Home Blog Page 2

A serving of Americana found in the heart of Umatilla County’s wheat country | New


It’s Tuesday and that means Taco Tuesday at the Helix Pub & Market, where the beer is cold and the food is prepared with an emphasis on quality and delight.

To get there, you need a bit of a drive for those who are not lucky enough to live nearby. But this trip is a treat in itself.

The approach to the small town of Helix, Oregon – about 150 residents, locals say – can only be described as bucolic.

On a recent summer evening, mowed wheat fields blanketed rolling hills like layers of gold, interrupted by sturdy red barns and sleek cattle standing deep in acres of rolling grass. The setting sun polishes everything in a vibrant sepia print, like a postcard found in your grandfather’s suitcase.

As you go around a bend on Athena’s side road, you’ll discover the Helix School District, “Home of the Grizzlies!” Where a regional volleyball jamboree takes place at Griswold High School.

Friends hanging out in cars chat through lowered windows at unsupervised intersections as children cycle through the city’s business district.

Right in the center of it all is the Helix Pub, as it’s most commonly known. Inside its deceptively simple exterior are original plank walls, rustic wood, modern farmhouse art, a satin blue pine slab of a bar top.

And Jeralyn Dodge, the effervescent owner of the bar-restaurant.

How this business finds itself here in 2021 is the small town American recipe. How Dodge became the manager of the pub and – often – the sole employee is a matter of determination.

It begins with the address, 206 Concord St. This place has always housed significant concerns for the functioning of the agricultural town on the north side of Umatilla County.

During the golden and busy years of Helix, which was named in 1880 and incorporated in the early 1900s, the building was primarily a grocery store and meat market, part of a bustling town center that included, to various eras, a hardware store, flour mills, pharmacy, hotel and tavern, a bank, a car repair shop and a gas station.

As elsewhere, however, the small farms in the Helix region have been bought up by large agribusiness companies. The change meant fewer farm families, fewer residents and less need for local businesses.

Now, apart from government entities like the school district and a US post office, the city’s business enterprises can be counted on the one hand.

But 206 Concord St. has always been used to feed people in one way or another, whether it’s serving meals, butchering livestock, or selling groceries.

Helix resident Judy Bracher remembers the Brogoitti family grocery store, where her mother would go to collect boxes of supplies to make harvest lunches and where the week’s supply of meat for lunch was cut by the grocer.

Over the decades and in different uses, the building has been important to the families who call Helix home.

Maintaining this tradition for the good of the small community has become a mission for a group of wheat growers in the region.

About two years ago, six couples, all with generations of Helix residence on the census records, decided to buy the place and keep it in the family.

For every last Helix family, that is. And not for the sake of profit, only for the riches that come when people can come together to share their day.

Judy Bracher and her husband Cliff, their son and daughter-in-law, Paul and Friday Bracher, as well as Larry and Tammy Parker, Tyson and Kate Raymond, Randy and Dana Perkins, as well as Tanner and Polly Hawkins have followed a role model. is happening in this village before – people coming together to put their money where their heart is.

It was important to everyone. No fame, no advertising, no sense of ownership but only a desire to be connected, said Paul Bracher.

When the last bar and grill owner, Anna Doherty, passed away in 2018, her customers were left adrift, he recalled.

“We tried for a year to have gatherings in people’s homes on Thursday evenings. We rotated and tried to keep going, but it’s not sustainable. “

By pooling their money, investors bought the place on Concord Street. Following a handshake deal in late 2019, Jeralyn Dodge agreed to design and manage the pub and grill, paying rent to the new owners.

Everything has been done to restore and reinvent the building, starting with a shiny new kitchen, Dodge said.

“Then we were affected by the pandemic… We opened on June 16, 2020, then we had to close. It was a roller coaster here.

Dodge, however, has done a few rides already. She started working in the restaurant business when she was 15 while cultivating her own acreage, she said.

“My dad always said ‘You must have another income in farming.’ “

While attending community college, Dodge worked at a steak restaurant. She then ran a bar in Ellensburg for five years, she said.

Dodge found her way to Walla Walla and Walla Walla Community College, where she obtained her engineering degree while working at the Waterhole bar in Umapine.

She switched to the Wilbur-Ellis farm business to use this new degree.

When his son Jay was born nearly six years ago, Dodge found a more flexible schedule in restaurant work in Pendleton and seeding and driving tractors for farmers in the area.

