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Second Line restaurant spends first day of new year helping homeless WREG NewsChannel 3Biscuits, sausage, eggs and grits, a hot cup of coffee and lots of conversation is what you could see and hear throughout The Second Line on Tuesday morning ...
https://wreg.com/2019/01/01/second-line-restaurant-spends-first-day-of-new-year-helping-homeless/ 2019-01-01 21:19:00Z
The restaurant changed ownership in January and it was closed for several months as renovations took place.
BREWSTER Lisa Luckring is hoping to keep local history a part of the Brewster community for years to come.
Luckring manages the Station Restaurant, located in a portion of the 1916 WANDLE House. WANDLE is short for Wheeling & Lake Erie Railway as the building was first established for those traveling on the railroad and mostly served as their YMCA.
The upstairs at the time housed 62 dorm-style rooms, the main floor had a dining room, reading room and a room for entertainment. In the basement there was a four-lane bowling alley. Luckring said the building provided a place for people to stay overnight.
It eventually would be donated to the Brewster-Sugar Creek Historical Society in 1976.
Luckring said the main floor now serves as a museum as all the items have been donated by members of the railroad or their families.
“There is a lot of history out there,” Luckring said.
Luckring said her father in-law Bob Luckring, 88, is president of the historical society. He approached her about managing the restaurant portion of the building.
She initially didn’t have much interest in the railroad but that's changed.
“It is interesting the way they did everything manually,” Luckring said. “It was more of a simple time then.”
She stresses the importance local places like the Station Restaurant.
“This is a piece of history in Brewster,” Luckring said. “It needs to stay here. It is important today’s society to have that piece of history.”
New ownership
The restaurant changed ownership in January and it was closed for several months as renovations took place, Luckring said. She said there was painting and new wallpaper along with updating the heating and cooling systems. The kitchen was updated and reconfigured.
The restaurant reopened in July. Luckring, who also manages Georgio’s Pizza in Navarre, said she got involved in September.
One of the past struggles has been community awareness. Signs recently were put up at state Route 93 and state Route 241. Luckring said the hope is entice area travelers to stop by.
“A lot of people don’t even know this exists in Brewster,” Luckring said. “We are really trying to get people familiar and to give us a try.”
The Station Restaurant is open for breakfast and lunch with a breakfast menu available any time they are open. Luckring said breakfast is a majority of their business but they also offer homemade items including soups, pies and potato chips.
Small-town diner
The restaurant has the feel of a diner with reasonable prices and a staff that treats you like family. Luckring said one of the best parts about Brewster is its residents.
“We love to chitchat with people and get to know them,” Luckring said. “We treat them like family and they will feel like they are family, too.”
Many customers are locals. When they come in, the staff usually knows what they are having and gets their drinks. She said the restaurant tries to provide an enjoyable experience.
Luckring grew up in Navarre and now lives in Beach City. She had moved away from the area but came back.
“Something about that small town feeling,” Luckring said. “It’s small and it has stayed that way for many years.”
Business has started to increase, and Luckring is hopeful even more people will come in.
One of the goals for 2019 is to develop a sandwich of the day. Another goal is to open some evenings for dinner with an old-style menu such as hamburgers and milkshakes.
The restaurant recently held a breakfast with Santa, which Luckring said is one way to keep the community engaged. She said money raised goes to Santa’s choice of a charity as he helps the homeless.
Luckring said they encourage feedback through their Facebook page and always enjoy having the opportunity to see new faces.
https://www.indeonline.com/news/20190101/spotlight-on-brewster-station-restaurant-keeping-history-alive 2019-01-01 16:59:38Z
Photo credit:Getty
It's 2019 and after years of hard work you’ve now decided to sell your restaurant, perhaps to open a different business, or retire or relocate. Whatever the reason, selling a restaurant requires a strong strategy, careful planning, and detailed preparation. In this article, we’ll explore some essential tips and steps needed to put you on a path for a quicker sale at the highest possible price along with a smooth transition.
Let's Start With First Impressions.
