los angeles – Sushi Restaurant Albany http://sushirestaurantalbany.com/ Tue, 12 Apr 2022 22:47:57 +0000 en-US hourly 1 https://wordpress.org/?v=6.2.2 https://sushirestaurantalbany.com/wp-content/uploads/2021/06/icon-1-150x150.png los angeles – Sushi Restaurant Albany http://sushirestaurantalbany.com/ 32 32 Mel’s opens and more New York restaurant news https://sushirestaurantalbany.com/mels-opens-and-more-new-york-restaurant-news/ Tue, 08 Mar 2022 18:49:31 +0000 https://sushirestaurantalbany.com/mels-opens-and-more-new-york-restaurant-news/ Headlining by Mel Snuggled up on one side of the old Del Posto, the cramped food court that was once John Dory is now a pizzeria: Mel’s, the first restaurant in a new food complex here. The name refers to former Del Posto and Daniel chef Melissa J. Rodriguez, who partnered with Jeff Katz and […]]]>

Snuggled up on one side of the old Del Posto, the cramped food court that was once John Dory is now a pizzeria: Mel’s, the first restaurant in a new food complex here. The name refers to former Del Posto and Daniel chef Melissa J. Rodriguez, who partnered with Jeff Katz and James Kent of Crown Shy and Saga to develop this sprawling space. (Al Coro, a lavish Italian restaurant, and Discolo, a lower-level lounge, will open in the Del Posto space in early summer.) Mel’s is done warmly in orange tones and polished light wood, a bar and a dining counter opens to a rear dining area and a huge wood-fired pizza oven are at the heart of the space. “Everything is wood-fired,” Ms. Rodriguez said. “There is no gas here.” The pizzas start with Margherita but quickly veer into creative territory: mushrooms, smoked mozzarella and shredded shallots; and kale, basil pesto, ricotta and candied lemon. Many appetizers, like roasted parsnips with robiola cheese, roasted maitake mushrooms with soppressata piccante and charred shrimp, are cooked over a wood fire, as are entrees like whole fish, cabbage -whole roast flower and striploin. Unlike most pizzerias, the dessert is neither an afterthought nor skippable. Consider milk chocolate ice cream with a swirl of dark chocolate sand; salted butter caramel ice cream and fior di latte with caramel sauce and shortbread crumble; or an Italian rainbow cookie sundae, a tribute to Little Italy. The timing of the opening is timed so that Ms. Rodriguez, a graduate of the Culinary Institute of America, has several months to get Mel’s in order before Al Coro is unveiled. (Open Wednesday)

85 10th Avenue (16th Street), 212-970-2202, mels-nyc.com.

The Citizens New York food hall in the Manhattan West complex is booked by Casa Dani, Chef Dani Garcia’s Spanish restaurant, and now this restaurant, which presents its cuisine as Japanese cuisine for the American palate. Chef Katsuya Uechi is in charge. In 2006, Sam Nazarian’s Disruptive Restaurant Group opened the first Katsuya in the Brentwood neighborhood of Los Angeles. Since then, the group has replicated it around the world, with more locations in the works and Mr. Uechi developing the menus for each one. Sushi variations, hand rolls, hot and cold Japanese appetizers and main courses are highlights of the menu. And there’s an eye for luxury in dishes like king crab tempura, Wagyu gyoza, grilled whole lobster, and Wagyu sukiyaki. The dining rooms are richly decorated and dramatically lit. (Thusday)

398 10th Avenue (33rd Street), 212-920-6816, katsuyarestaurant.com.

Bright, floral decor heralding spring defines the look of this newest member of the Serafina group of restaurants, where you can order at the counter or at a kiosk. The place is laid back and also offers online ordering. The place is laid back. In addition to Serafina’s usual pastas, pizzas, salads and main dishes, there are breakfast dishes, paninis and sandwiches.

922 Seventh Avenue (58th Street), 646-362-6100, cafeserafinany.com.

The multi-story building that housed Buffalo Wild Wings until the pandemic lockdown is now a branch of Brooklyn Chop House, a restaurant co-founded by Stratis Morfogen. The main dining room and its mezzanine, seating 300, and the rooftop bar and restaurant, with a further 150 seats, specialize in quirky dumplings and what Mr Morfogen calls LSD: lobster, steak and duck lacquer. There is also a lower-tier dining club, the NFT Private Cellar, where members purchase digital tokens at various tiers for admission, food, and beverages. (Thusday)

253 West 47th Street, brooklynchophouse.com.

]]> St. Patrick’s Day Holidays – food and entertainment along Fairfax Avenue: Larchmont Chronicle https://sushirestaurantalbany.com/st-patricks-day-holidays-food-and-entertainment-along-fairfax-avenue-larchmont-chronicle/ Thu, 03 Mar 2022 14:09:08 +0000 https://sushirestaurantalbany.com/st-patricks-day-holidays-food-and-entertainment-along-fairfax-avenue-larchmont-chronicle/ TOM BERGIN’S on Fairfax Avenue is still in operation, a neighborhood staple since 1936 that will be particularly lively on March 17, St. Patrick’s Day. According to United States Census Bureau data released in 2021, only 3.6% of Los Angeles County’s population claim Irish ancestry, and yet a walk along Fairfax Avenue on March 17 […]]]>

TOM BERGIN’S on Fairfax Avenue is still in operation, a neighborhood staple since 1936 that will be particularly lively on March 17, St. Patrick’s Day.

According to United States Census Bureau data released in 2021, only 3.6% of Los Angeles County’s population claim Irish ancestry, and yet a walk along Fairfax Avenue on March 17 proves that everyone is a little Irish on St. Patrick’s Day.

by Tom Bergin an irish pub, is one of the oldest restaurants in Los Angeles and a popular St. Patrick’s Day watering hole. Lawyer Tom Bergin opened The Old Horseshoe Tavern, as it was originally called, on Wilshire Boulevard in 1936. It has operated under various names and owners in its current Fairfax Avenue location since 1948.

