THE DISH: What's new on the menu? Restaurants go fresh for fall | Food

As the temperature starts to great (eventually), diners get started organizing their slide outings with new dishes to delight the senses — and ideally not tax the pocketbook.

Previous month, Eureka! launched new menu products as very well as a quartet of craft cocktails.

Get started your meal with roasted beets and whipped feta ($9), a dish featuring red and golden beets, Greek yogurt, whipped feta, toasted pine nuts, chives and a balsamic glaze. Or decide on the new eggplant and tahini spread appetizer ($10), built with feta, lemon, sumac, chives, added virgin olive oil and sea salt, served with grilled ciabatta crostini.

The chargrilled cauliflower is yet another selection for those people exhausted of fried appetizers. It truly is involves a Fresno chile lime vinaigrette, cilantro garnish and is served with garlic aioli.

Another new starter is the ahi tuna poke stack ($15), featuring bourbon barrel-aged soy sauce, smashed avocado, black rice, firecracker aioli, furikake, green onion and Fresno chile. (Notice: It really is been marketed out on the web lately for pickup or delivery, so this could be a dine-in option for now.)

Burger enthusiasts have two fresh options, equally made with area Santa Carota carrot-fed Angus beef. The truffle mushroom cheeseburger ($17) tops its Angus patty with a decadent white truffle cheese sauce, havarti cheese and oyster mushrooms. These with a bigger urge for food can order the double stacked cheeseburger ($18) with two patties piled large with bacon, cheddar and havarti cheeses, whiskey caramelized onions, dwelling-made pickles and garlic aioli.

For dessert, buy the new butterscotch pudding ($8) that is served with a property-made bourbon caramel whipped product.

The chain also unveiled new craft cocktails: The Headhunter King is tiki-all set, produced with Jamaican rum, macadamia nut, lime, pineapple, orgeat and falernum. Early morning, Peaches is a bourbon-dependent libation with peach, lemon, coffee and vanilla. Heat issues up with The Flooring is Lava, showcasing mezcal, lime, hibiscus, blood orange and Ancho Reyes chile liqueur. And ideal for our continue to-very hot times is the Backyard Hurry, produced with gin, lemon, celery, lemongrass, Grand Poppy liqueur, triple sec, habanero chile and egg whites. 

Eureka! has also expanded its Hoppy Hour choices, which is available from 3 to 6 p.m. weekdays. Guests can now love $5 picked craft beers and $7 boutique red or white wine along with menu objects ranging from $3 to $9. Possibilities consist of the new chargrilled cauliflower and eggplant and tahini distribute as properly as the American cheeseburger with fries, firecracker riblets, truffle cheese fries, mac ‘n’ cheese balls and honey-cinnamon sweet potato fries.

Eureka! is at 10520 Stockdale Highway.


Flame Broiler has a wholesome new possibility for diners with its very low-carb spring and sprout salad. The medley of spring combine, inexperienced and purple cabbage, shredded carrots, eco-friendly onions and soybean sprouts arrives with a option of protein (rooster, beef, 50 percent and 50 %, or tofu) and is  tossed in a sesame dressing.

This salad retails for $7.90 and is available at all seven nearby Flame Broilers: 12918 Brimhall Street, Suite 200 5600 California Ave. 3505 Coffee Road, Suite B 4200 Gosford Road, Suite 107 2630 Mount Vernon Ave., Suite 200 8200 Stockdale Freeway, Suite K3 and 4701 White Lane, suites D and E.

Property Residence (10308 Stockdale Freeway) has some new dishes on faucet as properly, including Miguel’s queso dip ($12.49) created with cheddar and pepper jack cheeses, queso blanco, roasted poblano peppers, guajillo chile and chipotle, served with warm flour tortillas and chips.

The chain also launched new sandwiches which includes the beer-battered cod sandwich ($13.99), which stacks the fried fish atop malt vinegar slaw on a toasted brioche bun. Get it “incredibly hot fish” style for a spicier expertise. The grilled hen avocado sandwich ($13.99) is a refreshing alternative topped with avocado, Swiss, roasted tomatoes, arugula and basil aioli on a toasted brioche bun.

Fusion enthusiasts can order the Korean barbecue cheesesteak ($14.49) with flavorful chopped rib-eye, topped with white cheddar, kimchi, gochujang, caramelized onions, environmentally friendly onions and roasted garlic aioli.

The every thing-crusted ahi ($15.79) is seared unusual and served beneath shiitake mushrooms, residence steak sauce, arugula and white truffle sauce on a toasted brioche bun.

Buffalo Wild Wings has kicked off the thirty day period with a soccer-themed menu like the Spiked Soccer, a tropical drink designed with spiced rum, coconut, lime and pineapple juice served in a soccer-shaped glass. It also has a tablegate bundle, a shareable feast with 20 boneless wings, everything pretzel knots and Buffalo chicken tots. (Check out with restaurant for pricing.)

For those people planning to look at the sport at property, it features the tailgate bundle ($39.99), accessible for takeout and shipping, that characteristics 15 boneless wings, 15 common wings, almost everything pretzel knots and plain tots.

“The get started of soccer year is not only one of the most anticipated periods of year for sports activities supporters, it is also an exciting time for Buffalo Wild Wings sporting activities bars across the state,” CMO Rita Patel claimed in a information release. “Whether that implies accumulating at our sports bars or at property, we have acquired you included this tumble.”

