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daggerzine · 4 years ago

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Stephen Smith of The Morning Line opens up.

I believe that Bay Area musician Stephen Smith began sending me stuff to listen to/review with his band The Morning Line a few years ago. I really like the band’s brand of melodic rock/pop and was curious to know more. I then realized it was the same Stephen Smith who had been in Boston faves Salem 66 many years before. I then wondered what other bands he had been in that I had maybe checked out (or own records by) so I tossed him some questions that he was more than happy to answer. Read on and give the band a listen, they really deserve your time.

RAWK

Where did you grow up? Was it the Boston area?

North Shore of Chicago until about 14, then high school in the Boston suburbs. I stayed in and around Boston, with stints in New York, L.A., and North Carolina, until I was 25. I was into music as a kid in Chicago, but too young to really be going to shows or anything. Boston was where I really had my musical coming of age. There was a surprising amount of stuff happening in the Suburbs. I saw Husker Du in Concord. The Dead Kennedys in Waltham. And Boston was only about 45 minutes away by train. I remember going into the city and buying records at Newbury Comics, with Aimee Mann behind the register.

What was the first instrument you picked up?

Why I started playing french horn at 11 or 12, I don’t know. It didn’t last. I started playing guitar pretty quickly after that. My first electric was a Stratocaster. I was probably 12 years old. 1979? It was used, so I’m guessing it was an early 70’s one. Got stolen at CBGB while I was loading in in the mid-80’s. Thieves work fast! Let me know if you’ve seen it.

What was the first record you remember buying? As a kid nay band knock your socks off?

My memory is embarrassing, but I recall three early purchases. Singles of ELO’s “Turn to Stone,” and Gary Numan’s “Cars,” and a Beatles comp called “Rock ‘n’ Roll Music.”

The most recent album from 2019.

What bands were you introduction to punk/new wave/alternative music?

I remember very distinctly tuning into WLYN (later WFNX) and hearing Gun Club’s “Sex Beat”, and Bush Tetras’ “Cowboys in Africa,” and being amazed. I’ll tell you what, though, high school girlfriends were absolutely key to my musical education. Gang of Four? X? Learned about them through my first girlfriend. The Replacements? Through my second. I’m the great beneficiary of other people being better informed than me. Through these same people, I became aware of what was going on locally, and was turned on pretty early to stuff like Christmas, Volcano Suns, the Proletariat.

Was Expando Brain your first band? If not what?

As a fifteen-year-old, I had a couple bands with friends playing covers (I remember Gang of Four’s “Essence Rare,” X’s “Riding with Mary,” “Brand New Cadillac”). But Expando Brain was the first “real” band. I think I was 16 when we started that. Being that age and getting to play shows (like that CBGB one where I lost the guitar), make a record, and be ever-so-slightly enjoyed by some people, was a thrill. I suppose obviously.

Tell me about your time in Salem 66? Howe did you initially meet those ladies?

I don’t remember how we got together! I’m going to guess it was David Savoy’s doing. David managed Expando Brain for a while. He later managed Husker Du, before passing in early 1987. I think he got me together with them. I was 18-19 at the time. They were all 5-10 years older, so we wouldn’t have been traveling in the same circles.

It was absolutely thrilling for me. They were a great, interesting, band. They had “made it,” in my youthful eyes. Signed to Homestead Records? Come on. Gerard had rejected Expando Brain. So I was gonna be on my favorite label (well, maybe SST aside)! I was only in the band for nine months (I think I was a pretty relentless pain in the ass), but so much happened in that time. I think it was all in 1986. We did a tour through the south, so I saw places I’d never seen. We did another tour as a part of our travel to make “Frequency & Urgency,” so I got to see California, an unknown place that loomed so large in my imagination. We stopped in Needles, on the CA/AZ border, and I skated the pool of the motel we stayed at (very poorly). We made the record with Ethan James, who had recorded one of my favorite records of all time (“Double Nickels on the Dime”). I got my first tattoo while we were in L.A. making the record. It was just a dream for a 19-year-old who wanted to be a musician. In some minor way, I *was*.

Waiting for the pizza delivery.

Was God’s Eye next? If so how did that band begin (and end)?

Yes and no. After getting booted from Salem 66, I went to school. Spent a year at Vassar College. There, I started the first version of God’s Eye with my brother, Tim, who would drive out to Poughkeepsie from Boston now and then to rehearse, and with Ivor Hanson, another Vassar student, who had earlier been in Faith and Embrace (and has gone on to lots of other things, musical and otherwise). I was just writing riffs then, nothing very substantial, and that came to an end at the end of the school year. At the same time, I answered an ad in the Village Voice. A band in North Carolina, apparently signed to a major, was looking for a guitar player. I noodled some notes onto a tape, took a picture, and sent it. I got an audition, then the gig. The band was called the Right Profile and, at the time, they were signed to Arista. ….but no record ever came out. Sort of a roots/American thing before that was a thing. Maybe Petty-ish? I hate to pigeonhole. So I moved to North Carolina. The band was led by a guy named Jeffrey Dean Foster, who is still making great music today. The drummer was Jon Wurster, a name I’m sure you know. For about nine months – again - I played with them. I was the wrong guy for the job though. I didn’t really have the kind of sideman chops they needed. Can’t remember if I jumped or was pushed. Maybe some combination. As an old man, it’s been nice reconnecting with them through the miracle of social media. A year or two after that, I restarted God’s Eye with my brother. In candor, it wasn’t very good. I had decided I needed to sing in a lower register, and it was really just bellowing. Despite that, we had remarkable success. We were managed by Boston dynamo Joyce Linehan, who would later go on to work at Sub Pop, work with Joe Pernice, and work as chief of staff to the Mayor of Boston. She got us much further than we (I) deserved. We made an album, an ep, and a single for Domino in England. The album also came out on Rough Trade in Germany. We got to play some dates in London. Nothing ever came out in the U.S. We had some interest, but it never materialized.

Anything in between that band and your move to the west coast?

Near the end of God’s Eye, I also played a bit with Green Magnet School. They needed a bassist, and I pitched in. Chris Pearson, one of the guitar players in the band, returned the favor, adding a second guitar for God’s Eye. I was lucky to be able to record a single with GMS, the Sub Pop double-single with Six Finger Satellite.

When did you make your movie to the Bay Area and what prompted that?

Frustration with music prompted it. I remember having breakfast with an exec from Stone Roses’ label. Silvertone, if I recall correctly. He sounded so into it! He was gonna put out the God’s Eye record in the U.S.! But it didn’t happen. I decided I needed to have more control over my life, so I bore down, finished college, and moved across the country to San Francisco, sight unseen, to go to law school.

The latest single from earlier this year.

Were you in any bands before the Morning Line in San Francisco?

In law school I met a fellow student, Jason Hammon, who was in the midst of a pretty successful rock career. He was in Dance Hall Crashers. We stayed friends and, in 2000 or so, we started a band called My Fellow Astronauts, with his brother Gavin (another DHCrasher) and my friend Scout (Scout Shannon & the Willing Deceivers). We played some shows, recorded some demos, but nothing ever came of it.

Tell us about the beginnings of The Morning Line?

It’s 2004 or so. My friend Marco Baroz (Lucy & the Long Haul) played bass, David Knupp played guitar, and somehow we found David Shollenbarger. Maybe craigslist or something? David had played for awhile with Agent Orange. We were in our late 30’s, and knew not to take it too seriously. But we made some demos, and an album in 2007 (“Stay My Satellite”). We were and are very fortunate to have a friend named Peter Craft, who has a great studio called Boxer Lodge, and great skills. We got to spend a year working on the album, and get it just the way we wanted. We self-released, but got a few reviews and a few fan letters, and that’s all I could hope for. Eventually, the lack of success that comes with being in a band of forty-somethings took its toll, and the band was pretty much dissolved in 2008. But Peter (also a terrific drummer) and I kept making demos. I wrote some stuff I liked in about 2015, so we started recording again using The Morning Line name. “Stephen Smith” is too generic to get the job done.

“Smoke,” from 2017, is a collection of things we did over a few years. “North,” from 2019, was a focused, intentional album project, all recorded with Peter, David Knupp, and Brian Mello (the Bellyachers). That’s the band today. I write the songs and sing, but it really wouldn’t sound like it does without them, especially Brian (I don’t think Peter or David will be offended by that).

I know you just released a Morning Line single. What’s next for the band?

Not sure! I’m still riding the high of getting a couple songs done with all of us in quarantine! We’re talking about putting out a collection of odds and ends: demos, the songs from this new single, some remixes. But I’m not sure. We’ll be putting out a couple of those old outtakes as a Big Stir digital single in June. An album of all new material is probably in the future, but I’d guess at least 18 months out. We’re . . . deliberate.

Prior to COVD was the band actively playing locals shows and or doing any touring?

Not really. We play from time to time, but it’s mostly a recording project at this point. You’d be surprised how little interest there is in watching an obscure group of fifty-somethings peddle their wares.

A man, his dog and a weird-ass mountain (ok, hill).

Who are some of your favorite current bands, local or otherwise?

I’ve been oddly incurious about new music the past few years. I just looked at the Outside Lands schedule and was like, “scarypoolparty? What?” I know that’s inconceivable to you. I tend to get excited by friends’ new products. People I’ve mentioned here, like Brian Mello and Scout Shannon, have had things out over the past year or two. My friend Russell Tillitt has something coming out. Jeff Shelton’s Well Wishers. Just off the top of my head. Bigger name stuff? I like the new Besnard Lakes record. The most recent Sleaford Mods. I’d be happy to hear the new Wrens record, which I suspect may never come.

What are your top 10 desert island discs?

You know how hard this is. Every day a different answer, right? Here goes:

Neil Young – Live Rust The Clash – London Calling Wrens – Meadowlands X – Los Angeles Gang of Four – Entertainment Replacements – Let it Be Jesus Lizard – Goat Jam – Sound Affects Teenage Fanclub – Catholic Education Wipers – Over The Edge

Those and a hundred others.