The appearance of your restaurant not only matters to your customers, but it also matters to potential buyers. Bad “curb appeal” on the initial visit may be all it takes for a potential buyer to take a pass on a more in-depth look into the investment potential of your restaurant. Make sure everything inside and outside the restaurant is clean. If your establishment is a free-standing building, then the quality of care for the property will be an early indication of the level of care taken in building and growing the business over the years. Items like trimming the grass, keeping the parking lot and surrounding area clean and free of trash are crucial to curb appeal. Maintaining clean windows & glass doors, polishing handles, deep cleaning the grout in tile floors and shampooing carpeting are some simple things that will pay dividends to the buyers first impression. If the restaurant is a storefront location, then you'll also need to make sure any cleaning and improvements that may be the responsibility of the landlord are taken care of before showing the business.
Nothing says “I don’t care” or "I’ve given up on this place” more than broken or missing equipment. If your kitchen equipment is not in 100% working order, it may set up doubt in your financial presentation regarding production capabilities. Also, nonfunctional equipment is detrimental to employee morale and productively. Ultimately that lack of productivity shows up on the Profit and Loss Statement (P&L) in the form of increased labor cost. Every part of the restaurant should present itself as credible to handle the current volume as well as to grow the business in the future. Make sure all of your equipment works. I can not emphasize enough to take the time in advance to replace or repair any broken equipment.
Remove personal items you do not intend to include as part of the sale. Doing this helps avoid any misunderstandings later between buyer and seller. For example, your personal laptop computer used for the business sitting on your desk may be mistaken as part of the assets for sale. Later in this article, we'll cover making sure a complete equipment and asset list is written. However, the cleaner and less cluttered the visual aspect of the facility, the less chance for any misunderstanding when it comes time to negotiate.
And lastly regarding the facility, don’t be afraid to spend a little TLC money. Making a small investment, such as freshening up the paint, or replacing ceiling tiles, or reupholstering a ripped seat cover can go a long way to increase the visual appeal of your restaurant. These quick fixes will have a positive impact on your sale price and the time it takes to sell the business.
Put Your Financial House In Order Now
Presenting an honest, straightforward, financial picture of your restaurant is the most critical factor in determining accurate valuation and sale price. Professionally documented results regarding unit economics, profitability, and true owner benefit are what buyers, their accountant, and lawyer will be investigating in the due diligence phase of the process. Whether or not potential buyers purchase your restaurant depends on whether or not they think it will make money and provide a reasonable return on investment (ROI). Therefore, the financial information you provide to the buyer is the most significant factor in determining the success of the sale.
Ideally, you have practiced clear and organized bookkeeping since you started your business. If not, then arrange financial records going back at least one year before the time you list your restaurant for sale. That way potential buyers will have a trailing 12-month picture of the restaurant's performance and trending. It is likely that buyers will ask to see a profit and loss statements and a balance sheet. If you are unable to create them yourself, have your accountant prepare them in advance so you do not feel rushed later in the sale process.
Make A To-Do List For Yourself
Financial statements aren’t the only aspect of getting organized. This step also includes creating a written list of all hard assets such as furniture, fixtures, small wares, and equipment. Also, a copy of your lease should be available for review in the due diligence phase of the transaction. Additionally, be prepared to document that all of the restaurant’s bills are up to date. Be ready to prove in writing that your sales and payroll taxes are current and paid in full. Employee payroll information needs to be in a presentable format and up to date. A to-do list will help you make sure everything gets done so that the sale goes as smoothly as possible.
The Hunt For Buyers
There are two ways to find potential buyers: find them yourself or hire a business broker. The process of valuation, listing, advertising, and vetting potential buyers is time-consuming and in my opinion, requires professional experience and know how. Although many sellers take this step on their own, a professional business broker can support the process by offering recommendations and presentations that save time and attract more potential buyers.
When you interview brokers, be sure to ask them how long they have been in the business of selling businesses, what their specialty is, how many listings they have now, and how many restaurants they have sold in the past year. Also, ask if they have prepared contracts for this type of transaction and how they plan to determine the value of your restaurant. Discuss their answers with your financial and legal advisors to determine if the broker has the right qualifications, experience, and track record.
One prominent New York Business Broker I spoke with said "One of the other most important parts of selling your restaurant is to make sure your books are in order. It will be your job to prove out how much money trickles down to you through the company and what this can look like to potential buyers. Without this component, you will either fall prey to lower offers than you would otherwise be getting, no offers, or end up with buyers wasting your time and never getting to the finish line. Not having good books leads ultimately to the two biggest deal killers - lack of trust and too much time for the transaction to close. With a good broker and good books, most of the heavy lifting is completed in the beginning, before putting the business on the market. Once you sign with a broker, there should be significant time dedicated to proving out the numbers - what they are, and what they could be. Every minute you spend in the beginning will save 5-7 minutes later."
