LOUISVILLE, Ky. (WDRB) -- The Tumbleweed Tex-Mex Grill and Margarita Bar at Waterfront Park owes the Waterfront Development Corp. about $30,000 in rent, said Cordell Lawrence, the Waterfront agency's finance director.

Tumbleweed has not paid the agency for the three-month period ended in June, and it has another quarterly payment due in about 30 days, Lawrence said.

He could not say exactly how much the restaurant owes because the rent is not fixed; rather, it's 3.5 percent of the restaurant's gross sales, which usually is about $30,000, Lawrence said.

Rick Schardein, a spokesman for Tumbleweed, acknowledged the withholding of the quarterly rent payment to the Waterfront, which he said is a negotiating tactic to gain more favorable terms in the restaurant's lease, which expires July 15, 2015.

Tumbleweed also pays about $20,000 a month to a company called WaterWeed LLC, Schardein said. That obligation to WaterWeed apparently stems from the financing of the 2004 construction of the building at 1201 River Road.

Schardein said the lease with payments to both WaterWeed and to the Waterfront agency is too costly for the restaurant, which is not profitable.

He said the 27 other Tumbleweed restaurants in the Louisville-based chain are subsidizing the operation of the Waterfront restaurant.

(T)he current lease structure makes it impossible to operate that facility in a profitable manner, said Matt Higgins, president and CEO of Tumbleweed Restaurants, Inc., in a prepared statement.

Schardein acknowledged that Tumbleweed agreed to the lease in 2004, though he said the restaurant group was under different leadership at that time.

WaterWeed which leases the property from the Waterfront and subleases it to Tumbleweed served Tumbleweed notice on Sept. 3 that is attempting to evict the restaurant, according to Tumbleweed's statement.

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Tumbleweed restaurant at Waterfront Park behind on rent, not turning profit

Construction and fit-out specialist Medlock FRB has secured major city centre leisure projects on both sides of the Pennines.

Oldham-based Medlock has been awarded the fit-out of a new Fazenda restaurant in Manchester, and the conversion of a former bank into a cinema in Sheffield.

The Brazilian-inspired Fazenda steakhouse is due to open next month on The Avenue, Spinningfields. Two units are being converted into a restaurant with 180 indoor covers and outdoor seating for 50. The venue will create more than 60 jobs.

The project follows a successful 10-week contract undertaken by Medlock last year for a Fazenda restaurant in Exchange Square, Liverpool.

Steve Taylor, head of business development at Medlock, said: We are delighted to be working with City District Group on another of its Fazenda venues.

The finished product will be a fantastic addition to Manchesters vibrant restaurant scene.

For Medlock, this project further demonstrates our strong growth in city centre restaurant and bar completions, as our expertise as a specialist leisure contractor becomes more widely recognised.

Meanwhile, Medlock has begun converting the grade II listed former home of The Sheffield Banking Company for arthouse film specialist Curzon Cinemas.

The three-storey building on George Street will feature three auditoriums, a luxury 22-seat private cinema, a rooftop garden terrace for summer screenings, and a bar.

Medlock is carrying out excavations, underpinning, structural alterations, repairs and restoration work to listed building features, followed by an internal fit-out. The project

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New wins for Medlock FRB

RODIRON GRILL to offer eclectic, pleasing menu

There is a new restaurant coming to Sidney, and it will be unlike any establishment in the area. The RODIRON GRILL, located off of North Central Avenue in the Shops at Fox Run, will offer eclectic menu items.

We just knew that there was a demand for it here, Joel Kleinssasser, co-owner of RODIRON said.

RODIRON GRILL is owned and operated by Associated Investment Group (AIG), consisting of Rod Prewitt, Rayna Rice, Joel Kleinssasser, Trey Neumann, Todd Stevenson, TJ Stevenson and Ren Gardener.

The menu features a twist on tradition, offering a hodgepodge of items, Kleinssasser said. The restaurant will utilize its smoker and pizza oven, adding to the one-of-a-kind dining experience.

It will be both modern and traditional, Joel emphasized.

While Rice said they will offer steaks, sandwiches, salads, seafood, etc., it will be different from other restaurants in the area, including the Cattle-Ac, which is also owned by Kleinssasser and Rice.

