On Site Restaurant – Hotels Benin http://hotels-benin.com/ Wed, 22 Jun 2022 12:02:00 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://hotels-benin.com/wp-content/uploads/2021/07/icon-150x150.png On Site Restaurant – Hotels Benin http://hotels-benin.com/ 32 32 Dickey’s Ribs Now Available at Kroger’s Across Dallas–Fort Worth https://hotels-benin.com/dickeys-ribs-now-available-at-krogers-across-dallas-fort-worth/ Wed, 22 Jun 2022 12:02:00 +0000 https://hotels-benin.com/dickeys-ribs-now-available-at-krogers-across-dallas-fort-worth/ Three great flavors: Original Secret Recipe, Sizzling Spices and Signature Sweet Pork ribs to die for in three delicious flavors: original secret recipe, sizzling spice and signature sweet Dallas, Texas (RestaurantNews.com) Dickey’s BBQThe retail line continues its rapid expansion across the country. Our authentic Dickey’s Barbecue popular ribs are now available for purchase at 105 […]]]>
Three great flavors: Original Secret Recipe, Sizzling Spices and Signature Sweet

Pork ribs to die for in three delicious flavors: original secret recipe, sizzling spice and signature sweet

Dickey's Ribs Now Available at Kroger's Across Dallas–Fort WorthDallas, Texas (RestaurantNews.com) Dickey’s BBQThe retail line continues its rapid expansion across the country. Our authentic Dickey’s Barbecue popular ribs are now available for purchase at 105 Kroger locations in the Dallas-Fort Worth Metroplex! Take this summer to the next level with these no-prep, no-mess, oven-safe ribs – perfect for feeding the whole family during those busy summer months. You too can be the pitmaster of your own grill when barbecuing in your backyard.

Based in Cincinnati, Ohio, The Kroger Co. is one of the largest retailers in the United States operating 2,750 grocery stores. You can find our finger-licking droopy ribs available in-store for purchase, as soon as June 2022. Walk into your local Kroger store or visit Kroger online to get your hands on Dickey’s BBQ fan favorites today!

“We are extremely excited that our tender, mouth-watering ribs are now widely available on Kroger shelves across Dallas-Fort Worth,” said Roland Dicky. Jr., CEO of Dickey’s Capital Group. “It is amazing to witness the exponential growth of our retail line over the past year, as we are now in over 18 chain stores across the country, and we can’t wait to see what’s next! »

The Dickey’s retail line is currently located in over 5,500 points of sale across the country, making it easy to find your favorite foods and seasonings at your local grocery store – ensuring you enjoy Legitimacy. Texas. Barbecue™ right at home.

You can find the famous canned barbecued beans, exclusive seasonings, dry marinades and even our family barbecue sauce recipe. Now you can get your hands on signature ribs available in 3 mouth-watering flavors: spicy, sweet, and original flavors. While you’re there, be sure to grab some of our Original, Jalapeno Cheddar, and hot links artisan sausages. More retailers are signing up, so be sure to check out the full range at www.barbecueathome.com and visiting Dickey’s Amazon Page for additional products.

For more about Dickey’s, follow Dickey’s Barbecue Pit on Facebook, instagram and Twitter. Download the Dickey’s BBQ Pit App from Apple App Store Where google play.

Franchise Dickey's Barbecue Pit

About Dickey’s Barbecue Restaurants, Inc.

Dickey’s Barbecue Restaurants, Inc., the world’s largest barbecue concept, was founded in 1941 by the Dickey family. Over the past 80 years, Dickey’s Barbecue Pit has served millions of guests in 44 legitimate states. Texas. Barbecue.™ At Dickey’s, all of our grilled meats are smoked on-site in a hickory wood pit. Dickey’s proudly believes there is no shortcut to real BBQ and that’s why our name isn’t BBQ. The Dallas-based family barbecue franchise offers eight slow-smoked meats and 12 healthy sides with “No BS (Bad Stuff)” included. Dickey’s Barbecue has 550 locations in the United States and eight other countries.

