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Ronnie Killen's highly anticipated Mexican restaurant now open in Pearland KTRK-TVKillen's TMX, chef Ronnie Killen's eagerly anticipated Mexican restaurant, held a two-day soft opening over the weekend of Dec. 29-30. The chef invited a small ...
https://abc13.com/food/ronnie-killens-tmx-mexican-restaurant-opens-in-pearland/4997355/ 2019-01-01 02:55:12Z
HUNTING PARK (WPVI) --
Three people are hospitalized following a shooting inside a restaurant in Philadelphia's Hunting Park section.It happened just after 10:30 Sunday night inside the Erie Kitchen on the 600 block of West Erie Avenue.
After the altercation the suspect left and a short time later returned, firing a handgun through the front door.
Two of the victims are hospitalized in critical condition and the third is listed as stable.
So far, no arrests have been made.
(Copyright ©2018 WPVI-TV. All Rights Reserved.)
https://6abc.com/3-people-shot-inside-hunting-park-restaurant/4994528/ 2018-12-31 21:45:00Z
HUNTING PARK (WPVI) --
Three people are hospitalized following a shooting inside a restaurant in Philadelphia's Hunting Park section.It happened just after 10:30 Sunday night inside the Erie Kitchen on the 600 block of West Erie Avenue.
So far, no arrests have been made.
(Copyright ©2018 WPVI-TV. All Rights Reserved.)
https://6abc.com/3-people-shot-inside-hunting-park-restaurant/4994528/ 2018-12-31 16:07:00ZHUNTING PARK (WPVI) --
Three people are hospitalized following a shooting inside a restaurant in Philadelphia's Hunting Park section.It happened just after 10:30 Sunday night inside the Erie Kitchen on the 600 block of West Erie Avenue.
The other two victims are in stable condition.
So far, no arrests have been made.
(Copyright ©2018 WPVI-TV. All Rights Reserved.)
https://6abc.com/3-people-shot-inside-hunting-park-restaurant/4994528/ 2018-12-31 12:13:00ZEvery day our digital database of restaurant inspections is updated with the latest information on which Florida restaurants passed, failed and barely squeaked by.
You can search by county or by restaurant name. You can see which restaurants were fined for their missteps and which were forced into temporary closure.
Every few weeks we share the restaurants with the most violations while highlighting those that passed with flying colors.
SEARCH: Check out our database of restaurant inspections from throughout Florida
Ask JLB: How 'safe' are Fort Myers and Cape Coral restaurants? It's easy to find out
This week, we're back with the breakdown for the second half of December:
Inspectors closed Rincon Latino 2 at 3524 Palm Beach Blvd., Fort Myers on Dec. 11 after citing the restaurant for several violations including eggs held at room temperature and nearly 30 rodent droppings found in the kitchen and dining areas.
One of the biggest problems preventing the restaurant from reopening was that it had no proof of required state-approved employee training. A followup inspection has been extended twice to allow for time to train the restaurant's employees. It's unclear if the restaurant has reopened. Calls to Rincon Latino's listed phone number went unanswered last week.
From the first half of December: Lazy Flamingo on Sanibel closed temporarily
In case you missed it: Restaurant inspections roundup: Buffalo Wild Wings in Bonita Springs closed temporarily
Restaurants with the most violations from the second half of December include Cantina Laredo at 5200 Big Pine Way, south Fort Myers, which was cited for 26 violations on Dec. 17. Among its high-priority violations were raw meat stored over ready-to-eat food in the walk-in cooler, meat being stored at improper temperatures and a toxic substance being improperly stored. A followup inspection was conducted on Dec. 18, and the restaurant met inspection standards.
The New England Moorings, 1326 SE 16 Place, Cape Coral, was cited for 22 violations on Dec. 19. Most of the violations were basic or intermediate. High-priority violations included food-storage issues and operating with an expired license. All items in the walk-in cooler were stored at temperatures above 41 degrees, including milk, tofu and chicken. A container of tofu had a mold-like growth on it and had an expiration date of July 2018.
On Dec. 20, the restaurant received 16 more violations. It was granted a temporary inspection extension, but a followup inspection will be required.
Among the other Lee County restaurants accumulating the most violations were Morrone's Pizzeria, 5660 Bayshore Road, North Fort Myers with 18 violations; Monkey Bar & Steakhouse, 1428 Lafayette St., Cape Coral with 18 violations; and The Veranda, 2122 2nd St., Fort Myers with 16 violations.
Area restaurants that got zero violations in the second half of December include Osteria Celli, 15880 Summerlin Road, south Fort Myers; Five Guys Burgers and Fries, 16230 Summerlin Road, south Fort Myers; The Grind Coffee House And Roaster, 16250 Summerlin Road, south Fort Myers; Edelweiss Burger, 1365 Estero Blvd., Fort Myers Beach; and two different Burger King restaurants at 9041 College Parkway, south Fort Myers and 2621 Santa Barbara Blvd., Cape Coral.
The Buffalo Wild Wings location, 25271 Chamber Of Commerce Drive, that closed temporarily in November and December also passed its latest inspection with zero violations.
Click here to search restaurant inspections from your favorite restaurants throughout the state.
News-Press reporter Annabelle Tometich contributed to this story.
https://www.news-press.com/story/life/food/2018/12/31/restaurant-inspections-cantina-laredo-new-england-moorings-fort-myers-cape-coral/2424111002/ 2018-12-31 12:00:00Z[unable to retrieve full-text content]
Taste of liberty: Brooklyn restaurant serves up refugees' dishes from home The GuardianEmma's Torch teaches those fleeing persecution skills for a career in the kitchen – and lets them show off their culinary culture.
https://www.theguardian.com/us-news/2018/dec/31/brooklyn-restaurant-refugees-emmas-torch 2018-12-31 11:00:00Z[unable to retrieve full-text content]
Local restaurant chain fulfills 3-year wage hike promise FOX 31 DenverDENVER -- Beginning next month , the minimum wage in Colorado for tipped employees will climb from $7.18 to $8.08 per hour, but a 24-year-old Denver ...
https://kdvr.com/2018/12/30/local-restaurant-chain-fulfills-3-year-wage-hike-promise/ 2018-12-31 06:05:00Z
Lynnfield, Ma. 12-30-18. The front parking lot at the Bali Hai restaurant at 1 p.m on December 30, 2018. (Owen O'Rourke)
LYNNFIELD — The Bali Hai has served its last Scorpion Bowl.
