Latest news with #RestaurantWeek
Yahoo
28-05-2025
- Entertainment
- Yahoo
Cape Cod restaurant news: Lobster rolls, coffee at Days on the Pier; eating in Wellfleet
In this week's Cape Cod food news, Provincetown has a new pop-up market selling Days Market and Deli's well-known lobster rolls, Wellfleet gets ready for its annual Restaurant Week and Dana's Kitchen of 'Diners, Drive-Ins and Dives' fame opens for the 2025 season in Falmouth. Also, the Cahoon Museum of Art features a class on edible flowers. Last week's restaurant news included The Piccadilly in South Yarmouth opening for dinner for the first time in decades; Cymbals Bakery at Faraway@Nantucket hotel making homemade doughnuts; and The Pretentious Pickle setting up shop in Mashpee Commons. You don't have to arrive at or leave Provincetown hungry with the new pop-up market Days on the Pier open from 8 a.m. to 8 p.m. daily at 16 MacMillan Wharf. It is a second location for Days Market & Deli in North Truro. The Provincetown pop-up that opened May 16 offers summer sundries like sunscreen and towels, as well as food items, including Three Fins Coffee and Days Market's well-known lobster rolls. 'There are five different lobster rolls I created in 2008 for The Red Shack,' said Days' owner Mylan Janoplis, noting that Days on the Pier will only have the four cold lobster rolls since the pop-up has no kitchen in the space formerly occupied by the Whydah Pirate Museum and later the Atlantic White Shark Conservancy. Janoplis (just one 'o' after his grandfather Americanized the name) is a Provincetown native whose family has been involved with restaurants for three generations, including starting and owning The Mayflower and The Portuguese Bakery in Provincetown. He loves California but the East Coast where he was born and raised keeps calling him back ― most recently in 2019 when he started Days Market & Deli in North Truro. 'The building, owned by Barry and Margo Clifford, is still for sale, so Days on the Pier will just be a popup for this year," he said. "But if the building doesn't sell, maybe there could be a second year.' In addition to the original lobster roll, Days Market & Deli sells The Californian with avocado and bacon, The Mexican with salsa and The Morrocan with a light curry mayo and pineapple. They sell for $27.95 in Truro but may be a little more in Provincetown, Janoplis said, since he is thinking of adding slaw or another side to make them more complete grab-and-go meals. Days on the Pier is at 16 MacMillan Wharf, Provincetown, 508-413-9031, or find Days Market & Deli on Facebook and Instagram. 'Learn about edible flowers, how to prepare stuffed zucchini blossoms, pansy pancakes, and other ways you can use flowers to bring extra flavor and visual flair to your dishes,' says a Facebook listing by the Cahoon Museum of American Art in Barnstable. The owner of Edible Creations by Gerry in Westport will teach that class from 1 to 2:30 p.m. Saturday, May 31, at the museum, 4676 Falmouth Road. The cost is included with museum admission but registration is required at Dana and Art Tillman run a truly mom-and-pop operation with house-made food that was even served for a while on her grandmother's leftover china. Patrons who plan to eat outside on the porch are welcome to bring their dog. But, like home, you should call first (508-540-7900) to be sure they are open. Regular hours are 11 a.m. to 2:45 p.m. Thursdays through Saturdays and until 1:45 p.m. Sundays, but sometimes this homegrown operation will have to close for a big catering operation. Specialties include, when crab is available, a Maryland crab cake wrap for $18.95, haddock chowder, two styles of Reuben and Middle Eastern fare including falafel. The Tillmans met in culinary school where she was the baker. If you want breakfast pastries, call a day ahead to order them. Watch the Tillmans 'Diners, Drive-Ins and Dives' episode through the link on their website at Dana's Kitchen, 881 Palmer Ave., Falmouth, 508-540-7900, Nearly two dozen restaurants and the same number of shops and galleries are taking part in the 16th annual Wellfleet Restaurant Week from May 28 to June 3. The Wellfleet Chamber of Commerce, which organizes the event, has a list of participating businesses. You can click on each restaurant to check out their Restaurant Week special, such as a $15.50 spinach and feta frittata with homefries and toast or a side salad at Blue Willow Fine Foods + Bakery; an $18 early bird special until 6 p.m. at C Shore Kitchen + Bar; a $26 paella at Pearl Restaurant + Bar on Wellfleet Harbor; and 19 more. Shops and galleries include Shinglefish, where whimsical sea creatures are painted on old shingles; and AIM Thrift Store, carrying a bit of everything since 1966 (you could find grandma's jeans from the '70s!). Scope out where to eat and shop at (This story was updated because an earlier version included an inaccuracy.) Gwenn Friss is the editor of CapeWeek and covers entertainment, restaurants and the arts. Contact her at gfriss@ Follow her or X, formerly Twitter: @dailyrecipeCCT Thanks to our subscribers, who help make this coverage possible. If you are not a subscriber, please consider supporting quality local journalism with a Cape Cod Times subscription. Here are our subscription plans. This article originally appeared on Cape Cod Times: Cape Cod restaurants: New pop-up on Provincetown pier; Wellfleet eats
