Blow-dry bar franchise struts the catwalk with 19 new deals to date
TORONTO, July 28, 2021 // PRNewswire // – Blo Blow Dry Bar, the original blow-dry bar in North America, enters the post-pandemic era with high growth numbers and exciting plans for the remainder of 2021. Having already signed 19 deals signed until now this year the brand is ahead of its 2019 and 2020 development figures. Blo Blow Dry Bar projects 35 total units for sale by the end of the year.
Kicking off this year’s growth has been a multi-unit agreement outside of New Jersey that will bring two additional units into the state. Husband and wife duo Shar and Alichia Pourreza will open their first location in Morristown by the end of the fourth quarter and expect the second location to open a year later. In May, Blo Blow Dry Bar set a new record by signing the largest individual contract in the company’s history. Heather Stankard, owner and operator of Blo Blow Dry Bar in Jacksonville, signed a six-unit franchise agreement to expand the brand in North Florida. To complement its latest growth, Blo has completed a multi-unit deal in Indiana, marking entry into its 24th state through three locations. Behind the deal is Theresa Shadley, a seasoned boutique and fitness franchisee who will expand the brand’s presence in the Midwest.
“Brushing bar industry investors are jumping at the chance to walk downstairs,” said Patrick Pantano, vice president, franchise development, Blo Blow Dry Bar. “Interest in owning a Blo is at an all time high and we love to show off our proven business model, strong culture and exceptional franchise owners. Our industry is still in its infancy and will continue to grow over the next few years. “
Blo Blow Dry Bar will unveil a new Look Book on August 26. The revamped Look Book will combine all the hairstyle and makeup looks in one place, showcasing the brand’s iconic styles on various hair types, skin tones and face shapes to represent everyone. that make up their community. With the addition of a new hairstyle, Blo Blow Dry Bar will include an array of inspirational images for guests to create their own personalized looks and updates.
Blo Blow Dry Bar is dedicated and determined to create a space where people of all ages, ethnicities and orientations are welcomed, represented and feel magnificent while emphasizing the need for self-care and well-being. Combining sophisticated design with a fun and energetic environment, Blo cultivates a smooth and enjoyable experience for guests upon arrival, during and after their services. Expert-trained bloers are available for viewing seven days a week to meet the needs of all customers. The brand’s hairstyle menu includes their signature styles, ranging from sleek, straight curls to crisp, bouncy curls, with customizable options like braids, ponytails and updos for any occasion.
Blo Blow Dry Bar also offers on-site expert artist makeup services to help patrons feel great on any occasion.
“We entered 2021 with big goals and we achieved every one of them,” said Vanessa Yakobson, CEO of Blo Blow Dry Bar. “We have grown with existing franchisees and added a number of new franchisees to our list this year. This has enabled Blo Blow Dry Bar to enter key markets, making our gateway grade blow molds accessible to more women across the country.
The mission is simple: to provide a unified voice for the national seafood industry to encourage Americans to eat more seafood.
Now, this mission, defined by the National Seafood Council Task Force, supports scholarships for small and medium seafood businesses to help shape and launch the council and its initiative. aimed at developing a marketing and consumer education campaign.
“The National Seafood Council Task Force will actively lay the foundation for the most comprehensive, consumer-oriented seafood marketing campaign in our country’s history,” said Jim Motos, vice president senior of the consumer brands division of Rich Products and president of the Seafood Nutrition Partnership.
A unified and far-reaching National Seafood Council aims to provide the scale needed to complement and amplify the efforts of existing seafood marketing organizations and will focus on increasing seafood consumption in as a whole and not at the level of a specific species, according to the Seafood Nutrition Partnership. , which launched the task force in April 2020.
“One of the primary goals of the National Seafood Council Working Group is to be representative of the diverse seafood supply chain in the United States,” said Linda Lai Cornish, President of the Seafood Nutrition Partnership. “For the National Seafood Council to have a unified voice for the industry, the task force must represent all aspects of the industry.”
