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At the scene what are the key updates from where you are . As jessica just said theyre not seeing imminent danger, thats good news. But this area is still very much locked down, its like a scene from the movie superman, everyone is looking up. That is why everyone is staring at it, because as you showed, the top floor, one of the pieces of equipment that was used in constructing this building staled leaving a 2,000 pound concrete slab leaning at a dangerous angle. It started at 3 00 in the afternoon, and immediately, many of the streets remain shut down. Theres less fear on the street. Because they are out of imminent danger. At this time weve had the department of building inspectors go up to the building. Theyve concluded at this time we have no imminent danger to the public or surrounding buildings or any individual at this time. That is the good news. The evacuations of some 16 businesses and buildings here in the soma district still in effect and theres no word as to whether any o ....
Two restaurant companies change their names for different reasons. IFMA revises its 2024 forecast. Apparently, everything really is bigger in Texas: these stories and more This Week in Foodservice. ....
Tre Vele, Mission + Market team to open Lebanese restaurant Zakia this summer atlantamagazine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from atlantamagazine.com Daily Mail and Mail on Sunday newspapers.
Atlanta Magazine Mission + Marketâs Ian Winslade to open Tre Vele Italian in Sandy Springs The restaurant, cafe, and market targets a late July opening in the former Three Sheets building Photo by Ian Winslade Chef Ian Winslade is opening a modern Italian restaurant called Tre Vele in Sandy Springs next month. Together with his Mission + Market partners Jonathan Akly and Tony Akly, Winslade is turning the former Three Sheets building (6017 Sandy Springs Circle) into a destination for house-made pasta, pizza, and craft cocktails. âIâm classically French trained, which is similar to Italian training in regard to understanding the basis of food, so this is a natural extension of where I come from,â Winslade says. âI donât want to be tied to a particular region or area. I just want to present well-made, modern Italian food.â ....