danish restaurant near Wimbledon station, said: “I hope we get some good deals. Let’s see. “In addition to the on-site dinner, fans can buy a takeout en route to AELTC.” Fish on the grass, “the restaurant’s promotional display reads.” Wimbledon is still on. a great thing for us, “Filippone said.” So yes. We are pleased.”

With restrictions still in place, it is not yet clear what this means for “Henman Hill” inside the park. Fans, however, can enjoy their own virtual hill from the comfort of their living room as part of the Wimbledon at Home online experience.

A Wimbledon Virtual hill allows fans around the world to take a seat, create and dress their avatar, and compete for prizes throughout the fortnight. “The aspiration is to extend the unique sense of camaraderie that exists on Wimbledon Hill beyond the borders of our grounds and in so doing help attract an audience beyond tennis,” said the club.


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Restaurants

The return of weekly restaurant reviews


If I built my perfect meal out of Shiku, the Grand Central Market stall run by Kwang Uh and Mina Park serving Korean comfort food, I would start with Andong-jjimdak – Andong-style soy braised chicken.

the the dish is a special and not always available. Its braising sauce has a garlic and ginger sweetness that permeates chicken on a cellular level and highlights the varying degrees of earthiness in cabbage, mushrooms and potatoes. The glass noodles wiggle in the mixture for a little nod. The whole thing comes on rice, and there’s an option for a fried egg on top. It goes well with the other ingredients.

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At the same time, I ordered at least three banchan: “kimchi corn,” a condiment full of smoky heat that used to be part of the bowl of fried chicken (called Karma Circulation) at Uh’s trainer restaurant, Baroo; white, nutty and silky kimchi; and jinmichae bokkeum, sautéed dried squid spiced with roasted peanuts. Really, though, it’s hard to go wrong with one of Shiku’s ever-evolving banchan lines, several of which with rice make a harmonious meal.

Shiku marks my return to weekly restaurant reviews. It seemed like the right topic for back to school, given that it focuses on take-out (although easily appreciated immediately as soon as you find a table in the crowded market) and, more significantly, represents a milestone. transition in the trajectory of Uh and Park as chefs and restaurateurs. Baroo – especially its first incarnation, the 16-seat Uh restaurant that opened in an unglamorous Hollywood mall with childhood friend Matthew Kim in 2015 – was one of the craziest and most open restaurants Los Angeles had never seen them. I wrote one of my favorite parts about this during my years at Eater.

A shiku banchan spread.

(Mariah Tauger / Los Angeles Times)

Maybe like you, I consider a lot of things in the world right now one day at a time, and the restaurant review framework is one of them. Once strictly service journalism (is this place worth spending your money, and what are the best things to eat there?), Reviews have long blurred in a form that confuses the context of functionality, provocation and analysis at the root of the culture. criticism and the beauty of literature. The approach varies enormously from review to review. It’s also a declining profession, in part because the media keep disappearing, and also because it’s costly for companies to pay for critics’ meals.

And the past year, amid all the losses and turmoil, has given those of us who still have the privilege of being restaurant critics a lot to think about.

All of that to say: after nearly 20 years in this position, I still love reviews more than any other type of writing. Hope you will continue reading as I (and the form) continue to evolve. If you have any ideas on what you would like to see in the reviews, send them to [email protected]

Last Sunday Los Angeles lost Mark Peel, one of the chefs who shaped the modern ethic of “California cuisine”. He worked with Wolfgang Puck at Spago before opening Campanile with his then-wife Nancy Silverton in 1989. Laurie Ochoa wrote a nice review, noting that her husband, Jonathan Gold, had called Peel “the LeBron James of the grill “. I had my first restaurant meal in LA at the Campanile; I also wrote some thoughts.

Adam roberts brings us a tribute to rainbow cookies, recipe included. “Rainbow cookies are the perfect metaphor, not only for pride, but also for anyone celebrating their own identity,” he says.

Lucas Kwan Peterson has a beginner’s guide to Mexican candy.

Gustavo Arellano wrote a column thinking about the tortilla-throwing incident between two rival high school basketball teams in the San Diego CIF Section Finals.

Julie giuffrida has a roundup of plant-based recipes for the summer, including some of the vegan stars (a meatless version of Tommy’s chili burger; spinach-artichoke dip; and strawberry muffins) developed by the former kitchen editor Genevieve Ko. Don’t miss either Ben Mims’ vegan carrot-banana cake.

To finish, Jean Trinh reports on El Ruso’s first brick and mortar location in Silver Lake and other current events.

Bonus: This week Eater LA released that of Bill Esparza tirelessly researched and beautifully written opus on California barbacoa trails.

Rainbow cookies made for Pride Month by Adam Roberts.

