Delicatessens or delicatessens have undergone a major evolution. The concept originated in Germany over 300 years ago as retail-only spaces that sold pre-prepared foods, cold cuts, cheeses and specialty items. Delis then spread to the United States and was specifically popularized by European immigrants in New York.

From there, the centers progressed to include take-out and dine-in options as well as broader offerings including sandwiches, soups, salads, baked goods and beverages. There are many interpretations of delis, but the common thread is comfort food done right.

Delicatessens are certainly having a moment in the Australian hospitality scene, with chefs and small business owners creating their own modernized iterations.

Hospitality talks to Sammy Jakubiak of Frank’s Deli and Dom Wilton of Hector’s Deli about starting a store and why the deli is here to stay.

In every neighborhood of New York, there is bound to be a delicatessen. In most cases, these are family businesses that are community spaces where people gather to eat or buy food to take away. Sammy Jakubiak got a taste of the best the city has to offer on a trip with his brother Alek and partner Ben Kelly.

This prompted the trio to open Frank’s Deli (named after Kelly’s grandfather) in Sydney’s Waverly when they returned home. “We spent so much time eating at all the delis, so the inspiration came straight from that,” says Jakubiak.

Jakubiak saw parallels between Deli’s dishes and the food she ate growing up, which is now on display at Frank’s. “The food we enjoyed on our travels had similarities to [food from] my Polish origins,” she says. “We thought we’d be doing what we know and love, and we were excited about the menu because it’s things we all love to eat or are part of our family traditions.”

For Melbourne-based chef Dom Wilton, the opening of Hector’s Deli happened by chance. After stints in fine dining, he intended to run a French restaurant with his wife Vanessa Bossio and cousin Edward Ring, but a delay in permits led to a change of plans.

“We found a site in Richmond on Buckingham Street and it was a little corner store,” says Wilton. “We wanted to make something easy, approachable and recognizable where there was no spinning or twisting.”

Wilton drew on his own personal experiences to come up with the idea for Hector’s. “I remember sitting around a table and saying to myself: ‘Growing up, a deli was like a convenience store that sold sandwiches,’ says the chef. “I knew I wanted to have deli in the name and I was sitting there with my cousin and I said, ‘What was your dog’s name?’ and he said ‘Hector’, and I said ‘Perfect’.

What was supposed to be a temporary gig turned into something that would have mass appeal. “From day one, we just had huge queues at the door,” says Wilton. “By the time we had been doing it for a year, we still hadn’t received approval from the French restaurant, so we decided to focus on Hector’s because it was so popular.”

Sandwiches are one of the main attractions of a delicatessen and are the ideal containers for deli meats, pickles and condiments. There are all kinds of sandwiches on the menu at Frank’s Deli, but a classic Reuben was non-negotiable for Jakubiak.

“The only thing I wanted on the menu was a Reuben,” she says. “It’s the quintessential sandwich and it’s what everyone should want to eat if they want a sandwich.”

Reuben from Jakubiak uses Wagyu brisket pastrami from LP’s Quality Meats, homemade sauerkraut and pickles layered between two pieces of caraway rye from Brickfields Bakery. The point of difference is Frank’s sauce, which has over 20 ingredients.

“It’s a version of a Russian band-aid,” says Jakubiak. “I started in the restaurant business and burger pop-ups, so it’s something I’ve developed over the years for burgers that I thought would go really well on the Reuben.”

The sauce also makes an appearance on Breakfast Sammy which sees folded scrambled eggs combined with American cheddar cheese. Customers have the choice of adding brisket pastrami, Polish speck, or braised miso mushrooms. “We grew up eating what my dad called ‘the Jak-muffin’ of our last names,” says Jakubiak.

“We were going to put it on the menu, but our family was like, ‘We want something more exciting,’ so Sammy’s breakfast was born out of that. It was obviously a bit of a namesake, but it’s the family breakfast sandwich and our second best seller.

Sandwiches have always been the name of the game for Wilton. “When we opened Hector’s Deli, we only made five sandwiches because we had 27 square meters of space, but we also wanted to put our energy into something we thought would be super delicious,” the chef explains.

The most-ordered sandwich is also a pastrami-centric creation that has the option of including a homemade sauce. “It’s thinly sliced ​​smoked brisket with sweet mustard, pickles, bread, sauerkraut, Westmont dill pickles and toasted light rye,” says Wilton. “We have a signature sauce called the Hectic sauce which is a lightly spiced mayonnaise.”

Wilton also lists the classic fried chicken sandwich as a crowd favorite. “Our fried chicken sandwich uses a potato bun that we developed and steamed so it’s hot when you eat it,” he says. “The chicken thigh is brined and breaded in panko before adding pickle mayonnaise, estrogon butter and crispy lettuce.”