The two are excited to add some street food to the mix, including items like fish tacos and pork belly corn dogs. It will be like some of the stuff that you see on food trucks, Kleinssasser explained.

The menu isnt completely set, but its going to be completely awesome, Kleinssasser said.

When it comes to atmosphere, the RODIRONs interior will offer an old, yet contemporary feel. As patrons walk through the dual set of doors, a see-through fireplace will greet them along with an eager host or hostess and staff ready to accommodate the guests.

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Under construction

David Burke Kitchen is to occupy the top floor of the building at Hopkins and Galena that houses high-end retail outlets, while a related business, a lounge called Huckleberry Hall, is to open in the basement space.

Burke, who owns several restaurants, had intended to open his namesake eatery in January. But Rocky Aspen, his local business that will operate David Burke Kitchen, was sued by his original contractor, Centaur Construction, which alleged it was owed $554,000 in unpaid bills.

Rocky Aspen countersued, contending the construction firm fell behind its completion schedule; billed it for certain items that are the responsibility of the buildings owner, 204 South Galena Street LLC; and charged for electrical work that had not been completed, and for furniture, fixtures and other items that had not yet been delivered. The lawsuit remains ongoing.

Centaur Constructions lawsuit also targeted the building owner, 204 South Galena Street LLC, in a mechanics lien matter. That portion of the lawsuit has been settled, and the claim against 204 South Galena Street, which is controlled by Aspen developer Mark Hunt, was dismissed.

Rocky Aspen put up $75,000 to satisfy and discharge the lien, allowing subcontractors under Centaur to be paid and dismissed, according to a court filing.

There were a fair share of delays and setbacks, a lot of construction issues, said Sally Spaulding of Wagstaff Worldwide, Burkes public relations firm.

Burke has enlisted a new contractor, and work to finish the restaurant and nightclub spaces began about two weeks ago, she said. Summit Construction now has the building permit to complete the work, according to a notice posted on the building.

Once finished, David Burke Kitchen will be Aspens largest restaurant, counting the patio space, Spaulding said. It will take up the roughly 5,200 square feet that comprises the top floor, Burke said last year.

Matt ONeill, hired from Ajax Tavern, is still on tap to head the kitchen. The restaurant plans to offer dry-aged meats such as venison, elk, wild boar and pork, along with roasted trout and aged cheeses, Burke said.

Spaulding said there will also be a Burke-patented feature involving a signature curing room that will have Himalayan sea salt along the walls.

More here:
Stalled by legal soup, chef back on course for Aspen restaurant

A few months ago, I highlighted the rise of area mom-and-pop pizza shops from new additions such as Suzannas in Palmer Township and Villa Grande in Bath to growing restaurants such as Rays Pizza in Allentown and Westgate Pizza in Bethlehem.

Now, I bring you further proof of the booming business model with the expansion of Mamas Italian Grill in Trexlertown.

The 42-seat restaurant at 1044 Trexlertown Road (in Waterside Shoppes strip mall) debuted in March 2013 and is already building another venue next door a stand-alone, 72-seat restaurant that will supplement the existing menu with more upscale offerings. It also will accommodate an increasing number of catering requests.

Business has been tremendous, said Schnecksvilles Giuseppe DiFiore, who co-owns the restaurant with his brother-in-law, Marcello DAgostino. This new restaurant will give our diners more space to enjoy the homemade dishes theyve come to love, as well as some new items such as Fiorentina steaks and grilled seafood.

Construction started about eight months ago at 1106 Trexlertown Road, the site of the old Mazzollas II Italian restaurant, and DiFiore expects the new 1,780-square-foot eatery, which will also be called Mamas, to open in the spring.

It will be the familys third Mamas location, supplementing the neighboring strip mall spot and the original Berlinsville restaurant that opened 25 years ago.

During a recent visit to the Trexlertown eatery, I observed the family-run business need to expand firsthand as there was a line at the counter and barely a free table in sight. A hardworking crew, headed by DiFiores daughter and marketing manager Antonella, were cool under the pressure, though, and kept the operation moving swiftly.

Mamas showcases the brothers-in-laws heritage (DiFiore is from Sicily and DAgostino is from Naples) with a wide variety of Italian specialties from calzones, strombolis and manicotti to veal marsala, shrimp scampi and calamari marinara.