On the other hand, if you decide to go it alone and forgo hiring a business broker, then you'll need to get some additional advice from your attorney and account. They can assist you with the proper valuation and selling price. Setting an unrealistic or emotional price on the business will slow the sales process or cause it to fail altogether. Actions to take also includes advertising and listing the restaurant on websites that post restaurants for sale. Keep in mind professional business brokers also use these websites, so competition exists. However, if you study these websites carefully, you should be able to get a good idea on how to word your ad for better results.
Always Be Ready
Whether you list your restaurant on your own or with a broker be prepared to show your restaurant to potential buyers at all times. Since you may have a buyer visit you unannounced, it means keeping the restaurant clean, fully staffed and well-managed no matter the day and time. You never know when a buyer might drop by to take a look. I also remind my clients that any customer in the restaurant may actually be a buyer doing some research before they contact you.
Once The Buyer Is found
At this point, if you've found a buyer and negotiations have been successful, then the final step is the paperwork necessary to complete the transaction. The paperwork usually starts with an "Asset Purchase Agreement." Your attorney should prepare this document for you. The Asset Purchase Agreement details all the components of the sale. Items such as the sale price, the terms (if you are holding a note), a full and complete equipment list, the amount and value of the inventory you will have at the time of closing, the length of time (if any) that you are willing to train the new owner as well as any contingencies regarding the lease assignment from your landlord and of course a deadline date to close the transaction. Regardless of whether you're working with a business broker or selling on your own, in all cases, I recommend you have your attorney involved to ensure the Asset Purchase Agreement covers all the various aspects of the transaction.
In addition, once you have a buyer engaged but before the final closing date, you should continue to operate your restaurant as if you are not selling it. Acquisitions sometimes fall through at the last minute, and you don’t want to create extra work for yourself in getting everything back up to par again if that happens.
Plan And Proceed
Smart and detailed planning will minimize glitches and deal-killing problems, throughout the transaction. Business Brokers warn: "The biggest disasters all come with one thing in common - wasted time. Without proper planning, not only may you decide to accept an offer lower than what you desire, but you will lose a good portion of your time getting there. As the saying goes - An ounce of prevention is worth a pound of cure! Make sure you front-load your business and get all the materials you need in order before you sell it."
I recommend you spend the time upfront, planning the sale, organizing paperwork, investigating brokers and deciding the best time to execute your plan. Selling a restaurant can be a smooth, simple transaction if these tips along with the advice of your accountant and attorney are put into practice.
https://www.forbes.com/sites/garyocchiogrosso/2019/01/01/how-to-get-a-higher-price-when-selling-your-restaurant-in-2019/ 2019-01-01 13:12:00ZThere is a Vanilla Ice Cream Waffle Sundae at the American Tap Room at the Ronald Reagan National Airport across from gate 35X. The sundae is not offered at either of American Tap Room’s other locations, and it typically has two scoops of ice cream, even though my waitress gave me three. It also comes with candied pecans and little pieces of bacon you can put on top—real bacon, not fake bacon bits. It is $7.65, the price of most beers on the menu. It is $4.80 less than the wings I considered and about 6 dollars cheaper than the fried chicken sandwich I didn’t think I had time to order. The Vanilla Ice Cream Waffle Sundae is the second best deal at American Tap Room.
I only found it because I had spent so much time at the airport before going home for Christmas this year. Six hours one day and around two hours the next. When you spend that much time at the airport you start noticing everything: the five charging stations, two bathrooms, four different restaurant options, and one Hudson News where a Diet Coke costs over three dollars. You spend a lot of time counting delays that are pushing back your arrival to a place you’re not even sure you want to go anymore. The minutes you spend on the phone with your family arguing the same old points and counterpoints about coming out and not being able to bring your partner home for Christmas. You count the dollars an airline offers you to get bumped from your flight, and when you've done your counting and you decide that the year has been long, you give up and you take it. I counted a lot on day one, but in all that counting, I didn’t notice the great deal at the American Tap Room.
I spent the whole next day with a rescheduled flight wondering what it might look like to not go home. I remember reading stories about when people would come out and I’d see either triumph or tragedy: parents who loved their kids more than they did before or who kicked them out of their homes. But no one told me about the intricate mess that is neither of those things. No one ever explained that coming home could come with a stipulation, and, after a few years of those arguments, across from gate 35X I folded and left the airport.