The Irish Party traditionally draws thousands of customers to Bergin’s indoor/outdoor festivities, but even with the easing of masking restrictions, Omicron is still in the air. Tom Bergin and all the locations preparing for the beer-soaked assault were unsure of their crowd-capacity policies at press time, but they all plan to follow county-recommended protocols.

St. Patrick’s Day lasts all day at by Tom Berginstarting with a full Irish breakfast at 6am and continuing until midnight with bagpipes, Irish bands, plates full of corned beef and cabbage, Reuben sandwiches and plenty of Guinness Stout and whiskey Irish Tullamore Dew fueling the fun.

That of Tom Bergin. 840 S. Fairfax Ave. 323-936-7151.

If you want to take a break between two beers, go to Petersen’s Motor Museum. From St. Patrick’s Day to Sunday March 20, enjoy the “Hoods Up! ” of the museum. event: Selected cars will have their hoods open so visitors can admire the inner workings of the vehicles.

Soon the museum will be ready to announce the arrival of a new restaurant for the space vacated by Drago Ristorante. The new operator aims to open by the end of April and will offer premium family restaurants at an accessible price.

Petersen’s Motor Museum. 6060 Wilshire Blvd. 323-931-2277.

Molly Malone, owned by the same family for 50 years, is another traditional Irish bar. It features live music year-round, but on St. Patrick’s Day pipers, Irish bands and possibly Irish dancers will entertain patrons from 3:30 p.m. to 2:00 a.m. They will welcome revelers from 6:00 am for a wide selection of Irish. beers and whiskies. Irish stew will be a featured menu item, along with classic corned beef, cabbage and potatoes.

That of Molly Malone. 575 S. Fairfax Ave. 323-935-1577.

Before looking for more corned beef and beer, note that the former Farmer’s Daughter Hotel is under new ownership and has been completely renovated to become the Short Stories Hotel. Gone are the kitschy throws and ruffles, replaced by soothing colors, premium linens and a chef-led restaurant.

Those tired of St. Patrick’s Day food and excess could try the hotel’s Short Stories restaurant, run by three-time James Beard Award-nominated chef Ricardo Zarate. Those who have dined at Rosaliné, his terrific restaurant on Melrose Avenue, know Zarate’s blend of Japanese-tinged Peruvian dishes.

Hotel short stories. 115 S. Fairfax Ave. 323-605-2135.

Just in front of the hotel, the original farmer’s market will offer some Erin will brave of its own. Although unconfirmed, the market hopes to have buskers and fixed Irish bands in the common areas. A range of Irish beers will be served at Bar 326 and EB’s beer and wine.

The Original Farmers Market establishments that will be celebrating St. Patrick’s Day are:

Mage’s Kitchen is the oldest food service in the market, having set up a stand in 1934 to feed farmers selling their wares on carts in an otherwise empty field. Corned beef is still on the menu at Magee, but on March 17, the corned beef, cabbage and potato platter will be offered at a special price.

Restaurant Du Par and Bakery will also offer this popular corned beef combo.

market tavern goes all out with shepherd’s pie, sausages and mash and Irish beers. There will be music from 5pm to 10pm, including DJ Dandy Randy and the band Celtic Camerata. Owner and musician Gary Twinn could also perform.

Most canine companions would agree that Fido deserves to be included in the fun, and The Dog Bakery will have Irish-themed cookies for the pooches.

Those wishing to bring home some Irish luck can purchase Shamrock Stickers at Planet Sticker, a celtic music t-shirt from Sports Fashion or a range of home decorations from Global cost-plus marketincluding pixie table runners, four leaf clover beaded placemats, and clover and sour cream chips, made with real clover extract!

The original Farmers Market. 6333 W. Third Street. 323-933-9211.

On St. Patrick’s Day, raise a glass and a cloverleaf chip to the Emerald Isle and toast with this Irish saying: May your blessings outnumber the clovers that grow / And may trouble avoid you wherever you go.

Key words: Bar 326, Du-Par’s, EB’s Beer and Wine, Magee’s Kitchen, Market Tavern, Molly Malone’s, Petersen Automotive Museum, Short Stories Hotel, The Dog Bakery, The Original Farmers Market, Tom Bergin’s, Tom Bergin’s Irish Pub

Category: Entertainment

]]> Former Employee Brings Back Beloved Japanese Restaurant Coeur d’Alene, Blending Old and New Traditions | Food News | Spokane | Interior of the Pacific Northwest https://sushirestaurantalbany.com/former-employee-brings-back-beloved-japanese-restaurant-coeur-dalene-blending-old-and-new-traditions-food-news-spokane-interior-of-the-pacific-northwest/ Thu, 17 Feb 2022 09:35:23 +0000 https://sushirestaurantalbany.com/former-employee-brings-back-beloved-japanese-restaurant-coeur-dalene-blending-old-and-new-traditions-food-news-spokane-interior-of-the-pacific-northwest/ Click to enlarge Young photo of Kwak Takara’s executive chef, Kenta Nishimori, serves nigiri. Jtalk about deja vu. When signs first appeared on a building on Lakeside Avenue in November 2020, noting that Takara Japanese Cuisine & Sushi was “opening soon,” longtime residents of Coeur d’Alene probably thought they were imagining things. […]]]>

Click to enlarge

Young photo of Kwak

Takara’s executive chef, Kenta Nishimori, serves nigiri.

Jtalk about deja vu. When signs first appeared on a building on Lakeside Avenue in November 2020, noting that Takara Japanese Cuisine & Sushi was “opening soon,” longtime residents of Coeur d’Alene probably thought they were imagining things. After all, Takara closed its doors in 2010 after an 18-year run when the restaurant’s founder, Ryuhei Tanaka, retired.

During this period, however, Tanaka delighted diners, many of whom were likely new to Japanese cuisine, which was far less prevalent in the Inland Northwest than it is today. Additionally, Tanaka has trained and inspired several generations of young sushi chefs, including one of the new owners tasked with resurrecting the restaurant.

