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Yob tried to set his dog on a Muslim woman in a racially aggravated attack
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Aggressive thug who refused to leave woman s hotel room almost Tasered by police
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Abusive patient threatened to give Sunderland doctor a lethal injection in racist rant
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Chef John Fraser, whose 701West holds
Wine Spectator’s Best of Award of Excellence, opened Iris April 21 in Midtown Manhattan. The restaurant offers Aegean-style dining, influenced by Turkish cuisine and Fraser’s Greek background, with an emphasis on plant-based dishes.
“This restaurant is such a direct expression of my heritage and passion, as seen through the lenses of cuisine and travel,” Fraser told
Wine Spectator.
Leading the wine program is the group’s beverage director, Amy Racine, who also oversees 701West’s 650-selection list. Iris features about 180 labels highlighting regions along the Aegean Sea, with Greek and Turkish bottles making up about half the selections. There is a diverse selection of sparkling wines as well, plus picks from Napa, Piedmont, Burgundy, the Rhône Valley and beyond. “It was a privilege and very fun to explore these new varietals, to introduce our guests to something new,” Racine said. “We really wanted a ‘If you like Sance
Plus, a vaccinated-members-only club opens in Los Angeles; March sales for restaurants are up
Each week, Restaurant Hospitality gathers five stories that impact independent restaurant operations that you may have missed.
Here’s your list for the week of April 26:
Labor proves to be a challenge for owners and management
Across the industry, there has been a shortage of willing workers for restaurants. The industry still remains 15% below pre-pandemic job levels, according to the Bureau of Labor Statistics’ March 2021 numbers.
Finding back-of-house labor has been especially difficult, operators said.
Troy Guard of the Denver-based TAG Restaurant Group, said, “Labor is so challenging because now we’re having to pay dishwashers $18-$20 per hour and having to put service charges on check to help with BOH.” Guard said TAG gave back-of-house workers raises of $2 to $5 per hour “to keep people working and happy.”