Areas of focus for diversity are company size (company turnover less than $ 20 million), key competencies relevant to a national seafood campaign, gender, geography and points along the supply chain. Funding provided by the Walton Family Foundation will support six to eight finalists.
All applicants must include a recommendation from a member of the National Seafood Council Working Group or the Seafood4Health Action Coalition.
“Some of the tasks include designing the governance of the National Seafood Council, as well as the composition and responsibilities of the board members,” Cornish said, as reported by Laine Welch to Alaska Fish Radio.
Continuing applications are open now and will close on Friday August 13th. Funding is available for six to eight leaders to be offered scholarships to join the NSC task force. Applications that meet the eligibility criteria will be presented to the CSN working group for review and approval.
In May 2021, a group of more than 60 U.S. seafood organizations and companies called on Congress to provide $ 25 million to support a national seafood marketing and public education program, such as recommended by the NOAA Marine Fisheries Advisory Council. The seafood council would end up being funded by the industry.
Recognizing the need for Americans to eat more seafood for general well-being, the initial goal of the National Seafood Council will be to promote the health benefits of consuming sustainable seafood, including wild fishing. and aquaculture in the United States.
“With an initial influx of federal funds and strong industry leadership, a National Seafood Council can create a stronger and more resilient seafood industry – one that supports our fishermen, our environment and the health of Americans, ”said Cornish.
A place with a patio like White Owl never really needed a DJ. The purpose of its expansive terrace dotted with picnic tables was that you could bring a large group, which is vital in a city where a group of more than four people often have problems. A recent renovation has given the space a slight tiki vibe, and La Tehuana’s carnitas elevate what was already a good patio into a solid place to dine. The cocktails are slightly out of step with the food – there isn’t as much tequila as you might expect. But the slushy margarita flows from its churning cylinder, strong and true.
Mississippi Studios is back! While it builds its list of shows to its full strength, you can still spend a few nights on a reasonable Patio Bar Bar, with its reasonable, contactless drink ordering system that makes indulging in drinks and burgers so easy. You can also order at the bar now and the Bar Bar tap list is always above average. The entire setup is frictionless and reliable.
Formerly the Elvis Room, formerly East End, Good Luck Charm is the same old bar under a new name, with all of the same Elvis Room stuff on the walls, including this huge and fascinating painting of a long haired cat that looks bored. New menu, new drinks, who says? Good Luck Charm’s basement has powerful cooling and a secondary underground bar that opens on weekends or “when it’s crowded”.
This downtown pub has its sports bar moments, but if you’re looking for a quiet spot it’s usually on the more docile side of the championship revelry. Plus, it has a welcoming basement filled with dark wood furniture, pool tables, and a cucumber gin and tonic that will really make you think about ordering quite a bit of gin and tonics.
Presumably, what brings someone to Parts & Service is the love of motorcycles, which forms both the theme and the setting. But you don’t have to know about choppers or pigs to fit in. It is a friendly bar for bikers. If it’s not the bikes that bring you, it must be the smoked brisket. Bar chef Sage Houser worked as a smoker in Portland’s renowned Texan barbecue cart, Matt’s BBQ. That means Parts & Service could be your secret meat tie back in the days when Matt’s line spanned boulders in the northern Mississippi.
Quebec is once again relaxing public health rules across the province as the number of new daily cases of COVID-19 remains stable and a greater proportion of the population is vaccinated.
The new measures, which take effect on August 1, will allow larger crowds in various locations, both indoors and outdoors, the health ministry said in a press release on Monday.
At events where people remain seated in bleachers or grandstands, such as amateur sporting events, the capacity will increase from 100 to 500 spectators for outdoor events and from 50 to 250 for indoor events. The new reception capacity also applies to assemblies, meetings, conventions and ceremonies, including places of worship.
Stadiums and festivals will also see their capacity increase.
Outdoor venues will be allowed to accommodate up to 15,000 people – versus 5,000 – but will have to follow guidelines established for each type of event.