Sometimes she juggled three sources of income at once, she laughs.

It is clear that Dodge, which is jostling on this Taco Tuesday to anticipate needs and ensure a smooth delivery flow, is not afraid of the long hours and physical labor involved in running the Helix Pub.

A typical day brings 25 customers, including high school students down the street, but a busy day can draw 75 people through the door, Dodge said.

The pub has organized musical evenings, birthday parties and ‘moms’ cafes. More recently, Dodge added Sunday hours to help fill the hole created by the Long Branch Cafe & Saloon fire in nearby Weston.

Everyone is welcome to collaborate on how best to use the business, she said.

“It’s everyone’s house, it’s not just mine… We’re all like a little group. “

Other community members, “who don’t want any recognition,” have helped the Helix Pub by purchasing things for its facelift, Bracher said.

The company’s latest take isn’t exactly an unusual story for small towns, Parker insisted.

“Honestly, we wanted a place as long as people want to come, as long as Helix needs a place. I think there are a lot of stories like this in these small towns.

Plans for the Great Ogeechee Seafood Festival 2021 are underway


SAVANNAH, Ga. (WTOC) – OMCC is learning more details about what this year’s Great Ogeechee Seafood Festival will look like.

You may recall that the event was approved by Richmond Hill City Council in March. This is after its cancellation the previous two years.

At the time, the organizers told us that they were still waiting to see if the event would take place this year, but approval was needed because the planning is long.

Plans are moving forward with some changes in place.

The Richmond Hill Bryan County Chamber of Commerce says this is one of their biggest events and was canceled last year and the year before, as many vendors participating have tried to find other ways to raise as much money as at the festival.

In 2019, the event was canceled and COVID canceled it in 2020. This year there won’t be too many changes at the festival. They will space the food vendors considerably. Recommend, but do not demand masks, and for entrances and beer ticket sales, it will be a card only to reduce the time and congestion of the queues.

“Were excited. We’re working really hard. It’s a bit of a crunch time, so we’re, you know, glad it’s back. Having a gap year was really tough both financially and you know, not having the festival was sad, ”said Kathryn Johnson, CEO of the Richmond Hill Bryan County Chamber of Commerce.

Like every year, Friday will be a day for students with special needs to have the festival to themselves for an hour. They will be able to turn down the music and slow down the journeys so they can have a good time as well.

Johnson says this is a huge economic impact for the county and people are already buying tickets and reserving rooms all over the east coast.

Copyright 2021 OMCC. All rights reserved.

Source link

Flight 39. Return to the Kimpton Gray Hotel this fall


Do you remember the good old days? Late night, fancy dress, bridal hairstyles… Overdone girls’ nights seemed like a distant memory in hindsight of so many of our seasonal favorites closing their doors. However, the moment we’ve all been waiting for has finally arrived, Flight. 39, the beloved Kimpton Gray Hotel lounge bar is open for the first time since the start of the pandemic. Go back to 1893 this fall and sample cocktails inspired by the biggest and most successful of the world’s exhibitions to date.

Located on the second floor of Kimpton Gray Hotel, the cocktail bar and raised lounge features a new cocktail menu that strives to replicate the massive exchange of ideas and cultures explored during this monumental event that showed the world that the city had risen from the ashes of the great Chicago fire, reminiscent of the current reopening of Vol. 39 too, signaling that the loop is returning to its pre-pandemic turmoil.

During your visit, explore the unique menu with namesake selections dedicated to a Colombian Exposition building. Find fresh, seasonal ingredients in the Agricultural building, elegant tailor-made cocktails in the Palace of Fine Arts and sample Vol. Classic cocktails from the 39s in the Monument.

  • Select a “budding rose” from the Agricultural building made with Suntory Toki, Rhine Hall woody apple brandy, rose green tea, lemon and Topo Chico.
  • Choose a “Midway to Manzanilla” in the Palace of Fine Arts made with saffron infused Beefeater gin, Lillet rose, Lustau Manzanilla sherry and hopped grapefruit bitters.
  • Enjoy a flight. 39 Negroni of Monument made with Plymouth gin, Campari, sweet vermouth and palo santo smoke.