Hi Dubai
13-05-2025
- Entertainment
- Hi Dubai
Fine Dining on a Budget: Why Restaurant Week is the Best Time to Indulge
Dubai Restaurant Week is like Christmas for anyone who loves good food but hates the usual fine dining bill shock. For just over two weeks, more than 100 of the city's hottest restaurants roll out exclusive set menus at prices that feel almost too good to be true. A two-course lunch for AED 125? A three-course dinner for AED 250? Yes, please! These aren't your average eateries either. We're talking heavy-hitters like Studio Frantzen at Atlantis The Palm, where Nordic-Asian fusion is the name of the game, or Trèsind, a Michelin-recognized spot that's reinventing Indian cuisine with a modern twist. The event runs from May 9 to 25, giving you plenty of time to eat your way through the city. From the sizzling woks of Japanese izakayas to the fragrant spices of Middle Eastern kitchens, every dish is a story of flavor and culture. Whether you're a local who knows every foodie haunt or a visitor hungry for something new, Dubai Restaurant Week is your chance to indulge in the city's culinary heartbeat. It's not just about eating. It's about celebrating food in a city that thrives on bold, unforgettable experiences. Ready to dig in? Unpack why this event is the ultimate time to treat your taste buds. Unbeatable Value for Gourmet Experiences Dubai's dining scene is a playground for food lovers, but let's face it: those upscale restaurants can hit your wallet hard. Dubai Restaurant Week changes the game. For AED 125, you can enjoy a two-course lunch at places like Couqley in JLT, where creamy baked brie meets perfectly cooked steak frites. Dinner is even more tempting, with three-course menus at AED 250 in spots like Beefbar at Al Manzil, serving melt-in-your-mouth black cod or juicy lemon chicken robata. Compare that to regular menus, where a single main course might cost the same as an entire Restaurant Week meal. This event makes high-end dining accessible, letting you sample Michelin-recognized restaurants or trendy hidden gems without the usual splurge. Take STAY by Yannick Alléno at One&Only The Palm, for instance. Their set menu might include a delicate lobster bisque followed by a perfectly seared beef tenderloin, all for a fraction of the usual price. It's like getting a backstage pass to Dubai's culinary elite. You get to eat like a VIP without the VIP price tag. Who can resist that kind of deal? A World of Flavors in One City Dubai is a global crossroads, and its food scene is a delicious reflection of that diversity. During Restaurant Week, you can embark on a culinary world tour without ever leaving the city. Craving Middle Eastern magic? Alaya in DIFC serves a slow-cooked lamb shank with a European flair, paired with a crispy kunafa dessert that's pure bliss. In the mood for Asian flavors? Tong Thai at JW Marriott Marquis offers fiery tom yum soup and fragrant green curry that transport you straight to Bangkok. If Mediterranean vibes are calling, head to Ammos at Rixos Premium JBR for sea bream carpaccio and grilled octopus, with weekly plate-smashing nights adding a fun Greek twist. Want something Latin? Lila Taqueria in JVC dishes up spicy beef barbacoa tacos with tangy salsas that pack a punch. From Italian trattorias to Indian spice havens to Mexican cantinas, the event's 100-plus restaurants cater to every palate. It's not just a meal; it's a chance to explore cultures through food. You might start your week with Lebanese mezze at ZouZou in Dubai Marina, savoring creamy hummus and smoky baba ghanoush, then end it with Japanese sushi at Zuma, where fresh nigiri steals the show. Access to Exclusive Dining Destinations Ever scrolled through Instagram, drooling over photos from Dubai's most exclusive restaurants, only to find they're booked out for weeks? Dubai Restaurant Week throws open those doors. Iconic spots like Zuma, a global name in Japanese cuisine, offer set menus featuring their famous black cod miso or crispy gyoza, making it easier to snag a table. Or try GAIA at DIFC, where chef Izu Ani's modern Greek dishes, like creamy taramasalata or lamb moussaka, create a vibe that's both chic and welcoming. These are places where