Final words? Closing comments? Words of wisdom?

Thanks for giving me the chance to think about this stuff. It’s fun to do a little reminiscing. As you know, there’s a deep bench of older indie-rock folks out there, still at it, and doing it pretty well. Thanks for giving us some attention.

BONUS QUESTION: Red Sox or Giants?

60/40 Giants. It's nice to have a team in each league.

https://themorningline.bandcamp.com/

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orbemnews · 4 years ago

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You’ve Heard of Ghost Kitchens. Meet the Ghost Franchises. A video from MrBeast, a 22-year-old YouTube star with 54 million subscribers, usually goes something like this: An outlandish setup — say, staging a fake robbery — results in a fan’s winning thousands of dollars or a new car. But in late December, MrBeast (real name: Jimmy Donaldson, an upbeat bro from North Carolina) dropped something different on his viewers. “I literally just opened 300 restaurants all across America,” he said in a December video announcing MrBeast Burger, a chain serving smash burgers and fries. “But we only serve people through delivery apps.” But MrBeast Burger is not quite what most of us think of as a chain, or even a restaurant. In exchange for a cut of sales revenue, the brand supplies the name, logo, menu, recipes and publicity images to any restaurant owner with the space and staff to make burgers as a side hustle. When a customer orders from the MrBeast Burger in Midvale, Utah, the food is prepared at a location of the red-sauce chain Buca di Beppo, following a standardized MrBeast recipe. In Manhattan, a MrBeast Burger is prepared at the neighborhood bar Handcraft Kitchen & Cocktails. Call it a ghost franchise — and expect to see many more of them this year, with and without celebrity names attached. In December, Virtual Dining Concepts, the company behind MrBeast Burger, announced similar ventures with the TV personality Mario Lopez and the “Jersey Shore” alumnus Pauly D. The parent company of Nextbite, another pioneer of the model, received $120 million in venture-capital funding in October for its 13 virtual brands. Franklin Junction, founded last year, helps restaurants do business as known food brands, including Wow Bao and Nathan’s Famous. Companies like Future Foods, Combo Kitchen and the Local Culinary are all making similar plays. In the delivery app era, the ghost franchise can be a lifeline for the independent restaurateur, a way to make thousands of dollars a month in a devastating time. It can also be a liability, exploding the marketplace in ways that serve big brands more than small businesses. James Garofalo, 52, grew up working at his father’s diner in Chicago Heights, Ill. Now, he’s the chief operating officer at Goddess and the Baker, a cafe with several locations in Chicago and one in Brookfield, Wis. At first, Mr. Garofalo was skeptical of the ghost-franchise model. But as the pandemic cut off foot traffic, he decided it might make sense. “At this point, you’re looking for ways to generate dollars, keep staff on,” he added. Mr. Garofalo now runs 12 of Nextbite’s ghost franchises out of the kitchen of his Brookfield cafe: Monster Mac, the Big Melt, Grilled Cheese Society, Miss Mazy’s Amazin’ Chicken, Toss It Up, CraveBurger, Outlaw Burger, Ghost Grille, Firebelly Wings, Wild Wild Wings, the Wing Dynasty and HotBox by Wiz, from rapper Wiz Khalifa. The day-to-day is less chaotic than it sounds. Delivery-app orders stream into one tablet, and the takeout containers all come from the same pile; nothing is branded except HotBox orders, and those have just a sticker. Recipes from Nextbite’s Colorado test kitchen are easy to follow, and the company recommends ingredients from the suppliers Mr. Garofalo already uses. Nextbite takes a 45 percent cut of sales, but handles all delivery-app fees, which would be, for Mr. Garofalo, as high as 30 percent per order. In his best month so far, he cleared $20,000 across the 12 brands. The arrangement has allowed Mr. Garofalo to add new types of food without the labor of menu development or the worry of muddying his own brand. But what restaurant owners are really buying from these companies is not just recipes or a cutesy name. They’re buying a solution to a problem facing every small restaurant that’s living as a name on a screen among all the other names on a screen: visibility. “Before Covid, you had some restaurants that did not need to be on these third-party systems,” said Kymme Williams-Davis, the owner of Bushwick Grind, a cafe in Brooklyn. “But now every restaurant, every cafe, every commercial kitchen and every ghost kitchen is on these apps. It’s more competitive.” If someone on her block searches Grubhub for espresso, Bushwick Grind is buried below more than 20 shops, some of them miles away. The business model hinges on deals the ghost-franchise parent companies strike with third-party delivery apps (which are notorious for taking advantage of workers and restaurants), using the leverage of having hundreds of listable “restaurants” to broker top spots for them in search results. If a customer in the Brookfield area searches for grilled cheese on DoorDash, Grilled Cheese Society comes up as the first suggestion. In a search for wings, Firebelly is third and Wild Wild Wings is fourth. “Like anyone else, we pay to be on apps and we pay for placement,” said Geoff Madding, Nextbite’s chief executive. He added, “The more value you’re bringing, probably the stronger negotiating position you’re in.” In January, Ms. Williams-Davis started selling online as Mariah’s Cookies, the Virtual Dining Concepts brand partnership with the singer Mariah Carey, as a test run to see if the extra sales could help Bushwick Grind “stay alive during this really unprecedented time,” she said. She had to close for six months last year, she said, after her father and several of his cousins died from Covid-19. Her cafe is an exemplar of a community-minded business; she runs a community refrigerator, feeds vaccine workers and has plans to open an urban farm. “I don’t want to contribute to not buying local, right?” she said. “In one way, if you’re buying from Mariah’s Cookies, and that name and that advertising machine can get customers, you kind of are buying local because I’m making the cookies. But at the same time, the perception is that you’re not buying local. I’m on the fence. But if it nets out to hurt small businesses, it’s not something I’m going to continue to do.” Nationwide, more than 150 MrBeast Burgers are operating out of locations of Buca di Beppo, Bravo! Italian Kitchen, Brio Italian Grille and Bertucci’s Brick Oven Pizza & Pasta. Those four restaurant chains are owned and operated by Robert Earl, the founder of Planet Hollywood; Virtual Dining Concepts, which operates MrBeast Burger, was co-founded by Mr. Earl and his son, Robbie Earl. Similarly, many of Franklin Junction’s ghost franchises are operated out of a Ruby Tuesday or a Frisch’s Big Boy, chains owned by Franklin Junction’s parent company NRD Capital, a private equity firm. But even an independent restaurant can get a virtual brand up and running in less than 30 days, with few limits to the number of brands one owner can take on. And that potential speed of proliferation could result in a delivery-app ecosystem where the ghost-franchise parent companies duke it out at the top, while the truly independent restaurants are pushed farther down the list. In New York City, this is already happening. If you’ve noticed the torrent of perplexing restaurant names on delivery apps, many of them confusingly similar, this too is a manifestation of the ghost franchise. When Jacky Cheng, a resident of the Kips Bay neighborhood of Manhattan, ordered from Village Breakfast Snob on DoorDash, “it didn’t really cross my mind that it was a ghost kitchen,” he said. “Although it should have, because who the heck names their restaurant that?” The food, he later found out, came from a bodega in the East Village that is operating as at least 10 ghost brands, including LA Breakfast Club and American Cheesesteaks. New York is now home to the Pancake Snob, Breakfast Burrito Snob, Sushi Snob, Pad Thai Snob, Chicken Tikka Snob and Snobby Chicken Wings. There’s also the Burger Bae and Breakfast Be Loved. The style of these names creates a marketplace that parallels Amazon in some ways, said Lea Chu, a group director of naming at the brand strategy firm Siegel & Gale. You have a need — there, a hole puncher; here, a breakfast burrito — and a hyper-specific listing is there to fill it. Seven years ago, Ms. Chu surveyed the name of every restaurant in Manhattan, a project that took weeks. Restaurant owners usually want names that won’t sound silly in a year, she said. Here, that matters less. “What’s the worst that could happen?” Ms. Chu said. “Your name becomes irrelevant and you have to change it? It probably doesn’t matter. There’s so much fluctuation in this restaurant landscape that everyone’s going to be used to names changing all the time.” For now, we seem to be entering a period in which every “Bachelorette” contestant from the last 18 years will have a virtual deli. Mario’s Tortas Lopez and Pauly D’s Italian Subs are listed in dozens of markets. Since January, at least 130 outlets of Guy Fieri’s first virtual brand, Flavortown Kitchen, have opened. And MrBeast Burger has already spread to Canada. A following of 54 million YouTube subscribers sells a lot of sandwiches — more than a million in the first two months, in fact. “My son is 18, my daughter is 14, and they think MrBeast is hilarious,” said Cece Kaufman, an interior designer in San Francisco. In December, the family went on what Ms. Kaufman cheerfully called a “road trip” — a 40-minute drive into the delivery zone of the closest MrBeast Burger, to meet a DoorDash driver carrying three smash burgers and two orders of fries. The teenagers, like most ghost kitchen customers, had no idea where the food was made. “They didn’t care,” Ms. Kaufman said. “The wrapper had the MrBeast stickers on it, so they thought it was great.” Source link Orbem News #Franchises #Ghost #heard #Kitchens #Meet #youve

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lonsdaleave · 4 years ago

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As a local marketing agency and digital magazine we love to support our community of North Vancouver. We stay on top of everything that is happening online in our community using Google Alerts and similar systems. We have noticed that our friends at Haida Sandwich in Central Lonsdale are crushing the content creation and link building, not only for their own industry, but many others in the neighbourhoods around the North Shore.

This is creating stability and insulation from market changes. Their team should be heavily commended for all of the hard work they are doing through internet marketing. But the icing on the cake (so to speak) is really the quality of their food. They make some of the best sandwiches and pizza here and you can visit them just east of Lonsdale Avenue at 121 15th Street East. There is street parking out front of their business and lots of places on side streets to find parking as well. If you ride a bike you can lock it up out front or sit on their patio area which offers free wifi.