Besides sandwiches, Frank’s and Hector’s both sell baked goods. “It’s good [for customers] to recover some of our homemade products,” says Jakubiak. “We make a daily blueberry cornbread with polenta and two different flavors of focaccia: one of them is potato, rosemary and candied garlic and we also offer a seasonal option.”

On a sweeter note, Frank’s Deli is known for a caramel treat called the Brunswick Bun. “It’s like a focaccia and a brioche drowned in caramel,” says Jakubiak. “It’s spiced with cinnamon and cardamom and it’s rich, yet light and chewy.”

Anneliese Brancatisano is the originator of the bakery selection at Hector’s and has worked with Wilton to reinvent familiar favourites. “The brief was to look to Baker’s Delight, Brumby’s Bakery and those types of places and elevate their offerings,” says Wilton.

“We work on bacon and tomato slices, apple fritters, cinnamon rolls and butter pies. A lot of the inspiration came from Canada (my wife and COO is Canadian), so it’s also kind of Tim Hortons inspiration.

Delis were originally developed to offer a wide range of options from retail products to home-cooked meals. And Jakubiak does just that by creating ready-to-use products for customers. “We usually keep our shelves well stocked with pâtés, terrines and cheeses,” she says. “We also do a Polish salad which you can buy from the pot and we do weekly pasta and lasagna.”

A retail section also offers pantry items like Condimental, Lulu’s Remedy, Hotluck Club, and Moon Mart. “A lot of [chefs] were out of work during COVID-19, and they took the time to launch their own brands and products,” says Jakubiak. “We really wanted to support people doing cool things and having their products on our shelves is really important. Our customers love it. »

Wilton has always gone for a simplified menu, but the venue has raised the bar when it comes to drink options. “The coffee program is growing and we’re offering fermented pineapple drinks and specialty smoothie-like drinks,” he says.

The team is busy with the progress of Hector’s Deli and keeps everything in-house. “We roast our own coffee and offer bread recipes that are custom-baked,” says Wilton. “We are starting to develop [more] baked goods and us slicing our way through salads.

Delicatessens have always symbolized locality and community, two essential things in today’s climate. “Because of COVID, everyone has become a lot more suburban and I think people really appreciate a local place,” says Jakubiak. “No matter what type of deli, there’s an element of ‘Someone here really cares about what they’re doing’.”

Businesses today are rewriting new chapters while carrying on traditions. “A lot of us went to delis with our parents when we were young, they were family businesses and our parents had their rituals of buying things they liked,” says Jakubiak.

“A new wave of people in the industry are opening these little delis with their version of the products they love to sell and the sandwiches they love to make. It’s hitting the next generation and creating new habits for the young people of a accessible way.

Wilton echoes the same sentiment and has changed the public’s perception of what a deli is through Hector’s. “We’ve been open for about five years, and we knew the word deli had almost no meaning other than what it meant to me growing up,” he says.

“At the time, the answer was immediately confusing; people expected us to serve deli meats and they didn’t know how to interact with the idea that a deli was a sandwich shop. But it allowed us to build the idea organically and for the immediate community to decide who we are.

Although there are many definitions of a delicatessen, the notion of inclusiveness is generally shared. “The theme of what we’re doing here is familiarity and accessibility,” says Wilton. “We’re not trying to do anything too fancy; we’re just trying to elevate the classics.

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At OnMilwaukee, we believe in raising all voices and using our platform to support the dreams of others. And that’s what we hope to do for Dominic the Food Reviewer. When I first met Dominic almost two years ago, I was impressed by his passion, curiosity and interest in improving his writing. Over time, I not only enjoyed getting to know him better, but he taught me as much as I have him. I hope you not only enjoy reading Dominic’s reviews, but also glean understanding and joy as you see the world of food through his eyes. – Lori Fredrich, editor-in-chief

This weekend I went to Mac Shack, located at 1701 N. Humboldt Ave. where I had the honor of meeting both Chela Maldonado-Perez, who is the General Manager, and owner Ash Mustafa.

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The two envisioned the concept of the restaurant six years ago and opened the Mac Shack in August of this year. Mustafa told me that he was the general manager of I-Hop, but that he loves owning his own restaurant.

Maldonado-Perez helps create the Mac Shack menu and enjoys creativity in coming up with recipes and cooking the dishes. She said all of their macaroni and cheese dishes are made from scratch and are made in a wood-fired oven, so the dishes come out hot and flaky.