reservations are usually a mission, but Restaurant Week's curated menus make them accessible. Even newer hotspots like Caravan at The Ritz-Carlton join the party, offering farm-to-table dishes such as roasted beet salad or braised short ribs in a lush garden setting. It's a rare chance to experience Dubai's culinary A-list, from Michelin-starred kitchens to celebrity chef outposts, all tailored to give you a taste of their best. You're not just eating; you're stepping into the city's most coveted dining rooms. A Social Feast with Friends and Family Food tastes better when shared, and Dubai Restaurant Week turns every meal into a party. The event's vibrant energy makes it perfect for gathering your favorite people. Picture yourself at a lively Turkish restaurant, passing around plates of sizzling kebabs and fluffy bread while laughing with friends. Or imagine a family night at a South American spot, where live music and vibrant dishes like tangy ceviche keep everyone smiling. The set menus are built for sharing, with generous portions that invite you to try a bit of everything. You could split a spread of Asian-inspired sliders or creamy desserts while soaking in stunning city views. It's not just about the food; it's about the connection. Whether it's a romantic date, a big family outing, or a catch-up with colleagues, the event's affordable prices and festive vibe make every meal memorable. Some venues even throw in live entertainment, like acoustic music by the waterfront, adding extra magic to your night. Dubai Restaurant Week is your excuse to bond over incredible flavors. The Cultural Heart of Dubai's Food Scene Image Source: Visit Dubai Dubai Restaurant Week is more than a food festival; it's a celebration of the city's identity as a global culinary hub. Dubai has always been a crossroads of cultures, blending Middle Eastern traditions with influences from Asia, Europe and beyond. This event showcases that diversity in every dish. You might savor a traditional Lebanese spread with fresh salads and grilled meats, reflecting the region's rich heritage. Or try a modern Indian restaurant where classic curries meet inventive twists, like bao buns stuffed with spicy chicken. The event highlights Dubai's knack for reimagining global cuisines, turning street food staples into gourmet experiences. Each meal tells a story of the city's creativity and connection, from bustling souks to sleek skyscrapers. By bringing together these flavors, Restaurant Week shows why Dubai has become a must-visit for food lovers worldwide. It's a chance to taste the city's past and present, from ancient trade routes to cutting-edge culinary trends, all on one plate. Tips to Make the Most of Dubai Restaurant Week To dive into Dubai Restaurant Week, a little planning ensures you savor every moment. Here's how to make it unforgettable: Book Early : Popular restaurants fill up fast, especially for dinner. Checkout Visit Dubai to browse the full list and reserve your table as soon as possible to secure your spot. : Popular restaurants fill up fast, especially for dinner. Checkout to browse the full list and reserve your table as soon as possible to secure your spot. Mix Up Your Meals : With 17 days to explore, try lunch at a casual spot for zesty tacos or fresh salads. Then splurge on dinner at an upscale venue with dishes like truffle-infused mains. : With 17 days to explore, try lunch at a casual spot for zesty tacos or fresh salads. Then splurge on dinner at an upscale venue with dishes like truffle-infused mains. Don't Skip Dessert : Many set menus include showstopping treats like crispy pastries or creamy cakes. These sweet finales often steal the show, so save room. : Many set menus include showstopping treats like crispy pastries or creamy cakes. These sweet finales often steal the show, so save room. Explore Different Neighborhoods : From the buzzing financial district to relaxed beachfronts, each area offers a unique vibe. Try a waterfront lunch with Mediterranean flavors and a lively marina dinner with Latin dishes. : From the buzzing financial district to relaxed beachfronts, each area offers a unique vibe. Try a waterfront lunch with Mediterranean flavors and a lively marina dinner with Latin dishes. Check Restaurant Hours : Some venues adjust schedules during Ramadan for iftar or suhoor. Confirm hours in advance to avoid surprises. : Some venues adjust schedules during Ramadan for iftar or suhoor. Confirm hours in advance to avoid surprises. Confirm Table Sizes for Groups: If you're dining with a big crew, check with restaurants about larger party limits to ensure everyone can join the fun. From unbeatable deals to a world of flavors to exclusive dining experiences, this 17-day festival has it all. Don't miss this chance to indulge in Dubai's finest