The final course has been served at two Vancouver restaurants that influenced the way we eat.

Raincity Grill, a pioneering locavore spot before the word was coined, was shuttered last week. C Restaurant, one of Canadas most famous seafood restaurants, closed last month. Both businesses were sold to Viaggio Hospitality (owners of Cibo, Uva and the Waldorf Hotel, among others), which plans to renovate and reopen them with new concepts and names.

Things do not always go as planned, Harry Kambolis, the former proprietor of both restaurants, said by text last Friday. Until then, he had insisted Raincity Grill was not for sale.

When Raincity Grill opened in 1992, it took the concept of showcasing fresh, local, high-quality ingredients into the mainstream. It was one of the first restaurants in Canada to name small, local farmers, foragers and fishermen on its menu. It featured long lists of Okanagan wines before they became trendy. It launched the 100-mile tasting menu, and was so dedicated to using ingredients grown locally that bartenders would not even garnish their martinis with lemon twists.

C Restaurant, which opened in 1997, became even more famous for featuring previously unavailable local seafood in a fine-dining venue. Fans of spot prawns can thank former executive chef Robert Clark for reclaiming for the local market the sweet delicacy, which was once all exported to Asia. He also championed sablefish, Dungeness crab and wild salmon, sourced sustainable fishermen and helped create Vancouver Aquariums Ocean Wise program.

It baffles and saddens me, Rob Clark said by phone last week. He left the restaurant group three years ago to open The Fish Counter, a sustainable seafood market and fast-food bistro. How can something unravel that quickly?

After Mr. Clark left, the restaurants began to have trouble.

He had some good chefs and I tried to support them, says Joe Salvo, president of Ponderosa Mushrooms, one of many small suppliers and farmers who stopped dealing with both restaurants and are still owed thousands of dollars. But it was like pulling teeth to get paid.

Mr. Kambolis said the unpaid bills were all part of restructuring, attributing his financial struggles to larger economic problems.

My story, if I was a writer, would be about the compromises weve all had to make since 2008 the year the markets and banks crashed and we all changed our spending habits.

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Renowned Vancouver restaurants Raincity Grill, C Restaurant close

A growing economy appears to have made Coloradans more hungry to eat out. Food and drinking establishments account for about one out of five net new jobs added in the state this year.

And the industry's 6.2 percent job growth rate in Colorado this year is the fastest of any state and the strongest here since 1995, according to the U.S. Bureau of Labor Statistics.

"When people have jobs, they have more disposable income. And when they have more disposable income, they go out to eat," said Sonia Riggs, president and CEO of the Colorado Restaurant Association.

Food-service employment through the first nine months of the year rose by 12,460 positions from the first nine months of 2013, and about 7,060 of those new jobs came in the metro Denver area.

Restaurant marketing consultant John Imbergamo said he has noticed that new restaurant openings versus closings this year are running three to one and, in some months, four to one.

"We are seeing some restaurateurs who have one restaurant opening their second or those with two opening their third," he said.

Union Station's redevelopment alone brought 10 new restaurants to the market in a 30-day span this past summer, and new eateries continue to pop up in places such as the River North Art District, along Colfax Avenue and in suburban pockets such as Northglenn's Webster Lake Promenade.

Chef and entrepreneur Jennifer Jasinski, a client of Imbergamo's, hired 80 people when she opened a Union Station eatery called Stoic & Genuine. Despite a mile-high altitude, the seafood venue serves everything from Black River Oscietra caviar to loaded lobster rolls.

Jasinski said finding qualified staff, especially in the kitchen, proved much more difficult this time around than it was when she opened Euclid Hall four years ago.

"Being a cook is hard work and not glamorous, and all the skilled cooks are having an easy time getting work," Jasinski said.

Read this article:
Colorado's restaurant industry is satisfying an appetite for growth

Work has begun on the 32-unit guest room expansion and renovation of the restaurant dining patio at Hacienda del Sol Guest Ranch Resort.

The project includes the construction of six new single and two-story guest room buildings on the north side of the existing resort property, at 5501 N. Hacienda del Sol Road in the Catalina Foothills.

The new guest rooms have been designed by Eglin + Bresler Architects to capture the Southwestern feel of the existing resort, with exposed wood and tile elements. Rooms will also feature patios or balconies with city and mountain views.

The expansion will bring the resorts room count to 62 rooms, from 30.

The $300,000 renovation of the patio will be complete around the first of the year and the $3.5 million room expansion will be done toward the end of summer, said Joe Donovan, project manager for W.E. ONeil Construction Company, Inc., which is handling the construction.

Also, a new commissary building will house business operations.

The expansion is expected to be finished at the end of next summer.

The expansion is expected to be finished at the end of this coming summer.

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Construction begins on Hacienda del Sol expansion

Cabin Fever craft cocktail. (Provided by Earls.)

Earls Kitchen and Bar restaurant on the 16th Street Mall reopened last week after being closed since June for renovation, and lunch hours are bustling with power-lunchers in business suits. The new space is light and airy, with soaring ceilings, because Earls a Canadian chain with 65 locations wanted to update its image.