On the subway back to the airport the next day, I couldn’t quite figure out if I’d made my mind up about what to do next. You know when you’re so tired that you just let your body make decisions for you? That’s kind of where I was at. Physically, I was headed to the airport, but my head was elsewhere, piecing together parts of old arguments that had happened since I came out to my family. Not going home wasn’t some big political Left versus Right stance to spice up the holiday season. Our close relationship had afforded them a lot of authority over how I saw myself and not going would be a concession that I just couldn’t handle not being enough.
Getty ImagesChip Somodevilla
Those thoughts are what led me from the subway and back through security, where I finally saw what I’d missed for six hours the day before. In bright red letters, AMERICAN TAP ROOM shined over a restaurant packed with people. A waitress came up and said that she had a table available, but considering how busy the restaurant was, she wanted to ask if I minded sitting with someone else. I looked behind me in line and shifted my eyes down. Standing with a big backpack and a Patagonia hoodie was a woman that looked to be in her late 50s. She said, “I don’t mind if you don’t.” So tucked at a small table in the back of the restaurant, the woman extended her hand and introduced herself before we sat down.
There was something funny about the two of us sitting together. She was barely five feet tall, and I’m well over six foot, but her handshake was so firm my fingers crumpled a bit in her grasp. She explained to me that she was going to Maine to see her family before asking where I was headed. Looking at our menus, my table mate—let's call her Susan—ordered a Coke while I ordered a beer and that Vanilla Ice Cream Waffle Sundae. For a moment we sat in silence before she brought up the hockey game on television.
I learned that Susan is a woman who doesn't believe in sitting in silence, and after a few more minutes, it became clear that she didn’t believe in boundaries either. New York stranger etiquette had become so ingrained in me over the past couple years. But Susan was no New Yorker; Susan pried. She asked me about my family and my life, and then she’d reveal a little about herself: the home she owned on a lake and pictures of her two rescue dogs and her partner’s concussion last year. I asked, “So are you meeting your partner in Maine?” and she took a sip of Coke and said, “No, I spend the holiday with my mother one-on-one.”
The waitress brought out my waffle sundae, and without thinking, I said, “Do you mind if I ask why?” The answer was none of my business, but after a while of not having anyone share too much of their life with you, the curiosity comes back pretty quickly. She took her hand and ran it through her short grey hair, took a sip of Coke, and looked at the hockey game again before saying, “Sometimes, life is complicated for us in ways not everybody gets.” She turned back toward me and smiled.
I understood where she was coming from, but it was equally frustrating. Living away from Tennessee where I grew up, I’ve come to expect immediacy. If you don’t accept people, then screw you. So I asked her, “Doesn’t that bother you?” Susan put her hands in either side of her hoodie pocket and leaned back a little bit, saying, “Sometimes, it’s a process. And for us, this works. Sometimes traditions are only important because we make them important. But our love is so much more important than someone else’s traditions.”
Susan explained that while her partner stays home with their rescue dogs, she goes to Maine and does her thing with her family—how these days are so important to her mom, and it’s the one time of year they get time together. She explained, “Why do these days that matter so much to everyone else have to define our relationship?” So I told her about my boyfriend and my family and the day before, and she said, “We don’t let someone else’s traditions dictate our love. If they can’t handle that, fine. We won’t share it with them.”
It was the difference between an idea and an ideal. Of course the ideal is always perfect. Everyone should be able to go home with the person they love and eat turkey and mashed potatoes. There shouldn’t be any stipulations on that, and I do like to believe we’re getting closer to that ideal every day. But maybe the bigger notion is that those ideals are the one-size-fit-all plans forced upon each of us.