Fancy some adventure? Take a ride on the ‘Ferris wheel’, featuring a flight from the golden age of cocktails. The world’s first Ferris wheel appeared in Chicago during the 1893 World’s Fair and theft. 39’s Ferris Wheel Flight invites customers to take a tour of six iconic drinks that have shaped the modern cocktail world as we know it today. Intended to be shared, libations include a champagne cocktail, daiquiri, martinez, manhattan, sazerac and negroni for $ 100. The Cocktail Flight is the perfect excuse to cheer on the reopening of the Flight. 39 and celebrate the National Negroni Week which will take place from September 14 to 20.

Open Tuesday to Saturday from 4 p.m. to 11 p.m. Vol. 39, an upscale Loop favorite, offers a bespoke cocktail selection with a nod to classics. For more information and to make a reservation visit https://www.grayhotelchicago.com/chicago-loop-bars.

Source link

Pub property in Raheenagh, Ballagh, Co. Limerick, hits the market


A pub property in Raheenagh, Ballagh, Co. Limerick has been listed for € 250,000.


The property listing on property.ie reads: “Description of the property

“Unique opportunity to purchase a profitable business in a well located village with a large catchment area. The property is known as ‘The Pub’ and traded successfully until the covid pandemic hit the country. It has not reopened as the current owners now wish to sell the property which consists of a capacity of 60 people and can comfortably accommodate over 100 people. It is complemented by a tarmacadam parking lot. ‘a capacity of 40 cars. This space is enclosed by a sandstone wall. is also a one bedroom apartment attached to the property with all its contents. The pub and apartment have a separate fiber internet connection. two properties are served by its own septic tank and percolation area and city water.

“Comment from the auctioneers: This is the only pub in Raheenagh village with a large catchment area. It has excellent turnover and is very profitable. The property is turnkey and ready to go. “

Additional details

The list adds: “The key points:

“All under the counter refrigerators and seven faucets.
“Casio computerized receipt.
“Solid fuel stove and oil heating.
“All upholstered furniture and painted premises. Four televisions
“Ladies, gentlemen and disabled toilets.
The kitchen area includes an ice maker, glass washer, dryer and storage presses.
“Cold room and beer cooling system
“Alarm system.

“One bed apartment with all built-in appliances, sofa and table.
“Tiled floor / ceiling bathroom with electric shower.
“Double bedroom, carpet and curtains, double bed lockers, wardrobe and lamp.
“More details from Charles O’Brien.”

© 2021 Hospitality Ireland – your source for the latest industry news. Article by Conor Farrelly. Click on subscribe to register for Hospitality Ireland printed edition.

‘Are you Muslim? Are you from Kashmir? ‘: Delhi resto-bar accused of fanaticism over dress code, religion


A South Delhi hotel establishment is making headlines for a second time for allegedly denying guests entry on the basis of their religion and dress. Mir Junaid, president of the Workers’ Party of Jammu and Kashmir, had gone to dinner with his family at We Qutub, a resto-bar, on September 15 when he was arrested at the front door for his ethnic clothes.

“When I asked why I couldn’t come in, they said ‘We don’t allow people in their ethnic Indian clothes’,” says Junaid, who was dressed in kurta pajamas paired with a waistcoat. “A tall guy at the door later asked, are you a Muslim? Are you from Kashmir? And then two guys left to chat and came back to tell me that I will not be allowed in,” Junaid said who tried several numbers on the internet to reach the restaurant manager at the time of the incident. “It was so insulting and humiliating. My two friends were already there, who had booked a table. If tomorrow you go in your sari, how would you feel if you were arrested?” Junaid asks.

In 2019, Delhi-based fashion designer Param Sahib took to Instagram to share his experience with We Qutub on a Saturday night when he was banned from entering the South Delhi salon because of his pink turban. When THE WEEK spoke to him at the time, Param recalled the club manager saying that his look was not “classic” enough and that the beard should have been properly trimmed and gelled. He tagged the restaurant on social media the next day. His post was shared and republished several times in a day before it hit the headlines: “Sikh man refused entry to fancy Delhi restaurant”. The owners of the club have embarked on a damage check and have offered an apology and even money as compensation. Param had declared that he categorically refused any financial settlement. Calling them out for this hurtful behavior was never about the money, Param said in 2019.

Junaid also called the restaurant on his Twitter account, tagging Delhi Police Commissioner, Home Secretary’s office and Chief Minister Arvind Kejriwal. “This incident was really shocking to me because I did not expect this thing to happen to me, this too in the nation’s capital. It has been 75 years since our independence and some of us still believe in superiority Western culture and clothing Action must be taken against the restaurant owners as this practice of discrimination is constitutionally prohibited and illegal, “Junaid said.

