Friday, May 31, 2019

Fox & the Knife Restaurant Gets Reviewed by Local Critic - Eater Boston

A Damn Good Restaurant

Julia Clancy reviews Fox & the Knife for Boston Magazine. Chef Karen Akunowicz starts of strong but simple with an insalate verde of gem lettuces, citrus, and parmesan cheese. Clancy calls it “a no-holds-barred exaltation of taste and texture while simultaneously leveraging restraint.” The spaghetti con vognole is “one of the best dishes in the city,” according to Clancy, who also recommends the burrata with shredded chard, warm walnut vinaigrette, and fried and pickled shallots. Overall, Clancy awards Fox & the Knife three and a half stars out of four — between “generally excellent” and “extraordinary” — calling it a “damn good restaurant.”

Among the Best in Burgers

Marc Hurwitz visits A&B Burgers in Boston, sharing his thoughts in the Dig. A&B’s burgers are “among the best tried anywhere in the Boston area over the past couple of years,” Hurwitz writes, and the restaurant has a selection of small plates and entrees, including scotch eggs, baked brie, fried Brussels sprouts, and pork chops. There’s an “impressive” list of beer, wine, spirits, and cocktails. There are also a few adult milkshake options. Overall, Hurwitz calls the burgers “exquisite.”

Restaurant Nostalgia

Devra First pays a visit to Baraka in Cambridge for a bit of nostalgia in the Globe. The restaurant relocated to its current home in 2016, and while First doesn’t find the same old feel she loved from before, the things that made Baraka great do live on, she writes. She has her traditional choice of cherbet, a “fresh-squeezed lemonade fragranced with rose petals and mint,” and has a leisurely feast of smoked eggplant and labneh, sea bass, lamb tagine, and more.

Dining Out: Karen Akunowicz’s Fox & the Knife [BM]
A&B Burgers [Dig Boston]
At Baraka in Cambridge, a Meal Flavored by Memory [BG]

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https://boston.eater.com/2019/5/31/18647165/fox-and-the-knife-ab-burgers-restaurant-reviews 2019-05-31 16:04:14Z
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On The Red Dot - Makan and Migrants: Roshini's Sri Lankan 2Gud2Eat - CNA

About the show:

On The Red Dot is CNA's long-running weekly programme that documents the stories of ordinary Singaporeans and celebrates their resilience, identity and sense of belonging. In the second season of ‘Trouble Abroad’, we explore the true stories of three Singaporeans and their families after what was supposed to be a grand adventure turns into a horrifying nightmare that shatters their lives. A young and upcoming filmmaker embarks on a trip to India with his career stretched out ahead of him, a religious teacher takes his group of pilgrims on a special side trip to the beautiful historic city of Ta’if, and a paraglider makes the world his playground as he pursues his passion for his sport. But as they set out on their journeys, the farewells for some could very well be their last goodbye.

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What Restaurant Reviews Really Mean When They Say “Authentic” - Mother Jones

A spread of Northern Thai dishes.DecNui/iStock/Getty

When I moved to the United States from Thailand, one of the first questions people always asked me was: “What’s the most authentic Thai restaurant you’ve found here?” To be fair, I had the same question myself. The first time I ordered a plate of pad thai, I was appalled. 

As I traveled around the country, landing in New York and then San Francisco, I searched for restaurants that offered the food I grew up with in Northern Thailand—dishes beyond the usual stir-fries, noodles, and rainbow curries. Whenever I found a place that featured a bowl of khao soi—a rich curry noodle soup topped with preserved cabbage, red onions, and fried noodles—, sticky rice, or more than one type of papaya salad on the menu, I’d feel exhilarated. If the wait staff brought out a small rack of condiments with sugar, fish sauce, chili flakes, and vinegar—ingredients that you’d find on the tables of most restaurants in Thailand—I’d feel a surge of nostalgia. Those were the restaurants I’d recommend to friends. The food was delicious, but it was the details and preparation that reminded me of home. 

Hear educator Sara Kay talk about the use of the word “authentic” in restaurant reviews on Bite:

Still, I’ve always wondered whether “authentic” was the right marker to focus on. The term felt loaded—a characteristic that many restaurants, especially so-called “ethnic” ones, had to proclaim in order to draw customers. Who is the word “authentic” being marketed to? And who gets to decide what “authentic” actually is?  So I was struck when I read an article in Eater by Sara Kay, a food and nutrition educator in New York, arguing that using the term “authentic” on review apps such as Yelp can support a white supremacist framework. 

For her food studies master’s thesis at New York University, Kay analyzed 20,000 Yelp reviews of New York restaurants. For each review, she assigned a score guided by how often authenticity was mentioned. Based on average scores, reviewers talked about authenticity the most when referencing Mexican and Chinese food, Kay discovered, followed by Thai, Japanese, and Indian food. Overall, she noted, reviewers used authenticity more frequently to describe cuisines from recent and low-income immigrant groups.

And often when people reviewed non-European eateries, she found, they associated the term “authentic” with cheaper attributes, like dirt floors and plastic stools, and negative qualities. “Service was what you’d expect in Chinatown,” one review read. When describing cuisines from Europe, the United States, or Japan, authentic was often coupled with positive descriptions of ambiance or decor; for instance, “there are a lot of authentic and classic Japanese touches,” or “the waiters are so good looking and so cute with their French accents!” “Reviews tend to reflect the racism already existing in the world,” writes Kay.

Kay isn’t the first person to point out the double standard that Americans apply to restaurants they consider “ethnic.” Krishnendu Ray, a professor at New York University and author of the book The Ethnic Restaurateur, has argued that the term is often bound up with our own expectations. “If the food is expensive, then it can’t possibly be authentic,” Ray told the Washington Post. And those expectations and unwillingness to pay more for ethnic cuisine, says Ray, “communicates a form of racial or ethnic hierarchy”—one that immigrant chefs are increasingly trying to break away from.

I spoke to Kay over phone for an episode of the Bite podcast. Our conversation has been edited for length and clarity. 

Mother Jones: How did you start doing your research? Can you explain your methodology a little bit?

Sara Kay: I read 20,000, Yelp reviews. And I chose that number, because I wanted to look at restaurants in New York City, specifically, because that’s where I live. That’s what I’m familiar with and had the most access to. So I chose the top 10 most popular ethnic cuisines in New York City based on Zagat ratings, plus I added a few that I thought were most prescient to the time, like Middle Eastern food and soul food. I picked the top 20 restaurants in this category, and I read 100 reviews for each restaurant.