Kenta Nishimori was still in high school when he first worked at the original Takara, learning about and forming a lifelong bond with Tanaka, who retained ownership of the building after Takara closed. In the fall of 2020, Tanaka approached him about opening a restaurant, says Nishimori, who has worked and helped develop Japanese restaurants throughout the region, including Wave Sushi Island Grill in Spokane and Syringa Japanese Café & Sushi Bar in Heart. of Alene.

After delays that have become the norm for many construction projects over the past two years, on December 31, 2021, Nishimori, the restaurant’s executive chef and general manager; his wife, Shire; and his business partner Joshua Williams have officially relaunched Takara.

“I don’t know for sure, but I think [Ryuhei Tanaka] I wanted to know that I was going to carry on the traditions,” says Nishimori, who describes Tanaka as a mentor and father figure.

“A lot of the stuff we make here is original Takara,” he says, noting that he continues to revise the menu, especially since some ingredients have been hard to come by.

Look for a mix of traditional and modern dishes at Takara. To try nanbanzuke or fried smelt ($10), Sukiyaki or hot pot ($22) with beef, tofu, napa cabbage, enoki mushrooms and udon noodles, or tonkotsu ramen ($16) with pork belly, bamboo shoots, marinated poached egg, shallot and seaweed.

On the modern side, Takara serves American and Japanese wagyu beef. The Snake River rib eye ($68) comes from southern Idaho, while the A5 rib eye ($145) – A5 indicates the highest quality designation – comes from Japan and is served with rice and sautéed romanesco broccoli.

Rwhatever the origin or inspiration of the dish, says Nishimori, the focus is on the freshest ingredients and making everything from scratch. He makes his own tamago, or egg omelette, (as opposed to buying pre-made) for any of the 26 items on the nigiri/sashimi menu, which features mostly seafood.

Look for beautifully marbled toro or fatty tuna ($18), ama ebi or sweet raw shrimp ($9) and lightly seared salmon ($9), plus less common items like madai (red snapper; $8) and female dogo (albacore; $8).

“I want to focus on fish,” says Nishimori, whose experience includes seven years working with a Japanese seafood company that teaches seafood to importers, exporters and chefs in Los Angeles.

Now he’s applying that expertise to Takara, so much so that he’s quickly attracted other restaurants and people of Japanese descent who want to buy seafood from him.

Many chefs will say they get fresh fish, but often it’s frozen and maybe even pre-cut into sections, says Nishimori, who estimates he eats around 300 pounds of fresh fish a week, all shipped direct. at the restaurant.

The Spanish bluefin tuna, for example, arrives in a 4-foot-long box that takes two of Nishimori’s sushi chefs to lug it around the open kitchen. At around 100 pounds, that’s not even a quarter of the fish’s total weight. It takes about an hour for Nishimori to break down the fish into proper portions, including saku, or blocks, which can then be cut into sashimi.

Alongside him, the other chefs spend the three hours between lunch and dinner preparing mostly seafood, which is the focal point of Takara’s extensive sushi menu.

Click to enlarge The Black Mamba roll, named after the late Kobe Bryant. - YOUNG PHOTO KWAK

Young photo of Kwak

The Black Mamba roll, named after the late Kobe Bryant.

In in addition to the assortments chosen by the chef, also known as omakase ($19-$300), Takara serves traditional maki or rolls ($5-$8), in which ingredients – like cooked beef, pickled radishes and raw fish – are encased in sticky rice and seaweed.

More than three dozen variations of sushi rolls range from the more common spider roll with soft-shell crab ($12) and Philadelphia roll with smoked salmon and cream cheese ($10) to those that pay homage to Nishimori’s life.

The Momji ($19), for example, pays homage to Japanese restaurant Momiji Red Maple, where Nishimori got his first job at age 14, before working at the original Takara. The Hachimura roll is a nod to former Gonzaga University basketball star Rui Hachimura and features snow crab tempura, yellowtail tuna, and coconut salsa ($19). The Black Mamba ($24), meanwhile, pays homage to the late Kobe Bryant.

Nishimori’s weapon-building hobby is reflected in the AR-15 Roll ($18) with albacore, cream cheese, avocado, and spicy elements like sriracha and the Japanese Seven Spices. Takara also offers a 10% discount to customers in uniform or openly carrying a gun.

The Kimiko roll ($18), with salmon, scallions and cucumber honors her daughter, whom Tanaka’s mother helped name, Nishimori says.

There’s also a handful of fried rolls ($12-$14) on the menu, which cater more to Americanized expectations of sushi, like the Las Vegas roll ($14) with spicy tuna, snow crab, cheese with cream, avocado and eel sauce. .

In addition to its menu, Takara mixes traditional Japanese elements with more modern elements in the restaurant’s décor.

“My roots are from Osaka, so I wanted to bring that style,” says Nishimori, who explains how the black walls are a tribute to a castle he remembers visiting growing up in Japan.

Some of the ceramic tableware comes from his wife, Shiree, an artist. She also made a stamp of the kanji symbol for takarawhich means treasure, to be built into the new concrete and epoxy bar that surrounds the sushi counter.

Diners have the choice of dining at the sushi bar, main dining room, or multiple tatami rooms. These offer semi-private dining areas with low tables surrounded by benches, ideal for large groups and a more leisurely meal. ♦

Takara Japanese Cuisine & Sushi • 309 E. Lakeside, Coeur d’Alene • Open Monday through Saturday, 11 a.m. to 2 p.m. and 5 p.m. to 9 p.m.; Sun 4pm-8pm • takarasushicda.com • 208-771-7233

]]> Mert’s Heart & Soul has been serving Charlotte NC since 1998 https://sushirestaurantalbany.com/merts-heart-soul-has-been-serving-charlotte-nc-since-1998/ Fri, 04 Feb 2022 14:00:00 +0000 https://sushirestaurantalbany.com/merts-heart-soul-has-been-serving-charlotte-nc-since-1998/ READ MORE Charlotte’s Classic Dishes While new restaurants are opening every day in Charlotte, it’s easy to overlook the old standbys, the places that have grown up next to the Queen City. Our Charlotte’s Classic Eats series shines a light on places you’ve frequented for years, reminding us why they’ve stood the test of time. […]]]>

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Charlotte’s Classic Dishes

While new restaurants are opening every day in Charlotte, it’s easy to overlook the old standbys, the places that have grown up next to the Queen City. Our Charlotte’s Classic Eats series shines a light on places you’ve frequented for years, reminding us why they’ve stood the test of time.