Rainbow cookies made for Pride Month by Adam Roberts.

(Mariah Tauger / Los Angeles Times)



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Restaurants

San Francisco Indian Restaurant Curry Up Now to Open in Austin


Monitor eaters
Looks like the next Austin location for the famous Indian San Francisco chain Curry Up Now will be in the Northside Estate, as reported by Austin Business Journal. Her goal is to open this year with tikka masala burritos, tandoori fried chicken sandwiches and pani puri. Its address will be 11501 Rock Rose Boulevard, but it’s unclear which suite it supports.

Restaurant closures and temporary vacations
Valentina’s Tex Mex barbecue is Austin’s Tex-Mex barbecue truck in the south to make a break from Monday June 28 to Thursday July 8.

The restaurant Crestview Tex-Mex Enchiladas y Mas closed for a break from Sunday June 27 and will reopen for service Tuesday July 6.

Relocation of the farmer’s market
the Texas Farmer’s Market Mueller location moves around the neighborhood. He will leave his former home at Browning Hangar to join the pavilion at Mary Elizabeth Branch Park on 2006 Philomena Street. The new house has indoor and outdoor spaces. The official opening will take place on Sunday June 27 at 10 a.m. The next opening hours will be weekly on Sunday from 10 a.m. to 2 p.m.

Austin’s taco mafia
Texas monthly registers with Austin’s Taco Mafia – a group of taco / restaurant truck owners and chefs made up of Nixta Taqueria, La Tunita 512, Cuantos Tacos and Discada – on how they became friends and ultimately fed the city during the winter storm in February, with the help of non-taco spots Dough Boys, Comadre Panaderia and Trill Foods.

Pride pop-up window
The South Austin Still Austin Whiskey Co. Distillery is holding a Pride Pop-Up Market on Saturday, June 26 from 5 to 9 p.m. at 440 East St. Elmo Road, Unit F. Food vendors include La Barbecue, Patika Coffee, Madhu Chocolate, Lick Honest Ice Creams and Still’s food truck, the Bearded Baking Co. Tickets are $ 10, partial profits will go to the non-profit organization Out Youth.

Expansion of the brewery
Cedar Park Red Horn Coffee House is expanding with a second location this month, as reported by Community impact. On deck are the usual offerings of beer, coffee and tacos from the Tacomaye food truck. He has been in Leander at 1615 Scottsdale Drive, Building 1, Suite 110 since June 21.

Birthday party
The downtown cocktail bar, the Roosevelt Room, is celebrating its sixth anniversary with a party on Sunday, June 27. The party will also feature a special menu from the bar’s new bartenders: Armando Garza, Chris Rhoden and Curtis Janto. It starts at 1 p.m.

Chef mixes
The downtown Hilton Austin hotel has a new executive chef: Daniel Ben-David. He will oversee the two restaurants, Cannon + Belle and Austin Taco Project, as well as the hotel’s general food, beverage and catering operations. Prior to joining the Austin Hotel, he was a chef at a California Resort Hotel del Coronado.

The Austin Hai Hospitality group has promoted culinary director Jack Yoss to the company’s vice president, who just opened a fifth Uchi location in Miami and will open Loro in Dallas next month

Branded pool party
Frozen food company Daily Harvest is hosting a weekend poolside party open to the public at The Line hotel in downtown Austin. The menu includes free alcoholic smoothies, flatbreads, and frozen dairy-free desserts. It runs from Friday, June 25 to Sunday, June 27, from 11 a.m. to 10 p.m. daily.

1911 West Anderson Lane, TX 78757
(512) 467-7100



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Restaurants

Shaggy’s Restaurant Owners Announce New Home Buyers Program That Includes Cash Help for Down Payments


Chris Romano, market chairman of BancorpSouth, brought in a contingent of representatives specializing in second chance checks, secured credit cards, savings, car loans and home loans. They explained the different programs available to help Shaggy’s team achieve their financial and life goals.

When the question was asked, “Do you want to raise your hand if you want to buy a house but cannot currently qualify”, almost 30 people raised their hands!

“We want everyone to understand that if you want to buy a new house or a new car and have the commitment, Rimmer and I Will get there,“Ladner said, addressing his staff.” We recognize that for most of you the biggest hurdle is the upfront payment. But we want you to know that we are ready to provide 100% of your deposit in cash …whatever it takes to make this happen. To have hope!”

Covington added, “Every situation will be different, some of you will need credit counseling… and we will provide it to you; some of you will have to pay fees, and we will help you pay them; and we will provide that too. “

Ladner and Covington are committed to supporting their employees throughout the underwriting process, including a commitment to their own personal credibility, to ensure that all Shaggy employees have a chance. In many cases, a “second chance” that they cannot get by simply walking into a local bank branch. “We stand behind our employees,” says Covington. “We intend to provide guarantees to help make them more credible in the eyes of bankers.”