We, the director of Qutub, Bhupender Singh, denied being aware of the incident when THE WEEK asked for clarification.

Source link

New Long Island Restaurants to Try This Fall


With the seasons changing, the way Long Islanders can dine out is changing. And there are plenty of new restaurants to try this season, from an influx of Caribbean spots and raw bar to fresh noodles.

Beit zaytoon (468 Hempstead Tpke, West Hempstead): If your Middle Eastern cooking experience has been one endless loop of hummus, babaganoush, falafel, and kebabs, Beit Zaytoon may blow your mind. This newcomer to West Hempstead has two advantages. First, it serves Lebanese cuisine, the most sophisticated in the Eastern Mediterranean. Second, it’s owned by Elias Ghafary who, from 1991 to 2019, chaired Al Bustan, Manhattan’s first restaurant to serve Middle Eastern cuisine in a gourmet setting. All of your old favorites are here, and you won’t find better renderings on Long Island. They are joined by the kibbe saniye, a sort of sandwich whose “bread” is a mixture of baked lamb and bulgur filled with sautéed pieces of lamb; kibbe laban (lamb tartare) served with green onions and fresh mint; mouloukhia, a leafy green braised with large pieces of chicken; bamia, okra and lamb compote with tomatoes; batata harra, fried potato cubes with garlic, coriander and chili. There’s so much more, all served in a sparkling dining room decorated with prints and paintings from the Lebanese countryside. BYOB. More info: 516-483-3941, beitzaytoon.com

PJ Harbor Club (154 W. Broadway, Port Jefferson): Perhaps the best view of Port Jefferson can be found from the dining room on the second floor of the village’s newest restaurant, the PJ Harbor Club. Take a seat in the lavish dining room and admire the entire harbor and Belle Terre hills beyond. Chef-partner Joe Guerra’s menu is eclectic, ranging from New American (raw tuna ribbons with avocado and yuzu-miso vinaigrette) to Italian (baked clams, pasta, cioppino) to continental (onion soup , Cesar salad). You can also see the influence of its own Portuguese heritage in the bolinhos della casa (shrimp and cod croquettes) and a starter of pork belly with clams. Starters include four steakhouse selections, including a grilled porterhouse with paved potatoes for two, four or six people and a herbed veal chop with Belgian endive and pancetta cream sauce. More information: 631-309-5800, pjharbourclub.com

Cafe Mamajuana (555 E. Jericho Tpke., Huntington Station): We’ve always had top-notch Dominican cuisine among us, but 2021 could be the year it has reached new octaves on Long Island. At the Mamajuana Café, part of an Inwood restaurant, the cuisine imbues Caribbean and Latin dishes with Pan-Asian and Mediterranean touches, such as grilled octopus with red chimichurri sauce (as a starter) or rigatoni with cream of mushroom, mofongo and puerquito. al horno, slow roasted pork shoulder with garlic and herbs. The fusion reaches a crescendo with “latino sushi” (think chicken tempura, bacon, cream cheese and sweet plantains in a roll with sriracha and sesame aioli). Feast indoors in the beautiful cavernous dining room with its exposed steel rafters and blood-red backlighting, or have rum cocktails outside in the palm-fringed gazebo. More info: 631-923-3686, mamajuanacafe-huntington.com

1653 Pizza Co. (80 Gerard St., Huntington): A collaboration between Chef Michael Vigliotti, one of LI’s main pizza makers, and the team behind Huntington’s sports bar, The Rust & Gold, the 1653 Pizza Co. name, a contemporary Italian restaurant. Vigliotti’s inventive menu includes charred octopus with pea puree and guanciale, pesto lasagna, tonnarelli carbonara, monkfish piccata and seared rib eye in butter. But you will also need a pizza, perhaps the bianca (with mozzarella, pecorino, fontina, scamorza and stracciatella), the wild mushroom (mozzarella, scamorza, maitake, royal trumpet, pioppino, truffle paste and porcini powder) or the pie clam (an unorthodox triumph of baby necks, lemon zest, and pickled banana peppers). The liquid part of the 1653 list – imaginative cocktails and an all-Italian wine list – is the domain of Frank Antonetti of The Rust & Gold. More information: 631-824-6070