MJ: You found that “the average Yelp review connotes authentic with characteristics such as dirt floors, plastic stools and other patrons who are non-white when reviewing non-European restaurants. This happens approximately 85 percent of the time. But when talking about cuisines from Europe, the word authentic instead gets associated with more positive characteristics.” So basically, non-white, non-European cuisines are dirty and cheap. But European cuisines are often seen positively. 

SK: Yeah, absolutely. It’s really, really wild. People use this authenticity language way more when they talk about restaurants with cuisines from countries with poor immigrants, places like Mexico and China, or immigrants that are poor when they come into the United States. But even within the use of that language, they use it in very different ways when they talk about cuisines with those poor immigrants associated. So they say things much more harshly. They use authenticity as a barometer for success in a way that they do not with French and Italian restaurants. And it was pretty startling to see, especially in those numbers.

MJ: What do you think is the larger impact of how people use the term? Why does it matter?

SK: I think it matters because when we talk about authenticity, we’re really basing our judgments off of our expectations and our experiences of certain cuisines. And my research shows pretty clearly that when we use this word, we’re using it to refer to migrant groups we’re less familiar with, and our expectations and experiences are potentially less founded in what we have actually done or our actual experiences, and more founded in stereotypes or false perceptions. The implications are that we unfairly judge these cuisines and cultures based on false perceptions when we use language like authenticity to describe these cuisines and these cultures and peoples.

KV: You also mentioned that “reviews tend to reflect the racism already existing in the world.”

SK: Absolutely. Yelp is a huge platform, I think they have over 165 million reviews now. And if we extrapolate outwards—and over 85 percent of reviews for Mexican and Chinese restaurants use this language—then it does really reflect the larger perceptions of these cultures in the United States and beyond.

KV: You also talked about how thinking of cuisines in terms of authenticity can make it harder for chefs and owners to break out of stereotypes or increase the price of certain cuisines. But don’t we see a lot of restaurants using that term themselves?

SK: I think it’s a two-way street. I think it’s really hard for chefs and restaurateurs to break out of authenticity molds. It’s really tough because I see this in the Yelp reviews all the time that chefs and cooks have to use words like “authenticity,” and “legitimate” and “traditional” in order to gain an audience and a following. And if they don’t, then people won’t take them seriously, or they won’t have an attachment point to come in eat at their restaurants. But French or Italian, or even sushi restaurants these days don’t have to use these words because we all have a shared perception of what those cuisines or those dishes, and specifically those people mean, in our culture and in our society. And so it’s a double-edged sword.

Restaurateurs are using these words as a marketing strategy. And eaters are using these words to justify eating there as a way to gain authority on a foreign subject or a topic that might be challenging for them.. or new, at the very least. ….We just don’t use those words to talk about French or Italian or American or even German food. We think of them very differently than we do “ethnic” cuisines.

MJ: Your article also got a fair amount of attention and criticism online, especially your assertion that using the term authentic supports a white supremacist framework. Some commenters have said, for instance, that you can’t make these claims without knowing the demographics of the people that you’re talking about. What’s your response to that?

SK: It sure did get some criticism. So my response to that is: Read the article again.. and that I am not specifically talking about the Yelp reviewers that wrote the comments that I looked at—I’m actually talking about their reviews. Even if the reviewers are not all white—which I assume they are not—even if that is the case, they can still be supporting a dominant social structure and milieu in the US that’s happening right now.

MJ: So how can we be more conscious about food reviews and the language that we use as consumers and restaurant goers?

SK: Soleil Ho wrote a really excellent article about the words she won’t use in her new role as the restaurant critic in the San Francisco Chronicle. So I would certainly start there if your listeners are interested in learning more about language use and the choices behind word specific words and intentionality around that. But in terms of what we can do as eaters, I think just asking a lot of questions, asking about stories, reading a lot, reading articles from a wide variety of news sources, and even ones outside of your comfort zone. I would also just say, to be aware of the expectations, and the experiences that you bring into an experience.

I saw a lot Yelp reviews were reviewers had really, really high expectations about certain tacos, because they had traveled in Mexico for six months and really thought they knew what a perfect taco was. I think that’s great, and I don’t want to invalidate anybody’s travel experience, but I think it’s also important to understand that all of those experiences are valid. And the experiences of the cooks and the servers and the bussers and the waitstaff at the restaurant are valid and will also inform your dining experience, just as much as your travel experience might. Both of those things are legitimate and don’t make your travel experience and the taco you’re eating more or less authentic in comparison.

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https://www.motherjones.com/food/2019/05/what-restaurant-reviews-really-mean-when-they-say-authentic/ 2019-05-31 10:00:49Z
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A New, Secret Thai Restaurant In New York That You Should Know - Forbes

Wayla isn’t the easiest restaurant to find. This Thai restaurant which opened in late April is subterranean, tucked away beneath nondescript, mostly shuttered buildings on Forsyth Street on New York’s Lower East Side. There’s no real sign to announce it; just the street number and stairs leading down to what seems to be a bar. But that plays into its purpose. Enter here and you’re intentionally blocked from the hubbub in the city and into a cocoon where co-owners Erika Chou and chef Tom Naumsuwan want to transport you to another place, or time, the translation of the restaurant’s name. Given the setting, the quality of the cocktails and of the food, including Thai preparations rarely seen and superlative versions of others more familiar, the two succeed in that.  (For those who aren’t interested in being cocooned, there’s also a patio in the back past the dining room’s long dark passageway that is destined to be a popular outdoor dining spot this summer.)

The cocoon like dining room at Wayla.

Nicole Franzen

Naumsuwan’s background is in the extensive street food scene in Bangkok where he grew up and his specialty is homestyle/market driven dishes. That’s in evidence in the Nam Prik platter, an array of raw vegetables with three dipping sauces featuring ingredients such as ground pork with tomato and chili paste and crushed shrimp with lemongrass, coconut milk and bean chili paste. It goes well with cocktails like the Sway Wayla, composed of Brooklyn gin, butterfly pea blossom, cucumber, lemon and shiso, one of the creations of Anthony Baker formerly of The Aviary.  Another dish, Moo Sarong, seems to be homestyle but actually has a regal history: these pork meatballs wrapped in thin crispy noodles and flavored with white pepper and sambal chili are usually prepared solely for the king.  They're succulent, flavorful and shouldn't be missed.

Crispy pork meatballs previously served only for the king.