Dickey’s was named to Newsweek’s List of America’s Favorite Restaurant Chains in 2022 and USA today Readers’ Choice Awards 2021. Dickey’s won first place on Fast casual List “Top 100 Movers and Shakers”, was named in the Top 500 Franchise by Entrepreneur and appointed to hospitality technology List of industry heroes. Led by CEO Laura Rea Dickey, who was named one of the nation’s 50 Most Powerful Women in the Restaurant Industry in Nation Restaurant News, has been recognized by Fast casual Top 100 Movers and Shakers List and Honored by Dallas Business Journal. Dickey’s Barbecue Pit was also recognized by Fox News, Forbes Magazine, Franchise Times, The Dallas Morning News, The Wall Street Journal, People Magazine and QSR Magazine. Dickey’s Barbecue is part of Dickey’s Restaurant Brands which has more than 700 restaurants nationwide, including the Wing Boss, Trailer Birds, Big Deal Burger and bbqathome.com brands. DRB is led by CEO Roland Dickey Jr. For more information, visit www.Dickeys.com.

Contact:
Lauren Tweet
Dickey’s BBQ
469-594-3723
ltweet@dickeys.com

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Owners of popular restaurant in downtown Bethlehem open another restaurant two blocks away https://hotels-benin.com/owners-of-popular-restaurant-in-downtown-bethlehem-open-another-restaurant-two-blocks-away/ Mon, 20 Jun 2022 17:52:20 +0000 https://hotels-benin.com/owners-of-popular-restaurant-in-downtown-bethlehem-open-another-restaurant-two-blocks-away/ The owners of a popular Latin American restaurant in downtown Bethlehem are planning a tasty new adventure two blocks away. Husband and wife Michael and Mayra Collado, who operate Casa del Mofongo at 553 Main St., plan to open a sandwich shop, Casa del San-Gwich, in late July or early August at 20 W. Broad […]]]>

The owners of a popular Latin American restaurant in downtown Bethlehem are planning a tasty new adventure two blocks away.

Husband and wife Michael and Mayra Collado, who operate Casa del Mofongo at 553 Main St., plan to open a sandwich shop, Casa del San-Gwich, in late July or early August at 20 W. Broad St.

The new restaurant, which can accommodate approximately 32 customers, will offer a completely different menu to that offered at Casa del Mofongo. It will specialize in “freshly made Dominican sandwiches,” including grilled chicken and steak sandwiches, Michael said.

“For the steak, it will be grilled, minced and sautéed steak with onions and peppers in a red wine sauce,” Michael said. “Then we would add cheese and toppings like lettuce and tomatoes.”

La Casa del San-Gwich will mainly serve hot sandwiches, including Cuban and roast rib sandwiches, Michael said, but a handful of cold sandwiches such as tuna salad and an American hoagie are also likely to be offered. .

The sandwiches will come with plantain chips and customers can upgrade to fries if they prefer. Other menu highlights will include natural juices, smoothies and empanadas such as beef, chicken, pork and vegetables.

“We’re going to have an open kitchen,” Michael said. “This way, customers will be able to see all of their food and drinks prepared in front of them.”

The fast-casual restaurant, with seating at high tables for eight, will occupy a renovated space that has been vacant for several years.

Upgrades will include new flooring, lighting, kitchen equipment and more.

The sandwich shop will be located near the former site of the Boyd Theatre, where a six-story mixed-use complex – housing 204 apartments, ground floor retail space, underground parking, a swimming pool and courtyard – is expected to be completed in 2023.

The proximity of the storefront to the future complex was an attractive feature for the Collados.

“Over 200 apartments are planned,” Michael said. “So we’re really excited.”

The Collados established Casa del Mofongo over a decade ago in a now closed location on Hamilton Street in downtown Allentown.

They opened a second restaurant location in downtown Bethlehem in 2019 and operated both locations for about a year.