In terms of value added benefits of buying food here they are currently offering 10% off if you order $100 or more, plus if you buy 3 sandwiches or 3 pizzas and a drink each, you get the 4th order free. On top of this they offer buy 1 get 1 free for desserts and appetizers. Additionally, if you want catering, takeout or delivery you can take advantage of this too. When you contact them you can order from their comprehensive menu or ask them to make custom food items for you. This is another Iranian owned eatery here in our community, which is outstanding to see. We love the diversity and friendliness here.

#NorthVancouver #WestVancouver

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tannertravelslife · 4 years ago

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Peri-Peradise: Surfing and camping up the PCH.

Never a bad time to get into nature for some fresh air and good food. We gathered an assembly of assorted vagabonds and headed towards Big Sur.

Some featured personalities included Rain, maybe the actual Most Interesting Man in the World. He’s a bubbly Englishman who also happens to be a professional stuntman, with his girlfriend Lauren, another professional stuntperson. Despite being so cool and nice and interesting, you could tell him a story about a bug you saw on the sidewalk and he’d listen like you were telling him a truly important story.

Ben Becker, a man who’d gone through 2 travel vans in 2 months, the most recent of which is named “The Pinball”. He totaled his last van just after finishing renovations, hitting black ice out in Wyoming on his way west.

And the main character of this trip, Guy, our Jewish, South African, food genius. Guy studied Culinary Arts in Santa Barbara, He's a badass, loves surfing and would be just as happy cooking on an open fire outdoors as he would be in Buckingham Palace. He loves what he does and loves bringing happiness to other people.

We also had others, some coming in and out along the way. Dalyah, Jaxon, Jacob, Quincy, and John were a part of our troupe too.

Before we hit the road we made a last pitstop at the Pacific Palisades Farmers Market, open every Sunday from 8:00AM to 2:00PM. We grabbed some seasonal snacks, fresh fruit and herbs, and some free eggplant from pals at Frecker Farms-- we agreed we’d have to head out to Carpinteria and see what other organic produce Alex had in season another day.

Our journey included the extraordinary pleasure of driving 5 hours along one of the most beautiful stretches of coastline on Earth. This didn’t just happen; Big Sur’s beauty has been preserved alongside decades of arguing about how the land should be used. It now has some of the most restrictive rules for development found anywhere. This also isn’t guaranteed; as recently as 2017, politicians have been eyeing opening the marine sanctuary along the coast for oil exploration. If that sounds uncool to you, make sure you pay attention to your local politics to keep things like it from happening.

We arrived at Willow Creek Beach to catch some evening waves. Chef Guy got dinner started while we hit the surf. Roasted eggplant, topped with the works; tahini, sesame seeds, chili za’atar, parsley, and of course Peri Peri. With some chips from the farmers market, the food was warm as the sun went down and we rolled in with the evening tide.

There’s nothing better than fine cuisine off a paper plate. Jacob, Guy’s roommate, was crashing with us for this evening, fixing some cocktails with Thai ginger ale and Jamison while we waited for the main course. Steak, a beautiful kale salad, rice, and broccolinis all taste better grilled on the beach. We played chess until the night got old. Even I’ll admit that it got pretty brisk out, and at the end of the night we stuffed into vans like packages of sausage and slept.

We woke up and hopped into the water to surf, hoping to freeze the hangovers out. Chef Guy made breakfast tacos with potatoes, shredded gouda, eggs, onion, beans, and more Peri Peri, topped with a little arugula to finish. We ran into some more seasoned Big Sur beachgoers searching the sand for jade and emerald, and decided to play treasure hunter for the afternoon. These locals gave us a tip: if you’re not sure you have an emerald, try to scratch it. Genuine emerald is a hard stone, and shouldn’t scratch with a knife.

After becoming amateur prospectors for a chunk of the day, we headed north for lunch at Big Sur Bakery. The scenic roadway doesn’t allow for big billboards or advertisements, so make sure you know what you’re looking for along the way. We rendezvoused with another peregrine; our friend Quincy has been biking from Oregon to Mexico since October, surfboard strapped to his back. All of us stopped at Pfeiffer Beach for one of the most incredible sunsets I’ve seen in my life.

Quincy was staying at a family-run campground in the woods that evening, not on the beach, and we followed suit. The sound of water was still nearby, in the form of a quiet stream running between the redwoods. Guy took over for dinner proper, and we ate chicken wings as an appetizer, followed by a simple arugula/veggie salad, and baked potatoes loaded with chutney, mayo, and other tasty things. Our morning surf didn’t do the job of getting rid of hangovers completely, so we turned in early.

As we explored our campsite the next easygoing morning, Chef Guy got to work again. Avocado toast with egg and Peri Peri. We made toasties over a new day’s campfire using a pie iron and some leftover berries from the farmers market. After skipping north a short way, we took a mile’s hike down to the beach, wading through a stream both ways, finding a secluded spot to catch waves and sun.

We met up with John in Santa Cruz and snagged dinner from Pizza my Heart. John lives right on top of steamer lane, so we surfed until the day ran out of light and then headed back up shore to relax around a fire in John’s backyard. We solved the world’s problems over a chess board, and traded surf stories, like the time some friends found an elephant seal with a chunk bitten out of it washed up on the shore. We pondered the depths of the ocean we’d spent so much time in over the past few days, and decided that it was enough to retire for the night. We car camped in front of John’s before heading home the next day.

Accompanying our band of friends the whole way was Peri Peri. It was the perfect blend to match our ragtag bunch. Locally sourced, quick on the tongue, vegan, gluten free, and most importantly, tasty. It’s got a flavor that’s hard to describe, in a good way. You’ll have to pick some up for yourself and try it out on your favorite campfire meals. Deliveries start the 18th, DM us to place an order here

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seokingstar · 5 years ago

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Best Pizza Byron Bay

Welcome To Slicepizzeria.com.au

Pizza delivery Byron Bay & Burleigh Heads Slice Pizzeria

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Slice Pizzeria - Pizza delivery times for Byron Bay & Burleigh Heads.

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Gold Coast

The Gold Coast will consistently be one of the most mainstream family goals because of its bounty of amusement parks. Ocean World, Motion picture World, Dream World, Wet 'n' Wild World and White Water World are all inside a short drive of Surfers Heaven and all offer an energizing day of good times for families with offspring everything being equal. Alongside the amusement stops, the Gold Coast is situated on an entirely stretch of coastline with long white sea shores and unblemished shining water, and its warm atmosphere takes into consideration swimming nearly all year. There are various different attractions focused on families and youngsters including a wax exhibition hall, Currumbin Untamed life Haven, Interminability World (a hallucinogenic, cutting edge, labyrinth like world), small scale putt, Ripley's In all honesty and the rundown goes on... also, on! There are more cafés, bistros and bistros in the Gold Coast than you can jab a stick at and the challenge guarantees that the nature of nourishment stays high. Families can appreciate pizza, fish sticks and french fries or cheeseburgers or overdo it and appreciate some high end food. For families searching for certain rushes, there is zorbing (goliath explode balls you can hop inside and move down a slope in), an entire day stunt institute, Kart dashing and a fly pilot test program. For something else visit Thunderbird Park, an astonishing natural life and geographical desert spring with the longest and most elevated experience rope course in Australia. Steed trailing, hedge strolling and laser engagement are different exercises accessible in the recreation center. Convenience in the Gold Coast is practically boundless and the high measure of rivalry makes it truly moderate. There are various family resorts all through the coast alongside campgrounds, lavish lodgings and inns. Mermaid Waters convenience is family arranged and somewhat expelled from the 'club' area of the Gold Coast.

Lake Macquarie

In case you're the kind of family who enjoys a lower key occasion, Lake Macquarie is just a short drive from Sydney however a world away from the buzzing about. The biggest seaside saltwater lake in Australia, Lake Macquarie offers an enormous scope of water sports including angling, water skiing, swimming, surfing, wake boarding, kayaking and drifting. On the off chance that this isn't sufficient to keep you involved there are additionally indoor exercises, for example, ten pin bowling, ice skating and films. Steed riding, Go Karts and bicycle contract are other extraordinary family exercises accessible in the zone. Lake Macquarie settlement is all around estimated and there are a decent scope of family inviting alternatives going from outdoors to great worth inns and occasion lettings.

Food Delivery Byron Bay

Deal, Victoria

Like Lake Macquarie yet this time just a short drive from Melbourne, Deal in Victoria is situated on the tremendous beach front Gippsland Lakes which feed into the sea at Lakes Passageway. Deal is a perfect occasion goal for families who appreciate nature. Encompassed by National Park that is home to terrific Rainforest, Wet Grounds and nature strolls, Deal is likewise wealthy in water sports. The huge lake framework is perfect for cruising and sailing exercises, swimming, kayaking and swimming and close by Lakes Passage has excellent stretches of extraordinary surf sea shores. The Tarra Valley Rainforest Walk wanders through rich plant dells, underneath transcending old mountain debris trees and is home to fantastic lyre flying creatures and a plenitude of other local natural life. The Wetlands walk takes you through a totally extraordinary condition with freshwater bogs and a gigantic exhibit of birdlife noticeable from the winding timber walkways. Once more, Deal Victoria convenience is family cordial and fluctuated and offers something for each spending limit and style of voyager.

Inland NSW

A great many people don't consider inland NSW when they're considering spots to occasion, however it offers a one of a kind take a gander at a piece of Australia that is dissimilar to anyplace else on the planet. Broken Slope with its rich mining legacy is a captivating town. Situated next to the notable Line of Deposit, where in excess of 800 excavators have lost their lives working in the mines, Broken Slope is as yet a functioning mining town. The Line of Deposit Remembrance pays tribute to the lost diggers and is a moving spot to see. Visit an old mine in close by Silverton and see the bar where scenes from the first Frantic Max motion picture were shot. The craftsman network in Broken Slope is energetic with the Living Desert Figures an absolute necessity see. Local emus are frequently spotted along the side of the road alongside kangaroos, echidnas, wombats and an assortment of birdlife. There is a decent assortment of convenience accessible including various troop parks perfect for families alongside lodgings, lofts and overnight boardinghouses. For something other than what's expected book some Coober Pedy convenience in an underground inn for an encounter the family will always remember.

