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Plant-based foods are increasingly popular in all types of cuisine, as more and more consumers seek vegan alternatives to traditional recipes. Between retail and restaurant business, sales of plant-based foods have jumped 43% over the past two years, indicating the need for an increase in plant-based options and distributors. In honor of National Hispanic Heritage Month (September 15 to October 15), we’re spotlighting a number of Latin American restaurants that have reinvented traditional dishes to adhere to a plant-based diet.

The six Latinx vegan restaurants below have everything customers want when looking for Latin American food without any animal products. Often times Latin American cuisine centers around meat or cheese, and it can be difficult to find all-plant versions of classic dishes. From ceviche to empanadas, these restaurants showcase some of the best plant-based Latin American cuisines in the United States.

1. Calaveritas

This Atlanta-based pop-up taqueria brings a whole new innovative twist to traditional taco recipes, reinventing the way taco protein is cooked for a plant-based consumer base. Vegan cuisine features plant-based options of precious Latin American fare, including ceviche tostadas, street tacos, and quesatacos birria. The menu is filled with vegetable protein and flavored vegan dairy products to replicate the classics of traditional Mexican street food.

Currently, Calaveritas is not open for regular service, but the kitchen operates at pop-ups, festivals, breweries, and catered events in the Atlanta metro area. To find out where Calaveritas will serve food next, check out their Instagram or website.

Site: 308, avenue Ponce de Léon Ouest. Atlanta, Georgia 30030

2. La Cocinita Miami

Formerly a Miami-based food truck, The Cocinita Miami offers a mix of Mexican, Venezuelan and Colombian cuisines to plant-based consumers. Founded by couple chef Giancarlo Mitrano and Dr Simon Alvarez, the herbal restaurant is dedicated to highlighting the delicious potential and nutritional benefits of plant-based diets. La Cocinata aims to provide an accessible, inexpensive, and desirable twist to some of Miami’s favorite dishes. After opening its storefront in 2020, the company is an immediate success with any client. The Venezuelan couple hope to not only provide a delicious vegan menu for plant-based Miamiians, but also provide a gateway for people with all food preferences.

Site: 70 SE 5th Street suite 107 Miami, FL 33131

3. El Cocinero

Founded by vegan chef Alex Vargas, El Cocinero is the first authentic, all-plant Mexican restaurant in the San Fernando Valley. Vegan restaurants offer a wonderful and delicious selection of affordable Mexican street food. Vargas – formerly of the vegan restaurant Vegatinos – includes several staple Mexican dishes on its menu, including the quesadilla with vegan cheese, Al’s Special Burrito with three plant-based proteins, and the most popular 5-taco platter. No matter what you get from El Cocinero, you’ll walk away with a full plate of mouthwatering plant-based foods.

Site: 6265 Sepulveda Blvd UNIT 12, Van Nuys, CA 91411

4. The VSPOT

Founded by brothers Danny and Alex Carabao, VSPOT offers Park Slope some of the most authentic vegan variations of traditional Colombian cuisine. Originally, the menu focused on American-style foods, but almost immediately after opening the sibling duo decided to launch a menu highlighting the Colombian comfort food they were raised with. The Colombian-inspired comfort food offers several delicious options including empanadas, breaded avocado fries and the iconic Colombian dish Bandeja Paisa – a full plate with beans, seitan, rice and a carne “molida” based of plants.

Since opening its first location in Brooklyn, the Carabanos have launched its first remote location in the East Village. The VSPOT Express offers a simplified map inspired by the signature map of the flagship site.

Pitches: 156 5th Ave, Brooklyn, NY, 12 St Marks Pl, New York, NY 10003

5. Long live Végéria

1422 Nogalitos St, San Antonio, Texas 78204

Viva Vegeria is responsible for one of the most comprehensive vegan and gluten-free Tex-Mex menus in the United States. The Plant-Based Restaurants – founded by Chef Fred Anthony Garza – offer an extensive menu of classic Tex Mex dishes that exclude all animal-based or gluten-based ingredients to provide one of San Antonio’s most accessible restaurants. . Garza opened Viva Vegeria to enliven the cultural culinary traditions around which he grew up. His restaurant is a project that promotes plants in this historic culinary culture. The menu includes iconic dishes such as mole poblano, hot pozole, flautas and tacos al pastor.