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Inside the Mac Shack, the decor is incredibly impressive. The walls are painted by a local artist named André Colbert. The artwork was professionally done and very colorful. Beautifully painted aerial views of Brady Street are painted on the walls and tables.

The entire restaurant and building is completely renovated and has a very modern feel. Mustafa told me that they chose this specific location to open the Mac Shack because Brady Street is really building up with different restaurants and bars. It gets crowded at night too and Mac Shack is the perfect place to go after a night out.

For my appetizer, I tried their Mac Ting, fries topped with cheese sauce, poutine sauce, and fried cheese curds ($ 7.99).

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The homemade poutine and cheese topped with fries with fried cheese curds were perfectly mixed with the sauce and creamy cheese. It was a well portioned appetizer with such a perfect combination with crispy fries.

For our meals, we were able to taste several types of macaroni and cheese dishes. First, we had a Mac flight with a Greek Freak Mac with chicken on it, a Tuscan Mac with chicken, pesto, and cheese, and Buffalo chicken with a drizzled buffalo sauce ($ 19.99 for a flight of three).

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The Tuscan Mac is one of my all-time favorite dishes. The strong pasto aroma with a slight creamy taste was perfect. I enjoyed the Buffalo Chicken Mac because the Buffalo Chicken was tender and I enjoyed the heat and the cheese mixture. The Greek Freak Mac is served with a cottage cheese sauce, tzatziki sauce, goat cheese, spinach, chicken kebabs and kalamata olives. The unique flavors gave it a great tangy taste which I really enjoyed.

I also tried the Brady Street Mac with chili and hot dogs ($ 12.99). The mac and cheese mixed very well with the chili beans and the hot dogs were well grilled on the bottom.

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It almost reminded me of the chili mac soup I have eaten in the past because of its creaminess and cheese. This mac and cheese was well portioned especially for me as I can really eat. I ate all the mac and cheese chili because it was so delicious.

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When I was done, I told Mustafa his macaroni and cheese were perfect and I couldn’t wait to go back.

I would highly recommend checking out the Mac Shack because of their delicious food, and all of the workers are very positive, personable and a pleasure to talk to.

Several Vancouver restaurants have announced they are temporarily closing this week due to COVID-19 cases among staff amid the peak holiday season.

Temporary closure notices come as the Omicron variant becomes dominant in British Columbia and spikes the number of cases. The province broke its all-time high for new daily cases on Tuesday and broke it again on Wednesday.

The American

This Mount Pleasant restaurant and bar announced its closure for a week on Wednesday after a staff member tested positive for COVID-19.

“We want to make sure that we keep things under control and that we can provide a safe environment for our customers and our staff,†he said in an Instagram post.

Savio Volpe

Kingsway’s Italian restaurant also closed on Wednesday after discovering several new COVID-19 exposures affecting some employees.

“In light of growing concerns over some new covid exposures among staff, we will be closing early to give everyone peace of mind and extra time to be home with their family for the holidays,” he said. -he declares.

Chinese Brewery Bao Bei

The restaurant closes until after Christmas because one staff member has tested positive and everyone who worked with them is in isolation awaiting their test results.

“Rather than running with a small team, we are going to give the staff an early Christmas break to relax and enjoy some downtime,†he said in an Instagram post on Wednesday.

The crocodile

This downtown spot for French cuisine is also closed until December 28 due to a COVID-19 outbreak among staff.

DD Mau

This Vietnamese restaurant in Chinatown was closed over the weekend when a staff member tested positive and the rest of the team had to get tested. The restaurant reopened on Wednesday.

British Columbia on Tuesday announced tougher COVID-19 measures to combat the spread of Omicron, including limiting restaurant tables to a maximum of six people without meddling between parties.

A new month means new changes in France, and a new year even more. We’re taking a look at some of the key changes that could affect you and your household in early 2022.

Increase in tax brackets

As every year, France’s tax brackets will be adjusted to take into account the impact of inflation on households. In 2022 (therefore for 2021 revenues) they will increase by 1.4%. The number of brackets and tax rates remain unchanged. The new groups are:

Up to € 10,225 = 0%

From € 10,225 – € 26,070 = 11%

From € 26,070 – € 74,545 = 30%

From € 74,545 – € 160,336 = 41%

Above 160,336 € = 45%

Changes of trustee for apartment owners

As of January 1, property management trustees will be required to provide apartment owners with a standardized information sheet on the prices and services they offer.

Continued decline in council tax bills

The elimination of housing tax will continue in 2022. Among those who still pay (this only concerns the wealthiest households) there will be a 65% drop in their tax bill. By 2023, the tax will no longer exist for primary residences. It will continue at the full rate for second homes.

