Update: The Chesapeake restaurant is scheduled to reopen in a few weeks, according to owner Ernst Valery. On Wednesday a sign was posted saying the restaurant was temporarily closed but that it was still booking private events.

Valery said the temporary closing is to facilitate ongoing construction to the buildings second floor, which will be used for apartments, offices and a banquet hall. The construction, particularly the installation of new plumbing, was having an impact on the back area of the first floor, he said When the Chesapeake does reopen, it will be operated by a restaurant-management company.

Valery said that the break in construction is giving the management company, which he declined to identify, a chance to get its bearings.

The Chesapeake opened last June on the corner of Charles and Lafayette Streets in the same space where a Baltimore dining institution, the Chesapeake Restaurant, flourished in the 1950s and 1960s. The restaurant is owned by Ernst Valery and his wife Dana Valery, who also own Milk & Honey Market in Mount Vernon.

The new management company, he said, has its roots in Baltimore and will help create a more local focus for the restaurant. The Valerys Philadelphia-based partners, Maduro Daggle and Anne Baum-Stein, he said, did not play an active role in the restaurants operations.

I think everyone going to be very happy with the new management direction, Valery said.

The Chesapeake was closed for business on Wednesday night, and its re-opening date is unclear.

A sign posted on the restaurant's front door said, "The Chesapeake will be closed temporarily while construction proceeds. Special events are still being booked."

A similar message on the restaurant's website says: "We are currently closed for upstairs renovations, but are available for private events."

The sign provided the names of two contacts. One, Paul Daugherty, did not immediately return a call for comment. The voice mail of the other contact, Lamonte King, was full and not receiving messages.

More:
The Chesapeake closed, temporarily, sign says

TAMPA Beer knowledge pours out of Tim Shackton like strong German doppelbock from a tap.

During a recent tour of the new brewhouse at the upcoming Ulele restaurant at the former Tampa Water Works building, Shackton spelled out the process of making beer in minute detail.

For almost 90 minutes, he walked me through his glimmering 15-barrel stainless steel brewing system, from the grist mill used for releasing starches from the malted barley to the refrigerated service tanks where the finished beer will flow to the restaurants bar, beer garden and kegs.

The restaurant is in the final stages of construction along the Hillsborough River after more than two years of planning by restaurateur Richard Gonzmart and the Columbia Restaurant Group.

Shackton, who formerly worked as a brewmaster for the Hops restaurant chain, was hired more than a year ago to create craft beers for Ulele as well as for the seven Columbia restaurants.

The beers he plans to make are enough to make you thirsty for a cold one.

Shackton says he will start with a handful of core beers on the menu. The list includes a light cream ale, a honey lager, Rustys Red American amber red, a mixed berry fruit Wedding beer, a Water Works pale ale and a seasonal beer that will swap out every three or four months. That might include a Belgian wit beer or hefeweizen during summer, a doppelbock in late spring and an Oktoberfest brew in September and October.

Uleles brewery, which is housed in the former water works pump room which in recent years was used as a city of Tampa TV studio, got its license to operate two weeks ago. The room might have been finished sooner, but construction workers discovered an elaborate network of old pipes and a water cistern that had to be excavated. Some of those pipes were saved to be used as table bases.

For more than a year, Shackton has been busy making homebrew versions of the beers, collaborating with executive chef Eric Lackey on menu pairings and giving tastings of his experiments.

Ive not seen a woman who has sipped that fruit beer who didnt finish it, Ulele managing partner Keith Sedita said. Even women who say they dont like beer love drinking that beer.

Read this article:
The Sip: Ulele restaurant to offer its own craft brews

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Ed Ruping/ The Chronicle

By Adam Rhodes | May 21, 2014

Some big-name brands are coming to Oviedo, and development is going full steam ahead on a BJ's Restaurant and Brewhouse and a Moe's Southwest Grill/Dunkin' Donuts duplex.

The BJ's Restaurant and Brewhouse is set to be completed in July of this year, said David Weaver, the superintendent of the construction project. The new BJ's Restaurant and Brewhouse on Mitchell Hammock Road near Target and the Oviedo Mall is also making some headway in its construction, and no known issues have arisen yet, said Scott Brooke, an engineering inspector for Seminole County.

Brooke confirmed that a site permit was given on Feb. 18 for the project and work began a week or so after that.

"It was previously a Borders Bookstore, but they razed the building and are now building on top of it," said Cynthia Sweet, a senior planner for Seminole County.

The 7,363-square-foot restaurant is expecting to seat roughly 201 patrons, Sweet said.

BJ's Restaurant and Brewhouse serves a wide variety of foods, such as pizza, salads, pastas and burgers. BJ's also has other locations in Kissimmee, Daytona and at the Mall at Millenia.

Link:
Restaurant projects progress in Oviedo

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The rest is here:
McDonald's on Main Street plans to expand drive-through area, renovate building

With the onset of spring, the restaurant industry finally has something to cheer about after a dismal run last quarter. People are now more than willing to leave the confines of their homes and spend on dining out. Though the cautious spending mindset of consumers persists overall, the restaurant industry can breathe a sigh of relief in view of this encouraging trend. Leaving behind the woes of last year and the inclement weather in Jan and Feb 2014, the U.S. restaurant industry began the second quarter of the year on a rather positive note.

