American restaurant – Were Cooking Restaurants USA http://werecookingrestaurantsusa.com/ Mon, 26 Sep 2022 08:42:06 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://werecookingrestaurantsusa.com/wp-content/uploads/2021/10/icon-120x120.jpg American restaurant – Were Cooking Restaurants USA http://werecookingrestaurantsusa.com/ 32 32 Contemporary Latin American restaurant and bar, MNKY HSE coming in October https://werecookingrestaurantsusa.com/contemporary-latin-american-restaurant-and-bar-mnky-hse-coming-in-october/ Thu, 22 Sep 2022 14:05:43 +0000 https://werecookingrestaurantsusa.com/contemporary-latin-american-restaurant-and-bar-mnky-hse-coming-in-october/ MNKY HSE first opened in Mayfair in 2016, where it created a new kind of dining experience – a reimagined Latin American restaurant and late-night lounge that transforms as the night goes on. The famous restaurant brand has announced that it will officially open its doors in Manchester on friday october 14. The highly anticipated […]]]>

MNKY HSE first opened in Mayfair in 2016, where it created a new kind of dining experience – a reimagined Latin American restaurant and late-night lounge that transforms as the night goes on.

The famous restaurant brand has announced that it will officially open its doors in Manchester on friday october 14.

The highly anticipated opening on Lloyd Street adds another foodie hotspot to Manchester’s growing scene, offering a multi-sensory design and lighting experience, a central bar, open kitchen and DJ booth, plus a live music program.

The restaurant also has its own nightclub with a separate speakeasy-style entrance and late-night license. Complete with 102 seats, the stylish venue offers Mancunians a one-of-a-kind dining and drinking experience.

Director of Culinary Operations, Mark Morrans, former chef at Señor Ceviche London, has curated a new menu for the hot new opening that champions high-quality, contemporary Latin American cuisine with a Japanese influence. Highlights include crispy tacos, sushi, ceviche, and Chilean sea bass.

MNKY HSE Manchester’s specially designed drinks menu includes cocktails that blend flavors such as dark chocolate, lime, chilli and tropical flowers with whisky, rum and tequila, giving guests the ultimate taste from South America.

Boris Kofman, co-founder of MNKY HSE, said: “MNKY HSE Manchester is the place to eat, drink and play – with a restaurant, bar and club all under one roof. The new MNKY HSE Manchester offering is available to everyone and we look forward to welcoming our first guests next month.

……………………………………………

OPENING TIME
Monday & Tuesday: Closed
Wednesday – Sunday: 5 p.m. – 1 a.m. (Last table 10.45 p.m.)
Club open Friday, Saturday, Sunday from 10:30 p.m. to 4 a.m.

TO BOOK A TABLE

……………………………………………

MNKY HSE Manchester, 18-22 Lloyd Street, M2 5WA

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US Restaurant Chain Figaro’s Pizza Announces Partnership with Delphinus Foods to Expand Presence in Western India Region https://werecookingrestaurantsusa.com/us-restaurant-chain-figaros-pizza-announces-partnership-with-delphinus-foods-to-expand-presence-in-western-india-region-2/ Thu, 22 Sep 2022 10:10:03 +0000 https://werecookingrestaurantsusa.com/us-restaurant-chain-figaros-pizza-announces-partnership-with-delphinus-foods-to-expand-presence-in-western-india-region-2/ Bombay (Maharashtra) [India], September 22 (ANI/SRV): QSR American restaurant chain of Italian cuisine, Figaro’s Pizza announces its expansion into the Indian market. This expansion is carried out in association with Delphinus Foods Pvt Ltd. Avinash and Manali Parab, owners of Delphinus Foods, are successful franchisees of Figaro’s Pizza in the United States. Parabs, after completing […]]]>

Bombay (Maharashtra) [India], September 22 (ANI/SRV): QSR American restaurant chain of Italian cuisine, Figaro’s Pizza announces its expansion into the Indian market. This expansion is carried out in association with Delphinus Foods Pvt Ltd. Avinash and Manali Parab, owners of Delphinus Foods, are successful franchisees of Figaro’s Pizza in the United States. Parabs, after completing his graduate studies at the University of Mumbai, moved to the United States in 2000 with their baby boy, who is now a 22-year-old studying astrophysics at the University of Arizona.

They have over 15 years of experience in the pizza industry. With extensive experience in multi-unit operations, Parabs has always wanted to enter a franchise chain. Avinash and Manali thought that Figaro’s Pizza is the right product that will match Indian taste and do good in India and this dream of launching Figaro’s in India will come true very soon. They decided to expand their business and are now the main franchise partner of Figaro’s Pizza in Maharashtra, Gujarat and Goa (West India). Avi and Manali were born, raised, fell in love and married in Mumbai, Maharashtra. So their dream is to open Le Figaro’s first address in Bombay. Delphinus Foods plans to develop more than 100 Figaro stores in major cities in the western region of India over the next few years through exclusive development partners and stores with an investment prospect of around INR 100 crore . They are convinced that India will love Figaro’s Pizza. Working with Le Figaro’s product development and food technology team, the Parabs have already crafted a menu India will love and have begun working with property developers for the first key locations.