The brick-oven pizza lineup is perhaps the most impressive, though, with more than 40 varieties from German, Hawaiian and seafood to baked ziti, Mexican taco and chicken cordon bleu.

Were bringing something nice to the Breinigsville area traditional recipes with a modern twist, all made with never-frozen ingredients, Antonella said. The chicken parm, for example we beat it, cut it, egg it and bread it.

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Mama's multiplying in Trexlertown

PHILLIPSBURG, N.J. -

A dilapidated building next to Toms Lunch Family Restaurant in downtown Phillipsburg is a health and safety hazard and must be cleaned up or torn down, borough officials said Tuesday night.

Kevin R. Duddy, the towns construction official, said he recently toured the inside of the building at 475 S. Main St., and found it to be in pretty much deplorable condition, with a leaking roof, wet floors and a choking smell of mold.

I was choking inside, Duddy said. I couldnt stay long.

Council president Todd M. Tersigni, whose father once owned the building and used it for a roofing and siding business, said something has to be done with the building because, he said, I dont think its fair to Toms Lunch.

The restaurant, owned by the Kounoupis family, has been a mainstay on Main Street for more than 60 years, serving up long time favorites like homemade sausage and gravy over biscuits.

Tersigni, who is in the construction business, said of the structure, I dont think any good is going to come out of it. I think it should come down.

Council decided to notify the owners, identified as Empire TF2 Jersey Holdings LLC, that they have 30 days to clean up the building and remove the mold or the township will hire someone to tear it down, at the owners expense.

If the bill is not paid, a lien will be placed on the property, said Richard Wenner, the town attorney.

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Phillipsburg Council wants old building cleaned up or torn down

Restaurant grading planup for health board vote

The Allegheny County Board of Health is set to vote today on a plan to begin posting grades on restaurant doors based on the results of their annual inspections. If approved, the health department plan would be sent to Allegheny County Council for consideration and could be implemented as soon as this fall. Prior to the vote, board members will hear the results of a six-week pilot the department conducted in July and August to test the A-B-C system.

Fuyao Glass unit buysPPG glass plant in Ill.

PPG Industries said it completed the sale of its glass plant in Mount Zion, Ill., to Fuyao Glass America Inc., a unit of Fuyao Glass Industry Group, the largest automotive glass supplier in China.

Financial terms were not disclosed. The plant, which employs 175 workers, produces float glass used in residential and commercial construction. The deal calls for Fuyao to retrofit the facilitys two production lines to manufacture automotive glass. PPG will continue to operate the plant for up to a year.

Culinary gift shop chain opening S. Hills location

Oil & Vinegar, a culinary gift shop concept, is scheduled to open its first regional location at South Hills Village this weekend. The 70-plus-store chain started in the Netherlands in 1999 and entered the U.S. market in 2004.

Halliburton reaches Gulfoil spill settlement

Halliburton agreed to pay $1.1 billion to settle what it calls a substantial portion of plaintiff claims arising from the 2010 BP oil spill in the Gulf of Mexico.

The settlement, if approved by a federal court, would allow businesses and property owners who were hurt by the oil spill to collect punitive damages from Halliburton through a fund to be administered by a court-appointed representative.

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Business Briefs: Restaurant grading plan up for health board vote

Health-conscious restaurant to take space at 1600 Pearl St.

Three years after the first LYFE Kitchen restaurant opened in Palo Alto, California, the burgeoning health foods-focused chain is on a tear.

Officials for the cash-flushed LYFE Kitchen have cherry-picked prime locations for the "Love Your Food Everyday" company's eco-conscious mission and its under-600-calorie fare.

Following openings in the Chicago area and in Park Meadows mall in Denver, the chain is weeks away from opening a restaurant in downtown Boulder.

LYFE Kitchen plans to open its doors in the street-level westerly slice of 1600 Pearl St., a space formerly occupied by Caf Gondolier.

As such, it also will neighbor the booming Boulder Brands Inc., which this week announced plans to expand its headquarters throughout the 1600 Pearl building by leasing a 25,000-square-foot retail site that has sat vacant since 2007, when the now-defunct Borders Books & Music departed downtown for the Twenty Ninth Street mall.