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Inside, the capacity will be capped at 7,500 people, against 3,500 currently, each independent section being able to accommodate up to 500 people.
Pride 2021: Montreal Gay Village bar owners hope COVID-19 restrictions are eased
Pride 2021: Montreal Gay Village bar owners hope COVID-19 restrictions are eased
Bars restaurants and microbreweries can reject the last call by an hour and will be allowed to serve alcohol until 1 a.m. However, they will have to close at 2 a.m.
Social distancing measures remain mandatory indoors and outdoors, and face coverings are mandatory in indoor public spaces.
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The announcement from the Department of Health was good news for many.
In the sports world, the Montreal Alouettes released a statement saying they were “extremely satisfied” with the decision that will allow the club to welcome 15,000 fans in its home opener on August 27. The city has not seen live football action for two years. as the pandemic prompted the CFL to cancel the 2020 season.
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World-class tennis is also returning to Montreal after a two-year hiatus, with the National Bank Open, formerly known as the Rogers Cup. Organizers confirmed on Monday that they had received the green light from federal, provincial and municipal authorities to host the tournament. It plans to welcome 5,000 fans per session starting August 7.
The director of the Montreal tournament, Eugène Lapierre, thanked all levels of government.
“Their help has been invaluable and that is why we are able to host a safe tournament for everyone today,” Lapierre said in a written statement.
Bar owners ask Quebec to relax COVID-19 restrictions and extend last call after midnight
However, not everyone was happy.
The bar owners association, known as the Union des tenanciers de bars du Quebec, said allowing alcohol sales for an extra hour would make no difference.
In a press release, the association explained that with the midnight deadline, customers would order sufficient amounts of alcohol to last until closing time.
What bar owners would like to see, according to the association, is a return to normal opening hours, including authorization to sell alcohol until 3 a.m.
The association argues that this is particularly critical as bars cannot operate at full capacity due to social distancing regulations.
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“The risks are no more present at 3:00 in the morning than at 2:00 or 1:00 in the morning”, we can read in the press release.
Quebecers can get a 3rd COVID vaccine “at their own risk” to travel to a country that requires it
For others, however, every little bit counts and the easing of restrictions comes at the right time.
Pride week, which begins on August 9, is considered the Grand Prix of the Village district of Montreal.
“We’ve always had bad news. We were expecting good news and we are really very happy, ”said Sam Nefzaoui, owner of Mon Ostie de resto, located in the Village.
SINGAPORE: Netflix documentary Seaspiracy sparked a discussion about the evils of the global seafood industry.
Although it has been criticized for its sensationalism and out of context studies, the film shined the spotlight on issues such as overfishing and plastic pollution, convincing many viewers to forgo seafood.
But is abstaining from seafood really the solution?
READ: ‘Much confusion’ for traders and fishmongers as stalls remain closed with COVID-19 tests underway
It doesn’t seem like an easy task when Singaporeans love seafood. Each person consumes an average of 22 kg of seafood per year, above the world average of around 20 kg.
In 2020, Singapore imported 134,000 tonnes of seafood worth S $ 760 million, mostly from countries in the region such as Indonesia and Malaysia.
But this rate of seafood imports could give a pause given the limited number of fish in the oceans and Singapore’s food security goals.
READ: Commentary: The excitement over sea creatures is great, but do we love Singapore’s shores to death?
A NATION LOVING SEAFOOD
A 2016 WWF report found that 75% of the seafood consumed in Singapore is unsustainable, meaning it is fished or grown irresponsibly.
A notorious industrial fishing method is bottom trawling, in which a large fishing net is used to comb the seabed. The net collects everything in its path, including juvenile fish, turtles, and marine mammals, and destroys coral reefs in the process.
Trawled species include Ikan kuning (the fish typically served in nasi lemak), silver pomfret, and sword-tipped squid.
Yet Singapore is heavily dependent on these imports. More than 90 percent of the food we eat is imported, with just 9 percent of the fish produced on local farms, according to the Singapore Food Agency (SFA).