Tapas bar at Villa Lobos (499 S Main St., Freeport): Those looking for a real Spanish tapas experience – not to mention real paella made to order – will have an easier time now that Larry and Jackie Villalobos have planted their flag in Freeport. The couple operate two casual Venezuelan restaurants in Manhattan and Queens, but both have their roots in Spain and Larry has long dreamed of honoring that heritage with a restaurant. Tapas here include shrimp in garlic sauce, pan con tomate (the Spanish version of bruschetta), Galician-style grilled octopus, and Tortilla Española, the large Spanish omelet filled with potatoes. Paella is served with seafood or meat. There is an all-Spanish wine list as well as fine Spanish sherry and vermouth. Dine at the bar, in the cozy dining room or outside on the patio, which overlooks a marina. More info: 516-608-6042, villalobostapas.com

Seafood in Puerto Plata on the water (42 Woodcleft Ave., Freeport): Puerto Plata is a coastal city in the Dominican Republic renowned for its beaches and natural beauty. Today, Rudy Liriano and his partners bring that vibe to Freeport’s Nautical Mile with this chic seafood restaurant with Latin influences. The menu is dominated by steamed seafood platters that are designed to be shared by groups – each serves 5-6 people – and range from a salmon-only platter to King’s Feast of snow crab and king crab, lobster tails and giant lobster tails and shrimp. All platters also include potatoes and vegetables. (The platters and their prices are suitably reduced for singing guests or couples.) Among the entrees you will find “sopa revive muertos”, a seafood soup to revive the dead and “the famous ceviche of La Doña del Sazon “. More info: 516-665-3025

EShin noodle bar (1113 Route 25A, Stony Brook): Dozens of decisions are made in a single bowl of ramen, and Chef Kai Wang makes some really good ones, in part thanks to his years of working in New York noodle kitchens Michelin starred spots. The usual suspects are here: tonkotsu ramen, chicken dashi ramen, even a “dry” vegetarian ramen made with tomato dashi broth. But there’s also homemade tofu (served cold, only in summer), crispy open-sided toro buns, and a yellowtail crudo drizzled with brown butter and vinegar. The menu will change with the seasons, but not the sober and elegant interior, with an open kitchen, counter and wooden cabins. More info: 631-675-6333, eshinrestaurants.com

First 39 (39 Atlantic Ave., Lynbrook): This hip and trendy “resto-lounge” is something new to the sleepy Lynbrook. Decor has the subdued bling of a club-chic, with brick walls adorned with vaguely art-deco paintings, a backlit bar, and bespoke crystal chandeliers hanging from a wooden herringbone ceiling. But the moving and global menu also demands attention: crispy shrimp with cheddar polenta and Cajun hollandaise, coleslaw salad with cornbread croutons and pickled raisins, southern fried chicken with jalapeño fillet and aged steaks. dry (which can be “spiced up” with fried or grilled lobster tail). In the early hours, revelers can accompany their bottles with bar snacks like lamb chop lollipops or truffle fries. More information: 516-837-3939, prime39.com

Standard check-in (49 E. Main St., Patchogue): How did you get through confinement? Standard Rec co-owner Brad Wilson searched eBay et al. It replaced Public House 49 earlier this year. Chef Michael Meehan’s menu draws heavily from around the world – think arepas, birria ramen, Cuban hot dogs, tuna poke, and macaroni and cheese with cheese and chili sauce. The cocktails cover an unusual but still refined range. More info: 631-730-8100

by Schultzy (265 Bayville Ave., Bayville): When Jimmy Schultz decided to open a seafood cafe not far from the waters of Glen Cove and Oyster Bay, which he has been fishing for over 30 years, it was impossible to not to notice it. “If I don’t catch the shells myself, I get them straight from the boat, every day,” said Schultz, who rakes local beds for shellfish when he’s not in the restaurant, which helps for diners to access dishes such as pine. Island oysters. And what Schultz himself does not catch is always of reliable origin. Scallops arrive fresh off a Massachusetts dayboat and lobsters arrive on a similar daily schedule. More info: 516-588-6240, longislandrawbar.com

Source link

Alt Sophie’s Kitchen seafood disruptor secures $ 5.6 million to continue growth in U.S.


Sophie’s Kitchen, a rapidly growing disruptor in the plant-based food industry, has secured a $ 5.6 million investment to accelerate its growth. The funding was led by Billy Goat Brands, Canada’s publicly traded venture capital platform focused on the blue economy.