Stricter rules for mortgages

From January 1, the term of a mortgage will be limited to 25 years, with only two years of postponement allowed. The maximum debt ratio will be limited to 35%, including borrower insurance, against 33% previously. There is a loophole, however, as banks do not have to comply with 20% of their loans, favoring primary home buyers and first-time buyers.

French hospitals will offer cheaper A&E services

Hospitals in France charge a lump sum of € 19.61 as of January 1 for patients who present to the accident and emergency department (emergency room) but are not subsequently admitted to the hospital.

So far, the fee has stood at € 25.28 for out-of-hospital A&E treatments, plus detailed additional charges for specific services received.

Read more: French hospitals will set a flat rate of € 19.61 for emergency care from January 1

The building permit goes online

The Ministry of Ecology has confirmed that citizens will be able to apply for a building permit online via a simple free form.

WA Brexit residence cards become compulsory

From January 1, Withdrawal Agreement residence cards will be compulsory for most Britons living in France and can be checked for many daily formalities.

Launch of the new public service France Rénov ‘

France Rénov ‘is the new name of a government program comprising personalized assistance in planning a home renovation program and certain financial assistance.

Read more: What is France Rénov ‘aid, can I use it to renovate my house?

Coming January 1 this new service will help households make their homes more energy efficient and less polluting. the service-public.fr site specifies that the service “will give neutral, free and personalized advice”.

Increase in penalties on new and polluting cars

Additional charges for new and polluting cars will come into effect from January 1.

From this date, the threshold for introducing CO2 emission penalties will be lowered from 133g / km to 128g / km.

In addition, an additional tax will apply to heavy goods vehicles over 1.8 tonnes, to which will be added € 10 for each additional kilogram.

This charge will only apply to new vehicles, and there will be exemptions for electric vehicles, vehicles adapted for wheelchairs, minibuses and people carriers of large families.

The maximum fine for the most polluting cars weighing more than 1.8 tonnes will be € 40,000 in 2022 – against € 30,000 today – and € 50,000 in 2023.

Thus, a car which emits 224 grams of CO2 for each kilometer traveled and which weighs more than 1,800 kg will be liable to a fine of € 40,000 next year.

Revaluation of French basic pensions

French basic pensions will increase by 1.1% from January 1. This will apply to all basic pensions (including private workers, civil servants and the self-employed) except those for lawyers who come under different rules. It will come into effect in January and the additional amount will start to be paid in February.

France takes over the EU Presidency

France assumes the presidency of the European Union from January 1 to June 30, 2022.

President Macron has said he will prioritize economic recovery after the pandemic, Europe’s ‘power’ and its ability to set its own agenda on technology, military, culture and values ​​- and how to foster people’s sense of pride in belonging to Europe.

Also on the agenda, reforms of the Schengen area.

The European Commission is proposing new rules concerning the treatment of undocumented migrants while maintaining the principles of the “borderless†zone. The proposals open up the possibility for a Member State to apprehend an undocumented migrant in a border area and transfer him to the neighboring Member State through which he arrived, instead of returning him to his country of origin. It is hoped that by promoting joint police checks in border regions, stricter checks at the actual border will not be necessary.

The revised Schengen rules also include new measures that member states can take to effectively manage the EU’s external borders, including by limiting the number of border crossing points and stepping up border surveillance.

Long-term disability allowance

Disability allowances (disability compensation benefit (PCH)) to pay for aid related to loss of autonomy will be simplified. The maximum duration of the five main forms of this service will be set at 10 years, from January 1.
When the handicap is not likely to improve, the PCH will be granted without a time limit.

Anti-waste law comes into force

From January 1, bans will apply on additional plastic packaging for fruits and vegetables under 1.5 kg, plastic tea bags and plastic toys that are offered free with fast food meals.

Water fountains will be compulsory in all schools. Pharmacies will also be able to sell a number of tablets to reduce waste. Textile and clothing companies will not be able to destroy their unsold goods.

The cost of stamps is increasing

The cost of a ‘green stamp’ (delivery in 2 days throughout mainland France) will drop from € 1.08 to € 1.16, and a ‘red stamp‘(priority mail within 24 hours throughout mainland France) will drop from € 1.28 to € 1.43.

TIP: You can still use stamps from previous years if they do not have the indicated value (for example, regular “red” or “green” stamps.

New two euro coin

A new design for the French two-euro coin will enter circulation from January 1. It was created to commemorate 20 years of the euro and for the new French presidency of the European Council. Its design features a number of symbols representing France, strength, peace and unity.

