"I take more lessons than regrets about the whole experience. "We worked hard everyday, I learned first hand how hard foodservice work is because I did it with my team, and I held myself and my team to very high standards because if I didn’t, I knew our customers would," she wrote. "I am super proud of everything we did, the team members we supported, our community work with the MLK school and Mt Hope Community Center, how we pivoted thru the pandemic… Here's the rest of our email conversation: She is continuing to lease the Doyle Street property and will utilize the kitchen. Other staff will be receiving severance, Pagan said in her Facebook post. "I am so happy to have their trust as an employer!" she wrote.
She said team members who were made offers to pivot with them accepted without hesitation. Got a news tip for the Eater Boston team? Email.
REBELLE BAGELS ARCHIVE
Visit the One Thing You Should Eat Today archive >
Spicy Piscojito at East Coast Grill Rachel Leah Blumenthal for Eater Or find out what happens when you cross a Dark and Stormy with a Moscow Mule - the Jamaican Highball is waiting for you. Want some heat? Try the new Spicy Piscojito, which just came onto the menu.
REBELLE BAGELS FULL
We’ve been stretching the name of this segment slightly, but you really should make your way through the entire cocktail menu, full of tiki-inspired drinks with plenty of rum, fruit juices, spice, and neon bendy straws. There are lots of standouts on the food menu, but today we’re telling you the One Thing You Should Drink Today. If you haven’t been to the reborn East Coast Grill yet (1271 Cambridge St., Inman Square, Cambridge), what are you waiting for? Now under the same ownership as Highland Kitchen, it’s the perfect blend of everything that made classic ECG great - and everything that makes Highland Kitchen so much fun. It’s slated to debut this summer, featuring New York-style Jewish cuisine, including smoked seafood, pastrami sandwiches, and matzo ball soup.įor PUNCH, an online magazine about wine, beer, and spirits, Robert Simonson’s “Bar Review” column revisits Drink (348 Congress St., Fort Point, Boston), a “venerable bar” defined by a “stubborn, principled, a la minute cocktail culture.” After almost a decade, “it remains a destination,” writes Simonson, “even as a field of buzzier bars have sprouted around it.” In other bagel news, Chad Conley, the co-owner of Palace Diner in Biddeford, Maine, has announced that he will open a bagel shop, cafe, and retail store called Rose Foods at 428 Forest Ave. The Kickstarter runs for 29 more days, and Rebelle has currently raised about $3000 of the $25,000 goal amount, which will go towards equipment costs. In addition to continuing to play around with fun bagel and cream cheese flavors, Rebelle will be able to expand its menu once the cafe opens - expect a deli case full of chicken, tuna, and egg salads breakfast and lunch sandwiches pastries such as mini babkas and coffee. Rebelle’s bagels are hand-shaped before being allowed to rise for 24 hours in the cold, boiled in malted barley, and baked on cedar boards. Providence-based bagel pop-up Rebelle Artisan Bagels has launched a Kickstarter campaign to help make the jump into its own bakery and cafe, which is slated to open this summer at 110 Doyle Ave. The menu will feature around 15 of Eventide Oyster Co.’s biggest hits, including oysters and lobster rolls. When Eventide Fenway opens at 1321 Boylston St., possibly late this summer, it won’t be exactly the same as its big sister in Portland it will be a casual, counter-service restaurant (although staff will circulate around to check on seated diners). Call Uni for reservations (61), book online, or just show up there will be limited walk-in availability. Yes, the famous brown butter lobster roll will be available, as well as chowder ramen (pork and clam skewer, potato, celery), buttered ramen (yellow chive, maitake, daikon bushi), smoked sablefish (ramen cracker, umeboshi, tofu), and brandade (potato, cod, cauliflower romesco, ramp). to 10 p.m.), serving up a number of a la carte specials alongside Uni’s usual menu. (Legal Sea Foods’ Roger Berkowitz was also inducted into the Beard Foundation’s ‘Who’s Who’ at the gala last night, but the inductees are announced ahead of time, so that one wasn’t a surprise.) Fresh off their award and before they open their Boston restaurant, the Eventide team will pop up at Uni (370 Commonwealth Ave., Back Bay, Boston) on Monday, May 15 during regular dinner hours (5:30 p.m. team from Portland, Maine - who will soon open Eventide Fenway in Boston - were the only local(ish) folks to go home with a Beard Award last night.
0 kommentar(er)