“COVID hit us hard and we closed the Allentown Restaurant in 2020,” Michael said.

La Casa del Mofongo is known for its namesake dish, mofongo, a dish of fried green plantains twice mashed together and served with garlic mojo.

Customers can create their own mofongo by choosing their meat/seafood (pork crackers, roasted pork shoulder, Dominican sausage, flank steak, chicken, seafood, fish fillet, lobster or shrimp), base (cassava, plantain green, sweet plantain or trifongo) and sauce (creamy garlic mojo or special house creole sauce).

Other menu highlights include salads, rice specialties and entrees such as pork chop, seafood stew, lime or garlic chicken breast, chicken stuffed with prawns and whole red snapper.

La Casa del San-Gwich will serve lunch and dinner Monday through Saturday. Ultimately, the restaurant will eventually open earlier for breakfast sandwiches, Michael said.

To stay up to date on the restaurant’s progress, follow the company’s social media page, instagram.com/casa_del_sangwich.

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Here’s an answer to the restaurant staffing crisis: Take the wait time to eat out | Food industry https://hotels-benin.com/heres-an-answer-to-the-restaurant-staffing-crisis-take-the-wait-time-to-eat-out-food-industry/ Sat, 18 Jun 2022 20:37:00 +0000 https://hotels-benin.com/heres-an-answer-to-the-restaurant-staffing-crisis-take-the-wait-time-to-eat-out-food-industry/ AAt a certain point, the anecdotes begin to resemble – rightly or wrongly – hard data. A friend tells me that a chef-patron near his home cut his blankets in half so he could continue. A colleague recounts something about a group of restaurants he heard about that recently ran out of as many as […]]]>

AAt a certain point, the anecdotes begin to resemble – rightly or wrongly – hard data. A friend tells me that a chef-patron near his home cut his blankets in half so he could continue. A colleague recounts something about a group of restaurants he heard about that recently ran out of as many as 24 chefs at four locations. Booking a table at a favorite spot the other morning, I learn on its website that it will be closed an additional two days a week for most of July. That night, as a waiter hands me an affogato (just a tiny one), I gently ask him about it. Yes, he said, shaking his head: shortage of personnel. The restaurant contacts up to 70 potential new cooks a day, and they still don’t have the people they need. Seventy? Did I hear correctly? He’s laughing. Yes, he said. In fact, it may even be more than that.

Don’t look like the editor of The trainer magazine, but what on earth to deal with staffing issues in the hospitality industry, the seriousness of which is now obvious to anyone with an eye in their head to see?

According to my informant, thanks to both Brexit and the pandemic, it’s carnage there, chefs are leaving in the workplace because they got a better offer elsewhere, students in hospitality schools have been ripped off before they even graduated. Kitchen porters, waiters and bar staff are, he says, also hard to find, although I had already noticed this myself; at the theater last month, a single waiter made his way through the winding queue for interval drinks. She was quick, but it was clear she wasn’t going to be able to make much serious progress before the bell rang. If this situation repeated itself every night – and why wouldn’t it? – it is not difficult to imagine the consequences for much-needed arts income.

There must be many things the government could do, if only it had the will or any shred of skill. I also know from an industry perspective that there is bureaucracy to work around; even if staff appeared overnight, there would still be training, paperwork, health and safety, all that stuff. But even so, I’ve found myself fantasizing more than once lately about going back to waitressing. We had “eat out to help”. Maybe now we need help to, uh, help. Couldn’t the massive ranks of middle-aged people, who long ago paid for their college and university education by working in pubs and restaurants, work shifts? If we’d be amateurs alongside professionals, we’d also be savvy, hard-working, and completely thrilled to hang out with lovable, groovy youngsters. We could do this in exchange for a free dinner, say, once a month – although staff meals are what they are today, I would be very happy with one of them. Not too long ago, Jackson Boxer, the chef-patron of Orasay and Brunswick House, posted a photo of that day’s staff tea on social media. It was a breaded sausage with sriracha mayonnaise and curry sauce and to be honest it looked to die for. (“No mess,” as he put it.)