Slice Pizzeria was created based on our desire to provide an exceptional pizza experience, incorporating classical Italian and contemporary methods, in a relaxed and friendly atmosphere. We are loyal to our standards of using only the highest quality ingredients, having an extraordinary staff, and being committed to customer service and value. We serve pizza by the slice or whole pizza, either large or family size. We are proud to provide restaurant quality pizza in a reasonably priced, take away setting.

Address:- Shop 7, Ambience On Burleigh, 1837 Gold Coast Highway, NSW, 4220,4220 Burleigh Heads, Queensland, Australia

Call Us:- +61 7 5576 8763

Visit For More information: http://slicepizzeria.com.au/pizzadelivery

#Byron Bay takeaway Pizza

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sohannabarberaesque · 7 years ago

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Postcards from Snagglepuss: Winona Girls Aren't Quite That Easy

Cruising along on a modest little cruise up the Mississippi towards the Twin Cities as autumn becomes rather obvious ... still rather mild and bright, for the most part ... and even the ordeal of Lock and Dam 6 (if it really was ordeal) managed to become rather easy. After all, Winona was going to be our rendezvous for the evening. But not before the rather long sandwiches we were going to prepare with that deli meat and cheese we brought back in LaCrosse by way of a jog led by Bingo in his Coach Bingo personna--which yours truly, along with the Hair Bear Bunch, were preparing as part of the supper before coming on shore. In fact, I had to cut the loaves of Italian bread in half jjust right, for the sandwiches to have that certain look. Not to mention the meats being piled on rather generously, with the cheese as the crowning touch.

Still, I had to remind Square Bear in particular not to eat some of the deli meat out of the package; such seems to be too easy a habit with them, and I just hope Yogi Bear didn't teach them as much, or even inspire. And as Winona came into sight, it became inherent that we had to further cut the sandwiches up for each of our party.

But that wasn't the half of it: Seems that the ladies' cats from Top Cat's crew, Choo-Choo and Fancy-Fancy, had arranged dates during our shore time, which was bound to last the evening and into the night. And as luck would certainly have it, one of the quasi-Bohemian coffee houses in downtown Winona got word of our presence enough to ask The Banana Splits if they could pull a surprise performance that evening, what with the downtown somewhat seeing some excitement with the collegians being back and being starved for some worthwhile distraction other than beer. Which they were willing to do, even if the gig was essentially paid for by "passing the hat" and selling some tacky-looking T-shirts at the intermission. Not to mention a couple of drinks, probably some Italian sodas.

It wasn't exactly Friday evening, but having the boat secured on the levee for the evening while pretty much everybody was "out and about" made some sense. On the other hand, though, Huckleberry Hound, Clementine and I decided to stick around--as did Loopy DeLoop, deciding to kill thr night over some juice-and-water sparklers as much as conversation about his hobby sugarbush in Quebec's Estrie region, and his fondness for producing soft maple sugar (which, as he explained it, "doesn't mean risking messy bottles when you try to fill them with maple syrup in the worst possible way, or the time wasted just having to wipe the bottles clean and dry"; what's more, "one could easily makr their own maple syrup from maple sugar with the directions I include").

Not even the sunset could have resisted the enchantment of such an evening--which, when all was said and done for Choo-Choo and Fancy-Fancy, may have been anything but: Chooch, ever the sophisto (at least in his mind), couldn't stand the largely working-class bar scene his date thought was more reflective of what Winona was like, and had a mild hangover that he was able to recover from quickly. Fancy-Fancy, for his part, may have tried the bombastic routine evern as his lady love for the night sent for some delivery pizza whose crust tended to cardboard and the sauce overdone, both in quantity ("perhaps a little too much sauce for my taste") and spiciness, but HIS Winona date was somehow surprised that he was on a cruise with the likes of the Hair Bear Bunch and The Banana Splits up the Mississippi; not even a two-litre bottle of Coke ordered alongside the pizza could manage to salvage things, leaving Fancy-Fancy with modest heartburn.

As for the Hair Bear Bunch, what modest crowds were to be had downtown on an otherwise mundane school night seemed unlikely to be startled at the trio's making the bar and coffeehouse rounds, eventually managing some decent cashew chicken at a storefront Chinese eatery downtown ... and their popping into the very coffeehouse whence The Banana Splits were playing a surprise performance, enough to prompt Fleagle, in his natural leadership role, to introduce them: "I almost didn't notice it until we were finishing up the last act ... but the Hair Bear Bunch is IN THE HOUSE! Let's giveit up for Hair ... Square ... and Bubi!" [Modest applause from an equally-modest audience.]

To which Hair Bear responded: "Folks, in case you didn't know this, yours truly--and The Banana Splits, as afre here on the stage--are part of a modest little crew as is spending the night here during a little cruise on the Mississippi River as began yesterday in Harper's Ferry, Iowa, north of McGregor ... and we hope to end such somewhere near the Twin Cities." And Square Bear added: "It hasn't been all that bad weather-wise for the fall up here, and I'm sure you all appreciate our presence here tonight ..."

By midnight, when things got to the point where it seemed everybody got tired enough to get to bed, the river couldn't have been more conducive to sleep after what could have been a difficult night when all was said and done. (Incidentally, The Banana Splits made a total of $236.15 from their appearence, combining sales of kitschy T-shirts and "passing the hat" for tips during intermission. "Not all that bad," Bingo remarked, "at least compared to a few other recent dates.")

#fanfic #hanna barbera #snagglepuss #postcards #houseboat vacation #mississippi river #winona #top cat #the banana splits #coffeehouse #hair bear bunch #loopy de loop

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thepizzahotspot · 8 months ago

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#Best Pizza Delivery in North Shore #Best Pizza Delivery #Pizza Delivery in North Shore

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nwbeerguide · 7 years ago

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One step closer to never leaving the house. Zeeks Pizza announces delivery of beer, cider, and more.

Recently changes have emerged, associated with how supporters of local beer can get beer delivered to their house and the source might surprise you. Long-since held that beer and delivery were autonomous of each other, comes one of the first of its kind from Zeeks Pizza.

Starting immediately, Zeeks Pizza will not only deliver oven-fresh pizza, salads, and breadsticks but now beer and wine. You heard correctly, alongside an order of Buffalo Soldier, Puget Pounder, or Wood Butcher, you will also be able to enjoy a can of Reuben's Brews Crikey, Pike Hive Five Honey Ale, or Silver City Trop Haze IPA.

Most the beer (and cider) listed below is $1.50, with the exception applied to a few limited-edit beers and those in 16-ounce "tall boy" cans. Prices are listed next to each beer, to better help you decide which beers to order for your first (and we're sure not the last) order.

image courtesy Zeeks Pizza

Breweries from Seattle, WA

$1.50 Reuben's Brews. Including 12 ounce cans of Crikey IPA, Roasted Rye IPA, Gose, and Pilsner

$1.50 Fremont Brewing Company. Including 12 ounce cans of Field to Ferment Fresh Hop Ale ($1.75) and Session Pale Ale ($1.50)

$1.50 Pike Brewing Company. Including 12 ounce cans of Hive Five Honey Ale.

Bremerton, WA

$1.50 Silver City Brewing Company. Including 12 ounce cans of Tropic Haze IPA and Ridgetop Red

Mount Vernon, WA

$1.00 Farmstrong Brewing Company. Including 12 ounce cans of Session Pale Ale, Cold Beer, and La Raza Mexican Lager.

Redmond, WA

$1.50 Black Raven Brewing Company. Including 12-ounce cans of Coco Jones Coconut Porter

Beyond Washington

$1.50 Great Divide Brewing Company. Including 12-ounce cans of Yeti Imperial Stout

$1.50 Montucky Cold Snacks in 16-ounce "Tall Boy" cans.

$1.50 GoodLife Brewing Company. Including 12-ounce cans of Sweet As Pacific Ale*

$2.00 Melvin Brewing. Including 12-ounce cans of 2x4 Double India Pale Ale

Gluten-free Options Include

$2.00 Ghostfish Brewing. Including their 12-ounce Gluten-free Grapefruit IPA

$2.00 Rambling Route Cider in 16-ounce "Tall Boy" cans

Finally, those who would prefer wine over hops and apples can order one of the following bottles:

$20 Saviah Star Meadows Sauvignon Blanc (750ml)

$20 L'Ecole Grenache Rose (750ml)

$20 Murray Cabernet Sauvignon (750ml)

image courtesy Zeeks Pizza

To get started, one only needs to order from your desktop, laptop, phone or mobile app. Afterwards, you simply spend no less than $15 (excluding tip) whether it's a six-pack of beer plus pizza, a couple six-packs and some breadsticks, or nothing but beer. There really isn't any rules other than you have to be 21 or older to confirm the delivery and can only purchase the beer, cider or wine currently available as there are no substitutions.

For more information go to http://bit.ly/2ytdDjJ to start your order.

