The Virginia Hotel
Old rooming house restored to past glory

Old rooming house restored to past glory

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As a schoolboy, Curtis Bashaw fell in love with his dormitory and its glorious history. The storied structure in Cape May, N.J., burned in the historic fire of 1878, was rebuilt, renamed The Virginia Hotel, and catapulted onto the society pages of numerous publications as the glamorous old girl played host to the rich and famous of the day. But by the time Bashaw roomed in his quarters at the once-glamorous spot, the 24-room venue had long ago fallen out…

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Portsmouth Brewers
All the brew pub’s a stage

All the brew pub’s a stage

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The Portsmouth Brewery is like a stage for general manager and self-described “hospitality lifer” Brennen Rumble. It’s a place that comes alive the second the doors open, or, as in Rumble’s imagination, the curtain goes up. Patrons are greeted with warmth and a smile, and soon find themselves transported from their daily cares in to a microbrewery that entertains—it even introduces its patrons to one another if they wish— and offers lively discussions, fun events, and daring and delicious brews….

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Deepak Gulrajani
Tech whiz turns grapes into vintner gold

Tech whiz turns grapes into vintner gold

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Deepak Gulrajani is a techie turned vintner; a Bombay, India native who worked passionately in the California tech space for years until the lure of the grape, and dreams of making a great pinot noir, took root. Exchanging his climate-controlled office for an arid piece of farmland in the Carneros area of California, Deepak began growing his own grapes in 2003 at his 31-acre Nicholson Ranch Winery. Utilizing an organic, dry-farming method that forces grapes to put down deeper roots…

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Fired up for suckling pig, a Spanish tradition

Fired up for suckling pig, a Spanish tradition

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On any given day in a 14,000 pound, wood-fired oven from Spain, suckling pig roasts for hours at the Bellmónt Spanish Restaurant of Florida. The savory aroma fills the Coral Gables kitchen with tradition as recipes and methods dating back to 18th century Madrid come alive in the hands of entrepreneur restauranteurs Sergio Catalina Bellmónt and his wife Claudia Romero. “It was our mission to have traditional cuisine on our menu and to cook in the wood-fired oven we brought…

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S & S Deli Server
Four generations of good eats

Four generations of good eats

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From the days of horse-drawn carriages and hand-cranked telephones, Inman Square in Cambridge, Mass., has been remaking itself. But no matter how tangled the streets have become with cars and cyclists vying for space, or how many businesses come and go, a delicatessen founded in 1919 by an Eastern European immigrant remains; rooted in the heart of the square. “We’re a fourth-generation business started by my great-grandmother Ma Edelstein,” says restauranteur Gary Mitchell. “She was a pioneer who grew her…

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Suzanne Tracht
Fame in the food biz, one star’s secret

Fame in the food biz, one star’s secret

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Long before she rocked a Dr. Pepper aioli with shallot rings and microgreens on popular TV show Top Chef Masters, California cooking star Suzanne Tracht found a way to make magic with simple ingredients, and with a twist. The longtime owner of the famous Jar Restaurant in Los Angeles, Tracht says her approach to cooking is much like the challenge she faced on Top Chef in 2013. “When you’re cooking in a busy kitchen, the first thing you have to…

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TKO Malley’s Sports Café Interior
Sports café is a technical knockout

Sports café is a technical knockout

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TKO Malley’s Sports Café in Scituate, Mass. has been winning round after round since they entered the culinary ring back in 1994. “It’s a knockout restaurant with knockout views and knockout food,” says General Manager Rich Lenahan. But the fun, food and ambience of the 140-seat restaurant on the harbor did not just happen by chance. It has honed itself into a lean, mean fighting machine. One that stands the test of time, competition and other challenges. Lenahan explains in…

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Park Central Hotel Dinner
Service is key to happy foodies

Service is key to happy foodies

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Everyone’s a critic in the world of food service. Or a hobby chef. Or a foodie. Keeping those sophisticated, even somewhat demanding taste buds happy, is what inspires Peter Raimondi to lead the charge to provide great food and service at eight hotels within hospitality industry leader, Highgate. As the Complex Director of Food & Beverage at Park Central Hotel, the buck stops with Raimondi for every bar, restaurant, and in-room dining experience at locales from New York and New…

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Driftaway Café Seafood
Despite challenges, the beat goes on

Despite challenges, the beat goes on

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Robyn Quattlebaum was polishing the bar at his new restaurant when he flipped on the TV news and was rocked back on his heels. On a beautiful September day in 2001, Quattlebaum and his wife Michele were just getting ready to throw open the doors of their new restaurant, the Driftaway Café, when their excitement turned to shock, then horror. “Everybody remembers where they were on Sept. 11. That was the night of our grand opening,” says Quattlebaum. “I spent…

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Wild idea keeps bakery bustling

Wild idea keeps bakery bustling

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Mark Handman tells everyone to try the same experiment the next time they dine out. Instead of letting the server clear empty plates with usual alacrity, hang onto them instead. Politely shoo the server away, and see what happens next. “What you’ll probably find is that you’ll sit there longer, have a better time, and your attention will turn from being solely focused on the food, to your dining companions,” says Handman, co-owner of ridiculously successful Wild Wheat Bakery &…

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