Founded by Eugene Wang and based in Sebastapol, Calif., Sophie’s Kitchen will use the funding to support brand growth, as well as product innovation. Sophie’s Kitchen also plans to expand its overall mission of making a positive difference globally by transforming unsustainable and unethical industries into those that are.

Sophie's kitchen
© Sophie’s kitchen

Since 2010, Sophie’s Kitchen has created alternatives to seafood that allow people to eat plant-based foods without giving up the flavors and textures they love. The current brand portfolio includes plant-based shrimp, crab cakes, fish fillets and smoked salmon, in addition to its range of alternative tuna; Toona.

Founder Eugene Wang recently co-founded Singapore-based food technology Sophie’s Bionutrients and recently developed the very first microalgae based milk, with more microalgae product development underway.

“At Sophie’s Kitchen, we believe in the same mission: saving lives and protecting the planet, one meal at a time,” said Sophie’s Kitchen CEO Dr. Miles Woodruff. “The best way to achieve this goal is to create plant-based foods that vegans and meat lovers crave, while making our products accessible to consumers so that they too can join our mission of change,” he added.

Source link

The Hobbit is a fantastic themed pub with a gigantic beer garden


THIS IS Southampton’s iconic pub with a unique fantasy theme and one of the city’s largest beer gardens.

The Hobbit, on Bevois Valley Road, now has a burrow-shaped bar with round fake windows, a moss wall, wood paneling and leather upholstery as well as a dungeon-style live music room after its reopening after a £ 600,000 renovation.

The room has a stage, professional sound system and space for an audience of 80 people. Glass doors can be opened so that guests can also enjoy groups in the gigantic garden.

ALSO READ: Southampton’s new sports bar with a historic twist

The fantasy theme continues outside with an enchanted forest veranda and an armory-inspired play area sporting two pool tables. The enlarged garden can accommodate 240 people – including 150 covered under shelter – as well as new furniture, plantings and scalloped lighting. An outdoor bar – with draft beer and cider – and a kitchen with stone pizza ovens will serve those who dine al fresco.

A new outdoor stage will allow The Hobbit to build on its musical reputation and host festivals, comedy nights and other events for up to 500 people.

The investment from Heineken-owned Star Pubs & Bars and Southampton-born and raised operator Jack Andrews also created ten new jobs.

Other improvements include a cellar redesign and the installation of state-of-the-art dispensing equipment to ensure consistently perfect pints. The project also upgraded the washrooms, repainted the exterior and erected a signature entrance. A new food and drink menu will complement the fantastic theme.

The look of the pub is an brainchild of Jack, who also operates The Shooting Star on Bevois Valley Road and The Black Phoenix on Bedford Place and took over The Hobbit in September 2019.

Daily Echo:

He said: “My plans got even bigger and better during the lockdown. People are desperate for a return to normalcy. It’s fantastic to welcome them back. We are responding to pent-up demand!”

The pub makeover isn’t quite finished yet. A stable and an old-fashioned market place are being installed in the garden.

  • The Hobbit is our pub of the week. If you would like us to showcase your water point click on the link below or email [email protected]

Source link

Hank investigates abandoned restaurants – Boston News, Weather, Sports


BOSTON (WHDH) – More than 100,000 bars and restaurants across the United States have closed since the start of the pandemic. Many others struggled to stay open and were promised government money to help them. But they never got that money! Hank Phillippi Ryan is investigating.

The door to the District 7 tavern has been closed since the start of the pandemic.

Inside, the bar is empty. The pool table is covered. The televisions and the jukebox are turned off.

“It’s been a struggle to keep the lights on,” says co-owner Arianne Waldron. “We are in debt. We are drowning. The Roxbury pub struggles to find the money to reopen.

The bills are piling up in a very overwhelming way ”, Ariane says, “How are we going to get out of this?” “

Earlier this year, she and her business partner applied for a grant from the federal “Restaurant Revitalization Fund”.

The fund had $ 28 billion that Congress set aside to help businesses like Arianne’s that have been hit hard by COVID.

“It was like, okay, this was going to be our lifeline” said Ariane.

District 7 received an email from the Small Business Administration with good news: “Congratulations, award approved. ”

“We were delighted” said Ariane.

The email promised that a grant of $ 100,000 would be in the restaurant’s bank account in “3-7 business days.”

This money was going to save us. This money would allow us to reopen, to allow us to rehire our workers, and to be able to provide for the needs of their families ”, said Ariane.

Arianne and her partner used the email – and the promise of that money – to get a bank loan.