6. Healthy substance

Chef Patricia Gonzalez grew up in Guadalajara cooking with her mother, learning a culinary tradition that would later become an integral part of Healthy Substance. However, for most of his life his kitchen was dedicated to his family and children. When her husband developed a debilitating illness, the couple turned to a vegan diet to help cure some of the negative symptoms. After seeing positive results, Gonzalez went vegan and then turned to Healthy Substance. His plant-based restaurant has a substantial menu that combines his belief in a vegan diet and his years of immersing himself in traditional Mexican cuisine.

Site: 6852 W Archer Ave, Chicago, IL 60638



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Oct. 13 (Reuters) – On Wednesday, the United States Food and Drug Administration is working to reduce salt levels by 12% on average in foods ranging from packaged meats to cheese, trying to quell a growing epidemic of salt problems. preventable health plaguing the country.

In sweeping guidelines, the FDA seeks voluntary short-term low sodium goals for food manufacturers, restaurant chains, and food service operators – with a primary focus on processed and take-out foods .

The agency wants to reduce sodium intake to an average of 3,000 milligrams per day, from 3,400 mg over the next two and a half years.

But the average intake would still be above the limit recommended by the dietary guidelines for Americans of 2,300 mg per day for anyone over 14 years of age.

On October 13, the U.S. Food and Drug Administration released new guidelines to reduce salt levels by an average of 12% in foods ranging from packaged meats to cheese in an effort to thwart preventable health problems.

The move is likely to affect the consumer packaged food industry and key players PepsiCo Inc (PEP.O), Kraft Heinz Co (KHC.O) and Campbell Soup (CPB.N). Fast food chains Americans love like McDonald’sCorp (MCD.N) will also be on the radar.

Health experts, however, said the regulator needs to take a stronger stance.

“The FDA’s goals represent an important step forward, but reducing sodium intake to 3,000 mg per day is not enough,” the American Heart Association said in a statement.

“We urge the FDA to follow today’s action with additional goals to further reduce the amount of sodium in the food supply and help Americans achieve adequate sodium intake.”

Signage can be seen outside the Food and Drug Administration (FDA) headquarters in White Oak, Maryland, USA on August 29, 2020. REUTERS / Andrew Kelly

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High salt intake has been linked to high blood pressure, which is one of the main causes of heart attacks and strokes.

More than 4 in 10 American adults have high blood pressure and reducing sodium intake could prevent hundreds of thousands of premature deaths and illnesses in the years to come, according to the agency.

Salt is an ubiquitous ingredient in almost all foods. The agency focused on 163 categories of processed, packaged and prepared foods, including different types of cheeses, pickles, nuts, sauces, cold cuts, crackers and poultry products – all the things Americans love to eat. . Even more during the pandemic.

The FDA said modest reductions made slowly over the next few years will significantly reduce diet-related illnesses and said it plans to release revised and subsequent goals to gradually lower sodium levels.

“We’ll be monitoring this as we go… Look at who’s doing well, which food groups are getting there and when,” Janet Woodcock, acting FDA commissioner, said on a media call.

“I hope that before we get to the end of the two and a half year period, we have a good idea of ​​what our plan should be for the next iteration.”

The majority of sodium consumed comes from processed, packaged and prepared foods, not table salt added to foods during cooking or consumption, making it difficult to control the amount of sodium consumed, the FDA said. .

The Food Marketing Institute, a trade group representing the food industry, said it supports the FDA’s decision to extend the recommended timeframe for companies to meet voluntary sodium targets and that it is reviewing the guidelines and seeking feedback. of its members.

The agency said researchers estimate that the public health benefits of limiting salt intake lead to tens of thousands fewer heart disease and stroke cases each year, as well as billions of people. dollars in health care savings over time.

Reporting by Oishee Majumdar and Manojna Maddipatla in Bengaluru; Additional reporting by Hillary Russ and Siddharth Cavale, written by Ankur Banerjee; Editing by Shinjini Ganguli, Bernard Orr

Our Standards: Thomson Reuters Trust Principles.