After more than 40 years, James and Lillie Yee posted a sign on the front door of the Moulton Drive diner over the weekend thanking customers for their patronage.
Called a hidden gem because it was shielded from Route 128 by an 18-foot soundproof wall, the Polynesian restaurant has seen business fade as customers sought more upscale alternatives at nearby MarketStreet or traditional favorites like Kowloon in Saugus.
The last plate of chicken fingers and Peking raviolis were served on Sunday. Boston Restaurant Talk first reported the news.
Patrons took to Facebook to to praise or zing the landmark eatery.
“Will miss Bali Hai so much … lots of memories there growing up,” wrote Danielle Caprio.
“Horrible, this will be the loss of a great American icon, the Polynesian restaurant. Lester, we will miss you and your family,” said Jay Kimball.
“I’m gonna miss my stomping grounds,” wrote Jerine D. Martin. “Been going since my Dad took me when I was 10-years-old.”
Maryanne Lecouras from Danvers wrote she would miss it too. “Family took us there when we were young. I had my junior and senior prom after hours at the Bali … always loved it.”
The beginning of the end for the 275-seat eatery started in 2016 when the Yee family listed the property for $2.5 million.
Since then, at least two buyers have shown interest. Monastiero Development proposed a four-story, 68-unit apartment building to replace the restaurant. But the plan was rejected by neighbors who said the complex would exacerbate an already congested part of town.
Nearly two years later, Lynnfield twins Matthew and David Palumbo presented a scaled back proposal for 32 apartments priced from $2,200 to $3,300 in a three-story, wood-frame building. But that too got a thumbs-down from neighbors and the Planning Board.
The brothers returned last fall with an even smaller plan that reduced the number of units to 23 and lowered the height of the building to two stories. But the Zoning Board of Appeals (ZBA) rejected it in November.
Ted Regnante, attorney for the Palumbos, said his clients filed an appeal with Land Court in Boston last week to overturn the ZBA decision. That decision could take up to two years, he said.
In the meantime, the Palumbos expect to close on the 1.4-acre property at the South Essex Registry of Deeds on Monday. They will renovate the restaurant and lease it to a new operator until the case is settled, Regnante said.
The Palumbos have said if the apartment project fails to win approval, they would demolish the Bali Hai and build a new restaurant.
The Yee family could not be reached for comment.
Going out to eat can be about so much more than just the food, the space and atmosphere of a restaurant can make your lunch or dinner an experience versus just a dining moment. That’s especially true when you visit a restaurant in a distinct location — say a destination made out of ice, below the ocean, or above a forest. Before you’re even seated you’re already immersed in an extraordinary moment, one you’ll remember long after you finish your meal. Here are three remarkable restaurants you’ll want to dine at in 2019.
Snow Castle KemiPhoto courtesy of Experience 365
1. Snow Castle
Head to Kemi, Finland to eat at a restaurant made entirely of snow and ice. Every January Snow Castle is built and at some point in the spring just melts away. Snow sculptures adorn the restaurant space which is large and illuminated with various lights to make the ice glow in a myriad of colors. Here you can sip cocktails made from local berries (served in cups made of ice) or choose warm beverages like mulled wine or hot chocolate. Don’t worry about getting too cold sitting down, the stools are one of the few things not made of ice, and are made of wood covered in fur for you to sit on. At Snow Castle, the food is rich and reflects local flavors. To start you’ll have a creamy parsnip soup with porcini mushrooms and burnt leek. Then choose the main course, options include local lamb braised in dark beer, local lamb braised in dark beer, charred whitefish with a lemon-brown butter sauce, grilled chicken with fried with a creamy dijon-rosemary sauce and, as a vegetarian option, fried chickpea tofu with herb mayonnaise. Every dish is served with a side of mashed potatoes made out of the local almond potato called Lapin Puikula which is known for its buttery, flaky taste. With its stunning icy setting and tasty cuisine, Snow Castle provides an unforgettable meal in Lapland.
2. Under
In April 2019 underwater restaurant Under opens in Båly, Norway. The restaurant has two aquatic distinctions, first, it’s said to be Europe’s only underwater restaurant and second, it’s alleged to be the largest underwater in the world. The restaurant sits on an incline where guests enter on land and then walk down a staircase to access the submerged chamber of the restaurant. The menu here will focus on local ingredients such as berries, mushrooms, and seabirds. Under has been designed to withstand rough weather and high waves, with walls over a meter thick. Additionally, the restaurant is designed to blend in with the marine life and the walls will eventually blend with the ocean life creating a mussel reef. Although it’s only opening in April, this futuristic dining destination is taking reservations and is already quite booked. Not surprisingly, because who wouldn’t want to eat under the sea?
