By Barbara M. Houle
From Burger Bash Wednesdays to a Thursday all-day Pizza Party and specials that include Fried Fish Favorites featured throughout the weekend, the family-owned Hanna Devine’s Restaurant & Bar in Ware’s downtown business district successfully navigates a new normal in 2021.
Chef/owner Kim Craig and executive chef John Steinhilber collaborate on menus with a creative approach to modern American cuisine.
Last month, the chefs presented a wine dinner that reportedly was a huge hit with the guest list. Multiple courses, paired with the wines of WX Brands in California, included Vanilla Scented Sea Scallops (English pea flan and crunchy pea shoots); Pistachio Crusted Rabbit Loin with rabbit rillette and rosemary polenta; Prosciutto Wrapped Red Snapper; Potato Wrapped 72-hour Beef Tenderloin with caramelized tomato and Gorgonzola mousse.
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Off The Menu: Higher menu prices in the offing
Updated Feb 27, 2021;
When the day arrives for restaurant operations to return to “normal,” whatever that will look like one thing is almost certain. Those dining out will find themselves facing higher menu prices.
The many food production and distribution bottlenecks the pandemic has created have already driven up wholesale and retail food prices, with the U.S. Department of Agriculture reporting that food prices increase 3.5% last, almost double the 20-year average rate.
Minimum wage legislation working its way through the U.S. Congress will likely have a substantial impact on restaurant labor costs, especially for those operations that rely on “tip credit” provisions to set wage rates for tipped employees.