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By Manojna Maddipatla

(Reuters) – The United States Food and Drug Administration is working on Wednesday to reduce salt levels by 12% on average in foods ranging from packaged meats to cheese, trying to quell a growing epidemic of preventable health problems that hit the country.

In sweeping guidelines, FDA seeks voluntary short-term low sodium goals for food manufacturers, restaurant chains, and food service operators – with a primary focus on processed and take-out foods .

The agency wants to reduce sodium intake to an average of 3,000 milligrams per day, from 3,400 mg over the next two and a half years.

But the average intake would still be above the limit recommended by the dietary guidelines for Americans of 2,300 mg per day for anyone over the age of 14.

New FDA Guidance on Salt https://graphics.reuters.com/FDA-FOOD/SALT/byvrjrrddve/FDA-FOOD-SODIUM.jpg

The move is likely to affect the consumer packaged food industry and key players PepsiCo Inc, Kraft Heinz Co and Campbell Soup. Fast food chains Americans love like McDonald’s Corp will also be on the radar.

Health experts, however, said the regulator needed to take a stronger stance.

“The FDA’s goals represent an important step forward, but reducing sodium intake to 3,000 mg per day is not enough,” the American Heart Association said in a statement.

“We urge the FDA to follow today’s action with additional goals to further reduce the amount of sodium in the food supply and help Americans achieve adequate sodium intake.”

High salt intake has been linked to high blood pressure, which is one of the main causes of heart attacks and strokes.

More than 4 in 10 American adults have high blood pressure and reducing sodium intake could prevent hundreds of thousands of premature deaths and illnesses in the years to come, according to the agency.

Salt is an ubiquitous ingredient in almost all foods. The agency focused on 163 categories of processed, packaged and prepared foods, including different types of cheeses, pickles, nuts, sauces, cold cuts, crackers and poultry products – all the things Americans love to eat. . Even more during the pandemic.

The FDA said modest reductions made slowly over the next few years will significantly reduce diet-related illnesses and said it plans to release revised and subsequent goals to gradually lower sodium levels.

“We’ll be monitoring this as we go… Look at who’s doing well, which food groups are getting there and when,” Janet Woodcock, acting FDA commissioner, said on a media call.

“I hope that before we get to the end of the two and a half year period, we have a good idea of ​​what our plan should be for the next iteration.”

The majority of sodium consumed comes from processed, packaged and prepared foods, not table salt added to foods during cooking or eating, making it difficult to control the amount of sodium consumed, the FDA said.

The Food Marketing Institute, a trade group representing the food industry, said it supports the FDA’s decision to extend the recommended timeframe for companies to meet voluntary sodium targets and is reviewing the guidelines and seeking feedback. of its members.

The agency said researchers estimate that the public health benefits of limiting salt intake lead to tens of thousands fewer heart disease and stroke cases each year, as well as billions of people. dollars in health care savings over time.

(Reporting by Oishee Majumdar and Manojna Maddipatla in Bengaluru; Additional reporting by Hillary Russ and Siddharth Cavale, written by Ankur Banerjee; editing by Shinjini Ganguli, Bernard Orr)


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Manchester restaurant co-founder Fazenda and Tast will be opening a new South American Rodizio restaurant in the former Post Office unit in Altrincham.

Robert Melman, an Argentinian who now lives in Altrincham, will be opening Jardim on Stamford New Road next month.

This will mean a new lease of life for the Old Post Rooms, the iconic former home of the Altrincham Post Office, which has been unoccupied for over a year.

Previously, the site was relaunched as an independent business center and vintage tea room, and more recently as a furniture store.

Melman is one of the best-known people on the Manchester restaurant scene, having started Fazenda in Leeds in 2010 and opening in Manchester, Liverpool, Edinburgh and Birmingham. However, Melman recently left the company behind Fazenda.

What will Jardim’s bar look like

Three years ago, Melman also started tapas restaurant Tast on King Street, gaining support from Manchester City manager Pep Guardiola.

Altrincham’s new concept, Jardim (garden in Portuguese), will feature a selection of signature Rodizio meats, but there will also be a “wide choice of lighter options”.

