DeKALB With construction and design work winding down at Ellwood Steak and Fish House, developer John Pappas says he is ready to train his new staff and open the restaurant in a few weeks.

Pappas announced a plan to open the business, a combination of a bar and restaurant at 2219 Sycamore Road in DeKalb, in part of the new retail center he built on the former Smalls Furniture City site.

Pappas said he finished most of the construction including the kitchen and some of the interior over the past three months. Although he has yet to settle on an opening date, Pappas said he plans to open the steakhouse in late March or early April.

"We still have a lot of work ahead of us, but a month is plenty of time, and we are going to be ready for the challenge," he said. "We can't wait."

The Ellwood Steak and Fish House takes up 4,200 square feet in the retail center, or about a third of the building. The space will house a restaurant and a bar separated by the entrance. As part of the decor, Pappas said the restaurant will have an 1879 historic lounge that will feature some pieces of DeKalb's history.

"We are going to stand alone on our quality, atmosphere, pricing and presentation," he said.

Pappas received $432,900 in tax increment financing incentives from the City of DeKalb for the $4.2 million development. He has more than six years left to repay the citys investment through sales and property tax revenues generated by the development.

As part of the agreement, herazed the former Small's Furtnitureto make way for the 12,950-square-foot strip shopping center. American Mattress, the first tenant, opened in November. But sales tax revenue from American Mattress does not count toward reimbursing the city because it's not listed as one of the designated uses in the contract between Pappas and the city, according to the May 2013 development agreement.

After living in DeKalb for 35 years, Pappas said the restaurant was his way to give back to the community.

I think the town lacks this type of a restaurant that's really not available anywhere, and people do drive out of town for fine dining," he said.

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Ellwood Steak and Fish House expected to open within a month

TOPEKA, Kan. (WIBW)- A Downtown Topeka restaurant that's been around for 2 decades is struggling to keep its doors open.

Marliu Borrego and her family have gone through many family struggles. Two of her brothers used to work at the restaurant--however one passed away 7 years ago and the other moved to Mexico.

"Mexican food, you know burritos, enchiladas, tacos, tostadas," says Borrego.

She says ever since her mother, the owner of Lupita's, has been sick, she's been working double time as the new operator of the restaurant.

"She has been very sick for past year, like 4 or 5 times out of hospital and it's very hard, it's very difficult. It's very difficult because sometimes when we are short, I have to work 14-15 hours," says Borrego.

Borrego's father, 74-year-old, Tomas Munoz, also helps out part time-serving customers like Max Williams who has been coming in for the past 20 years.

"They got good service and the food is really good. It's all homemade, its original," says Williams.

"That's our secret! 20 years and we keep them coming," said Munoz.

Aside from the tasty food, Borrego and Munoz say there's been some family troubles, but also say road construction on Kansas Avenue almost caused the family to shut down the restaurant last December.

"Construction really hurt our business like 50 percent down," says Borrego.

Link:
Road Construction And Family Troubles To Blame For Lupita's Downfall

Photo by: Heather Coit/The News-Gazette

The entrance of the new V Picasso, at 122 N. Neil St. in downtown Champaign.

CHAMPAIGN Construction workers are scurrying to finish Victor Fuentes' latest work of art: the V. Picasso wine bar and restaurant in downtown Champaign.

The new place at 122 N. Neil St., just south of Christopher's Fine Jewelry Design will feature all sorts of recycled decor: lots of barn wood on the bar and tables; tall, narrow stained-glass windows at the end of the entryway; and wrought-iron fencing from a home in Danville.

There's even a bowling alley lane, divided in half to form the back and seat of a long bench across one wall.

Look for wine bottles used in pendant lighting. You'll also find gas lanterns, tin ceilings and lots of local art on display.

Even the layout of V. Picasso is unique, incorporating areas that were once parts of a jewelry store, hair salon and coin shop.

"To merge them into something they were not meant to be it was a challenge," said Fuentes, 34, of Champaign.

