dining room – Trois Trente

MGM Detroit ditches the buffet for a food hall with Fat Daddy’s hot chicken, Detroit pizza and street tacos

Ellen L. Dawson — Tue, 08 Mar 2022 22:52:00 +0000

DETROIT — The MGM Grand Detroit Casino is saying goodbye to its buffet and hello to a new dining room with plenty of options, including hot fried chicken, Detroit-style pizzas and Mexican street tacos.

Detroit Central Market has just opened in the space formerly occupied by Palette Dining Studio. There are currently four fast casual restaurants to choose from with room to expand.

Fat Daddy’s Hot Chicken in Riverview now has its first Detroit location inside this new space. It is known for its hot fried chicken sandwiches and offers with five different heat level options.

Fat Daddy’s Hot Chicken at Detroit Central Market, which replaced the buffet at MGM Grand Detroit. (Photo by MGM Grand Detroit via Current Global)

Diablo Tacos offers Mexican street tacos, quesadillas, rice, beans and freshly made guacamole. Large Wok Noodle Bar offers noodle dishes and wok soups, as well as fresh seafood, bao rolls and pot stickers. The corners serves Detroit-style pizzas as well as soups and salads.

“These new offerings showcase the talents of our culinary team and allow us to continue to help local businesses grow in downtown Detroit,” said David Tsai, Midwest Group President for MGM Resorts International. “Nothing brings a community together like food, and we’re excited to play our part in Detroit’s exciting food scene.” The Detroit Central Market is another way we are committed to providing customers with new and unique experiences in Detroit.

Diablo’s Tacos at Detroit Central Market, which replaced the buffet at MGM Grand Detroit. (Photo by MGM Grand Detroit via Current Global)

Ordering food in the Detroit Central Market is supposed to be convenient. Customers simply scan a QR code with their mobile device at their table, make their food selections, and pay. The food is then delivered directly to their table.

Detroit Central Market is open seven days a week for lunch and dinner and late nights on weekends. The hours are: Sunday to Thursday from noon to midnight, Friday and Saturday from noon to 2:00 a.m.

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This holiday buffet combines family traditions and new flavors

Ellen L. Dawson — Fri, 03 Dec 2021 12:01:51 +0000

As I stood in line for the Big Fish Grill Rehoboth’s Thanksgiving feast buffet, my internal struggle (Turkey? Ham? Prime rib? All three? Is that plate big enough ?!). The sauce runs out. No more chocolate cake. Almost empty green beans. I turned to see one of the managers of Big Fish Grill intoning the state of the huge buffet into a headset. In fact, much of the staff were wired the same, keeping track of special orders, clearing tables, delivering drinks, and dealing with the crowds at the front door.

The scale of this skillfully orchestrated Thanksgiving chaos is daunting. Over 1,200 hungry guests – each expecting the perfect holiday dinner – were fed by an army of radio-linked employees both in the dining room and in the cavernous kitchens. Let’s face it: when a dinner and takeout service requires 700 turkeys, plus 200 pounds of breast meat and 300 pounds of dark meat in one day, someone has to do something right.

These people are Norman and Eric Sugrue. When they were kids, they carried tables, prepared food, and did the heavy lifting at various beach restaurants, including John McDonald’s Garden Gourmet, Summer House, and Grotto Pizza. Norman eventually graduated in business, honing his mortgage banking and real estate skills. But his passion for all things food was still simmering on the back burner.

Eric applied his degree in economics and finance at a friend’s restaurant in Knoxville, Tenn. His sense of money ultimately earned him a managerial position at a 300-seat restaurant in Rockville, Maryland. But the brothers had their eyes on a decades-old man. crab joint near the canal at Rehoboth Beach. The old Crab House was in need of a complete renovation, so in 1997 they converted it to the Big Fish Grill. The huge restaurant that now adorns this place bears little resemblance to the semi-hut that started it all. The adjacent warehouse contains Big Fish Wholesale Seafood Company and Diamond State Meats. Both supply fresh produce to hundreds of industry customers.