Diana Yen

Noodle dishes and green papaya salad are more typical, dishes you can find in any Thai restaurant but not in the forms you find them here. The papaya salad is fresh and citrusy; the pad Thai titled here Sen Chan Pad Lobster is distinguished by concentrated flavor, al dente rice noodles and hunks and claws of tender Maine lobster.

Rice noodles with Maine lobster.

Laurie Werner

I’m not sure this totally qualifies as homestyle cooking but the Nua Yang, a marinated bone in New York strip  arrives sizzling and steaming accompanied by a sharp and sweet tamarind sauce to dress the slices. Everything, actually,  is surprising and delicious served by a staff that couldn’t be more accommodating and knowledgeable. It all adds up to a place worth discovering down those dark stairs and returning to again and again.

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https://www.forbes.com/sites/lauriewerner/2019/05/30/a-new-secret-thai-restaurant-in-new-york-that-you-should-know/ 2019-05-31 03:36:05Z
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Restaurant ordered to pay employees nearly $93,000 in backpay - WSPA.com

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Restaurant ordered to pay employees nearly $93,000 in backpay  WSPA.com

Simpsonville restaurant El Jalisco paid out nearly $93000 to nine employees after a U.S. Department of Labor investigation found it violated the Fair Labor ...

https://www.wspa.com/news/restaurant-ordered-to-pay-employees-nearly-93-000-in-backpay/2040857448 2019-05-31 03:26:00Z
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Thursday, May 30, 2019

How to Open a Restaurant in 2019 - TheStreet.com

Maybe you'd like to serve your grandmother's meatballs, or mix cocktails behind a bar. Either way, you're far from the first person to think about opening a restaurant. In fact, lots of us have thought about it from time to time.

The question is… how?

A restaurant is one of the hardest small businesses to launch. You will face far more hurdles than an ordinary retail location, with issues of regulation, production and competition unique to this industry. That doesn't mean you can't pull it off, but it does mean that you should keep the immortal words of Anthony Bourdain in mind: "If anything is good for pounding humility into you permanently, it's the restaurant business."

With that in mind, here's how to get started.

How to Open a Restaurant With No Experience

Don't.

We're going to put this right up here. Many, many people who have never worked in the restaurant industry want to try their hand at it because, frankly, it looks like fun from a distance. They want to throw an awesome party every night, but let's be clear: Even in the best-case scenario, running a restaurant is a lot less "Celebrity Chef" and lot more "Bob's Burgers."

You wouldn't open a law firm without a law degree. You wouldn't become a math teacher if you have to ask, "what's this: ÷?" (It's called an obelus, by the way.) Don't try to cook for a living until you've waited tables at an Applebee's to understand what you don't understand.

How to Start a Small Business

Now, there are a number of topics we'll move through quickly in this article. This is because they are already covered in our companion piece on how to start a small business. We recommend giving it a read, because it complements quite a bit of what we have to say here. In particular, this companion piece goes into detail on how you can raise the money to launch your business.

But there are several issues specific to opening a restaurant. They include the following.

Do Your Market Research

It's important to notice what we didn't put first. We didn't put "assemble your recipes," "choose a theme" or "love the food" up top. We're going to focus on market research first and foremost because, above all else, the most essential part of opening a restaurant is killing your own dreams.

Yep, sorry about that. The best way to make your restaurant a success is to ruthlessly hack away at all the parts of this that seem like fun and focus on the parts that seem profitable. Do you want to launch an adorable bakery? Who cares, there are already three in your neighborhood. Have you always dreamed of pan searing noodles in a promo-ready spurt of flames? The last three Thai places in town failed, but sure. Strap on that Go Pro (GPRO - Get Report) and blow your life savings.

So step one is to do market research. What is your competition? Who is your target consumer? What places have succeeded and failed in your area? How much money does your target consumer have, and what are they buying right now?

By the time you're done, you should have the information you need to make an informed decision as to where you'll work, who you'll serve and what the openings are in that market.

Determine Your Restaurant Style

Now you have a sense of where you're operating and who you want to target. The next step is to decide the structure of your restaurant. Part of this decision will have to do with funding (we'll get to that in a minute, but for a much more thorough discussion see our piece on small businesses mentioned above). The more money you have, the bigger the restaurant you can afford to open.

But it's important to consider all of your options. There are a lot of types of restaurants you can open, but the four chief categories to consider are:

Formal Dining Room Style

This is the standard we think about when we think "restaurant." A big dining room, a substantial kitchen and often a bar. This can mean anything from a fancy five-star joint to the local diner as long as it involves sitting down, getting waited on by staff and eating your food there.

Fast-Casual

This is the Five Guys and Chipotle (CMG - Get Report) business model. It's a step up from fast food because the quality of the food is typically better, but has a streamlined and lower-cost business model. It involves no wait staff (customers typically order at a counter) and is generally low-frill.

Cafe Style

This is somewhere in between fast casual and formal dining room style. This type of restaurant is smaller than an ordinary restaurant but nicer than a fast-casual. This is the style of the cute local sandwich place; not a fast food joint, but they aren't hiring a service staff either.

Food Truck

Finally, booming in popularity is the food truck/food cart style. This has grown rapidly because it's arguably the lowest-cost model out there, and with social media and the increasing quality of mobile kitchens you can do almost anything from one of these. But beware: You might have problems with local laws, because legacy restaurants are still fighting them tooth and nail.

Write a Business Plan

The next step is to decide what kind of product you want to serve and to write the business plan for how you will do so.

Your business plan will cover everything about your new business, from target customer to funding sources to day-to-day operations. Basically, if someone ever has a question about how your restaurant will work, they should be able to look it up in the business plan.

Three key issues to address in your restaurant's business plan:

Style of Food

Basically, what will your restaurant serve, how and why? If you want to launch a taqueria, what market opening tells you that tacos will sell well in this area? Who will cook those tacos? If it's you, what makes you good at this?

This is your product. Whether you serve seafood, pasta, coffee or anything else, you should dive into the specifics here. You don't necessarily need to make your menu, but you do need to get into as many details as it will take to know what you will serve, who will buy it and why you think they will buy it.

Path to Profitability

So. Many. Restaurants. Fail.

Do not underestimate the difficulty of what you're about to do. When you show this business plan to potential partners, chefs, landlords, etc., one of the first things they'll want to know is why you think this place will succeed.