With a quarter of my waffle left, I noticed that there was about five minutes before I was supposed to board. Before I left the restaurant, she asked, “Do you mind if I give you a hug?” And she reached around the table and gave me a real, genuine hug from one stranger to another before whispering, “If this weren’t such a bad match up, your boyfriend might have something to worry about.” And finally, after two days of travel, I crossed over to gate 35X again, and I went home alone.
https://www.esquire.com/lifestyle/a25710964/airport-restaurant-love-christmas/ 2019-01-01 13:00:00Z[unable to retrieve full-text content]
Suspect sought for triple shooting in Hunting Park restaurant WPVI-TVPolice have released surveillance video of a man being sought for a triple shooting inside a restaurant in Philadelphia's Hunting Park section.
https://6abc.com/suspect-sought-after-3-shot-in-hunting-park-restaurant/4994528/ 2019-01-01 10:28:00Z(CNN) — From Miami to Tokyo and Brisbane to New Delhi, some of the world's hottest new restaurants in the coolest locations will have global gastronomes salivating as they add them to their culinary bucket lists for 2019.
While a number of the chefs behind them are genuine Michelin-starred legends, others are exciting upstarts doing things their way.
As for the food, it encompasses everything from a gourmet Philly cheesesteak to the impeccable art of Edomae sushi, with everything in between.
Art Yard Bar & Kitchen, Bankside Hotel, London
Art Yard offers informal but focused dishes from chef Lee Streeton, formerly at 45 Jermyn Street.
Ming Tang-Evans
Chef Lee Streeton has worked for some of the best in the business in London -- including 45 Jermyn Street -- and he brings his informal but focused approach to Art Yard Bar & Kitchen in the sleek new London Bankside Hotel right on the Thames.
Pizzette with Cornish clams and garlic or Dorset crab with avocado and pistachios tempt from the smaller plates, while the main event brings generous globally inspired options like Chicken Milanese with winter vegetable slaw.
A decadent lobster Thermidor sandwich is an option for those who don't like to share. As the name suggests, Art Yard's design celebrates art and comes courtesy of Dayna Lee from Los Angeles' renowned Powerstrip Studio.
ÔMER, Hôtel de Paris Monte-Carlo, Monaco
ÔMER will be chef Alain Ducasse's second restaurant in Monaco.
Courtesy Omer/Pierre-Yves Rochon
It's also because seafood is a big draw in the restaurant which marks culinary maestro Alain Ducasse's second opening in the principality. There are nautical themes in the elegant décor which give the impression of being aboard a luxury liner or superyacht, while the plates celebrate perfect renditions of dishes like a tartare of fish, beautifully plated with caper berries, flowers and more.
Philly Wing Fry, Union Market, Washington DC
Philly Wing Fry serves up gourmet cheesesteaks from "Top Chef" alum Kwame Onwuachi.
Kwame Onwuachi
The fast-casual concept from the award-winning rising star, a "Top Chef" alum, serves up simple but addictive gourmet Philly cheesesteaks made with 50-day dry-aged ribeye from Roseda Farm under melted provolone, roasted garlic mayo and pickled onions. A vegetarian option with mushrooms is also available.
On the side, options include chicken wings that have been cooked confit in chicken fat, before being glazed with a spicy and sweet tamarind glaze. Waffle fries also show global flavors, thanks to an Ethiopian spice blend known as berbere.
Musashi, Aman Tokyo
Musashi chooses what to serve guests based on his morning visit to the market.
Courtesy Aman Tokyo
The highest quality sushi, paired with unbeatably good produce, is served at an elegant counter made from Hinoki wood that seats just eight guests. Musashi's omakase-style menu, where he chooses what to serve guests based on his morning visit to the market, runs a cool 25,000 yen -- that's around $220.
But for devotees of the finest Japanese cuisine, it's a bargain.
Mr Percival's, Brisbane, Australia
Mr Percival's opened under the Story Bridge in Brisbane in late 2018.
Kara Hynes
Mr Percival's in the Australian city of Brisbane opened in early December and has been winning acclaim since for its elegant design, speakeasy bar and beach-club vibe.
Head chef Damien Styles has previously run "hatted" kitchens -- that's essentially the Australian equivalent to Michelin stars -- and brings his love of all things seafood to the menu. That means ingredients from Australia's East Coast fishermen and producers including caviar, oysters, Fraser Island spanner crab and lobster.
Larger plates include crumbed lamb cutlets with spring peas or corn-fed chicken with grilled radicchio, while vegetarians are well catered for with dishes like grilled leeks with hazelnut vinaigrette.
Time Out Market, Miami
Time Out Market Miami will be the brand's first food hall in the US.
Courtesy Time Out Market Miami
Due to open in February, Time Out's first market in the US is set to bring together 17 kitchens under one roof, serving local food at an average check per person of $20. The opening follows the successful launch of the brand's market in Lisbon, which quickly became an incredibly popular attraction in Portugal with more than 3.5 million annual visitors.