Le Figaro’s offers quality and value pizza. Figaro’s Pizza truly has “singing flavors” due to the ingredients they use and the recipe they follow. The generously proportioned ingredients lead us to proudly claim that Figaro’s Pizza is the best pizza you can have.

Figaro’s Pizza is looking for franchise partners to develop Figaro’s stores in India. They have an easy-to-run operating system and don’t require any previous power experience. This is an ideal opportunity for a multi-store investor or an operator active at the individual store level.

Commenting on the partnership, Ron Berger, CEO of Figaro’s Pizza, said, “With over forty years in business in the United States and around the world, Figaro’s has strong SOPs and inherent strengths that, if accompanied by the “Avinash and Manali’s experience in pizza, running a successful franchise system and being from India, can become a powerful offering for our partners and customers.”

For more franchise and product information, please visit our website (https://figarospizzaindia.com)

This story was provided by SRV. ANI shall in no way be responsible for the content of this article. (ANI/SRV)

DISCLAIMER

(This story has not been edited by Business Standard staff and is auto-generated from a syndicated feed.)

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US Restaurant Chain Figaro’s Pizza Announces Partnership with Delphinus Foods to Expand Presence in Western India Region https://werecookingrestaurantsusa.com/us-restaurant-chain-figaros-pizza-announces-partnership-with-delphinus-foods-to-expand-presence-in-western-india-region/ Thu, 22 Sep 2022 05:15:31 +0000 https://werecookingrestaurantsusa.com/us-restaurant-chain-figaros-pizza-announces-partnership-with-delphinus-foods-to-expand-presence-in-western-india-region/ Bombay (Maharashtra) [India], September 22 (ANI/SRV): QSR American restaurant chain of Italian cuisine, Figaro’s Pizza announces its expansion into the Indian market. This expansion is carried out in association with Delphinus Foods Pvt Ltd. Avinash and Manali Parab, owners of Delphinus Foods, are successful franchisees of Figaro’s Pizza in the United States. Parabs, after completing […]]]>

Bombay (Maharashtra) [India], September 22 (ANI/SRV): QSR American restaurant chain of Italian cuisine, Figaro’s Pizza announces its expansion into the Indian market. This expansion is carried out in association with Delphinus Foods Pvt Ltd. Avinash and Manali Parab, owners of Delphinus Foods, are successful franchisees of Figaro’s Pizza in the United States. Parabs, after completing his graduate studies at the University of Mumbai, moved to the United States in 2000 with their baby boy, who is now a 22-year-old studying astrophysics at the University of Arizona.

They have over 15 years of experience in the pizza industry. With extensive experience in multi-unit operations, Parabs has always wanted to enter a franchise chain. Avinash and Manali thought that Figaro’s Pizza is the right product that will match Indian taste and do good in India and this dream of launching Figaro’s in India will come true very soon. They decided to expand their business and are now the main franchise partner of Figaro’s Pizza in Maharashtra, Gujarat and Goa (West India). Avi and Manali were born, raised, fell in love and married in Mumbai, Maharashtra. So their dream is to open Le Figaro’s first address in Bombay. Delphinus Foods plans to develop more than 100 Figaro stores in major cities in the western region of India over the next few years through exclusive development partners and stores with an investment prospect of around INR 100 crore . They are convinced that India will love Figaro’s Pizza. Working with Le Figaro’s product development and food technology team, the Parabs have already crafted a menu India will love and have begun working with property developers for the first key locations.

Le Figaro’s offers quality and value pizza. Figaro’s Pizza truly has “singing flavors” due to the ingredients they use and the recipe they follow. The generously proportioned ingredients lead us to proudly claim that Figaro’s Pizza is the best pizza you can have.

Figaro’s Pizza is looking for franchise partners to develop Figaro’s stores in India. They have an easy-to-run operating system and don’t require any previous power experience. This is an ideal opportunity for a multi-store investor or an operator active at the individual store level.

Commenting on the partnership, Ron Berger, CEO of Figaro’s Pizza, said, “With over forty years in business in the United States and around the world, Figaro’s has strong SOPs and inherent strengths that, if accompanied by the “Avinash and Manali’s experience in pizza, running a successful franchise system and being from India, can become a powerful offering for our partners and customers.”