This makes Singapore vulnerable to temporary shocks in supply chains. Jurong fishing port, the source of a growing cluster of COVID-19, was closed for deep cleaning until July 31, causing short-term disruptions in the supply of chilled seafood. The health ministry noted on July 17 that there was a scramble to buy fish and urged visitors to avoid crowds when marketing.
It is therefore not surprising that Singapore aims to strengthen its food security with its “30 by 30” goal: to produce 30% of its nutritional needs locally by 2030.
THE OVERALL IMAGE
But the problem goes beyond Singapore. Globally, seafood consumption reaches 156 million tonnes each year. The Food and Agriculture Organization of the United Nations (FAO) has estimated that global per capita fish consumption has more than doubled from 9 kg in 1961 to 20.5 kg in 2018.
The annual growth in seafood consumption has doubled population growth and is greater than the growth in consumption of all other animal proteins.
The world’s insatiable appetite for seafood has led to overfishing and the resulting decline in fish populations. In 1974, 90 percent of the world’s fish stocks were at healthy levels. This figure fell to 65.8% in 2017, according to the FAO.
Fifty years ago in Thailand, 300kg of seafood could be caught per hour. Today, only 18 kg of seafood can be caught per hour.
READ: IN THE HEART: As fishing grows in popularity, concerns grow about overfishing and litter
Agricultural practices such as aquaculture can fill the gap in consumer demand for seafood. But aquaculture has also been linked to environmentally harmful practices, including overfishing, ironically, when a unsustainable numbers of wild fish are caught to feed farmed fish.
There have also been some health issues related to cultivated seafood. For example, the United States Food and Drug Administration issued an import alert in 2016 on shrimp and shrimp from Malaysia, alleging the presence of antibiotics that prevent disease in farmed crustaceans, but are harmful to humans.
The ongoing pandemic has added another layer of complexity. According to a recent FAO backgrounder, slowing consumer demand, disruption of fishing supplies and sanitary measures for crew members have all affected the seafood industry.
In the United States, fishing catches fell 40% at the height of COVID-19.
With all of this pressure on the seafood industry, it’s time to think about the bigger questions on our trips to the supermarket.
SUSTAINABLE SEAFOOD LABELS – A GUARANTEE?
One solution to depleted fish stocks is to eat responsibly. The grown-ups know that this trend is on the horizon. Marina Bay Sands, for example, is starting to use more certified sustainable products in its kitchens, with the Marine Stewardship Council (MSC) being the primary certification body for seafood sustainability.
The MSC considers seafood caught or raised to be sustainable on the basis of three criteria: Use of sustainable fish stocks, minimization of environmental impact and efficient management.
Other certification bodies include the Aquaculture Stewardship Council (ASC) and the Global Aquaculture Alliance Best Practices in Aquaculture (BAP).
Yet there is understandable public skepticism towards sustainable seafood labels, let alone the risk of greenwashing that seafood is falsely claimed to be sustainable or simply mislabeled. In 2018, CNA hired a lab to test eight samples of certified sustainable fish and found that one product did not match its Pacific cod packaging label.
READ: The truth behind the “sustainably caught” and “organic” labels
Nonetheless, seafood labels go a long way in raising awareness of sustainable seafood and guiding consumers to make better choices. In a study by consultancy firm GlobeScan, 75% of Singaporeans believed that consumers should protect fish stocks so that others can benefit in the future.
But sustainable seafood is still by far the exception rather than the norm. Browse the seafood section at a local supermarket and you’ll find that only about one in 10 seafood carries one of the three sustainability labels (MSC, ASC or BAP).
READ: Commentary: Trying to live more sustainably? It’s impossible to tell the difference alone
TAKING BUSINESS IN HAND
How should we as consumers prepare now for the future when we are aware of the global threats to the availability of seafood?
We could educate ourselves, to begin with. WWF Singapore published a guide to sustainable seafood in 2016, identifying which species are sustainable and which should be avoided.
But the industry must also intensify. Food vendors today may not know if their fish is sustainable and where it came from, or even what’s in a product like fish balls.