Melman, who partnered with Chris Milner, its COO for almost 10 years, for the new opening, said, “I wanted to create something new where I could again add the personal touch. I love the excitement of bringing together fresh and new ideas and building a team to make it happen. As brands grow, this personality can be lost.

Jardim opens in Old Post Rooms unit on Stamford New Road

“Jardim has been one of my foreclosure projects and I love the excitement of bringing something new to Altrincham. I had the opportunity to be creative again and loved exploring the perfect blend of Brazilian style cuisine with some from my native Argentina.

“As I never had the chance to say goodbye to my old team, which was like family to me, I think it’s important for them to see that whatever the situation, you can always get away with it. go out, even in the most difficult times. “


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Local East Bay Indigenous Chef opens one of only two Indigenous restaurants in area


FRUITVALE, Calif .– East Bay Native Crystal Wahpepah opens “Wahpepha’s Kitchen,” the second of its kind to serve Native American dishes and specialties.

Wahpepah made his Bay Area debut as a caterer focusing on Indigenous and tribal cuisine and served as the lead Indigenous chef on Food Network’s “Chopped”. The official opening of Wahpepah in October features a menu of bison chili and blue corn waffles.

The diet of Native Americans varies by climate and tribe, but is mostly made up of buffalo, potatoes, squash, fried bread, etc. The large amount of starchy vegetables consumed caused diabetes in a large number of Native Americans. Diabetes has plagued the Native American community in addition to limited health care resources and financial access to health facilities.

In East Bay, the Native American Health Center (NAHC) provides resources to Native American Indians and Alaska Natives who are vulnerable and underserved in the community. NAHC provides care to 15,000 members annually. The NAHC has no tribal or ethnic requirements for services. With over 45 years of service, NAHC continues to strive to improve the health of underserved groups with medical, dental, behavioral, WIC and community wellness care for its members.

It is an organization covered by the federal government. The program offers dental, medical and holistic care. “Food Medicine and Food Pharmacy are two programs we have that provide people with fresh produce every week, a Thursday morning nutrition class at 9:00 am as well as cooking classes, as well as a 16 week program. to learn to adopt a healthier lifestyle, ”said Jasmine Sanchez, behavioral health program coordinator at the Native American Health Center.

The Native American organizations in the Bay Area give a sense of belonging. “It helps you connect with indigenous groups. It’s a feeling of belonging, of being part of something bigger than yourself. My wish for people is to educate themselves, to respect the culture and to appreciate the culture. It’s a beautiful thing to experience, we have a lot of passion for preserving culture and traditions, ”Sanchez continued.

There is a vibrant multi-tribal Native American community in the Bay Area. According to the U.S. census, Indigenous people population in the Bay Area is 18,500. The Ohlones are the largest group in the Bay Area. However, there is a presence of the Chochenyo and Karkin groups in the East Bay.

The East Bay has a strong presence of Native American groups who have been displaced from their homeland. The Intertribal Friendship House is an East Bay organization connecting the multi-tribal community linked to culture and tradition through powwow dances, percussion lessons, beading and other forms of social gathering, serving as “the heart of a tribal community.”

The importance of an Aboriginal restaurant in the East Bay is a nod to the strong presence of Native American culture and traditions in the Bay Area. The cuisine of Wahpepah remains true to indigenous ingredients and the cuisine of indigenous foods. The opening is scheduled for mid-late October and will certainly be a staple of Indigenous cuisine for the community. “Adding another cultural restaurant is a beautiful thing. This adds to the diverse palette of the Bay Area. A friendly reminder that indigenous peoples are still here, ”Sanchez added.


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Local East Bay Indigenous Chef opens one of only two Indigenous restaurants in area


FRUITVALE, Calif .– East Bay Native Crystal Wahpepah opens “Wahpepha’s Kitchen,” the second of its kind to serve Native American dishes and specialties.

Wahpepah made his Bay Area debut as a caterer focusing on indigenous and tribal cuisine and served as the lead indigenous chef on Food Network’s “Chopped” show. The official opening of Wahpepah in October features a menu of bison chili and blue corn waffles.