For more franchise and product information, please visit our website www.figarospizzaindia.com

This story was provided by SRV. ANI shall in no way be responsible for the content of this article. (ANI/SRV)

This story is automatically generated from a syndicated feed. ThePrint declines all responsibility for its content.

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Potluck Club American Cantonese Restaurant https://werecookingrestaurantsusa.com/potluck-club-american-cantonese-restaurant/ Mon, 12 Sep 2022 04:00:00 +0000 https://werecookingrestaurantsusa.com/potluck-club-american-cantonese-restaurant/ Hot and spicy are not necessarily synonymous. Heard at the Potluck Club, which the team of Cereal bar with milk and cream opened on Chrystie Street in June: “Is it going to be spicy? It’s going to be expertly seasoned, yes, which doesn’t answer the question, I know. But with few exceptions, the items on […]]]>

Hot and spicy are not necessarily synonymous.

Heard at the Potluck Club, which the team of Cereal bar with milk and cream opened on Chrystie Street in June: “Is it going to be spicy? It’s going to be expertly seasoned, yes, which doesn’t answer the question, I know. But with few exceptions, the items on the Potluck Club’s American Cantonese menu aren’t meant to be “pungent” in the fiery, peppery sense more commonly associated with, say, Sichuan cuisine. So if you’re asking yourself the question out of caution, don’t worry. Otherwise, plan to ignite another day or ask for extra jalapeños with your salt and pepper chicken ($25).

The reimagined plate could rightly be described as deconstructed, garnishing boneless fried thighs amped up with white pepper and a five-spice blend with the marinated green slices, the capsaicin somewhat reduced from the process. The chicken is crispy and juicy, split between scallion biscuits and spread with a little chili and plum jam for a little homemade sandwich. The cookies come in pairs, their camera-ready surface is attractive gold with flecks of vegetal green, abstractly rectangular in hand. They look delicious, and their best bites are as light and buttery as they come, with a few drier, denser flavors in between.

Braised Ribs with Kabocha ($38) rise above as a must-have Potluck Club dish. Inspired by a chef’s preparation Zhan Chen’s father, they are wonderfully rich and easily separated from the bones, the fat returned to the silky effect. They are recommended with a sensory recalibration with white rice ($3), fluffy and flawlessly executed.

A few items are enough to share between a couple, so come with a crowd to try a few more without committing to packing containers at the end of the night. The Potluck Club is extremely conducive to large parties. A row of easily reconfigurable tables for groups or those even more easily heard groups of two leads to the bar under a marquee that reads “HERE FOR A GOOD TIME NOT A LONG TIME” and curves down to the wider dining area. The entire space is attractive, with glossy murals and finishes and flattering lights and splashes of sea and coral shades. Everything looks like the place to be.

There are a dozen items on the Potluck Club dinner menu at press time, with plenty of detail to recommend them. The tiger jellyfish salad is delicately arranged with Chinese celery, cilantro, green onions and sprinkled with sesame seeds. A modest table mix mixes its bright and refreshing flavors. The extra tea eggs ($3) in XO fried rice with prawns and sausage ($19) is among the best I’ve had. And the spicy eggplant ($16) from the vegetarian section is, as billed, a deliberately spicy option. Its slices are fried, coated in doubanjiang-garlic sauce and garnished with cilantro and fried shallots. It’s a big nightshade, firm and tender and a bit creamy with enough assertive bite to assert itself without screaming. The shallots are excellent too, giving the already perfectly textured dish a vibrant crunch. It probably suits most people – perky and not watery – and a little more rice can soothe sensitive palates.

A dessert, pineapple swirled soft serve tower ($7) recalls the team’s first operation and, with the added sprinkle of pineapple bread crumble, the attention to texture that gives this status to some of the best Potluck Club bets. There’s also a fortune cookie on top, but time flies in this fun environment, and you might have already glanced at the message.

Vitals

The atmosphere: Laid back, fun and easy (probably easier when you make a reservation as it’s quite popular) with the room and vibe for groups.

The food: Cantonese American Plates with a “new take on old classics”.

The drinks: Beer and wine.

Timing Tip: Potluck Club is great for large parties, but e-mail events@potluckclubny.com to book for 8 or more.

The Potluck Club is located at 133 Chrystie Street. It is open Thursday to Sunday from 5:30 p.m. to 10 p.m.

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Inside Fortuna’s Row, a new contemporary Latin American restaurant in Calgary https://werecookingrestaurantsusa.com/inside-fortunas-row-a-new-contemporary-latin-american-restaurant-in-calgary/ Mon, 05 Sep 2022 22:00:23 +0000 https://werecookingrestaurantsusa.com/inside-fortunas-row-a-new-contemporary-latin-american-restaurant-in-calgary/

The newest restaurant of the Syndicate Hospitality Group, Fortuna’s Row offers an impressive range of Latin American dishes and cocktails in the East Village neighborhood.