3. Treepod
Forget staying in a treehouse, how about dining in a private bamboo pod suspended above the jungle? At Soneva Kiri you can make this dream a reality, and even better, it involves zero climbing to get to the Treepod restaurant. The pod is attached to wires which are hoisted up above allowing you to be suspended 60 feet in the air. While you’re relaxing, the waiter pulls off the masterful feat of delivering food and drinks to you via zipline. The pod can be booked for breakfast, lunch, dinner or high tea and is an experience you’ll cherish for a long time. Not only will you enjoy delicious, fresh Thai fare you’ll do it while overlooking the beautiful ocean suspended in the trees.
https://www.forbes.com/sites/ranagood/2018/12/30/3-extraordinary-restaurants-youll-want-to-visit-in-2019/ 2018-12-31 02:02:00Z[unable to retrieve full-text content]
New Mexican restaurant spices up the Uptown lunch scene Montana StandardThe flavors of Oaxacan region of Mexico are now part of the Uptown Butte restaurant scene.
https://mtstandard.com/news/local/new-mexican-restaurant-spices-up-the-uptown-lunch-scene/article_5d793813-59bb-5490-b550-3d878ec84f04.html 2018-12-30 19:00:00Z
You can’t roll a pair of dice in Las Vegas without hitting a celebrity chef’s restaurant. David Chang, Gordon Ramsay, Giada De Laurentiis, Wolfgang Puck and now, Tom Douglas. What? You’ve never heard of Tommy D?
Seattle-based celebrity chef Tom Douglas designed the menu at this full-service restaurant in Nordstrom Fashion Show in Las Vegas.Tom Douglas Restaurants
Well, if you follow food, you’ll likely be hearing a lot more from this two-time James Beard award winner, who’s got 16 restaurants and the Hot Stove Society cooking school in Seattle. He has partnered up with Nordstrom to serve up TD-inspired fare at restaurants in the high-end retailer’s inviting public spaces. Jeannie’s at the Nordstrom Fashion Show near The Strip in Las Vegas is the first project outside the Northwest.
We recently stopped in to try the full-service eatery that’s a whole lot like those excellent Serious Pie locations in Seattle, right down to the gorgeous Woodstone oven made in Bellingham, Wash. Here are the essential dishes to try:
The kale salad can be topped with wild Alaska salmon.Leslie Kelly
Marinated Lacinato Kale
Tom Douglas and his talented team were one of the first to make kale cool, going way back to when Serious Pie debuted 10 years ago. This assertive green turns mellow when bathed in lemon juice. It’s finished in olive oil, Calabrian peppers and plenty of shaved Parm. Add a protein, and you’ve got a full meal deal. It’s such a pleasure to find Bristol Bay sockeye salmon as one of those salad-topping options. Wild salmon is increasingly rare on menus and Tom Douglas has been an longtime advocate for protecting salmon runs from the potentially devastating Pebble Mine project. Bravo!
Fig + Prosciutto Pie
It’s challenging to chose just one pizza because they all sound so tempting, but the salty-sweet combo showcasing ham cured in Iowa is Next Level. The pies share one common characteristic: They’re built on a crust that’s been babied through a long rise, so they’ve got a whole lot of flavor. After getting fired in the Woodstone, there’s also a nice crunch that makes the pieces sturdy enough to pick up.
Seattle-based chef Tom Douglas, left, and his talented team created an Italian-inspired menu for Jeannie's at Nordstrom in Las Vegas.Tom Douglas Restaurants
Cauliflower Mac-n-Cheese
While there’s a lineup of traditional pasta dishes, this gooey creation seems to appear on every table in the place. And then the contents of those bowls promptly disappears. The star ingredient of this popular comfort food is Seattle-based Beecher’s Flagship cheese, a perfect mashup of cheddar and a Gruyere-style cheese.
Jeannie’s is open daily for lunch and dinner. There’s a full bar, and assorted Tom Douglas merch for sale. We're looking forward to more collaborations between TD and Nordstrom in the future.
The seasoned chef brings back Four Seasons classics and creates new dishes featuring the ingredients of the seasonCredit: Evan Sung
The return of The Four Seasons Restaurant earlier this year marked a new chapter for the iconic and influential NYC eatery, with executive chef Diego Garcia and executive pastry chef Bill Yosses bringing fresh culinary offerings to both regulars of its previous iteration and new guests, while still maintaining the essence of the original.
Yosses, formerly the White House executive pastry chef during the George W. Bush and Barack Obama administrations, has crafted a dessert list with nods to Four Seasons traditions plus new offerings inspired by the ingredients of the season. In an interview, Yosses details his vision for the pastry program at The Four Seasons, as well as which desserts each president liked best.
Caramel flan with pain d’spicesCredit: Heidi's Bridge
Abigail Abesamis: What was it like making desserts for the Bushes and Obamas?
Bill Yosses: I felt privileged and honored to work at the White House and I certainly loved my time there. Both the Bush family and Obama family were very genuine, natural, considerate and very kind to me. It was fascinating to be next to the historic events that occur there every day. Most of all, I learned about true hospitality from both families. The First Ladies and their social secretaries gave lots of thought to making each event special and each guest feel welcome. The First Ladies wanted a fresh and new menu for each event so it never became “cookie cutter” style. The guest was made to feel that everything had been planned just for their arrival, including linens, lighting, menu and decorations, whether it was a head of state or a guest without a special title.
Classic dark chocolate souffléCredit: Heidi's Bridge
Abesamis: Did either president have a favorite dessert that you made for them?
Yosses: President Obama is on record for loving pies, and I can attest to that fact. He preferred them to anything else and I sure made a LOT of them.
President Bush on the other hand pretty much never met a dessert he did not like, although pies, cobblers and traditional American desserts were his favorites. Seven-layer chocolate cake always brought a smile to his face, and he never missed the chance to say, “Do I get ice cream with that?”
Fall fruit crostataCredit: Heidi's Bridge
Abesamis: Tell me about your pastry program at The Four Seasons. What were the most important considerations and inspirations that went into crafting the menu?
Yosses: Creating a menu at The Four Seasons Restaurant was an interesting project and one that seems monumental to me. The restaurant comes from such legendary beginnings and set the tone for dining in America to this day. Mies van der Rohe, Philip Johnson, Eero Saarinen, and Ada Louise Huxtable were the most iconic designers of the mid-century modern era and they were all involved in the restaurant’s inception. As I read many of the old menus, I was impressed with how innovative they were. Ingredients that even seem exotic to us today were already on the menu: wild mushrooms, fiddlehead ferns, oysters and cloudberries all made appearances—seasonally, of course.