The diet of Native Americans varies by climate and tribe, but is mostly made up of buffalo, potatoes, squash, fried bread, etc. The large amount of starchy vegetables consumed caused diabetes in a large number of Native Americans. Diabetes has plagued the Native American community in addition to limited health care resources and financial access to health facilities.

In East Bay, the Native American Health Center (NAHC) provides resources to Native American Indians and Alaska Natives who are vulnerable and underserved in the community. NAHC provides care to 15,000 members annually. The NAHC has no tribal or ethnic requirements for services. With over 45 years of service, NAHC continues to strive to improve the health of underserved groups with medical, dental, behavioral, WIC and community wellness care for its members.

It is an organization covered by the federal government. The program offers dental, medical and holistic care. “Food Medicine and Food Pharmacy are two programs we have that provide people with fresh produce every week, a nutrition class on Thursday mornings at 9 am as well as cooking classes, as well as a 16-week program for learn to live a healthier lifestyle, ”said Jasmine Sanchez, behavioral health program coordinator at the Native American Health Center.

The Native American organizations in the Bay Area give a sense of belonging. “It helps you connect with indigenous groups. It’s a feeling of belonging, of being part of something bigger than yourself. My wish for people is to educate themselves, to respect the culture and to appreciate the culture. It’s a beautiful thing to experience, we have a lot of passion for preserving culture and traditions, ”Sanchez continued.

There is a vibrant multi-tribal Native American community in the Bay Area. According to the U.S. census, Indigenous people population in the Bay Area is 18,500. The Ohlones are the largest group in the Bay Area. However, there is a presence of the Chochenyo and Karkin groups in the East Bay.

The East Bay has a strong presence of Native American groups who have been displaced from their homeland. The Intertribal Friendship House is an East Bay organization connecting the multi-tribal community linked to culture and tradition through powwow dances, percussion lessons, beading and other forms of social gathering, serving as “the heart of a tribal community.”

The importance of an Aboriginal restaurant in the East Bay is a nod to the strong presence of Native American culture and traditions in the Bay Area. The cuisine of Wahpepah remains true to indigenous ingredients and the cuisine of indigenous foods. The opening is scheduled for mid-late October and will certainly be a staple of Indigenous cuisine for the community. “Adding another cultural restaurant is a beautiful thing. This adds to the diverse palette of the Bay Area. A friendly reminder that indigenous peoples are still here, ”Sanchez added.


Source link

Local East Bay Indigenous Chef opens one of only two Indigenous restaurants in area


FRUITVALE, Calif .– East Bay Native Crystal Wahpepah opens “Wahpepha’s Kitchen,” the second of its kind to serve Native American dishes and specialties.

Wahpepah got his start in the Bay Area as a caterer focusing on Indigenous and tribal cuisine and served as the lead Indigenous chef on Food Network’s “Chopped”. The official opening of Wahpepah in October features a menu of bison chili and blue corn waffles.

The diet of Native Americans varies by climate and tribe, but is mostly made up of buffalo, potatoes, squash, fried bread, etc. The large amount of starchy vegetables consumed caused diabetes in a large number of Native Americans. Diabetes has plagued the Native American community in addition to limited health care resources and financial access to health facilities.

In East Bay, the Native American Health Center (NAHC) provides resources to Native American Indians and Alaska Natives who are vulnerable and underserved in the community. NAHC provides care to 15,000 members annually. The NAHC has no tribal or ethnic requirements for services. With over 45 years of service, NAHC continues to strive to improve the health of underserved groups with medical, dental, behavioral, WIC and community wellness care for its members.

It is an organization covered by the federal government. The program offers dental, medical and holistic care. “Food Medicine and Food Pharmacy are two programs we have that provide people with fresh produce every week, a Thursday morning nutrition class at 9:00 am as well as cooking classes, as well as a 16 week program. to learn to adopt a healthier lifestyle, ”said Jasmine Sanchez, behavioral health program coordinator at the Native American Health Center.

The Native American organizations in the Bay Area give a sense of belonging. “It helps you connect with indigenous groups. It’s a feeling of belonging, of being part of something bigger than yourself. My wish for people is to educate themselves, to respect the culture and to appreciate the culture. It’s a beautiful thing to experience, we have a lot of passion for preserving culture and traditions, ”Sanchez continued.