READ: Handcrafted Fishballs Sold Every Day? Meet one of the rare breeds of hawkers
The good news is that aquaculture using sustainable technology is working and gaining support under Singapore’s 30 by 30 plan.
Consumers can now choose from a growing range of seafood sourced from local farms (such as fish, shrimp and crab). Operated and controlled in accordance with SFA sustainability guidelines, consumers have less to worry about with MSC and other labels.
The food safety of new local aquaculture products will also be enhanced by NTU’s recently launched Future Ready Food Safety Hub (FRESH), which uses data analytics to reduce the risk of food fraud so Singaporeans can feel more confident in these products.
READ: Commentary: Is lab-grown meat a new frontier or a passing fad?
Innovations in food science and technology have produced higher nutritional values in familiar seafood like sea bass, groupers, and soon shank.
For example, St John’s sea bass, a new breed developed by SFA and Temasek Life Science Laboratory, is healthier for consumers and easier to produce for farmers.
READ: Singapore, Brunei Consider Increased Cooperation in Food Industry
It is true that Singapore’s current aquaculture production scale and output is not yet comparable to those of the economies on which we depend on seafood exports.
This is why local innovations must be shared with neighboring countries, in the hope that regional collaboration can tackle threats to the seafood supply. Already, local aquaculture companies Barramundi Asia and Apollo Aquaculture are expanding their activities in Brunei.
In the meantime, consuming seafood responsibly – like eating less stingray sambal and steamed red grouper – may be a small way to ensure that we can continue to enjoy these dishes for years to come.
How could climate change reshape your dinner? Hear an expert break it down on The Climate Conversations podcast:
Professor William Chen is Michael Fam Professor of Food Science and Technology and Host Principal Investigator of the Future Ready Food Safety Hub.
Former Terra chef Dan Bazzinotti remixes Italian cuisine in a massive space with a dance floor, stage, and nightly entertainment.
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The Premiere Bar on Broadway. / Courtesy of Premiere on Broadway
When it opens in Somerville in early August, Premiere on Broadway will be perfectly positioned for the “Roaring ’20s” revival that many people expect to see in the post-pandemic period ahead. After all, it’s a 200-seat restaurant anchored by a huge four-sided bar, and the crowd size more than doubles when you factor in the 100-seat patio and large dance floor, which extends past a 60 square foot step. From there, live bands, comedians and other artists will be entertained at evening dinners as well as special events.
However, in many restaurants like this, the food is called. (Too many people are willing to put up with soggy mozzarella sticks to see a show.) This isn’t the case at the Broadway Premiere. Instead, the sparkling space – seen in all its glory below – has a renowned chef booked to bring some serious culinary chops to the kitchen.
That chef is Dan Bazzinotti, who has spent the past five years running the Terra Open Flame Grill, a terrific restaurant on the top floor of the Italian cuisine emporium at Back Bay Eataly. Now, Bazzinotti will treat his open kitchen at Premiere as a stage in its own right, a platform to practice his craft on playful Italian-American cuisine with exterior-inspired (understood?) Notes he’s plucked throughout. of her career. At Eataly he performed extremely well and lived up to expectations, but at Premiere he is really ready to riffle and rock and roll.
Chef Dan Bazzinotti. / Photo courtesy
Chef Dan Bazzinotti works in the open kitchen, where a handful of counter seats provide front row views. / Photo by Katie Costa
“I think food and music go hand in hand,” says Bazzinotti, who even wrote manuals for his kitchen team that compared their work to putting on a Broadway show. For his part, however, the chef credits his jazz-infused New Orleans cuisine debut for inspiring the kind of fun and free vibe he wants to foster at Premiere, as well as his take that every plate is a kind of unique composition to offer to lovers of gastronomy.
At a concert, “You let each instrument shine,” says Bazzinotti. “The drummer does a solo, then the saxophone guy goes up, then the trombone. It’s like the ingredients of a menu.