cuisines, from hidden gems to world-class kitchens, all at prices that make every meal feel like a steal. Your taste buds are in for a treat. Let's eat, Dubai style. Also Read: Best Events for Families in Dubai This Month Discover the best family-friendly events in Dubai this May 2025, from outdoor fairs to indoor fun, perfect for all ages. Your May 2025 Event Calendar for Dubai Discover Dubai's top events in May 2025, from concerts and comedy to family shows and festivals, there's something for everyone to enjoy this month. Dubai World Trade Centre Hosts Global Industry Events Throughout May Dubai World Trade Centre is set to become the region's hub for innovation and industry this May, with a packed calendar of international exhibitions and conferences spanning cybersecurity, e-commerce, hospitality, interior design, and more. Game On: Why Brands Are Going All-In on Esports in the UAE DEF 2025 is a signal that gaming is serious business and brands that ignore it risk being left behind. So what exactly is drawing brands into the digital arena? Here's a break down.
Miami Herald
07-05-2025
- Miami Herald
Live Wildly Joins Campaign to Turn Invasive Lionfish from Malicious to Delicious
Press Releases Live Wildly Joins Campaign to Turn Invasive Lionfish from Malicious to Delicious Emerald Coast Open - the largest lionfish tournament in the world - encourages restaurants and their customers to discover the joy of eating lionfish Live Wildly has joined the Emerald Coast Open Lionfish Tournament as a sponsor to help stop dangerous invasive lionfish from destroying Florida's native marine life and habitat. The tournament takes place in Destin, FL, May 16-17. "Florida's unique marine areas are not just beautiful, they also are the backbone of our tourism, commercial fishing, and outdoor recreation economies," said Lisa Shipley, CEO of Live Wildly. "Lionfish are an invasive species that pose a real threat to Florida's natural systems, native wildlife, and nature-based economy." The Emerald Coast Open brings together teams of fishers who compete to catch the most lionfish. Live Wildly is sponsoring a team organized by Ocean Strike Team , a group that supports ocean conservation, citizen science, and research through ecotourism experiences and actions. Winners of the tournament receive cash prizes for the most, the biggest, and the smallest lionfish caught. Live Wildly is also sponsoring AJ's Seafood and Oyster Bar which is participating in the Emerald Coast Open's Restaurant Week which runs May 9-17. Live Wildly is proud to be the first-ever sponsor of Restaurant Week, during which local eateries feature lionfish dishes on their menus, educating customers about the invasive species and encouraging other restaurants to serve lionfish year-round. Lionfish - which can be fried, baked, broiled, steamed, poached, or even eaten raw in sushi - are firm, tender, and flakey with a mild taste similar to snapper, black sea bass, and hogfish. But while lionfish may be delicious to eat, they are malicious when it comes to the threats they pose to Florida's marine systems and native fish populations. Originally from the South Pacific and Indian Oceans, lionfish were first spotted in Florida's waters in the 1980s, believed to have been released by home aquarium owners who originally kept them as pets. Because lionfish have no natural predators in Atlantic waters, and because a single lionfish can produce up to 2 million eggs a year, lionfish have quickly spread from Florida's coasts all the way up to New York posing severe environmental threats up and down the East Coast. Lionfish can grow to more than 18 inches long and have long venomous spines. They are voracious hunters, eating nearly any living creature that can fit into their mouths, including juveniles of many commercially important fish such as grouper, seabass, and snapper. Lionfish also threaten Florida's extensive reef habitats by preying on algae-eating species that help keep corals clean and healthy. And lionfish compete for food with native fish species, further harming their populations. Commercial and recreational harvesting of lionfish are some of the most effective ways of controlling its spread and environmental damage. The Florida Fish and Wildlife Conservation Commission hosts seminars and workshops throughout the year to train people how to catch lionfish and to educate the public about the dangers of invasive species. "Getting outdoors to catch lionfish is a great way to enjoy wild Florida while also keeping it healthy," Shipley said. "Restaurants that serve lionfish are not just providing great food to their customers, they're also helping keep Florida's marine systems strong and productive for residents, tourists, and local economies." This story was originally published May 7, 2025 at 9:30 AM.
