Heritage Eats News Today

The holidays are upon us and 2023 is almost over, which means its time for us to reveal the years most-read stories.

Cholita Linda, the Latin-American street-food restaurant known for its Baha-style fish tacos, will soon open a new location in Walnut Creek’s Broadway Plaza.

Cholita Linda, the Latin-American street-food restaurant known for its Baha-style fish tacos, will soon open a new location in Walnut Creek’s Broadway Plaza.

The founders of Heritage Eats are opening Mothers Tacos, a fast casual brand in California serving Mexico City-inspired tacos.

RACHEL RASKIN-ZRIHEN If the pandemic has taught us anything over the past year, it’s that community is essential to most people’s well-being, says Napa’s Heritage Eats owner Benedict “Ben” W. Koenig IV. It’s a main element of his business model and the perfect fit for his new venture—Napa Valley Lobster Co. “Over the past year, especially now as we’re, hopefully, coming out the other side of the pandemic tunnel, it’s become clear tha...

“We had a whole lot of eggs and nowhere to sell them,” she said. Rasmussen immediately sprang into action to offer the eggs directly to consumers. “I originally parked my temperature-controlled delivery van and sold at Sutherland Park until I was forced to move. At first, I thought this would be a horrible thing, but the lovely folks over at the Elks Lodge offered up their parking lot for me. I have been there every Tuesday since.” She also began offering home delivery three...

View the Napa Valley Register for Monday, January18, 2021

The premise is this: no pristine white tablecloths. No impeccably mannered waitstaff. In fact, no indoor or outdoor dining options whatsoever, pandemic or not. That’s the business model behind ghost kitchens, delivery-only pop-up restaurants becoming increasingly popular in the United States. And in Napa Valley, a region famous worldwide for its sit-down, full-service restaurants, a handful of business owners are hedging their bets and foregoing the brick and mortar model. Among that group...

In March, Rodger Collinson was suddenly faced with the prospect of working more than he had ever in his 17-year career with the Napa Fire Department. Demand for emergency services amid a budding pandemic could very well skyrocket, Collinson knew – but the same could not be said of California’s restaurants, which were being asked to shutter their doors to the public and revert to take out service only. As he wondered if there was some way to reconcile heightened need for essential work...