In order to ensure that each guest receives their full load of party goodies, preparation should begin weeks in advance, taking into account delivery times, perishability, and quantity of product. Turkeys enter the ovens on Monday of Thanksgiving week. Remember… there are 700 of them, so even this huge restaurant had to rent equipment to cook them all. When it comes to gravy (300 gallons, to be exact!) Norman doesn’t waste the super-tasty caramelized juices on turkey casseroles. He and his team dip about 30 plates into a 60 gallon steam kettle with cream, water, and extra bone-based turkey broth and his own secret blend of spices. (Don’t tell Norman, but I know two of them are Rubbed Sage and Big Fish’s Exclusive Steak Seasoning.)

Have you ever seen 1,500 pounds of potatoes in one place? It takes as much to make the purees. The obligatory stuffing (or vinaigrette, depending on your preference) begins with 400 cases of prepared and seasoned bread cubes which are sautéed on the spot with butter, celery (lots), onion (hundreds) and Norman dishes – proven spices.

But it’s not just about turkeys. Through their association with Delaware’s Diamond State Meats, Big Fish Grill also offers cut-to-order prime rib that is trimmed, roasted and then cut in half for the carving station. In another warming dish, the boneless short rib meat begins with richly marbled chuck flanks that are cut into bite-size pieces and slowly cooked overnight with red wine, bay leaves, tomatoes, garlic, onions, celery and carrots. Lots of them… you get the idea.

Applewood smoked hams are sourced from the Neuske Smokehouse in Wisconsin. Why spoil the success; they spice up, dirty and smoke meats since 1933.

When I asked what I was sure BFG’s magical cranberry sauce style would be, Norman laughed. Yes, he actually has a tasty recipe that includes oranges, spices, juices, mashed cranberries and all that good stuff. He proudly prepared it for their first buffet several years ago – and he had nothing but complaints! Apparently people love the jellied cranberry sauce – yes, the version with the little box rings around. So this year Big Fish Grill has delighted the masses with the canned delicacy, beautifully presented in a large serving platter. Go figure!

All the breads (mountain bread) are baked on site. Soups and desserts (including that pumpkin cheesecake and amazing chocolate cakes) also start from scratch at the restaurant. The list goes on and on – including raw sea bass, sushi, salads, sides, and at least 12 different entrees – but sadly, this page doesn’t get long.

Buffets are difficult to do with grace, especially when you only set them up once a year. And as long as restaurants are operated by humans, there will be occasional mistakes. Sugrue tells me that the vast majority of people are patient and understanding. “It’s not Golden Corral,” he smiles, “Everything is made to order, and very little is pre-purchased or precooked. We do it because people like it. A lot of people just don’t want to cook at home, so we serve them a holiday meal that, who knows, might even trigger some childhood memories.

I have said it before and I will say it again: only the strong survive in this trade of eating.

Moonburger in Kingston offers vegetarian fast food by car

Ellen L. Dawson — Mon, 08 Nov 2021 08:00:00 +0000

Moonburger, a “plant-based hamburger drive-thru joint” is located at 5 Powell’s Lane in Kingston. In the photo, owner Jeremy Robinson-Leon.

Dining options for vegans and vegetarians in central Hudson are expanding, with several entrepreneurs now pushing the boundaries of what was once considered the extreme manifestation of healthy eating to include fast food favorites, without meat. Hudson Valley One recently reported on the instant success of one of those great “vegan junk food” stores in Kingston, the Secret Vegan Café. Now another has joined him from across town: Moonburger, a “plant-based drive-thru burger restaurant” at 5 Powell’s Lane. It is in the building that housed the Ice Castle, its old battlements are now covered with a more contemporary style facade.

Who would have guessed that vegans secretly want to eat the kind of food that’s supposed to be bad for you? Brooklyn hipsters, that’s who. Owner Jeremy Robinson-Leon, a public relations manager who fled the city to Kingston during the pandemic last year, wondered, “Why not create a totally new and totally exciting hamburger stop from scratch.” for 2021, building on the history of big, classic burger restaurants and we challenge ourselves to imagine what else is possible? A place for people – starting with a great and fair place to work and growing from there to offer a truly distinctive offering to our community.

The brownie batter shake.

As culinary and merchandising consultants, Robinson-Leon has surrounded himself with Bon Appetit editor-in-chief Amiel Stanek, cookbook author / culinary personality Alison Roman and former Shake Shack manager Anoop. Pillarisetti. So far, his unlikely bet seems to be paying off: Since opening day on Saturday, October 16, consumers have been lining up in their cars to wait for their chance to enjoy vegan fast food – most of the time. between them willing to wait up to 90 minutes, which seriously calls into question the “quick” part of this description. On the second day, word of mouth was so fierce that Moonburger ran out of food and had to shut down several hours earlier.