The area Buffalo Wild Wings are at 3316 Espresso Highway and 5677 Gosford Road. 

Rejoice the end of summertime at Pieology with its barbecue luau pizza ($10.45) designed with barbecue sauce, mozzarella, all-purely natural rooster, bacon, Del Monte pineapples and crispy French’s Fried Onions.

The minimal-time-only pizza is out there at both of those Bakersfield destinations: 5503 Calloway Generate and 6509 Panama Lane, Suite A1.

Do you know of any new dishes at local dining places? Ship the aspects to [email protected] Stefani Dias can be attained at 661-395-7488. Observe her on Twitter: @realstefanidias.

Just after locating rapid success this spring with Isan Thai cafe Tum Pok Pok in Chamblee, Jakkrit Tuanphakdee and Adidsara Weerasin (Bangkok Thai, Crab 404), along with lover Taya Denmark, open Yao August 26, an tasteful, multi-degree Thai-Chinese restaurant in the vicinity of Perimeter Center in Dunwoody.

Impressed by Yaowarat Highway, the key thoroughfare in the Samphanthawong District of Bangkok’s Chinatown, Yao melds the flavors, dishes, and ingredients of the Thai-Chinese group who’ve termed the community home for much more than two hundreds of years. As 1 of the largest Chinatowns in the entire world, the internet site for Yao describes this space of Bangkok as a “paradise for food lovers”, leaning into “spicy, crunchy, tangy” flavors and generations-previous dishes.

Tuanphakdee and Weerasin (who grew up in Bangkok) hope to recreate not only the dishes usually observed in Yaowarat, but the vibe of the neighborhood, its places to eat, and its residents at Yao. This involves a massive mural of a female representing the Chinese community in Bangkok highlighted prominently in the vicinity of the bar at Yao, which serves wines by the glass and bottle, beer, and a range of sakes.

A mural of a girl representing the Chinese group of Bangkok punctuates the bar location.

The khao soi gai, a noodle dish comprising rooster, lime, pickled eco-friendly mustard, crimson onions, and a quail egg in curry broth, a each day entire salt and peppered fish, spaghetti with northern Thai sausage, and roast duck egg noodles with Yu choy cilantro and a quail egg are standouts on the menu here.

Yao also serves a compact range of Japanese-influenced dishes, like spicy teriyaki tofu, Ishiyaki wagyu served Thai design, and cha siu pork belly, along with a part of appetizers this sort of as crab wontons, truffle parmesan chips, and prawn taro rolls.

Khao soi gai (noodles with chicken, lime, and quail egg in curry)

Khao soi gai, a noodle dish comprising rooster. lime, pickled green mustard, red onions, and a quail egg in curry broth.

At approximately 4,000 square toes and spanning two ranges, Yao seats up to 120 people today within involving its many dining spots and bar. The restaurant’s partially covered patio seats up to 40 folks.

Whilst at the moment only serving dinner, beginning at 4 p.m., lunch should start off at Yao in the coming months. Just take a glance at the menu here.

The upstairs dining place at Yao.

Open Sunday, 4 p.m. to 10 p.m. Tuesday – Thursday, 4 p.m. to 10 p.m. Friday and Saturday, 4 p.m. to 11 p.m. Get on line for takeout or shipping and delivery. Lunch forthcoming.

237 Perimeter Middle Parkway, Dunwoody. Masks required.

Disclaimer: Wellbeing authorities consider dining out to be a substantial-risk activity for the unvaccinated the latest details about the delta variant signifies that it may pose a minimal-to-reasonable possibility for the vaccinated, specifically in parts with significant transmission. The hottest CDC guidance is listed here locate a COVID-19 vaccination site in this article.

click to enlarge

  • Photo by Josh Dobay Productions
  • A cocktail from Cloak & Dagger’s spring menu

During a recent birthday bar crawl stop on Tremont Taphouse’s patio, I happened to notice, only because a good friend stopped drinking last year and had been exploring N/A brands, that when two of the folks in our group ordered Brewdog’s Stout AF, they had ordered non-alcoholic beers.

One, I later gathered from context, was sober. The other, who had a burly IPA at the previous stop at Edison’s, was not. But in both cases, for whatever reason they wanted one, Taphouse was there for them.

And not only did they have the option to order an N/A beer (and a quite good one) instead of being relegated to a water or soft drink, they weren’t limited to one option or a single style. They could have alternately scored a dry-hopped Euro pale lager from Clausthaler or the Weihenstephaner hefewissbier, two other N/A options on Taphouse’s menu.

“It used to be just O’Douls, and it was, don’t get me wrong, fine, but it’s a fizzy yellow lager, and that was the only flavor,” says Chris Lieb, owner and partner of the Taphouse and the Butcher and the Brewer. “It’s important because not everyone drinks but you still want to have a beverage with friends. And now, there’s just really good selection and variety with more breweries making N/A beers.”

And they got to order the beers by name off the menu, which sounded like any other beer, and not invite questions about why they weren’t drinking.

Lieb says that’s a side benefit of the growing roster of non-alc brews.

“A friend of mine quit drinking, for medical reasons, but for him, it was still a social thing to have a drink, and he orders the Weihenstephaner,” he says. “You still have a bottle of beer in your hand, and it sounds like you’re just ordering a beer, so no one pays attention. You don’t want to say, well, I’m not drinking because my pancreas will shut down.”