It was like a good ol boys club but now its just for everyone who wants a great meal, with salads and burgers, said Dana Pluss Parks, who represents the restaurant. They wanted it to be more like the Cherry Creek Grill or Hillstone, as opposed to a sports bar.

They also want it to fit the image nationally, with architecture as modern as at the new Earls that recently opened in Boston and Miami.

In Denver, the new downstairs is open, the second floor a place for private parties, and the meeting place for celebrities during the Democratic National Convention in 2008 will open on Nov. 21. Partitions have been removed to showcase the shape of the room. The glass-enclosed conservatory and back bars that blocked the natural daylight and divided up the space are gone, and windows have been exposed. The color palate replaced with lighter, more natural materials.

Architecture isnt the only aspect thats been renovated. To keep up with Denvers thriving cocktail scene, Earls brought in its top mixologist from Vancouver who focused on craft cocktails. The Cabin Fever with Crown Royal whiskey, port, ginger, fresh lemon and spiced bitters looks like its straight from the mountain of Colorado, served in a blue-tin camping mug with a pine cone on top.

Another craft cocktail, the Bees Knees, is served in a glass jar shaped like a honey bear along with a honey stick.

Art also plays a role, with pieces by local Colorado artists Robin Ault, Ian McLaughlin and Jon Rietfors featured, as well as a copper, brass and steel installation called Layers by Vancouver, B.C.-based artist Ricky Alverez.

Metro Denver had three Earls restaurants on the 16th Street Mall, in the Park Meadows shopping mall, and in Cherry Creek but the company closed the Cherry Creek location to fully focus on updating the 16th Street Mall location.

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Earls restaurant on 16th Street Mall gets sleek new renovation

Published: Friday, 10/31/2014 - Updated: 2 minutes ago

BY JON CHAVEZ BLADE BUSINESS WRITER

Two Toledo-area shopping centers that are expanding have announced new tenants.

The new Shoppes at Westgate Village said a fast-casual restaurant, Macs n Melts, is leasing 1,400 square feet in a retail strip under construction on the north side of Central Avenue west of Secor Road.

Westgate Village said in July that Piada Italian Street Food and Wingstop will occupy 2,400 and 1,500 square feet, respectively, in the 8,000-square foot retail strip.

Meanwhile, at the Shops at Franklin Place on Monroe Street in Sylvania Township, fast-casual restaurant Tropical Smoothie Cafe expects to open next week. The Shops at Franklin Place last week saw the opening of two retailers, HomeGoods and Marshalls.

The new restaurant will be on the opposite side of the center from HomeGoods and Marshalls.

Tom Walsh, director of leasing for Abbell Associates in Chicago, which owns Westgate, said Macs n Melts will specialize in gourmet grilled cheese sandwiches and macaroni.

Gourmet grilled cheese sandwiches are a hot concept in the restaurant business with restaurants adding them to their menus and at least six grilled cheese restaurant chains expanding across the country. Earlier this year a grilled cheese and tomato soup chain, Tom and Chee, opened in Maumee. Paddy Jacks, which has locations in Sylvania Township and Toledo, is also known for its grilled cheese sandwiches.

Mr. Walsh said Macs n Melts will use artisan breads and specialty cheeses for its menu items. Its adult fare as well as kids fare. Its a nice contemporary design and it should do well, he said.

Originally posted here:
West Toledo getting new restaurants

10 Things to Know for Today 10 Things to Know for Today By The Associated Press Your daily look at late-breaking news, upcoming events and the stories that will be talked about today:More >> By The Associated Press Your daily look at late-breaking news, upcoming events and the stories that will be talked about today:More >> Crash at Wichita airport kills 4 people, including pilot Crash at Wichita airport kills 4 people, including pilot

Updated: Friday, October 31 2014 6:02 AM EDT2014-10-31 10:02:45 GMT

For the first time, we are hearing from the new owner of a southwest Birmingham restaurant where a shooting took place earlier this year.

Members of the Nation of Islam and the Civil Rights Activist Committee held a protest outside the Good Friends Restaurant.

Different community groups have been protesting since February.

That's when the owner at the time, Chun Hin Ching, fired a gun at a customer after she complained of finding a roach in her food.

Shortly after, Ching was prosecuted and the restaurant shut down.

But now, Ching's daughter, Amy, wants to reopen the business and says she's had several community members who've applied to work there.

But the groups protesting today say they don't want the business to reopen.

We asked Ching how she responds to that sentiment.

Link:
New owner of controversial Birmingham restaurant speaks out

Del Frisco's new restaurant will overlook the new park on Olive Street in Uptown. (Crescent)

A new Uptown office and retail project has landed a high-profile local restaurant thats moving from the suburbs.

Crescent Real Estate Holdings said Thursday that Del Friscos Double Eagle Steak House will be the flagship restaurant in its McKinney & Olive project which is under construction just north of downtown Dallas.

Del Friscos will take about 13,000 square feet on the two lower floors of the high-rise project thats being built on McKinney Avenue.

The restaurant will overlook a 1-acre park planned along Olive Street.