Read more: New French € 2 coin issued as the euro celebrates its 20th anniversary

Doubling of extended meal vouchers

Initially set up to support the hotel industry at the height of the health crisis, meal vouchers (meal vouchers) will be extended to the higher amount of € 38 (compared to € 19) until February 28.

It means you can pay your restaurant bill [it includes click and collect services, home delivery and restaurants located in hotels] for a maximum amount of € 38 with meal vouchers.

For example: if you are dining in a restaurant and the bill is € 58, you would be allowed to pay [a maximum of] € 38 in meal vouchers and the remaining € 20 in cash or card.

Revalued minimum wage

The minimum wage in France (called Smic) will increase by 0.9%. The new hourly rate from January 1 will therefore be € 10.57, compared to € 10.48 since October 1. This equates to € 1,603.12 per month, based on a 35-hour work week.

Culture pass extended to 15-17 year olds

From January 1, the pass will be extended to these age groups. It gives access to a credit of € 20 for 15-year-olds and € 30 for 16 and 17-year-olds.

The “Pass’Sport†has also been extended until February 28, 2022.

Free contraception for all women under 25

From January 1, contraception will become completely free for all women under 25, and not just for minors, as is currently the case.

Some contraceptive devices are not included (male and female condoms, vaginal rings, 3rd and 4th generation patches and pills).

Related Articles

Covid boosters, vaccine pass: What changes in France on January 15?

New French € 2 coin issued as euro celebrates 20th anniversary

France announces new monthly premium of € 100 for nurses in intensive care

“Kansas City here I come†– Wilber Harrison’s song topped the charts for two weeks in May 1959, and it resonated in my ear when I landed in Kansas City last week. The goal: a commercial training for a Danish robot manufacturer, Kassow Robots.

History of KC

In 1802, a year before the arrival of Lewis and Clark, French fur traders came to this region at the confluence of the Missouri and Kansas rivers. Later, in 1821, a colony was established and named Westport. This area today remains south of downtown Kansas City and is called Westport Plaza.

Kansas City (named after the Kansa Indians) became a major river port and in 1853 became a city.

In the 1930s, KC was an important center for jazz. Do you remember the words, “Stand at the corner of Twelfth Street and Vine”?

Then KC became a meat packing center, and barbecues popped up all over town.

Today, the metropolitan area has over two million inhabitants and is a hub for sports and barbecues.

OVERLAND PARK

Founded in 1905, this suburb south of Kansas City, Kansas, is the crossing point for the Santa Fe, California, and Oregon Trail. Old Town remains on Santa Fe Drive, and the original clock tower still dominates the area.

Just down the block is the Clock Tower Bakery and Cafe. They are famous for anything baked, especially bread. The cafe also serves a variety of boutique sandwiches and the chicken salad is superb.

PROVENCE COFFEE

Just east of Overland Park is Prairie Village and the famous French restaurant Café Provence. Now in its 20th year, the Quillec family restaurant is consistently ranked among America’s Top 100 Restaurants.

This is a classic French bistro as you will find in France. The decor is dominated by photos of models. The toilets have antique French dressers, but there are no white tablecloths.

Reservations are essential as places are limited. So, Mélanie, one of the family, made me sit down in their little bar. I was grateful because we could chat and learned a lot about coffee.

I went through the menu and the wine list in detail. This is consistent with what we would see in the French-speaking regions of Europe. I started with a nice Côtes du Rhône, and I tried to develop a strategy. The wines from this region are made mainly from the Grenache grape and are moderately dry with hints of blackberry. Perfect!

After much dismay, I wanted to try their award-winning onion soup, but instead decided to go all out with the foie gras terrine. It’s a duck liver terrine, and it was spectacular. Served with peach chutney and a piece of zucchini bread – all beautifully presented on a balsamic reduction. It’s as good as it gets, and Mélanie even improved it by digging into her stash for a glass of a wonderful Sauterne. What a sensory delight!

What to do next? So, I asked Mélanie about the most popular dishes. Surprisingly, veal cutlets (won’t bore you with the long French name) and Amish chicken breast top the list. Other regional dishes include duck breast, Persa pork and filet mignon.

Les Rivières et Océan offers you three choices: salmon, halibut and dover sole meunière. Everything looked tempting; however, having had sole meunière at the Hotel d’Angleterre in Geneva a few years ago, I had to compare. Served with green beans and al dente Yukon Gold potatoes, this large slice of delicate fish was seared until a golden brown and crisp, but the center was moist and flaky. The meunière sauce was perfect and goes wonderfully with the fish. Chef Phillip Quillec has taken this French classic to another level. With Melanie coming with a glass of white Burgundy from her reserve stash, it was elegant, French perfection.

