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Boon Boona Opens Its New Capitol Hill Cafe on Cherry Street

Boon Boona [Official] It’s a big week for coffee lovers on Capitol Hill. Renton’s hugely popular cafe Boon Boona has now opened its first Seattle location at 1223 Cherry Street near Seattle University, with a menu that highlights single-origin African roasts. In addition to drip coffee and beans for retail, there are also some seasonal lattes and other drinks available, flavored with ingredients such as hand-whisked matcha and syrups made onsite. The shop’s founder Efrem Fesaha is an Eritrean-born, Seattle-raised roaster, who left a career in finance behind after a trip to his family’s homeland inspired him to pursue his coffee dreams. He soon began sourcing and selling green coffee beans from Ethiopia and, in 2018, opened up an expansive Renton cafe, which quickly became a gathering space for the community. Boon Boona has developed a robust retail operation in partnership with farms throughout Africa (including Rwanda, Burundi, and Kenya), and expanded its reach in the Sea

Lummi Island Restaurant Willows Inn Faces Allegations of Racism and Sexual Harassment

Willows Inn [Official Photo] New York Times expose, former employees from Lummi Island’s critically acclaimed Willows Inn accuse the restaurant of being, in short, a nightmare work environment. Among some of the most troubling claims in the article are that chef-owner Blaine Wetzel and the restaurant’s manager Reid Johnson oversaw a pattern of sexism, sexual harassment, and racist bullying at the Willows Inn, and that staff members allegedly preyed on teenaged girls from the island. The piece also claims that the carefully cultivated image of local sourcing was false, with items purchased at grocery stores passed off as island-grown ingredients.

Seattle Restaurants May Struggle to Offer Happy Hours Post-Pandemic

Tuna poppers still haunt Seis Kamimura’s dreams. In 2012, the chef was hired to run the kitchen at RN74, a trendy French restaurant that had recently opened in downtown Seattle to rave reviews, with millions of dollars and hype behind it. But even though the restaurant was mainly conceived as a special-occasion dinner destination, the happy hour hunters descended in droves. Chef Kamimura remembers that one night, when the restaurant had been getting ready for dinner service, a large crowd arrived very early in the evening and ordered up the tuna bites (a variation on the main menu’s popular tartare), which required intricate construction on delicately fried rice cakes.

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