LYFE Kitchen's Boulder restaurant, which is the chain's 10th location and will serve as a new competitor in the region's crowded fast-casual restaurant industry, has been more than three years in the making, officials said.

"Boulder was one of the sites we actually looked at in the very beginning," said Mike Donahue, co-founder and chief brand officer. "It came down to Palo Alto and Boulder. I think there was more available in Palo Alto (at the time)."

Both communities had demographics favorable to the concept, he said, noting their high-tech focus and health-minded residents.

The gears churning within LYFE Kitchen include a business team consisting of former McDonald's executives; a culinary crew that spans the likes of Art Smith, longtime personal chef to media magnate Oprah Winfrey, and vegan chef Tal Ronnen; and a group of celebrity "ambassadors" such as actress Jennifer Garner and football player Troy Polamalu.

The rest is here:
LYFE Kitchen to open in downtown Boulder

BRADENTON BEACH --

The construction of the new Bridge Street Pier is finally underway in Bradenton Beach.

After about a year of the pier being closed due to storm damage and not finding the right contractor, the project is going strong. However, the large equipment, noise and smell is hurting the pier's restaurant, Cast N Cage.

I see it as an ugly eye soar right now, said owner of Cast N Cage Roland Pena.

Pena has to look at the pier construction every day.

On the weekends construction stops but during the week Pena says it's noisy, smelly and scares customers away.

A lot of pounding, wood-cutting," said Pena. "You know, fumes coming off of the chainsaws and the fumes coming off the big cranes coming off behind us.

Mitchell Sofia was dining at the restaurant on Saturday and said since the view is now a construction site, he and his wife decided to eat inside.

You know the ambiance isnt as good when you are facing that way because of the pier construction," said Sofia. "We figured we would get a nice view of the bay on this end.

Mark Thornton almost didnt come for lunch.

Excerpt from:
Bradenton Beach pier construction hurting restaurant business

A few months ago, I highlighted the rise of area mom-and-pop pizza shops from new additions such as Suzanna's in Palmer Township and Villa Grande in Bath to growing restaurants such as Ray's Pizza in Allentown and Westgate Pizza in Bethlehem.

Now, I bring you further proof of the booming business model with the expansion of Mama's Italian Grill in Trexlertown.

The 42-seat restaurant at 1044 Trexlertown Road (in Waterside Shoppes strip mall) debuted in March 2013 and is already building another venue next door a stand-alone, 72-seat restaurant that will supplement the existing menu with more upscale offerings. It also will accommodate an increasing number of catering requests.

"Business has been tremendous," said Schnecksville's Giuseppe DiFiore, who co-owns the restaurant with his brother-in-law, Marcello D'Agostino. "This new restaurant will give our diners more space to enjoy the homemade dishes they've come to love, as well as some new items such as Fiorentina steaks and grilled seafood."

Construction started about eight months ago at 1106 Trexlertown Road, the site of the old Mazzolla's II Italian restaurant, and DiFiore expects the new 1,780-square-foot eatery, which will also be called Mama's, to open in the spring.

It will be the family's third Mama's location, supplementing the neighboring strip mall spot and the original Berlinsville restaurant that opened 25 years ago.

During a recent visit to the Trexlertown eatery, I observed the family-run business' need to expand firsthand as there was a line at the counter and barely a free table in sight. A hardworking crew, headed by DiFiore's daughter and marketing manager Antonella, were cool under the pressure, though, and kept the operation moving swiftly.

Mama's showcases the brothers-in-laws' heritage (DiFiore is from Sicily and D'Agostino is from Naples) with a wide variety of Italian specialties from calzones, strombolis and manicotti to veal marsala, shrimp scampi and calamari marinara.

The brick-oven pizza lineup is perhaps the most impressive, though, with more than 40 varieties from German, Hawaiian and seafood to baked ziti, Mexican taco and chicken cordon bleu.

"We're bringing something nice to the Breinigsville area traditional recipes with a modern twist, all made with never-frozen ingredients," Antonella said. "The chicken parm, for example we beat it, cut it, egg it and bread it."

Read this article:
Mama's making moves in Trexlertown