Café Provence is one of the best restaurants I have visited in quite some time, but consider going there in the fall. The heat index was 108 that day!

Loren shaum is an automation engineering consultant, retired pilot, author, home gardener, and sometimes chef. He and Gayle reside in Syracuse. He can be contacted at [email protected].

Jacelyn Tay may be a self-proclaimed fan of French cuisine, but she has her limits.

In a video uploaded on Sunday (March 20), the former actress documented her recent experience at Claudine, Odette’s Michelin-starred sister restaurant, and shared her unexpected reaction to a classic French dish.

While the 46-year-old and her dining companions had a fantastic time, their happiness quickly turned to shock after discovering that one of their dishes contained ingredients such as chicken liver and ridge of rooster.

“Everything you see in the video was perfect down to a dish called vol-au-vent,” Jacelyn wrote.

https://www.instagram.com/p/CbTi0VIFpR2/

For the uninitiated, the vol-au-vent is a puff pastry dish with a hollow hole in the center filled with ingredients.

And in this case, the hollow hole was filled with sweetbreads, a term for the entrails of different animals like veal or lamb.

None of them had realized this and had assumed that the dish contained chicken. However, Jacelyn admitted she was suspicious as the ‘white meat’ she enjoyed ‘didn’t taste like chicken’.

A friend of his also shared the same feelings, so they decided to solve the mystery once and for all by asking one of the restaurant staff.

To their horror, they discovered that the dish they were eating included veal pancreas, chicken liver and cockscomb.

For those who don’t know what a rooster’s comb is, it’s “that red crown on the rooster’s head”, in Jacelyn’s words.

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While the band were surprised, Jacelyn said she understands having such ingredients in a dish “is a cultural thing”.

“Just like Westerners couldn’t take our chicken feet treat, we just couldn’t imagine the red stuff on the rooster’s head being in our mouths,” she explained.

“I believe the authentic French like the food here, just like the Chinese like to eat pork intestines and liver.”

At the end of the day, Jacelyn still had a great time and called it a “very interesting night”.

Those who know Jacelyn know that the health coach regularly shares her thoughts on food on social media, especially when it comes to healthy eating.

Earlier this year, during the Chinese New Year period, she even dropped some helpful tips on how people can stay healthy during the feasting season.

ALSO READ: Jacelyn Tay’s Son Explains Unconditional Love, Almost Making Her Cry

[email protected]

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When choosing a restaurant to visit at the last minute, you can get frustrated. . . or a rough diamond.

The latter was the case with the La Loma Coney Island restaurant, which replaced the Old Village on Aurora Road in Melbourne, a place with enormous potential as well as current quality. Now painted in bright colors, the place – a restaurant that has been around for decades – is nothing like its predecessor, having undergone a thorough cleaning and refurbishment.

After: Restaurant Review: This gastropub-style restaurant is just what Port St. John needed

Restaurant review: The Indialantic pizzeria has gained popularity for its good pizzas and fresh salads

Also: Restaurant Review: This Melbourne restaurant has one of the best burgers on the Space Coast

Murals that echo “God Bless America” ​​decorate the walls, Old Glory salutes from every table, and what doesn’t express patriotism and faith speaks loudly of togetherness. It has a large dining room, and the service is fast and efficient, worthy of a first class restaurant.

The menu is thick and extensive, and it’s understandable that the “Coney Island” in the name derives not so much from the Brooklyn resort town as from the (usually Midwestern) hot dog that bears its name, because La Loma has its share of hot dogs. We will be back for some, especially if you have the Cincinnati-style coney or New Jersey all the way to La Loma, but this visit was for breakfast.

There it has pages worth too, and they include Greek and Tex-Mex style variants. We opted for scrambled eggs with cheese, hash browns and a cookie ($7.99); a spinach and feta cheese omelet with oatmeal ($8.99); and a French Mini ($4.99), preceded by an order of pita with tzatziki ($1.99).

The pita was delicious: warm and served with a small plastic cup of respectable tzatziki: a good start, but not as good as the coffee ($2.25), which was worthy of any coffee at twice the area price. Good coffee comes from a clean coffee maker and machine, and it clearly does. That alone is worth a return, and the La Loma mugs were pretty cool too.

The spinach and feta omelette drew praise from our colleague, who loved that it was warm, not too thick or chewy, and full of cheese and veggies; she called it one of the best omelettes of its kind in the region. The English muffin that came with it was nicely toasted, as requested. It happens too rarely.

The French Mini also received a positive review, with a piece of French toast cut in half, a few bits of bacon and scrambled, golden eggs: just enough food. The drink was half and half iced tea, and again, La Loma got it. Everything was delivered as requested, to diner’s satisfaction.