More about Zeeks Pizza

Say what you will about surfers, but they’re tapped into some elemental truths about the universe. We’ve been serving real food since before real food was cool. Why’s that? Because one day on the North Shore of Maui our buddy Zeek told us that life is too short for crappy pizza. That was in January of 1993. By September of that year we were delivering pizzas on our urban surfboards from the base of Queen Anne in Seattle. We founded Zeeks under the simple premise that pizza should be flavorful, not just cheap and fast. Don’t get us wrong; we like fast and reasonably priced, but cheap can suck it. To be driven by flavor, you need to care about things like what kind of flour and cheese you’re using and know where it’s coming from and how it’s handled. You need to do things like chop your herbs fresh every day. You need to wake up early and make dough every morning. You need to hand-toss and make every pizza to order. Your pizza needs to be baked by real humans in real ovens. It needs to get to your table or door before it’s done steaming. Basically, real food made with real love results in real flavor. Got it? We do all these things because Zeek was ahead of his time. We know the truth when we hear it, and after talking to Zeek on the beach that day we had no choice but to carry out his vision and name the place after the dude. It’s been awhile since we’ve seen Zeek. Last we heard he was riding big waves in Indonesia. Zeek burned bright and fast, so our guess is he probably went down like a rock star at some point. But, if you are out there, Zeek, stop by for some rowdy pizza, a pint, and one big-ass royalty check… -Tom and Doug

from News - The Northwest Beer Guide http://bit.ly/2ytOKVb

#Beer #News #Brewery

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stevedonnellyfaith-blog · 5 years ago

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Pizza Chronicles (Post 29) 3-26-14

Last week my son Nicholas turned in his two weeks’ notice at the pizza shop where Donnelly family members have worked for the last several years. Nick said he needed to concentrate on his grades and get in better shape for his upcoming enlistment into another family business, the United States Navy. On the whole, turning in his apron is probably a good decision. Nick will have less cash with which to customize his truck, in the near term, but concentrating on school will shore up what I think will be a bright future for him. It still seems a shame that neither Nick, Abby nor will I be rolling dough or spreading sauce anymore.

Actually I never rolled much dough or spread much sauce and nary a pepperoni did I distribute among the tasty curds of mozzarella. I made a few deliveries, bussed tables, stocked the salad bar and washed a bunch of dishes. I developed near ninja level skills with the deep sink spray nozzle over several years of weekend work at Straw Hat.

Pizza delivery was not the career opportunity that I came to California to enjoy. I accepted an offer to work in Richmond as a Kaizen Sensei to launch my new career as a Lean consultant. Knowing that the cost of living was going to be much higher in California as compared to Indiana, Pam and I carefully budgeted our spending and did a pretty good job of executing our plan. Unfortunately, our strategy did not account for paying twice as much per gallon of gas and exchanging a ten mile daily commute up and back on a farm road for a one-hundred and twenty mile round trip on Route 4. Our budget proved to be as fanciful as the romance novels to which Pam used to be partial.

Pam went back into the work force first. She got rehired at Sears where she had worked when we lived in North Carolina, but this time the only openings were in the automotive department so Pam became very smart about cars very fast. While I didn’t want to work a second job, I agreed to interview for any job for which Pam forged my application. Although I was not highly motivated to do hourly work to makes ends meet, Pam’s enthusiasm was all that was required. She got me set up for an interview within about a week for an assignment in distribution and logistics of food products.

I was soon pulling in extra pay as a pizza dude. I am still not certain why I was hired as I had nothing in my resume that would indicate that I would be a passable delivery driver. Initially, the experience was horrible. I discovered that my eyesight had degraded and I could not read the addresses on the delivery tickets in my darkened car. Also we had just moved into the area so I was unfamiliar with my Brentwood, Antioch and Oakley delivery Region. I got lost at least once each weekend. Nor had I ever worked in a restaurant. In between deliveries I was expected to bus tables and do dishes. Learning to bus tables is not something a man wants to learn in his mid-forties. Also, needless to say, I discovered I had very little in common with my young coworkers. I talked to no one. For the first several months I spent much of my time pleading with God to allow me land an alternate job twirling an advertising sign on any available street corner.

As far as I could tell, my prayers were ignored, but over time, I discovered some good things about my weekend occupation. First, I began to become less arrogant in my full-time job and around my family. It is hard to maintain a superior attitude towards people when you spend a good amount of time bussing tables. Also my weekends spent actually performing manual labor made me more effective at observing and improving efficiency of people doing manual labor at my other job during the week. I also realized that I had been largely wasting my leisure time anyway. Instead of spending weekends with my family or using the Lord’s Day to learn more about God, I had previously wasted my Saturdays and Sundays in idleness. Because I was squandering the great gift of time that God had given to me, He took it away. Finally I discovered that I liked all of the young people that I worked with on the weekends and saw that many of them were facing difficulties in their lives. I began to pray for them.

My weekends delivering Italian munchies throughout the local Brentwood area got even more enjoyable after several years when through ceaselessly bothering my managers, I arranged first for Nicholas to be hired at Straw Hat and then Abby. It might sound strange but working a minimum wage job with your kids is pretty fun once your arrogance has been kneaded and rolled down to a manageable level. I would give them tips on my best dishwashing techniques and they would make fun of my lame incompetence at actually making pizza or taking phone orders. Finally, Abby was promoted to shift lead and that just added to the fun for Nicholas and I who remained forever entry level minions.

Eventually Pam’s illness required me to retire from professional dishwashing, but I believe that God was satisfied that I had accomplished what he intended. I still possess empathy for those who work for me at my day job and appreciate people who wait on me when I dine out or who provide services to me in stores. I continue to pray for many of former my coworkers who tolerated my bumbling with good humor throughout my years of moonlighting. I also maintain a much closer relationship with Nick and Abby than I ever expected to have.

It is with a bit of sorrow that I see the last Donnelly leave our common culinary employer, but the seasons of our life do change. I am very happy that God presented me with that little cross to carry for those several years. His plan is always good despite my resistance, gripes and complaints.

#Catholic marriage #catholic family #God #Jesus #The Holy Spirit #sacrifice #humility #grace #faith #cancer #IHM #thankful #Divine Mercy #soul #beatitude #penance

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tonyduncanbb73 · 7 years ago

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The Spring 2018 Restaurant Opening Guide: Cambridge and Somerville

Pierogi and macarons and empanadas, oh my

Over the river from Boston, Cambridge and Somerville had a bit of a slow winter in terms of restaurant openings; there were a few highlights, from ceviche in Union Square to delivery-only fried chicken sandwiches coming out of Inman Square, but there weren’t very many openings overall. Spring might be another story, however. The big thing to look forward to is Bow Market in Somerville’s Union Square, which debuted on May 12 but is in the midst of a rolling open — it will ultimately feature around 30 vendors, many of them food-related but not yet open, aside from Remnant Brewing. Also new this season: a vegetarian option in Central Square, pizza bagels in Harvard Square, an Italian deli in Davis Square, and more.

Read on for the rundown of spring openings — those that have happened already and those that may happen later in the season — keeping in mind that opening timelines often change, sometimes drastically. This guide will be updated frequently throughout the season as new information becomes available, so feel free to reach out with any info that should be on our radar.

This guide was originally published on April 2, 2018; the date of the most recent update appears above.

Note: The clickable table of contents below may not display properly (or at all) on certain mobile platforms. For best results, view on a tablet or desktop.

Jump to:

Cambridge's Spring Openings | A Preview of Cambridge's Post-Spring Openings | Somerville's Spring Openings | A Preview of Somerville's Post-Spring Openings

Cambridge

Amorino Gelato/Facebook

Amorino Gelato

Amorino

50 JFK St., Harvard Square, Cambridge

This international gelato chain known for its pretty rose-shaped scoops already has a Back Bay location; this’ll be the second in the area. It’s slated for the former Berk’s Shoes space. The franchisee behind the local Amorino outposts also operates a crepe kiosk at South Station that opened in early 2018, Crepe & More. Projected opening: Spring 2018

Black Sheep Bagel Cafe

56 JFK St., Harvard Square, Cambridge

Bagel sandwiches, pizza bagels, coffee, and more. The team includes an alum of Newton gastropub Central. Projected opening: May 2018

Boston Burger Company

610 Main St., Kendall Square, Cambridge

This will be the fourth location for the local burger chain, which is known for its over-the-top burgers, frappes, and more. (The group is also opening a fifth Boston Burger Company, its first on the North Shore — 133 Washington St., Salem — as well as a Davis Square deli called Mortadella Head; see details on that one below.) Projected opening: Early 2018

Gypsy Café and Juice Bar

90 Hampshire St., the Port, Cambridge

This 20-seat cafe and juice bar will open right across the street from Lord Hobo. Projected opening: May 2018

Revival

Alewife, Cambridge

This will be the first to open of Steve “Nookie” Postal’s three forthcoming projects with Crema Cafe co-founder Liza Shirazi. As noted elsewhere on this page, there are two Revival cafes in the works, plus one beer hall called Mothership. Postal is documenting his restaurant-opening adventures every other week; follow along here. Projected opening: Late May 2018 (followed by Revival Davis in the summer and Mothership in the fall)

Surya Indian Express [NOW OPEN]

Cambridgeside, 100 Cambridgeside Pl., East Cambridge

Surya Indian Kitchen N Catering opened in Cambridgeport two years ago, and now it has a sibling in the Cambridgeside food court, serving a menu of Indian food that is largely gluten-free, halal, nut-free, and/or dairy-free. Eat in the food court, do takeout, or order delivery. Opened: April 2018

Talulla [NOW OPEN]

377 Walden St., Cambridge

Husband-and-wife duo Conor Dennehy and Danielle Ayer have purchased the former T.W. Food space — where Dennehy was chef de cuisine and Ayer was briefly wine director before becoming opening general manager at sibling restaurant Bronwyn — and have opened a 12-table restaurant named for their infant daughter. They’re serving a five-course prix fixe menu and a seven-course tasting menu drawing from French, Japanese, Italian, and Spanish cooking techniques. There are a la carte options as well. For drinks, diners will find low-ABV, aperitif-style cocktails as well as some classic cocktails, amari, and more, courtesy of Matthew Schrage, who has worked at or consulted for many bars in the Boston area. Opened: April 20, 2018

Whole Heart Provisions [NOW OPEN]

298 Massachusetts Ave., Central Square, Cambridge

This Allston-based, fast-casual, meat-free restaurant — which shares a co-owner with Roxy’s Grilled Cheese — has expanded to the MIT edge of Central Square, right by Roxy’s. (It’ll also open at the Smith Campus Center at Harvard later in the year.) Opened: April 25, 2018