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If you’ve ever walked into James Bazzelle’s Charlotte restaurant, Mert’s Heart and Soul, you already know your stomach is about to growl. All it takes is one step inside before you’re greeted by the smell of fried chicken, cornbread and vegetables.

Since opening in 1998, celebrities, Food Network crews, Charlotte visitors and locals have dined at the restaurant known for its Lowcountry-style cuisine.

The restaurant was named after a private, witty and joking customer who teased Bazzelle at his first restaurant – Georgia on Tryon. The client was Myrtle Lockhart, whose childhood nickname was Mert. She died before he opened the second business and he told the logo designer to try the name “Mert’s”. The designer added the words heart and soul.

Merts_Heart_and_Soul-01217.jpg
James Bazzelle, owner of Mert’s Heart and Soul. Alex Casson CharlotteFive

Lowcountry and Gullah style kitchen

Bazzelle said many of Mert’s well-known dishes come from Georgia on Tryon (open 1995-1998) — like kidney beans and rice with turkey kielbasa. So he ate red beans and rice at home and thought it would be better for a dish at the first restaurant.

His original goal was to serve healthy Southern cuisine at his first restaurant – but it turns out his customers didn’t want that. They wanted fried chicken, mac and cheese or a buffet.

Merts_Heart_and_Soul-01300.jpg
Mert’s Heart and Soul fried chicken and ribs combo with macaroni and cheese and collard greens. Alex Casson CharlotteFive

Often, construction workers from Charleston would travel to Georgia on Tryon, and they introduced Bazelle to Lowcountry and Gullah-style food.

Then, at Bazelle’s first restoration concert (at the Harvey B. Gantt Center for African American Arts and Culture), the event had a Gullah speaker.

Around this time – before you could hop Google on a cellphone – he went to the library and researched books on Gullah dishes in the Lowcountry. He discovered the knowledge held by slaves about rice and the use of animal fat.

He learned that Charleston was known for its rice plantations. The slaves brought their recipes from Africa to the region and modified them to work with ingredients available to them in the Lowcountry.

Although typical Gullah dishes use animal fat, Bazzelle said cooks don’t use animal fat in many meals at Mert’s.

With his first restaurant, Bazzelle said he learned that Southern cuisine doesn’t have to be soul food. There’s also a place for regional options like po’boys, shrimp and grits or salmon cakes.

Merts_Heart_and_Soul-5865.jpg
Mert’s Heart and Soul has been feeding hungry residents and visitors to downtown Charlotte since 1998. Alex Cason CharlotteFive

Fried Turkeys with Sides for the Holidays

Bazzelle credits his customers and the knowledge he gained from his first restaurant venture for helping Mert stay in business over the years.

Customers tell her that her food made them feel like they were eating at their grandmother’s house.

“I had no idea we would be here this long,” he said. “I started the restaurant for two reasons: I wanted to support my family and serve good food for people to enjoy.”

Merts_Heart_and_Soul-01244.jpg
Mert’s Heart and Soul Cornbread. Alex Casson CharlotteFive

He added that great people work at the restaurant and their adaptability over the years has fostered longevity.

“Every winter – or during the holidays – we are slow,” he said. “About 10 years ago we started making fried turkeys with sides to buy for the holidays to fit.”

Like most institutions, they also had to adapt because of COVID-19.

“Not by choice, but we had to have a smaller staff,” he said. “We started doing carryout.” In addition to dining on site, hungry customers can now order online for pickup or delivery.

Merts_Heart_and_Soul-01329.jpg
Mert’s Heart and Soul bakes a homemade strawberry cake. Alex Casson CharlotteFive

Guests include Kevin Hart, President Obama, Food Network

While Bazzelle’s place is known for comfort food like cornbread, salmon cakes and desserts, he says he knows people keep coming back because of the prime downtown location and restaurant hospitality.

“Originally nobody was really open at night in uptown areas,” he said. “Location is now around entertainment options, and that helps.”

Over time, families have made it a tradition to bring their children to the restaurant, and in turn, to bring their own children when they grow up. Visiting celebrities including Kevin Hart and President Barack Obama have eaten there, as well as local theater groups, athletes and their coaches.

Bazzelle has been with the Los Angeles Clippers since 1999. “I even had to go to the airport with post-game meals,” he said.

The restaurant has also been featured on the Food Network’s “Diners, Drive-Ins and Dives,” a television show known for drawing fans from all over the country into the small family spots that are featured.

Bazelle said there were tough times in the restaurant business, but he still loved it after all these years.

“If you don’t like it,” he said. “Do not do it.”

Mert’s heart and soul

Location: 214 N College St, Charlotte, NC 28202

Menu

Cuisine: Gullah, soul food, Lowcountry

How to order: In person, online for pickup or delivery, or call 704-342-4222.

Instagram: @mertscharlotte

Charlotte Observer Related Stories

Katrina Wilson, formerly known as Katrina Moses, was born and raised in Summerville, South Carolina. Wilson earned a Bachelor of Arts in Mass Communication from Francis Marion University. Wilson has worked for the Camden Chronicle-Independent, Morning News and The Pentagram newspapers. She loves to read and write, and has two books on Amazon: Spilled Milk and Other Taboo Tales and Differences.