It’s not often that a dining experience truly feels like an escape from everyday life. But to The row of Fortunathe latest restaurant from Syndicate Hospitality Group (which is also behind Orchard and Shelter), you can expect exactly that.

Conceived by fortified architecture, Fortuna’s Row spans 10,000 square feet inside a former textile factory right next to the Bow River. Guests may recognize the building as the former home of Booker’s BBQ Grill and Crab Shack, which was in a food court adjacent to where Fortuna’s Row now resides.

Whether you’re seated in the sprawling dining room or at the bar, the restaurant’s prominent footprint, combined with the mix of beach-inspired light fixtures, plants, wood and concrete finishes, and earthy colors, has an effect of transportation. As the sky darkens, the restaurant space takes on a dark and light atmosphere that is both luxurious and relaxing.

Photograph of Fort Architecture.
Photograph of Fort Architecture.

The kitchen, led by chef Mikko Tamarra (who guests may know from Con Mi Taco), serves an exciting menu of contemporary Latin American cuisine that is divided into snacks, small plates and large sharing plates. Highlights include a braised pork belly taco, a pincho (a charcoal-grilled sirloin with thin potatoes and salsa morita), and a refreshing ceviche with Hokkaido scallops.

There’s also an impressive dessert menu created by chef Teisha Huff. Options range from Milhojas, a dish with layers of puff pastry, dulce de leche, pasterlera cream, walnuts and nasturtium, to Queso, which mixes sweet and savory with nostrala mousse, creamy goat cheese, pineapple raspado naraja and guava honey.

And if you fancy cocktails, you won’t be disappointed. Named after the different plants, fruits and vegetables they contain, Fortuna’s cocktails include mouth-watering options like Yuzu (Japanese whiskey, yuzu koshō, sesame rice vinegar shrub, apple brandy and lapsang souchong), rosemary (tequila, raicilla, hibiscus, salted rosemary, grapefruit, lime and tonic) and corn, a great late-night pick-me-up with espresso, masa and liqueur 43. Order these with your meal, or just pop into “Standing Room Only”, an impressive bar just inside the restaurant’s main entrance. Although it is a place where you can have a drink before or after your meal, it can also be your main destination if you are just looking for drinks and some snacks.

421 Riverfront Ave SE, 403-243-0069, fortunasrow.com

Photograph by Phil Crozier.

Avenue writers and editors are sometimes invited to have culinary or adventure experiences as guests, including some of the experiences in this story. No additional experience or advertising is required for Avenue coverage. Neither companies that advertise nor those that offer other incentives are promised editorial coverage, nor are they given the opportunity to review or approve articles before they are published.

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Inside Fortuna’s Row, a new contemporary Latin American restaurant in Calgary https://werecookingrestaurantsusa.com/inside-fortunas-row-a-new-contemporary-latin-american-restaurant-in-calgary-2/ Mon, 05 Sep 2022 22:00:23 +0000 https://werecookingrestaurantsusa.com/inside-fortunas-row-a-new-contemporary-latin-american-restaurant-in-calgary-2/ The newest restaurant of the Syndicate Hospitality Group, Fortuna’s Row offers an impressive range of Latin American dishes and cocktails in the East Village neighborhood. It’s not often that a dining experience truly feels like an escape from everyday life. But to The row of Fortunathe latest restaurant from Syndicate Hospitality Group (which is also […]]]>

The newest restaurant of the Syndicate Hospitality Group, Fortuna’s Row offers an impressive range of Latin American dishes and cocktails in the East Village neighborhood.

It’s not often that a dining experience truly feels like an escape from everyday life. But to The row of Fortunathe latest restaurant from Syndicate Hospitality Group (which is also behind Orchard and Shelter), you can expect exactly that.

Conceived by fortified architecture, Fortuna’s Row spans 10,000 square feet inside a former textile factory right next to the Bow River. Guests may recognize the building as the former home of Booker’s BBQ Grill and Crab Shack, which was in a food court adjacent to where Fortuna’s Row now resides.

Whether you’re seated in the sprawling dining room or at the bar, the restaurant’s prominent footprint, combined with the mix of beach-inspired light fixtures, plants, wood and concrete finishes, and earthy colors, has an effect of transportation. As the sky darkens, the restaurant space takes on a dark and light atmosphere that is both luxurious and relaxing.

Photograph of Fort Architecture.
Photograph of Fort Architecture.

The kitchen, led by chef Mikko Tamarra (who guests may know from Con Mi Taco), serves an exciting menu of contemporary Latin American cuisine that is divided into snacks, small plates and large sharing plates. Highlights include a braised pork belly taco, a pincho (a charcoal-grilled sirloin with thin potatoes and salsa morita), and a refreshing ceviche with Hokkaido scallops.