Where Tremont Taphouse might have a few years ago been an outlier, it’s now part of a growing trend of Cleveland bars and restaurants that boast robust non-alcoholic beverage menus and cocktail programs to serve patrons who aren’t drinking, for whatever reason.

Those reasons have always existed, whether someone’s moderating their intake, serving as a designated driver, on a medication that’s contraindicated for alcohol, pregnant, in recovery, watching their calories, or simply more comfortable with something that’s not going to affect their decision-making or behavior in the moment.

Those people still want something flavorful, something that signals they’re relaxing at dinner or a concert or a post-work coworker happy hour. Something special. And, in many cases, something worth drinking that doesn’t make them stand out.

It’s obviously not universal, but for many, it’s uncomfortable and dispiriting to say, “I’ll just take a water,” or, “I’ll just take a Diet Coke.” And you know it’s both uncomfortable and dispiriting because they almost always say “just.” It’s a linguistic tic that means there’s nothing for me here. “Just” means they’re a lesser customer or will get a lesser experience. “Just” is an apology, to the server for not ordering something more expensive, to whoever they’re with for not drinking and maybe being less fun, and to themselves for being different, for making an order that might as well be a big neon sign alerting everyone to take notice.

For a long time, “just” is what was available.

But the market is now finally catching up and offering better low-alcohol or alcohol-free options – stouts that taste like stouts, IPAs that taste like IPAs, wheats that taste like wheats. After decades of O’Douls, the snozberries are finally tasting like snozberries.

In recent years, the customer base has expanded from those who simply aren’t drinking to include those who are drinking less, those who are adding N/A beers into their rotation because of fitness or lifestyle choices, not to mention those reckoning with and course correcting on overconsumption during the pandemic. Trends like Sober September and Dry January have also introduced so-called ‘sober-curious” drinkers into the market in larger numbers.

Worldwide N/A beer sales grew 39% in 2019, another 38% in 2020, and is forecasted to be a $1.4 trillion market by 2025.

Demand, largely ignored or vastly underrated in previous years, drove supply, with craft brewers like Brewdog branching out into non-alcoholic brews, entire breweries dedicated solely to non-alcoholic offerings such as Well Being and Athletic Brewing Co. forming and quickly expanding, and all the big names frantically attempting to carve out a slice of the growing market.

Some are brewed to be non-alcoholic (technically less than 0.05%), and are generally lower in calories, while others are dealcoholized after brewing, which naturally leads to a slightly bigger caloric punch. Either way, you’re looking at something packing flavor and no boozy effects.

“Consumer trends around health and wellness, as well as drinkers seeking more mindful drinking occasions, are fueling the increasing popularity of non-alcoholic beer,” Danelle Kosmal, vice president of beverage alcohol practice for NielsenIQ, said in March. “The large-scale launch of a few new national brands is fueling growth, but smaller non-alcoholic craft beer brands are also growing in popularity. While still small, non-alcoholic craft beer grew by 278 percent in the 52 weeks ending Oct. 24, 2020.”

Now, those craft N/A options are dotting Cleveland menus (though not enough) and even your friendly corner bar is likely to stock at least Heineken 0.0, which the company launched in 2019.

“There’s been a massive trend in the N/A business going into bars,” says Rita Gaertner, director of marketing for Beverage Distributors. “Heineken 0.0 was a big focus for them this year. They brought it in, it was killing in the U.K., and we were like, ‘…Oh okay,’ but we’re having great success in our territory.”

In the last 90 days, Gaertner says, they have a 45% distribution rate across their 2,500 alcohol-buying accounts in Cuyahoga County for Heineken 0.0. One year ago, maybe 300 accounts were stocking it.

“We were a bit taken aback,” she says. “A non-alcoholic is your main focus? But we’ve more than doubled our distribution. They’re asking for it, we get emails asking if we distribute it.”

Jason Edwards of Superior Beverage Group is seeing the same trends.

“I can tell you it’s growing significantly, and at a much higher rate than the industry as a whole even though it’s still a very small base,” he says.

And in off-premise sales too: According to IRI, which tracks data in the beer market, Ohio is on pace to do $7 million in N/A beer sales this year at a growth rate of 26%, according to stats captured from retail and grocery store sales.

“I think part of the reason that the category is growing is because there are more offerings and there are more flavorful options than there were in the past. Before, you just thought of O’Douls,” he says. And, in many ways, the U.S. is catching up to what was already a better, more vibrant scene across the Atlantic. “In Europe, it’s a much larger portion of the business.” (Which is why anyone on the hunt for diverse N/A beer selections has long known to head to Hansa Import Haus in Ohio City as opposed to the grocery store.)

Brewdog, the Scotland-based brewery that will soon open a brewpub in the Flats, might have made its first N/A beer, Nanny State, as a tongue-in-cheek jab at U.K officials who clamped down on a mega 17% imperial stout years ago. But Nanny State is now a top-five selling beer for the brand overseas and its striking success helped convince the brewery to expand its N/A offerings, which now include stouts, porters, hazy IPAs and seasonal one-offs.

“We’ve been making N/A beers since 2011,” says James Mark, divisional sales director for Brewdog. “It’s not like it’s a new segment for us, but it’s a big category that continues to grow. The numbers are pretty staggering year over year. Month to date for July, we’re up over 80% for N/As.

