Michael Shemtov, owner of Butcher & Bee and the downtown and Avondale Mellow Mushrooms, recently sent over the above picture of the newest addition to his local pizza empire.
Although Shemtov didn’t provide a caption to accompany the photo of the Summervile Mellow Mushroom, it appears to have been shot during a staff training session. That makes sense, since the restaurant at 1306 N. Main St. is scheduled to open sometime next week.
According to Shemtov, the new restaurant seats 150 people, and features a “big patio”, 24 beers on taps and murals by local artist Douglas Panzone. For opening updates, visit the restaurant’s Facebook page.
Get your fill of leprechauns now, because you won’t find them at Egan & Sons / gruntzooki
The owner of the forthcoming Egan & Sons says the rustic cooking style which chef Kyle Yarborough perfected at the now-defunct La Fourchette is an especially good fit for the forthcoming downtown Irish pub.
“That French country cooking is close to Irish country cooking, with the root vegetables, casseroles and stews,” Chris Egan says.
Egan’s also looking forward to Yarborough using animal parts which don’t fly at his restaurants in New Jersey, where eaters insist on chops and filets.
“In other regions, people are kind of snobby about other cuts of meat,” Egan says. “I love the South because it’s not that way.” Continue reading →
Despite rumors which swirled after the announcement of The Green Door’s imminent closing, bar owner Ryan Condon says he’s not only keeping Big John’s Tavern open: He’s planning to return the 59-year old institution to its former status as a traditional watering hole, where the TVs tuned to football are a bigger draw than the fish head curry.
“I want to return Big John’s to what Big John’s was when I started going there,” says Condon, who started hanging out at Big John’s as a high schooler. “If Big John would ever have seen The Green Door, he would have rolled over in his grave.I don’t even know what the hell grilled kimchee is; I just want to restore Big John’s the way it was.”
“It’s a wonderful oil for infusing because of its light, mild flavor,” Benjamin says, adding that the store will also stock “bolder varietal oils from around the world and the U.S.”, locally-made pastas, spices and cheeses. Continue reading →
Leyla will not open this weekend, as previously announced, but the downtown Lebanese restaurant is aiming to have its doors open by Wednesday.
“I was hoping,” says owner Dolly Awkar, a first-time restaurateur who switched from selling rugs to hawking hummus because her accent prompted so many customers to ask where they could find food from her native country. “I did my best.”
The Labor Day holiday delayed the issuance of a certificate of occupancy; Leyla is scheduled for city inspection on Tuesday.
Awkar and her husband, Joseph, have spent much of the last month training servers, many of whom have no previous experience with Middle Eastern cookery, and tasting dishes created by chef Vatche Meguerdichian. Meguerdichian previously helmed Los Angeles’ Alcazar, named one of the city’s 99 essential restaurants in 2011 by critic Jonathan Gold. Continue reading →