There’s also an impressive dessert menu created by chef Teisha Huff. Options range from Milhojas, a dish with layers of puff pastry, dulce de leche, pasterlera cream, walnuts and nasturtium, to Queso, which mixes sweet and savory with nostrala mousse, creamy goat cheese, pineapple raspado naraja and guava honey.

And if you fancy cocktails, you won’t be disappointed. Named after the different plants, fruits and vegetables they contain, Fortuna’s cocktails include mouth-watering options like Yuzu (Japanese whiskey, yuzu koshō, sesame rice vinegar shrub, apple brandy and lapsang souchong), rosemary (tequila, raicilla, hibiscus, salted rosemary, grapefruit, lime and tonic) and corn, a great late-night pick-me-up with espresso, masa and liqueur 43. Order these with your meal, or just pop into “Standing Room Only”, an impressive bar just inside the restaurant’s main entrance. Although it is a place where you can have a drink before or after your meal, it can also be your main destination if you are just looking for drinks and some snacks.

421 Riverfront Ave SE, 403-243-0069, fortunasrow.com

Photograph by Phil Crozier.

Avenue writers and editors are sometimes invited to have culinary or adventure experiences as guests, including some of the experiences in this story. No additional experience or advertising is required for Avenue coverage. Neither companies that advertise nor those that offer other incentives are promised editorial coverage, nor are they given the opportunity to review or approve articles before they are published.

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Italian-American restaurant cooks meatballs for Plano residents https://werecookingrestaurantsusa.com/italian-american-restaurant-cooks-meatballs-for-plano-residents/ Thu, 25 Aug 2022 16:30:16 +0000 https://werecookingrestaurantsusa.com/italian-american-restaurant-cooks-meatballs-for-plano-residents/ Plano residents will soon have pizza and meatballs galore with the opening of Sferecoa new Italian-American Sfereco restaurant opening at 1941 Preston Rd. #1004 at the intersection of Park Boulevard, in a space that previously housed a Palio Pizza Cafe, which closed in 2021. According to a statement , the restaurant will open in mid-September. […]]]>

Plano residents will soon have pizza and meatballs galore with the opening of Sferecoa new Italian-American Sfereco restaurant opening at 1941 Preston Rd. #1004 at the intersection of Park Boulevard, in a space that previously housed a Palio Pizza Cafe, which closed in 2021. According to a statement , the restaurant will open in mid-September.

This will be Sfereco’s fourth location after downtown Dallas, Lewisville and the River Walk at Flower Mound. Sfereco is part of the Refined Hospitality Concepts (RHC) family, which also includes restaurants such as Primo’s MX Kitchen & Lounge, Scout and Overeasy.

Refined Hospitality Concepts CEO Robert Hall said in a statement that they’ve had Plano on their roster for some time and are especially pleased to be at such a privileged intersection.

The location is 3,200 square feet and will feature a Spaghetti West-themed interior, with private event space and a patio that can accommodate 50 people.

Sfereco offers quick service meals in a refined yet relaxed atmosphere.

A full-service bar will offer guests a selection of beers, wines and craft cocktails, including a menu of Italian-inspired specialty libations and signature house ice cream.

The menu focuses on the meatball in a variety of styles, with a build-your-own approach that lets you tailor the pizzas and meatball dishes to your liking. The menu also has vegan and gluten-free options, including an impossible meatball and a cauliflower-crusted option for the pizzas.

The restaurant offers weekly budget-friendly, family-friendly entrees sure to please Plano diners, including a Sunday deal where kids under 12 eat free with the purchase of an adult entree; and Meatball Mondays, on-site only, with traditional meatballs for $1.

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Martha Stewart opens the Bedford! Inside the Lifestyle Goddess’ First American Restaurant in Vegas https://werecookingrestaurantsusa.com/martha-stewart-opens-the-bedford-inside-the-lifestyle-goddess-first-american-restaurant-in-vegas/ Sat, 13 Aug 2022 00:00:10 +0000 https://werecookingrestaurantsusa.com/martha-stewart-opens-the-bedford-inside-the-lifestyle-goddess-first-american-restaurant-in-vegas/ Martha Stewart has opened her very first restaurant in Las Vegas: The Bedford by Martha Stewart at the Paris Hotel in the city of Nevada. The lifestyle icon, 81, spoke exclusively to DailyMail.com in Vegas about her new venture, inspired by her farm in Bedford, New York. The restaurant offers guests the immersive “Martha Stewart” […]]]>

Martha Stewart has opened her very first restaurant in Las Vegas: The Bedford by Martha Stewart at the Paris Hotel in the city of Nevada.

