Patios are buzzing and restaurants are busy, but looks can be deceiving. Restaurant owners say that although they're thankful for the business, they're far from being made whole after weathering the COVID-19 pandemic.
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A new tiki bar will pop up in Denver this weekend, along with more farmers market openings, a sweet birthday party and a Prohibition-era-themed hard-kombucha launch.
After you ve chewed over those opportunities, keep reading for news of upcoming market stands, cooking classes, massive brunches, wine fests and long-overdue parties in May, June and even August.
Friday, May 14 With warmer weather comes the changing of the guard in Louisville. Just as the Miracle on Main Street pop-up bar (at 836 1/2 Main Street) gave way to the unfortunately named Apraske (aka après ski, for the terminally un-hip grammatical purist), so is the 1980s-themed ski bar now giving way to Tiki on Main Street. The beachy bar is open through August 29, with swinging bar stools and real sand along with classic umbrella drinks like Zombies, Mai Tais, Pain Killers and Piña Coladas. What we re really excited about, though other than the lack of clever spelling? is a pair of drinks (Rye Me a River and
Chef Paul C. Reilly and his sister, Aileen V. Reilly, debuted Beast + Bottle at 719 East 17th Avenue in 2013, relying on Colorado farmers and ranchers to supply much of the meat and produce on their menu. Over the past eight years, the restaurant has become one of the best in Denver despite its tiny kitchen and dining room. But the building that Beast + Bottle occupies has been sold, and the new owner won t be extending its lease. As a result, the Reillys will be closing the place after dinner service on Saturday, June 5.
Paul and Aileen, along with partner JP Taylor Jr. (Aileen s husband), have earned a reputation not just for great food, but for carefully planned wine and cocktail lists and welcoming hospitality. The 54-seat dining room (including eleven seats at the bar) has been the scene of many celebrations, first dates, neighborhood gatherings and stops for drinks and appetizers. The closing has everything to do with the sale of the building, Paul Reilly explains. It has n
n the Westword Food & Drink section,
Reilly shares his thoughts regularly on the restaurant industry and looks into local, seasonal ingredients to enhance your home cooking with tips and recipes.
We often think of eggs as a ubiquitous ingredient as commonplace as flour, butter and bread in our home kitchens. As avid home cooks, we re used to having them at our constant beck and call for all our baking needs and runny egg-yolk desires. In actuality, just like all agricultural products, eggs have a season, and it happens to be right now, as the days grow longer immediately following the vernal equinox.