That’s right: Moonburger has no dining room, no place to sit. It is as minimal a “restaurant” experience as one might imagine. The only way to get your food is to sit in your car until it’s your turn. There have already been sarcastic comments on social media about whether eating vegan reduces your carbon footprint if your automobile is idling and spitting CO2 into the atmosphere while you wait. Probably not, so the incentive here has to be the food itself, more than the need to feel virtuous for the environment.

The “classic cheeseburger”.

On the day that HV1’s intrepid food investigator showed up to check out the offerings (Halloween, Sunday, around 6 p.m.), the queue was a bit shorter than previously reported and was moving – slowly , but not so slowly that it made sense to keep turning. the engine on and off. From when we entered the queue to when we left with our dinner it took us about 35 minutes.

Was it worth it? It depends on how strong your nostalgia for takeout burgers is. We tried the ‘classic cheeseburger’, which cheats a bit: while the galette is an Impossible Meat Burger, it is served under real dairy cheese on a Martin’s potato roll which contains dairy and gluten but a gluten-free option and a dairy-free option. Our conclusion was that it was better than any standard cheeseburger from a fast food restaurant. However, despite having an acceptable beefy taste and texture, the thin patty would not fool or satisfy those looking for, say, a good, thick, farmhouse Kobe burger. There is simply no way to make it come out rare and juicy.

But that’s not what you come here for, is it? It’s the familiar and heartwarming experience of a family getaway to the hamburger restaurant in the car minus the dead cow, bad cholesterol and dollars in the cash register of a gigantic faceless global corporation that exploits the planet and its paycheck. minimum, no benefit to employees.

The fries sprinkled with cayenne.

Besides burgers with and without cheese, Moonburger’s limited menu offers some pretty decent fries, both in the ‘classic’ and ‘hot’ varieties sprinkled with cayenne pepper – the latter is not too overwhelming even for wimps. by Scoville Scale. Cheese sauce for dipping your fries is extra. You can get an apple for dessert. The beverage choices are a variety of soft drinks, iced tea, bottled water and the Brownie Batter Shake. Made with oat milk and chocolate ganache, the latter is non-dairy and tastes, lacking the roundness in the mouth that we associate with a real milkshake. But it is dense, very chocolatey and evokes a drinkable brownie.

Moonburger is open daily from 11:30 a.m. to 9 p.m. Visit www.moonburger.com to see the full menu.

Amy’s Drive Thru brings vegetarian fast food to Aliso Viejo and Thousand Oaks – Orange County Register

Ellen L. Dawson — Fri, 28 May 2021 07:00:00 +0000

Fully vegetarian burgers, shakes, fries, burritos and pizzas?

That’s what Amy’s Drive Thru is and it will soon be here in Southern California. An organic and vegetarian take on classic American fast food, the restaurant was started in 2015 by the founders of Amy’s Kitchen. There are three locations in Northern California, including one at the San Francisco Airport.

New stores are opening in 2022 in Aliso Viejo (late summer, early fall) and Thousand Oaks (late spring, early summer.) There are lots of tempting delicacies on the menu, some dishes can be prepared vegan and all can be served gluten free.

Hamburger patties are not meant to imitate meat, but are freshly made from organic vegetables and grains such as mushrooms, carrots, peppers, bulgur and oats, combined with a blend of spices .

“Our entire menu is vegetarian,” said Dave Wolfgram, president of Amy’s Drive Thru, Inc., in a recent interview. “You can get a traditional milkshake, chocolate, vanilla, strawberry, a fantastic cold shake, but they can all be ordered vegan as well; we can make them with a frozen coconut dessert.

There are soups, toasted bagels, waffles, and more goodies like chili fries, chai, and hot chocolate.

The Thousand Oaks location at 400 N. Moorpark Road was once a Mimi’s Cafe. Aliso Viejo’s location, 26641 Aliso Creek Road, used to be a Romano’s Macaroni Grill, but now it will be a 4,200 square foot restaurant with a patio and a drive-thru line. Amy’s look was designed by Clarke & Reilly as a “classic American ride with a California vibe”.