The best way to do that is to discuss monetization frankly. What will it cost to run your restaurant? Where do you anticipate your profit centers (for example, will it come from the food or the bar or someplace else)? How much product do you need to sell in order to become profitable? What will you charge? How do you plan on reaching customers and, to the best of your judgment, when do you expect to become profitable?

An essential part of your business plan is understanding how your restaurant will financially succeed. Don't overlook this.

Staffing

A restaurant has many levels of staff, from waiters and bartenders to kitchen staff, cooks and managers. Your business plan will need to account for this.

Who will cook your food? Who will oversee the business issues and the management? If you anticipate serving customers at tables, how many waiters do you think you will need? Thoroughly evaluate the style of restaurant you plan to launch, then figure out who you will need to run this place effectively.

Address the Legal Issues

Food service is a heavily regulated field. Failing to account for that can end your business before it starts. A restaurant needs a food service license, a business license, health permits and a liquor license if applicable, and those are just some of the applicable legal issues. For a more thorough accounting of the many licenses that a restaurant needs to account for, see this article.

While expensive, the best option here is simple: Consult an attorney. It will cost money, potentially thousands of dollars, but it is extremely important to do this right. In particular a lawyer can address any quirks of your local jurisdiction.

Every state and city has its own rules and health codes when it comes to operating a restaurant. You can't count on Googling to get this right, in part because you may well not even know the right questions to ask. Find a lawyer and ask what you need to know.

The alternative is learning from an unhappy health inspector.

Introducing TheStreet Courses: Financial titans Jim Cramer and Robert Powell are bringing their market savvy and investing strategies to you. Learn how to create tax-efficient income, avoid mistakes, reduce risk and more. With our courses, you will have the tools and knowledge needed to achieve your financial goals. Learn more about TheStreet Courses on investing and personal finance here.

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https://www.thestreet.com/how-to/how-to-open-a-restaurant-14972336 2019-05-30 15:42:20Z
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7 restaurant openings you don't want to miss this summer - PennLive.com

Spring is transitioning to summer and the latest crop of restaurants will soon swing open their doors.

Before the weather turns too hot, here are seven spots to watch out for in the coming weeks.

Sunrise Café

Add Sunrise Cafe to the ever-changing restaurant scene in Carlisle. This summer Tara Stasi will open The Sunrise Café at 231 N. Hanover St. The New York-style eatery will focus on locally-sourced ingredients.

The restaurant stems from Stasi’s passion for cooking and baking, including for small and large groups. Sunrise’s menu will cover breakfast and lunch fare such as warm egg sandwiches, hot and cold deli sandwiches, homemade cream cheese on bagels and plenty of beverages. Dine inside or out or pick something from the take-out window off of Penn Street.

Elementary Coffee

Elementary’s stand at the Broad Street Market in Harrisburg is a big draw for local coffee drinkers who stop for the single-origin coffees and experimental espresso-based beverages such as nitro and cold brew.

Owner Andrea Grove and her staff will be brewing coffee at a second Harrisburg location at the corner of North and Susquehanna streets as early as July. They will join Home 231, Mangia Qui and Rubicon on the block.

The building’s owner Matt Krupp is renovating the twin buildings at 254 and 256 North St., which have sat vacant since the Coventry – a French special occasion restaurant - closed in the 1990s.

Grove said it was time to expand Elementary’s business model beyond a three-day a week model. The market stand, which will remain open, has severed as a testing grounds for Grove.

A Primanti Bros. is opening September 26 at 131 W. Chocolate Ave. at the Hershey Towne Square. September 24, 2018. Dan Gleiter | dgleiter@pennlive.com PENNLIVE.COM

PENNLIVE.COM

A Primanti Bros. is opening September 26 at 131 W. Chocolate Ave. at the Hershey Towne Square. September 24, 2018. Dan Gleiter | dgleiter@pennlive.com PENNLIVE.COM

Primanti Bros.

Primanti Bros. will arrive on the West Shore this summer.

The Pittsburgh-bred chain, known for its piled high sandwich, will be opening possibly in June at the Capital City Mall in Lower Allen Township.

Primanti Bros. has been expanding its reach in recent years. It opened a restaurant in Lancaster in 2017 in and also operates outlets in York and State College. Rumors about the chain opening in the Harrisburg region have been circulating for several years.

Last year Primanti Bros. requested a liquor license transfer to Lower Allen Township from Carlisle to use at the mall, according to the township's meeting minutes. The restaurant will have an exterior entrance from the parking lot.

The closest Primanti Bros. restaurant operates in Hershey.

Hoageez makes sandwiches the #12 Roast Beef with medium rare roast beef, sharp American cheese on a soft roll. File photo by Mark Pynes | mpynes@pennlive.com

Hoageez makes sandwiches the #12 Roast Beef with medium rare roast beef, sharp American cheese on a soft roll. File photo by Mark Pynes | mpynes@pennlive.com

Hoageez

Those in the know go to Hoageez in Hummelstown for Philadelphia-style sandwiches.

Now West Shore diners will have more opportunities – and shorter trips - to sink their teeth into the hoagies. Owners Mike and Linda Martin will open a second Hoageez location soon at the West Shore Plaza in Lemoyne.

“Lemoyne reminds us of Hummelstown the way the community rallies behind local entrepreneurs,” Mike Martin said.

In 2012, the couple was inspired by trips to Philadelphia to open their first Hoageez at 422 Walton Ave.

The shop’s menu includes sandwiches named after famous Philadelphia icons and landmarks including Rocky, South Philly, Broad Street, and Philly Fanatic. They use Dietz & Watson and Freda meats and cheeses.

Rolls are sourced daily from Philadelphia. Regulars know if they don’t go early, there’s a possibility the shop will run out of the rolls and close early.

Mom’s Momo & Deli will open in mid-May at the former Subway restaurant at 5550 Derry St. with sandwiches and Nepalese cuisine

Mom’s Momo & Deli will open in mid-May at the former Subway restaurant at 5550 Derry St. with sandwiches and Nepalese cuisine

Mom’s Momo & Deli

East will meet west at a new business in Swatara Township.

Mom’s Momo & Deli will open soon at the former Subway restaurant at 5550 Derry St. with sandwiches and Nepali cuisine.

Co-owner is Subash Sharma, a partner at the nearby Nirvana Kitchen in Susquehanna Township, who said he was looking for another business opportunity in the area. When he saw the Subway had closed, he said he wanted to bring deli fare back.

He said Mom’s will be a new concept for the area. The restaurant will use Boar’s Head deli meats and cheeses for sandwiches and also serve Nepali specialties including momos, little purses of steamed dough accompanied by sauces.

