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.
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.
Brandi Felt Castellano said a young employee was reprimanded by a customer.
Brandi Felt Castellano said a young employee was reprimanded by a customer.

“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 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


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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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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

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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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.

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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
  • Uma Uma
  • Victoria Gastro Pub
  • Walker’s Faucet and Table
  • The Walrus Oyster & Ale House
  • Yama Sushi

For more information visit:

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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.





CLOSE ORDER 06/28/21


“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.


A d

15030 NO 7E AVENUE



CLOSE ORDER 29/06/21


“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 – All rights reserved.

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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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