Zambrero [NOW OPEN]

71 Mt. Auburn St., Harvard Square, Cambridge

The first United States locations for the Australia-based burrito chain Zambrero opened right at the start of spring in Cambridge’s Harvard Square as well as in Warwick, Rhode Island. The Cambridge one took over the space of one outpost of a local burrito chain, Boloco. In partnership with international hunger relief non-profit organization Rise Against Hunger, Zambrero donates a meal for every burrito or bowl sold; the goal is to donate one billion meals by 2025. Opened: March 20, 2018

A Preview of Cambridge's Post-Spring Openings

Cava [Official Photo]

A bowl from Cava

&pizza X Milk Bar (1394 Massachusetts Ave., Harvard Square, Cambridge): This pizza and dessert collaboration between DC-based chain &pizza and NYC-based chain Milk Bar will take over the former Tory Row and Crimson Corner spaces in the heart of the square. While it was originally slated for spring 2018, a rep for the dual restaurant indicated in mid-May that an exact date isn’t set yet and it’ll likely be beyond spring. Projected opening: 2018

Blackbird Doughnuts (1350 Massachusetts Ave., Harvard Square, Cambridge): This Fenway and South End doughnut shop from the team behind the Gallows and Banyan might be opening a new location at the revamped Smith Campus Center, along with a bunch of other restaurants. Keep reading for details on the others. Projected opening: Fall 2018

Bon Me (1350 Massachusetts Ave., Harvard Square, Cambridge): Boston’s ever-expanding Bon Me truck and restaurant empire is bringing its Vietnamese-inspired fast-casual fare to Harvard’s renovated Smith Campus Center. Projected opening: Fall 2018

Breaktime (Unknown address in or near Harvard Square, Cambridge): A couple of Harvard undergrads are opening a cafe and doughnut shop (it’ll serve Union Square Donuts) with the goal of providing stable employment and vocational training to local homeless young adults. Projected opening: Fall 2018

Cava (88 Ames St., Kendall Square, Cambridge): This DC-based fast-casual Mediterranean chain opened its first Boston-area location in Fenway in January 2018, followed by Dedham in the early spring. Next it’ll spread to Boston’s Back Bay and Hingham in the summer, and Kendall Square after that. Projected opening: Fall 2018

Colette (Porter Square Hotel, 1924 Massachusetts Ave., Porter Square, Cambridge): From the owners of Frenchie in the South End comes a new French restaurant to the ground floor of the fairly new Porter Square Hotel. It was originally slated to have a steakhouse, but that fell through. The forthcoming restaurant will seat around 150 inside and an additional 30 on a seasonal patio, and the menu may include steak frites, lobster ravioli, French onion soup, and more. Projected opening: Summer 2018

Dumpling Daughter (73 Ames St., Kendall Square, Cambridge): Dumpling Daughter is the second location for a Weston-based restaurant by Nadia Liu Spellman, whose mother, Sally Ling, was behind the now-defunct Sally Ling’s restaurant on Boston waterfront. Ling is Spellman’s consultant on the Dumpling Daughter menu, which includes dumplings, of course, but also rice bowls, scallion pancake and beef roll-ups, and more. It’s sharing the old Ames Street Deli and Study space with a forthcoming European-style cafe from Spellman’s sister, Nicole Liu. Projected opening: Summer 2018

Falafel Inc. (Yet-to-be-announced address in Kendall Square, Cambridge): Operating under the motto “food for good,” this potential chain originated in DC earlier in 2017 and has big expansion plans, including around the Boston area. A portion of proceeds are reportedly donated to help feed refugees. Projected opening: Unknown

Gustazo Cuban Restaurant & Cafe (2067 Massachusetts Ave., Porter Square, Cambridge): In 2014, Gustazo opened in the former Elephant Walk space in Waltham. Now it’ll open in the former Elephant Walk space in Cambridge as well, serving dishes like empanadas, ropa vieja, and more. Projected opening: Unknown; it was in the “early stages” as of mid-March 2018

The Halal Guys (Unknown address in Porter Square, Cambridge): The New York City chain debuted in Boston’s Theatre District in late summer 2017. Next up: a location in Cambridge’s Porter Square (and four more in Boston proper). An exact address and opening timeline haven’t yet been announced. Projected opening: Unknown

The Longfellow Bar at Alden & Harlow (40 Brattle St., Harvard Square, Cambridge): The latest from Alden & Harlow and Waypoint’s Michael Scelfo, this will be located above Alden & Harlow, in the longtime Cafe Algiers space. Scelfo has been quiet on details since the initial announcement back in June 2017, but per the agenda for a licensing commission hearing, the new venue may have a dining area, bar, and seasonal patio on each of two floors. Projected opening: Summer 2018

Mothership (Alewife, Cambridge): Commonwealth’s Steve “Nookie” Postal has a few projects in the works with Crema Cafe co-founder Liza Shirazi; see details on the other two projects under the Revival listings on this page. Mothership will be a beer hall with 10 taps, food, and plenty of games. Postal is documenting his restaurant-opening adventures every other week; follow along here. Projected opening: Mothership is slated for fall 2018, with the two Revival locations potentially opening in spring and summer 2018

Oggi Gourmet (1350 Massachusetts Ave., Harvard Square, Cambridge): An original tenant of the Harvard student center, Oggi moved elsewhere in the neighborhood to weather the massive construction, but it’ll open inside the Smith Campus Center once renovations are finally complete. Projected opening: Fall 2018

Patty Chen’s Dumpling Room (907 Main St., Central Square, Cambridge): Patty Chen’s closed in late October 2017, thanks to construction that will ultimately turn the building into a boutique hotel. The restaurant will eventually reopen in a larger space in the new building; the extra space will allow for the addition of a bar. (As for the other tenants in the building, Cinderella’s closed permanently, and Toscanini’s is temporarily closed but opened a new location nearby.) Projected opening: Summer 2018

Pavement Coffeehouse (1350 Massachusetts Ave., Harvard Square, Cambridge): This growing local cafe chain will expand to Harvard’s Smith Campus Center once its renovations are complete. (But first, it’ll open a new cafe, roasting facility, and commissary in Brighton.) The Smith Center location will sort of be two locations: coffee and bagels on the first floor; coffee and pastries on the second floor. No sandwiches as there will be plenty of other food vendors onsite. Projected opening: August 2018

Perillas (No location yet): A fast-casual Korean restaurant focused on bibimbap is in the works. There will be three main protein options — bulgogi beef, spicy chicken, and teriyaki tofu — and a variety of vegetables. The owners are hoping to find a place in a neighborhood like Kendall Square (or perhaps Assembly Row in Somerville). Projected opening: 2018

Pineapple Thai (1108 Cambridge St., Inman Square, Cambridge): A new sibling of a Brookline Thai restaurant. Projected opening: Unknown

Saloniki (1350 Massachusetts Ave., Harvard Square, Cambridge): This fast-casual Greek spot with locations in Central Square and Fenway is reportedly expanding to the forthcoming Smith Campus Center. Projected opening: Fall 2018

Sheger Cafe and Ethiopian Restaurant (2376 Massachusetts Ave., North Cambridge): A small Ethiopian restaurant from a nearby salon owner. There will be around a dozen seats inside and a small patio outside. Projected opening: Unknown

Stix Noodle Bar (93 Windsor St., Cambridge): Restaurant group New England Restaurant Concepts, which is behind a variety of restaurants in the Worcester area and beyond, opened a location of its cafe, Brew on the Grid, in this space but closed it after six months and potentially plans to open its ramen-centric Stix Noodle Bar here instead — but the signage mentioning Stix is currently accompanied by a “for lease” sign, so it’s not clear whether this is still happening. Projected opening: Unknown

Swissbakers (1350 Massachusetts Ave., Harvard Square, Cambridge): With existing locations in Reading and Allston, as well as at the Boston Public Market, this bakery will add a cafe within the Smith Campus Center. Projected opening: Fall 2018

Vester (73 Ames St., Kendall Square, Cambridge): As noted above, Nicole Liu is opening a European-style cafe called Vester in the former Ames St. Deli/Study space, splitting it with her sister Nadia Liu Spellman, who is opening a second location of her Weston restaurant Dumpling Daughter there. Vester will serve dishes such as a prosciutto di parma sandwich and a smoked salmon salad, not to mention a daily “splurge” special to complement the feel-good simplicity of the rest of the menu. Projected opening: Unknown, but as of May 1, Liu had already applied for her licenses to serve food as well as and wine and malt beverages

Whole Heart Provisions (1350 Massachusetts Ave., Harvard Square, Cambridge): As noted above, this vegan-friendly sibling of Roxy’s Grilled Cheese will open in the Smith Campus Center at Harvard (but first, there’ll be a new Central Square location.) Projected opening: Fall 2018

Somerville

Maca/Facebook

Maca macarons

Buenas

1 Bow Market Way, Union Square, Somerville

Rotating empanada options (heated up to eat there or frozen to bring home) and Chilean sauces at the forthcoming Bow Market. Projected opening: Mid-June 2018

Gâté Comme Des Filles

1 Bow Market Way, Union Square, Somerville

The Somerville chocolatier will have a space at the forthcoming Bow Market, serving chocolate mousse in chocolate cones, hot chocolates with flavored whipped creams, and more. Projected opening: Spring 2018

Godavari Mini [NOW OPEN]

23 Union Sq., Union Square, Somerville

Part of a national chain of South Indian restaurants that also has local-ish outposts in Woburn and Framingham, Godavari Mini has replaced Union Square’s longtime spot for North Indian and Punjabi food, India Palace. Godavari Mini features a daily lunch buffet and lots of dosas, among other things. Opened: April 2018

Health Club [NOW OPEN]