The most important consideration [in the creation of the menu] was the season. The fall fruit crostata uses persimmon, quince and pears in the filling. The aged rum baba features semi-dried New York state grapes, and the Calvados apple soufflé celebrates the best of New York state apples in its composition.
Bar room chocolate cakeCredit: Heidi's Bridge
Abesamis: What are the classic desserts you’ve preserved from the restaurant’s original menu? Have they been updated in any way?
Yosses: I wanted to keep the Four Seasons’ most famous dessert on the menu. The bar room chocolate cake was imagined by the great pastry chef Albert Kumin and we stayed true to the spirit of this dessert, making a chocolate puff pastry layered version with a rich chocolate ganache.
Aged rum babaCredit: Heidi's Bridge
Abesamis: Can you talk about a current menu item that you're excited about? Are there any special touches or ingredients to know?
Yosses: This current menu has my favorite fall/winter ingredient: chestnuts. It is a chestnut cream comparable to a Mont Blanc and is crowned with a marron glacé, a candied glazed chestnut.
https://www.forbes.com/sites/abigailabesamis/2018/12/30/four-seasons-restaurant-pastry-chef-bill-yosses-on-crafting-a-dessert-menu-cooking-for-the-obamas/ 2018-12-30 16:00:00Z
ARTICLE OPTIONS
WEST CARTHAGE — Scott C. and Shannon J. Sauer purchased the riverside brick building commonly referred to as the Abbass Building on Dock Street, Carthage, in hopes of creating a destination restaurant — Turning Point Restaurant.
One roadblock in the plan is parking.
Under village code, the 2,950 square feet of patron space would require 59 off-street parking spaces. The owners are considering the addition of a deck which would add 650 square feet and an additional 13 parking spaces for a total of 72.
To move forward, the Sauers are seeking a variance through the River Area Council of Governments Cooperative Zoning Board of Appeals.
According to a parking study presented to the appeals board at its Dec. 5 meeting by Terrence J. Thisse, the building has a footprint of about 4,400 square feet. It “sits on an odd-shaped parcel of approximately 7,000 square feet” which “leaves little space for on-site parking.”
Mr. Thisse said 17 parking spaces with four handicap spots could surround the building and pointed out additional parking could use public lots.
“The plan shows adequate parking within 200 feet of the proposed restaurant for the day-to-day operation of the restaurant,” Mr. Thisse said. “The plan indicates that for a large event, 72 parking spaces would be needed. There is parking for all but four spaces within 500 feet of the proposed restaurant. Public parking along village streets will be necessary for four vehicles.”
Carthage President G. Wayne McIlroy told the Zoning Board of Appeals the village was working with the Sauers on a memorandum of understanding for use of municipal parking.
The licensing agreement would allow non-exclusive parking for restaurant patrons in the south lot on West Street across from the municipal building; in the area next to the village boat launch and in the area adjacent to Turning Point Park.
Under the agreement, the Sauers would restripe and add nine spaces to the south lot,
The RACOG Cooperative Zoning Board of Appeals set a public hearing for 7 p.m. Wednesday, Jan. 9, concerning a variance for the parking requirement.
The public hearing will be in the town offices, 10 N. Broad St.
If you go
■ What: Public hearing for parking variance
■ Why: Turning Point Restaurant lacks required parking under village code
■ When: 7 p.m. Jan. 9
■ Where: Town of Champion offices, 10 N. Broad St., West Carthage
http://www.watertowndailytimes.com/news03/public-hearing-set-for-carthage-restaurant-parking-variance-20181230 2018-12-30 10:15:00Z
It's not going to get much easier for the restaurant industry.
After facing stagnant sales and weak customer traffic in 2018, U.S. restaurants will encounter more headwinds next year, including rising food and wage costs, that may stall profit and hinder efforts to jump-start growth.
Even the industry stalwarts are dealing with such issues in a fiercely competitive and increasingly crowded field. Starbucks Corp. is shuttering some U.S. locations amid oversaturation worries. McDonald's Corp., the world's largest restaurant company, has been tweaking its value offering to stay relevant in the price wars and expanding delivery with Uber Eats to spur sales.
It wasn't all doom and gloom this year. Amid a stock market rout, restaurant stocks fared better than the broader market, bolstered by Domino's Pizza Inc. and Chipotle Mexican Grill Inc.
Chipotle, while far from reclaiming its position as a Wall Street darling, is beginning to recover following a string of food-safety issues that damaged the brand.
Here's a look at some issues facing the restaurant industry in 2019.
Delivery
Americans are demanding delivery, and it's forcing big chains to get into the game. That can mean costly technology investments. Revenue from orders through third parties is often shared, making it more difficult to turn a profit on digital customers. It also means delivery doesn't necessarily make sense for low-cost items.
Challenges aside, it's hard for restaurant chains to ignore a service that more and more customers are demanding. Starbucks tried delivery this year in Florida with Uber Eats, and is now expanding it to almost a quarter of its domestic company stores. Delivery is attractive to companies because to-go orders usually mean customers spend more (Applebee's and IHOP say the average check is “significantly” more). And it's not just for the dinner crowd, breakfast chain Cracker Barrel Old Country Store Inc. is adding more vans to its fleet of delivery vehicles as it expands catering.
Customer data
Delivery, especially from third parties such as Uber Eats and GrubHub Inc., is creating a massive log of diner data. That valuable information has become a source of tension between restaurants and the delivery companies over who owns the information. One solution to get around this: Take a stake in the company, like Pizza Hut owner Yum! Brands Inc. did this year with an investment in GrubHub.
“We are very early in the days of mining the customer data that we're getting,” Yum CEO Greg Creed said.
More data means chains can carefully curate ads to lure customers back, and the biggest companies are likely to have the most bargaining power in getting access to it. The information may also lead to better menus as restaurants tailor their food according to “real-time shifts in eating patterns,” said RBC Capital Markets analyst David Palmer.