I know from experience that working in hospitality is often difficult, but it can also be incredibly rewarding, as a lovely waitress at Joe Allen in Covent Garden told me in a long, heartfelt speech the other day. The industry has also improved beyond recognition since my time – and I’m perhaps better suited to that now too. Middle age brings serenity and, in the case of women, a new tenacity that can be useful in front of the public.

When I worked in a pub-restaurant in Sheffield, what I liked least was coming home late at night; walking in the parking lot after my shift really terrified me. But those days are over for me. I’m rarely afraid of anything, or not in that physical, visceral way. I don’t know how good I’d look in 2022 with a black polo neck, long white apron and hoop earrings – my fantastic waitress wardrobe – but I’m good at juggling multiple plates at the same time and to manipulate the kind of crusader who prefers not to admit that he doesn’t really know anything about the wine list.

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Fried chicken and sugar pearl waffles at Enola restaurant are a ‘flavor explosion’: Best Eats https://hotels-benin.com/fried-chicken-and-sugar-pearl-waffles-at-enola-restaurant-are-a-flavor-explosion-best-eats/ Fri, 17 Jun 2022 09:20:00 +0000 https://hotels-benin.com/fried-chicken-and-sugar-pearl-waffles-at-enola-restaurant-are-a-flavor-explosion-best-eats/ As a stay-at-home mom of three, Jacqueline Ferentinos has never lost sight of her dream of owning her own restaurant. “I grew up with parents in the restaurant business and I’ve always had the itch,” she said. “It all started to fall into place a little over a year ago when a big space opened […]]]>

As a stay-at-home mom of three, Jacqueline Ferentinos has never lost sight of her dream of owning her own restaurant.

“I grew up with parents in the restaurant business and I’ve always had the itch,” she said. “It all started to fall into place a little over a year ago when a big space opened up.”

This large space turned into Valley Bistro, the restaurant she co-owns with her husband, Steve. The couple are not new to the restaurant business, having operated the Brick City Bar & Grille in downtown Harrisburg.

They gutted, renovated and expanded the space, on the site of the original Al’s of Hampden/Pizza Boy Brewery (which moved down the street to Pyramid Business Park in 2013).

“The food is a big part of the bistro, but so is the look,” Ferentinos said.

Last name: Valley Bistro

Address: 4520 Valley Road, Hampden Township

Hours: 7 a.m.-2 p.m., every day

Featured dish: The chicken and the waffle

Creation of dish: Sugar pearl waffles topped with buttermilk fried chicken, crumbled applewood smoked bacon and shredded cheddar cheese and served with a side of maple syrup.

Why is it so popular?: Because it’s unique, not your traditional Pennsylvania chicken and waffles

What does it taste like? An explosion of sweet and savory flavors in the mouth.

Dish price? $13.95

How many do you sell each week? 350

How did you find the star dish? This dish was created because we like to combine unique ingredients. This particular dish, for example, has both sweet and savory elements and isn’t your typical Pennsylvania chicken and waffles served with gravy. Our Buttermilk Chicken and Sugar Pearl Waffles really are the stars.

  • For a complete list of all of PennLive’s top dishes, please visit this link.
  • Do you know any restaurants that would like to be included? Submit your ideas to ssimmers@pennlive.com
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Reviews | Restaurant menus with QR codes are the death of civilization https://hotels-benin.com/reviews-restaurant-menus-with-qr-codes-are-the-death-of-civilization/ Wed, 15 Jun 2022 16:52:47 +0000 https://hotels-benin.com/reviews-restaurant-menus-with-qr-codes-are-the-death-of-civilization/ Placeholder while loading article actions The coronavirus pandemic has brought about a number of changes in our way of life, big and small. Some were welcome: flexibility on remote work, for example, or cocktails to go. But here’s an adaptation that can’t be abandoned quickly enough: menus now commoditized by QR code offered instead of […]]]>
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The coronavirus pandemic has brought about a number of changes in our way of life, big and small. Some were welcome: flexibility on remote work, for example, or cocktails to go. But here’s an adaptation that can’t be abandoned quickly enough: menus now commoditized by QR code offered instead of the paper version in millions of American restaurants. They are unnecessary, anti-social, discriminatory and unpopular. They completely degrade the experience of dining out.

