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Tag: Metallic Tones

Upscale Mexican concept splashes down in Fla

Upscale Mexican concept splashes down in Fla

Two visionary businessmen, one with a successful chain of high-end barber shops, the other with an equally thriving pizzeria chain, joined forces this year to bring something completely different to Lakewood, Florida. The quest to build a high-end Mexican concept in the fastest growing Florida panhandle community was a strategic play to marry food trends seen in other parts of the country to a boutique community within 30 minutes of the coast. “The vision was to give Lakewood something they…

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Vikre Distillery makes waves on Lake Superior

Vikre Distillery makes waves on Lake Superior

Before the pure, cold water of Lake Superior swirled in Vikre Distillery’s vodka, Emily and Joel Vikre scaled a high bar of entry into a highly competitive and regulated space. As Vikre Distillery rings in its 10-year anniversary as distiller and distributor of artisanal spirits, gins and vodka, the microbrand continues to build a loyal customer base to its brand and business. From a 120- year old historic building near the famous aerial-lift bridge spanning a shipping lane in Duluth,…

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Smoke & Brisket in Pentagon City

Smoke & Brisket in Pentagon City

The mystery of the perfect brisket was solved in smoke. The secret, says Benjamin Hall, GM of Epic Smokehouse in Arlington, VA is an overnight smoking technique which renders brisket and other proteins tender, succulent and full of flavor. “We smoke about 90 percent of our meats overnight for about 12 hours over hickory and applewood,” says Hall, proprietor of a 10-year-old establishment which caters to Pentagon staff, guests of major hotel enterprises, and residents of the rapidly developing Pentagon…

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Fire on the water in Washington

Fire on the water in Washington

Despite escalating food costs hovering between 100 to 400 percent, Chef Derrin Davis of WaterFire Restaurant in Washington reports that sales at his Pacific rim concept have never been stronger. Restaurant revenues are up 115 percent over pre-covid sales, says the chef/owner, who attributes strong numbers to a growing and supportive customer base. “I think with Covid we may have gained support, and also drew in first-time customers,” Davis says. “We’re in a unique position in that we’re in a…

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Somewhere Nowhere: NYC wonderland

Somewhere Nowhere: NYC wonderland

Soaking in the panorama of Manhattan from a roof-deck on the 38th floor of the Renaissance NY Chelsea Hotel in NYC, Sameer Qureshi and business partner Nathan Leong were a little confused. Peering down from the tallest building in the business-and-art district of West Chelsea, they felt a bit like Alice in Wonderland looking down the rabbit hole.  What they had was a newly leased 5,500 square foot space 39th floor roof-deck with large swimming pool. And on the floor…

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Independent Living Community gets Foodie treatment

Independent Living Community gets Foodie treatment

The challenge of making great food for all tastes is a high bar for any establishment. But when those meals also need to accommodate diners with restrictions, such as stroke-related swallowing issues, or sodium intake, that high bar just hit the stratosphere. Which is why the self-described foodies running the show at independent living facility Ridgmar Place of Fort Worth, Texas, approach their work every day with an all-hands-on-deck zeal to find new presentations, secret ingredients, and novel ways to…

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Annie’s Paramount: Going strong after 70 years

Annie’s Paramount: Going strong after 70 years

Annie’s Paramount Steakhouse in Washington, D.C. has been drawing a crowd since 1948. No, they’re not giving away cash. It’s more like love and understanding. The story goes that sometime in the 1970s, Annie Kaylor was working alongside her four sisters at the family owned restaurant, when she observed two gentlemen having dinner and holding hands underneath the table. And without missing a beat, she told them, “You don’t need to hide that here.” That short declarative sentence, which is…

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Solving the riddle of a dream bar

Solving the riddle of a dream bar

Through a hidden door tucked behind a moving bookcase, step the customers who know the game. But before they can pass through a wall to enter the funky subterranean world of Bitter & Pour, a riddle must be answered. The question? That they find out at the door. And once the answer is given and the bookcase slides open, the many pleasures of craft cocktails and impeccable wine become accessible, says Andrew Ferguson, general manager of Bitter & Pour LLC…

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A big risk in cowboy town pays off

A big risk in cowboy town pays off

One day while working in the media/marketing sector, Suzanne Tarbet  picked her head up from her computer, looked around the charming community of Redmond, Ore., and thought, “What if?” “I’d spent my entire career in media and marketing management helping my clients perfect their own brand. And I’d always dreamed of creating a brand for myself,” she says. With  no time like the present to strike out on a new venture, the foodie with a trained eye for color, fabric,…

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A chophouse fit for a king

A chophouse fit for a king

Rising from the vast, flat stretches dominated by defense contractor buildings and busy highways stands a castle, of sorts. Designed with symmetry inspired by Frank Lloyd Wright, the 8,000 square foot, two-story structure of stone and wood, houses a restaurant fit for King Arthur and his Knights of the Round Table. Under the peaked roofline of River Stone Chophouse, in a dining room and four event spaces echoing an Arts and Crafts architectural style, guests feast on the finest Hereford…

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