Chefs whose food will be available include Jeremy Ford with his take on Korean flavors; Alberto Cabrera with his traditional Cuban cuisine; and Scott Linquist's hip taqueria, Coyo Taco.
Suzy Batlle, famed as "The Queen of Cuban Ice Cream," will be leading one of a number of dessert offerings, where her lauded Maria Abuela flavor is named after her grandmother and features vanilla, guava, cream cheese and Maria crackers.
Beach Grill, Four Seasons Resort Mauritius at Anahita
Beach Grill overlooks the turquoise waters of the Indian Ocean.
Courtesy Four Seasons Resort Mauritius at Anahita
Dining doesn't look like it can get much more relaxed than at the Four Seasons Resort Mauritius at Anahita where a new Beach Grill restaurant recently opened. Sitting on the white sand shore overlooking the turquoise waters of the Indian Ocean, getting there involves a short speedboat transfer from the main resort.
It's not surprising that seafood is the main star on the menu, serving up the best of the fresh daily catch from local fishermen, grilled over charcoal. Salads, meats and sharing platters are other options, while local beers and suitably tropical cocktails accompany.
Best Friend by Roy Choi, Las Vegas
Best Friend by Roy Choi celebrates the culinary culture of Koreatown mixed in with other influences.
Courtesy Park MGM
Roy Choi was one of the pioneers of LA's famed food truck scene and recently opened his first spot outside the Golden State, Best Friend at Park MGM in Vegas. While he continues to celebrate the culinary culture of Koreatown, he also throws in influences from his other venues including Kogi and Commissary.
That translates into dishes like tangy tamarind cod with vermicelli, jalapenos and bean sprouts or barbecue spicy pork that is cut thin, shabu-shabu style, deriving its kick from Korea's popular gochujang chili paste.
His unique take on a fried bologna sandwich, one of his food truck specials, comes with Swiss cheese. The venue for Best Friend is entered speakeasy-style, to add to the sense of discovery.
Metronome, Manila
A new restaurant from Miko Calo, Metronome features serious gourmet cooking in a relaxed environment.
Miko Calo
As the Philippines' culinary scene continues to grow stronger and stronger, the latest addition in the capital focuses on modern French bistronomy -- in other words, serious gourmet cooking in a relaxed, bistro-style environment.
Metronome is led by Miko Calo, a graduate from École Grégoire-Ferrandi in Paris who then worked across Joël Robuchon restaurants in London, Singapore and Paris.
In Manila, her focus is on the flavors of her home country, making the most of excellent produce using the skills she honed during her career. An à la carte and a tasting menu are both set to entice diners in Manila's business hub of Makati.
Metronome, ground floor, Grand Midori Building, Bolanos Street, Makati City, Philippines
Aulis, Hong Kong
Aulis offers guests an 8-10 course experimental menu that changes depending on the freshest produce available.
Courtesy Aulis
Hong Kong diners are set to be in for a treat as Rogan has chosen the city to open his first overseas restaurant.
At his new 12-seat dining experience in the city's busy Causeway Bay district, lucky guests will get to try an 8-10 course experimental menu that changes depending on the finest and freshest produce available.
Aulis is named in tribute to Aulis Lehtimäki, a Finnish chef who was a key collaborator with Rogan at L'Enclume.
Niccolo Kitchen, Changsha, China
Niccolo Kitchen in the Chinese city of Changsha sits on the 93rd floor of the new Niccolo Hotel.
Courtesy Niccolo Changsha
The Niccolo Kitchen in the city of Changsha is set to take the local restaurant scene to new heights -- literally. That's because the all-day restaurant with a largely Mediterranean focus sits on the 93rd floor of the new Niccolo Hotel, giving views for miles across the Xiang River and cityscape below.
The space features an open kitchen, allowing guests to see chefs crafting classics such as tagliatelle alla Bolognese, scampi bisque or grilling a US Black Angus prime ribeye. Elsewhere on the menu, black halibut and the kitchen's take on Beijing duck are set to further tempt diners.
King's Social House, St. Moritz, Switzerland
After-dinner service at the Kong's Social House offers dancing from 11 p.m.
Courtesy Badrutt's Palace Hotel
Atherton is installing the Swedish-born head chef Marcus Rohlen, who previously worked with him in London as well as at the famed Bentleys and Corrigan's Mayfair.