The cheesy scrambled eggs were met with a little less joy, because in this case, “soft cooked” meant a watery touch and not very hot. Yes, I should have asked for the cheese to be cut into the eggs while cooking, as this is a restaurant that simply flop a slice on it: my fault.

The hash browns were warmer than the eggs, and dry; but the sausages and the cookie, okay.

What else?

Real butter came with it, which always brings a smile, and no one blinked when hot tea was ordered. And did I say the service was excellent? It was.

So what we got here was a restaurant we will return to, not for a review, but because we liked it.

No, it’s not smart and cute, trendy and creative. No, he doesn’t give the best presentation in the world. But everything about La Loma is so earnest and decent that it calls you, a diamond in the rough. We’ll see each other there.

Restaurant La Loma Coney Island

Three stars

Address: 1180 Aurora Road, Melbourne

Hours: 7 a.m. to 3 p.m. daily

Call: 321-254-8559

On line: facebook.com/LaLomaCIRestaurant

Other: Breakfast and lunch specials

About our restaurant reviews

The restaurants are rated on a five-star system by FLORIDA TODAY’s reviewer. Reviews are the opinion of the reviewer and take into account the quality of the restaurant’s food, ambience and service. The ratings reflect the quality of what a restaurant can reasonably expect to find. To receive a rating of less than three stars, a restaurant must be tried twice and prove poor each time. Each examiner’s visit is unannounced and paid for by FLORIDA TODAY.

Five stars: Excellent. A rare establishment where we would be proud to take the most demanding guests.

Four stars: Very good. Worth going out of your way. The food, atmosphere and service are always top notch.

Three stars: Good. A pretty good place with satisfying food and service.

Two stars: Fair. Although there is nothing special about this establishment, it will do in a pinch.

One star: Not recommended. Do not bother.

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Doha: A new fine dining experience has arrived in Doha. Boasting one of the most beautiful terraces in the city and combining the elegance of a decorative brasserie with the relaxed atmosphere of a beach-side restaurant, Novecento is a luxury venue with an elegance unique to Doha.

The charming centerpiece of the spacious lobby of the InterContinental Doha, Novecento embodies the appeal of classic and modern textures. A restaurant, lounge and terrace all in one, Novecento offers a refined touch of French cuisine and the heart and soul of Italian cuisine for a unique dining experience.

Novecento offers light breakfast options, French pastries and pastries, as well as an all-day dining selection with tantalizing and signature dishes that combine simplicity, robust flavors and beautiful produce. Feast on finely crafted delicacies, artisan pastries and cakes from renowned pastry chef and Valrhona ambassador Dimitris Chronopoulos. Unwind every evening with a wide selection of drinks or indulge in a cigar from our collection.

“We are delighted to announce the opening of Novecento. The new centerpiece of the InterContinental Doha, Novecento brings a new refined dining experience to Doha,” said Fridtjof Schenk, Director of Catering. “InterContinental Doha continuously strives to delight guests with our fresh and innovative food and beverage offerings, delivering unforgettable dining experiences. We look forward to welcoming guests to Novecento.

Novecento is the perfect setting for a leisurely lunch or afternoon tea experience, business meetings or to savor the aroma of freshly brewed coffee.

Gyro Uno has been a staple at the corner of Steinway Street and 28th Avenue for 46 years, serving the Astoria community with delicious meals for breakfast, lunch and dinner, seven days a week at reasonable prices.

Loving owner Lazarus Angeles and his hardworking team survived the lockdown last year and built an outdoor dining area in addition to the tables inside. The phone is ringing non-stop with take-out and pick-up orders and everyone is sure to get their favorite meal here at Gyro Uno.

Starting with breakfast, stop on the way to work for a bacon, egg and cheese New York sandwich on a soft roll or toasted bagel and a cup of freshly brewed coffee. The omelettes are filled with feta cheese and tomatoes, vegetables for the western omelet, and your choice of cheese and bacon, ham, or sausage with a side of toast for about $8.50. A stack of fluffy pancakes starts your day off right with juice, hot chocolate, or iced coffee.

At lunchtime or anytime, a piece of Gyro Uno’s homemade spinach pie is both healthy and delicious, loaded with fresh, leafy spinach, onions, dill and chunks of feta cheese. creamy. Pair it with one of their fresh salads, like Greek or Caesar, and you’ll be ready to tackle the rest of the day.