]]> The 40/40 List for 2022: America’s Hottest Startups https://sushirestaurantalbany.com/the-40-40-list-for-2022-americas-hottest-startups/ Tue, 01 Feb 2022 13:01:42 +0000 https://sushirestaurantalbany.com/the-40-40-list-for-2022-americas-hottest-startups/ Big chicken Units: ten Headquarter: Vegas Shaquille O’Neal is no restaurant rookie. He’s had a role in the Krispy Kreme and Five Guys franchises, and even a fine dining restaurant in Los Angeles. Not to mention, a 2019 headline-grabbing appointment to Papa Johns’ board, which included investing in nine Atlanta locations and helping one of […]]]>

Big chicken

Units: ten

Headquarter: Vegas

Shaquille O’Neal is no restaurant rookie. He’s had a role in the Krispy Kreme and Five Guys franchises, and even a fine dining restaurant in Los Angeles. Not to mention, a 2019 headline-grabbing appointment to Papa Johns’ board, which included investing in nine Atlanta locations and helping one of the biggest comebacks in the industry. industry in recent memory.

But it was different. O’Neal says he’s received frequent calls to become a chicken franchise over the years that “just didn’t feel right.”

“The chicken was too personal for me,” says the 7-foot-1 NBA Hall of Famer and ‘Inside the NBA’ analyst.

O’Neal’s business partner Perry Rogers, CEO and founder of PRP, a sports management and business consulting firm that features O’Neal and Boston Celtics star Jayson Tatum among others, introduced him to Matt Silverman and Matt Piekarski. “The two Matts”, as O’Neal calls them, joined him on the ground floor of what became Big Chicken – a growing fast casual.

Silverman and Piekarski, upscale chefs by practice, run JRS Hospitality, a Las Vegas-based events and catering company known for its parties, private dinners and corporate meetings. The Big Chicken Group’s other partner, Authentic Brands Group, is a brand development, marketing and entertainment company with likeness rights to Sports Illustrated, Elvis Presley, Marilyn Monroe, Forever 2021, Van Heusen and Aeropostale.

And this year, with Big Chicken poised to scale, O’Neal and his partners tapped Josh Halpern, who has worked at companies including FIFCO, Anheuser-Busch, Clorox and P&G, to lead as CEO. “Now we’re writing our own story,” O’Neal said.

Again, though, it comes down to logging in. O’Neal says opening a chicken concept was something he always hovered around. “A lot of my childhood memories revolved around my family’s dinner table, and chicken was on the menu almost every night,” he says.

You see the sentiment spreading through Big Chicken’s marketing and menu materials. The items are named after important people in O’Neal’s life, such as Lucille’s Mac N’ Cheese (in honor of her mother). There’s a cookie with the circumference of an NBA basketball, and O’Neal’s fingerprints are printed by the soda machine. Each store even carries a chair clearly designed for someone over 7 feet tall.

“Then you have the fact that we truly deliver on our promise of ‘Big Flavor, Big Food, and Big Fun,’ with a 5-ounce chicken breast for all of our sandwiches and the big cookie you mentioned,” O’ says. Neal. .

Additionally, units air the brand’s Facebook Live reality show on a TV in the restaurant. “More subtle, however, is how much the menu is built around my love for this food,” he adds. “I love banana pudding, so the Matts made an ice cream sandwich based on my favorite and our MDE [most dominant ever] is the most basic sandwich because I wanted the chicken, not what’s on it, to be the most dominant ever.

O’Neal shares a story about what was a popular draw – the “Charles Barkley” chicken sandwich (mac and cheese, crispy fried onion rings, roasted garlic barbecue aioli), named after the member of O’Neal’s Hall of Fame and broadcast partner. They served the first version to Barkley himself on TNT. “We were going to call him the ‘Barles Charkley’ and he told us he loved the sandwich and would rather we used his real name,” says O’Neal. “It’s a beast of a sandwich with macaroni and cheese and onion straws on top, but it’s a little different…just like Charles.”

Striking a balance between authentic and whimsical took deliberate steps. “We do a good job of aligning the Big Chicken brand values ​​with my personal core values: fun and accessibility,” says O’Neal. “And the fact that I own it makes it particularly authentic. I know it doesn’t have to be all about me, I’m here to help the team when needed. I’m not above calling a supplier to get a product or a franchisee that’s on the goal line. I’ve been there to kick off all of our non-traditional sites. “I never wanted it to be a sanctuary for me,” he continues. “Just a place where people can have a chicken sandwich that feels like home.”

Since launching in 2018, Big Chicken has opened on Carnival cruise ships and in sports arenas (most recently Seattle’s new Climate Pledge Arena and New York Islanders’ UBS Arena). In February, there were 10 total locations, including physical stores in Los Angeles and Las Vegas and through a partnership with Ghost Kitchen Brands in Rochester, New York. As of fall 2021, seven restaurants were in the works, including a location slated to open at the Moody Center in Austin, Texas.

Big Chicken unveiled its strategic franchise program in August. It targets multi-unit investors and cities around the world.

“Like I said, given my love of fried chicken, it had to be a brand that was personal to me,” O’Neal says. “As a franchisee, I also know how personal their business is to them. Franchisees invest in the franchisor because they believe in the system and they want good partners. I always tell our CEO, Josh, “If you hurt a franchisee, you hurt me. Because I was a franchisee long before that.

O’Neal thinks Big Chicken can act quickly. As Rogers told him, “plan your work, then work the plan.”

Big Chicken popped up in the Middle East behind a Formula 1 race and recently boarded its second cruise ship. “It’s a great way to get a lot of people to try foods,” says O’Neal.

And he thinks that will get Big Chicken where it needs to go. With O’Neal’s active participation, it took Piekarski and Silverman six months to get the breading right. As for the drinks, the culinary team used over 50 gallons of milkshake mix before they found the right blend of southern vanilla. Simply, Big Chicken is so much more than a company with a famous name attached to it.

O’Neal isn’t the only NBA star in the food ranks either, with former Miami Heat teammates Dwyane Wade and Udonis Haslem having shadow kitchen partnerships with the Florida-based WingHouse Bar & Grill in December, and LeBron James who is famous as an investor in Blaze Pizza. .

“Plenty of room for all of us and I wish all my former teammates the best,” he said. “But they have to know that they can’t play with the MDE.

