DRACUT -- The owners of a 17-year pizzeria and another restaurant not yet opened experienced very different results in their quests to be granted liquor licenses by the Board of Selectmen on Tuesday.

The board voted 5-0 to grant a request by Primo Pizza owner Christos Kotsironis to upgrade his existing liquor license, permitting him to sell beer and wine at his 164 Parker Ave. business, to "all alcoholic beverages."

Kotsironis' request was granted by the board despite public hearing-input from two neighbors who objected to hard liquor being served to restaurant patrons in what is an otherwise predominately residential neighborhood.

In the hearing preceding the one for Primo's, selectmen voted 3-2 to deny a request by Hometown Dracut Inc.'s owner, Keith Alkourabi, for an all-alcoholic beverages license for a 60-seat restaurant, serving breakfast, lunch and dinner, that Alkourabi plans to open next month at 1084 Lakeview Ave.

Selectmen Tony Archinski, Joe DiRocco and Chairwoman Cathy Richardson voted "no" on Alkourabi's request.

Attorney Gil Nason, representing Hometown Dracut Inc., told selectmen that securing the liquor license was an important element of Alkourabi's plan to finish building and open his restaurant, to be named "24," by Valentine's Day.

However, Selectmen Tony Archinski, speaking for the board majority, instructed Nason and Alkourabi to return with their licensing request after construction has been completed, and the restaurant has actually opened its doors to customers.

"Nothing the board has said in opposition to granting this liquor license made any sense at all," said Selectman Tami Dristiliaris, who cast one of the board's two votes in the minority, along with Selectman Alison Hughes, in favor of granting Alkourabi a liquor license.

In other business at Tuesday's meeting, Fire Chief David Brouillette presented selectmen with some of his department's key statistical totals from the year just concluded, including reporting that the Dracut firefighters responded to 3,394 incidents, conducted 1,015 inspections and issued 223 certificates-of-compliance and 150 permits in 2014.

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Dracut pizzeria gets liquor license; other restaurant's bid denied

Salt Restaurant Shiraz in southern Iran was inspired by salt caves Architects claim the mineral cleansesthebuilding of cooking smells Walls, bar, tables and chairs are all made from locally-sourced salt

By Anucyia Victor for MailOnline

Published: 09:45 EST, 12 January 2015 | Updated: 10:39 EST, 12 January 2015

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If you like a sprinkle of salt or two on your food, then this is definitely the restaurant for you.

The walls, bar, tables, and chairs of Salt Restaurant Shiraz are made entirely from the mineral, and even the stairs have a smooth, salty coating.

Inspired by salt caves, the architects of the eatery in southern Iran claim their building material cleanses the two-storey bistro of cooking smells and creates positive ions in the atmosphere.

The two-storey restaurant in Shiraz, southern Iran, is made entirely from locally sourced salt

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Inside Iran's Salt Restaurant Shiraz made entirely out of SALT

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Construction underway for Winnipeg pop up restaurant located on the Red River

WINNIPEG An empty space on the Red River will soon become the foundation for a brand new Winnipeg eatery.

Its always really interesting to see it go up, The Forks Dave Pancoe said Monday afternoon.

In late January,Raw Almond, a pop-up restaurant, will open its doors for the third straight year.

A kitchen, a 90 by 90 square foot building, and a 50 foot deck, is currently being constructed off The Forks river trail. The attraction draws thousands to the area, from across Canada and the United States.

There is always something to see out here. And I think it just adds more to the ambiance of the whole place, Pancoe said.

This year, the owners of Raw Almond held an international competition to find the restaurants design. The winners were architects from the U.K. The winning team plans on visiting Winnipeg on January 20th to see their vision become reality.

They designed it and it was a great design the jury loved it and were trying to build it as close as we can to their design, Raw AlmondsJoe Kalturnyk said Monday.

This year, the kitchen is insulated for the chefs, and the deck is also a new addition from previous years.

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Construction starts on Raw Almond on The Forks river trail

CHARLESTON, W.Va. (WSAZ) -- Charleston residents soon will have a new place to wine and dine.

The owners of "The Wine Valley LLC" will be opening a restaurant in the former location of Cafe de Paris along Capitol Street. That restaurant, located in the heart of downtown, closed in 2009.

The building has been empty since then.

"The Wine Valley LLC" also owns a restaurant located in Liberty Square in Teays Valley.

The owner of "The Wine Valley" tells WSAZ the new location will be a restaurant, but it will have a different concept. He plans to release more information next week.

"The Wine Valley" has been opened at Liberty Square for three years.

There's no word at this time when construction will start.

For more information about Wine Valley, check out the link here with this story.

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Wine Valley Restaurant to Open in Downtown Charleston

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Lou Pektor, the developer behind historic renovations including the Main Street Commons building and Union Station, got a stamp of approval by planners Thursday to bring a Mexican brewpub and restaurant to an empty parking lot in south Bethlehem.

