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Food industry making progress in expanding and opening locations in Kentucky and last updated 2021-05-03 19:17:36-04 LEXINGTON, Ky. (LEX 18) â More and more restaurants are popping up across the bluegrass despite the pandemic, signaling a rebound may be underway. Spotz Gelato started in 2013 with one food truck. Now they have several food trucks and a host of locations. Owner Beth Richardson says the pandemic didn t stand in their way. Throughout the pandemic, we did not close when a lot of restaurants closed at the beginning. We already had an app and we were already working with delivery services. So we were able to just keep that going, said Richardson. ....
New sushi restaurant + sake grill slices into cool Heights development Blue Sushi is sailing into Houston. Courtesy of Blue Sushi Sake Grill A new sushi restaurant is coming to The Heights this summer. Blue Sushi Sake Grill will open its first Houston location at M-K-T Heights, the new mixed-use development on N. Shepherd Drive just north of I-10. Part of the Omaha-based Flagship Restaurant Group, Blue Sushi serves an extensive selection of sushi (both nigiri and maki), sashimi, and prepared items that range from grilled items to hot and cold shareable plates. Flagship participates in the Monterey Bay Aquarium: Seafood Watch program to ensure that all of the fish it serves has been responsibly caught and/or humanely raised. ....
Debajo, From a Former Ferris Chef, Opens in the Made Hotel A pizzeria from Pino Luongo, Vietnamese on the Upper West Side, and more restaurant news. Debajo, a new spot for tapas, has outdoor seating in its covered, heated sunken garden.Credit.Rachel Vanni for The New York Times Debajo Ferris, the restaurant in the Made Hotel that got two stars from Pete Wells three years ago as a “modest restaurant that overdelivers,” closed in March as a result of the pandemic. By that time, the chef Greg Proechel, formerly of Le Turtle, who garnered positive attention, was gone for almost a year. Last fall Mr. Proechel came back and turned it into a pop-up called Day Off, with Sam Gelin, who runs the Made Hotel. That pop-up has been replaced by this new spot for tapas, with outdoor seating in its covered, heated sunken garden. Mr. Proechel called on Victor Manuel Amarilla, also in the kitchen at the Turtle, to join him as the chef. Standard-bearing tapas include plates of che ....