In addition, Sharma said they will sell a hard-to-find specialty item but customers will have to wait. He’s keeping it under wraps until the opening.

Tikka Shack Indian cuisine will be opening off of the intersection of Carlisle Pike and Hogestown Road. The changing face of Carlisle Pike. May 16, 2019. Dan Gleiter | dgleiter@pennlive.com

Tikka Shack Indian cuisine will be opening off of the intersection of Carlisle Pike and Hogestown Road. The changing face of Carlisle Pike. May 16, 2019. Dan Gleiter | dgleiter@pennlive.com

Tikka Shack

Another Indian restaurant is en route to the West Shore.

No confirmation on an opening date but work on the restaurant at 825 Hogestown Road in Silver Spring Township is moving at a good clip and they are in the process of hiring. The fast-casual Tikka Shack runs on the moniker “seriously good Indian food.”

According to its website, “Both the dining environment and the menu have been carefully curated to captivate our guests with the aromatic flavors of India through the artful creation of blended spices.”

Tikka Shack operates restaurants in Arizona and Texas. Look for a blend of street food, classic Indian dishes and a full line of sides, drinks and desserts.

Cold Springs Inn & Brewing Company

Quietly, work has been underway at Cold Springs Inn & Brewing Company for more than one year. Owners Dennis Mulroy and Chris Crowley have been hard at work creating the waterfront brewery. It will open soon on the banks of the Yellow Breeches at 993 Park Place near Mechanicsburg with an onsite brewery, renovated dining room and two-story patio.

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https://www.pennlive.com/food/2019/05/7-restaurant-openings-you-dont-want-to-miss-this-summer.html 2019-05-30 09:44:00Z
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7 restaurant openings you don't want to miss this summer - PennLive.com

Spring is transitioning to summer and the latest crop of restaurants will soon swing open their doors.

Before the weather turns too hot, here are seven spots to watch out for in the coming weeks.

Sunrise Café

Add Sunrise Cafe to the ever-changing restaurant scene in Carlisle. This summer Tara Stasi will open The Sunrise Café at 231 N. Hanover St. The New York-style eatery will focus on locally-sourced ingredients.

The restaurant stems from Stasi’s passion for cooking and baking, including for small and large groups. Sunrise’s menu will cover breakfast and lunch fare such as warm egg sandwiches, hot and cold deli sandwiches, homemade cream cheese on bagels and plenty of beverages. Dine inside or out or pick something from the take-out window off of Penn Street.

Elementary Coffee

Elementary’s stand at the Broad Street Market in Harrisburg is a big draw for local coffee drinkers who stop for the single-origin coffees and experimental espresso-based beverages such as nitro and cold brew.

Owner Andrea Grove and her staff will be brewing coffee at a second Harrisburg location at the corner of North and Susquehanna streets as early as July. They will join Home 231, Mangia Qui and Rubicon on the block.

The building’s owner Matt Krupp is renovating the twin buildings at 254 and 256 North St., which have sat vacant since the Coventry – a French special occasion restaurant - closed in the 1990s.

Grove said it was time to expand Elementary’s business model beyond a three-day a week model. The market stand, which will remain open, has severed as a testing grounds for Grove.

A Primanti Bros. is opening September 26 at 131 W. Chocolate Ave. at the Hershey Towne Square. September 24, 2018. Dan Gleiter | dgleiter@pennlive.com PENNLIVE.COM

PENNLIVE.COM

A Primanti Bros. is opening September 26 at 131 W. Chocolate Ave. at the Hershey Towne Square. September 24, 2018. Dan Gleiter | dgleiter@pennlive.com PENNLIVE.COM

Primanti Bros.

Primanti Bros. will arrive on the West Shore this summer.

The Pittsburgh-bred chain, known for its piled high sandwich, will be opening possibly in June at the Capital City Mall in Lower Allen Township.

Primanti Bros. has been expanding its reach in recent years. It opened a restaurant in Lancaster in 2017 in and also operates outlets in York and State College. Rumors about the chain opening in the Harrisburg region have been circulating for several years.

Last year Primanti Bros. requested a liquor license transfer to Lower Allen Township from Carlisle to use at the mall, according to the township's meeting minutes. The restaurant will have an exterior entrance from the parking lot.

The closest Primanti Bros. restaurant operates in Hershey.

Hoageez makes sandwiches the #12 Roast Beef with medium rare roast beef, sharp American cheese on a soft roll. File photo by Mark Pynes | mpynes@pennlive.com

Hoageez makes sandwiches the #12 Roast Beef with medium rare roast beef, sharp American cheese on a soft roll. File photo by Mark Pynes | mpynes@pennlive.com

Hoageez

Those in the know go to Hoageez in Hummelstown for Philadelphia-style sandwiches.

Now West Shore diners will have more opportunities – and shorter trips - to sink their teeth into the hoagies. Owners Mike and Linda Martin will open a second Hoageez location soon at the West Shore Plaza in Lemoyne.

“Lemoyne reminds us of Hummelstown the way the community rallies behind local entrepreneurs,” Mike Martin said.

In 2012, the couple was inspired by trips to Philadelphia to open their first Hoageez at 422 Walton Ave.

The shop’s menu includes sandwiches named after famous Philadelphia icons and landmarks including Rocky, South Philly, Broad Street, and Philly Fanatic. They use Dietz & Watson and Freda meats and cheeses.

Rolls are sourced daily from Philadelphia. Regulars know if they don’t go early, there’s a possibility the shop will run out of the rolls and close early.

Mom’s Momo & Deli will open in mid-May at the former Subway restaurant at 5550 Derry St. with sandwiches and Nepalese cuisine

Mom’s Momo & Deli will open in mid-May at the former Subway restaurant at 5550 Derry St. with sandwiches and Nepalese cuisine

Mom’s Momo & Deli

East will meet west at a new business in Swatara Township.

Mom’s Momo & Deli will open soon at the former Subway restaurant at 5550 Derry St. with sandwiches and Nepali cuisine.

Co-owner is Subash Sharma, a partner at the nearby Nirvana Kitchen in Susquehanna Township, who said he was looking for another business opportunity in the area. When he saw the Subway had closed, he said he wanted to bring deli fare back.

He said Mom’s will be a new concept for the area. The restaurant will use Boar’s Head deli meats and cheeses for sandwiches and also serve Nepali specialties including momos, little purses of steamed dough accompanied by sauces.