The Planning Commission voted 4-0 to approve the land development plans for a 2 1/2-story building at the southeast corner of East Third and Polk streets, with the intent to house Cerveza, the brewpub, and Agave, a fine-dining restaurant.

The restaurant and brewpub will have 380 seats inside and on the rooftop. There also will be outside seating, a feature added over the last two months when the developer decided to move the building back 10 feet.

Pektor has said he hopes to open both restaurants by the end of this year. That hinges on whether the $6.7 million project at 404 E. Third St., can tap into the tax incentives offered in the City Revitalization and Improvement Zone.

The lot is outside of the zone's border, though the city authority overseeing the CRIZ in October approved the project as "qualified" to take advantage of zone tax benefits.

A formal application to change the boundary is needed, but city officials have said they are awaiting direction from the state on how to go about submitting the boundary changes for state approval.

The CRIZ covers 130 acres in Bethlehem, including large portions of former Bethlehem Steel land, and allows developers to use certain state and local taxes to offset construction costs.

Pektor said the tax incentive is crucial to financing the project.

"We can't make it work without it," he said.

He said the delay is not going to affect the interest of the restaurateurs, who have a similar operation in Seattle. It would be their first East Coast location, he said.

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Bethlehem planners approve Mexican restaurant, brewpub

The worst film director on the planet has high hopes of opening the best restaurant in Vancouver, something he swears is not a publicity stunt.

Bauhaus, a modern German restaurant set to launch in Gastown this spring, is the brainchild of Uwe Boll, who once challenged and knocked out five of his most outspoken critics in a highly publicized boxing match.

With characteristic chutzpah, the one-man Blitzkrieg of Bad, whose blood-soaked, B-grade video-game adaptations garnered him a rare Worst Career Achievement award from the Razzies (a qualitative counterpart to the Oscars), has recruited A-list lieutenants for his fine-dining project.

Stefan Hartmann, former owner of the one-Michelin-starred Hartmanns Restaurant in Berlin, is executive chef. General manager Tim Adams comes with sterling pedigree from Londons CH & Co., a contract catering group that serves the British Royal Households.

Vancouver is, uh, different from what Ive done in the past, Mr. Adams says diplomatically. In his most recent position as general manager of Kensington Palace, he once kept an office in the apartments now occupied by the Duke and Duchess of Cambridge.

Touring the site at 1 West Cordova St. (previously home to the original Boneta), the trio was decidedly upbeat, almost giddy.

It wont be fancy-pantsy, said Mr. Boll, climbing over a stack of wood flats as a construction worker behind him put his boots to bending a long steel rod. Like the food, it will be clean and classic with a lot of straight lines. Vancouver designer Andrea Greenway is giving the heritage building a Mid-Century modern makeover in wood, marble and brick.

Bauhaus, however, will be very expensive: A three-course la carte dinner will be about $80 to $100 a person, the seven-course chefs menu even pricier. Prestigious wines on the Enomatic preservation dispenser could run up to $50 a glass.

As Mr. Hartmann correctly points out, the proposed prices are still great value when compared to Europe. But the question remains: Is Vancouver ready to pay top dollar for eisbein (pickled ham hock)?

There are a lot of Ferraris and Lamborghinis in Vancouver, Mr. Boll said, shrugging. People have money here. When I talk to business people, they all go to the same few places. We want to be part of that mix. Were not competing with anyone. Were offering something different.

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Low-budget gore film director set to launch high-end Vancouver restaurant

DECATUR Long-awaited renovations to the Beach House restaurant are slated for completion by early summer.

Restaurant owner Todd Mason said the project is targeted to wrap up by June 1, but Decatur Park District Executive Director Bill Clevenger cautioned that the progress will be very weather dependent.

The project will focus on the restaurant's exterior, including the foundation and aging deck, and will add ramps that are compliant with the Americans with Disabilities Act. Mason said the public could expect to see an outdoor dining and bar area with space for entertainment.

In the big picture, the most exciting thing is that this is just one step towards the greater redevelopment of the entire lakefront, Mason said. The forward movement of this entire plan is so important to this community.

The park district's board of commissioners awarded a $760,000 contract for the work to CAD Construction in October 2013, with the understanding that Mason, the park district and the city of Decatur would split the cost of the work.

However, the end of 2013 was a rough time for the city's finances, with then-City Manager Ryan McCrady forced to eliminate 20 positions by the beginning of 2014 to balance the budget.

Ultimately, the Decatur City Council did not vote to contribute to the project until December of the following year. Officials specified that the city's portion of the money would pay for accessibility needs and improvements to the public area on the lower level.

The park district owns the Great Depression-era building that houses the restaurant. Mason owns the business.

Construction is expected to be staged in such a way that the restaurant will remain open throughout, Mason said.

Clevenger said the park district also plans to spend roughly $50,000 this year to renovate the Beach House restrooms, which also serve as public restrooms for lakefront users. That project is separate from the renovations to the exterior, he said.

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Beach House continues wave of Nelson Park work