The restaurant will have a two-story design with spacious patios, huge glass windows and a balcony overlooking the plaza, John Zogg, managing director for Crescent, said in a statement.

Del Friscos will close its 20-year-old location on Spring Valley Road in Far North Dallas after it opens in McKinney & Olive in 2016.

The move from North Dallas to Uptown for the Double Eagle is all about evolving the brand and showcasing more options and modern amenities while still sticking to the concepts rich heritage and tradition, said Del Friscos Restaurant Group CEO Mark S. Mednansky.

Jack Gosnell and Jack Breard of UCR Urban negotiated the lease with Kevin McIntosh of KMAC Group Inc.

Designed by award-winning Pelli Clarke Pelli Architects, McKinney & Olive will have 480,000 square feet of office space and 50,000 square feet.

Go here to read the rest:
Del Frisco's steakhouse trading its longtime Far North Dallas home for a new project in Uptown

Published: Friday, 10/31/2014

BY JON CHAVEZ BLADE BUSINESS WRITER

Two Toledo-area shopping centers that are expanding have announced new tenants.

The new Shoppes at Westgate Village said a fast-casual restaurant, Macs n Melts, is leasing 1,400 square feet in a retail strip under construction on the north side of Central Avenue west of Secor Road.

Westgate Village said in July that Piada Italian Street Food and Wingstop will occupy 2,400 and 1,500 square feet, respectively, in the 8,000-square foot retail strip.

Meanwhile, at the Shops at Franklin Place on Monroe Street in Sylvania Township, fast-casual restaurant Tropical Smoothie Cafe expects to open next week. The Shops at Franklin Place last week saw the opening of two retailers, HomeGoods and Marshalls.

The new restaurant will be on the opposite side of the center from HomeGoods and Marshalls.

Tom Walsh, director of leasing for Abbell Associates in Chicago, which owns Westgate, said Macs n Melts will specialize in gourmet grilled cheese sandwiches and macaroni.

Gourmet grilled cheese sandwiches are a hot concept in the restaurant business with restaurants adding them to their menus and at least six grilled cheese restaurant chains expanding across the country. Earlier this year a grilled cheese and tomato soup chain, Tom and Chee, opened in Maumee. Paddy Jacks, which has locations in Sylvania Township and Toledo, is also known for its grilled cheese sandwiches.

Mr. Walsh said Macs n Melts will use artisan breads and specialty cheeses for its menu items. Its adult fare as well as kids fare. Its a nice contemporary design and it should do well, he said.

Read more from the original source:
West side getting new restaurants

Some essential items were delivered to Iron Hill Brewerys newest location in Ardmore Tuesday.

Those would be the seven fermenters, eight serving tanks and brewhouse equipment that arrived on two trucks at the restaurant under construction at 60 Greenfield Ave. in the Ardmore Plaza Shopping Center.

Once those elements are installed and permitting completed, the brewing will start, in advance of an early December opening. Company President Kevin Finn, who was on site for the process, said the target date is Dec. 12.

Today were unloading the brewery, he explained Tuesday morning. Thats always an exciting day for us. It means were in the home stretch.

It is a process that, with the Ardmore store, Wilmington-based Iron Hill will have completed 11 times since 1996 at locations in Delaware, Pennsylvania and New Jersey.

Finn explained that, as in the other locations, nearly all of the beer that will be served in Ardmore 99 percent -- will be brewed on site. In this case, that will be under the direction of Ardmore Lead Brewer Paul Rutherford. The brewers will do some trading between locations, he said. They might exchange a couple of kegs.

Brewing, which can be done in batches of about 264 gallons with the 10 hectoliter tanks that arrived this week, differs with the beers.

Ales take 10 days to three weeks, some a little longer, Finn said. Lagers take three to five weeks to ferment.

The lager yeast works at colder temperatures. Its not as active. Thats why you often see most brewpubs doing ales, but Iron Hill made a commitment to do some lagers from the beginning, he added.

The restaurants also typically offer a porter, an IPA, a Belgian witbier and a raspberry wheat beer, with seasonal and other specialties of the brewers. Continued...

More:
Brewing equipment moved in to Ardmore's new Iron Hill Brewery

by Shawn Campbell

KMOV.com

Posted on October 29, 2014 at 11:39 AM

Updated yesterday at 11:47 AM

MANCHESTER, Mo. (KMOV.com)- Plans to demolish a building built in the 1890's on Manchester Road to make way for a Culver's restaurant have been approved by the Manchester Board of Alderman.

The alderman met Oct. 20 and voted unanimously to grant a special use permit to Valerie and Daniel Siemer of VHSDPS Restaurants Inc., of Creve Couer, to construct a 3,900-square-foot Culver's restaurant and drive-through lane at 14432 and 14444 Manchester Road.

They hope to open the $3 million restaurant next summer.

In order to erect the restaurant, builders will first demolish the former Staebell's Hotel and Saloon, which is currently vacant on the site.

The planned demolition drew no opposition during the alderman's Oct. 20 meeting.

Read more:
Culver's construction to demolish 1890's building