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Pawtucket’s Guild brewery now has a pop-up beer garden in Providence – Food and Dining – providencejournal.com

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Every great city needs a beer garden, said Jeremy Duffy, co-founder of The Guild brewery in Pawtucket.

“They bring people together and build community,” he said.

Now, he’s doing his part to make that happen introducing The Guild PVD, a weekend-only, pop-up beer garden in downtown Providence that launched Sept. 25 for a six week run.


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The outdoor space with beer poured from a truck, occupies 4,200 square feet in the Providence Innovation District Park, by the pedestrian bridge. It will be open Friday-Sunday, with limited capacity, through Sunday, Nov. 1. There are no reservations, only walk-ins from 3 to 6 p.m. Friday, 1 to 6 p.m. Saturday and

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Add British Garden Charm to Your At-Home Dining – News – providencejournal.com

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(NewsUSA) – The necessary rise of dining at home in the wake of the Covid-19 pandemic creates an opportunity for individuals and families to revisit their tableware. Along with adopting a puppy or installing a backyard trampoline, refreshing the family dishes can boost your spirits with an infusion of fun.

The Botanic Garden collection from Portmeirion brings vibrant color and traditional British charm to any table. The collection, designed by Susan Williams-Ellis in 1972, is based on early-19th-century floral illustrations. The realistic flowers are accented with butterflies and dragonflies and bordered with the iconic triple leaf design.

The Botanic Garden Collection allows you to create your own garden table with more than 23 floral motifs highlighted in the 30-piece dinnerware set. The set offers service for six, and includes six of each dinner plate, side plate, cereal bowl, pasta bowl, and tankard mug. Each piece has multiple uses; the side

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San Francisco’s Farmhouse Kitchen opens glitzy Thai restaurant in Menlo Park, indoor dining included | Peninsula Foodist | Elena Kadvany

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San Francisco Thai restaurant Farmhouse Kitchen has opened a glitzy new location in Menlo Park, offering limited indoor and outdoor dining, takeout and delivery.

Farmhouse Kitchen has revamped the 4,000-square-foot space at 1165 Merrill St., across from the Caltrain station, decking it out with opulent decorations (including handmade gold Thai chandeliers and flower wall), a private dining room, a lounge area with velvet chairs and gleaming full bar. The restaurant opened barely a week after San Mateo County announced that indoor dining could resume at 25% capacity or with 100 people, whichever is fewer.


The ornate dining room at Farmhouse Kitchen in Menlo Park. Photo courtesy Farmhouse Kitchen.

But the “new normal guidelines” for dining in at Farmhouse Kitchen includes a health screening, temperature check, masks required when diners aren’t eating or drinking and parties of no more than six people with reservations capped at 90 minutes. The restaurant also

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Swiggy’s cloud kitchen model is set to transform dining

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When food delivery startup Swiggy started cloud kitchens three years ago, it was a sideshow in its food delivery business. The concept caught on as restaurant brands that had a following in one area could expand easily into new localities or even other cities. Investment in real estate was reduced because these kitchens could be smaller and didn’t need premium locations, apart from doing away with seating and the staff for serving.

Various models arose. Some introduced cloud kitchens in addition to restaurants for expansion, like Chennai’s Buhari becoming available in Coimbatore. Others like Rebel Foods created fully virtual brands that only came from dark kitchens. This became a new real estate and services play as restaurants only had to provide cooking staff while everything else, including cleaning and maintenance, could be outsourced.

Cloud kitchens caught a new impetus after the covid pandemic struck this year. Now even high-end restaurants

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Blue Ridge Kitchen combines fine dining with comfort

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As the server poured silky gazpacho over a chunk of lobster in the bowl before me, I suddenly realized how much I’ve been missing fine dining. After so many months of take-out meals or eating on casual patios, it was so nice to enjoy the upscale service offered at the new Blue Ridge Kitchen at the Barlow in Sebastopol.

After my first spoonful of the refreshing soup, I knew chef Matt D’Ambrosi is putting a lot of thought into his Cal-Creole-Cajun recipes. The chilled gazpacho is marvelous on its own, in a sweet-tart, peach-colored puree of melon and tomato dotted with radish, a round of chopped avocado and shiny drops of basil oil ($9). With the generous chunk of seafood (add $7) and the elegant tableside presentation, it’s luxurious.