His menu will include roasted wild mushrooms on toast and decadent dishes such as a fondue of truffle and morel mushrooms, or roasted lobster with fries triple-cooked in duck fat. Super-slick bar offerings will doubtless complement the roster of roaming international guest DJs playing in the nightclub.
Cakes & Bubbles, Hotel Café Royal, London
Pastry chef Albert Adrià is behind the dessert-only Cakes & Bubbles at London's historic Hotel Café Royal.
Courtesy Hotel Cafe Royal
Albert Adrià is seen by many as the world's top pastry chef, but he was already known as a gastronomic legend for having built Spain's legendary elBulli restaurant alongside his brother Ferran. He's behind the recent launch of the dessert-only Cakes & Bubbles at London's historic Hotel Café Royal.
Those with a sweet tooth are set for a serious treat with classic dishes like egg flan with dark caramel or homemade donuts, while other specials almost defy belief.
A case in point, the remarkable cheesecake that looks just like a mature cheese but is in fact made from Coulommiers cheese, white chocolate and hazelnut paste -- and has become an Instagram sensation in its own right. Unsurprisingly, bubbles are the accompanying tipple of choice.
ONE65, San Francisco
ONE65 features six floors of French food.
Courtesy ONE65
French executive chef Claude Le Tohic is the man behind the ambitious and substantial ONE65, six floors of French food from casual to fine dining located in a Beaux Arts building in San Francisco's Union Square district.
The Michelin star and James Beard-award winner oversees a bar and lounge, bistro and grill, patisserie boutique and fine dining restaurant called O'.
Diners can expect a huge range of treats, from house-made chocolates, ice cream and patisserie to grilled meats and an extensive wine program. The extensive space, set to open in early 2019, was designed by D-Scheme Studio.
BARN by Biota, New South Wales, Australia
BARN by Biota is one of Australia's most anticipated dining experiences for 2019.
Courtesy Barn by Biota
A hundred miles south of Sydney is the rural home of BARN by Biota, one of Australia's most anticipated dining experiences for 2019.
East Kangaloon in the Southern Highlands is where chef James Viles is opening a hyper-local spot that allows diners to immerse themselves in the gourmet experience by foraging for botanicals or visiting the beehives around the 100-acre property.
Remarkably, all their ingredients are to be sourced from within kilometers of the kitchen, meaning that even fish is not on the menu as the coast -- all of 35 km away -- is seen as too distant to be hyper-local.
Very limited seats and only twice-monthly dinners mean it is set to be a hot ticket for gastronomes seeking true culinary creativity in the countryside. Limited accommodation is also available.
SPRINGFIELD, Mo.-- John Tsahiridis, owner of Springfield's Greek Belly, is just getting warmed up.
"It'll be six months in at the end of this week,” he says of his restaurant. “Just as much as nervous, I am excited."
And he isn't alone. A quick Facebook search shows that there are dozens just like Greek Belly: new to town and happy to be here.
Rusty Worley with the Downtown Springfield Association says the downtown area alone saw a pretty busy year for new restaurants.
"We have a good strong history of restaurants here downtown,” Worley says. "And in 2018, we had a variety of ethnic choices like here at Greek Belly, we had new desert choices like Crave Cookie Dough across the street. We had street tacos. We had pizza coming in from New York City. We had some new seafood concepts. Just a nice variety."
But opening a restaurant is just step one next you'll have to keep it open.
"There is a higher turnover,” Worley says. “The average is about 3 years. But we certainly have seen lots of cases downtown that are well beyond that three-year window."
One person to pass that three-year window, Mike Jalili, owner of Flame Steakhouse, Black Sheep Burgers and soon Char Steak and Oyster bar.
"Restaurants are all I've done. Its what I eat and sleep and drink. I wake up in the middle of the night thinking about food," Jalili says.
With Jalili considered somewhat of an expert we asked him for some tips for these new restaurants.
"It takes hard work. It takes passion,” he says. “Once you have that love and that heart, then you enjoy doing what you do."
"We call it vysma in Greek. A lot of 'passion' basically," says Tsahiridis.
https://www.ozarksfirst.com/news/2018-proves-to-be-a-big-year-for-restaurant-openings-now-they-ll-have-to-stay-open/1681822425 2019-01-01 04:36:00Z