Garage-style roll-up doors line the wall of Premiere on Broadway. / Photo courtesy
Bazzinotti listened to a lot of music for inspiration while writing Premiere’s first menu (shared at the bottom of this article). In particular, he said, he spun a ton of pieces of – naturally! – DJ Premier, the pioneering hip hop producer known for his skillful use of samples from other songs. Besides the homophonic names, this choice of soundtrack makes a lot of sense when you consider all the ways Bazzinotti plans to mix various influences on its Premiere menu …… ..
For example, the antipasto platter – filled with homemade charcuterie, local cheeses, and other savory sides like stuffed cherry peppers – is reminiscent of the boards Bazzinotti was famous for as the opening chef at Cambridge’s Bisq restaurant. Although the rigatoni sauce is inspired by her grandmother’s recipe, Bazzinotti says other handmade pastas, such as linguini and clams, bring back memories of working with legendary Boston Dean Lydia Shire, at Scampo inside the Liberty Hotel. The otherwise Italian carbonara, meanwhile, uses Irish bacon in honor of Premiere’s Winter Hill neighborhood.
Antipasti tray. / Photo courtesy
The stage can be left open to the main dining room or compartmentalized via soundproof partitions for special events. / Photo by Katie Costa
That’s not the only way he’s twisting traditions a bit. Genoese pesto is used to smother chicken wings with basil, mint and lemon. His hand-cut Tuscan fries rub shoulders with French fries with fennel pollen, oregano, rosemary and other herbs common in Italian cuisine. And while street corn isn’t actually a staple in southern Italian towns, Bazzinotti has taken the idea of a Mexican style nonetheless. elote and topped it with spicy Calabrian peppers and smoked ricotta. Other top lunch and dinner staples with roots in the boot include saltimbocca, buttered potato gnocchi with the option to add grilled Peruvian beef hearts (a signature from the Bazzinotti era. in Terra) and rotating flavors of mini calzones.
Street corn from Calabria. / Photo courtesy
The Concert Hall at Premiere on Broadway. / Photo by Katie Costa
There is also a range of robust brunches, including sweet Italian bread used for a panettone French toast, stacks of ricotta and semolina pancakes, sides like fried mortadella and a few sweets, such as donuts that can be enhanced with alcoholic toppings such as limoncello. As for the range of drinks, expect bar star Martin Fernandez, formerly of the South End Beehive, filled with live music, curating creative cocktail, wine and beer lists that offer something for everyone: The Winter Hill Brewing Company as well as the boxed Bud Light, says Bazzinotti, along with simple Chardonnays have crept into more funky and interesting grapes for those who know how to spot them.
All of this in a room covered in original paintings by iconic artists including Bono, Barbra Streisand, Whitney Houston, Mick Jagger and Jimi Hendrix, from Charlie Zammuto, the local developer (and talented artist) that the family owns. In just a matter of weeks, the space will be filled with the sounds of cracking forks, clinking glasses, moving singers and screaming guitars. Bazzinotti, for his part, can’t wait for it to come to life.
“Normally you go to dinner first, then you go to your show. I hate it, ”Bazzinotti says. “I want to go to a place where I can spend time for everything. i will do betterwatch music or comedy and eat good food and that’s what I’m here for.
I went for the beer, but fell in love with the pub food. More precisely, the wings. Yes, beer is swelling at the new Stormhouse Brewing pub, which opened on May 20 in Crystal Cove Commons. I especially enjoyed the Florida Orange Blossom Honey scented Billie Rose Blonde and, surprisingly for me, the Mango Grapefruit Sour beer. I’m not usually a fan of acids, but this balanced and refreshing sip won me over. It was the star sip from our four-beer sampler.
And those chicken wings were the main bite ($ 13). They’re plump and deep-fried, and they’re tossed very lightly in a homemade Buffalo sauce. (You choose the intensity of the heat. We chose medium.) The result is a crisp, juicy wing that isn’t at all gooey with the sauce. To the eye, the wings appear to have no sauce. But once you’ve tasted them, the flavors burst.