In addition, Sharma said they will sell a hard-to-find specialty item but customers will have to wait. He’s keeping it under wraps until the opening.

Tikka Shack Indian cuisine will be opening off of the intersection of Carlisle Pike and Hogestown Road. The changing face of Carlisle Pike. May 16, 2019. Dan Gleiter | dgleiter@pennlive.com

Tikka Shack Indian cuisine will be opening off of the intersection of Carlisle Pike and Hogestown Road. The changing face of Carlisle Pike. May 16, 2019. Dan Gleiter | dgleiter@pennlive.com

Tikka Shack

Another Indian restaurant is en route to the West Shore.

No confirmation on an opening date but work on the restaurant at 825 Hogestown Road in Silver Spring Township is moving at a good clip and they are in the process of hiring. The fast-casual Tikka Shack runs on the moniker “seriously good Indian food.”

According to its website, “Both the dining environment and the menu have been carefully curated to captivate our guests with the aromatic flavors of India through the artful creation of blended spices.”

Tikka Shack operates restaurants in Arizona and Texas. Look for a blend of street food, classic Indian dishes and a full line of sides, drinks and desserts.

Cold Springs Inn & Brewing Company

Quietly, work has been underway at Cold Springs Inn & Brewing Company for more than one year. Owners Dennis Mulroy and Chris Crowley have been hard at work creating the waterfront brewery. It will open soon on the banks of the Yellow Breeches at 993 Park Place near Mechanicsburg with an onsite brewery, renovated dining room and two-story patio.

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Wednesday, May 29, 2019

On The Red Dot | Ep 7: Makan and Migrants 4 - Christian's Iskina Cebu - CNA

About the show:

On The Red Dot is CNA's long-running weekly programme that documents the stories of ordinary Singaporeans and celebrates their resilience, identity and sense of belonging. In the second season of ‘Trouble Abroad’, we explore the true stories of three Singaporeans and their families after what was supposed to be a grand adventure turns into a horrifying nightmare that shatters their lives. A young and upcoming filmmaker embarks on a trip to India with his career stretched out ahead of him, a religious teacher takes his group of pilgrims on a special side trip to the beautiful historic city of Ta’if, and a paraglider makes the world his playground as he pursues his passion for his sport. But as they set out on their journeys, the farewells for some could very well be their last goodbye.

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Philly’s Black Restaurant Week returns in June - Philly.com

Founded to showcase African American, African, and Caribbean cuisines, the Philadelphia event will run through June 23 with special prix fixe menus at eight local restaurants. There also will be a culinary panel discussion and pop-up dinner, similar to those held last year.

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Tuesday, May 28, 2019

Signs of distinction: What's in a restaurant name here in Western New York? - Buffalo News

The question started with SZND.

The restaurant Andrew Gill and his mother, Cheryl Ann, opened off Hertel Avenue last month was originally going to be called Taste at first.

But the dishes they planned to offer were creative, and they wanted a name that was distinctive. They chose SZND, pronounced “seasoned.” The vowel-ectomy carried through its motto: “EVRY THNGS BTR SZND.”

That’s wild, I thought. Why choose a name you have to explain, and spell out every time?

But wait: I’m talking about it, and thinking about it, and wondering if the cuisine is as surprising? Before my first visit, a hint of mystery was growing. Could it be working?

How much difference could a name possibly make?

There are times it never comes up, of course. Sometimes the first thing a restaurant maker knows about the enterprise they will pour their life into is the name on the sign.

Some of the finest restaurants in town simply have the name of the owner (Hutch’s, Sinatra’s, Carmelo’s, Ristorante Lombardo), or even more conveniently for first-timers, the address (800 Maple).

The corner of William and North Odgen yielded Billy Ogden’s, the Andy DiVincenzo restaurant that contributed to the explosion of cheese-stuffed peppers across Buffalo appetizer menus.

Billy Ogden's is a restaurant name many in Western New York fondly recall. (Buffalo News file photo)

When Ken Scibetta and Ed Webster named their restaurant, now the first of four, they wanted to mark that its journey started in Niagara Falls. So they named the Griffon Pub after the first ship to sail the Great Lakes, Le Griffon, which set out from Niagara Falls in 1679.

If you haven’t got an obvious name in mind, there’s always mining the classics. Steve Calvaneso thought Bacchus, the Greek god of wine, suited his wine bar and fine restaurant outpost on Chippewa Street.

In East Aurora, Laurie Kutas and John Rooney went to the dark side with Tantalus, the fellow who would be tortured in Tartarus for all eternity, unable to slake his thirst and hunger.

That’s why their next place got a dose of “the light side,” Kutas said. The Yelling Goat, in Lancaster, comes from her fascination for a particularly vocal breed of goat.

Instead of dark, you can always work blue: Rocco Termini’s Dog e Style later became Casa Azul, owned by Zina Lapi, who introduced herself to Buffalo through an arancini specialist truck called Blue Balls Bus.

Expert opinion

If you’re left searching for a name, though, there are experts who can help. Marketers say a restaurant’s name can be an important part of its success. It’s usually the first thing customers know about your place, after all. The name can help essentially set the table for the meal to come, as much as décor and tableware.

At Block Club, the marketing agency that guided the naming of 100 Acres and Hotel Henry, among others, a restaurant’s name can be fashioned as carefully as a bespoke suit. Tailored to reflect the owner’s values and the experience the restaurant represents, it makes the first impression.

“The restaurants and hospitality organizations we’re working with have a strong vision of where they’re going, how they’re perceived, where they want to be in five years, 10 years from now,” Block Club co-founder Patrick Finan said. “They’re investing in the brand and brand strategy, the identity, the naming processes, as a way to solidify their investment in their restaurant, and help ensure its success, with a strong foundation.”

Block Club co-founder Patrick Finan. (Mark Mulville/News file photo)

“Right now, I think there are more choices for food in Western New York than there have been in a long time,” he said. “There’s choices other than restaurants: subscription services, delivery, Wegmans, Instacart, premade meals delivered, home cooking."

If you’re a new restaurant, he said, “How do you stand out?”

First, marketers help principals articulate their vision for the restaurant, including points like “how they are going to stand apart from and be superior to their competition,” Finan said. The branders ask lots of questions to nail down what the restaurant wants to offer.

The next step is the name development process itself, coming up with lists of possibilities. “That this is one of the hardest things that we do as an agency,” he said. “Naming is so personal, and a lot of great names are already taken."