There is a vibrant multi-tribal Native American community in the Bay Area. According to the U.S. census, Indigenous people population in the Bay Area is 18,500. The Ohlones are the largest group in the Bay Area. However, there is a presence of the Chochenyo and Karkin groups in the East Bay.

The East Bay has a strong presence of Native American groups who have been displaced from their homeland. The Intertribal Friendship House is an East Bay organization connecting the multi-tribal community linked to culture and tradition through powwow dancing, percussion lessons, beading and other forms of gathering. social, serving as “the heart of a tribal community.”

The importance of an Aboriginal restaurant in the East Bay is a nod to the strong presence of Native American culture and traditions in the Bay Area. The cuisine of Wahpepah remains true to indigenous ingredients and the cuisine of indigenous foods. The opening is scheduled for mid-late October and will certainly be a staple of Indigenous cuisine for the community. “Adding another cultural restaurant is a beautiful thing. This adds to the diverse palette of the Bay Area. A friendly reminder that indigenous peoples are still here, ”Sanchez added.


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As the fastest growing ethnic group in the country, Asian Americans have a great influence on what we all consume in culture, from music and movies to food and drink.

In the food and beverage business, we have been very excited about the founders of Asia American and Pacific Islander (AAPI) who are leveraging their cultural heritage to create new snacks, sauces, delivery services and beverages that both celebrate their origin. and introduce familiar flavors (for them) to new audiences.

These brands often represent an intersection of the traditional and the modern and can be found in classic Asian grocery stores and the millennial brand’s online storefronts. Another thing that sets them apart as a unique Millennial brand is their commitment to sustainable and ethical values, ranging from paying family farms fair and above-market wages to using natural and organic ingredients.

As an Asian American, it’s exciting for me to see all the ways that members of the AAPI community shine a light on, celebrate and innovate on the amazing foods and drinks I grew up with – and we hope you’re just as excited to eat them and drink them all, too.

Here are the 20 Asian-American food and drink brands you should try:


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Ian Rusnak and Eric Safin, the chef-owners of the new Elina’s in West Town have worked in dozens of restaurants – steakhouses, Chinese restaurants, cafes, upscale places with Michelin stars. But when they finally opened their own restaurant, they decided on a little neighborhood joint where they would run the kitchen themselves, cooking the kind of cozy Italian-American classics that they hope will make people want to eat. come back again and again: chicken and eggplant parmesan, rigatoni with vodka, linguine and clams. There is also sirloin steak and Dover sole for special occasions, as sometimes it is nice to party in your neighborhood.

Elina overlooks W. Grand Avenue.

“We’re not trying to be a game-changer in terms of offers,” says Rusnak. “I feel like there may be times when restaurants are creative just for the sake of being creative, and you leave your experience there and say, ‘It was interesting’ and then don’t come back. not back. We want to offer something desirable.

Despite its lack of a liquor license – it’s BYOB for now – reservations for the tables in the 28-seat space, which opened in mid-September, are already hard to come by; there are ten more seats at the bar, first come, first served, but, says Rusnak, “it can be awkward to sit at the bar without alcohol.”

The two chefs met at Restaurant Marc Forgione, a new American restaurant in New York City run by the Excellent chef winner, and became close friends, frequent colleagues in different restaurant kitchens, and occasional roommates. Rusnak eventually became Culinary Director of Brandon Sodikoff’s Hogsalt Hospitality restaurant group, while Safin was the opening chef at Verōnika, Stephen Starr’s lavish Eastern European restaurant that opened in New York. York in January 2020 and closed two months later.

When the pandemic struck, Safin and Rusnak teamed up to start a restaurant business, working at private events along the East Coast and in and around Chicago. They offered a choice of three menus: Italian-American, French bistro / brasserie, and steakhouse. Eighty percent of their customers have chosen the Italian-American option. Rusnak and Safin knew they were on to something. They also realized that after spending so much time in management roles, they lacked cooking and regularly interacting with customers.

Rigatoni went to vodka.

A plate of ribs stacked on top of each other and garnished with slices of neon green peppers.