Speaking to the group, Romano said, “Shaggy’s is a very strong and solid company. We have a lot of trust and respect for Ron and Rimmer and the operations of Shaggy’s and we’ve been banking them for ten years. We also trust each of you because you are part of what makes Shaggy’s so successful. “

In 2020, Ladner and Covington made a bold move to raise the internal minimum wage to $ 15 per hour and increase the base tip rate to an average of $ 7-8 per hour, plus they pay for full health / dental / vision benefits for all full-time employees. The average non-managerial employee at Shaggy’s earns between $ 35,000$ 55,000 per year.

“We want to give our employees more than a job,” Ladner says. “We want to give them ‘a life’, hope, a future not only for themselves, but for their entire family.”

Covington adds, “We are creating real careers for people and making long term dreams come true! “

For more information on Shaggy’s, visit www.shaggys.com

Media contact:
Collin caranna
504-909-4244
[email protected]

SOURCE Shaggy’s


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Restaurants

Chick-fil-A at Lake Park closed briefly


Two restaurants in Palm Beach County were briefly closed last week after failed restaurant inspections in the state.

Chick-Fil-A, at 1262 Northlake Blvd. in Lake Park, was closed after a health inspection of the restaurant on June 15.

Inspectors found two high priority violations and five basic violations.

More restaurant inspections:Popular Italian restaurant temporarily closes in Delray and reopens the next day

High priority violations included an employee touching their face / hair, then engaging in food preparation or handling clean equipment or utensils without washing their hands.

The restaurant fixed all violations and reopened on June 16.

Strathmore Bagel & Deli, 4095 State Road 7 in Wellington, was closed after a health inspection of the restaurant on June 17.

Inspectors found four high priority violations, two intermediate violations and 10 basic violations.

More restaurant inspections:Popular Italian restaurant temporarily closes in Delray and reopens the next day

High priority violations included time / temperature control for the safety of cold foods kept above 41 degrees Fahrenheit.

The restaurant corrected the violations and reopened on June 18.

For the week of June 14-20, state inspectors reported perfect inspections at these locations:

Palm Beach County Restaurant Inspections.

Perfect inspections

Boca Raton

Comment Ya Dough’n, 4251 N. Federal Highway Suite 1, Boca Raton.

The value of the lake

Fast Food, 2534 Garden Drive S., Lake Worth.

Palme West Beach

Great Taste Fidelity Restaurant, 2215 Military Trail, West Palm Beach.

Sara Lauto LLC, 1253 Old Okeechobee Road, West Palm Beach.

Palm Beach Post restaurant inspection data is obtained from the Florida Department of Business & Professional Regulation. For more details on restaurant inspections, visit the Palm Beach Post’s restaurant inspection app in click here.


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Restaurants

Burlington County Commissioners Kick off Restaurant Week with Visit to Family-Friendly Restaurant in Bordentown City



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Burlington County Restaurant Week is launched and dozens of restaurants across the county are participating.

Hosted by Burlington County Commissioners and State Senators Dawn Marie Addiego and Troy Singleton, the week-long event is designed to showcase and promote the wide variety of Burlington County restaurants and encourage residents across the region to support them.

Burlington County Commissioner Director Felicia Hopson and Commissioner Tom Pullion kicked off the week with a visit to Marcello’s Coal Fired Restaurant and Pizza in downtown Bordentown City on June 22.

The family-run restaurant has been one of the stars of the county’s culinary scene for 17 years. It is located at 206 Farnsworth Ave., Bordentown.

“Restaurants are more than just a place to eat, drink or relax. These are the places where we meet as a family and where we meet friends and neighbors. They are employers and job creators, and they draw people to our main streets and downtown shopping districts. These businesses also give back to their neighbors and their communities, ”Hopson said in a prepared statement. “Burlington County is fortunate to have so many wonderful restaurants and we want to support them and their employees. “

Throughout the week, county commissioners and senators plan to highlight participating restaurants with tours and social media posts, and many participating restaurants also offer special menus, dishes and discounts.

For a full list of participating restaurants and specials, visit the Burlington County Restaurant Week website at www.co.burlington.nj.us/1844/Restaurant-Week-2021 and follow Commissioners and Senators on Facebook for posts and videos showcasing some of the delicious food and specialties that local restaurants cook up.


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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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Restaurants

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.

Related:More than a sub-store: Lake Worth Beach couple looking to build community

Viva La Playa at Lake Worth Beach:Father’s Day Eats: From Dad-Fit Steak and Seafood to Waterfront Brunches

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.”

[email protected]

@caneswatch


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Restaurants

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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Restaurants

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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Restaurants

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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Restaurants

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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