Whatever it is, Marvel Bar has it. But even its creator isn’t quite sure what makes Marvel such a marvel.
“There’s just something, like, magical. Which is what I’ve always tried to do,” says Pip Hanson, the man behind the basement speakeasy-style bar below The Bachelor Farmer in Minneapolis’s North Loop. “It’s something magical that you can’t quite put your finger on.”
Hoping to bring an independent flair to the chain food scene at Rosedale Mall, Digby’s moved into the former California Pizza Kitchen space with food its owners are calling “familiar and approachable, but focused on flavor with a contemporary eye.”
This is the second restaurant from the Flying Swine team that opened Eat Shop Kitchen & Bar in Plymouth, and owner Michael Larson said he’s excited to bring this new concept, which opened March 27, to Roseville.
By Joey Hamburger
You’ve just graduated from college. You’re sitting in your parents’ basement. You’re wearing 3D glasses made out of cardboard. Everyone is telling you to get a job or at least like the one you have and hate. You just want to save the world. The doorbell rings; you answer. It’s a superhero, here to save the day—and deliver your pizza. Enter Galactic Pizza: Saving the planet one pizza at a time.
By Laura Michaels
Cocktails are having their heyday. House-made bitters, herb-infused simple syrups, egg white emulsions—all have become part of a bartender’s repertoire and imbibing guests are loving it.
But what about people who don’t drink alcohol? An offering of sodas, teas and coffees is adequate, but more restaurants are beginning to see the value of adding non-alcoholic cocktails—complex, thoughtfully composed, multi-ingredient drinks—to their beverage programs. Not only is it respectful to guests, it acts as a high-margin add-on to boost check averages and opens up the drink menu to potential customers who’ll happily spend $4 or $5 for a booze-free, yet adult-appealing drink.
© Copyright 2006 - 2014 Food Service News. All rights reserved.
Proudly powered by WordPress.