The lifestyle icon, 81, spoke exclusively to DailyMail.com in Vegas about her new venture, inspired by her farm in Bedford, New York.

The restaurant offers guests the immersive “Martha Stewart” experience, with an impressive menu featuring Martha’s favorite recipes and French-inspired cuisine.

Bedford by Martha Stewart’s opening night will take place on Friday August 12th and the restaurant will be open to the public on Saturday August 13th.

Welcome! Martha Stewart opened her very first restaurant in Las Vegas, called The Bedford at the Paris Hotel in the city of Nevada

Martha is in good company with Nobu and Lisa Vanderpump who also have high-end establishments in Paris Las Vegas.

Patrons can also sip Martha-tinis and Martha-Ritas as well as Martha’s Chard, which is its own 19 Crimes California Chardonnay.

Customers can purchase products such as her beautiful pots and pans at the restaurant on Martha.com.

“It’s a wonderful restaurant, it’s an extension of my farmhouse in Bedford, New York, except the space is three times the size of my home,” Martha said.

Added: “All furnishings are beautifully crafted and exquisite.”

Grand opening!  The lifestyle goddess, 81, spoke exclusively to DailyMail.com in Vegas about her new venture which has been modeled by her farm in Bedford, New York

Grand opening! The lifestyle goddess, 81, spoke exclusively to DailyMail.com in Vegas about her new venture which has been modeled by her farm in Bedford, New York

Stunning: Bedford by Martha Stewart's opening night is Friday August 12, with the restaurant open to the public on Saturday August 13

Stunning: Bedford by Martha Stewart’s opening night is Friday August 12, with the restaurant open to the public on Saturday August 13

Las Vegas Hotspot:

Las Vegas Hotspot: “This is a wonderful restaurant, it’s an extension of my farmhouse in Bedford, New York, except the space is three times the size of my home,” Martha said. Martha is in good company with Nobu and Lisa Vanderpump also having high end establishments in Paris Las Vegas

The 194-seat restaurant features American cuisine on the menu and “will provide guests with an authentic taste of how she lives and entertains in her own home,” according to the new restaurant’s official website.

Martha designed The Bedford herself and worked with Sean McBurney of Caesars Palace.

‘Caesars was a dream to work with when we created Martha Stewart’s The Bedford in Paris Las Vegas. Sean McBurney who oversees everything has been excellent. They take so much care to make sure everything is perfect,” Martha said.

Caption: Guests can buy products such as her beautiful pots and pans at the restaurant on Martha.com

Caption: Guests can buy products such as her beautiful pots and pans at the restaurant on Martha.com

Caption: Martha designed The Bedford herself and worked with Sean McBurney of Caesars Palace

Caption: Martha designed The Bedford herself and worked with Sean McBurney of Caesars Palace

Delicious: The 194-seat restaurant offers American cuisine on the menu and

Delicious: The 194-seat restaurant has American cuisine on the menu and ‘will give diners an authentic taste of how she lives and plays in her own home’, according to the new restaurant’s official website

Martha spoke of the exquisite menu, revealing that everything “has been carefully selected to appeal to a wide variety of tastes. It’s fresh and absolutely delicious.

‘The crab cake is really good – big, tall, round and beautifully moist. This is my original crab cake recipe and comes from my second book Martha Stewart’s Quick Cook,’ the bestselling author said.

“I also highly recommend the red endive salad and the roast chicken, which is delicious with herbs under the skin,” added Martha.

Incredible: Martha spoke about the exquisite menu, revealing that everything “has been carefully selected to appeal to a wide variety of tastes.  It's fresh and absolutely delicious'

Incredible: Martha spoke about the exquisite menu, revealing that everything “has been carefully selected to appeal to a wide variety of tastes. It’s fresh and absolutely delicious’

“The vegetables are all from local farmers, the steaks from Pat Lafrieda and the caviar from Black Diamond. Nothing but the highest quality for our customers,” she said.

Martha also revealed that The Bedford also offers the same coffee she serves her guests at her house, called Kobrick coffee, which she described as “a beautiful Italian coffee.”

In the drink menu, the icon recommended a glass of Martha’s Chard or a Grenade Martha-Rita.

Immaculate: “The vegetables are all from local farmers, the steaks from Pat Lafrieda and the caviar from Black Diamond.  Nothing but the highest quality for our customers,” she said.

Immaculate: “The vegetables are all from local farmers, the steaks from Pat Lafrieda and the caviar from Black Diamond. Nothing but the highest quality for our customers,” she said.

An overview of the menu

With a variety of options for everyone

Attention to detail: “The crab cake is really good – big, tall, round and beautifully moist. This is my original crab cake recipe and comes from my second book Martha Stewart’s Quick Cook,’ the bestselling author said. “I also highly recommend the red endive salad and the roast chicken, which is delicious with herbs under the skin,” added Martha.