Food inflation
The value wars could start to sting in 2019. After cashing in on cheap ingredients, which have helped eateries advertise steep discounts and a slew of $1 deals, 2019 may see an uptick in food inflation. Beef, chicken and cheese could be more expensive, according to Bob Derrington, an analyst at Telsey Advisory Group.
Next year, average food costs may be up about 5.4 percent, he estimated.
http://www.journalgazette.net/business/20181230/2019-looking-to-be-tough-on-restaurants 2018-12-30 06:07:08Z
NORTH CHARLESTON, S.C. (WCBD) - The North Charleston Police Department is investigating a shooting that occurred outside of a local restaurant.
According to NCPD, shortly after 8 p.m, officers responded to the Chili's Restaurant located at 9890 Dorchester Road in reference to shots fired.
According to witnesses, two black males had a verbal altercation inside of the business. One male left after the argument, according to NCPD. The second male then left, and that's when customers heard shots outside.
Officials said while officers checked for damage they found one vehicle that was hit by gunfire.
As of now, no victim or suspect was located. This is a developing story. Check back for details.
https://www.counton2.com/news/local-news/breaking-ncpd-working-shots-fired-call-inside-restaurant/1679431601 2018-12-30 02:34:00Z
A patron allegedly fired a shot at an employee of BJ’s Restaurant and Brewhouse in Victorville early Saturday morning, according to California Highway Patrol Dispatch.
CHP Dispatch put out an Officer Safety Broadcast at about 1:15 a.m. that said a man shot the manager after he attempted to check the man’s ID before serving him alcohol at the restaurant at 11600 Amargosa Road.
A San Bernardino County Sheriff’s Department deputy responding to the call was involved in a collision on Bear Valley Road near the Mall of Victor Valley and San Bernardino County Fire Department personnel responded to both scenes, according to witnesses.
However, county fire was cancelled from the shooting scene without treating anyone, so it appears the initial report of a manager being shot was erroneous.
However, deputies were seen by witnesses talking with people inside BJ’s and searching the area in front of the restaurant for evidence.
The deputy involved in the collision did not appear to suffer serious injuries, as he was up and moving around, according to witnesses. An elderly man who appeared to be the driver of the Kia Soul was seen with a bandage on his wrist.
Earlier Saturday morning, around midnight, a shooting was reported in the 9900 block of Topaz Avenue in Hesperia. The victim was transported to Desert Valley Hospital to be stabilized, then was airlifted to a hospital down the hill.
No other information was immediately available.
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See inside The Front Porch Restaurant in Powell Knoxville News SentinelA vintage Chevrolet pickup sits in the lawn at The Front Porch Restaurant in Powell, Tennessee on Saturday, December 29, 2018. For five years, owner Bart ...
https://www.knoxnews.com/picture-gallery/shopper-news/2018/12/29/see-inside-front-porch-restaurant-powell/2442143002/ 2018-12-29 23:24:06Z
Travel Channel host Andrew Zimmern is under fire for for saying that Chinese food in the Midwest is served in “horses–t restaurants.”
Zimmern, a well-known TV chef, travels around the world trying strange food for his show Bizarre Foods. Zimmern also hosts The Zimmern List.
He made the comments during an interview with Fast Company while promoting his new Chinese restaurant chain, Lucky Cricket, which recently opened in a Minneapolis mall.
“I think I’m saving the souls of all the people from having to dine at these horses - - t restaurants masquerading as Chinese food that are in the Midwest,” he said.
Zimmern said he hoped to introduce a “higher form” of Chinese food to people living in the Midwest.
“The full-service Lucky Cricket serves Sichuan, Xi’an, and Hong Kong cuisine,” Zimmern continued. “The goal is to coax the flyover rubes to try a higher form of Chinese food. So what I have to do is I have to introduce them to hot chili oil, and introduce them to a hand-cut noodle, and introduce them to a real roast duck.”
Minnesota restaurateur Edward Fong told the Post that the comments insulted a dedicated customer base that enjoys Midwest Chinese food.
“I think he understands that he didn’t just insult Chinese independent restaurants like ourselves,” Fong said. “but he really insulted people who like to come to our restaurants, which is a lot of people.”
Eve Wu, co-owner of Minnesota-based Korean restaurant Cook St. Paul told the Post that she wholeheartedly supports Chinese-chain restaurants, including popular chain P.F Chang’s.
“I’ll back P.F. Chang’s and their family any day of the week. Asians forever!” Eve Wu told the Post. “If we have to be the generation that is going to be calling out problematic behavior, because in the past it hasn’t been, then I’m going to do it. . . . I will do a 100-year war with him.”
Zimmern was born in New York City, but made his name working in the Minneapolis-St. Paul area, where he lives.
Zimmern later offered an apology for his statement to the Washington Post.
“I let myself get carried away and have too much fun as opposed to realizing that I was working,” he told the Post. “You stop being mindful, and you say something flippant. You’re not being precise with your words.”
The Travel Channel said Zimmern’s show had recently changed time slots, but a rep told TIME that the shift in programming is not connected to the interview.
“Any implication that the move of Andrew Zimmern’s programs to a weekend time slot was tied to his remarks is factually incorrect,” their statement read. “The Zimmern List and Bizarre Foods: Delicious Destinations are currently airing on Travel Channel on Saturday mornings and Bizarre Foods: Delicious Destinations is airing in prime time on Cooking Channel on Wednesdays at 10pm. In addition, all of Andrew Zimmern’s series are available on the Travel Channel app.”
The venerated New York restaurant Eleven Madison Park has earned just about every possible honor: three stars from the Michelin Guide, four stars from The New York Times, and in 2017, the influential guide "World's 50 Best" named it the best restaurant in the world.
The pair behind Eleven Madison Park has slowly been expanding their reach, including a much less formal affair.