Its health rate is affordable. “Our cheapest item is the Little Bitty Burrito which costs just under $ 4,” Wolfgram said. “We have a great grilled cheese for $ 4.29. The simple burger costs $ 5.29, salads go up to just over $ 10, burritos and pizza fall in between. We have worked very hard to make the prices accessible to everyone, while remaining true to our commitment to sustainability and the use of organic products.

Amy’s is a Certified B company, “a new kind of business that balances purpose and profit,” according to bcorporation.net. The B Corp certification is administered by standards analysts at the not-for-profit B Lab. These companies “are legally bound to consider the impact of their decisions on their workers, customers, suppliers, the community and the environment.”

Wolfgram hopes Southern Californians will adopt Amy as their neighbors to the North.

“One of our founders, Rachel Berliner, always says how good it feels to watch people walk into the dining room and see a big smile spreading across their faces,” he said. . “It just makes you happy.” It just makes you feel good.

Sunday Gravy Comfort Food Italian Restaurant is a mainstay of Inglewood

Ellen L. Dawson — Thu, 27 May 2021 07:00:00 +0000

Every Monday, Sunday sauce owner and chef Sol Bashirian determines which lasagna to prepare for the weekend. That’s not an easy question to answer, given how much he has had to increase the production of his popular lasagna in recent months. Scale and details are as much about him as the ingredients themselves at this point. Yet at 4:30 p.m. every Friday, the phone rings and regulars ask what type of lasagna is on the menu, whether it’s prawns Alfredo, chicken with garlic or the hearty bolognese. It never matters; the specialty lasagna will sell out completely by Sunday.

During the week, patrons order through Sunday Gravy’s Italian-American menu, with its deeply rich stew and rigatoni, and standard spaghetti and meatballs. The entire menu features old-fashioned fare prepared in the kitchen of Sunday Gravy’s Inglewood on Centinela, slightly west of South La Brea. The block looks like a time capsule from the 1980s, with an adjacent barber shop called Close Up Kuts, all backed by residential homes and apartments surrounding the bustling strip. Just across the street is the longtime African-American Grace Chapel. These are all well-established places in Inglewood, but the new Sunday Gravy still fits in perfectly.

On the contrary, the restaurant, which opened in September 2019, gives the impression of having always belonged to the neighborhood. That’s because Sol and his sister Ghazi Bashirian have been in the area themselves for years, reclaiming Sunday Gravy’s space from their father, who ran Jino’s Pizza & Deli restaurant on the same site for 42 years. Elder Ahmad Bashirian has retired and passed the baton on to his children, who updated the decor and menu, but still find themselves cooking for the same generations of Inglewood locals who ate at Jino’s. over the decades.

“Jino’s was our father’s first restaurant,” says Sol. “He was 25 when he opened it in 1970 as Ahmadi’s. Eight years ago, he became more passive and praised him to his manager. When dad wanted to retire [in 2018], we had the choice to get started. We decided to continue, but in our own way.

The Bashirian siblings grew up all over the South Bay. They lived in Westchester, then in Playa del Rey, and went to school at Escuela de Montessori on La Tijera for almost decades Coffee company. The school was full of well-known African-American families from LA, including the son of restaurateur Greg Dulan. Most of Sol’s friends lived near Jino at the time, and Dulan’s Soul Food and Jino regularly fed students after school and for local school programs.

Opening Sunday Gravy six months before COVID-19 initially posed remarkable challenges for the family, but ultimately the pandemic helped the Bashirian siblings figure out how to become a true neighborhood restaurant. An elderly local once complained that he was not a fan of the Sunday Gravy menu, so now Sol is making unique dishes especially for him. The Bashirians are on a first name basis with many of their customers this way, even though there is no formal sit-down service or some of the other traditional restaurant pitfalls. The sound system features a mix of R&B from the ’70s, with plenty of old-school hip-hop and hot comfort food right at your fingertips. With a current shortage of employees, this style of operation best represents the restaurant and fits the area, so now they’re going to keep it that way.

Portions of Sunday Gravy’s menu are also sourced from the neighborhood, including local spaghetti, linguini and rigatoni. Florentyna Fresh Pasta Factory. The mind-blowing organic ciabatta bread with garlic is native to Cadoro Bakery; both are less than a mile from the restaurant.