They started repairs, bought employee uniforms and rehired their manager.

But two weeks later, they got another email that said:

“We regret to inform you that due to recent court decisions the US Small Business Administration will not be able to disburse your Restaurant Revitalization Fund award.”

“I immediately had a stomach ache” said Ariane.

We found that the same shocking notice had been sent to almost 3,000 bars and restaurants across the country. The money they had been promised was not coming!

Their immediate reaction was terror, despair, grief, confusion, ”said Erika Polmar, co-founder and executive director of the Independent Restaurant Coalition.

What happened? When Congress established the fund, lawmakers prioritized applications from businesses owned by women, veterans, or those who are socially and economically disadvantaged.

But then some companies took federal action to challenge that. And the judges agreed with them.

“It’s especially devastating when you think you have the price and it’s taken away from you,” Erika says.

The Independent Restaurant Coalition has been inundated with calls from business owners who have also already spent the money they were promised.

“I spoke to people who were rightly hysterical. I had never in this role called crisis counselors on the phone with people, it was just as serious and it still is, ”says Erika.

The fund then had to reconsider all outstanding requests on a first come, first serve basis and quickly ran out of money!

We found that only 36% of businesses that applied for money were ultimately approved.

And now, over 100,000 restaurants and bars – including District 7 – are still waiting for help.

“That sudden hit of that rug under our feet really left us out,” says Arianne.

There are currently bills in Congress calling for more money to be given to restaurants and bars to stay afloat. Industry experts tell 7-Investigates that if something isn’t done soon, more businesses will close and more people will lose their jobs.


Coalition of independent restaurants and additional resources

Video published by the Coalition of Independent Restaurants

National Association of Restaurateurs

Boston Black Hospitality Coalition

Here are links to some of the bills pending in Congress to replenish the fund and other laws to help restaurants, bars and other food and beverage businesses:

Restaurant Revitalization Fund Replenishment Act, 2021

Entry law

Information from the Small Business Administration on the Restaurant Revitalization Fund

Companies that have received money from the fund

The Small Business Administration (SBA) recounts 7 surveys:

As of June 30, 2021, the RRF program has received over 278,000 eligible submitted applications representing over $ 72.2 billion in requested funds, and approximately 101,000 applicants have been approved for restaurants, bars and other businesses in restaurant type.

Underserved populations received approximately $ 18 billion in grants, including:

  • Women-owned businesses ~ $ 7.5 billion
  • Veteran-owned businesses ~ $ 1 billion
  • Socially and economically disadvantaged businesses ~ $ 6.7 billion
  • Businesses owned by representatives of multiple underserved populations ~ $ 2.8 billion

The remainder of the $ 28.6 billion was awarded to eligible applicants not identified as part of an underserved group.

Additional economic relief is available: The SBA still administers programs such as economic disaster loans [EIDL], Advanced Targeted EIDL Programs, and Additional Targeted Advanced EIDL Programs. SBA administrator Guzman has increased the maximum amount small businesses can borrow through the EIDL program.

If you have a story idea or a tip, please send an email to: [email protected]

(Copyright (c) 2021 Sunbeam Television. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)

Sign up for our newsletter for the latest news straight to your inbox

This vegetal restaurant-bar offers cactus drinks, jackfruit tacos and … mushroom tables?


Five years after opening the famous Native cocktail bar, Vijay Mudaliar launched a second bigger and more daring concept. Called Analogue, it’s a bar-restaurant hybrid with a twist: food and drink is all about being plant-based, sustainable, and forward-looking.

Step into the space, located in a bustling corner of Chijmes, and you’ll immediately be struck by the rippling aquamarine bar counter, a gigantic 3D printed carcass made from 1,600kg of recycled plastic bottles that Vijay and his team have personally transported. themselves. You know they don’t joke about saving the earth.

“Analog means ‘something or a person comparable to another’,” said Vijay, 32, explaining that the concept arose out of a sense of frustration that “we have worked in the food industry in a way. without asking why. Often times you see the same thing unfolding again and considered luxurious, like foie gras or caviar. We want to find a lot of herbal things that would stand up to what people think of as ” luxury”.

The overriding mission here, he said, is to re-examine the food system and avoid over-cultivated foods like cheese, eggs, coffee and chocolate, using like ingredients as substitutes for those flavors and textures.

“At Analogue, we are looking at different ingredients that could be the future of agriculture or diets,” he said.

Source link