High atop the Rocky Mountains in Aspen, Colorado, Eleven Madison Park chef Daniel Humm and his partner Will Guidara have taken their elevated cuisine on a winter break. The dishes and the 10 outdoor tables tucked inside yurts are a nod to Humm's Swiss roots.
"For the first time in my life, I get to do the food that I grew up with," Humm told CBS News correspondent Dana Jacobson. "So fun."
Fun is something Humm and Guidara have brought to fine dining, even at their Cathedral Eleven Madison Park in New York.
"There's chef-driven restaurants who invariably do what's best for the food. There's restaurateur-driven restaurants that do what's best for the service. But we like to think that we end up doing what's best for the restaurant as a whole," Guidara said.
Guidara oversees a front of house staff of 60 who meticulously follow the details from a 110-page training guide. They even created a position – called the dream weaver – who caters to a table's every need and more.
"There was a table sitting over there … on their way to the airport going back to Europe, and we overheard them saying what a great trip they had, but they were lamenting the fact that they never had a New York City hot dog. And so I ran out to the hot dog cart in front of the restaurant, bought a hot dog and brought it back to him in the kitchen and said, Daniel, can we serve this to them as their next course?" Guidara said.
At first, Humm thought his partner had gone mad but trusted him enough to know that there was probably a food reason for it. It's that kind of service, along with Humm's craftsmanship in the kitchen, that has made Eleven Madison Park a destination.
"I do sometimes feel like kind of on top of the world for sure. And for some people, it might seem like this happened overnight. And it didn't," Humm said.
In fact, growing up in Switzerland, Humm had no particular interest in food, but his mother insisted on buying their produce from local farms.
"I remember the salad being so crunchy and so sweet and juicy, almost, and she looked at me and she's like 'this is why' and that's a lesson that I never forgot," Humm recalled.
When he was just 14 years old, Humm left home to pursue a professional cycling career. During the off-season he got a job in a kitchen to earn extra money.
"I was a prep cook but I had an amazing chef who loved cycling also and he's like, 'I know you're here just for a paycheck. But let me teach you how to butcher a chicken, how to make a soup, how to make a consommé, how to make a soufflé -- all these things," Humm said.
A serious cycling accident when he was 22 made him reevaluate his career path. After another stint working in Switzerland, Humm got an opportunity to interview for a position at Campton Place in San Francisco. It wasn't an easy decision, though.
"At that point, I did not speak English. I've never been outside of Europe. All I knew at that point about America and food was definitely not the food that I thought myself as a chef doing," Humm said. "But I was open enough to come for an interview and then I was in San Francisco and I was brought around to the markets and the city and Napa Valley. And my mind was blown away."
Humm was wooed to Eleven Madison Park by legendary restaurateur Danny Meyer, where he teamed up with Guidaro. In 2010, the pair were invited to the awards for the 50th Best Restaurants in the World.
"We barely sat down. The list starts. And they said, 'And number 50 in the world, new entry from America, Eleven Madison Park.' So that night, we felt extremely disappointed. It was an honor but we came in very last. We went back to the hotel, we bought a bottle of a whiskey, honestly, and we sat out there all night until, like, 5 in the morning. And we came up with a plan … this is what we need to do to get to No. 1."
In 2011, Humm and Guidaro bought Eleven Madison Park and the restaurant slowly climbed the list until 2017, when it was named No. 1 in the world. This year it fell to the fourth spot.
Asked how badly he wants that No. 1 spot again, Humm said, "I think there are bigger things. Let's be honest, very few people are able to ever experience Eleven Madison Park. And this shouldn't be only limited for just people who can afford to eat here and so I think our motivation is to affect more people."
Their restaurant group, Make It Nice, now has five permanent restaurants, including Made Nice, which has fast casual dining. It's the kind of place Guidara expected to be a part of before they bought Eleven Madison Park more than a decade ago.
"I didn't want to be here," Guidara said. "I didn't want to be in fine dining and so I was only gonna be here for a year and then, I was going to go work at Shake Shack. Then, I got to know him and so a year later when it was time to change jobs, I had fallen back in love with what was always supposed to be my life's work. And it's because of him… so it's 13 years later now."
https://www.cbsnews.com/news/eleven-madison-park-partners-on-new-ventures-and-journey-to-worlds-best-restaurant/ 2018-12-29 18:04:00Z
The man who eats strange foods for a living now has to eat some humble pie.
Bizarre Foods host and celebrity chef Andrew Zimmern has caused a firestorm in the Asian-American and foodie communities over his comments that Chinese food in the Midwest is served in “horseshit restaurants.” Zimmern made the comments to promote his own Midwest Chinese restaurant chain, Lucky Cricket, in an interview with Fast Company. The first outlet for Lucky Cricket just opened in a Minneapolis suburb mall.
“I think I’m saving the souls of all the people from having to dine at these horses - - t restaurants masquerading as Chinese food that are in the Midwest,” said Zimmern.
The full-service Lucky Cricket serves Sichuan, Xi’an, and Hong Kong cuisine. The goal is to coax the flyover rubes to try a higher form of Chinese food, Zimmern said. “So what I have to do is I have to introduce them to hot chili oil, and introduce them to a hand-cut noodle, and introduce them to a real roast duck.”
His comments have sparked not a little outrage.
Washington Post contributor Ruth Tam said Zimmern “has the noble cause of ‘saving’ white people from eating bad Chinese food. When Chinese people make Americanized Chinese food for white people, Zimmern calls it ‘horses - - t.’ But when he does it, it’s ‘unique.’ ”
The Eater food website also barked. “Zimmern simultaneously denigrates Philip Chiang . . . and elevates himself to the position of being the person capable of opening middle America’s eyes to the myriad regional cuisines of a vast, diverse culture.”
Zimmern has apologized for his imprudent remarks. “I am completely responsible for what I said and I want to apologize to anyone who was offended.”