Some of the questions they ask: Is there anything significant about the building the restaurant is going into, the neighborhood that it’s in, is it historic? Is there a weird color, shape, size, location? What makes it stand out?

“What’s the food concept, of course,” he said. Drink concept? Interior concept?

“How do you want people to feel?” Finan said. Is it “something they haven’t seen before, or is it going to be something that they expected?” Do you want a more literal name, or more imagination?

“From there we take all of those ideas, and the brainstorming process, funding root words or base words. Those are really become the jumping-off point for us in coming up with a name,” he said. After several rounds of revisions with clients, it’s time to choose.

The last hurdle is making sure it’s a name that can be legally protected, Finan noted. Blood and Sand was going to open on Franklin Street before another restaurant sent them a cease-and-desist letter, and it became Buffalo Proper instead.

Restaurants will pay thousands of dollars to tens of thousands of dollars, depending on the scope of the branding project. They’re all different because the deliverables are different. Sometimes they’ve got a name already, or an interior designer; sometimes the entire graphic look down to menu formatting is part of the package.

The more work, the more expensive it is, of course.

“I would avoid using words that are superlatives – like ‘ultra’ or ‘fine,’” Finan said. “Just my personal taste.”

When Elite Fine Dining replaced Friar’s Table in Cheektowaga, its staff was challenged to meet a tough target. There’s a downside to setting the bar high before the restaurant opens its door.

When Epic opened, the menu included finesse moves like a mozzarella balloon on the salad. It was hard for wings to hold up after that.

A crepes concern selling from a truck and an Allen Street counter went the other way, with understatement: Totally Edible.

Does it matter?

Career restaurateur Mark Supples. (Buffalo News file photo)

Skeptics, including some restaurant operators, say a restaurant’s name is largely irrelevant. Only the experience – food, service, ambiance – matters in the end, they say.

Mark Supples, a career restaurateur who ran Mothers, named the Pink Flamingo, and opened Casino el Camino and Casino South Side Lounge in Austin, Texas, said “I never thought names were very important.”

If Hucklebuckets, the former Amherst restaurant whose motto was “Everything’s better in a bucket,” scored with its food and drink selections, it might still be open today.

For family restaurants, differentiation might be less crucial.

There are four restaurants in the area with “La Hacienda” in their name. None of them – not Bob & John’s La Hacienda on Hertel Avenue or in Amherst, La Hacienda Brighton in Tonawanda, and just La Hacienda, in Niagara Falls – sells Spanish or Mexican food.

Bob & John’s La Hacienda on Hertel Avenue is one of four Western New York restaurants with "La Hacienda" in their name, but none sell Spanish or Mexican food. (Mark Mulville/News file photo)

China Star, on Hertel Avenue, has coexisted peacefully with China Star, on Sheridan Drive in Amherst. No one seems to object, except for the stray culinary adventure seekers who heard about China Star’s additional expanded menu choices including Sichuan specialties and hotpot, and turned up at the Hertel Avenue site by mistake.

Or then there’s altering the name as little as possible, like one letter. Thus did Bailey Avenue Chinese takeout King’s Wok when it changed hands, and become Xing Wok.

Some ambiguities are easy to clear up. The first time I saw the Miss Hot Café sign, I decided Amherst had its first geisha bar or a new restaurant. Fortunately, it was the latter, whew.

Michael Andrzejewski’s Seabar has a name that hides half its menu and squicks out raw-fish-phobics. The name – “isn’t that a sushi bar?” – has kept many away from its loco moco, cheeseburger and beef on weck roll. Then again, if it was named Seabeefbar, some critic would probably gripe about that, too.

. . .

Quick hits

  • Hucklebuckets: Not enough diners agreed that “Everything’s better in a bucket,” but the name is still fun to say.
  • La Hacienda: Four restaurants have the Spanish term in their names. None serve Spanish or Mexican food.
  • Seabar: The fishy name has kept many away from its loco moco, cheeseburger and beef on weck roll.
  • Griffon Pub: Named after the first ship to sail the Great Lakes, it too started from Niagara Falls.
  • Elite Fine Dining: There’s a downside to setting the bar high before the restaurant opens its door.
  • Epic: Opened as a gastronomic adventure park, the name remained at it pointed downmarket.
  • China Star: The Buffalo version and its Amherst namesake have coexisted without conflict.
  • Miss Hot Café: Was it a restaurant or geisha bar? Restaurant, whew.
  • Dog e Style: Risque business didn’t necessarily mean risky business.

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Swahili Village Kenyan Restaurant Is Moving Into Former Vidalia Space - Eater DC

Taste of Kenya downtown

The underground dining room that housed D.C. institutions for Southern cooking and Nordic experimentation will begin a new life as a Kenyan restaurant serving spiced, grilled beef, goat stew, and deep fried whole fish. Washington Business Journal reports that Swahili Village in Beltsville, Maryland, has taken over the lease at 1990 M Street NW, the former home of long-running Vidalia and Honeysuckle.

Over the years at Vidalia, owner Jeffrey Buben and RJ Cooper each won James Beard awards for Best Chef: Mid-Atlantic. After closing in 2016, Vidalia transformed into Honeysuckle, Buben protege Hamilton Johnson’s venue for Nordic interpretations of his South Carolina roots. Honeysuckle closed in April, when Johnson told Eater the restaurant was having trouble generating enough traffic.

WBJ reports that the outpost of the East African restaurant will be dubbed Swahili Village: The Consulate, a reference to its targeted clientele of African diplomats. Chef-owner Kevin Onyona told the outlet that he hopes to open by October and he hopes former President Barack Obama will come sample the food. [WBJ]

New Indian in North Bethesda

The Pike & Rose complex in North Bethesda is still adding restaurants. The development that houses French-Mediterranean bistro Julii and Neighborhood Restaurant Group brewpub Owen’s Ordinary, among other places, recently welcomed a Northern Indian restaurant called Commonwealth Indian. Washingtonian reports that the restaurant comes from chef Sunil Bastola, who owns two locations of Bollywood Bistro in Northern Virginia. Commonwealth Indian draws influence from other cultures with items such as Maryland crab yellow curry, an Israeli salad side, and tamarind margaritas. [Washingtonian]

Kebab legend

Mike Daryoush, an Iranian immigrant who grew a fledgling Bethesda luncheonette into the thriving Moby Dick House of Kabob chain, died earlier this month of a heart attack. He was 66. The Washington Post published an obituary yesterday that covers how Daryoush grew the brand into 24 local locations while introducing many D.C. residents to Persian food. Eater D.C. profiled Daryoush as part of its “lifers” series in 2017. [WaPo]

Sushi in session

The Courthouse area of Arlington has a new option for Japanese food, ARLnow reports. Takeshi Sushi and Ramen recently opened at 2424 Wilson Boulevard with a chef showing off certificates from the Tokyo Sushi Academy. [ARLnow]

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Michael's Restaurant to close after 42 years - cleveland.com

ROCKY RIVER, Ohio – Michael's Restaurant in Rocky River is closing after 42 years in business.