All the details line up so well at this classy spot, which took over the former Zazu Farm + Restaurant space

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Dining Out: Kitchen Maroo hits marks in flavours, textures, consistency

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Maroo is a very humble eatery that until this week seated 16 at four well-spaced tables while pop music played on the sound system. On Tuesday it announced on its Instagram page that it would offer food to go only. Its menu consists of about 20 items, with a good amount of repetition, such that cutlets of pork, chicken or vegetables can appear in sandwiches, in wraps, or with sauces and starch on the side.

In all, Maroo knows how to be practical and hits its marks in terms of flavours, textures and consistency. Kimchi here is made in house, as are sauces and salad dressings, I was told.

Maroo’s bulgogi sandwich ($13) — why not call it a bulgogi hoagie? — has quickly become a new favourite sandwich for myself and my son. On my own, I might not have combined bulgogi’s sweet-salty beef with cheddar

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Reservations for November Living Kitchen dinners open Saturday | Dining

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Living Kitchen (copy)

Chef Lisa Becklund (left) and Linda Ford operate Living Kitchen Farm and Dairy near Depew. Reservations for their farm-to-table dinners in November will open to the public Saturday, Oct. 3.




Living Kitchen Farm and Dairy will begin taking reservations for its November Farm Table Dinners at 7 a.m. Saturday, Oct. 3.

Living Kitchen offers seven- to nine-course tasting menus using ingredients grown, produced or foraged on the farm, or purchased from other local farms. The dinners are a community dining experience served at a common table on the screened-in back porch of a cabin on the farm’s property.

Because of COVID-19 restrictions, only 20 to 24 guests will be allowed to take part in each dinner, so the dinners will likely sell out even quicker than usual.

The November dinner schedule includes two meals: “Northwest Passage,” in which chef Lisa Becklund will combine special culinary delights from

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Marian House drops ‘soup kitchen’ to reflect restaurant-style dining | Homeless

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Colorado Springs’ oldest soup kitchen has been feeding anyone in need of a meal for 50 years, and now, the Marian House is dropping the “soup” and the “kitchen.”

The phrase conjures up a downtrodden image of broth with floating bits of meat or vegetables, said Rochelle Schlortt, spokeswoman for Catholic Charities of Central Colorado, which operates the Marian House in downtown Colorado Springs.

But the Marian House has been and continues to provide much more than that, she said.

The daily lunchtime meal, now under COVID-19 restrictions served from 10:30 a.m. to 1 p.m. in eight seatings, provides hot food that includes a main dish, side dish, salad, bread, dessert and drink.

“For many, this is their only meal of the day,” Schlortt said. “It’s high-calorie, nutritious and well-balanced.”

Rearranging seating from picnic-style tables and benches to round tables and chairs, and providing “generous portions” of pre-plated meals instead

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Review: The Goat Bar & Kitchen shows glitter, substance in East Village | Dining

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The Saturday-Sunday brunch menu is heavy on breakfast-style dishes, such as avocado tartine, omelets, scrambles and crepes. I have a feeling Breakfast in Paris ($15) is in our future. It includes poached eggs, avocado, bacon, goat cheese, croissant, baguette, jam and Nutella butter served on a board for sharing.

The bar menu includes 10 signature cocktails, six draft beers, eight bottles and cans and 24 wines (11 by the glass). Though the beer and wine selections are limited, the choices are good ones. It is, however, the cocktails that shine.

My wife had the Lucky Ducky, a tantalizing mix of peach vodka, peach liqueur, mango puree, lime and champagne. We now have a little rubber duck sitting on the dashboard of our automobile.

Jose was our bartender and part-time server, Chelsea was our primary server, and both were engaging, informative and efficient.

The dining room has appropriately spaced tables, as

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Kitchen & Dining Chairs You’ll Love in 2020

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White dining chair

Are there some different designs that I will have to choose from when buying chairs for my kitchen or dining room? Wayfair carries kitchen and dining chairs that come in designs like traditional side chairs as well as armchairs and comfortable parsons chairs.

Black dining chair

When looking at the kitchen and dining chairs, are there various back styles to make the dining space unique? Shoppers have the ability to pick from solid or slat backs, ladder or cross backs, as well as rich designs in either Windsor or Queen Anne backs.

Fabric dining chair

What will there be in terms of choices of materials for kitchen and dining chairs for the home? It is possible to go with chairs crafted from materials like metal or wood, plastic or acrylic, wicker or rattan, along with upholstered chairs and options that have more than one of the listed materials.

Before making a decision on the chairs for

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