Travel Channel recently bumped Bizarre Foods and The Zimmern List shows to Saturday mornings. Both shows have reportedly stopped filming in midseason, but a representative insisted that the moves were planned before the remarks became public.
Zimmern shows on the Cooking Channel and the Food Network continue to air.
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Would you pay more at a restaurant to help cover your server's health insurance? This Chicago eatery is hoping so. Herald & ReviewAfter six successful years in business, Logan Square hotspot Fat Rice is taking a calculated risk: Starting next week, it will add a 4 percent surcharge to all ...
https://herald-review.com/lifestyles/food-and-cooking/would-you-pay-more-at-a-restaurant-to-help-cover/article_8aa8a7f6-6850-5104-b922-90707a2e1dcd.html 2018-12-29 16:04:00ZA popular barbecue restaurant in Lynden apparently has closed its doors.
It appears Jake’s Western Grill at 8114 Guide Meridian, perhaps best known for its smoked beef brisket and country fried chicken, has closed. Readers tell The Bellingham Herald that the restaurant has not been open for a few weeks. Its state liquor license was discontinued Dec. 5, according to the Washington State Liquor and Cannabis Board. A message left last week at the eatery was not returned.
In other restaurant news:
▪ Lummi Island Wild announced on its Facebook page that it is offering a new product: Northwest Smoked Wild Salmon Chowder, made with local salmon caught by reefnets. It made its debut at the Olympia Co-op, but is expected to be in local stores in January.
Last chance to take advantage of our best offer of the year! Act now!
#ReadLocal
▪ Growler’s Keep at 436 W. Bakerview Road in the Bakerview Square shopping center is offering a 50 percent storewide discount for those directly impacted by the federal government shutdown. That includes U.S. Coast Guard members at the Bellingham station. Proof of employment at an agency that is currently shutdown is required. Growler’s Keep offers 48 different craft beers, ciders kombuchas and root beers.
▪ Lynden Dutch Bakery announced on its Facebook page that it is discontinuing its wholesale delivery service in order to focus on its retail customers and being a niche bakery.
And some other business tidbits:
▪ Pape Kenworth Northwest at 1400 Iowa St. Pape Kenworth Northwest is a full-service truck dealer. The company’s current closest location is in Marysville.
▪ Woolies, the clothing store at 1201 N. State St., is in the final days of its closing sale.
https://www.bellinghamherald.com/news/business/article223690670.html 2018-12-29 13:00:00ZWhile 2018 gave us a slew of promising new restaurants, it also was a brutal year when it came to restaurant closings.
There were sentimental favorites that maybe we hadn't visited in a while, but they represented fond memories — places like the Back Nine Grill, the original Sticky Lips, and Nathan's on Park Avenue.
There were the shockers that seemed to be at the height of their game: 2Vine, Orbs and Joe Bean.
And then there were the ones we hardly knew.
Gerry Vorrasi and Jerry Serafine, owners of 2Vine, were ahead of their time. Instead of a formal space, they chose a rustic brick building, once home to a horse-drawn ambulance company, as the setting for their casual but upscale restaurant. After it opened at 24 Winthrop St. in March 1999, it was the place to be seen.
Four years later, Vorrasi, the chef, sold his share to Serafine, who retooled its formula a few times over the years. Even a major remodeling didn't recapture the original magic. 2Vine closed its doors in February after 19 years in business.
But good news for fans of the charming brick building: prominent Napa Valley chef Richard Reddington, along with business partner Dennis Wilmot, will be opening a restaurant called REDD in that spot in the spring.
"I just spent my life savings, please eat my food."
The sign on the marquee caught Rochester's attention when the 1940s-themed Sticky Lips Pit BBQ opened on Culver Road in 2004. It was among a wave of barbecue joints that opened in a short period of time, taking on established stalwart Dinosaur Bar-B-Que. Few of those eateries remain; Sticky Lips is the one that stuck around.
While the original Sticky Lips Pit BBQ closed in October, the Henrietta location remains open. Howard Nielsen, who owns the restaurant and the Culver Road property, said the decision was the hardest business decision he has had to make.
"I was heartbroken about it," he said.
Zebb's Deluxe Grill & Bar closed its location at Tops Brighton Plaza, its only remaining restaurant in the Rochester area, in February. The regional chain subsequently closed its two Buffalo locations; it now has a location near Syracuse and another near Utica.
The restaurant, which opened in 1990, had a retro vibe with eye-catching checkered floors, neon lights and posters of Marilyn Monroe and James Dean. It drew a good crowd, at least in its early days, for its burgers, toppings bar, large beer selection, oversized portions, homemade milkshakes and in-house bakery. There were even Trivial Pursuit cards on the tables to keep customers occupied while their food was being prepared (they came in handy before smartphones.)
A MacGregor's Grill & Tap Room has take its place at 1890 S. Clinton Ave. in Brighton.
The gathering place for Abby Wambach fans at the height of her soccer career quietly closed in early January 2018.
The Back Nine Grill opened in 2011 in the site of the former Hawthorne's and, before that, the Maplewood Inn. The partners at its inception were Andrew Kuhls, Mike Wood and Matt Wambach, brother of Abby (she had no official connection with the business).
It was the epicenter for fans to watch the hometown athlete's exploits in the 2011 World Cup. One event at the restaurant included a group of 29 members of the Wambach family gathered to cheer her on. ESPN even had a camera on hand to provide live shots during the World Cup final that year.
Adam Gold fell in love with the Water Street Music Hall at 204 N. Water St. while still a student at Syracuse University. Ultimately the aging, cavernous building provided to be the wrong fit for his business, Funk N Waffles.
Business was good for the combination waffle restaurant and performance venue, he said, but not good enough to sustain the operating costs of the building. It has closed, but Gold said he was hunting for a Rochester location that is smaller and has more foot traffic.
"We love Rochester,” he said. "We did well. It just wasn’t enough for that space,” Gold said.
