Sushi Ronin Replaces 12 at Madison in Congress Park
This is the third Ronin restaurant in the metro area, and there’s a fourth on the way.Denise Mickelsen •
January 19, 2021
From a bakery and, briefly, a sushi bar to a small-plates stand out and then back again to a sushi bar, the restaurant space at the corner of Madison Street and 12th Avenue in Congress Park has changed hands, and concepts, multiple times over the past seven years. Glaze, a bakery that specialized in multi-layered German Baum cakes (and, for several months, a sister concept to LoHi’s Sushi Sasa that operated in the same space) closed in 2015; chef Jeff Osaka’s brilliant 12 at Madison shuttered in March 2020 due to the pandemic; and the third outpost from the Sushi Ronin group (after Lohi and Highlands Ranch) began serving its omakase-oriented take on Japanese fare there last month, on December 17.
“In Maine, we have one of the highest state excise tax rates, almost triple some of the New England states,” said Sean Sullivan, executive director the Maine Brewers Guild. “Add that to the production challenge of switching to predominantly canned beer, as well as shortages of aluminum cans, these were additional trends hurting the industry.”
In 2017, the American craft beverage industry got a break when a temporary federal law lowered the excise tax of $7 per barrel to $3.50 per barrel, which was set to expire on December 30, 2020.
“The risk was that as of January 1, that federal excise tax rate was going to go back up to $7 a barrel,” said Sullivan. “More than 25 breweries opened during the last three years that had never paid that amount per barrel, and hadn’t factored that into their costs. Picture yourself as a brewer, heading into a winter where you didn’t have a good economic summer, and then all of a sudden your taxes go up twice the amount you’re used t
A Taste of Home: Dining Out in Japanese America
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The Japanese American National Museum will present “A Taste of Home: Dining Out in Japanese America” on Sunday, Jan. 17, from 2 to 3:30 p.m. PST.
Japanese immigrants have worked in, owned, and sustained restaurants in the U.S. for over a century and Japanese restaurants continue to be as integral a part of Japanese America as home cooking. In this third and final part of “A Taste of Home,” JANM will examine the past, present, and future of Japanese American restaurants and dining through a conversation with Chef Akira Hirose and Jo Ann Maehara (Azay Little Tokyo) and Chef Niki Nakayama (n/naka) moderated by Professor Samuel H. Yamashita.
10 Foods that Are Health Horrors
Dietitians name their top nutritional nightmares.
Some foods are so bad for you, they qualify as a nutritionist s nightmare.
WebMD asked several registered dietitians and other food experts to nominate their favorite food horrors . Their submissions ranged from empty-calorie foods masquerading as nutritious, to outlandish concoctions that tip the scales with obscene amounts of fat and calories. Have any of them ever lurked around your plate?
1. Frightful Fried Foods
From a nutritional standpoint, some of the scariest foods are the deep-fat fried concoctions you can find at carnivals and state fairs.
Americans have tossed everything from turkeys to Twinkies in the fryer, but have you ever heard of deep-fried cola? Debuting at the Texas state fair and winning the creativity honor at the Big Tex Choice Awards contest was this deep-fried, Coca-Cola flavored batter, drizzled with cola fountain syrup, and topped with whipped cream, cinnamon sugar
If the vibe, flow, and stylistic touches and finishes of the reclaimed cypress wood along the walls that give Cypress Social its name don’t grab your attention, the food will. The sister restaurant to the JTJ Restaurant Group’s Petit & Keet is what diners call a destination restaurant.
Inviting dining room area. Welcoming bar and three-tier outdoor deck, complete with lake and fountain. A parlor room. Even the pandemic couldn’t stop the coming of Little Rock, Arkansas’ latest next big thing.
The 330-seat restaurant takes diners on a trip through some of the South’s biggest food staples, including the “Starters” section, highlighted by chargrilled oysters, fried green tomatoes, Delta-style hot tamales, and peppadew cheese dip, to the “Mains,” featuring a classic mix of shrimp & grits, fried catfish, Duroc pork chop, and the famed Butcher’s Steak, a grilled, 8-ounce teres major cut.