Gyro Uno’s pita sandwiches require two hands and a hearty appetite, as they’re filled with succulent gyro (YEE-roh) made from beef and lamb according to a guarded family recipe. Chicken gyro, pork souvlaki, and chicken skewers are all cooked to order and stuffed in a warm pita with lettuce, tomato, onion, and homemade tzatziki sauce for a great lunch at eat in or take out ($9.25). Grilled Chicken, Chicken Caesar or Gyro can be rolled up in a wrap for a quick and tasty lunch. These juicy meats can also be ordered as a dinner platter with Greek salad, fries, rice or Greek lemon potatoes. Other platters are presented with crispy falafel, juicy lamb chops, ribeye, fried calamari or fillet of sole. My pork chops were tender and flavorful, and I loved the seasoned rice. If you can’t decide, try the combination platter with a choice of two meats. Complement your meal with an ice-cold Greek beer or glass of wine.

The pizzas are made from scratch, using a family recipe and they fly with the orders that come in by phone day and night. The quality, light and crispy crust is topped with homemade tomato sauce, fine mozzarella and all your favorite toppings. Order a personal pie for only $9.75, a small pie ($14.75) or a large pie ($19.75), to stay or take out. Get two plain slices and a small soda for just $5.75 take-out or eat-in only. Chicken rolls, sausage rolls and calzones are also popular, and hot heroes are made with freshly baked bread loaded with meatballs, chicken parmigiana cutlet, sausages and peppers, chicken breast grilled and more. A nearby customer received a generous bowl of spaghetti and meatballs as my mouth began to salivate. Lazarus said the penne alla vodka was also a big hit, as well as the daily pasta dishes.

Enjoy golden mozzarella sticks, crispy fried calamari, stuffed grape leaves or buffalo wings while you wait for your juicy burger to sizzle on the open kitchen grill. Swiss burgers, pizza burgers, turkey burgers and veggie burgers are grilled to order, served with or without fries, as desired.

Sweeten it up with a piece of strawberry cheesecake, moist carrot cake, baklava and other sweet treats from the chilled case, plus a cup of their delicious coffee. The service is also fast and friendly and they will respond to your office, home or organization for any event.

Gyro Uno has you covered for breakfast, lunch, and dinner, seven days a week, 9 a.m. to 10 p.m. Pick up the phone and place your order directly for fast, free delivery or via Seamless, Grubhub, Uber Eats or Slice. Thank you Gyro Uno for 46 years serving the Astoria community!

28-01 Steinway St/28th Ave – Astoria | 718.274.4870

www.gyrounopizzeria.com

Hillside Tavern co-owners Bradley and Brooks Anderson have always dreamed of owning their own restaurant.

The brothers spent their college years learning to be lawyers, but never gave up on their culinary aspirations.

“We probably spent more time in law school talking about opening a bar and restaurant than we did in our classes,” Bradley said.

Although they have full-time jobs as lawyers, the Andersons entered the restaurant industry in 2008 with the opening of the Veritas Wine Room in Dallas’ Knox-Henderson entertainment district. The Andersons then expanded with French restaurant Boulevardier in 2012 and neighborhood bistro Rapscallion in 2015.

The Andersons launched their new restaurant, Hillside Tavern, in 2019 with co-owner Nathan Tate. Located in the Lakewood neighborhood of Dallas, the Tavern is more casual than the Andersons’ other restaurants.

“We just wanted a nice friendly neighborhood bar that has amazing bar food,” Bradley said. “It’s not necessarily a sports bar, but we knew we wanted TVs here to show a lot of games. We have a lower price here than at Rapscallion or Boulevardier. »

Hillside Tavern offers unique flavors in its traditional bar food. Signature dishes include the fish and chips, the Reuben sandwich, and the chicken and lettuce wraps.

Bradley credits the collaborative effort of Hillside Tavern’s kitchen staff for providing quality food.

“We have a great core of employees and staff who have been with us for a number of years,” Bradley said. “[Our chefs] come up with wacky burger ideas based on different themes.”

Tavern chef Josh Wenneson said he was self-taught.

“Bar food with hints of Asian flavors and fine dining made sense,” Wenneson said.

Hillside also includes an “elevated wine list” and a vibrant cocktail program, Bradley said.

Bradley said the company is in the process of remodeling its patio. Work should be completed by June 1, he said. Plans include adding a cover, turning the exterior wall into a sliding door, and adding electricity as well as heating and air conditioning.

Hillside Tavern

6465 E. Mockingbird Lane, Ste. 386 Dallas

214-888-0152

www.dallashillsidetavern.com

Opening hours: Tue-Wed. 4pm-10pm, Thu.-Fri. 4pm-11pm, Sat 11am-11pm, Sun 11am-9pm, Mon closed