More: Funk 'n Waffles will close on Water Street; seeking new Rochester location
When I wrote a brunch article in 2015 that did not include Gigi's Italian Kitchen in Irondequoit, the owners took to email to alert its customers to the perceived slight. My inbox was subsequently blasted with a torrent of emails, some of them consisting of just one word, "Gigi's." The episode demonstrated not only the magnitude of its email list, but also the fierce loyalty of many of its customers.
In April, those customers received an email, this time with unwelcome news that Gigi's was closing its doors. The reason cited was the health of Nick Ryck, who owned the restaurant with his wife, Patty.
"The independent restaurant business is hard. It is labor intensive and requires long hours. Keeping our independent restaurants has been particularly hard in and near Irondequoit in the last few years," said the letter, signed by Patty Ryck.
Both Rochester locations of the Great Harvest Bread Company — one at the corner of Park and Goodman, and the other in Brighton's Twelve Corners Plaza — closed abruptly in August. They both had their origins in Montana Mills Bread Co., which opened in the Four Corners of Pittsford in 1996.
Instead of the more trendy European-style breads with harder crusts, they focused on large, round, soft-crusted loaves such as honey whole wheat, Bavarian rye and the best-selling cinnamon swirl.
Orbs, at 758 South Ave. in the South Wedge, opened in 2014 with a gimmicky concept of meatballs and other spherical foods. Some of its approach was sophomoric — its take-out bags were labeled "ball sack" — but it grew a reputation for seriously good food made from locally sourced ingredients. It closed in May.
The space has since been remodeled and is now home to the Old Stone Tavern, a casual neighborhood bar.
Downtown workers mourned the closing of Hot Rosita's, which opened on East Main Street in 2010 and drew lines for its quick service setup, giant burritos and tasty tacos.
In 2013, customers watched the action as The Amazing Spider-Man 2 was filmed outside its front door. It has been shuttered since owner Arnie Casselbury announced that it was for sale in February.
The Inn on the Lake Waterfront Resort and Conference Center in Canandaigua closed in October, taking with it The Shore restaurant as well as The Sand Bar. The latter was a popular gathering spot on the water in the summer.
Built in 1968, the waterfront property at 770 S. Main St in Canandaigua, has been torn down to make way for a new 98,000-square-foot boutique hotel. It is slated for reopening in 2020.
Joe Bean Coffee Roasters has closed at 1344 University Ave., but it is not gone for good.
The owners cited an increase in its roastery business, its lease ending and the departure of some key employees at the coffee bar as among the reasons to move its operation. The new location has yet to be announced.
"We loved the day-to-day world, but it’s a commitment," said Kathy Turiano, co-owner “We know change is hard. We’ll still be in people’s day-to-day lives.”
Nathan's Soup and Salads closed its original Park Avenue storefront in January. While its Eastview Mall, Henrietta and Rochester Institute of Technology locations remained open, the closing on Park Avenue marked the end of an era for many.
Walter Nathan Harby opened Nathan's in 1980, serving reasonably priced homemade soups, individual loaves of cheesy bread and more. The tiny storefront at 691 Park Ave., set up only for takeout, became known for lines out the door at lunchtime. After Harby’s death in 1996, his sons, Dave and Christopher, continued to run Nathan's.
Rick Torcello bought the business in 2007. In 2011, its soup production moved to a spacious 3,300-square-foot production facility in Henrietta's Genesee Regional Market.
More: Nathan's Soup and Salad closing Park Avenue location
In October, Buffalo-based chain Mighty Taco closed its location at 410 Jefferson Road, across from Southtown Plaza.
The Henrietta restaurant opened with a bang on April 19, 2012, with hundreds of people waiting in long lines to get their fix. The demand for the Americanized Mexican fare, which has legendary status in Buffalo, overwhelmed the restaurant's employees in its early days.
It subsequently opened a second Rochester area location at 2570 Ridgeway Ave. in Greece. That closed as well; Sisu Eats, a quick service food establishment that focuses on healthy fare, opened in that spot.
Known for its off-beat advertisements, Mighty Taco started in Buffalo in 1973.
"Hicks and McCarthy is closed until further notice. Our apologies for any inconvenience," the Pittsford restaurant posted on its Facebook page in March. There has been radio silence since then.
A mainstay at 23 S. Main St. in the historic village of Pittsford, the restaurant had been serving breakfasts, lunches and dinners for generations, since 1920. The interior had been transformed in various ways, but its homey diner-style approach remained fairly consistent as it changed hands over the years.
The Soup Spoon, a Cambodian restaurant across the street from the College Town development, announced its closing in January via Facebook.
Husband and wife Brianne and Chhaya En opened The Soup Spoon in Victor, Ontario County, in 2012. Its location at 1378 Mt. Hope Ave. opened in 2014.
"We would like to thank each and every one of you for your continued support over the years since our inception in 2012 in our Victor location," it said on Facebook. "It has brought us great joy to share the cuisine and culture of Cambodia with you, and we wish you all the best in the new year.
A handful of establishments opened and closed within the year:
• Bliss Dessert and Wine Bar, 320 East Ave., appears to be have gone dark. The wine bar was going for more of an upscale approach than its neighbors in the East End.
• Whole-E Roasters has closed its brick-and-mortar location at 3208 Latta Road in Greece. Furthermore, its food truck has headed for Charlotte, North Carolina. Here's hoping the truck, inspired by carving stations at weddings and brunch buffets, returns in warmer weather.
• Steadfast was slated to be an establishment offering craft beverages, high-quality sandwiches, a general store, cotton candy and a community gathering place. It never fully achieved that vision.
More: So many great bars and restaurants opened in 2018. Here are 40 to try
TRACYS@Gannett.com
https://www.democratandchronicle.com/story/lifestyle/rocflavors/2018/12/29/restaurant-closings-rochester-ny-2018/2413219002/ 2018-12-29 09:48:00Z