But Fuentes is hopeful even confident that all the pieces will fall in place to allow an April opening.

Fuentes is no stranger to the restaurant business. He and his family operate the El Toro restaurant chain, and he also operates the Wedge Tequila Bar and Grill, with locations in downtown Champaign and Village at the Crossing in southwest Champaign.

Originally posted here:
Artful Cuisine

ORLANDO, Fla. Long derided as a cultural wasteland, Orlando's restaurant and performing arts scene has grown up in recent years, and it is starting to attract attention from national arbiters of taste.

Wine Enthusiast magazine recently named Orlando as one of the nation's top wine travel destinations, and The New York Times singled out the city's food scene when it placed the city at No. 13 on its list of "52 Places to Go in 2015."

Wise Bread, a website dedicated to penny-pinchers, calls Orlando the nation's top city for frugal foodies, and the real estate blog Movoto ranked Orlando the nation's No. 2 city for creative people.

The rankings barely mentioned what the city is best known for: theme parks.

"Orlando was very synonymous, and still is, with the Mouse, and Disney, and people didn't really look outside of Disney," said James Petrakis, owner of The Ravenous Pig in the tony Orlando suburb, Winter Park. "Now with some of these newer restaurants, people are looking at some of the smaller suburbs outside Disney for a true local culture."

Adding to the buzz about the cultural scene: a new $500 million performing arts center downtown, and an international hunt for a new symphony conductor that's attracted some well-known names.

"We've gotten some national validation for things that we already thought were cool, but we thought they were cool just because it was something different for us. But now we know it's cool here and it would be cool if it were in New York or San Francisco," said Kamrin Rife, who with her husband, John, and others, opened the East End Market, which houses a collection of artisanal bakers, coffee brewers, sushi chefs and a Basque restaurant.

Orlando always had a strong theater scene, thanks to the many actors who work at theme parks, and also several acclaimed annual festivals, such as the Bach Festival of Winter Park and a fringe theater festival. But the construction of the Dr. Phillips Center, financed partially with taxes on tourists, gives the city a world-class venue for local performing arts groups and national touring acts.

The hunt for a new musical director has led to sold-out shows as each of five finalists performs. Audiences get to vote for their favorite in what locals are joking is the classical music equivalent of "American Idol." The finalists include Eric Jacobsen, a member of Brooklyn Rider, one of the best known and most cutting-edge string quartets around, and Mexican-American conductor Alondra de la Parra.

"All the candidates see the cultural community as on the cusp of something great," said David Schillhammer, executive director of the Orlando Philharmonic Orchestra.

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Long derided as cultural wasteland, Orlando's restaurant, performing arts scenes grow up

IN THE WORKS

John Wilson believes Beaumont is craving a homegrown hangout place.

That's why he bought the property at the corner of Gladys Street and W. Lucas Drive.

"It's in everybody's backyard," he said of the location. "It just screams restaurant."

A number of you have written to me asking about the visible construction going on at the address.

Wilson said he intends to open J. Wilson's in the 4,000-square-foot building in July.

The new restaurant will offer made-from-scratch meals and seasonal beer, he said.

Wilson hopes his new place will become a neighborhood hangout, where friends can meet for brunch, comfort food or drinks.

"The buzz is good," he said of the feedback he's been getting. "Beaumont is wanting a homegrown, quality place."

Wilson said his menu will include Cajun, Southern, Mexican and pasta dishes. And everything will be made from scratch, including the breads to Andouille sausage, said Wilson. He also wants to source his products locally, he said.

Excerpt from:
New 'homegrown hangout' planned for Gladys at Lucas

Q: Does our business plan for a restaurant need anything out of the ordinary?

A: As with any other small business, a new restaurant needs a thoroughly researched business plan. But prospective lenders may set a higher standard for entrepreneurs who expect to use their business plans to secure restaurant financing.

That's because it's hard to succeed in the restaurant industry. Many lenders consider startups particularly risky investments, given the time required for restaurants to gain public awareness and build traffic, as well as the potential for cost overruns during the early months of operation.