]]> 4 quick and easy online personal loans https://sushirestaurantalbany.com/4-quick-and-easy-online-personal-loans/ Fri, 28 Jan 2022 08:00:00 +0000 https://sushirestaurantalbany.com/4-quick-and-easy-online-personal-loans/ LOS ANGELES, Jan. 28, 2022 (GLOBE NEWSWIRE) — Many borrowers don’t have time for the traditional loan process, which can take days or even weeks. They need something quick and easy to cover their expenses immediately. Nowadays internet makes it quick and easy to get personal loans online from the comfort of home. All borrowers […]]]>

LOS ANGELES, Jan. 28, 2022 (GLOBE NEWSWIRE) — Many borrowers don’t have time for the traditional loan process, which can take days or even weeks. They need something quick and easy to cover their expenses immediately.

Nowadays internet makes it quick and easy to get personal loans online from the comfort of home. All borrowers need to obtain many of these loans are a few documents and a few minutes of their time. Here are four quick and easy online personal loans that borrowers can get the same day they apply:

1. Cash advances

Cash advances are short-term loans that give borrowers funds to cover expenses before their next payday. They can repay the loan in two to four weeks, depending on when they get their paycheck.

Many cash advance lenders approve borrowers with varying levels of credit rating, making cash advances ideal for borrowers with little or no credit. Lenders will consider factors in addition to the borrower’s credit score when deciding whether to approve, such as income, work history, and current debts.

When the loan matures, the borrower repays the loan plus interest. The borrower may be able to extend it for an additional two to four weeks for an additional finance charge.

2. Installment Loans

Installment loans offer borrowers lump sums of money that they can repay in fixed monthly installments of principal and interest. These loans are ideal for borrowers who need a larger amount of funds to cover an expense, whether they have to pay an unexpected car repair bill or a medical bill.

Installment loans can be secured or unsecured. Secured loans require the borrower to post an item of value that they own as collateral to secure the loan. If the borrower defaults, the lender can take possession of collateral to cover losses, engage in debt collection, file negative information on your credit report, and can take legal action. Unsecured loans, on the other hand, do not require any collateral.

3. Securities loans

Borrowers who own their vehicles can use their titles as collateral to obtain title loans. Borrowers will need to complete an application and upload documents proving their name, address, income, car insurance, and title for these types of loans.

Title lenders will then appraise the car to determine its value and offer the borrower a loan amount equal to 25-50% of the vehicle’s value. If the borrower accepts, he can receive the funds the same day. One of the great advantages of title loans is that borrowers can continue to drive their car while they pay off the loan.

4. Lines of credit

The line of credit is a form of revolving credit, that is to say that the borrower can draw on the line, within the limit of his available limit. They will only pay interest on the amount they borrow and can repay in periodic installments or all at once.

To obtain a line of credit, a borrower will need to complete an online application and upload all necessary documents, proving income and other information. Once approved, they will receive the funds quickly and can repay them all at once or over time. They will only pay interest on the amount they borrow.

Borrow quickly and easily

Through online lenders, borrowers can get the funds they need without leaving their homes. Whether they want a cash advance, an installment loan, a title loan or a line of credit, they have more options than ever to get the money they need fast. That said, borrowers should ensure they have a good repayment plan in place to avoid interest, fees, or late payments.

Notice: The information provided in this article is provided for guidance only. Consult your financial advisor about your financial situation.

This content was posted through the press release distribution service on Newswire.com.

]]> How Installment Loans Can Help Cover https://sushirestaurantalbany.com/how-installment-loans-can-help-cover/ Tue, 18 Jan 2022 08:00:00 +0000 https://sushirestaurantalbany.com/how-installment-loans-can-help-cover/ LOS ANGELES, Jan. 18, 2022 (GLOBE NEWSWIRE) — Installment loans can give borrowers quick cash to cover larger expenses, whether they need to fund a home improvement project or cover an unexpected medical bill. . The borrower can then repay these loans over time in predictable monthly installments. An installment loan from Advance America comes […]]]>

LOS ANGELES, Jan. 18, 2022 (GLOBE NEWSWIRE) — Installment loans can give borrowers quick cash to cover larger expenses, whether they need to fund a home improvement project or cover an unexpected medical bill. . The borrower can then repay these loans over time in predictable monthly installments.

An installment loan from Advance America comes with an instant approval decision, fast funding, and less stringent credit score requirements. Read on to learn more about how installment loans work and how they can help borrowers cover expenses in the New Year.

How do installment loans work?

Installment loans are short-term loans that can give borrowers a lump sum of money to cover expenses. These loans can usually be repaid in fixed monthly installments, or installments, and the repayment period can last from several months to several years.

Advance America offers installment loans with a quick in-store or online application process. Borrowers can apply in minutes and receive an instant approval decision. Advance America also approves borrowers with all types of credit scores, considering factors such as income and work history in the decision process. This means that borrowers with poor or fair credit can still be approved.

How borrowers can cover their expenses with an installment loan

Here are some ways borrowers can use an Advance America installment loan to cover their expenses:

  • Paying for a car repair or medical bill: Expenses such as auto repair and medical bills can arise unexpectedly. An installment loan from Advance America can allow the borrower to cover these costs immediately and pay off what they owe over time in manageable payments.
  • Financing a home renovation or repair project: Borrowers can use an Advance America installment loan to pay for a home improvement or repair project, such as renovating a kitchen or fixing a leaky roof.
  • Cover essential expenses: Installment loans can also be a great option for those who need extra funds to cover essential expenses. Whether borrowers need to run errands or pay rent, Advance America can get them the funds they need fast.

Get an Advance America Installment Loan Today

Installment loans offer borrowers a great way to pay for any expense, whether it’s fixing a house or paying an unexpected bill. Borrowers can apply for an Advance America installment loan online or in-store in just minutes, and can receive instant approval. If approved, they can receive the funds they need in their bank account the same day they apply or within 24 hours. Borrowers can visit a nearby Advance America store or visit AdvanceAmerica.net to start the application process and start covering expenses today.