278a Highland Ave., Spring Hill, Somerville

This brightly colored sibling and neighbor to Spring Hill cafe 3 Little Figs focuses on grain bowls, salads, smoothies, and “sparklers,” fruity carbonated drinks. The cozy space has seating for about eight, with a few seasonal sidewalk tables outside. Opened: March 23, 2018

Hooked Fish Shop

1 Bow Market Way, Union Square, Somerville

This Bow Market vendor will serve street food-inspired dishes that incorporate fresh seafood from Red’s Best and smoked seafood from Boston Smoked Fish Company. Expect dishes such as Iggy’s bagels with smoked fish, some soups and chowders, poke bowls, fish tacos, seafood banh mi, and scallion pancake wraps. Projected opening: Spring 2018

In Season Food Shop

1 Bow Market Way, Union Square, Somerville

Salads, bowls, and more, featuring local produce, at the forthcoming Bow Market. Projected opening: Spring 2018

Jaju Pierogi

1 Bow Market Way, Union Square, Somerville

Pierogi from a pair of sisters. They’ve been popping up around the Boston area for a few years; this location — within the forthcoming Bow Market — will be Jaju’s first permanent home. The duo also recently built a large kitchen in Lynn and is working on expanding wholesale distribution. Projected opening: Early 2018

Lucky Strike Social [NOW OPEN]

325 Revolution Dr., Assembly Row, Somerville

This growing chain offers bowling, other games, and comfort food. In Boston’s Fenway neighborhood, Jillian’s recently rebranded into a Lucky Strike social, and there are also locations in Albany and Honolulu. The Somerville location takes up two floors, with a kitchen and bar on the first floor and bowling, shuffleboard, and more upstairs. Opened: Mid-April 2018

Maca

1 Bow Market Way, Union Square, Somerville

This local macaron company will open its first brick-and-mortar location at Bow Market, selling adorable macarons in fun flavors. Projected opening: Spring 2018

Mortadella Head

20 College Ave., Davis Square, Somerville

The team behind Boston Burger Company is not just opening new BBC locations in Kendall Square and up in Salem; they’re also working on an Italian quick-serve restaurant with a focus on sandwiches and pizza. Mortadella Head will be in the former Deli-icious space. Projected opening: Spring 2018

Nibble Kitchen

1 Bow Market Way, Union Square, Somerville

Located at Bow Market, Nibble Kitchen will showcase a rotating array of food entrepreneurs from the Somerville Arts Council’s Nibble Entrepreneurship Program, which helps people from Somerville’s immigrant communities develop food businesses. Projected opening: Spring 2018

Hot Box

1 Bow Market Way, Union Square, Somerville

A North Shore versus South Shore restaurant from the team behind Mike & Patty’s, coming to Bow Market. It’ll feature roast beef sandwiches (North Shore) and bar pizza (South Shore). Projected opening: Spring 2018

Remnant Brewing [NOW OPEN]

2 Bow Market Way, Union Square, Somerville

This brewery takes up a large portion of Union Square’s Bow Market, which will soon be packed full of food vendors and more. The brewery includes an all-day cafe, serving Barrington Coffee products, and an outdoor beer garden, and the beer line-up has everything from sours to session beers, New England-style IPAs, and more. Opened: May 11, 2018

Sassafras

688 Broadway, Ball Square, Somerville

Eat at Jumbo’s is undergoing renovations and a rebranding into Sassafras, a fully vegetarian (and vegan-friendly) restaurant. Jumbo’s already offered substantial meatless options, and this evolution will completely remove meat from the restaurant. It remains open during the changeover. Jumbo’s owner Grover Taylor is moving into the role of creative director (managing financing, site development, etc.), while Christopher Silvia is joining the team to head up day-to-day operations. Projected opening: After Memorial Day weekend 2018

Saus

1 Bow Market Way, Union Square, Somerville

Popular downtown fries-and-more spot Saus will open a vegetarian sequel at the forthcoming Bow Market, snagging one of the largest spots at the under-construction space. Expect poutine, salads, sandwiches, beer, and cider — but no meat. Projected opening: Spring 2018

Somerville Brewing Company’s Assembly Row Beer Garden

Assembly Row, Somerville

Somerville Brewing Company, aka Slumbrew, has a brewery and taproom outside of Union Square and a brewpub in Assembly Row. It also had an outdoor beer garden in Assembly Row for nearly three years. It was shut down to make way for construction, but it came back for spring and summer 2018 since construction got delayed. No tent this time — just open air, bocce, music, beer, and more. Opened: May 2, 2018

Tanám

1 Bow Market Way, Union Square, Somerville

This Bow Market spot will be a 10-seat Filipino restaurant — a continuation of the Pamangan pop-up series that has previously hosted events around the Boston area. There will be ticketed dining experiences that include art and music components, and every Wednesday, there will be a utensils-free, kamayan-style Filipino meal. Pending the appropriate permitting, there may also be an outdoor cocktail bar with boozy boba tea, snacks, and more. Projected opening: Spring 2018

Tsurumen [NOW OPEN]

420 Highland Ave., Davis Square, Somerville

This Osaka-style ramen shop took over the former Snappy Ramen space. (Snappy recently moved across the neighborhood, expanded its menu, and changed its name to Snappy Kitchen.) Keep an eye on the active Instagram account for updates: To start, the restaurant has limited hours and limited supply, and it’s currently only accepting cash. Opened: April 12, 2018

A Preview of Somerville's Post-Spring Openings

Rachel Leah Blumenthal/Eater

Andy Husbands prepping meat at Smoke Shop’s original Cambridge location

Dakzen (195 Elm St., Davis Square, Somerville): This forthcoming Thai restaurant will specialize in noodle soups, including boat noodles and yen ta fo. Projected opening: Summer 2018

Hulun Beir (5 Holland St., Davis Square, Somerville): This Mongolian hot pot and barbecue chain has a Beacon Hill location as well; that one was the company’s first foray into North America. It might expand to Malden as well. Projected opening: Unknown

Rebel Rebel (1 Bow Market Way, Somerville): This natural wine bar will open at Bow Market, courtesy of former Eater Boston freelancer and wine expert Lauren Friel. Expect some small snacks — and the ability to bring in snacks from elsewhere in the market. Projected opening: Summer 2018

Revival (197 Elm St., Davis Square, Somerville): As noted above, this is one of several forthcoming projects from Liza Shirazi (Crema) and Steve “Nookie” Postal (Commonwealth). The Davis location was home to the original Bertucci’s and later a Subway. Postal is documenting his restaurant-opening adventures every other week; follow along here. Projected opening: Summer 2018 (after Revival Alewife, due to open in the spring, and before Mothership, slated for fall)

The Smoke Shop BBQ (Assembly Row, Somerville): Andy Husbands’ barbecue joint — with locations in Cambridge’s Kendall Square and Boston’s Fort Point — will expand to Somerville’s Assembly Row next. This location will have two patios. Projected opening: 2018

Urban Axes (2 Union Sq., Union Square, Somerville): One of Massachusetts’ growing collection of ax-throwing venues that also happen to serve booze. Projected opening: Summer 2018

Unnamed new project from the team that was previously going to open Carmen’s Trattoria & Italian Pub (Assembly Row, Somerville): Popular North End restaurant Carmen Trattoria closed in mid-2016 with the promise to return, and it later announced that it would open at 521 Assembly Row in Somerville — a larger space with a menu featuring a mix of old favorites and new additions, including Italian-inspired pub fare. But now — confirmed by a rep in April 2018 — the team is opening something different instead, and it’s in an even larger space at Assembly Row. Stay tuned for more details. (It may be called La Cucina Italian Eatery.) Projected opening: Unknown

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eatbcstx-blog · 6 years ago

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Tons of new tastes are coming to the Bryan-College Station area. Here’s the latest delicious list of eateries planned for B/CS.

Ambriza Mexican Kitchen Reportedly coming to Century Square, College Station.

MyBCS.com rumors are often known to come true and this is a delicious one: Houston’s Ambriza Mexican Kitchen is said to have plans for a new Century Square location in College Station.

Chick-fil-A 2 New Locations Planned! Coming to College Station at Jones Crossing and Bryan at Villa Maria & 2818

Chick-fil-A has submitted site plans for a new Bryan location across from the Wings-N-More on Villa Maria near the 2818 intersection and for an additional new location at Jones Crossing in College Station.

Cooper’s Old Time Pit Bar-B-Que Coming to 3055 Earl Rudder Freeway

Soon, you can get a taste of Texas Hill Country BBQ that many people have raved about right in College Station. Cooper’s Old Time Pit Bar-B-Que has submitted site plans for a 15,500 square foot barbeque restaurant just North of Rock Prairie Road on the Northbound feeder road at 3055 Earl Rudder Freeway. Cooper’s is a famous Llano based ‘cue joint famous for their unique style of serving smoked meats and the lines that wrap around the building to get a taste.

Fajita Pete’s Coming to College Station

A CultureMap article touting the opening of the newest Fajita Pete’s location in Carrollton, TX mentioned a College Station in their development pipeline: “The chain has 10 locations in total, with the majority spread around Houston, and two more opening soon, in Midtown Houston and College Station.” Fajita Pete’s is a “Fresh off the grill” fajita concept focusing on limited, premium quality, hand made menu items. Everything is made from scratch. Fajita Pete’s is available for pick up, dine in, or delivery.

French Fry Heaven Coming to Century Square

The mission of French Fry Heaven is to serve the best fries on earth. The restaurant chain will soon be bringing that mission to College Station, Texas. We first heard a rumor that the chain was coming on the MyBCS.com New Businesses thread, and confirmed on the French Fry Heaven website that a College Station location is listed as “coming soon.”

Gringo’s Mexican Kitchen Coming to Tower Point

The Houston based Tex-Mex chain, Gringo’s Mexican Kitchen is coming soon to the Tower Point Shopping Center at Highway 6 and William D. Fitch.