E-commerce has also allowed Brewdog to experiment with N/As in ways that it can’t easily do with its complete roster due to various laws governing the shipment of beer to states.

The brewery launched Brewdog and Friends, a monthly subscription service to send some of its N/A beers to customers along with N/A beers from other breweries. While some are standard offerings from other companies that might not just be available in a customer’s area, the program also allows Brewdog to collaborate, which it will do with New Albion this year.

“New Albion is the icon of craft beer, they kind of started the revolution in the 1970s,” Mark says of the OG craft beer with Cleveland ties. “It’s a partnership where we’re going to make the original New Albion Ale in September just in time for Cleveland Beer Week and adding a New Albion N/A beer that’s a different style.”

Internationally, culture differences and stricter drunk driving laws have spurred N/A sales for Brewdog. Domestically, Mark sees more health-conscious decisions propelling the market, and advertising campaigns that target the demographic.

“If you would have talked to a distributor when Heineken came out with Heineken 0.0, you’d be like, that’s nice, fine, kind of niche. But Heineken put a ton of marketing dollars behind it and it’s really what has made their business succeed over the last few years,” he says. “You have Formula 1 drivers making ads saying I can go to the bar and still drive home. You’re making it cool to have. It’s more of a lifestyle brand, like the way Michelob Ultra has done. Go for a run, hang for some beers. It’s about the experience, compared to O’Douls or those brands. It’s not the alcoholic’s beer. It’s looking for that health-conscious option but having a lot of flavor.”

That growing market of distance runners and fitness enthusiasts aside, the real boon of the growing selection and emphasis by bars and restaurants, Mark and just about everyone else Scene talked to, is a more welcoming experience for everyone who is for the moment or forever not having a drink.

“I think the stigma of non-alcoholic is going away,” Mark says. “Before, if someone was having an O’Douls, you’d be like, are you in recovery? It’s that horrible stigma that’s going away. I think especially in a bar, you don’t want to be the person having a water when everyone else is having a drink. There’s an anxiety about being the one to stand out.”

Social affairs are drinking affairs, be they work happy hours or birthday parties or a night out with pals. That’s more true in Cleveland than most places, for better or worse. And there are few more anxiety-inducing situations than being someone who’s not drinking surrounded by people who are drinking, offering you drinks, asking why you’re not drinking.

“You have so many people now that aren’t drinking for so many individual reasons. And everything now is social. You want to fit in,” says Rita Gaertner of Beverage Distributors. “You don’t want to answer questions.”

Having options clearly listed on the menu or displayed with the other beers at a bar alleviates the anxiety of having someone overhear you ask if there are N/A options available. It’s why Bottlehouse Brewery, even though it sells just a few cans of N/A beers a week, has them listed and presented along with everything else on its menu. And it’s why places like Market Garden will start doing so.

Sam McNulty’s operations in the heart of Ohio City, one of Cleveland’s biggest entertainment districts and prime territory for the social occasions in which non-drinkers might feel the greatest anxiety and pressure, have stocked Well Being N/A beers, he says. But anyone visiting Market Garden or Nano Brewery or Bar Cento has had to ask a server or bartender to discover that fact.

“Hearing about the experiences of others, we’re adding them to our beer, wine and cocktails list now, so people don’t have to ask,” he tells Scene.

“It sucks there’s this weird stigma,” says Eric Ho of LBM, which has not just offered but put an emphasis on non-alcoholic drinks since it opened in 2017.

“In any other city, if you have a serious cocktail program, you have N/A options too,” he says. “A lot of these incredibly respected bars in Chicago or L.A. put just as much effort into their N/A programs.”

LBM currently stocks Untitled Art and Athletic beers, but it’s also taking advantage of a burgeoning alcohol-free spirit boom including varieties of tequila, rum, gin and liqueurs that allow bartenders to build flavorful drinks that go far beyond what you’d expect from a mocktail.

“It is more nuanced, and difficult to deal with making those drinks without the medium of alcohol. Trying to get those flavors and textures is a very interesting balance. But the flavor profile is great. The Ritual brand uses capsaicin so you also get that burn to it. Others are similar to gin, very botanical heavy, citruses and spices,” he says. “And what I like on our menu is when we do N/A stuff, it’s named. It sounds like any other drink and comes presentation-wise like any of the rest of them too.”

Locally, LBM has been joined by places like Cloak & Dagger in Tremont that embody that commitment to spirit-free cocktails, which are appropriate in any number of situations.

Ho mentions moderation – he’s been moderating his own intake with Heineken 0.0 recently: “I buy it by the 12 pack. It tastes like beer; it does flavor wise what I’m looking for it to do. It actually tastes better than Heineken” — but also examples like first dates or Tinder dates, when someone wants to have their full wits about them while meeting a stranger or making decisions. “You can make responsible choices and be cognitive but still look like you’re engaged.”

People are paying attention: Non-alcoholic drinks are one of their biggest sellers, outpacing gin sales some weeks. But that’s a happy byproduct. The bottom line is actually creating an experience for everyone who happens to walk through the door.

“It’s all about inclusivity,” Ho says. “Just because someone isn’t drinking doesn’t mean they can’t have a good time and have something delicious, something made with just as much care or effort.”