Dining room at Sunday Gravy

Wonho Frank Lee

Not all small businesses thrive in Inglewood these days, but the Sunday Gravy team runs their small restaurant. Sol and Ghazi Bashirian recently started to get their first glimpse of what Sol describes as the SoFi effect. Sunday Gravy is five minutes from SoFi Stadium, the massive sports complex that hosts two NFL teams, the Rams and the Chargers. Development travelers now frequently use the Centinela entrance / exit and walk right past the front door, which means more business on match days ahead. “Out of nowhere, 20 people showed up [before] a rugby match at SoFi, ”Sol explains. “They were all at the same party and came at the right time. They ordered their food, their beers and continued on their way.

The name Sunday Gravy often throws at customers who may not be familiar with Italian East Coast usage, in reference to the red sauce available on the menu. But for the Bashirian siblings, they hope to give the phrase a meaning that is only theirs and Inglewood’s. “The idea of Sunday Gravy is not about the sauce,” Sol explains. “It’s about your own family enjoying this lovingly made meal. Everyone is cool, happy, and laid back. We are Persian, we have that too, it’s the same idea. Each culture has its own Sunday sauce. Come in and be surrounded by people you love, have a good time and laugh.

Sunday Gravy antipasto salad

Wonho Frank Lee

Spaghetti and meatballs

Wonho Frank Lee

Inside the Sunday sauce

Wonho Frank Lee

Burger Patch vegan fast food restaurant opens in Davis, California

Ellen L. Dawson — Fri, 12 Jun 2020 07:00:00 +0000

Vegan fast food Hamburger patch will open in downtown Davis on Monday, co-owner Phil Horn confirmed in an email to The Sacramento Bee on Friday.

The restaurant at 500 1st St., Suite 9, in the Davis Commons Mall, will offer essentially the same menu as its downtown Sacramento counterpart, including agave milkshakes, faux pulled pork, and burgers made with Beyond Meat and Daiya cheeze. Nicole Michaels, a Day 1 employee at the downtown Burger Patch location, will run the Davis store under the direction of General Manager Stephen Leopold.

The expansion comes just over a year after Phil and his wife Danea Horn launched Burger Patch’s original location at 2301 K St. in Sacramento. Danea Horn is a PhD candidate in Agricultural and Resource Economics at UC Davis, making the college town a logical second destination.

The owners visit potential new locations in Northern California about once a week and hope to announce their next store by the end of the year, Phil said.

At 1,500 square feet, the Davis’ Burger Patch is twice the size of the Sacramento location and will accommodate dining room seating with precautions to limit the spread of the coronavirus, such as disinfection of hard surfaces every 30 minutes and a requirement for all staff to wear masks. He will also end up selling beer and wine, unlike the downtown store.

Proceeds from each sale will go to various local charities each month as part of Burger Patch’s “Patch Match” program. Burger Patch is paying to round the change on all June purchases to the nearest dollar, and plans to donate the $ 3,000 to $ 5,000 to nonprofits that primarily help African Americans through Sacramento Building Healthy Communities at the end of the month.

“As we go along, the idea with each of the locations is that they will be contributing to specific nonprofits around them, so Davis would serve Davis,” Phil Horn said. “But as we launch this (store), we will be rolling it over to benefit the organizations that are primarily in the South Sac area.”

Burger Patch also called on local restaurants to employ women in at least half of their managerial and executive positions through an initiative called “Grill power“last December.

Burger Patch will be open 11 a.m. to 10 p.m. seven days a week in Davis.

Benjy Egel covers local restaurants and bars for The Sacramento Bee as well as breaking news and investigative projects. Originally from Sacramento, he previously covered business for the Amarillo Globe-News in Texas.

dining room – Trois Trente

MGM Detroit ditches the buffet for a food hall with Fat Daddy’s hot chicken, Detroit pizza and street tacos

This holiday buffet combines family traditions and new flavors

Moonburger in Kingston offers vegetarian fast food by car

Amy’s Drive Thru brings vegetarian fast food to Aliso Viejo and Thousand Oaks – Orange County Register

Sunday Gravy Comfort Food Italian Restaurant is a mainstay of Inglewood

Burger Patch vegan fast food restaurant opens in Davis, California

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