Harvest Coffee Bar Coming to Century Square

Harvest Coffee Bar serves specialty coffee and a gourmet menu in historic downtown Bryan, Texas. They feature items handmade from scratch with fresh, natural ingredients. Century Square will be the coffee merchant’s second location.

Howdy’s Pizza Coming to Tower Point

Say Howdy! to Howdy’s Pizza, a new pizza joint coming to Tower Point. They will offer great craft pizzas, wings, pastas, salads, and more! https://www.facebook.com/HowdysPizza/

IHOP Coming to Tower Point

A new IHOP location is slated for South College Station’s Tower Point area.

Jersey Mike’s Subs Coming to College Station

Jersey Mike’s, a fast-casual sub sandwich franchise with more than 1,000 locations open and under development nationwide, has a long history of community involvement and support. Started at the Jersey Shore in 1956, Jersey Mike’s serves authentic East Coast-style subs on fresh baked bread – the same recipe it started with over 60 years ago. The company’s mission is to bring its customers the highest quality, freshest made sub in the industry and give back to the communities in which it operates. A store locator and franchise information for Jersey Mike’s can be found at www.jerseymikes.com.

Juicy Crawfish Coming to Texas Avenue

Juicy Crawfish, a popular Houston based Cajun seafood eatery is opening a new location in College Station on Texas Avenue just south of Target.

Krispy Kreme Coming to Harvey Rd.

Krispy Kreme’s most famous and best-selling product is the glazed, yeast-raised doughnut known as the “Krispy Kreme Original Glazed��.” Soon, citizens of College Station will be able to get their Original Glazed right on Harvey Road near Post Oak Mall. According to multiple sources, a Krispy Kreme is slated to be built on the restaurant pad site at 1100 Harvey Rd.

Mojo Burger In Front of the new Embassy Suites, next door to Aggieland Outfitters

“It’s called Burger Mojo and is the latest restaurant venture for the Dallis family, which is best known for Café Eccell and La Bodega,” announced the City of College Station’s Jay Socol in the latest “Is it a thing?” post on the city’s blog. The restaurant is being built in front of the new Embassy Suites, next door to Aggieland Outfitters on University Drive.

Oishi Sushi Coming to Jones Crossing

Building permits have been issued for Oishi Sushi in Jones Crossing, College Station’s new H-E-B Center.

Pappadeaux Seafood Kitchen Coming to University Drive

A new Pappadeaux Seafood Kitchen is still planned for the former Scott & White property on Highway 6. Planning the site has taken longer than originally anticipated.

Pokeworks Coming to College Station

Austin.CultureMap.com: “The chain, founded by college friends Michael Wu, Peter Yang, Kevin Hsu, and Kasper Hsu, has seen rapid growth since debuting in Manhattan in 2015. Over 100 locations have since spread to 20 states, including several in Houston… In addition to Austin and Houston, Pokéworks has set sights on new locations in San Antonio, College Station, and the Dallas-Fort Worth metroplex.” More details @ Austin.CultureMap.com

Rice Garden Texas Ave. & Live Oak

Rice Garden, a new Asian eatery, is under construction and will open soon at Texas Ave. & Live Oak, the former Vy’s Kitchen location.

TaD’s Steak & Seafood Coming to South College Station near Lowe’s

“Coming Soon” signage is up near the South College Station Lowe’s for TaD’s Steak and Seafood. The company currently has locations in Richmond, Katy and Tomball.

The Yard Coming to Caprock Crossing

After a public hearing, the council voted unanimously to approve a conditional use permit for a bar at The Yard at Caprock Crossing near the intersection of Greens Prairie Road and State Highway 6.

Urban Table 40 and Barron Rd.

Chef Tai Lee announced that construction has commenced on a what will be his newest restaurant at the southwest corner of 40 and Barron Rd. The 2 story building will feature a bar on top with views all the way to campus. The restaurant on the first floor will be similar to Tai’s Veritas Wine and Bistro concept, which serves wine and fine food on University Drive near Texas A&M. Tai’s big news was revealed during his talk at the Governor’s Business conference held at the Stella Hotel earlier this week.

Walk-On’s Bistreaux & Bar Coming soon to College Station

Walk-On’s Bistreaux & Bar is set to open a College Station location in 2018. Eat BCS heard rumors about the popular sports bar’s plans for Aggieland, so we reached out to Walk-On’s corporate via facebook. They confirmed a location is planned for “North College Station” in 2018. The sport’s bar and restaurant’s facebook page bills it the “place to grab a bite or a beer, bring the family out to dinner, party with your friends, or head to before, during or after any game.”

Wienerschnitzel Coming to Tower Point

Wienerschnitzel is coming soon to the Tower Point area of South College Station. Premium hot dogs and sausages, world-famous chili, and chili burgers are a few of Wienerschnitzel’s more popular menu items.

Z Bistro & Bar Coming to Northgate

Construction permits have been issued to Z Bar & Bistro for an extensive renovation of the old Loupot’s / Neebo building at 335 University on Northgate. Plans include a 3rd floor with a rooftop deck.

College Station and Bryan Texas Cell Phone and iPhone Repair >>

24 New Restaurants Coming to #BCSTX – IHOP, Pokeworks, The Yard, Cooper’s, Fajita Pete’s, Krispy Kreme, Tad’s Steaks & Seafood, Oishi Sushi + More Tons of new tastes are coming to the Bryan-College Station area. Here's the latest delicious list of eateries planned for B/CS.

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seokingstar · 5 years ago

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al32richards · 6 years ago

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Alderman Spikes 1,100-Foot-Tall Chicago Spire Replacement

In a blocking move that would make Hakeem Olajuwon say, “Oh, snap!” 42nd Ward Alderman Brendan Reilly pulled on his Bulls jersey, reached up with political hand spread wide, and blocked a planned supertower in Streeterville.

This ain’t gonna happen.

The project in question was 400 North Lake Shore Drive, a pair of skyscrapers at the site of the long-dead Chicago Spire, and the even longer-dead Fordham Spire. If you don’t know what either of those are, allow us to be the first to say, “Welcome to Chicago. Try the pizza.”

The two-tower plan from Related Midwest would have put a pair of SOM-designed skyscrapers where Lake Michigan empties into the Chicago River. The smaller tower was going to be 850 feet, and the taller one 1,100 feet. Between the two, there would have been 1,025 residential and hotel units.

In a message to his constituents, Mr. Reilly laid it out, complete with bold, underlined text:

I have informed Related Midwest that the 400 North Lake Shore Drive Proposal will not be moving forward in its current form and is therefore rejected.

The hotel was one of the main reasons that Mr. Reilly nixed the plan, along with traffic issues, pedestrian congestion, and security at both the riverwalk component and at the future DuSable Park, which Related was going to build out.

Reilly wrote, “After sorting through community feedback, I sent a detailed memo to the Development Team on August 13th – detailing the priority issues that the Developer must address before their project could receive additional consideration for approval. Unfortunately, several weeks later, Related Midwest provided me with a response that did not adequately address any of the major concerns about their proposal.”

Another sticking point was the podium. For the first time in a very very long time, someone in a position of power actually objects to turning Chicago’s streetscape into a warren of walls. Perhaps Mr. Reilly thought that since this trophy tower was destined for one of the most visible plots in Chicago, and next to the most visited tourist attraction in the Midwest, the architects and developers might try a little harder and stop playing the “We need a podium to cut costs” card.

The move comes less than a week after Mr. Reilly and the Chicago Plan Commission approved a slew of other skyscrapers for downtown Chicago, including a 950-foot tall residential tower just across the river.

You can read Alderman Reilly’s full statement below, after the rendering of what might have been. So far, nothing out of Related Midwest. If they issue a press release, we’ll let you know.

400 Lake Shore Drive (Courtesy of Related Midwest)

Statement from 42nd Ward Alderman Brendan Reilly:

I am writing to update you on the status of Related Midwest’s proposed development at 400 North Lake Shore Drive, commonly known as the “Spire Site.”

As you know, I joined with SOAR to host a community meeting on May 15th to review the Developer’s proposal. The meeting was very well attended and we received a tremendous amount of community feedback. My staff catalogued all of the community input from that meeting and we created a list of priority issues that needed to be addressed during my negotiation process with the Developer.

Over the summer, I convened numerous meetings between the Developer and nearby condominium associations to discuss their concerns with the proposal and to identify potential solutions. During that process, neighbors shared legitimate concerns regarding the hotel use; the tall podium base of the buildings; traffic concerns for East North Water Street; and security issues on the Riverwalk and at DuSable Park.

After sorting through community feedback, I sent a detailed memo to the Development Team on August 13th – detailing the priority issues that the Developer must address before their project could receive additional consideration for approval. Unfortunately, several weeks later, Related Midwest provided me with a response that did not adequately address any of the major concerns about their proposal.

I have informed Related Midwest that the 400 North Lake Shore Drive Proposal will not be moving forward in its current form and is therefore rejected.

I always strive to negotiate positive outcomes when considering development proposals. As with any project, my ultimate goal is to strike a fair balance and approve responsible projects that will be successful for the owners, while enhancing the character and vitality of the surrounding neighborhood.

That said, the Developer must address many issues related to this proposal before it may be further considered. Some (not all) of the outstanding neighborhood concerns include the following:

Access to the site via East North Water Street must be significantly restricted

Proposed hotel use should be eliminated

Podium height and bulk must be reduced

Make greater use of the Lake Shore Drive access ramp system and below grade parking system to manage deliveries, services vehicles and pick-up / drop-offs.

Developer must assemble a security plan for the Riverwalk and DuSable Park

Elimination of the proposed Ogden Slip Public Esplanade

As it stands, this project remains stalled and will not move forward. In the event the Developer chooses to address the legitimate concerns regarding their proposal, my office will be sure to provide all impacted neighbors with an update.

from Chicago Architecture https://www.chicagoarchitecture.org/2018/10/22/alderman-spikes-1100-foot-tall-chicago-spire-replacement/

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