Big Joe's Favorite NJ Restaurants and their signature dishes

This week my friends took me out for my birthday and asked me what restaurant I wanted to go to, it’s a tough choice for me because I love so many here in New Jersey. One I truly enjoy is Drew’s Bistro in Keyport. So that’s where we headed. They have lumbered through the pandemic and I am thrilled to say continue to put out outstanding dish after dish with their seasoned staff taking care of their very satisfied customers. Here’s a little background on Drew’s with their signature Jambalaya recipe, Oh is It good!

Drew’s Bayshore Bistro

Keyport, NJ

Drew’s Bayshore Bistro is on my top five list of my all time favorite restaurants. I’ve taken many trips to New Orleans and have experienced the exceptional cuisine that city has to offer. Drew’s, in my opinion, rivals the finest restaurants there or anywhere.

Chef/Owner Drew Araneo serves up Cajun cuisine like no other in his hometown of Keyport, NJ. In my many trips to his restaurant I’ve had the opportunity to sample all but a few of his dishes and have been blown away by his infusion of spices, menu selections and specials that become customer favorites.

Chef Drew’s talent has been duly recognized with many awards including being named a semi-finalist for the prestigious James Beard Award for Chef of the Year Mid-Atlantic region. Chef Drew also had a throw down with Chef and TV personality Bobby Flay serving up his signature dish VooDoo Shrimp and walked away with the win. Chef Drew had some great influence and honed his craft by working with Jersey Shore legendary chef and my good friend the late Joe Romanowski.

Joe had a great restaurant Bay Avenue Trattoria in Highlands, NJ that became the starting block of many of these fine chefs that are in this book. Hurricane Sandy came and wiped out Bay Avenue Trattoria and sadly Joe Romanowski died of cancer shortly after that.

As so many businesses in Keyport and up and down the Jersey Shore were wiped out during Hurricane Sandy, so was Drew’s. Chef Drew and his wife Tracey regrouped with hard work and resilience and moved the restaurant to higher ground to the location where it sits today on Church Street.

You have to go to Drew’s. Try the VooDoo Shrimp, the Gumbo when available, the duck, the pork dishes and the desserts are outstanding! All the desserts are house made including the ice cream!

I am thrilled that Chef Drew is sharing his famous Jambalaya recipe with me for this book. Drew’s is a great place to go with friends and family; the servers are friendly, knowledgeable and have longevity with Chef Drew. Bring your favorite wine or beer and bring your appetite, then you’ll see why Drew’s Bayshore Bistro is on my Top 5 list and soon to be on yours.


Drew’s Bayshore Bistro Chicken, Shrimp and Andouille Jambalaya

¼ cup Canola Oil

1lb of Andouille Sausage (sliced)

1 lb of Tasso Ham (sliced)

1 Onion (med diced)

3 Stalks of Celery (diced)

1 Green Pepper (diced)

1 Red Pepper (diced)

¼ cup of Chopped Garlic

Heat oil in a large pot or Dutch oven. Add Andouille Sausage and cook until begins to render.

Add vegetables and garlic and cook until vegetables begin to soften. Then add:

½ cup of Cajun Seasoning (recipe follows)

1 tbsp of Cayenne Pepper (optional)

2 tbsp of Brown Sugar

Salt and Pepper to taste

Stir seasonings into vegetables and let cook for about 2 minutes to “wake up” seasonings. Then add:

2 lbs of Chicken (diced)

2 tbsp of Worcestershire Sauce

1 tbsp of Tabasco sauce (or more!)

2 cups of Diced Tomato

4 cups of Chicken Stock

2 ½ cups of Converted Rice

Bring Jambalaya base to a simmer on lower heat. Let simmer for 12 – 15 minutes and stir in:

2 lbs Shrimp (peeled and deveined)

Cover, return to low heat, 5 minutes, then shut off heat and let stand until rice is cooked. Garnish with Chopped Parsley and Green Onions


The post above reflects the thoughts and observations of New Jersey 101.5 weekend host Big Joe Henry. Any opinions expressed are Big Joe’s own.

50 Most Popular Chain Restaurants in America

YouGov investigated the most popular dining brands in the country, and Stacker compiled the list to give readers context on the findings. Read on to look through America’s vast and divergent variety of restaurants—maybe you’ll even find a favorite or two.

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STATEN ISLAND, N.Y. — How a lot of rooster parmigianas has On Your Mark Cafe turned out of its kitchen area? Robert Kranpost states this July the West Brighton eatery has so considerably composed over 300 dishes of the baked-never-fried, saucy cutlet.

It’s a favorite of the restaurant’s typical customer Gus DiLeo who loves it for the reason that it is a “very generous and well-geared up plate.” The particular trainer suggests, “It’s an indulgent lunch — and worth it.”

One of numerous staffers used by the not-for-revenue, Kranpost has worked at On Your Mark for about a 10 years, a cafe set up to educate lifestyle-techniques to exclusive requirements Staten Islanders. He acquired about food stuff from the ground up — virtually — as his grandparents, Mary and Louis Chrampanis taught him how to harvest on their sprawling farm. (Their land stretched from Bulls Head as a result of New Springville in the Rockland Avenue/Richmond Avenue spot.) Ultimately Kranpost arrived to the West Shore Inn in Travis where by he realized the nuts and bolts of managing in the kitchen area. Now, at On Your Mark he’s developing specials, whipping up foods and interacting with attendees.