Notice: The information provided in this article is provided for guidance only. Consult your financial advisor about your financial situation.

This content was posted through the press release distribution service on Newswire.com.

]]> Inside corridor 109, the secret seafood dinners at Kobawoo in Koreatown https://sushirestaurantalbany.com/inside-corridor-109-the-secret-seafood-dinners-at-kobawoo-in-koreatown/ Wed, 12 Jan 2022 23:49:26 +0000 https://sushirestaurantalbany.com/inside-corridor-109-the-secret-seafood-dinners-at-kobawoo-in-koreatown/ Over the past few months, Chef Brian Baik has hosted quiet tasting menus on Monday nights at Kobawoo House in Koreatown, a dinner series he calls Corridor 109. The name is a reference to the now-closed Parisian restaurant. Passage 53 and Kobawoo’s sequel number in the bustling little Vermont Avenue strip, and it’s supposed to […]]]>

Over the past few months, Chef Brian Baik has hosted quiet tasting menus on Monday nights at Kobawoo House in Koreatown, a dinner series he calls Corridor 109. The name is a reference to the now-closed Parisian restaurant. Passage 53 and Kobawoo’s sequel number in the bustling little Vermont Avenue strip, and it’s supposed to merge two main parts of Baik’s background. This is because Baik’s family founded Kobawoo over 30 years ago, becoming world famous for its pork bossam and other traditional Korean dishes. The other part of the name is based on Baik’s experience at New York’s finest restaurants, from Eleven Madison Park, Brooklyn Fare, and Bouley to the most recent Sushi Noz.

These dinners are a bit of a test and a way to get the attention of Baik, who had considered opening his own modern Korean restaurant in New York City before deciding to relocate to Los Angeles during the pandemic. Early menus touted the potential of Baik’s cuisine, with pristine seafood sourced from Japan and Korea, as well as intricate dishes he and another cook prepare in Kobawoo’s kitchen.

The tastings only take place on Mondays as that is the only time the busy Korean restaurant is closed on weekdays. Enter through the side kitchen door to see a sparse, dimly lit dining room filled with chairs and tables blocking the main entrance. At the moment, dinners can only accommodate eight people per night, although Baik says they will eventually have two seats, doubling the number of diners to 16 every Monday.

The meal begins with a tart of chopped spotted shrimp and caviar with dried egg yolk, sweet onions, wasabi and citrus fruits, a wonderful appetizer that gives way to a moat from Jeju Island with uni in citrus jelly, ginger and shiso oil. The highlight of the introductory courses is Hokkaido iwashi toast, a nicely sliced ​​and lightly marinated Japanese sardine placed on top of a piece of soft milk bread the size of a nigiri.

Brian Baik at Corridor 109, which takes place in the Kobawoo family restaurant.
Jeremy Aguirre

Spotted shrimp appetizer and caviar tartlet at Corridor 109.

Spotted shrimp appetizer and caviar tartlet at Corridor 109.
Matthieu kang

Intermediate dishes offer more of the seafood parade, Hokkaido scallops nestled in a rich spinach and clam sauce and garnished with herbaceous parsley oil. Yamaguchi’s red tile fish swims amid a puddle of dashi anchovies, seaweed and turnips that would taste perfect in a modern kaiseki meal while the saba pesto pasta has a touch of grated ginger and Pickled white kelp to bring together bright green spaghetti. Heavier carbs are a welcome course after a number of the lighter dishes that came before it.

The final phase of the tasting begins with a bouillabaisse of rock fish and blue crab, followed by an almost decadent Japanese abalone roasted, sliced, then placed on a koshihikari risotto and black truffle. It ends with a single scoop of black tea ice cream. Overall, the experience is reminiscent of Benu’s early days in San Francisco, with fine French technique and playful precision using East Asian seafood as the main characters.

And there are certainly some similarities to Providence and perhaps N / Naka, although Baik’s style and minimalism is unique to him. For now, the menu seems to be more directly influenced by Baik’s time in New York City, with more Japanese sashimi preparations and a neat presentation. Baik says he plans to make a version of his family’s famous bossam, although he concedes that even with years of professional restaurant experience, he is still unable to recreate the recipe exactly as his parents do.

As for the Korean character of the meal, Baik openly admits that it’s not quite Korean food on the plate: “I try to incorporate Korean specialty ingredients whenever I can find them. And of course I have the influence to be Korean and grow around [Kobawoo],” he says.

These first tastings of Corridor 109 are a window into the workshop period of a future gourmet restaurant. Baik has seen LA’s upscale scene rise in recent years, with the return of the Michelin Guide and talented chefs arriving in town with great success. In terms of tasting menu locations, LA appears to be catching up to New York and San Francisco, Baik seeing a lot of potential there with Kato, Hayato, and N / Naka gaining worldwide recognition.

Fluke from Jeju Island with uni, citrus soy jelly and shiso oil on ceramic plate.

Fluke from Jeju Island with uni, citrus soy jelly and shiso oil.

Hokkaido scallop with spinach and clam sauce and parsley oil.

Hokkaido scallop with spinach and clam sauce and parsley oil.
Matthieu kang

Corridor 109 also joins LA’s burgeoning American Korean scene, with Perilla, Shiku, Kinn, Hanchic, Tokki, Yangban Society and Majordomo developing a true LA perspective on modern Korean cuisine. And Baik is clearly interested in adding to the more refined meal conversation that other young Asian American chefs like Mei Lin, Jon Yao, Zen Ong, Ki Kim, Nan Yimcharoen (from Kinkan), Minh Phan (from Phenakite) and Ryan Wong (from Needle) helped establish Los Angeles over the past few years.

Currently, dinners are held every Monday at Kobawoo. Check the Tock restaurant website for reservations. Normally, the price is $ 150 per person, excluding tax or tip, with optional glasses of wine available for purchase. Dinners updates will be posted on Instagram also. With a solid resume, a historic K-Town location, and top-notch ingredients, Baik’s Corridor 109 adds something very compelling to the LA foodie world.