They also make baked chicken wings with a Parmesan crust and a light mix of sauce (Chef Ray’s Famous Baked Wings, $ 13). Hope to try them on my next visit. (StormhouseBrewing.com)
This wing speech reminds me: today is National Chicken Wing Day. If you are a wing lover I’m sure you have a go-to spot. If you’re looking for a tangy wings variation, maybe try Barrio Bar in Rosemary Square, where Executive Chef Roly Anoceto rubs them with Spanish pimenton, adobo, garlic, oregano and chili peppers. smoked, fry them and give them a mixture of honey with saffron butter. (Wings of Barrio, $ 13). And if that’s a wing deal you’re looking for, Duffy’s Sports Grill stores have a special “wings and rings” lunch today: five wings, onion rings, and your choice of Pepsi product for $ 10.99. . The offer is available until 4 p.m. today for restaurant customers.
Whether or not you had it this weekend, make it delicious!
Several South Indian movie stars, including Vijay, Ram Charan and Nagarjuna, have been successful in other endeavors. Here is a list
Southern actors have great fandom for their work in the film industry. Some of them are considered gods like Rajinikanth, Vijay, Jr NTR etc. But did you know that in addition to taking action, many players in the South have successful parallel businesses? Yes, today we are going to talk about a few actors who have different passions in acting.
Samantha Akkineni has a fashion brand called ‘Saaki’. Samantha also started a nursery school in Hyderabad named Ekam. Ekam brings innovation and excellence in education, and the project saw Sam join two other partners named Shilpa Reddy and Muktha.
Vijay aka Thalapathy Vijay is one of the most popular Tamil actor, he recently directed many hit movies like Master, Bigil, Sarkar etc. Thalapathy has many wedding venues in Chennai named after his mother Shoba, Sanjay, and his wife, Sangeetha.
RRR actor Ram Charan owns a Hyderabad-based airline named TruJet and Hyderabad Polo and Riding Club. Speaking of the airline TruJet, it is part of Turbo Aviation, which takes care of aircraft maintenance and ground support.
Nagarjuna is co-owner of the N-Grill and N Asian restaurants. The actor also owns the N Convention Center, which is often hired by corporations. In addition, he also runs an exotic resto-bar in Jubilee Hills.
Tamannaah Bhatia has also ventured into other businesses, she owns an online jewelry brand, White & Gold. Tamannaah has an exciting range of projects on the labor front, including F3 and Gurthunda Seethakalam in the pipeline.
Shruti Haasan owns a production house, Isidro, she makes short films, animated films and video recordings. His younger sister, Akshara Haasan, runs the business.
Rana Daggubati is the co-owner of a talent management company called CAA KWAN. Rana also runs South Bay as a film production unit. “The YouTube channel is the subset of a larger culture and content society,” he explains.
With tasty surf, savory turf, craft cocktails and local beer, the Boatyard Pub is a great place to drop anchor and feast on hearty food. I recently took the plunge and enjoyed a late lunch at this steak and seafood restaurant in Ventura harbor, and now I’m wondering what took me so long to get here.
Two large patios – one on the sidewalk leading to the parking lot, another in an interior courtyard – allow for outdoor seating, where you can enjoy the cool ocean breeze. A spacious and beautiful dining room can also be enjoyed. As it was a particularly windy day, my friend and I opted for an upscale interior.
The interior resembles the captain’s quarters below deck: dim lighting, lots of wood and brass, comfortable and well appointed. Windows in the form of portholes, nets, anchors and other maritime elements continue the theme.
Even though it wasn’t quite happy hour, there were still quite a few flat-bellied people looking for a good beer and libations. Boatyard has plenty: I noticed several local IPAs (including Topa Topa Brewing and Poseidon), Anna’s Cider and a pilsner from Leashless Brewing among the 16 taps, a more than respectable selection. The wine options aren’t as extensive, but there are a few highlights, like the Justin rosé and a Castoro Cellars cabernet sauvignon.