Chrampanis’ Farm sprawled from Bulls Head as a result of New Springville. (Courtesy The Staten Island Museum) Staff members-Shot

As a element of the On Your Mark group, Kranpost operates together with John Djonbalaj, a chef acknowledged for fresh new baked pastries and dwelling-built pastas from the West Brighton restaurant Dolce Fantasia. Pay attention to The Dish to glean appealing tidbits about the meals business on Staten Island. (Spoiler inform: Djonbalaj and his spouse Bruna will be opening a different eatery, Dolce Fantasia, in Charleston, on July 26.)

On Your Mark Cafe

From remaining to correct: Joe Guli, Christine De Hart, John Djonbalaj and Gus DiLeo (Staten Island Advance/Pamela Silvestri)

Peek into the workings of On Your Mark by means of the conversations about various dishes. (Indeed, they serve significantly much more than chicken parm.) And for viewers from afar, just take a appear at what Forest Avenue appears to be like like these times in the Duffy’s/quickly-coming DeLuca’s Trattoria area of West Brighton.

On Your Mark Cafe

Enthusiasts of On Your Mark: Deb and Michele Mershon (Staten Island Progress/Pamela Silvestri)

On Your Mark Cafe is situated at 645 Forest Ave., West Brighton 718-720-9233, Hours are 8 a.m. to 2 p.m. weekdays. Its following-doorway chocolate shop will reopen in the fall.

On Your Mark Cafe

Summer frittata at On Your Mark (Staten Island Progress/Pamela Silvestri)

The Dish broadcasts weekly on Wednesdays at 11:30 a.m. from many Staten Island eating places. Enjoy it dwell at that time to comment and interact or see it in re-operates from the Staten Island Advance/ Facebook web page.

Pamela Silvestri is Progress Food stuff Editor. She can be attained at [email protected].

On Your Mark Cafe

The Robert Sandwich with brasciola (Staten Island Advance/Pamela Silvestri)

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25 Essential Dishes to Experience Convoy | Restaurants

25 Convoy Dishes - Mackerel

Salt-cured mackerel at Wa Dining Okan

Critic’s Picks

Troy Johnson

Food Critic, San Diego Magazine

Saba Shio (Salt-Cured Mackerel) Bento, WA DINING OKAN

3860 Convoy Street, 


4170 Convoy Street

Beef Tongue Yakitori, YAKITORI YAKYUDORI

4898 Convoy Street

25 Convoy Dishes - Xiao long bao


4625 Convoy Street

“Long before soup dumplings became mainstream, Dumpling Inn was the city’s sole provider of their silky, brothy charm. The XLB original.”


4898 Convoy Street

Staff Picks

25 Convoy Dishes - Hand Ripped Noodles

Biang Biang Hand-Ripped Noodles, SHAN XI MAGIC KITCHEN

4344 Convoy Street

“It’s one of the most unique noodle dishes I’ve found in the neighborhood. It’s simple—just the flat, wide handmade noodles topped with chili oil—but it’s packed with flavor.” —Marie Tutko, Editor in Chief, San Diego Magazine


4647 Convoy Street

“All the ingredients are prepared to perfection. This was where I first tried bibimbap and now it’s my go-to. It’s just the best.” —Erica Nichols, Associate Editor, San Diego Magazine

Spicy Baby Octopus over Rice in a Stone Bowl, WOOMIOK

3860 Convoy Street

“Ready to go to the next level from your regular calamari? Try this dish; it’s perfectly tender, marinated octopus served with a side of their homemade broth. P.S.: They serve the best banchan [side dishes] in town.”—Kimberly Motos, local photographer

Cá Nuóng (Roasted Whole Catfish), PHUONG TRANG RESTAURANT

4170 Convoy Street

“This is one of the last Vietnamese establishments on Convoy, and the last one to serve more traditional dishes outside of pho. The whole fish is oven-roasted, and served with accoutrements for self-made spring rolls. It’s a staple for Vietnamese families, not often known or ordered by those not in the know.” —James Tran, local food photographer

Community Picks

25 Convoy Dishes - Cross Street


4403 Convoy Street

—Todd Gloria, Mayor of San Diego

Pork Gyoza and Curry Ramen with Pork Chashu, TAJIMA RAMEN & IZAKAYA BAR

4681 Convoy Street

—Ben Spencer, Forward, San Diego Loyal

Green Onion Pancake, TASTY NOODLE HOUSE

4646 Convoy Street

“It’s crispy, bite-sized deliciousness, and I don’t even like green onions!” —Sandy Young, Vice President, J Walcher Communications

Gopchang (Grilled Beef Tripe), SONG HAK KOREAN BARBECUE

4681 Convoy Street

“I love the chewy texture with a bit of crunch when it’s cooked right. When it’s fresh like at Song Hak, the fatty flavor from inside the gopchang bursts in your mouth. They also have very good side dishes when you order the gopchang combo.” —Kim Phan, Chef and Co-owner, Crab Hut

Chicken Tail (Banchi) Yakitori, YOKOHAMA YAKITORI KOUBOU

3904 Convoy Street

—Shihomi Borillio, Owner, Azuki Sushi

Beef Tongue Skewers with Sesame Oil, YAKITORI HINO

7420 Clairemont Mesa Boulevard, 858-880-6048

—Elvin Lai, CEO, Ocean Park Inn; Board Chair, San Diego Convention Center Corporation