If you don’t know what a restaurant QR code is, I envy you. It’s the square black-and-white code you find on a sign at the table when you’re seated, asking you to scan it with your phone’s camera for a link to the establishment’s offers. Offered as a bit of hygiene when restaurants reopened after the closings of the start of the pandemic period, online QR code menus are useless, because the coronavirus is (we now know) an almost entirely airborne pathogen. But too many catering establishments continue to use them.

A physical menu sets the scene. It underscores the fact that it’s a special occasion, even if it’s just a quick bite to eat at a local restaurant. The menu means it’s time to take a break from a busy day, that this meal is something separate from the normal course of events. It also pushes us to interact with others. We share the menus. We point to things; we ask the servers questions about the meal and what they particularly like. It’s like opening a program at the theater, for a show that you and your companions are about to experience together.

Pulling out a phone to check out the menu, on the other hand, is hardly conducive to setting the mood, unless you want to dine in the metaverse. Smartphones are endlessly distracting, and it takes discipline to put them away after consulting a menu, a bit of self-control that many can’t always muster. (Guilty.) It’s all too easy to rationalize checking a single email, sending a single tweet, a single glance at Instagram. (Guilty again.) We already spend nearly five hours a day staring at our smartphone screens. Do we really need a prompt to spend even more time in our electronic silos?

In fact, the QR code, like many, uh, technological advancements of the past decade, is designed to reduce or eliminate contact with others. Some actually think it makes dining out more enjoyable – or at least less work. As one business-to-business site promoting the use of QR codes puts it, “the customer no longer needs to share menus or interact with waiters or waitresses,” adding, “it massively increases the convenience, making dining a more enjoyable experience for everyone.”

Robert Gebelhof


counterpointQR code menus are good. No seriously.

Uh no. A recent Tweeter asking “what do we as a culture need to do to kill QR code menus” received over 300,000 likes. And a poll conducted late last year by the National Restaurant Association found that two-thirds of all adults preferred print menus to the online version. Baby boomers in particular decry the use of QR code menus, with 4 in 5 preferring a physical menu. That may be because, according to the American Civil Liberties Union, 40% of people over 65 still don’t have a smartphone. The same is true for a quarter of those earning less than $30,000 a year. A QR code menu is like telling the elderly and the poor that their business is unwanted. Pleasant!

Robert Gebelhoff: QR code menus are good. No seriously.

Yes, QR code menus have their advocates. I actually know a few of those blinded souls. Some of them are even my colleagues. They say QR code menus are healthier and better for the environment. But let’s be realistic. Germ? If you’re so concerned, ask restaurant management about paid sick leave policies for staff, which is bound to be much more effective in reducing contagion. And no one who writes for a print newspaper has to complain about wasting paper when printing a menu.

So why do QR code menus persist? They provide short-term trading benefits. By placing the menu online, restaurateurs can not only skip the step of bringing you a menu, but they can also adjust their offerings on the fly. This could be especially useful in this time of scarcity and inflation, allowing managers to quickly factor in supply chain issues and raise prices to cover rising costs.

But this flexibility comes with major drawbacks for the restaurant customer. Another: Some industry consultants say QR code menus will ultimately lead to greater profits in the form of an Uber-like price spike, allowing restaurants to charge more on a busy Friday than a busy Friday. rainy Tuesday evening. “Eventually what you will be looking at is a changing menu, and possibly, prices changing throughout the day,” one restaurant industry veteran helpfully explained to Eater last year.