"For 42 years I've been in the same location," owner Michael Petrakis said. "It's crazy."

The restaurant, which Petrakis leased at 19797 Detroit Road in Rocky River, will close at 9 p.m. Sunday, June 2. Gift-card redemption is encouraged.

After 42 years, Petrakis wants just two things: To say thanks to his loyal customers, and to spend time with his family.

To recognize his customers, the restaurant will offer several original breakfast, lunch and dinner items at 1977 prices. The regular menu also will be available.

"I have worked in the restaurant business for 50 years - 42 of those 50 years in Rocky River," he said. "My kids are grown up; I have a beautiful granddaughter. I want to spend some time with my granddaughter. There's not a good time to leave, but there has to be some time. I will miss my customers. It's not easy to leave, to change your lifestyle from 42 years, but it has to come to an end."

Those years have covered economic ups and downs and a changing business landscape. Through that time Petrakis has built a loyal customer base based on his pride and commitment to the community.

"I come from Greece so I'm most proud that the Cleveland community accepted me here," he said. "To come from Greece with nothing and establish myself in America is not easy. The Thanksgiving dinners was my way to say thank you."

For most of the years the restaurant was open, Michael's would serve an average of 1,200 free dinners at Thanksgiving. It was his way of giving back to the community where he was ingrained for so long.

"I remember 42 years ago I was one of only a couple stores in the shopping center," he said. "Over the years a lot of businesses opened and closed. I fought to stay there. Whole Foods coming in is the best thing to happen. The street had its ups and downs."

Diners at Michael's could choose from an exceptionally huge menu that ranged from Greek platters, dolmathes (stuffed grape leaves) and keftethes (meatballs) but also "comfort specials" like meatloaf and fish and pierogies. Then there was the fish specials popular throughout the year "but during lent it went crazy, flying out the door."

"I'm getting old," said Petrakis, 68. "I want a little time. The restaurant business is tough. I worked 8 a.m. to 10 at night seven days. That’s not easy.

“I want to relax a little bit.”

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Restaurant & retail gift card bonus offers - WRAL.com

Score a Bonus Card or gift card discount from many area restaurants and retailers when you buy their gift cards right now!

Here is a long list of offers including Applebee's, Carrabba's, Chili's, IHOP, Logan's Roadhouse, Outback Steakhouse, Panera Bread, P.F. Chang's, Red Lobster, Ruby Tuesday, multiple retail stores & many more!

Applebee’s: Free $10 bonus card with $50 gift card purchase made through June 30. The bonus card expires on Aug. 8. See the details on their website.

Bahama Breeze: Get $20 in bonus cards with a $50 gift card purchase made through June 30. The first $10 bonus is valid for dine-in purchases May 27 through July 31. The second $10 bonus is valid July 1 through Aug. 31. See the details on their website.

Bonefish Grill: Purchase $50 in Gift Cards between April 1 and June 16 and get a $10 off promotional card. The Promotional card is valid May 13, 2019-July 19, 2019. See the details on their website.

Boston Market: Free $5 bonus card with every $25 purchased in gift cards through June 16, 2019. The bonus cards are redeemable June 1 - July 31, 2019. See the details on their website.

Buffalo Wild Wings: Get a $10 eBonus when you buy $40 in gift cards through June 16. See the details on their website. The bonus card can be redeemed June 17 – July 31, 2019. See the details on their website.

Carrabba’s: Buy $50 in gift cards by June 16, and receive a free $10 bonus card. The bonus card is redeemable between May 14 and July 20. Promotional Card is valid 5/13/2019 – 7/19/2019. See the details on their website.

Chili’s: Free $10 bonus card with $50 purchase of gift cards. Valid through June 16. The $10 Ebonus card is valid April 26, 2019 through July 31, 2019. See the details on their website.

Denny's: Get a $5 coupon when you a $25 gift card through June 30, 2019. See the details on their website.

Fleming’s: Receive a $20 bonus card with every $100 you spend in gift cards from 4/1/2019 – 6/16/2019. Promotional card is valid 5/13/2019 – 7/19/2019. See the details on their website.

IHOP: Buy a gift card in store and receive a $5 coupon. The promo runs 4/15/19–7/28/19, and the coupon expires 8/11/19. Restrictions apply to gift cards. See the details on their website.

Logan’s Roadhouse: Get a free $10 bonus card with a $50 gift card purchase through June 16. See he details on their website.

MOD Pizza: Receive a free Cheesy Garlic Bread when you buy a gift card worth $25.00 or more between May 1, 2019 and June 15, 2019. The free Cheesy Garlic Bread card is valid June 16-July 31, 2019 at participating locations. See the details on their website.

Outback Steakhouse: Get a $10 bonus card with every $50 in gift cards you buy through June 16. The bonus card is redeemable 5/13/2019 – 7/19/2019. See the details on their website.

Panera Bread: Free $10 bonus card with every $50 in gift cards purchased through 5/31/19. The bonus card is valid 6/1/19–6/30/19. See the details on their website.

P.F. Chang’s: Get a $10 bonus reward with a $50 E-Gift card purchase through June 19. The bonus reward is redeemable 6/20/2019 - 7/31/2019 at participating locations. See the details on their website.

Red Lobster: Purchase $75 in gift cards and get two coupons. See the details on their website.

Red Robin: Get a $5 Bonus Buck Rewards when you buy $25 in gift cards. The Bonus Buck Rewards are valid Bonus bucks valid 7/1/19-8/31/19. See the details on their website.

Ruby Tuesday: Get a $15 Bonus Card for every $50 in gift cards you buy. The Bonus Card is usable June 17 through July 28. See the details on their website.

Texas Roadhouse: Free $5 bonus e-gift card with every $30 purchased in gift cards. See the details on their website.

TGI Friday’s: Free $5 Bonus Bites with $25 gift card purchase. Valid July 1 – August 31. See the detasil on their website.

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