Oxtail Pho, PT EATERY

7351 Clairemont Mesa Boulevard

—John Park, Owner, Fish 101

25 Convoy Dishes - Tajima


4681 Convoy Street

—Jarnard Sutton, Founder, Nardcast Media

Scallion Pancake Hoisin Beef Wrap, SZECHUAN CHEF

4344 Convoy Street 

—Travis Swikard, Chef, Callie Restaurant

Black Edition Ramen with Pork Belly, RAKIRAKI RAMEN & TSUKEMEN

4646 Convoy Street 

—Jeff Josenhans, Director of Food and Beverage, InterContinental San Diego


7576 Clairemont Mesa Boulevard 

“It’s teriyaki beef with habanero mango salsa on a sweet roll, topped with pineapple. If you’re really lucky, they make potato salad to go with them. It’s not on the menu, but it’s honestly one of the best potato salads I’ve ever had.”—Esthela Davila, Founder, Mujeres Brewhouse

25 Convoy Dishes - Spicy City

Fried Shrimp with Hot Peppers, SPICY CITY

4690 Convoy Street, 858-278-1818

“It is a tapestry of peppery spice flavors with perfectly cooked breaded shrimp. The menu reads like a small novel—this is definitely a place that requires numerous visits to explore.” —Tom Nickel, Co-owner, O’Brien’s Pub

Soft Tofu, Pork, and Kimchi Soup, CONVOY TOFU HOUSE

4229 Convoy Street

—Phillip Esteban, Chef, White Rice, Weapon Ramen

Roast Black Garlic Oil Ramen, AJISEN

7398 Clairemont Mesa Boulevard

—Justine Saldaña, President, Asian American Journalists Association, San Diego Chapter


4609 Convoy Street 

25 Convoy Dishes - Steamy Piggy


4681 Convoy Street

– Philip Esteban, Chef, White Rice

“The bao was perfect, soft, and flavorful. The pork belly was moist, a little crisp, and overall, delicious. There are so many more dishes I look forward to trying, including the soup dumplings and salt-and-pepper wings!” —Martha Gilmer, CEO, San Diego Symphony

Initiative 77

Picture by using iStock.

Restaurants are lastly allowed to work at 100-p.c capability, but that doesn’t necessarily mean all of them are ready to. The latest business disaster: not plenty of personnel to staff all the feeding on and ingesting institutions all of a sudden rising from the pandemic fog. The staffing shortage has been a huge story for decades, as DC’s dining scene boomed. Now, even so, the crunch is the most extreme it’s ever been. We talked with hospitality industry recruiter (and former chef) Chris Floyd of Capital Cafe Sources about why cooks and servers are hesitant to return to the industry—or leaving it altogether—and how enterprises are seeking to woo them back again.

What’s this previous year been like for your business enterprise?

We experienced a scattering of assignments listed here and there, but it was depressing, and I did not know if the small business would endure, to be trustworthy. People today were being contacting me up desperate in April, like, ‘Dude, I want a position, I just got laid off. I have a property finance loan to pay out.’ I’m like, ‘I never know what to explain to you. We really do not have any work. There are no work opportunities.’ It was tough for most people, which includes us. It’s substantially nicer now to get up and have a good deal of things to do.

It appears to be like now it is the opposite issue. I know we’ve been speaking about restaurant staffing shortages for yrs. How do points stack up now?

The dearth of good restaurant employees—from hourly workforce to management—is worse than at any time. I’ve in no way noticed these a provide and demand from customers choke. The field for quite a few factors has dropped a good deal of persons. Sure, some people are riding the unemployment train, but I assume it’s childcare concerns and health care considerations. A great deal of persons, when they have time to recalibrate and feel, they’re like, ‘Well, hold out a minute, my task is not incredibly stable. This could transpire yet again.’ I know just one GM who’s experienced a pretty good occupation and his wife also worked for Marriott, and they just resolved all through the pandemic that 1 of them was not going to be in the hospitality industry anymore. They have a kid, and they just made the decision it was as well risky. I just known as one more dude who was a sous chef, and he was like, ‘You know, I got a work at House Depot due to the fact I needed to get some operate, and I’m sort of liking it right here. People are great, and the timetable is good. I do not make rather as substantially revenue, but you know, it is Alright.’

To what diploma are you observing people leave the industry completely? How common is that?

Anecdotally, I would guess it’s somewhere in the community of 10 to 20 percent. I imagine a ton of the cooks it’s possible went into building or other industries that ongoing by the pandemic. And, you know, those industries pay out $25, $30 an hour, and it’s Monday by Friday, and if you function on the weekends, you get additional time. So it is going to be really difficult for the field to bring those people people again for $18, $20 line prepare dinner positions.

After we get back again into the tumble, factors will maybe get a little bit far better as educational institutions reopen. Due to the fact childcare is an situation. I known as this actually fantastic chef who we placed in the earlier for a truly wonderful position, and he reported, ‘Thank you so a great deal, but my spouse functions full time, I’m homeschooling two little ones, and our mother-in-legislation, who commonly is our backup system, is recuperating from chemotherapy. I just just cannot do it suitable now.’ I had an ace pastry chef, she experienced a Masters diploma, and resolved to go and go after that. I consider a ton of persons are reconsidering what they want to do and if they want to go on in the cafe field.