India.com
01-05-2025
- Entertainment
- India.com
In Conversation with Kalagara Thrushna
Kalagara Thrushna (File) In the event that one has been to a wine tasting, drag brunch, or festivity dinner dining at Jean-Georges' Tin Building, the person has likely been under the extraordinary and understated influence of Kalagara Thrushna. Her crossing into this incredibly dynamic culinary arena stands testimony to the spirit of passion, versatility, and relentless pursuit of the craft. Cooking was learned by Thrushna at the tender age of five, which sparked her lifelong interest in the art. The Culinary Arts remained a cherished insight and hobby for her. Little did she realize the dynamics of that profession would inadvertently hinder her potential as an Artist in Cuisine! Then, on turning 26, Thrushna realized she could really turn her hobby into a career; with several leaps of faith armed by determination, grit, and phenomenal talent! Thrushna's beginnings in the culinary world were in Hyderabad, India, wherein she worked in kitchens ranging from traditional to modern, with severely high volumes to uphold the rich regional flavors. Dubai was where she expanded her horizons in bakery and pastry, nurturing a precision that would later become the hallmark of her aesthetic. The experience gained at 800Thali and Hummingbird Bakery gave her both macro and micro perspectives-scale and finesse, two crucial traits in professional kitchens. K.C. Gargkalz. Eventually, her extended pursuit of technical mastery took her to the Culinary Institute of America, where classical techniques and modern gastronomy were her subjects of immersion. Since then, she has worked her magic in various prestigious American kitchens, such as Salamander Resort and Boulud Sud. In each kitchen, she has honed her skills-a twisting relationship between beauty and discipline-whether by managing staff through service, up to the plating station, or designing stunningly stand-out dishes. Today, her work supports some of the most imaginative and pressure-filled functions under the Jean-Georges banner-each one buoyed by the wonderful world experience, artistry, and exacting standards she brings to every service. We sat down with Chef Thrushna to capture her ever-expanding habitat at the Tin Building, along with her experience at the Family Reunion Festival at Salamander Resort, and discuss the importance of finesse, discipline, and cultural storytelling in her craft. Let us start with the Tin Building. Certainly, one of the hottest culinary spaces within the New York fabric. What is your role there?'Across events-wine tastings, drag brunches, Restaurant Week, and holiday dinners such as Thanksgiving and Christmas Eve. Each one has its own personality and rhythm, and I am constantly challenged to adapt.' It's time for us to talk about wine tastings. That's quite an upscale indulgence. What actually goes down behind the scenes? 'I'm working closely with sommeliers to know more about the wine profile. Set dishes and amuse-bouche match and contrast in just the right ways, and everything is dived deeply into the balance-acidity, sweetness, salt, umami. It is about the food that elevates the wine, not competes against it.' Now that sounds like a high-wire act. You must be talking about something a bit more flamboyant : Drag Brunch. 'Yes! Drag Brunch is a party. It's bold, energetic, theatrical. The food needs to reflect that energy. I think of dishes that are fun, vibrant, and still refined; think bright sauces, creative plating, and unexpected textures. It's about channeling that vibe into the food. It pushes me creatively.' And there's Restaurant Week where it is all about access and variety. 'Exactly. We get all types of guests, be there a resident, or new one. The challenge, therefore, is to create a menu that speaks to Jean-Georges' philosophy while also being totally approachable. No blunder allowed – every plate is the first impression.' What are the dynamics of the holidays dinners? They should be hard. Really. Christmas Eve, Thanksgiving, New Year's, they have huge expectations with them. Guests want comfort but want to be wowed, too. A lot of time is spent on refining sauces, making sure the meat is cooked to the exact doneness. No broken emulsion. Soggy garnish? Not allowed. line-up and pressing discussions regarding representation within our industry. The energy glows with chefs Carla Hall, Rodney Scott, Bryan Furman, Gregory Gourdet, Mashama Bailey, and Tavel Bristol-Joseph. It is just another experience being in the same kitchen with these legends.' 