An icon: In the drink menu, the icon recommended a glass of Martha's Chard or a Grenade Martha-Rita

An icon: In the drink menu, the icon recommended a glass of Martha’s Chard or a Grenade Martha-Rita

“I can’t stress enough that the food and drink is on par with what I serve at home. I love good food, fine preparation and beautiful ingredients and The Bedford integrates all of these things with the most beautiful restaurant to enjoy,” explained Martha.

“The American public and international tourists who visit Las Vegas want to have a good time, learn new things, see incredible sights and have fun. My restaurant in Paris Las Vegas is another wonderful choice for them when visiting.

Bedford by Martha Stewart’s opening night will be Friday, August 12 and the restaurant will be open to the public on Saturday, August 13; Restaurant is located at the Paris Hotel in Las Vegas.

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How South American Restaurant Central is focusing on sustainability https://werecookingrestaurantsusa.com/how-south-american-restaurant-central-is-focusing-on-sustainability/ Wed, 10 Aug 2022 19:59:00 +0000 https://werecookingrestaurantsusa.com/how-south-american-restaurant-central-is-focusing-on-sustainability/ Once founded, Central showcased the best of Peru’s diverse palate by sourcing each of its ingredients locally, even growing a few in a vegetable garden with more than 100 species of plants, according to The 50 best in the world. The restaurant works personally with growers across the country, using the relationships forged during Martínez’s […]]]>

Once founded, Central showcased the best of Peru’s diverse palate by sourcing each of its ingredients locally, even growing a few in a vegetable garden with more than 100 species of plants, according to The 50 best in the world. The restaurant works personally with growers across the country, using the relationships forged during Martínez’s travels to both bring fresh food to Central’s tables and directly benefit the country’s farming community. The waste produced by the restaurant is recycled and composted.

Visitors can expect to sample a tasting menu, which has at times expanded to as many as 17 dishes made up of 256 ingredients sourced from anywhere from the Andes to the seas hugging the coasts of Peru, as reported by Ambrosia. Central’s menu is made up of favorites from Martínez’s travels, including cacti, squid and yuca, New reports. Mater Iniciativa, Martínez’s research team which includes himself, León, and his sister, Malena, studies and preserves Peru’s unique resources. Each of the restaurant’s dishes is created based on Mater Iniciativa’s research.

“Mater Iniciativa makes the most of everything,” said Martínez Eater. “If Mater Iniciativa does not work, Central has neither motivation nor content.”

For its sustainable practices and house menu, Central has been recognized by The World’s 50 Best as one of the best restaurants in the world and featured in several food TV series including Zac Efron’s 2020 series “Down to Earth” and “Chef’s Table” in 2017.

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Lexy’s New Local American Restaurant Opens August 15 https://werecookingrestaurantsusa.com/lexys-new-local-american-restaurant-opens-august-15/ Tue, 09 Aug 2022 16:11:39 +0000 https://werecookingrestaurantsusa.com/lexys-new-local-american-restaurant-opens-august-15/ Alexa “Lexy” Rodarte Photo by Holt Facebook Twitter pinterest Lexy’s new local American restaurant will open August 15 in the Trinity Groves restaurant district. My husband and I recently attended a preview party at the beautiful and very girly new restaurant and bar, which looks like it was perfectly set up for Instagram-ready photo ops. […]]]>

Alexa “Lexy” Rodarte Photo by Holt

Lexy’s new local American restaurant will open August 15 in the Trinity Groves restaurant district. My husband and I recently attended a preview party at the beautiful and very girly new restaurant and bar, which looks like it was perfectly set up for Instagram-ready photo ops.

Lexy’s opens for lunch and dinner on August 15, offering American fare, locally sourced Wagyu, and produce from Profound Farms. The concept is influenced by the experiences and travels of husband and wife restaurant team Julian & Alexa (Lexy) Rodarte.

Alexa “Lexy” Rodarte

“In 2016, I met Julian shortly after leaving my corporate marketing role and started working with him to build the Beto & Son brand, then started advising restaurants in different cities,” says Alexa Rodarte, chief marketing officer of Trinity Groves. “After spending a lot of time away from Dallas, we knew we wanted to create our first concept entirely together in Trinity Groves, which led to Lexy’s. This new concept is a compilation of the life experiences Julian and I have had together, including our adventures around the world.

Culinary director Aubrey Murphy (formerly at the Knife Steakhouse under executive chef of Michelin-star chef John Tesar) and Lexy’s are planning a menu focused on affordable yet sophisticated dishes. They will showcase fresh seafood, Texas Wagyu and seasonal produce from their favorite local North Texas farmers like Profound Farms.

