#restaurant-opening

#restaurant-opening

Named after the Greek flatbread, Lagana, the group's most casual restaurant, will be led by Group Executive Chef Tzoulio Loulai, who's doing a menu of skewers, flatbreads and small plates, including dishes like: courgette tempura with spiced red pepper sauce savoury loukoumades with graviera cheese fresh anthotiro cheese with thyme and truffle oil charred corn on the cob with yellow chilli butter and cumin salt dry-aged picanha with beef jus lamb kebab with oregano-tomato sauce, cumin yoghurt and roasted fennel

Named after Beethoven's Für Elise, the restaurant will represent a showcase of the culinary arts, and it's in good company with the Woodruff Arts Center, home to the Atlanta Symphony Orchestra, Alliance Theatre, and High Museum of Art.

'Our New York-style bagels will be made fresh in-house daily, delivering that perfectly chewy texture and crisp golden exterior that true bagel fanatics crave,' Maggiore said in a news release.

Palivan emphasizes that her goal with Lao Garden is to educate people about Lao culture and cuisine, which she believes is often overshadowed by neighboring Thai food.

The diner is located on the spot that Elon Musk had spitballed since 2018. It opened last week, just as Tesla reported its steepest revenue decline since 2012.

As designers who often do digital things, we feel specifically within our community that algorithms are pushing us further [apart]. Campillo saw those spaces, where friends could spend hours, slipping from espresso to wine without having to move locations, across Latin America and Europe, but felt like they were missing from Los Angeles.

The much anticipated Happy Crane, opening on August 8, is the new restaurant by former Benu chef James Yeun Leong Parry, located at 451 Gough Street.

When the reservation-only supper club gets into full swing, the kitchen shifts from high-end Italian bar menu to full dinner service. Four pastas, including gnocchi dressed in lamb-tomato ragu and lasagna verde Bolognese composed of veal, pork, beef, and house-cured salumi will rotate through the lineup. Whole branzino and pollo al mattone are also on the table as options for these limited menus, and Dimo's Italian Specialities expects to complete two dinner services on those evenings.

Nora will open in Canary Wharf with a menu that blends traditional Turkish recipes and modern re-stylings, inspired by the street food culture of Istanbul.

To celebrate the restaurant moo-ving into town, cows will eat free on opening day. Local owner-operator Rafael Camargo and his team will be looking for patrons dressed like the animals or at least sporting black and white spots to offer each of them one free breakfast or lunch/dinner entrée inside the restaurant.

S.K.Y. will welcome diners starting July 19, 2023, after relocating to Lincoln Park from Pilsen, where it operated for eight years.

Tacos 1986 will open its first East Coast location in New York City on July 24, featuring Tijuana-style tacos with grilled meats on homemade tortillas.

Harry's King's Cross opens with a confident flair, featuring a vibrant terrace and theatrical service that sets a stylish tone for diners.

Bar Baserri is a new wine, vermouth, and tapas bar in Williamsburg, aiming to create a cozy, welcoming atmosphere dedicated to Spanish flavors.

We want to source our ingredients fresh and good quality. We want fresh chicken, fresh beef and other produce from local sources and some of these supplies have been disrupted and delayed.

Fini, the acclaimed pizzeria, has opened a new location in Brooklyn Heights, featuring classic Fini Pizza favorites and a warm, family-style atmosphere.

Mohammad Sagar emphasized that Stack & Sizzle aims to deliver quality fast-food with a peri-peri inspired menu focused on burgers, wings, and wraps.

"Since my first pop-up in 2018, I've been searching for a space to call home. After various false starts, I could not have hoped for a more beautiful location than Somerset House."

We both are fusion too. Being honest these days, most of the people are fusion. Today's generation we're a blend, we can eat anything, accept anything as long as we like it.