According to Black Box Intelligence and People Report, the restaurant industry reported positive same-store sales in the months of March and April, a relief from the negative comps seen since Nov 2013. Comps increased 0.7% and 0.6% in March and April, respectively, owing to improved weather.

Moreover, improving Restaurant Performance Index and the Current Situation Index reflect accelerated economic expansion and underlying strength in the industry. The strength in the U.S. restaurant industry is backed by pent-up demand from consumers to live and eat well.

Going forward, we expect the outlook for the restaurant industry to get better driven by innate fundamental strengths, reflecting an improving economic backdrop. Statistics bear out this relatively favorable environment. Restaurant-and-foodservice sales are anticipated to be $683.4 billion in 2014, up 3.6% year over year, as per the National Restaurant Association. In real terms, this will mark the fifth consecutive year of growth in restaurant sales.

However, the industry has its share of challenges, the most concerning being the rise in food costs. Food costs were up 0.4% in April, the fourth straight month of increase. Moreover, meat prices increased 8.4% in April this year. These factors indicate that inflation may be creeping up.

The overall economic environment is improving. However, the year-over-year decline in guest count remains a concern. Though up sequentially, same-store traffic for the month of April declined 1.1% year over year. As per media reports, the industry has yet to achieve an improving same-store guest count since the end of the recession.

Meanwhile, the industry is dependent on broad macroeconomic factors, with dining out being a largely discretionary activity. The economic climate largely influences restaurant choices for customers. The Consumer Confidence Index declined sequentially in Apr 2014 as consumers deemed current business and labor market conditions less favorable. Further, we believe issues related to "Obamacare," volatility in housing data and fuel prices and excess supply may continue to cast shadows on the long-term picture.

OPPORTUNITIES

Domestic and International Unit Expansion

After emerging from a lackluster economy that lasted for three years, most of the companies had stepped up their pace of restaurant openings. Not content with domestic expansion alone, the companies were looking to test waters as well as developing taste buds in foreign shores. Restaurateurs are primarily concentrating on emerging markets that provide ample opportunities for expansion.

Go here to read the rest:
Costs Taking a Bite Out of Restaurant Stocks - Zacks Analyst Interviews

With the onset of spring, the restaurant industry finally has something to cheer about after a dismal run last quarter. People are now more than willing to leave the confines of their homes and spend on dining out. Though the cautious spending mindset of consumers persists overall, the restaurant industry can breathe a sigh of relief in view of this encouraging trend. Leaving behind the woes of last year and the inclement weather in Jan and Feb 2014, the U.S. restaurant industry began the second quarter of the year on a rather positive note.

According to Black Box Intelligence and People Report, the restaurant industry reported positive same-store sales in the months of March and April, a relief from the negative comps seen since Nov 2013. Comps increased 0.7% and 0.6% in March and April, respectively, owing to improved weather.

Moreover, improving Restaurant Performance Index and the Current Situation Index reflect accelerated economic expansion and underlying strength in the industry. The strength in the U.S. restaurant industry is backed by pent-up demand from consumers to live and eat well.

Going forward, we expect the outlook for the restaurant industry to get better driven by innate fundamental strengths, reflecting an improving economic backdrop. Statistics bear out this relatively favorable environment. Restaurant-and-foodservice sales are anticipated to be $683.4 billion in 2014, up 3.6% year over year, as per the National Restaurant Association. In real terms, this will mark the fifth consecutive year of growth in restaurant sales.

However, the industry has its share of challenges, the most concerning being the rise in food costs. Food costs were up 0.4% in April, the fourth straight month of increase. Moreover, meat prices increased 8.4% in April this year. These factors indicate that inflation may be creeping up.

The overall economic environment is improving. However, the year-over-year decline in guest count remains a concern. Though up sequentially, same-store traffic for the month of April declined 1.1% year over year. As per media reports, the industry has yet to achieve an improving same-store guest count since the end of the recession.

Meanwhile, the industry is dependent on broad macroeconomic factors, with dining out being a largely discretionary activity. The economic climate largely influences restaurant choices for customers. The Consumer Confidence Index declined sequentially in Apr 2014 as consumers deemed current business and labor market conditions less favorable. Further, we believe issues related to "Obamacare," volatility in housing data and fuel prices and excess supply may continue to cast shadows on the long-term picture.

OPPORTUNITIES

Domestic and International Unit Expansion

After emerging from a lackluster economy that lasted for three years, most of the companies had stepped up their pace of restaurant openings. Not content with domestic expansion alone, the companies were looking to test waters as well as developing taste buds in foreign shores. Restaurateurs are primarily concentrating on emerging markets that provide ample opportunities for expansion.