Is this the future you want? Staring at your phone, ignoring your mates, while your pasta explodes at 200% of its normal price? I do not think so. It’s time to end the reign of the QR code menu. It’s a technological breakthrough we could all do without.

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Chinese police arrest eight people after group of women attack restaurant | China https://hotels-benin.com/chinese-police-arrest-eight-people-after-group-of-women-attack-restaurant-china/ Sat, 11 Jun 2022 09:25:00 +0000 https://hotels-benin.com/chinese-police-arrest-eight-people-after-group-of-women-attack-restaurant-china/ Eight people have been arrested for a brutal attack on a group of women at a restaurant in China, police said on Saturday, in a case that has sparked outrage over predatory sexual behavior. Footage of the incident widely shared online shows a man placing his hand on a woman’s back as she shares a […]]]>

Eight people have been arrested for a brutal attack on a group of women at a restaurant in China, police said on Saturday, in a case that has sparked outrage over predatory sexual behavior.

Footage of the incident widely shared online shows a man placing his hand on a woman’s back as she shares a meal with two companions at a barbecue restaurant in northern China’s Hebei province .

After the woman pushes him away, the man punches her before others drag her outside and deliver a flurry of blows as she lies on the ground. Another woman is also thrown to the ground.

The video renewed an online debate about sexual harassment and gender-based violence in China where the conversation about women’s rights has grown in recent years despite pressure from a patriarchal society, internet censorship and support uneven legal.

Activists say domestic violence remains pervasive and under-reported, while prominent feminists are also regularly harassed and detained by police.

Web censors blocked keywords related to the MeToo movement after a wave of women accused college professors of sexual harassment in 2018.

Tangshan city police said on Saturday they arrested eight people on suspicion of violent assault and “causing trouble”, while a search for another suspect was underway.

Two women treated in hospital following the incident were “in stable conditions and not in life-threatening condition”, while two others suffered minor injuries, authorities said on Friday.

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The attack generated hundreds of millions of comments on social media, where users urged authorities to crack down on violence against women.

“All of this could happen to me, could happen to any of us,” one commenter said in a post that was liked more than 100,000 times.

“How does this kind of thing still happen in 2022?” writes another. “Please give them criminal sentences and don’t let any of them off the hook.”

Last year, a Chinese man was sentenced to death for murdering his ex-wife while she was live-streaming on social media, in a case that shocked the nation.

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State lawmakers pass bill to lower minimum age for restaurant and bar employees who can serve alcohol https://hotels-benin.com/state-lawmakers-pass-bill-to-lower-minimum-age-for-restaurant-and-bar-employees-who-can-serve-alcohol/ Wed, 08 Jun 2022 21:46:00 +0000 https://hotels-benin.com/state-lawmakers-pass-bill-to-lower-minimum-age-for-restaurant-and-bar-employees-who-can-serve-alcohol/ Governor Gretchen Whitmer promises to sign a bill that would lower the minimum age from 18 to 17 for employees serving alcohol in Michigan restaurants or bars. State lawmakers approved the legislation this week. Scott Ellis, lobbyist and executive director of the Michigan Licensed Beverage Association, said the change was intended to alleviate a labor […]]]>

Governor Gretchen Whitmer promises to sign a bill that would lower the minimum age from 18 to 17 for employees serving alcohol in Michigan restaurants or bars.

State lawmakers approved the legislation this week.

Scott Ellis, lobbyist and executive director of the Michigan Licensed Beverage Association, said the change was intended to alleviate a labor shortage.

“The big problem for us is that we are struggling to find staff and that opens up another pool of [a] younger generation entering the industry,” Ellis said.

But regulators at the Michigan Liquor Control Commission have expressed some concerns. In written testimony, the commission said it was concerned that 17-year-olds are susceptible to peer pressure and may lack judgment about when a customer is overserved.