What positions are the most in-desire ideal now?

It is really every little thing. I’ve read a lot of tales of hourly personnel being a big concern. One particular of my purchasers called me a pair months in the past. They had a great deal of outside seating, and there have been nonetheless restrictions, but he was declaring ‘We just can’t even do the 25 p.c mainly because I have received four servers when I should really have 30.’ He’s finished two position fairs and had 8 people demonstrate up to every and hired 1.

There’s been a great deal of controversy about personnel not going back again due to the fact of the improved unemployment benefits. What are you seeing?

There’s been a whole lot of grumbling amid companies that these unemployment rewards are way too generous or lasting as well extensive. Yet again, I believe that’s component of it, but I never assume which is the only component of it. There is childcare concerns. It’s a mixture of all of the higher than. Dining places are just heading to have to pay individuals far more or have superior gains, which we’ve found. Just one of our consumers, Alexandria Cafe Associates, just resolved to go to 100-per cent wellness benefits for all workforce.

Did they not have benefits ahead of?

They did for management, but they made the decision to go 100 percent across the board. You see these signing bonuses and factors like that. I have observed up to $1,000 signing bonuses.

How have wages and salaries adjusted when compared to pre-pandemic times?

DC has gotten up to a $15 minimum amount wage, and I assume that a good deal of corporations would start out persons at that number. But now you are observing more of it staying $16, $17 for dishwashers, $18 to $22 for cooks. It is absolutely been pushed up. They are obtaining to go over the minimum amount wage undoubtedly to carry individuals back again in.

What about for other styles of positions? Is it across the board that employers are having to pay superior?

For administration, more in the center. An entry degree sous chef or a supervisor, pre-pandemic, used to be $50,000 to $60,000. Now it’s far more like $60,000 to $70,000. And if any person has a ton of practical experience in one particular of those people positions, it may possibly be in the $70s. It’s certainly pushing up the bottom finish much more speedily.

What are some of the additional exceptional recruitment incentives you are looking at?

Cash is not the only driving component below. Most people today, in my experience, are altering work or searching for new jobs mainly because they are not content with the predicament. And commonly it is much more excellent of lifestyle driven. Possibly their employer is far too demanding of them or their time, or they’re not awesome to them. I have experienced a lot of individuals say to me, ‘Listen, we’ve downsized our lives, we do not have to have as much funds, but we want to are living a fantastic lifetime.’ Of study course, people today know what they are really worth in the industry and want to get compensated a specific amount, but it’s all those excess issues like, hey, we’re heading to have a 50 hour function week, or we’re going to give you a lot more holiday or better gains or far more ill leave—all those people matters that keep your sanity. How you address folks and what the society is, these are truly crucial issues now.

Restaurateurs can be very difficult company people today, and often way too a lot. I was chatting to a consumer who was like, ‘Well, I count on chefs to do the job 6 times a week in this article, for the reason that matters just never go very well when the chef’s off for two times a week.’ I’m like, ‘Okaaay, very well, you are in all probability not heading to retain the services of any individual then.’ Now, workers have alternatives, and they know it.

Are you observing any offbeat benefits? I saw Cuba Libre, for illustration, was featuring the alternative to have bonuses in cryptocurrency and reimbursement for a private finance training course at the UDC Community Higher education.

I haven’t observed that. The a lot more progressive workplaces will have a total slew of perks: continuing training classes, dining allowances, health club customers, puppy walkers, phone ideas. All kinds of matters that attractiveness to people today. But I think more than nearly anything, the major detail is supplying folks time off to recoup. That is what we all need.

Nonetheless, there of course aren’t more than enough individuals to employees these dining places. So what does that imply for the firms and for us the diners?

For the sector, you are going to see payroll inflation. There is just no way around it. Enterprises are likely to have to recalibrate their product sales versions to accommodate that. There are most likely some tech remedies, which we’ve viewed throughout the pandemic, which will support. 1 of the kinds that I feel will continue being are these scan codes wherever you just go up and scan the menu. You want an additional beer, you press a button. It doesn’t involve a server coming to your table, likely to two or three other tables, then going to the [point of sale] device, punching in your purchase, and then heading and getting it. That means patios and flooring can be operate with 1 or two captains and a couple of food items runners, and their position is just to make absolutely sure that you have every thing you have to have and fill your waters. Now, I only imagine it applies to casual and out of doors eating. If I’m paying out a specific sum, I want a server and I want a cloth napkin.

I consider diners are heading to see elevated costs throughout the board in each individual group of food stuff, simply because the dining places are heading to have to shell out far more. Men and women are heading to want to be client, way too. You’ve obtained a large amount of places to eat that are just reopening, just restaffing, so men and women are inexperienced. They haven’t been qualified entirely. Men and women are trying, but it is likely to be really hard to get the entire equipment again up and operating again.

This interview has been edited for length and clarity.

Jessica Sidman

Food items Editor

Jessica Sidman handles the people today and tendencies driving D.C.’s food items and consume scene. Ahead of becoming a member of Washingtonian in July 2016, she was Foods Editor and Youthful & Hungry columnist at Washington Town Paper. She is a Colorado native and University of Pennsylvania grad.