Read this article:
Costs Taking a Bite Out of Restaurant Stocks - Industry Outlook

PUTRAJAYA, May 22 (Bernama)-- Golden Arches Restaurants Sdn Bhd, the operator of the McDonald's chain in Malaysia, plans to open a new outlet in Putrajaya by year-end, at an investment of RM17.5 million.

Managing Director Stephen Chew said the restaurant is part of the company's growth plan of having 500 restaurants by 2020.

The construction of the restaurant with a built-up area of 30,000 sq ft is expected to be completed within four months of approval of the building plan by the Putrajaya Corporation.

"The RM17.5 million just for this restaurant involves acquiring the land to develop the building and infrastructure," Chew said this before Golden Arches Restaurant signed an agreement with Putrajaya Holdings for the disposal of part of Plot 2M1 in Precinct 2, here for the latest McDonald's restaurant Thursday.

On the company's growth, he said Golden Arches Restaurant had allocated an investment of more than RM185 million per annum for building more than 20 new restaurants, refurbishment and remodeling of existing ones and to growing the number of McCafes market wide.

He said to date, there are close to 270 McDonald's restaurants across Malaysia, serving more than 13.5 million customers monthly.

The pioneer McDonald's restaurant began operations in Jalan Bukit Bintang in Kuala Lumpur in 1982.

-- BERNAMA

Continued here:
Golden Arches To Invest RM17.5 Million In New Mcdonald's Restaurant At Putrajaya

A restaurant chain already established in the Lehigh Valley is opening a second site in South Whitehall.

Moe's Southwest Grill will be located at the Tilghman Square Shopping Center.

South Whitehall commissioners granted preliminary/final approval on Wednesday to the land development plan for the 34-acre shopping destination at 4650 Broadway in order to accept Moe's as the latest tenant there.

Yogesh Patel, owner of the Moe's at 3211 Schoenersville Road, Bethlehem, said he hopes to have the 4,100 square foot establishment open in time for the holiday season after five to six months of construction.

Moe's will join Staples and AMC Theaters as anchor tenants at the establishment, along with Red Robin, Planet Fitness and Univest Bank. The shopping center is owned by Larken Associates, Hillsborough, N.J.

The restaurant/caterer is likely the last piece of the puzzle at the center, located across from St. Luke's West End Medical Center.

"It's pretty-much maxed-out," Ana Martins, project manager for Van Cleef Engineering Associates, said of Tilghman Square.

All permits are in-hand to proceed with construction, she said.

Moe's isn't stopping there, however. Patel said he will be opening yet another establishment in either Easton or across the state line in Phillipsburg, N.J.

"That's definite," he said.

View post:
Moe's Southwest Grill heading to South Whitehall

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BALTIMORE (WJZ) As construction on the new Horseshoe Casino continues, theres another major announcement.

Jessica Kartalija reports a famous chef is bringing his restaurant to Baltimore.

In just a few months, Baltimore City will have its first casino, complete with celebrity chef-inspired cuisine.

Celebrity Chef Aaron Sanchez from the Food Network show Chopped is opening a 220-seat taqueria restaurant with Chef John Besh.

Its really exciting to be down here, he said.

Now theres another big addition with another celebrity chef.

The cool thing about Baltimore is people really enjoy food up there. Its really a good environment. Their fans are loyal to their sports; their fans are loyal to their area, said Guy Fieri.

Thats right. The host of the famous Diners, Drive-Ins and Dives will open a restaurant in his name: Guy Fieris Baltimore Kitchen and Bar.

See the article here:
Horseshoe Casino Gets New Celebrity Chef Restaurant

The Inn and restaurant at the western tip of Marthas Vineyard boasts fine dining and water views from every room.

Jeanne and Hugh Taylor opened the Outermost Inn as a seven-room Inn in March of 1989 and soon opened a restaurant to feed the guests. Holy shamoly! Has it been that long? I havent even thought about it, said Mr. Taylor, brother of musicians James, Livingston, Kate, and the late Alex Taylor, when asked whether there would be an anniversary celebration.

In 1971, the Taylors built the house that is now the Inn on family land near the westernmost point of Marthas Vineyard, right near the Gay Head Cliffs, in the town of Gay Head, now of course known as Aquinnah.

Kristfer Rabasca

Jeanne and Hugh Taylor, on a recent spring day, getting ready for the season.

The Taylors restructured the house in 1988 to create a bright, clean and airy seven room Inn. The Outermost has a large covered porch overlooking a north facing view of land and sea. All the rooms feature great views and private baths. The restaurant boasts fine dining and patrons sometimes make reservations months in advance. Chef Jason Borajkiewicz returns for the summer.

Mr. Taylor talked about the Inn with the Times from the Bahamas, where he and Jeanne spent the winter recovering from last summer.

Howd you get your start?

Originally we only had the notion to open an Inn. The restaurant part came quickly after we opened.

Back in the 60s Jeanne and I were asked by Clarissa Allens mother to open the Chilmark Store, which hadnt been open for almost fifteen years. It had been run by her uncle.

See original here:
Meet Your Merchant: The Outermost Inn at 25