Rock fish with blue crab bouillebaisse in corridor 109.

Rock fish with blue crab bouillebaisse in corridor 109.
Matthieu kang

Yamaguchi red tile fish with dashi, seaweed and Tokyo turnips in lane 109.

Yamaguchi red tile fish with dashi, seaweed and Tokyo turnips in lane 109.
Matthieu kang

Saba with pesto spaghetti at Corridor 109.

Pesto spaghetti saba.
Matthieu kang

Ezo abalone risotto with koshihikari rice, black truffle, gamtae seaweed.

Ezo abalone risotto with koshihikari rice, black truffle, gamtae seaweed.
Matthieu kang

,, CA 90005
(213) 389-7300

]]> The best wings we’ve seen on dinners, drive-ins and dives https://sushirestaurantalbany.com/the-best-wings-weve-seen-on-dinners-drive-ins-and-dives/ Tue, 11 Jan 2022 04:39:00 +0000 https://sushirestaurantalbany.com/the-best-wings-weve-seen-on-dinners-drive-ins-and-dives/ If you name your Los Angeles restaurant Beer Belly and call one of your BBQ Volcano Chipotle Wings menu items, well, you must expect Guy Fieri to come and check them out sooner or later. Of course, that’s exactly what happened in a memorable episode of “Diners, Drive-Ins and Dives” (via Food web). Fieri watched […]]]>

If you name your Los Angeles restaurant Beer Belly and call one of your BBQ Volcano Chipotle Wings menu items, well, you must expect Guy Fieri to come and check them out sooner or later. Of course, that’s exactly what happened in a memorable episode of “Diners, Drive-Ins and Dives” (via Food web). Fieri watched the saucier prepare his signature chicken wing sauce, then quickly slipped it onto a plate of sauce wings. Her initial reaction was “Wow, yeah, these are hot! After a few bites, however, he admitted that they were “not too spicy” and said he could detect a hint of sweetness in them as well.

Sadly, THE Eater informs us that the Koreatown restaurant where Fieri enjoyed these volcanic wings closed in 2019. They have, however, shared their sauce recipe with Food web -– enough for 40 pounds of wings. The ingredients are too many to list them all, but include chipotles (of course), ketchup, apple cider vinegar, Worcestershire, Louisiana style hot sauce, cayenne pepper, sriracha, red pepper flakes , Tabasco sauce, mustard and liquid smoke. Oh yeah, and a little bit of brown sugar, so Fieri was right about the sweetness behind the heat. Unfortunately, the recipe for the blue cheese vinaigrette was not included. According to the video, however, it’s made with aioli, sour cream, rice wine vinegar, lemon juice, and blue cheese crumbles, and Fieri describes it as “ridiculous.” (In a good way, of course!)

]]> Californian cuisine has had a moment for over 50 years https://sushirestaurantalbany.com/californian-cuisine-has-had-a-moment-for-over-50-years/ Thu, 06 Jan 2022 20:55:36 +0000 https://sushirestaurantalbany.com/californian-cuisine-has-had-a-moment-for-over-50-years/ [ad_1] Costs. Handcrafted. Multicultural. Balance. Relaxed. Ask five different chefs to describe California cuisine and you’ll hear at least five different words. For half a century, Californian cuisine has escaped the technical rigidity associated with other established culinary genres, becoming as ubiquitous in Los Angeles and the Bay Area as it is here in the […]]]>


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Costs. Handcrafted. Multicultural. Balance. Relaxed. Ask five different chefs to describe California cuisine and you’ll hear at least five different words.

For half a century, Californian cuisine has escaped the technical rigidity associated with other established culinary genres, becoming as ubiquitous in Los Angeles and the Bay Area as it is here in the Coachella Valley and up desert. The open-minded, farm-to-table philosophy of Californian cuisine has exploded far beyond the Golden State, continually sparking every facet imaginable in the food world.

“It’s going far rather than taking a shortcut”, explains Iinside the california food revolution author Joyce Goldstein, who worked as a chef and teacher at Berkeley icon Chez Panisse and owned and operated the groundbreaking San Francisco Square One restaurant before becoming an author and consultant.

The origins of Californian cuisine can be traced back to 1952 when Helen Brown’s West Coast Cookbook was first published. Brown advocated for adopting ingredients found in his own neighborhood instead of just relying on what was available at a grocery store. The book, adored by culinary titans like James Beard, has become a model of both classic and contemporary cooking.

The movement was cemented in the late 1970s when chefs like Alice Waters at Berkley’s Chez Panisse, Sally Schmitt at Napa Valley’s French Laundry, and Judy Rodgers at San Francisco’s Zuni Cafe were more fascinated by the generosity of neighboring farms and vendors. as per established culinary traditions, prepare comfort foods like spicy crab pizza, tomatillo tortilla soup and espresso granita.

“When we first started cooking what would become California cuisine, having an open kitchen and a wood-fired grill was a big deal,” says Goldstein. “They were revolutionaries at the time. Now, when you walk into a restaurant and see these things, you don’t blink.

Along with the emphasis on lighter, seasonal ingredients, Goldstein notes that California cuisine is also heavily influenced by the state’s melting pot of cultures, including the Mexican, Chinese, Japanese, Mediterranean, Persian, and Indigenous people.

“When it comes to ethnic influences, there are those that are natural, like when you grow up eating ginger, you don’t think it’s weird because you’ve always had it,” Goldstein says. “There’s also the more modern and trendy element of fusion, where cultures are combined on one plate, which can lead to great food but often leads to very confusing food.”

Keeping food as authentic and simple as possible is key to preparing dishes that quintessentially represent the Golden State. For chefs in the Coachella Valley and the High Desert, this often means marrying locally sourced elements, like citrus and stone fruit, with dishes that are flourishing in other parts of the West Coast, such as seafood and other proteins.

“When you have great ingredients, you don’t want to mess it up,” Goldstein says. “It is essential.”

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