Lexi’s menu

Lexy's New American
Lexy’s Breast Ball Appetizers photo by Holt

Guests at Lexy’s can enjoy appetizers including a Wagyu Hot Rock, a play on Avocado Toast with Tuna, Avocado & Brioche, Crab & Lobster Cakes, and Brisket Stuffed Avocado Croquettes. Admission will include a variety of delicious items, such as a 32 oz. Tomahawk for two for $89, weekly specials on Texas Wagyu steaks and a 24-hour brined half-roasted chicken. They will also be offering delicious seafood dishes like Lexy’s Shrimp Fried Rice or Snapper whole prepared in two ways: fried in tempura and pan-fried.

Delicious sides to Lexy’s will include Lexy’s Potatoes, a play on Potatoes Pave; a harvest of seasonal vegetables from local North Texas farmers; lobster macaroni and cheese; and more. Customers will want to leave room for desserts, including donuts, Tres Leches bread pudding, and a chocolate heart with chocolate covered strawberries. The menu is completed with sandwiches, patties, soups and salads.

musician at Lexy
Lexy Preview Party Photo by Holt

Phil Romano says: “I have known Julian all his life and watched him grow over the years. This concept feels like the natural evolution of his growth as a restaurateur and the growth and new direction of Trinity Groves. He knows what young Dallas diners want and what intrigues them most. I think there are a lot of exciting experience moments that Lexy’s has to offer the Dallas restaurant community.

Lexy’s Craft Cocktail Menu

The cocktail menu, under the direction of Lexy’s Chief Operating Officer, Sofia Martinez, will bring a contemporary approach to the beverage program, influenced by the conversations and experiences Alexa has shared with Martinez over the years. Blending traditional and innovative techniques, the cocktail menu will feature colorful and vibrant libations as well as handcrafted specialty cocktails. This includes their CBD-infused “High Tea,” which is a blend of chai tea, coffee, and tequila infused with cocoa nibs, served in a vintage china teapot billowing with dry ice smoke.

Lexy's craft cocktails
Palomino cocktail photo by Holt

An innovative feature of Lexy’s is their interactive champagne vending machine which allows customers to order their Moët & Chandon sparkling wine at the touch of a button.

Julien Rodarte

“Over the past two years, Alexa (Lexy) and I have worked in over a dozen restaurants in five different states and have spent time traveling Europe and Central America studying and researching cuisines. These experiences led to the idea of ​​Lexy’s – a restaurant where we could use the techniques and experiences learned from our travels to offer a menu with food sourced from the best local farms and suppliers,” says Julian Rodarte, CEO of Trinity Groves Restaurant Group. .

Lexy's opens August 15
Photo of Julian Rodarte by Holt

“Phil taught me that eating should be a moment of experience and not just a means to an end. I strive to create these key experiences in every restaurant I create. We like to think of Lexy’s as a place where “everyone is anytime, any day”. Whether it’s dinner for a business meeting, a quick and healthy lunch, or a romantic date with your partner, we know Lexy’s will transcend our customers’ needs, appetites, and desires. We’re excited to bring an experience that we know the people of Dallas will never forget,” he said.

Creator John Paul Valverde

Lexy’s will offer a 4,700 square foot space that includes an elegant and spacious 141-seat dining room with a 15-seat bar and a 2,500 square foot patio that seats 125 people. Designed by John Paul Valverde of Coevál Studio, Lexy’s modern Regency interiors feature floral-patterned wall coverings and upholstered seating with pastel pink and baby blue fabric that adds a splash of color to the moody space. Whimsical feather chandeliers provide an intimate, yet playful ambiance for guests. Additional interior elements include dramatic floor-to-ceiling windows separating the main dining room from the covered patio and accent lighting.

Lexy’s is located in the heart of Trinity Groves at 3011 Gulden Lane in Dallas, and will be open Tuesday through Saturday from 11 a.m. to 10 p.m. and Sunday through Monday from 11 a.m. to 9 p.m. For more information, please visit trinitygroves.com.

Trinity Groves

The booming entertainment district is located in West Dallas across the Margaret Hunt Hill Bridge, just outside of downtown. The neighborhood was formed by Phil Romano, Stuart Fitts and Butch McGregor in 2014. Trinity Groves restaurants have produced many of Dallas’ brightest culinary stars.

View of Lexy's terrace
Photo of Lexy’s Patio and Art Park by Holt

Trinity Groves Restaurant Group is a Dallas-based restaurant company whose portfolio includes: Beto & Son, Cake Bar, Holy Crust Pizza, Kate Weiser Chocolate, St. Rocco’s New York Italian, Sum Dang Good Chinese and The Art Park. The group is defined by its experiential and innovative concepts. Julian Rodarte leads the group and has three new concepts planned for 2022.

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