Several areas of the restaurant business plan should get extra emphasis.

Not every space is suitable for a restaurant, even if it seems potential customers are all around. The business plan should thoroughly assess every aspect, including the facility's size and condition, visibility to foot and street traffic, accessibility, neighborhood demographics, and type and proximity of nearby businesses. Be wary of potential issues such as construction that could make it difficult for customers to reach your location. Other attributes must more than offset any unfavorable location factors.

Even though lenders see hundreds of restaurant business plans, they aren't immersed in the industry. So the business plan must effectively communicate the concept in terms that a layperson would understand.

That means defining your target customers, explaining why your concept will appeal to them, and detailing how your restaurant would differ from other dining options already available. You also must describe how you will compete with existing restaurants that enjoy a demonstrated, loyal following. Explain how you'll execute your concept in terms of quality menu offerings, ambience, hospitality and service.

With many lenders, the inherent risks of investing in restaurants are multiplied if the venture's owners and managers have little industry experience. You need to demonstrate experience in managing a kitchen, as well as an understanding of dining trends both locally and in general; supplier relations; food safety rules and regulations, including quality, cleanliness, preparation, storage and disposal; and operational standards.

Because lenders rarely fund new restaurants fully, you'll need to demonstrate the availability of your own financial resources to complement the loan and to cover costs as your cash flow gets up to speed. A restaurant expected to have highly variable traffic - seasonal or event-driven, for example - will need to show how it will manage costs during slow periods.

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Small-business Q&A: Restaurant business plan needs extra ingredients

MYRTLE BEACH, SC (WMBF) - The weekend is finally here, and you want to enjoy a good meal at your favorite restaurant.

But before you walk out the door, here's what you need to know about how some local eateries did in their inspections from the Department of Health in this week's 'Restaurant Scorecard.'

Starting with 'Tortas Y Licuados La Poblanita' in Myrtle Beach: they got an 86. Infractions include a half-eaten sandwich that was found on the prep surface. The walls and ceilings under construction are not finished with smooth, easy to clean surfaces. A temporary plastic sheeting used for the wall is not in place. They were cooking under unfinished ceilings.

'Ole Shillelagh Sports Bar' got an 88 out of 100 from inspectors. Containers holding chicken wings had build-up and there was greasy build-up in the interior of the fryers.

In Murrells Inlet, 'Dockside Restaurant' got an 88 as well. Deductions from the department of health were because raw meats were stored over ready-to-eat products on the speed racks and in prep coolers.

Finally 'Shiver Me Pinchers' in Myrtle Beach and 'El Cerro Grande' in North Myrtle Beach both got a score of 98.

Click the links below to view the full inspection reports in PDF format:

Tortas Y Licuados La Poblanita: http://ftpcontent4.worldnow.com/wmbf/pdf/RSC/Tortas%20Routine%200315.pdf

Ole Shillelagh Sports Bar: http://ftpcontent4.worldnow.com/wmbf/pdf/RSC/Sports%20Bar%20Routine%200315.pdf

Shiver Me Pinchers:http://ftpcontent4.worldnow.com/wmbf/pdf/RSC/Shiver%20Me%20Pinchers%20Routine%200315.pdf

The rest is here:
Restaurant Scorecard: Half-eaten sandwich found in restaurant's kitchen

Cubs fans aren't the only ones whose spring plans are being foiled by construction delays in Wrigleyville. ButterBurger fans eager for a Culver's restaurant to open in Chicago will have to wait until next year.

A franchisee still plans to open Culver's first restaurant inside the city. Instead of the Wrigleyville location opening in early 2015, as planned, it has been pushed back to early 2016, the franchisee said Thursday.

"We're probably going to be opening February of 2016, and we'll hopefully be breaking ground at the latest May 1," franchisee Justin Obriecht said.

The store is planned for 3500 N. Clark St., in a spot that had been a Chase Bank.

