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City streets after the pandemic: Should they belong to restaurants, bikes, pedestrians, or cars?

The city wants to build a bike lane, and the car people want to stop it. If you follow local politics anywhere, you’ve heard this story before. But this time there’s a twist: Businesses on Washington, D.C.’s Ninth Street NW aren’t just fighting to keep parking spots so their customers can drive to dinner. Like so many restaurants around the country, establishments like Unconventional Diner and Cuba Libre have converted curbside parking spaces into open-air dining rooms. So when Mayor Muriel Bowser gave the go-ahead on a two-way, parking-protected bike lane that would eat up 80 spaces along the corridor, the neighborhood business group Shaw Main Streets warned DCist that the bike lane could prompt a “business bloodbath.”

A Look at How the Pandemic Piles on Added Costs for Restaurants

Tierney Plumb / Eater DC The to-go containers filling up recycling bins across D.C. come at a steep price to restaurants. Since the onset of the COVID-19 pandemic, restaurants have been packing up their goods for customers to open at home, turning the takeout box into a high-demand, high-ticket item. While legitimate fears of spreading the coronavirus and consistently shifting restrictions for on-site dining have decimated business, restaurants that have adapted to the new demands have found that just hanging on requires all sorts of new expenses. “It’s unbelievable,” says David Deshaies, the chef-owner behind popular brunch and dinner spot Unconventional Diner in Shaw. Without a doubt, he says, operating costs are higher now than they were before a public health crisis that’s stretched out for nearly a year. Deshaies shared several of Unconventional Diner’s expenses with Eater, offering a glimpse of the financial burdens restaurants face. Here’s a breakdown of various

The 7 Best Cast-Iron Pans for All Your Healthy Cooking Needs, According to Chefs

The 7 Best Cast-Iron Pans for All Your Healthy Cooking Needs, According to Chefs Elsie Yang © Photo: Getty Images / Enrique Díaz / 7cero best cast-iron pans Few humble kitchen tools have managed to reach the same level of culinary idolatry as the cast-iron pan. Beloved by professional chefs and home cooks alike, this venerable piece of equipment which has been used in kitchens for hundreds of years is up for just about any challenge and any meal. “In terms of use, heat retention is the number one aspect for me,” says chef Haidar Karoum, a James Beard semifinalist and the owner of Chloe in Washington, D.C. “It s the go-to anytime we cook a steak at home because it stays ripping hot, ensuring a great sear.” Moreover, Karoum adds, cast iron is particularly well-suited for live-fire applications given its durability and toughness.

Reverie s Johnny Spero to open bar in PGP s Capitol Crossing - Washington Business Journal

Reverie s Johnny Spero to open bar in PGP s Capitol Crossing - Washington Business Journal
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