Lawmakers added language to the bill mandating training for young servers, as well as a requirement that a supervisor who is at least 18 years old be present during a shift when a 17-year-old is serving as the alcohol.

Ellis said he expects companies to be responsible for staffing.

“Their number one value in a business is that actual liquor license and every time they commit an offense or do something wrong, they risk losing that license,” he said.

So far, Maine is the only state that allows 17-year-olds to serve alcohol on-site in bars and restaurants, according to an analysis by Michigan House Fiscal.

A spokesperson for Whitmer said the governor supports Michigan’s lead, so businesses can increase hiring.

“While unemployment is at an all-time high and job creation remains strong, there are still businesses that could benefit from additional assistance,” the statement said.

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Power restaurant couples are bringing a new kind of food court to Eat Street in Minneapolis https://hotels-benin.com/power-restaurant-couples-are-bringing-a-new-kind-of-food-court-to-eat-street-in-minneapolis/ Mon, 06 Jun 2022 16:02:14 +0000 https://hotels-benin.com/power-restaurant-couples-are-bringing-a-new-kind-of-food-court-to-eat-street-in-minneapolis/ A Minneapolis building that served as a rehearsal room for Prince, Bob Dylan and set for the TV show “Buffy the Vampire Slayer” is getting a whole new creative life as a food hall. Eat Street Crossing is taking shape inside the Old Arizona Studio (2821 Nicollet Ave. S.) and will feature six food concepts […]]]>

A Minneapolis building that served as a rehearsal room for Prince, Bob Dylan and set for the TV show “Buffy the Vampire Slayer” is getting a whole new creative life as a food hall.

Eat Street Crossing is taking shape inside the Old Arizona Studio (2821 Nicollet Ave. S.) and will feature six food concepts from two well-known restaurant couples and a cohesive and inclusive bar program. The food will come from the creative minds behind Zen Box Izakaya, Lina Goh and John Ng, and Bebe Zito, Gabriella Grant and Ben Spangler. And if you’ve been following Bebe Zito’s Instagram, there’s a hint of at least one special food that will be served inside.

The revitalization of this historic building near the end of Eat Street has been underway since before the pandemic. Ng, a chef and entertainer, was feeling restless, and Goh was also ready for a new challenge beyond their 10-year-old Izayaka.

“We were at a point where we don’t know what else to do,” Goh said. Ng was more direct: “I’m bored.”

Known both locally and nationally for his amazing ramen specialties, Ng was looking for ways to stretch and expand his creativity. Goh, who grew up in Singapore, understands food halls and markets fundamentally.

“There are all these manufacturers and street vendors selling all kinds of cuisine like Malaysian or Indian food,” she said. They were ready for a new challenge when everything was put on hold indefinitely and the couples’ already forming plans had to be rethought.

“The pandemic has changed our perspective,” Goh said. “We must remain hopeful.”

Hope may not be the first word that comes to mind for people outside the Whittier neighborhood. Eat Street Crossing is just a short walk from one of the city’s most reviled buildings: the old Kmart on Lake Street. A few blocks away, fires destroyed buildings amid the tally after the killing of George Floyd.

However, for those who hop on the Midtown Greenway bike path here, or walk to the many restaurants that gave this stretch of road its name Eat Street, or have lived in one of the many low-key establishments nearby, it is a special part of town. And it’s even more accessible with the dedicated Lake Street exit on I-35W.

“Eat Street attracts creativity,” said Grant, who first visited the area’s restaurants as a suburban high school student who joined the aptly named Eat Club.

“We must continue to defend the area – just like Uptown,” the neighborhood where Bebe Zito’s home brick and mortar is, Grand said. “People keep saying, ‘I’m never going to come to your Uptown store. It’s too dangerous.’ I understand why you feel like that, but I hope you come someday. Uptown is special. It’s worth fighting for. And so is Eat Street.

A key part of the building’s new look is to avoid gentrification. “We’re trying to find the soul of this building – and the community,” Goh said.