Restaurant opening dates have long been known to be fluid, as operators can experience delays in everything from permits and construction to design and hiring.

The delay, Obriecht said, is partly caused by the complexity of the project, which includes six two-bedroom apartments above the restaurant. There will be a walk-up window for orders, but no drive-thru.

Construction is expected to take about nine months compared with the three to four months it typically takes to build a Culver's location, Obriecht said. He said he is in the final stages of getting financing approved for the $5.5 million project now that an appraisal has been completed.

Culver's, the Wisconsin-based chain known for ButterBurgers and frozen custard, already has several locations in the suburbs. Obriecht opened his first location in Tinley Park in 2001.

Suburban Culver's fans likely won't have to wait as long for additional locations. One may open in the Skokie area this year and another is planned for Hoffman Estates.

Culver's, which was started in Wisconsin in 1984, now has more than $1 billion in systemwide sales across more than 500 restaurants in 22 states. It opened 34 restaurants in 2014 and has more than 40 new stores planned for this year.

Excerpt from:
Wrigleyville Culver's delayed until next year

SPRING LAKE

Her wails were loud. So loud that it hurt. But the roar of the fire consumed Donna Giarratana's cries as she and her husband watched in disbelief as the restaurant they called home for more than 30 years burned to the ground in January 2014.

While they watched as flames consumed Papa Joe's Italian Restaurant, God calmed her, Giarratana said. Nobody was inside. She looked at her husband, "Papa Joe" Giarratana, who stood stoically with his hands firmly in his pockets. They both agreed: They would rebuild from the ashes.

This week, a little more than a year later, Donna Giarratana found herself sobbing again. But these were tears of joy and a feeling of overwhelming love as she and her husband opened the doors to the new Papa Joe's, nestled in the same corner at Spring Lake Highway and Cortez Boulevard, east of Brooksville.

The restaurant "quietly" opened Tuesday to grand support, as hundreds of people came by to dine for lunch and dinner.

"Everywhere you look, there's love," Giarratana said. "This is one of the reasons we rebuilt."

Since the fire consumed the 5,000-square-foot building in the early morning of Jan. 24, 2014, the Giarratanas have received generous support from the community. Fundraisers for their 45 displaced employees raised more than $15,000. Other restaurants hired some of the employees; some were able to work in the Giarratanas' catering business.

The Giarratanas hired only local contractors and others to help rebuild the restaurant. The county has also been supportive, the couple said, helping to keep construction moving quickly. And during the weeks before the reopening, a stream of longtime friends and supporters called and stopped in.

"The community has really been here for us," said Joe Giarratana. "Their support means the most."

The support continued Tuesday as crowds poured in when the doors opened at 11 a.m. Amid a few glitches with computers and the sound system, everyone seemed to enjoy the restaurant's elegant new look and the food.

Read more:
Rebuilt Papa Joe's opens to big crowds with familiar food, new look

Construction of a three-floor restaurant with rooftop dining at 1090 El Camino Real, site of the British Bankers Club, has kicked off, according to the city of Menlo Park.

Rob Fischer, who owns the Palo Alto Creamery along with Reposado and, in Mountain View, Gravity and Scratch, added the BBC to his roster in July 2013.

He received permits at the end of February to start the interior and exterior modifications to Menlo Park's historic landmark. The new restaurant should be finished by December 2015, the city said.

Meeting on reducing

traffic congestion

Atherton, Menlo Park and Redwood City officials will join county representatives and Jeff Tumlin of Nelson Nygaard Associates on Monday, March 16, for a regional discussion about reducing traffic congestion.

The meeting starts at 6 p.m. and will be held at the Jennings Pavilion in Holbrook-Palmer Park at 150 Watkins Ave. in Atherton.

Construction starts

at St. Anton complex

Developer St. Anton Partners is ready to start building its 394-unit apartment complex at 3639 Haven Ave. in Menlo Park. The city issued permits on March 2 for two of the three planned buildings.

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Menlo Park briefs: BBC construction gets underway