'Very much so. Christmas Eve, Thanksgiving, New Year-s come with expectations. The clients want comforts, but they also want to wow. The whole nine yards-that is creating a sauce and ensuring the beef is cooked to exact doneness. You cannot mess up emulsion. Soggy garnishes? Unforgivable.' What were you working on during the event itself? 'There's tons of prep work involved, and the kitchen turns into a cyclone with every detail counted. We do things like washing and trimming proteins-each one is then marinated and carefully laid on trays before going into the smokers. I worked on cutting and preparing vegetables for roasting and purées, with 100% adherence to all cuts and specifications. Chef Onwuachi designed this special curated menu to tell stories with each dish. And you got to use some advanced techniques in there, right? 'I did. One of the highlights was working on tomato consommé spheres. It was modernist and twisted an old idea of traditional starch – using gastronomy techniques to encapsulate the essence of tomato in a clean, refined form. It's these little things that can elevate an experience, and I was thrilled to be able to contribute something so refined to a menu so deeply rooted in heritage.' That sounds like a real proving ground. 'It was. But what stood out to me just as much as the technical challenge was the camaraderie. Everyone's learning from each other, lifting each other up. Best sense, it felt like family. And yes, Sheila Johnson-the founder of the resort-was there. I met her and took a picture. She's got the same warmth and brilliance that define the event. That's something I'll take with me forever.' What are some of your ideas on cooking tasks and cookery? 'When I'm in the middle of service, it's got to be fast, yes, but it's the grace that has always set me apart. Imagine a ballet dancer or a dancer doing the salsa. The rhythm of each one. The sauces are fragile. The proteins demand attention. And everything must be plated before that heart fades from the dish. ' Your job looks so effortless. 'It's not. But I have learned excellently how to actually show it. That is something that my days with Jean-Georges have shown me: discipline, consistency, and beauty in precision.' In every wine pairing, every extravagant Sunday brunch, every sphere of consommé, Kalagara Thrushna is a guide as to the future of fine dining being built only by the memory, technique, and imagination of the expert. Amid minutes of execution and precision, she does not just contribute to the experience of fine dining in the United States—she is vital. First Published: 28th October, 2024
Yahoo
16-04-2025
- Business
- Yahoo
Roscoe hosts first-ever Restaurant Week to celebrate local food scene
ROSCOE, Ill. (WTVO) — Roscoe is hosting the village's first-ever Restaurant Week. 'Rockford has their own version. Roscoe has their version now,' said Miralem Botic, of Mary's Market Cafe & Bakery. Mary's Market is one of seven local restaurants participating in the celebration of local food. 'A local business is the one that's going to be sponsoring your kid's soccer teams or baseball teams. We give back to the community. We work here. We live here. We enjoy our time here. So it's just more a tight-knit community. When you support small local businesses,' Botic said. Louie's Tap House is also participating with a new menu. 'It's brought in a lot of business, and we just had a new menu drop recently. So getting the community involved in that has been really fun,' said Serena Ahlquist. 'I think it's always super important to support the local businesses around here, so just having the community involved and having the city involved and I think it's all just really special.' 'An event like this is not just for the businesses, it's also for the community, that's again, getting to know each other, the community getting to know the businesses, the business owners in town, and also for the businesses to get to know the community here. You know, we love serving the people here in our school right in South Beloit. You know, we get people from all around the area stopping in. So it's just really a great way to strengthen the community as a whole,' Botic said. Restaurant Week runs April 11th through April 19th. Participating restaurants include: Firehouse Pub Jessica's Restaurant Louie's Tap House Mary's Market Poison Ivy Pub Sophia's Restaurant Whiskey Hotel Barbecue Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