It was the cocktail list – an entire page of the menu – that really caught our attention. Specialty cocktails cost between $ 10 and $ 15 and include all the classics as well as fun, tropical-inspired options, such as the Boatyard Zombie which is based on the original made famous by Don the Beachcomber.
Enjoy a fresh strawberry mojito in the nautical-inspired dining room of the Boatyard Pub. Photo by JT Nakahara
There was a lot to tempt us, but we decided to go with the strawberry mojitos, which came almost instantly and were really, really refreshing. Kind of sipping work through a straw, with so much confusion, but I absolutely enjoyed the abundant use of fresh, ripe strawberries and mint. The bartender doesn’t go overboard with the rum, making it the perfect light summer sip.
The dining options are even more varied. Lots of fresh seafood, from tacos and fish and chips to platters of fins and shellfish to cioppino. If you’re feeling a spendthrift (think $ 50- $ 60), go for Alaskan King Crab or Maine Lobster. There are also steaks and kebabs, burgers, salads and even shepherd’s pie. This pub offers a lot of food from both land and sea.
Fresh seafood is one of the shipyard’s notoriety titles, so we tried the wild Thai chili shrimp appetizer. Easily our favorite part of the meal. Beautiful, big Pacific shrimp were first dipped in a lighter-than-air tempura batter and deep-fried, then topped with sesame seeds, furikake seasonings, and a deliciously spicy and sweet chili sauce. So delicious; we even ate the cabbage garnish.
My friend is a fan of fish tacos so for her the grilled ahi tacos were a must. She liked them and thought the spicy “da kine” sauce was a nice addition. . . but she felt they were overdressed. She could barely taste the fish itself – which was a shame, considering it was fresh sashimi-grade ahi.
Chicken teriyaki skewers with garlic bread, salad and rice at the Boatyard Pub. Photo by N. Lackey Shaffer
However, we were both impressed with the teriyaki chicken kebabs. Juicy chunks of chicken thigh were grilled in a Hawaiian-style teriyaki, both salty and sweet. I might also add that the whole meal was very generous: three good sized skewers, plus a delicious pilau rice, a good side salad and garlic bread. More than enough for a very hungry bachelor. I couldn’t finish the plate, but I enjoyed the attempt. Beef and shrimp can also be skewered and grilled; can’t wait to try them on a trip home.
Boatyard Pub turned out to be the perfect landing for a quiet, rugged lunch with a good friend. The service was efficient and friendly, the food was well prepared and varied, and the bar has an impressive selection. The prices are a bit high, but for the quantity and quality it’s not outrageous. Hope to make the Boatyard Pub a regular stopover on future trips.
With its killer patio and reliable meals, this Yaletown restaurant was quite the catch.
After more than five years serving seafood in Yaletown, Vancouver, the WildTale restaurant is no more.
Part of the Flying Pig family of restaurants – which continue to operate nearby in the neighborhood, as well as Gastown and the Olympic Village – WildTale Coastal Grill opened in 2015 in what was the Glowbal Grill on Mainland Street . The concept was to present “merrior”, a maritime play on the “land” and to offer a “nod to coastal life”.
A few years later, WildTale added an outpost in the Olympic Village, right next to the Flying Pig. In early 2020, however, plans were revealed to turn this WildTale into Ophelia, a modern Mexican restaurant, which opened later this summer.
On the menu at WildTale was basic seafood, like freshly shucked oysters, ceviche and poke, as well as fish, pasta and delicious dishes to share like fries sprinkled with Parmesan and cooked mussels. steamed.
Regarding what happened in Yaletown with WildTale, a rep for the restaurant explained that it was due to failed lease renewal negotiations.
While the owners wanted to keep WildTale in Yaletown, when the lease ended, they were unable to come to an agreement with the owners on a new lease.
Following the closures related to the pandemic in 2020, WildTale was operational in the fall, but does not appear to have been able to resume in the new year.
The spacious restaurant can seat just over 150 people and has a large patio. It is not yet clear what business might start in the vacant WildTale space at 1079 Mainland St.