.... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... ....There’s a Japanese proverb that goes, “Better than a banquet somewhere is a bowl of rice at home.” At Anthony’s Grill and Santa Fe Build-A-Bowl, two new fusion takeout restaurants courageous enough to open – and successful enough to thrive – in the midst of COVID-19, rice is just the beginning.
Carne asada bowl from Santa Fe Build-A-Bowl, an offshoot of Restaurant Martín. (Molly Boyle/For the Journal)
Both ventures are founded on the hibachi meal concept of building a complex and flavorful stir-fry with your choice of proteins, vegetables, starch and sauces. Santa Fe Build-A-Bowl sprung from the minds of chef Martín Rios of Restaurant Martín and his business partner Corey Fidler during the second restaurant lockdown last fall. A bowl-based pop-up restaurant, Restaurant Martín co-owner and general manager Jennifer Rios says, “was an idea born of food and beverage professionals
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