Cherry Pepper Ribs.

Last November, they started looking for a location for a permanent restaurant in Chicago, which they liked for its density and because it was cheaper than New York; to pay rent for a similarly sized place in Manhattan, they figured they would have to charge four times as much for entrances, which would make it impossible to run the kind of little neighborhood place they dreamed of. They signed a lease on the space in West Town in June and spent the summer doing most of the renovations themselves. They borrowed Safin’s mother’s name, which Safin says makes her very happy.

Because The Gringo, the space’s former tenant, had her liquor license revoked, the city suspended new applications for that address for 12 months, so Elina won’t be able to apply for her own license until. next May. Next year, Rusnak and Safin also plan to develop the restaurant’s backyard and open a patio.

But for now, they’re happy with what they’ve created. “We literally touch every aspect of the restaurant from start to finish,” says Rusnak, “from the moment he walks in the door to the moment he lands on the plate. This is what sets us apart.

Take a closer look at the dishes on Elina’s menu below.

A toasted mozzarella and pesto sandwich cut into triangles stacked on top of each other, connected by strings of cheese.

Mozzarella in carozza.

Elina’s, 1202 W. Grand Avenue, open 5:00 p.m. to 11:00 p.m. Tuesday through Saturday.


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Harvard Square will soon be home to Wusong Road, a new Chinese-American restaurant and tiki bar run by chef Jason Doo and Thomas Brush, owner of Felipe’s Taqueria.

Wusong Road is targeting a “late fall” opening at 112 Mt. Auburn St., the historic building where French restaurant Les Sablons was located, Doo said in an interview. The new restaurant is located near Flour Bakery and Harvard Square Hotel.

Doo said the restaurant has been under construction for a long time. He added that although he and his business partners formulated the business idea before the pandemic, the rise in anti-Asian sentiments during Covid-19 motivated them to delay the opening.

Doo said the team envisioned Wusong’s first floor as a “rice plate” restaurant – with specialties including Chinese-style roast meats such as pork, duck and chicken at an affordable price.

“We are actually importing an imperial style roasting duck oven,” he said. “We’re going to try to keep everything in that $ 10 price tag so that everyone can eat there.”

Doo also said he hopes the second floor – aimed at guests 21 and older – will be a place for local residents to relax after work.

Denise A. Jillson, president of the Harvard Square Business Association, said local businesses and customers “look forward to welcoming” Wusong Road.

“It’s very important that this building light up again for this particular area of ​​Harvard Square which tends to be pretty quiet,” Jillson said.

Doo – who noted that the cuisine on offer at Wusong will not be “necessarily traditional Chinese cuisine,” but rather a nod to the Chinese-American cuisine of his upbringing in Malden, Massachusetts – said he hopes to serve the type of food he likes to eat. .

“I no longer feel like I have to prove myself by making a ten-course tasting menu,” added Doo, who previously worked as a chef at upscale French restaurant Menton in Boston. “It’s, ‘Hey, I really like this food. I’m going to put my life story on a plate. ‘ “

Several Harvard students said they were not happy with China’s current offerings in the square, a void that could be filled by Wusong.

Nicholas Y. Gu ’24, who has dined at Hong Kong restaurant in the past, said many students, including himself, frequent the establishment “out of need” because it is one of the few Chinese restaurants in proximity to campus.

Gu said he would like to see more authentic Chinese food offerings in the plaza, citing another restaurant – Dumpling House – as tasty but impractical due to its relatively remote location.

“I would really like to see Chinese food. The closest restaurant which is pretty good is Dumpling House, and even that is a 15 minute walk away and it’s tucked away in a corner, ”he said. “So having just one option would be really great. “

Gu, who was unaware of the entrance to Wusong Road in the square, called it a “staggering revelation.”

“I am very excited,” Gu said.

Doo said he hopes Wusong Road can open soon, so Cambridge residents and Square patrons have another cold-weather dining option.

“We would really like to open up and offer this escape to a tropical style bar during the cold New England winters,” he said.

– Editor Isabella B. Cho can be contacted at [email protected] Follow her on Twitter @izbcho.

– Editor Vivian Zhao can be contacted at [email protected]



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