Inside Traversées, the food will be complementary on all the stands. So will the bar program, led by Trish Gavin, a well-known force in the local cocktail scene who was most recently beverage director for Ann Ahmed’s group of restaurants. In addition to alcoholic drinks, there will be a wide selection of soft drinks and some low sugar drinks to serve those with blood sugar issues.

“The primary focus of the bar is inclusion and intentionality,” Grant said. N/A drinks are an important part of supporting the surrounding neighborhood, which is home to several low-key living spaces.

More details on the food will be released soon, but Grant confirms that the Bebe Zito ice cream will be produced on site and the Honey Butter Fried Chicken will have a permanent home. There will be two Goh and Ng stalls and a Chatime boba tea shop outpost.

Barring any unforeseen supply chain hitches, Eat Street Crossings is set to debut this summer.

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Riverpark Terrace is a hidden restaurant in Florida https://hotels-benin.com/riverpark-terrace-is-a-hidden-restaurant-in-florida/ Sat, 04 Jun 2022 14:16:47 +0000 https://hotels-benin.com/riverpark-terrace-is-a-hidden-restaurant-in-florida/ Posted in Florida To eat June 04, 2022 by Marisa Roman Chances are, if you weren’t looking for the Riverpark Terrace restaurant in New Smyrna Beach, Florida, you’d probably pass right by it. This delicious restaurant is inside a cozy cottage, which gives the impression that it is only part […]]]>



Chances are, if you weren’t looking for the Riverpark Terrace restaurant in New Smyrna Beach, Florida, you’d probably pass right by it. This delicious restaurant is inside a cozy cottage, which gives the impression that it is only part of the residential area! With indoor and outdoor dining spaces, come see what makes this restaurant nestled in Florida so special.

Have you ever been to the Riverpark Terrace Restaurant in Florida? Share with us your experience in the comments section! Or if you’re looking for more restaurant information here, including current hours of operation, check out the website or Facebook page.

Plus, while you’re in the neighborhood, see why New Smyrna Beach is one of the most walkable small towns in the state!

Address: Riverpark Terrace, 302 S Riverside Dr, New Smyrna Beach, FL 32168, USA

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Summer House on the Lake restaurant is coming to Disney Springs in 2023, replacing the canceled Beatrix site https://hotels-benin.com/summer-house-on-the-lake-restaurant-is-coming-to-disney-springs-in-2023-replacing-the-canceled-beatrix-site/ Thu, 02 Jun 2022 22:59:09 +0000 https://hotels-benin.com/summer-house-on-the-lake-restaurant-is-coming-to-disney-springs-in-2023-replacing-the-canceled-beatrix-site/ A new restaurant has finally been announced for the space once planned for Beatrix, which was canceled last year. The new location is a spin-off of Chicago and North Bethesda, MD’s famed Summer House Santa Monica restaurant, named Summer House on the Lake. The news was announced today on the official Summer House Santa Monica […]]]>

A new restaurant has finally been announced for the space once planned for Beatrix, which was canceled last year. The new location is a spin-off of Chicago and North Bethesda, MD’s famed Summer House Santa Monica restaurant, named Summer House on the Lake.

The news was announced today on the official Summer House Santa Monica Instagram page.

Summer House on the Lake will occupy the location formerly reserved for the Beatrix restaurant, which was canceled last year. Closest to this area are the AMC Theaters Disney Springs and the brand new Salt & Straw, which itself replaced another canceled restaurant.

Disney and Lettuce Entertain You previously announced that Beatrix was simply “on hold” after revealing her cancellation last year, but it appears they’ve decided not to go ahead with that particular project. Lettuce Entertain You is the owner of Beatrix and Summer House Santa Monica, both of which are considered Chicago staples.

The interior is mostly white with wood and wicker accents all around, fitting in with their typical restaurant aesthetic at their other two locations.

No further details have been announced, so keep watching WDWNT as this story develops.

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